Zucchini Bread with Crumble Topping

3 eggs

1 cup oil or you can use applesauce

2 cups sugar

3 cups grated zucchini

2 tsp. vanilla

3 cups flour

1/2 tsp. nutmeg

3 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. baking powder

1 tsp. salt

Topping:

3/4 cup brown sugar

3/4 cup flour

3 Tbsp. butter

2 tsp. cinnamon

Directions:

*Grate zucchini. If using larger zucchini, cut out any large seed sections from the middle before grating. When the 3 cups are grated, set aside.

*Grease and flour 2 loaf pans. Preheat oven to 325*F.

*Mix all dry topping ingredients together. Mix butter into topping mixture with your fingers. When mixed set aside.

*Add eggs to a large mixing bowl and beat together until slightly foamy.

*Add the oil or applesauce and sugar to the beaten eggs; beat with the mixer until well blended.

*Add the zucchini and vanilla; stir by hand until it is well mixed into the egg and sugar mixture.

*In a separate bowl, combine the flour, nutmeg, cinnamon, baking soda, baking powder and salt. Stir to mix evenly.

*Add the flour mixture to the egg and zucchini mixture; stir just until evenly mixed.

*Pour even amounts of the batter into the prepared loaf pans. Sprinkle the crumble topping over the top of the batter in each pan. The crumble topping provides for a thick layer over the top of the loaves. If you do not want the topping that thick, don't add all of it.

*Place the loaves into the preheated oven and bake for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.

*Remove loaves from the oven and allow them to cool on a rack for 10 minutes before removing from the pan. Cool completely before storing.

S’More Brownies

I got this in an email and thought that I would share the recipe. I never made these before, but they look really good.

By:

NESTLÉ TOLL HOUSE (you can click on Nestle Toll House for the website that this came off of and for more recipe's)

Bring everyone’s favorite campfire treat inside with this simply delicious, ooey-gooey recipe for S’more Brownies. Layer box brownie mix over graham crackers, bake, then top with marshmallows, graham cracker pieces and Semi-Sweet Chocolate Morsels.

Directions

PREHEAT oven to 350° F.

LINE 13 x 9-inch metal baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

PLACE 15 graham cracker halves into bottom of pan, overlapping slightly. Break remaining graham cracker halves into 1/2-inch pieces; set aside.

COMBINE brownie mix, water, oil and eggs in medium bowl until blended. Stir in 1 cup morsels. Spread over graham crackers in pan.

BAKE for 25 to 30 minutes or until wooden pick inserted into center comes out still slightly sticky; remove from oven.

PREHEAT broiler.

SPRINKLE remaining graham cracker pieces and marshmallows over warm brownies. Broil for 30 to 45 seconds or until marshmallows are light brown. Watch carefully as browning occurs very fast! A handheld kitchen butane torch can be used as well. Remove from oven to wire rack. Sprinkle immediately with remaining 1 cup morsels.

COOL for at least 1 hour at room temperature. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars with wet knife. Store in tightly covered container.

Lasagna with Homemade Tomato Sauce

1 Tbsp olive oil

6 cloves medium garlic

2 large onions thinly sliced

70 oz canned whole plum tomatoes mashed into pieces

6 oz can tomato paste

6 fresh basil leaves

1 tsp sugar

1/4 tsp crushed red pepper flakes

1 tsp salt

3/4 pound whole milk ricotta

2 large eggs, beaten

1/4 cup fresh parsley

1/4 cup grated parmesan cheese

12 dry lasagna noodles

1/2 pound whole milk shredded mozzarella cheese

Directions:

• To make sauce, coat a large heavy pot with cooking spray; set over medium heat. Add oil; when it starts to shimmer, add garlic and cook, stirring frequently, until garlic begins to soften and become fragrant, about 1 to 2 minutes. Add onions and cook, stirring occasionally, until onions turn translucent and start to brown, about 10 minutes. Add tomatoes, tomato paste, basil, sugar, red pepper flakes and salt; stir to combine. Bring sauce to a boil; reduce heat to low and simmer, partially covered, stirring every 20 minutes, scrapping bottom and sides of the pot, until sauce reduces slightly and thickens, about 2 hours.
  
  
• Preheat oven to 350ºF. Coat a large lasagna pan with cooking spray.
  
