Erica's Famous Green Salad

I have long been the one asked to bring salad to any party, because people love my salads. I don't have a real recipe I follow, but I put similar types of things into my salads each time. I'll give you a generic recipe and you can mix 'n' match ingredients.

Stuff I always put in:

• 1/4 red onion, minced
• 1 bunch scallions
• 1 tomato, diced
• 1/2 avocado
• Lettuce

Mix & Match:

• Something fruity: dried cranberries, diced apple, mango, orange slices, grapes sliced in half
• Something cheesy, with a strong taste: gorgonzola cheese, shredded fontina, parmesan
• Dressing: Lite caesar (from the bag salad), Marie's light blue cheese, Kraft lite raspberry vinaigrette
• Optional - Meat: Lean deli ham or turkey, chicken breast chunks

Chop everything up and put it in a bowl, then toss.

Calories, etc. depend on portions and what you put in.

Peanut Butter Chocolate Parfaits

Got this from the Hungry Girl website, and it is totally yummy. I made them for my Book Group's annual Christmas party, and they were a big hit. Everyone asked for the recipe, so I'm posting it, and will send it out to them. Thanks, ladies, had a great time! P.S. I used regular PB rather than what is called for in the recipe. It adds 15 cal and 2g fat to each portion. Note that this recipe is for one portion - you'll need to get out your calculator to make for a party. Also, I order the VitaTops via the internet, but you can sometimes find them in specialty grocery stores. If you do want the Better 'n PB instead of the real stuff, you can get it at Whole Foods.

• 1 Vitalicious Double Chocolate Dream VitaTop; room temperature
• 1 tsp. Better ’n Peanut Butter
• 1/2 cup Cool Whip Free
• 1/4 100 Calorie Pack, Planters Peanut Butter Cookie Crisps; crushed
  
  Directions:
  In a bowl, whip Cool Whip and Better 'n PB until well mixed (use room temp PB for easier mixing). Set aside. Warm VitaTop for ten seconds in the microwave and break up into small pieces. In a martini glass or parfait cup, layer ingredients like this: 1/2 VitaTop pieces, 1⁄2 Cool Whip mixture, 1/2 VitaTop pieces, 1⁄2 Cool Whip mixture. Cover; chill at least 1 hour. Crumble cookie crisps over parfait before serving.

Serves 1.
(Entire recipe: 202 calories, 2.5g fat, 310mg sodium, 42g carbs, 6g fiber, 18g sugars, 4g protein = 3 Points)

Gnocchi with Pumpkin & Sage

Yowza. This is easy and it tastes like you went to a fancy restaurant and got something very nouvelle cuisine. It should have drizzled sauces and a sprig of sage for garnish or something. Again, though, it's from my new 20-min cookbook. My husband is kind of "off" of pasta right now, but I will make this again, it was amazing. FYI, pancetta can be found either behind the deli counter at the local supermarket, or by the fancy cheeses. Also, I upped the number of mushrooms in this recipe.

• 16 oz package Gnocchi
• 1 TB olive oil
• 1 oz pancetta, finely diced
• 8 oz baby portobello mushrooms sliced
• 1.5c chopped leek, (about 1 medium)
• 1 tsp minced garlic
• 1/2 c light alfredo sauce, bottled
• 1/3c canned pure unsweet pumpkin
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/2c chicken broth
• 1/4 tsp rubbed sage

Cook gnocchi according to package directions. Drain and set aside.

Meanwhile, heat oil in a large nonstick skillet over med-hi heat. Add pancetta, cook 3 min, or until crispy. Add mushrooms, leeks and garlic. Saute 7 min or until tender. Reduce heat to low, and add pumpkin and alfredo sauce, salt and pepper. Cook 2 min. Add broth and sage, cook 4 min.

Add gnocchi to sauce and toss gently.

Yield: 4 servings, 7 points each.

Rosemary Lamb Chops w/ Garlic-Balsamic Sauce

OMIGOD, this was so good. Again, from my new 20 min cookbook. I am in love with this recipe. It couldn't be simpler, and it tastes incredible. The combo of the mustard, rosemary (one of the few herbs I can manage to grow myself!) and vinegar with the meat is awesome. My sister and I shared this during a recent visit and were both thrilled. Thanks for guinea pigging a new recipe for me, Les! The only downside to this recipe is the fact that lamb gets a little pricey.

• 1 TB minced garlic, divided
• 1/2 tsp salt, divided
• 2 TB chopped fresh rosemary
• 2 TB stone ground mustard
• 1 TB olive oil
• 2 tsp balsamic vinegar
• 8x 4oz lean lamb loin chops, trimmed
• 1/2 c balsamic vinegar
• 1/2 tsp pepper

Prepare grill or broiler. Combine 1 tsp garlic, 1/4 tsp salt, rosemary, mustard, 2 tsp vinegar, and oil in a small bowl. Stir well. Line up lamb chops and spread mustard mixture on both sides of chops. Let stand at room temperature for 8+ min.

Meanwhile, in a small saucepan, bring 1/2 c balsamic and 2 tsp garlic to a boil. Reduce heat and simmer, uncovered, until the liquid reduces down to 1/4c. Remove from heat, add salt and pepper.

Grill: Place lamb on the grill, 4 min per side

Broiler: Broil for 5 min per side on high, then for 10 min at 350.

Chicken Nachos with Avocado Cream

Again, this is from my new WW cookbook. SOOOO simple for a quick meal in the evening, and my husband was totally shocked that I was making nachos. ("Nachos? You? No, what are we really having?")

• 1/2 peeled avocado, seeded and mashed with a fork
• 2 TB lime juice, divided
• 3 TB reduced fat sour cream
• 1/8 tsp salt
• 1 cup cooked chicken breast (can get the pre-shredded Mexican variety or chop up the chunks available from Hormel, Oscar Meyer, etc. near the Lunchables)
• 1 can black beans, rinsed and drained
• 2 TB minced red onion
• 2 TB minced cilantro
• 36 baked tortilla chips
• 3/4 c shredded reduced fat cheese

Combine mashed avocado, 1 TB lime juice, salt and sour cream in a small bowl. Cover and chill.

