Ingredients

• 3oz sliced turkey pepperoni
• 3T butter, melted
• 1 loaf (1 pound) unsliced French bread
• 1 1/2c (6 oz) shredded part-skim mozzarella cheese
• 3T minced fresh parsley

Directions

Cut loaf of bread in half widthwise, cut into 1” slices, leaving slices attached at bottom. Brush butter on both sides of each slice. Arrange pepperoni between slices: sprinkle with cheese and parsley. Place on an ungreased baking sheet. Bake at 350 for 12 to 15 mins or until cheese is melted. Yield: 24 slices.

2 pts per serving

Ingredients

• 2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
• 3 cup fat-free sour cream
• 30 oz canned black beans, rinsed and drained
• 2 pound uncooked boneless, skinless chicken breast(s)
• 1 serving olive oil cooking spray (5 one-second sprays per serving)
• 8 oz chopped green chilies, two 4-oz cans
• 2 tsp ground cumin
• 1/2 tsp black pepper
• 12 medium corn tortilla(s), cut into 2-inch strips
• 1 cup salsa, mild, medium or hot

Directions

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Servings | 12
Preparation Time | 20 min
Cooking Time | 30 min

Ingredients

• 2 serving cooking spray (5 one-second sprays per serving)
• 1 Tbsp olive oil
• 1 cup onion(s), chopped
• 1/2 cup sweet red pepper(s), diced
• 2 medium garlic clove(s), minced
• 1/4 cup jalapeno pepper(s), chopped (do not touch seeds with bare hands) or canned chopped green chiles
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 2 tsp fresh oregano, minced, or 1 teaspoon dried oregano
• 1 tsp hot pepper sauce
• 14 1/2 oz canned diced tomatoes, undrained
• 1 cup fat-free egg substitute
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1 cup canned black beans, drained and rinsed
• 2 cup cooked brown rice, kept hot
• 1 cup Kraft Free Shredded Cheddar Cheese, or other brand
• 2 tsp cilantro, fresh, chopped

Directions

Coat a large nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add onion, red pepper and garlic; sauté until onions are translucent, about 3 minutes. Add jalapeno or green chiles, chili powder, cumin, oregano, hot sauce and tomatoes. Bring to a boil; cook until thick, about 5 minutes. Turn off heat; cover to keep warm.

Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add egg substitute; scramble until firm, about 3 minutes. Season to taste with salt and pepper. Cover and keep warm.

Warm beans in microwave.

Place 1/2 cup of brown rice on each of 4 plates. Top rice with 1/4 cup of black beans, 1/3 cup of tomato mixture and 1/4 of eggs. Spoon 2 tablespoons of tomato mixture over each serving; sprinkle each with 1/4 cup of cheese and 1/2 teaspoon of cilantro

POINTS® Value | 6
Servings | 4
Preparation Time | 35 min
Cooking Time | 15 min
Level of Difficulty | Moderate

Ingredients

• 8 ounces ground lean turkey or beef
• ½ c. water
• 1 T. taco seasoning
• 6 (6-inch) flour tortillas
• ¾ c. shredded Kraft reduced-fat Cheddar cheese
• 1 (10 ¾ ounce) can Healthy Request Cream of Mushroom Soup
• 1/3 c. skim milk
• 2 c. finely shredded lettuce
• 1 c. finely chopped fresh tomato
• 6 T. Land O Lakes no-fat sour cream

Directions

Preheat oven to 325 degrees. Spray an 8 –by-8 inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with cooking spray, brown meat. Stir in water and taco seasoning. Bring mixture to a boil. Lower heat and simmer for 10 minutes, stirring occasionally. Evenly spoon about ¼ c. meat mixture onto each tortilla. Roll tortillas and place in prepared baking dish, seam side down. Evenly sprinkle Cheddar cheese over top. In small bowl, combine mushroom soup and milk. Pour mixture evenly over top of tortillas. Bake for 30 to 35 minutes. For each serving, place 1 tortilla on plate, sprinkle 1/3 c. lettuce and full 2 T. tomato over top, and garnish with 1 T. sour cream. (5 points per serving)

Ingredients

• 1 lb. Lean ground beef (10% or less fat)
• 2 garlic cloves, finely chopped
• 1 large red bell pepper, chopped
• 1 large green pepper, chopped
• 2 tbsp. chili powder
• 1 tsp. ground cumin
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 sweet onion, chopped
• 1/4 cup canned diced chiles (or 1 jalapeno, finely chopped)
• 2 tablespoons tomato paste
• Oregano sprigs

Directions

1. Cook the ground beef and garlic in a nonstick skillet, breaking apart the meat with a spoon, until browned. Drain off any fat. Return to the skillet and add the diced peppers. Cook until softened, about 5 minutes. Add the chili powder and cumin and stir to coat beef.
2. Mix the tomatoes, bean, onion, chiles (if using), and tomato paste in a slow cooker. Stir in the beef mixture. Cover and cook on High until the flavours are blended, about 4-5 hours. Garnish with oregano and serve.

Per serving: 142 calories, 5 g total fat, 2 g saturated fat, 35 mg cholesterol, 166 mg sodium, 10 g total carbohydrate, 4 g dietary fiber, 14 g protein, 43 mg calcium. POINTS per serving: 2