Chicken Alfredo (6 points)

This is a modified from the Campbell's Soup recipe book. My mother-in-law found it and we were so shocked that it was so low points and so filling.
Chicken Alfredo
(4 servings, 6pts each)

• 1/2 package of linguine (8 oz uncooked)
• 1 cup Fresh or frozen Broccoli floweretes (I like to make it more filling, I use 2 1/2 cups broccoli
• 1- 8oz boneless skinless Chicken breast
• 1 can- Cream of Mushroom Soup
• 1/2 cup milk (2% or healthier)
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground pepper

Prepare pasta according to directions on package. When there is only 4 minutes remaining, add the broccoli to the pasta and water. In a skillet, on med heat, cook up the chicken chopped into small bites. Make sure you spray the pan with a non cal cooking spray. Once chicken is browned, drain, add soup, milk, cheese, pepper. Melt and mix it all together.  Drain pasta and broccoli, then add to the skillet. Mix it all well and serve.

Ideas to cut more fat and points: Use Skim milk, use the light Cream of Mushroom Soup, use more broccoli and less meat. 

Sorry again for no picture. We've made it so many times now that I keep forgetting to take a picture. Maybe someday.

Chicken Enchilada Lasagna (6 points)

I love chicken Enchiladas. I've only made them once since we started doing Weight Watchers. I love tortillas too, but they are so many points. Sure there are some low-carb and high-fiber ones that are one or 2 points, or you can use the smaller ones that are one point each. But when it comes down to it all of those tortillas are more expensive when it comes to your purchasing cost. I hate spending more for items that aren't too much worse and cost SOOO much less. However, if you won't use those items before they go bad, because you don't want to eat the extra points,  it wasn't worth the lower cost of those items. Tortillas are one of those items for me. I can get the unhealthy ones for almost nothing, but hate paying a ton of money for the reduce point ones. But in the end we won't eat the fatty tortillas before they go bad.
Chicken Enchilada Lasagna was my solution, just like with pasta lasagna, it gives you the taste, without needed as much of the tortilla as you would to wrap it all. IE 3 tortillas for 4 servings. This idea actually came from a Pamper Chef party I went to, although their enchilada lasagna was so fatty and would be a ton of points.
Chicken Enchilada Lasagna
(4 servings, 6 points)

• 1 can canned chicken (I love the Kirtland Sig brand)
• 1 can Cream of Mushroom Soup
• 1 can Green Chilies (we like a kick, if that isn't your family, then use however much you desire)
• *optional Green Chili sauce
• 1/2 cup of Milk (anything but Whole won't really change the points)
• 1/2 cup shredded cheese
• 3 tortillas
• 1 quart square baking dish

Preheat oven to 350 degrees. In a mixing bowl, mix the cream of mushroom soup, the canned chicken, Green chilies. Mix them well. Take one of the tortillas, I sliced mine up to have them spread over more space and fix the awkward  circle square thing, but do as you want. Layer over the tortilla 1/3 of the chicken-chili mixture. Layer another tortilla over that. Then another 1/3 of the mixture layered over the 2nd tortilla. Layer on the last tortilla.  Then add the 1/4 c of the cheese to the chicken-chilli mixture along with the 1/2 cup of milk. Layer the last of the mixture over the last tortilla and sprinkle the remaining cheese over the top. Cook for 25 minutes. Serve warm, 4 servings, at 6 points each. Can serve with Sour Cream on it, count the points on the sour cream.

Side suggestions: Rice, bean mix, green beans.

Ways to make it lower if desired: Use a low-fat, whole wheat, or high-fiber tortilla. Check them out, there are a few out there with better calorie counts, and fat counts. Campbell Soup makes a low-fat Cream of Mushroom- it takes 2 points off of the entire can. Low-fat Cheese and skim milk (don't make much of difference on their own but using both makes some difference. So if you used 3, 1 point tortillas, it would be 18 points for the whole meal which is 4.5 per serving. Use the Low-fat Soup and dairy you are easily to 4 points per serving maybe even 3. Check you nurt. values.


Sorry no picture. I wasn't sure if I was going to post it till afterwards. I'll have to make it again and take a picture that time.

Chicken and Corn Bread Pie-6pts

This is really cheap to make and super feeling for so little points. My husband says its a winner because it tastes great and is really filling, and  points that leave room for a skinny cow for dessert.

