Mexican Chili

1 lb ground round
1 cup prechopped onion
1 (14.5 oz) can diced tomatoes w/garlic, undrained
1 (15 oz) can kidney beans, rinsed and drained
1 cup hot water
2 tbsp chili powder
1 oz semisweet chocloate, coarsley chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano

Cook beef and onion in a large saucepan over medium-high heat 5 minutes or until beef is browned, stirring to crumble. Drain, if necessary, and return beef mixutre to pan. Add tomatoes, and remaining ingredients; cover and bring to a boil. Reduce heat, and simmer 5 minutes.

6 servings (1 cup)
4 Weight Watchers Points
215 calories 7.5g fat 3.9g fiber

Italian Style Eggplant

1 large egg, lightly beaten
1 tbsp water
2/3 cup Italian-seasoned breadcrumbs
1/4 tsp black pepper
1 large eggplant, cut crosswise into 8 (1/2" thick) slices
cooking spray
1/2 cup pizza sauce (I used leftover spaghetti)
1 cup (4 oz) shredded part-skim mozzarella cheese

Preheat broiler.

Combine egg and water in a shallow bowl. Combine breadcrumbs and pepper in another shallow bowl. Dip eggplant slices into egg mixture, coating both sides; dredge in breadcrumbs, turnint to coat both sides.

Line a baking sheet with foil; coat with cooking spray. Place eggplant on baking sheet; broil 5 to 7 minutes on each side or until eggplant is golden brown and tender. Spoon 1 tbsp pizza sauce onto each eggplant slice; top with cheese. Return to broiler, and broil 1 to 2 minutesor until cheese melts.

4 servings (2 eggplant slices)
WW Points - 4
218 calories 8.4g fat

I had 3/4 cup spaghetti noodles and it made the meal 7 points.

Also, I just baked at 450 cause I don't know how to broil.

Hamburger Steak

1 lb ground sirloin
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp dried italian seasoning
cooking spray
1 medium onion, thinly sliced
1/2 cup beef consomme
1/3 cup balsamic vinegar

Combine first 3 ingredients in a small bowl. Shape into 4 (1/2 inch thick) patties.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side or until browned. Transfer patties to a platter, and keep warm.

Add onion to pan; coat onion with cooking spray. Saute over medium-high heat for 4 minutes. Return patties to pan. Combine consomme and vinegar; pour over onion and patties. Bring mixture to a boil ; cover, reduce heat, and simmer 5 to 6 minutes or until meat is done.

4 servings (1 patty and 1/3 cup onion mixture)
Weight Watchers Points - 4
163 calories 5g fat 0.8g fiber

Tuscan Chicken

4 (6 oz) skinless, boneless chicken breast halves
1/2 tsp salt
1/2 tsp dried Italian seasoning
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 pint grape tomatoes
2 tbsp balsamic vinegar
1 tbsp water

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using meat mallet or small heavy skillet. Sprinkile chicken evenly with salt, Italian seasoning, and pepper.

Heat oil in a large nonstick skillet over medium-high heat; add chicken. Cook 3 minutes on each side or until golden. Add tomatoes; cook 4 minutes or until tomato skins pop. Stir in balsamic vinegar and water. Cook 4 minutes or until chicken is done and liquid almost evaporates.

4 servings (1 chicken breast half and 1/3 cup tomato mixture)
5 Weight Watchers Points
238 Calories. 5.8g Fat. 0.9g Fiber

I only used 2 chicken breast and did not do the tomatos.

Taco Soup

3/4 lb 93% lean ground beef
1 (16 oz) can no-salt-added pinto beans, rinsed and drained
1 (1 oz) package 40% less sodium taco seasoning
2 cups water
1 cup frozen whole kernal corn, thawed
1 (14.5 oz) can Mexican style stewed tomatoes, chopped

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add beef, and cook 4 minutes or until meat is no longer pink; stir to crumble.

