LaaLoosh » Turkey

Bacon Collard Greens Recipe – 2 Points +

LaaLoosh — Mon, 06 Feb 2012 15:32:21 +0000

Shamefully, I have to admit that this was my first attempt ever at cooking collard greens. I was always curious, but just didn’t think that cooked greens could actually taste good. I don’t think I could have been more wrong. Not only was this Bacon Collard Greens Recipe to die for delicious, it has become one of my absolute most favorite Weight Watchers Recipes. My husband and I gobbled this dish down like it was a hot fudge brownie sundae. Yes, it was that good. We completely forgot about the main dish recipe that night and just tore up these Bacon Collard Greens like there was no tomorrow. If you are looking for a fantastic vegetable recipe that will help you get your greens in, what better way is there to eat them than cooking them with bacon!?? Seriously…go get the ingredients, and make this ASAP. And at just 2 Points + per serving, it’s the perfect low calorie side dish recipe to compliment your favorite Southern meal!

Bacon Collard Greens Recipe

Amazingly full of flavor, this low Points side dish of Bacon Collard Greens will certainly satisfy your Southern appetite without sacrificing your waistline. Each serving is just 2 Points + and it tastes wonderful!

Ingredients

1 pound fresh collard greens, chopped
6 slices extra lean turkey bacon (like the kind from Jennie-O)
1 large onion, chopped
3 cloves garlic, minced
3 cups fat free chicken broth
1 tsp salt
1 tsp pepper
1 pinch red pepper flakes

Instructions

Spray a large nonstick pot or skillet with nonfat cooking spray and set over medium-high heat.
Add bacon, and cook until crisp. Remove bacon from pan and set aside to cool.
Re-spray the pan with a bit of the nonfat cooking spray and then add in the onion, and cook until tender, about 5 minutes.
Add garlic, and cook until just fragrant.
Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes.
Chop or crumble the cooled bacon and add it into the pot.
Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (Southern)

Entire recipe makes 4 servings
Serving size is approx. 1 cup
Each serving = 2 Points +

PER SERVING: 70 calories; 1g fat; 8g carbohydrates; 10g protein; 4g fiber

Turkey Lasagna Recipe with Spinach and Mushrooms – 6 Points +

LaaLoosh — Tue, 10 Jan 2012 15:58:21 +0000

This easy Turkey Lasagna Recipe is really simple to make and it tastes great! Without sacrificing the fabulous ricotta cheese (I used a delicious fat free ricotta from Trader Joe’s) and mozzarella cheese (a reduced fat shredded mozzarella), and also by making a few healthier substitutions, you get a very nicely sized piece of lasagna for just 6 Points +. By using prepared marinara sauce in a jar I was able to shave some time and effort off the preparation, which I always appreciate. The addition of the spinach and mushroom and the lean ground turkey, give this healthy turkey lasagna recipe a lot of fiber and protein. I used oven ready organic whole wheat lasagna noodles that I found at Whole Foods, and they were amazing! So good for you, and truly tasted just as good as traditional lasagna noodles. This low calorie turkey lasagna recipe is a healthy dinner that the whole family will enjoy.

Turkey Lasagna Recipe with Spinach and Mushrooms

An easy Turkey Lasagna Recipe that has just 6 Points + for a nicely piece is the perfect idea for a healthy Italian food dinner.

Ingredients

11 oz Whole Wheat Lasagna Noodles (No-Boil, Oven Ready), about 18 noodles
1 lb ground turkey breast
1 ¾ cups fat free Ricotta cheese
1 5-8oz bag fresh spinach leaves
1 10oz package baby Portabello mushrooms, sliced
1 cup low fat mozzarella cheese, shredded
2 28oz jars prepared marina sauce (about 6 cups)
5 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1 tsp dried oregano
1 tsp sea salt
1/2 tsp pepper