Preheat oven to 425.

Combine remaining lime juice, chicken, beans, onion and cilantro in a bowl, toss gently. Either all together on a cookie tray, or on 3 individual oven-safe plates, spread out chips. Top with chicken and cheese. Bake for 6 min, or until cheese melts.

Serve with 2TB avocado cream per serving.

Yield: 3 servings, 7 points each.

Spanish Sherried Shrimp

I found a new cookbook, "Weight Watchers 20 Min Recipes" and it is yielding some REAL winners. The next few recipes are all from this book - they are all simple and totally yummy, not copies of recipes I've seen in other WW cookbooks. This one is pretty easy and nice over rice. Not a ton of leftovers, though.

• 1 TB flour
• 2.25 tsp chopped fresh thyme
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3/4 lb peeled and deveined shrimp
• 1 TB olive oil
• 1.5c onion
• 1.5c chopped green or red pepper
• 3 garlic cloves, minced
• 1/3c dry sherry
• 1x14.5 oz can whole tomatoes, undrained and chopped
• 2 tsp sherry vinegar or white wine vinegar

In a ziploc bag, combine flour, half of salt, pepper, shrimp and thyme. Seal and shake to coat.

Heat oil in a large nonstick skillet, over medium-hi heat. Saute shrimp 3 min. Remove from pan and set aside. Add onion, bell pepper and garlic, saute until soft. Add sherry, cook 1 min. Add remaining salt and tomatoes, cook 5 min. Stir in shrimp and vinegar.

Yield, 4 servings, 4 points each

Mushroom Smothered Salisbury Steak

Made this one tonight and it was totally DELISH, and very easy. The picante sauce gives it a nice tanginess, and the mushroom gravy is really nice with it.

• 14 oz can low sodium beef broth
• 3 TB flour
• 3/8 tsp salt, divided
• 12 oz ground sirloin
• 3 TB Italian seasoned breadcrumbs
• 1 large egg white
• Cooking spray
• 8 oz package sliced mushrooms

Combine beef, breadcrumbs, egg white, 1/4c picante sauce, and 1/4 tsp salt in a big bowl. Mix until blended, then split into 4 patties. Coat a large saute pan with cooking spray, and heat over medium-high heat. Put patties in and heat for 5 min per side.

Meanwhile, combine beef broth, flour and 1/8 tsp salt. Blend with a whisk. Add 1/4c picante sauce. Stir well.

Once patties are browned on both sides, remove from pan and set aside. Add mushrooms to the pan and cook until browned. Then, add broth mixture and cook until thickened. Add patties back into pan and cook until patties are cooked all the way through, about 5-10 min.

Yield: 4 servings, 5 points each

Double Chocolate Oatmeal Cookies

My son LOVED this recipe when I made it for Thanksgiving. He ate about 8 of these. I had a couple myself as well. Note that this recipe only makes 10 cookies - keeps you out of trouble!

• 2 TB butter, melted
• 1/2 c sugar
• 1/4 c unsweetened cocoa
• 1 large egg
• 1 tsp vanilla extract
• 1/2 c uncooked regular oats
• 2 TB all purpose flour
• 1/4 tsp baking powder
• Dash of salt
• 1 oz white chocolate, chopped

Preheat oven to 350 degrees.

Combine first 5 ingredients in a large bowl and beat until smooth.

Combine oats flour, baking powder, salt. Add to butter mixture, stirring until blended. Stir in chocolate. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper.

Bake at 350 for 9-15 min, or until cookie centers are almost done. Cool on pan, then move to wire rack to cool completely.

Yield: 10 cookies, 2 points each

Pumpkin Bread

Tried this new one for Thanksgiving, and it was a big hit, and very simple. I didn't tell anyone it was a "diet" recipe and no one noticed.

• 15 oz can pure pumpkin
• 1 1/4 c whole wheat flour
• 1/4c all purpose flour
• 1/2c Egg Beaters
• 1/2c Splenda
• 1/4c brown sugar
• 1/4c dried cranberries (Craisins, etc.), chopped
• 2 1/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/3 tsp pumpkin pie spice

Preheat oven to 350 degrees.

In a large bowl, combine all the dry ingredients and spices (flour, Splenda, brown sugar, baking powder, cinnamon, salt, and pumpkin pie spice). Make a well with the dry ingredients.

Add the pumpkin, egg beaters, and vanilla. Mix until blended. Sprinkle chopped Craisins into the batter and stir.

Spoon batter into a large loaf pan, sprayed with cooking spray. Bake for 50 min, or until the loaf is firm to the touch.

Yield: 8 servings, 2 points each (143 cal, .5 g fat, 4.5g fiber)

Mini-Meatloaves

This is a great meatloaf recipe I've recently discovered - it not only enforces great portion control, but it tastes much better than most other meatloaf recipes I've made.

• 1.5 lbs ground lean beef
• 1 onion chopped
• 1 small green pepper, seeded and chopped
• 1/4 cup + 6 TB ketchup
• 1 TB yellow mustard
• 1 large egg, lightly beaten
• 2 TB cornmeal
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper

Preheat the oven to 350. Spray a medium baking sheet with nonstick spray.

Combine the beef, onion, bell pepper, 1/4 c of the ketchup, the mustard, egg, cornmeal, garlic, oregano, salt and ground pepper, mixing until blended.

Form into 6 oval loaves on the baking sheet. Spread one TB of ketchup on each loaf. Bake until a thermometer inserted into the center of each loaf reads 160 degrees, about 40-45 min. Let stand 5 min before serving.

