* Exported from MasterCook *

Turkey-Fusilli Primavera - 8 points

Recipe By : Weight Watchers Magazine September 1996
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pastanoodle
Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups broccoli florets -- small
6 ounces fusilli pasta
1 pinch red pepper flakes -- crushed
6 large plum tomatoes -- seeded and chopped
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon granulated sugar
1 tablespoon olive oil -- plus 1 teaspoon
2 cups shiitake mushroom caps -- sliced
2 cups red bell pepper -- cut in strips
1 cup zucchini -- julienned
1 cup red onions -- slivered
4 cloves garlic -- minced
12 ounces skinless boneless turkey, cooked -- in bite-size pcs.
1 cup slivered fresh basil -- loosely packed
1/4 cup Parmesan cheese -- freshly grated

In large pot of boiling water, cook broccoli until bright and just tender, 3 minutes. With slotted spoon, remove broccoli from water; set aside.

In same pot of boiling water, cook fusilli until tender, 8-10 minutes. Drain, discarding liquid; transfer to medium bowl. Add pepper flakes; toss to combine. Set aside and keep warm.

Meanwhile, in large bowl, combine tomatoes, vinegar, 1/4 teaspoon of the salt, the black pepper and sugar; set aside.

In large nonstick skillet, heat 1 teaspoon of the oil; add mushrooms. Cook over medium-high heat, stirring frequently, until mushrooms are tender, 5 minutes. Remove mushrooms to bowl and stir in tomato mixture; set aside.

In same skillet, heat remaining 1 tablespoon oil; add bell pepper, zucchini, onions, garlic and remaining 1/4 teaspoon salt; cook, stirring frequently, until vegetables are softened, 5 minutes.

Add turkey, cooked broccoli and tomato-mushroom mixture to vegetable mixture in the skillet; cook, stirring frequently, until heated through, 2-3 minutes.

Spoon turkey mixture over warm fusilli; toss to combine. Sprinkle with basil and cheese; toss again.

Serving (2 cups) provides: 1 fat, 5 1/2 vegetables, 3 proteins, 2 breads, 55 cal.
Per serving 437 cal, 8 g fat, 2 g sat, 75 mg chol, 447 mg sodium, 54 g car, 6 g fib, 275 mg calcium = 8 points

* Exported from MasterCook *

Spicy Skillet Supper - 4, 5 or 6 Points

Recipe By aste of Home
Serving Size : 5 Preparation Time :0:00
Categories : Beef Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground turkey
15 1/2 ounces canned chili beans -- undrained
1 1/2 cups cooked brown rice
1 cup salsa
1 tablespoon vinegar
2 teaspoons chili powder -- (2 to 3) teaspoons
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup shredded lowfat cheddar cheese -- optional

1. In a skillet coated with cooking spray, brown turkey over medium heat,
drain if necessary. Add chili beans, rice, vinegar, salsa and seasonings, mix
well. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Sprinkle
with cheese if desired. Makes 5 (1 cup) servings without cheese.

Sue's Notes: This was very good and filling - I topped it with some FF sour
cream. I think this would make a great burrito filling too!

Serving size (1 cup)
Per MC 5 nutritional analysis:
Per serving (with cheese): 309 Cal, 1024mg Sod, 73mg Chol, 35g Carb, 24g
Pro, 9g Fat, 6g Fiber
Weight Watcher Points: 6
This came with the recipe:
Per serving (without cheese): 248 Cal, 944mg Sod, 45mg Chol, 32g Carb,
28g Pro, 3g Fat, ?g Fiber
Diabetic Exchanges: 3 Very Lean Meat, 2 Starch
Weight Watcher Points: 5
Using MC 5 nutritional analysis to get fiber grams:
6g Fiber
Weight Watcher Points: 4

Source:
"Taste of Home Magazine, Aug/Sept 1999"
Yield:
"5 cups"

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NOTES : Submitted by Sue - WI on 8/17/99 to the Healthy Exchanges
Website under Reader Recipe Exchange Message Board. MC formatted by
Pamela S. on 8/18/99. Shared by Pamela S. on 8/3199 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[This message has been edited by Kelly_S (edited 09-09-1999).]

* Exported from MasterCook *

Southwestern Meat Loaf - 3 Points

Recipe By :JoAnna M. Lund
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces ground 90% lean turkey
1/4 cup yellow cornmeal -- (1 1/2 ounce)
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1 3/4 cup Hunt's chunky tomato sauce -- (one 15-oz. can) divided. see
recipe
1 1/2 teaspoon chili seasoning
1 tablespoon Brown Sugar Twin
1 teaspoon dried parsley flakes
1/4 teaspoon dried minced garlic

As Cliff and I have driven all across America to share my Healthy
Exchanges recipes, we've thoroughly enjoyed tasting regional variations of
traditional recipes. When I stirred cornmeal instead of bread crumbs into
this meatloaf mix, it brought back tasty memories of our time in the
Southwest.

