Veggie Chili
6 pts plus per 1.5 cups

This came from the WW 2000 Planner

20MIN. CHILI

1 16oz can chili hot beans undrained 

1 15 oz can black beans rinsed and drained 

1 141/2 can Mexican-style stewed tomatos. undrained. 

1 cup. frozen whole kernal corn 

1/2 c. chunky salsa

*2 tsp chili powder 

1 TBL ground cumin 

1 green or red pepper coarsely chopped 

(1cup) 1/4 c. nonfat sour cream 

1/4c. shredded reduced-fat cheddar cheese 

1. combine first 8 ingredients in a large saucepan, cover. Bring to a boil.. Reduce hear, simmer 10 min stirring occasionally 

2. Ladle chili into individual bowls top each serving with 1 TBL sour cream and 1 TBL of cheese. 

(6 pts plus per 1.5 cups serving)

Disappearing Fiesta Bread

1/2 c. butter, melted
1-1/2 c. shredded Mexican-blend cheese
1/4 c. shredded mozzarella cheese
10 to12oz. of Big Daddy's Sweet/Hot Jalapenos, drained
1 tbsp. dried cilantro
2- 12 to16-oz. tubes refrigerated biscuits, cut into quarters

In a large bowl, combine butter, cheeses, sweet/hot jalapenos and cilantro; add biscuits and toss to coat. Transfer to an ungreased Bundt pan. Bake at 350 degrees for 30 minutes, or until golden brown. Invert onto a serving plate; serve warm.  --From Big Daddy's Kitchen Creations (found it on facebook)

Mexican Cornbread Casserole

Mexican Cornbread Casserole

2 boxes jiffy cornbread mix
1 can cream style corn
2 chopped jalapenos
6 oz Mexican cheese or more
1 1/2 hamburger
small onion chopped
can rotel tomatoes
clove garlic


Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish ,
Saute hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture.
Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos.

Chicken Salad for a Crowd

http://www.cooks.com/rec/view/0,1734,145176-234192,00.html

Broccoli Cheese Soup

Broccoli Cheese Soup for the Crock Pot

1/2 cup green pepper, chopped1/2 cup onion, chopped2 tablespoons butter or 2 tablespoons margarine1 (10 ounce) can cream of chicken soup1 1/2 cups milk1 lb Velveeta cheese, cubed1 (10 ounce) package frozen chopped broccoli
Directions:
1 Sauté onion and green pepper in butter.2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Unstuffed Cabbage Rolls

Ingredients:

1 1/2 to 2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8

3 Envelope Roast

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water


Instructions :Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.