6:15 PM|ONE POINT HEARTY CHILI
Makes 20 servings

10 ounces extra-lean ground turkey breast 1(15oz) can black beans, drained
1 medium onion, diced 2 (15oz) cans fat free, reduced
4 (14-ounce) cans diced tomatoes sodium beef broth
2 medium zucchini, diced 4 celery stalks, diced
2 medium yellow squash, diced 2 green peppers, diced
1 pkg.dry chili seasoning

1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and onion and saute until browned, about 5 minutes.
2. Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, peppers, and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 30 minutes.
.
These are the changes I made : I used 2 large onions for more flavor. I don't like yellow squash so I added more green pepper and celery. I also used only one can of broth because it came out too watery with 2. I also used Contadina diced tomatoes - 2 cans with roasted garlic flavor and 2 cans with Italian seasoning flavor. I also used McCormick chili seasoning in the package. Just wanted to let you know what worked for me. 1 point a cup with 37 oysterettes for 1 point!! I ate 3 cups for lunch and 3 cups for dinner one night. Enjoy- JoAnn

7:18 PM|Erin's Ex-Boyfriend's Sister's Quiche

• Prepare 1 homemade or packaged pie crust

• Lay into a pie plate or quiche pan

• Grate 1/2 - 3/4 pound of cheese (swiss, monterey jack, meunster)

• Place grated cheese in pie plate

• Add filling of choice:
sauteed mushrooms (yuck.)
steamed veggies
sauteed onions
fresh tomatoes
crabmeat
bacon (crisp & crumbled)
ham

• Custard:
4 eggs
1.5 cups of milk

• Pour over filling ; dust with paprika

• Bake at 350 degrees for about 40 minutes

12:07 PM|chili-rubbed pork chops

Prep Time | 10 min
Cook Time | 8 min
Level of Difficulty | Easy

Ingredients
1 1/2 tbsp chili powder
1 tbsp brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 tbsp Worcestershire sauce
20 oz lean boneless pork chop, four 1/2-inch thick chops
1 lb(s) green snap beans, steamed
1/2 tsp fresh lemon juice

Instructions

1. Preheat broiler and coat broiler pan with cooking spray.
2. In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.
3. Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
4. Serve with string beans drizzled with fresh lemon juice.

WW POINTS
Serves | 4
POINTS per serving | 4

1:24 PM|Caramelized Baked Chicken
Serves 6
“Roast chicken pieces with sticky, sweet and tangy coating.”

Ingredients
3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper

Directions
1. Preheat oven to 375 degrees F (190 degrees C).

2. Place chicken in a 9 x 13 inch baking dish. Mix the oil, soy sauce,
ketchup, honey, garlic, salt and pepper, and pour over the chicken.

3. Bake at 375 degrees F (190 degrees C) for one hour or until sauce is
caramelized.

Nutritional Info
Calories = 734
Protein = 44g
Total Fat = 41g
Fiber = 0

weightwatchers points= 18 (jeezuz!! i doubt i will be making this very often!)

1:23 PM|Easy Slow Cooker French Dip
Servings: 6

Ingredients:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

Directions:
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Nutritional Info
Calories = 852
Total Fat = 49g
Fiber = 1g

weightwatchers points= 21

11:57 PM|Beef and Noodle Casserole

Ingredients:

• 6 ounces egg noodles
• 1 pound ground beef
• 2 (10.75 ounce) cans condensed tomato soup
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 pound shredded Cheddar cheese
• 1/4 cup dry sherry
• 1/4 cup grated Parmesan cheese

Directions:

1] Preheat oven to 375 degrees F (190 degrees C).

2] Cook the noodles according to package directions.

3] Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.

4] When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.

5] Bake in preheated oven for 30 minutes.

9:01 AM|Apple and Potato Gratin

* 1 teaspoon of unsalted butter
* 4 cups heavy cream
* 6 large egg yolks
* 1 teaspoon salt
* 1/2 teaspoon freshly ground white pepper
* 1/2 teaspoon Emeril's Original Essence or Creole Seasoning (listed below)
* 2 pounds red bliss potatoes, peeled and very thinly sliced
* 2 cups grated Gruyere (about 8 ounces)
* 2 pounds Rome or Winesap apples, peeled and cored and very thinly sliced
* *1/8 tsp. of nutmeg may be used if you like the taste

Ingredients for Emeril's Essence

* 5 tablespoons sweet paprika
* 1/4 cup salt
* 1/4 cup garlic powder
* 2 tablespoons freshly ground black pepper
* 2 tablspoons onion powder
* 2 tablespoons cayenne
* 2 tablespoons dried oregano
* 2 tablespoons dried thyme

Directions
1. Preheat the oven to 400 degrees. Grease a 9X13 inch baking dish with the butter.
2. Whisk the cream, egg yolks, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper. Sprinkle the cheese over the potatoes. Layer half of the apples over the cheese (and, if you like, you can add the 1/8 tsp. nutmeg). Pour 1 cup of the cream mixture over the apples. Spread another layer of the potatoes over the apples, then firmly press down the layers. Layer the remaining apples and potatoes, and pour the remaining cream mixture over all.
3. Cover the pan with foil and bake for 30 minutes.
4. Remove the foil and continue to cook until the potatoes are tender and the top is bubbly and golden brown — 25 to 35 minutes. Let stand for 10 minutes before serving.

1:33 AM|Pork Chops, Mashed Sweet Potatoes and Apple Salsa

Ingredients:

Salsa
1 Granny Smith apple, cored, diced
1/2 yellow bell pepper, seeded, diced
1 Tbsp jalapeno-pepper sauce
2 Tbsp diced red onion
Juice of 1/2 lime
1/4 tsp each salt and pepper

Sweet Potatoes
1 (29-oz) can sweet potatoes in light syrup, drained
1/4 tsp each cinnamon, salt and pepper

Pork Chops
2 tsp chili powder
1/2 tsp each cumin and garlic powder
1/8 tsp each salt and pepper
4 (1/2-in. thick) boneless center-cut loin pork chops (1 lb)
Cooking spray
1/2 lime

Directions

1. Salsa: In bowl, mix all ingredients.

2. Sweet Potatoes: Place potatoes in 8-in. square baking dish; cover with vented plastic wrap. Microwave on High 5 to 7 minutes, until hot. Add cinnamon, salt and pepper; mash with potato masher; keep covered.

3. Pork Chops: Sprinkle chili powder, cumin, garlic powder, salt and pepper over both sides of chops. Heat large nonstick skillet over medium-high heat; coat with cooking spray. Add chops; cook, turning once, until just barely pink in center, 8 to 10 minutes. Squeeze lime half over chops.

4. To serve: Place 1/2 cup mound sweet potatoes on each of 4 serving plates. Top with pork chop. Spoon salsa over pork.

1:23 AM|ok.... i am going to start posting recipes that i find that strike me....

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