WW Chicken Spaghetti

Chicken Spaghetti

4 oz can mushrooms (drained)

4 oz Light Velveeta Cheese

2 cups cooked spaghetti

1 pkg. chicken gravy

1 can Rotel tomatoes

1/4 C water

8 oz cooked diced chicken breasts

Mix together. Put in 8x8 casserole dish or baking pan (covered). Bake at 375 for 25 minutes.

4 servings = 8 points plus each

WW King Ranch Chicken

King Ranch Chicken—Excellent!

12 oz cooked chicken, cubed

8 corn tortillas, quartered

1 can Rotel

1 can reduced fat cream of chicken soup

1 small can green chilies

1 medium onion, chopped

1 medium green pepper, chopped

4 oz light Velveeta, cubed

1/2 cup shredded fat free or 2% cheddar cheese

Spray an 8x8 inch pan. Mix rotel, soup, onion, green pepper and chilies. Spread 1/3 cup of soup mixture in bottom of pan. Layer tortillas, 1/2 chicken, 1/2 Velveeta and half the soup mixture. Repeat layers. Top with shredded cheddar. Bake at 350 degrees for 30 minutes.

Garnish at the table with fat free sour cream and salsa.

Serves 6 @ 6.5 points each serving

Artichoke Chicken

Ingredients

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 tsp garlic salt
  
• 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic salt. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

I found this one off of Kelly's Korner and it was delish and super fast and easy!

Tomato, Basil and Mozzarella Pasta

Ingredients

	1/2 cup(s) part-skim mozzarella cheese, smoked, diced
	1/8 tsp black pepper, or to taste
	1/2 cup(s) basil, fresh, chopped
	1/8 tsp table salt, or to taste
	2 tsp olive oil
	1 Tbsp balsamic vinegar, or more to taste
	1/2 tsp dried oregano
	1 cup(s) cherry tomato(es), or grape tomatoes, halved
	16 oz uncooked fusilli, or other spiral pasta

Instructions

6 pts/makes 6 servings
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.

I never have smoked mozzarella so we just use the bagged shredded kind and basil....dried works just fine too! This is a great quick and easy meal and leftovers are tasty too!

A place to find the recipes

This is going to be a place where I can try out and store different recipes that we try out. As a working momma, I need meals that are fast, easy, and cheap and use readily available ingredients. I would love to be a SAHM momma who has time to cook every day, but that is just not the case for this family so I am on the quest to find some new meals for our family! :)