Taco Soup

Taco Soup

Ingredients:

1 lb. lean ground beef (or stew beef, steak or chicken)

1 (15 oz.) can diced tomatoes with chilies

1 (15 oz.) can pinto beans (rinsed and drained)

1 can mushrooms (optional)

1 cup frozen corn

1 pkg. taco seasoning mix

2 cups water

1 tbsp. sugar (splenda works too)

Directions:

1. Brown and drain beef.

2. Rinse and drain beans, mushrooms and frozen corn.

3. Add ingredients to meat. Stir and bring to a boil. Cover, reduce heat and simmer for 10 minutes.

4. Remove from heat and let stand 5 minutes. Enjoy!

*Note: the longer it sits, the better it tastes. The next day is usually when it is the most tasty!

WW Points per 1 cup: 4

**Not sure on WW PP**

****Note: I made this in the slow cooker and it worked fabulous! Make sure to put your meat in first on the bottom (raw) and then beans and corn and everything else. Cook on low for 6-7 hours.

WW Chocolate Eclair

Chocolate Eclair (WW Style)

Ingredients:

36 graham cracker squares

2 tsp. vanilla

2 (4 serving size) pkg. sugar free instant vanilla pudding mix

1 (4 serving size) pkg. sugar free instant chocolate pudding mix

5 1/4 cups skim or 1% milk

1 Tbsp. chocolate syrup (I never use this when I make it)

1 1/2 cup fat free cool whip

Directions:

1. Evenly arrange 12 graham crackers in bottom of 9x13-inch baking pan.

2. In a large bowl, combine the 2 pkgs. of vanilla pudding mix with 3 1/2 cups milk; mix well using a wire whisk.

3. Blend in 1/2 cup cool whip and 1 tsp. vanilla; mix gently to combine.

4. Spread half of pudding mixture over graham crackers.

5. Top with remaining 12 graham crackers. Carefully spread remaining mixture over graham crackers.

6. In medium bowl, combine chocolate pudding mix with remaining 1 3/4 cup milk and 1 tsp. vanilla; mix well with whisk. (Will be almost the consistency of icing.)

7. Spread chocolate mixture carefully and evenly over vanilla mixture. Cover and refrigerate at least 1 hour.

8. Just before serving, spread remaining cup of cool whip evenly over top. Drizzle chocolate syrup evenly over cool whip.

Makes 12 servings at 3WW points each! ENJOY!

**Not sure on WWPP**

Hungry Girl Red Velvet Insanity Cupcakes

This is an AWESOME recipe! I made these for a fourth of July party and they were a hit! The recipe comes from Hungry Girl's book, 200 Under 200: 200 Recipes Under 200 Calories.

Each cupcake has 4 WWPP points, and it is worth every point!!

(When I took the pics to go with this I doubled the recipe, the actual recipe only yields 12-14 cupcakes)

Ingredients:
For cupcakes:
*1 cup moist-style devil's food cake mix
*1 cup moist-style yellow cake mix
*Two 25-calorie packets diet hot cocoa mix
*1/2 cup fat-free liquid egg substitute
*1/4 cup mini semi-sweet chocolate chips, divided
*1 tbsp. red food coloring (I actually didn't have enough, so that is why the cake isn't quite as red as it should be)
*1 tsp. Splenda No Cal granulated sweetener
*1/8 tsp. salt
For Frosting:
*6 tbsp. marshmallow creme
*6 tbsp. fat free cool whip, thawed
*1/4 cup fat-free cream, room temperature
*1 tbsp. Spenda No Cal granulated sweetener



Directions:

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip. Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.


3. In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets.


4. Add 1/2 cup boiling water.


5. Mix until cocoa mix dissolves.


6. Add 1 cup cold water and mix well. Pour mixture into a bowl. Add cake mixes.


7. Add egg substitutes, remaining chocolate chips, food coloring, Splenda and salt. Whisk about 2 minutes until smooth and blended. **note: batter will be very thin, but that is ok!


8. Line 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups.


9. Bake in the oven for 15-20 minutes. Cupcakes will look shiny when done.

10. Allow cupcakes to cool completely, then evenly distribute frosting over tops. (In this case I added 4th of July sprinkles for the party!)

Grouper in Wine Sauce

The base of this recipe came from here, but I made some changes and added my own flair..Enjoy!



Grouper (or other fish) in White Wine Sauce

Ingredients:
2lb frozen fillet (I used 4 3oz. grouper and 2 4oz. tilapia)
Salt and Pepper for each fillet
2 Tomatoes, sliced
Some sundried tomatoes

Sauce (I actually doubled this):
2 tbsp. Flour
2 tbsp Butter (I used I can't believe it's not butter LITE)
1/2 cup Milk (I used 1% milk)
1/3 cup Dry White Wine.
1 tsp chopped fresh Basil (I used lots of basil)
*Optional: I added a whole fresh box of fresh mushrooms

Directions:
1. Preheat oven to 350 F
2. Place in single layer in greased baking dish. Arrange tomatoes over fish, sprinkle with Salt & Pepper. I cut some sundried tomatoes and distributed them over the fish and tomatoes.

