********

Grilled Turkey-Herb Burgers

1 pound ground skinless turkey breast
1 onion, finely chopped
1/4 cup plus 2 tablespoons seasoned dried bread crumbs
3 tablespoons minced parsley (I omitted since we didn't have any)
3 tablespoons reduced calorie mayonnaise
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons Dijon mustard
1/2 teaspoons coarsley ground black pepper

1. Preheat broiler. (We cooked ours on the grill over charcoal)
2. In a large bowl, lightly combin the turkey, onion, bread crumbs, parsley, mayonnaise, basil, mustard and pepper. Shape into 4 equal burgers.
3. Spray broiler rack (or grill rack) with nonstick cooking spray; broil (or grill) the burgers 5" from the heat until well done, about 4-5 minutes on each side.

210 calories, 4g total fat, 1g saturated fat, 74mg cholesterol, 476mg sodium, 11g total carbohydrates, 1g dietary fiber, 30g protein, 34mg calcium

PROVIDES: 1 bread, 3 proteins/milks, 1 fat
POINTS: 4 per serving

I made these for the first time on a Saturday night for dinner and they were out of this world fantastic. Delicious! I served them with squash/zucchini and onions plus some tomato slices on the side. Really yummy and low in points!

**************************
Greek Green Beans
Makes 6 Servings

1 pound fresh green beans, trimmed and halved
1 14 1/2 oz can diced tomatoes (no salt added)
2 onions, coarsely chopped
1 small all-purpose potato, cubed
2 teaspoons dried oregano
2 teapsoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

In a large nonstick skillet, bring the beans, tomatoes, onions, potato, oregano, oil, salt and pepper to a boil. Reduce the heat and simmer, covered, stirring as needed, until the vegetables are tender and the flavors are blended, at least one hour.

118 calories, 3g total fat, 0g saturated fat, 0mg cholesterol, 158mg sodium, 22g total carbohydrates, 4g dietary fiber, 4g protein, 88mg calcium

PROVIDES: 2 fruits/vegetables, 1 fat
POINTS PER SERVING: 2

*******************************

Slimmed Down YumGhetti
Servings - 6
Points per serving - 5

1/4 package no-yolk egg noodles - cooked per package directions
1 small onion, diced
2 stalks celery, diced (Optional - I omit)
1/2 pound skinless ground turkey breast
Seasonings - Oregano, Basil, ground black pepper and garlic powder
1 can Healthy Request Tomato Soup
1 can Healthy Request Cream of Mushroom Soup
1/2 cup 2% shredded sharp cheddar

Saute onion in a skillet until soft. Add ground turkey and season as desired. Meanwhile, cook egg noodles per package directions. Once turkey is done, add in soups and cheese. Mix well together. Drain the cooked egg noodles and fold into meat mixture. Turn into greased baking dish. Bake at 350 for 30 minutes or until hot and bubbly throughout.

</lj-cut>

Mexican Chicken Spaghetti

8 oz cooked boneless skinless chicken breast, chopped
3 cups cooked spaghetti noodles (I use Barilla PLUS)
3 oz Veleveeta made with 2% milk
1/2 to whole can Rotel, drained (depending on taste)
1 can 98% fat free cream of mushroom soup
1 small chopped onion
1 bell pepper, seeded and chopped

Boil chicken breast to cook and cut into pieces. (I cooked mine with half the onion and bell pepper).

Cook spaghetti noodles per package directions. (I had to wing it because I had no idea how much 3 cups cooked was, so I had a LOT. I cooked mine with the other half of the onion and pepper per Terri's suggestion. YUM!)

Mix cream of mushroom soup, Velveeta and Rotel together in a sauce pan and melt together over medium heat, stirring constantly.

Blend all ingredients together when done. (I took some of the cooked bell peppers and onions and added them to the mix)

Spread in lightly greased 13x9 baking dish. Bake at 350 for 20-25 minutes until bubbly and hot throughout.

Makes 6 servings at 5 points per serving.

******************

Turkey Tortilla Casserole
Makes 4 servings

2 teaspoons canola oil
1 green bell pepper, seeded and chopped
1 onion, chopped
1/2 pound ground skinless turkey breast
1 14 1/2-oz Cajun style stewed tomatoes (I used regular diced tomatoes with no salt added)
1 cup fat-free refried beans
1 4-oz can chopped green chiles, rinsed and drained
6 6"corn tortillas, quartered (I used the ones with .5g fat per serving)
1/3 cup shredded reduced fat Monterey Jack cheese (I used reduced fat Monterey Jack and Colby mixed)

Preheat oven to 350.

In a large nonstick skillet, heat the oil. Add the peppers and onion; cook, stirring as needed, until softened, about 5 minutes.

