p. 51 Cook Up Comfort {4 servings} 6 points stove
2 T lime juice
2 T fresh cilantro leaves
4 t Asian (dark) sesame oil
2 t honey
2 t grated peeled fresh ginger
¼ t salt
1 T water
1 ½ c cooked brown rice, at room temp
1 (15 oz) can black beans, rinsed and drained
½ avocado, peeled, pitted, and diced
1 small red onion, finely chopped
1 carrot, cut into matchstick strips
1 red bell pepper, chopped
1 cup grape tomatoes, halved or quartered
1 c diced mango
1. Combine lime juice, 2 T cilantro, oil, honey, ginger, salt, and water in a blender and puree. Set aside.
2. Combine rice, beans, avocado, onion, carrot, bell pepper, tomatoes, and mango in large bowl and toss to combine. Add dressing and toss to coat. Divide evenly among 4 bowls and sprinkle with remaining 2 T cilantro.
Sunday, April 21, 2019
Crispy Chicken Waldorf Salad
4 servings 5 pts per serving Cook Up Comfort
CRISPY CHICKEN:
4 (3 oz) thin sliced chicken cutlets
½ t salt
¼ t black pepper
1 lg egg, beaten
1 ½ t Dijon mustard
½ c Panko bread crumbs
2 t canola oil
SALAD:
2 T reduced fat mayo
1 T plain fat-free yogurt
1 T red wine vinegar
1 ½ t Dijon mustard
¼ t salt
¼ t black pepper
1 Granny Smith or other tart apple, cored and thinly sliced/diced
1 c seedless red grapes, halved
1 celery stalk, thinly sliced
¼ small red onion, chopped
¼ c walnut halves, chopped
4 c baby spinach
1. To make crispy chicken , sprinkle cutlets with s & p. Whisk egg and mustard in shallow bowl until blended. Spread Panko on sheet of wax paper. Dip chicken cutlets, one at a time, into egg mixture. Coat cutlets with Panko, pressing lightly so it adheres. Spray evenly with nonstick spray.
2. Heat oil in lg nonstick skillet over medium heat. Add cutlets and cook until lightly browned and cooked through 3-4 minutes per side. Transfer to cutting board.
3. To make salad ,whisk together yogurt, mayo, vinegar, mustard, salt, & pepper in large bowl. Add apple, grapes, celery, onion, and walnuts to dressing and toss to combine. Cut chicken into thin strips. Place 1 c spinach onto each of 4 plates and top with salad and chicken strips.
CRISPY CHICKEN:
4 (3 oz) thin sliced chicken cutlets
½ t salt
¼ t black pepper
1 lg egg, beaten
1 ½ t Dijon mustard
½ c Panko bread crumbs
2 t canola oil
SALAD:
2 T reduced fat mayo
1 T plain fat-free yogurt
1 T red wine vinegar
1 ½ t Dijon mustard
¼ t salt
¼ t black pepper
1 Granny Smith or other tart apple, cored and thinly sliced/diced
1 c seedless red grapes, halved
1 celery stalk, thinly sliced
¼ small red onion, chopped
¼ c walnut halves, chopped
4 c baby spinach
1. To make crispy chicken , sprinkle cutlets with s & p. Whisk egg and mustard in shallow bowl until blended. Spread Panko on sheet of wax paper. Dip chicken cutlets, one at a time, into egg mixture. Coat cutlets with Panko, pressing lightly so it adheres. Spray evenly with nonstick spray.
2. Heat oil in lg nonstick skillet over medium heat. Add cutlets and cook until lightly browned and cooked through 3-4 minutes per side. Transfer to cutting board.
3. To make salad ,whisk together yogurt, mayo, vinegar, mustard, salt, & pepper in large bowl. Add apple, grapes, celery, onion, and walnuts to dressing and toss to combine. Cut chicken into thin strips. Place 1 c spinach onto each of 4 plates and top with salad and chicken strips.
Classic Firehouse Chili Cook Up Comfort
pg 171 {4 servings} 7 points STOVE
2 t sunflower oil or canola oil
1 lb ground lean beef (7% fat or less)
1 c diced onion
1 small green bell pepper, chopped
2 garlic cloves, finely chopped
1 T chili powder
½ t cayenne, or to taste
½ t salt
2 T tomato paste
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can diced fire-roasted tomatoes
1 c beef broth
½ c shredded reduced-fat Cheddar
1. Heat oil in large saucepan over medium-high heat. Add beef, cook, stirring occasionally and breaking chunks apart with spoon, until browned, about 8 minutes. Reserve ¼ c diced onion for garnish. Add remaining onion, bell pepper, garlic, chili powder, cayenne, & salt. Cook, stirring frequently, until vegetables soften, about 5 minutes.
