Mix coke and ketchup together in a large pan. Add onions and peppers. Bring to a boil and add the chicken breasts. Simmer covered for about an hour. Remove the chicken and cook the sauce with the lid off until it thickens. Serve with rice.
4 points per chicken breast

Preheat oven to 400*. In a large skillet, sprayed with olive oil flavored Pam, brown the ground meat, onion & green pepper. Drain, then add the tomato sauce, sweetener, mustard & black pepper; simmer 5 minutes. Place each biscuit in a sprayed muffin cup, pressing dough up the sides, to the edge of the cups. Evenly spoon mixture into cups. Bake 10-15 minutes or until golden brown. Sprinkle on the cheese & continue baking for 2-3 minutes or until cheese is melted.
270 cal., 10 gm. fat, 16 gm. protein, 2 gm. fiber
NOTES : 6 points per 2 biscuits

This needs to be made the night before so it can sit in the fridge. And it is so yummy - oh my!

8 frozen hash brown potato patties
1 pkg (8oz) thinly sliced ham, chopped
1-1/4 C shredded reduced-fat cheddar cheese, divided
2 C skim milk
1 can (10.75 oz) low-fat condensed cream of mushroom soup
Egg substitute = 4 eggs
1 t. ground mustard
1/4 t. pepper

Place potato patties in a 13 X 9 X 2" baking dish coated with nonstick cooking spray. Top with ham and 1 cup cheese. Combine milk, soup, egg substitute, mustard and pepper; pour over cheese. Cover and refridgerate overnight. Remove from the fridge 30 min before baking. Bake 350 for 1 hour. Uncover and sprinkle with remaining cheese. Bake 20-25 min longer or until a knife inserted near the center comes out clean. Let stand 10 min before serving.

12 servings

122 cal, 463 mg sodium, 13 mg choleterol, 9 gm carb, 11 gm protein, 5 gm fat, trace fiber

1 pound ground round
1 15 ounce can chunky Italian-style tomato sauce
cooking spray
1 10 ounce can refrigerated pizza crust dough
6 1 ounce slices part-skim mozzarelly cheese -- divided

Cook meat in a medium nonstick skillet over medium-high heat until
browned, stirring until it crumbles. Drain, if necessary and return to
skillet. Add tomato sauce, and cook until heated. While meat cooks,
coat a 13 x 9 x 2-inch baking dish. Unroll pizza crust dough, and
press into bottom and halfway up sides of baking dish. Line bottom
of pizza crust with 3 slices mozzarella cheese. Top with meat
mixture. Bake, uncovered at 425 for 12 minutes. Top with remaining
3 cheese slices, and bake 5 additional minutes or until crust is
browned and cheese melts.
Cool 5 minutes before serving.

Notes~~ I brown my meat in the microwave in a colander, so all the
fat drips out. Next time I make this, I will add some mushrooms or some red or yellow pepper.
Might be good also, made with ground turkey.

Crockpot Sour Cream Salsa Chicken

Recipe By :Weight Watchers
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

This recipe is very good!

Creamy Italian Chicken
Serves 4

6 points per serving

4 boneless skinless chicken breasts
1/4 cup water
1 pkt. dry italian salad dressing mix
1 can 98% ff cream of chicken soup
1 8 oz ff cream cheese, softened

Place chicken in crockpot. Mix water and salad dressing mix together. Pour on top chicken. Cook on low for 3 hours. Mix soup and cream cheese together and pour on top chicken. Cook another hour or until juices run clear.

I served it over rice. It would be also great with noodles.

1. Spray pot with non stick cooking spray (I use canola spray), saute onions, carrots and garlic for 5 minutes.
2. Add broth, tomato paste, cabbage, green beans, celery if you are adding it, basil, oregano and Salt & Pepper to taste.
3. Simmer for a about 10 minutes or until all vegetables are tender enough to your liking. Then add the zucchini and simmer for another 5 or so minutes.
4. I have tried different variations. You can add green onion in addition to the yellow onion, switch up your vegetables, but be careful of what you add that could increase points or fat content. You can spice it up with pepper flakes, cayenne or even jalapeno. I always add extra garlic. You can make it a meal for the whole family by adding a chicken breast and some whole wheat noodles to it. Use your imagination with the spices and make it your own. Enjoy!