This was rated by DH as a Killer recipe. It is make from leftover Recipe #210232. It's a great dish to prepare on busy week nights, because you start with prepared potatoes. This is from one of my old weight watcher cookbooks called "Just like Home" It has 6 points per 1 1/4 cups.
This is out of the a cookbook called "The whole foods market" My granddaughter gave it to me for Christmas. It says to serve at room temperature for best flavor. Preparation time does not include chill time. This figures out to be 3.5 WW points.
I got this out of my (wedding gift) 1973 Betty Crocker Cookbook. I have been making it for years. My mother in law is German and she can't believe I didn't get this out of a German cookbook. I have to make it ever year at Thanksgiving for my Step Dad (he loves it). I like to prepare this the day before and reheat it. The flavors blend together so much better. Hope you enjoy!
This is out of the "Biggest Loser" Cookbook
140 calories, 18 g protein, 13 g carbohydrates, 5 g fat, 30 mg cholesterol, 8 g fiber, 480 mg sodium. Please take the advice from SJMittens and increase the spices, especially if you enjoy spicy food.
This is out of the Fall 2008 clean eating magazine...this is great served with brown rice or rice pilaf and a salad. Based on the first two reviews I have made a change in the directions for the sauce...
Picked up this recipe at a local "Elmer's" restaurant. It sounds so good and easy to prepare. They were giving out the recipe free so I guess it's OK to post here. I haven't tried it yet, but the card said: It takes only minutes to produce the best-tasting summer salsa ready for dipping, topping, and summertime fun. Cooking time includes standing time.
This is out of a really old Weight Watchers Magazine. Most baked beans use dried beans but this uses canned beans. It saves you hours of cooking time. This is so weird... it says it doesn't include the beans but if you look at the details it does...the recipe in the magazine shows 148 cal, Pro 7.2g, fat 0.6, Carbs 30g, Fib 3.5g
This is out of the 2002 edition of KCTS Chefs cookbook. It was sent in by Executive Chef Chris Tess from Mama Stortini's Ristorante Restaurant. I decided to make this a 2 serving dish instead of 1 based on the calorie and fat count along with the huge restaurant amounts that are normally served. My only change was cutting the 8 oz chicken breast into 2-4 oz size. The rest of the ingredients stayed the same.