1. Preheat oven to 350 degrees F. Spray an 8-by-8-inch baking dish with
olive oil-flavored cooking spray. In a large bowl, combine meat, cornmeal,
onion, green pepper, 1/4 cup tomato sauce and chili seasoning. Mix well
to combine. Pat mixture into prepared baking dish. In a small bowl,
combine remaining 1 1/2 cups tomato sauce, Brown Sugar Twin, parsley
flakes, and garlic. Pour mixture evenly over meat loaf. Bake for 50 to 55
minutes. Place baking dish on a wire rack and let set for 5 minutes. Cut
into 6 servings.

Serving size (1/6 recipe)
According to the cookbook:
Per serving: 154 Cal, 6g Fat, 15g Pro, 10g Carb, 539mg Sod, 5mg Calc,
2g Fib
Healthy Exchanges: 2 Protein, 1 1/2 Vegetable, 1/3 Bread, 1 Opt. Cal.
Diabetic Exchanges: 2 Meat, 1 Vegetable, 1/2 Starch
Weight Watcher Points: 3

Source:
"Penny-Pinching Main Dishes Cookbook, page 139"
Copyright:
"Healthy Exchanges, Inc., 1998 ISBN 0-399-52426-6"
Yield:
"6 servings"

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NOTES : Submitted by Geri on 6/11/99 to the Healthy Exchanges
Website. MC formatted by Pamela S. on 6/11/99. Shared by Pamela S.
on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Graduation Loose Meat Sandwiches - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 12 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces ground lean turkey (90%)
1 1/2 cups finely chopped onion
2 cups Diet Coke
2 teaspoons Jo's Loose Meat seasoning -- (or any meat seasoning)
12 reduced calorie hamburger buns

1. In a large skillet sprayed with nonstick spray, brown meat & onion.
Add Diet Coke and meat seasoning. Mix well to combine. Lower heat and
simmer for 15 minutes or until most of the liquid has evaporated., stirring
occasionally. For each sandwich, fill a bun with about 1/3 cup of mixture.
Serves 12.

Serving size (1 sandwich)
According to the newsletter:
Healthy Exchanges:2 Protein, 1 Bread, 1/4 Vegetable
Per serving: 199 Cal, 7g Fat, 18g Pro, 16g Carb, 232mg Sod, 3mg Chol,
1g Fib
Diabetic Exchanges:
Weight Watcher Points: 4

Source:
"Healthy Exchanges Newsletter May 1999"
Copyright:
"Healthy Exchanges Inc."
Yield:
"12 sandwiches"

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NOTES : Submitted by Heather on 6/2/99 to the Healthy Exchanges
Website. MC formatted by Pamela S. on 6/2/99. Shared by Pamela S. on
8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0

I made this yesterday for my husband's birthday using 8 oz. pouched chicken breast, leftover sauteed mushrooms/onions and(for seasoning), 1 tsp Old Bay and 1/2 tsp Spike. Any poultry seasoning should work. The two that I used have a fair amt of salt in them, so I reduced the quantity.
Jane
* Exported from MasterCook *

Turkey In the Straw -- 3 pts

Recipe By :JoAnna Lund -- Diabetics Healthy Exchanges Cookbook -- pg 189
Serving Size : 6 Preparation Time :0:00
Categories : Lowfat pies
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Bisquick Reduced Fat Baking Mix
2/3 cup Carnation Nonfat Dry Milk Powder
2 eggs -- or equivalent in egg substitute
1 teaspoon dried parsley flakes
2 teaspoons poultry seasoning
1 cup water
8 ounces diced cooked turkey breast -- 1 1/2 cup
1 cup chopped celery
1/2 cup finely chopped onion

Preheat oven to 375 degrees.

Spray a deep-dish 10 inch pie pan with butter-flavored spray.

In a large bowl, combine baking mix, dry milk powder, eggs, parsley flakes, poultry seasoning, and water.

Mix well using a wire whisk.

Stir in turkey, celery, and onion.

Pour mixture into prepared pie plate.

Bake 35 to 40 minutes or until knife inserted in center comes out clean.

Place pie plate on a wire rack and let set 5 minutes.

Cut into 6 servings.

Each serving equals: Diabetic:2 meat, 1 starch 163 calories, 3 grams fat, 18 gm protein, 16 grams Carbohydrate, 266 mg Sodium, 1 gm fiber. HE: 1 2/3 protein, 2/3 bread, 1/2 vegetable, 1/3 skim milk.

