Chicken Alfredo Lasagna

Pasta is my weakness. There are few culinary combinations so perfect as a noodle with the the exact ratio of a cheesy sauce. Ranking high on the favorites list is a good lasagna. In fact, our recipe for Lasagna in the Highest will always be one of my favorite foods. It’s a traditional lasagna that I highly recommend you try! But, before (or after) you do that, you’ve also got to try this Chicken Alfredo Lasagna. My beef loving sons even ate seconds, and you might even say it’s good for you at only 6 WW Freestyle points for a 1 1/4 cup serving! ~Tracy 

Chicken Alfredo Lasagna from Four Sisters Dish

Ingredients: 

  • ~¾ pounds uncooked lasagna noodles
  • ~2 tsp. olive oil
  • ~½ c. chopped red or orange bell pepper
  • ~½ c. finely chopped onion
  • ~5 or 6 cloves roasted garlic
  • ~3 to 4 sweet cherry peppers, chopped (I use Mezzetta brand)
  • ~1 c. finely chopped spinach
  • ~2 c. chopped or shredded chicken breast (I prefer to use shredded chicken breasts from a rotisserie chicken)
  • ~2 T. flour
  • ~¾ c. fat free chicken broth or prepared bouillon
  • ~1 15 oz. bottle light alfredo sauce (I use Classico)
  • ~¼ c. shredded parmesan cheese
  • ~¾ c. reduced fat small curd cottage cheese
  • ~1 c. 2% grated Colby Jack cheese

Instructions: 

  1. Cook lasagna noodles according to package instructions. Be sure to generously salt your boiling water before adding the noodles.
  2. In a large non-stick skillet, add olive oil and heat on low to medium heat.
  3. When your olive oil is warm, add peppers, onion, and spinach.
  4. Saute the onions, peppers, and spinach until the onion becomes slightly translucent and the spinach begins to wilt. Add roasted garlic and heat through.
  5. Add chicken and stir to mix the sauteed vegetables with the chicken.
  6. Stir in flour and combine well.
  7. Add chicken broth and stir until chicken and vegetable mixture start to just slightly thicken.
  8. Stir in the jar of alfredo sauce, parmesan cheese, and cottage cheese. Heat through.
  9. Spray a 10 x 13 lasagna pan with cooking spray.
  10. Spread a thin layer of the chicken alfredo mixture in the bottom of the pan, approximately ½ cup.
  11. Place one layer of lasagna noodles on top of the sauce. Top with ¼ c. of the Colby Jack.
  12. Add another layer of the chicken alfredo sauce and continue layering noodles, chicken alfredo mixture, and Colby Jack.
  13. Be sure to end with a layer of the sauce and top with the last of the Colby Jack.
  14. Cover with foil and bake at 350 for 25 minutes. Uncover and cook approximately 10 minutes more.

WW Freestyle Info.:  Makes 12 servings approximately 1 ¼ c. each. Each serving is 6 points.

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna

Chicken Alfredo Lasagna from Four Sisters Dish

  • ~¾ pounds uncooked lasagna noodles
  • ~2 tsp. olive oil
  • ~½ c. chopped red or orange bell pepper
  • ~½ c. finely chopped onion
  • ~5 or 6 cloves roasted garlic
  • ~3 to 4 sweet cherry peppers, chopped (I use Mezzetta brand)
  • ~1 c. finely chopped spinach
  • ~2 c. chopped or shredded chicken breast (I prefer to use shredded chicken breasts from a rotisserie chicken)
  • ~2 T. flour
  • ~¾ c. fat free chicken broth or prepared bouillon
  • ~1 15 oz. bottle light alfredo sauce (I use Classico)
  • ~¼ c. shredded parmesan cheese
  • ~¾ c. reduced fat small curd cottage cheese
  • ~1 c. 2% grated Colby Jack cheese
  1. Cook lasagna noodles according to package instructions. Be sure to generously salt your boiling water before adding the noodles.
  2. In a large non-stick skillet, add olive oil and heat on low to medium heat.
  3. When your olive oil is warm, add peppers, onion, and spinach.
  4. Saute the onions, peppers, and spinach until the onion becomes slightly translucent and the spinach begins to wilt. Add roasted garlic and heat through.
  5. Add chicken and stir to mix the sauteed vegetables with the chicken.
  6. Stir in flour and combine well.
  7. Add chicken broth and stir until chicken and vegetable mixture start to just slightly thicken.
  8. Stir in the jar of alfredo sauce, parmesan cheese, and cottage cheese. Heat through.
  9. Spray a 10 x 13 lasagna pan with cooking spray.
  10. Spread a thin layer of the chicken alfredo mixture in the bottom of the pan, approximately ½ cup.
  11. Place one layer of lasagna noodles on top of the sauce. Top with ¼ c. of the Colby Jack.
  12. Add another layer of the chicken alfredo sauce and continue layering noodles, chicken alfredo mixture, and Colby Jack.
  13. Be sure to end with a layer of the sauce and top with the last of the Colby Jack.
  14. Cover with foil and bake at 350 for 25 minutes. Uncover and cook approximately 10 minutes more.

Makes 12 servings approximately 1 ¼ c. each. Each serving is 6 WW Freestyle points.

https://foursistersdish.com/2019/01/30/chicken-alfredo-lasagna/

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Chicken Fajita Meatballs

Like all great ideas, this recipe inspiration came to me in the middle of the night.  Every cloud has a silver lining – even a little short-lived insomnia. Surely I’m not the only one who makes meal plans when I can’t sleep!  Anyway, I love meatballs of all flavors and I thought a chicken fajita meatball sounded pretty tasty! After some experimenting in the kitchen (during daylight hours), these babies were born.

