bklyngirl
COULD THIS BE MY YEAR??
Member since 6/05 15758 total posts
Name:
Gail
|
W.W. recipes
i got these from a message board that i go to
Crockpot Chicken Legs
Everybody in my house loves this.
1 Pks of Chicken Legs
BBQ Sauce or whatever sauce you want
Place legs in crockpot with skin on, add sauce. Let cook all day. Pull skin off. 1 point per leg. Serve with lowfat mac n cheese and baked beans. You have a great, easy family recipe.
COUNTRY GOULASH
1 lb of Lean Ground Beef (93/7)
1 can of stewed tomatoes
1 can of F.F. Cream of Mushroom
2 cups of fresh or frozen corn
1 medium onion chopped
1 tbsp of Worestesire Sauce
3 cups cooked whole wheat elbow macoroni
Cook beef, drain, add tomatoes, soup, corn and onion and sauce. Bring to a boil. Reduce, cover and simmer 25 min until veggies are done. Stir in macaroni. This makes 8 cups of food. Each cup is only 4 pts.
THIS IS ALL CORE, EXCEPT FOR SOUP, IT WOULD ADD 1/2 POINT PER SERVING IF USING THIS PLAN.
Green Beans, Potatoes and Smoked Sausage
I just ate this for dinner tonight. A one pot meal that's easy.
3 lbs Fresh Green Beans, cleaned and stapped
1 pkg Healthy Choice Smoked Sausage
10 small red potatoes
Cook the green beans and potatoes until done. This can be done in the crockpot and left all day too. Cook on low for several hours. Add smoked sausage about 30 min prior to being done and turn up heat. Add salt, onion, garlic or whatever seasonings you want. It makes a huge pot of food.
About 20 points for entire recipe. Yummy
Diet Coke Sloppy Joes
POINTS® values per serving | 3 (Add points for bun)
Servings | 6
1 pound raw extra lean ground beef
1 medium onion(s)
1 1/2 Tbsp all-purpose flour
1 cup Coca-Cola Diet Coke
2/3 cup ketchup
2 Tbsp vinegar
1 Tbsp Worcestershire sauce
2 tsp dry mustard
Instructions
Brown beef and onion in a large skillet. Drain well. Stir in remaining ingredients as listed. Mix well. Cover and simmer for 30 minutes.
Enchilada Lovers Casserole
Serves - 8 Points - 5
Ingredients:
1 cup salsa
10 oz. bag Light Tostitos tortilla chips
5 oz. can evaporated milk
4 oz. can chopped green chilies
10 1/2 oz. can reduced fat cream of chicken soup
10 oz. pkg. Lite Velveeta cheese
12 1/2 oz. can cooked chicken breast
Directions:
Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips. Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.
Sour Cream Chicken Risotto
POINTS® value | 4
Servings | 6
Main Meals | I used the already made rice and precooked a bunch of chicken ahead of time and measured out. This took me about 15 min to cook altogether.
Ingredients
9 oz cooked boneless, skinless chicken breast
1 cup water
2 cup frozen green peas
1/2 cup grated Parmesan cheese
8 oz fat-free sour cream
1 1/2 cup Instant Whole Grain Brown Rice, Prepared
Instructions
Take the rice out of package, add to skillet plus water. Cook for about 8 min on med-high. Add cooked chicken and peas. Cover and cook until peas are heated through. Remove from heat and add sour cream and cheese.
LEMON PIE
6 servings @ 2 pts per slice
1 FF graham cracker crust
1 14 oz. can FF sweetened condensed milk
1 tub of Crystal Light Lemonade
1 12 oz. container Cool Whip
Mix last three ingredients together and pour into pie crust. Refrigerate or freeze.
LEMONADE CHEESECAKE
8 servings
4 points a serving
1 (8 oz) Fat Free Philadelphia Cream Cheese, softened
1 tsp. Crystal Lite Lemonade soft drink mix (powder)
2 TBSP fat free milk
1 tub (8 oz) fat free cool whip
1 reduced fat graham cracker crust
Beat cream cheese and drink mix with electric mixer on medium until blended and smooth. Gradually add milk while beating. Gently stir in cool whip and spoon into crust. Refrigerate 4 hours.
