Sunday is my day to test new recipes and cook so that I will have quick and easy left overs to warm up for the week. I have been collecting WW recipes over the past few weeks, and recipes from Cooking Light (the magazine). Today I am going to attempt "Chesty Chicken," Creamed Chipped Beef and Red Lobster Style Biscuits (courtesy of G.). I will post the recipes for them if they turn out good.

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OK, I just finished my Sunday Cooking Spree - All three recipes turned out great, so I will share...

Red Lobster Style Biscuits (2 Points Each)

2 Cups Reduced Fat Bisquick
1 Cup Fat Free Cheddar Cheese
2 TBSP Fat Free Margarine (I used FF I Can't Believe its not Butter)
3/4 Cup Low Fat Buttermilk
1 Tsp Garlic Powder

Combine all ingredients. Bake at 400 for 18 minutes.

Creamed Chipped Beef (2 or 3 Points a Serving)

4 TBSP Fat Free Margarine
4 TBSP Flour
2 Packages beef (such as Carl Buddig) chopped

Melt Margerine in a medium sauce pan over medium heat. Stir in flour and cook for 1 minute. Wisk in milk and cook until thickented, stirring constantly. Serve over toast or biscuits (not included in point total).

Makes 6 Servings

"Chesty" Chicken (5-6 Points a Serving)

1.5 LB Boneless, Skinnless Chicken Breasts
1 8 oz package Pepperidge Farm Herb Seasoned Stuffing Mix
1/4 Cup Fat Free Margarine (melted)
3/4 Cup Fat Free Chicken Broth
2 Cans Reduced Fat Cream of Mushroom Soup
1 Can Water Chestnuts, Drained and Chopped
1 Cup Celery, Finely Chopped
(I added a cup of mushrooms that the recipe did not call for).

Poach Chicken over medium heat. Dice Chicken. Combine the Soup, Celery, Mushrooms, Water Chestnuts and Chicken in a bowl and set aside. Combine the Stuffing Mix, Chicken Broth and Margarine. Spray a 9x13 baking dish with non-stick cooking spray. Put 1/2 the stuffing mix in the dish, then add the chicken mixture and top with the remaining stuffing mix. Bake at 35o for 35-40 minutes.

Makes 8 Servings.