Turkey, Vegetable, and Bean Chili - 5 points

PointsPlus value: 5 points

Servings: 8

Prep Time: 15 minutes

Cook Time: 60 minutes

Level of Difficulty: easy

This chili is packed with turkey, vegetables and two different types of beans. It’s got great flavor with a pleasant – not overwhelming – amount of heat.

Ingredients

 2 sprays cooking spray

1 pound turkey, ground, 93% lean 7% fat, raw

1 medium onion, chopped

2 cloves garlic, minced

2 large carrots, chopped

2 stalks celery, chopped

1 medium yellow pepper, chopped

1 bell pepper, orange, chopped

1 Tbsp chili powder

1 Tbsp paprika

2 tsp dried oregano

1/2 tsp table salt

1/4 tsp cayenne pepper (optional)

29 oz canned diced tomatoes, with mild green chilies

15 1/2 oz canned kidney beans, rinsed and drained

29 oz fat-free, reduced sodium chicken broth

15 oz fat-free canned refried beans

Instructions

Coat a 12-inch saute pan with cooking spray; set over medium-high heat.  Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes.  Drain and set aside.

Coat a large pot with cooking spray; set over medium heat.  Cook onion, stirring occasionally, until soft but not browned, about 5 minutes.  Add garlic, cook, stirring 1 minute.  Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes.  Add chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minutes.

Stir in broth, tomatoes, both types of beans, and turkey; bring to a boil.  Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total.  Yields about 1 1/2 cups chili per serving.

Notes

If you like your chili spicy, make sure to add the cayenne pepper.  If you prefer it on the milder side, leave out the pepper and use plain diced tomatoes instead of the ones with green chilies.

Egg and Veggie cups - 3 points each

Egg Cups! - 3 points each (if you make 11 from 12 eggs)
Scramble 12 eggs
toss in all the veggies you can think of: mushrooms, cooked spinach, zuccini, onion, etc.
Add about 1/2 cup of shredded, low-fat cheddar cheese (you don't REALLY need to add this, but I chose to for a little flavor)
add salt and pepper to taste
Pour into 11 or 12 sprayed (with cooking spray) muffin tins - IF you're using liners, use foil liners and still spray them!
Bake at 350 until set.

You can freeze them, or just toss them in the fridge and enjoy one per day for breakfast.

The Chili I love! - 2 points per cup

  I make this vegetarian style, in the crock pot.  I get everything cut up the night before, throw it all in the crock pot the next morning, and it's ready when I get home.  By the way, I stole this picture, it's not at all what the chili actually looks like!!  Meat lovers love this as well! I can't keep my kids or my boyfriend out of it when I make it at home!

You can make this with lean turkey, but you would have to figure out the points on it.  My points are based on it the way you see it here!

2 zuccini - chopped up
1 yellow crook-neck squash - chopped up
1 full stalk of celery - chopped up (not just one stick, the whole thing!)
2 bell peppers (any color) - chopped up
1 large yellow or white onion - chopped up
1 28oz can chopped tomatoes
1 can kidney beans
1 package morning star crumbles (fake meat) - I believe you can use lean turkey, but you should calculate the points if you do, to make sure you're still on 2 points per cup.
1 package of chili seasoning
@ 2cups of broth (whatever kind you want)

Spray a pan, and sautee your onions and "brown" your crumbles or cook your meat with the onions.  Throw everything into a crock pot, and set to cook for the day - I go high for 4 hours, then on heat, but you could also put it on low for 8 hours, I suppose.

2 points per cup, so you can afford to add some cheese/sour cream if you want.  This is FANTASTIC and it's always nice to come home to dinner already done!

Creamy Lemon Pie - 4 points per serving - maybe for Easter?

PointsPlus Value: 4

Servings: 10

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Level of Difficulty: Moderate

Rich and creamy, you'll never guess that this pie is light.  Make two!

Serve one and freeze the other for up to two weeks.

Ingredients

6 whole reduced-fat cinnamon graham crackers

2 Tbsp Butter

11 oz fat-free sweetened condensed milk

2 large eggs

1/2 cup fresh lemon juice

1 Tbsp lemon zest

Instructions

Preheat oven to 350

Grind graham crackers in a food processor until fine crumbs form.  Or place crackers in a resealable plastic bag and crush with a rolling pin.  Place crumbs in a small bowl.

Melt butter on stovetop or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened.  Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.

In a medium bowl, combine condensed milk and eggs; mix until smooth.  Add lemon juice and zest; stir until incorporated and pour into prepared crust.

Bake pie for 15 minutes.  Cool completely and for best flavor, serve chillded.  Yields 1 peice per serving.

Notes

This pie can be baked and frozen for up to two weeks.  Defrost and serve chilled.

Fresh Vegetable Soup - 1 point per cup

Fresh Vegetable Soup - Source, WeightWatchers Online



Some say this soup is the secret to their weight-loss success.  It's a great midday snack or dinner appetizer.

PointsPlus Value - 1
Servings - 12
Prep Time - 35 minutes
Cooking Time - 13 minutes
Level of Difficulty - Easy

Ingredients
2 cloves garlic, minced
1 medium onion diced
2 medium carrots, diced
1 medium sweet red pepper, diced
1 stalk celery, diced
2 small zucchini, diced
2 cups green cabbage, shredded
2 cups swiss chard, chopped
2 cups cauliflower, small florets
2 cups broccoli, small florets
2 tsp thyme, fresh, chopped
6 cups vegetable broth
2 Tbsp parsley or chives, fresh, chopped
1/2 tsp table salt or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional

Instructions
Put garlic, vegetables, thyme, and broth into a large soup pot.  cover and bring to a boil over high heat, reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper, and lemon juice.  Yields about 1 cup per serving.

Notes
If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.

There are so many variations on this recipe.  Add or leave out veggies to suit your taste.

Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change ab it).  you can also buy small amounts of pre-cut veggies from your supermarket's salad bar.