Instructions

Preheat oven to 400 degrees.
Generously spray a large, non-stick skillet with non-fat cooking spray.
Saute 3 cloves of garlic until softened, about 3-4 minutes.
Add in ground turkey breast, oregano, and ½ the salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until spinach lightly wilts, about 2-4 minutes.
Then pour in both jars of marinara sauce, turn heat to low. Let simmer about 10 minutes, just until sauce is well-heated.
Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil, and the rest of the salt & pepper.
With a large, 11 x 15 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles (I used about 6), then ricotta mixture.
Continue layering until all sauce, noodles and ricotta are finished.
Top with mozzarella cheese and aluminum foil.
Bake until mozzarella becomes bubbly, about 30-40 minutes.
Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
Let cool for 10 minutes before serving.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Entire recipe makes 12 servings
Serving size is 1/12 of lasagna pan
Each serving = 6 Points +

PER SERVING: 194 calories; 5g fat; 17g protein; 36g carbohydrates; 6g fiber

Turkey Wrap with Apple and Blue Cheese Recipe – 6 Points +

LaaLoosh — Mon, 28 Nov 2011 15:42:09 +0000

Hope you all had a wonderful Thanksgiving! And now that one big food holiday is down, we’ve got just a couple more to go. And I’ve got some great recipes coming up this week that will help you make some healthier, low Points versions of your favorite holiday recipes. But if you are like me and still have some leftover Thanksgiving turkey in your fridge and you’d just hate to see it go to waste, today’s recipe will give you a great idea of what to do with it. This delicious Turkey Wrap with Apple and Blue Cheese can be made in a pinch and tastes fantastic. The sweet apple with the peppery arugula and pungent blue cheese make a decadent combination. And the whole wrap is just 6 Points +. Enjoy!

Turkey Wrap with Apple and Blue Cheese Recipe

A gourmet wrap made with delicious turkey breast, tangy blue cheese, and sweet crisp apple, gives you a filling lunch idea will still keep you on track with your weight loss goals.

Ingredients

2 Smart & Delicious 100 Calorie tortillas
4 oz lean turkey breast, shredded or diced
1 cup arugula leaves
1 medium apple, cored and thinly sliced into strips
1/2 small red onion, thinly sliced
2 tbsp blue cheese, softened
2 tbsp plan, nonfat Greek yogurt
Juice from ½ a fresh lemon
1/2 tsp salt
1/4 tsp black pepper, freshly ground

Instructions

In a medium bowl, toss arugula and red onion with lemon juice, salt and pepper.
Combine blue cheese, yogurt, salt and pepper with a fork; spread onto tortilla.
Top tortilla with arugula and onion, apple and turkey, leaving about 1-inch of space from edges; tuck in sides of tortilla and then roll it up tightly.

Preparation time: 10 minute(s)

Cooking time:

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 2

Culinary tradition: USA (Traditional)

Entire recipe makes 2 servings
Serving size is 1 wrap
Each serving = 6 Points +

PER SERVING: 198 calories; 5 g fat; 29 g carbohydrates; 22 g protein; 10 g fiber

Trader Joe’s Turkey Meatballs – 3 Points Plus

LaaLoosh — Fri, 23 Sep 2011 20:39:25 +0000

There are many, many times when I just don’t feel like cooking, no matter how hungry I am, or how fabulous the recipe is. And now with a new baby and toddler taking up all time and energy, these times are much more frequent. Therefore, it’s super important for me to have some go to meals that I can get on the table fast, that are Weight Watchers friendly, and that taste good! One of my favorite quick and easy meals are these low calorie Turkey Meatballs from Trader Joe’s. They’ve been around for a while, but a lot of people don’t know about them, or have never tried them before, so I felt they were blog worthy. Plus, each 2 meatball serving is just 3 Points Plus, and these are some pretty decent sized meatballs. They come frozen, fully cooked. I just toss them into a large saucepan with a jar of my favorite low calorie marinara sauce, and heat up. Voila! Delicious, low Points dinner! You can top your pasta with these meatballs, serve them on a low calorie roll and top with light cheese for a great meatball sub, or just eat them straight up.

