Shrimp & Grits

Tried this Paula Deen recipe, slimmed down by Hungry Girl, and it is delish and easy! My Texan husband had never heard of this dish (but, he's southern?!?), but now he loves it. Definitely a winner.

For Grits

• 1/2 cup quick-cooking grits
• 1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
• 1/2 cup shredded fat-free cheddar cheese
• 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• dash salt

For Shrimp

• 8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
• 1/2 cup thinly sliced scallions (white and green parts)
• 2 tbsp. precooked real crumbled bacon (like the kind by Hormel)
• 1 tbsp. chopped fresh parsley1 tsp. lemon juice
• 1/2 tsp. minced garlic
• Optional: Tabasco sauce (not optional for me!)

In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, bacon and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.Serve grits topped with shrimp and bacon. Eat up, y'all!
MAKES 2 SERVINGS
PER SERVING (1/2 of recipe, 1 large serving): 380 calories, 8g fat, 900mg sodium, 40g carbs, 2.5g fiber, 1g sugars, 40g protein -- POINTS® value 8

Potato Crusted Fish Sandwiches

I love, love, LOVVVEEE this recipe for a lot of reasons. It is easy to make, it gives you all the brain-feeding goodness of fish without a huge points value or big expense, and tastes terrific. It's even great the next day. I can truly think of no better use for instant potato flakes (certainly not to make fake potatoes). Again from the WW 20 min cookbook.

• 3/4 tsp grated fresh lemon rind
• 1 TB fresh lemon juice
• 3 TB light mayo or reduced fat coleslaw dressing (I used lite Miracle Whip)
• 2.5 c shredded cabbage
• 1/4 tsp black pepper, divided
• 4x 6 oz cod fillets (1" thick)
• 1/4 tsp salt
• 3 TB instant potato flakes
• 1 TB salt free greek seasoning (I use Nantucket's Mt Olympus Rub from HEB grocery store)
• 1.5 TB olive oil
• 4x 1.6 oz wheat hamburger buns

Preheat oven to 425.

Combine first three ingredients in a bowl, stir in cabbage and half of pepper. Cover and chill.

Sprinkle both sides of fish evenly with salt and remaining pepper. Combine potato flakes and greek seasoning in a shallow bowl or dish. Dredge fish in potato flakes and press firmly to coat.

Heat oil in a large ovenproof skillet over medium high heat. Add fish to pan, cook 2 min, turn over, place pan in oven. Bake at 425 for 8-9 min or until fish flakes easily with a fork.

Place 1/4 c cabbage mixture on the bottom of a bun, then fish, and top half of bun.

Yield: 4 servings, 7 points each

(327 cal, 11.2g fat, 5.9g fiber)

Pork Chops with Mustard Caper Sauce

Yum, great recipe, and one of the best pork chop dishes I've had. Low points value, too, so you can make a potato or corn side dish and still come out allright. Nice tangy flavor, and not bad as leftovers. From the WW 20 min cookbook.

• 8x 2oz boneless thin cut pork loin chops
• 1/4 tsp salt
• 1/2 tsp black pepper, divided
• Cooking spray
• 1/4 c chopped shallots
• 1c dry white wine or chicken broth
• 2 TB dijon mustard
• 2 TB fresh lemon juice
• 1 TB capers, drained
• 1 TB chopped fresh parsley

Sprinkle pork chops evenly with salt and half of pepper.

Heat a large, nonstick skillet over med-hi heat. Coat with cooking spray, and add pork. Cook 3 min on each side. Remove from pan, set aside, cover to keep warm.

Add shallots to pan, saute until soft. Add remaining pepper, wine, and next 3 ingredients. Bring to a boil, cook 2 min or until reduced by half. Return pork to pan, cook 1-2 more minutes. Sprinkle with parsley. Serve with sauce over pork.

Yield: 4 servings (2 chops each), 4 points

(174 cal, 6.4g fat, 0.3 g fiber)

Hawaiian Chicken Sandwich

Haven't posted any recipes for a while, need to catch up! This one is a terrific summer barbecue recipe, and super-quick. Leftovers are also good. I've made this two or three times this Summer and my family loves it.

