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.