Broccoli, Cheese, and Rice Casserole
YIELD: 8 servings (serving size: 1/2 cup)
Ingredients
1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light processed cheese, cubed (such as Velveeta Light)
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Preparation
Preheat oven to 350°.
Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
Calories: 137 Calories from fat: 29% Fat: 4.4g Saturated fat: 1.7g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.9g Protein: 6.6g Carbohydrate: 19.2g Fiber: 2.2g Cholesterol: 8mg Iron: 1.1mg
Sodium: 410mg Calcium: 160mg
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Thursday, January 5, 2012
Chicken and Dumpling Casserole Recipe
Chicken and Dumpling Casserole Recipe
6-8 Servings
1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup butter, cubed
* 2 garlic cloves, minced
* 1/2 cup all-purpose flour
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 4 cups chicken broth
* 1 package (10 ounces) frozen green peas
* 4 cups cubed cooked chicken
*
DUMPLINGS:
* 2 cups biscuit/baking mix
* 2 teaspoons dried basil
* 2/3 cup milk
Directions
* In a large saucepan, saute onion and celery in butter until tender.
Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and
pepper until blended. Gradually add broth; bring to a boil. Cook and stir
for 1 minute or until thickened; reduce heat. Add peas and cook for 5
minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x
9-in. baking dish.
* For dumplings, in a small bowl, combine baking mix and basil. Stir in
milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over
chicken mixture.
* Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes
longer or until a toothpick inserted in a dumpling comes out clean. Yield:
6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 393 calories, 17 g fat (7 g
saturated fat), 80 mg cholesterol, 1,313 mg sodium, 33 g carbohydrate, 3 g
fiber, 27 g protein.
6-8 Servings
1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup butter, cubed
* 2 garlic cloves, minced
* 1/2 cup all-purpose flour
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon pepper
* 4 cups chicken broth
* 1 package (10 ounces) frozen green peas
* 4 cups cubed cooked chicken
*
DUMPLINGS:
* 2 cups biscuit/baking mix
* 2 teaspoons dried basil
* 2/3 cup milk
Directions
* In a large saucepan, saute onion and celery in butter until tender.
Add garlic; cook 1 minute longer. Stir in the flour, sugar, salt, basil and
pepper until blended. Gradually add broth; bring to a boil. Cook and stir
for 1 minute or until thickened; reduce heat. Add peas and cook for 5
minutes, stirring constantly. Stir in chicken. Pour into a greased 13-in. x
9-in. baking dish.
* For dumplings, in a small bowl, combine baking mix and basil. Stir in
milk with a fork until moistened. Drop by tablespoonfuls into 12 mounds over
chicken mixture.
* Bake, uncovered, at 350° for 30 minutes. Cover and bake 10 minutes
longer or until a toothpick inserted in a dumpling comes out clean. Yield:
6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 393 calories, 17 g fat (7 g
saturated fat), 80 mg cholesterol, 1,313 mg sodium, 33 g carbohydrate, 3 g
fiber, 27 g protein.
Cornbread Casserole
Cornbread Casserole
Posted by CrissyBear - 9/20/07 (CLC comp p 3799)
1 pound 96% lean ground beef
1 15 oz can corn -- slightly drained
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 tablespoons canola oil
1 cup skim milk
1 egg
2 large egg white
1/2 cup salsa
8 ounces lowfat cheddar cheese -- shredded
1 medium onion
1 clove garlic
4 ounces diced green chiles
Brown meat; drain any fat.
In separate bowl, combine corn (drain off some of the liquid, butnot all), cornmeal, baking soda, salt, oil, milk, eggs, and salsa. Pour half of this mixture in crockpot that has been sprayed with Pam.
Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture. Cover. Cook on high 1 hour and on low 3 1/2-4 hours, or only on low 6 hours.
This recipe serves 8
279 Calories; 11g Fat; 23g Protein; 22g Carbohydrate; 2g Dietary Fibe
Posted by CrissyBear - 9/20/07 (CLC comp p 3799)
1 pound 96% lean ground beef
1 15 oz can corn -- slightly drained
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 tablespoons canola oil
1 cup skim milk
1 egg
2 large egg white
1/2 cup salsa
8 ounces lowfat cheddar cheese -- shredded
1 medium onion
1 clove garlic
4 ounces diced green chiles
Brown meat; drain any fat.
