Scroll down to the "starting point" post and then do Challenge #1 from below!!
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Wonderful Stuffed Potatoes
Ingredients * 4 medium potato(es), baking variety * 3/4 cup(s) cottage cheese, low-fat * 1/4 cup(s) milk, lowfat (1%) * 1 teaspoon dill weed, dried * 3/4 teaspoon garlic and herb seasoning blend, salt free or other salt-free seasoning blend * 4 drop(s) hot sauce * 2 teaspoon cheese, grated Parmesan Preparation 1. Prick potatoes with fork. Bake at 425 degrees F for 60 minutes or until fork is easily inserted. 2. Cut potatoes in half lengthwise. Carefully scoop out potato, leaving about half an inch of pulp inside shell. Mash pulp in large bowl. 3. By hand, mix in remaining ingredients, except Parmesan cheese. Spoon mixture into potato shells. 4. Sprinkle each top with 1/4 teaspoon Parmesan cheese. 5. Place on baking sheet and return to oven. Bake for 15 to 20 minutes or until tops are golden brown. Weight W. 2points
Microwave White Chicken Chili - Pampered Chef
3 whole heads garlic (about 48 cloves), unpeeled ¾ tsp salt, divided 3 tbsp olive oil, divided 2 poblano peppers 1 medium onion 1½ lb boneless, skinless chicken thighs 2 tbsp Southwestern Seasoning Mix 2 cans (15.5 oz each) Great Northern beans, drained 1 jar (16 oz) salsa verde Preparation: slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. Meanwhile, finely dice peppers. Chop onion. Combine peppers and onion in a deep covered microwavable dish. Trim and finely dice chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to dish; mix well. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through. Meanwhile, gently squeeze cooled garlic from heads into bowl (discard skins); mash. Add beans and salsa to bowl. Transfer bean mixture to microwavable dish; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. Yield: 8 servings (8 cups) Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt. Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro. Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired. Weight Watchers = 4 points
Pumpkin chocolate chip cookies
A box of spice cake, a small can of pumpkin and a bag of semi-sweet chocolate chips. Bake for 10 min. on 350 degrees. Test with toothpick Yumm-O! - thanks Jess!
Parmesan Baked Chicken Breasts Recipe
Ingredients * 1/3 cup(s) bread crumbs, Italian-style * 1/4 cup(s) cheese, Parmesan, grated * 1/4 teaspoon pepper, black * 2 clove(s) garlic, pressed * 2 tablespoon oil, olive * 24 ounce(s) chicken breast halves, 4 (6-oz) skinless, boneless breasts * cooking spray * 1/2 cup(s) spaghetti sauce, fire-roasted tomato-and-garlic pasta sauce (such as Classico), warmed Preparation 1. Preheat oven to 425°. 2. Heat a large baking sheet in oven for 5 minutes. 3. Combine first 3 ingredients in a shallow dish. 4. Place garlic and oil in a small glass bowl, and microwave at HIGH 30 seconds or until warm and fragrant. 5. Dip chicken in garlic oil; dredge in breadcrumb mixture. Coat preheated baking sheet with cooking spray, and place chicken on pan. Coat chicken with cooking spray. 6. Bake at 425° for 25 minutes or until done and golden. Serve with pasta sauce. Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons pasta sauce). Weight watchers= 7 points
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