Chicken Enchalidas (lower fat)

Ingredients: 
8 medium whole wheat tortillas
1 cup black beans
1 cup corn (cooked)
2 cups low fat yogurt, plain
2 cups salsa
2 cups shredded chicken breast
1cup reduced fat Shredded Cheese

Preparation:

Preheat oven to 350 degrees.

Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.

Combine shredded chicken with black beans and sweet corn. Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.

Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

Sandwich Quesadiilla

Sandwich Quesadilla
Servings: 1 • Serving Size: 1 • Points+: 5 pts
Calories: 185.8 • Fat: 8.7 g • Protein: 23.2 g • Carb: 12.4 g • Fiber: 7.2 g  

• 1 oz tuna 
• 1 slice reduced fat swiss
• 1 oz ham (Hillshire Farm 97% fat free)
• 1 slice kosher pickle
• mustard
• 6 inch low carb whole wheat tortilla 

Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side.Remove from heat and cut into 3 pieces.

Pizza Bites

Zucchini Pizza Bites
Servings: 1 • Serving Size: 4 pieces • Points+: 3 pts
Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g   

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
• Spray olive oil 
• 2 tbsp pizza sauce
• 1/4 cup part skim mozzarella
• salt and pepper

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Apple Spiced Oatmeal

Cinnamon Apple Spiced Oatmeal

Servings: 1 • Serving Size: 1 bowl • Points+: 6 pts

Calories: 228.7 • Fat: 2.5 g • Protein: 5.2 g • Carb: 50.2 g • Fiber: 5.6 g 

• 1/3 cup uncooked quick oats
• 2 tbsp apple butter
• dash of cinnamon
• 1 tbsp low fat granola 

Cook oatmeal in water according to package directions. Pour cooked oatmeal in a bowl and top with apple butter, granola, cinnamon. You can add a little skim milk if you like your oatmeal thinner. Enjoy!

Pumpkin Oatmeal Shake

BREAKFAST ON THE GO! 
 Pumpkin Oatmeal Shake
Servings: 4 • Size: 1/4th • Points+: 4 pts 
Calories: 160.7 • Fat: 2.2g • Protein: 5.8 g • Carb: 34 g • Fiber: 6.6 g 

• 1/2 cup quick oats
• 2 cups water
• 1 cup fat free milk (vegans use almond milk)
• 1 cup ice
• 1/2 cup pumpkin puree
• 3 tbsp brown sugar
• 1-2 tsp cinammon
• pumpkin pie spice to taste

Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.

In a blender add milk, pumpkin, sugar, cinnamon, pumpkin pie spice. Add oats and ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass over ice.Enjoy!!

Baked turkey Croquettes

Baked Turkey Croquettes
Servings: 6 • Size: 3 croquettes • Points+: 6 pts 
Calories: 217.1 • Fat: 6.2g • Protein: 13.8 g • Carb: 26.9 g • Fiber: 2.7 g  

• 12 oz cooked turkey breast, chopped fine (a food processor or chopper is great for this)
• 3 potatoes, peeled, cooked and mashed
• 3/4 cup fat free chicken broth
• 2 tsp olive oil
• 3 cloves garlic
• 1 medium onion, chopped
• 1/2 cup parsley, chopped
• salt and fresh pepper
• 1/2 cup seasoned whole wheat bread crumbs
• 1 egg, whisked
• olive oil spray (about 1 tbsp)

In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside.

Saute garlic, and onions in oil on low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes. Add turkey, and remaining broth, mix well and shut heat off. 

Add turkey to mashed potatoes and using your clean hands mix well. Taste for salt and adjust if needed.

Preheat oven to 450°.

Measure 1/4 cup of mixture then form into croquettes. Place on waxed paper.Repeat with remaining mixture.

Dip each croquette in egg wash, then breadcrumbs and place on a parchment lined cookie sheet for easy cleanup. Spray generously with olive oil spray (about 1 tbsp worth). Bake in the oven about 15 minutes, or until golden.

Pumpkin Pie Dip

Pumpkin Pie DipServings: 12 • Size: 1/2 cup • Points+: 3 pts 
Calories: 102.9 • Fat: 0.1g • Protein: 1.8 g • Carb: 27.7 g • Fiber: 0.9 g 

• 15 oz can pumpkin
• 3/4 cup brown sugar (Splenda would work too)
• 1 tsp vanilla
• 1/8 tsp cinnamon
• 1/8 tsp pumpkin pie spice (or more to taste)
• 6 oz fat free Greek yogurt (I used Chiobani)
• 8 oz cool whip free
• cut up apples to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.

Skinny Artichoke Dip

Skinny Artichoke Dip
Servings: 10 • Serving Size: 1/4 cup • Points+: 2 pts
Calories: 73.7 • Fat: 4.0 g • Carb: 4.8 g • Fiber: 0.7 g • Protein: 4.5 g 

• 13.75 oz artichoke hearts packed in water, drained
• 2 tbsp chopped shallots
• 1/4 cup fat free Greek yogurt
• 1/4 cup light mayonnaise
• 1/3 cup Parmigiano Reggiano
• 1/2 cup (2 oz) shredded part skim mozzarella cheese
• salt and fresh pepper to taste
• 2 tbsp whole wheat bread crumbs
• olive oil spray

Preheat oven to 400°.

In a small food processor, coarsely chop the artichoke hearts with the shallots.

Combine artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. Place in an oven-proof dish and top with breadcrumbs. Lightly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, until hot and cheese is melted. Serve right away.

Can be made one day in advance without the breadcrumbs and stored in the refrigerator before baking. Add breadcrumbs before baking. Makes about 2 1/2 cups.

Spinach and Feta Pasta

Spinach and Feta Pasta
Recipe by Our Best Bites

8 oz. Penne pasta (that's 1/2 a 16 oz. box. Don't use ziti--you want the ridges on the penne to "grip" the sauce)

1 28-oz. can diced tomatoes

3 c. fresh spinach (you don't even have to chop it! Could life get any better??)

1 onion, finely chopped

5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped

4 oz. feta cheese, crumbled

Salt and pepper to taste

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; you can crumble a little extra feta on top if you feel the urge. Even my pickiest eater loves this meal, so you really can't go wrong! Got a little extra time on your hands? Try serving it with Rosemary Focaccia or GarlicBreadsticks.

Serves 8

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