In separate bowl, combine corn (drain off some of the liquid, butnot all), cornmeal, baking soda, salt, oil, milk, eggs, and salsa. Pour half of this mixture in crockpot that has been sprayed with Pam.
Layer cheese, onion, garlic, green chilies, and ground beef on top of cornmeal mixture. Cover with remaining cornmeal mixture. Cover. Cook on high 1 hour and on low 3 1/2-4 hours, or only on low 6 hours.
This recipe serves 8
279 Calories; 11g Fat; 23g Protein; 22g Carbohydrate; 2g Dietary Fibe
Broccoli Casserole
BROCCOLI CASSEROLE
4 - 12oz bags Steamfresd broccoli cuts
16 oz, 2% Velvetta cheese
1/4 cup fresh grated parm. cheese
4 Tbl. lite margarine
1 can RF cr. of mushroom soup
1 tsp.garlic powder
1 tsp. onion powder
Steam broccoli-- cut cheese into small cubes. Melt butter in lg. mirco bowl. Add cheese. Stir to coat and micro cheese until melted. Once cheese is melted add soup and spices. Add broccoli to sauce and throughly mix. Pour into 9 x 13 sprayed baking dish. Bake 350 30 min.
I forgot to add the parm. and it was just as yummy. It was also save a pt.
Karen
4 - 12oz bags Steamfresd broccoli cuts
16 oz, 2% Velvetta cheese
1/4 cup fresh grated parm. cheese
4 Tbl. lite margarine
1 can RF cr. of mushroom soup
1 tsp.garlic powder
1 tsp. onion powder
Steam broccoli-- cut cheese into small cubes. Melt butter in lg. mirco bowl. Add cheese. Stir to coat and micro cheese until melted. Once cheese is melted add soup and spices. Add broccoli to sauce and throughly mix. Pour into 9 x 13 sprayed baking dish. Bake 350 30 min.
I forgot to add the parm. and it was just as yummy. It was also save a pt.
Karen
Smashed Potato Broccoli Casserole
Smashed Potato Broccoli Casserole
2 pounds Yukon Gold potatoes -- skin on and quartered
1 cup chopped broccoli
1/2 cup chopped onions
1/2 cup lowfat cottage cheese
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground red pepper
8 ounces lowfat sour cream
cooking spray
3/4 cup lowfat cheddar cheese -- shredded
Preheat oven to 375. Put potatoes in saucepan; cover with water. Bring to boil-reduce heat and simmer 20 min. or until tender. Drain potatoes in colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.
Add chopped broccoli, onion, and next 6 ingredients to pan and stir well. Spoon potato mixture into 11x7 baking dish coated with cooking spray. Bake for 35 minutes. Sprinkle with cheese, bake an additional 5 minutes or until cheese has melted.
This recipe serves 8 (about 1 cup).
164 Calories; 2g Fat; 9g Protein; 26g Carbohydrate; 2g Dietary Fiber . . . . . .
2 pounds Yukon Gold potatoes -- skin on and quartered
1 cup chopped broccoli
1/2 cup chopped onions
1/2 cup lowfat cottage cheese
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon ground red pepper
8 ounces lowfat sour cream
cooking spray
3/4 cup lowfat cheddar cheese -- shredded
Preheat oven to 375. Put potatoes in saucepan; cover with water. Bring to boil-reduce heat and simmer 20 min. or until tender. Drain potatoes in colander over a bowl, reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a potato masher until slightly chunky.
Add chopped broccoli, onion, and next 6 ingredients to pan and stir well. Spoon potato mixture into 11x7 baking dish coated with cooking spray. Bake for 35 minutes. Sprinkle with cheese, bake an additional 5 minutes or until cheese has melted.
This recipe serves 8 (about 1 cup).
164 Calories; 2g Fat; 9g Protein; 26g Carbohydrate; 2g Dietary Fiber . . . . . .
Thursday, December 8, 2011
Lentil & Brown Rice Casserole
Lentil & Brown Rice Casserole
3/4 cup lentils -- sorted and rinsed
1/2 cup brown rice -- rinsed
2 1/2 cups low sodium vegetable broth
1 16 ounce bag frozen broccoli flowerets -- or green beans
1 cup reduced fat cheddar cheese -- shredded
Preheat oven to 375F. Spray a 2-qt casserole dish. Pour in lentils, brown rice and chicken broth. Cover and bake 1 hour.
