1 pd ground turkey
1 small onion
2 cloves garlic
chili powder and cumin to taste

1 1/2 cups corn meal
1 cup ff milk
2 eggs
1 can corn drained
1 small can chopped olives drained
1 small can green chilis drained
1 can rotel tomatoes or any canned tomatoes with juice
1 cup ff cheddar cheese.


Browned up ground turkey with onion and garlic, seasoned with chili powder and cumin. Then mixed 1 1/2 cups corn meal, 1tsp salt, 1 cup milk, 2 eggs, can of rotel tomatoes, small can of corn, small can of green chilis, small can of olives and ff cheddar cheese. Put the meat in the bottom of a pan, topped with the cornmeal mixture. Or mix it all together than put in the pan.

Baked 400 for 40 minutes. Very yummy - eat it topped with salsa and ff sour cream. (I'll post this on the recipe boards as well).

I had found a receipe on allreceipes.com that I made core by making a few adjustments. Next time I'll make it a bit more spicy.

1 lb. lean ground beef
1 medium onion sliced
3 med. potatoes; thinly sliced
2 cans tomato soup

Place your ground beef evenly on the bottom of a non-stick skillet. Lay sliced onions on top of the beef, and then the potatoes on top of the onions. Cover potatoes with tomato soup; place a lid on top (or a pan, whatever works) and cook on medium/low heat until meat is done and potatoes are tender. Make sure to check on the meat about 10 minutes after you start to cook it, to make sure the heat is not too high and it's burning to the bottom of the pan!

I'm eating it right now and its delish!!

Core London Broil
Ingredients
1 cup reduced sodium soy sauce
1 teaspoon fresh ground pepper
2 chopped chives
1 clove minced garlic
1 tablespoon toasted sesame seeds
1 teaspoon fresh grated ginger
2 tablespoons splenda

Put all ingredients in large ziplock bag and marinate meat for at least 3 hours, or overnight. This recipe is enough for 3 lbs of meat, and can be used on any meat. Grill meat and slice thin to serve.
YUMMY!
The toasted sesame seeds are actually 1 point through out the whole recipe, but you don't really eat them so I'm sure you wouldn't need to count them.

Found this on the WW site:

1 1/2 pds ground chicken
2 T ff ranch dressing mix (the powder)
2 cloves garlic minced or grated
Salt and pepper to taste
1/4 cup hot sauce

Mix all this together and portion into 4 servings. For each serving, divide the meat into 2 pieces. Make 2 thin patties. On top of one put 1 tsp blue cheese (I used regular and its .5 pt, anything but ff, you need to count the points). Put the other thin patty on top and press together. Repeat with the other 3 servings.

Grill until done. Top with more hot sauce or ff blue cheese dressing.

Very yummy!! I made them this weekend on the grill, topped with dressing.

Greek Chicken Dinner

From Simple & Delicious

SERVINGS 6
CATEGORY
Lower Fat
METHOD Slow Cooker
PREP 20 min.
COOK 300 min.
TOTAL 320 min.

INGREDIENTS
6 medium Yukon Gold potatoes, quartered

1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed

2 large onions, quartered

1 whole garlic bulb, separated and peeled

3 teaspoons dried oregano

1 teaspoon salt

3/4 teaspoon pepper

1/2 cup plus 1 tablespoon water, divided

1 tablespoon olive oil

4 teaspoons cornstarch



DIRECTIONS
Place potatoes in a 5-qt. slow cooker. Add the chicken, onions and garlic. In a small bowl, combine the oregano, salt, pepper and 1/2 cup water; pour over chicken and vegetables. Drizzle with oil. Cover and cook on low for 5-6 hours or until chicken juices run clear and vegetables are tender.
Remove chicken and vegetables to a serving platter and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and remaining water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables. Yield: 6 servings.


You'll need to count points for the cornstarch if you use that much. I thickened mine with 1 T rather than 4 and it came out great.

• 1 1/2 cup fat-free, reduced-sodium chicken broth
• 1/4 cup apple cider vinegar
• 1 Tbsp ground cumin
• 1 tsp paprika, mild-flavored, preferably smoked paprika
• 1 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper, or more to taste
• [3 pound raw lean flank steak, two 1 1/2-lb steaks, trimmed of any fat
• 2 medium red onion(s), thinly sliced into rings
• 2 large sweet red pepper(s), seeded, cored and chopped
• 2 medium apple(s), peeled, cored and shredded through the holes of a box grater
• 3 medium stalk celery, thinly sliced
• 3 medium garlic clove(s), minced

1/2 cup cilantro, leaves, packed, chopped

• Whisk the broth, vinegar, cumin, paprika, salt, black pepper and cayenne in a 5- or 6-quart slow cooker. Submerge the meat, then add the onions, red peppers, apples, celery and garlic, making sure the vegetables are under, between, and over the steaks.
• Cover and cook on low until the meat is fork-tender, about 8 hours.

Transfer the meat to a cutting board; set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to the slow cooker; stir in cilantro. Set the slow cooker on warm and serve within 4 hours. Yields about 1 1/4 cups per serving.

I didn't shred the meat, just cut it into pieces and served it. I also didn't have cilantro and didn't use it.