This looks like it would freeze very well. I would cut into slices and individually wrap in foil. Put all wrapped slices in a freezer ziplock bag. Thaw in refrigerator (or just heat from the frozen state) . I would try a 325°F oven for 10-15 minutes. Reheat them right in the foil. JaneStarr

Description:
"Reduced Fat Bisquick Recipe From JoAnna Lund"
Source:
"Kathy in So. Oregon--Reader Recipe Exchange--
<A HREF="http://www.healthyexchanges.com"" TARGET=_blank>www.healthyexchanges.com"</A>
S([email protected]):
"FF and ELF by [email protected] in CT on 1/25/00"

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Per serving: 156 Calories (kcal); 3g Total Fat; (18% calories from fat); 14g Protein; 17g Carbohydrate; 79mg Cholesterol; 810mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Thought I would share this recipe with all of you. This is a very flavorful dish besides being low in fat. I used Louis Rich oven roast breast of turkey which is presliced about 1/4 inch thick and fat free. It tastes like you are eating turkey with stuffing. I served it with baked acorn squash and "Grandma's Peach Cobbler". This is a very filling meal and seems like a good meal to serve now that it is fall. Enjoy!--Kathy
JaneStarr's Notes:
I made this last night using turkey leftover from cooking a whole breast in the crockpot on Sunday (1 hr. on low, 6 or more hrs on high -- seasoned with a cup of chicken broth poured over). I don't care for the flavor of raw onions, so I took some frozen chopped ones from my freezer and sauteed them (with a bit of sliced shallots)in a pan with cooking spray. I used Old Bay for the poultry seasoning. This was very tasty, but a bit dry. Next time, I'll serve it with some turkey gravy.
Comes out to 4 pts if cut into 4 servings (using Egg Sub.), but 1/6 of recipe is quite filling.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



[This message has been edited by JaneStarr (edited 04-18-2000).]

* Exported from MasterCook *

Layered Taco Casserole

Recipe By : WW Magazine - 1994
Serving Size : 12
Preparation Time :10:00


Amount Measure Ingredient -- Prep Method
-------- ------------ -----------------
1 Pound Ground Turkey
1/2 Cup Chopped Onions)
2 Cups Tomato Sauce - Canned)
1/2 Cup Diced Green Bell Pepper
1 Package Chili Seasoning
16 Taco Shells
6 Ounces Monterey Jack Cheese -- Cubed
3 Ounces Cheddar Cheese -- (Shredded)
1 Pint Lowfat Sour Cream

Preheat oven to 350 degrees. In a skillet cook the turkey, onion (optional) and pepper (optional) until browned. Drain Well. Add tomato sauce and mix well. Simmer 1 minute.

Remove from heat - and set aside. Mix chili seasoning in well.

Spray casserole pan (9x13inch pan) with pam. Arrange 1/2 of crushed taco shells at the bottom. Top with 1/2 of monterey cheese cubes - Top with 1/2 of turkey mixture - spread and repeat layer of shells - cheese - mixture.

Bake 20-25 minutes.

Spread sour cream over top and sprinkle with cheddar cheese and return to the oven and bake until the cheese is melted.

Serve immediately.

Serves 12 - WW Points 5 per serving

Calories - 236
Fat - 14g
Fiber - 2g

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------------------
[email protected]

1-PKG.SHADY BROOK ITALIAN STYLE COOKED MEATBALLS... 1-28 OZ.CANNED CRUSHED TOMATOES... 1/2-THE CAN OF WATER... 2-ONIONS CHOPPED... 1-10 OZ.PKG.SLICED MUSHROOMS... GARLIC POWDER,OREGANO,BASIL,TO TASTE... 2 PKTS. OF EQUAL SWEETNER... 1 TSP.OLIVE OIL... SAUTE THE ONIONS AND MUSHROOMS IN THE TSP.OF OIL, ADD REMAINDER OF INGREDIENTS, INCLUDING THE MEATBALLS EVEN THO. THEY ARE ALREADY COOKED, AND SIMMER UNTIL DESIRED CONSISTANCY, EACH MEATBALL IS 1-PT. SERVE OVER YOUR FAV.PASTA.

I found this recipe on the WW board and figured out the points for it. I understand it is from the old program in the 1990's or '80's.

2 1/4 LB. GROUND TURKEY
1 1/2 TSP. SALT
1 1/4 TSP. PEPPER
1 TSP GROUND SAGE
3/4 TSP GROUND GINGER
1/4 TSP GROUND RED PEPPER

Combine all ingredients in bowl. Divide mixture into twelve 3 oz.
portions and shape each portion into patties or links. Spray non-stick pan with cooking spray. Add sausages and cook til brown.