• 4x 4oz boneless, skinless chicken cutlets (look for the ones that say, "thin sliced for Milanesa" in the supermarket, or pound regular chicken breasts between sheets of plastic wrap to flatten)
• 4x .5" thick slices fresh pineapple
• 1/4c spicy teriyaki marinade (or regular teriyaki marinade with a pinch of red pepper flakes)
• Cooking spray
• 1/4 c light mayonnaise
• 1/8 tsp crushed red pepper
• 4 green lettuce leaves
• 4x 1.8 oz whole wheat buns

Preheat grill. Brush chicken and pineapple with teriyaki marinade. Coat grill rack with cooking spray, then place chicken and pineapple on grill. Grill 3-4 min on each side, or until chicken is done and pineapple is carmelized.

Combine mayo and red pepper - set aside.

Place 1 lettuce leaf on each bun, top with 1 chicken breast and one slice pineapple. Spread 1 TB mayo on top halves of buns, place top half on sandwich.

Yield: 4 servings, 7 points each (328 cal, 10.2 g fat, 6.1g fiber)

Spicy Asian Noodles with Chicken

I made this one for the first time last night from Cooking Light's "20 Minute" section. And, it was indeed very simple and quick, though I do have to say it used a lot of pots and pans, and created some work for me on the dishwashing front. It was really nice, though, and a great, easy light meal. It's also a little high in points for every day, but I'll make this one again. FYI, I used a Thai chili sauce I had in the cupboard for the spice instead of the item suggested below, and it worked just fine.

• 1 tablespoon dark sesame oil, divided
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
• 2 tablespoons chopped dry-roasted peanuts

Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).

Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Yield: 4 servings, 8 points each

Calories: 381
Fat: 8.1g (sat 1.5g,mono 3.2g,poly 2.7g)
Protein: 27.5g
Carbohydrate: 47.1g
Fiber: 2.3g
Cholesterol: 60mg
Iron: 3.1mg
Sodium: 614mg
Calcium: 55mg

Country Captain Chicken

The recipe is delicious, but difficult to classify. It's called "country" chicken, but it's got a lot of Indian spices and ingredients. Whatever, however, this one tastes good.

• 2 tsp canola oil
• 1.25 lbs chicken breast, trimmed and cut into small chunks
• 1 large onion, chopped
• 1 Granny Smith apple, peeled, cored and diced
• 1 green pepper, chopped
• 1 TB minced garlic
• 1 TB minced, peeled ginger
• 1 TB Madras curry powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 14.5 oz can diced tomatoes
• 1c reduced sodium chicken broth
• 1/4 c dark raisins
• 1TB sliced or slivered almonds, toasted (to toast almonds, put in a skillet over medium heat - cook, shaking the pan frequently, until the almonds are lightly browned, then transfer immediately to a plate, or almonds will continue to brown)

Heat one tsp of the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally until browned, about 6 min. Transfer to a plate.

Add the remaining tsp of oil to the Dutch oven and reduce heat to medium. Add the onion, apple, bell pepper, garlic and ginger. Cook, stirring, until the veggies are softened, about 5 min. Stir in the curry, cinnamon, and salt. Cook, stirring, 1 min longer.

Return the chicken to the Dutch oven along with the tomatoes, broth, and raisins. Bring to a boil. Reduce heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 15 min. Serve sprinkled with the almonds.

Yield: 4 servings, 6 points each

Chili Pasta With Beans

This one's yummy and seriously easy. Very filling, lots of leftovers and it tastes good. From Cooking Light magazine.

• 1 TB canola oil
• 3/4 c chopped onion
• 3/4 lb ground sirloin
• 4 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2c water
• 3/4 tsp salt
• 6 oz uncooked ruote (wagon wheel pasta)
• 15 oz can pinto beans, rinsed and drained
• 14.5 oz can fire-roasted diced tomatoes with green chiles (like Glen Muir), undrained
• 8 oz can no salt added tomato sauce

Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan, cook 4 minutes or until onion is softened and beef is brown, stirring to crumble. Stir in chili powder, cumin and oregano. Cook one minute, then pour in water and add remaining ingredients. Bring to a boil. Cover, reduce heat, and simmer 18 min or until pasta is cooked through.