Chicken and Corn Bread Pie

6 points, 2 servings

• 2 tsp spray butter
• 5 oz diced chicken (start with pre-cooked or un-cooked)
• 1/2 c diced carrots (I like to put more)
• 1/2 c diced celery (I like to put more)
• 1/4 c diced onion (again I do more)
• 1 garlic clove minced
• 1/8 tsp pepper
• 1/8 tsp salt
• 1/8 tsp thyme
• 1 cup canned ready-to-serve chicken broth* or 2 cups of water
• 1/4 c flour (divided- 1tbs, 2tbs)
• 1/2 c buttermilk**
• 1 egg whites (if you use the yoke, add a point to each serving)
• 1/3 c uncooked yellow cornmeal
• 1/4 tsp baking soda

*Instead of canned broth, I use water. I put it in much earlier and let the seasonings flavor my water, saves both the calories of the broth (not much but still) and is cheaper than buying another ingredient.
**If you use ready made buttermilk from the store the points are drastically different. At 2 points to each serving. If you make it yourself, using milk (any but whole milk) and either lemon juice or vinegar (1 cup to 1 tbs).


Preheat over to 400 degrees. In a pot on the stove top, take your diced chicken. If it hasn't been cooked yet, cook it now. Brown the chicken. Now take your chicken, already in the pot, add the water (if you plan on using broth, don't add the broth, instead add 1/4 cup water), carrots, celery, onion, garlic, spices, and 1 tbs of flour. Let it all simmer, cook until the chicken is finished cooking and the veggies have softened.  Since I use water instead of broth, I let it all simmer a bit longer to flavor the water. If you are using broth, turn off the heat and add the broth. Next prepare the corn bread. Do this by mixing the butter,  buttermilk, and egg whites in small bowl. In another bowl mix the dry ingredients, 2 tbs of flour, baking soda, cornmeal. Mix the wet and dry together, stir until all mixed. Pour chicken stew into two sprayed casserole bowls, then pour cornbread mixture over the top of the chicken stew. Cook for 10-15 minutes. Side note about casserole bowls, I used 2 cup pyrex bowls, this was my second time making it. The first time I used one 2 1/2 qt corning-ware dish, so instead of two separate servings I made one two servings. The only problem is the dish was too wide, keep in mind that your corn bread mix is exactly enough to cover the top of a pot pie size dish, but otherwise its it won't change the taste. 
If you make this the same as I did (broth doesn't matter), this is only 6 points. If you use a whole egg, its 7 points. If you use store bought buttermilk and non spray butter the whole thing is 9 points. If you only substitute back in the butter then 7 points (unless its another light butter).

Poached Pork Chops-6 pts

I love a good pork chop, but I have always have had a problem with cooking it all the way through without overcooking (burning) the outer layer. My mom solved this problem (after many years of eating them a little burnt) by baking them. I do like them baked, but not as much as grilled on the stove top. The problem was solved by a recipe in one of my Weight Watcher cookbooks, although I am seasoning completely different. The answer is poaching. Never thought about poaching a pork chop.

Poached Pork Chops

6 points per serving

• 5 oz pork chops, bone cut off and any viable fat,- one for each serving
• pinch of salt for each chop side
• sprinkle of pepper
• season all (we have this organic seasonal from Costco- Kirtland brand, it is wonderful on pork chops)-sprinkle it over each side
• half an onion chopped, leave in large slices
• 1 cup of chopped mushrooms (or whatever you'll want to eat)
• 1/2 cup of water*water should just cover the bottom of your pan, depending on the size of your pan this amount of water may be more, may be less

directions: spray skillet with cooking spray or spray butter, start cooking the onions and mushrooms. Just as the onions are starting to go clear put in the seasoned chops. Scoop up onion/mushroom mixture and put on top of pork chops. Let the first side brown, then flip, replace onion/mushrooms, let brown. Once both sides are browned to liking, pour in the 1/2 cup of water*. Try to have as many of the onions and mushrooms on top of the pork chops. Poach until all the water cooks off, again important not to put in too much water. If the outside of your pork chop is not browned to liking, finish it before removing it from heat. Serve with the onions and mushrooms on the side.

