Grilled Flank Steak with Black Beans and Corn and Tomatoes

PREP 5 MIN COOK 25 MIN SERVES 6

1 1/2 lb Flank Steak
1/2 tsp cumin
2 garlic cloves, crushed
1/2 tsp kosher salt
fresh cracked pepper to taste

For the back bean, corn and tomatoes:
3 Tbsp red onion, minced
1 tsp olive oil
1/4 cup fresh squeezed lime juice
2 medium vine ripe tomatoes, diced
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels (fresh is fine)
2 Tbsp finely minced cilantro
kosher salt and fresh pepper to taste

1. Season steak with the crushed garlic, cumin, salt and pepper and set aside 5-10 minutes.

2. Combine red onions, olive oil, lime juice, salt and pepper in a medium bowl and set aside a few minutes. Add tomatoes, black beans, corn, cilantro and set aside.

3. Heat a clean lightly greased indoor or outdoor grill on high heat. Grill steak on high heat, 6-8 minutes on each side or until your desired degree of doneness. Let the meat rest about 5 minutes before slicing. Slice the beef into thin slices across the grain, place on a platter and top with corn, black bean and tomato salad.

PER SERVING (3 oz steak plus salad): CAL 249.8, FAT 9.4g, PROT 25.6g, CARBS 8.9g, FIB 2.3g, SUGAR 2.4g, SOD 385 mg
Old Points: 5
PointsPlus Value: 6

Another great recipe! Fairly easy to make and absolutely delicious. This was actually something a little different for us to try considering it was a main course meal on its own - with no side-dish. Typically my spouse likes to have side-dishes (such as potatoes or rice or... something else) - however we decided to try this out as is and... it was great! And filling too!

Pork Chops with Mushrooms and Shallots

PREP 5 MIN COOK 20 MIN SERVES 4

1 tsp butter
4 port loin chops (with bone), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
1/4 cup chopped shallots
1 cup fat free chicken stock
10 oz sliced baby bella mushrooms
1 Tbsp dijon mustard
2 Tbsp chopped, fresh parsley

1. In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and saute for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

2. Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 Tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.

** Note: Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150'. I use a thermometer to check the center and usually leave it until it hits 160'. Don't overcook or they will become dry.

PER SERVING (1 chop): CAL 179.9, FAT 9.5g, PROT 18.5g, CARBS 4.3g, FIB 0.9g
Old Points: 4
PointsPlus Value:5

Very good! This was our first try of "bella mushrooms" and found them very tasty. The sauce was light, but delicious. 

Summer Vegetables with Sausage and Potatoes

PREP 10 MIN COOK 50 MIN SERVES 4

1 lbs baby red potatoes, cut in half or quartered
2 tsp oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
14 oz Italian chicken sausage, sliced 1-inch thick
4-5 cloves garlic, smashed with the side of the knife
1/2 orange bell pepper, diced 1-inch squares
1/2 yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 Tbsp fresh rosemary (or other fresh herb such as thyme)
2 cups zucchini, 1/2 inch think and quartered

1. Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid. Set potatoes on a dish.

2. Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.

3. Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

PER SERVING (a little over 1 3/4 cups): CAL 326, FAT 11g, PROT 23g, CARBS 33.5g, FIB 5.3g, SUGAR 5g, SOD 897mg
Old Points: 7
PointsPlus Value: 8

Another great recipe! Everyone enjoyed this and was very filling too! You'll notice in my picture that I didn't have any red peppers so I substituted them with green peppers instead, and I absolutely forgot to pick-up zucchinis so they're not in there either... however I'm sure they would have made an excellent addition!

Salisbury Steak and Mushroom Gravy

PREP 10 MIN COOK 30 MIN SERVES 8

1/2 tsp oil
3/4 cup onions, minced
1 lbs lean ground beef
1 lbs lean ground turkey
1/2 cup dry breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
1/4 tsp salt 
1/8 tsp ground black pepper, to taste
8 oz sliced mushrooms
2 Tbsp all-purpose flour
2 Tbsp tomato paste
1 tsp Red Wine Vinegar
2 tsp Worcestershire sauce, to taste
1/2 tsp mustard powder
1/4 cup water
chopped parsley for garnish (optional)

1. Saute onions in oil over medium heat until golden brown, about 5 minutes.

2. In a large bowl, combine half of the saulteed onions, ground beef, ground turkey, bread crumbs, egg, egg white, 1/4 cup beef broth, salt and black pepper.

