Veggie Stuffed Green Peppers

Course: main meals PointsPlus™ Value:    8 Servings:  6 Ingredients 3 large green pepper(s)      15 oz canned black beans      1 small raw onion, chopped    2 clove(s) garlic clove(s) (medium)      1 cup(s) frozen corn kernels    2 tsp Ground Cumin    1 Tbsp chili powder    1/2 tsp smoked paprika      15 oz canned tomatoes with green chilis    1 Tbsp olive oil    2 cup(s) cooked white rice    6 oz Pepper Jack cheese, sliced thinly Instructions Slice peppers in half long ways and cook in microwave for 7 minutes. Saute chopped onion and garlic in olive oil. Mix beans, onion, rice, spices, tomatoes, corn together and layer in peppers with alternate layers of cheese. Bake in 350 degree oven for 25 minutes.

Zesty Orange Shrimp and Broccoli

by In One Pot, from Weight Watchers Publishing Group

Course: main meals PointsPlus™ Value:    7 Servings:  4 Preparation Time:  19 min Cooking Time:  8 min Level of Difficulty:  Easy

Spicy orange beef is a favorite in many Asian restaurants. Our seafood version, with the addition of a few broccoli florets, will please your family or friends.

Ingredients

	1 pound(s) shrimp, extra-large, peeled and deveined
	2 Tbsp cornstarch
	1 Tbsp ginger root, fresh, peeled and grated
	2 tsp orange zest, grated
	1/2 cup(s) reduced-sodium chicken broth, or vegetable broth
	1/4 cup(s) orange juice
	2 Tbsp low-sodium soy sauce
	1 Tbsp sugar
	1/4 tsp red pepper flakes
	12 oz broccoli, bag, fresh florets
	1/4 cup(s) water
	2 cup(s) cooked white rice, hot

Instructions

• Combine the shrimp, 1 tablespoon of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.
  
• Combine the remaining 1 tablespoon cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.
  
• Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp mixture and cook, stirring occasionally, until the shrimp are just opaque in the center, 3–4 minutes. Transfer the shrimp to a plate.
  
• Add the broccoli and water to the skillet. Cook, stirring occasionally, until crisp-tender and the water evaporates, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens. Add the cooked shrimp and heat through, about 1 minute. Serve over the rice. Yields 1 1⁄4 cups shrimp mixture and 1⁄2 cup rice per serving.

Notes

I added snow peas, mushrooms, garlic, carrots, and red peppers to increase the veggie content.

• For diehard beef lovers, substitute 12 ounces of thinly sliced beef top round or boneless sirloin for the shrimp.
  
  It’s often convenient to buy shrimp frozen and keep it on hand in the freezer. When ready to use, thaw the shrimp overnight in the refrigerator. Or run under cold running water until defrosted, then drain well and pat dry on several layers of paper towels.

Zesty Broccoli Soup

by Winner's Circle, from Weight Watchers Publishing Group Course: soups PointsPlus™ Value:    4 Servings:  6 Preparation Time:  8 min Cooking Time:  30 min Level of Difficulty:  Easy This soup wonderful hot or cold. To save on prep time, you can use two (10-ounce) packages of frozen chopped broccoli instead of the fresh broccoli. Ingredients   6 cup(s) reduced-sodium chicken broth      1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)      3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed      1 medium onion(s), chopped      1 stalk(s) celery, chopped (medium)    1/2 tsp table salt      1 cup(s) fat-free skim milk    1/8 tsp hot pepper sauce, 2 drops    Instructions Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes. Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. (I used my immersion blender.)  Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.  My note: soup is very thin but tastes good.  Use less broth or more broccoli next time for thicker soup.

