Sesame Chicken and Zucchini

I found on awesome book called $3 Low Calorie Meals. I'm always on the look out for cheap recipes, but I also want to keep things healthy. This book is the perfect combination. Check it out.

I took one of the recipes in the book and tweaked it a bit. It's quick and easy and delish! I can see myself making this often when the zucchini from the garden is abundant.

Sesame Chicken and Zucchini

2 cups cooked shredded chicken (see note)

3 small zucchini, cubed

3 garlic cloves, grated

2 scallions, chopped

1/2 cup reduced-sodium soy sauce

black pepper to taste

1 TBS sesame oil

pinch of crushed red pepper flakes

1/4 cup of sesame seeds (just as good without them)

Place chicken and zucchini is a large skillet. Mix the rest of the ingredients, except sesame seeds, in a small bowl, then add to skillet. Saute over medium heat until zucchini are soft. Sprinkle is sesame seeds and serve. 

Serves 6.

Nutrition Facts
1/6 of recipe, CALORIES 137, FAT 6 g, CARBS 4 g, FIBER 1 g, PROTEIN 16 g, Weight Watchers Points plus: 3 points

Note: I often purchase chicken leg pieces on sale (usually $.99 a pound) and poach them with salt and pepper, carrots, onion, garlic and celery. This produces a yummy stock for use in other recipes and plenty of chicken to pull and use for recipes like this one. 

Smothered Chicken

This recipe passed the hubby test. You know a recipe is a hit when your hubby goes back for seconds!

 Smothered Chicken

6 chicken breasts, about 1 1/2 pounds
Chicken seasoning or your favorite seasoning (I used Emeril's Chicken Rub.)
Salt to taste
6 slices of provolone cheese
8 oz fresh mushrooms, sliced
2 tbs butter or margarine

Place chicken in a baking dish. Sprinkle with chicken rub and salt. Bake at 350 for 20 minutes or until juices run clear. In the meant7me, melt butter in a sk7llet. Add mushrooms and saute until tender. Salt slightly. When chicken is done, top each breast with a slice of provolone. Return to oven for a few minutes until cheese is melted. Top each breast with sauteed mushrooms and serve. Serves 6.

Nutritional information

1/8 chicken breast, CALORIES 301, FAT 18 g, CARBS 1 g, FIBER 0 g, PROTEIN 33 g, Weight Watchers Points plus: 8 points

Chicken Queso Soup with Roasted Corn and Jalapeno

 

I found this recipe by pinch of Yum on Pinterest and tweaked it a little bit. (Click here for original recipe.) It is SOOO good. I've tried a lot of tortilla and taco soups in my day, but this has to be the best so far. It's a perfect recipe to put in the crock pot Sunday morning and have it for lunch after church.

Chicken Queso Soup with Roasted Corn and Jalapeno

1 pound boneless, skinless chicken breasts
3 cups salsa, divided
1½ cups water
1 teaspoon cumin
2 teaspoons chili powder
½ teaspoon salt

1 green peppers, chopped
1 14 ounce can corn, rinsed and drained
1 jalapeno pepper, minced (without ribs and seeds)
1 14 ounce can black beans, rinsed and drained
4 ounces light cream cheese
6 ounces Pepper Jack cheese
cilantro for topping

tortilla chips

Place the chicken breasts, 1½ cups salsa, water, cumin, chili powder and salt in the crockpot. Cover and cook on high for 3-4 hours or low for 6-7 hours. When the chicken is done, shred the meat directly in the crockpot using two forks.

Pat the minced peppers dry with a paper towel. Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned.
Set aside. Repeat this process with the corn and jalapeño together.

After the chicken has been shredded, add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another ½ cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese. Serves 8

Nutritional information

1/8 of recipe (calculated without chips), CALORIES 264, FAT 7 g, CARBS 24 g, FIBER 5 g, PROTEIN 30 g, Weight Watchers Points plus: 7 points

Italian Sausage Lasagna with Zucchini

 

I love zucchini, and it fits perfectly in this delicious lasagna. With plenty of cheese and sauce, you'll think you're cheating, but one only 310 calories or 8 Weight Watcher points!

Italian Sausage Lasagna with Zucchini

19 oz turkey Italian Sausage
2 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1/3 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
3 medium zucchini, sliced lengthwise
1 tablespoon butter
1 egg
15 ounces ricotta cheese (I prefer low fat cottage cheese)
3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
6 lasagna noodles, cooked and drained
3 cups (12 ounces) shredded 2% mozzarella cheese, divided

In a large skillet, cook sausage and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside.