3. Share into 8 oval patties.

4. In a large deep skillet over medium-high heat, brown both sides of patties. Set aside on a dish.

5. Add mushrooms to the skillet, season with salt and pepper and saute 2-3 minutes. Return patties to the skillet with the mushrooms.

6. In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, worcestershire sauce and mustard powder.

7. Pour over meat and mushrooms in skillet. Cover and cook on low heat for 20 minutes, stirring occasionally. Serve over Garlic Mashed Potatoes with a vegetable on the side, Enjoy!!

PER SERVING (1 Patty with mushroom gravy): CAL 202.8, FAT 7.8g, CARBS 10g, FIB 1.2g, SUGAR 1.7g, SOD 524.7mg, PROT 21.7
Old Points: 4
PointsPlus Value: 5

Another great hit! We'll be making this one over... and over... and over again!

 

 

Garlic Mashed Potatoes

PREP 5 MIN COOK 25 MIN SERVES 5

2 lbs (4 medium) yukon gold potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat free sour cream
1/4 cup fat free chicken broth
2 Tbsp skim milk
1 Tbsp light butter
Kosher salt to taste
dash of fresh ground pepper
1/4 cup fresh herbs of choice: parsley, thyme, tarragon

1. Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil.

2. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan.

3. Add sour cream and remaining ingredients. Using a masher, mash until smooth. Season with salt and pepper to taste.

PER SERVING (3/4 CUP): CAL 159.6, FAT 1.7, CARBS, 32.3, FIB 3.2, PROT 4.5
Old Points: 3
PointsPlus Value: 4

Delicious!! My boys loved these potatoes... no left overs!

Asian Style Beef And Vegetables

PREP 5 MIN  COOK 15 MIN SERVES 4

4 ounces spaghetti
1/2 cup water
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon ground black pepper
1/8 teaspoon ground red pepper
Nonstick cooking spray
1 cup fresh or frozen pea pods, halved crosswise
1/2 cup chopped green or red sweet pepper
1 clove garlic, minced
1 cup sliced fresh mushrooms
1 tablespoon cooking oil
3/4 pound lean boneless beef, cut into thin bite-size strips

1. Cook spaghetti according to package directions. Drain well and keep warm.

2. Meanwhile, for sauce, in a small bowl stir together water, soy sauce, cornstarch, black pepper, and red pepper. Set aside.

3. Spray a cold wok or large skillet with nonstick spray. Heat over medium-high heat. Add pea pods, green or red sweet pepper and garlic, stir-fry 1 minute. Add mushrooms; stir-fry 1 to 2 minutes more or until vegetables are tender. Remove vegetables from wok.

4. Add oil to wok. Stir-fry beef in hot oil for 3 to 4 minutes or until done. Push beef to sides of wok. Stir sauce and pour into the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spaghetti. Makes 4 servings.


PER SERVING: Calories 304, Carbs 28 g, Fat 10 g, Fiber 2 g, Protein 25 g
PointPlus Value: 8

Simple and easy to make and was good too!! The "Ground Red Pepper" added just enough kick to the recipe to add that pizazz needed.

Worth Every Penne

Whole wheat penne noodles with chicken, bacon, vegetables, and pesto sauce.

PREP 10 MIN COOK 10 MIN SERVES  6


Sauce
2 Tbsp basil pesto
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp freshly ground black pepper


2 cups uncooked whole wheat penne noodles (about 8ox / 227g)
4 slices reduced-sodium bacon, chopped 
3 cups sliced mushrooms
1 cup chopped red onions
3 big handfuls baby spinach leaves
12 cherry or grape tomatoes, halved
3 cups chopped cooked chicken breast (*see tip down below*)
1/4 cup shaved Parmesan or Romano cheese, or
   1/2 cup crumbled light feta cheese (2oz / 57g)
Freshly ground pepper to taste