Yield: 6 servings, 1 1/3c each, 6 points (294 cal, 8g fat, 4.6g fiber)

Ropa Vieja (Cuban Shredded Beef)

I've made this one several times now. It's hearty and totally delish - nice and tangy, and makes amazing leftovers. The original recipe (from the WW Momentum cookbook) calls for this to be served with a cup of brown rice, for 4 points, but I prefer to do this with a few of the smaller size La Tortilla Factory tortillas - particularly green onion flavor, for 1-2 points.

• 1 lb flank steak, trimmed
• 1 14.5 oz can reduced sodium beef broth
• 3 peeled garlic whole cloves
• 2 minced garlic cloves
• 1 tsp olive oil
• 1 onion, chopped
• 1 14.5 oz can diced tomatoes
• 1 jalapeno pepper, seeded and minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 c chopped cilantro

Combine steak, broth and whole garlic cloves in a medium nonstick skillet. Bring to a boil over high heat. Reduce heat and simmer, covered, until the steak is very tender, about one hour.

Remove skillet from heat and let stand 15 min. Reserve half cup broth. Discard the garlic. Transfer the steak to a cutting board, and shred the beef with two forks.

Wipe out the skillet. Add the oil and set over medium-high heat. Add the onion and minced garlic and cook until the onion is soft, about 5 min. Stir in the tomatoes, jalapeno peppers, oregano, cumin and salt. Cook, stirring, 5 min longer. Add the shredded beef and half cup broth. Continue to cook until most of the liquid is evaporated, about 3 min.

Remove from heat and stir in cilantro.

Yield: 4 servings, 5 points each (3/4c beef mixture)

Ranchero Burgers

This is a bit high in points for a normal supper, but worth every point. Very delicious. Even my WW meeting leader tried this and raved about it. Apparently, her family fought over the leftovers. Totally delicious, and like no burger I've ever eaten.

• 1 lb ground round
• 1/2 c chopped onion
• 1/3 c crushed baked tortilla chips
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 tsp minced garlic
• cooking spray
• 1c fat free refried beans
• 4 tsp light mayo
• 1x 1.5 oz wheat hamburger buns, toasted
• 1.2 c shredded lettuce
• 1/2c thick and chunky salsa

Combine first 6 ingredients, divide into 4 portions, then shape into half-inch thick patties. Prepare grill, grill pan, or skillet with cooking spray and heat. Cook patties until done, 6-7 min per side.

While patties cook, heat beans one minute in microwave. Then assemble burgers as follows:

Spread mayo on the bottom bun, top with 2 TB lettuce, and patty. Then, add 1/4 c beans and 2 TB salsa, then top with the other bun half.

Yield, 4 servings, 8 points each

Chicken Puttanesca with Pasta

I ate this for lunch every day last week and loved it. It's got a great, tart flavor, and is hearty at the same time. Yum.

• 4oz whole wheat penne
• 2/3c seasoned dried bread crumbs
• 1 large egg
• 2 tsp olive oil
• 1 lb chicken cutlets (or chicken tenders flattened with a tenderizing mallet)
• 6 plum tomatoes, chopped
• 3 anchovy fillets, minced
• 2 garlic cloves, minced
• 1.5 TB drained capers
• 1 tsp balsamic vinegar
• 1/8 tsp red pepper flakes

Cook the penne according to package directions. Drain and keep warm.

Place the bread crumbs in one shallow bowl, and the egg in another. Heat the oil in a large nonstick skillet. Dip the chicken into the egg, then into the bread crumbs, turning and pressing crumbs to chicken to coat evenly. Add the chicken pieces to the skillet, and cook until browned and cooked through. Transfer to a platter and keep warm.

Add the tomatoes, anchovies, garlic, capers, vinegar, and red pepper flakes to the skillet. Cook, stirring occasionally, until the tomatoes are softened, about 5 min. Spoon the sauce over the chicken and serve with pasta.

Yield: 4 servings, .25 lb chicken, 1/2c sauce and 1/2 cup pasta

7 points

Red Beans & Rice

This is a fairly simple and really delicious recipe for the New Orleans classic from Cooking Light. It's also good for getting your healthy oils, since there is a lot of oil in the recipe. I used brown rice instead of white and added a little more green pepper than called for here. Great for leftovers.

