Taco Spaghetti

5 ounces whole wheat spaghetti

1 pound lean ground turkey

3/4 cup water

1/2 of 1 1/4-ounce envelope taco seasoning mix (2 tablespoons)

1 (11-ounce) can whole kernel corn, drained

1 cup shredded fat-free cheddar cheese (4 ounces)

1/2 cup tomato-based salsa

6 cups shredded lettuce

36 light tortilla chips, broken

1 medium tomato, cut into wedges

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
2. In a 12-inch skillet cook ground turkey until brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.
3. Stir in cooked pasta, corn, half of the shredded cheese, and the salsa.
4. Transfer mixture to a lightly greased 2-quart round casserole dish. Cover and bake in a 350*F (175*C) oven for 15 to 20 minutes or until heated through. Sprinkle with the remaining cheese.
5. Serve topped with lettuce, tortilla chips and tomato wedges.

Makes 6 servings, 7 pts. each

Smothered Chicken with Pierogies

Serves: 4

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recipe ingredients
1 dozen frozen potato and cheddar cheese pierogies
1 can (10 ¾ oz) lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

recipe directions
Preheat oven to 350*. Spray a 2 quart casserole with nonstick coating.

Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

Serves: 4 - 7 points per serving

3FC Macaroni and Cheese

I made this tonight (5/7) and it was horrible! The sauce tasted great before I mixed it with the macaroni, but when it was done, it had soaked in and congealed into gritty little pieces with absolutely no flavor at all! It was very filling, but almost completely tasteless. Definitely won't be making it again!

Serves: 6; 5 points per serving
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recipe ingredients
8 oz elbow macaroni, dry
1 Tbsp. all-purpose flour
1 cup skim milk
4 oz. reduced fat cheddar cheese
2 tsp. dijon mustard
1/4 tsp. black pepper
1 1/2 cups nonfat cottage cheese
3 Tbsp. dry bread crumbs
1 tsp. vegetable oil
3 Tbsp. parmesan cheese

recipe directions
Preheat oven to 375*F. Spray a 2 quart baking dish with nonstick cooking spray and set aside. In a large pot, cook macaroni according to package directions, till just tender. Drain and rinse with cold water; set aside. Meanwhile, in a small bowl, whisk together flour and 2 tablespoons of the milk. In large saucepan, heat remaining milk until steaming. Gradually whisk a little hot water into bowl with milk flour mixture, then whisk this mixture back into pan with hot milk. Stir over medium heat about 1 minute, or until mixture comes to a boil and thickens. Remove from heat. Stir in cheddar cheese, mustard, black pepper and cayenne; set aside. In a food processor or blender, puree cottage cheese until very smooth. Stir into sauce. Stir in the macaroni. Spoon mixture into prepared baking dish. In a small bowl, stir together bread crumbs and oil until well mixed. Stir in parmesan cheese. Sprinkle over top of macaroni and cheese. Bake 40 to 45 minutes or until browned and bubbly.

Serves: 6 - Nutrition Information Per Serving

calories	total fat	sat fat	protein	fiber	sodium	carbs	ww pts
260	4	2	20	1	386	36	5

Zesty Cheese Ravioli

1/2 cup water
1 (14.5 oz) can of diced tomatoes, undrained
1 garlic clove minced
1 (9 oz) package of fresh cheese ravioli (like Buitoni)
2 cups chopped fresh spinach
1/8 tsp sugar
Black pepper to tast
1 Tbsp of parmesean cheese

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Combine the 1st 3 ingredients in a large saucepan and bring to a boil. Add ravioli, cover and cook 5 minutes, stirring occasionally.
Uncover and cook an additional 5 minutes, stirring occasionally.
Stir in spinach, sugar, and pepper. cover and cook 2 minutes stirring occasionally.
Remove from heat, let stand covered for 5 minutes. Top with cheese.

Yield: 2 servings (svg size = 2 cups)

WW Points: 6

Cal: 296 Fat: 7.3 Fiber 6.2

Caramel Apple Pork Chops

POINTS® Value: 5
Servings: 4

Ingredients:

2 Tablespoons Brown Sugar Twin
1-2 Packets Splenda (optional)
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1 Tablespoon Fat Free Margarine Spread
2 Cups Peeled and Chopped Apples
4 (4 oz.) Pork Loin Center Loin Chops
Salt and Pepper to taste
2 Tablespoon Chopped Pecans

Instructions:

In a small bowl, combine the brown sugar twin, Splenda, cinnamon and nutmeg. Spray a large skillet with non-stick cooking spray. Add margarine to the skillet along with the sugar mixture and apples. Cook over medium heat until the apples are tender and the sauce has thickened. Remove to a bowl and cover to keep warm. Season the pork chops with salt and pepper and cook over medium-high heat for 5 to 6 minutes, turning occasionally, or until no longer pink inside. Place each pork chop onto a plate and divide the apple mixture evenly on top of each chop. Sprinkle each pork chop with 1/2 tablespoon of chopped pecans and serve.

Serves: 4
Per Serving: 226 Calories; 12g Fat (43.8% calories from fat); 24g Protein; 11g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 375mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat.

Easy Chicken Bake

1 serving: 5 Points
Makes: 6 servings

Ingredients:
1 pkg. (6oz) Stove Top Lower Sodium Stuffing Mix for Chicken, divided
1-1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) 98% fat-free Campbell's Cream of Chicken condensed soup
1/3 cup fat-free sour cream
1 bag (16oz.) frozen mixed vegetables, thawed, drained
1 cup hot water

Instructions:

1. PREHEAT oven to 400*F. Sprinkle 1/2 cup of the dry stuffing mix evenly onto bottom of 13x9-inch baking dish; top with chicken. Mix soup, sour cream and vegetables; spoon over chicken. Set aside.

2. ADD hot water to remaining stuffing mix; stir just until moistened. Spoon over vegetable mixture.

3. BAKE 30 min. or until chicken is cooked through (170*F.)

Fiber Muffins

1 serving: 1 Point

POINTS® Value | 1
Servings | 15

Ingredients

2 cup Kellogg's Original All-Bran
1 cup fat-free skim milk
3/4 cup canned pumpkin
2 tsp pumpkin pie spice
1/4 cup Egg Beaters Egg Beaters
1/2 cup packed brown sugar
1 1/4 cup all-purpose flour
1 Tbsp baking powder
1 tsp table salt
1/4 cup raisins

Instructions

Mix cereal and milk; let rest 5 minutes. Add pumpkin,spice and brown sugar. Stir. Add flour, salt and baking powder. Mix together. Spray muffin tin with cooking spray. Bake at 350 for 18-20 minutes or until toothpick comes out clean