Slow-Cooker Lasagna

I fixed this recipe over the weekend and it turned out really good. I would definitely fix again.

I found the recipe on the Kraft Foods website.

Ingredients
1 lb. ground beef (I used the extra lean ground beef)
1 jar (26 oz.) spaghetti sauce (I used the light tomato/basil sauce)
1 cup water
1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided (used fat free mozzarella)
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked


BROWN meat in large skillet; drain. Stir in spaghetti sauce and water.
Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley in separate bowl.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Layered Fiesta Casserole

I found this recipe on the Kraft Foods website and decided to try it out because it looked so good and easy to make. It was delish!

1 lb. extra-lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained (I omitted, the salsa was enough tomatoes)
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch) (I only used 8 tortillas)
1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided (I used the reduced fat mx cheese but could also use fat free cheddar)

HEAT oven to 375°F.

BROWN meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.

SPREAD 1 cup meat mixture onto bottom of 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Top with remaining cheese; let stand 5 min. or until melted.

Make Ahead
Assemble casserole as directed. Refrigerate up to 24 hours. When ready to serve, bake at 375°F for 40 to 45 min. or until heated through. Top with cheese; continue as directed.

I tried to figure out the nutritional info based on what I put in and I came up with
330cal, 7.3g fat, 24g protein, 4.7g fiber

Makes 6 servings.

Harvest Chicken with Vegetables

1 (14.5oz) can diced tomatoes with basil, garlic and oregano
1 tablespoon tomato paste
1 tablespoon Mrs Dash table blend
1/4 teaspoon sugar
4 (5oz) skinless boneless chicken breast halves
1 1/2 tablespoons italian-seasoned breadcrumbs
1 tablespoon olive oil
2 cups (about 10oz) diced (1/2 inch) summer squash
3/4 cup (1/2 inch thick) slices onion
3/4 cup julienne cut red bell pepper
2 tablespoons chopped fresh parsley

1. Combine first 4 ingredients (through sugar) in a large bowl and set aside. Coat chicken with breadcrumbs.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 2 minutes per side or until golden brown. Remove to a plate. Add squash, onion and bell pepper to pan; reduce to medium meat and cook 6 minutes (until squash is lightly browned). Stir occasionally. Return chicken to pan.
3. Spoon tomato mixture over chicken. Reduce heat, cover and simmer 15 minutes. Sprinkle with parsley.

Yield: 4 servings (1 chicken breast and about 3/4 cp vegetable mixture).

Calories 258; Fat 7g; Protein 32g; Fiber 3g

I found this recipe in the Health magazine (http://recipes.health.com/recipes/1097981-harvest-chicken-with-vegetables). I substitued the salt and pepper with Mrs Dash.

HG Slow-Cookin' Pulled Chicken

Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein -- POINTS® value 3*

NOTE: I fixed this and it was so easy and very yummy! I toasted some wheat bread and had a sandwich.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

Taco Mac

1lb extra lean ground meat
1 large onion, chopped (I just used onion powder)
1 package low sodium taco seasoning mix
2 1/2 cups water
1 15oz can diced tomatoes
1 15oz can corn, drained
1 15oz can pinto beans, drained
1 cup uncooked pasta, wheat

Brown ground meat, onion and taco seasoning. Drain. Add rest of ingredients. Heat to a boil. Reduce heat and simmer uncovered for 8-10 minutes.

Makes 8 1cup servings.

I calculated each 1 cup serving to have
178.4 cal
2.6 g fat
16.9 g protein
5.4g fiber

Crock Pot Chicken Taco Chile

So I tried this recipe tonight and it was delish!

1 onion, chopped (I used onion powder)
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
1 package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder

24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)

chopped fresh cilantro


Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

I put in crock pot on low and it was done in 6 hours.

Chicken Tortilla Soup

1 cup red or green salsa (I used red)
2 14oz cans reduced sodium chicken broth
2 1/2 chicken breasts (boiled and cubed)
low sodium corn (1/2 can)
celery (chopped, i used about 3 stalks)
1 zuchinni (chopped)
1 tsp minced garlic
1 tsp chili powder
1 tsp cumin
lime wedges (optional)
corn tortillas
sour cream (fat free, optional)
shredded cheese (reduced fat, optional)
cilantro (optional)

1. I cut up the tortillas in strips, put on baking pan and put in oven under broil until toasted.

2. In large saucepan combine chicken broth, salsa, minced garlic, chili powder and cumin; bring to boil over med-high heat. Stir in chicken, celery, zuchinni, corn. Heat through.

