Chili-Beef tacos

2 tbsp chili powder or Mexican seasoning

1/2 tsp ground cumin

1 tsp olive oil

1 small onion, chopped

2 medium garlic cloves, minced

8 oz uncooked lean ground beef

8 oz canned tomato sauce

8 oz canned kidney beans, rinsed and drained

8 Old El Paso regular taco shells

4 tbsp RF sour cream

4 tsp cilantro, fresh, chopped

Toast chili powder and cumin in a medium skillet over medium heat until fragrant, about 30 seconds.  Add oil to skillet and heat; ad onion and cook until tender, about 3 minutes.  Add garlic and cook until fragrant, about 3 minutes.  Add beef and cook until cooked through, about 5 minutes.  Add tomato sauce and beans; cook 5 minutes more or until heated.  

To assemble, fill each taco shell with 1/4 cup of beef mixture; top each with 1/2 tbsp of sour cream and 1/2 tsp of cilantro.  Yields 2 tacos per serving and 6 points.  

Baked Spaghetti Carbonara

8 oz. uncooked whole wheat spaghetti

4 slices uncooked turkey bacon, diced

2 medium leeks, chopped (white parts only)

3 medium garlic cloves, minced

1 tsp dried oregano

1/2 tsp black pepper

1 1/4 cups FF skim milk

1 cup FF egg substitute

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 cup grated parmesan cheese

Preheat oven to 375.  Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch deep dish pie plate.  Meanwhile, cook bacon over medium-high heat until golden brown.  Add leeks and garlic, cook 2 minutes.  Stir in oregano, salt and pepper; cook 1 minute.  Spoon bacon mixture evenly over spaghetti in pie plate.  In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.  Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25-30 minutes.  Cool slightly before slicing into 6 pieces.  Yields 1 piece per serving, 5 points each.