Wednesday, October 28, 2009

Oatmeal Apple Cookies

Source: Recipezaar

3/4 cup shortening
1 1/4 cups firmly packed brown sugar
1 large egg
1/4 cup milk
1 1/2 tsps vanilla
1 cup flour
1 1/4 tsps cinnamon
1/2 tsp salt
1/4 tsp baking soda (I used 1/2 tsp)
1/4 tsp nutmeg
3 cups quick oats
1 cup peeled diced apple
3/4 cup raisins

1. Preheat oven to 375 degrees and grease cookie sheet.
2. Combine shortening, sugar, egg, milk and vanilla in large bowl.
3. Beat at medium speed until well blended.
4. Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture until just blended.
5. Stir in oats, apples and raisins.
6. Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.
7. Bake for 13 minutes or until just set.
8. Cool for a minute or 3 on cookie sheets and then remove to a wire rack to cool completely.

Crock Pot Chicken n' Dumplings

Source: Weight Watchers

2 cans Tyson Chunks of Chicken Breast in Water
2 cans of 98% Fat Free Cream of Chicken soup
1 small onion chopped
1 Bag Frozen Veggies (any you like)
1 cup 1% milk
2 cups Reduced Fat Bisquick
3/4 cup water
2 TBSP fresh herbs
2 tsp Poultry Seasoning
Salt & Pepper to taste

1. In Crock pot, place chicken (one can drained, one can undrained)
2. Add condensed soup (both cans), frozen veggies, milk, onion, and one tsp of poulty seasoning
3. Cook on high for 2 1/2 hours or low for 6-8 hours
4. 45 minutes before you want to eat, mix reduced fat Bisquick mix, 3/4 cup water, fresh herbs and remaining tsp of poultry seasonings
5. Place by large spoonfuls on top of mixture in crock pot
6. Cover crock pot and let dumplings cook for 45 minutes or until firm (took me almost 1 1/2 hours to firm)

Stove Top One-Dish Chicken Bake

Source: Weight Watchers

1/3 cup fat-free sour cream
1 package bread stuffing dry mix
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 2/3 cup hot water
1 serving 98% fat free cream of chicken soup

Preheat oven to 400 degrees. Add hot water to stuffing mix; stir just until moistened. Set aside.

Place chicken in 13x9 inch baking dish or 2 quart casserole dish. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.

Bake 30 minutes or until chicken is cooked through.

You can also prepare this as directed and add 1 cup of mixed veggies before covering with soup mixture. Does not increase points.

4 points per serving
6 servings