Crock Pot White Chicken Enchiladas

2 onions, chopped
2-3 cups cooked chicken, diced
1 can diced green chile
2 cans cream of chicken soup
1 can corn, undrained
1 can black beans, undrained
1 t salt
1 t cumin
1 t coriander(opt.)
1 t chili powder
1 t garlic
20-24 corn tortillas, cut into wedges
1/2 cup milk or water, if needed
2 cups shredded cheese, cheddar or your favorite

Spray a large pot with cooking spray. Spray crockpot and turn on low.
Add onion and saute on medium high for 5 minutes. Add green chile and chicken, stir in seasonings. Add cream of chicken, corn, and beans, add milk or water if the sauce seems too thick. Spread a thin layer of sauce in the crock pot, then a layer of tortilla wedges. Continue layering tortillas, then sauce until you use the last of the sauce. Top with cheese and cover. Cook on low 2-3 hours, or high 1- 1 1/2 until cheese is melted and starts to bubble up.

Biscuits and Beef

This name is boring, if you try this recipe, please give me ideas for better names!

1 pound ground beef
3 potatoes, peeled and cut into 1/2" cubes
2 Tablespoons oil
1 large onion, diced
1/2 teapoon salt
1/4 teaspoon pepper(or to taste)
2 cups shredded cheese

Biscuit Batter:
2 cups flour
1 Tablespoon Baking powder
1/2 teaspoon salt
1/3 cup shortning
1 1/2 cups milk


Preheat oven to 450.  Cook potatoes in oil 5 minutes on medium heat or until tender.  Add onions and cook until they are also tender, the potatoes will brown a bit, that is good.  Add ground beef and season with salt and pepper, brown.  Drain that mixture well.  While it is cooking, put the flour, salt and baking powder in medium mixing bowl with shortning.  Cut it with a fork or pastry cutter until the shortning is all mixed into the flour.  Stir in milk, it will be a lumpy.  Spray 9x13 pan with cooking spray and place ground beef mixture in the bottom of it.  Top with cheese and then batter over everything.  Bake for 20-30 minutes or until it is golden brown on top.  Cut and serve.

Pizza Pasta

1/2 pound Penne

1/2 jar  of your favorite pasta sauce

2 cups Mozzarella cheese

12 pepperonis

Boil Penne according to package directions, drain and place in skillet with a lid(I also boiled mine in this deep skillet.)  While the pasta is draining, pour the sauce into the skillet and bring it to a simmer.  Add pasta and gently fold in.  Top with cheese and pepperoni.  If you have an oven-friendly skillet you can place it in the oven to melt the cheese.  I did not, mine has a plastic handle I would like to keep, so this is what I did:  After placing pepperonis on top, put the skillet lid on and put the heat on as low as it will go.  Heat for 5-10 minutes or until cheese melts.  Be careful not to have the heat on too high, you don't want the pasta to stick on the bottom.

Quick Creamy Noodles

1 pound ground beef
1 large onion, diced
garlic salt and pepper, to taste
1 pound egg noodles
1/4 cup(1/2 cube) butter or margarine
1 cup milk
2 cans cream of mushroom soup

Brown ground beef and onions together, season with the garlic salt and pepper.  Boil egg noodles  in large pot according to package directions, drain well.  When ground beef is done and onions are tender, add butter, milk and soup.  Simmer while egg noodles finish cooking.  After draining noodles, place them back in the pot and add skillet contents.  Fold in gently, simmer a few more minutes if desired, and serve.

Andy's Chicken(Cream Cheese Chicken)

A huge hit from the last family reunion...my cousin Andy and his wife's contribution

4 chicken breasts, cubed
1 package dry italian dressing mix
1 can cream of mushroom soup
milk(enough to fill soup can halfway)
1 8 oz pkg cream cheese
Place chicken in crock-pot with italian dressing mix. Let cook for one hour. Stir. Add the can of cream of mushroom soup, then fill the can halfway with milk and add that to the crock-pot. Stir. Cut up the cream cheese into a few pieces and add that to the crockpot, then cover and cook on high for 3-4 hours. Serve over rice. Serves 4.

Alternate quick cooking method: Brown chicken on stove with seasoning mix. Add other ingredients and simmer on low for 30 min.

Easy Chili Beans

I differ every time I make Chili Beans in my attempt to make them just like Grandpa's, but they are never just like his. This is one really easy version anyone can make.
2 pounds ground beef
2 onions
1 Tablespoon Garlic salt
1 Tablespoon Cumin
1 Tablespoon Chili powder
2 cans Rotel tomatoes and green chiles
2 cans green chile
2 cans tomato sauce
2 cans kidney beans
2 cans pinto beans
Brown Ground beef and onions together, add seasonings. Add rest of ingredients, bring to a boil and simmer 30 minutes.

Mexican Chicken and Rice

4 chicken breasts
1 Tablespoon garlic salt, or to taste
1 Tablespoon cumin
1 Tablespoon chili powder
1 onion, chopped
1 can green chile

2 cups chicken broth

1 can cream of chicken soup
4 cups cooked rice

Spray large pot or Dutch oven. Brown chicken breasts in pot with onions and green chile. Add seasonings while browning. Add chicken broth, simmer one hour. Add cream of chicken soup and rice, heat through and serve.