  
• In a medium bowl, combine ricotta cheese, eggs, parsley and 3 tablespoons Parmesan cheese; stir in about 1/3 cup tomato sauce so ricotta mixture turns pink.
  
  
• Spoon about 1/2 cup of sauce on bottom of prepared pan. Cover sauce with 4 lasagna noodles, breaking up some noodles to form a single layer, if necessary. Cover noodles with 1/2 of ricotta mixture and 1/3 of mozzarella cheese; spoon 1/3 of remaining sauce over top.
  
  
• Add another layer of noodles and remainder of ricotta mixture; sprinkle with 1/3 of mozzarella cheese and another 1/3 of sauce.
  
  
• Add the final layer of noodles and cover with remaining sauce; sprinkle with remaining mozzarella and remaining tablespoon of Parmesan cheese.
  
  
• Bake until noodles are cooked through, cheese melts and sauce begins to bubble in bottom of dish, about 35 or 40 minutes. Remove from oven and let lasagna sit for 10 to 15 minutes before cutting into 12 pieces.

Weight Watcher Point Plus Value: 7

Servings: 12 ( 1 slice per serving)

Raspberry-Mustard Glazed Ham

1/2 cup seedless raspberry jam

1/4 cup dijon mustard (with whole mustard seeds)

3/4 tsp pepper

1/2 tsp red wine vinegar or apple cider vinegar

2 lbs smoked cooked lean ham

Directions:

Preheat oven to 325*F. Line a small baking pan with nonstick aluminum foil or coat with cooking spray.

To make a glaze, in a small bowl, stir together jam, mustard, pepper and vinegar until blended; reserve half (about 1/3 cup) to serve with ham.

Score ham with a knife by making several crisscross cuts in top of ham about 1/8-inch deep each; place ham in prepared pan and brush with some glaze. Bake 1 our, brushing with glaze every 15 minutes. Thinly slice ham and serve with reserved glaze.

Weight Watchers Point Plus Value: 5

Servings: 8

Yields: about 3 1/2 ounces of ham and 1 table spoon of glaze.

Grilled Salmon with Mustard-Herb Crust

3 Tbsp Rosemary

3 Tbsp Thyme

1 tsp Pepper

2 sprays cooking spray

1 1/4 lb Salmon, without the skin (four 5 oz pieces)

4 Tbsp Dijon mustard

Directions:

Prepare the grill for direct, medium-heat cooking.

Mix the rosemary, thyme and pepper in a small bowl.

Spray the bottom of the fish fillets with cooking spray (spray the piece of the fillet where the skin would have been, usually with a gray or brown mottling on it).

Spread 1 tablespoon of the mustard on the top of each fillet. Sprinkle about 1 1/2 tablespoons of the herb mixture on the top of each.

Place herb side up on the grill, directly over the heat. Cover the grill and cook until the fish flakes when gently scraped with a fork about 12 minutes. Transfer to plates with a wide spatula.

Weight Watcher Point Plus Value: 7

Serving: 4

Pepperoni Pizza Pouches

10 oz. frozen pizza crust dough,at room temperature

4 Tbsp. canned tomato sauce

1/4 cup shredded part-skim mozzarella cheese

1 oz. pepperoni in 8 slices

Directions:

Preheat oven to 425*F; spray a nonstick cookie sheet with cooking spray.

Lightly flour the counter, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place dough on cookie sheet. Spread tomato sauce on dough and then sprinkle with cheese. With the dough on a diagonal, fold in the corners, pressing the corners gently to seal; leave some of the tomato sauce exposed. Place a pepperoni slice on the exposed tomato sauce. Bake until the cheese melts and the crust is golden brown, about 10-15 minutes.

