Easy Chicken Tetrazzini

serves 12 ( 7 points +)

• 8 oz. uncooked spaghetti
• 1 c. onion, finely chopped
• 1 bell pepper, chopped
• 6 c. cooked, cubed boneless, skinless chicken breasts
• 2 c. reduced fat shredded cheddar
• 2 c. part-skim shredded mozzarella
• 2 cans Campbell's, Healthy Request cream of mushroom soup
• 1-¼ c. skim milk
• salt and pepper to taste

Break spaghetti in half and boil until al dente; drain.
In a large nonstick skillet coated with spray, saute onions until tender. Combine onions and remaining ingredients with spaghetti. Place in a 13 x 9 pan coated with nonstick spray. Bake, uncovered at 350 until bubbly and hot ( about 30-40 minutes)

Cheesecake

This recipe was adapted from a recipe my mother-in-law makes. This is my husband's favorite cheesecake.


Serves 12 ( 7 points + )


Crust:

• 24 whole reduced fat graham crackers, crushed or processed in a food processor
• ¼ c. light stick, butter, melted

Filling:

• 1 lb. reduced fat cream cheese
• ½ c. sugar
• 2 eggs
• 1 tsp. vanilla

Topping:

• 1 pint fat-free sour cream ( Breakstone's is a good brand)
• 5 T. sugar
• 1 lb. frozen strawberries, mashed
• 1 T. sugar

Mix graham crackers with melted butter. Press into the bottom of an 8" square pan.
Beat cream cheese, ½ c. sugar, eggs and vanilla until smooth. Pour over graham cracker crust. Bake at 350 for 20-25 minutes or until middle is almost set. Cool for 15 minutes.


Beat sour cream with 5 T. sugar for 2 minutes. Pour over cream cheese layer. Bake at 450 for 5 minutes. 
Cool completely. Cover with foil and refrigerate several hours.


Mash frozen strawberries with 1 T. sugar. Spoon over the top of cheesecake.

Vegetable Beef Stew

The combination of the butternut squash, carrots and apricots makes this stew recipe awesome! I adapted this recipe from a "Taste of Home" cookbook.


Serves 4 ( 1-½ c. = 7 points +)

• ¾ lb. lean beef stew meat, cut into ½ inch cubes
• 2 tsp. canola oil
• 1 can ( 14.5 oz) beef broth
• 1 can ( 14.5 oz) stewed tomatoes
• 1-½ c. cubed, peeled butternut squash
• 6 dried apricots halves, chopped
• ½ c. chopped carrot
• 1 tsp. dried oregano
• salt and pepper to taste
• 2 T. cornstarch
• ¼ c. water

In a nonstick skillet, cook beef in oil until no longer pink. Place beef along with remaining ingredients through salt and pepper in a slow cooker. Cook on high for 4-5 hours or until beef and veggies are tender.
Mix cornstarch with water. Stir into beef mixture. Cover and cook until gravy is thickened ( about 30 minutes).

Slow Cooker Ham and Potato AuGratin

This is a very easy recipe that is great for dinner, served along with a salad or other veggies and some bread or as part of your breakfast with some eggs!

Slow Cooker Ham and Potato AuGratin: serves 6 (7 points +)

• 32 oz. bag frozen shredded hashbrowns
• 2 c. diced cooked ham
• 1 c. chopped onion
• 1 can Campbell's Healthy Request Cream of Chicken Soup
• 3/4 c. reduced fat shredded cheddar cheese
• 1 tsp. yellow mustard

Spray a crockpot with cooking spray. Stir all ingredients together. Cover and cook on low for 4-6 hours or until done.