1. To prepare sauce, whisk together all sauce ingredients in a small bowl and set aside.

2. Cook penne noodles according to package directions. Drain and keep warm.

3. While pasta is boiling, cook bacon in a large, non-stick or wok over medium-high heat for about 2 minutes. Remove and discard 1 Tbsp bacon drippings from skillet. Add mushrooms and onions to skillet. Cook and stir until vegetables begin to soften, about 5 minutes. Add spinach leaves and tomatoes. Cook until spinach is wilted. Stir in chicken and cook just until chicken is heated through. Add cooked penne noodles and mix well. Add reserved sauce and mix again. Remove skillet from heat. Sprinkle pasta with Parmesan cheese and freshly ground black pepper. Serve immediately.


* Tip: To save work and time, buy a rotisserie chicken at your grocery store and chop up all of the breast meat for this meal. Save the dark meat for tomorrow's lunch. *

PER SERVING: (1 CUP) 331 CAL, 10.6 FAT, 2.9 SAT FAT, 27 G PROT, 31 G CARB, 5.7 G FIB, 50 MG CHOL, 270 MG SOD
PointsPlus Value: 8

Earning it's title, this was indeed worth every "penne". 
The pasta, bacon, and chicken is what sold our house-hold! ...and then you get to top it all off with cheese - Parmesan cheese - superb! 

Spinach & Cheese Ravioli in a Tomato Tapenade with Green Beans

PREP 5 MIN COOK 15 MIN SERVES  4

water
1/3 cup salsa
2 Tbsp basil pesto (from a jar)
1 Tbsp maple syrup
3/4 lb or 350 g spinach and cheese ravioli (found in most deli or dairy sections of your grocery store)
1 tsp butter
5 cups green or yellow frozen whole beans (I like to blend both together; or even buy the per-packaged ones that include the carrots.)
1/2 tsp lemon pepper
1 tsp soy sauce, reduced-sodium
Parmesan cheese, grated (optional)

1. Fill a large stove-top pot with water.
Cover and bring to a boil.

2. Combine salsa, pesto and maple syrup together in a small bowl. Set aside.

3. Add ravioli to boiling water and reduce heat to a medium boil. Set time according to package directions. (anywhere from 4min to 11min - do not over cook)

4. Meanwhile, melt butter in a large nonstick frying pan at medium high.
Add beans, lemon pepper and soy sauce.
Toss to coat, then reduce heat to med-low.
Stir often, until beans are hot, glazed and crunchy but tender.

5. When timer rings for ravioli, drain ravioli in a colander.
Heat tapenade mixture in the unclean pasta pot at med heat until hot.
Return ravioli to pot and fold gently until all the ravioli is evenly coated.

** Optionally, you can add Parmesan on top of servings. **

PER SERVING: (3/4 CUP PASTA AND TAPENADE SAUCE; 1.5 CUP OF BEANS) 372 CAL, 11.3 G FAT, 16 G PROT, 54.1 G CARB, 5.3 G FIB, 566 MG SOD
PointsPlus Value: 10

Delicious! I knew this would be a hit, so I prepared myself by doubling the recipe... and sure enough it was (a hit)! This one's a keeper - Real quick, super easy and ...very tasteful! Choose the level of "hotness" you'd like for this recipe with your salsa, if you don't want spicy - choose a mild salsa; and if you like it hot, then by all means get it hot & spicy! 

Kickin' Chicken

Full meal: Rice, carrots, and Kickin' Chicken!

Spicy baked chicken in a super-simple and extra-flavorful peanut sauce.

PREP 5 MIN COOK 35-45 MIN SERVES 6

12 boneless, skinless chicken thighs or
     6 boneless, skinless chicken breasts (about 2 1/4 lbs / 1 kg)
3/4 cup bottled light peanut sauce 
1/2 cup medium or hot salsa
1/4 cup chopped fresh basil leaves

1. Preheat oven to 400'. Spray a 9x13" baking pan with cooking spray.
Arrange chicken thighs in pan in a single layer. If using chicken breasts,
cut them in half to make them fit in pan if necessary.

