• Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or save time by purchasing already cooked boneless, skinless chicken breast.)
  
  
• In a medium bowl, combine mayonnaise, sour cream, cumin and chili powder.
  
  
• Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving.

Again no NI or points right now but I'll post when I stumble upon them.

1 lb. very lean ground beef
1 onion, chopped
16 oz. tomato sauce
½ t. dried basil
3 cloves garlic, minced
1 t. Italian seasoning
17 slices turkey pepperoni (optional)
Veggie Toppings for additional points if necessary– onion, mushrooms, peppers, banana peppers, black olives, etc.
2 cans (7.5 oz.) refrigerated buttermilk biscuits
1-1/4 c. reduced-fat shredded mozzarella cheese


Preheat oven to 350 degrees.

In skillet, brown meat and onion over medium heat until browned, stirring to crumble.

Stir in tomato sauce, basil, garlic and Italian seasoning.
Add veggies and pepperoni.

Cut biscuits into quarters, add to mixture. Stir gently until biscuits are covered with sauce.

Spray 9”x13” baking dish with Pam. Spoon mixture into dish.

Bake 25 minutes.

Sprinkle with cheese and bake an additional 10 minutes or until biscuits are done.

Let stand 5 minutes before serving

Again don't have the NI or points value if I stumble across it I'll make sure to post.

1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
You can make this into 6 or 8 servings

I don't have the nutritional info for this one sorry and I can't find the points value right now but when I have a chance to recalculate I'll post.

Bubble Up Chicken

3 c cubed cooked chicken .
1 (10 3/4 oz) can 98% fat free condensed cream of chicken soup .
1 (12 oz) can reduced fat refrigerated buttermilk biscuits .
1 lb frozen mixed vegetables, thawed .
1 c cooked new potatoes (unpeeled, cut into chunks) .
1/2 c reduced fat 2% extra sharp shredded cheddar cheese .
1 1/3 c skim milk .
1 tsp italian seasoning

Directions

Heat oven to 375*F. Spray 13 X 9 inch glass baking dish with cooking spray. In a large bowl mix soup, milk & Italian seasoning.
Stir in potatoes, chicken & thawed vegetables.
Seperate biscuit dough into 10 biscuits.
Cut each into quarters & add to the potato mixture, stirring carefully to mix well.
Spoon into prepared baking dish.
Bake uncovered, 35 to 40 mins or until top is deep golden brown & biscuits are no longer doughy inside.
Sprinkle top with cheese.Bake 4 to 6 mins longer or until cheese is melted.

When I was putting this together I thought it smelled absolutely revolting (could be the fact that I later learned my soy sauce had expired a LONG time ago) but it was sooo good and very filling. Again I tweaked the recipe to what I had in the pantry. 

I used:

4 tsp Olive oil

1 tbsp onion powder

10oz roasted thin sliced turkey breast deli meat

and the other stuff they mentioned mine actually ended up coming out less points.  Oh and I only had cashews so I replaced the peanuts with cashews but I defintely think you could have done without anything I didn't like the added crunch.

The original recipe called for:

4 t. Canola oil

4 c. Packaged coleslaw mix

1 bunch Scallions, sliced

1/4 t. Crushed red pepper

2 c. Finely chopped cooked skinless turkey or chicken breast

1 t. Chopped unsalted dry-roasted peanuts

4 t. Lime juice

2 t. Reduced sodium soy sauce

1/4/ c. Chopped fresh basil

2 10-inch burrito size fat free flour tortillas, warmed

Lil Man is cooperating so I'll post some recipes! We had this for dinner last night and OMG it was so good.  I totally forgot to put the kalamata olives in it and tweaked the recipe quite a bit to work with what we had since we had an ice storm last night and I was supposed to teach so I couldn't get out to the store.  My hubby said what is this yellow stuff I'd eat this any day over pasta (he is not a fan of pasta at all).

