WW Taco Soup

1 Point/Cup - there are a lot of recipes posted out there, but this is the one from my WW center and my all-time fav...  the others pale in comparison...

48 oz jar Great Northern Beans
2 cups whole kernal corn
1 qt. diced tomatoes
1 cup water
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dressing

Laughing Cow Chicken

This recipe is one of Brian’s favorites! He makes this for dinner some nights when I am getting home late, and he does a great job! This is a take on Chicken Cordon Bleu, but so very easy! It’s great for a crowd, because there is so little prep. Again, no measurements, I have made this so many times, I have no idea where the original recipe is, but this is fast and easy!

Boneless, skinless Chicken Breasts (1 per person)
Thinly sliced deli ham
Laughing Cow Cheese wedges (I prefer the Laughing Cow Light, but you can use any flavor)
Chicken Shake n' Bake

Pound out chicken breasts, lay on 2-3 slices deli ham and spread (or break) one wedge of Laughing Cow each. Roll up and place seam side down in a baking dish sprayed with Pam. You can secure with a toothpick if necessary. Sprinkle with Shake n' Bake. Bake at 425* for 35-45minutes. Make sure the baking dish is big enough so that that pieces aren't touching. Take the lid off for the last 10 minutes or so.

I usually serve this with garlic mashed potatoes, veg and salad.  I think you could make the chicken stuffed with ham and cheese in advance and freeze it.  Thaw and add the shake and bake and bake it for the allotted time.  I will try it someday I'm sure.

I think this is 5-6 WWP if you are counting. I will run it through the builder at some point.

Chicken Stewed with Tomatoes and Artichokes

Total Time: 50 minutes
Serves 4
Super Easy

1 lb. uncooked boneless, skinless chicken breasts, 4 - 4 oz. pieces
1 medium onion, sliced
3 cups canned crushed tomatoes with Italian herbs
28 oz canned artichoke hearts, drained and quartered
2 medium garlic cloves, minced
2 tsp. lemon zest
1 Tbsp. parsley, chopped

Heat a large non-stick skillet coated with cooking spray over high heat. Brown chicken; remove and set aside. Over medium heat, cook onion until softened. Return chicken to skillet and stir in tomatoes, their juice and artichokes. Cover partially and simmer 25 minutes.

Stir together garlic, zest and parsley for topping. Sprinkle over each piece and serve.

* We served this with Mushroom Risotto. See Simple Risotto in Side Dishes, the Mushroom Risotto is one of the alternatives to the recipe! Really Yummy!

WWP: 4
- Weight Watchers Recipe

Potato Soup

WW Core Recipe

Serves 6
Total Time: 20 minutes

2 tsp. olive oil
2 medium leek, washed well and coarsely chopped
3 medium garlic cloves, minced
1/3 tsp. dried parsley
1/3 tsp. chives, dried
1/3 tsp, dried tarragon (oregano is good too)
4 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 2 pounds)
4 cup canned chicken broth, reduced-sodium, or vegetable broth
12 oz. fat-free evaporated milk
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
6 tsp. chives, fresh, chopped

Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3-5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 tsp. of fines herbs for the dried parsley, chives and tarragon, if desired.)

Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partiall cover and cook until potatoes are fork tender; about 10 minutes.

Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot and add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.

Ladle soup into bowls and sprinkle with fresh chives

Yields about 1 ½ cups of soup per serving.