Curried Tofu Scramble

I was craving Indian but wanted a dish that wouldn’t feel heavy in my tummy. I’d been eyeing this recipe in my Heidi Swanson Super Natural Cooking book. I stuck close to the recipe and just added some cumin, chopped green, onion and a small portion of avocado to the dish. I cut back the onions and still felt like it had too much cooked onion. To be honest though, I ended up getting bored with the leftovers and will give it new life with added ingredients next time. Any suggestions?

Ingredients
1 pound extra-firm tofu
2 cloves chopped garlic
½ chopped red onion
1 ½ teaspoon curry powder
1 teaspoon cumin powder
3 handfuls fresh spinach
1/2 teaspoon sea salt
1/2 teaspoon pepper

Instructions
- Drain and press tofu between two plates and a heavy book for 15-30 minutes. Crumble into small pieces.
- Heat fat free cooking spray in skillet over medium heat, add garlic and onion. Cook for a few minutes until onion is soft.- Add curry powder and cumin, stir well, then add the tofu.- Cover and cook for 3-5 minutes until tofu is heated throughout -Add salt and pepper, stirring in and letting cook another 305 minutes

Notes: Makes 4-5 servings
You can get 4 hearty servings form this and they come out to be 5 points a piece with ¼ avocado added to each plate. I served mine with a couple of rounds of polenta I heated on the skillet.

Polenta with Eggplant, Mushrooms, and Mozzarella

Makes 4 servings, 5 points each

Ingredients:
16-18 oz tube of polenta
14 oz can of diced tomatoes flavored with garlic, basil, and oregano, Drained
1 package mushrooms, sliced
1 eggplant (this recipe called for zucchini, but I wasn’t in the mood)
1 cup shredded mozzarella cheese,

Directions:
Cut eggplant into thin (1/2”), bite-size slices and broil on greased baking pan for about 25 minutes on 450, until golden. Cut Polenta into 8 rounds (I had 18 oz so did 9 rounds). Cook on oiled skillet, medium heat, about 3 minutes on each side, till golden. Remove from skillet and set aside. Place mushrooms in skillet and sauté about 7 minutes. Add tomato, salt, pepper and cook 1-2 minutes, turn off heat. Arrange 2 polenta rounds on plate. Add mushrooms, tomatoes, and eggplant on top. Top with ¼ cup mozzarella. Enjoy!

*I found this recipe to needed a little extra kick. You might consider adding a pinch of cumin to the mushrooms and tomatoes. I topped mine with salsa (adding some extra moisture and tang), and roasted garlic cloves.

Chickpea Cakes
Makes 6 servings, 2 points each.

This recipe was featured in the Houston Chronicle, but after reading it I realized I have the same recipe in my Weight Watchers New Complete Cookbook. I didn’t want the spice so I left out the hot sauce and served mine on a pita with fat free sour cream, red onion, and tomato. The recipe I was given was served with salsa which sounded good, but I was craving the Greek take on this. I think next time I make this, I’ll add cilantro and parsley to the patty mix so it will be even closer to a falafel. This did come darn close though. I doubled the recipe so I have TONS of leftovers. I also only used ½ the cornmeal for coating and replaced the sour cream with fat free plain yogurt, all of this cut out 3 points which brought each patty down to 1.5 points a piece! I’d say my pita pocket was 3.5 points and certainly filling with my side salad.

Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup reduced fat sour cream
4 garlic cloves, crushed
1 teaspoon cumin
½ teaspoon salt
¾ teaspoon hot sauce
¼ cup plus 2 tablespoons white-cornmeal
Olive oil cooking spray

Directions:
1. In a food processor, puree the chickpeas, sour cream, garlic, cumin, salt, hot sauce, and 2 tablespoons cornmeal. Transfer to a bowl, cover and refrigerate until chilled, about 30 minutes.
2. Remove from fridge, form the mixture into six 3-inch patties, about ½ inch thick. Place remaining cornmeal on a place, and gently dredge the patties through to coat both sides.
3. Spray a large nonstick skillet with olive-oil cooking spray, and set over a medium heat. Add the patties, and cook until browned on the bottom, about 5-6 minutes.
4. Spray the tops of the patties with oil, then flip and cook another 5-6 minutes.