I used:

al fresco (<--- is the brand) Sweet Italian Style Chicken Sausage with Fresh Red and Green Peppers

Melissa's (<--- brand) Organic Sun-Dried Tomato Polenta (cut mine into 19 pieces cause I can't measure if my life depended on it)

28 oz can crushed tomatoes

1 packet of Tastefully Simple Everything Italian Marinara Mix

1 Tbsp onion powder

The recipe calls for:

16-oz. tube fat-free polenta, cut into 12 slices
1 large yellow bell pepper, sliced
1 large onion, sliced
1/2 lb. fully cooked sun-dried-tomato chicken sausage, thickly sliced
1/2 tsp. fennel seeds
1 cup fat-free marinara sauce
1/2 cup water
6 kalamata olives, pitted and chopped
1/4 cup chopped fresh basil

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with nonstick spray. Arrange polenta slices in a single layer on the foil. Spray lightly with nonstick spray and bake until golden, 9 to 10 minutes. Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add bell pepper and onion; cook, stirring often, until softened, about 3 minutes. Stir in sausage and fennel seeds; cook until the sausage is lightly browned, about 2 minutes. Stir in marinara, water and olives; bring to a boil, reduce heat, and simmer until vegetables are tender, about 1 minute. Stir in basil; serve over the polenta. Makes 4 servings.

Per serving (three slices polenta and 3/4 cup ragu): Calories 230, protein 15 g., carbohydrates 33 g., total fat 5 g., saturated fat 5 g., cholesterol 40 mg., sodium 920 mg., fiber 4 g., Weight Watchers POINTS value: 4.

I am so ADDICTED to Goldfish crackers its ridiculous but I'm still staying within my point range.  Right now with dinner planned I'm at 32 points for the day again.  I'll see if I can stay there or not but I'm a little on the hungry side ride not tummy is starting to growl and I try to wait till 7ish or so to eat. I have 5 points left TECHNICALLY so I might use them.  I still haven't lowered my points down to 32 even though the past 3 days I've only used that compared to the 37 I have it set at right now.  It doesn't seem to be affecting anything so I think I can drop it next week.

Stepped on the scale too this morning just to take a peek and its saying down almost 3lbs now from Monday so apparently have some more water weight to lose still.

Gotta run for now but I'm hoping to come back and post recipes later this evening.

Today is going well I weighed myself this morning and its already saying down almost 2lbs so obviously its water weight but its amazing how fast the water weight packs back on.  Have most of my menu figured out for the day and have about 8.5 points left for snacking and getting in some healthier things.  I HATE fruits and veggies so its a real task for me to get them in.  I usually end up drinking the v8 fruit fusion stuff its yum-o.

Yesterday I ended up eating only 32points so maybe I will keep my level down to 32.  Lil man hasn't been nursing as much again so its like a hit or miss.  Somedays he wants to nurse 24 hours a day and other days he wants to be just like his big brother.  I am secretly hoping he weans himself soon I swore I'd stop breastfeeding once he had teeth and he has four now but I'm still being brave.  I cringe everytme I think about the possibility of being bit but knock on wood it hasn't happened yet.

I'm SUPPOSED to teach Zumba tonight but mother nature seems to have other plans.  The flakes are starting to fall very sporadically and by 3pm we are supposed to have heavier snow and by 6 it could change to ice.  The studio is 2 doors down so I can literally walk to it but if the roads are dangerous it obviously gets canceled.  I'm hoping it doesn't get cancelled since its the first class of the year and I haven't ZUMBAED in WEEKS.  I'll just have to get my Zumba on in the kitchen while I make dinner.  Never made it to the class last night by the time dinner was done the class was starting.  I'll have to start posting some recipes and product reviews the sandwhiches I made last night were actually really good.  They looked great in the picture but the smell while making them made me think otherwise but once it came time to eat them they were Yum-o.

Today has gone great.  So far I am right on track for the 32 points even though I bumped it back up to 37 since I thought I was still nursing too often to have it at 32.  The 32 I'm at now includes dinner and an after dinner snack so I'll have to see where I'm at dinner if I'm still hungry maybe I'll use the last 5 I have but I might just give myself a day with 32 to see how I am the following day.

I've drank all my water for the day and MIGHT be going to a Zumba class later.  Depends on how the evening leading up goes.  The boys have been fussy most of the day so I might not make it.

Well Zumba was a major flop today.  The time they currently have the Sunday class for is ridiculous 2pm on a Sunday.  I know if I wasn't the instructor I sure as heck wouldn't be showing up smack dab in the middle of my day on a weekend.  Next week it finally changes to 11am that SHOULD have a better turnout.  I can only hope.

It's so depressing to show up for class all pumped and ready to teach and then not have a single person show up.  When I pulled into the lot today there were 4 cars TOTAL and down in the gym a whopping 4 people so my guess is 2 cars for the gym people and 2 cars for the employees that were there.