Spread 1-1/2 cups meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce. 
Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce.

Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use. Yield: 12 servings.

Nutritional information

1 slice, CALORIES 310, FAT 14 g, CARBS 22 g, FIBER 4 g, PROTEIN 26 g, Weight Watchers Points plus: 8 points

Lighter Smoky Bacon Tomato Pasta

Lighter Smoky Bacon Tomato Pasta

1/2 pound turkey bacon, chopped
One 28-ounce can diced tomatoes, drained
salt and pepper,
dash each garlic powder and oregano
4 ounces reduced fat cream cheese, cut into pieces
12-14 oz whole wheat pasta, cooked according to package instructions

In a large skillet, cook bacon until browned. Add tomatoes, salt, pepper, garlic powder and oregano. Cook until heated through, then add cream cheese. Cook and stir until cream cheese is melted. Stir in pasta and serve. Serves 8.

Nutritional information

1/8 recipe, CALORIES 286, FAT 10 g, CARBS 38 g, PROTEIN 14 g, FIBER 8g, Weight Watchers Points Plus 8 points

Bacon Mushroom Lentils

Can u tell I was craving bacon when I made this weeks menu? This is the second dish featuring bacon this week. I have used turkey bacon which is 65% less fat than regular bacon and 1/2 of the cost. Plus, I like turkey bacon. :)

Bacon Mushroom Lentils

1 1/4 cups dry lentils

4 cups water

2 chicken bouillon cubes

half a 12 oz package turkey bacon, chopped and browned

2 tbs butter

8 oz fresh mushroom, quartered (don't be tempted to substitute canned. It's worth the extra $1 or so)

1 slice onion, chopped 

Salt and pepper to taste

Sprinkling of dried parsley

Add lentils, water, and bouillon cubes to a sauce pan. Bring to a boil. Cover, reduce heat and simmer until lentils are tender about 30 minutes. Drain. In a large skillet melt butter. Add onions and mushrooms and saute until mushrooms are tender. Stir in bacon and lentils. Cook until heated through. Season with salt, pepper and parsley. Serves 6.

Nutritional information

1/6 recipe, CALORIES 216, FAT 9 g, CARBS 21 g, PROTEIN 13 g, FIBER 8g, weight watchers points plus 8 points

Sausage Wild Rice with Mushrooms

Sausage Wild Rice

1 lb. turkey sausage
1/2 green pepper, chopped
1/4 cup onion, chopped
4 oz can chopped mushrooms, drained
2 cups water
6 oz Chicken and Wild Rice Mix (I used Uncle Ben's.)

In a large skillet or dutch oven brown sausage. Add green pepper, onion and mushrooms; saute until tender. Stir in water and rice and seasoning from mix. Heat to a boil; reduce heat and simmer, covered, for 10 minutes. Remove from heat. Let sit for 5 minutes. Stir and serve. 8 servings.

Nutritional Facts: 

1/8 of recipe, 181 calories, 6 g fat, 17 g carbohydrate, 4 g fiber, 15 g protein. Weight Watchers Points Plus 4

Chicken Fajitas: Easy and Quick!

 

I was so amazed that the Picky Kid Quad actually ate these fajitas. Ok, so they just ate the chicken our of them, but I am hoping that some of the vitamins from the peppers seeped onto the meat. :) We ate these without tortilla because I forgot them at the store. I always forget at least one thing on my list. How do I do that?! It's written down!

 

Chicken Fajitas

 

2 TBS oil

1 lb boneless, skinless chicken breast, cut into thin strips

1 1/2 large green peppers, cut into strips 

1/4 onion, cut into strips (I sometimes skip these, my husband is an onion-phob.)

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 TBS lime juice

whole wheat tortillas

toppings, such as, shredded 2% cheddar cheese, low fat sour cream, salsa

In a large skillet or dutch oven brown chicken in oil. Add seasonings and vegetables and saute until vegetables are tender. Serve on tortillas with your favorite toppings. Make about 6 tortillas.

Nutritional Facts: 

1 tortilla, 271 calories, 9 g fat, 24 g carbohydrate, 9 g fiber, 19 g protein. Weight Watchers Points Plus 6

Cajun Popcorn, Make it Hot or Not

 

I love this spicy popcorn! It's so addictive. I used to make this all the time as a teenager, but today is the first time I've made it for my kids with a few adjustments. Two out of the four members of the Picky Kids Quad loved it. To me this recipe screams Movie Night. 

