Turkey Chili (adapted from a Rachel Ray recipe)
(Points: 3, 1 cup serving)

Ingredients:
1 lb lean, ground turkey breast
1 medium onion, diced
4 garlic cloves, minced
Cooking spray
28-oz can tomato sauce
14 oz low sodium beef broth
1/2 bottle dark beer (you can omit this if you don't drink or cook with alcohol)
8 oz can black beans, drained and rinsed
8 oz can red kidney beans, drained and rinsed
1 cup frozen corn kernels
2 Tbsp cumin
2 Tbsp chili powder
Salt and pepper to taste

Spray a large skillet with cooking spray, set over medium heat. Add onions and garlic to hot pan, cook until onions are translucent, about 5 minutes. Add turkey and break up. Salt and pepper turkey/onion mixture. Cook turkey until it is brown and drain off any fat.
In a slow cooker, add turkey and the rest of ingredients. Cook on low for no less then 5 hours. If you do not want to do this in the crock pot, add all the ingredients into a large pot and cook on medium until it comes to a simmer. You will want to taste test for flavor--I like a lot of garlic and cumin in my chili. If you don't, adjust the spices to fit your tastebuds. This will make a large batch of chili and it freezes well.

Chicken Parmigiana

(Points: 5) Ingredients: 1 pound uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces) 2 large egg whites, lightly beaten 1/2 cup dried breadcrumbs 1 Tbsp Italian seasoning 1 tsp olive oil 1 1/2 cup canned tomato sauce 1/2 cup part-skim mozzarella chesse, shredded 1 Tbsp grated Parmesan cheese Preheat oven to 350. Coat an 8-inch square pan with cooking spray. Dip chicken in egg whites, and turn to coat. Mix bread crumbs with Italian seasoning in a seperate dish. Dip chicken breast in bread crumb mixture, turn to coat throughly. Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in the middle. Pour 1/2 cup of sauce into prepared baking dish (side note: I flavored my tomato sauce with diced garlic, onion powder and dried basil and orgeno. I think plain tomoato sauce is boring and wanted to make it interesting); place chicken in dish and pour remaining sauce over chicken. Sprinkle with cheeses and bake until bubbly, 20-25 minutes depending on your oven. Slow Cooker Tamale Pie (6 servings, 4 points per serving) Ingredients: 16 oz. lean, ground turkey 3/4 cup yellow cornmeal 1 cup reduced sodium, fat free beef broth 1 Tbsp. chili powder 2 tsp. cumin 2 cups salsa (or 1 14-16oz jar) 1 cup frozen corn kernels, or one 16 oz can of corn, drained 2 oz reduced fat cheddar, shredded (about 1/2 cup) In a large bowl, combine the cornmeal and beef broth; mix to combine and let stand five minutes. Stir in turkey, spices, salsa and corn. Pour into crock-pot and cook on slow for 5-7 hours, or until set. Add cheese and cook for 5 minutes, or until cheese melts. *You can use beef in this, use 1 lb. extra-lean ground beef. Points are 8 per serving. Turkey Burritos (8 burritos, 4 points each) Ingredients: 12 oz lean ground turkey 1 medium onion(s) 2 clove garlic clove(s) 1 tsp ground cumin 1 1/2 tsp chili powder 1/2 cup salsa 1/4 cup Kraft Mexican Style Shredded Four Cheese 1 tsp onion powder 1 tsp paprika 1/2 tsp garlic salt 8 medium flour tortilla(s), 6-inch 1. Mince garlic and onions. Saute in a medium skillet over medium heat (spray pan with cooking spray). Cook until onions are soft, about 5 minutes. Add turkey and cook until all the pink is out. Add salt and pepper to taste. 2. Add rest of ingredients except for cheese and tortillas. Allow the turkey and spices to cook, for about 10 to 15 minutes. 3. Spoon 1/3 cup of turkey mixture into warmed tortillas, sprinkle with a tablespoon of cheese.