Weight Watchers Point Plus Value: 7

Serving: 4

Chicken Poppers

3 sprays cooking spray 1 lbs. uncooked boneless, skinless chicken breast, cut into 1-inch cubes 1/2 cup fat-free egg substitute 1/2 cup dried bread crumbs, plain or whole wheat, toasted 1/4 cup uncooked cornmeal 1/4 tsp garlic salt 1/4 tsp. salt 1/4 tsp paprika 1/4 tsp. pepper 1/4 cup salsa 1/4 cup fat-free mayonnaise 1 Tbsp cilantro, fresh, minced Directions: Preheat oven to 425°F. Coat a baking sheet with cooking spray. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs, cornmeal, garlic salt, salt, paprika and pepper. Dip chicken in egg substitute and then in bread crumb mixture; turn to coat. Place chicken on prepared baking sheet; coat with cooking spray. Bake for 5 minutes, flip over and bake until chicken is cooked through, about 5 minutes more. Meanwhile, make sauce, in a small bowl, combine salsa, mayonnaise and cilantro; stir well. Yields about 6 nuggets and 2 tablespoons of sauce per serving. Weight Watcher Point Plus Value: 6 Servings: 4

Parmesan Chicken

6 boneless skinless chicken breasts

2 large egg whites

1/2 C. powder parmesan cheese

1/4 C. dried bread crumbs

1 tsp. oregano leaves

1 tsp. parsley

1/4 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

Directions:

Heat oven to 400 degrees.

Spray cookie sheet. Put egg whites in a bowl and mix, in a second bowl add powder parmesan cheese, dried bread crumbs, oregano, parsley, salt, pepper and mix well.

Dip chicken in egg whites and then coat with bread crumb mixture.

Bake 20 to 25 minutes.

Grilled Ham Sandwich

1 Tbsp. white wine vinegar 1 Tbsp Dijon mustard 1/2 loaf french baguette bread, cut into 5-inch pieces 3 oz extra lean deli-sliced ham 1 1/2 oz low-fat hard cheese, Monterey Jack cheese 1/2 oz sweet pickles 1 Tbsp frozen orange juice concentrate 1 c. arugula, leaves Directions: In a small bowl, whisk together all ingredients for dressing. Split each of the baguette pieces open crosswise. Pull out some of the soft center of bread. Drizzle dressing onto both sides of baguette pieces. Layer ham, cheese and gherkin slices inside each sandwich, dividing ingredients evenly. Top each with arugula. Coat a large, nonstick skillet with cooking spray and set over medium-low heat. Arrange sandwiches in skillet and cover with a lid that fits inside and can be pressed down onto sandwiches. Set something heavy on lid, such as a cast-iron skillet (turned over, if necessary, to keep it stable) to flatten sandwiches. Grill for 2 to 3 minutes, until bread is brown and crispy. Turn sandwiches and grill second side in same manner, until cheese has melted. Cut each sandwich in half. Serve immediately. Point value: 7 Servings: 2

Spicy Beef Tacos

3 spray's cooking spray, divided

2 cloves garlic, minced

3/4 pound uncooked lean ground beef

1 1/2 tsp ground cumin Seed

1 1/2 tsp ground coriander

3/4 tsp salt, or to taste

1 1/2 c. canned diced tomatoes

8 small corn tortilla's, lightly toasted just before serving if desired*

2 c. lettuce, shredded

1/2 c. low-fat shredded cheddar cheese, sharp-variety

1/3 c. salsa Directions: Coat a large skillet with cooking spray; heat over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds to 1 minute. Add beef; cook until browned, breaking up meat as it cooks, about 5 to 6 minutes. Add cumin, coriander, salt and diced tomatoes; cook, stirring occasionally, until liquid is almost absorbed, about 5 to 6 minutes. Place tortillas on a flat surface. Top each with about 1/4 cup beef, 1/4 cup lettuce, 1 tablespoon cheese and 2 teaspoons salsa. Fold tortillas in half and serve. Yields 2 tacos per serving. Point value: 7 servings: 4

Slow-Cooker Cheeseburger Soup

2 sprays cooking spray

1 clove garlic, minced

1 medium onion, shopped

1 stalk celery, chopped

1 pound uncooked lean ground beef

2 Tbsp. flour

3 cups canned chicken broth, divided

1 cup fat-free evaporated milk

8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese, cubed 1/2 tsp. paprika 1/4 tsp. salt 1/8 tsp. pepper 24 items baked low-fat tortilla chips, crumbled Directions:

• Coat a large nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds. Add garlic, onion and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes. Coat a 3-quart or larger slow cooker with cooking spray; spoon in vegetables.
  
  
• Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.
  
