Turkey-Tastic Creamy Shirataki Bowls

Ingredients:

• 1 pound raw extra-lean ground turkey
• 2 packages of Tofu Shirataki Spaghetti Shaped noodle substitute (I just used Smart Taste Whole wheat pasta noodles)
• One 8-ounce can sliced water chestnuts, drained (optional, I skipped these)
• One 10.75 ounce can 98% fat-free cream of mushroom condensed soup
• 1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
• 3 cups broccoli florets
• 1 cup fat-free chicken or vegetable broth
• 1 cup shredded carrots
• 6 tablespoons fat-free sour cream
• 1/2 cup chopped scallions
• 2 tablespoons dry onion soup/dip seasoning mix
• 1/2 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon black pepper

Directions:

1. Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
2. To prepare sauce, combine mushroom soup with 1/4 cup water, cheese wedge, and sour cream, stirring until mixed thoroughly. Set aside.
3. Place turkey in a large bowl. Sprinkle with seasoned salt, black pepper, and garlic powder. Mix well to distribute spices.
4. In a small dish, combine onion seasoning mix with 1/2 cup water. Stir thoroughly.
5. Spray a large pan with nonstick spray and bring to medium heat. Add seasoned turkey and the onion seasoning mixture. Cook until liquid has been mostly absorbed and turkey is fully browned, about 15 minutes. Then transfer turkey to another bowl.
6. Remove pan from heat and re-spray with nonstick spray. Over medium heat, add noodles, broccoli, broth, carrots and water chestnuts. Stir until entire dish is hot.
7. Return turkey to the pan. Continue cooking, stirring frequently, until vegetables have softened, 7 to 8 minutes. Add scallions and sauce and stir. Continue to cook for 1 additional minute, or until sauce is evenly distributed and hot.
8. Serve each portion in a bowl and top with a tablespoon of sour cream. YUMMY!

Hubby’s Yum-O Meter
(scale of 1-10)
10

Makes 6 servings
Nutrient Value per serving (1/6th of recipe)
Calories: 195
Fat: 3g
Sodium: 760mg
Carbs: 19.5g
Fiber: 4.75g
Sugar: 4.5g
Protein: 22.5g

3 WW points!!

As you can probably guess, this recipe originally came from the Hungry Girl 200 under 200 cookbook. And did you noticed T gave it a 10!! This is the first 'real' food recipe he has given a 10 to. The other two items he has given 10's are sweets, but this was SO yummy (and EASY)!

Cinnamon-Vanilla French Toast Nuggets

Ingredients:

• 2 hot dog buns
• 1/3 cup fat-free liquid egg substitute (or you can use egg whites like I did)
• 1 teas Coffee-mate Sugar Free French Vanilla powdered creamer
• 2 dashes cinnamon
• Optional topping: sugar-free pancake syrup

Directions:

1. Split each bun in half and cut each of those halves into 4 pieces, leaving you with 16 chunks of bread.
2. In a small bowl, dissolve powdered creamer in 1 tablespoon warm water. Add egg substitute and 1 dash of cinnamon, stirring until mixed well.
3. Bring a large pan sprayed with nonstick spray to medium-high heat. Dip or soak bread pieces in egg mixture, covering them completely.
4. Place egg-dipped bread pieces in the pan and cook for 3 to 5 minutes, flipping occasionally to cook all sides.
5. Remove from heat and place your nuggets on a plate. Sprinkle with another dash of cinnamon. Top with sugar-free pancake syrup, if you like.

Hubby’s Yum-O Meter
(on a scale of 1-10)
8

(I myself gave it a 10! I LOVE french toast)

2 servings
Nutrient Value per serving (8 nuggets)
Calories: 151
Fat: 2.25g
Sodium: 299mg
Carbs: 24g
Fiber: 1.5g
Sugars: 3.5g
Protein: 8.5g

3 WW points!

Original recipe came from the Hungry Girl 200 under 200 cookbook. If you can't already tell. I REALLY LIKE this book A LOT!

