Ingredients

• 1/4 tsp black pepper
• 1 tsp dried thyme
• 2 large potato(es), peeled and cut into 2-inch pieces
• 1/4 cup fat-free sour cream
• 1 Tbsp reduced-calorie margarine
• 1/8 tsp table salt, or to taste
• 1 cup onion(s), chopped
• 2 tsp olive oil
• 2 medium carrot(s), diced
• 2 medium stalk celery, diced
• 1 pound uncooked ground turkey breast
• 1/2 tsp table salt
• 3 Tbsp all-purpose flour
• 1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
• 2 cup canned chicken broth, or beef broth

Directions

Preheat oven to 400ºF.

Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook 3 minutes, until soft. Add turkey and cook 5 minutes, until browned, breaking up the meat as it cooks. Add flour, rosemary, thyme, 1/2 teaspoon of salt and pepper; stir to coat. Add broth and bring to a simmer; simmer 3 minutes, until mixture thickens.

Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake 30 minutes, until potatoes are golden. Slice into 6 pieces and serve.

POINTS value of 5
Servings | 6
Preparation Time | 25 min
Cooking Time | 42 min
Level of Difficulty | Moderate

*Source: Weight Watchers

Ingredients

• 2 (14 1/2 ounce large cans Mexican flavored stewed tomatoes
• 1 pound package of mini-carrots
• 1 small cabbage quartered
• 4 ( 5 ounce) chicken breasts (boneless and skinless)
• salt to taste
• pepper to taste

Directions

Place above ingredients in a crock pot. Cover and cook on low for 6
to 7 hours.
Makes 4 servings

Calories 266 Fat 3g fiber 4g Carbohydrate 27g Cholesterol
40mg
Sodium 970mg Protein 34g
Weight Watcher Points – 5 points*
*Calculated using a Weight Watcher Calculator

Ingredients

• 1 cup garlic-and- herb tomato sauce
• Cooking spray
• 4 (1 – ounce) part-skim mozzarella string cheese sticks
• 1 teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 (4-ounce) skinless, boneless chicken breast halves

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ¼-inch thickness, using a meat mallet or rolling pin.

2. Combine basil, salt, and pepper; sprinkle half of mixture evenly on both sides of chicken.

3. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken, jelly roll fashion, starting with short side. Place chicken rollups, seam sides down, in an 11 x 7 – inch baking dish. Sprinkle with remaining half of spice mixture, and coat with cooking spray.

4. Preheat oven to 350 degrees.

5. Pour tomato sauce over chicken. Bake, uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.

Yield: 4 servings.

Points: 5

per serving:

calories 238
carbs 6.8 g
fat 8.5 g (sat 3.9g)

Ingredients

• ½ c. grated low fat cheddar cheese (2 oz.)
• ½ c. skim milk
• 1 (10½ oz.) can cream of mushroom soup (Campbell
• 2 c. coarsely chopped cooked turkey
• 2 (10 oz.) pkgs. frozen broccoli

Directions

Preheat oven to 375°. Cook broccoli according to pkg. directions. Layer in 12 x 8″ baking dish. Spread turkey evenly on top. Combine soup with milk, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 minuets. Let stand for 5 minutes

6 servings
4 pts per serving

Ingredients

• 1 1/4 pounds ground skinless turkey breast
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 large ( 1 1/2 pound) eggplant, cubed
• One 28-oz can crushed tomatoes (no salt added)
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 3/4 cup seasoned dried bread crumbs
• 1 teaspoon dried basil
• 1/4 cup grated Parmesan cheese
• chopped fresh mushrooms

Directions

Preheat the oven to 350. Spray a 13 x 9″ baking dish with nonstick cooking spray. Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray (Dutch oven works best, it can get “big”) and heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 5-6 minutes. Add the eggplant, tomatoes, peppers, bread crumbs and basil; bring to a boil, stirring as needed. Transfer the turkey mixture to the pan and bake, covered, until the vegetables are tender, 45-50 mins. Uncover and sprinkle with the cheese. Bake until the cheese is lightly browned, about 15 minutes longer. Let stand five minutes before serving.

Makes 8 servings, 3 points per serving (about a cup, maybe a little over a cup)