Easy Recipes | Everyday recipes using everyday ingredients |
Easy and simple to prepare recipes using everyday ingredients.

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CLICK HERE to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings.  Remember to include your name within the message as well.

Nancy in the 9/25 newsletter Rose had a question concerning the Four Tins and a Tub you need to soft the Cool Whip so you can mix it with the rest of the ingredients.

In the 9/25 Sally from PA was asking for a potato soup. The first soup is different but so good. The next 3 are so good but are just a little different with different spices.

So Good Sweet Potato Soup
6 large sweet potatoes
2 small containers plain yogurt
2½ to 3 cups chicken broth
1 teaspoon nutmeg
1 large white onion
3 tablespoon butter
1 shot glass sherry, optional

Cook sweet potatoes, either in oven or microwave. Scoop out sweet potato meat of each potato and place in food processor. Turn into puree; add chicken broth and yogurt to mixture. Separately saute chopped onion in butter until clear. Add sweet potato mix and onion in large pot and heat until bubbles form on side. Then simmer for about 20 minutes. Add sherry and nutmeg and simmer for another 15 minutes. Serve warm in small quantities; it is very rich and even sweet potato haters will love this soup.

So Easy Potato Soup
3 or 4 potatoes
1 small onion, chopped
1½ cup chicken broth
1 large can Pet Milk
1 tablespoon butter
salt and pepper to taste
1 Bay leave

Take 3 or 4 potatoes, as many as you think you'll want, and dice them. Add the chopped onion bay leave and just cover with water cooking until tender and leaving a little water in pan. Add the chicken broth and one large can of Pet milk. Add the butter, salt pepper to taste. Get hot again, but don't boil.

Potato Soup Made Easy
3 large potatoes, peeled and cut into cubes
1 onion, chopped
1½ cup water
1 can cream of celery soup
1 soup can whole milk
1 teaspoon salt
½ teaspoon caraway seed, optional or 1 bay leave
sliced green onion
bacon
cheddar cheese

Cook potatoes and onion in water until tender. Combine with celery soup, salt, milk and bay leave. Cook on low temperature until hot. Remove the bay leave. Ladle into bowls and add sliced green onion, bacon and little cheddar cheese.

Everyone have a great day. Nancy and 4 legged associates to care.
Susie Indy

Chili Rellenos Casserole
1-1/2 pounds lean ground beef
3/4 cup chopped onion
1 package taco seasoning mix
1/4 tsp hot sauce (like Tabasco)
16 oz. Cheddar Cheese, grated (4 cups)
4-cans whole green chilis
6 eggs
2-1/2 cups milk
1/3 c. flour
Picante sauce to serve.

Brown ground beef and chopped onion in a large skillet. Drain off fat and add taco seasoning. Slice open chilies. Remove seeds. Flatten chilis. Cut into 1" squares and arrange half of them in a 9x13 square baking dish top with half the cheese and all the meat mixture. Place remaining chilies on top of casserole. Top with remaining cheese. Place eggs, milk, and flour in a large bowl. Beat with a
fork (well). Pour mixture evenly over casserole. Bake uncovered for 45-60 minutes at 350 degrees or 325 degrees for a glass pan. Bake until mixture is set. Cool slightly Cut in squares. Serve with picante sauce.

Can be partly assembled a day ahead. Just add egg mixture to casserole before ready to bake. Serve with sour cream, guacamole, Ranch Style beans with jalapenos. Can be garnished with chopped Roma tomatoes before baking.
Linda in NM

Crockpot Spaghetti Sauce
1 cup finely chopped celery
2 cups finely chopped onions
2 large green peppers, finely chopped
2 garlic cloves crushed
8-10 fresh tomatoes that were scalded and peeled
2 cans of tomato paste
1 small can of mushrooms
Pinch of each of theses spices: Italian seasoning, garlic
salt, parsley, basil, oregano, crushed red pepper
1 pound of ground beef, browned
water, as needed

In a frying pan blond the onions and celery together with a little margarine this will bring out juices and will enhance the flavor. Combine all ingredients in the crockpot; cover and cook for 8 to 10 hours on low. Add water as needed. Freezes well.

Note: I make a ton of this each fall as the tomatoes and green peppers are near their glory, then I freeze it and eat delicious sauce all winter until the next season.

