Hgs Cheesy Chili Dog Soup Ww Points 2 Recipes

HG'S HOT DIGGITY CHILI DOG - WW POINTS = 2

Steps:

• Prepare the hot dog and the chili according to the package (or, in the case of the dog, however you like!).
• Place hot dog inside bread and wrap the bread around it to form a "roll.".
• Top with Boca Meatless Chili, and voila, you have your AWESOME chili dog!

HG'S CHEESY CHILI DOG SOUP! - WW POINTS = 2

Steps:

• Cut the hot dog into tiny, bite-sized pieces. Spray a small pot with nonstick spray, bring to medium heat, and add hot dog pieces. Cook for 1 - 2 minutes, until outsides begin to crisp.
• Then add soup and seasoning mix to the pot, stir, and continue to cook until very hot.
• Spoon the soup into 2 bowls, and top each bowl with half of the cheese. Allow cheese to melt and soup to cool slightly before digging inches Mmmmm!

HG'S KICKIN' CHICKEN TORTILLA SOUP - WW POINTS = 2

Steps:

• In a medium pot sprayed with nonstick spray, cook onions, garlic, seasoning and spices over medium heat until onions soften, 3 to 5 minutes.
• Add chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
• Add the corn and diced tomatoes and continue to cook for 5 minutes.
• Add chicken, jalapeno and lime juice. Stir for 2 to 3 minutes to thoroughly blend flavors.
• Once ready to serve, top each serving with crushed chips and, if desired, the optional toppings.

HG'S GOOEY CHILI CHEESE NACHOS - WW POINTS = 5

Steps:

• Melt all three cheeses in a saucepan with the soymilk; stir to combine.
• Prepare chili according to the directions on the box.
• Microwave chips until warm, and place on a large platter.
• Pour your low-fat cheese sauce all over your chips.
• Cover your chips with chili.
• Spoon salsa on top, along with a few dollops of fat-free sour cream, and, voila, there you have it!

HG'S CHEESY BROC STAR SOUP = WW POINTS = 3

Steps:

• To prepare Broccoli & Cheese Sauce, pull film back slightly to vent. Microwave for 1 1/2 minutes. Pull film back all the way (but do not remove), and stir in cheese wedge pieces. Place film back over the tray, and microwave for an additional 45 seconds. Mix well, and allow to cool slightly.
• Place broccoli/cheese mixture in a blender with soymilk. Blend at medium speed until desired consistency is reached (blend very briefly if you like broccoli pieces in your soup -- blend longer for fully pureed soup). Transfer soup to your favorite microwave-safe bowl (or your second-favorite one, if your fave isn't clean). Heat soup in the microwave for 45 seconds, or until hot. Season to taste with salt and pepper. Then slurp it up!

HG'S CHEESY GOOD CHILI FRIES - WW POINTS = 4

Steps:

• Preheat oven to 425 degrees.
• Use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. Next, cut squash into french fry shapes (for best results, try to keep them even in size). Using a paper towel, pat squash pieces firmly to absorb any excess moisture. Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray. Use 2 pans if needed. Squash pieces should lie flat in the pan.
• Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy.
• Leaving the oven on, transfer fries to a large oven-safe plate. Prepare the chili as directed on the package, and then pour it over the fries. Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted. Carefully remove from the oven and, if you like, top with sour cream and scallions. Makes 2 enormous and amazingly delicious servings.

HG'S CHEESY BUTTERNUT BAKE - WW POINTS = 2

Steps:

• Preheat oven to 350 degrees.
• Place squash in large microwave-safe bowl with 1/4 cup of water. Cover and microwave for 6 minutes. Once cool enough to handle, uncover and drain water. Set aside.
• Place onions in a small microwave-safe dish with 2 tablespoons water. Cover and microwave for 3 minutes. Once cool enough to handle, uncover and drain any excess water. Set aside.
• Place squash and all other ingredients except for the onions in a blender. (Make sure squash cubes are not still piping hot.) Pulse until thoroughly mixed (but not liquefied). Remove blender from the base, and then stir in the onions.
• Transfer squash mixture to a small casserole dish sprayed with nonstick spray. Place in the oven, and bake for 35 - 40 minutes (until edges begin to brown). Then serve with a spoon as you would mashed potatoes! Enjoy!

CHILI CHEESE SOUP

Steps:

• In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.