These are delicious served with sour cream and your favorite salsa, but they are even more amazing with this zero point Creamy Cilantro Sauce.  If you like cilantro, that is. I find that most people either love it or hate it. I happen to love it. This sauce is easy to make in your blender and will store in the fridge for up to a week. Try them together for the perfect healthy meal.  ~Erin

Ingredients: 

  • 1 lb. 98% lean ground chicken (or turkey) breast
  • 1 medium onion, finely diced
  • 1 bell pepper (I used half a red and half a green for color), finely diced
  • 1 T. olive oil
  • ¾ c. plain breadcrumbs
  • 1 egg, beaten
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ¼ tsp. ground cayenne pepper
  • ½ tsp. cumin
  • The juice of half a lime

Optional serving choices: corn tortillas warmed in a skillet, chopped onion, cilantro, additional lime wedges for squeezing over meatballs, sour cream, salsa, and of course Creamy Cilantro Sauce

Instructions:

  1. If cooking in a conventional oven, preheat to 375° F.  If cooking in an air fryer, there is no need to preheat.
  2. In a medium skillet, sauté the onion and peppers in the olive oil until the onions are tender (about 5 minutes); set aside to cool to room temp.
  3. In small bowl, mix the breadcrumbs with the spices (chili powder, salt, paprika, onion powder, garlic powder, cayenne, and cumin) until combined); set aside.
  4. In a large bowl, mix together the ground chicken, the sautéed veggies, egg, and lime juice.  Then work in the bread crumb mixture.
  5. Roll the meat mixture into 18 golf ball sized balls and place on a cookie sheet lined with foil or parchment.
  6. Bake in the preheated oven for 25 minutes or in the air fryer at 350° F for 12-13 minutes.   
  7. Serve as an appetizer with dipping sauces or on tortillas.

WW Freestyle info:  This recipe makes 18 meatballs.  Each meatball is 1 SmartPoint.

Chicken Fajita Meatballs

Chicken Fajita Meatballs

    Ingredients for Meatballs:
  • ~ 1 lb. 98% lean ground chicken (or turkey) breast
  • ~ 1 medium onion, finely diced
  • ~ 1 bell pepper (I used half a red and half a green for color), finely diced
  • ~ 1 T. olive oil
  • ~ ¾ c. plain breadcrumbs
  • ~ 1 egg, beaten
  • ~ 2 tsp. chili powder
  • ~ 1 tsp. salt
  • ~ 1 tsp. paprika
  • ~ ½ tsp. onion powder
  • ~ ½ tsp. garlic powder
  • ~ ¼ tsp. ground cayenne pepper
  • ~ ½ tsp. cumin
  • ~ juice of half a lime
  • ~ Optional serving choices: corn tortillas warmed in a skillet, chopped onion, cilantro, additional lime wedges for squeezing over meatballs, sour cream, salsa, and of course Creamy Cilantro Sauce
  1. If cooking in a conventional oven, preheat to 375° F. If cooking in an air fryer, there is no need to preheat.
  2. In a medium skillet, sauté the onion and peppers in the olive oil until the onions are tender (about 5 minutes); set aside to cool to room temp.
  3. In small bowl, mix the breadcrumbs with the spices (chili powder, salt, paprika, onion powder, garlic powder, cayenne, and cumin) until combined); set aside.
  4. In a large bowl, mix together the ground chicken, the sautéed veggies, egg, and lime juice. Then work in the bread crumb mixture.
  5. Roll the meat mixture into 18 golf ball sized balls and place on a cookie sheet lined with foil or parchment.
  6. Bake in the preheated oven for 25 minutes or in the air fryer at 350° F for 12-13 minutes.
  7. Serve as an appetizer with dipping sauces or on tortillas.

WW Freestyle info: This recipe makes 18 meatballs. Each meatball is 1 SmartPoint.

https://foursistersdish.com/2019/01/28/chicken-fajita-meatballs/

Creamy Cilantro Sauce

One thing I have missed since I started eating healthy (most of the time) is sauces.  Sauces – especially creamy ones – are often high in calories/Weight Watcher points.  When you have a tight points budget each day, you don’t want to waste points on things like sauces.  For this reason, I have started creating my own sauces.  I can make them in small batches, instead of having a large bottle sitting around until after its expiration date; I can make them as rich or as low-fat as I choose; and I can avoid all the preservatives and additives that are often present in bottled/jarred sauces.

This Creamy Cilantro Sauce is one of my favorite sauce concoctions.  It can be used a veggie or chip dip, a sauce for Mexican dishes (it’s great on tacos!), or a dip for something like these Chicken Fajita Meatballs (photo below)!  The possibilities are endless!  If you need me, I’ll be in the kitchen dipping everything in this sauce.  Best part is, I can enjoy this with NO guilt.  Check out the stats at the end of this post!  Dip, dip, hooray for zero WW point sauce!  ~Erin

Ingredients: 

  • 1 (8 oz.) pkg. fat-free cream cheese
  • 1 (7 oz.) can salsa verde (I use Herdez brand.)
  • ½ tsp. black pepper
  • 1 tsp. celery salt
  • ½ tsp. cumin
  • 1 tsp. garlic powder
  • ½ a bunch of cilantro, stems removed
  • The zest of one lime (optional)
  • 2 T. fresh lime juice – about one squeezed lime

Blend all ingredients in a blender, scraping down the sides occasionally, until smooth.

