Salsa Chicken Rice Casserole

I was thinking something mexican but didn't have too much in the house.  I searched the web and found a recipe that I could use.  It has some low points for some of the ingredients, so I said lets try it!  And it tasted great!!

There's only 6 ingredients:

Salsa Chicken Rice Casserole
(adapted from allrecipes.com)
5 cooked chicken breasts
1.5 cups of rice
1.5 cups of water
1 onion chopped
1.5 cups salsa
1 can Campbell's Healthy Request Condensed Cream of Chicken Soup
2 cups of reduced fat cheddar cheese

1.  Cook chicken breasts if not already cooked.
2.  Preheat oven to 350 degrees.
3.  Cook rice.  I used White Minute Rice.  I cooked per their instructions for 1.5 cups of rice with 1.5 cups of water.
4.  Mix the soup, onions and salsa together.
5.  In a lighted greased 9x13x2 dish, layer the following:  half of the rice, half of the chicken, half of the salsa soup mixture, then half of the cheese.  Repeat again making sure the cheese is on top.

6.  Cook in preheated oven for about 40 minutes or until cheese is nicely melted.
7.  Top with sour cream or salsa.  For a spicier casserole, top with hot salsa or Tabasco Green Pepper Sauce

Weight Watchers Points Plus:
The entire recipe excluding any toppings was a total of 65 Points Plus.  I had 10 servings from my casserole, so each serving was 7 Points Plus.

Notes for making next time:
This was OK but needs some more flavor.  Need to add some more spice or a hotter salsa.

Chili

My husband LOVES chili.  And the spicier, the better for him.  Me and spicy foods do not agree but I will make this for him.

2 key ingredients are: 

Bush's Chili Beans (Medium or Hot)

And jalapenos:

Please note that you should wear gloves if handling jalapenos!!  I did not and then touched my eye (and I was wearing my contact lenses).  My eye was burning.  Then my fingertips started to burn where I was holding the jalapenos.  Please do not make the mistake I did!

Chili
(adapted from allrecipes.com)

2 pounds lean ground beef ( I used ground sirloin)

1 (46 fluid ounce) can tomato juice

1 (29 ounce) can tomato sauce

1 (15 ounce) can chili beans, do not drain or rinse

1 1/2 cups chopped onion

1/4 cup chopped green bell pepper

3 chopped jalapenos (with seeds from about 1.5 jalapenos)

1/8 teaspoon ground cayenne pepper

1/2 teaspoon white sugar

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1 teaspoon salt

1 1/2 teaspoons ground cumin

1/4 cup chili powder

1.  Brown ground beef.  Drain and crumble.

2.  In a large pot, add all of the ingredients.  Bring to a boil, then let simmer for 1 and 1/2 hours.

Weight Watchers Points Plus:
The entire recipe was a total of 68 Points Plus.  So I had 12 servings with 1 cup per serving.  So each serving was 6 Points Plus.

Notes for making next time:
Make variations - don't add the jalapenos, change the chili powder to mexican chili powder, etc.  My hubby likes this in all the different variations!

Crock Pot Shredded Buffalo Chicken

Food Blogs - I LOVE them!!  I didn't know they even really had them until a friend posted hers on Facebook.  Now, I'm hooked!!  I love to see what people are making and how they make it.  I love pictures with recipes too since I tend to eat with my eyes.  So when my friend posted her Shredded Buffalo Chicken Sandwiches on her blog, I knew that I was going to make them!

Before cooking anything, I tend to look out at the web to see the different options I have for the recipe.  I found these:
Shredded Buffalo Chicken Sandwiches
Slow Cooker Buffalo Chicken Sandwiches
Slow Cooker Buffalo Sandwiches

Crock Pot Shredded Buffalo Chicken
 (adapted from My Kitchen Escapades)
5 frozen Chicken Breasts
1 - 12 oz Franks Red Hot Buffalo Wings Sauce
1/2 to 3/4 of package of dry ranch dressing mix

1.  Put chicken in the bottom of the crock pot.  Add dry ranch and hot sauce on top.  Cook for 5 hours on low.  Occasionally stir and turn the chicken breasts.
2.  Take only the chicken out of the crock pot and shred with 2 forks on a plate.  Place the shredded chicken back in the crock pot in the sauce.  Cook for another 2 hours on low.
3.  Use buns, rolls or a wrap to make your sandwich.  Add any toppings you would like...cheese or coleslaw.  We only added lettuce.

Weight Watchers Points Plus:
The entire recipe excluding the bun or wrap was a total of 20 Points Plus (Hot Sauce is FREE).  I made each serving size 1/2 cup that totals 8 servings.  That made each serving only 2 Points Plus!

Notes for making next time:
Very good but too spicy for me (but not my hubby).  Next time, put in some butter to cut down the hotness or decrease the amount of hot sauce.

Parmesan Chicken Drumsticks

My sister was at the store and texted me to see if I wanted chicken legs because they were on sale.  I said okay and went seaching for a recipe that I could use.  I found 4 recipes that sounded good to me but wanted my husband to look through them to say which one he liked.  He liked 3 out of the 4 of them.  So I decided on this recipe since I had everything in the house at the time.

