Roasted chicken noodle soup

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 tsp olive oil
1/4 cup all-purpose flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubes peeled potatoes
1 tsp salt
2 cups cubes cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat free evaporated milk

In a stockpot, sauté onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in flour, oregano, thyme and poultry seasoning until blended; sauté 1 minute longer.

Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).
Yields 8 servings

6 Pp per serving

Brunch pizza squares

1 pound bulk pork sausage
1 tube refrigerated crescent rolls
4 eggs
2 tbsp milk
1/8 tsp pepper
3/4 cup shredded cheddar cheese

In a large skillet, crumble sausage and cook over medium heat until no longer pink; drain. Unroll crescent dough onto the bottom and 1/2 in up the sides of a lightly greased 13 in X 9 in baking pan; seal seams. Sprinkle with sausage.

In a large bowl, beat the eggs, milk, and pepper; pour over sausage. Sprinkle cheese.

Bake, uncovered at 400 for 15 minutes or until a knife inserted in the center comes out clean.

Yields 8 servings
6 Pp per serving.

Slow-Cooked Pork Roast

2 cans (8 oz each) unsweetened crushed pineapple, undrained
1 cup BBQ sauce
2 tbsp unsweetened apple juice
1 tbsp minced fresh rosemary OR 1 tsp dried Rosemary, crushed
2 tsp grated lemon peel
1 tsp minced garlic
1 tsp liquid smoke, optional
1/2 tsp salt
1/4 tsp pepper
1 boneless pork top loin roast (3 pounds)

In a saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer uncovered for 3 minutes. Meanwhile, in a nonstick skillet coated with nonstick cooking spray, brown the pork roast.
Place the rosy in a 5-qt slow cooker. Pour sauce over roast and turn to coat. Cook on high for 4 hours or on low for 6-7 hours. Let stand for 15 minutes before carving.

Crunchy onion BBQ chicken

1/2 cup BBQ sauce (bottled or homemade)
1-1/3 cup French-fried onions, crushed
1/4 cup grated Parmesan cheese
1/2 tsp black pepper
4 boneless skinless chicken breast halves (6 oz each)

Place BBQ sauce in shallow bowl. In another shallow bowl, combine the onions, cheese and pepper. Dip both sides of chicken in BBQ sauce, then one side in onion mixture.

Place chicken, crumb side up, on a baking sheet coated with cooking spray. Bake at 400 for 22-27 minutes or until thermometer reads 170 degrees.

Yields 4 servings. 1 chicken breast half equals 286 calories, 10 g fat (3 g saturated fat), 97 mg cholesterol, 498 mg sodium, 9 g carbohydrates, trace fiber, 36 g protein.

7 points plus

Enchilada casserole

1 lb lean ground beef (I use 90%)
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup reduced-fat Italian dressing
2 tbsp reduced-sodium taco seasoning (look at my recipe for homemade taco seasoning)
1/4 tsp ground cumin
6 flour tortillas (8-inches)
3/4 cup reduced-fat sour cream
1 cup shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in a 2 qt baking dish coated with nonstick spray. Layer half of the meat mixture, sour cream, and cheese. Repeat layers.

Cover and bake at 400 for 25 minutes. Uncover; bake 5-10 minutes longer. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Yields 8 servings

1 piece equals 357 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 3 g fiber, 23 g protein.

Creamy wild rice and chicken soup

4 cups chicken broth
2 cups water
2 cooked and shredded chicken breast halves
1 (4.5 oz) quick cooking long grain wild rice with seasoning packet
1/2 tsp salt
1/2 tsp pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

In a large Dutch oven over medium heat combine the first 3 ingredients, bring to a boil. Stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl combine salt, pepper and flour. In a medium sauce pan over medium heat melt butter. Stir in seasoning packet until bubbly. Reduce heat to low, gradually stir in flour mixture. Gradually whisk in cream until smooth. Cook until thickened, 5 minutes.

Stir cream mixture into chicken and rice mixture. Cook until heated through , 10-15 minutes.

THIS IS NOT MY ORIGINAL RECIPE, I got this recipe from a friend.

Apple Pancakes

2 cups reduced-fat biscuit/baking mix
Sugar substitute equivalent to 2 tsp sugar
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup egg substitute
1 cup fat-free milk
2 tsp vanilla extract
1 tart apple, peeled and grated

In a bowl, combine biscuit mix, sweetener, baking powder, cinnamon and salt. In another bowl, combine egg substitute, milk, and vanilla; stir into dry ingredients. Fold in grated apple.
Pour batter by 1/4 cupfuls onto a hot skillet coated with nonstick cooking spray, turn when bubbles form on top. Cook until second side is golden brown.