This method can be done without onions and mushrooms, and with a variety of seasonings. The biggest thing is the concept of stove top grilling and poaching it for the perfect juicy and browned pork chop.

Best Lasagna (Spinach-Beef)- 6 points

Last week I made a double meat tiny lasagna for my husband and I to use our weekly points. I made it in a 9x9 (1 quart casserole dish), we cut it into 9 pieces. It was 8pts per piece. That got me thinking, the ingredients without the meat really weren't that bad. I don't want to give up my meat, but to use less meat-hmmm. I don't mind vegetarian lasagna. I've had it made with spinach and its not bad. What would spinach with ground beef taste like? Once I had the idea, I knew I had to try making it. Layer of spinach and a layer of meat.

Spinach-Beef Lasagna-Best Ever

makes 4 LARGE servings in a 9x9 glass (1 quart casserole dish), 6 pts each

• 1/2 lb of ground beef (90 lean or higher)
• 1/2 large onion
• 2 garlic cloves, minced
• 2 tsp Italian Sausage Seasoning Mix
• 4 c spinach fresh-steamed till wilted or 1 1/2 frozen-thawed (or how much you are feeling like eating remember it will seem like less once cooked)
• 1 c Fat-Free Cottage Cheese
• 6 Lasagna sheets (I love the bake sheets that Barilla makes, the points are based off of 190 Cal, 2 fat, 2 dietary fiber- 2 servings)
• 2 c Pasta Sauce (Classico Basil and Sun-dried tomatoes, based on 50 Cal, 1 fat- 4 servings)
• 1/2 c Mozzarella cheese
• 1/4 c Parmesan cheese

directions: Start by cooking up the onion chopped up into small pieces and garlic in a skillet pan, add in the 1/2 lb ground beef and the Italian Sausage Seasoning Mix. Once browned, remove from heat. Next layer up. 2 sheets fit on the bottom, layer of cooked meat mixture, drop 1/2 c of cottage cheese over the meat and 3/4 c pasta sauce, mix the cottage cheese and pasta sauce. Second layer, 2 lasagna pasta sheets, 4 c spinach, 1/2 c cottage cheese and 3/4 pasta sauce (mix cottage cheese and sauce). Third layer, 2 lasagna pasta sheets, 1/2 c pasta sauce spread over past sheets, sprinkle over the Mozzarella and Parmesan cheese. Place in oven, cook at 375 for 40 minutes (or until all cooked and golden brown). Cut into 4 equal portions. Makes a HUGE serving that is SO filling for so few points-one serving is about half your plate. 

Served it to my in-laws for dinner-- they LOVED it, My husband loved it "WOW", can't vouch for children my little one is just starting to eat solids. Served it with zucchini, other suggestions- California Veggies, steamed carrots, peas, broccoli.

Flaky Chicken served with Veggie Melody-6pts

This recipe came from my book with recipes made for two. When my husband tried it he was amazed and said you'd never know it was a low-cal/fat meal because it doesn't taste like it. The name is actually Flaky Herb Chicken.

Flaky Chicken-8pts per serving

• 2 oz round butter crackers (RITZ)
• 1 tsp grated Parmesan cheese
• 1/4 tsp basil
• 1/4 tsp oregano
• 2 thin 4 oz pieces of chicken
• 1/4 c plain low-fat yogurt (~1/2 those 6 oz containers)
• 2 tsp veg oil

directions: heat oven 425 degree, combine crackers, cheese and herbs. Dip chicken into yogurt, then into the crumble mixture. Place on non-stick baking sheet and place into oven. Drizzle 1/2 teaspoon oil on each piece before putting it in oven, cook 7-8 minutes, then drizzle another 1/2 tsp oil, cook for another 7-8 minutes (until done and lightly brown).

Flaky Chicken-6pts per serving

• 2 oz RITZ crackers
• 1tsp grated Parmesan cheese
• 1/4 tsp basil
• 1/4 tsp oregano
• 8 oz chicken, cut into thin strips (min of two, I like to cut more strips-each serving is half of the chicken)
• 1/4 c plain non-fat yogurt
• spray butter or Pam

directions: same as above, instead of using the Veg oil, give it a spritz of the spray butter or the Pam. Between the changes of the non-fat yogurt and taking away the oil we are saving 2 whole points for the same serving of food. Other ways to trim, RITZ came out with a low fat cracker, and a whole grain cracker. I haven't tried them yet, or looked at the nutritional facts to see which is better, but it might be possible to shave another point.