2. Combine peanut sauce, salsa, and basil in a medium bowl.
Pour sauce evenly over chicken and make sure all pieces are well-coated with sauce.
Bake, uncovered, for 40 to 45 minutes for thighs and 35-40 minutes for breasts, or until chicken is no longer pink in the center and sauce is bubbly.

3. To serve, arrange chicken on a serving platter and pour extra sauce from pan over top.

PER SERVING:

(2 THIGHS PLUS SAUCE) 234 CAL, 8.8G FAT, 29 G PROT, 5G CARB, 0.4G FIB, 126MG CHOL, 546MG SOD
PointsPlus Value: 6

(1 BREAST PLUS SAUCE) 241 CAL, 5G FAT, 41G PROT, 5G CARB, 0.4G FIB, 99MG CHOL, 526MG SOD
PointsPlus Value: 6

Super filling and delicious!! I used the chicken breasts and cut them up in med-sized chunks. I found the peanut sauce in the Asian isle of our local grocery store however there are notes online stating that it can be found near salad dressings or barbecue sauces.
The spicy-factor for this recipe can be adjusted to your taste-bud-liking by choosing sauces that suit your heat-tolerance levels. You can choose your "sauce" rating for both the salsa and peanut sauces - most come in various 'ratings' such as: mild, med and spicy.  
We used a med-salsa and a regular peanut sauce and it had just a hint-of a kick.
Might bump it up a little more next time. :)

Our version of this recipe include some side dishes of rice and steamed vegetable:

After baking - in the baking dish

Crock Pot Cashew Chicken

PREP 5 MINS COOK 3-4 HRS OR 6-8 HRS SERVES 6

1 10.75-oz can condensed golden mushroom soup
3 Tbsp soy sauce
1 tsp ground ginger
1-1/2 lbs chicken tenders
1 16-oz pkg frozen broccoli stir-fry vegetable blend
1 4-oz can (drained weight) sliced mushrooms, drained
1/2 cup cashews
Hot cooked brown rice (optional)

1. In a 3-1/2 or 4-quart slow cooker, combine mushroom soup, soy sauce, and ginger. Sitr in chicken, stir-fry begetables, and mushrooms.

2. Cover an cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Stir cashews into chicken mixture. If desired, serve over hot cooked rice.

PER SERVING: 256 CAL, 8 G FAT, 13 G CARB, 3 G FIB, 31 G PROT
PointsPlus Value: 6

Great recipe! We opted (this time) to not include the rice however I'm sure it would be great with rice too!

Stuffed Chicken Breasts

PREP 10 MINS   COOK 20 MINS   SERVES 4

1/2 cup shredded Gouda cheese, preferably smoked
2 Tbsp chopped scallion
1 Tbsp sliced pimientoes, chopped
1 tsp paprika, divided
4 small boneless, skinless chicken breasts (1 1/4 - 1 1/2 lbs total), trimmed and tenders removed (see Tip)
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1 Tbsp extra-virgin olive oil

1. Preheat over to 400'F.

2. Combine Gouda, scallion, pimientoes and 1/2 tsp paprika in a small bowl.

3. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 tsp each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining /12 tsp paprika, 1/4 tsp salt and pepper.

4. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165'F, about 15 minutes.

PER SERVING: (1 STUFFED BREAST) 200 CAL, 10 G FAT, 76 MG CHOL, 1 G CARB, 26 G PROT, 0 G FIB, 445 MG SOD
PointsPlus Value: 5

Well this was different - I hadn't , well we all hadn't, had Gouda cheese before so this was a first. The smell of the smoked cheese was actually good (if you like smoked foods).
As a side dish, we opted to add a vegetable rice medley - this upped the PointPlus value an extra 5 which then totals this entire meal at 10 PointsPlus.

Asian Salisbury Steak

Asian Salisbury Steak with side dishes

PREP 5 MINS COOK 15 MINS SERVES 4

1/2 ounces 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions (small green onions)
1/4 cup plain dry breadcrumbs
4 Tbsp hoisin sauce, divided
2 Tbsp minced fresh ginger
3 tsp canola oil, divided
4 bunches or 2 4-ounce bags watercress, trimmed (16 cups)
1/2 cup dry sherry or rice wine

1. Place rack in upper third of oven; preheat the broiler. Coat a broiler plan and rack with cooking spray.

2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 Tbsp hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties wiht 1 tsp oil. Broil, flipping once, until coooked through, about 4 minutes per side.