WW Freestyle Info:  Makes 2 cups of sauce.  Up to 2 Tablespoons is zero points.  3-6 tablespoons is 1 point.  7-10 tablespoons is 2 points.

Creamy Cilantro Sauce

Creamy Cilantro Sauce

    Ingredients
  • ~ 1 (8 oz.) pkg. fat-free cream cheese
  • ~ 1 (7 oz.) can salsa verde (I use Herdez brand.)
  • ~ ½ tsp. black pepper
  • ~ 1 tsp. celery salt
  • ~ ½ tsp. cumin
  • ~ 1 tsp. garlic powder
  • ~ ½ a bunch of cilantro, stems removed
  • ~ The zest of one lime (optional)
  • ~ 2 T. fresh lime juice – about one squeezed lime
  1. Blend all ingredients in a blender, scraping down the sides occasionally, until smooth.

WW Freestyle Info: Makes 2 cups of sauce. Up to 2 Tablespoons is zero points. 3-6 Tablespoons is 1 point. 7-10 Tablespoons is 2 points.

https://foursistersdish.com/2019/01/24/creamy-cilantro-sauce/

Taco Pasta Salad

I don’t know about you, but I feel like my family eats a ton of spaghetti and lots of tacos, mostly because they are family friendly, tasty, quick and economical. Personally, I get bored with the same-old, same-old for dinner so I try to mix it up when I can. This dish marries two of our favorites together — tacos and pasta! This would be a great “meatless Monday” dinner or as a side dish. We love it served with grilled chicken as our main course too. One of my boys says we should call it “Paco Salad,” mashing “pasta” and “taco” together.   Whatever you want to call it, it’s delish! ~Kathy

 

Ingredients:

  • 1 lb. orecchiette (ear shaped) or medium shell pasta
  • 1 can (15 oz) can black beans, drained and rinsed
  • 1 c frozen corn, thawed and drained
  • ½ c. (loosely packed) cilantro
  • 1 c. cherry or grape tomatoes, roughly chopped
  • ¼ c. red onion, finely diced
  • 1 jar (15.5 oz) salsa (roughly 1 2/3 c) – I used Tostitos Restaurant Style
  • ¼ c. olive oil
  • 3 T. lime juice
  • 3 T. taco seasoning, dry
  • 2 cloves garlic, minced
  • 1 Hass avocado, ripe but slightly firm, diced
  • 2/3 c. cheddar cheese, diced to about 1/4” cubes (a good ww friendly option is Cabot sharp light cheddar 50% reduced fat)*

Instructions: 

  1. Cook pasta in salted water according to package directions.  Drain, rinse in cool water and set aside to cool. 
  2. In a large bowl, add the pasta, beans, corn, cilantro, onion, tomatoes and salsa.  Mix gently together. 
  3. In a small bowl whisk olive oil, lime juice, garlic and taco seasoning.  Mix well.  Pour over pasta and mix to coat. 
  4. Gently fold in cheese and avocado just before serving. 

WW Freestyle Info.:  Makes 12 one-cup servings at 7 points each.  You could  also add grilled chicken breast for zero ww points if desired! 

Taco Pasta Salad

Taco Pasta Salad

    Ingredients:
  • ~1 lb. orecchiette (ear shaped) or medium shell pasta
  • ~1 can (15 oz) can black beans, drained and rinsed
  • ~1 c frozen corn, thawed and drained
  • ~½ c. (loosely packed) cilantro
  • ~1 c. cherry or grape tomatoes, roughly chopped
  • ~¼ c. red onion, finely diced
  • ~1 jar (15.5 oz) salsa (roughly 1 2/3 c) – I used Tostitos Restaurant Style
  • ~¼ c. olive oil
  • ~3 T. lime juice
  • ~3 T. taco seasoning, dry
  • ~2 cloves garlic, minced
  • ~1 Hass avocado, ripe but slightly firm, diced
  • ~2/3 c. cheddar cheese, diced to about 1/4” cubes (a good ww friendly option is Cabot sharp light cheddar 50% reduced fat)*
  1. Cook pasta in salted water according to package directions. Drain, rinse in cool water and set aside to cool.
  2. In a large bowl, add the pasta, beans, corn, cilantro, onion, tomatoes and salsa. Mix gently together.
  3. In a small bowl whisk olive oil, lime juice, garlic and taco seasoning. Mix well. Pour over pasta and mix to coat.
  4. Gently fold in cheese and avocado just before serving.
  5. Makes 12 one-cup servings. You could add grilled chicken breast for zero ww points if desired!

WW info.: Makes 12 one-cup servings at 7 points each.

https://foursistersdish.com/2019/01/21/taco-pasta-salad/

The Best Slow Cooker Beef Barbacoa

Over the years I’ve seen lots of different recipes for Barbacoa.  Some had ingredients that I thought were a little weird, some had sugar, and some had dizzyingly long lists of ingredients.  The version that I’ve created has the perfect amount of spicy flavor, and it cooks to fall apart tender. It’s tasty enough that my oldest, who usually doesn’t care for shredded beef dishes, asked me to make him his own batch to take back to college with him.  He’s also not a fan of leftovers, so here’s hoping that this helps keep him (and his debit card) out of the Chick-Fil-A drive through! But let’s be honest, one of the best things about this dish is that it takes a few minutes to dice two ingredients and the rest is simply tossing stuff into the slow cooker.  My favorite way to eat this is on a soft taco with a little cilantro, a squeeze of lime juice, and of course, cheese, but it also makes a great base for shredded beef enchiladas. I think it’ll quickly become one of your favorites (and it’s only 3 WW points per serving)! ~Tracy

