Tomato basil parmesan soup

From http://utah.todaysmama.com/2012/03/20/tomato-basil-parmesan-soup-in-the-slow-cooker-or-on-the-stove-top/

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Artichoke Dip

1 cup sour cream
1 cup Mayo
8 oz cream cheese
1 cup parmesan cheese
2 cup artichoke hearts ( I use 1 cup and chop them up really fine)
1 tsp dill weed
1 tsp minced garlic

Mix all together.  Bake at 350 degress for 25-30 minutes. Brown top under broiler for 1-2 minutes.
Serve with crakers or sliced baugette bread.

Cherry Pineapple Icecream

3 cups sugar
2 pints cream
1 can evaporated milk
20 oz can crushed pineapple - Use all the juice.  (pineapple optional)
16 oz maraschino cherries - use just over 1/2 the juice from the bottle.  (cherries optional)
1 tsp lemon juice

Mix and dump in 6 qt ice cream container.  Add milk until you reach the fill line.

Hot Chicken Dip

4 chicken breasts cooked and shredded

16 oz.  Franks Original Hot Sauce (or one 10 oz. can depending on how hot you like it)

2 8 oz. cream cheese

1 c. mozzarella cheese

16 oz. ranch dressing

Mix together hot sauce, cream cheese and ranch until smooth.  Stir in ½ c. cheese and chicken.  Spread in a 9x13 baking pan and top with the additional cheese.  Bake on 350 for 30 min.  Serve with chips, chicken in a biscuit crackers, or celery.

Lite Cheesy Artichoke Dip

From the Betty Crocker Website.


1 (14-oz) can artichoke hearts in water, drained, coarsely chopped
1 cup light sour cream
1/2 cup light mayo
1/2 cup grated Parmesan cheese
2 Tbsp sliced green onions
1/2 tsp garlic powder
Dash hot pepper sauce


Heat oven to 350°F. In medium bowl, combine all ingredients; mix well. Spread in ungreased 9-inch quiche dish, glass pie pan or shallow 1-quart casserole.


Bake at 350°F. for 18 to 24 minutes or until thoroughly heated. Serve warm with fresh vegetable dippers or crackers. Store in refrigerator.


NUTRITIONAL INFO:
1 Serving (1 Tablespoon)  

• Calories 30
• (Calories from Fat 20),

• Total Fat 2g
• (Saturated Fat 1g,
• Cholesterol 4mg;
• Sodium 60mg;
• Total Carbohydrate 2g
• (Dietary Fiber 0g,
• Sugars 0g),
• Protein 1g;

Percent Daily Value*:

• Vitamin A 0.00%;
• Vitamin C 0.00%;
• Calcium 2.00%;
• Iron 0.00%;

Exchanges:

• 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Foil-Pack Chicken and Broccoli Dinner

found on www.bigoven.com


1 package stuffing mix; chicken flavor
1 1/4 cup water
4 chicken breasts (6 oz)
4 cups broccoli florets
1 cup shredded cheddar cheese
4 slices cooked bacon, crumbled
4 tablespoons ranch dressing


Heat oven to 400.
Spray 4 large sheets of heavy-duty foil with oil.
Combine stuffing mix and water.
Spoon 1/4 of the stuffing mix onto the center of each foil sheet.
Top with 6 oz chicken breast, then broccoli, cheese and bacon.
Drizzle with 1 T. ranch dressing
Bring up foil sides and seal.
Place on cookie sheet and bake 25-30 minutes.
Remove from oven and let stand 5 minutes.
Cut slits in foil for steam before opening.

Chili's Margarita Grilled Chicken Recipe

Can't wait to try this recipe I found on Food.com...

4 boneless skinless chicken breasts
1 cup liquid margarita mix
1 teaspoon garlic powder
fresh ground black pepper , to taste

Directions:

• Pour margarita mix over chicken breasts, and marinate for 2-3 hours in refrigerator.
• When ready to prepare, drain and dust chicken breasts with black pepper.
• Grill 3-4 minutes on each side. 
• If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. 
• Place chicken breasts atop Black Beans. 
• Serve with a serving of your favorite Mexican rice and Pico de Gallo.

Serve with -
Lipton's Knorr Fiesta Sides "Spanish Rice" or Rice a Roni "Mexican Rice"
Black Beans:  Mix a can of black beans with 1/4 cup of medium Picante sauce, and 1 tablespoon of pico de gallo for garnish.

I saw one person post that the whole meal was only about 7 weight watchers points per serving.

Parmesan-Crusted Tilapia

Super EASY recipr from Rachel Ray: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/parmesan-crusted-tilapia

Ingredients
3/4 cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
(I also added a little garlic salt)

Directions
Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

Easy Chicken Pot Pie

Heat oven to 400 degrees and mix the following in an ungreased 9" pie plate or baking dish:  (I usually double it for a 9x13 pan.)

• About 2 cups frozen mixed vegetables, thawed (I use the broccoli, cauliflower, and carrot mix)  
• 1 can of corn - drained, or you can use frozen too.
• 1 cup cut-up cooked chicken
• 1 can (10oz) cream of chicken soup
• The recipe doesn't call for it, but I always mix in a little bit of milk to the soup

Stir the following in separate bowl and pour over chicken and vegetable mixture:

• 1 cup Bisquick
• 1/2 cup milk
• 1 egg

Bake about 30 minutes or until the crust is golden brown.