 

 Cajun Popcorn

• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons canola oil
• 3 quarts popped popcorn

In a small bowl, combine the first eight ingredients; set aside. In a
small saucepan, heat oil over medium for 1 minute; add seasonings.
Cook and stir over low heat for 1 minute. Place the popcorn in a
large bowl; add seasoning mixture and toss to coat. Yield: 3 quarts.

Nutritional Facts: 

1 serving (1 cup) equals 77 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 294 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein. Weight Watchers Points Plus 7

Pumpkin Oatmeal Breakfast Cookies

Pumpkin Oatmeal Breakfast Cookies

• 3 cups quick cooking oats (I use gluten free oats)
• 1/2 cup brown sugar
• 1/2 cup milk
• 2 tablespoons butter
• 2 eggs
• 2 teaspoon baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla
• 1/2 teaspoon cinnamon
• 3/4 cup canned pumpkin
• 3/4 cup chocolate chips

In a large bowl mix all ingredients together. (If using chocolate chips add those last) Drop by the spoonful onto greased cookie sheet.
Bake at 350 for 9-10 minutes.
Let cool for a few minutes on cookie sheet than remove from pan to cooling rack.
Serve these warm or make ahead and freeze until ready to use. These also last in the fridge for a few days. Makes about 2 1/2 dozen cookies

Total cost: $2.42, $.08 per cookie

Nutrition Info
1 cookie with chocolate chips, CALORIES 85, FAT 3.25g, SODIUM 28, CARBS 13.29g, FIBER 1.14, PROTIEN .72g, Weight Watch points plus 2 

1 cookie without chocolate chips, CALORIES 57.3, FAT 1.65g, SODIUM 28, CARBS 9.69g, FIBER .87, PROTIEN .72g, Weight Watch points plus 1

Roasted Parmesan Herb Potato Slices

Hubby surprised me with some steaks from the grocery store this morning (a special treat), so I had to think up a quick side to go with them. Nothing goes with steak like potatoes!

 Roasted Parmesan Herb Potato Slices

• 4 medium potatoes
• 2 Tbs oil
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dill
• 1/4 cup grated Parmesan

Wash potatoes and slice them in even, thin slices. Place potatoes in a large bowl and drizzle with oil. Add seasoning and mix well. Spread potatoes in a single on a baking sheet. Sprinkle with Parmesan. Bake at 375 degree for 25 minutes or until potatoes are tender and lightly browned. Serves 6.

Total: $.64, $.11 per serving

Nutrition Info
1/6 of recipe, CALORIES 160.6, FAT 6.3g, SODIUM 348.3, CARBS 22.3g, FIBER 2, PROTIEN 3.8g, Weight Watch points plus 4

Ham and Cheese Soft Pretzel Bites

I found this yummy recipe on Pinterest. I had to try it. There's a little work involved, but its delicious, filling and so frugal!

Click here for the recipe with tutorial. NOTE: I did do one thing differently. Instead of cutting the rolls into bites and then boiling them. I boiled the rolls, baked them and then cut them. This saves time and keeps the filling inside. YUM! Also, I used Turkey Ham and Reduced Fat Cheddar Cheese.

Total: $2.15, serves 8, $.27 per serving

Nutrition Facts
1/8 of recipe, CALORIES 177, FAT 2.4g, PROTEIN 9.4g, CARBS 30g, FIBER 1.25g,
SODIUM 218mg, WW Points Plus 5 points

 

Cheesy Pepperoni Pasta Bake

This started out as an idea for a meatless meal until I realized that I would have pepperoni leftover from pizza this week. The Picky Kid Quad liked this because it reminded them of pizza.

 

Cheesy Pepperoni Pasta Bake

16 oz whole wheat rontini or penne pasta, cooked according to package directions
24 or 28 oz jar spaghetti sauce
4 oz turkey pepperoni (1/2 bag, save the other half for homemade pizza)
2 cups shredded mozzarella

Stir the pasta and sauce together and pout into a 13 x 9 inch pan. Lay pepperonis over pasta and top with cheese. Bake for 20 minutes or until heated through and cheese is melted. Simple and delicious. Serves 8.

Total: $4.53, $.57 per serving

Nutrition Facts
1/8 of recipe, CALORIES 235, FAT 9.3g, PROTEIN 16g, CARBS 25g, FIBER 3.4g,
SODIUM 786mg, WW Points Plus 6 points

Beef Stroganoff

Beef Stroganoff

1 lb lean ground beef

1 can reduced fat cream of mushroom soup

1/4 cup milk

1 cup light sour cream

8 oz egg noodles, prepared

Brown beef in skillet. Drain. Add soup and milk. Stir well. Stir in sour cream and cook until heated through. Serve over hot egg noodles. Serves 6.

