Pork Chop Casserole

Pork Chop Casserole
POINTS® Value | 5 - Servings | 4

1 lb lean boneless pork chops
1 can FF cream of mushroom soup
1 envelope onion soup dry mix
1 1/4 cups water
1 cup mushrooms
2 tsp canola oil.

Heat oven to 350 degrees. In a medium bowl, combine mushroom soup, onion soup, water and mushrooms. In a large skillet over med-hi heat, brown the pork chops on each side in oil. Transfer chops to 9x9 baking dish and cover with mushroom soup mixture. Bake 1 ½ hours or until internal temp reaches 160 degrees

Baked Brown Rice

Baked Brown Rice

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Basic Recipe:
2 cups long-, medium- or short-grain brown rice
2-1/3 cups water
2 teaspoons olive oil
1/2 teaspoon salt

Preheat the oven to 375 F and move a rack to the middle position.
Spread the rice into an 8-inch square, glass baking dish.
In a covered saucepan on the stove, bring the water and butter or oil to a boil over high heat.
Once it begins to boil, stir in the salt and pour over the rice and cover the baking dish tightly with a double layer of foil or tight fitting lid.
Bake for one hour, until tender. Remove from the oven and uncover.
Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes.
Uncover for another 5 minutes, then serve immediately.
Serves 4 to 6.

Sometimes I slightly brown the rice in the oil and add sauteed mushrooms and onions to make a sort of pilaf. Chicken stock works well as a substitute for water.
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Asian Pork Chops

6 med. boneless pork chops (I used 3 thick-cut from Costco)
1/2 c. soy sauce (I'd recommend low-sodium!)
1/4 c. brown sugar (4 pts.)
1/4 c. ketchup
1 t. ground ginger
2-4 cloves minced garlic

Spray slow cooker with non-stick spray. Lay pork chops in bottom. Mix other ingredients together in a small bowl. Pour over pork chops. Cook on low 6-8 hours or high 3-4 hours.

If desired, pour sauce into a small sauce pan and boil until thickens slightly.

Stuffed Cabbage Casserole

1 pound of 96% ff ground sirloin
1/2 cup instant brown rice
1 can of tomato soup
1/4 cup of water
4 cups of cabbage or cole slaw mix (there are 4 cups in one bag of cole slaw mix)
1 large onion chopped
1 clove of garlic minced
salt and pepper


preheat the oven to 400 degrees.

Brown the sirlion. Drain. Mix everything else into the sirloin. Pour into an ungreased casserole dish and cover. Bake for 45-60 minutes.

Pumpkin Oatmeal

1/2 cup Old-Fashioned Oats
1 cup fat-free milk
1/2 cup canned pumpkin
1/2 tsp. cinnamon

In a large microwave-safe bowl, combine ingredients and nuke for 5 minutes. Stir and allow to rest for a few minutes. Sweeten with artifical sweetener if desired.

Beef and Cabbage

1/2 pound lean ground beef
1 medium onion, chopped
2 lg cans diced tomatoes
1 small can tomato sauce
1 tbsp italian seasoning
1 head cabbage, shredded into 1/4 inch shreds
salt, pepper and hot sauce, to taste

In large pot with a tight-fitting lid, brown beef and onion until beef is no longer pink. Add tomatoes, tomato sauce and seasoning and stir to combine. Add shredded cabbage on top, cover and cook on medium for 20 minutes. Stir to combine and cook 10-20 minutes more to desired cabbage consistency. (I like mine a little crunchy).

Season with salt, pepper and hot sauce.

Honey BBQ Meatloaf

1 teaspoon beef bouillon granules
1 tablespoon hot water
1 egg
1/2 cup quick cooking oats
1/4 cup honey mustard
1/4 cup chopped onion
2 tablespoons brown sugar substitute
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 pound very lean ground beef
ketchup

In a large bowl, dissolve bouillon in water. Stir in egg, oats, barbecue sauce, honey mustard, onion, brown sugar substitute, Worcestershire sauce, garlic salt, peper and chili powder. Add beef and mix well. Press into an ungreased loaf pan. Bake at 350 for 1 hour. Top with ketchup. Bake 5-10 min longer or till meat is no longer pink and a meat thermometer reads 160.

