Creamy shrimp and rice
1 can of Campbell’s cream of shrimp soup (6 PPV for whole can)
1 lb of shrimp (peeled, deveined) (10 PPV)
½ cup of chopped celery, green pepper, onion ( already prepped@Kroger’s recipe beginnings-frozen veggie section)
1 scallion (green onion) chopped
1 clove of garlic (or 1 tsp of garlic powder)
1 dash of crushed cayenne pepper
1 tsp paprika
1 tbsp of butter (low fat land o lakes butter is what I like- 2 PPV)
½ lemon (for the fresh juice)
Cooked Rice to serve it over (careful to count your points for the rice!)

Put chopped veggies, garlic and butter in pan and sauté
Add shrimp, cayenne pepper, and paprika
Cook until shrimp start to turn pink
Add the can of shrimp soup
Add ½ cup of water and the juice of ½ lemon
Cook until well combined and hot.
Serve over a rice of your choice

This recipe gives you the taste of a sinful cream based recipe! Pretty good- I will add Crab next time!

Speedy Moo Shu Chicken

Makes 4 servings
PointsPlus® value: 6
3/4 pound skinless, boneless chicken thighs, cut into strips
1 (4-ounce) package sliced fresh shiitake mushrooms
1/8 teaspoon salt
3 cups coleslaw mix
2 tablespoons hoisin sauce
4 (7-inch) fat-free flour tortillas

1. To make the filling, spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, 5–6 minutes; transfer to a plate. 2. Spray the skillet with more nonstick spray. Add the mushrooms and salt; cook, stirring occasionally, until the mushrooms are softened, 2–3 minutes. Add the coleslaw mix and cook, stirring occasionally, until the coleslaw is wilted, 2–3 minutes. Add the chicken and cook, stirring frequently, until heated through, about 1 minute. Remove the skillet from the heat and stir in the hoisin sauce. 3. While the vegetables are cooking, warm the tortillas according to package directions. Spoon 1/2 cup of the filling onto each tortilla, roll up, and serve at once.

Recipe from Weight Watchers cookbook Shortcuts© 2008. All rights reserved

Thanks to Kim for this recipe!

One Point per cup Chili
22 PointsPlus® value for entire pot

10 oz. extra lean ground turkey
1 med. onion, diced
2 (28oz.) cans diced tomatoes
2 med. zucchini, diced
2 med. yellow squash, diced
1 (15oz.) can black beans rinsed & drained
2 (15oz.) cans fat free beef broth
4 celery stalks, diced
2 green bell peppers, diced
1 pkg. dry chili seasoning

Spray a large non-stick skillet with non-stick cooking spray and set over med-high heat. Add the turkey and onion and saute until browned, about 5 min.-transfer to a large pot and add tomatoes, zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning. Simmer until veggies are tender-about 30 min.

Corn, Ham, and Potato Scallop

posted by LJDiToro: This one is not necessarily low points, but is VERY easy to make.
>> serves 6 /
9 PointsPlus® value per serving

8 cups potato, diced
2 cups ham, diced
2 cups corn, drained
3/4 cup green pepper, diced
3/4 cup onion, chopped
10 3/4 ounces cheese soup, condensed
1/2 cup 2% low-fat milk
2 tablespoons flour, all-purpose

In bowl, combine soup, milk, and flour. Whisk together until smooth. Place all other ingredients into a 6 qt crock pot. Pour soup mix over top and stir gently to mix. Cover and cook on low setting 7 - 9 hours or until potatoes are tender.

Per Serving (excluding unknown items): 379 Calories; 10g Fat (23.5% calories from fat); 6g Dietary Fiber



Old Fashioned Chicken Pot Pie

PointsPlus® value: 6

Servings: 6
Preparation Time: 20 min
Cooking Time: 40 min
Level of Difficulty: Easy
We made this comfort food classic lighter with reduced-fat crescent roll dough and a skim milk-based cream sauce. It totally hits the spot.


  • 2 serving butter-flavor cooking spray
  • 1 tsp butter
  • 1 small onion(s), chopped
  • 2 cup mushroom(s), sliced
  • 1/4 tsp paprika
  • 1/4 tsp dried thyme, crushed
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper
  • 2 cup frozen mixed vegetables
  • 1 cup canned chicken broth
  • 3 cup cooked chicken breast, chopped
  • 2 Tbsp all-purpose flour
  • 1/2 cup fat-free evaporated milk, divided
  • 4 roll reduced-fat crescent roll dough, unrolled


  • Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
  • Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
  • In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
  • Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.


