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)