Remove from oven; blend in package of frozen vegetables and continue to bake 1/2 hour or until water is absorbed and rice and lentils are soft. Sprinkle cheese over top; let stand to melt.
This recipe serves 6.
PointsPlus™ Value =
214 Calories; 2g Fat; 19g Protein; 31g Carbohydrate; 11g Dietary Fiber
3/4 cup lentils -- sorted and rinsed
1/2 cup brown rice -- rinsed
2 1/2 cups low sodium vegetable broth
1 16 ounce bag frozen broccoli flowerets -- or green beans
1 cup reduced fat cheddar cheese -- shredded
Preheat oven to 375F. Spray a 2-qt casserole dish. Pour in lentils, brown rice and chicken broth. Cover and bake 1 hour.
Remove from oven; blend in package of frozen vegetables and continue to bake 1/2 hour or until water is absorbed and rice and lentils are soft. Sprinkle cheese over top; let stand to melt.
This recipe serves 6.
PointsPlus™ Value =
214 Calories; 2g Fat; 19g Protein; 31g Carbohydrate; 11g Dietary Fiber
Monday, December 5, 2011
Broccoli, Cheese, and Rice Casserole
Broccoli, Cheese, and Rice Casserole
YIELD: 8 servings (serving size: 1/2 cup)
Ingredients
1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light processed cheese, cubed (such as Velveeta Light)
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Preparation
Preheat oven to 350°.
Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
Calories: 137 Calories from fat: 29% Fat: 4.4g Saturated fat: 1.7g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.9g Protein: 6.6g Carbohydrate: 19.2g Fiber: 2.2g Cholesterol: 8mg Iron: 1.1mg
Sodium: 410mg Calcium: 160mg
YIELD: 8 servings (serving size: 1/2 cup)
Ingredients
1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 ounces light processed cheese, cubed (such as Velveeta Light)
2 tablespoons butter or stick margarine, softened
2 (10-ounce) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
Preparation
Preheat oven to 350°.
Combine all ingredients in a large bowl, and spoon into a 2-quart casserole. Bake at 350° for 45 minutes.
Calories: 137 Calories from fat: 29% Fat: 4.4g Saturated fat: 1.7g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.9g Protein: 6.6g Carbohydrate: 19.2g Fiber: 2.2g Cholesterol: 8mg Iron: 1.1mg
Sodium: 410mg Calcium: 160mg
Big Mac Casserole
Big Mac Casserole
1 cup onion
4 oz dill pickle
1 Tbsp thousand island dressing
1 1/2 pounds ground turkey
10 slices Kraft 1% milk reduced-fat singles
8 rolls reduced-fat crescent roll dough
Instructions
Saute onion and chopped pickles with ground turkey. When browned, layer in casserole dish. Place the 10 cheese slices over the meat mixture. Take crescent rolls out of package and unroll the sheet and place on top of the cheese and meat mixture. Bake at 350 until crescent rolls and done. Serve over a bed of lettuce and top with thousand island dressing. Tastes just like a big mac!
8 servings!
1 cup onion
4 oz dill pickle
1 Tbsp thousand island dressing
1 1/2 pounds ground turkey
10 slices Kraft 1% milk reduced-fat singles
8 rolls reduced-fat crescent roll dough
Instructions
Saute onion and chopped pickles with ground turkey. When browned, layer in casserole dish. Place the 10 cheese slices over the meat mixture. Take crescent rolls out of package and unroll the sheet and place on top of the cheese and meat mixture. Bake at 350 until crescent rolls and done. Serve over a bed of lettuce and top with thousand island dressing. Tastes just like a big mac!
8 servings!
Hamburger-Noodle Casserole
Hamburger-Noodle Casserole
Posted by TURNAROUNDSUE
6 oz noodles, egg no yolk dry, cook per package directions
1 medium onion, red, chopped
1 small green pepper chopped
12 oz Beef, ground, 90% lean meat / 10% fat, raw, cooked drained
14.5 oz Tomatoes, Diced, Petite
2 tsp parsley
1 pinch pepper
1 cup Kraft 2% Cheddar Cheese, shredded
1. Cook noodles, Pre heat oven 350, Spray 9x13 pan.
2. In a large skillet over med heat add onion and pepper, cook until soft, about 5 min. Add meat cook until no longer pink. Combine beef, noodles, tomatoes, parsley, and pepper, in 9x13 prepared pan. Stir in 3/4 cup cheese. Sprinkle to top with remaining cheese. Spray the top with Pam, Bake until hot and cheese is melted about 45 min.
