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Recipes from Debbi

Cheesy Chicken Spaghetti
From: www.halfmysize.com
Serves - 12 (1 cup each)
Points - 6

Ingredients:
16 oz. dry spaghetti, cooked - I used whole wheat
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel) (I used the habanero one)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste

Directions:
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.

Nutrition Information:
286 cal., 5.7 g. fat, 2.7 g. fiber

Low-fat Haystacks

Makes 6 servings at 1 point each

1 chocolate bar
1 tbsp. reduced-fat peanut butter
2 C. Fiber One Cereal

1. Melt chocolate and peanut butter in microwave.
2. Stir in cereal.
3. Drop onto wax paper.
4. Refrigerate until solid.
5. Keep cool until serving.

Haystacks

Servings| 8
Points| 1
1 1/2 oz chocolate chips
1/4 c. peanut butter
1 c. Fiber One cereal

Melt the chocolate bar and peanut butter in microwave on medium, stirring until chocolate has melted.
Stir in Fiber One until coated. Drop onto wax paper, forming 8 equally sized "stacks".

Here is the recipes I tried this week. They were both really good!

Slow Cooker Chicken Taco Stew

Ingredients
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts

Nutritional Info
Fat: 0.8g Carbohydrates: 17.9g Calories:115.8 Protein: 7.8g

Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
Number of Servings: 14

Ruby Tuesday White Chicken Chili
POINTS: 4 (per 1 1/4 cup bowl)
***This is the "doubled" version of the recipe***

32 oz dry great northern beans
16 cup fat-free, reduced-sodium chicken broth
1 3/4 pound cooked chicken breast
2 cup bell pepper(s), diced
1 1/2 cup carrot(s), diced
2 cup celery, diced
2 cup onion(s), diced
8 oz Chi-Chi's Diced Green Chilies, not drained
4 small jalapeno pepper(s), diced
4 tsp ground cumin
4 clove garlic clove(s), minced
3 tsp dried oregano
1/2 tsp cayenne pepper
2 cup Pace Picante Salsa
1 Tbsp olive oil

INSTRUCTIONS
Soak beans in water overnight. Simmer beans, half the onions, half the garlic, celery, carrot and diced bell peppers for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa. Sauté spices and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.