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Weight Watchers Taco Soup Recipe

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weight watchers taco soup recipe picture

Photo credit: Big C Harvey

Amy brought a yummy hearty taco soup.  A family friendly recipe that is a sure keeper.  Here is a link to the website too,   Weight Watchers Recipes

Weight Watchers Taco Soup recipe

Ingredients
1 lb ground beef or ground turkey breast
1 (15 ounce) can stewed tomatoes (any flavor)
1 (15 ounce) can stewed tomatoes (Mexican flavor)
1 large onion (chopped)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 1/4 ounce) package hidden valley ranch dressing mix
1 (15 ounce) can hot chili beans
1 (15 ounce) can pinto beans
1 (15 ounce) can whole kernel corn


Preparation
1. Brown the the meat and onions and drain.
2. Mix the taco seasoning mix and ranch dressing mix into the meat.
3. Add all the other ingredients, without draining.
4. Simmer for about 1 hour.
5. Serve hot, topped with sour cream, cheese, avocado, raw onions, or nacho chips (optional).

Servings: 10

Nutritional information for one serving:
WW points: 4
WW points plus: 6
Calories: 239
Total fat: 1.4 g
Cholesterol: 28.1 mg
Sodium: 470.3 mg
Total carbs: 38.2 g
Dietary fiber: 8.1 g
Protein: 20.9 g

Photo credit: Big C Harvey

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Buffalo Chicken Potato Casserole

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Hi, my name is Angelina Odom and I am Pinterest addict.  It is so awesome.  Here is a recipe below, that the entire family will love.  It is a little on the spicy, hot side but my family likes a little heat.  This recipe came over from the delicious blog Let’s Dish.  I really did not change anything in the recipe expect for the sauce I used Frank’s Wing Sauce and not Frank’s Hot Sauce.

Here iswhat you will need:

1 1/2  pounds boneless skinless chicken breasts, cubed

1/3 cup Frank’s Red Hot sauce

6 cups frozen southern-style hash brown potatoes, thawed

1 cup ranch dressing

1 cup shredded cheddar cheese

1 (10 oz.) can cream of chicken soup

1/2 cup crushed Corn Flakes or Ritz cracker crumbs

2 tablespoons butter, melted

1/4 cup chopped green onions

Heat oven to 350 degrees. Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, stir together cubed chicken and hot sauce.  In large bowl, stir together potatoes, ranch dressing, cheese and soup. Spoon into baking dish. Place chicken over potato mixture.  In small bowl, stir together crumbs and butter. Sprinkle on top of chicken strips.  Cover with foil and bake for 30 minutes; uncover and bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink.  Sprinkle with green onions just before serving.