Servings: 5
Nutrition Facts
Serving size: 1/5 of a recipe (9.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 343.47
Calories From Fat (31%) 106.34
% Daily Value
Total Fat 12.01g 18%
Saturated Fat 2.79g 14%
Cholesterol 60.23mg 20%
Sodium 403mg 17%
Potassium 274.14mg 8%
Total Carbohydrates 32.08g 11%
Fiber 3.46g 14%
Sugar 5.32g
Protein 24.6g 49%
Posted by TURNAROUNDSUE
6 oz noodles, egg no yolk dry, cook per package directions
1 medium onion, red, chopped
1 small green pepper chopped
12 oz Beef, ground, 90% lean meat / 10% fat, raw, cooked drained
14.5 oz Tomatoes, Diced, Petite
2 tsp parsley
1 pinch pepper
1 cup Kraft 2% Cheddar Cheese, shredded
1. Cook noodles, Pre heat oven 350, Spray 9x13 pan.
2. In a large skillet over med heat add onion and pepper, cook until soft, about 5 min. Add meat cook until no longer pink. Combine beef, noodles, tomatoes, parsley, and pepper, in 9x13 prepared pan. Stir in 3/4 cup cheese. Sprinkle to top with remaining cheese. Spray the top with Pam, Bake until hot and cheese is melted about 45 min.
Servings: 5
Nutrition Facts
Serving size: 1/5 of a recipe (9.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 343.47
Calories From Fat (31%) 106.34
% Daily Value
Total Fat 12.01g 18%
Saturated Fat 2.79g 14%
Cholesterol 60.23mg 20%
Sodium 403mg 17%
Potassium 274.14mg 8%
Total Carbohydrates 32.08g 11%
Fiber 3.46g 14%
Sugar 5.32g
Protein 24.6g 49%
Turkey And Dressing Casserole Recipe
Turkey And Dressing Casserole Recipe
DRESSING
1 stalk Celery, chopped
1/4 cup chopped onion
2 Tbs butter
1 cup Corn Bread, coarsely crumbled
1 cup bread white, day old, cubed
2 Tbs Broth Chicken 99% Fat Free or turkey
1/4 tsp poultry seasoning
1/4 tsp salt
1 dash pepper
GRAVY
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 tsp salt
1 cup Broth Chicken 99% Fat Free or turkey
1/4 cup milk
1 medium egg ,lightly beaten
8 ounces Turkey, Cooked, Cubed
Dry bread crumbs, optional
1. In a small skillet, sauté celery and onion in butter until tender.
2. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings.
3. Transfer to a greased 1-qt. baking dish.
4. For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350 for 25-30 minutes or until heated through.
Servings: 4
DRESSING
1 stalk Celery, chopped
1/4 cup chopped onion
2 Tbs butter
1 cup Corn Bread, coarsely crumbled
1 cup bread white, day old, cubed
2 Tbs Broth Chicken 99% Fat Free or turkey
1/4 tsp poultry seasoning
1/4 tsp salt
1 dash pepper
GRAVY
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 tsp salt
1 cup Broth Chicken 99% Fat Free or turkey
1/4 cup milk
1 medium egg ,lightly beaten
8 ounces Turkey, Cooked, Cubed
Dry bread crumbs, optional
1. In a small skillet, sauté celery and onion in butter until tender.
2. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings.
3. Transfer to a greased 1-qt. baking dish.
4. For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350 for 25-30 minutes or until heated through.
Servings: 4
Turkey And Dressing Casserole Recipe
Turkey And Dressing Casserole Recipe
DRESSING
1 stalk Celery, chopped
1/4 cup chopped onion
2 Tbs butter
1 cup Corn Bread, coarsely crumbled
1 cup bread white, day old, cubed
2 Tbs Broth Chicken 99% Fat Free or turkey
1/4 tsp poultry seasoning
1/4 tsp salt
1 dash pepper
GRAVY
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 tsp salt
1 cup Broth Chicken 99% Fat Free or turkey
1/4 cup milk
1 medium egg ,lightly beaten
8 ounces Turkey, Cooked, Cubed
Dry bread crumbs, optional
1. In a small skillet, sauté celery and onion in butter until tender.
2. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings.
