Irish Soda Bread

Irish Soda Bread - 3pts when cut into 12 servings

I eat it toasted, with raspberry preserves on top YUMMYNESS!

Ingredients

2 cups All Purpose Flour
2 cups Whole Wheat FLour
1 cup Wheat Germ
2 1/2 tsp Baking Soda
1 tsp Salt
3 cups Buttermilk

Directions
Preheat 350 Degrees
Combine all dry ingredients in the mixer, mix together on low speed
Warm Buttermilk to tepid, do not boil, and then slowly add it to the mixing bowl.
Spray loaf pan with Pam & fill with bread mix.
Carve a cutting ling accross the top.
Bake in the oven until brown, approximately 60-75 min.

When baked, remove from oven and turn out from pan and allow to cool on cooling rack or bread board.

Allow to cool completely before slicing!!!
Store in the fridge.
When ready to eat, toast and top with whatever!! YUMMYNESS!

Oven Fried Chicken

Oven Fired Chicken [4pts per drumstick]

This "fried" chicken is so moist, crunchy and loaded with flavor, but it doesn't leave you feeling guilty after you eat it. Something the whole family will love - I didnt tell my husband until after he ate it, that it was healthy...and he still loved it!

Ingredients

6 medium bone-in skinless drumsticks

2 1/2 cups bran flakes
3 tsp kosher salt, less if you are using regular salt
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp fresh black pepper
1/2 tsp cayenne pepper
5 tbsp Hellman's light mayonnaise
1 tsp Dijon mustard
Oil spray

Directions
1. Preheat oven to 400°. Line a baking sheet with foil and set a rack above. Spray rack with oil.
2. Crush cereal in a food processor or chopper. In a bowl mix crushed cereal with salt, paprika, garlic powder, black pepper and cayenne pepper. Place in a shallow dish or ziplock bag.
3. Combine mayonnaise and Dijon mustard. Using a cooking brush, brush onto chicken then coat chicken with crushed cereal mixture.
4. Place chicken on wire rack and spray with oil. Bake 35-40 minutes.

Mexican Casserole

Mexican Casserole [6 servings= 9points]

This is one of my favorite dishes to make - Hubby & I could really eat the whole 9x13pan!

Ingredients
1 lb ground beef
4 small whole wheat tortillas
1 can rotel
1 can cream mushroom soup
1 can ranch style beans
6 slices of American Cheese

Directions
1. Brown and drain beef.
2. Layer bottom of 9x13 pan with 2 tortillas. Add browned beef and beans. Add Cheese layer.
3. Next layer last 2 tortillas. Spread cream of chicken soup then top with Rotel.
4. Cover and bake 1 hr at 350 degrees

Taco Bake

Taco Bake - [10 pts for 1 cup] - 2 versions [one spicy, & one kid friendly]

Ingredients
1 package Velveeta 2% shells and cheese
1 lb ground beef
Taco seasoning
1cup sour cream FF
1cup shredded Mexican cheese
1 jar of salsa

Directions
1. Cook shells and cheese as directed. Brown ground beef and drain, combine with taco seasoning as directed on package.
2. Stir in a cup of sour cream to shells and cheese. Put ½ of shells and cheese in a baking dish, spoon ½ meat on top, sprinkle with 1/2cup cheese. The repeat.
3. Bake 15 mins at 350 degrees, top with salsa and more cheese-bake 5min

[for the kid friendly version, do not top with salsa - skip that part and continue with the recipe.]

Recipe given to me from FancyBelle-Designs

Crispy Herb Baked Chicken Fingers & Baked Potatoes

Crispy Herb Baked Chicken Fingers - 9pts per chicken breast or 4 chicken fingers

Salted Baked Potatoes - 4pts for a medium [no toppings]

Ingredients [for Chicken Fingers]
2/3 cup dry potato flakes
1/3 cup grated parmesan cheese
1 tsp garlic salt
Boneless Skinless Chicken fingers
1/3 cup butter, melted

Directions [for Chicken Fingers]
1. Heat oven to 375 degrees. Grease or line with foil, a baking sheet or a 13x9 pan
2. In a med bowl, combine potato flakes, parmesan cheese, & garlic salt. Stir well until mixed
3. Dip chicken into melted butter, and roll in potato flake mixture to coat. Place on prepared pan.
4. Bake for 25-35 min, or until Chicken is tender and golden brown.