Yield: 6 servings, 4 points each (214 cal, 7g fat, 2g fiber)

Ginger Lime Shrimp

This recipe smells amazing and has a nice, spicy kick to it. I cooked these in a saute pan rather than on the grill, and served them over roasted veggies. Yum. It would go very nicely with rice as well. Timing-wise, it's pretty easy once you get the shrimp peeled - that can take a while, though, so I recommend either buying pre-peeled shrimp or getting the jumbo size, to cut down on the peeling time.

• 1/2 cup fresh cilantro leaves
• 1/4 cup thinly sliced green onions
• 2 tablespoons chopped peeled fresh ginger
• 1 tablespoon fresh lime juice
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon dark sesame oil
• 4 garlic cloves, chopped
• 1 jalapeño pepper, seeded and chopped
• 1 1/2 pounds large shrimp, peeled and deveined (about 32 shrimp)
• Cooking spray

Combine the first 9 ingredients in a food processor, and process until coarsely chopped.

Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.

Prepare grill.

Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 (8-inch) skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.

Yield: 4 servings, 2 skewers each (~ 8 shrimp), 4 points (204 cal, 5 g fat, .3g fiber)

Spaghetti A La Carbonara

This is a Weight Watchers recipe, but is very rich and tastes like it shouldn't be "diet food." I have to admit, though, I gave in and added a couple of slices of center cut bacon to the Canadian bacon called for here. It added 1/2 point per serving, but tasted delicious. I also made it with whole wheat pasta and light butter, though, so that probably took it back down again. Anyway, it was very simple to make, but I don't have a lot of leftovers. Too good for my family to leave much on the plate. Here's the original recipe:

• 6 oz spaghetti
• 4 tsp butter
• 4 oz Canadian bacon, trimmed and cut into small matchstick sized pieces
• 1 shallot, finely chopped
• 1 TB minced garlic
• 2/3 c egg beaters
• 1/4 c grated parmesan cheese
• 1 TB finely chopped Italian (flat leaf) parsley
• 1/4 tsp ground black pepper

Cook the spaghetti according to package directions. Drain.

Meanwhile, melt the butter in a large nonstick skillet over medium high heat. Add the bacon, shallot, and garlic. Cook, stirring frequently, until the bacon and shallot are browned and the garlic is golden, about 5 min.

Add spaghetti to the skillet, make heat medium-low. Add the egg substitute and the cheese. Toss to coat, then cook, stirring, until the egg substitute has cooked. Sprinkle with parsley and pepper, and serve at once.

Yield: 4 servings, 6 points each (288 cal, 8g fat, 2g fiber)

Potato Ham & Dill Soup

As the weather gets cooler, I love to make more soup dishes. This is one I got from an Eastside Cafe recipe book and lightened up on my own. Points come from the WW Recipe Builder. Despite being "light," this soup is thick and more like a stew than a brothy soup. Very yummy / hearty, and it makes a TON of food by the time you're done. Lots of leftovers. Only downside - it requires a fair amount of chopping.

• 1 tsp olive oil
• 1 onion, chopped
• 2 cups shredded carrots (I bought a pack of matchstick carrots from the store)
• 3 tsp garlic cloves, minced
• 4 cups uncooked white potato, chopped into 1/2" pieces
• 1/2 large head green cabbage, coursely chopped
• 6 cup(s) fat-free chicken broth
• 2 tbsp fresh dill, finely chopped
• 1 tsp table salt
• 1 1/2 tsp black pepper
• 1 pound Ham steak, trimmed and cut into 1/2" chunks
• 1 tbsp Land O Lakes Stick Light Butter
• 1 cup(s) fat-free skim milk
• 1 tbsp all-purpose flour

In a very large soup pot, heat olive oil on medium high heat. Add onions, and cook until translucent.

Add carrots and garlic, cook for several minutes longer, until carrots are soft.

Add ham, dill, potatoes, broth, cabbage, spices. Cover and simmer for 30 min or until potatoes are soft.

In a small bowl or measuring cup, add flour to milk and mix until lumps are gone. Add milk mixture and butter to soup pot. Continue to heat and stir until soup thickens.

Yield: 6 servings, 5 points each

Black-Eyed Pea Cakes with Adobo Cream

Got this one from Cooking Light as well, from their 20-min recipes section. And, it is nice and quick, very low calorie, and delicious. It tastes a little bit like falafel, if you've ever eaten that, but without all the frying. And, has become important to us all lately, this one's pretty inexpensive to make.

• 1/4 cup fat-free sour cream
• 1 teaspoon adobo sauce
• 1 (15.8-ounce) can no-salt-added black-eyed peas, rinsed and drained
• 1/4 cup dry breadcrumbs
• 1 tablespoon finely chopped onion
• 1/2 teaspoon bottled minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1 1/2 teaspoons olive oil
• 1/4 cup (about 1 ounce) shredded Monterey Jack cheese (I used fat free mozarella, which may be even lower point, but kept it core for me)

Combine sour cream and adobo sauce in a small bowl.

Place beans in a medium bowl; partially mash beans with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into 4 equal portions, shaping each portion into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan; top each cake with 1 tablespoon cheese. Serve with sour cream mixture.

Yield: 4 servings, 1 patty and 1 TB sauce each

3 points (173 cal, 6.3 g fat, 3.6 g fiber)

Peanut Chicken Curry

This is another fabulous new find from Cooking Light. It's pretty simple to make, and uses fairly inexpensive ingredients. It is a little on the spicy side and the heat builds in your mouth the more you eat it. But, it was the first dish in a while that my husband called amazing and specifically requested that I make again. I really liked it, too. It makes tons of leftovers, which is fabulous for lunches, etc.

• 1 tablespoon peanut oil (I used olive oil)
• 1 cup chopped onion (about 1 medium)
• 1 1/2 tablespoons minced garlic (about 4 cloves)
• 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/3 cup chunky peanut butter
• 1 1/2 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/2 teaspoon freshly ground black pepper
• 1 (6-ounce) can tomato paste
• 3 cups chopped plum tomato (about 6 tomatoes)
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 8 cups hot cooked brown rice
• 3/4 cup 0% Greek-style yogurt (such as Fage)

Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently.

Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil.

Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

Yield: 12 servings, 2/3 c rice, 3/4c chicken mixture, and 1 TB yogurt each

7 points

Calories: 340
Fat: 7.6g (sat 1.6g,mono 3.1g,poly 2.2g)
Protein: 30g
Carbohydrate: 38g
Fiber: 4.6g
Cholesterol: 56mg
Iron: 2.1mg
Sodium: 523mg
Calcium: 59mg

Springfield Chilli

I just got this recipe from Cooking Light magazine, and it is DEEE-licious. I opened this up in a meeting and had at least a dozen heads craning my way just from the smell. Chili's a great healthy food, and this one is no exception. It's got a nice zip to it, too.

• 1 bacon slice, finely chopped
• 2.5 cups finely chopped onions (2 medium)
• 2 garlic cloves, minced
• 1 lb ground turkey breast
• 1/2 lb ground lean beef
• 1x 12-oz can light beer
• 3 TB chili powder
• 1 tsp worstershire sauce
• 1/2 tsp kosher salt
• 1 tsp cumin
• 2x 14.5 oz cans diced tomatoes
• 1x 15 oz can tomato sauce, no salt added
• 2x 15-oz cans pinto beans
• 1/2 c shredded fat free cheddar

Cook bacon in a large Dutch oven over medium heat, 5 min, or until browned. Add onions and cook until tender. Stir in garlic. Cook for one min.

Increase heat to med-hi. Add turkey and beef to pan, cook 5 min or until browned. Add beer, cook until liquid is significantly reduced, about 7 min.

Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat and simmer for 30 min or until thickened. Stir in beans, cook for 10 more min. Serve with 4 tsp shredded cheese on top.

Yield: 6 servings, 5 points each

Korean Steak Kebabs

I've made this recipe a few times, and it is SUPER easy, and great on the grill, although the recipe calls for the broiler. Warning: it's so good you'll rarely have leftovers, though. Yum.

• 1/4c reduced sodium soy sauce
• 3 TB balsamic vinegar
• 1 TB minced peeled fresh ginger
• 1 garlic clove, minced
• 1lb top round steak, trimmed and sliced for stir fry
• 8 skewers (soaked in water if wood)

Spray a broiler rack with cooking spray and preheat.

Combine the first 4 ingredients in a small bowl, set aside.

Thread the steak onto the skewers. Brush with the garlic mixture on both sides. Broil 3 min on one side. Turn over, brush with garlic mixture again, and broil until the meat is cooked through, about 3 min more.

Yield: 4 servings, 3 points each (2 skewers) (158 cal, 4g fat, 0g fiber)

Salmon Packets with Olives and Capers

Just tried this one for the first time. It's a bit expensive, but it was pretty easy to make and Sooooo good. I really enjoyed this, it's got such a nice sharp, clean taste to it.

• 1 small fennel bulb, trimmed and thinly sliced
• 1 small tomato, diced
• 12 kalamata olives, pitted and chopped
• 2 tsp capers
• 2 tsp grated lemon zest
• 2 tsp olive oil
• 6x 4oz skinless salmon filets
• Parchment paper

Bring 2c of water to a boil in a small saucepan. Add the fennel and cook until translucent.

Meanwhile, in a small bowl, mix tomato, olives, capers, lemon zest, and oil. Once fennel is cooked and drain, add as well.

Preheat the oven to 400 degrees. Tear off 6 sheets of parchment paper. Spray each with cooking spray, and add a filet to each sheet. Top each filet with about 1/3c of the fennel mixture. Fold paper in half over the top of the fish, and crimp edges to seal. Place packets on a baking sheet, and cook until filets are opaque in the center, 12-15 min.

Yield" 6 servings, 4 points each (200 cal, 9g fat, 2g fiber)

Mediterranean Roast Chicken

This was the first time I've ever roasted a chicken, and it came out SO well. Someone was asking if I'd cooked it on a rotisserie. By sealing the spices in with the skin, you get some beautiful flavors. It does take a while to cook in the oven, but the prep work is pretty quick, then it's just waiting for it to finish cooking.

• 1 TB ground thyme
• 1 tsp ground oregano
• 1 tsp olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1 roasting chicken (try to get a ROASTING variety, not one marked for frying)
• 2 lemons, quartered
• 1.5 lbs red potatoes, cut into wedges
• 8 kalamata olives, pitted
• Kitchen twine

Preheat the oven to 400 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan. Combine the spices with the oil in a small bowl. Gently loosen the skin from the chicken around the breast and legs, then spread the herb mixture under the skin of the chicken. Place the lemon wedges inside the cavity of the chicken. Tuck the wings behind the chicken and tie the legs together with the twine. Place the chicken, breast side up, on the rack in the roasting pan. Place in oven and roast, until thigh registers 180 degrees, about 1 hr 10 min.

Meanwhile cut up the potatoes. When the timer on the oven reaches 45 min, put potatoes and olives into a separate baking dish, coated with cooking spray. (If you put it in the dish with the chicken, it will get too greasy and add tons of extra calories and fat.) Put into oven, and stir periodically while the chicken is cooking.

Yield: 6 servings, 6 points per serving

280 calories, 7g fat, 2g fiber

Turkey Chili Verde

This is DEFINITELY the best chili recipe I've tried (and I've tried plenty!). It's got a piquant flavor, tangy and zippy but not too crazy spicy, reheats well, and is not too hard to make. It does need to cook for a while, though, so it's not as quick as most of the dishes I like to make.

