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.

Down to Earth Granola

4 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup cooking oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups raisins or dried cranberries

Directions
In a bowl, mix oats, almonds, brown sugar, salt and cinnamon. In a sauce pan, warm the oil and honey. Whisk or stir in the vanilla. Carefully pour liquid over the oat mixture. Stir gently with wooden spoon, finish mixing by hand.
Preheat oven to 300°F Spread granola in a 15x10x1” pan. Bake 40 minutes, stirring carefully every 10 minutes.
Transfer granola-filled pan to a cooling rack. Cool completely.
Stir in raisins or dried cranberries. Seal granola in an air-tight container or self sealing plastic bags.
Store at room temperature for 1 week or the freezer for 3 months.

Monte Cristo Sandwiches

6 WW points per sandwich

1 large egg
1 egg white
1/2 cup nonfat milk (skim)
4 teaspoons Dijon mustard
8 slices sturdy whole wheat bread
4 ounces gruyere cheese, thin sliced
4 ounces low fat skinless turkey breast or fat free cooked turkey breast or chicken, sliced


Beat the egg, egg white, and milk in a pie plate or wide, shallow bowl.
Spread the mustard on 4 slices of bread. Layer with cheese and ham, top with remaining slices of bread, press together tightly.
Spray a large nonstick pan with spray; heat.
One at a time, dip the sandwich in the egg mixture to coat; then place them on hot skillet.
Cook, pressing down with spatula, till lightly brown on both sides, 4 minutes aprox, each side.
Serve at once.