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Manny107

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  1. This is SOOO good! And I am proud to say I made it up all by myself! Though another recipe gave me the idea it didn't have a lot of the ingredients I added. ** Note- this recipe isn't "stiff" like most "Italian Lasagnas" so don't be disappointed if it's a little "runnier" that you expected. If you wish, you can use less of the soup mixture! ** Ingredients: 1 lb LEAN ground beef (16 points) OR 3 boneless, skinless chicken breasts (9 points) 1 packet of Taco Seasoning (I prefer Old El Paso) (0 points) 1 can of Chili Beans (OR 1 can of Fat Free Refried Beans OR 1 can of Pinto beans with 1 tsp of chili powder and 1/2 tsp garlic added) (6 points) 8 Fat Free Burrito size Flour Tortillas or 10 Fat Free Soft Taco size Flour Tortillas (16 points) 1 can of Campbells Cheddar Cheese Soup (8 points) 1/2 cup Fat Free Sour Cream (2 points) 1/2 cup Old El Paso Smooth Taco Sauce OR 1 cup of any "chunky style" salsa (1 point) 1 cup Fat Free shredded cheese (I used 1/2 cup FF mozzerella and 1/2 cup FF cheddar) (4 points) Instructions: Cook meat (beef or chicken) according to the package instructions on the Taco Seasoning packet. Preheat oven to 350 degrees Pour beans into a saucepan, smash with a potato masher or blend in food processor until smooth Heat over med heat. Refried beans are usually already smashed- so if you use them don't worry about mashing them up! Mix together cheese soup (undiluted), sour cream, and salsa until well blended. Cut burrito wraps into quarters, if using Soft Taco wraps- cut into halves. Line a large casserole dish with a single layer of tortilla wraps. Top with 1/2 cup of cheese soup mixture. Add 1 layer of beans topped with 1 layer of meat. Repeat to make 3 or 4 layers- until all ingredients are used. Top final layer with 1 cup of shredded cheese. Bake in oven for 20-30 minutes until heated through and cheese is melted- most Fat Free cheeses get "chewy" if left in the oven too long, so keep an eye on it! Enjoy! POINTS for ENTIRE CASSEROLE~ ~Using Chicken: 46 ~Using Beef: 53 ~Using only beans: 37 Per serving (if Serving 6): ~Using Chicken: 8 ~Using Beef: 9 ~Using only beans: 6 Now, when I made this last night I made a small casserole dish for myself and used only beans- no meat. It was very good! 12 points for the whole "mini" casserole dish (measurements 6.94" L x 5.36" W x 2.36" H by corningware) I imagine you could also add corn, tomatoes, mexican rice, etc as layers- use your imagination! Just be sure to count the extra points! **If the casserole is too "soupy" for your liking, use less of the soup mixture** Mandy
  2. I just made some- with the Peach Passion Celestial Seasonings kind- pretty good! Now- how do I get the tea bags out? or can I just leave them in?
  3. Manny107

    Cola chicken

    I LOVE These variations! I brown my chicken first to make it look better, then I add the coke/ketchup mixture with some garlic powder and a little paprika and black pepper. Then I cook the chicken until done- remove the chicken and set aside- then I turn the sauce up on high and cover- stirring every minute or so until really thick- sometimes I add a bitof bbq sauce to it to help thicken it. Then I serve with Yellow Rice. YUM!
  4. Manny107

    Cola chicken

    I LOVE These variations! I brown my chicken first to make it look better, then I add the coke/ketchup mixture with some garlic powder and a little paprika and black pepper. Then I cook the chicken until done- remove the chicken and set aside- then I turn the sauce up on high and cover- stirring every minute or so until really thick- sometimes I add a bitof bbq sauce to it to help thicken it. Then I serve with Yellow Rice. YUM!
  5. well I had a 30lbs gone congrats image for you but the UUB Images aren't allowed on here Congrats anyway!!! mandy
  6. Manny107

    New Clothes

    That is awesome!! I bet you toned those legs up some with all that walking! WTG!!
  7. Here's Another!! 1/2 cup Paprika 2 tbsp Chili Powder 1/3 cup salt 1 cup brown sugar 1 cup white sugar 1 tsp cayenne pepper mix all ingrdients in a bowl, sealable bag , or shaker (you won't use all at once!! ) Sprinkle over chicken, ribs, etc before cooking- it's best to cook it on medium-low heat for longer than to cook it quickly on high (rub tends to carmalize) What I did on the George Foreman: First I let my chicken sit in some vinegar for about 5 minutes (it tenderizes it) and then since my GF doesn't have a temperature control, I put the dry rub on and then drizzled some vinegar/water mixture over the chicken to make it "pasty." Then I cooked it until done! It turned out very nicely! 15 calories per teaspoon, 1 point per tablespoon
  8. Manny107

    Got my keyring!

    CONGRATS!!!!!!!! That 25 lb magnet will be yours before you know it!
  9. mmm thanks! Sounds like a great Summer treat to keep in mind!
  10. thanks for this! I have about 3 different kinds o Kashi I won't eat b/c I hate it plain!!
  11. thanks for posting that! I'm a crock pot novice and I need allt he help i can get!
  12. That sound WONDERFUL! and 4 points isn't bad at all!! let us know
  13. 1/2 cup Hot Sauce or Texas Pete Buffalo Wing Sauce 1/2 tsp Soy Sauce 3 Packets of artificial sweetener (I used equal equiv.) 2-4 boneless, skinless chicken breasts cut into 1 1/2 inch cubes or strips 2 tbsp Shake & Bake for Buffalo Wings (optional- makes sauce a little thicker and spicier) Heat oven to 350° Mix all ingredients in a medium bowl except chicken Add chicken to mixture and stir Cover a baking pan with foil and coat with Pam or spray butter, add chicken (sauce and all) Cook in oven for 15-20 minutes until juices run clear Serve with light bleu cheese or light ranch dressing 1/4 chicken breast (appx 4 bites)= 1 point- One chicken breast should yeild 16 buffalo bites, but in case it doesn't- one chicken breast is 4 points- With the dressing, add the points accordingly! 2 tbsp Light Hidden Valley Ranch= 2 points Enjoy! I did! mandy
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