Notes:
This recipe is wonderful!  My entire family loved it.  Dreamfields pasta is a low carb pasta for anyone doing low carb or is a diabetic.  Kroger and some H-E-B’s carry it.  Otherwise, you can go to their website www.dreamfieldsfood.com (also where recipe came from) and order it.  It is a bit pricey for pasta, but then again, stuff like this always is.  It’s about $2.50/box.

If you are doing Weight Watchers, then I substitute FF cottage cheese for the ricotta.  You can also substitute the cottage cheese if you want to go the cheapest route. 

 This recipe is for NO BOIL LASAGNA.

Servings: 12

Ingredients:
10 Dreamfields lasagna noodles, uncooked
8 ounces lean hamburger
8 ounces mild Italian sausage
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1 jar (26 ounces) marinara sauce
1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
1/4 cup water
15 ounces part-skim ricotta
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 1/2 cups shredded part-skim Mozzarella cheese

Directions:
1.In a large skillet over medium-high heat, brown hamburger and Italian sausage until no longer pink, about 7 minutes. Add onion, garlic and mushrooms and cook for 3 minutes. Add marinara sauce, tomatoes and water and simmer for 10 minutes.

2.In a medium bowl, mix together ricotta cheese, egg, salt and pepper.

3.In a deep (12×10x2 1/2-inch), lasagna pan spread 2 1/2 cups of meat sauce. Layer 4 lasagna noodles and place the 5th noodle cross-wise. Spread half of the cheese mixture over the noodles. Sprinkle the Parmesan cheese and 1/2 cup of the Mozzarella cheese. Spread 2 1/2 cups of meat sauce, 5 more lasagna noodles, remaining ricotta cheese, 1/4 cup of Parmesan cheese. Layer the rest of the meat sauce and the rest of the Mozzarella cheese.

4.Cover with aluminum foil and bake at 375-degrees F for 40 minutes. Uncover and bake for an additional 10 minutes.

Submitted by:
REBECCA

Notes:

The key ingredient in this recipe is the Weight Watchers® Smoothie drink mix which is only available for purchase by Weight Watchers® members at most Weight Watchers® weight loss centers. The recipe uses the French Vanilla, but the Chocolate flavor would be an excellent substitute. The ice can be omitted, but I add it because it makes a thicker smoothie.. (and no the ice doesn’t water down the taste AT ALL!)

Servings: 1

Ingredients:
1 serving(s) Kroger Brand - Deluxe Churned No Sugar Added Vividly Vanilla
1 serving(s) Taster's Choice Single Serve (Vanilla)
1 packet(s) Weight Watchers® Smoothie Drink Mix (French Vanilla)
1 serving(s) Ice, 1/2 cup crushed
1 cup(s) water, Cold (refrigerated)
2 Tbsp Reddi-wip® Original Real Whipped Light Cream

Directions:
Put all ingredients (except whipped topping) into blender and blend well on HIGH. Top with whipped topping

Submitted by:
Crystal

Notes:
The key to this recipe is that cauliflower is used to thicken the stew base. Even IF you do not like cauliflower, I PROMISE you you will not taste it AT ALL in this stew. (Ask my hubby who was proven WRONG about this when I first made it..)

For Weight Watchers members: POINTS® Value:    3

Servings: 8

Ingredients:
8 cup(s) Vegetable broth
20 oz cauliflower, Two 10 oz. package for frozen cauliflower equals 4
8 oz Lean Ground Turkey, Browned and crumbled
8 oz Skinless, boneless chicken thigh(s), Cut into small cubes
2 cup(s) potato(es), Cut into cubes/pieces
8 oz mushroom(s), Sliced

Directions:
~ Bring stock to a boil
~ Add cauliflower
~ Turn heat down to a high simmer
~ Once cauliflower is soft, use a hand mixer, puree the cauliflower into the stock until thoroughly blended
~ Add potatoes, mushrooms, chicken, turkey, and ground turkey
~ Simmer on low 20 mins until chicken is cooked through

Submitted by:
Crystal

Notes:
 Serves8
Serving Size: 1 Cutlet = 4 points

Turkey cutlets breaded with Parmesan and breadcrumbs. They are really good, better to eat after they are cooked vs eating left overs. Left overs were good, but were a little dry compared to eating right after being cooked.

Servings: 8

Ingredients:
* 8 (4 oz) turkey breast cutlets
* 4 egg whites, beat
* 3/4 cup seasoned breadcrumbs
* 1/3 cup Parmesan cheese
* salt and fresh pepper
* 2 tbsp butter
* 2 tsp olive oil

Directions:
Season cutlets with salt and pepper. Combine bread crumbs and Parmesan cheese in a medium bowl and set aside (I prefer a little more cheesiness, so I added a little more cheese than breadcrumbs.)
In another bowl beat egg whites and set aside.

Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.

Heat a large nonstick frying pan on medium heat. Add half of the butter and olive oil.

When butter melts, add 4 cutlets and cook a few minutes on each side, until golden brown and cooked through.

Add remaining butter and oil to frying pan. Cook remaining cutlets.

