Came across this delish recipe at my weekly Weight Watcher meeting. This is sure to kill your cheesy craving.

1 lb 2% Velvetta
1 lb uncooked spaghetti
1 can rotel
1 can 98% FF cream of chicken
1 can 98% FF cream of mushroom
1 can of white meat chicken in water
onions
salt
pepper

boil pasta until tender and combine all items in your crockpot and heat on low for 2 to 3 hours.

makes 12 1 cup servings at 6 Points Plus per serving.

It’s amazingly cheesy and delish.  I would suggest adding double the chicken which would affect the points values

-Drama mama out

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So as know I started Weight Watchers last week as they kicked off their new Points Plus Program.  All I have to say is that I am in love! Not only is it easy to follow as Weight Watchers alwasy has been but with the new plan I feel satified so much longer due to more protein and fruits and veggies.

I weighed in today and lost a total of 4.6 lbs in one week! So to keep my progress going I made a quick, delicious and healthy dinner in my crock pot and I wanted to share it with you all.

Italian Beef and Lentil Sew Recipe

1 1/2 lbs of lean round steak or lean stew meat
1 1/2 cups of brown lentils
1 can of Italian diced tomatoes
1 cup of tomato sauce
Itatlian Seasoing
Garlic
Salt
Pepper
Garlic Powder
Red Pepper Flakes

In your crock pot put in your lentils, meat, tomatoes with all the juice from teh can and your sauce.  Top off with about 3 cans of water and season to taste.  I added about 2 tblsp of garlic, 1 tblsp of salt, 1 tblsp of pepper and just gave dashes of italian seasoning, garlic power and red pepper flake.  Turn your cooker on high if you need this dish done in 4 hours or less or turn is on low and let is cook while you are at work.

This makes about 6 portions at about a cup per serving which comes in at about 8 PointsPlus.  This soup is delicious, hearty and rustic.   Try adding in carrots, celery and onion to boost the flavor without bringing up the PointsPlus.  I am going to have my soup with a peice of garlic bread and a good movie

Enjoy

-Drama mama out

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In honor of Thanksgiving I decided to let you in on my secret and delicious recipe for the most decandent and amazing sweet potato dish.  It is a quick and simple dish to make and its impressive.  Your guests are sure to believe that you spent loads of time baking up this holiday favorite.

1 large can of sweet potatoes drained
1/2 cup of milk
1 cup sugar or splenda
pinch of salt
1  egg
1 cup of brown sugar or splenda brown sugar
1 cup of chopped pecans or pecan peices
2 tblsp flour
2 tblsp margarine or butter

Drain sweet potatoes and mashe them.  Place in a casserole dish of your choice.  Mix the milk, sugar, salt and a beaten egg into the sweet potato mixture.  Smooth out the top.  In a seperate bowl combine the flour, brown sugar and pecans.  Pour the melted margarine or butter over the pecan/flour/sugar mixture.  Stir to combine.  Pour pecans over the sweet potatoes and bake at 350 for about 45 minutes until the top if hard. 

This dish is absolutely delicious and you can really lighten it up by using Splenda products.

Have a Happy Thanksgiving! Let me know what you think of the recipe!

-Drama mama out

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I have never been an avid recipe follower.  I am more of an adapter of recipes.  I like to take recipes and change them up to fit my tastes and work with ingredients that I have.

On Rachael Ray’s 30 Minute Meals the other day Rachael made a casserole called Taco-sagna (you can view her full recipe here) which was basically a layered Mexican casserole.  I put my own spin on it and it was delicious.  It lasted a long time and the leftovers were great. Try it out and let me know what you think.

1 lb of ground turkey (you could use ground beef if you prefer)
12 small fajita tortillas
1 can of FF refried beans
I can of Rotel
I can of enchilada sauce
i package of mexican cheese
small onion
green bellpepper
taco seasoning

Brown your turkey with the onion and bellpepper. Season with salt and pepper.  When the meat is fully cooked add in the taco seasoning and stir to combine.

Spray a casserole dish with Pam and put 4 tortillas down with the centers overlapping to cover the bottom of the dish. Smear on 1/2 of the can of refried beans.

Spread 1/2 of the meat mixture on top of the beans.  Drain the rotel and add 1/2 of the can of rotel on top of the meat.  Top the with 1/3 of the can of enchilada sauce.  Sprinkle 1/3 of the bag of cheese on top.

Repeat: put 4 tortillas down with the centers overlapping. Smear on 1/2 of the can of refried beans.

Spread 1/2 of the meat mixture on top of the beans.  Drain the rotel and add 1/2 of the can of rotel on top of the meat.  Top the with 1/3 of the can of enchilada sauce.  Sprinkle 1/3 of the bag of cheese on top.

Place 4 more tortillas to finish off the casserole, pour the rest of the enchilada sauce on top followed by the rest of the cheese.

Bake at 350 degrees until the cheese is bubbly, about 15 minutes or so.  Slice and enjoy.  You can top this with any of your favorite taco toppings, lettuce, hot sauce, jalapenos, olives etc.

This recipe does have a lot of cheese so if you make it as above I would think that one 3″ x 3″ square would be in the 8 to 10 Weight Watchers point range.

-Drama mama out

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As you may have read a few weeks ago I started the South Beach Diet.  I got through the first phase OK but after some deliberation I realized that the limitations on the diet would not fit my lifestyle…I knew I could not go without frozen margaritas and candy. So I decided to go back to my old friend, Weight Watchers.

I have done Weight Watchers on and off since about 2004 when I lost a whopping 30 pounds! So I know it works for me as long as I actually follow the plan.

I started on Monday and I am doing well so far.  Today I made a Chicken Enchilada Soup in my crock pot before leaving for work.

2 large frozen chicken breasts
I can of corn, drained
I can of rotel, drained
I can of black beans, drained
I can of pinto beans, drained
I can of enchilada sauce
Fat Free Chicken Stock
Salt
Pepper
Onions minced
Bell Pepper minced

In a large crock pot combine all ingredients with enough chicken stock to allow for all day cooking, probably about 1/2 of a quart container or one large can.  Before you eat simply break up the chicken with a large spoon.  It should be super tender and should break up easily.

Top with mexican cheese, salsa, jalepenos, sour cream or any other of your favorite mexican toppings. Keep in mind that toppings will add to the points value.

1 generous cup of this hearty soup is only 6 points and its very filling.

Try it out and let me know what you think.

-Drama mama out

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