Vegetarian Chicken with Black Bean Sauce
Makes 4 Servings

I took this recipe from my Take-Out Tonight! cookbook by weight watchers and made it vegetarian. I've found that the stir-fry I make at home has this generic chinese flavor instead of being lemongrass chicken, black pepper chicken, etc. This was SUPER simple and reminded me how cornstarch helps the consistency in the sauce. My only complaint was that the sauce needed a little more punch, maybe a hint of chili pepper sauce next time will do the trick.


Ingredients:
4 naked veggie chicken breasts by Quorn
2 tablespoons cornstarch
1/2 cup low sodium vegetable broth
2 tablespoons black bean sauce (found in the asian section)
1 tablespoon low sodium soy sauce
1 tablespoon sugar (I used agave nectar)
1 tablespoon sesame oil
1 tablespoon minced peeled fresh ginger
3 garlic gloves, minced
1/4 pound white mushrooms quartered (left this out and added my own because Robby isn't a mushroom fan)
1/4 pound fresh snow peas
1-2 carrots, thinly sliced

Directions:
1. Combine the chicken with 1 tablespoon of the corn starch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 tablespoon of corn starch, broth, black bean sauce, soy sauce, and sugar in a small bowl; set aside.
2. Heat a nonstick wok or large, deep skillet over medium high heat until a drop of water sizzles. Swirl in the oil, then add the chicken. Stir-fry until lightly browned, 2-3 minutes. Add the ginger and garlic; stir-fry until fragrant, 30 seconds. Add the mushrooms, snow peas, and carrots; stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, 1-2 minutes.

Serving size is about 1 cup. This was a 5 point recipe before, but replacing it with fake chicken brought it down to 2 points, that seems crazy! I served mine with 1/2 cup of rice and some chives form my yard. Sorry about the blur on the photo, I had cornstarch goo on my lens and didn't realize until it was too late.

Otsu (Soba Noodle Salad)

From the book Super Natural Cooking by Heidi Swanson

The package of noodles I purchased were actually 8.8 oz, when the original recipe called for 12 oz, yet it still made at least 6 servings. This also allowed me to reduce the oils in the dressing to cut down on fat. I calculated each serving to be 4.25 weight watcher points! Good thing, since I couldn’t stop eating it! There is something about the sesame oil and the sweetness of the agave nectar that left me wanting more, and more. It has just enough salt and just enough sweet. I suggest leaving out the cucumber and adding it fresh to each serving; it doesn’t keep well if you store the salad for leftovers. I wanted to add avocado, but mine weren’t soft enough yet. Next time!

Ingredients

Dressing
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 Tbsp. honey (I used agave nectar)
3/4 tsp. cayenne (I used only ¼ to reduce the heat)
3/4 tsp. fine-grain sea salt (left this out completely, wasn’t needed)
1 Tbsp. freshly squeezed lemon juice
¼ cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tsp. toasted sesame oil

Salad
12 oz. dried soba noodles (I used the 8.8 oz package made by Eden)
12 oz oz. extra-firm nigari tofu
¼ cup chopped fresh cilantro
3 green onions, thinly sliced
½ cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of cilantro sprigs, for garnish
¼ cup toasted sesame seeds, for garnish (I just used a little on each serving, fresh)

Directions
1. Create the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.
2. Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.
3. While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, and then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.
4. In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

Garbanzo Burgers

I used this recipe from a Heidi Swanson's book, Supernatural Cooking and modified it just a tad. I'm a carb lover and because of the way she assembles these burgers, I didn't even miss the bun.

Ingredients:
2 ½ cups garbanzo beans
¾ diced onion
1 cup chopped sprouts *(I used alfalfa)
1/3 cup fresh chopped cilantro
1 cup breadcrumbs
1 tsp fine-grain sea salt
1 tsp garlic powder
2 whole eggs, 2 egg whites
1 tbsp olive oil *(I used fat free olive oil spray)

Directions:
Combine the beans, eggs, salt, and garlic powder in a food processor and pulse until it’s the consistency of runny, yet chunky hummus. Transfer mixture into a medium bowl and stir in the onion, cilantro, and sprouts. Add the breadcrumbs and let them set for a few minutes. Heat the oil over medium in a large skillet. I used a 1/3 cup measurer to scoop the mixture from the bowl and transfer to the pan, making uniform patties. This cut out the work from forming each patty by hand. Each side should be cooked 7-10 minutes until brown. Transfer to a cookie sheet or plate and let cool at least 5 minutes. Slice each patty in half (a bit tricky) and place your fillings inside. I filled mine with tomato, cilantro, red onion, and avocado. The recipe is supposed to make 12, but I only got 8 from it, I estimated each patty to be about 3.5 points.

