Jalapeno Cheese & Potato Bake

Jalapeno Cheese & Potato Bake
3 servings @ 5 points each
Source: eMeals Portion Control

Ingredients 

1 diced red pepper 

1 diced med onion

(1 t minced garlic, ¼ t salt, ¼ t pepper)

½ of a 20 oz bag Simply Potatoes® Homestyle slices

4 oz RF jalapeno cheddar cheese, shredded 

¼ c chopped cilantro

Directions 

Sauté peppers & onions in a med sprayed pan; about 5 min. Add garlic, sauté 1 min more. Arrange half of potatoes in a sprayed baking dish; sprinkle w/ half of salt & pepper. Spread half of pepper/onion mix and ½ of cheese on top. Repeat procedure w/ remaining ingredients. Cover; Bake 50 min @ 400 remove cover last 10 min. Sprinkle with cilantro

 

 

Cobb Salad Pitas with Tropical Slaw

Cobb Salad Pitas
2 servings @ 9 points each
Source: 2 eMeals Portion Control

Ingredients  
(2 T bacon bits, 1 hard boiled egg-chopped, 4 T Kraft® light ranch dressing) 
2 c chopped lettuce (we used spinach)
¾ c diced grilled chicken strips

1 tomato, diced

wheat pita pocket bread, cut in half 

Directions 

Toss together bacon bits, egg, lettuce, diced chicken, tomatoes, & dressing.  Divide into 2 equal portions and stuff each portion into 1/2 pita pocket.  

 

 

Tropical Slaw

5 servings @ 2 points each

Ingredients 

 5 c coleslaw mix

1 diced mango

1 c diced fresh pineapple

(4 T light mayonnaise, ½ t salt, ¼ t pepper)

2 T chopped cilantro

Directions 

Toss all slaw mix ingredients together & divide into 5 servings.

Both of this items are to die for!  You'll love them both.

One Pan Mexican Supper

One Pan Mexican Supper
6 servings @ 4 points each
Source: eMeals Portion Control

Brown Rice 
½ cup @ 3 each

Ingredients 
½ lb lean ground beef
15 oz can light red kidney beans, rinsed/drained
14 oz can diced tomatoes w/ green chilies
1 pkg low sodium taco seasoning
¾ c frozen whole kernel corn
(¾ c water, 6 T FF sour cream)
6 T chopped fresh cilantro 
3 c cooked brown rice



Directions 
Brown beef in a large sprayed skillet. Stir in beans, tomatoes, taco seasoning, corn & water; bring to a boil. Cover; reduce to simmer for 12 min or until slightly thick, stir often. Divide into 6 servings and serve each over ½ cup brown rice. Top each with 1 T FF sour cream & cilantro 

Cantaloupe

1 cup @ 0 each 

6 c diced cantaloupe, serve on the side (we added fat free whipped cream for a yummy dessert!)

 

Chicken Dijion Pasta

Chicken Dijon Pasta

3 servings @ 6 PointsPlus each 

Source: eMeals Portion Control

 

Ingredients                                                                         

1 1/2 c uncooked bow-tie pasta

1 c broccoli florets

½ of a10 oz can FF cream of chicken soup

¼ c chicken broth

(1 ½ T Dijon mustard)

1 c chopped rotisserie chicken breasts

¼ c roasted red bell peppers 

¼ c shredded Parmesan cheese

          

Directions

 Cook pasta as directed, adding broccoli the last 3 min of cooking. Drain; set aside. In a sprayed baking dish, combine soup, broth, & mustard. Fold in chicken, peppers, cooked pasta & broccoli. Sprinkle Parmesan on top and bake 30 min @ 375. Divide into 3 portions.

Fresh Tomato Salad

3 servings @ 2 Points Plus each

Ingredients 

1 ½ tomatoes, chopped

1 T lemon juice

(1 ½ t honey, ¼ t Dijon mustard, ⅛ t salt,

1 T olive oil) 
 
Directions
Combine lemon juice, honey, mustard & salt. Gradually whisk in oil. Drizzle over tomatoes.