• 2 tsp canola oil
• 1 onion, finely chopped
• 1 green bell pepper, seeded and chopped
• 1 minced garlic clove
• 1 lb ground turkey breast
• 3 TB chili powder
• 1 tsp ground cumin
• 1/2 lb tomatillos, husks removed and cut in half
• 4.5 oz can diced green chiles
• 1/2 c cilantro leaves
• 2c low sodium chicken broth
• 2x 15 oz cans cannellini beans, rinsed and drained
• 1 tsp sugar

Heat the oil in a large saute pan. Add the onion, bell pepper and garlic, and cook for 5-10 min until tender. Add the turkey, chili and cumin, cook until turkey is browned.

While this is cooking, put the tomatillos, cilantro, and chiles into a blender or food processor. Puree until smooth. Add to turkey mixture, stir in the broth, beans and sugar. Bring to a boil, then reduce the heat, cover and simmer until the mixture is thickened and the flavors are blended, about 45 minutes.

Yield; 6 servings, 1 c each, 7 points, 334 calories, 11g fat, 9g fiber

Crispy Chipolte Potato Skins

I have recently become totally addicted to this recipe. It is YUMMY, makes great leftovers, and is fairly easy, if you bake the potatoes for this the night before you plan to make it. Plus, it's 100% core friendly.

• 4 large baking potatoes, baked, cooled and quartered or halved (I usually do halved)
• 1.5 tb olive oil
• 1 tsp chili powder
• 1/4 tsp hot sauce
• 6 slices cooked Canadian bacon, finely chopped
• 3/4 c shredded fat free cheddar cheese
• 2 medium tomatoes, diced
• 3 medium scallions, finely chopped
• 3/4 c fat free sour cream

Preheat oven to 425. Scoop out flesh of potatoes, leaving about 1/8" in the potato.

In a small separate bowl, combine oil, chili and hot sauce. Using a pastry brush or baster, brush insides of potatoes with oil mixture. Place in a single layer on a large nonstick baking sheet. Sprinkle with bacon and cheese.

Bake until cheese melts and potatoes are heated through, about 15 min. Sprinkle with tomatoes and scallions. Serve with sour cream on the side.

Yields 8 servings, 3 points each.

Potato Curry Soup

Again, this one takes some time, but is the best smelling thing I've cooked this year. Fabulousity! Rich, creamy, but still low fat & cal. Again, this is from East Side Cafe's cookbook, and I've lightened it up a bit - no points calculated.

• 1 TB olive oil
• 3 TB margarine
• 1 c diced onions
• 1 stalk celery, diced
• 2 TB minced garlic
• 1 TB fresh, grated ginger
• 4 c potatoes, diced
• 5 c chicken stock
• 1 leek, sliced
• 1 bag matchstick carrots
• 2.5 tsp curry powder
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• 1/2 tsp cumin, ground
• 2 TB flour
• 2 c fat free half and half or skim milk
• 2 TB minced fresh parsley
• salt & pepper

In a large soup pot, saute onions, celery, garlic, leeks and carrots in oil for 15 min or until browned. Add ginger and continue cooking 3 min. Add potatoes, stock, curry, chili powder, turmeric and cumin. Cook for 20 min until potatoes are tender. Remove from heat. Transfer mixture to a blender in batches, and puree.

In a separate saucepan, make a roux by heating margarine, then whisking in flour. Cook slowly, stirring constantly. Add milk and work out any lumps. Add Potato puree back to pot, and whisk constantly until the soup starts to thicken. Remove from heat, add parsley and salt & pepper.

Yield: 6 servings

Caribbean Beef Stew

This takes a while to make, but is a huge batch of soup and delicious. It's super-spicy, and tangy and hearty, but not too heavy. Fabulous during Summertime, awesome leftovers, house smells great while you're cooking. I got this from the East Side Cafe soup cookbook, and have lightened it up a bit. I haven't run it through the WW points calculator yet, so I don't know points, but it's fairly low cal and is all core (except the flour and sugar, but not enough to matter).

• 1 TB canola oil
• 2 lb lean stew meat
• 3 TB flour
• Pinch salt, pepper
• 4c onions, diced
• 1 slice fresh ginger, or 1 TB minced ginger
• 2 TB minced garlic
• 2 c mixed bell peppers (green, yellow, red, about 3 peppers)
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1/4 c lime juice
• 1/4 c water or dark rum
• .5 TB sugar
• 10 c beef stock
• 28 oz can whole tomatoes, coarsely chopped
• 1/4 c green olives, sliced
• 1/4 c fresh cilantro, minced
• Pinch of ground cloves

Put the stew meat in a ziploc bag, add flour, salt and pepper. Shake. Meanwhile, heat a large soup pot with oil in the bottom. Once oil is hot, add meat and brown over medium-high heat. Once meat is browned, add onions, peppers, garlic, ginger, cayenne and bay leaf. Reduce heat, cook two minutes. Add lime juice, water/rum, cook one minute. Add sugar, beef stock, tomatoes, green olives, and cilantro.

Cook, partially covered for 2 hours over medium heat. Add salt and pepper to taste. Remove ginger slice and bay leaves before serving.

Yield: 8 Servings

Easy Paella

This has got to be the simplest paella recipe I've ever seen, and it tastes great, especially the second day for leftovers. One caution, though, this is pricey. The saffron alone is $15, before you buy the seafood and sausage.

• 1/2 c dry white wine
• 1/4 tsp saffron
• 3 oz Spanish chorizo (not Mexican) or 7 oz Healthy Choice sausage
• 1 c chopped onion (about one onion)
• 1 chopped red pepper
• 1/2 tsp hot paprika
• 1/4 tsp salt
• 2 minced cloves garlic
• 1 c uncoooked short grain rice (I used brown rice)
• 1 c fat free chicken broth
• 8oz bottle clam juice
• 1c chopped plum tomato
• 1/2c frozen green peas
• 12 mussels
• 1/2 lb peeled shrimp

Combine wine and saffron in a small bowl, soak 15 min.