Artichoke Tarts

This recipe is straight from Weight Watchers. I didn't change a thing! Maybe I'll use my leftover wrappers to make veggie potstickers this week!

POINTS Value: 2 Servings: 8

Your guests will think you spent hours in the kitchen to make these eye-catching, appetite-whetting hors d' oeuvres.
Ingredients
· 6 sprays cooking spray
· 16 pieces wonton wrapper(s)
· 1/4 cup low-fat shredded cheddar cheese
· 4 oz fat-free cream cheese, softened
· 1/4 tsp cayenne pepper
· 1/2 Tbsp Dijon mustard
· 2 Tbsp sweet red pepper(s), chopped
· 7 oz canned artichoke hearts, without oil, drained and chopped
· 1/4 cup parsley, fresh, sprigs
Instructions
· Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray.
· Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
· Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 teaspoon of cheese mixture into each muffin cup.
· Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve. Yields 2 tarts per serving.

Grits Souffle’s with Tomato and Roasted Red Pepper Coulis
I adapted this recipe from one found in Vegetarian Times magazine. My ramekin dishes are half the size requested, so I halfed the recipe and changed some items out for healthier options. They were the perfect size paired with a fake chicken breast (1 point) and steamed asparagus (1 point). They had so much great flavor, I can only imagine how they’d taste with the full fat items and the gouda cheese that was originally used. The Coulis did not call for roasted red pepper, but it was a great addition.
Souffle’ :
To be used in 5 4-oz ramekin dishes. Double recipe if you have 8 oz dishes
½ cup grits
1 ½ cups fat free milk
1 tsp baking powder
Handful steamed asparagus, chopped
½ cup shredded 2% milk cheddar cheese
3 Laughing Cow Lite original soft wedges
1 ½ large egg whites plus ½ egg (use your eyes)
Tomato and Roasted Red Pepper Coulis:
½ cup onion, chopped
7 ½ oz can diced Italian-style tomatos
2 tablespoons rinsed, drained roasted red pepper
1. To make Souffle’s: Preheat oven to 375F. Coat 5 4-ox. Ramekins with cooking spray and dust with grits.
2. Bring grits, milk, and baking powder to a boil in pot. Reduce heat to medium and cook 8 minutes, whisking constantly. Cool 5 minutes, then stir in asparagus, cheese, and whole egg.
3. Beat egg whites with electric mixer until stiff peaks form. Fold into grits mixture. Season with salt and pepper. Divide among prepared ramekins. Bake 25 minutes, or until puffed and golden.
4. To make Tomato and Pepper Coulis: Sautee’ onions in small pot with fat free spray oil. Add tomatoes and simmer 8-12 minutes. Season with salt and pepper. Puree with roasted red peppers in blender until smooth . Unmold soufflés and serve with Coulis and asparagus spears for garnish. I estimated each souffle' to be 3-4 points.

>

So I had a seperate weight watcher blog just for daily stuggles and posting my food intake, but due to a server tragedy, that blog is gone. It was time to combine the two anyway. I didn't log yesterday, so I'll just post a photo of my bento box today, worth about 9 pts. You can view the details on my flickr.

Eggplant Lasagna

I watched The Victory Garden on PBS recently where they used fresh eggplant, basil, and garlic leaves (yes, the leaves or a garlic plant) to make a low fat eggplant lasagna. I used their idea and altered it to make it a little more like lasagna and a little lower fat. I cannot tell you how delish this dish came out! I used 1/2 point bread the next day with garlic spray and made an eggplant lasagna sammich in my old skool sammich maker. Even better the next day!
Eggplant Lasagna
Ingredients:
2 eggplants, grilled.
Fresh herbs (I used basil)
Salt, pepper
1-2 cloves garlic, minced
1 ½ cup light pasta sauce, your choice
½ cup low fat cottage cheese
1 ¼ cup low fat mozzarella cheese

Directions:
Preheat Oven to 400, slice eggplant lengthwise into 1/2 inch strips. Spray with ff spray (I used butter flavor), lay on baking sheet and sprinkle salt and pepper. 2 eggplants took up 2 baking sheets. Bake till golden, possibly flipping midway (check after 10 minutes). Turn oven down to 350 and keep on after the eggplant. Make sure the eggplant is cooked thoroughly, not too tough.