Ingredients:
  • ~One beef rump roast, approximately 3 lbs., with fat trimmed
  • ~1, 5 oz. can chipotle peppers in adobo sauce (I use Embasa brand)
  • ~1, 4 oz. can diced green chiles
  • ~1 cup diced white or yellow onion
  • ~5 large cloves garlic, minced
  • ~juice of one lime, freshly squeezed
  • ~2 T. apple cider vinegar
  • ~3 to 4 bay leaves
  • ~1 ½ tsp. salt
  • ~1 tsp. black pepper
  • ~1 T. ground cumin
  • ~1 ½ tsp. oregano
  • ~1 c. fat free beef broth or prepared beef bouillon
  1. Place rump roast in slow cooker (I highly recommend using slow cooker liner. They make cleanup so much easier!)
  2. Remove the adobo peppers from the can and roughly chop them. Use the entire can if you like things fairly spicy. When cooking for my family, I use the entire can, but if you don’t love things very spicy, or are cooking for others, use half the can.
  3. Add the peppers (including seeds and some of the sauce) to the pot with the roast.
  4. Add all other ingredients.
  5. Place lid on slow cooker and cook on low for 8 hours.
  6. Remove the roast from the slow cooker using tongs or a large spatula.
  7. Remove the bay leaves from the pot while you have the meat removed.
  8. Shred the meat and return to the slow cooker to let it simmer in the juices for another 15-20 minutes before serving.
  9. Remove the meat from the liquid and serve.

WW Freestyle Info.: This recipe makes 15, 3 oz. servings that are 3 points each.

The Best Slow Cooker Beef Barbacoa

The Best Slow Cooker Beef Barbacoa

    Ingredients
  • ~One beef rump roast, approximately 3 lbs., with fat trimmed
  • ~1, 5 oz. can chipotle peppers in adobo sauce (I use Embasa brand)
  • ~1, 4 oz. can diced green chiles
  • ~1 cup diced white or yellow onion
  • ~5 large cloves garlic, minced
  • ~juice of one lime, freshly squeezed
  • ~2 T. apple cider vinegar
  • ~3 to 4 bay leaves
  • ~1 ½ tsp. salt
  • ~1 tsp. black pepper
  • ~1 T. ground cumin
  • ~1 ½ tsp. oregano
  • ~1 c. fat free beef broth or prepared beef bouillon
  1. Place rump roast in slow cooker (I highly recommend using slow cooker liner. They make cleanup so much easier!)
  2. Remove the adobo peppers from the can and roughly chop them. Use the entire can if you like things fairly spicy. When cooking for my family, I use the entire can, but if you don’t love things very spicy, or are cooking for others, use half the can.
  3. Add the peppers (including seeds and some of the sauce) to the pot with the roast.
  4. Add all other ingredients.
  5. Place lid on slow cooker and cook on low for 8 hours.
  6. Remove the roast from the slow cooker using tongs or a large spatula.
  7. Remove the bay leaves from the pot while you have the meat removed.
  8. Shred the meat and return to the slow cooker to let it simmer in the juices for another 15-20 minutes before serving.
  9. Remove the meat from the liquid and serve.

**This recipe makes 15, 3 oz. servings that are 3 WW Freestyle points each.

https://foursistersdish.com/2019/01/17/the-best-slow-cooker-beef-barbacoa/

Skillet Cube Steak

My 11-year-old daughter recently shot her first deer. We hunt for the meat, not for the sport, but I will say there is something rewarding about harvesting your own dinner. My girl was excited and proud to get her first buck!

Venison is delicious, not to mention good for you. It’s a very lean red meat with hardly any fat. Our meat processor tenderizes ours for us so that, it’s so tender, you can cut it with a butter knife. If you don’t have the luxury of hunting your own venison and having it tenderized, you can buy beef cube steak (also known as tenderized round steak) at your local grocery store. We like either/or in this house! ~Erin

Ingredients:

  • 1 ½ lbs. cube steak, carefully trimmed of all fat and cut into small (approximately 2 inch) pieces
  • ½ c. all-purpose flour
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 3 T. olive oil, divided

In a gallon-sized baggie, place all the trimmed meat along with the flour, salt, and pepper. Keep a lot of air in the bag and seal it well. This allows space for the meat and seasonings to shake around in the bag. Flip and shake the baggie until all the meat is coated evenly. Lay the meat out in a single layer on wax paper or plastic wrap near the stove and let it rest for 3-5 minutes. This helps the flour adhere to the meat.

Preheat a medium-sized heavy nonstick or well-seasoned cast iron skillet over medium heat. Add one Tablespoon olive oil and swirl to distribute evenly. Allow the oil to get hot for about a minute; then add about 1/3 of the meat in a single layer, being careful not to overcrowd the skillet. My skillet would fit about 1/3 of the batch of meat so I used 1 Tablespoon of oil per batch for a total of 3 Tablespoons. If you have a large skillet, you may be able to cook it all in two batches, using half of the 3 Tablespoons of oil for each of the batches.

Do not move the meat around after laying it in the pan; let it cook for 4-5 minutes undisturbed. Flip each piece and continue to cook for 3-4 more minutes or until the pieces are golden brown on both sides. Transfer to a paper towel-lined plate. My family would organize an uprising if I didn’t serve this with mashed potatoes and cream gravy so I suggest you do too. 🙂

WW Freestyle Info.: This recipe makes 5 servings of about 4 ounces each. Each serving is 7 points, whether you use venison or beef.