Heat a large nonstick skillet over medium-high heat. Add sausage, cook 3 minutes, stirring occasionally. Remove sausage from pan. Add onion and pepper to pan, cook 5 min. Stir in paprika, salt, and garlic, cook 1 min. Return sausage to pan. Add wine mixture, rice broth and clam juice. Bring to a boil. Cover, reduce heat and cook 15 min or until most of liquid is absorbed. Stir in tomatoes, peas, clams and shrimp. Cover and cook 5 minutes, or until clams open. Discard any unopened shells.

Yield: 4 servings, 394 calories, 10.2 g fat, 4.4 g fiber

Mama's Baked Ziti with Meatballs

This one's a little complicated and takes a while, but tastes fantastic and is good for a classic Sunday dinner.

• 1 TB Olive oil
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1x 28 oz can diced tomatoes
• 1/2 lb ground extra lean beef
• 1/4 lb ground lean pork
• 1/4 c grated parmesan cheese
• 1 cup chopped flat leaf parsley
• 1/2 c plain dried bread crumbs
• 2 egg whites
• 1 tb chopped fresh basil (or 1 tsp dried)
• 1 tsp chopped fresh oregano (or 1/2 tsp dried)
• 1 tsp chopped fresh thyme (or 1/4 tsp dried)
• 1/4 tsp salt
• freshly ground pepper to taste
• 4 cups ziti
• 1/4 cup shredded park skim mozzarella cheese

Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic, cook, stirring frequently until softened, about 5 minutes. Drain the tomatoes, reserving the liquid in a separate bowl. Add the tomatoes to the pot, reduce the heat and cook, stirring occasionally, until bubbly, about 5 min.

In a large bowl, combine the beef, pork, parmesan, 1/2c of the parsley, the bread crumbs, the egg whites, basil, oregano, thyme, salt and pepper. Form into 40 walnut-sized meatballs and drop gently into the bubbling sauce. Simmer, without stirring, until the meatballs are firm, about 15 min. Sitr in the remainng half cup of parsley and cook, stirring occasionally and adding the reserved tomato liquid a bit at a time, until the meatballs are tender and the sauce has thickened, about 20 minutes.

Preheat the oven to 400 degrees. Spray a 9x13" baking dish with nonstick spray.

Meanwhile, cook the ziti according to package directions. Drain and toss in a large bowl with the sauce and meatballs. Transfer the mixture to the baking dish. Sprinkle with the mozarella cheese. Cover with foil and bake until heated through, 15-20 minutes. Uncover and bake a bit more until golden, 5-10min.

Makes 8 servings, 1 cup ziti and 5 meatballs, 6 points each (302 calories, 6 g fat, 3g fiber)

Spinach and Pink Grapefruit Salad

This is an incredibly refreshing salad as we start to go into the Summer months. It's pretty easy and has a really unique flavor with the Asian-inspired dressing, paired with the sweet-tart of the grapefruit. The nice thing is that spinach wilts much more slowly than lettuce, so leftovers can be eaten even a few days after making this. My neighbors (aka guinea pigs for new recipes) swear they are addicted. BTW, I play with the proportions on the dressing so it tastes better to me (without adding oil), I think these proportions aren't quite perfect.

• 2 TB grapefruit juice
• 1 TB rice vinegar
• 2 tsp Asian dark sesame oil
• 2 tsp low sodium soy sauce
• 1 tsp sherry
• 1 TB sesame seeds (black or white are ok)
• 1/4 tsp pepper
• 1 bag baby spinach
• 1 pink grapefruit, pulled into sections, then sliced into smaller chunks
• 1 avocado, chopped into smaller bits
• 1/2 bag sliced mushrooms
• 1/4 red onion, chopped
• Other veggies as desired (I've done red peppers, matchstick carrots, scallions, etc.)

Mix grapefruit juice through sesame seeds together in a small pitcher. Taste to see if it needs some slight adjustments (I usually add a bit more vinegar and grapefruit juice, possibly some soy)

Mix veggies together in a bowl, toss with dressing.

Yield 4 servings, 4 points each (2 points each if you omit the avocado)

Shrimp, Corn & Tomato Saute

This one is super-simple and tastes great. Minimal chopping if you buy the pre-chopped onions. I've made this a few times lately, and it's really good eaten warm the night you make it and then cold the next day. Yum.

• 2 1/2 TB olive oil
• 1 lb peeled and deveined shrimp
• 2 garlic cloves, minced
• 1/2 c chopped onion (I used more)
• 1 1/2 c. canned corn (I used two full cans)
• 2 c cherry or grape tomatoes
• 1/2 c. chopped fresh basil
• 1/4 tsp salt
• 1/4 tsp pepper
• Optional: To taste: Tony Chachere's creole seasoning

Heat two tablespoons oil in a nonstick skillet over medium high heat. Add the shrimp and cook until lightly golden, not too long (recipe says 2 min, maybe less). Transfer to a plate.

Add the remaining oil, the garlic and the onion to the skillet. Saute until the onion is soft. Stir in the corn and cook until warm. Add the cherry tomatoes and saute until the tomatoes turn slightly wrinkly on one side. Add the reserved shrimp and heat until warm and fully cooked.

Remove from heat and stir in the basil and spices.

Yield 4 servings, 6 points each.

Asian Turkey Burgers

This one is part of a larger recipe, which includes an Asian coleslaw I wasn't interested in and a bun I can't eat on the Core plan, so I don't know the exact points on it. However the burgers are good enough and easy enough to make me drop this in here anyway. I am now officially addicted. Mmmnn.

• 1 lb ground turkey
• 2 TB Hoisin sauce
• 1 scallion chopped (I put a bit more in here)
• 1 tsp ground ginger
• 2 TB soy sauce
• 1 tsp rice vinegar (optional)

Mix all ingredients together in a medium sized bowl with your hands. Separate into 4 patties and cook (either grill, broil, or pan fry).