Total: $6.21, $1.04 per serving

Nutrition Facts

1/6 of recipe, CALORIES 279, FAT 10.6g, PROTEIN 20.5g, CARBS 16.3g, FIBER .8g,
SODIUM 410mg, WW Points Plus 6 points

Parmesan Crusted Pork Chops

Our Kroger region regularly has boneless pork chop buy one get one free. I usually take advantage of this sale and make these chops. Freeze leftovers to use in other dishes.

Parmesan Crusted Pork Chops

1 cup dry bread crumbs

3/4 cups grated Parmesan 

Salt and pepper to taste

1/2 cup milk

2 lbs boneless pork loin chops

Oil

 Mix bread crumbs, Parmesan, salt and pepper in a small. Pour milk in another bowl. Dip pork in milk and then in crumb mixture, coating both sides. Heat oil in pan. Add pork chops and cook turning to cook both sides.  Serves 8.

Total: $5.13, $.64 per serving

Nutrition Facts
1 chop, CALORIES 276, FAT 13, SODIUM 428, CARBS 9.7, FIBER .625, PROTIEN 28.8, Weight Watchers Points + 7 points

Cheesy Ham Rotini Casserole

Casseroles are an awesome way to use meat efficiently. One pound of meat in a casserole goes twice as far as one pound of meat as a main dish. I lightened up a recipe I found to make it a healthier choice. Plus The crumb topping is optional, and you could also use whole wheat pasta instead of regular. My family really liked this recipe. I may even get them to eat the leftovers! That's saying something.

 

Cheesy Ham Rotini Casserole

1 lb turkey ham
12 oz tricolor rotini pasta (or 16 oz if that's what your store carries)
2 cups shredded reduced fat cheddar cheese
1 cup light sour cream
1 can reduced fat cream of mushroom soup
1/4 cup butter or margarine, melted (optional)
1 cup dry bread crumbs (optional)

 Heat oven to 400 degrees. Bring 2 quarts of water and ham to boil in a large pot. Remove ham when water begins to boil; set aside. Add pasta to pot and cook according to package directions. Chop ham.

Drain pasta and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13 x 9 inch baking dish. If desired sprinkly top of casserole with bread crumbs and then pour butter over the top. Bake for 30 minutes or until heated through.

Serves 8

Total: $6.12, $.77 per serving

Nutrition Facts
1/8 of recipe, without crumb topping, CALORIES 356, FAT 13g, PROTEIN 25g, CARBS 37g, FIBER 2g, SODIUM 945mg, WW Points Plus 9 points 

Heat oven to 400 degrees. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil, remove ham to a plate. Add macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally. Coarsely chop ham, discarding any fat.
Drain macaroni and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted butter over top. Sprinkle with bread crumbs. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.

Note: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day this month. If freezing, top with crumbs and margarine right before baking.
Read more at http://www.momadvice.com/food/aldi_meal_plan_fall4.aspx#i5WqDS5LSF2XGRiX.99

Country Ham and Macaroni Casserole

Ingredients

1 lb country ham slices or regular smoked ham in one piece
1 lb elbow macaroni
2 cups shredded extra sharp cheddar cheese (8 oz)
1 cup sour cream
1 can cream of chicken soup
1/4 cup (1/2 stick) butter, melted
1 cup dry plain bread crumbs

Heat oven to 400 degrees. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil, remove ham to a plate. Add macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally. Coarsely chop ham, discarding any fat.
Drain macaroni and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted butter over top. Sprinkle with bread crumbs. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.

Note: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day this month. If freezing, top with crumbs and margarine right before baking.

Read more at http://www.momadvice.com/food/aldi_meal_plan_fall4.aspx#PzSL7L1BWJUpYvcR.99

Country Ham and Macaroni Casserole

Ingredients

1 lb country ham slices or regular smoked ham in one piece
1 lb elbow macaroni
2 cups shredded extra sharp cheddar cheese (8 oz)
1 cup sour cream
1 can cream of chicken soup
1/4 cup (1/2 stick) butter, melted
1 cup dry plain bread crumbs

Heat oven to 400 degrees. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil, remove ham to a plate. Add macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally. Coarsely chop ham, discarding any fat.
Drain macaroni and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted butter over top. Sprinkle with bread crumbs. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.

Note: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day this month. If freezing, top with crumbs and margarine right before baking.