• 2 tablespoons olive oil
• 2 (3-ounce) chicken andouille sausage links, chopped
• 1 (8-ounce) container prechopped onion, bell pepper, and celery mix
• 1 1/2 teaspoons salt-free Cajun seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 (15-ounce) can red beans, rinsed and drained
• 1/4 cup water
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1/4 teaspoon freshly ground black pepper
• 4 cups hot cooked long-grain rice

Heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion mix to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

Yield: 5 servings, (3/4c rice and 3/4c bean mixture), 7 points each

Nutritional Information
Calories:
336
Fat:
8.4g (sat 1.8g,mono 5.1g,poly 1.3g)
Protein:
12.7g
Carbohydrate:
51.6g
Fiber:
5.9g
Cholesterol:
36mg
Iron:
3.3mg
Sodium:
698mg
Calcium:
90mg

Ranch Steak Bruschetta Salad

I'm not normally a big fan of salad recipes because I improvise on these instead of using a recipe. However, I saw this listed as an award winner in Cooking Light and figured I'd try it. YUUUUUM. Much better than I thought it would be, with really nice complex, spicy flavors. It's little bit complicated, though, there are a lot of different steps to it, but if you multi-task well, it shouldn't take too long to make. I've put aside the different pieces of this to eat it again tomorrow for dinner - Unlike most salads, which I tend to throw out leftovers of, if you keep things separate, it should keep for several days.


Salad dressing:

• 6 tablespoons ranch dressing
• 1 1/2 tablespoons prepared horseradish

Steaks:

• 1 tablespoon freshly ground black pepper
• 2 teaspoons ground coffee
• 1 1/2 teaspoons ground cumin
  1 1/2 teaspoons ancho chile powder
• 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• Cooking spray
  

Remaining ingredients:

• 1/4 cup chopped shallots
• 1/4 cup chopped fresh basil
• 1/4 cup chopped bottled roasted red bell peppers
• 1 tablespoon fresh lemon juice
• 12 cherry tomatoes, halved
• 6 cups loosely packed arugula
• 12 (1-ounce) slices French bread, toasted

1. To prepare salad dressing, combine ranch dressing and horseradish in a small bowl; cover and chill.
2. To prepare steaks, combine black pepper, ground coffee, ground cumin, and ancho chile powder. Rub both sides of steaks with pepper mixture, and let stand 10 minutes.
3. Heat a nonstick grill pan over medium heat. Coat steaks with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 7 minutes.
4. Combine shallots, fresh basil, bell peppers, juice, and tomatoes in a small bowl; toss well.
5. Arrange 1 cup arugula on each of 6 serving plates, and top each serving with 2 toast slices. Cut each steak diagonally across grain into thin slices. Divide steak slices evenly among the toast slices; top each serving with about 2 tablespoons tomato mixture. Drizzle each serving with about 1 tablespoon of the salad dressing. Serve immediately.

Yield: 6 servings, 8 points each

Nutritional Information
Calories:
384
Fat:
13.2g (sat 3g,mono 2g,poly 0.8g)
Protein:
25.3g
Carbohydrate:
41.4g
Fiber:
3.4g
Cholesterol:
55mg
Iron:
4.2mg
Sodium:
565mg
Calcium:
88mg

Moo Shoo Chicken

Made this one from a "Hungry Girl" recipe last night, and it definitely hits all the bases on the recipe front: 1) Insanely simple to make, 2) filling, 3) low in calories/fats, 4) low in cost, 5) lots of leftovers, 6) oh yeah, and it tastes awesome. FYI, I increased the amount of veggies in this recipe to add some fiber. This is one of my favorite dishes at a Chinese restaurant, but the way it's typically made there is very high in fat. This recipe tastes similar but is much healthier. I'm eating the leftovers today, yum!