3. Serve in bowls; top with toasted tortilla strips, lime, sour cream, shredded cheese and cilantro.

Mexican Chicken Casserole

3/4 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tsp. ground cumin
1 green pepper, chopped
1-1/2 cups Salsa
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 can (15 oz.) no-salt-added black beans, drained, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inch)
1/2 cup reduced fat Mexican Style Shredded Cheese, divided

HEAT oven to 375ºF. Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel cheese; cook 2 min. or until melted. Stir in beans and tomatoes.

SPOON 1/3 of chicken mixture into 8-inch square baking dish; top with 1 tortilla and 1/2 each of remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover with foil.

BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

Indian Tacos

1 lb extra lean ground meat
1 green pepper, chopped
1 medium onion, chopped
1 package taco seasoning mix
15oz can black beans
15oz can tomato sauce
8oz can reduced fat crescent rolls
1cup fat free cheddar cheese

toppings: fat free sour cream, salsa, tomatoes, lettuce, black olives

Spray 9x13 glass dish with cooking spray. Unroll rolls onto bottom of pan. Bake at 375 until golden brown, about 10 minutes. Brown meat, peppers and onions. Add taco seasoning, tomoato sauce and beans. Pour mixture over rolls. Bake 10 minutes. Add cheese and bake 5 minutes more.

Add toppings.

Serves 8
5 WW points per serving

Chicken & Rotel Casserole

I got this recipe from someone I work with. Well, I don't know if I can call it a recipe, it was something he threw together and I ended up making it this weekend and modified it. I don't really have measurements but I'll give it a try.

3lb chicken breasts, cubed into small chunks
1 can corn (no salt added)
1 can rotel (i used the mexican lime and cilantro but i've used regular rotel before)
2 zuchinnis, sliced
1 cup brown rice, uncooked

Spray a frying pan with non stick cooking spray. Cook the cubed chicken in frying pan. Season with Mrs Dash Table Blend and Mrs Dash Lemon and Pepper and a little Worcestershire sauce. After the chicken is cooked, add the can of corn (including water it's packed in), the can of rotel, and the cup of brown rice. Using the can of rotel, add another can of water. Cook over medium heat. When almost done (when rice is almost done), add the sliced zuchinnis.

Enjoy!

Hungry Girl Meatloaf

I found a meatloaf recipe in the Hungry Girl cookbook and I tried it out and it was awesome!

crazy-good turkey taco meatloaf

ingredients
1 lb raw extra-lean ground turkey (i couldn't find that so i used extra-lean ground meat)
2 slices fat-free cheddar cheese (i just used the shredded fat free cheddar cheese)
1/2 cup shredded fat-free cheddar cheese
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peopper
1/4 cup chopped onion
1/2 cup salsa
1/2 packet of taco seasoning mix, dry

directions
Preheat oven to 375 degrees.

Cook peppers and onions for 3 minutes over medium heat in a pan sprayed with nonstick spray.

In a large bowl, combine onions and peppers with turkey, corn, and seasoning mix. Spread half of the mixture evenly into the bottom of a loaf pan (about 9" x 5") sprayed with nonstick spray.

Layer the two slices of fat-free cheese on top of the mixture (try to keep slices away from the pan's edges). Evenly top with the remaining meat mixture.

Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes.

Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.

Makes 6 servings.

Per serving: 127 calories, 1g fat, 688mg sodium, 7g carbs, .5g fiber, 2g sugars, 22g protein

Texican Lasagne

This is the Texican Lasagna that I've been eating. It's very yummy!

6 corn tortillas (i've been using 8 so that it covers the bottom and middle layer)
1 1/2 cups shredded light cheese (i've been using the reduced fat mexican shredded cheese)
2 skinless boneless chicken breasts, boiled and sliced (the package i've been buying comes with 3, so i use all 3)
3 cups marinara sauce
1 can black beans, drained and rinsed
1 tsp. chili powder
1 tsp. cumin
1 tsp. crushed red pepper

Mix spices with marinara sauce. Spray 9x13 pan with cooking spray and place a layer of corn tortillas in pan. Next add a layer of marinara sauce. Add the chicken and black beans on top of this. Next add layer of cheese. Add another layer of tortillas, sauce and remaining cheese. Bake at 350 for 40 minutes or until cheese begins to brown.
Cut into 6 servings.

Each serving contains
307 calories
5.4 g fat
9g fiber
25g protein

The nutritional info does not include the 2 extra tortillas or the extra chicken breast.

I got this recipe from my nutritionist.