2. Stir in tomato paste, cook, stirring 2 minutes. Add beans, tomatoes, and broth; bring to a boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until chili thickens, about 10 minutes.
3. Ladle chili evenly into 4 bowls and serve garnished with reserved onion and Cheddar.
2 t sunflower oil or canola oil
1 lb ground lean beef (7% fat or less)
1 c diced onion
1 small green bell pepper, chopped
2 garlic cloves, finely chopped
1 T chili powder
½ t cayenne, or to taste
½ t salt
2 T tomato paste
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can diced fire-roasted tomatoes
1 c beef broth
½ c shredded reduced-fat Cheddar
1. Heat oil in large saucepan over medium-high heat. Add beef, cook, stirring occasionally and breaking chunks apart with spoon, until browned, about 8 minutes. Reserve ¼ c diced onion for garnish. Add remaining onion, bell pepper, garlic, chili powder, cayenne, & salt. Cook, stirring frequently, until vegetables soften, about 5 minutes.
2. Stir in tomato paste, cook, stirring 2 minutes. Add beans, tomatoes, and broth; bring to a boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until chili thickens, about 10 minutes.
3. Ladle chili evenly into 4 bowls and serve garnished with reserved onion and Cheddar.
Breakfast Parfaits with Chia Seeds
p. 4 serv Cook Up Comfort
2 c plain fat-free Greek yogurt
2 T chia seeds
1 c diced mango, papaya, or other fruit
1 c strawberries, hulled and sliced, plus 4 whole strawberries
4 t maple syrup
¼ c low fat granola
1. Stir together yogurt and chia seeds in small bowl
2. Spoon ¼ c yogurt mixture into each of 4 parfait glasses or wineglasses. Layer each with ¼ c of mango, another ¼ c yogurt mixture, and ¼ c sliced strawberries. Drizzle each parfait with 1 t maple syrup, sprinkle each with 1 T granola, and garnish tops with 1 whole strawberry.
2 c plain fat-free Greek yogurt
2 T chia seeds
1 c diced mango, papaya, or other fruit
1 c strawberries, hulled and sliced, plus 4 whole strawberries
4 t maple syrup
¼ c low fat granola
1. Stir together yogurt and chia seeds in small bowl
2. Spoon ¼ c yogurt mixture into each of 4 parfait glasses or wineglasses. Layer each with ¼ c of mango, another ¼ c yogurt mixture, and ¼ c sliced strawberries. Drizzle each parfait with 1 t maple syrup, sprinkle each with 1 T granola, and garnish tops with 1 whole strawberry.
Creamy banana French toast casserole
MAKE AHEAD
{serves 12} p 19 Cook Up Comfort 6 points oven
12 slices whole wheat or oatmeal bread, cut into quarters
1 c reduced fat (2% milk)
½ c maple syrup
6 large eggs
4 oz Neufchatel (light cream cheese), softened
4 ripe bananas
1 T rum (optional)
2 t lemon juice
1 t vanilla extract
½ t ground nutmeg
½ t cinnamon
¼ t salt
3 T confectioners’ sugar
Creamy banana French toast casserole 1. Spray 9x13 baking dish with nonstick spray
2. Overlap bread in prepared dish so it lines sides and bottom in single layer
3. Combine milk, maple syrup, eggs, Neufchatel, 2 bananas, rum, lemon juice, vanilla, nutmeg, cinnamon, and salt in blender; process until smooth. Slowly pour mixture over bread; gently press down on bread to make sure bread is completely submerged. Cover dish with foil; refrigerate for at least 30 minutes…or up to overnight.
4. Preheat oven to 350. Thinly slice remaining 2 bananas; tuck in between pieces of bread. Cover dish with foil and bake 25 minutes. Remove foil and bake until casserole is golden brown and knife inserted into center comes out clean, about 10 minutes longer. Dust with confectioners
sugar and cut into 12 portions.