Trader Joe’s Turkey Meatballs

With no artificial colors or flavors and no preservatives, these tasty turkey meatballs are not only diet friendly, they are pretty healthy too. I love that they are so easy to prepare because essentially, all you have to do is reheat them! They are juicy and full of flavor too. Trader Joe’s…you’ve done it again. If you are a Weight Watcher looking for a quick healthy meal idea to try, pick these up ASAP!

Entire package has 6 servings
Serving size is 2 meatballs

PER SERVING: 100 calories; 4 g fat; 5 g carbohydrates; 12 g protein; 2 g fiber

Cheesy Baked Rice Casserole Recipe – 6 Points +

LaaLoosh — Wed, 15 Jun 2011 14:28:13 +0000

photo credit: incidental cooking

A popular family dinner recipe, this Cheesy Baked Rice gets a healthy makeover! Still boasting all of the cheesy rice goodness that we all adore, this low calorie casserole recipe is bulked up with veggies and a high fiber rice, making each 1 cup serving just 6 Points +. Also, by using a yogurt based cheese sauce, I was able to pack in some extra protein too, which helps to keep the Points + value down, while adding a delicious flavor and moisture to the dish. If you aren’t into spice, feel free to leave the jalapenos off, but I LOVE the extra tangy zing they offer. This healthy casserole recipe makes a great dish to bring to a potluck, or to make a few days in advance, freeze, and then reheat for a quick family dinner. So yummy, and a great way to get your kids to eat more vegetables!

Cheesy Baked Rice Casserole Recipe

A low calorie casserole recipe that is not only good for you, but is smothered in cheese sauce, filled with sausage, and is just 6 Points + per serving!??! Um, YES, please!! This healthy casserole recipe put a new spin on traditional cheesy baked rice casseroles that will knock your socks off. It makes for a delicious and healthy dinner that the whole family can enjoy, but will still keep you on track with your Weight Watchers Points Plus Allowance.

Ingredients

1 1/2 cups long-grain brown rice
3 cups fat free vegetable broth
6 oz extra lean turkey sausage (I used the kind from Jennie-O)
4 cups zucchini, diced
1 cup fresh or frozen corn kernels (thawed, if you are using frozen)
2 red or bell peppers, chopped
1 large onion, diced
1/2 cup fat free milk
3 garlic cloves, minced
1/4 cup cilantro, finely diced
1 cup fat free Greek yogurt, plain
1 1/2 cups shredded reduced fat Mexican cheese blend
1/4 cup low fat cream cheese
1/2 cup pickled jalapeños, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

Instructions

Preheat oven to 375°F.
Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini, bell peppers, onion, paprika, salt and pepper.
Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
In a small saucepan, whisk together milk, yogurt and garlic. Cook over medium heat until bubbling and thickened, 2 -3 minutes. Reduce heat to low.
Add 1 cup shredded cheese, corn and cilantro and cook, stirring, until the cheese is melted. Set aside.
Spray a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
When the rice is done, stir in the sausage and cheese sauce, ad dollop the cream cheese by the teaspoon, over the casserole. Sprinkle the remaining 1/2 cup cheese on top and top with jalapeños.
Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

Preparation time: 25 minute(s)

Cooking time: 2 hour(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 12

Culinary tradition: USA (General)

Entire recipe makes 12 servings
Serving size is 1 cup
Each serving = 6 Points +

PER SERVING: 218 calories; 6g fat 27 g carbohydrates; 20g protein; 3 g fiber

Low Calorie Pepperoni Pizza Recipe – 6 Points +

LaaLoosh — Mon, 13 Jun 2011 22:42:24 +0000

If there was one food I HAD to eat everyday for the rest of my life, without a doubt, it would be pepperoni pizza. I just never not want it. So in order to stay on track with my Weight Watchers Points Plus Daily Allowance, I had to come up with a low calorie pizza recipe that was not only low in Points Plus, but that also tasted close to what I might buy at a local pizzeria. Sure, there are tons of “healthy” frozen pizzas on the market, but they are loaded with sodium and preservatives, and just don’t satisfy my pepperoni pizza craving. So by using a whole wheat crust, some reduced fat cheese, using turkey pepperoni, and by mixing some butternut squash puree in with the pizza sauce, I was able to lower the calories and fat, and increase the fiber content. The end result was a slice of pepperoni pizza for just 6 Points +. It may not be Papa John’s, but it tastes fantastic, and it’s a much healthier and low Points Plus way to get my pepperoni pizza on!

