Here are a few I have tried (and loved!)
calzone supreme: 6 points each
Cooking spray
1/2 C presliced fresh mushrooms
1/2 C chopped onions
1/2 C chopped green bell pepper
1 garlic clove, minced, or 1 tsp bottled minced garlic
1/4 tsp black pepper
1/8 tsp salt
1 (10 oz) can refrigerated pizza dough
1 C tomato and basil pasta sauce
20 slices turkey pepperoni
3/4 C (3 oz) preshredded part-skim mozzarella cheese
1. preheat oven to 425
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onions and bell pepper and garlic; sautee 4 minutes or until tender. Remove from heat; stir in black pepper and salt.
3. unroll pizza dough; cut into 4 equal rectangles. Roll each rectangle to 1/8 inch thickness. spread 2 Tbs pasta sauce on each rectangle, leaving a 1/2 inch border around the edges. Divide mushroom mixture evenly among rectangles, and top each with 5 slices of pepperoni and 3 Tbs cheese. Moisten edges of rectangles with water and fold in half lengthwise, pressing edges together to seal.
4. Place calzones on baking sheet coated with cooking spray. Bake at 425 for 13 minutes or until golden. Serve calzones with remaining pasta sauce. Makes 4 servings.
Ham Reubens 6 points each
3 C angel hair slaw
1 C drained canned sauerkraut
1/2 C reduced-fat thousand Island dressing (Kraft makes a fat free one that is really good)
8 (0.8 oz) slices reduced calorie wheat bread
4 oz shaves lean deli ham (I used turkey because we dont really eat ham)
1C (4oz) shredded reduced fat swiss (I used reduced fat slices, couldnt find the shredded)
Butter flavored cooking spray (I didnt use, I did it in the toaster oven)
1. Combine first 3 ingredients in a bowl; toss well. Let stand 5 minutes or until cabbage wilts
2. Spoon slaw mixture evenly over 4 bread slices; top evenly with ham and cheese. Top with remaining bread slices. Coat tops with cooking spray.
3. Place a large nonstick skillet over medium heat until hot. Place 2 sandwiches coated sides down in a pan. Cook 2 minutes or until golden. Flip and do the same on the other side, Voila!
Grilled Steak and asparagus salad 5 points
2 Tbsp Dijon mustars
1 Tbsp EVOO
1 TBSP red wine vinegar
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 lb asparagus spears
1 1lb flank steak
4 1/4 inch slices red onion
cooking spray
1. Combine first 5 ingredients in a small bowl; stir well with a whisk. Set vinagrette aside. Snap off rough ends of asparagus.
2. Prepare grill
3. Place flank steak and onion slices on grill rack coated with cooking spray; grill 4 minutes. Turn steak and onions slices over, and add asparagus to grill rack. Grill 4 more minutes or longer if desired. Grill asparagus 2 minutes on each side or until done. (I did this all on the stove top, turned out just fine)
4. Let steak stand 5 minutes before slicing. Cut asparagus into 1 1/2 inch pieces. Cut steak diagonally across grain into thin slices COmbine steak, asparagus, onion in large bowl. Add vinnagrette; toss well. Makes 5 1 C servings.
Chicken, apple and smokes gouda salad 6 points
This is my favorite. I have made it many times.
1/2 pounds skinless boneless chicken breast, Cooked, shredded
8oz sliced gala apples (I just use 2)
3/4 C chopped red bell pepper (I use green, its cheaper)
1/2 C sliced celery
1/2 C slices red onion, seperated into rings
1 6oz bag baby spinach
3/4 C fat free honey dijon salad dressing (I make my own so no suggestions here)
1/2 C smoked gouda cheese, shredded
8 tsp sliced almonds, toasted (I leave these out)
1. Combine first 6 ingrediants in a large bowl. Drizzel dressing over salad; toss well. Sprinkle each serving with cheese and almonds. Makes 4 servings.
- I just mix it ALL together and put it in 2 separate tupperwear containers, then shake them really well. It lasts a couple days in the fridge. Ive never had any left for more than a couple days so I cant say how much longer it can go
Even my kids like it!