If you leave out the graham cracker crust and just make it as no-crust pudding, the point value drops to 12 for the whole thing
Warm Chocolate Pudding Cake
Points: 3 per piece
¾ cup all purpose flour
¾ cup granulated sugar
1/3 cup + ¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon instant – coffee powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low-fat (1 %) milk
1 tablespoon unsalted butter, melted
1 ½ teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water
1. Preheat the oven to 350 degrees. Spray a 9-inch-square baking pan with nonstick spray.
2. Combine the flour, granulated sugar, the 1/3 cup of cocoa powder, coffee powder, baking soda, and salt in a large bowl. Make a well in the center, and pour in the milk, melted butter, and vanilla. Stir just until blended: spoon the batter evenly into the pan.
3. Combine the brown sugar and the additional ¼ cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top: do not stir. Bake until the top of the pudding is set, about 35 min. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temp.
Per serving (1 square) 165 Cal, 2 g Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 220 mg Sod, 37 g Car, 2 g Fiber, 3 g Protein, 94 mg Calc.
Points value 3.
Caramel Apple Cups
Serves 10 - WW Points: 2
10 Pillsbury Buttermilk Biscuits
10 oz No Sugar Added Apple Pie Filling
10 Pieces of Kraft Caramel Squares
3 T Splenda Granular
1/8 tsp. Cinnamon
Preheat oven to 400 degrees. Place the apple pie filling into a microwave safe container and cut the apple pieces into smaller pieces using kitchen scissors. Microwave on high for 2-3 minutes, or until apples are tender. Stir in Splenda and cinnamon. Set aside. Spray a muffin pan with butter flavored non-stick cooking spray. Separate the biscuits and flatten each one with the palm of your hand until they're big enough to come half way up the well of the muffin tin.
Divide the apple pie filling between each biscuit (Approx.
1 T each). Cut each caramel into 4 pieces and place on top of the pie filling. Bake for 10 minutes or until the biscuits are done. Be careful not to over bake. Allow to cool slightly. Caramel will be very hot on top!
This was very good.
Taco Pinwheels
POINTS® Value: 3
Servings: 8
It's about 3 points for 6 pieces
Ingredients
8 medium tortilla, flour, fat-free
8 oz light cream cheese
1 1/4 oz reduced-sodium taco seasoning
Instructions
Mix taco seasoning with softened cream cheese. Spread 8 torillas with the mixutre. Let refrigerate. Cut each tortillas into bite size pieces. About 6 per tortilla. Serve with Salsa.
Delicious Skillet Chicken
This recipe can be made in under 10 minutes - you can prepare the vegetables
and chicken before you leave for work! Goes well over rice or pasta
(extra points) or with a green salad or steamed vegetables.
Makes 4 servings
Ingredients
1 tbsp olive oil
1 carrot (chopped)
2 onions
1 celery stalk (chopped)
3/4 lb. boneless, skinless chicken breasts (cut in strips)
1 (14 1/2 oz) can crushed tomatoes with basil, oregano & garlic
4 tsp grated Parmesan cheese
1 TBSP chopped basil (optional since it is in the tomatoes)
1/2 tsp salt
1/4 tsp pepper
Heat oil in large skillet. Sauté veggies until softened (about 10 minutes).
Add chicken strips. Cook until opaque (about 5 minutes). Stir in remaining
ingredients and cover. Simmer for 10 minutes, until flavors blend.
POINTS: 4
Creamy Lemon Pie
POINTS® value | 3
Servings | 10
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Moderate
desserts | This pie was a huge hit with our picky staff! Rich and
creamy, your guests will never guess that this pie is light. The best
part is, it can be baked and frozen for two weeks before serving.
Ingredients
6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup fresh lemon juice
1 Tbsp lemon zest
Instructions
Preheat oven to 350ºF.
Grind graham crackers in a food processor until fine, or place crackers
in a resealable plastic bag and crush with a rolling pin. Place crumbs
in a small bowl.
Melt butter on stove top or in microwave and pour over graham cracker
crumbs, mixing with a fork until completely moistened. Press crumbs
evenly onto bottom of a 9-inch pie pan; place crust in refrigerator
while preparing lemon filling.
Place condensed milk and eggs into a bowl and mix until smooth. Add
lemon juice and zest and stir until incorporated. Pour milk mixture into
prepared crust.
Bake pie for 15 minutes. Cool completely, and freeze for up to two weeks
before serving. For best flavor, serve chilled.
5 Can Soup
makes 8 cups
3 pts. for the whole pot!
