1 2 3 Cake

 1-2-3 Cake. You need 2 boxes of cake mix. 1 can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big ziploc bag or stir them together in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put 3 tablespoons of the dry mixture in a big coffee mug and stir in 2 tablespoons of water. Microwave it for one minute and you will have a single...

Fall Harvest Salad

Turkey Meatloaf

Chicken Salad

Impossible Pumpkin Pie

Greek Turkey Burgers

Angel Hair Pasta with Eggplant

Cranberry Pumpkin Bars

Tuna Salad with Light Mayonnaise

Italian Pepper and Egg Sandwich

Apple Pie Sundaes

Turkey Eggplant Casserole

1 onion, chopped
3 cloves of garlic, minced
1 package, ground turkey
1 red pepper, chopped
1 green pepper, chopped
1 large eggplant, cut into 1-inch cubes
1 28-oz can crushed tomatoes
3/4 cup breadcrumbs
1 tsp dried basil
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees. In a large dutch oven, sprayed with cooking spray, heat onion and garlic. Add ground turkey and brown. Break the turkey into small pieces while browning.

Add the green pepper, red pepper, and eggplant. When vegetables begin to soften, add the crushed tomatoes, bread crumbs, and basil. Don't forget to season with salt and pepper. Bring to a boil then lower the heat to simmer for about 5 minutes.

Spray a 9 x 13" baking dish with cooking spray. Pour the mixture into the pan. Bake, covered for 30 minutes. Remove from oven and sprinkle more bread crumbs and parmesan cheese. Bake for an additional 15 minutes.

about 3 points per serving.

Stuffed Peppers, 7 points plus, serves 6

1 lb ground turkey, lean
1 cup rice
1 3/4 cup beef broth, you will also need about another cup to pour over the peppers
1 small can, diced tomatoes
3 green peppers, cut in half, top to bottom
1/2 cup sliced mushrooms
1 small onion, chopped

Spray a non-stick pan with cooking spray and saute the ground turkey until brown, add seasonings: salt, pepper, garlic powder, onion powder. After the turkey is browned, add the tomatoes.

In another pan, cook the rice in the beef broth.

In another pan, saute the onions, and mushrooms.

Mix all ingredients together and scoop into the pepper shells. Pour about a cup of beef broth over the tops and bake at 400 degrees, uncovered.

Turkey-Eggplant Casserole

1 1/4 pounds ground turkey
1 onion, chopped
1 large eggplant, cubed
28 ounces crushed tomatoes
1 green pepper, diced
1 red pepper, diced
3/4 cup bread crumbs
1 teaspoon dried basil
1/4 cup grated parmesan cheese


1. Preheat oven to 350 degrees. Spray 13" x 9" baking dish with cooking spray.
2. Spray large nonstick saucepan with cooking spray; heat. Add turkey, onion, and garlic. Cook, stirring as needed, until turkey is browned and onion is softened 5-6 minutes.
3. Add eggplant, tomatoes, peppers, bread crumbs, and basil; bring to a boil stirring as needed.
4. Transfer mixture to baking dish. Bake uncovered 45-50 minutes.
5. Uncover, sprinkle with cheese and bake until cheese is lightly browned, about 15 minutes. Let stand 5 minutes before serving.

French Onion Soup

2 medium onions , thinly sliced
4 tablespoons dry sherry
4 cups fat free beef broth
1 teaspoon worcestershire sauce
4 slices french bread
2 tablespoons grated parmesan cheese


1. Preheat oven to 350 degrees. In a large saucepan, combine onions and sherry; saute until onions are tender, about 6 minutes.
2. Add broth and Worcestershire sauce. Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, toast bread in oven until golden brown.
4. Place one piece of toast into each of four bowsl. Divid soup among bowls and top each with 1/2 tablespoon of grated cheese.

Servings: 4
Notes: 3 points
Stir-frying the onions in sherry instead of buttter.

Penne with Broccoli Rabe and Hot Turkey Sausage

Makes 4 servings - 8 points per serving.

2 tsp olive oil
4 mile Italian poultry sausages (casing removed)
2 garlic cloves, chopped or minced
1 cup low sodium chicken broth
1/4 tsp crushed red pepper flakes
1 bunch broccoli rabe, cleaned and chopped (about 8 cups) or use 1 bag frozen and thawed
4 cups hot cooked penne or spaghetti
2 tbsp grated parmesan

In a large skillet, heat the oil. Add the sausages and garlic; cook, stirring as needed until sausages are browned and crumbled about 6-8 minutes.
Add the broth and pepper flakes; bring to a boil; scraping the browned bits from the bottom of pan.
Stir in broccoli rabe; reduce heat and simmer covered, stirring as needed until broccoli rabe is wilted (5-6 minutes)
Add cooked past to the skillet with the broccoli rabe in it. Toss; plate and sprinkle with cheese.

370 calories
11 gm fat
6 gm fiber

Chocolate Fudge Cookie Bites