Skillet Cube Steak

Skillet Cube Steak

    Ingredients
  • ~ 1 ½ lbs. cube steak, carefully trimmed of all fat
  • ~ ½ c. all-purpose flour
  • ~ 1 tsp. salt
  • ~ ½ tsp. black pepper
  • ~ 3 T. olive oil, divided
  1. In a gallon-sized baggie, place all the trimmed meat along with the flour, salt, and pepper.  Keep a lot of air in the bag and seal it well.  This allows space for the meat and seasonings to shake around in the bag.  Flip and shake the baggie until all the meat is coated evenly. 
  2. Lay the meat out in a single layer on wax paper or plastic wrap near the stove and let it rest for 3-5 minutes. This helps the flour adhere to the meat.
  3. Preheat a medium-sized heavy nonstick or well-seasoned cast iron skillet over medium heat.  Add one Tablespoon olive oil and swirl to distribute evenly.  
  4. Allow the oil to get hot for about a minute; then add about 1/3 of the meat in a single layer, being careful not to overcrowd the skillet.  My skillet would fit about 1/3 of the batch of meat so I used 1 Tablespoon of oil per batch for a total of 3 Tablespoons.  If you have a large skillet, you may be able to cook it all in two batches, using half of the 3 Tablespoons of oil for each of the batches.
  5. Do not move the meat around after laying it in the pan; let it cook for 4-5 minutes undisturbed.  
  6. Flip each piece and continue to cook for 3-4 more minutes or until the pieces are golden brown on both sides.  
  7. Transfer to a paper towel-lined plate. 
  8. My favorite way to serve this is with mashed potatoes and cream gravy but it's delicious without gravy too!

WW Freestyle Info.: This recipe makes 5 servings of about 4 ounces each. Each serving is 7 SmartPoints, regarless of whether you use venison or beef.

https://foursistersdish.com/2019/01/14/skillet-cube-steak/

Black Bean & Beef Green Chile Bake

Black Bean & Beef Green Chile Bake
from Four Sisters Dish

I created this recipe because I wanted something new, but I also wanted something healthy that did not take any time to cook. Before I come across as too lazy, my kids had called me on the sugar cookies I promised before the school break had ended. Operation sugar cookie was already in full swing as dinner approached.

So on my wee end of the counter, I decided I could throw something Mexican together, and I realized I had never tried anything with beef and green chiles together, which I absolutely love. (I’m pretty sure Santa Fe, NM, might be heaven – at least during Hatch chile season…)

What emerged took only few minutes of prep and about 10 minutes of cooking in the oven. And it tasted like it should have been an old family casserole that had taken FAR more time. When it comes to meal prep, I’m always for fabulous foods making it seem like I worked harder than I did! ~Robin

Ingredients:

  • 1 lb of 97% lean ground beef
  • 1 package of taco seasoning (I use Taco Bell brand)
  • 1 can of black beans, rinsed
  • 2 8-inch tortillas (Tumaro’s 8” White Low-in-Carb Wraps)
  • 2 7-oz cans of chopped green chiles (I use Old El Paso brand)
  • 1 4.5-oz. can of chopped green chiles
  • ½ cup shredded reduced-fat Colby Jack (I like Kraft Natural)
  • 1 jalepeno pepper, sliced (if desired for garnish)
  • ½ c. cherry tomatoes, sliced in half (if desired for garnish)
  • Taco sauce or salsa, if desired, for serving 

Instructions: 

Preheat oven to 350° F.  In a 9”x 9” pan, take one 8” tortilla and tear it up into 1.5-2” square-ish chunks and spread across the bottom of the pan; set aside.  In a large skillet, cook lean ground beef until browned. Drain any fat that cooks out.   Add taco seasoning and ¾ c. water according to taco seasoning instructions (except I don’t let it cook down for a full 10 minutes – just until most of the water is cooked out).  Add drained green chiles and drained black beans.  Stir gently until mixed well and heated well throughout.  Then turn off heat.  

Into the 9×9 pan, pour ½ of the beef mixture into the pan over the tortilla chunks, spreading evenly.  Then do another layer of torn up tortilla spread evenly across the beef mixture.  Pour the rest of the beef mixture over this and spread evenly.  Sprinkle the top with your ½ c. of cheese.  Bake for about 10 minutes – until bubbly hot and cheese is melted well across the top.

WW Freestyle Info.:  This recipe makes 6 very filling portions at just 4 points each. 

Black Bean & Beef Green Chile Bake

Black Bean & Beef Green Chile Bake

    Ingredients:
  • ~ 1 lb of 97% lean ground beef
  • ~ 1 package of taco seasoning (I use Taco Bell brand)
  • ~ 1 can of black beans, rinsed
  • ~ 2 8-inch tortillas (Tumaro’s 8” White Low-in-Carb Wraps)
  • ~ 2 7-oz cans of chopped green chiles (I use Old El Paso brand)
  • ~ 1 4.5-oz. can of chopped green chiles
  • ~ ½ cup shredded reduced-fat Colby Jack (I like Kraft Natural)
  • ~ 1 jalepeno pepper, sliced (if desired for garnish)
  • ~ ½ c. cherry tomatoes, sliced in half (if desired for garnish)
  • ~ Taco sauce or salsa, if desired, for serving
  1. Preheat oven to 350° F.
  2. In a 9”x 9” pan, take one 8” tortilla and tear it up into 1.5-2” square-ish chunks and spread across the bottom of the pan.  Set aside.
  3. In a large skillet, cook lean ground beef until browned. Drain any fat that cooks out.
  4. Add taco seasoning and ¾ c. water according to taco seasoning instructions (except I don’t let it cook down for a full 10 minutes – just until most of the water is cooked out).
  5. Add drained green chiles and drained black beans.  Stir gently until mixed well and heated well throughout.  Then turn off heat.
  6. Into the 9x9 pan, pour ½ of the beef mixture into the pan over the tortilla chunks, spreading evenly.
  7. Then do another layer of torn up tortilla spread evenly across the beef mixture.
  8. Pour the rest of the beef mixture over this and spread evenly.
  9. Sprinkle the top with your ½ c. of cheese.
  10. Bake for about 10 minutes – until bubbly hot and cheese is melted well across the top.