Mash half of beans with the back of a fork or a potato masher. Add mashed beans, whole beans, taco seasoning, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

5 servings at 1 1/3 cup
calories 202
Weight Watchers Points: 4

Santa Fe Ravioletti Soup

prep 3 minutes
cook 12 minutes

2 (14 oz) cans fat free, chicken broth
1 (7 oz) package 3-cheese ravioletti (I use Buitoni)
1 (16 oz) container refridgerated salsa
1 (15 oz) can no salt added black beans, rinsed and drained
1 (10 oz) package diced cooked chicken (I use Tyson)
1 tsp bottled minced garlic
reduced fat sour cream

Bring broth to a boil in large saucepan over high heat. Add ravioletti, and cook 3 minutes. Stir in salsa and next 3 ingredients. Cook 5 minutes or until thoroughly heated, stirring occasionally.

Ladle soup into bowls; top with sour cream if desired.

1 1/4 cup soup is a serving at 234 calories.
4 Weight Watchers Points

Beef & Asparagus Stir-Fry

prep 7 minutes
cook 7 minutes

1/2 pound lean boneless top sirloin steak
3/4 pound asparagus spears
cooking spray
1 cup presliced mushrooms
1/4 tsp crushed red pepper
1/4 cup soy sauce
brown rice

Trim fat from steak; cut into 1/8 inch this slices, and set aside.

Snap off tough ends of asparagus. Cut asparagus diagonally into 1 inch pieces, set aside.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef; stir-fry 3 minutes or until desired degree of doneness. Remove meat from pan, and keep warm.

Reheat pan over medium-high heat. Recoat with cooking spray. Add asparagus, mushrooms, crushed red pepper; stir-fry 3 minutes or until asparagus is crisp-tender. Retern beef to pan; and soy sauce, and stir fry 1 minute.

Serve over brown rice.

1/2 cup of stir-fry and 1/2 cup of rice is a serving at 322 calories.
6 Points on Weight Watchers

Green Chili-Black Bean Chicken

prep 3 mins
cook 9 mins

cooking spray
1 1/2 lb chicken breast tenders, cut into bite size pieces.
1/4 tsp salt
1/4 tsp black pepper
1 (15 oz) can black beans, rinsed and drained
1 cup grape tomatoes, halved
1 (4.5 ounce) can chopped green chiles, undrained
1/4 cup chopped fresh cilantro
1/4 cup sour cream

Heat a large nonstick skillet over medium-high head. Coat pan with cooking spray.

Add chicken to pan; coat with cooking spray, and sprinkle with salt and pepper. Cook 7 minutes or until done, stirring occasionally.

Add black beans, tomatoes, and green chiles to chicken. Cook 2 minutes, stirring occasionally, until thoroughly heated. Sprinkle cilantro over chicken mixture, and top with sour cream before serving.

1 1/2 cups chicken mixture and 1 tbsp sour cream is a serving at 252 calories.
4 Points for Weight Watchers
(I served mine over brown rice.)

Malibu & Pineapple Cupcakes

for the cupcakes:
1/2 c dried chopped pineapple
3 tbsp Malibu
1 c sweet butter, softened
1 c superfine sugar
2 c self-rising flour
1tsp baking powder
4 eggs

for the syrup:
5 tbsp Malibu
2 tbsp brown sugar

Soak the pineapples in the Malibu for 2 to 3 hours or overnight to soften them. Drain. Preheat the over to 350. Place 18 baking cups in muffin pans. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the pineapples. Spoon batter into the cups. Bake for 20 minutes.

While the cupcakes are in the oven, combine the syrup ingredients in a pan. Over low heat, dissolve the sugar in the rum. Simmer for 5 minutes, then remove from heat. Remove pans from oven. With a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them. Remove cupcakes from pan and cool on a rack

Jenny's Birthday Cake

1 box white cake mix
1 box strawberry jello mix
1 cup smashed strawberries

Follow the instructions on the box, adding in the other 2 ingredients.