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Cheesy Potatoes
4 large potatoes
2 tablespoons butter --- melted
1 tomatoe medium --- chopped
1/2 up cup of cheese ( of choice low fat or light)
1/2 cup fat -free Sour cream
5 medium green onion --- sliced
Instructions
Heat oven to 375 degrees. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender.
Let stand until cool enough to handle
Cut potatoes length wise into forths;carefully scoop out pulp, leaving 1/4 inch shells. Save potatoe pulp for anoher use.
Set oven control to broil. Place potato shells, skin side down, on rack in broiler pan.
Brush with butter ( or one of your choice)
Broil with tops 4 to 5 inches from the heat 8 to 10 minutes or until crisp and brown.
Sprinkle cheese and tomatoe over potatoes. Broil about 30 seconds or until chese is melted.
Yield : 8 servings
2 poins per serving.
Nutrition Information:
per serving: 89 calories, 3 gras total fat, (28 % calories from fat) 3grams of protein; 14 grams carbohydrates; 9 mg cholesterol.
Note information may change depending on brand of cheese
CrockPot Sour Cream Salsa Chicken
4 skinless chicken breast halves (3oz each)
1 package reduced- sodium taco seasoning mix (someone suggested using package)
1 cupsalsa
2 tablespoons cornstarch ( someone said this wasn't necessary)
1/4 sour cream
spray the crockpot with cooking spray. Add the chicken breasts.
Sprinkle
taco seasoning. Top with salsa. Cook on low for 6-8 hours. When ready
to serve, remove the chicken from the pot. Place about 2 T cornstarch in a
small amount of water. Stir well. Stir the cornstarch mixture into sauce. Stir in 1/4 cup of sour cream.
4 servings 4 points each
Garden Vegetable Soup
makes 4 servings
2/3 cups of sliced carrots
1/2 cup diced onions
2 garlic clves, minced
3 cups fat free broth (beef,chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cups green beans
1 tbsp tomatoe paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
Instructions
In a large saucepan, sprayed with nonstick spray, saute the carrots, onions and garlic over aa low heat until softened,
about 5 mins. Add broth, cabbage, beans, tomato paste, basil,oregano and salt bring to a boil.
Lower heat and simmer covered about 15minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes Serve hot.
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