Low Caloreie Pepperoni Pizza Recipe

If you love pepperoni pizza as much as I do, then you’ll be sure to appreciate this healthy pizza recipe that packs in a lot of good for you ingredients and still maintains the all the fabulous flavor of traditional pepperoni pizza recipes. Each nicely sized slice is just 6 Points +, which is a great bargain compared to alternatives. Let the kids help you make this, and you’ve got a healthy family recipe that everyone will enjoy and will keep you on track with your Weight Watchers Points Plus allowance.

Ingredients

16oz prepared whole-wheat pizza dough, at room temp
3/4 cup canned butternut squash puree
1 cup prepared pizza sauce
1 cup shredded reduced fat mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 cup sliced turkey pepperoni

Instructions

Preheat oven to 450°F and set oven rack to lowest setting.
Spray a large baking sheet with non-fat cooking spray.
Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
Mix butternut squash puree and pizza sauce in a small bowl until combined.
Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan, and pepperoni.
Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 slice
Each serving = 6 Points +

PER SERVING: 260 calories; 5g fat; 32g carbohydrates; 18g protein; 4g fiber

Vegetable and Turkey Meatloaf Recipe – 5 Points +

LaaLoosh — Mon, 09 May 2011 21:23:10 +0000

photo credit: epicurious

An American classic, the meatloaf has been around for a looooooong time. But this healthy meatloaf recipe made with ground turkey and lots of veggies makes it a much better meal for you and your family. Each 1 slice serving has just 5 Points +, and packs in a lot of protein, fiber and veggies. Serve it with a salad, soup and some roasted veggies for a fabulous low Points Plus meal. This is one of my go to meals to cook whenever my son decides to not eat any veggies – and he loves it! So if you are looking for a good, low calorie meatloaf dish to add to your repertoire of staple Weight Watchers dinner recipes, this Vegetable and Turkey Meatloaf is definitely one to consider.

Vegetable and Turkey Meatloaf Recipe

A deliciously low calorie meatloaf that will makes a great weeknight dinner idea, this Vegetable and Turkey Meatloaf Recipe is not only tasty, but quite healthy too. Made with ground turkey instead of beef, and loaded with veggies, this traditional American meal gets a healthy makeover.

Ingredients

1 1/4 lb ground turkey
1 medium yellow onion, diced
1 large zucchini, shredded
1 large celery stalk, finely chopped
3 medium carrots, shredded
1 red bell pepper, finely chopped
1/2 lb mushrooms, chopped
4 garlic cloves, minced
3/4 cup old fashioned rolled oats
1/2 cup unsweetened applesauce
2 tbsp tomato paste
1/4 cup fresh parsley, finely chopped
1/4 cup liquid egg substitute
1/2 tsp paprika
1 tsp salt
1 tsp black pepper

Instructions

Preheat the oven to 350 degrees. Line a loaf sized baking pan with foil.
Spray a nonstick skillet with non fat cooking spray. Saute the onion until softened – about 3-5 minutes. Add in the carrots, celery, and bell pepper, and cook for another 3-5 minutes to soften the veggies. Add in the zucchini, mushrooms and garlic and saute about 3 more minutes.
In a large bowl, combine the ground turkey, oats, parsley, egg substitute, applesauce, tomato paste, paprika, salt and pepper. Fold in the veggies.
Empty the mixture into your baking pan, and shape mixture into a loaf form with your hands.
Bake until browned and meat inside is thoroughly cooked – about 1 hour.
Remove from oven and let stand about 10-15 minutes. Cut into 6 equally sized slices.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 slice of meatloaf
Each serving = 5 Points +