For SUE who asked about the instant potatoes. We love the Idahoan brand. They are the best!!!
Thanks to Mary Jo in Md for the Lemon Fluff recipe. I'll give it a try ASAP.
SHANNON in OHIO

Star, thanks for the recipe Easiest Fudge in the World. I decided that this would be a good time to use the 10-ounce bag of Reese Peanut Butter Chips that has been in the cabinet since last winter. (We used our PB chips rather than Choc chips.) Also, stirred in about 1/3 cup peanut butter after chips were melted. Made soft peanut butter fudge.
Very good! PeggyNELA

In response to LD about the cornbread made from or with a white cake mix. I use the Jiffy cornbread mix and a Jiffy cake mix mixing both like the directions states on the boxes. Then mix these together and bake in a 9x13 glass baking dish and bake per instructions or until cornbread is done. Since I have started doing this my husband wants only this kind. I am getting ready to experiment with this mixture but cooking in my waffle iron that sounded so good when I read it in your letter Nancy. Thanks again for your wonderful Newsletter.
Barbera NW OK

Spinach Balls
2 10-oz pkgs frozen chopped spinach, thawed
2 cups herb-seasoned dressing cubes crumbs (3/4 of an 8-oz. pkg)
1 cup grated Parmesan cheese
6 eggs, beaten
3/4 cup butter, softened
1/2 tsp salt
1/4 tsp pepper

Drain spinach well by pressing in colander and using paper towels. Mix with remaining ingredients in large bowl. Roll into 1" balls. Preheat oven to 350 degrees F. Place balls on ungreased cookie sheets and bake for 10 minutes.

Makes about 50 appetizers.

To freeze ahead, make appetizers and freeze unbaked. Bake for 14-18 minutes at 350 degrees until hot and crisp.
Tona in Bama

Parmesan Sticks
These crisp, melt-in-your-mouth puffs are always a hit, easy to make, too.

1 package puff pastry sheets, thawed
1 cup freshly grated Parmesan cheese
(optional) garlic

Preheat oven to 375 degrees. Sprinkle cheese over your work surface. Roll out the puff pastry on the cheese, turning a few times so the cheese is worked into the dough and the dough is about 1/8" thick. Using a sharp knife or a pastry cutter, cut into 1/2" strips and carefully place on cookie sheet. Bake at 375 degrees 12-16 minutes until they are browned and crisp. Cool thoroughly and remove from baking sheets. Store in airtight container. Serves 16.
Tona in Bama

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Here are some recipes with Weight Watcher points that were in past issues of the newsletter.
Vickie P. Batavia, N.Y.
here are just a few of my favorite Weight Watcher's meals. These are recipes that I have gathered over the past 3 years on the Weight Watcher's message boards. There are many other websites to get free WW recipes - let me know if you are interested.
Janet J in PA

Muffin Meat Loaves - 2pts
2 pounds fat free turkey breast
1 6-oz box Stove Top stuffing
2 egg whites
1 cup water

Mix above ingredients and put in 12 muffin cups. Bake 350 for 35 minutes. Notes: I top each w/1 teaspoon BBQ sauce before baking (0pts). Use the disposable muffin tins for a quick and easy cleanup. These freeze well; take out what you need and nuke. I generally have 2 for a meal (4pts) with 1/2 cup mashed potatoes (3pts).

Cranberry Chicken (Crockpot)
3-oz = 4pts

4-6 boneless, skinless chicken breasts
16-oz can cranberry sauce, whole or jellied
8-oz bottle Fat Free Catalina or French salad dressing
1 packet onion soup mix

Spray the crockpot with Pam and add chicken. Mix the cranberry sauce, dressing, and soup mix and pour over chicken. Cook on low 8-10 hours.

Oven Fried Sesame Chicken
3-oz chicken breast = 4pts

4 chicken breasts (3-oz each)
2 Tablespoons soy sauce
3 Tablespoons sesame seeds
3 Tablespoons flour
1/4 teaspoon each salt and pepper
whipped butter

Marinate chicken in soy sauce, turning to coat. Remove chicken and discard sauce. Put the sesame seeds, flour and seasonings in a ziploc baggie; add chicken and shake to coat. Place chicken in a well-sprayed Pam baking dish. Dot each breast with 1 teaspoon of whipped butter and bake 400 for 30 minutes. Notes: Marinating several hours or overnight is better but not necessary.

Deep Dish Pizza Casserole 6 servings/6pts
1 pound 96% fat free ground round or fat free ground turkey
15-oz can chunky Italian-style tomato sauce
10-oz can refrigerated pizza crust dough
1-1/2 cups (6-oz) shredded part-skim mozzarella cheese

Brown meat. Add sauce. Coat a 13x9 with Pam. Unroll dough and press into bottom and half-way up sides of baking dish. Line bottom with half of the cheese slices. Top with meat mixture. Bake, uncovered at 425 for 12 minutes. Top with remaining cheese and bake 5 more minutes. Notes: add mushrooms, green peppers, and onions.

