Turkey Chili

INGREDIENTS

• 3 tablespoons vegetable oil, divided
• 1 1/2 pounds ground turkey
• 1 (1 ounce) package taco seasoning mix
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon chili pepper flakes
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can beef broth
• 1 (7 ounce) can salsa
• 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
• 1 (7 ounce) can chopped green chile peppers
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 3 medium zucchini, halved lengthwise and sliced
• 1 bunch green onions, chopped
• 1 cup sour cream
• 1 cup shredded Cheddar cheese

DIRECTIONS

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Warm French Onion Dip

INGREDIENTS

• 1 can condensed onion soup
• 1 pkg cream cheese
• 1 cup shredded mozzarella
• breadcrumbs or crackers

DIRECTIONS

1. Stir the soup and cream cheese in medium bowl until smooth.
2. Stir in the mozzarella cheese.
3. Spread in a 1-quart shallow dish.
4. Bake at 375 degrees for 30 minutes or until hot.
5. Serve with bread, crackers, or vegetables for dipping.
   

Easy Chicken & Pasta Salad

INGREDIENTS

• 2 cups cooked and drained corkscrew pasta
• 2 cans drained chunk chicken
• 1 large zuchinni - cut half length the sliced
• 1 cup sliced mushrooms
• 1 cup cherry tomatoes cut in quarters
• 3/4 cup prepared creamy italian salad dressing

DIRECTIONS

1. Mix pasta, chicken, zucchini, mushrooms, and tomatoes in a 3 quart bowl.
   
2. Pour dressing over pasta, toss until well coated.
3. Cover & refrigerate for 30 minutes.
4. Stir before serving.
   

Cheese Wontons

LAUGHING COW CHEESE WONTONS - 2.5 points
Submitted By: Kimcable13

4 wonton wrappers (1.5 points - my brand is 3 pts. for 8 wrappers - found in produce section)
1 wedge laughing cow cheese

Preheat oven to 350. Let cheese soften on top of stove while preheating. Lightly spray a small cookie sheet w/Pam. Spread LC cheese in middle of wrappers. Brush edges of wrappers w/water, and fold them over to make each one a triangle. Pinch edges to close each wrapper completely. Spray w/Pam.

Bake for 5 minutes, flip wontons over, back another 3-5 minutes until wontons are crispy.

Yum! Plus, you could make 8 of them w/two wedges for a small meal at only 5 points!

Loaded Potato Soup

Loaded Potato Soup
Servings: 12

This also works great in a crock pot. I usually cook the potatoes for 6 to 8 hours while I'm away and add the remaining ingredients about 1 hour before serving.

Ingredients 6 large whole uncooked white potato
1/4 cup frozen chopped onions
2 cube chicken bouillon cube
16 oz light sour cream+
8 Tbsp Real crumbled bacon bits
1/2 cup light butter
1 pound Reduced-Fat Pasteurized Processed Cheese Product
6 cup water

Instructions Peel and cube potatoes. Cover potatoes, onion, and bouillon with water. Bring to a boil, cover, reduce heat, and cook until potatoes are tender. Add remaining ingredients and cook until cheese is melted.

Core Soup

Core Soup
Servings: 8-10

1 can corn
1 can black beans (drained and rinsed)
1 can diced tomatos
1 jar salsa (normal size jar apprx. 16 oz.)
1 can FF refried beans
1 cup FF chicken stock11 oz chicken (cubed or shredded. I used the canned chicken that you get by the tunafish)

Add all together in a pot on the stove, bring to a boil and serve.

I have all the ingredients to make this but have not done so yet, so if someone does, please do the points so that I can add it to this reciepe.