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

• 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

• 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 teaspoons Worcestershire sauce
• 2 tablespoons molasses
• 2 tablespoons packed brown sugar
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne
• 1/3 cup ketchup
• 1/4 cup cider vinegar
• 1 1/2 lbs. lean beef

Directions

Prepare the spice rub: combine brown sugar, paprika, chili powder, cumin, salt, cayenne, and pepper in a bowl. Rub half the mixture all over the beef and let stand for 15 minutes.

Prepare the Mop Sauce: combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl. Rub the beef with the remaining spice mixture and grill over indirect heat for 15 minutes. Turn and grill until a thermometer registers 150?, 12-15 minutes longer. Remove fro the grill. Cover loosely with foil, and let stand for 10 minutes before slicing. Serve with Mop Sauce.

(3 oz. meat with 2 tablespoons of sauce)

The spice rub also works well with chicken.

Recipe By : Weight Watchers Magazine July/August 2001

Ingredients

• 1 pound lean beef round, cut into 1-inch cubes (London Broil)
• 1 small onion(s), chopped
• 2 cup mushroom(s), sliced
• 2 medium garlic clove(s), minced
• 2 large carrot(s), sliced (about 1 cup)
• 15 oz canned pinto beans, drained and rinsed
• 1 1/2 cup canned beef broth
• 14 1/2 oz canned crushed tomatoes, (about 1 1/2 cups)
• 1/2 tsp dried oregano, crushed
• 1/4 tsp dried thyme, crushed
• 1/2 tsp table salt
• 1/4 tsp black pepper 2 Tbsp thyme, fresh, or 2 whole sprigs, for garnish (optional)

Directions

Place beef in a 5-quart slow cooker. Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to slow cooker. Add carrots.

Place half of beans in slow cooker. Place remaining beans in blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.

Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme. Yields about 2 cups per serving