Disappearing Chicken Casserole

Serves 6

1 pound boneless, skinless chicken breast-cooked and shredded or cubed
4 oz low fat cream cheese
1/2 cup fat free sour cream
1/2 cup light mayonnaise
1 cup fat free greek yogurt
8 ounces canned chopped green chilies
8 oz Cabot Lite 75% Reduced Fat Cheddar Cheese
1/2 tsp garlic salt
salt and pepper to taste

Mix together cream cheese, sour cream, mayo, yogurt, chilies, shredded cheese, salt and pepper and garlic salt until well combined.
Fold in chicken. Place in a 9×13 dish and bake for 30-35 minutes at 350.

Breakfast Egg Bundt

Serves 12

Blue – 4

Purple – 4

Green – 6

10 slices Canadian Bacon, chopped
12 eggs
2 cups frozen shredded hashbrowns
8 oz Cabot Cheese 75% reduced fat, shredded
2 – 7.5 oz cans refrigerator biscuits (the small ones, not the Grands)
1 1/2 cups chopped assorted veggies of your choice

Spray a bundt pan with non stick spray. Preheat oven to 400
Beat eggs in a large bowl.
Add the rest of the ingredients.
Pour into prepared bundt pan. Bake at 400 for about 45 minutes.
When done, flip onto platter, cut into 12 slices and serve.

Hash Waffles

Makes 2 Waffles

Blue – 2 Waffles, 2 Points

Purple – 2 Waffles, 0 points

Green – 2 Waffles, 4 points

85 grams refrigerated shredded hash browns, thawed (about 1 cup)
1 egg
28 grams fat free cheddar cheese (or cheese of choice, just adjust points)
salt and pepper and any other seasoning to taste

Mix hashbrowns, egg, cheese and seasonings in a bowl.
Heat mini waffle iron. I use this one. Spray with non stick spray
Add 1/2 of batter to waffle iron. Cook about 3 minutes until golden brown
Repeat with other half of batter
Serve as a “bun” for a breakfast sandwich. serve with eggs, whatever you like!
**If using a regular size waffle iron, use all potato mixture at once**

Breakfast Egg Rolls

This was a tough recipe to write because you only need a small amount of the sausage gravy. When I made the sausage gravy, I make a pound. You really only need about 3-4 ounces. So, that said, I will put in the directions to make a 1/4 batch. Also, I generally made my own gravy, but for this recipe today, I used a packaged gravy – Pioneer Country Gravy mix. Here is the link to my full recipe. If you are going to use it for these egg rolls, I would remove the turkey sausage from the pan, make the sauce in the pan and then add the gravy to the sausage, reserving some for dip. Recipe: http://joanspointedplate.com/sausage-gravy/

I know this sounds confusing – it's hard to articulate a recipe when I make things up! I did link a video down below, so maybe that will help 🙂

Serves 4

Blue – 1 egg roll – 3 points, 2 egg rolls – 6 points

Purple – 1 egg roll – 3 points, 2 egg rolls – 5 points

Green – 1 egg roll – 4 points, 2 egg rolls – 8 points

***Recalculate points for any substitutions made!!**

4 egg roll wrappers
2 eggs, beaten and cooked as scrambled eggs
1 cup shredded, frozen hash browns, thawed and cooked
4 oz 99% fat free ground turkey breast
3/4 tsp poultry seasoning
pinch pepper
pinch salt
pinch crushed red pepper
1 packet Pioneer or similar country gravy mix, prepared according to package directions

In a bowl, mix turkey with poultry seasoning, salt, pepper and crushed red pepper.
Cook in a pan generously sprayed with non stick spray until done. Add in 1 tablespoon of prepared country gravy and mix well.
On an egg roll wrapper, lay down 1 tablespoon of hashbrowns in a line, on top of that lay down 1/4 of the eggs and 1 1/2 tablespoons of sausage gravy. Wet edges of the egg roll wrapper. Bring up the sides, then the bottom and roll up. Repeat for all 4.
Preheat air fryer to 390. Spray the tops of the egg rolls with non stick spray. Air fry for 8 minutes. I turn over the last 2 minutes and spray that side. Let cool. ***OVEN DIRECTIONS** Bake in a 400 degree oven for 8-10 minutes, turn over and cook 5-7 longer.
Serve with 2 tablespoons of gravy for dipping.

Buffalo Stuffed Chicken

Serves 4

Blue – 3 points

Purple – 3 points

Green – 5 points

4 boneless skinless chicken breasts (skinless chicken breasts)
8 Tbsp whipped cream cheese
2 oz Cabot 75% reduced fat cheese (shredded)
1 packet ranch seasoning
½ cup or to taste buffalo sauce
1 Tbsp fresh parsley (optional)
Low Fat/Fat Free Ranch or blue cheese dressing (optional (points not included in recipe))

Preheat oven to 375
Spray a 9×13 baking dish with non-stick spray
Cut a pocket into each chicken breast careful not to cut all the way through. Set aside
In a bowl, combine cream cheese, shredded cheese and ranch seasoning. Mix well
Divide the cream cheese mixture into 4 equal servings and stuff chicken breasts.
Place chicken in baking dish and brush to taste with buffalo sauce.
Bake for 25 minutes, brushing with additional buffalo sauce every 10 minutes.
Sprinkle with chopped fresh parsley and drizzle with ranch or blue cheese dressing before serving, optional