Submitted by:
Jennifer

Notes:
Chicken Cordon Bleu - 4 points per piece
Makes: 12 pieces

A very good point friendly recipe, pieces may appear small, but are perfect serving sizes with a healthy proportionate dinner. Definitely one of my favorites! My boyfriend even loved them

Servings: 12

Ingredients:
Ingredients

* 4 chicken breast halves
* 2 egg
* 1 tbsp water
* 3/4 cup seasoned breadcrumbs
* 12 slices thin deli ham
* 12 slices reduced fat Swiss cheese (I used Sargento)
* salt
* spray oil
* toothpicks

Directions:
Preheat oven to 350°.

Mix 2 eggs and tablespoon of water and set aside for later.

Slice chicken breast halves into thin cutlets (if you can have someone at deli slice them for you, I highly recommend it). You can usually get approximately 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish, it helps to have them thin and big enough to roll up.

Place a slice of ham on top of a cutlet of chicken, top with cheese (cut each slice of cheese into squares and stack on top of each other) and wrap chicken around to completely cover cheese, using toothpicks to secure. You will want to make sure there are no holes so cheese doesn't leak out. Season with a little salt.

Dip chicken pieces into egg wash, then breadcrumbs. (If you want to, you can also add some Parmesan cheese to the breadcrumbs to give it a bit of cheesiness in the coating)

Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

Submitted by:
Jennifer

Notes:

Spinach Stuffed Chicken Breast
	5 POINTS per serving Nutrition information: calories 217, fat 4.3g, 18% calories from fat, cholesterol 71mg, protein 30.1g, carbohydrates 14.0g, fiber 2.6g, sugar 0.9g, sodium 521mg

Servings: 2

Ingredients:
2 sun dried tomatoes, packed in oil or dried
1/2 cup frozen chopped spinach, thawed
1/2 tsp. lemon zest, grated
1 tsp. unsalted butter, softened
1 Tbs. parsley, minced
2 4 ounce boneless skinless chicken breast halves
1/4 cup seasoned breadcrumbs

Directions:
if using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes. Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. Set aside.

Preheat oven to 350°F. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in breadcrumbs. Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove toothpicks before serving.

Servings 2
5POINT per serving

Submitted by:
KaT

Notes:
YUMMO!  7 points!

Servings: 1

Ingredients:
Baked potato, turkey chili

Directions:
Wash a large baked potato, wrap in plastic wrap, pierce a few times with fork. Cook in microwave oven. Warm a cup of canned turkey chili. When potato is done cut open, loosen insides and pour turkey chili over it.

Submitted by:
Brenda

Notes:

Servings: 2 or 4

Ingredients:
1 serving(s) Ronzoni Smart Taste Spaghetti - 2 ounces
3 cup(s) cooked frozen chopped broccoli
2 Tbsp Kraft Grated parmesan & romano cheese blend
1 oz shredded fat-free mozzarella cheese
5 oz Chicken breast, skinless, boneless, raw
1 Tbsp canola oil
2 Tbsp balsamic vinegar
1 serving(s) Pan Searing flour - (a dusting)
2 serving(s) DelMonte Diced Tomatoes with Basil, Garlic & Oregano = 1 cup

Directions:
Start a small pot of water boiling for the pasta - this will take a good 8-10 minutes to cook the pasta.
Once pasta is cooked al dente - drain and toss with the balsamic vinegar, parmesian cheese, and the 2 servings = 1 cup of the DelMonte Tomatoes.
In the microwave - steam the 3 cups of chopped broccoli for about 5 minutes (depending on the wattage of your microwave).
In a small saute pan, add the 1 tbsp of canola oil to the pan and heat until you start to see small wisps of smoke. In a small dish, take the chicken and dust with pan-searing flour. Once the oil is hot, CAREFULLY, lay the chicken in the oil. You will only need to flip it once. When the underside is paperbag brown, then flip.
You will need a meat thermometer - take the chicken; hold up on its side and stick the meat thermometer in the "thickest" part of the cutlet. Internal temperature will need to be a 165. If it's a little lower, that's ok. Turn the stove off and allow the pan to finish the cooking process, and it also allows the meat to "rest" or retain its juices. This way it will be tender, and not dried out.
On a plate place the steamed broccoli, then on top add the pasta/tomato/parmesian cheese/balsamic vinegar mixture, then the chicken, and finally, sprinkle the KRAFT fat free mozzarella cheese on top to allow for melting. If it doesn't melt, you can place plate in microwave for 1 1/2 minutes.
Bon Appetite!

Submitted by:
Amy

Notes:
Easy dessert, can be used here at Christmastime.

Servings: 12

Ingredients:
Pretzel Rods
Bag of Caramels
Christmas sprinkles (optional)
wax paper

Directions:
Melt caramels in microwave. Immediately dip pretzel rods into caramel, I usually break the rods in half before I dip them. place on wax paper and sprinkle with whatever you would like on them. voila!!
Great as gifts too!

Submitted by:
Brenda

Notes:
Yummy breakfast for when your busy or a great way to make sure your eating enough fruit. You can change the fruit to eat what’s in season as well.

Servings: 1

Ingredients:
1/2 cup frozen Strawberries
1 sm banana
2/3 cup pineapple juice
1/2 cup ice
2 Tbsp plain yogourt (Low Fat)
1 Tsp Honey

Directions:
Put it all in the blender, blend till smooth and enjoy. 5 pts

Submitted by:
Rachelle