Yield: 4 servings; 5 points per serving
1 lb lump crabmeat or two 6 oz can crab meat, drained
1/3 cup fat-free mayo
1/4 cup roasted red peppers, water packed, minced
2 tsp dijon mustard
1/4 tsp table salt
1/4 tsp pepper
4 slice pumpernickel bread
3 oz low-fat swiss cheese, 4 - 3/4 oz slices
Preheat broiler. Combine crabmeat, mayo, peppers, mustards, salt & pepper.
Divide crab mixture among bread slices, transfer to a baking sheet and top each with one slice of cheese.
Broil until cheese is golden and bubbly, about 1-2 minutes. Yields 1 piece per serving.
Yield: 5 servings; 5 points per serving
1 TO 1-1/4 lbs. sweet Italian turkey sausage
3 onions, cut in one inch chunks
1/3 cup plus one Tbsp. balsamic vinegar
5 pita loaves
Preheat oven to 425.
In a 9 x 13 pan combine sausage, cut into one-inch chunks, with onion and balsamic vinegar. Roast in oven until sausages are completely browned, onions nicely caramelized and liquid is almost completely evaporated, about forty-five minutes. Stir occasionally, and add water in 1/4 cup if pan seems to be drying out.
Remove from oven; add an additional Tbsp. of balsamic vinegar and one Tbsp. water. Let stand for three minutes, then stir, scraping up brown bits and sauce. Pour into serving dish, or directly in pitas, whole wheat or white.
Yield: 4 servings; 6.5 points per serving
1/4 cup shredded Cheddar cheese (1 ounce)
1/4 cup shredded Gruyère cheese (1 ounce)
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper
Preheat a grill to medium-high or preheat the broiler.
Combine Cheddar and Gruyère in a small bowl. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking.
Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
To grill: Lightly oil the grill rack (see Tip, below). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.)
To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes at room temperature before serving.
Yield: 10 servings; 4 points per serving
1 1/2 pound 90% lean/10% fat raw ground beef
1/2 tsp garlic salt
1/2 tsp black pepper
8 oz Kraft Velveeta Light Reduced-Fat Cheese
2 Tbsp fat-free skim milk
1 medium green pepper(s)
1 cup onion(s)
2 clove garlic clove(s)
Brown ground beef with garlic, salt an black pepper until cooked. Drain. Combine cooked meat and all remaining ingredients in skillet. Mix well and cook on low heat until warmed though and cheese has melted. Serve on one point buns.
Yield: 15 servings; 7 points per serving
Pork:
1 (3-lb.) lean boneless pork loin roast
1 c. water
1 (18-oz.) bottle bbq sauce
2 Tblsp. brown sugar
1 1/2 Tblsp. Tabasco sauce
1/2 tsp. salt
1/2 tsp. pepper
Coleslaw:
16 oz. pkg. cabbage-and-carrot coleslaw mix
1/2 green pepper, diced
1/2 bunch of green onions, chopped
1/2 bottle Marzetti's Light coleslaw dressing (in the refrigerator case next to bag salads)
2 Tbsp. sugar or Splenda
15 (2-oz.) hamburger buns
Trim fat from roast. Place roast and water in a 4-quart electric slow cooker. Cover with lid; cook on high-heat setting 7 hours or until meat is tender. Drain pork, discarding cooking liquid. Return pork to slow cooker, and shred with 2 forks.
Add bbq sauce and next 4 ingredients to pork in slow cooker; stir well. Reduce to low-heat setting; cover and cook 1 hour.
Combine coleslaw in a bowl; toss well. Refrigerate until ready to serve. Serve bbq pork on buns with coleslaw.
Yield: 4 servings
For the chicken:
2 teaspoons olive oil
4 small skinless, boneless chicken breasts, about 4 ounces each
salt to taste
freshly ground black pepper
1/2 cup cream cheese, low-fat whipped
2 tablespoons minced, sweet onion
2 tablespoons freshly chopped basil
4 large whole grain sandwich buns, sliced in half
4 large slices of ripe tomato
4 thin slices reduced-fat mozzarella cheese
Preheat the grill to medium-high. Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side, depending on the thickness of the breast. Transfer the chicken to a cutting board to let cool and then slice on the bias.
For the sandwiches:
In a small mixing bowl, combine the cream cheese, onion and basil. Add salt and pepper to taste.
Lay out the sandwich buns on a work surface in front of you. Divide the cream cheese mixture among the sandwiches, spreading it on each half. Divide the chicken among the sandwiches, top with one slice of tomato and one slice of mozzarella.
Slice the sandwiches on the diagonal and serve.