Sorry, I did not take many pictures but here is the finished product:

Parmesan Chicken Drumsticks
(adapted from Allrecipes.com)
10 chicken drumsticks
1 cup grated Parmesan cheese
1/2 cup grated reduced fat Parmesan cheese
1/2 cup seasoned breadcrumbs
1 Tb garlic powder
1/4 cup Egg Beaters
1/4 cup flour

1.  Parboil the chicken drumsticks.  (Please see **Note below on Parboil.)  Let them cool a little so that you can pick them up.
2.  Preheat the oven to 400 degrees.
3.  In a shallow bowl, mix together both cheeses, breadcrumbs and garlic powder.
4.  In a 2nd shallow bowl, pour in the Egg Beaters.
5.  In a 3rd shallow bowl, put the flour in it.
6.  Take a cookie sheet and put foil on it for easy clean up.  Spray foil with cooking spray so it will not stick.
7.  Now make an assembly line....
      Take your drumstick, roll it in the flour, then roll it in the Egg Beaters, then roll it in the cheese mixture.  Place on cookie sheet.  Do this for all the drumsticks.
8.  Bake for about 25-35 minutes (the time depends on how long you Parboil them).  If you do not Par boil the chicken drumsticks, cook for about 40-45 minutes or until brown.

**Note on Parboil:  I had no idea what that meant.  I found different explaitions but here is one:  How to parboil chicken.  I basically boiled the chicken for about 15-20 minutes so the oven time would be about 25-30 minutes.  I checked my digital therometer to make sure the drumsticks were done (mine said it should be 180 degrees F).

Weight Watchers Points Plus:
The entire recipe was a total of 43 Points Plus.  I had 10 drumsticks, so each drumstick was 4 Points Plus. ( I actually think it was less since I had about a 1/3 of the cheese mixture left over that I did not use).

Notes for making next time:
Very good!  Maybe only see how much of the mixture that I did not use to see if the Points Plus changed.

Simple Onion Turkey Loaf

I went to a group lunch with my co-workers and talked about the new Weight Watchers Points Plus program that I started around Thanksgiving time.  My one friend said that she had a wonderful meatloaf recipe that had low points (old points program).  I got excited!!  I love food that has low points so that I can eat more!

Right from the oven, here it is:

I also made some mashed potatoes.  The finished dish:

Simple Onion Turkey Loaf
(adapted from GreenLiteBites.com)
16 oz Extra Lean Ground Turkey (99% is best)
3/4 cup Quick Oats
1 Package Dry Onion Soup Mix
2 egg whites
1 Can French Onion Soup (like Progresso Soup)
1 tbsp Worcestershire Sauce
1 tbsp Flour
Thin slice of onion for garnish on top of the loaf

1.  Preheat oven to 350 degrees
2.  Mix the ground turkey, oatmeal, dry soup mix and egg whites together.  Form into a loaf and put into a 9x13 pan (or roasting pan).  Top with sliced onions.
3.  In a bowl, whisk the French Onion soup, Worcestershire sauce and flour.  Pour this over the loaf.
4.  Bake uncovered in the preheated oven for about an hour.  The internal temperature should be 160 degrees when finished.
5.  Once finished, use the French Onion soup mixture as gravy for mashed potatoes or noodles.


Weight Watcher Points Plus:
The entire recipe was a total of 25 Points Plus.  So I had 8 servings from my loaf.  Each serving was 3 Points Plus.

Notes for making next time: 
The dinner was okay but I found that I really don't like french onion soup (maybe it was a little to salty for me).  I don't think that I will be making this again but I really like GreenLiteBites.com since they have many, many recipes with pictures with Weight Watchers Points and the new Weight Watchers Points Plus program.  I hope you like this site also!

Slow Cooker Pulled Pork

 I found a wonderful recipe for Slow-Cooker-Pulled-Pork and had to just try it!

When I was looking at the different BBQ sauces at the store, I decided to try something new.  My husband found Sweet Baby Ray's Sweet 'n Spicy and I said "sure, let's try it".  I was hoping that it wouldn't be too spicy since spicy foods and I do not get along.  ( I found that is was just right and not spicy hot.)

And it came out great!!



Slow Cooker Pulled Pork

(adapted from allrecipes.com)

4.5 pound shoulder cut

1 (12 fluid ounce) can or bottle root beer

1 (18 ounce) bottle your favorite barbecue sauce ( I used Sweet Baby Ray's Sweet 'n Spicy )

8 hamburger buns, split and lightly toasted

1.  Place the pork in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours

2.  Remove the "juice" in the slow cooker.  Pull the pork apart (I used 2 forks).  Place the shredded pork and BBQ sauce in the slow cooker; mix together.  Cook for another hour.

This is definitely going to be something I will make again!!

Weight Watchers Points Plus:

Oops, I forget to figure the Weight Watchers Points Plus!  I will need to do that the next time I make this.

Notes for making next time: 
I couldn't really taste the root beer, so maybe try it with chicken broth.  Otherwise, WONDERFUL!!!