Brown 1 lb. ground meat (I substitute ground turkey) in a skillet
Add Small Amount of Chopped Onion
Add the following:
1 can Ranch Style Beans
1 can Franco American spaghetti (traditional kind, "franco" threw me for a loop)
1 can of tomatoes (any style)

[ click here for full article.. ]

Serving Size: 6

2 cups rotini -- uncooked
10 ounces frozen mixed vegetables
9 ounces skinless boneless chicken breast -- cooked
15 ounces alfredo sauce
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

[ click here for full article.. ]

2 cans chopped clams
1/2 cup water
2 cup diced potatoes
1/3 cup chopped celery
1/3 cup diced onion
White pepper (or black)
2 cups corn
2 cup skim milk
3/4 cup evaporated skim milk
1 tablespoon corn starch

[ click here for full article.. ]

12 cups water
12 chicken bouillon cube -- or vegetable cube
4 carrots -- sliced
4 stalks celery -- sliced
1 bag frozen spinach -- broken up
3 zucchini -- chopped
1 onion -- chopped
15 1/2 ounces diced tomatoes -- 1 can
15 1/2 ounces canned kidney beans -- 1 can
15 1/2 ounces small white beans, cooked -- 1 can
1/2 cup macaroni

[ click here for full article.. ]

Serving Size 6
2 cups rotini -- uncooked
10 ounces frozen mixed vegetables
9 ounces skinless boneless chicken breast -- cooked
15 ounces alfredo sauce
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

[ click here for full article.. ]

4 Points Per Serving*

[ click here for full article.. ]

7 Points Per Serving

1/3 cup chicken broth
1/3 cup water
16 medium shrimp, unshelled (I used frozen salad shrimp)
Fresh garlic
1/2 cup fat free sour cream
1/4 cup basil
1/2 pound bow tie pasta
1 1/2 cup match stick carrots
2 teaspoons olive oil
1 onion, diced
4 oz. can diced green chilies
4 cups spinach, 1/2" strips
Lemon juice

[ click here for full article.. ]

oil cooking spray
4 small skinless, boneless chicken breast halves (1 pound)
1 tbsp. rosemary
2 tsp. garlic powder
2 tsp. salt (opt)
2 tsp. onion powder
1/2 cup fat-free chicken broth (this is about a half of a can)
2 tablespoons balsamic vinegar
1/8 teaspoon coarsely ground black pepper
4 thin slices cooked ham (2 ounces)
4 thin slices provolone cheese
1 (5- to 6-ounce) bag prewashed baby spinach


[ click here for full article.. ]

3 Points per serving

[ click here for full article.. ]

3 Points Per Serving

2 large sweet potatoes, peeled, halved and cut into 1/2 inch thick slices
2 baking apples, peeled, cored and cut into thin slices
2 patties vegetarian breakfast sausage
1 can (12 oz) corn, drained
1/2 tsp cinnamon pinch of nutmeg

[ click here for full article.. ]

3.5 Points Per Serving

Ten cloves of garlic may sound like a lot, but after cooking garlic's pungent flavor mellows to give the chops a mild, slightly sweet taste.

1 small bulb garlic (about 10 cloves)
1 cup water
12 ounces boneless pork loin, cut into 8 slices
1 tsp dried rosemary, crushed
1 tsp olive oil
1/4 cup balsamic vinegar
2 tbsp water
1 tbsp honey-mustard
Fresh rosemary sprigs (optional)


[ click here for full article.. ]

1 Medium Onion — Chopped
1 Medium Bell Pepper — Chopped
2 Can of Beans (I used Northern and Pinto, but it really don’t matter), rinsed and drained
4 Fat Free Hotdogs

SAUCE:
For a ketchup flavor use:
1 Can Tomato Sauce (opt)
2 TBSP Brown Sugar Subsitute

------OR--------

For A BBQ flavor use:
1 TBSP Worcestershire Sauce
1 TBSP Liquid Mustard
A Dash of Pepper
2 TBSP Brown Sugar Subsitute

[ click here for full article.. ]