Yields 4 servings, ~2-4 points each

Maple-Glazed Chicken with Apples

This dish smells so amazing when it's cooking, they should can it and put it into a potpourri jar. This isn't quite core, but each serving only has 1-2 points worth of stuff that isn't.

• 1 cup apple cider
• 1 firm apple, cored and cut into 8 wedges
• 1/3 cup maple syrup (I used sugar free)
• 1/2 tsp dried thyme
• 4x 4oz skinless chicken breasts

Preheat broiler, and line broiler rack with foil. In a medium nonstick saucepan, mix the cider, apple, maple syrup and thyme. Boil over medium-high heat. Cook until the apple is tender and the sauce is reduced by half, about 8 min. Remove from heat and keep warm.

Place the chicken on the broiler rack and brush both sides with the maple mixture. Broil 4 inches from the heat until lightly browned, about 3 min. Turn and brush the top with the remaining maple mixture. Broil until the chicken is cooked through, about 3 min longer. Serve with the apple wedges on the side.

Yields: 4 servings, 5 points each

Fettucine with Roasted Veg Sauce

This is the best new dish I've made in quite a while. It is a "core" recipe and it's absolutely fantastic. The roast veggies give it an unusual sweetness and a really distinctive taste.

• 1 red bell pepper, seeded and cut into 1/2 inch slices
• 1/2 large tomato, seeded and chopped
• 1/2 onion, chopped
• 2 tsp olive oil
• 1/2 tsp salt
• Freshly ground pepper, to taste
• 1/2 c water
• 2 TB vegetable broth
• 2 TB fat free cream cheese
• 6 oz whole wheat fettucine

Preheat the oven to 425. Combine the bell pepper, tomato, onion, oil, salt, pepper and water in a roasting pan. Roast the vegetables, tossing occasionally, until tender, about 15 min. Transfer to a food processor or blender, add the broth and cream cheese, and puree.

Meanwhile, cook the fettucine according to package directions. Drain, put in a serving bowl. Top with the sauce and toss to coat.

Yields 4 servings, 4 points each.

Whole Wheat Chili Mac

Love this one - it's a classic.

• 12 oz uncooked lean ground beef
• 1 medium onion, chopped
• 14.5 oz can stewed Mexican-style tomatoes
• 1.25 c canned tomato sauce
• 2 TB canned diced green chiles, drained
• 2 tsp chili powder
• 1 tsp ground cumin
• 1c whole wheat dry elbow macaroni
• 15 oz can kidney beans, rinsed and drained
• 1/2 c SoyaKaas grated parmesan style soy cheese

In a large skillet, cook beef and onion until meat is browned, about 10 minutes, drain off fat. Stir in undrained stewed tomatoes, tomato sauce, chili peppers, chili powder and cumin, bring to a boil.

Stir in uncooked macaroni and kidney beans. Return to a boil, reduce heat, cover and simmer until macaroni is tender, about 15 min.

To serve spoon into bowls and sprinkle with grated topping.

Yield: 4 servings, 10 points each: 1 3/4c of chili and 2 TB of topping per serving.

Keema Matar - Spiced Indian Lamb Patties

Yum, this is a "core" recipe, and super-delicious. It's really very different from your usual ground beef type dish. I make this with some brown rice and love it UP. It does require a lot of Indian spices, though - I made a trip to Central Market for a bunch of these a couple of years ago and am still using them - they go a long way.

• 1.25 lb lean ground lamb
• 2 tsp garam masala
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp sea salt
• 2 medium plum tomatoes, seeded and diced small
• 1c frozen green peas, petite variety
• 3/4 c fat free yogurt
• 2 TB cilantro, chopped
• 1 tsp lemon zest

Mix all ingredients together in a large bowl, with your hands or a wooden spoon, until thoroughly mixed. Form 12 patties, 2.5 to 3-in. Place on large baking sheet wrapped with plastic wrap and refrigerate 20 min.

Preheat broiler or grill to high. Cook patties on grill rack or broiler pan, gently turning once, about 4-5 min per side. (Side note, I can never get these to actually stick together myself, I don't usually manage to turn them successfully. But, I end up with a delicious mess that's not really patty-like.)

Yields, 4 servings, 5 points each

Salisbury Steak

This was really terrific and is a WW "Core" recipe. The original recipe called for white rice, and you're welcome to substitute, but I made it with brown rice and increased the cooking time slightly.

• 1 lb lean ground beef
• 2/3 cup finely chopped onion
• 1/3 c uncooked brown instant rice
• 1/4 tsp pepper
• 1/8 tsp salt
• 1 large egg white
• Cooking spray
• 1.25 c presliced fresh mushrooms
• 2x 10.5 oz cans beef consomme
• 1.5 TB worstershire sauce
• 2 TB water
• 1.5 TB cornstarch

Combine first 6 ingredients in a bowl, stir well. Divide into 4 equal portions, shaping each into a half inch thick patty.

Coat a large nonstick skillet with cooking spray, place over medium high heat. Add patties and cook 5 min on each side or until browned. Remove from skillet, set aside and keep warm.

Recoat skillet with cooking spray. Add mushrooms, saute over medium high heat 3 min. Add consomme and worstershire, cook 10 min. Return patties to skillet. Cover, reduce heat and simmer ~20 min, turning halfway through.

Remove patties, keep warm. Combine water and cornstarch, stir well. Add to broth mixture, bring to a boil, cook until thick, stirring constantly. Spoon gravy over patties, and serve.

Yield: 4 servings, 8 points each

Grandma's Tomato Sauce Recipe

This is a recipe I've made with my Italian grandmother for years, so there are no exact proportions. I encourage you to try this yourself and play around with it, based on what flavors appeal to you. It can either be cooked in a crock pot or a saucepan if you have less time. I definitely encourage you to make lots - you'll need more than you think for most pasta recipes and it's awesome frozen and reheated.