Wine Sauce:
1. Blend flour with butter in saucepan over medium heat.
2. Gradually add milk, stir constantly until sauce is thick and smooth.
3. Remove pan from heat, stir in wine and basil.
4. Add mushrooms and stir.
5. Pour sauce over fish/tomatoes.
6. Bake 25-30 minutes, or until fish flakes.


Note from original author:
Replace the Wine with a light beer and it works also.

Bacon-Bundled BBQ Shrimp by Hungry-Girl

I have yet to try a recipe by Hungry Girl that I don't like!! This one is very tasty as well and at 3WWPP per 4 shrimp...you just can't go wrong!

You can find this recipe in Hungry Girl 200 Under 200, page 85.

Bacon-Bundled BBQ Shrimp

Ingredients:

*16 large (not jumbo) raw shrimp, peeled, deveined, tails removed (I boiled my shrimp a bit since my bacon was already cooked)

*8 slices extra-lean turkey bacon, halved widthwise (I used normal Oscar Meyer pre-cooked bacon)

*1/3 cup canned tomato sauce

*3 tablespoons ketchup

*1 tablespoon brown sugar (not packed)

*1 tablespoon cider vinegar

*1/2 teaspoon garlic powder

Directions:

1. Preheat oven to 425 degrees.

2. Combine all ingredients but shrimp and bacon in a bowl and set aside.

3. Lightly spray a baking sheet with nonstick spray (I covered a baking sheet with a nonstick sheet and did this). Dip each half of bacon in sauce and wrap the shrimp and place it seam side down on sheet. After they are all placed on sheet, spray with nonstick spray.

4. Bake in oven until shrimp are cooked through and bacon crispy, about 10-15 minutes. (Since mine were already cooked I let them in the oven 5-8 minutes.

Breakdown:

Per 4 shrimp: 3 WWPP

116 calories

1.75g fat

587mg sodium

7g carbs

less than .5g fiber

6g sugar

16g protein

Crazy-Crumbly Super-Yummy Coffee Cakes by Hungry Girl

I LOVE HUNGRY GIRL! This may well be one of the BEST recipes for something sweet with barely any points I have EVER made or eaten!! YUUUUUUMMM-o! Only 3 pointsplus per muffin!!

This recipe can be found in Hungry Girl 200 under 200 on page 206.

Crazy-Crumbly Super-Yummy Coffee Cakes

Ingredients:

For cupcakes:

*2 cups moist-style yellow cake mix

*3/4 cup fat-free/reduced-fat sour cream

*1/4 cup fat-free liquid egg substitute

*1/4 cup sugar-free calorie-free hazelnut syrup (I used apple sauce instead)

*1 teaspoon cinnamon

For Crumb Topping:

*1 cup bran

*2 tbsp. + 2 tsp. egg beaters

*2 tbsp. + 2 tsp. sugar free applesauce

*2 tbsp. Splenda No Calorie Sweetener (granulated)

*2 tsp. brown sugar (not packed)

*2 tsp. cinnamon

Directions:

1. Preheat oven to 350 degrees.

2. To make the crumb topping, grind bran in a food processor/blender (In this case I grounded it) to a breadcrumb-like consistency.

3. Transfer crumbs to medium bowl and add all of the other topping ingredients. Use fork or similar tool to break up mixture into crumbles and set aside.

4. In a large mixing bowl, combine all of the cupcake ingredients. Stir until blended and free of lumps.

5. Line 12 muffin cups in a pan with baking cups, and/or spray with nonstick spray. Evenly distribute cake mixture among the 12 cups. Evenly top each cupcake with crumb mixture.

5. Bake in oven about 15-20 minutes or until toothpick passes the test. Allow cupcakes to cool before removing from pan.

6. Makes 12 servings..YUMMY!

Breakdown:

per 1 muffin: 3WWPP

118 calories

2g fat

196mg sodium

24g carbs

2.5g fiber

11g sugar

2.5g protein

EZ Tomato-basil chicken--by Hungry Girl

So basically my new fav thing is Hungry Girl. I have not tried a recipe that I do not love YET! This one is GREAT!!

***The recipe can be found on page 138 in Hungry Girl 200 under 200***

EZ Tomato-Basil Chicken

Ingredients:

*1 pound chicken breast tenders

*1 1/2 cups crushed tomatoes with basil (We used diced tomatoes in basil, oregano and garlic)

*1 1/2 cups thinly sliced onions

Directions:

1. Preheat oven to 350 degrees.

2. Bring a pan sprayed with nonstick spray to high heat on the stove. Add onions and cook just until they begin to brown, about 3 minutes.

3. Pour half the tomatoes into a medium baking dish.

4. Lay chicken in dish and top with onions.

5. Pour remainder of tomatoes over chicken and onions.

6. Bake in oven about 30 minutes or until chicken is cooked through.

7. Allow chicken to cool and sauce to thicken slightly before serving.

Makes 4 servings

Breakdown:

Per chicken breast: 4WWPP

175 calories

1.5g fat

251mg sodium

11g carbs

2g fiber

6g sugars

28g protein