You can heat up your sauce with the garlic and herbs to get them mixed well, or roast your garlic separately and just add that and a couple of leaves of basil, chopped, to the sauce later. Place ½ of the grilled eggplant in a casserole dish, laying down for even coverage. Add all of the cottage cheese and spread evenly. Add ¾ cup red sauce and ½ cup of the mozzarella. Add second layer of eggplant, then red sauce and ¾ cup mozzarella. I like more cheese on top. Place in oven and bake for 15-25 minutes. I can’t remember top on or top off. You just need to reheat it some and it depends on how you like your cheese top!

You will want to re-calculate the points as you make this, but if I am correct and you also use a light sauce, it should be about 4 pts a serving, and I made 4 huge servings from it.

Sweet Potato Fries!


I have been enjoying my baked zucchini fries lately, but I needed to break it up. I didn't want to get burnt out on them and I wanted to try something new. I have never really liked sweet potatoes much, but I have recently tried BBQ sweet potatoes and teriyaki sweet potatoes so when my boyfriend suggested we make sweet potato fries, I decided to give it a go!

Ingredients: 1 large Yam salt
pepper
Fat Free Butter Flavored cooking spray


Directions:
Cut into thin strips.
Spray baking sheet with ff butter spray, lay the fries out, spray them once more, and sprinkle salt and a little pepper on top.
Bake them at 400 degrees for about 20-30 mins, flipping then mid-way.


You want them to get just a little brown, a couple super thin ones might burn a tad, but I like then almost burnt. It's something about the sweet and salty combination that makes these addictive! We made them two nights in a row and I had to stop myself.
We ate these with fake grilled chicken (1.5 pts) on lite sourdough bread (1 pt) and a little mozzarella (1 pt)
One cup of yams is 2 pts, so I think our yam made 2 servings. So this is a 5.5 point meal!

Southern Comfort

After reading one of anna's entries, I decided it was time to get myself a GFG (George Foreman Grill). I don't cook meat too often, but I like the idea of being able to grill inside and I can even make veggies on the GFG.

So last night Robby bought us some lean tenderloin steaks. We christened the new grill and complimented our steaks with mock mashed potatoes and fake fried zucchini. I cut my steak almost in half to make it about 4 oz which was 3 points. It was plenty of beef for me. I altered my zucchini recipe a little so I'll update that.

Mock Mashed Potatoes

Ingredients:

1 head cauliflower, chopped

1 tablespoon I Can't Believe It's Not Butter, Light

1 tablespoon fat free sour cream

2-3 cloves of minced garlic (I like lots of garlic)

salt and pepper to taste

Directions:

Place chopped cauliflower in medium sized pot of boiling water. Let boil 6-8 minutes. Drain well. Place in bowl, add butter and sour cream. Mix with handheld blender/beaters or in regular blender. Add salt and pepper as you blend. After this, you might want to reheat them in the oven or microwave just a bit.

These were 2 points for the WHOLE DISH and we got 4 servings out of it. My boyfriend isn't a huge fan of cauliflower but loves mashed potatoes and he ate this stuff up! I would consider that successful.

Fake Fried Zucchini

I followed the same directions as the last entry I did on zucchini, but I only used half of the bag of shake n bake and 1/2 of a cup of Fiber One cereal I ran through the food processor. Added 1/4 teaspoon of salt and 1/4 teaspoon of pepper to this mix as well. Shake n Bake gives you bags to use for the coating and these do a much better job than rolling around the pieces in a bowl. I calculated both of these items together since the cereal has so much fiber and it came to 2 points total. Is this fair to do? I used 2 1/2 zucchinis for this and we got 2 extrememely large portions which we gobbled up. I have to say, it was not quite as good as when I use straight Shake n Bake, but it if makes one large serving for one point and stretches out the mix giving me extra fiber for the day, I'll probably stick to this in the future.

My goal was really to make a super low point meal of things I like. I would rather use more points when I go out to eat since I have less control.

So to be precise, I would say this meal was 4.5 points and incredibly satisfying and filling. As I try to get enough veggies in for the day, I'm learning which ones have zero points and trying to cook with those more and more.