Shrimp Creole

Course: main meals PointsPlus™ Value:    8 Servings:  4 Preparation Time:  25 min Cooking Time:  20 min Level of Difficulty:  Easy   We gave our creole extra sizzle by using hot, smoked Spanish paprika. If you can't find it, use ground, smoked chili powder instead. Ingredients 1 Tbsp vegetable oil    1 Tbsp all-purpose flour      1 stalk(s) celery, chopped (medium)      1 small onion(s), chopped    1 clove(s) garlic clove(s), minced (medium)      1 medium green pepper(s), chopped      14 1/2 oz canned diced tomatoes, drained      2 Tbsp canned tomato paste    1/4 cup(s) red wine      1 cup(s) fat-free chicken broth    1 leaf/leaves bay leaf    1/8 tsp paprika, smoked, hot Spanish variety    1/4 tsp dried basil    1/4 tsp dried oregano    1/2 tsp table salt, or more to taste    1/4 tsp black pepper      1 pound(s) shrimp, peeled and deveined      2 Tbsp scallion(s), minced    1 Tbsp parsley, Italian, fresh, minced    1 Tbsp fresh lemon juice      2 cup(s) cooked brown rice    Instructions Heat oil in a large skillet; stir in flour and cook over low heat, stirring occasionally, until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and green pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano, salt and pepper. Bring to a boil; reduce heat to low. Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp creole.  From the Weight Watchers website

Asian Inspired Vegetable Soup

Course: soups PointsPlus™ Value:    1 Servings:  12 Preparation Time:  20 min Cooking Time:  20 min Level of Difficulty:  Easy   An Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter. Ingredients   2 cup(s) bok choy, chopped      2 cup(s) chinese cabbage, chopped    3 clove(s) garlic clove(s), minced (medium)    1/4 cup(s) ginger root, thinly sliced and julienned      4 small raw oyster mushrooms, chopped      2 cup(s) scallion(s), chopped      1 cup(s) canned water chestnuts, sliced (8 oz can)      1/2 cup(s) sweet red pepper(s), thinly sliced    1/4 tsp crushed red pepper flakes      6 cup(s) vegetable broth      2 cup(s) snow peas, stringed    2 Tbsp low-sodium soy sauce    1/2 cup(s) cilantro, finely chopped    Instructions Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering. Stir in soy sauce and cilantro. Yields about 1 cup per serving.

White Cheddar Scalloped Potatoes

This recipe has evolved over the past 8 years. After I added the thyme, ham and sour cream, my husband declared, “This is it!” I like to serve this rich, saucy entree with a salad and homemade French bread. —Hope Toole, Muscle Shoals, Alabama

6-8 ServingsPrep: 40 min. Bake: 70 min.

Ingredients

• 1 medium onion, finely chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 3 cups milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 8 cups thinly sliced peeled potatoes
• 3-1/2 cups cubed fully cooked ham
• 2 cups (8 ounces) shredded white cheddar cheese

Directions

• In a large saucepan, saute onion in butter until tender. Stir in the
• flour, parsley, salt, pepper and thyme until blended. Gradually add
• milk. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Stir in the soup. Remove from the heat; stir in sour
• cream until blended.
• 
  
• In a large bowl, combine the potatoes and ham. In a greased 13-in. x
• 9-in. baking dish, layer half of the potato mixture, cheese and

• white sauce. Repeat layers.
• 
  
• Cover and bake at 375° for 30 minutes. Uncover; bake 40-50
• minutes longer or until potatoes are tender. Yield: 6-8 servings.
• 
  

Nutrition Facts: 1 serving (1-1/2 cups) equals 555 calories, 29 g fat (17 g saturated fat), 112 mg cholesterol, 1,640 mg sodium, 47 g carbohydrate, 4 g fiber, 25 g protein.

© Taste of Home 2010

4-Ingredient Pizza Bake

A Sandra Lee Favorite! Craving pizza? Just add water to Bisquick® Complete biscuit mix and you'll make quick work out of a pizza bake that's in the oven in less than 15 minutes.

Prep Time 10 Minutes

Total Time 35 Minutes

Makes 8 Servings

2

  pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix

1

cup water

1

jar (14 oz) pizza sauce

1

package (8 oz) sliced pepperoni

2

cups shredded mozzarella cheese (8 oz)

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
2. Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
3. Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.

Makes 8 Servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Variation

To make half a recipe, divide ingredients in half; bake in sprayed 8-inch square glass baking dish for 22 to 25 minutes.

Special Touch

Add your favorite pizza toppings to the layers. Try cooked sausage crumbles, chopped green bell pepper, onion or olives.

Nutrition Information:

1 Serving (1 Serving)

• Calories 470
• (Calories from Fat 250),

• Total Fat 28g
• (Saturated Fat 10g,
• Trans Fat 4 1/2g),
• Cholesterol 45mg;
• Sodium 1270mg;
• Total Carbohydrate 37g
• (Dietary Fiber 2g,
• Sugars 4g),
• Protein 19g;