Sweet Hawaiian Crock Pot Chicken

Sweet Hawaiian Crockpot Chicken

Serves 4

Blue – 1 point

Purple – 1 point

Green – 4 points

1 pound boneless (skinless chicken breast, cut into chunks)
1 20 oz can crushed pineapple (drained, juice reserved)
½ cup reserved pineapple
3 Tbsp low sodium soy sauce
¼ cup zero calorie brown sugar alternative (I use Surkin Gold)

Place chicken in a slow cooker that has been sprayed with non stick spray.
Mix remaining ingredient in a bowl.
Pour over chicken, stir to combine.
Cook on low for 6-8 hours.
I plan on serving mine over rice.

Cheesesteak Egg Rolls

Adapted from Ang at SMAC Vision on YouTube

Ang's Video: https://youtu.be/TPnT80Kwl80

Serves: 8

Blue – 4 points for 1

Purple – 4 points for 1

Green – 4 points for 1

8 egg roll wrappers
1 cup chopped onions
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
10 oz lean chip steak
2 Tbsp whipped cream cheese
3 oz Cabot 75% reduced fat cheese (shredded)

Spray a large skillet with non stick spray.
Add onions and saute until soft and translucent.
Add in chip steak. Season with garlic and onion powders, salt and pepper.
Cook until meat is done.
Remove skillet from heat. Add in cream cheese and shredded cheese. Stir until melted.
Transfer to a bowl.
Lay an egg roll wrapper flat on a dry surface. Divide the meat mixture into 8 servings. In a row a little below the center of the wrapper, lay the meat mixture. Moisten all 4 edges of the wrapper with water. Fold the sides in toward the middle and then roll up the wrapper around the mixture. Seal with a dab of water.
Spray rolls with non stick spray. Place egg rolls in the air fryer and cook at 390 for 7-9 minutes or until golden brown. I turn over half way through.
For the oven – Spray rolls with non stick spray. Preheat oven to 400. Bake for 8-10 minutes, turn and bake for 5-7 minutes more.

Snickerdoodle Waffles

Serves 1
Blue – 3 points
Purple – 3 points
Green – 5 points

1/3 cup Birch Benders Protein Pancake and Waffle Mix or the equivalent,Kodiak, etc
1 egg
1/4 cup unsweetened almond milk
1 tsp vanilla extract
½ tsp baking powder
1 Tbsp cinnamon (divided)
2 tsp zero calorie sweetener

In a bowl mix pancake mix, baking powder, 1 tsp of cinnamon, egg, almond milk and vanilla.
In a separate small bowl mix remaining 2 tsp of cinnamon with sweetener. Set aside.
Spray a waffle maker (I use a mini dash) with non-stick spray.
Add mix, sprinkle with cinnamon/sugar mixture and cook according to waffle maker directions.
Repeat with remaining batter.

Ham (or Sausage) Egg Boats

Ham (or Sausage) and Egg Boats

Serves 4
Blue – 6 points with Canadian Bacon/7 points with Jones Chicken Sausage
Purple – 6 points with Canadian Bacon/7 points with Jones Chicken Sausage
Green – 10 points with Canadian Bacon/11 points with Jones Chicken Sausage
**If you use different brands/ingredients, make sure to put your recipe in the recipe builder to calculate any point differences**

4 club size rolls (I use Amoroso’s Club Rolls)
8 eggs
¼ cup fat free half and half
4 oz Cabot 75% reduced fat cheese (shredded)
8 slices Canadian bacon diced or 8 links Jones Chicken Sausage. sliced
3 green onions (thinly sliced, optional)
Sauteed veggies of your choice (optional)
Salt and pepper to taste

Preheat oven to 350.
Cut and pull out the inside of each club roll, leaving a ½ inch shell. Set aside
In a large bowl, beat eggs with half and half, season with salt and pepper. Add in meat, cheese, and any veggies you are using.
Evenly divide the mixture into each “boat”. Place boats on a baking sheet.
Bake for 25-30 minutes or until eggs are cooked and set in the center.
Let cool 10 minutes. Serve.

Breakfast Wafflewich

Serves 1

Blue – 3 points

Purple – 3 points

Green – 6 Points

1/4 cup self rising flour
3 Tbsp non fat plain Greek yogurt
1 egg, beaten and cooked
1 slice Canadian bacon, diced
2 Tbsp shredded fat free cheese
any extra add-ins – mushrooms, onions, peppers, etc, optional

Heat waffle maker and spray with non stick spray
Combine self rising flour and yogurt. Mix well, then knead a few times. Divide in half
Take a piece of parchment paper and spray it with non stick spray.
Roll out half of the dough into a circle, about 4-5 inches. Place on waffle maker
Add eggs, Canadian bacon, cheese and any extras on top of dough.
Roll out second piece of dough, place on top of egg mixture.
Close lid and give a squeeze. Let cook about 5 minutes.
Flip waffle over and let cook an additional 3-5 minutes. Let cool a few minutes and enjoy!