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INGREDIENTS:1# ground turkey breast 1 cup chopped onion 2 cloves garlic: finely chopped 1-16oz jar thick & chunky salsa 1-16oz can FF refried beans 1-10oz can enchilada sauce 1/2 cup sliced olives 10 (6inch) corn tortillas sliced in half (divided) 2 cups (8oz) shredded light mild cheddar cheese
PREPARATION:Cook turkey, onion and garlic in large skillet. Stir in salsa, beans, enchilada sauce and olives. Bring to a boil, reduce heat to low, cook stirring often , for 5 to 6 minutes. Layer half of corn tortillas on bottom of greased 13x9 baking dish. Cover with half the meat sauce and half the cheese, repeat layers. Bake covered at 375* for 20 minutes. Remove cover and bake additional 5 minutes or until bubbly and cheese is melted. Sprinkle with green onion if wish or add spoonful of FF sour cream but add the points for the sour cream.
SERVING SUGGESTIONS:
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INGREDIENTS:2 egg whites 2 tablespoons skim milk 1 cup soft bread crumbs 2 tablespoons chopped dill pickle 1 teaspoon minced onion 1/4 teaspoon paprika 1/8 teaspoon pepper 2 6-1/2 ounce cans tuna (water pack) Nonstick coating spray 4 whole wheat hamburger buns 4 teaspoons reduced-calorie mayonnaise or salad dressing 4 lettuce leaves 4 slices tomato Optional: 2 1-ounce slices part-skim mozzarella cheeses, halved
PREPARATION:In a medium bow, stir together egg whites and skim milk. Stir in bread crumbs, pickle, onion, paprika, and pepper. Drain tuna and break into chunks. Add tuna to crumb mixture, mix well. Shape into four 1/2 inch thick patties. Spray a shallow baking pan with nonstick coating; add patties. Broil 4 inches from the heat 6 to 8 minutes or until brown, turning once. Spread bottom of each bun with 1 teaspoon mayo or salad dressing. Line each with a lettuce leaf. Top with a tuna patty, tomato slice, and bun top. Makes 4 servings.
SERVING SUGGESTIONS:Tuna burger with bun: 6 points per serving. Tuna burger with bun and cheese: 7 points per serving. Tuna burger, no bun, and no cheese: 4 points per serving. I think you could adapt this recipe and use left over turkey -- replace the tuna with 13 ounces of shredded or chopped turkey!
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INGREDIENTS:10 3/4 oz. low-fat cream of mushroom soup 3/4 c skim milk 1 c canned corn, drained 1 whole egg 2 c turkey light meat, skinless, cooked and cubed 1/2 tsp. salt 1/2 c low-fat cheddar cheese, shredded 6 oz. cornbread mix
PREPARATION:Preheat oven to 400. Prepare a 9" pie pan with cooking spray; set aside. In a mixing bowl, combine soup, corn, and turkey. Spread mixture evenly into prepared pan; set aside. In another mixing bowl, combine cornbread mix, milk, egg, and salt. Mix well. Pour evenly over turkey mixture in pan. Sprinkle with cheese. Bake for 20 minutes, or until golden brown on top.
SERVING SUGGESTIONS:Nutritional Analysis per serving (6 servings total) Calories, 248, , Total Fat, 6 g %CFF, 21 %, , Cholesterol, 70 mg Protein, 21 g, , Sodium, 921 mg Carbohydrates, 28 g, , Fiber, 2.1 g 6 servings
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INGREDIENTS:2/3 cup Kraft fat-free mayonnaise 1 tablespoon white vinegar Sugar substitute to equal 1 teaspoon sugar 1/4 teaspoon black pepper 3 cups (16 oz) cooked potatoes – diced 1 cup sliced celery 1/2 cup onion – chopped 1 hard-boiled egg – chopped
PREPARATION:In a large bowl, combine mayonnaise, vinegar, sugar substitute, and black pepper. Add potatoes, celery, and onion. Mix well to combine. Fold in egg. Cover and refrigerate at least 30 minutes. Gently stir again just before serving. Hint: If you want the look and feel of eggs without the cholesterol, toss out the yolk and dice the whites.
SERVING SUGGESTIONS:Serves 6 (1/2 cup): Each serving equals: 101 Cal; 1 gm Fat; 3 gm Pro; 20 gm Carbo; 172 mg sod; 2 gm Fiber
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INGREDIENTS:2 (1/2 lb) pork tenderloins 2 tsp. Oil 2 cups sliced onions, separated into rings 2 garlic cloves, minced 1/2 tsp. dried rosemary leaves 1/4 tsp. dried thyme leaves 1/4 tsp. Salt 1/8 tsp. Pepper
PREPARATION:Heat oven to 375*. Spray roasting rack with nonstick cooking spray; place in roasting pan. Trim all visible fat from tenderloins. Cut lengthwise slit down center of each tenderloin almost to but not through bottom of each tenderloin. Open tenderloins so that each lies flat; place on spray-coated rack. Spray large nonstick skillet with cooking spray; add oil. Heat over med.-high heat until hot. Cook and stir onion and garlic in hot oil until tender. Stir in rosemary, thyme, salt and pepper. Spread onion mixture evenly over tenderloins. Bake at 375* for 40 min. or until meat is no longer pink.