Read more at http://www.momadvice.com/food/aldi_meal_plan_fall4.aspx#PzSL7L1BWJUpYvcR.99

Country Ham and Macaroni Casserole

Ingredients

1 lb country ham slices or regular smoked ham in one piece
1 lb elbow macaroni
2 cups shredded extra sharp cheddar cheese (8 oz)
1 cup sour cream
1 can cream of chicken soup
1/4 cup (1/2 stick) butter, melted
1 cup dry plain bread crumbs

Heat oven to 400 degrees. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil, remove ham to a plate. Add macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally. Coarsely chop ham, discarding any fat.
Drain macaroni and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted butter over top. Sprinkle with bread crumbs. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown. Let stand 5 minutes before serving.

Note: Prepare in two 8x8 casserole dishes, bake one and freeze one (unbaked) for another day this month. If freezing, top with crumbs and margarine right before baking.

Read more at http://www.momadvice.com/food/aldi_meal_plan_fall4.aspx#PzSL7L1BWJUpYvcR.99

Mandy's Chicken Rice Casserole

Mandy's Chicken Rice Casserole

3 cups cooked brown rice                                      ($.75, Aldi, $1.49 full box)
1 pound chicken breast, cooked and chopped      ($2.16, Aldi, $6.99 3 lb bag)
1 can reduced fat cream of mushroom soup         ($.59, Aldi)
1 1/2 cups reduced fat shredded cheddar cheese, divided    ($1.50, Aldi, $2.99-3 cups)
1 cup light sour cream                                           ($.65, Aldi, $1.29- 16 oz container)
garlic powder
oregano
salt and pepper, to taste

Combine all ingredients, except 1/2 cup cheese. Place in a greased 13 x 9 inch baking dish. Cover and cook for 25 minutes at 350 F. Add remaining cheese and cook, uncevered, an additional 5 minutes or until cheese is melted.

Serves 6-8

Total cost: $5.65, $.71 per serving

 

Nutrition Facts
1/8 of recipe, CALORIES 336, FAT 11g, PROTEIN 29g, CARBS 32g, FIBER 2g,
SODIUM 458mg, WW Points Plus 9 points


 

Out of This World Waffles: $.14 a serving

Love me some waffles. How could I not? My very picky kids eat them, and they are only $.14 a serving! Plus these waffles are only 6 Weight Watcher Points Plus points if eaten with sugar free syrup! I've even been known to make waffles for dinner. Why not? :)

Out of this World Waffles
 Taken from Country Living Cookbook 2001

2 1/2 cups all-purpose flour         ($.16, Aldi, $1.29 five pound bag)
1 TBS plus 1 tea. baking power   (price not calculated)
3/4 tea. salt                                (price not calculated)
1 1/2 TBS sugar                         (price not calculated)
2 large eggs, beaten                  ($0, we have chickens)
2 1/2 cups of milk                      ($.39, Aldi, $2.49 gallon) 
3/4 cuo vegetable oil                  ($.30, Aldi, $2.39 bottle)
Sugar-free syrup                        ($.09 for 1/8 cup, Walmart brand, $2.14)

Combine first four ingredients in a large bowl.

Combine eggs, milk, and oil; add to flour mixture, stirring with a wire wisk just until moistened.

Cook in preheated, oiled waffle iron until golden. Yield: 16 (4-inch) waffles.

Total: $2.29, just $.14 per serving

Nutrition Facts
1 waffle, CALORIES 203, FAT 11.5g, PROTEIN 4g, CARBS 24g, FIBER 2g,
SODIUM 163mg, WW Points Plus 6 points

Budget tip: Make this even cheaper to make by using milk made from powdered milk Save the "real" milk to drink with the waffles.

Leftover Tip:  Throw any leftover waffles in a freezer bag and store them in the freezer for up to one month. Reheat them in the toaster. So easy!

 

Simply Delicious Chili

Simply Delicious Chili

1lb ground turkey              ($2.99, Aldi)

28oz crushed tomatoes.   ($.99, Aldi)

15oz red kidney beans.     ($.59, Aldi)
Spices to taste: salt, pepper, cumin, chili powder, garlic powder

Brown ground turkey in a dutch oven. Drain. Add remaining ingredients and simmer for at least 30 minutes. Serve with round butter crackers, cheddar cheese, sour cream and hot sauce, if desired. (Toppings add calories/points)

Serves 4 full servings (serves my family of 6)

Total cost: $4.57, $1.14 per serving

Nutrition Facts

1/4 of recipe, CALORIES 320, FAT 15g, PROTEIN 28g, CARBS 31g, FIBER 24g,
SODIUM 570mg, WW Points Plus 8 points

Leftover tip: Eat leftover chili on baked potatoes or french fries for lunch the next day. Yum!