Cheeseburger Quesadillas

Ingredients:

• 1 large Low cab/High Fiber tortilla
• 1 meatless burger, thawed (I actually used ground turkey)
• 1 slice fat-free American cheese
• 1 tablespoon chopped onion
• 1 table spoon chopped pickles
• Optional ingredients: salt, black pepper, garlic powder
• Optional toppings: ketchup, mustard

Directions:

1. Preheat oven to 350 degrees
2. Cut burger into small bite-size pieces. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and burger pieces. Cook for 2-3 minutes, until onion is soft. Season mixture to taste with optional ingredients, if you like. (I was making more than one serving, so here I just brown my turkey and then added the onion)
3. Spray a medium-large baking sheet lightly with non-stick spray. Lay tortilla flat on the sheet and evenly top with cheese pieces. Bake in the oven for about 2 minutes, until cheese has melted slightly. Leave on oven.
4. Spread burger mixture over 1/2 of the tortilla. Top with pickles and fold tortilla in half, pressing down lightly with a spatula to seal.
5. Bake in the oven for another 3-5 minutes, until tortilla edges are slightly brown.
6. Remove from the oven and cut into triangles. Top or serve with ketchup or mustard, if you like.

Hubby’s Yum-O Meter
(on a scale of 1-10)
7.5

(I gave it a 9! T said it needed more seasoning. Note for next time.)

1 serving
Nutrient Value per serving (entire quesadilla)
Calories: 186
Fat: 3.5g
Sodium: 989mg
Carbs: 27g
Fiber: 16g
Sugars: 2.5g
Protein: 26g

3 WW points!

The original came from Hungry Girl 200 under 200. I LOVED these. T ate his with salsa ranch and I just had plan yellow mustard. I actually made enough for us to carry one for lunch the next day, and after he said it neede more seasoning, I LOADED his with red pepper, balck pepper, onion powder, garlic salt, and some italian seasonings and he said it was MUCH better.

Gimme Gimme S'mores Sandwich

Ingredients:

• 1 sheet (4 crackers) low-fat honey graham crackers
• 1/4 cup Cool Whip Free, thawed
• 1 tsp mini semi-sweet chocolate chips
• 8 miniature marshmallows

Directions:

1. In a small bowl, lightly stir together Cool Whip, chocolate chips, and marshmallows.
2. Break graham cracker sheet into two squares. Place one square on a plate and top with cool Whip mixture. Lightly place the other square on top.
3. Freeze until solid, about 1 hour. Store in freezer until ready to serve. Enjoy!

Hubby’s Yum-O Meter
(on a scale of 1-10)
10

1 serving
Nutrient Value per serving (entire sandwich)
Calories: 133
Fat: 2.5g
Sodium: 99mg
Carbs: 26g
Fiber: 0.5g
Sugars: 11.5g
Protein: 1g

3 WW points!

This recipe came from, you guessed it, the Hungry Girl 200 under 200 cookbook!

EZ Tomato Basil Chicken

Ingredients:

• 1 package of boneless skinless chicken lean chicken breast tenders
• 1 1/2 cups (half of a 28 ounce can)crushed tomatoes with basil (I couldn't find this so I got a 14 ounce can of low sodium diced tomatoes and put them in the food processor and then added my own basil to them)
• 1 1/2 cups thinly sliced onions

Directions:

1. Preheat oven at 350 degrees

2. Bring a pan, sprayed with nonstick spray, to high heat on the stove. Add onions and cook just until they begin to brown, about 3 minute.

3. (optional step) Pour tomatoes into medium bowl and add basil, low sodium salt and pepper.

4. Pour half of the tomatoes into a medium baking pan. Lay chicken in the pan and top with onions.

5. Pour the rest of the tomatoes evenly over chicken and onions. Bake in oven for about 30 minutes, until chicken is cooked through.6. Allow chicken to cool and sauce to thicken slightly before serving.

