Skinny Mexican Enchilada Casserole

This is an easy casserole and can be made ahead of time and frozen before baking.  This was surprisingly low in Weight Watchers points, but flavorful - and my favorite part, cheesy!

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. 

Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Asian Pasta Stir-Fry

I was inspired to create this recipe by a fresh stir-fry package I purchased at Trader Joe's.  I wanted to use pasta instead of rice and I found some nutritious looking whole wheat fettuccine.  I pulled all of the spices and sauces out of the refrigerator and got to work.

Asian Pasta Stir-Fry

2 chicken breasts, sliced thinly

8 oz whole wheat pasta, cooked

6 cups chopped stir-fry vegetables of your choice

1 Tbsp low sodium soy sauce

1 Tbsp crushed ginger

4 garlic cloves, crushed

1 Tbsp Sirracha Sauce (to taste)

2 Tbsp Fish Sauce

1 Tbsp sesame oil

1/3 cups Teriyaki sauce

Coat the inside of a wok with sesame oil and head on medium-high.  Add the sliced chicken and all of the ingredients except the mixed vegetables and pasta.  Cook the chicken until done.  Take the chicken out of the wok and place it on a plate.  Be sure to leave all of the sauce in the wok.

Add the vegetables to the wok and cook until tender but crisp.  At this point you can add a bit more fish sauce or Sirracha if you'd like.

When the vegetables are done, add the chicken back to the wok and stir.  Just before serving, toss the cooked pasta in the with the meat and vegetables and serve!

Makes 6 large portions.  Weight Watchers PointsPlus = 8