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Two-Page Weekly with Meal Record

Stuffed Tomatoes

roughly 1.5 Pts Plus per tomato

Stuffed tomatoes.  I just made these beauties.  They are delicious if I have to say so myself!  They'd make a great, not-to-terrible high point appetizer for the holidays.  Make them at least 2 hours ahead.  Just scoop, stuff, and refrigerate.  No oven needed.  For stuffing, I mixed 3 tbsp Real Bacon Uncured Bits (could use 2), 1 tbsp. mayo, 2 tbsps. low-fat Ital. dressing, Italian seasoning to taste, 1/2 tbsp. chopped garlic, 1/2 cup shredded parm, and salt and pepper to taste.  I came out to 1.7 pts plus per tomato.

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.