Veggie Melody- 1 pts per serving

(makes min of 2 servings)

all veggies raw to start, can do more of any desired

• 3 oz potatoes (can add more, but add 1 pt for whole, div by number of servings)
• 1/2 of a yellow squash
• 1/2 of a zucchini
• 2 carrots,
• 2 sticks of celery
• 1/2 small onion (or 1/4 large)
• 1 tsp oregano
• 1 tsp rosemary
• 1 tbs olive oil
• water

directions: chop all veggies into cubes. Place in a baking dish (glass or corningware are what I suggest). Pour over them the olive oil and add the herbs. Toss all the veggies until they are all covered. Add water, just a tad until it just barely covers the bottom of the dish (no more than 1/4 inch deep). Cover and put in oven at 350 degrees for 40 minutes. Feel free to change any amounts of any of the veggies. I just find these amounts make it great for 2 servings. Also add any other veggies you think will be good (peppers, tomatoes).

Beef Kebabs-6pts

When I saw this recipe I remembered the kebab racks that we got for our wedding, the ones we used once and have been sitting in our cupboards since. What a wonderful idea, make use of things we own. The recipe only had meat, onions, red peppers, and mushroom caps. But I like my skewers with lots of veggies. The recipe also suggested marinading the meat overnight, I decided to make it with less time than that and instead I only marinaded it for 30 minutes.

Beef Kebabs

(4 servings)

• 1 onion cubed
• grated zest of lemon
• 2 tbs lemon juice
• 4 tsp olive oil
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1/2 tsp dried thyme leaves
• 1 tsp chopped mint
• 1/2 tsp paprika
• dash of cayenne pepper
• 1 lb boneless beef tenderloin, cut into ~1inch cubes. (I used chuck roast, to cut cubes, other beefs can be used, just make sure the points are right).
• 1 bay leaf
• veggies cut into 1 inch sizes (mushroom caps, green peppers, red peppers, yellow peppers, orange peppers, yellow squash, zucchini, onion, tomatoes, cauliflower, carrots, cucumbers, just about anything that sounds good to you. My mom likes to put pineapples on her skewers-put that changes the points just a big).

directions: blend in a food processor the onion, lemon zest, lemon juice, olive oil, cloves, cumin, thyme, mint, paprika, cayenne pepper. Place sauce and meat into a plastic bag. Place in the fridge overnight (or 30 minutes but it won't be as juicy). Remove meat from fridge, take meat from bag, pour all extra juices into a small sauce pan, add bay leaf to sauce and bring sauce to boil, let boil for 3 minutes. Take meat and veggies, place on skewers. Broil. I cut everything smaller pieces, and stuffed it on the skewers. It made a lot more skewers. In fact I used only 8 oz of meat, and got 6 skewers out of it. Cook throughly. Baste skewers with left over marinade while cooking, any marinade leftover at that point serve on the side. Each skewer (when making 4 skewers with the full lb of meat) is one serving.

Ideas as sides- couscous, wild rice, hummus.

Chicken Orzo with Roasted Peppers-6pts

I was skeptical that I'd like this, I mean it sounded okay but I didn't know about it. I gave my husband 3 options and asked which sounded yummier for dinner. This is what he chose. Once he made he thought this was DELICIOUS. I thought it was good, I'd eat it again, but I wouldn't call it wonderful. Not because it isn't a good recipe, only that its not the sort of thing I normally choose. But it was good.

Chicken Orzo with Roasted Peppers

(serves 4)

• 1 med green bell pepper (cut in half and seeded)
• 1 med red bell pepper (cut in half and seeded)
• 6 oz orzo pasta
• 8 oz skinless boneless chicken breasts
• 2 tbs minced parsley (recipe recommends fresh parsley, we just used dried)
• 1 tbs minced mint leaves (again recommends fresh, we used dried)
• 1 tbs lemon juice (recommends fresh, we used jarred from the fridge)
• 2 tsp olive oil
• 1/2 tsp salt
• 1/4 ground black pepper (or to taste)
• 1.5 oz feta cheese (we skipped this, if you leave it out it takes a point off per serving=5pts per serving w/out feta, or check out your feta, lower fat ones will change this-calculated on 75 cal per oz)