  • Make this recipe to your family's taste with different frozen vegetable blends such as an Asian mix or bell pepper and onion strips.

Enchilada Soup

from the kitchen of lmslagle
1/2 pound lean ground beef
1/2 cup diced red pepper
1 garlic clove, pressed
2 10 ounce cans of enchilada sauce
1/4 cup flour
1 15 ounce can black beans, drained and rinsed
2 14 ounce cans beef broth
2 cups water
1 cup thinly sliced zucchini
1/4 cups snipped fresh cilantro
1 lime

Cook ground beef in skillet until no longer pink, drain. Return to pan and add red pepper and garlic. Cook and stir 2 minutes. Add enchilada sauce, flour, beans, broth and water. Bring to a boil, reduce heat to a simmer. Stir in thinly sliced zucchini and let simmer for 2-3 minutes or until zucchini is crisp and tender. Remove from heat and stir in cilantro and juice from 1 lime.

Yields 8 servings
Each serving is 1 1/4 cups- 3 PointsPlus® value

Broccoli and Chicken Casserole

From the kitchen of DANIELLEKAZ

Servings | 6

PointsPlus® value: 7

| 6 Course | Main Meals

4 oz medium noodles
2 1/2 cups chopped cooked chicken or turkey
1 10oz pkg frozen chopped broccoli, thawed
1/2 cup sliced green onions
1 can FF cream of mushroom soup
1/2 cup skim milk
1/2 cup shredded swiss cheese
1t. basil
1/8 t. pepper

Cook noodles. Drain.
In a 2qt.casserole stir together noodles, chicken or turkey, broccoli and green onions. In a medium mixing bowl stir together soup, milk, cheese, basil and pepper. Stir into noodle mixture. Bake uncovered, in a 350 oven for 40-45 minutes or till heated through.

Dorito Caserole

From the kitchen of SPARROT351

Servings | 8

PointsPlus® value: 8

Course | Main Meals


1 lb. extra-lean ground beef
8 oz. 2% Velveeta
2 T. chili powder or taco seasoning
1 can FF cream of chicken soup
1 can Rotel tomatoes
7 oz. Baked Doritos


Preheat oven to 350. Spray a 9”x13” baking dish with Pam.

Brown ground beef; drain.

Stir in chili powder or taco seasoning, soup, and Rotel.

Crush Doritos and sprinkle half in bottom of baking dish. Add a layer of meat mixture, half the cheese, and another layer of Doritos.

Add remaining meat. Top with cheese.

Bake 30-40 minutes or until bubbly.

Cola Chicken

From the kitchen of OCEANANNE

Servings | 5

PointsPlus® value: 6

Course | Main Meals

16oz. Skinless, Boneless Chicken Breast
1 Cup Ketchup
1(12oz.) Can of Diet Cola

Put Chicken in a non-stick skillet. Pour ketchup an diet cola over the chicken. Turn heat to medium high and cook chicken for 45mins. stirring occasionally. Cover, reduce heat simmer and cook another 15-20 mins.. Remove lid, and cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender.

Special Notes
You can also make shredded BBQ sandwiches with this. Tear chicken apart about 15 mins. before finish cooking. I also add black pepper and onions to my cola chicken right when I first start cooking it. My Family Loves This!!!!!!!


From the kitchen of OCEANANNE

Servings | 8

PointsPlus® value: 4

Course | Main Meals

3/4 lb. ground beef
1/2 lb. ground turkey
4 oz. egg substitute
1-1/4 cups Kelloggs Rice Krispies cereal
1tsp. garlic salt
1 onion, minced
1/4 cup ketchup

In a large bowl mix together all the ingredients except the ketchup. Spread into a loaf pan and drizzle ketchup on top. Bake at 350 degrees for 60-75 mins. until meat in the center is no longer pink.

Special Notes
Serving Size: 2" slice. Try a slice of cold meatloaf in a light hamburger bun for an awesome, take to work, 4 ww pts. sandwich. I also put original rotel tomatoes in mine before I cook it..Great!!!!

