Enchilada Casserole

One of my favorite Mexican casseroles! This recipe was passed down to me from my Aunt, Jan. I have lightened it a little, but it is still full of wonderful flavor!


serves 9 ( 7 points) or 12 ( 5 points)


1 can whole kernel corn ( 15 oz) drained
12 corn tortillas
1 package taco seasoning
1.5 lbs. extra lean ground beef ( 95% lean)
1 c. onion, chopped
1 can Campbell's Healthy Request cream of chicken soup, undiluted
1/2 c. skim milk
2 c. reduced fat shredded cheddar cheese
2 c. ketchup
1/2 can ( about 3 oz) tomato paste
3 oz. water ( you can fill half of the tomato paste can with water )
2 T. flour


In a large nonstick skillet, brown beef and onion until meat is no longer pink. Drain and return to pan.
Add taco seasoning, corn, flour, ketchup, tomato paste and water. Heat through.
Place 6 corn tortillas, overlapped in a large baking dish ( 15 x 10 x 2") Spread meat mixture over tortillas. Top with remaining six tortillas. 
In a small bowl, combine the soup with milk. Spread over top layer of tortillas. Sprinkle with cheese. Bake at 350 for 45 minutes or until hot and bubbly.

Spinach and Cheese Calzones

"Better Homes and Gardens New Dieter's Cookbook"

Spinach and Cheese Calzones: Makes 8 (7 points each)

For those with picky eaters, you can leave the spinach mixture out of some of these. I had to make one just cheese for my son: "Picky Nicky"

1 ( 16 oz) loaf frozen bread dough, thawed
1/2 c. chopped onion
1 T. water
2 cloves garlic, minced
1 ( 10 oz. ) package frozen spinach
1 tsp. Italian seasoning
1 egg, slightly beaten
1 ( 15 oz.) container part skim ricotta cheese
1 c. part skim shredded mozzarella cheese
1/4 c. grated Parmesan cheese
1 ( 8 oz) can pizza sauce ( I make my own)

Divide dough into 8 equal sized pieces. Roll out into a 6-7" circle on a floured counter.
In a skillet coated with cooking spray, mix the onion and garlic with water. Cover and cook until tender. Add the frozen spinach. Cover and cook until thawed. Break apart and remove cover. Cook until water is evaporated.
Meanwhile, in a large bowl, mix the ricotta, egg, mozzarella and parmesan cheese.
Spoon about 2 T. spinach mixture into the center of each rolled out circle. Top with about 1/4 c. cheese mixture. Moisten edges with water and fold over. Flute edges. Place calzones on a large baking sheet coated with cooking spray. Prick the tops with a fork. Bake at 375 for 15-20 minutes or until golden. Heat pizza sauce and serve over the top of the Calzones.

Caramel Layer Cake

Caramel Layer Cake: serves 16 ( 7 points) This one comes from an old Cooking Light Magazine. The caramel icing truly is amazing!

              Cake:

•            1 c. packed light brown sugar
•            7 T. light stick butter
•            ½ c. egg beaters
•            2 c. cake flour
•            1 tsp. baking powder
•            ½ tsp. baking soda
•            ¼ tsp. salt
•            1 c. skim milk 

Frosting:

• 1/2 c. packed dark brown sugar
• 2 T. light butter
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 ( 14 oz) can fat-free sweetened condensed milk

Preheat oven to 350.

Coat 2 ( 8 " round) baking pans with cooking spray. Line bottoms of pans with wax paper. Coat wax paper with cooking spray and dust with 1 T. flour.

Place 1 c. brown sugar and 7 T. butter in a large mixing bowl. Beat well. Add egg beaters and beat well.

Combine flour with baking soda, baking powder and salt. Add to sugar mixture, alternately with 1 c. milk, beginning and ending with flour mixture.

Spread evenly into the two prepared pans. Bake 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in the pan on a wire rack. Remove from pans, remove wax paper and cool completely on wire racks.

Tp prepare frosting, combine dark brown sugar and remaining ingredients in a saucepan over medium heat. Bring to a boil. Cook 2 minutes or until mixture is thick, stirring constantly.

Place 1 cake layer on a serving plate. Top with 1/3 c. frosting. Top with second cake layer. Working quickly, spread remaining frosting over top and sides before it begins to set. It will thicken upon cooling.

Mongolian Beef

This recipe comes from my friend, Susan. She is an awesome cook and a very talented photographer. You can check out her website at www.cupcakesandcrablegs.blogspot.com

This recipe was AWESOME!