Danish Oven Pancake

For Batter:
8 eggs
2 cups milk
1 tsp vanilla
2 teaspoons white sugar
1/2 teaspoon salt
2 cups flour
Beat eggs, add milk and vanilla.  In a separate bowl, combine dry ingredients.  Add wet mixture slowly to the dry while stirring. It may be lumpy still, that is ok. Let sit 30 minutes.
Other ingredients: 1/4 cup butter or margarine
2 Tablespoons Lemon Juice
Powdered Sugar
Fresh berries and Whipped Cream, or Jam

Heat oven to 500 degrees.
Place 1/4 cup butter or margarine in 9x13 glass pan. Put it in the hot oven until butter is melted.  Brush butter all around edges and sides of pan, then pour batter into pan. Bake 15 minutes. Sprinkle with lemon juice and dust with powdered sugar. Serve with syrup, warm jam or berries and cream.

Yummy Drummies

Oven 425
4 chicken drumsticks
1/2 tsp oregano
1/2 tsp garlic salt
1 T seasoned breadcrumbs
nonstick spray

Arrange drumsticks in sprayed pan. Sprinkle with oregano, then garlic salt, then breadcrumbs. Bake 45-60 minutes until skins are crispy.
2 pts each drumstick.
easy, kid-friendly and diet friendly!

Pumpkin Muffins

I have requests to post pictures of these, so here we are again...

One cake mix(I love carrot, but you can use any kind!)
1/2 cup water
1 small can pumpkin(pure, not pie mix)

Mix ingredients together and place in muffin tins. Bake about 10 minutes longer than the box instuctions.

Makes 24 small muffins for 1 point each, or you can make 12 LARGE muffins at 2 points each. They can be served at room temperature, or while still warm with a dollop of fat free whipped cream and taste just like warm pumpkin pie! They freeze well, I like to make two batches at once with a large can of pumpkin(just split the can in half if you are making two different flavors)and freeze them for later. Picture is one chocolate and one made with yellow cake mix.

"Breaded" Chicken

nonstick spray

4 chicken breast fillets

spray butter

1 tsp oregano

1/2 tsp garlic salt

2 tsp parmesan cheese

1 Tbsp bread crumbs

Preheat oven to 425 and spray baking dish with nonstick spray. Mix together spices and parmesan with bread crumbs. Place chicken breast pieces in dish and spray with spray butter. Sprinkle breadcrumb mixture on top, then spray with spray butter again. Bake for 45 minutes or until chicken is no longer pink inside.

3 points per breast. The breadcrumbs and Parmesan add 50 calories to the whole recipe, about 12.5 cal per breast, but it still counts as a 3, (my chicken breast fillets are 120 cal each.

Vegetable stew

4-6 cups beef broth
1/2 pound carrots
4 med zucchini
1/2 head cabbage

1 teaspoon dried Parsley

2 teaspoons garlic salt

1 can Ro-tel(diced tomatoes and green chiles)
1 package frozen winter squash

Start with 4 cups beef broth in a very large pot, over high heat. Wash and slice carrots into 1/2" slices, put in pot. Bring to a boil, reduce heat to medium-high. Let carrots cook about 20 minutes while you wash and slice zucchini into 1/4" slices, put in pot. Wash and coarsely chop cabbage, put in pot. Add parsley and garlic salt. If you feel you need more liquid at this time, you can add 2 more cups of broth to give more of a soup texture, we prefer more of a chunky stew texture. When carrots and zucchini are cooked through(about 1/2 hour) add Rotel and winter squash. Bring back just to a boil until winter squash is heated through, then serve.

The winter squash is 1 point for a cup and the carrots are 1 point per cup when they are cooked, however, you don't get a full cup of either in a cup of soup. I estimate this soup to be 1 point per cup, I believe this to be a generous estimate because all of the other ingredients are 0 points.

Incredibly easy zucchini

2 medium zucchini
1 Tablespoon Cumin
2 teaspoons garlic salt
2 teaspoons salt-free seasoning(such as Mrs. Dash)(optional)
cooking spray

Wash and slice zucchini into 1/4" slices, arrange in single layer on baking sheet and spray. Mix together spices and sprinkle on top. Bake at 500 for about 20 minutes or until you can cut it easily with a fork. We love to top with a bit of spray butter. 0 points per serving, this serves about 4 people.

Split Pea Soup

1 T Extra virgin Olive oil
1 carrot, chopped
1 stalk celery, chopped
1 or 2 tsp curry powder
1 pound dry split peas, rinsed
8 cups chicken broth
1 tsp salt
Heat olive oil. Saute carrot, onion celery and curry powder for 5 min. Add broth, peas and salt. Simmer 1 hour or until very thick. 3 points per cup.

Lentil Tacos

1 pound dry lentils, rinsed
8 cups beef broth
1 Tbsp chili powder
2 tsp minced onion
2 tsp cumin
1 Tbsp garlic salt
Put lentils and broth in pot and simmer for 45-60 min. Add spices and simmer until thick. 1 point for 1/2 cup. We found some taco shells that are 1 point each. Put 1/4 cup lentils in 1 shell. Top with salsa and lettuce. So 2 tacos are 3 ww points. The kids love these!