• One 8-wrap package Mountain Bread Whole Wheat Light Wraps (I couldn't find this brand so I used La Tortilla low cal tortillas)
• One 12-oz. bag dry broccoli slaw mix
• One 8-oz. can straw mushrooms, drained
• 6 oz. raw boneless skinless lean chicken breast, cut into thin strips
• 1/2 cup canned bamboo shoots, drained and cut into thin strips
• 1 cup bean sprouts
• 3 tbsp. light or low-sodium soy sauce
• 3 tbsp. seasoned rice vinegar
• 1 tsp. crushed garlic
• 1/2 tsp. cornstarch
• dash white pepper (black is fine, if you don't have white)
• 2 tbsp. plus 2 tsp. hoisin sauce
• (Optional - add one point per serving) 1 TB Olive oil

In a small bowl, combine soy sauce, vinegar, garlic, cornstarch, and pepper -- mix well and set aside. This is your moo shu sauce.

Bring a wok or a very large pan sprayed with nonstick spray to medium-high heat. Add chicken to the pan and cook for about 2 minutes, until no longer pink. (If you are using oil, add it at this point.) Add broccoli slaw to the pan and, stirring occasionally, cook for 3 - 4 minutes, until veggies are soft. Add mushrooms, bamboo shoots, bean sprouts, and moo shu sauce to the pan, mix well, and cook for an additional 3 - 4 minutes, until entire dish is hot and chicken is cooked through. (Sauce will thicken as it sits.) Remove from heat and transfer moo shu mixture to a serving dish. Set aside.

Slice wraps in half, leaving you with 16 "crepes". Warm crepes slightly in the microwave. Serve crepes and hoisin sauce alongside moo shu mixture, and then assemble each crepe just before you eat it. To assemble, spread 1/2 tsp. hoisin sauce across the center of a crepe. Spoon about 1/3 cup moo shu mixture across the center, wrap it up like a soft taco, and chew!

Yield, 4 servings, 4 points each

Taco Skillet Dinner

This has got to be one of the simplest things I've made in ages and it's got a nice, simple Mexican flavor. It's a little bit carb-ey with all the tortillas - I prefer more veggies to help fill me up. But, with the taste and simplicity, it's definitely worth a shot on a weeknight.

• 1 lb. ground turkey breast, 99% fat free
• 1 medium onion, chopped
• 1 can Campbell's Healthy Request tomato soup
• 1/2 c. salsa
• 4 medium La Fuerza or La Tortilla fat free tortillas, cut into 1 inch pieces
• 1 1/2 c. (1 can) black beans
• 1/2 c. Kraft fat free shredded cheddar cheese
• 1/2 c. water (or broth from beans)
• optional (Tostitos Scoops baked tortilla chips)

Brown turkey and chopped onion in a large skillet or pan. Add soup, tortilla pieces, salsa, beans, water, and half of the cheese. When liquid begins to bubble, lower heat slightly and cover for 5-10 minutes. Add remaining cheese on top. Serve with Scoops tortilla chips.

Special Notes
Thickens upon standing. Tortilla pieces have a doughy, flat dumpling taste when moist and cooked - this would probably work without them but you may need to cut back on liquid.

Yield - 4 servings, 6 points each

Saucy Baked Pork Chops

This is a good recipe I just got from the Weight Watchers community recipe swap. It's really nice and tangy, and easy to prepare, although it needs to cook for a while. I added a lot more onions than are called for here, and it worked really well. Leftovers were good as well.

• 4 pork chops
• 1tbsp olive oil
• 1/2 cup chopped onion
• 4 oz. chopped mushrooms
• 1/2 cup chicken broth
• 3 tbsp low fat ranch dresing
• 2 tbsp spicy deli mustard

heat olive oil in skillet over medium high heatsalt and pepper chops, brown both sides in skillet

Remove chops and place in a baking dish sprayed with pam. To the hot skillet add onions and mushrooms, stirring till onions are brown and just tender. Add chicken broth along wih mustard ranch dressing mix to the skillet. Let the mixture boil for one minute then add contents of skillet to the baking dish over the chops. Cover with foil and bake at 325 degrees for 1 hr.

Catfish Sandwiches with Creole Mayonnaise

For something that sounds (and looks) so fancy, this recipe is surprisingly easy to make. And, the leftovers are not bad, as long as you eat them within a day or two of cooking it, so the fish doesn't turn. It is a teensy bit point-heavy, especially if you decide to cook the catfish in olive oil to get a bit of healthy fat in. And, best of all, catfish is usually pretty cheap. I got all the fish for this recipe at my local grocery store for $5.99. Can't beat that.