Let stand 10 min before serving.

Candy Apple Salad

32 oz fat free plain yogurt
20 oz crushed pineapple, drained
1 box sugar free/fat free butterscotch pudding mix (not prepared)
4 small apples, chopped

Mix all ingredients together. Makes 8-10 cups.

Super yummy Core dessert! FYI, this recipe is 2 points per cup, if you're doing Flex.

"Tastes Like Cheesecake" Dessert

1 cup fat free Cottage cheese
2 TBSP baking cocoa
2 TBSP (or to taste) Splenda

Put all ingredients into the bowl of a mini food processor or blender and process until smooth.

"Core" Cornbread

1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup Splenda granular
2/3 cup fat free sugar free yogurt
1/3 cup nonfat sour cream
1 egg

Mix dry ingredients in a medium bowl.

Mix liquid ingredients in a small bowl.

Gently fold the wet into the dry. Pour into a round cake pan, sprayed with Pam. Bake at 375 degrees for 15-20 minutes or until the edges are a golden brown and a toothpick inserted in center comes out clean. Cut into 6 wedges.

Southwestern Chicken Soup

Makes 10-1 Cup servings

2 cans, or 1 large 32oz carton FF chicken broth
1- 16oz can FF refried beans
1- 15oz can black beans
2 tsp. Taco seasoning
1-2 cans Rotel diced tomatoes w/ green chiles
1 C Frozen corn 8-10 oz. cooked shredded chicken (2 lrg. skinless/boneless brst.)
(you can also substitute lean cooked ground beef)
Fresh Cilantro

Add all ingredients together and let simmer for at least an hour...Add Cilantro before serving...

Serving sugestions: Dollup fat free sour cream and/or an all-Core ingredient guacamole...VERY Tasty!! The sour cream REALLY a yummy addition...

Blushing Apples

2- 4 oz. boxes sugar free strawberry Jello
1/4 tsp cinnamon
4 C water
4 medium apples

Combine dry Jello and cinnamon in saucepan. Add water and bring to a boil. Stir until Jello is completely dissolved. Peel and core apples and add to Jello mixture in pan. Reduce heat to med. and partially cover. Simmer 10-15 min. until apples are tender, turning the apple every 5 min. Remove apples and serve warm or cold.

Garlic Mashed Potatoes

2 pounds potatoes, peeled and cut into cubes
2 cloves garlic, peeled
1 1/2 teaspoons salt, divided
1/3 cup fat-free sour cream
1/3 cup skim milk
1 teaspoon coarsely ground black pepper, or to taste
1 tablespoon fresh parsley, minced

Place potatoes, garlic and 1 teaspoon of the salt in a large saucepot. Add enough water to cover the potatoes. Bring to a boil over high heat. Reduce heat and simmer until potatoes and garlic are fork tender, ten to twenty minutes depending on the size of the cubes.

Drain, then place potatoes and garlic in a mixing bowl. With an electric mixer at medium speed, blend potatoes and garlic until just mashed. Add sour cream, milk, remaining 1/2 teaspoon salt and the pepper. With mixer at high speed, blend just until smooth. Stir in parsley. Serve while hot.

Stir-fry Cabbage

Take 1 bag coleslaw mix and saute in 2 tablespoons of extra virgin olive oil. When slightly cooked down, spray with I Can't believe It's Not Butter spray.Then season with your favorite seasoning. (S&P, garlic salt or powder work great!)

Add soy sauce to taste. Voila!!, you have yummy cabbage!!

*option: scramble an egg in pan before sauteeing cabbage. Gives it an extra "something."

Crisp Rosemary Potatoes

Recipe courtesy Gourmet Magazine

2 pound red potatoes, cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 tablespoons chopped fresh rosemary

Preheat oven to 450 degrees F and generously oil 2 large baking sheets.

Arrange potatoes in 1 layer on sheets. Brush tops with oil and sprinkle with rosemary and salt and pepper, to taste.

Roast potatoes in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and edges are crisp, about 20 minutes.