WW Freestyle Info.:  This recipe makes 6 very filling portions at just 4 points each. 

https://foursistersdish.com/2019/01/10/black-bean-beef-green-chile-bake/

Crock Pot Chicken Pot Pie

My crock pot and I could really be best friends.  When it comes to dinner, I rely on that one appliance as much as anything else.  There’s nothing better than coming home to dinner that is near ready when you walk in the door from a busy workday.   A few basic ingredients and you will be enjoying this slow cooked version of a classic.   Just before you want to have dinner, bake your favorite biscuits and serve it over top of one!  Here’s a great biscuit recipe to try:  Mama’s Flaky Cream Biscuits.  Delish!!

20190106_214735

Ingredients:

  • 5 medium potatoes, peeled and diced to 1 1/2”
  • 3 large carrots, peeled and diced
  • 3 boneless, skinless chicken breasts – any fat trimmed (about 1 ¾ to 2 pounds)
  • 2 T minced dried onion (or ½ c fresh onion chopped)
  • ½ tsp garlic powder
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 2 cans (10 ½ oz each) Campbell’s Healthy Request cream of chicken soup
  • 1/3 c. water or low sodium chicken broth
  • 1 c. frozen corn
  • 1 c. frozen peas or green beans

Instructions: 

Place diced potatoes in 6-quart crock pot.  Add carrots and seasonings.  Lay chicken breasts on top of vegetables.  Pour in cream of chicken soup and water over chicken.  Do Not Mix!  (Corn and peas are added later.)  Place lid on crock pot and cook on high for approximately 4 hours or on low for approximately 7 hours.  Remove chicken from crock pot to a heat proof plate and shred; set aside.  Add corn and peas or beans to the crock pot.  Thin sauce in crock pot with up to an additional ¼ c. chicken broth, if needed.  Return chicken to pot.   Allow frozen vegetables to heat through, about 10 minutes.  Serve over a baked, warm, split biscuit.

WW Freestyle Info: Makes 8 servings of 1¼ cups each.  4 points per serving, not counting your choice of biscuit.

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

    Ingredients
  • ~ 5 medium potatoes, peeled and diced to 1 1/2”
  • ~ 3 large carrots, peeled and diced
  • ~ 3 boneless, skinless chicken breasts – any fat trimmed (about 1 ¾ to 2 pounds)
  • ~ 2 T minced dried onion (or ½ c fresh onion chopped)
  • ~ ½ tsp garlic powder
  • ~ 1 tsp. salt
  • ~ ¼ tsp. black pepper
  • ~ 2 cans (10 ½ oz each) Campbell’s Healthy Request cream of chicken soup
  • ~ 1/3 c. water or low sodium chicken broth
  • ~ 1 c. frozen corn
  • ~ 1 c. frozen peas or green beans
  1. Place diced potatoes in 6-quart crock pot.
  2. Add carrots and seasonings.
  3. Lay chicken breasts on top of vegetables.
  4. Pour in cream of chicken soup and water over chicken. Do Not Mix! (Corn and peas are added later.)
  5. Place lid on crock pot and cook on high for approximately 4 hours or on low for approximately 7 hours.
  6. Remove chicken from crock pot to a heat proof plate and shred; set aside.
  7. Add corn and peas or beans to the crock pot.
  8. Thin sauce in crock pot with up to an additional ¼ c. chicken broth if needed.
  9. Return chicken to pot.
  10. Allow frozen vegetables to heat through, about 10 minutes.
  11. Serve over a baked, warm, split biscuit.

Weight Watchers Freestyle Info: Makes 8 1¼ cup servings at 4 SmartPoints per serving.

https://foursistersdish.com/2019/01/07/crock-pot-chicken-pot-pie/

Creamy Chicken Taco Chili

Every New Year’s Eve on Facebook (for the past several years), I have posted, “Tell me something good that happened this year.”  If you listen to The Bobby Bones radio show, the phrase “tell me something good” may ring a bell.  It’s a segment on his show every morning where the cast reads positive news headlines.  It’s my favorite part of his show.  I mean, who doesn’t love to hear about the GOOD things people are doing in this world?!  There is enough negativity and bad news out there.  It’s nice to focus on the good for a change.  My yearly Facebook post is a knockoff from Bobby’s Tell Me Something Good segment… a chance for me to hear some positive news from my friends and share some positive news of my own.  A perfect way to end one year and move into the next.  If more people focused on the positive things in their lives instead of harping on the bad stuff, this world would be a much more pleasant place, don’t you agree?

