What's for Supper?

After pouring over several cookbooks and Paula Deen Magazines, I have decided to make Roast and potatoes and a side of canned stringbeans. I have plugged in the recipes to WW etools and I think I have the points estimated correctly.

Today's recipes are My Famous Roast by Andrea Daggett this recipe was published in Paula Deen's magazine(March/April 2009). Also, we are having Nip it in the bud spuds from Aunt Bee's Mayberry Cookbook.. I have modified this recipe with lite or fat free versions.

Roast

1 (14.5 oz) can stewed tomatoes, cut intoo 1 inch pieces, juices reserved

1 (10 3/4 oz) can cream of mushroom soup

1 envelope of dry onion soup mix

1 boneless beef chuck roast

Mix ingredients and pour over the roast in a 5 to 6 qt crock pot. Cover and cook for 8- 10 hours.

6 servings WW points 10pts.

Nip it in the Bud Spuds

3 lbs of potatoes, peeled, cooked and hot

1 8 oz package cream cheese (fat-free to be ww friendly)

1/4 c lite butter

1/2 c fat free sour cream

1/2 c fat free milk

2 eggs lightly beaten

1/4 c chopped onions

1 t salt

dash of pepper

In a large bowl mash the potatoes until smooth. add the cream cheese in small pieces and the butter. beat until well blended. stir in the sour cream. In a separate bowl combine the milk eggs and onions. stir in the potato mixture, salt and pepper. Beat until light and fluffy. place in a casserole and refigerate for several hours or overnight bake in a 350 degre oven for 45 mins. until the top is lightly browned. serves 12 ww points: 3 per serving

The string beans will have 0 ww points...and are simply cooked and seasoned to taste.