Fake Fried Zucchini
A while back I was making Shake n Bake chicken (using Quorn fake chicken) and I had leftover mix. Instead of making my blackened okra, I coated the chopped okra in the seasoning mix and baked it. It turned out crunchy and DELISH! I am a huge fan of fried okra and honestly, I could stay away forever if I could eat my shake n bake. So after some failed zucchini coins using fish fry in the oven (my boyfriend's idea), I decided to try it with Shake n Bake and it turned out great. I've recently read a couple recipes for something similar using Fiber One cereal through a food processor. I'll add that to my mix tonight to bring the points down and stretch it out, but this is a great alternative. Here is my quick version

Ingredients:
2 small/medium zucchini's, sliced in sticks
1/2 packet of Shake n Bake of Kraft's Oven Fry (same points)
bowl of water

Directions:
Dip the zucchini slices in bowl of water
Coat them in seasoning (in a bag works best)
Place on non-stick pan
Spray with Butter or Garlic flavored fat free cooking spray, I go over the pan a couple times
If some slices look a little bare, you can sprinkle some extra mix on

Place in Oven on 400 degrees, 15 minutes, then flip and coat with more spray, another 15 minutes. I set my oven to Broil for the last 5 minutes to get them as crunchy as possible. They weren't , too salty, but they were still a little juicy on the inside and had such a good flavor. We got 3 decent sized servings from this so I would estimate 1.5 points. I wanted to eat all 3 servings!

We enjoyed the zucchini with 1/2 cup of cilantro lime rice and 1 grilled fake chicken breast (seasoned with lemon pepper, a touch of fat free italian dressing, lemon juice, salt, and black pepper)

So the entire meal was a total of 5.5 points!

Spinach & Black Bean Quesadillas
So I found this recipe on Roni's WW Page, and wanted to try it myself. I was able to lower the points a little so that these tortillas, with a tablespoon of fat free sour cream and plenty of salsa is 3 pts total! Once I bought the ingredients, I ate this several nights in a week, making it a quick, easy, and low-point meal. When I come home at night, I'm not in the mood for a frozen dinner. I usually only like to eat those at work since they are easy and cheap.
Ingredients:
Handful of fresh spinach leaves
Chopped grilled onion or fresh green onion
Low fat or fat free refried Beans ( I only use about 1/6th of the can)
2 fat free La Tortilla Factory tortillas check it out
1 oz 2% cheddar cheese, shredded
Fat Free cooking spray (garlic or butter flavored)

Spread tortillas with black beans, add toppings, cook in skillet on medium to low heat (to prevent tortillas from burning before the cheese melts), about 2-3 minutes for each side. Let cool, cut, and eat with a side of fat free sour cream (I do one tablespoon) and salsa.

Anna's Guest Entry


Eggsellent!

Eating healthy doesn’t have to be boring or a time consuming process. I found an easy, delicious and low value point recipe on the WW website I prepared for dinner the other night. Luckily for me I had most of the ingredients in my fridge.

Here is the recipe for the Chicken Fried Rice straight from WW:

Ingredients:

2 cups cooked brown rice
4 large egg whites
1/2 cup carrot(s)
2 medium garlic clove(s)
1/2 cup frozen green peas
3 Tbsp low-sodium soy sauce
12 oz uncooked boneless, skinless chicken breast
2 sprays cooking spray

Being the iconoclast that I am, I didn’t follow the instructions verbatim. Being creative in the kitchen is what cooking from the heart & soul is all about, right?

I used a medium frying pan and coated the pan with two sprays of Original Pam cooking spray. In went the egg whites. Scramble the egg whites for a few minutes; which are all it takes to cook the egg whites all the way through. Remove from the pan and set aside for later. Next I added the finally chopped garlic and scallions. Sauté until soft – about five minutes then throw in the peas, carrots and chicken breasts. I seasoned the chicken breasts with a little salt and a decent amount of pepper and cut into bit sized pieces. Cook and stir until the chicken is fully cooked then add the brown rice. Stir a little bit more then sprinkle the soy sauce in and stir again. Voila! Dinner in less than 30 minutes.

I added a couple of drops of Sriracha for added kick and it did nothing to increase the value points.

Chicken Fried Rice = 1 cup serving 3 points

Since I am cooking for one, I had plenty of leftovers. I found this interesting recipe from (where else?!?) WW for a fried rice breakfast omelet.... which I prepared and enjoyed this morning. The recipe is really simple. However, true to form, I didn’t follow the recipe on the WW website. I modified it to fit my daily points intake. Here is the recipe for my version:

Ingredients:

1 egg = 2 points
¾ cup egg whites = 0 points
½ cup chicken fried rice = 1.5 points
2 sprays cooking spray
salt and pepper

In a bowl, add egg and egg white then whisk.