{serves 12} p 19 Cook Up Comfort 6 points oven
12 slices whole wheat or oatmeal bread, cut into quarters
1 c reduced fat (2% milk)
½ c maple syrup
6 large eggs
4 oz Neufchatel (light cream cheese), softened
4 ripe bananas
1 T rum (optional)
2 t lemon juice
1 t vanilla extract
½ t ground nutmeg
½ t cinnamon
¼ t salt
3 T confectioners’ sugar
Creamy banana French toast casserole 1. Spray 9x13 baking dish with nonstick spray
2. Overlap bread in prepared dish so it lines sides and bottom in single layer
3. Combine milk, maple syrup, eggs, Neufchatel, 2 bananas, rum, lemon juice, vanilla, nutmeg, cinnamon, and salt in blender; process until smooth. Slowly pour mixture over bread; gently press down on bread to make sure bread is completely submerged. Cover dish with foil; refrigerate for at least 30 minutes…or up to overnight.
4. Preheat oven to 350. Thinly slice remaining 2 bananas; tuck in between pieces of bread. Cover dish with foil and bake 25 minutes. Remove foil and bake until casserole is golden brown and knife inserted into center comes out clean, about 10 minutes longer. Dust with confectioners
sugar and cut into 12 portions.
Egg-and-veggie mini-casseroles
4 servings p. 13 Cook Up Comfort 3 points oven
4 slices whole wheat bread
½ t canola oil
½ c diced red onion
½ c diced red bell pepper
½ c diced zucchini
½ t salt
4 large eggs
4 large egg whites
¼ t black pepper
½ c reduced-fat Mexican cheese blend
1. Preheat oven to 400. Lightly coat4 8 oz ramekins or oven-safe bakers with nonstick spray. Cut 4” circle from each slice of bread and firmly press 1 into bottom of each ramekin; set aside. Discard scraps or save for another use.
2. Heat oil in medium skillet over medium-high heat. Add onion, bell pepper, zucchini, and ¼ t salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3-5 minutes. Remove from heat and set aside.
3. In medium bowl, whisk eggs, whites, remaining ¼ t salt, and black pepper together until frothy; stir in cooked vegetables and ¼ c cheese. Divide mixture evenly among ramekins. Sprinkle each with 1 T remaining cheese.
4. Place ramekins on small baking sheet and bake until knife inserted into center of each casserole comes out clean, about 20 minutes. Remove from oven and cool 5-10 minutes before serving.
4 slices whole wheat bread
½ t canola oil
½ c diced red onion
½ c diced red bell pepper
½ c diced zucchini
½ t salt
4 large eggs
4 large egg whites
¼ t black pepper
½ c reduced-fat Mexican cheese blend
1. Preheat oven to 400. Lightly coat4 8 oz ramekins or oven-safe bakers with nonstick spray. Cut 4” circle from each slice of bread and firmly press 1 into bottom of each ramekin; set aside. Discard scraps or save for another use.
2. Heat oil in medium skillet over medium-high heat. Add onion, bell pepper, zucchini, and ¼ t salt; cook, stirring occasionally, until vegetables soften and onion is translucent, 3-5 minutes. Remove from heat and set aside.
3. In medium bowl, whisk eggs, whites, remaining ¼ t salt, and black pepper together until frothy; stir in cooked vegetables and ¼ c cheese. Divide mixture evenly among ramekins. Sprinkle each with 1 T remaining cheese.
4. Place ramekins on small baking sheet and bake until knife inserted into center of each casserole comes out clean, about 20 minutes. Remove from oven and cool 5-10 minutes before serving.
Bacon-and-Swiss quiche with phyllo crust
Cook up Comfort Pg. 3 3 points OVEN
3 sheets phyllo, each cut into 3 strips
4 large eggs
1 c evaporated fat-free milk
½ t salt
¼ t black pepper
¼ t ground nutmeg
Pinch cayenne
½ c shredded reduced-fat Swiss cheese
4 oz turkey bacon, crisp cooked and crumbled
1. Preheat oven to 350. Spray 9” pie plate with nonstick spray
2. Lay phyllo in pie plate, one piece at a time, spraying each layer with nonstick spray (dough should cover bottom and sides of plate in overlapping layers). Fold in any overhanging corners.
3. Whisk together eggs, milk, salt, pepper, nutmeg, and cayenne in small bowl.
4. Sprinkle Swiss cheese and bacon over phyllo. Pour in egg mixture and place on rimmed baking sheet. Bake until firm, 30-35 minutes. Cool at least 5 minutes before cutting into 8 wedges.
1 wedge 140 calories
3 sheets phyllo, each cut into 3 strips
4 large eggs
1 c evaporated fat-free milk
½ t salt
¼ t black pepper
¼ t ground nutmeg
Pinch cayenne
½ c shredded reduced-fat Swiss cheese
4 oz turkey bacon, crisp cooked and crumbled
1. Preheat oven to 350. Spray 9” pie plate with nonstick spray
2. Lay phyllo in pie plate, one piece at a time, spraying each layer with nonstick spray (dough should cover bottom and sides of plate in overlapping layers). Fold in any overhanging corners.