3. Transfer to a greased 1-qt. baking dish.
4. For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350 for 25-30 minutes or until heated through.
Servings: 4
DRESSING
1 stalk Celery, chopped
1/4 cup chopped onion
2 Tbs butter
1 cup Corn Bread, coarsely crumbled
1 cup bread white, day old, cubed
2 Tbs Broth Chicken 99% Fat Free or turkey
1/4 tsp poultry seasoning
1/4 tsp salt
1 dash pepper
GRAVY
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 tsp salt
1 cup Broth Chicken 99% Fat Free or turkey
1/4 cup milk
1 medium egg ,lightly beaten
8 ounces Turkey, Cooked, Cubed
Dry bread crumbs, optional
1. In a small skillet, sauté celery and onion in butter until tender.
2. Transfer to a large bowl. Stir in the corn bread, bread cubes, broth and seasonings.
3. Transfer to a greased 1-qt. baking dish.
4. For gravy, in a large saucepan, melt butter. Whisk in flour and salt until smooth. Gradually add broth and milk. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
5. Spoon half of the gravy over dressing mixture. Layer with turkey and remaining gravy. Sprinkle with bread crumbs if desired. Cover and bake at 350 for 25-30 minutes or until heated through.
Servings: 4
Impossibly Easy Turkey-Ranch Pie
Impossibly Easy Turkey-Ranch Pie
1 1/2 cup Turkey breast meat only, cooked, cut up
1 1/2 cup Mixed Vegetables, Frozen
1/2 cup Monterey Jack cheese
1/2 cup Heart Smart Bisquick Baking Mix
1 packet Hidden Valley Original Ranch Salad Dressing Mix, dry
1 cup 1% Milk
2 medium Eggs, Or Egg Substitute
1. Preheat oven 400
2. Place turkey & mixed vegetables in a greased pie pan. Sprinkle w/cheese. Stir remaining ingredients until blended. Pour into pie pan. Bake 35-40 mins or until knife inserted in center comes out clean. Cool 5 mins.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (11.8 ounces).
Amount Per Serving
Calories 369.61
Calories From Fat (42%) 155.53
% Daily Value
Total Fat 14.67g 23%
Saturated Fat 5.4g 27%
Cholesterol 128.85mg 43%
Sodium 458.38mg 19%
Potassium 609.41mg 17%
Total Carbohydrates 26.56g 9%
Fiber 7.17g 29%
Sugar 4.61g
Protein 25.51g 51%
1 1/2 cup Turkey breast meat only, cooked, cut up
1 1/2 cup Mixed Vegetables, Frozen
1/2 cup Monterey Jack cheese
1/2 cup Heart Smart Bisquick Baking Mix
1 packet Hidden Valley Original Ranch Salad Dressing Mix, dry
1 cup 1% Milk
2 medium Eggs, Or Egg Substitute
1. Preheat oven 400
2. Place turkey & mixed vegetables in a greased pie pan. Sprinkle w/cheese. Stir remaining ingredients until blended. Pour into pie pan. Bake 35-40 mins or until knife inserted in center comes out clean. Cool 5 mins.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (11.8 ounces).
Amount Per Serving
Calories 369.61
Calories From Fat (42%) 155.53
% Daily Value
Total Fat 14.67g 23%
Saturated Fat 5.4g 27%
Cholesterol 128.85mg 43%
Sodium 458.38mg 19%
Potassium 609.41mg 17%
Total Carbohydrates 26.56g 9%
Fiber 7.17g 29%
Sugar 4.61g
Protein 25.51g 51%
Weight Watchers Cheeseburger Casserole
Weight Watchers Cheeseburger Casserole
Posted by: TURNAROUNDSUE
2 sprays Cooking Spray
2 large Potatoes, Yukon Gold
boiled or steamed whole, drained and cooled
1 medium garlic clove, minced
1 small Onion, chopped
1 small Green Pepper, chopped
1 cup mushroom(s), sliced
1 lb beef, ground, 90% lean meat / 10% fat, raw
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Reduced Fat cheese, Shredded
1/4 cup evaporated fat-free milk
1/8 tsp crushed red pepper flakes
1/2 cups Tortilla Chips, baked crushed, Approximately 8 chips
1. Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
2. Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.