This year, I was able to share several good things that happened for me in 2018 (I could have named a bunch but I focused on the highlights):  1.  I became a WW (formerly Weight Watchers) Wellness Guide (a.k.a. meeting receptionist – I’m still not used to the new titles).  I’ve been a lifetime member for YEARS and decided it was time to take a more active roll.  2.  I went back to teaching!  I was a kindergarten teacher for 6 years but I quit teaching and went into a different field when my daughter was a year old (long story) so I’ve been out of public ed for over 10 years.  I’m back and glad to be working with kids again, plus it’s awesome to be back on the same schedule as my own kids.  3.  We more than doubled our blog traffic on Four Sisters Dish in 2018 as compared to our first year, 2017.  That’s amazing!  We have YOU to thank for it.  We want to thank you all for reading, subscribing, commenting, sharing, and most importantly COOKING our recipes!  We love when people make our food and tell us how they like them.  Please continue to do so… we love hearing from our readers and we hope to have more interaction with you 2019!

Tell us something good in the comments!  What was something good that happened for you in 2018?  We hope your 2018 was as great as ours and we at Four Sisters Dish wish you a happy, healthy and delicious 2019!

Speaking of delicious, let’s start the year off with this Creamy Chicken Taco Chili.  This can be made in your crockpot or your electric pressure cooker.  I’ve included instructions for both.  This chili is creamy and rich but it’s guaranteed not to sabotage your healthy diet resolutions.  Enjoy it without guilt!  ~Erin

salt_20181014_205208_284 (1)

Ingredients: 

  • 2 ½ lb. boneless, skinless chicken individually frozen chicken breasts*
  • 2 cans (10 ¾ oz. each) Campbell’s Healthy Request cheddar cheese soup
  • 1 (16 oz.) can fat-free refried beans
  • 1 (16 oz.) jar mild taco sauce (I used Taco Bell brand.)
  • 1 (16 oz.) can fat-free chicken broth
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (10 oz.) can mild Ro-Tel tomatoes and green chilis, undrained
  • 1 T. chili powder
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. oregano
  • 1 tsp. garlic powder
  • 2 cans (15 oz. each) black beans, drained and rinsed
  • 1 (8 oz.) package fat-free cream cheese

Slow Cooker Instructions:

In the pot of a slow-cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.  Nestle the frozen chicken breasts into the mixture.  *You can use thawed chicken breast, just be aware that it will cook much faster.

Cook on high for 4 hours or low for 8 hours.  In the last 30 minutes of cooking, remove the chicken from the pot and shred it; set aside.

In a medium bowl, whisk together some of the hot liquid from the crock pot with the cream cheese, until smooth.  Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot. Continue cooking for 20-30 minutes of cook time.

Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

Electric Pressure Cooker Instructions:

In the pot of an electric pressure cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.  Nestle the frozen chicken breasts into the mixture.

*You can use thawed chicken breast, just be aware that it will cook much faster.  See your pressure cooker owner’s manual for time adjustments for thawed chicken breasts.

Set the electric pressure cooker for 45 minutes.  Quick release pressure and open the pot when all pressure is released.  Remove the chicken from the pot and shred it; set aside.

In a medium bowl, whisk together some of the hot liquid from the pressure cooker with the cream cheese, until smooth.  Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.  Using the saute setting, simmer for about 5-10 minutes, stirring occasionally, or until beans are warmed through.  Watch it closely so the cream cheese doesn’t scorch.

Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

WW Freestyle Info: This soup makes approximately 16 cups.  Each cup is 2 points, not counting optional garnishes.

Creamy Chicken Taco Chili

Creamy Chicken Taco Chili

    Ingredients
  • ~ 2 ½ lb. boneless, skinless chicken individually frozen chicken breasts*
  • ~ 2 cans (10 ¾ oz. each) Campbell’s Healthy Request cheddar cheese soup
  • ~ 1 (16 oz.) can fat-free refried beans
  • ~ 1 (16 oz.) jar mild taco sauce (I used Taco Bell brand.)
  • ~ 1 (16 oz.) can fat-free chicken broth
  • ~ 1 (15 oz.) can whole kernel corn, drained
  • ~ 1 (10 oz.) can mild Ro-Tel tomatoes and green chilis, undrained
  • ~ 1 T. chili powder
  • ~ 1 tsp. paprika
  • ~ 1 tsp. onion powder
  • ~ 1 tsp. salt
  • ~ ¼ tsp. black pepper
  • ~ ½ tsp. oregano
  • ~ 1 tsp. garlic powder
  • ~ 2 cans (15 oz. each) black beans, drained and rinsed
  • ~ 1 (8 oz.) package fat-free cream cheese
    Slow Cooker Instructions
  1. In the pot of a slow-cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.
  2. Nestle the frozen chicken breasts into the mixture. *You can use thawed chicken breast, just be aware that it will cook much faster.
  3. Cook on high for 4 hours or low for 8 hours.
  4. In the last 30 minutes of cooking, remove the chicken from the pot and shred it; set aside.
  5. In a medium bowl, whisk together some of the hot liquid from the crockpot with the cream cheese, until smooth.
  6. Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.
  7. Continue cooking for 20-30 minutes of cook time.
  8. Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.
    Electric Pressure Cooker Instructions
  1. In the pot of an electric pressure cooker, whisk together cheddar cheese soup, refried beans, taco sauce, chicken broth, corn, Ro-Tel, and spices.
  2. Nestle the frozen chicken breasts into the mixture. *You can use thawed chicken breast, just be aware that it will cook much faster. See your pressure cooker owner’s manual for time adjustments for thawed chicken breasts.
  3. Set the electric pressure cooker for 45 minutes.
  4. Quick release pressure and open the pot when all pressure is released.
  5. Remove the chicken from the pot and shred it; set aside.
  6. In a medium bowl, whisk together some of the hot liquid from the pressure cooker with the cream cheese, until smooth.
  7. Pour the cream cheese mixture into the pot, stir in the black beans, and return the shredded chicken to the pot.
  8. Using the sauté setting, simmer for about 5-10 minutes, stirring occasionally, or until beans are warmed through. Watch it closely so the cream cheese doesn’t scorch.
  9. Serve with shredded cheese, avocado, jalapenos, and corn chips, if desired.