3. Whisk together eggs, milk, salt, pepper, nutmeg, and cayenne in small bowl.
4. Sprinkle Swiss cheese and bacon over phyllo. Pour in egg mixture and place on rimmed baking sheet. Bake until firm, 30-35 minutes. Cool at least 5 minutes before cutting into 8 wedges.
1 wedge 140 calories
Black Bean and Goat Cheese Quesadillas
pg 129 Freestyle cookbook 6 points
6 oz white mushrooms, sliced
1 ½ t minced, canned chipotles in adobo
1 c rinsed and drained can black beans
1 small tomato, chopped
2 scallions, thinly sliced
½ c crumbled goat cheese
¼ c chopped fresh cilantro
4 (7”) whole wheat tortillas
¼ c light sour cream (or nonfat plain yogurt)
Lime wedges
1. Spray large skillet (or griddle) with nonstick spray and set over medium heat. Add mushrooms and cook, stirring until mushrooms release their juice and it evaporates, about 8 minutes. Stir in chipotle. Transfer to plate and let cool slightly. Wipe skillet clean.
2. Layer ¼ each mushroom mixture, beans, tomato, scallions, goat cheese, and cilantro on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down slightly.
3. Spray same skillet with nonstick spray and set over medium-high heat. Place 2 quesadillas in skillet and cook until browned in spots, about 3 minutes. Spray quesadillas with nonstick spray and turn over. Cook until quesadillas are browned in spots and filling is heated through, about 2 minutes longer. Transfer to cutting board; keep warm (I cover with foil and set towels on top). Repeat with 2 remaining quesadillas. Cut each quesadilla into 3 wedges and serve with sour cream and lime wedges.
These were good!
6 oz white mushrooms, sliced
1 ½ t minced, canned chipotles in adobo
1 c rinsed and drained can black beans
1 small tomato, chopped
2 scallions, thinly sliced
½ c crumbled goat cheese
¼ c chopped fresh cilantro
4 (7”) whole wheat tortillas
¼ c light sour cream (or nonfat plain yogurt)
Lime wedges
1. Spray large skillet (or griddle) with nonstick spray and set over medium heat. Add mushrooms and cook, stirring until mushrooms release their juice and it evaporates, about 8 minutes. Stir in chipotle. Transfer to plate and let cool slightly. Wipe skillet clean.
2. Layer ¼ each mushroom mixture, beans, tomato, scallions, goat cheese, and cilantro on half of each tortilla. Fold unfilled half of each tortilla over filling, pressing down slightly.
3. Spray same skillet with nonstick spray and set over medium-high heat. Place 2 quesadillas in skillet and cook until browned in spots, about 3 minutes. Spray quesadillas with nonstick spray and turn over. Cook until quesadillas are browned in spots and filling is heated through, about 2 minutes longer. Transfer to cutting board; keep warm (I cover with foil and set towels on top). Repeat with 2 remaining quesadillas. Cut each quesadilla into 3 wedges and serve with sour cream and lime wedges.
These were good!
Capellini with Gingery Vegetables
p. 121 Freestyle cookbook 7 pts; 396 calories
6 oz whole wheat capellini
2 t canola oil
2 T minced peeled fresh ginger
1 garlic clove, minced
4 c small broccoli florets
1 red bell pepper, chopped
1 onion, thinly slived
¼ c sake
2 T hoisin sauce
2 c thawed frozen shelled edamame
3 scallions, thinly sliced on diagonal
2 T soy sauce
2 T ch. Unsalted peanuts
Capellini with Gingery Vegetables 1. Cook capellini according to package directions
2. Meanwhile, heat large wok or large skillet over medium-high heat until drop of water sizzles in it. Add oil and swirl to coat wok; then add ginger and garlic and cook, stirring CONSTANTLY, until fragrant, 30 seconds. Add broccoli, bell pepper, and onion and cook, stirring constantly, until vegetables begin to soften, 2 minutes.
3. Add sake and cook until almost evaporated, 2 minutes. Stir in hoisin sauce and cook, stirring constantly, 2 minutes. Add edamame, scallions, and soy sauce and cook until heated through, 2 minutes longer.
4. Divide pasta evenly among 4 plates; top each serving evenly with vegetable mixture and sprinkle each with ½ T peanuts.