Uncooked patties may be frozen for future use. Frozen patties may be cooked by adding to a skillet 1 Tbsp. water and sausages in one layer.
Cover. Bring to a boil and cook til water evaporates. About 2 min.
Remove cover and cook to brown.

MAKES 12 PATTIES OR LINKS
Per patty: 128 caloris; 7.1 gms fat; 0.1 gms fibre = 3.13 points

*i would imagine it would be even less fat if you used lean (breast meat) turkey ground.
Nora

Turkey-Eggplant Casserole
from Simply The Best Cookbook

1 1/4 pounds ground skinless turkey breast
1 onion, chopped
3 cloves garlic minced
1 large (1 1/2 pound) eggplant, cubed
1 28 ounce can crushed tomatoes(no salt)
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/4 cup seasoned dried bread crumbs
1 teaspoon dried basil
1/4 cup grated parmesan cheese

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

Spray large nonstick saucepan or Dutch oven with nonstick cooking spray; heat. Add turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the
onion is softened, 5-6 minutes.

Add the eggplant, tomatoes, peppers, bread crumbs and basil; bring to a boil, stirring as needed.

Transfer the turkey mixture to the pan and bake, covered, until t he vegetables are tender, 45-50 minutes; uncovered and sprinkly with the cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand 5 minutes before serving.

Per serving: 189 Calories, 2 g.Total fat,
2 g Saturated Fat, 46 mg Cholesterol, 397 mg
Sodium, 21 g Total Cabohydrate, 3 g Dietary Fiber, 22 g Protein, 127 mg Calcium

Serving provides: 1 Bread, 1 Fruit/Vegetable,
2 Protein/Milks

Points Per Serving: 3
Serves 8
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Personal note: made in full size microwave at 40 minutes on Bake covered, added cheese then 12 minutes on Bake uncovered.

Also cut into 4's for a 6 pt. meal...serve
broccoli or green beans and salad for a full
meal...delicious!!!

[This message has been edited by CGBuzz (edited 02-20-2001).]

1 tabl. olive oil
1 onion, chopped
1 1/4 lb. ground turkey
4 slices whole wheat bread, made into fine crumbs
1/2 c. fat free milk
1 egg white, lightly beaten
3 tabl. ketchup
2 tabl. grated Parmesean cheese
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp dried thyme leaves, crumbled
1/4 tsp freshly ground pepper

Preheat oven 350 degrees Spry an 8 x 5 " pan with Pam

In a small non stick skillet, heat the oil. Saute the onion until tender, 4 - 5 min.

In med. bowl, combine the onion, turkey and remaining ingred. Blend well. Transfer into pan.

Bake until browned and cooked through 50 - 60 min.

Let stand 10 min. before slicing.

Cal. 181 Fat 9 g Fiber 1 g per serv.
8 servings 4 pts each


This Herbed Tomato Sauce goes great with the turkey loaf

3 tabl. fat free chicken broth
2 oz onion, chopped
1/2 tsp dried oregano, crumbled
1/4 tsp. dried thyme
salt and pepper to taste
2 tabl. fresh herbs (parsley, basil, rosemary etc or 1 tsp dried Italian seasoning
1/2 tsp dried basil
1 can (28 oz) crushed Italian Tomatoes
1/2 tsp sugar

Heat broh in a medium saucepn. Add onions and cook over med high heat about 4 min. Add remaining ingred. (except fresh herbs) and simmer mixture partially covered, 30 min. Add fresh herbs and using a hand blender, puree sauce to desired consistency.

Makes about 3 cups.
Good over pasta, speg. squash etc.

1 tabl. extra virgin olive oil
2 1/2 c. finely chopped red onion (about 2 med)
2 tabl. balsamic vinear
1 tsp chopped fresh thyme

1 1/2 lb. ground turkey breast
1/4 c. chili sauce
2 tabl. grape jelly
1 tabl. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper

Heat oil in a nonstick skillet over med high heat. Add onions, saute 10 min. or until lightly browned, stirring occassionally. Add 2 tabl. vinegar and thyme. saute 30 seconds or just until liquid evaporates Remove from heat and keep warm.

Combine 1 tabl. vinegar, turkeyy and next 4 ingred. Make 6 patties. Grill 5 min. on each side. Serve with fried onions on a bun.

Serves 6 5 pts each plus pts for bun

I grill these on my George Forman Grill

I'm one of those cooks who looks in the refridge and feels a lil creative.