Spicy Broccoli Cheese Soup
1 cup = 1 pt

3 14.5-oz cans fat free chicken broth
1 can Rotel tomatoes (tomatoes & chilies)
2 16-oz bags frozen broccoli
3 Tablespoons cornstarch
10-oz Lite Velveeta Cheese, cubed

Heat broth, Rotel, and broccoli. Add Velveeta cubes and allow to melt. When cheese is melted, stir in cornstarch to thicken. Notes: Use 2 bunches of fresh broccoli; a good variation is a head of cauliflower and one bunch of broccoli or use 2 16oz bags of mixed broccoli and cauliflower.

Baked Oatmeal
6 servings/3pts

2 cups quick cooking oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 egg
2 egg whites
1/2 cup unsweetened applesauce
1/4 cup brown sugar
1/4 cup raisins
1 teaspoon vanilla
1 tesapoon cinnamon

Preheat oven to 325. Combine oats, baking powder and salt. Mix in remaining ingredients; stir and pour into a greased casserole dish or pie plate. Bake for 45 minutes. Serve hot. Variation: substitute craisins for raisins; 1/2 teaspoon almond extract for vanilla; orange zest for cinnamon.

Pumpkin Fluff
4 servings/1.5pts each

1 small box sugar free instant vanilla pudding mix (dry)
15-oz can Libby's pumpkin (not pie mix)
4-oz Cool Whip Free (1/2 of an 8-oz tub)
1 teaspoon Pumpkin Pie spice
1/2 teaspoon cinnamon

Combine all ingredients and chill. Some people add skim milk to make a lighter consistency. I prefer this recipe as it is.

Chocolate Bran Muffins
18 muffins/2pts each

3 cups All Bran Extra Fiber cereal
2-1/2 cups water
1-1/2 teaspoons baking powder
1 box Betty Crocker Sweet Rewards Brownie Mix or Krusteaz Fat Free Brownie Mix

Soak cereal in water for five minutes. Add the rest of the ingredients and fill Pam-sprayed muffin tins. Fill half full. Bake 350 for 20 minutes. Notes: These are excellent - moist and chocolaty. Use disposable muffin tins for easy cleanup. These freeze well. You can also use the Krusteaz Cranberry Orange Muffin Mix for a variation.

Poor Man's Turtles
1 turtle/1pt
1 bag tiny twist pretzels (Snyder's or Hanover's Fat Free pretzels)
1 bag Rolos
pecan halves

Line a cookie sheet with foil. Place pretzels on sheet; unwrap Rolos and place a Rolo on top of each pretzel. Bake 325 for 4 minutes. Take out of oven and push a pecan half over the Rolo. Let cool. (One bag of Rolos makes 60 turtles asked for recipes that had the Weight Watcher points calculated. I have a couple that I have tried and liked them enough to make them again. I am in my first month of this eating plan so I don't have a lot of TNT recipes in my file just yet. -No Name recorded

Chocolate Chocolate Chip Cupcakes
Makes 24 muffins
2 points each

1 pkg Pillsbury Devil's Food Cake Mix
1 can Packed Pumpkin
1 cup water
½ cup semi-sweet morsels

Mix together
Put in 24 muffin tins
Bake at 350* for 20-25 minutes


To keep these fresh, they need to be refrigerated or better yet, frozen. They are very good!

Meatloaf Muffins
Makes 12 @ 2 pts. each

1 lb. lean ground beef
1 box stove top stuffing
2 egg whites
1 cup water

Mix above ingredients and press into muffin tins sprayed with Pam. Bake at 350 degrees for 35-40 minutes.

Frozen Peanut Butter Cups
Points: 2 Servings: 12

1 (8 oz.) Container Fat Free Cool Whip
1/3 Cup Reduced Fat Creamy Peanut Butter
1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with foil liners. Combine 1 Cup of cool whip with the peanut butter with a whisk. Fold in remaining cool whip. Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with 1 teaspoon of chocolate syrup. Freeze. After frozen, remove from pan and place in a freezer bag or container. These are best eaten with a spoon.

Per Serving: 73 Calories; 2g Fat (29.4% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 51mg Sodium. WWP: 2

I do not have the nutritional info on this recipe. It was posted as a CORE recipe. I have made it and it is very good with Mission Low Carb Tortillas:

TACO JUNK 2
1 lb. 97% lean ground beef
1 can drained & rinsed pinto beans
1 can whole kernel corn (juice and all)
1 can Mexican stewed tomatoes
1 package dry ranch dressing seasonings
1 carton sliced mushrooms
1/4 small onion, chopped

Brown the meat with the onion and then drain the fat. Add all other ingredients and simmer for anywhere from 20 minutes to an hour.

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