6 oz whole wheat capellini
2 t canola oil
2 T minced peeled fresh ginger
1 garlic clove, minced
4 c small broccoli florets
1 red bell pepper, chopped
1 onion, thinly slived
¼ c sake
2 T hoisin sauce
2 c thawed frozen shelled edamame
3 scallions, thinly sliced on diagonal
2 T soy sauce
2 T ch. Unsalted peanuts
Capellini with Gingery Vegetables 1. Cook capellini according to package directions
2. Meanwhile, heat large wok or large skillet over medium-high heat until drop of water sizzles in it. Add oil and swirl to coat wok; then add ginger and garlic and cook, stirring CONSTANTLY, until fragrant, 30 seconds. Add broccoli, bell pepper, and onion and cook, stirring constantly, until vegetables begin to soften, 2 minutes.
3. Add sake and cook until almost evaporated, 2 minutes. Stir in hoisin sauce and cook, stirring constantly, 2 minutes. Add edamame, scallions, and soy sauce and cook until heated through, 2 minutes longer.
4. Divide pasta evenly among 4 plates; top each serving evenly with vegetable mixture and sprinkle each with ½ T peanuts.
Salmon Burgers with Cucumber Salsa
pg 71 Freestyle Cookbook 4 pts
1 lb skinless salmon fillet, finely diced
1 small shallot, finely chopped
2 T chopped fresh cilantro
½ t Dijon mustard
¼ t black pepper
¼ t salt
1 c diced ENGLISH (seedless) cucumber
Juice of ½ lime
¼ t jalapeno pepper sauce
1 c watercress leaves
4 multigrain English muffins, split and toasted
Lemon wedges
Salmon Burgers with Cucumber Salsa
1. Preheat oven to 450
2. Make sure there is no ice on the broccoli. Toss in a bowl with olive oil. Spread on a baking sheet/pan. Season with pepper.
3. Place in oven for about 20 minutes (oven times may vary)
4. When the edges are starting to turn black, the broccoli is ready.
1. Combine salmon, shallot, 1 T cilantro, mustard, pepper, and 1/8 t salt in med bowl; mix to combine. Form into 4 patties, each about ½” thick. Spray large skillet with nonstick spray and set over medium heat. Add patties and cook until lightly browned and cooked through, 5-6 minutes per side.
2. Meanwhile, to make salsa, combine cucumber, lime juice, pepper sauce, remaining 1 T cilantro, and remaining 1/8 t salt in med bowl.
3. Layer ¼ c watercress, 1 burger, and 1/3 c salsa into each English muffin. Serve with lemon wedges (not necessary)
1 lb skinless salmon fillet, finely diced
1 small shallot, finely chopped
2 T chopped fresh cilantro
½ t Dijon mustard
¼ t black pepper
¼ t salt
1 c diced ENGLISH (seedless) cucumber
Juice of ½ lime
¼ t jalapeno pepper sauce
1 c watercress leaves
4 multigrain English muffins, split and toasted
Lemon wedges
Salmon Burgers with Cucumber Salsa
1. Preheat oven to 450
2. Make sure there is no ice on the broccoli. Toss in a bowl with olive oil. Spread on a baking sheet/pan. Season with pepper.
3. Place in oven for about 20 minutes (oven times may vary)
4. When the edges are starting to turn black, the broccoli is ready.
1. Combine salmon, shallot, 1 T cilantro, mustard, pepper, and 1/8 t salt in med bowl; mix to combine. Form into 4 patties, each about ½” thick. Spray large skillet with nonstick spray and set over medium heat. Add patties and cook until lightly browned and cooked through, 5-6 minutes per side.
2. Meanwhile, to make salsa, combine cucumber, lime juice, pepper sauce, remaining 1 T cilantro, and remaining 1/8 t salt in med bowl.
3. Layer ¼ c watercress, 1 burger, and 1/3 c salsa into each English muffin. Serve with lemon wedges (not necessary)
Tomato and Ricotta Frittata
2 servings pg 151 Freestyle cookbook 6 points
2 t olive oil
1 small (4 oz) red potato, scrubbed and shredded
½ onion, chopped
3 large eggs
¼ t salt
¼ t black pepper
1/3 c part-skim ricotta
1 tomato, seeded and diced
1 T minced fresh chives or chopped basil
1. Preheat broiler.
2. Heat oil in medium nonstick skillet over medium heat. Add potato and onion. Cook, stirring frequently, until vegetables are tender.
