Petite Lasagnas (5 Points Plus)

Okay, I admit it. I like food I can cook in a muffin pan. I think it's so much fun, and my kids like it too. So, when I saw this recipe on the internet, I had to make it! Apparently it was adapted from Hungry Girl, whom I also happen to adore. Thank you to Andie Mitchell at www.canyoustayfordinner.com for posting this yumminess!

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Chicken Ropa Vieja (5 Points Plus)

I have found a new website that I love! Gina's Weight Watcher Recipes. I made this tonight and it was so good. Gina really knows her stuff!

• 3 chicken breast halves
• 1 small onion, quartered
• 1 tomato, quartered
• 1 carrot, peeled and chopped
• 2 cloves garlic, peeled

• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 small green bell pepper, seeded and thinly sliced
• 1 small red bell pepper, seeded and thinly sliced
• 1/4 cup dry white wine
• 1/2 cup tomato sauce
• reserved broth
  
• 1 tsp cumin, or more to taste (I like a lot)
• garlic powder
• salt and pepper to taste

Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.

Servings: 4 • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts

Calories: 234.8 • Fat: 5.4 g • Protein: 31.3 g • Carb: 12.8 g • Fiber: 2.6 g

Gina's Weight Watcher Recipes
http://www.skinnytaste.com/2010/01/chicken-ropa-vieja.html

Denver Omelet (5 Points Plus)

Serving Size: 2

Ingredients

2 ounces Ham
1/4 cup Onion chopped
1/4 cup Bell pepper chopped
3 large Egg scrambled

Instructions
Throw all the ingredients together. Cook about 7 minutes. Stick with fork. If it comes out clean, it's done.

I used my GT Express101 to make this. If you are cooking in a pan, you will need to flip the omelet over and later cut it in half.

Moroccan Chickpea Chili (4 Points, 5 Points Plus)

(serving size: 1 1/2 cups)

Yields: 4 Servings

Ingredients

2 teaspoons olive oil
1 cup prechopped onion
3/4 cup chopped celery
1/2 cup chopped carrot
1 teaspoon bottled minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-salt-added tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice

Instructions
Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, and garlic to pan; sauté 5 minutes. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 1/2 cups water, tomato paste, chickpeas, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

from Cooking Light

Garlic Mashed Potatoes (3 Points, 5 Points Plus)

(4 Servings) Ingredients

1 pound Potatoes
2 cups Skim milk
2 large Garlic chopped
1/2 teaspoon White pepper

Instructions

Cover and cook potatoes in a small amount of boiling water for 20-25 minutes or until tender. Remove from heat. Drain and recover. Meanwhile, in a small saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes. Add garlic-milk mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth.

Microwave Directions: Scrub potatoes, pat dry, and prick with a fork. On a plate, cook potatoes, uncovered, on 100% (high) power until tender (about 12 minutes), turning potatoes over once. Let stand 5 minutes. Peel and quarter. Meanwhile, in a 4-cup glass measuring cup, combine milk and garlic. Cook, uncovered, on medium heat until garlic is soft (about 4 minutes).

(From healthdiscovery.net)