Posted by: TURNAROUNDSUE
2 sprays Cooking Spray
2 large Potatoes, Yukon Gold
boiled or steamed whole, drained and cooled
1 medium garlic clove, minced
1 small Onion, chopped
1 small Green Pepper, chopped
1 cup mushroom(s), sliced
1 lb beef, ground, 90% lean meat / 10% fat, raw
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Reduced Fat cheese, Shredded
1/4 cup evaporated fat-free milk
1/8 tsp crushed red pepper flakes
1/2 cups Tortilla Chips, baked crushed, Approximately 8 chips
1. Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
2. Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.
3. While potatoes are baking, coat a large non stick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add beef to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes, drain. Add cooked vegetables, cumin, salt and pepper to beef and stir to combine; spread mixture over potatoes in baking dish.
4. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over beef and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.
5. Serve with ketchup, if desired (could affect POINTS values).
Servings: 6
Nutrition Facts
Serving size: 1/6 of a recipe (9.1 ounces).
Amount Per Serving
Calories 329.74
Calories From Fat (40%) 130.72
% Daily Value
Total Fat 14.51g 22%
Saturated Fat 4.21g 21%
Cholesterol 84.5mg 28%
Sodium 569.44mg 24%
Potassium 731.58mg 21%
Total Carbohydrates 26.4g 9%
Fiber 2.97g 12%
Sugar 4.62g
Protein 24.33g 49%
4. In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over beef and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.
5. Serve with ketchup, if desired (could affect POINTS values).
Servings: 6
Nutrition Facts
Serving size: 1/6 of a recipe (9.1 ounces).
Amount Per Serving
Calories 329.74
Calories From Fat (40%) 130.72
% Daily Value
Total Fat 14.51g 22%
Saturated Fat 4.21g 21%
Cholesterol 84.5mg 28%
Sodium 569.44mg 24%
Potassium 731.58mg 21%
Total Carbohydrates 26.4g 9%
Fiber 2.97g 12%
Sugar 4.62g
Protein 24.33g 49%
Nacho Pie
Nacho Pie
4-6 Servings
Ingredients
4 cups nacho tortilla chips, coarsely crushed
1 pound ground beef
1/2 cup chopped onion
Salt and pepper to taste
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
Place chips in a lightly greased 9-in. pie plate and set aside.
In a large skillet over medium heat, cook beef and onion over medium
heat until meat is no longer pink; drain. Sprinkle with salt and
pepper. Spoon over chips. Top with beans, tomato sauce and cheese.
Bake, uncovered, at 375° for 15-17 minutes or until heated
through and cheese is melted. Yield: 4-6 servings.
4-6 Servings
Ingredients
4 cups nacho tortilla chips, coarsely crushed
1 pound ground beef
1/2 cup chopped onion
Salt and pepper to taste
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
Place chips in a lightly greased 9-in. pie plate and set aside.
In a large skillet over medium heat, cook beef and onion over medium
heat until meat is no longer pink; drain. Sprinkle with salt and
pepper. Spoon over chips. Top with beans, tomato sauce and cheese.
Bake, uncovered, at 375° for 15-17 minutes or until heated
through and cheese is melted. Yield: 4-6 servings.
Wild Rice and Beef Casserole
Wild Rice and Beef Casserole
Posted by: Queen627
12 ounces ground beef, 96/4
2 tablespoons diced onion
6 1/4 ounces Uncle Ben's fast-cooking long grain & wild rice
1 1/2 cups sliced celery
10 3/4 ounces soup, cream of mushroom 98% ff
3/4 cup water
In medium skillet, brown ground beef with onion. Place in 3 quart slow cooker; top with rice and seasoning packet, celery, soup and water. Cook on high 2 to 3 hours or on low 4 to 5 hours.
Yield: 5 servings.
Per serving (about 1 cup)= 240 Calories; 4g Fat (14.9% calories from fat); 20g Protein; 32g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 763mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fat.
Posted by: Queen627
12 ounces ground beef, 96/4
2 tablespoons diced onion
6 1/4 ounces Uncle Ben's fast-cooking long grain & wild rice
1 1/2 cups sliced celery
10 3/4 ounces soup, cream of mushroom 98% ff
3/4 cup water
In medium skillet, brown ground beef with onion. Place in 3 quart slow cooker; top with rice and seasoning packet, celery, soup and water. Cook on high 2 to 3 hours or on low 4 to 5 hours.
Yield: 5 servings.
Per serving (about 1 cup)= 240 Calories; 4g Fat (14.9% calories from fat); 20g Protein; 32g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 763mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fat.