Add turkey and cook, stirring as needed, until browned, about 5 minutes. Stir in the tomatoes, beans and chiles; bring to boil. Reduce heat and simmer, uncovered, stirring frequently, until slightly thickened, about 5 minutes.

Spoon 1/3 of the mixture into the bottom of a 10x6" baking dish. Arrange half of the tortillas over the mixture. Repeat the layering once more, ending with the turkey mixture. Sprinkle evenly with the cheese. Cover and bake 20 minutes at 350. Uncover and bake until heated through and golden, about 10 more minutes.

PER SERVING: 291 calories, 5g total fat, 2g saturated fat, 42mg cholesterol, 774mg sodium, 38g total carbohydrates, 6g dietary fiber, 24g protein, 202mg calcium.
SERVING PROVIDES: 2 breads, 1 fruit/vegetable, 3 protein/milk, 1 fat

POINTS PER SERVING: 6

****************************

Lemon-Tarragon Chicken
Makes 4 servings
3 points per serving
Serving provides: 3 protein/milks

1/2 cup dry white wine
1 tablespoon fresh tarragon or 1 teaspoon dried
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 garlic cloves, minced
4 4-oz boneless, skinless chicken breasts

To prepare the marinade - in a gallon-size zipper bag, combine the wine, tarragon, lemon zest, lemon juice and garlic; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate 2 hours or overnight, turning the bag occasionally.

Spray the broiler or grill rack with nonstick cooking spray; set aside. Preheat broiler or prepare the grill.

Drain chicken and discard the marinade. Broil or grill the chicken 5" from the heat, until the chicken is cooked through, about 5 minutes on each side.

141 calories, 0 fat, 66mg cholesterol, 75mg sodium, 2g carbohydrates, 0 dietary fiber, 26g protein, 22mg calcium - PER SERVING.

This was the first WW recipe I tried and it's sooooooooo good! I love the lemon flavor in the chicken. The portion size is perfect, especially when paired with a nice salad and a fresh veggie.

***********************************''
Chicken Enchilada Casserole
Makes 6 servings
Points per serving: 5
Serving provides: 2 breads, 1 fruit/vegetable, 3 protein/milk

10 6" fat-free corn tortillas, halved
3 cups cooked skinless chicken breasts
1 cup fresh or thawed frozen corn kernels
1 onion, chopped
1/2 green bell pepper, seeded and diced
1 14.5oz can stewed tomatoes (no salt added)
1 10-oz can Rotel, drained
1 cup shredded reduced fat cheddar cheese

Preheat oven to 350. Spray a 13x9 baking dish with nonstick spray.

Line the bottom of the dish with half the tortillas; layer with chicken, corn, onion, pepper, stewed tomatoes. Cover with remaining tortillas. Pour Rotel over the top; cover with foil and bake until heated through, about 30 minutes. Uncover and sprinkle with cheese. Bake uncovered until the cheese is melted, about 10 minutes longer.

286 calories, 5g total fat, 1g saturated fat, 51mg cholesterol, 628mg sodium, 35g total carbohydrates, 7g dietary fiber, 27g protein, 274mg calcium

This is not the same kind of enchilada I am used to, but it was really good. We all enjoyed it. I used Mexican tomatoes instead of regular and that was a little spicy for our taste. Good, but HOT.

***********************************

Turkey Lasagna
Makes 8 servings
Points per serving: 6
Serving provides: 1 bread, 1 fruit/vegetable, 3 protein/milks

2 teaspoons olive oil
10-oz ground skinless turkey breast
1 onion, chopped
1 28-oz can whole tomatoes (no salt added), coarsely chopped
1 6-oz can tomato paste (no salt added)
1/4 cup grated parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoons sugar
12 no-boil lasagna noodles
2 cups nonfat cottage cheese
1 cup shredded part-skim mozzarella cheese

Preheat oven to 350.

In a large nonstick saucepan or Dutch oven, heat the oil. Add the turkey and onion; cook, stirring as needed, until the turkey is browned and the onion is softened, about 5 minutes.

Stir in the tomatoes, tomato paste, Parmesan cheese, basil, oregano and sugar; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 5 minutes.

Spoon 1/3 of the sauce into the bottom of a 13x9 baking dish that has been sprayed with nonstick spray; top with 3 of the noodles; spread with half of the cottage cheese; top with 3 more noodles. Repeating layering once more and end with sauce. Sprinkle with mozzarella evenly across the top.

Bake, covered, 1 hour; uncover and bake until cooked through and golden, about 10 minutes longer. Let stand 10 minutes before serving.

275 calories, 5g total fat, 2g saturated fat, 37mg cholesterol, 359mg sodium, 31g total carbohydrates, 2g dietary fiber, 26g protein, 202mg calcium

This is a great alternative to regular lasagna. We all enjoyed it and had it for leftovers the next day.

****************************************