3. Meanwhile, heat the remaining 2 tsp oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 Tbsp hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

PER SERVING (1 MEAT PATTY): 303 CAL, 13 G FAT, 56 MG CHOL, 18 G CARBS, 21 G PROT, 2 G FIB, 392 MG SOD
PointsPlus Value: 7

Absolutely delicious. Unfortunately we had to modify the recipe a little when we origin made this recipe however it still was delicious! [We couldn't find watercress so this portion was omitted from the picture version - so if you had this to your version it might look a little different.] Made 4 patties and all 4 disappeared without hesitation! This is one of those recipes where I'll have to remember to double-up on it next time!

For the below full WW PointsPlus value counts here is the break down:

1- Asian Slasbury Steak patty 7pts+
1/2 cup mashed potatoes 3pts+
1 serving of steamed beans 0pts+
For a total of: 10pts+ for the full menu displayed.

Asian Salisbury Steak

Dirty Rice

PREP 10 MIN COOK 50 MIN SERVES 6

1 1/2 cups long-grain brown rice
3 cups reduced-sodium chicken broth
1 Tbsp peanut oil, or canola oil
10 oz cooked chicken andouille, or other spicy chicken sausage, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onion
1 1/4 cups chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 cloves gralic, minced
2 tsp chopped fresh thyme leaves
1/4 - 1/2 tsp cayenne pepper
1/4 tsp salt

1. Bring rice and broth to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 50 mins. Remove from the heat and let stand, covered, for 10 minutes.

2. While the rice is standing, heat oil in a large nonstick skillet over medium heat. Add sausage and cook, stirring, until it begins to brown about 5 mins. Add onion, celery, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 mins more. Stir in thyme, cayenne to taste and salt. Stir the sausage mixture into the rice and serve.

PER SERVING (ABOUT 1 1/3 CUPS): 296 CAL, 7 G FAT, 36 MG CHOL, 48 G CARB, 13 G PROT, 5 G FIB, 428 MG SOD.
PointsPlus Value: 8

Obviously you probably could tell by my picture, I didn't have a red bell pepper on-hand... so I just up'ed my green peppers. Also I have no idea what "chicken andouille or chicken sausage" is - so I just used regular skinless, boneless chicken cut into t 1/2-inch pieces (always a hit!). And instead of fresh thyme leaves (which I also didn't have on-hand), I used the dried version - cut the amount in half, so added 1 tsp instead.

This was good - I liked it. Was easy and delicious... if you like it spicy!

BBQ Beef Tortillas

PREP  10 MIN COOK 12 MIN SERVES 4

1/2 lbs beef sirloin steak, trimmed of fat, cut into thin strips
1 cup frozen corn
1/2 cup barbecue sauce
4 (7-inch) flour tortillas, heated
1 cup chopped tomato
1 oz (1/4 cup) shredded reduced-fat cheddar cheese

1. Heat medium nonstick skillet over medium-high heat unitl hot. Add beef; cook and stir 4 to 6 minutes or until browned.

2. Stir in corn and barbecue sauce. Reduce heat to medium; cover and cook 5 minutes or until hot, stirring occasionally.

3. Place tortillas on 4 individual plates. Spoon 1/4 of beef mixture down center of each tortilla; top each with 1/4 cup chopped tomato and 1 Tbsp cheese. Fold tortillas in half or roll up.

PER SERVING: (1 TORTILLA) 280 CAL, 8 G FAT, 45 MG CHOL, 510 MG SOD, 32 G CARB, 3 G FIB, 3 G SUGARS, 20 G PROT
PointsPlus Value: 7

This was simple and great! So many wraps so many recipes!!
Glad my family likes wraps cause there are times when coming home from work - these are the best, quickest, healthier option!