Baked Ziti Casserole
Baked Ziti Casserole
To streamline the recipe, we skipped the traditional step of browning the meat before it's combined with the rest of the ingredients; it cooks fully as the casserole bakes. This recipe easily doubles to feed a crowd; bake in a 13 x 9-inch baking dish for 35 minutes.
6 ounces uncooked ziti (short tube-shaped pasta)
2 cups Basic Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) shredded Asiago cheese, divided
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce (such as Tabasco)
6 ounces ground turkey breast
Cooking spray
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.
Yield: 4 servings (serving size: about 1 cup)
CALORIES 362 (26% from fat); FAT 10.5g (sat 5.5g,mono 3.4g,poly 0.4g); PROTEIN 26.3g; CHOLESTEROL 39mg; CALCIUM 311mg; SODIUM 546mg; FIBER 3.5g; IRON 2.3mg; CARBOHYDRATE 41g
To streamline the recipe, we skipped the traditional step of browning the meat before it's combined with the rest of the ingredients; it cooks fully as the casserole bakes. This recipe easily doubles to feed a crowd; bake in a 13 x 9-inch baking dish for 35 minutes.
6 ounces uncooked ziti (short tube-shaped pasta)
2 cups Basic Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) shredded Asiago cheese, divided
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce (such as Tabasco)
6 ounces ground turkey breast
Cooking spray
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine pasta, Basic Marinara, 1/2 cup mozzarella, 2 tablespoons Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Asiago. Bake at 350° for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.
Yield: 4 servings (serving size: about 1 cup)
CALORIES 362 (26% from fat); FAT 10.5g (sat 5.5g,mono 3.4g,poly 0.4g); PROTEIN 26.3g; CHOLESTEROL 39mg; CALCIUM 311mg; SODIUM 546mg; FIBER 3.5g; IRON 2.3mg; CARBOHYDRATE 41g
Taco Casserole Bake
Taco Casserole Bake
From: Emily bites
Ingredients:
24 Baked Tostitos Scoops
1 T Chili Oil (I found this in the Asian foods aisle) - if you are considering replacing this with regular oil please note the chili oil adds a lot of spice and flavor to this dish, so replacing it will affect the flavor profile
1 Onion, chopped
2 garlic cloves, minced
1 ¼ lbs extra lean ground turkey (I used Jennie-O which comes in a 1.25 lb package)
2 T taco seasoning
15 oz can black beans, drained
1 c salsa (I used medium)
1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, warm the chili oil and sauté onions and garlic until softened. Add ground turkey and taco seasoning, break up into pieces and cook until meat is browned. Mix in salsa and beans and cook for a few more minutes until salsa thickens.
3. Break up the tortilla chips into bite sized pieces and use them to line the bottom of a 9x13 baking dish. Evenly spread the meat mixture over the chips and then sprinkle cheese over the top*. Bake for 20 minutes.
*Additional Serving Options:
This casserole is great on its own, but it you’d like to cut the heat it can be served with a dollop of guacamole or reduced fat sour cream. I ate some of my leftovers with 2T of Wholly Guacamole at for an extra 1 P+. You can also add jalapenos, black olives or any other toppings you’d like before baking.
Yields 6 servings.
From: Emily bites
Ingredients:
24 Baked Tostitos Scoops
1 T Chili Oil (I found this in the Asian foods aisle) - if you are considering replacing this with regular oil please note the chili oil adds a lot of spice and flavor to this dish, so replacing it will affect the flavor profile
1 Onion, chopped
2 garlic cloves, minced
1 ¼ lbs extra lean ground turkey (I used Jennie-O which comes in a 1.25 lb package)
2 T taco seasoning
15 oz can black beans, drained
1 c salsa (I used medium)
1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, warm the chili oil and sauté onions and garlic until softened. Add ground turkey and taco seasoning, break up into pieces and cook until meat is browned. Mix in salsa and beans and cook for a few more minutes until salsa thickens.
3. Break up the tortilla chips into bite sized pieces and use them to line the bottom of a 9x13 baking dish. Evenly spread the meat mixture over the chips and then sprinkle cheese over the top*. Bake for 20 minutes.
*Additional Serving Options:
This casserole is great on its own, but it you’d like to cut the heat it can be served with a dollop of guacamole or reduced fat sour cream. I ate some of my leftovers with 2T of Wholly Guacamole at for an extra 1 P+. You can also add jalapenos, black olives or any other toppings you’d like before baking.
Yields 6 servings.