Hubby’s Yum-O Meter
(on a scale of 1-10)
9

4 Servings
Nutrient Analysis Per Serving (1/4 of the recipe)
175 calories
1.5g fat
251mg sodium
11g carbs
2g fiber
6g sugar
28g protein

3 WW points!

*You may notice in the picture, a LOT of the moisture cooks out of the chicken, so next time I am going to try and cook this in aluminum foil and see if that doesn't help keep it moist. It wasn't dry, but I think would have been better if it were a little more moist.

Serve with veggies, I served cream corn with mine because I had been craving it! This recipe came from Hungry Girl 200 under 200 cookbook. I LOVE this book! I will have more from it to add soon!

Veggie-Loaded Tangy Tuna Salad

Ingredients:

• 1 6oz can tuna packed in water, drained and flaked
• 1/2 cup finely chopped sweet bell pepper (red, yellow, orange or any combination)
• 1/4 cup chopped carrots
• 1/4 cup finely chopped celery
• 1/3 cup fat-freet mayonnaise
• 2 tsp honey mustard
• 1 tsp sweet relish
• dash salt
• dash black pepper

Directions:

1. In a medium bowl, combine mayo, honey mustard, relish, salt and black pepper.
2. Mix well, then stir in tuna.
3. Fold in all of the veggies. Season to taste with more salt and black pepper, if you like.
4. Mmmmm...So yummy!

Hubby’s Yum-O Meter
(on a scale of 1-10)
8-although I would have given it a 9!

2 Servings
Nutrient Analysis Per serving (3/4 cup)
153 calories
2.5g fat
730mg sodium
14g carbs
2g fiber
7g sugar
18g protein

3 WW points!

I double this recipe, because I wanted some for Todd and I to be able to take for lunch. We ate ours with wheat thins, but you could also make it into a sandwich! The recipe came from Hungry Girl 200 under 200 cookbook.

Strawberry Shortcake Bites

Ingredients:

• 1 Jello- O Sugar Free Vanilla Pudding Cup
• 1/3 cup Cool Whip Free, thawed
• 2 tablespoons sugar-free strawberry preserves
• 4 Reduced Fat Nilla Wafers

Directions:

1. In a small bowl, combine pudding, Cool Whip, and preserves. Mix well and set aside.
2. Place four baking cups on a plate or in four cups of a muffin pan. Put one wafer in each baking cup.
3. Spoon 1/4 of the mixture on top of each wafer.
4. Freeze until solid, about 1 hour. Store in freezer until ready to serve.

Hubby’s Yum-O Meter
(on a scale of 1-10)
10

Per Serving (2 shortcake bites):
88 calories
1g fat
128mg sodium
21g carbs
0g fiber
4g sugar
<1g>

2 WW points!

With this recipe I actually quadrupled everything. It may sound like a lot, but it makes 12 bites instead of only 4. I also garnished mine with whipped cream on top, but remember this will change the nutrient analysis. The original recipe came from Hungry Girl 200 under 200 cookbook, which I LOVE!

Enchiladas

Ingredients:

• 1 lb. lean ground turkey
• 1 small onion, chopped
• 1 small can of olives, chopped
• 1 can of 98% fat free cream of mushroom soup
• 1 can of enchilada sauce
• 8 oz. of shredded cheddar cheese (I actually used Low fat Sh. Mozzarella)
• 6-8 whole wheat flour tortillas

Directions:

1. Preheat your oven to 350 degrees.
2. Brown the meat and then add chopped onions.
   
3. Add in olives and let it heat.
   
4. Add 3/4 cheese and let melt, then mix all together.
   
5. In a small bowl, mix enchilada sauce and cream of mushroom together. In a 9X13 dish spread 1/4 of the mixture on the bottom.
   
6. Fill tortillas with meat mixture and roll up. Lay in the dish.
7. Pour remaining meat and sauce mixtures on top of enchiladas.
   
8. Add remaining cheese to top of dish. (optional, I chose not to because it adds lots more caolries and is just as good without!)
9. Bake for 30-40 minutes.
   

Hubby’s Yum-O Meter
(on a scale of 1-10)
8.5

The original recipe came from Kelly's Recipes. You can serve this with black beans or re-fried beans, as I have, or even a side of brown rice.