Lee's Cheap New England Boiled Dinner

posted by LJDiToro
6 servings

PointsPlus® value: 6 per serving

4 cups red potatoes, diced
3 cups carrot slices
2 cups snap beans
1/2 cup celery, diced
1 1/2 cups onion, sliced
2 cups beef broth
1 cup water
14 ounces turkey kielbasa, sliced

Slice sausage into 1/4" slices, then in half. Snap beans into halfs. Place all ingredients in medium dutch over, pour over beef broth and water. Bring to a boil, reduce heat and simmer until potatoes and carrots are tender, approximately 15 minutes.

NI: Per Serving (excluding unknown items): 236 Calories; 4g Fat (14.6% calories from fat); 18g Protein; 33g Carbohydrate; 6g Dietary Fiber; 65mg Cholesterol; 1058mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable.

April's Slow Cooker Beef Stew

POINTS® value | 5
Servings | 8


1 pound lean beef round, in bite-sized pieces
1 Tbsp olive oil
5 medium carrot(s), chopped
4 medium stalk celery, chopped
2 small onion(s), chopped
1 clove garlic clove(s), minced
2 Tbsp Williams Beef Stew Seasoning (or any beef stew seasoning)
4 cup water
4 leaf bay leaf
3 large whole uncooked white potato, cubed
14 oz canned diced tomatoes, undrained
2/3 cup uncooked barley
2 Tbsp all-purpose flour


Brown beef in olive oil. Dice vegetables. Put carrots, onions, celery in crockpot. Mix in garlic and seasoning packet. Add beef, water, tomatoes, and bay leaves. Cook on low 6-8 hours. Then add potatoes and barley and cook on high 1-2 hours. Combine flour with 1/2 cup of water, and add to crockpot in last 15 minutes of cooking.

  • Mexican Lasagna

SmartPoints Value: 8
  • Servings: 10


    • 1 1/2 pound lean ground turkey
    • 1/2 cup onion(s), chopped
    • 1 large yellow pepper(s), chopped
    • 16 oz fat-free canned refried beans
    • 1 serving Chi-Chi's Fiesta taco seasoning mix
    • 2 tsp garlic powder, to taste
    • 2 1/2 cup salsa
    • 2 cup fat-free sour cream
    • 1/4 cup scallion(s), sliced
    • 6 large olive(s), sliced
    • 1/2 cup shredded fat-free cheddar cheese
    • 12 oz Hodgson Mill Whole wheat lasagna, 12 strips, uncooked


Preheat oven to 350 F. Lightly spray a 13x9" baking dish with nonstick cooking spray.
  • Brown pepper, onion and turkey. Add taco seasoning, garlic and refried beans. Cook through.
  • Place 4 lasagna noodles in bottom of baking dish. Spread half the turkey mixture over noodles. Top with 4 more noodles and remaining turkey mixture. Cover with remaining noodles.
  • Combine 2 1/2 cups of water with the salsa. Pour over noodles. Cover with foil. Bake 1 1/2 hours or until noodles are tender.
  • Combine sour cream, scallions, and olives. Spoon over casserole and top with shredded cheese. Bake uncovered until cheese melts. Remove and let stand for 10 minutes to set.

Chicken & Broccoli Braid
POINTS® Value: 2
Servings: 10

  • 1/2 Tbsp Hellmann's Light Mayonnaise
  • 2 Pillsbury Reduced-Fat Crescent(s)
  • 4 oz Kraft 2% Milk Natural Cheese Sharp Cheddar Cheese
  • 8 oz chicken breast, cooked, skinless
  • 1 cup broccoli
  • 1 clove garlic clove(s)
  • 1/2 bell pepper(s)
  • 1/8 cup slivered almonds


Preheat oven to 375 Chop chicken and place in a large bowl. Then chop the red and green peppers and place in the bowl with the chicken. Add the cheese, gralic and mayonnaise in the large bowl too. Stir all ingredients Unroll the crescent dough: Arrange the each one on a round pan or stone. You place on the round stone with the long pointed part off the dough hanging off the stone. While doing this you will be making a round wreath. After doing so you add the filling on the dough and then fold up the point part and tuck it and seal the dough. This now should look like a wreath. You then brush some egg whites on top of the dough & sprinkle the almonds. Bake 25-28 minutes or until deep golden brown.
Yield 10 servings