Ingredients [for baked potato]
4tbsp oil [Olive or Canola oil are preferred]
salt [Many people prefer Kosher, I use sea salt. Any will do.]

Directions [for baked potato]
1. Clean your potatoes with a stiff-bristled brush and cold water
2. Using your average fork work your way around each potato stabbing deeply into it's flesh. 6-12 stabs should do it depending on the size of the potatoes you are using. This allows steam to escape during the cooking process.
3. Your potatoes have now been cleaned and poked. Dry them off with a paper towel and preheat the oven to 350°F
4. Take a small bowl and add just a splash of your chosen oil, and have a container ready for the taters once they've been oiled.
5. LIGHTLY coat each potato with oil & lightly salt each one and put aside as you wait for the oven to heat up.
6. Arrange them in a 350°F oven over a baking sheet to catch any drippings.
7. Cooking time will vary from 1 hour and up depending on the size and quantity of potatoes you cook. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside.

Slow-Cooker Lasagna [Try #1]

Slow-Cooker Lasagna

[6pts for 1 ½ cup]

First try, it was ok...nothing special, could have used more seasoning in the meat, and I left it in the crock pot WAYYY too long, the cheese had started to burn, and it all tasted kinda BLAH...So ill deff have to re-try it.

Ingredients
1 lb ground beef
1 jar of spaghetti sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
Ready for oven lasagna noodles (about 6 of them) [not boiled, but oven ready-can be found next to the regular lasagna noodles at the store.]

Directions
1. Brown your meat and drain it.
2. Stir in your spaghetti sauce and a cup of water (I usually just fill the jar and not only do you get the left over sauce but you get your water too.)
3. Mix the ricotta, some mozzarella, some Parmesan, the egg.
4. Spoon about a cup of the meat sauce into the slow cooker, top with noodles (you will probably be breaking them to fit them into the slow cooker) and then add cheese mixture. Repeat this process.
5.Cover and cook on low for about 5 or 6 hours. Sprinkle with more cheese before serving :)

Recipe given to me from FancyBelle-Designs

Macaroni & Cheese Lasagna

Macaroni & Cheese Lasagna- so yummy you wont want to stop eating!

[8 pts per 1 cup]

Ingredients
1 package of 2% Velveeta shells and cheese
1 ½ cups spaghetti sauce
1 lb ground beef
1 cup mozzarella cheese
2 tbsp parmesan cheese

Directions
1. Prepare Mac & Cheese dinner as directed.
2. Brown ground beef
3. Preheat Oven to 350 degrees. Lightly grease a casserole dish
4. Spoon ½ mac & cheese. Top with ½ the sauce, then ½ browned meat. Repeat and sprinkle with Parmesan cheese
5. Bake 20min.

Recipe given to me from FancyBelle-Designs

All in one Saucy Pot

All in One Saucy Pot- Super easy, yummy and kid friendly too!

[8pts per 1 cup]

Ingredients:
1/2 lb of pasta [any kind you like, I used bowties]
1lb. ground beef
3 1/2 cups of water
1 jar of spaghetti sauce
Mushrooms [I used canned mushrooms]
1 can black olives
[any other kind of veggies you might like]
Shredded mozzarella cheese.

Directions
1. Brown and drain the ground beef, adding any seasoning you might like.
2. Add water, spaghetti sauce, and noodles. Let that begin to boil, reduce heat to simmer [med high], cover and cook for 15 minutes, stirring occasionally.
3. Add your mushrooms, black olives, and any other veggies you are putting in the pot, and let cook for an additional 5 more minutes.
4. Remove from heat, sprinkle with mozzarella cheese and enjoy!

Recipe given to me from FancyBelle-Designs