Spinach Stuffed Shells

Spinach Stuffed Shells w/ Red Sauce, by Ellen


Ingredients

1 box jumbo pasta shells

1 10 oz package frozen spinach, thawed

1 24 oz container cottage cheese

1 15 oz container ricotta cheese

1 cup mozzarella cheese, shredded

2 teaspoons oregano

8 slices mozzarella cheese

any red pasta sauce

Chicken Gourmet

Gourmet Chicken: by Kate
This recipe is a family fave - so simple but so flavorful (and kid-friendly!)


Trust me, I am not a fan of mushrooms AT ALL. but this chicken is the bomb! -Kate

6 thin chicken breasts

1 c. light sour cream

1 can Golden mushroom soup (not to be confused with cream of mushroom!!!; much, much different, no mushroom chunks)

1/2 c. creme sherry

extra mushrooms, if desired

served over long grain or wild rice.

Chicken Pot Pie by Leigh

Deep Dish Chicken Pot Pie


1 lb. boneless skinless chicken breasts cut into 1 in pieces

1/4 cup Kraft Light Done Right Zesty Italian reduced Fat Dressing

4 oz Philadelphia Neufchatel Cheese (RF cream cheese)

2 Tbsp. flour

1/2 cup fat free reduced sodium chicken broth

1 pkg 10 oz frozen mixed veggies

1 ref. pie crust

Preheat oven to 375F. Cook chicken in dressing in large skillet on med. heat 2 min. Add cheese, cook and stir until melted. Add flour, mix well. Add broth and veg. simmer 5 min. Pour mixture in deep dish pie plate. Arrange pie crust over filling flute edges. Cut four slits in crust to allow steam to escape. Bake 30 min. or until crust is golden brown. 6servings

Steak Fajitas

Steak Fajitas have an awesome marinade of soy sauce, lime juice, chili powder and some other stuff. Also comes with (whole wheat?) tortillas, (RF?) cheese, peppers and onions.


submitted by Jessica

Chili

submitted by Lauren
Chili

Half pound of hamburger
Big can red beans
Big can crushed tomatoes
Chili powder – more
Garlic powder – less
Basil – less
Salt – less
Brown burger. Drain.
Add everything and heat.

Mandarin Orange Chicken

Mandarin Orange Chicken (leigh)


1 1/2 lb boneless, skinless chicken breasts, cooked and chopped into bite-size
1 1/2 T. veg. oil

8oz sliced, fresh mushrooms

3 t. all purpose flour

1 1/2 c. water

4 1/2 oz frozen OJ concentrate, thawed

1/2 c. thinly sliced green onion bulbs (w/o greens)
3 chicken bouillon cubes

1 11oz can mandarin orange sections, drained

1 1/2 c. rice, uncooked


Saute mushrooms in oil over med high heat, stirring constantly. Sprinkle flour

over mushrooms, stirring quickly to combine. Gradually stir in water, OJ, gr.

onions and bouillon cubes. Stir constantly and bring to boil. Reduce heat, add

chicken, simmer 3-4 minutes. Cool and freeze.

To serve - thaw mixture, cook rice. Heat chicken mix in saucepan until bubbly,

stir in mandarin oranges and heat through. Combine with rice and serve.



For meal swap, I will have chicken mix in one bag, rice (for ones that want it)

in another bag, and the can of mandarin oranges.

Weight Watchers Mexican Brown Rice Casserole

Weight Watchers Mexican Brown Rice Casserole (Kate)

PointsPlus™ Value: 8

Servings: 6

1 spray(s) cooking spray

4 cup(s) cooked brown rice

1 1/4 cup(s) salsa

1 tsp Durkee Ground Cumin Seed, or other brand

15 oz canned refried beans

10 oz frozen corn kernels, thawed

4 oz canned green chili peppers, mild, diced

1 Tbsp chili powder

10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl

3/4 cup(s) low-fat shredded cheddar cheese, divided

2 Tbsp cilantro, fresh, chopped (optional; for garnish)



Instructions

· Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray

· In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

· In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

· Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

· Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.