Mongolian Beef: serves 6 (9 points +)
• 2 teaspoons canola oil

• 1/2 teaspoon ginger, minced

• 1 tablespoon garlic, chopped

• 1/2 cup soy sauce

• 1/2 cup water

• 3/4 cup dark brown sugar

• canola oil, for frying (about 1 cup)

• 1-½  lb flank steak

• 1/4 cup cornstarch

• 2 large green onions

Directions:

Make the sauce by heating 2 tsp of canola oil in a medium saucepan over med/low heat. Don't get the oil too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking.

Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later.

Stir the meat around a little so that it cooks evenly.

After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it and simmer for one minute.

Add the sauce, cook for one minute while stirring, then add all the green onions.

Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

Mediterranean Chicken with Spaghetti Squash

Mediterranean Chicken with Spaghetti Squash: Serves 6 ( 1 c. squash topped with about 3/4 c. chicken mixture = 7 points)

1 spaghetti squash, halved and seeded.
1-1/2 lbs. boneless, skinless chicken breasts, cubed
5 center cut bacon strips, chopped
4 green onions, sliced
4 garlic cloves
3 T. all purpose flour
1 c. FF chicken broth
1/2 c. white wine or additional chicken broth
1/3 c. half and half cream
2 plum tomatoes, chopped
1 can ( 2-1/4 oz) sliced black olives, drained
1/3 c. grated parmesan cheese
1/2 tsp. dried sage
1/4 tsp dried thyme
salt and pepper to taste

Place halved seeded squash in a microwave safe dish. Microwave on high for 18 minutes or until tender ( Mine took about 25 minutes)

Meanwhile, in a large nonstick skillet coated with cooking spray, cook the chicken unti no longer pink. Remove from the skillet. Cook bacon and green onion in the same skillet until bacon is crisp, Remove bacon with a slotted spoon to a plate covered with paper towel. Add garlic. Cook for 1 minute. Stir in flour until blended. Add broth, wine and cream. Bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in remaining ingredients. Add chicken and bacon. Heat through.

When squash is cool enough to handle, use a fork to separate strands. Serve topped with chicken mixture.

Crispy Oven Fried Chicken with Sage Gravy

Crispy Oven Fried Chicken With Sage Gravy: Serves 4 ( 1/4 of chicken = 7 points)

"Cooking Light"

1/2 c. + 2 T. flour, divided
2 egg whites, lightly beaten
1-1/3 c. cornflake crumbs
2 bone in chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/4 c. lowfat buttermilk
1 T. butter
1 C. FF chicken broth
1/4 tsp. dried sage
1/8 tsp black pepper

Preheat oven to 375 and line a large shallow baking pan with foil. Place a rack in the pan and spray with nonstick spray.

Place 1/2 c. flour in a shallow bowl, place egg whites in another dish, place cornflake crumbs in another dish.

Sprinkle chicken with salt and cayenne. Place in a large bowl. Add buttermilk and turn to coat. Press chicken into flour, then egg white, then corn flake crumbs. Place on rack. Bake uncovered for 45-60 minutes or until chicken is cooked through. Do not turn.
For gravy, melt butter in a sauce pan. Stir in flour and cook for 1 minute. Add chicken broth. Whisk and cook until thickened. Stir in sage and pepper. Drizzle over chicken.

Pork Chops with Country Gravy and Mashed Potatoes

from "Cooking Light Super Fast Weeknight Meals"

Pork Chops with Country Gravy and Mashed Potatoes: Serves 4 (7 points per serving)

3/4 tsp. salt, divided
4 ( 4 oz. ) boneless, center cut pork chops ( about 1" thick)
1 tsp butter
1-1/3 c. low fat milk or buttermilk (1%)
3 T. flour
1/4 tsp poultry seasoning
1/4 tsp. black pepper

1 (20 oz.) bag refrigerated mashed potatoes- such as "Simply Potatoes" ( I prefer to make my own, but this is a convenient option)

Heat a large non-stick skillet sprayed with Pam non-stick cooking spray. Add the butter and melt. Add the pork to the pan and cook 3 minutes per side. Remove from pan and keep warm.

Combine the milk and flour in a bowl with a whisk. Add this mixture to the pan, stirring with the whisk. Stir in remaining salt and seasonings. Return pork to pan. Cover, reduce heat, and simmer 7 minutes ( I like to cook it longer) or until gravy is thickened and pork is done.

While pork chops cook, prepare the mashed potatoes according to package directions ( or make your own).

The serving size is 1 pork chop with 2/3 c. of mashed potatoes ( a usual serving of mashed potatoes is only 1/2 c.,so enjoy this! ) and 1/4 c. gravy.

We had this with salad and green beans as well as Italian bread. The total for the dinner was 9 points