Turkey & Chickpea Burger (4 Points Plus)

(4 points for the patty, add points for the bun)

1 15 oz. can chickpeas, drained and rinsed
1/2 cup scallions, roughly chopped
1 tsp ground cumin
1 tsp fresh ground black pepper
a dash of salt
2 tbsp Worcestershire sauce
3/4 lb ground turkey breast 99 % fat free

In a food processor, combine chickpeas, scallions, cumin, pepper, salt and Worcestershire sauce. Pulse until smooth.
Add chickpea mixture to turkey and mix by hand until combined.
Form into patties and cook burgers in large skillet over medium- high heat. Cook 4 -6 minutes on each side.

Serve on whole-wheat buns, topped with spinach, tomatoes, onions and Dijon Mustard.

Clean Eating Magazine Jan/Feb. 2009 issue.

Baked Hoisin Chicken Buns (3 Points, 4 Points Plus)

Ingredients

Cooking spray
12 ounces skinless boneless chicken thighs
1/4 cup finely chopped green onions
1 1/2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons rice vinegar
9 frozen white roll dough pieces thawed (such as Rich's)
1 large egg lightly beaten
1 teaspoon sesame seeds toasted

Instructions

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

Cooking Light

Apple, Walnut, and Mixed Greens Salad with Zinfandel-Cranberry Vinaigrette (2.5 Points, 4 Points Plus)

I got this recipe from Cooking Light. I would suggest either not putting in the onions or not putting in the shallots. They were extremely overpowering and stunk up my kitchen for a few days!

(serving size: about 1 1/3 cups salad and about 1 1/2 teaspoons walnuts)

Ingredients

1 cup sweetened dried cranberries (such as Craisins)
3/4 cup apple juice
1/2 cup zinfandel or other fruity dry red wine
1/2 cup cranberry juice cocktail
3 tablespoons minced shallots
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon walnut oil
10 cup gourmet salad greens
3 cups cubed Gala apple (about 2 apples)
1 cup thinly sliced Walla Walla or other sweet onion (about 1 medium onion)
1/3 cup coarsely chopped walnuts toasted

Instructions
Combine cranberries and apple juice in a medium saucepan; bring to a boil. Remove from heat; let stand for 10 minutes. Drain cranberries; discard apple juice. Set cranberries aside.

Bring wine and cranberry juice to a boil in pan, and cook until reduced to 1/3 cup (about 8 minutes). Pour wine mixture into a medium bowl; add shallots, lemon juice, salt, and pepper. Gradually add oil, stirring with a whisk.

Tossing the cubed apples with lemon juice will help keep them from turning brown. If you prefer sharper onion flavor, use red onions instead of Walla Wallas.

Pulled Pork (4 Points, 4 Points Plus)

Ingredients

1 can (12 oz) Diet Coke
1 large Pork Tenderloin
1 Onion chopped
1 cup Ketchup
1 teaspoon Garlic powder
1 package Rolls

Instructions

Put all the ingredients in a crock pot. Cook on high for 4-5 hours. Pull the pork apart and place it on a bun or roll. Enjoy!

4 pts for the pork. The roll needs to be calculated separately.

Happy Roomates Chicken Muffin (3 Points, 4 Points Plus)

Thanks to my old roommate Tyler who used to make this for us way back in college! Love you Ty!

(4 Servings)

Ingredients

4 Chicken breast halves skinless, boneless
1 tablespoon Margarine
Season salt
Lemon pepper
Garlic powder

Instructions

Take skinless boneless chicken breasts and pound flat with a meat mallet or other heavy destructive implement. Rub both sides of breast with butter and season with season salt, lemon pepper, and garlic powder, then roll up into a tight ball and push into a greased muffin tin. Bake at 350 (I think) for about 30-40 minutes until done. Can be served on a bed of pasta.

Variation #1 Substitute Italian dressing for butter. (Points may change)

Variation #2 After spreading butter on both sides, coat one side of the breast with fine Italian bread crumbs and grated Parmesan and then roll it up tight around this filling. (Points definitely will change.)

Rosemary & Garlic Green Beans (2 Points, 4 Points Plus)

Okay, I decided that this site is entirely sad in the veggie department. So here's an easy way to get your veggies and it tastes very good!)

(4 Servings)

Ingredients

1 pound Green Beans thawed
1/4 cup Olive oil
1 clove Garlic crushed
1/2 teaspoon Rosemary, dried
1/2 teaspoon Salt

Instructions
Thaw green beans in a colander. Put olive oil, garlic, rosemary and salt in a skillet or stir-fry pan and mix. Add green beans. Stir-fry until beans are just softened. Serve immediately.

Turkey Pot Stickers (3 Points, 4 Points Plus)

(serving size: 3 pot stickers and about 2 teaspoons dipping sauce)
Ingredients

Dipping sauce:
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
2 garlic cloves minced
Dumplings:
1 cup sliced shiitake mushroom caps
1/2 cup sliced green onions
1/4 cup sliced carrot
2 tablespoons minced peeled fresh ginger
2 tablespoons rice vinegar
3 large egg whites lightly beaten
2 cups chopped skinned cooked turkey
24 (4-inch) gyoza skins
2 teaspoons vegetable oil divided
1/2 cup water divided

Instructions

To prepare dipping sauce, combine first 5 ingredients, stirring well with a whisk.

To prepare dumplings, place mushrooms, onions, carrot, ginger, and vinegar in a food processor; pulse until coarsely chopped, scraping sides. Combine mushroom mixture and egg whites in a large bowl; add turkey, stirring until combined.

Working with 1 gyoza skin at a time (cover remaining skins to keep from drying), spoon about 1 tablespoon turkey mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumpling on a baking sheet (cover loosely with a towel to keep from drying). Repeat procedure with remaining skins and turkey mixture.

Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium-high heat. Arrange half of dumplings in pan; cover and cook 5 minutes or until lightly browned. Turn dumplings; add 1/4 cup water. Cover and simmer 5 minutes. Remove from pan; keep warm.

Wipe pan dry with a paper towel. Repeat procedure with remaining vegetable oil, dumplings, and water. Serve warm with dipping sauce.

Cooking Light, NOVEMBER 2002

Nutritional Information

Calories: 144 (16% from fat)

Fat: 2.5g (sat 0.5g,mono 0.5g,poly 1g)

Protein: 12.7g

Carbohydrate: 16.5g

Fiber: 0.9g

Cholesterol: 30mg

Iron: 1.6mg

Sodium: 332mg

Calcium: 25mg

Weight Watcher's Chili (3 Points, 4 Points Plus)

I got this recipe from a Weight Watcher's Meeting. So far, this is the easiest recipe I have ever made. And coincidentally, it is also the most popular in my house! We like to serve it over fat-fee hot dogs and reduced calorie hot dog buns.

Ingredients

1 pound Lean Ground Beef
1 large Onion chopped
1 can (12 oz) Mexican Style Chili Beans
1 can (12 oz) Corn
1 can (12 oz) Tomatoes chopped
1 can (12 oz) Tomato sauce
4 ounces Green chili chopped
1 package Taco Seasoning Mix
1 package Dry Ranch style salad dressing mix
1 can (12 oz) Fat Free Refried Beans

Instructions Brown ground beef and onion; drain. Stir in beans and next 7 ingredients. Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Serve with desired toppings.