Southwestern Frittata (great for breakfast or lunch)

Southwestern Frittata

Makes 2 Servings


 POINTS: 4
frylight
4 eggs
1/4 tsp salt
1/4 tsp freshly ground pepper
1 tsp basil
1/2 onion chopped
1/4 red bell pepper, seeded and sliced
1/4 green bell pepper, seeded and sliced
1/4 cup shredded reduced-fat chedder cheese
2 Tbsp crushed tomatoes


In a medium nonstick skillet, spray frylight.  In a small bowl, beat the eggs, egg whites, salt, and pepper until frothy.  Saute the onion and bell peppers until softened, about 5 minutes.  Slow pour in the egg mixture, sprinkle with cheese.  Cook, stirring gently, until slightly firm, 3-5 minutes.  Slide frittata onto a plate and turn over; slide back onto pan to finish cooking, 1-2 minutes longer.  Cut frittata in half and roll up burrito-style.  Serve topped with the tomatoes.  YUMMY!


FREE!!
9 THUMBS UP from our family!

Turkey Tacos

TURKEY TACOS
serves 6

This was a HIT - we give it 10 thumbs up! It was a little messy for the younger two, but they enjoyed eating with their fingers. It is also PERFECT for using up turkey leftovers!


Ingredients:
1 cup formage frais
2 tbsp. Canned, diced mild green chilies, drained. (hubby put spicy chilies in his portion only)
2 tbsp. chopped fresh cilantro
1 tsp. Taco or Mexican seasoning
1/4 teaspoon salt
12 taco shells, warmed (about 30 seconds in the microwave for all 12 shells is perfect)
4 cups cubed cooked turkey breast
3/4 cup shredded reduced-fat sharp cheddar cheese
1 cup thinkly sliced romaine lettuce leaves
2 tomatoes, chopped
1. Combine the formage frais, chiles, cilantro, taco seasoning and salt in a small bowl; set aside
2. Fill each taco shell with 1/3 cup of turkey, 1 tbsp of cheese, 1 tbsp (or more!) of lettuce, and 3 tbsp (or more!) of tomato; top with about 1 tbsp of the cream mixture.
*use more lettuce and tomatoes without having to add any more points!*

6 syns per taco

Eggplant Lasaugna

Have you ever made Lasagna WITHOUT the pasta? Sounds crazy, right? Well, give it a shot, with EGGPLANT LASAGNA.

I have to admit, I've never used eggplant before, and was a bit skeptical, but our family gives this a 10 THUMBS UP because it's really quite delicious (and soooo easy to make!)

So give it a try!

(oh, you can substitute Turkey for the chicken - a great way to use leftovers!)


EGGPLANT LASAGNA

(serves 4)

1 large eggplant
1/2 can diced tomatoes
1 can mushrooms
9 oz baby spinach
2 boneless chicken breasts, cooked
1 onion, diced
1 green bell pepper, diced
1 clove garlic, minced
120 grams light cheese, grated
frylight


1. Peel eggplant (a carrot peeler works well), and slice lengthways in thin strips. Place in salted boiling water for 20 mins.

2. meanwhile... place peppers, onion, garlic and 1/2 tsp of the oil in frying pan on medium-high heat. Fry until onions are translucent. Remove from frying pan.

3. place baby spinach in frying pan with remaining 1/2 tsp of oil for about 3 mins (or until reduced).

4. pre-heat oven to 350 degrees. Use two forks to shred apart chicken

5. Drain eggplant from water. Line 8x8 casserolle dish with strips of eggplant (1/3 of the eggplant). Layer half of chicken, pepper and onion mixture, spinach, tomatoes and mushrooms. Top with 1/2 the cheese. add another layer of eggplant and repeat. End with a final layer of eggplant

6. Pop into the oven for about 20 mins. Let sit 5 mins before serving.


per serving: 1 syn per serving on extra easy (for the cheese)

Crepes

Crepes are a family favourite in our house! They are so versitile - you can eat them for breakfast, lunch or supper, fill them with something savory or drizzle some fruit on them!

Here is a delicious way to enjoy your crepes - at only ONE POINT per crepe! Imagine that! This recipe gets a 10 THUMBS UP from our family - and no leftovers! (that's two thumbs per person)

BASIC CREPES

8 servings

1/2 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon ground nutmeg (this is optional, but for sweet crepes, we recommend it - so nice!)
1 cup fat-free milk (skim)
2 large eggs, slightly beaten

1. In a medium bowl, combine the flower, salt and nutmeg.

2. In a small bowl combine milk and eggs. Slowly wisk the milk mixture into flour mixture until smooth. Let stand 15 mins.

3. Coat 8-inch non-stick skillet with nonstick spray and preheat on medium heat. pour 1/4 cup of batter into skillit, tilting in all directions to cover the bottom of the skillit with a fairly thin film. Cook 1 - 1 1/2 mins. Turn crepe and cook another 20 seconds. Transfer to a plate, and repeat.

4. Roll crepe or fill and roll.

5. Enjoy!

(these can also be made ahead and frozen for up to one month by putting wax paper or plastic wrap between each crepe)

Each crepe - 1 syn