Per Serving: Calories 617; Fat 15 g; Fiber 3 g
Yield: 6 servings; 3 points per serving
1 pound raw extra lean ground beef
1 medium onion(s)
1 1/2 Tbsp all-purpose flour
1 cup Coca-Cola Diet Coke
2/3 cup ketchup
2 Tbsp vinegar
1 Tbsp Worcestershire sauce
2 tsp dry mustard
Brown beef and onion in a large skillet. Drain well. Stir in remaining ingredients as listed. Mix well. Cover and simmer for 30 minutes
Yield: 4 servings; 6 points per serving
12 ounces ground sirloin beef
1 cup chopped onions
1/2 cup chopped green peppers
1/2 cup chopped sweet red peppers
2 garlic cloves -- minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 cup chunky salsa
1/2 cup chopped tomatoes
8 corn or flour tortillas -- warmed
In a large nonstick skillet, cook the beef, onions, green and red peppers and garlic over medium heat about 5 minutes or until the beef is browned and the vegetables are tender, stirring frequently. Stir in the chili powder and cumin and cook for 1 minute. Add the salsa and tomatoes. Bring to a gentle boil, then reduce the heat. Simmer, uncovered, for 4 to 5 minutes or until the liquid reduces slightly, stirring occasionally.
To serve, spoon some of the beef mixture just below the center on each of the tortillas. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll up to enclose the filling.
Yield: 8 servings; 6.5 points per serving
3 pounds fresh beef brisket (not corned beef)
1 1.3oz pkg dry onion soup mix
1 10.5 oz can condensed beef broth
8 mini baguettes or sandwich buns
Place beef in 3 1/2 to 6 quart slow cooker. Mix dry soup mix and beef broth; pour over beef.
Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Skim fat from liquid. Remove beef; cut across grain into thin slices. Cut each baguette horizontally in half. Fill baguettes with beef; cut in half. Serve with broth for dipping.
Per serving: 270 calories Fat 10g/Cholesterol 60mg/Sodium 20mg/Carbohydrate 20g/Fiber 1g/protein 26g
Yield: 12 servings; 5 points per serving
4 turkey thighs (2 1/2 to 3 lbs.), skin removed
1/2 cup firmly packed brown sugar
1/4 cup prepared mustard
2 tbs. Ketchup
2 tbs. cider vinegar
2 tbs. Louisiana-style hot pepper sauce
1 tsp. Salt
1 tsp. coarsely ground black pepper
1 tsp. crushed red pepper flakes
2 tsp. liquid smoke
12 sandwich buns, split
1/2 pint (1 cup) creamy coleslaw (from deli)
Spray 4-6 qt. slow cooker with nonstick cooking spray. Place turkey in spray slow cooker. In small bowl, combine all remaining ingredients except buns and coleslaw; mix well. Pour over turkey, turning turkey as necessary to coat. Cover; cook on LOW for 8-10 hrs. Remove turkey from slow cooker; place on large plate.
Remove meat from bones; discard bones. Shred turkey with 2 forks. Return turkey to broth; mix well. To serve, with slotted spoon, place about 1/3 cup turkey mixture onto bottom half of each bun. Top each with rounded tbsp. coleslaw. Cover with top halves of buns.
Yield: 8 servings
8 oz flaked Crab Meat
2 Cups FF shredded cheddar cheese
8 oz FF Cream Cheese
8 Tortillas (soft taco size)
Mix cream cheese and cheddar cheese until well mixed. Add crab meat
and mix well. (I added about 1/3 c of salsa). Spoon into tortilla shells
and roll tightly.
Bake on an ungreased cookie sheet @350 for about 20 min. I served
with salsa and a little light sour cream. I used whole wheat tortillas
and came up with 3 pts. each. You could also add fresh diced tomatoes
and shredded lettuce and some sliced black olives. The toppings
are endless.
Yield: 4 servings; 6 points per serving
1 lb. extra-lean ground beef
2 T. FF mayo
3 T. FF Italian salad dressing, divided
1 large onion, sliced
8 slices point-friendly whole grain bread
4 slices FF or RF American cheese
Preheat oven to 400 degrees. Mix meat and mayo; shape into 4 patties.
Heat 1 t. of the Italian dressing in large nonstick skillet. Add onions; cook 10 minutes on medium-high heat. Remove from skillet.
Add patties to skillet; cook 5 minutes on each side or until desired doneness is reached.
Brush one side of each bread slice with Italian dressing. Spray baking sheet with Pam.
Place 4 bread slices, dressing side down. Top with cheese, onion, and hamburger patties. Cover with remaining bread slices, dressing side up.
Bake 20 minutes, turning sandwiches after 10 minutes.
300 calories, 3 g. fiber, 12 g. fat
Yield: 1 serving; 3 points per serving
1 oz. lean roast beef, chipped or thinly sliced
1 wedge Laughing Cow cheese
1 light hot dog bun
¼ c. onion
¼ c. green or red pepper
Spray a small skillet with Pam.
Cook the bell pepper and onion over medium-low heat until tender. Add roast beef and cheese to the skillet. Use a spatula to break up the cheese. Cook and stir until cheese is melted and beef is hot.
Pile meat, cheese, and veggies on bun.