1 can (14.5 oz) Del Monte Fresh Cut Whole New Potatoes, drained and
cubed
1 can (14.5 oz) Del Monte Fresh Cut Slice Carrots, drained
1 can (14.5 oz) Del Monte Fresh Cut Zucchini with Italian-Style
Tomato Sauce
1 can (14.5 oz) Del Monte Fresh Cut Diced Tomatoes with Basil, Garlic
and Oregano
1 can (14 oz) ff chicken or beef broth
Combine all ingredients in a large pot. Bring to a boil, then reduce
heat and simmer 3 minutes. Season to taste with salt and pepper.
Pumpkin Bars
Makes 24 1 pt each
15 oz can pumpkin
1 t soda
2 t baking pow
2 c flour
2 t cinnamon
3/4 c unsweetened applesauce
1/2 c egg sub
2 c Splenda
Combine Splenda and egg sub, followed by pumpkin
and applesauce and remaining ingredients.
Bake at 375 til toothpick comes out clean.
Black Bean Brownies
1 Can Black Beans
1 Box Brownie Mix
Puree black beans in it's own juice, add to brownie mix and stir. Pour in pan. Cook according to package. 2 pts per 1/24 of mix.
Trust me, try these. They are extrememly moist and chocolately. No one will ever know what's in them.
Easy Fruit Dip
1 pkg Sugar Free/ Fat Feen pudding - any flavor
2 cups nonfat plain yogurt.
Mix together, it makes a great dip and just a dessert.
6 points for entire recipe
Pecan Pie POINTS® Value: 7 Servings: 8
8 sheet phyllo dough
4 sprays cooking spray, or enough to coat dough
3/4 cup pecan halves, chopped lengthwise into 3 pieces each
4 medium egg white(s), lightly beaten
1/3 cup light corn syrup
2/3 cup unpacked brown sugar, firmly packed
6 Tbsp reduced-calorie margarine, melted
Instructions
Preheat oven to 350°F. Lightly coat a 9-inch round baking pan with cooking spray.
Cut phyllo sheets in half diagonally to form 2 equal-size triangles. Place 1 sheet in prepared pan, lightly coat with cooking spray, and top with another sheet of phyllo, placing corners just to the right of previous corners. Repeat with remaining sheets, so you're covering the pan with a fan of phyllo. Bake until lightly browned, about 10 minutes.
Reduce oven temperature to 325°F. Combine remaining ingredients in a medium bowl; pour into crust. Bake, uncovered, about 35 minutes or until firm. Cover halfway through baking process if crust becomes too brown. Cool in pan.
Weight Watchers Chili
POINTS: 1
Makes 15 cups
1/2 pound cooked lean ground turkey
1 small onion(s)
1 cup celery
28 oz canned diced tomatoes
1 medium bell pepper(s)
1 medium yellow summer squash
1 medium zucchini
15 oz canned black beans
1 1/4 oz Durkee Chili Seasoning Dry Mix
12 oz fat-free beef broth
Brown turkey and onions in pan sprayed with pam.
Dice celery and all vegetables.
Add the remaining ingredients (don't drain the beans, the juice adds flavor) and cook for 30-40 minutes or until vegetables are tender.
Creamed Corn
POINTS® Value | 2
Servings | 4
Preparation Time | 7 min
Cooking Time | 16 min
Level of Difficulty | Easy
side dishes | This creamy side dish recipe is part of our Perfectly Simple series.
Ingredients
1 Tbsp light butter
1/4 cup scallion(s), minced
2 1/2 cup frozen corn kernels, or fresh corn (no need to thaw frozen corn)
1 Tbsp all-purpose flour
1 cup fat-free skim milk
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, freshly ground, or to taste
Instructions
Melt butter in a large skillet over medium heat. Add scallions and sauté until soft, about 3 minutes. Add corn and sauté 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
Reduce heat to low and cook, uncovered, until mixture thickens, about 8 to 10 minutes. Season to taste with salt and pepper. Yields about 1/2 cup per serving.
Notes
This creamy side dish makes an excellent partner for grilled or roasted chicken, pork tenderloin or lean beef. Thanks to a little flour (for thickening) and nonfat milk, you can enjoy this ordinarily high-fat classic guilt-free.
Sugar Free Apple Pie
Filling
POINTS® value | 1
Servings | 8
desserts | When using 2 crust shells, add 4 pts per serving.
Ingredients
40 oz Lucky Leaf Apple Pie Filling, No Sugar Added
1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
Instructions
Add sugar to mixture until sweet enough for your taste. Also add 1 tsp of apple pie spice.