Lemony Chicken

6 boneless chicken breasts
1 cup fat-free mayonnaise
1/4 cup lemon juice
2 teaspoons garlic, minced
2 green onions, chopped
1/2 teaspoon dried thyme
salt
pepper

Directions
Salt the chicken breasts lightly on both sides.

In a small bowl or a zip-top bag, mix together the remaining ingredients.

Add the chicken, coating both sides.

Let marinate for at least 2 hours.

Preheat oven to 350 degrees. Cover a baking sheet with foil, place chicken on foil and bake for 25 minutes or until brown and crispy. If they aren't quite brown enough after cooking, run them under the broiler for a minute.

Italian Polenta Casserole

Ingredients:

93% lean ground beef
1 medium onion, chopped
1 red pepper, chopped
1 can of Fire Roasted Tomatoes
2 tsp Italian Seasoning (a blend of oregano and basil)
1 cup of fat free or soy mozzarella
1 batch of polenta (corn meal and broth mixture)

Saute ground beef, onion, red pepper until cooked through. Add tomatoes and seasonings. Simmer for 10 minutes. Press polenta into a 8×8 dish and pour meat mixture over top. Top with shredded mozzarella. Bake at 350 degrees for 30 minutes.

Brown Sugar Chicken

3 lbs boneless, skinless chicken pieces
3/4 c brown sugar
3/4 c Splenda
1 c vinegar
1/2 c diet lemon-lime flavored soda
3 TBS minced garlic
3 TBS soy sauce
2 tsp black pepper

Place the chicken in crockpot. Combine remaining ingredients and pour over the top of the chicken. Cover and cook on low for 6-8 hours. Shred chicken, then serve with brown rice and green veggies.

(counts as Core + 2 WW points)

Serves 6

"Big Bowl O' Blob" (Orange Cream Dessert)

1 cup Fat Free Cool Whip
1 large 8-serving box (or 2 4-serving boxes) Jell-O Sugar Free orange gelatin mix
1 can diet cream soda

Dissolve gelatin mix into 2 cups boiling water. Stir for 2 minutes or until completely dissolved. Then sir in soda.

Refrigerate for about 1 1/2 hours until mixture is thickened--but not gelled.

With electric mixer, stir in Cool Whip until thoroughly blended. Return to fridge until very firm (overnight is best).

This is a Hungry Girl recipe (www.hungry-girl.com)

Fresh Corn Chowder

-4 tsp canola oil
-1/2 cup seeded and finely chopped green bell pepper
-1/2 cup seeded and finely chopped red bell pepper
-1/2 cup minced shallots
-1 teaspoon curry powder
-3 cups fresh corn kernels(I use two cans)
-3/4 pound red potatoes, peeled and cut into 1/4 inch cubes
-1 cup vegetable broth
-1/2 tsp. salt
-Freshly ground pepper to taste
-3 cups fat free milk
-1/8 teaspoon paprika

PREP-20 Minutes
Cook-About 20 Minutes
Serves-4(1 1/2 cup servings) 5 Points per serving if you are doing WW FLEX plan

1. Heat the oil in a large nonstick saucepan over medium heat. Add the bell peppers and shallots; cook, stirring occasionally, until tender, about 5 minutes. Add the curry powder and cook, stirring constantly, until just fragrant, about 30 seconds.

2. Stir in the corn, potatoes, broth, salt and pepper; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes.

3. Transfer 1/2 cup of the vegetable mixture to a blenderl add the milk and puree until nearly smooth. Return to the suacepan and cook over medium heat, stirring, until just heated through. Sprinkle with the paprika just before serving.

Hot Chick BBQ Chop Salad

For Salad
3 cups chopped romaine
3 ounces, cooked boneless skinless chicken breast
1/2 medium cucumber, chopped
1/4 cup red onion, chopped
2 T. sweet canned corn kernels
2 T. canned black beans
Optional: 1 T. chopped cilantro

For Sauce
1/4 cup canned tomato sauce
2 T. ketchup
2 t. brown sugar (not packed)
2 t. cider vinegar
1/2 t. garlic powder

Combine all sauce ingredients in a bowl. Coat chicken in sauce and heat (if desired).

Place all other ingredients in bowl and toss. Top with BBQ chicken and enjoy!

