Mini burgers (2 burgers) 3 pts

1 pound ground turkey
1 onion, diced
8 oz baby bella mushrooms, finely chopped
1 tsp salt
1 tsp worcestshire sauce
1/4 cup parsley
2 cloves garlic
8 light hot dog buns

Instructions


1. Combine the ground turkey, onion, mushrooms, parsley, garlic, salt, and worcestshire sauce. Flatten evenly onto a rimmed baking sheet. Bake at 450 degrees F for approximately 10-12 minutes.
2. Drain the meat mixture after it has baked and cut into 24 square pieces.
3. Cut the hot dog buns into 3 pieces each. Place one meat patty onto each bun.
4. Optional: Toast buns in the oven.
5. Serve with pickles or other hamburger toppings.

Special Notes


Each serving is 2 mini burgers. I served these to my family and it was a big hit. My husband, who does not like mushrooms at all, didn't even realize that the mushrooms were in the meat mixture. It was a great filler to allow a small amount of points per serving.

Yummy Chicken Salad 3 pts

-(2) Rotisserie chicken breasts (pre-cooked)
- (1 sm container) Greek yogurt, plain
- (1/4 C) Dried cranberries
- (1/4 C) Green onion
- (1/4 C) Red Grapes
- Salt
- Pepper

Instructions


- Dice up the chicken breasts & green onion.
- Slice grapes in half or quarters.
- Mix chicken, green onion, dried cranberries, grapes with Greek yogurt in a medium size bowl.
- Season with salt & pepper to taste.
- Don't overmix because the chunks make for a nice texture.
- Serve on light toast, or in butter lettuce cups.

Special Notes


I find that the small personal sized Greek yogurts (like individual Chobani or Stonyfield's Oikos) make the perfect texture for this chicken salad.

Homemade chili 7 pts

-1 lb lean ground beef
-1 can tomato sauce
-1 can diced tomatoes (not drained)
-1 packet French's Chili-0 Chili Seasoning
-1 can dark red kidney beans
-1 c. water
-1 c. Campbell's Tomato Juice
-1/2 c. Ore-Ida Frozen Diced Onions
-chili powder, salt, black pepper to taste

Instructions


1)Cook ground beef in skillet until brown. Drain fat.
2)In big pot, add remaining ingredients (Beans, rinsed and drained. Don't drain tomatoes.)
3)Simmer on medium heat until hot.
4)Add ground beef.
5)Cover and let simmer until hot throughout. Approx. 30 minutes.

Special Notes


-Any brand can be substituted as well as any beans.
-Try topping with shredded cheese or sour cream. (will effect PPV)
-Makes approximately 6-1 cup servings.

Mexican-Inspired One PointsPlus Value Soup

Mexican-Inspired One PointsPlus Value Soup
Makes 12 servingsPointsPlus™ value | 1 per serving

Ingredients
2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
1/2 medium poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
1/2 tsp cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers packed in water
1 Tbsp chipotle peppers in adobo sauce
3/4 tsp salt
2 Tbsp fresh lime juice
1/2 cup fresh, chopped cilantro
Instructions
Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.


Stir in salt, lime juice and cilantro. Serve.


Serving size: about 1 cup


Variations
We used the PointsPlus Tracker to calculate the following additions to an individual 1-cup serving:
1/2 cup corn kernels, PointsPlus value: .5
1/4 cup black beans, drained and rinsed, PointsPlus value: .5
2 oz cooked shrimp, PointsPlus value: 1
2 oz shredded or diced white meat chicken, PointsPlus value: 2
2 Tbsp reduced-fat sour cream, PointsPlus value: 1

Glazed Pear Muffins

2 spray(s) cooking spray

2 large pear(s), ripe, Bosc, with skin
...
1/2 tsp ground cinnamon

1/3 cup(s) sugar, granulated

1 tsp fresh lemon juice

1/2 cup(s) sour cream

1 large egg(s), beaten

1 tsp vanilla extract

1/3 cup(s) fat-free skim milk

2 cup(s) all-purpose flour, unbleached

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1/2 cup(s) powdered sugar

1/4 tsp ground ginger

1/4 tsp vanilla extract

1 Tbsp water, warm, or more if necessary

Instructions

· Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray (or muffin liners).

· Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; gently stir and set aside.

· In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.

· In a large bowl, sift together flour, baking powder, baking soda and salt.

· Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)

· Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until tops are golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin pan; remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)

· While muffins are cooling, make glaze: Mix together powdered sugar, ginger, 1/4 teaspoon vanilla and warm water in a small bowl (add another teaspoon of water if glaze is too thick). Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.

*Courtesy of WW online.

Yummy Breakfast pies

3/4 lb Breakfast Sausage (we like mild)
1/8 c minced onion
1/8 c minced green bell pepper
1 (12 oz) can refrigerated biscuit dough
3 eggs, beaten
3 TB milk
1/2 c shredded colby-monterey jack cheese

Preheat over to 400 degrees.
In a large skillet, over med heat, combine sausage, onion and green pepper. Cook until sausage is evenly browned and broke apart. Drain, and set aside.
Seperate the dough into 10 biscuits. Flatten each biscuit, then line the bottom and sides of 10 muffin cups. evenly distribute the sausage mixture between the cups. Mix together the eggs and milk and divide among the sausage filled cups. sprinkle tops with shredded chese.
Bake 18-20 min or until filling is set.

You can also freeze then reheat for a fast and easy breakfast.

Yummy Food and more

This blog is created out of my desire to have all the recipes I love so much in one place. I tried writing them all down, I tried cutting and pasting from magazines, printing recipes from the world wide web and putting them in a binder, and I never find room for these books in my kitchen. Not enough space for all those books, I suppose. My next kitchen will be HUGE with tons of room for new recipe books! For now, this is my Food blog and I'll be filling it with tons of yummy recipes!