Sticky Chicken

1 Cup FF Catalina Dressing
1 Cup Smuckers Apricot Preserves with Splenda (3 Points for 1 Cup)
1 Package Lipton Onion Soup Mix
6 pounds or (6 large) Boneless Skinless Chicken Breasts with a visible fat removed (need to use the thick ones here)
Mix the first 3 ingredients together. Arrange the chicken in disposable tins Trust me use the disposable. Pour the Dressing mix over the chicken and bake in the oven at 350 Degrees for 30 minutes. Use a meat thermometer to check the temperature. When the chicken reaches 160 - 163 pull out of the oven and let sit on the counter for 10 - 25 minutes. The time it sits on the counter will carry over cook to 170.
I served this with Barley last night and I thought I was in a chinese restaraunt. If I were still doing white rice - this would be heaven, but to be honest, the barley or brown rice was perfect.

Another hint from someone else....At the end of cooking time I let it sit under the broiler a few minutes, this made it bubble up and thicken more. It kept the sauce in place and more sticky. I let it sit out for about 12 minutes till it reached 170, moved the chicken onto a platter. Added about 1 TBS corn starch(0pts across whole recipe) to the sauce left in the pan to thicken and then spooned remaining sauce over chicken.

Shrimp w/Cilantro Brown Rice

Had this for dinner last night, BF loved it! Makes 2 servings. Just something I made up that is simple and easy, and should be core if you haven't had your carbs for the day.

1 - cup minute BrownRice prepared
1/2 bunch of Cilantro, shredded or chopped to your liking
1 can Mexican Ro-Tel (the lime one)
1 lb uncooked Shrimp
spices to taste, I used a dash of cayenne and cumin then splashed tabasco, I'm from AZ, we like it HOT!

Cook Rice per box instructions. In separate saute pan add shrimp and cook til pink on both sides, set aside and let cool. Drain saute pan and add Ro-Tel at medium heat. Add rice to Ro-Tel, cut shrimp into halves and add to Rice Ro-Tel mixture until they are done. When liquid is almost gone, add cilantro, cook for another minute. Bowl up half a pan in 2 bowls and enjoy!

Turkey Stroganoff

Another something I made up, that is virtually fat free! So good!

1 packet of Beef Stroganoff Spice Packet, look in the spice aisle
1 package of ground turkey - We use the Jennie-O 7% fat, sometimes the 99% fat free
1 package Whole Wheat Egg Noodles
2 cans of Ro-Tel drained
1 cup FF Sour Cream
Water (Can't remember how much see back of spice packet)
Sliced Mushrooms (optional)
*After trying this you'll learn what you can add to it, I think we add onions now too

Follow instructions on back of Stroganoff spice packet. Once finished add the meat to the cooked pasta. Add the Ro-Tel and Mushrooms, if you are useing them. Enjoy! We split this up into 4 servings.

CORE SHIPWRECK!!

1 lb lean burger
2 white potatoes
3 carrots
1 onion
1 can Tomato Soup
1 soup can of water
salt
(I added some crushed red pepper.)

Preheat oven to 350*.

Spray casserole dish with Pam. I used Olive Oil.

Layer cut up veggies. Salt to taste.
"Mash" raw burger on top.
Mix soup/water together then pour over top the burger.

Cover. Bake @ 350* for 2 hours.

This is core. If you are counting points, it's about 32 pts for the entire dish.

Here it is girls! Makes 8 large servings and I freeze just the sauce and make fresh pasta when I serve it each time. Great way to use the summer's zucchini crop. I'm pretty sure I ran this through the recipe calculator before I cancelled my WW membership.


Italian Sausage Marinara with Pasta

8 Servings Prep: 30 min. Cook: 1 hour

Ingredients

19-1/2 ounces Italian turkey sausage links, cut into 1/2-inch slices
3 small zucchini, cut into 1/2-inch slices (I quarter the slices)
1 medium sweet yellow, red or orange pepper, chopped coarsely
16 ounces sliced fresh mushrooms
2 tablespoons olive oil
8 cloves of garlic (you can reduce this if you don't like a lot of garlic)
1/2 cup reduced-sodium chicken broth
28 ounces Italian crushed tomatoes
14-1/2 ounces diced tomatoes, undrained (use plain or it may be too spicy for you)
1/3 cup grated Parmesan cheese
4 teaspoons Louisiana-style hot sauce
2 teaspoons dried basil
1 teaspoons dried oregano
1/4 teaspoon sugar

4 cups uncooked whole wheat pasta of your choice. I like rotini because the sauce collects in the ridges.

Directions: In a Dutch oven, saute sausage in a dry pan until no longer pink. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add broth, stirring to loosen brown bits from pan. Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning and sugar. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened.

Meanwhile, cook pasta according to package directions; drain. Serve with sauce.

I actually freeze the leftover sauce into meal size containers and then just cook fresh pasta and veggies the night I want to serve it again. It freezes VERY well.

Yield: 8 servings. Nutrition Facts: 1 cup sauce with 1 cup pasta equals 441 calories, 12 g fat (2 g saturated fat), 44 mg cholesterol, 991 mg sodium, 56 g carbohydrate, 8 g fiber, 24 g protein.

YUM!!!!

broccoli cheese soup