Sugar Free Pumpkin Pie Filling
POINTS® value | 1
Servings | 16
desserts | I use Wal-Mart brand roll out pie crust to make the pie. This will make the points 3 points per piece.
Ingredients
1 1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
1 tsp table salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 cup Egg Beaters Egg Beaters
29 oz canned pumpkin
24 oz fat-free evaporated milk
Instructions
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Stir in pumpkin and sugar/spice mixture. Gradually stir in evaporated milk. Pour into 2 9" pie shells. Bake in preheated oven 425 degrees for 15 mintutes. Reduce tempperature to 350 degrees; bake 40-50 mintues or until knife inserted near center comes out clean.
Pumpkin Roll
Pumpkin Roll
POINTS® value | 3
Servings | 10
Desserts | The cake ingredients are down to the cream cheese. The cream cheese and down is the icing.
Ingredients
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp table salt
3/4 cup Egg Beaters Egg Beaters
1 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
2/3 cup canned pumpkin
8 oz fat-free cream cheese
1/2 cup powdered sugar
1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
3 Tbsp butter
1 tsp vanilla extract
Instructions
FOR CAKE:Preheat oven to 375. Grease 15x10 cookie sheet; line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. BEAT eggs and sugar in large mixer bowl until thick. BEAT in pumpkin, stir in flour mixture. Spread evenly into prepared pan. BAKE for 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING; beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving if desired.
Salmon Patties
POINTS® Value | 4
Servings | 5
main meals | This is also a CORE recipe if you use no more than 2 tsp oil.
Ingredients
12 oz canned salmon
1/2 cup regular egg substitute
1/4 cup onion(s)
1/4 cup uncooked oatmeal
1/2 tsp table salt
1/2 tsp black pepper
Instructions
Chop onion and basically pour all ingredients into a large bowl and mix. Mold mixture into patties.
Coat a frying pan with pam or a little oil (add points if more than 2 tsp) Preheat the oiled pan over medium heat. Slip the patties into the pan.
Cook until medium brown on one side, turn over and do the same.
Choc-Peanut Frozen Cookies
POINTS® Value | 1
Servings | 16
Preparation Time | 5 min
Cooking Time | 10 min
Level of Difficulty | Easy
desserts | If you love dark chocolate, you're bound to love these: a decadent way to cool off on a hot summer day.
Ingredients
1/4 cup fat-free skim milk
2 Tbsp unsweetened cocoa, powder
2 Tbsp sugar
1/4 cup chunky peanut butter
1 cup uncooked old fashioned oats
2 tsp canola oil
Instructions
Mix milk, cocoa powder and sugar in a small saucepan over low heat.
Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted.
Stir in oatmeal and oil.
Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.
Peanut Butter Cookies
POINTS® value of | 1
Servings | 24
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Moderate
desserts | Who says peanut butter's off-limits on a diet? Our freezer cookies are such a treat, they'll easily become a family favorite.
Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
3 Tbsp reduced-calorie margarine, stick-variety
2 Tbsp reduced-fat peanut butter
1/2 cup packed light brown sugar
1/4 cup sugar
1 large egg white(s)
1 tsp vanilla extract
2 sprays cooking spray
Instructions
Combine flour, baking soda and salt in a small bowl; mix well and set aside.
Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)
Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.
Power Sticks
POINTS® Value | 4
Servings | 6
Preparation Time | 10 min
Cooking Time | 0 min
Level of Difficulty | Easy
snacks | Prepare these in triple batches and keep them in the freezer for up to eight weeks. They make power-packed breakfasts in a flash.
Ingredients
1/2 cup chunky peanut butter
2/3 cup corn flakes, crushed
3 Tbsp honey
1/3 cup nonfat dry milk
Instructions
Knead ingredients together. Form into 6 sticks and wrap individually in wax paper. Store in an airtight container.
Diet Coke Cupcakes
POINTS® values per serving | 2
Servings | 24
Desserts | You can mix up the flavor of cake mix and and diet sode to have thousands of different combinations. If you do select a different flavor cake mix, you may want to check the point value using the as packaged information.
Ingredients
1 package dry mix chocolate cake
12 fl oz Coca-Cola Diet Coke
Instructions
Combine dry cake mix with the entire can of diet coke.
Line cupcake pan with papers and follow baking instuctions.