3. Meanwhile, beat eggs, salt, and pepper in medium bowl until frothy. Pour eggs oer vegetables and reduce heat to medium. Cook, lifting edges frequently with spatula to let uncooked egg flow underneath, until effs are almost set, 2-3 minutes.
4. Dot eggs with ricotta and sprinkle with mozzarella. Place skillet under broiler and broil frittata 5“ from heat until top is lightly browned, about 2 minutes. Sprinkle with tomato and chives (basil) and cut into 4 wedges.
2 t olive oil
1 small (4 oz) red potato, scrubbed and shredded
½ onion, chopped
3 large eggs
¼ t salt
¼ t black pepper
1/3 c part-skim ricotta
1 tomato, seeded and diced
1 T minced fresh chives or chopped basil
1. Preheat broiler.
2. Heat oil in medium nonstick skillet over medium heat. Add potato and onion. Cook, stirring frequently, until vegetables are tender.
3. Meanwhile, beat eggs, salt, and pepper in medium bowl until frothy. Pour eggs oer vegetables and reduce heat to medium. Cook, lifting edges frequently with spatula to let uncooked egg flow underneath, until effs are almost set, 2-3 minutes.
4. Dot eggs with ricotta and sprinkle with mozzarella. Place skillet under broiler and broil frittata 5“ from heat until top is lightly browned, about 2 minutes. Sprinkle with tomato and chives (basil) and cut into 4 wedges.
Janet's Roasted Broccoli
12 oz Frozen broccoli florets
Olive oil
Tony Cachere’s
Pepper
1. Preheat oven to 450
2. Make sure there is no ice on the broccoli. Toss in a bowl with olive oil. Spread on a baking sheet/pan. Season with pepper.
3. Place in oven for about 20 minutes (oven times may vary)
4. When the edges are starting to turn black, the broccoli is ready.
1 pt Chocolate Muffins
These outstanding chocolate muffins are only 1 FS point!
Preheat oven 350*
3 Ripe bananas (mash w/fork)
1 egg
1 tsp vanilla
4 Tbls Truvia
2 Tbls Sukrin gold(brown sugar substitute)
1 1/4 c self rising flour
1 tsp baking soda
1 tsp baking powder
2 1/2 Tbls dark chocolate cocoa
1/2 tsp Cinnamon
1/4 c nonfat greek yogurt (may want to add a little extra)
Bake 12-14 minutes
Delicious
Preheat oven 350*
3 Ripe bananas (mash w/fork)
1 egg
1 tsp vanilla
4 Tbls Truvia
2 Tbls Sukrin gold(brown sugar substitute)
1 1/4 c self rising flour
1 tsp baking soda
1 tsp baking powder
2 1/2 Tbls dark chocolate cocoa
1/2 tsp Cinnamon
1/4 c nonfat greek yogurt (may want to add a little extra)
Bake 12-14 minutes
Delicious
One Pot Cheesy Turkey Taco Chili Mac
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 tsp kosher salt
1 1/2 tsp chili powder
1 1/2 tsp paprika
1/2 tsp oregano
For the Chili:
1.3 lb 93% lean ground turkey
1 medium onion, chopped
3 cloves minced garlic
1 red bell pepper, chopped
10 oz can rotel tomatoes with green chilies
14.5 oz can pink or red beans, drained
8 oz tomato sauce
1/2 can (8 oz) fat-free refried beans
1 (15 oz can) reduced sodium chicken broth*
1 3/4 cups water
8 oz DeLallo Gluten Free shells (or DeLallo whole wheat)
3/4 cup part-skim shredded sharp cheddar cheese*
2 tbsp fresh cilantro, chopped
2 tbsp chopped scallions
One Pot Cheesy Turkey Taco Chili Mac Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks.
When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water.
Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
Serve immediately garnished with fresh cilantro and scallions.
3 point snack.
3 point snack.
I full graham cracker (broken in half) and 2 tbs pumpkin fluff frozen to make an ice cream sandwich.
Pumpkin fluff.....1 small tub fat free or sugar free cool whip
1 can pumpkin
Pumpkin pie spice
1 package sugar free pudding
Mix dry ingredients and pumpkin. Fold in cool whip and chill.
I full graham cracker (broken in half) and 2 tbs pumpkin fluff frozen to make an ice cream sandwich.
Pumpkin fluff.....1 small tub fat free or sugar free cool whip
1 can pumpkin
Pumpkin pie spice
1 package sugar free pudding
Mix dry ingredients and pumpkin. Fold in cool whip and chill.
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