Beef, Cheese, and Noodle Bake
Beef, Cheese, and Noodle Bake
Yield: 8 servings (serving size: about 1 cup)
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
CALORIES 283 (24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); IRON 3.1mg; CHOLESTEROL 46mg; CALCIUM 209mg; CARBOHYDRATE 30.1g; SODIUM 622mg; PROTEIN 22.3g; FIBER 2.1g
Yield: 8 servings (serving size: about 1 cup)
1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.
CALORIES 283 (24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); IRON 3.1mg; CHOLESTEROL 46mg; CALCIUM 209mg; CARBOHYDRATE 30.1g; SODIUM 622mg; PROTEIN 22.3g; FIBER 2.1g
No Bake Mexican Casserole
No Bake Mexican Casserole
Posted by: Easystreetster
1 packet of taco seasoning
2 cups hot water
1 box of macaroni & cheese (do not make as directed)
1 cup salsa
1 can whole kernel corn, drained
1 pound lean ground turkey breast
1/2 cup fat free sour cream
Cook ground turkey until brown.
In a 2 quart microwavable bowl, mix taco seasoning, hot water, mac and cheese, salsa, corn and ground turkey and the dry cheese mixture.
Cover and cook in microwave for 8 min and then mix.
Cover and continue cooking for 6 min.
Stir in sour cream, cover and let sit for 2-3 min before serving.
Servings Per Recipe: 6
Amount Per Serving
Calories: 306.0
Total Fat: 7.8 g
Cholesterol: 62.8 mg
Sodium: 974.6 mg
Total Carbs: 39.0 g
Dietary Fiber: 1.9 g
Protein: 21.6 g
Posted by: Easystreetster
1 packet of taco seasoning
2 cups hot water
1 box of macaroni & cheese (do not make as directed)
1 cup salsa
1 can whole kernel corn, drained
1 pound lean ground turkey breast
1/2 cup fat free sour cream
Cook ground turkey until brown.
In a 2 quart microwavable bowl, mix taco seasoning, hot water, mac and cheese, salsa, corn and ground turkey and the dry cheese mixture.
Cover and cook in microwave for 8 min and then mix.
Cover and continue cooking for 6 min.
Stir in sour cream, cover and let sit for 2-3 min before serving.
Servings Per Recipe: 6
Amount Per Serving
Calories: 306.0
Total Fat: 7.8 g
Cholesterol: 62.8 mg
Sodium: 974.6 mg
Total Carbs: 39.0 g
Dietary Fiber: 1.9 g
Protein: 21.6 g
Chicken & Cornbread Stuffing Casserole
Chicken & Cornbread Stuffing Casserole ---8 points per serving
16 ounces boneless chicken breasts, (4 -4oz breasts)
6 ounces Stove Top Cornbread Stuffing Mix
10 ounces broccoli frozen, thawed or mixed vegetables
10 3/4 ounces 98% fat free Broccoli Cheese Soup
1/2 cup broth, chicken 99% fat free
1. Lightly butter a 3 1/2- to 4-quart slow cooker; place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (11.7 ounces).
Amount Per Serving
Calories 404.05
Calories From Fat (15%) 59.37
% Daily Value
Total Fat 6.67g 10%
Saturated Fat 1.97g 10%
Cholesterol 99.39mg 33%
Sodium 1242.49mg 52%
Potassium 466.36mg 13%
Total Carbohydrates 44g 15%
Fiber 3.5g 14%
Sugar 5.79g
Protein 43.52g 87%
16 ounces boneless chicken breasts, (4 -4oz breasts)
6 ounces Stove Top Cornbread Stuffing Mix
10 ounces broccoli frozen, thawed or mixed vegetables
10 3/4 ounces 98% fat free Broccoli Cheese Soup
1/2 cup broth, chicken 99% fat free
1. Lightly butter a 3 1/2- to 4-quart slow cooker; place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours.
Servings: 4
Nutrition Facts
Serving size: 1/4 of a recipe (11.7 ounces).
Amount Per Serving
Calories 404.05
Calories From Fat (15%) 59.37
% Daily Value
Total Fat 6.67g 10%
Saturated Fat 1.97g 10%
Cholesterol 99.39mg 33%
Sodium 1242.49mg 52%
Potassium 466.36mg 13%
Total Carbohydrates 44g 15%
Fiber 3.5g 14%
Sugar 5.79g
Protein 43.52g 87%
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