Beef Enchilada Casserole Makes 12 servings
This wonderful dish can easily be made ahead and frozen, so don't let
the large number of servings frighten you. Your family will love it as much
as you will, so you'll be glad you have extra for another meal.
Ingredients:
2 cups canned red chili sauce
2 tablespoons all-purpose flour
4 cups low-sodium tomato puree
1 1/2 teaspoons mild or hot chili powder
15 ounces lean ground beef (10% or less fat)
1/4 cup dehydrated onion flakes
Twelve 6" corn tortillas, quartered
4 1/2 ounces sharp cheddar cheese, shredded
40 small or 24 large black olives, pitted and chopped
To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the
flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree
and chili powder. Bring mixture to a boil over medium-high heat, stirring
occasionally; cook, stirring constantly, 2 minutes, until slightly thickened.
Remove from heat; let cool. Meanwhile, place large nonstick skillet over
medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes,
until beef is no longer pink; stir in onion flakes. Remove from heat; set aside.
Preheat oven to 375oF. Spray 13 x 9" casserole with nonstick cooking spray.
Spread 1/2 cup of the cooled sauce over bottom of prepared casserole.
Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole.
Sprinkle evenly with one third of the beef mixture, one fourth of the cheese
and one fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat
layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce;
arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce.
Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.
POINTS: 5.5
Layered Tortilla Bake Makes 8 Servings
Ingredients
1 pound VERY lean ground beef
1 can dark red kidney beans, drained & rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
(if you can't find this substitute with any other kind)
1 can (4 oz) chopped green chiles (mild)
1 pkg (1.25 oz) McCormicks 30% less sodium Taco Seasoning
1 pkg (10 oz) corn tortillas (12, 6-inch tortillas) -
Try Diane's Corn Tortilla's Thin (1 PT for 2)
1 cup (4 oz) shredded low fat cheddar cheese
Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet;
drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat;
simmer 5 min. Spray 9 x 13 " baking dish with nonstick cooking spray. Cut
tortillas in half; place half of them in bottom of baking dish, overlapping.
Spoon half of beef mixture evenly over tortillas. Cover with remaining
tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 min.
POINTS: 5.5
Freezer Tip: Use two 8" x 8" baking pans. (cut tortillas into 4ths so
they fit better). Cover with foil and freeze. Place in 350 degree oven
straight from freezer. Bake 1 hour or until internal temperature reaches 160 degrees.
Chicken Stroganoff - Crockpot Method Makes 6 servings
Ingredients
1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix
Put frozen chicken in bottom of crockpot. Mix soup, sour cream,
onion soup mix and pour over chicken. Cook on low for 7 hours.
Makes 6 servings. (serve it over rice or noodles, but be sure to add those points)
POINTS: 4
Sesame Chicken & Vegetables Makes 4 servings
Serve over a scoop of white rice, or pair with bulgur wheat for extra fiber.
Ingredients
1 lb boneless, skinless chicken breast
2 tsp peanut oil
2 cups broccoli & cauliflower florets
2 tbsp teriyaki sauce
1 tsp sesame oil
Cut chicken into bite-size pieces. Heat a wok or large frying pan on
medium heat until drops of water "dance" when sprinkled into the wok or pan.
Put the peanut oil into the pan and swirl to coat the pan. Add broccoli and
cauliflower and stir fry until broccoli turns bright green. Add chicken and
stir fry until cooked. Cover pan and simmer for 5 minutes if vegetables are
not thoroughly cooked. Stir in teriyaki sauce and sesame oil and serve.
POINTS: 4
Mushroom-Stuffed Turkey Breast Makes 12 Servings
Suitable for your best company, this beautiful roulade is filled
with sauteed vegetables and carves into attractive pinwheel slices.
Ingredients
2 tablespoons stick margarine
1 cup chopped red onion
2 cups sliced mushrooms
1 cup shredded carrot
2 cups drained thawed frozen chopped spinach
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 slice reduced-calorie white bread, finely chopped
1 cup low-sodium chicken broth
1 tablespoon grated lemon zest
One 2-pound, 13-ounce skinless boneless turkey breast
In large nonstick skillet, melt margarine over medium-high heat; add onion. Cook,
stirring frequently, 4 minutes. Add mushrooms and carrot; cook, stirring frequently,
4-5 minutes, until tender. Stir in spinach, parsley, cheese and basil; cook 2 minutes.
Remove from heat; stir in bread, 2 tablespoons of the broth and the lemon zest.
Set aside. Preheat oven to 325oF. Spray a 13 x 9" baking pan with nonstick
cooking spray. Arrange turkey between two sheets of plastic wrap; with meat
mallet or rolling pin, pound turkey to even thickness. Remove top sheet of plastic
wrap from turkey; spread mushroom mixture down center of turkey breast, leaving
2 1/2" border on all sides. Starting with short side, roll turkey breast jelly-roll
style to enclose filling. Secure roll at 2" intervals with poultry string; arrange
seam-side down in prepared pan. Pour remaining 3/4 cup + 2 tablespoons broth
over turkey; cover with foil tent. Bake 1 to 1 1/2 hours, basting frequently
with broth, until meat thermometer inserted in center of roll reaches 180oF.
Transfer turkey to carving board; let stand 10 minutes before slicing.
SERVING SIZE: 1/12 of Turkey Breast
POINTS: 3.5