Coat pan with two sprays of cooking spray then add the chicken fried rice. Cook until fried rice is heated. Then add the egg mixture and allow the eggs to sit for a minute until the egg mixture is solid:


Once firm, flip the eggs carefully to cook on the other side. The whole process will take less than 10 minutes.



I added a couple of slices of mango and some strawberries for garnish and the serving sizes are so small, it was 0 points. So the entire dish is a hearty and filling 3.5 points. Bon Apetit!

Relaunch

It's been quite some time since I posted last. I fell off the wagon a bit. I gained a few pounds, stopped keeping track and stopped being really good about buying weight watcher friendly groceries. BUT, I'm back! I've lost a few pounds in the last few weeks of gettin back in the swing and picked up my old (good) habits again slowly. Thankfully, I purchased an electronic weight watchers calculator last fall and that has been a savior while shopping. I'll post some photos of new recipes and favorite foods this weekend.

Relaunch

It's been quite some time since I posted last. I fell off the wagon a bit. I gained a few pounds, stopped keeping track and stopped being really good about buying weight watcher friendly groceries. BUT, I'm back! I've lost a few pounds in the last few weeks of gettin back in the swing and picked up my old (good) habits again slowly. Thankfully, I purchased an electronic weight watchers calculator last fall and that has been a savior while shopping. I'll post some photos of new recipes and favorite foods this weekend. In the meantime, check out this great ww blog

King Ranch Chicken Casserole (vegetarian)
This was a casserole I used to LOVE, and haven't had it in years. I tried my best ot make a low far version and it turned out to be wonderful, but there were some lower fat foods I couldn't find at my local Kroger that would have lowered the points more. There is always next time.
Ingredients:
4 quorn naked cutlets, chopped
1 lg. onion, chopped
2 tbsp. butter ( I just used ff olive oil spray)
1 tsp. chili powder (I used taco seasoning)
Dash garlic salt
1 can cream of chicken soup or 1 can cream of mushroom soup (I used the 98% fat free)
1 can (10 oz.) Rotel tomatoes and green chilies, drained and crushed
1/2 lb. Cheddar cheese, grated (I used low fat smart balance)
12 corn/flour tortillas, cut into strips (I used low fat mission)
1/4 cup of chopped fresh cilantro
Directions:
Saute onion in ff olive oil spray. Combine taco seasoning, garlic salt, soups, 1/3 can of warm water and Rotel. Line 1/2 or tortilla strips in a large casserole; top with 1/2 chicen,1/2 soup mixture,1/2 onion and cilantro, then 1/2 cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)
Let stand for 5 mins becuase it comes out a little soupy when it's super fresh.
This came to 6.5 points if the dish makes 4 servings and 10 points if the dish makes 6. I think I got 6 hearty portions from But next time I will use 1/2 fat free cheese and the SUPER low fat tortillas to reduce the points even more.

The next day I took a scoop of leftovers and put it on the skillet with an egg for a mexi style omelet, mmmmmm good!

CHILI CHEESEDOG CASSEROLE
GUEST ENTRY BY CARRIE MURPHY

good afternoon hungry yet healthy readers.
this is a quick & delicious meal. this is great for those of you that
have kids, or are just a kid at heart that loves them some CHILIDOGZ!

i made this dish vegetarian.

the recipe calls for
8 hot dogs
8 hot dog buns
1 can of chili
2 tablespoons of mustard
2 cups of cheese
1/4 cup red onion (chopped)

what i used
8 veggiedogs
6 hotdog buns
1 can of veggie chili
almost 3 tablespoons of mustard
1 cup of kroger brand
casserole shredded cheese
1/4 cup onion (chopped)


preheat oven to 425
first you spray a casserole pan w/ kroger brand pam
tear up the hot dog buns and place in the bottom of the pan.
cut up the dogs into bite size pieces & scatter over buns. pour the
chili over the buns & dogs, sprinkle the chopped red onion all over,
then spread the mustard over everything. top off w/ the shredded
cheese & bake for 30 minutes.
Made about 12 sections and each section was 3 pts. We ate 2 sections each and filled us up!

i add dill relish to mine.

delicious!