  
• In a small cup, combine flour and 1/2 cup of broth; stir until lump-free. Pour flour mixture into same skillet; add remaining 2 1/2 cups of broth. Bring to a simmer, scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper. Cover slow cooker and cook on low setting for 2 hours. Serve soup topped with crumbled chips. Yields about 3/4 cup of soup and 3 tablespoons of chips per serving.
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Point value: 6

Servings: 8

Old-Fashioned Chicken Pot Pie

2 sprays butter-flavoured cooking spray

1 tsp. butter

1 small onion

2 C. mushrooms

1/4 tsp. paprika

1/4 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. pepper

2 C. frozen mixed vegetables

1 C. chicken broth

3 C. chopped roasted chicken breast

2 Tbsp. flour

1/2 C. fat-free evaporated milk, divided

1 can reduced-fat crescent roll dough, unrolled

Directions:

• Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
  
  
• Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
  
  
• In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
  
  
• Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

Point value: 6

Servings: 6

Easy Macaroni and Cheese

12 oz. uncooked pasta, elbow macaroni or small shape (about 3 cups)

1/8 tsp. salt, for pasta water

2 C. fat-free skim milk

1/4 C. flour

3/4 tsp. salt

3/4 tsp. onion powder

1 C. low-fat shredded cheddar cheese

1/8 tsp. hot pepper sauce, or more to taste

Directions:

• Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.
  
  
• Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended.* Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat. Yields about 1 cup per serving.

Point value: 7

Serves: 6

Baked Ziti

3 sprays cooking spray

1 pound uncooked pasta rigatoni or penne

3/4 pound part-skim ricotta cheese

1/4 tsp. crushed red pepper flakes, or more to taste

1/4 C. grated Parmesan cheese, divided

4 C. marinara sauce, store-bought, divided

1/2 pound shredded part-skim mozzarella cheese

1/4 C. fresh basil, cut into ribbons for garnish

Directions:

Preheat oven to 350*F. Coat bottom and sides of a lasagna pan (I use a casserole dish)with cooking spray.

Cook pasta according to package directions; rinse with cool water and drain.

While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.

To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces.

Weight watchers point value: 7

Servings: 12

Yields 1 piece per serving

Turkey Meat Loaf

1 Tbsp olive oil

3/4 C. onions

1/4 C. green pepper

2 cloves garlic

1/4 C. shredded low-fat cheddar cheese

1/4 C. seasoned bread crumbs

1 1/2 tsp. italian seasoning

1 tsp. ketchup

1/2 tsp. salt

1/2 tsp. pepper

1 large egg

1 1/4 lb. ground turkey

1 spray cooking spray

1/2 C. ketchup

1 Tbsp. unpacked brown sugar

1 tsp. mustard

Directions:

• Preheat oven to 350°F.
  
  
• Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; sauté 3 minutes. Cool.
  
  
• Combine onion mixture, cheese and next 6 ingredients in a large bowl; toss to moisten bread. Crumble turkey over onion mixture; stir just until blended.
  
  
• Pack meat mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350°F for 35 minutes. Combine 1⁄2 cup ketchup, brown sugar and mustard in a small bowl; stir well.
  
  
• Spread ketchup mixture over meat loaf and bake an additional 5 minutes. Let stand 10 minutes.
  
  
• Remove meat loaf from pan. Cut into 10 slices.

Weight watchers point plus value: 7

Yield: 5 servings (serving size: 2 slices).

Eggplant Parmigiana

1 spray cooking spray

1/3 C. seasoned bread crumbs

1 Tbsp. grated Parmesan cheese

1 tsp. italian seasoning

1/4 tsp. garlic powder

1 medium raw eggplant

2 large egg whites, lightly beaten

1 1/2 C. canned tomato sauce

1/2 C. shredded, part-skim mozzarella cheese

Directions:

Preheat oven to 350*F. Coat a 9 x 13-inch baking dish with cooking spray; set aside.

Combine bread crumbs, Parmesan cheese, italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.

Dip eggplant into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.

Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/4 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Weight watcher point plus value: 4

Serves: 4

Mini Chocolate-Chip Cookies

2 T. butter

2 tsp. canola oil

1/2 C. packed brown sugar

1 tsp. vanilla

1/8 tsp. salt

1 large egg white

3/4 C. flour

1/4 tsp. baking soda

3 oz. semi-sweet chocolate chips, about 1/2 cup

Directions:

Preheat oven to 375*F.