Strawberry Pretzel Squares
POINTS® values per serving | 3
Servings | 20
Desserts |
Ingredients
16 oz pretzel twists
1/2 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
2/3 cup reduced-calorie margarine
12 oz fat-free cream cheese
2 Tbsp fat-free skim milk
1 cup Cool Whip Free Whipped Topping
2 cup water
8 oz Jell-O Sugar-Free Strawberry
1 1/2 cup water
4 cups strawberries
Instructions
PREHEAT oven to 350°F. Mix 2 c. crusehed pretzels, 1/4 cup of the Splenda and the margarine. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup Splenda and milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir 2 c. boiling water into 1 pkg. (8 serving size)gelatin in large bowl at least 2 min. until completely dissolved. Stir in 1.5 c. cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator
Tater Casserole
POINTS® value | 6
Servings | 6
main meals | Don't forget to add the points for the cheese if using the Flex Plan. Core Plan users would count points for the soup only.
Ingredients
16 oz raw extra lean ground beef
16 oz Green Giant Cut Green Beans, Canned
16 oz canned yellow corn
26 oz Campbell's Healthy Request Cream of Mushroom Soup
1/2 cup water
4 medium potato(es)
Instructions
Brown beef and drain. Shred potatoes with cheese grater. Mix soup, corn and green beans together. Place beef in bottom of 11x7 pan, pour mixture over it. Add potatoes to top. Salt and pepper to taste. Cook at 350 for 20 to 25 minutes. Add Fat free cheese on top 5 minutes before done if desired.
Cheesey Vegetable Soup
POINTS® values per serving | 1
Servings | 16
Soups | Makes 15 one cup servings
Ingredients
3 cans of fat-free chicken broth
2 pound Birds Eye Farm Fresh Broccoli, Cauliflower, Carrots, Frozen
14 oz canned tomatoes with green chilies
10 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
Instructions
Bring chicken broth and vegetables and tomatoes to a boil. Remove from heat when vegetables are done and stir in the velveeta cheese, continue to stir until all cheese is melted.
Sweet Potatoe Fries
POINTS® value | 3
Servings | 4
side dishes |
Ingredients
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp ground red pepper
1 Tbsp olive oil
2 large sweet potato(es)
Instructions
Preheat oven to 400 degrees. Cut and peel potatoes into 6 wedges per potato. Add spices together, put into bowl. Add potatoes and oil. Toss until evenly coated. Bake until done, about 30 mintues
Pink Ribbon Smoothie
Pink Ribbon Smoothie
POINTS® value | 3
Servings | 1
Desserts |
Ingredients
1 cup grapes
1 cups strawberries
1/2 cup fat-free vanilla yogurt
Instructions
Use red grapes for the pink affect. Blend all ingredients in blender with 1 cup of ice. Makes 2 1/2 cups
Pumpkin Fluff
recipes
Quick Pumpkin Fluff
POINTS® value | 2
Servings | 6
desserts | Core members would count points for topping only.
Ingredients
1/2 tsp pumpkin pie spice
8 oz Cool Whip Lite Whipped Topping
15 oz canned pumpkin
1 serving sf/ff vanilla pudding mix
Instructions
combine all ingredients with a mixer. Makes 6 - 1/2 cup servings
South of the Border Soup
POINTS® Value | 3
Servings | 6
Preparation Time | 10 min
Cooking Time | 60 min
Level of Difficulty | Easy
soups | This soup, selected from our Community Recipe Swap, is perfect on a chilly winter night
Ingredients
1 medium onion(s), chopped
29 oz fat-free chicken broth
15 1/2 oz canned black beans
11 oz Green Giant Canned Mexicorn, With Peppers
7 1/4 oz canned tomatoes with green chilies
8 oz salsa
1/2 cup uncooked white rice
Instructions
In medium saucepan over moderate heat, cook onion in broth about 15 minutes, until onion is translucent. Drain and rinse black beans and drain corn. Add remaining ingredients.
Simmer about 45 minutes, until rice is cooked. Serve warm. (You can add light or fat-free cheese and/or sour cream before serving. Just don't forget to journal the extra POINTS!)
Note: This Recipe of the Day was selected by our staff from the Community Recipe Swap. Its POINTS values have been verified, but the recipe has not been tested by our kitchen.
Fiber Balls
POINTS® value | 0
Servings | 48
desserts |
Ingredients
12 oz milk chocolate chips
7 cup General Mills Fiber One
Instructions
Melt chocolate, add fiber one, drop by teaspoonful on waxed paper.
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