• 28 oz can diced tomatoes
• 28 oz can whole peeled tomatoes
• ~4 plum tomatoes, diced
• 14 oz can tomato sauce
• (optional, requires less cooking time) Jar, prepared sauce
• 1 sweet onion diced
• 2-3 cloves garlic, minced
• 1 bunch fresh basil, chopped
• 1 bunch fresh oregano, chopped
• 1 bunch fresh thyme, chopped
• Salt & pepper to taste
• 1 cup red wine
• (optional) 1 lb ground lean beef and/or ground sausage meat
• 2 tsp olive oil

In a deep saucepan (or frying pan if you're doing crock pot cooking), heat olive oil over medium heat, then add garlic and onion. Cook until onion is translucent but not browned. If making meat sauce, add ground meat and brown. If cooking in a crock pot, add these ingredients plus all the rest to the crock pot, and cook on low, covered, for a minimum of 2 hours, then an additional hour uncovered. If cooking in a saucepan, add the rest of the ingredients to the saucepan and cook on med heat until bubbly, then reduce heat and simmer for 30-45 min, at a minimum.  Ideally, this sauce is actually cooked on low for 2-3 days, with occasional stirring.  I advise you to hold some of the chopped herbs in reserve and then taste several times during the cooking process to assess flavor, adding more as needed.
Number of servings: variable, depending on what you're making, but don't be stingy if you're making lasagna or ziti! - 2 points for the whole batch if making vegetarian sauce, 18 points if making meat sauce, divide points by number of servings. Add 10 points if adding jar sauce to speed up cooking time.

Chicken Ragout with Potatoes and Olives

Just tried this one - YUM. Soooooo good. Really nice comfort food.

• 1 tsp olive oil
• 1.5 lb skinless boneless chicken thighs, trimmed of all visible fat
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 onion, thinly sliced
• 1 chopped garlic clove
• 3 plum tomatoes, chopped
• 1 large baking potato, cubed
• 10 kalamata olives, pitted and chopped
• 1/2 c reduced fat chicken broth
• 1/4c dry white wine
• 1/2c chopped fresh basil

Heat oil in a large, nonstick skillet over medium-high heat. Sprinkle chicken with salt & pepper and sautee until brown on both sides, about 5 minutes. Add the onion and the garlic, cook until the onion is just tender, about 5 minutes longer. Stir in the tomatoes, potato, olives, broth and wine. Cover, reduce the heat and simmer until the chicken is cooked through and the potato tender, about 20 minutes. Remove from the heat and stir in the basil.

Yield: 4 servings, 6 points each (306 cal, 9g fat, 3g fiber)

Kielbasa, Cabbage and Potato Stew

Great Winter recipe! This is also from that "Make it in Minutes" book and it's surprisingly quick to make. Not too much chopping.

• 3/4 lb turkey kielbasa, cut into small pieces
• 1 head green cabbage, cut into ribbons
• 3/4 lb new potatoes, cut into 3/4" chunks
• 1 onion, sliced
• 2 carrots, sliced(Ok, yes, I used presliced carrots)
• 1 3/4 c fat free chicken broth
• 1 c dry white wine
• 1 tsp caraway seeds
• 1 bay leaf
• 1/2 tsp dried thyme
• salt and pepper to taste

Cook the kielbasa in a large pot over medium high heat until it begins to brown, about three minutes. Add onion, cook another few minutes. Add the cabbage, potatoes, and carrots. Bring to a boil, cover and cook. Stir occasionally until the potatoes & cabbage are tender, 15-18 min. Discard bay leaf before serving.

Yield: 4 servings, 5 points each

Tortellini with Prosciutto & Peas in Alfredo Sauce

I bought some new cookbooks for myself for New Year's and have been making some fabulous recipes from a WW "Make it in Minutes" cook book. This one's yummy.

• 1/2 lb refrigerated fresh cheese tortellini
• 1 c frozen peas
• 1/4 lb thin sliced deli prosciutto, chopped
• 2 TB flour
• 1.5 c fat free half and half
• 1/2 c parmesan cheese
• 1/2 tsp black pepper

Bring a large pot of water to boil. Add tortellini and cook according to package directions. Stir in the peas during the last two minutes. Drain.

Meanwhile, coat a large nonstick skillet with spray and heat over medium heat. Add the prosciutto and cook, stirring until lightly browned. Remove and reserve the prosciutto. Add the half and half and the flour and stir to break up any lumps. Then cook, stirring constantly, until the sauce is thickened, about 8-10 minutes. Stir in parmesan cheese and pepper, remove from heat. Add the prosciutto, tortellini and peas and toss to coat with sauce.

Yield: 4 servings, 2 cups each, 6 points

Chicken Potpie

New one from Cooking Light. I bulked up the veggies on this with some extra frozen veg and made it a bit more substantial:

• 1/2 15-oz refrigerated pie dough (such as Pillsbury)
• 1/8 tsp salt
• 2 TB flour
• 1 tsp sage or rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 oz chicken breast tenders, cut into bite sized pieces
• 1.25 c water
• 1.5 c frozen mixed vegetables (I probably doubled this, used spinach, brocoli and peas)
• 1 c mushrooms, sliced
• 1 can reduced fat reduced sodium condensed cream of chicken soup

Preheat oven to 425.

Place refrigerated pie dough on cookie sheet or casserole dish, coated with cooking spray. Cut to the right shape for a 9x13 casserole dish. Lightly spray dough with cooking spray, then sprinkle evenly with 1/8 tsp salt. Pierce with a fork, and bake at 425 for 12 minutes or until golden.

Combine flour, and spices in a ziploc bag, add chicken and shake to coat. Heat a large nonstick skillet over medium-high heat, coat pan with cooking spray and add chicken to pan. Cook 5 min, or until chicken is browned on all sides. Stir in water, scraping up browned bits, add vegetables, mushrooms, and soup. Bring to a boil, reduce heat and cook 10 min. Spoon chicken mixture into casserole dish, top with pie crust and serve.

Yield: 4 servings, 6 points each