In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.

In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.

Drop 48 half-teaspoons of dough onto one or two nonstick cookie sheets, leaving a samll amount of space between each cookie. Bake cookies until golden around edges, no longer then 4 to 6 minutes; cool on a wire rack.

These are weight watchers:

1 point per cookie.

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Beef Stroganoff

1 C. beef broth

2 T. flour

1 tsp. dry mustard

1 lb. ground beef

1/2 tsp. salt

1/4 tsp. pepper

2 tsp. olive oil

1 small onion

10 oz. can mushroom

1/4 C. water

2 T. fat free sour cream

2 T. parsley

4 C. cooked egg noodles

Directions:

With a whisk, stir the beef broth, flour and mustard in a large nonstick skillet until blended and smooth. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes. Pour into a small bowl and cover to keep warm. Wipe the skillet clean.

Brown beef in skillet, season with salt and pepper. Remove beef from skillet. Add the onion, cook, stirring, until translucent, 3-5 minutes. Add mushrooms and water. Cook, stirring, until the mushrooms are tender, 3-4 minutes. Return the beef to the skillet with the onions and mushrooms. Cook, stirring occasionally, until just heated through, about 1 minute. Re-whisk the sauce mixture and pour in to the skillet. Cook over medium-low heat, stirring occasionally, until the sauce is heated through, about 2 minutes. Remove skillet from the heat and stir in the sour cream. Sprinkle with parsley. Serve over egg noodles or rice.

Baked Beef Ziti

12oz. uncooked ziti

2 tsp. olive oil

2 cloves garlic minced

1/3 pound ground beef

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried rosemary

1/2 tsp. salt

1/2 tsp. pepper

28 oz. canned crushed tomatoes

1 C. part skim mozzarella cheese

Directions:

Preheat oven to 350*F.

Cook pasta according to directions; drain and set aside.

Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and saute 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.

Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.

Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

This is a weight watchers recipe:

Point value: 7

Serves: 8

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Broccoli and Cheddar Quiche

6 oz pie crust, 9-inch, refrigerated 2 tsp olive oil 1/2 cup(s) red onion(s), chopped 1 1/4 cup(s) part-skim ricotta cheese 1 cup(s) low-fat shredded cheddar cheese 1 large egg(s) 2 large egg white(s) 1 Tbsp Dijon mustard 1 tsp dried oregano 1/2 tsp table salt, or more to taste 1/4 tsp black pepper, freshly ground, or more to taste 10 oz frozen chopped broccoli, thawed and well-drained 1 Tbsp grated Parmesan cheese Directions Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use. To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese. Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving. This is also a weight watchers recipe. Point value: 6 Serves: 8

Monterey Jack Turkey Burgers

3/4 pound ground turkey

1 T. reduced-sodium soy sauce

1 t. ketchup

1 tsp. minced fresh garlic

1/4 tsp. freshly ground pepper

1/3 cup shredded monterey jack cheese

4 strips turkey bacon

4 hamburger buns, split and toasted

1 tomato sliced

shredded lettuce

1. In a large bowl, combine the ground turkey, soy sauce, ketchup, garlic and pepper. Blend in the cheese, then form into 4 patties.

2. Heat grill or frying pan and spray with non-stick spray. Cook the burgers until done. When you turn the burgers, add the bacon to the pan/grill; cook until crisp, 3-4 minutes each side. Serve the burgers in the bun, with the bacon, lettuce and tomato.

Baked Turkey and Jack Cheese Chimichangas

2 spray(s) cooking spray
1/2 pound(s) uncooked ground turkey breast 16 oz. fat-free canned refried beans
1 3/4 cup salsa 4 1/2 oz. canned green chili peppers, mild drained and diced 1 tsp chili powder
3 Tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla's
1 cup(s) salsa
1/2 cup(s) fat-free sour cream
Directions Preheat oven to 350* F. Coat a large skillet with cooking spray. Coat a 13 x 9 x 2 inch dish with cooking spray. Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese. Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes. Assemble chimichangas by spooning about 1/2 cup of turkey mixture into each tortilla; fold in sides and roll up. Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream. This is a weight watchers recipe, so I thought that I would include the serving size and point value. Point value: 6 Serves: 8