1 package of Turkey Store ground turkey with italian seasonings already added
1 can of italian style stewed tomatoes/or crushed
water
cooking spray
an onion
some mushrooms
1 tbs of olive oil
chopped garlic (optional)
I sprayed a pan with cooking spray browned the turkey
tossed in the italian tomatoes my can was probably 14 oz
and filled the can halfway with water and tossed that in
Let it simmer for a few hours maybe 2This might be a good crockpot recipe
sprayed another pan with cooking spray and sauteed the chopped onion dumped that in
and chopped the mushrooms and did them up in a pan with the olive oil and garlic dumped that in and let it simmer a bit more
and tossed it with some angel hair
it makes a light sauce if you want it thicker you could add tomato paste and you also could skip the pasta as it was more stew ish

one more thing You could sautee the onions/mushrooms in either the liquid from the chopped garlic or some veggie broth to use less fat

I just tried this one today and it was Wonderful--even DH who wants to hate all ww recipes LOVED it!!!

I got it out of the Simply the Best cookbook that I bought at my meeting.

3/4 pound ground skinless turkey breast
1 onion, chopped
2 garlic cloves, minced
1 cup canned black beans, rinsed and drained
1 green bell pepper, seeded and diced
one 8 oz can tomato sauce(no salt added)
1 jalapeno pepper, seeded, deveined and chopped
2 tsp ground cumin
2 tsp chili powder
1/2 tsp dried oregano
eight 6" fat-free flour tortillas, warmed
2 cups shredded lettuce
1 tomato, chopped

Spray a large nonstick skillet with nonstrick cooking spray; heat. Add the turkey, onion and garlic; cook, stirring as needed, until turkey is browned and the onion is soft(about 5 min)

Add the beans,bell pepper, tomato sauce, jalapeno, cumin, chili powder and oregano; bring to a boil. Reduce heat and simmer, uncovered, stirring as needed. 10-15 min(long enough for flavors to blend)

Top the tortillas with the mixture, lettuce and tomato; roll up and enjoy!!!

Makes 4 servings----8 pts per serving

Very Filling and tasty!!!!! I thought it was a little on the spicy side, but not to bad. DH added more jalapenos to his.

This is a little different than most, and is one I make over and over.

1 lb ground turkey
5 slices Veggie Cheese (mozzerella flavored only)
1 tbs. Parmesean cheese
1 large eggplant peeled and cubed
1 large can tomatos (fresh cut)
1/2 onion
1 lb mushrooms
2 clove garlic, peeled and sliced
1tbs olive oil
1 tbs fresh chopped basil
1 teas dried 'Italian seasoning'

Brown the garlic lightly in the oil in a large skillet. Remove garlic and discard. Brown turkey well and then drain. Remove turkey to holding plate (refrigerate to hold for safety)

In same pan, brown diced onion until lightly carmelized. Then add tomatoes,spices, eggplant, and mushrooms. Cook covered until the eggplant is softened and reduced in size (about 10 mins) Cook uncovered stirring occasionally until liquid is reduced to a slightly soupy consistency.

Layer with meat in rectangular pan. After first layers are down, cover with a single layer of the cheese slices. End with a tomato layer and sprinkle on the parmesean.

Bake in 350 oven until bubbly and lightly browned (20 mins or so). Let sit for a few minutes before serving. Very good as a dinner main course or as a brown bag lunch.

Note: If the liquid does not reduce quickly, you can add a small amount of thickener like 2 tbs of bread crumbs, but usually mine does well without. I also don't add additional salt, so let your taste buds decide. The sweetness of the onions reduces the need for any additional sugar, and the Fresh Cut tomatos really don't need any.

Has 5 points per serving with 6 servings.

servings | 6
POINTS per serving | 3

Ingredients

1 pound lean ground turkey
1 medium onion, chopped
16 oz canned diced tomatoes
1 cup canned tomato sauce
1 cup water
1 Tbsp chili powder
2 tsp Worcestershire sauce
2 tsp white wine vinegar
2 piece bay leaf
1/2 tsp table salt
1/2 tsp garlic powder
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp red pepper flakes

Instructions

Spray 3 qt. saucepan (or larger) with non-stick cooking spray. Heat onions and turkey over high heat until turkey is browned. Stirring occasionally. Add remaining ingredients and stir well. Reduce heat to low and simmer, stirring occasionally until chili is thick. Approximately 25-30 minutes. Remove bay leaves before serving.

I got this recipe from Weight Watchers before they were into the points program and have been cooking it for my family for years. They love it (and of course they love to add cheese to it). I ran it through the e-tools recipe builder (or whatever it's called) and got the points for it.