Spicy
Turkey
Chili
Weight Watchers Favorite Recipes
1986 - Delma Caylor Lebanon,
Indiana
(If you like chili,
you’ll love this! Nathan discovered it in one of my Weight Watchers cookbooks and it's been one of my favorites ever
since. It’s quick and easy to make and best of all it's good for you too! Hope you get the chance to enjoy
it!)
-7ounces ground turkey (Nathan
chops it)
-½ cup chopped onion
-1 cup drained canned Italian
tomatoes, seeded and chopped
-½ cup each tomato sauce
and water
-2 teaspoons chili powder
-1 teaspoon each Worcestershire
sauce and white wine vinegar
-1 bay leaf
-¼ teaspoon each salt and
garlic powder
-1/8 teaspoon each ground
cinnamon, ground allspice, and crushed red pepper
*Nathan also adds paprika
– He thinks it makes just about every dish taste better.
Spray 3-quart saucepan with
nonstick cooping spray and heat over medium-high heat; add turkey and onion and, using back of a wooden spoon to crumble meat,
cook, stirring occasionally, until turkey is browned, about 5 minutes. Add remaining ingredients and stir well to combine.
Reduce heat to low and let simmer, stirring occasionally, until chili is thick, 25 to 30 minutes. Remove bay leaf before serving.
Makes 2 servings
Per serving: 231 calories;
21 g protein; 11 g fat; 15 g carbohydrate; 97 mg calcium; 981 mg sodium; 67 mg cholesterol.
Note: May be frozen for future
use; just thaw and reheat.
Kidney Bean Quesadillas
Weight Watchers Meals in Minutes Cookbook ©1989
-2 ounces rinsed drained canned red kidney beans
*I use 2 cans
-1 small garlic clove, minced
-1 teaspoon chopped fresh
cilantro (Chinese parsley) or Italian parsley
*I usually use dried parsley because we always have it
-2 flour tortillas (6-inch
diameter each)
*I like small corn tortillas better! Recipe makes 10 mini corn quesadillas.
-2 tablespoons each chopped
tomato and green bell pepper divided
-2 ounces Cheddar cheese
shredded, divided
-2 teaspoons vegetable oil
Using a fork, in a small
mixing bowl combine beans, garlic, and cilantro (or parsley) and mash until combined; set aside.
In a 9-inch nonstick skillet
cook 1 tortilla over medium-high heat, turning once until heated through and flexible, 1 to 2 minutes on each side. Transfer
to plate; spread half of the bean mixture over half of tortilla. Top bean mixture with half of the tomato and bell pepper,
and then with half of the cheese. Fold tortilla in half to cover filling; repeat procedure with remaining tortilla, vegetables,
and cheese.
In same skillet heat oil;
add filled tortillas and cook, turning once, until cheese is melted, 2 to 3 minutes on each side. Remove from skillet and
cut each tortilla in half.
Original recipe makes 2 servings
Per serving: (6 points) 265
calories; 12g protein; 16g fat; 20g carbohydrate; 263mg calcium; 415mg sodium (estimated); 30mg cholesterol; 2g dietary fiber
Mom’s Breakfast Salad
(Mom says starting your day with a salad cereal is a sure-fire way to lose weight fast. 70% of
her daily diet consists of vegetables and she's in the best shape of her life at 53. I eat her salad cereal as often
as I can. It actually tastes great but takes a lot of work. I try to cut up extra when I'm making a dinner or lunch
salad and reserve the key ingredients for the breakfast salad).
-Spinach
-Broccoli Sprouts
-Bell pepper
-Zucchini
-Celery
-Carrots
-Basil (fresh is best)
-Grape tomatoes
-Almonds
-Sprouted Blackeye Peas or Garbanzo Beans
(Sprout by soaking in water for a day then drain water, rinse and return to fridge for use)
-½ - 1 cup of Puffed Kashi, Fiber One, and/or Whole Grain Shredded
Wheat (softens too fast for me)
-White Stevia Powder (instead of sugar or artificial sugars) *This is the key in my opinion to make a
great tasting salad cereal!
-Milk (Mom uses unsweetened vanilla soy milk, I use regular 1% milk)