BBQ Beef Tortilla with base (no topping)

BBQ Beef Tortilla with base and topping

Taco Casserole

Taco Casserole (without Salsa topping)

 PREP 8 MIN COOK 30 MIN SERVES 8

1 lbs ground skinless chicken breast
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 oz taco sauce
1 cup fat-free sour cream
1 cup fat-free cottage cheese
1 cup low-fat tortilla chips, whole or broken up
1 cup low-fat cheddar cheese, shredded
3/4 cup salsa

1. Heat oven to 400'. Spray cooking spray on bottom of a 2-quart casserole dish; set aside.

2. In a skillet, cook chicken, onion, peppers, and garic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside.

3. Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 salsa if desired.

PER SERVING: (1 CUP) 287 CAL, 4 G FAT, 25 G PROT, 34 G CARBS, 43 MG CHOL, 2 G FIB
PointsPlus Value: 7

Another hit in our house-hold. It's got "chips" (tortillas) and cheese - Hello!! Even my neices visiting the next day (I was eating left-overs) were commenting on how good it looks!
One note: Our house-hold aren't big fans of cottage cheese - so I opted to not include it in our version at home. Either way, with or without it - it's good!!

Taco Casserole (with Salsa Topping)

Taco Casserole (in Casserole - Top View)

Chicken a la King

PREP 5 MIN COOK 15 MIN SERVES 6

1 1/2 lbs boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/2 cup all-purpose flour
2 Tbsp canola oil, divided
10 oz white mushrooms, quartered
1 large green bell pepper, diced
3/4 tsp salt
1/2 tsp freshly ground pepper
1 cup dry sherry
1 cup reduced-sodium chicken broth
1 cup low-fat milk
1 4-oz jar sliced pimientos, rinsed
1/2 cup sliced scallions

1. Toss chicken and flour in a medium bowl until coated. Heat 1 Tbsp oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.

2. Reduce heat to medium and add the remaining 1 Tbsp oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.

3. Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.

PER SERVING: (1 CUP) 271 CAL; 8 G FAT; 66 MG CHOL; 15 G CARB; 28 G PROT; 1 G FIB; 40 MG SOD
PointsPlus Value: 6

This was good. We didn't have any sherry so we just opted to not include it in the recipe. The "a-la-king" gravy / sauce mixture is fairly basic and reminded us of the typical flour/broth type gravy combination - which is always ...mmmm good comfort food / taste!

Chicken Burritos

PREP 17 MIN COOK 20 MIN SERVES 4

1 medium green pepper, chopped
1 medium zucchini, chopped
6 oz Chicken breast, roasted without skin, cubed
1/2 cup frozen corn kernels, thawed or fresh
1/2 small onion, minced
1/4 cup plain fat-free yogurt
1/4 tsp Cumin seeds
1/4 tsp chili powder
1/4 tsp table salt
8 oz tortilla, flour, fat-free, about 4 burrito-size tortillas
1 cup salsa

1. Preheat oven to 350'F.

2. In a nonstick pan, lightly sauté pepper and zucchini until slightly cooked, about 3 to 4 minutes.

3. Combine chicken, pepper, zucchini, corn and onion with yogurt, cumin, chili powder and salt.

4. Place 1/4 of mixture in centre of each tortilla. Fold in sides of tortillas and then roll closed from bottom. Place each burrito, opening-side down, in a baking pan; cover burritos with salsa. Bake until tortillas begin to brown and filling warms through, about 15 to 20 minutes.

Per Serving: (1 burrito) To be added in a bit - haven't got all of this information.
When I try out a recipe directly from Weight Watchers; they don't always supply the nutritional information??
Points Plus Value: 6

These were actually pretty good! Our youngest teen wasn't too keen about the wrap being baked so he simply ate the inside of the burrito - and really enjoyed it too. I like the entire combination - shell and all; thought it was great as is.

Tex-Mex Cobb Salad

Prep 15 min Cook - min Serves 8

1 (10 oz) package torn romaine lettuce
1 cup frozen corn, thawed
1 large tomato, chopped
1/2 of a 9 oz. pkg. of any Deli Fresh Shaved Smoked Turkey Breast, coarsely chopped

1 (15 oz) can no salt black beans, rinsed
1 cup 2% shredded sharp Cheddar cheese
1/2 cup chopped red onions
1/2 cup Light Ranch salad dressing
1/2 cup thick, chunky salsa

1. Cover a platter with lettuce and top with next 6 ingredents (corn, tomato, turkey, black beans, cheese, and onions).
2. Mix together the ressing and salsa. Drizzle over salad just before serving.