SERVING SUGGESTIONS:Per serving: cal 180, prot 24g, carb 6g, fib 1g, fat 6g sat fat 2g, chol 66mg, sod 180mg Points: 4 Our family loves pork done in the oven with sauerkraut heaped on it, cooked slow (or in the crock pot). :) Becky
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INGREDIENTS:2 (1/2 lb.) pork tenderloins 1 tsp. onion powder 1 tsp. dried thyme leaves 1/2 tsp. garlic salt 1/4 tsp. Pepper 1 tbsp. Oil 1 large red bell pepper, cut into 1/2' pcs. 1/2 cup diagonally sliced green onions 1/2 cup thinly sliced celery 1/4 tsp. dried thyme leaves 1/8 tsp. Salt
PREPARATION:Microwave-To-Broiler: Place tenderloins on microwave-safe roasting rack; cover with waxed paper. Microwave on MED. for 4-6 min. or until outer edges begin to cook and meat is warm, turning tenderloins once halfway through cooking. In small bowl, combine onion powder, 1 tsp. thyme, garlic salt and pepper. Sprinkle thyme mixture on all sides of tenderloins. Broil 4-6 inches from heat for 8-13 min. or until tender and no longer pink, turning once. Meanwhile, in a large skillet heat oil over med.-high heat until hot. Add remaining ingredients. Cook 4-7 min. or until vegetables are tender, stirring frequently. To serve, cut each tenderloin into 4 slices. Spoon vegetable mixture over slices.
Microwave-To- Grill: Heat grill. Microwave and season tenderloins as directed. Immediately place on grill 4 to 6 inches from med. coals. Cook 8-13 min. or until fork tender and no longer pink, turning once. Prepare vegetables and serve meal as directed.
SERVING SUGGESTIONS:Per serving: cal 180, prot 24g, carb 3g, fib 1g, fat 8g, sat fat 2g, chol 66mg Points: 4
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INGREDIENTS:1 tablespoon oil 3/4 pound medium fresh shrimp -- shelled, de-veined 2 cloves garlic – minced 1/4 cup water 14 ounces Green Giant Select® Frozen 100% Broccoli Florets 1 small onion – chopped 1 teaspoon grated gingerroot 1 tablespoon cornstarch 2 tablespoons soy sauce
PREPARATION:Heat oil in large skillet or wok over medium-high heat until hot. Add shrimp and garlic; cook and stir 5 go 6 minutes or until shrimp turn pink. Stir constantly. Remove shrimp from skillet; cover to keep warm. In same skillet, bring water to a boil over medium-high heat. Stir in frozen broccoli, onion, and gingerroot. Cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add warm shrimp. In small bowl, blend cornstarch and soy sauce. Stir into hot shrimp mixture. Cook, stirring constantly, 1 to 2 minutes or until glaze has slightly thickened and covers all ingredients. If desired, serve with hot cooked rice or pasta.
SERVING SUGGESTIONS:Serves 4. Per Serving175 Calories; 5g Fat (26.5% calories from fat); 21g Protein; 12g Carbohydrate; 4g Dietary Fiber; 129mg Cholesterol; 659mg Sodium.
Note - you can substitute crab or fake crab for the shrimp :)
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INGREDIENTS:1 pkg Stove Top stuffing 1 can 98% fat-free cream of mushroom 1/2 cup water 4 boneless skinless chicken breasts
PREPARATION:Mix first three ingredients together (I just did it in the crock pot) place defrosted chicken on top and cook on low for 7 hours.
SERVING SUGGESTIONS:Makes 4 servings at 7 pts each.
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INGREDIENTS:2 Tbsp Shake and Bake mix (46 cal and 1.2g fat) 1 Tbsp flaked coconut 2 Tbsp ICBINB, melted 6 oz. medium shrimp (I used medium shrimp and that gave about 6 shrimp per serving)
PREPARATION:Spray shallow, individual casseroles with Pam-type spray. Mix coconut with shake and bake. Divide shrimp into even portions in casseroles. Sprinkle with coconut mixture and turn over shrimp to coat. Pour melted ICBINB evenly over the casseroles. Bake at 375* till bubbly. Serve with 1 TBSP orange marmalade per serving.
SERVING SUGGESTIONS:It was awfully good and I may have to make it again soon. So how many points do you figure?
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INGREDIENTS:1 full cup diced extra-lean ham 1/2 cup chopped onion 1 (10-3/4 oz.) can Healthy Request Cream of Mushroom Soup 3/4 cup (3ounces) shredded Kraft reduced-fat Cheddar cheese 1 cup frozen peas 2 tablespoons canned chopped pimiento 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes 1/8 teaspoon black pepper 2 cups chopped cooked spaghetti, rinsed and drained
PREPARATION:In a large skillet sprayed with butter-flavored cooking spray, sauté ham and onion until onion is tender, about 5 minutes. Stir in mushroom soup and Cheddar cheese. Cook over low heat, stirring often, until cheese melts. Add peas, pimiento, parsley, black pepper, and spaghetti. Mix well combine. Lower heat and simmer 5 to 10 minutes, stirring often.
SERVING SUGGESTIONS:Hint: 1-1/2 cups uncooked spaghetti usually cook to about 2 cups. Yield: 6-1 cup servings CAL-197, CARBO-23, PRO-15, FAT-5 POINTS: 5 NOTE: This can be made by substituting 1 small can of tuna for the ham.
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