Favorite Recipes

Favorite Recipes

Turkey Enchilada Pie
POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Moderate

Ingredients
1 sprays cooking spray
3/4 pound lean ground turkey (I use Ground Turkey Breast)
1 medium onion(s), chopped
1 tsp chili powder (I use a few tablespoons of Mrs Dash "Hot & Spicy")
3 Tbsp all-purpose flour
1 cup fat-free skim milk (I use Skim Plus)
4 oz canned jalapeno peppers, drained and chopped (see tomatoes below)
1/2 tsp ground cumin (I omit)
3 large burrito-size wheat flour tortilla(s)
3 cup tomato(es), chopped (I use 2 10oz cans of diced tomatoes with chilis)
10 Tbsp low-fat shredded cheddar cheese (I put all the cheese on top)

Instructions
Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.


Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.


Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.


Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.


Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.




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Zero POINTS® Value Slow Cooker Soup
POINTS® Value: 0
Servings: 8
Preparation Time: 20 min
Cooking Time: 300 min
Level of Difficulty: Easy

Ingredients
10 oz spinach, baby leaves
2 medium carrot(s), chopped
2 medium stalk celery, chopped
1 large onion(s), chopped
1 medium garlic clove(s), minced
4 cup vegetable broth
28 oz canned diced tomatoes
2 piece bay leaf
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Instructions
Place all ingredients in a slow cooker; cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Yields about 1 cup per serving.


Tangy Spinach Florentine Soup

POINTS® Value: 2
Servings: 4
Preparation Time: 15 min
Cooking Time: 8 min
Level of Difficulty: Easy

Fresh spinach gives this soup a gorgeous green color. And the pungent nutmeg packs an alluring, spicy-sweet punch.

Ingredients
1 spray(s) cooking spray
1 small onion(s)
6 oz spinach
1 1/2 cup(s) fat-free chicken broth
1/2 cup(s) fat-free sour cream
1 cup(s) cooked whole-wheat spaghetti
1 cup(s) cooked chicken breast
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
Instructions

* Coat a medium nonstick pot with cooking spray. Add onion and spinach and sauté, stirring frequently, until spinach is limp, about 3 minutes. Add broth.
* Purée mixture in pot using an immersion blender (or pour soup into a blender and purée in batches, being careful not to splatter the hot liquid).
* Add remaining ingredients. Simmer 5 minutes to heat through. Yields about 1 cup per serving.