PER SERVING: 185 calories; 3g fat; 18 g carbohydrates; 27 g protein; 4 g fiber

Turkey Meatballs Recipe with Lemon and Rosemary Gravy – 6 Points +

LaaLoosh — Thu, 31 Mar 2011 01:01:18 +0000

photo credit: the food addicts

One time, at this fancy French restaurant, I had these AMAZING Lemon and Rosemary Meatballs covered in a velvety sauce that were seriously to die for. After harassing the waiter into telling me a little bit about some of the ingredients in the recipe, I knew that there was no way I could continue to order this on a regular basis and still stay on track with my Weight Watchers Daily PointsPlus Allowance. So after much research and experimentation in the kitchen, I came up with a low calorie meatballs recipe that is incredibly yummy, but has a LOT less fat and calories that would be found in the restaurant version. By using turkey instead of beef, adding in a lot of fiber, reducing butter and fat and using less carbs, this dish now just has 6 Points+ per serving. It can be used as an appetizer or main dish recipe, and works really well served over some 0 Points+ Miracle Noodles. Bon appetit!!

Turkey Meatballs Recipe with Lemon and Rosemary Gravy

Looking for a low calorie dinner recipe that is dressed to impress and tastes amazing? Try this Lemon and Rosemary Turkey Meatballs Recipe and I’m pretty sure you will be in heaven. Tasty and flavorful, it’s hard to believe these are low calorie meatballs. And though it’s not an official one of Weight Watchers Dinner Recipes, if you are a dieter who loves gourmet flavor, you will be very, very happy with this dish.

Ingredients

1 lb extra lean ground turkey (96% lean)
2 tbsp chopped fresh rosemary
3 large cloves garlic, peeled
3 tsp freshly grated lemon zest
1/2 cup original Fiber One Cereal
1 tsp salt
1/2 tbsp onion powder
1/2 tsp paprika
1/4 tsp black pepper
1/4 cup freshly grated Parmesan cheese
1 medium onion, roughly chopped
1/4 cup liquid egg substitute
1/4 cup whole wheat flour
1 tbsp reduced fat butter (I used Brummel and Brown)
1 ½ cup fat free chicken broth
1/2 cup dry white wine
4 tsp lemon juice

Instructions

In a food processor, combine cereal, salt, onion powder, paprika and pepper and pulverize to a fine powder or breadcrumb like consistency.
Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary and pulse just until the mixture is finely and evenly chopped (but not mushy).
Transfer the mixture to a medium bowl and gently mix in turkey, egg substitute and Fiber One breadcrumbs, Parmesan, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)
Spray a large nonstick skillet with not fat cooking spray and place over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.
Add wine to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add chicken broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes.
Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt.
Simmer, whisking, until slightly thickened, 1 to 2 minutes. Serve the sauce over the meatballs.

Cooking time (duration): 45

Diet (other): Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: French

Entire recipe makes 4 servings
Serving size is 4 meatballs with about 1/4 cup sauce
Each serving = 6 Points +

PER SERVING: 254 calories; 5 g fat; 18 g carbohydrates; 32 g protein; 5 g fiber

Turkey and Provolone Panini Recipe – 5 Points +

LaaLoosh — Mon, 21 Mar 2011 23:04:44 +0000

photo credit: fine cooking

I have been having a serious love affair with my panini press this past weekend. After getting inspired by some deliciously fattening panini recipes I found at Fine Cooking.com, I spent a lot of time playing around with some ingredients and coming up with some lower calorie versions of yummy new WW Sandwich Recipes! My husband didn’t mind the affair because he got to chow down on all my “experiments”. One of my favorites was the Turkey and Provolone Panini with a Chipotle Mayo Dressing. OMG, just thinking about that sandwich again right now has me getting all hot and bothered…. The key was keeping all the ingredients as light and low calorie as I could so that I could splurge a bit on the dressing, because really, who doesn’t like mayo? I also used a bit of nonfat plain Greek yogurt in the dressing mix so that I could bulk up the amount that I used ( I LOVE a LOT of dressing) without cranking up the calories and fat like mayo does. The end result was this delicious, low calorie panini recipe that would make a great dinner or healthy hot lunch idea! Enjoy!