WW Freestyle Info: This soup makes approximately 16 cups. Each cup is 2 SmartPoints, not counting optional garnishes.

https://foursistersdish.com/2019/01/02/creamy-chicken-taco-chili/

Bacon Cheeseburger & Tater Soup

I can’t believe Christmas is just around the corner! I still have gifts to wrap! Are you an early shopper or a last-minute frenzy shopper? I’m usually somewhere in between, but this year I went back to teaching (after 10 years working in an entirely different industry), and school didn’t let out until this past Wednesday. That, combined with holiday parties, my son’s 8th birthday, and just life in general, has left me way behind this year. I love the holidays but I wish I had more time to relax.
One way I make time for all the gift-wrapping I need to catch up on is by using my crockpot to make supper. Y’all know I love my slow-cooker. Cooking with it is so much better than standing over the stove. I will confess, this Bacon Cheeseburger & Tater Soup is not one you leave and go to work and let it cook. It does need stirred occasionally. Otherwise, it’s very little work. You can wrap your Christmas presents while it cooks!

I hope you and your family enjoy this rich, cheesy, meaty soup and I hope you have a very merry (and relaxing) holiday season! ~Erin

salt_20181211_095006_354

Ingredients:
  • 1 lb. 96% lean ground beef
  • 2 cloves garlic, minced
  • 1 T. burger seasoning (I use McCormick brand
  • 1 small onion (or half a large onion), chopped
  • 2 T. Worcestershire sauce
  • 2 tsp. Dijon mustard
  • 1 (10 ¾ oz.) can Campbell’s Healthy Request cheddar cheese soup
  • 1 (32 oz.) carton reduced-sodium beef broth
  • 1 (32 oz.) bag of frozen southern hash browns (the cubed kind, NOT the shredded kind)
  • 8 oz. reduced-fat Velveeta or Velveeta Shreds
  • Center-cut bacon, fried crisp (optional garnish but HIGHLY recommended)
  • Shredded cheese and chopped pickles, for garnish

Instructions: 

  1. Brown the ground beef (leave it a little chunky – it will fall apart more in the slow cooker); add garlic and burger seasoning and cook another minute, until fragrant.
  2. Drain grease, if necessary, and transfer it to the pot of a slow cooker.
  3. Add onion, Worcestershire, Dijon, cheddar soup, and beef broth; stir to incorporate.
  4. Add 2/3 of the bag of hash browns; let the remaining hash browns thaw in the bag.
  5. Cook on high for 3-4 hours, stirring occasionally. Cook time may vary depending on how hot your slow cooker gets. The potatoes will thicken the soup as it cooks.
  6. Add Velveeta and remaining hash browns and stir until cheese is melted and soup is warmed through.
  7. I highly recommend adding crumbled bacon and extra cheese to your serving.

WW Freestyle Info: This makes 9 servings. Each heaping 1-cup serving is 6 points, not including garnishes. Though I highly recommend spending some extra points on a slice of crumbled bacon…or two!

Bacon Cheeseburger & Tater Soup

Serves 9

Bacon Cheeseburger & Tater Soup

    Ingredients:
  • ~ 1 lb. 96% lean ground beef
  • ~ 2 cloves garlic, minced
  • ~ 1 T. burger seasoning (I use McCormick brand
  • ~ 1 small onion (or half a large onion), chopped
  • ~ 2 T. Worcestershire sauce
  • ~ 2 tsp. Dijon mustard
  • ~ 1 (10 ¾ oz.) can Campbell’s Healthy Request cheddar cheese soup
  • ~ 1 (32 oz.) carton reduced-sodium beef broth
  • ~ 1 (32 oz.) bag of frozen southern hash browns (the cubed kind, NOT the shredded kind)
  • ~ 8 oz. reduced-fat Velveeta or Velveeta Shreds
  • ~ Center-cut bacon, fried crisp (optional garnish but HIGHLY recommended)
  • ~ Shredded cheese and chopped pickles, for garnish
  1. Brown the ground beef (leave it a little chunky – it will fall apart more in the slow cooker); add garlic and burger seasoning and cook another minute, until fragrant.
  2. Drain grease, if necessary, and transfer it to the pot of a slow cooker.
  3. Add onion, Worcestershire, Dijon, cheddar soup, and beef broth; stir to incorporate.
  4. Add 2/3 of the bag of hash browns; let the remaining hash browns thaw in the bag.
  5. Cook on high for 3-4 hours, stirring occasionally. Cook time may vary depending on how hot your slow cooker gets. The potatoes will thicken the soup as it cooks.
  6. Add Velveeta and remaining hash browns and stir until cheese is melted and soup is warmed through.
  7. I highly recommend adding crumbled bacon and extra cheese to your serving.

WW Freestyle Info: This makes 9 servings. Each heaping 1-cup serving is 6 SmartPoints, not including garnishes. Though I highly recommend spending some extra points on a slice of crumbled bacon… or two!

https://foursistersdish.com/2018/12/21/bacon-cheeseburger-tater-soup/