(A Hungry Girl cookbook recipe www.hungry-girl.com)

Orange Pop Chicken

4oz. boneless, skinless chicken breasts
12 oz. can diet orange soda
1/4 cup soy sauce
1 cup brown rice

Place chicken in crock pot. Combine soy sauce and orange soda in medium bowl. Pour over chicken. Cover; cook on low 5 to 6 hours. Remove the liquid from crockpot, add water to make 2 cups liquid if needed and bring to a boil in separate pan. Add brown rice and cover and cook according to brown rice package directions. Serve with chicken.

Fruit Dip

1 Box Fat-Free Sugar-Free Vanilla Instant Pudding
1 Cup 1% Milk (using Skim)
1/8 teaspoon Almond Extract
1/8 teaspoon Cinnamon
3 Tablespoons Orange Juice (using Crystal Light Classic Orange)
1 8 oz. Container Fat-Free Cool Whip

Mix all ingredients except cool whip in bowl till well-blended. Fold in cool whip. Enjoy with your favorite fruit.

Stuffed Chicken Breasts

6 boneless chicken breasts, split in half & pounded thin
1 (16-oz) pkg frozen mixed vegetables, chopped
1 lg onion, minced
1 C chicken broth

Combine vegetables & onion and place about 2 tbsp in center of each chiken breast half & roll up. Place seam side down in shallow casserole large enough to hold all chicken pieces in single layer. Pour chicken broth over all and cover with foil. Bake at 350°F for 30-40 minutes or until done. Serves 6

Buffalo Chicken Lasagna

12 WW lasagna noodles, uncooked
2 lb. skinless chicken breast, cubed
3 cups Core spaghetti sauce
1 cup mild buffalo wing sauce (used hot)
1.5 cups of water
15 oz. nonfat ricotta cheese (used 32oz)
1/2 cup egg substitute, or 4 eggs (used the eggs)
9 slices pepperjack soy cheese (used shredded ff cheddar, sprayed with olive oil mister prior to browning)

Preheat oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta and egg substitute. Spray 9x13 pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of the pan. Arrange 4 noodles over the sauce. Spread more sauce and then a layer of the ricotta mixture. Add another layer of sauce. Repeat the whole process until you end up with a layer of sauce. Cover and bake for 70 minutes.

Uncover and place cheese slices on top. Bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving. NOTE: Buffalo Wing Sauce is not Core. However, Franks Red Hot Buffalo Sauce contains 110 calories for the ENTIRE bottle. Spread out over the entire lasagna, the points are minimal per serving.

Brown Rice Chicken Bake

3 C brown rice; cooked
1 pkg frozen green peas, thawed
2 C cooked chicken breast halves, cubed
1/2 C nonfat mayonnaise
2 tsp Soy sauce
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried tarragon
Vegetable cooking spray

Combine rice, peas, chicken, mayonnaise, soy sauce, and seasonings in bowl. Transfer to a 3 quart baking dish coated with cooking spray. Cover and bake at 350 degrees for 30 minutes.

Foolproof Oven Baked Brown Rice

1 1/2 cups Brown Rice (uncooked)
2 1/3 cups Water
2 tsp Olive Oil
1 tsp Salt

Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch square, glass baking dish.

In a covered saucepan on the stove, bring the water and oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender.

Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.

Indonesian Pot Roast

2 - 3 pounds lean stew beef
1 clove garlic, minced
1 chicken bouillon cube
1/4 cup sugar (I use Splenda)
1 cup water
1/2 cup soy sauce

Place beef in slow cooker. Mix together ingredients and pour over beef. Cook for low 8 hours or high 4 - 4 hours (until done).

Sour Cream Salsa Chicken

Add a big ole’ jar of salsa to crock pot.

Add 4-6 boneless, skinless chicken breasts.

Add sliced onions and peppers if you like.

Sprinkle with taco seasoning. Cook on high for 4 hours or low for 8 hours. Remove chicken (if you can without it falling apart), stir in a few tablespoons of fat-free sour cream, and add chicken back. Serve over brown rice or use in a low point tortilla. Lots of options here…I think it would even make a good base for a chicken tortilla soup.