Three Bean Tamale Pie (8 Points Plus)

8 servings

Ingredients

1 large Green pepper chopped
1 medium Onion chopped
3 cloves Garlic minced
1 tablespoon Vegetable oil
1 can (16 oz) Kidney beans
1 can (16 oz) Pinto beans
1 can (16 oz) Black beans
1 1/3 cups Vegetable juice
4 ounce Green chiles
1 1/4 teaspoons Chili powder
3/4 teaspoons Ground cumin
8 1/2 ounces Corn muffin mix
1/2 cup Cheddar cheese shredded

Instructions 1. Preheat oven to 400 degrees. Grease a 3 quart rectangular dish. 2. In large skillet, cook pepper, onions, and garlic in hot oil. Stir in all three beans, vegetable juice, chile peppers, chili powder, and cumin. Sppon mixture into the dish. 3. Prepare the corn muffin mix according to the package. Add the cheese and stir in. Evenly spoon the mixture on top. Bake uncovered for 20 to 25 minutes until golden.

One - Pan Recipes by Better Homes & Gardens

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

Hummus (2 Points)

Yields: 6 Servings

Ingredients

1 can (12 oz) Garbanzo beans drained
2 cloves Garlic
1/4 cup Tahini
2 tablespoons Olive oil

Instructions
Blend in cuisenart. Add water if too thick.

Motz's Homemade Macaroni and Cheese (5 Points)

Serving size = Approx. 3/4 cup
Yields: 8 Servings

Ingredients

2 cups elbow macaroni
2 tablespoons Reduced Fat butter
1 tablespoon Flour
2 cups Skim milk
1/2 pound Reduced Fat Cheddar cheese shredded
1/2 small Onion
1 teaspoon Salt
1/3 cup Bread crumbs

Instructions
Cook macaroni, drain, and set aside.

Melt butter or margarine in saucepan. Add onion, flour and then milk. Add salt. (Don't forget the salt!) Heat on medium-high while stirring constantly. When mixture is at a rolling boil, add ¾ of the cheese. (save the other ¼ for the top.) I recommend adding the cheese a little bit at a time so it melts nice and soft. Also be sure to keep mixture at rolling boil while adding cheese or it may not melt correctly.

Put macaroni in large bowl or casserole dish. (I use a 2L round glass dish.) Pour cheese sauce over mixture; stir. Top with remaining cheese and breadcrumbs. Bake uncovered in 400º oven for 35-40 minutes.

http://shadesofjaim.com/recipes/macncheese.html

Fantastic French Toast (2 Points, 2 Points Plus)

Yields: 6 Servings

Ingredients

2 eggs
1/2 cup nonfat milk
1/2 teaspoon vanilla extract
6 slices whole wheat bread
syrup or other toppings

Instructions
1. Preheat the griddle over medium heat, or set an electric frying pan at 375 degrees.
2. Put eggs, milk, and vanilla in a pie pan or shallow bowl and beat with a fork until well mixed.
3. Grease the griddle or pan with a thin layer of oil.
4. Dip both sides of bread, one slice at a time, in the egg mixture and cook on the hot griddle or frying pan.
5. Cook on one side until golden brown. Turn the bread over to cook the other side. It will take about 4 minutes on each side.
6. Serve with syrup, applesauce, fruit slices, or jam.
Food Stamp Nutrition Connection

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.

Black Bean & Sweet Potato Quesadillas (7 Points)

Ingredients
2 Fat free flour tortillas

1/2 pound Sweet potato
1/4 cup Black beans drained
1/4 cup Reduced Fat Cheddar cheese
Chili powder to taste
Cilantro to taste
Salt to taste
Cooking Spray as required

Instruction

Peel sweet potato and chop into small pieces. Boil for about 10 minutes or until very soft. Drain and mash with a potato masher.

Lay out one tortilla. Cover with 1/4 cup mashed sweet potato, 1/4 cup black beans, 1/4 cup cheese, and salt, chili powder, and cilantro to taste. Cover with second tortilla.

Spray frying pan with a little fat-free cooking spray and fry your quesadilla a few minutes on each side, until cheese is melted and beans are heated through.

From:

http://shadesofjaim.com/recipes/blackbeansweetpota

Italian Carrots (3 Points, 1 Point Plus)

(4 servings) Ingredients

2 2/3 cups baby Carrots
1 1/3 teaspoon Olive oil
2/3 teaspoon Dried basil
1/3 teaspoon Dried oregano
1 1/3 teaspoon Butter

Instructions

Cook carrots in butter until tender/crisp. Drain carrots and toss with olive oil, basil, and oregano.

(from BigOven.com)

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)

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.

Jaime's Savory Stuffed Shells (7 Points)

I would like to thank Jaime from http://shadesofjaim.com/recipes/stuffedshells.html for giving me permission to post this fantastic recipe.)

Ingredients:

* 16 jumbo pasta shells
* 2 cups broccoli, chopped very small
* 1 cup mushrooms, chopped very small
* 1 cup fat-free ricotta cheese
* 1¼ cup part-skim mozzarella cheese
* 1 cup pasta sauce or 1 cup diced tomatoes *
* 1 egg white
* 1 clove garlic, peeled and minced
* 1 tsp oregano
* 1 tsp basil
* 1 tsp black pepper

*Using diced tomatoes instead of tomato sauce will save you 1 point per serving.

Directions:

Pre-heat oven to 375ºF.

Boil pasta according to package directions. Drain and set aside.

Steam broccoli with a little water, covered in microwave, for about 6 minutes. Drain well and pat dry.

Combine broccoli, mushrooms, ricotta cheese, mozzarella cheese, egg white, garlic, oregano, basil, and pepper. Stir together until well blended. Pour 1/2 cup pasta sauce or tomatoes over bottom of 8x8 square baking pan. Spoon 1 round tablespoon of filling into each shell and place open-side up in an even layer in the pan. Pour remaining sauce or tomatoes over and around shells. Cover pan with foil. Bake at 375ºF for about 25 minutes until heated through, and serve.

Yields: 16 shells (4 servings of 4 shells each)