Directions: Heat oven at 400 degrees F. Place cut-side down on a "jelly-roll" pan roast for 25-30- or until the skin is blistered and charred. When its done place into a paper bag, let sit for 5 minutes (until cooled), and then peel. (I only peeled half of mine, I gave up after they didn't want to peel, couldn't taste the difference). While the peppers are being made ready, cook the Orzo, and poach the chicken. (I had never poached chicken before. The recipe contained directions, apparently all you do to poach a chicken is place the chicken in skillet with shallow boiling water-3cups-cover it and cook for a few minutes-10minutes or so.) To make the sauce- in a jar or a bowl, add parsley, mint, lemon juice, olive oil, salt, ground black pepper. Shake jar or whisk it all well. When the chicken is done cooking, let it cool a bit and then cut into "bite-size" pieces. Mix chicken, roasted peppers, sauce, orzo in a serving dish. Toss, make sure everything is evenly coated. Then mix in the optional crumbled feta. Makes 4 servings.

Glazed Chicken Strips-6 points

The recipe calls for only 5 oz of chicken cut into cubes. I chose instead to use one 8 oz chicken breast cut into 4 strips. The points already are adjusted, if you only use the 5 oz it is 4 points per serving instead of 6 points. This recipe comes from a book where every recipe is made for only two servings and to be 30 minute or less meals. Other than the change I made and already mentioned it is the same recipe as in the book.

Glazed Chicken (for two)

• 2 tsp honey
• 2 tsp ketchup
• 2 tsp soy sauce
• 1tsp lemon juice
• 1/2 tsp ginger
• 1 garlic clove, minced (or 1 1/2 tsp jar minced garlic)
• 1 80z chicken breast, sliced into strips
• 1 cup cooked rice

directions-

In a small bowl, mix well the honey, ketchup, soy sauce, lemon juice, ginger, and garlic. Place chicken and mixture in a plastic bag, put in fridge to marinate for about 30 minutes (I don't think longer would hurt if you wanted to make it up prior and let sit in fridge overnight).

Fast way- place in microwaveable dish and microwave on high for 2 minutes, stir, cook longer if needed. Let stand for a minute. Serve chicken over 1/2 cup of rice.

Long way- Place marinated chicken in glass baking dish. Bake chicken at 350 for 20 minutes, or until fully cooked. Serve over 1/2 c of rice.

Suggestions- serve along side veggie. We did steamed zucchini with 1 tsp of Parmesan cheese sprinkled on top. Also to spice up the rice you could 1- use the remainder of mixture over the rice or 2- add 2 tbs of Crazens to the rice.

Glazed Chicken (for 4)

• 1 Tbs honey
• 1 Tbs ketchup
• 1 Tbs soy sauce
• 2 tsp lemon juice
• 1 tsp ginger
• 2 garlic clove, minced (or 1 Tbs jar minced garlic)
• 2 80z chicken breast, sliced into strips
• 2 cups cooked rice

follow the directions from above

Rice is included in the points, but the Parmesan on the zucchini is not.

Chicken Stir Fry- 6 pts

This is the Stir Fry I've always used. I was really wanting it last night. So I made it up and figured out the points. I like to use a pre-made stir fry veggie mix. To make it less points I only used 1- 8 oz chicken breast. I used about half the amount of rice I normally use, and filled it with veggies. I used a bit too much soy sauce and it looked really yucky- tasted fin, but I didn't want to put a picture up.

Stir Fry

• 1-8oz chicken breast, cut into cubes
• various veggies- carrots, green beans, zucchini, peas, yellow squash, celery, peppers, onion, broccoli, anything that sounds good to you.
• 1 cup cooked rice
• 4 tbs soy sauce

Cook up the chicken, when almost cooked turn heat to low, add 2 tbs of soy sauce, let simmer. When the chicken is done, add in the veggies, and the last 2 tbs of soy sauce. Mix well, then add rice, mix well and serve. Makes 2 servings (to make more servings just double the recipe). If you aren't up for rice, this could also be made with 1 package of Ramen noodles, if you use Ramen instead of rice the total is 7 points (its actually more like a point and half).