Turkey and Provolone Panini Recipe

Ingredients:
- 8 oz thinly sliced reduced-sodium deli turkey
- 8 slices light, whole-wheat bread
- 4 slices light provolone cheese
- 8 tomato slices
- 8 slices of roasted red peppers (drained and rinsed if you are using jarred and peeled if roasting your own)
- 2 tbsp reduced-fat mayonnaise
- 3 tbsp nonfat plain yogurt
- 1/2 tbsp ground chili chipotle seasoning
- 2 tbp chopped fresh basil
- 1 tbsp freshly squeezed juice (about 1.5 limes)
- 1 tsp salt
- ½ tsp black pepper

Directions:
1. Combine mayonnaise, yogurt, chipotle seasoning, basil, lime juice, salt and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide cheese slices, turkey, red peppers and tomato slices evenly among 4 slices of bread; top with the remaining bread.
2. If using a Panini press, just heat it up and place your sandwich in the press and close. Cook until all the insides of the sandwich are hot and cheese is melted.
3. If you are not using a Panini press, just spray a large nonstick skillet with non fat cooking spray (I prefer Pam Butter Flavored for this) and set over medium heat. Place 2 paninis in the pan. Place another medium skillet on top of the paninis, then weight it down with some large/heavy canned goods. Cook the paninis until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the paninis, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Re-spray the pan and repeat with the remaining paninis.
Entire recipe makes 4 servings
Serving size is 1 sandwich
Each serving = 5 Points +

PER SERVING: 223 calories; 6 g fat; 32 g carbohydrates; 10 g protein; 7 g fiber

Turkey Shepherd’s Pie Recipe – 8 Points +

LaaLoosh — Fri, 21 Jan 2011 22:34:22 +0000

photo credit: la city zine

Make ahead Casserole Recipes are a lifesaver for me during the hectic week. I prepare them over the weekend, pop them in the freezer, and then have a fast go-to meal on hectic days. One of my favorite Weight Watchers Casserole Recipes is for Turkey Shepherd’s Pie. By using lean turkey, and by making a few other simple substitutions, I was able to take a traditional Shepherd’s Pie recipe and turn it into a much healthier option. Still full of flavor and just as satisfying, but with only 8 Points + per serving. Try serving with this tasty 0 Points + Salad Recipe as a healthy side dish!

Turkey Shepherd’s Pie Recipe

Ingredients:
- 2 lbs potatoes, peeled and cut into chunks
- 2 cups ground turkey, lean
- 2 cups fat free chicken broth
- ½ cup nonfat buttermilk
- ¼ cup fat free sour cream
- 1/3 cup dry white wine
- 3 tbsp whole wheat, all-purpose flour
- ¼ cup egg substitute
- 2 tsp extra-virgin olive oil
- 2 large leeks, thinly sliced
- 1 1/2 cups carrots, thinly sliced
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme
- salt and pepper to taste

Directions:
Preheat oven to 425°F. Spray a non-stick skillet with no-fat cooking spray, and brown the ground turkey. Set aside. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 5 minutes. Add garlic and cook, stirring, 1 minute more.
Pour in wine and stir until most of the liquid has evaporated. Add flour, thyme and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.
Add turkey and peas and season with salt and pepper. Transfer the mixture to a deep 2-quart baking dish and set aside.
Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan.
Mash the potatoes with a potato masher or whip with an electric mixer, add buttermilk to make it smooth and creamy, but not runny. Season with salt and pepper. Stir in egg substitute and sour cream.
Spread the potatoes on top of the turkey mixture. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, about 25 to 30 minutes.

Entire recipes makes 6 servings
Serving size is 1/6th of casserole dish
Each serving = 8 Points +

PER SERVING: 300 calories; 8 g fat; 40 g carbohydrates; 22 g protein; 6 g fiber