• 4 (6-ounce) catfish fillets
• 1 1/2 teaspoons Cajun seasoning
• 4 (1 1/2-ounce) hamburger buns
• 3 tablespoons fat-free mayonnaise
• 1 1/2 teaspoons minced shallots
• 1 1/4 teaspoons whole-grain Dijon mustard
• 1/2 teaspoon fresh lemon juice
• 4 curly leaf lettuce leaves
• 4 (1/4-inch-thick) slices tomato
• 8 teaspoons sweet pickle relish
  

Heat a grill or nonstick pan over medium-high heat. Coat pan with cooking spray. Sprinkle fillets evenly with seasoning. Add fillets to pan; cook 4 minutes. Turn over; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place buns, cut sides down, in pan; cook 1 minute or until toasted (or just put them in the toaster). Remove from pan.
Combine mayonnaise, shallots, mustard, and juice, stirring well. Line bottom half of each bun with 1 lettuce leaf; top each serving with 1 fillet and 1 tomato slice. Spoon 2 teaspoons relish on top of each tomato. Spread 1 tablespoon mayonnaise mixture over cut side of each top half of buns; place on top of each sandwich.

Yield: 4 servings, 7 points each

Calories: 319 (30% from fat)
Fat: 11.6g (sat 2.7g,mono 5.1g,poly 2.9g)
Protein: 24.5g
Carbohydrate: 28.4g
Fiber: 1.3g
Cholesterol: 60mg
Iron: 2.3mg

Barbecue Turkey Joes

This is a very simple recipe that - I think - tastes way better than Manwich, doesn't involve much more work, and saves a whole lot on calories. It's very filling, very easy, and not too heavy on the points. It pretty much rocks the house. Oh, and my husband loves it, and it's cheap to make. I've had this one for quite a long time, it's an old favorite, but I hadn't made it for a while until last week, and I realized I'd never posted it. Shame on me.

• 1lb lean ground turkey
• 1/2 medium green bell pepper, chopped
• 1/2 medium red bell pepper, chopped
• 1/2 medium onion, chopped
• 1 cup barbecue sauce
• 1/8 tsp cayenne pepper
• 4 medium mixed-grain hamburger rolls

Coat a pan with cooking spray on medium-high heat. Add peppers and onions, cook until tender. Add turkey, cook until browned. Drain off excess liquid. Add barbecue sauce and cayenne, heat for 2 minutes until flavors are combined. Divide into 4 portions, and serve on buns (your option to toast buns or not).

Yield: 4 servings, 6 points each

300 cal, 10g fat, 90mg cholesterol, 3g fiber

Chicken Tamale Casserole

AWESOME new recipe! This is one of the simplest things I've made in ages and it makes tons of food that tastes delicious. It's a little like the taste of a tamale, without all the work. This makes for a great weeknight dinner, and leaves lots of leftovers.

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Martha White)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Yield: 8 servings, 8 points each
Calories: 354

Fat: 14.1g
Protein: 18.9g
Carbohydrate: 36.3g
Fiber: 2.5g
Cholesterol: 58mg

Rotkohl (Sweet & Sour Braised Cabbage)

This is a dish I ate many times while living in Germany and I loved it. Now that I'm trying to eat more veggies, this is a delicious way to get more fiber. It's not too difficult to make and has a great flavor. It makes tons, though, beware of too many leftovers, and it does have to cook for a while.

• 4 slices applewood-smoked bacon, chopped
• 2 cups thinly vertically sliced onion (about 1 large)
• 3 cups chopped peeled Granny Smith apple (about 2 medium)
• 10 cup thinly sliced red cabbage (about 2 pounds)
• 1 cup apple cider
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 3 whole cloves
• 1 bay leaf

1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; sauté 3 minutes. Add apple to pan; sauté 2 minutes. Add cabbage to pan; sauté 2 minutes. Add cider and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until cabbage is tender, stirring occasionally. Discard cloves and bay leaf. Sprinkle with bacon.

Yield: 8 servings (3/4 cup), 2 points each
Calories: 139
Fat: 3.9g
Protein: 3.1g
Carbohydrate: 24.4g
Fiber: 3.4g
Cholesterol: 7mg