Per Serving: (1-1/2 cups) Cal 180, Carbs 21g, Fat 6g, Fib 5g, Prot 11g
Points Plus Value: 4

This was quick and easy. We had this as a supper summertime meal - would also be great as an afternoon salad!

Beef-Corn Pita Pockets

2 POCKETS shown here

PREP 10 MIN COOK 1 MIN SERVES 4

2 ears corn on the cob, husked and kernels removed

1 Tbsp water

2 nectarines, diced

1/4 cup diced red onion

Juice of 1 lime

1/4 tsp kosher salt

Pinch black pepper

2 (6-inch) whole wheat pita breads

3/4 lb deli-sliced roast beef

2 cup shredded romaine lettuce

1. To make relish, combine corn and water in 9-inch microwavable pie plate. Cover with paper towel and microwave on High until corn is crisp-tender, 1-2 minutes.

2. Transfer corn with slotted spoon to medium bowl; stir in nectarines, onion, lime juice, salt, and pepper.

3. Cut each pita crosswise in half to form 2 pocktes. Stuff pockets evenly with beef, relish, and lettuce.

PER SERVING (1 POCKET): 292 CAL, 4 G FAT, 1 G SAT FAT, 0 G TRANS FAT, 42 MG CHOL, 1, 117 MG SOD, 45 G CARB, 7 G FIB, 23 G PROT, 25 MG CALC

PointsPlus value: 7

Relish Filling

This was easy to do and great to eat! I hadn't had nectarines in a long while and am glad I decided to try this recipe out! Another hit for our house! It's refreshing and simple.

It's to note that I used white Weight Watchers Pita bread (since there were no more whole wheat when I was out shopping) and also used Montreal Roast Beef instead of regular Roast Beef, since again when I was out shopping they didn't have any reg. roast beef left in the deli (yes, believe it or not!).

Also to take into account, is the recipe nutritional value is for 1/2 of the whole pita. The 1 Portion described is 1/2 of the Pita Pocket ~ so if you eat both halves, double your PointsPlus value.

Reminder: 1 Portion is actually 1/2 the Pita

Baked Sausage-Stuffed Shells

PREP 15 MIN COOK  44 MIN SERVES 4

16 Jumbo pasta shells (half 340 g pkg)
2 Tbsp (25 ml) extra-virgin olive oil
1 onion, finely diced
1 sweet green pepper, finely diced
2 cloves garlic, minced
1 lb (500 g) mild Italian sausage, casings removed
1 egg
1/4 cup (50 ml) chopped fresh parsley
2 cups (500 ml) bottled strained tomatoes
1 tsp (5 ml) dried oregano
Pinch salt
3/4 cup (175 ml) shredded mozzarella cheese
1/4 cup (50 ml) grated Parmesan cheese

1. In large pot of boiling salted water, cook pasta until tender but firm, about 14 minutes. Drain.

2. Meanwhile, in skillet, heat oil over medium heat; cook onion, green pepper and garlic until softened, about 6 minutes. Tranfer to bowl; stir in sausage, egg and parsley. Place heaping 1 Tbsp (15 ml) in each of the shells. Arrange in greased 8-inch (2 L) square glass baking dish.

3. In bowl, stir together tomatoes, oregano and salt; spoon over stuffed shells. Sprinkle with mozzarella and Parmesan cheeses; cover and bake in 425'F (220'C) oven for 20 minutes.

4. Uncover and bake until cheese is golden and instant-read digital thermometer inserted into centre of shell registers 160'F (71'C), about 10 minutes.

PER SERVING: (4 STUFFED SHELLS) 694 CAL, 31 G PROT, 42 G FAT, 14 G SAT FAT, 44 G CARB, 3 G FIB, 131 CHOL, 1,306 MG SOD
PointsPlus Value: 18

Yummy! This was absolutely delicious! Everyone came back for more!!
Please note that this recipe is high in "Points" value -
alternative would be to cut your portion size and include a side salad. ;-)

Before Baking

Prior to baking

Baking Completed

4 Shells ready to eat!