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.

Mexican Corn Bread Pizza (7.6 Points, 9.5 Points Plus)

Yields: 6 Servings

Ingredients

1 package Cornbread mix 8 1/2 ounces
1/3 cup Skim milk
1 Egg beaten
1 cup Frozen corn thawed
1 pound Ground turkey extra lean
1 small Onion chopped
1 small Red bell pepper chopped
2 Jalapeno peppers seeded & chopped
3 tablespoons Taco seasoning reduced sodium
1/2 cup Water
3/4 cup Reduced fat mexican cheese shredded
1 small Tomato
1/4 cup Olives sliced
2 Green onions chopped
6 tablespoons Reduced fat sour cream

Instructions
1. In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 8X8 or 9X9 pan. Bake at 400 degrees for 14-18 minutes or until a toothpick inserted near the center comes out clean.
2. Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until the cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

Nutrition Facts: 1 wedge equals 354 calories, 11 g fat (4 g saturated fat), 82 mg cholesterol, 793 mg sodium, 43 g carbohydrate, 2 g fiber, 25 g protein.

Taste of Home : Healthy Cooking Magazine April/May 2008

Southwestern Skillet Macaroni & Cheese (6 Points)

Serves 6

Ingredients

1 cup Elbow Macaroni Noodles
1 pound Ground turkey
1/2 cup Onion chopped
1/2 cup Bell pepper chopped
2 tablespoons Chili powder
1 teaspoon Cumin
1/2 teaspoon Salt
14 ounces Diced tomatoes
8 ounces Tomato sauce
4 ounces Green chili
1/2 cup Water
1 cup Reduced Fat Cheddar cheese shredded

Instructions
1. Cook the macaroni according to package directions omitting the salt, if desired; Drain.

2. Meanwhile, spray a large nonstick skillet with a nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes.

3. Stir in the onion, bell pepper, chili powder, cumin and salt. Cook, stiring occasionally, until the onion is softened, about 3 minutes.

4. Add the tomatoes, tomato sauce, chiles and water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes.

5. Add the macaroni and the cheese, stirring to combine.

from the Weight Watchers Stir It Up Cookbook

Skinny Chimichangas (4 points)

Ingredients

1/2 pound Ground turkey
1 Onion chopped
1 Garlic minced
2 teaspoons Chili powder
1 teaspoon Oregano
1/2 teaspoon Cumin
8 ounces Tomato sauce
2 tablespoons Green chili
1/2 cup Reduced Fat Cheddar cheese shredded
4 Fat free flour tortillas

Instructions
Preheat the oven to 400. Spray a nonstick baking sheet with nonstick spray; set aside.

Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin.

Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.

Stir in the tomato sauce and the the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.

Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

Spoon about 1/2 cup of the filling into the center of each tortillas. Fold in the sides, then roll to enclose the filling.

Place the chimichangas, seam-side down, on a baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Weight Watcher's Take Out Tonight Cookbook

Turkey Alfredo Pizza (7 Points, 8 Points Plus)

(Serves 6)
Ingredients

1 cup shredded cooked turkey breast
1 cup frozen chopped collard greens or spinach thawed, drained, and squeezed dry
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove minced
1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
1/2 cup light Alfredo sauce (such as Contadina)
3/4 cup (3 ounces) shredded fontina cheese
1/2 teaspoon crushed red pepper

Instructions
Preheat oven to 450°.

Combine the first 6 ingredients; toss well. Spread Alfredo sauce evenly over crust; top with chicken mixture. Sprinkle with cheese and red pepper. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.

(from Cooking Light)

Nutritional Information

Calories: 316 (29% from fat)

Fat: 10.3g (sat 5.2g,mono 3.5g,poly 1.1g)

Protein: 19.2g

Carbohydrate: 35.6g

Fiber: 0.6g

Cholesterol: 39mg

Iron: 2.5mg

Sodium: 837mg

Calcium: 351mg