No one will ever suspect this is a lower fat!…

One serving is 5 points for Weight Watcher’s

Servings 6

INGREDIENTS:

2 tablespoons butter

1 medium onion, chopped

2 garlic loves, minced

3 cups reduced-sodium and fat chicken broth

1 pound potatoes, peeled and cut into small cubes (about 2 medium potatoes)

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper, or to taste

1/4 teaspoon cayenne pepper, or adjust to taste (can omit)

1/4 cup all-purpose flour

1 cup fat-free milk

1 cup reduced-fat evaporated milk

1-1/2 cups cooked diced chicken breast

1 large green onion, chopped

INSTRUCTIONS:———————————————

In a large saucepan melt butter over medium-high heat.

Add in onion and saute for about 3 minutes.

Add in garlic and cook stirring for about 1 minute.

Stir in the chicken broth, cubed potatoes, salt, pepper and cayenne; bring to a boil.

Reduce heat cover and simmer for 10-15 minutes or until the potatoes are just fork tender.

In a bowl whisk the flour with fat free milk until smooth then stir into the simmering broth whisking constantly, then add in evaporated milk; bring to a boil, cook stirring for 2 minutes or until thickened.

Mix in the cooked chicken until heated through.

Ladle into bowl then sprinkle with green onion.

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I have listed  3 tablespoons lemon juice may want to increase the amount for a stronger lemon flavor

Servings 8 (2 quarts approx)

Ingredients:

1/2 cup butter (can reduce slightly)

3/4 cup all-purpose flour

6 cups chicken broth

2 cups light cream (such as half and half, can use half milk and light cream)

3 tablespoons fresh lemon juice (start with that amount and add in more to taste)

pinch of nutmeg

1 teaspoon salt, or to taste

fresh ground black pepper, to taste

2 cups cooked chopped chicken (or use as much as you like)

cooked white rice (use as much as you like)

lemon slices, optional

Instructions:————————————-

Melt butter in a large pot over medium-high heat.

Stir in flour until smooth.

Gradually add in the broth and light cream stirring constantly until bubbly and thickened (about 2 minutes).

Add in lemon juice, nutmeg, salt, pepper and cooked chicken; cook over medium heat until heated though, stirring frequently and adding in more lemon juice if desired.

Mix in cooked rice until heated through.

Ladle into bowls and garnish with a lemon slice.

I make this bread on a regular basis and can probably do it with my eyes closed,  follow the directions closely and you will have the best loaf of bread!…

US residents I recommend using bread flour since Canadian flour has more gluten Canadian residents can use all purpose flour…

You may use a smaller 8 x 4-inch loaf pan but beware you will have a very high baked bread!

Yield one large loaf

INGREDIENTS:

1/2 cup milk do not use fat-free milk)

2 tablespoons sugar

1-3/4 teaspoons salt

4 cups white flour (or as needed)

3 tablespoons room temperature shortening (or can use 3 tablespoons lard)

1-1/4 cups warm water, divided (110 degrees F/45 degrees C, or do the baby bottle wrist test)

1 teaspoon sugar

1 tablespoon dry active yeast

This freezes very well so you may want to make a double amount and freeze half for another meal, you can also add in some red kidney beans

Servings 6-8

Ingredients:

oil, as needed

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped, optional

6 large garlic cloves, minced (the more garlic the better!)

1 teaspoon crushed chili flakes (or adjust to suit heat level)

2-1/4 cup water

1 (14-1/2 ounce) can chicken broth (or can use 1 can plus 2-1/4 cups chicken broth and omit the water)

1 (15-ounce) can tomato sauce

1 (10-ounce) can diced tomatoes with green chilies, undrained

1 cup quick-cooking barley

1-1/2 tablespoons chili powder, or to taste

2 teaspoon ground cumin, or to taste

1-1/2 teaspoons seasoned salt, or to taste

1 teaspoon fresh ground black pepper, or to taste

4 cups cooked cubed chicken (or use as much as you like)

Instructions:————————————–

In a Dutch oven heat oil over medium-high heat (use enough oil to lightly coat the bottom of the Dutch oven).

Add in onion and green bell pepper; saute until softened (about 4 minutes).

Add in garlic and chili flakes; cook for 2 minutes.

Add in water, chicken broth, tomato sauce, diced tomatoes with juice, barley, chili powder, cumin, salt and pepper; bring to a simmer stirring constantly;

Reduce heat to low and simmer partially covered for about 45 minutes to 1 hour or until the barley is tender.

The last 15 minutes of cooking mix in the cooked chicken and season with more salt and black pepper if needed.

Easy sweet and sour tangy pork chops with very few ingredients and little effort

This also will work well using bone in skin on chicken thighs, for extra flavor and reduced cooking time you may want to season the pork chops (or chicken) lightly with salt and pepper then brown in hot oil about 3 minutes per side first, all amounts may be doubled

If using previously frozen then thawed pork chops or chicken hand squeeze out as much moisture as possible then pat dry using paper towels, you will need a 3-quart crockpot for this

Servings 2-4

INGREDIENTS:

1 (8 ounce) can crushed pineapple, undrained (do not drain the juice)

1 cup honey barbecue sauce

1 small onion, chopped

2 garlic cloves, minced

2 tablespoons mild Heinz chili sauce

4 bone-in center-cut pork loin chops (about 3/4-inch thick)

INSTRUCTIONS:———————————————-

In a bowl combine the crushed pineapple with juice, barbecue sauce, chopped onion, garlic and chili sauce; pour half into a greased crockpot.

Top with the pork chops, then pour remaining sauce over the top of the chops.

Cover and cook on LOW setting for 5-6 hours or until the meat is tender.

You will also find this recipe on www.recipezazz.com

Great for a beginner cook and makes a great weekday meal, to make a complete meal add in some cooked chicken, this may be completely assembled and refrigerated until ready to bake

Servings 4

Ingredients:

2 (10-3/4 ounce) can condensed cheddar cheese soup, undiluted

1 can milk (use the can from the soup)

1 teaspoon onion powder

1/2 teaspoon garlic powder, optional

1/2 teaspoon fresh ground black pepper

3 cups corkscrew-shaped pasta, cooked and drained

1/3 cup dry breadcrumbs

2 tablespoons melted butter

Instructions:—————————————-

Preheat oven to 400 degrees F.

Grease a 2-quart baking dish.

In a bowl combine the 2 cans of soup with milk, onion powder, garlic powder and black pepper until smooth and combined, then mix in the cooked pasta.

Transfer to baking dish.

In a small bowl combine the breadcrumbs with butter, then sprinkle over the top.

Bake in preheat oven for 20 minutes or until hot and bubbly.

This will also work well using pork strips in place of the chicken

Servings 4

INGREDIENTS:

2 tablespoons cornstarch

1/4 cup soy sauce

2 tablespoons chicken broth

1 cup apricot preserves

2 tablespoons vegetable oil

1 garlic clove, minced

1/2 teaspoon ground ginger

1 pound boneless skinless chicken breasts, cut into strips

1 medium green bell pepper, seeded and chopped

1/2 cup chopped salted cashews

cook rice

INSTRUCTIONS:———————————————

In a bowl whisk the cornstarch with soy sauce and chicken broth until smooth; mix in the next 4 ingredients; add in the chicken strips then mix to coat with the sauce

Transfer to a shallow microwave-safe dish; cover and microwave on HIGH for 3 minutes, removing to stir once.

Add in the chopped bell pepper and cashews; cover and microwave on HIGH for 2-4 minutes or until the chicken is no longer pink.

Allow to stand for 3-4 minutes, then serve with cooked rice.