Greek Turkey Burgers

This is so easy and quick. I prefer using 99% fat free turkey because the burgers stay together so much better. When using 97% fat free turkey, the burgers tend to fall apart pretty easily.

Ingredients:
1 slice wheat bread (torn into small pieces)
1 slightly beaten egg white
1 tablespooon milk
1 envelope Italian salad dressing
1 pound lean ground turkey
2-3 oz. crumbled feta cheese
8 Pita bread rounds or sandwich pockets

Directions:
Combine bread crumbs, egg white, milk and half of the salad dressing mix. Add turkey and cheese and mix well. Shape into 8 oval patties. Place patties on broiler pan. Broil on top rack for 11-13 minutes, turning once halfway through cooking time.

Greek Salsa: Mix together 1 teaspoon olive oil, 2 teaspoons basalmic vinegar, the second half of the Italian salad dressing. Add 1 chopped cucumber and 2 medium tomatoes.

Yield: 8 burgers
WW breakdown:

• If you use 99% fat free turkey, each patty is 2 points. Using 97% fat free turkey, each patty is 3 points.
• The salsa is only 1 point for the olive oil so depending on how much you eat, just estimate.
• The pitas/bread is not included, so calculate based on what type of bread you use. I found some great whole wheat sandwhich pockets that are only 1 point.

Pumpkin Chocolate Chip Cookies

This is the easiest recipe for pumpkin chocolate chip cookies. I have another fabulous recipe for pumpkin chocolate chip cookies but it is pretty intense and makes a million. But I love this one because it is so simple and it is low fat.

Ingredients:
1 Spice Cake Mix
1 15 oz. can of pumpkin (or 2 cups)
1 cup semi-sweet chocolate chips

Mix until well blended and bake at 375 for 8-10 minutes.

Yield 3 dozen
WW = 2 points per cookie

Chicken Tetrazzini

Here is a quick and easy casserole. I often make it by estimating the ingredients. I like to grill the chicken on our George Foreman grill and use some "All-Season" to give the casserole a little extra flavor. Also, I sometimes use a red onion but it is very strong so it is best to reduce the amount if you do use a red onion.

Ingredients:

1 can Cream of Mushroom Soup

1/2 cup non-fat milk

1 small onion, finely chopped

1/4 cup grated Parmesan cheese

1/4 cup non-fat sour cream

2 chicken breasts, chopped

1 small zucchini, cut in half and thinly sliced

8 oz. thin spaghetti (cooked)

Mix soup, milk, onion, cheese and sour cream. Add chicken, zucchini and spaghetti. Toss to coat. Spoon into casserole dish. Sprinkle with salt and pepper.

Bake at 375 degrees for 30 minutes or until hot.

If divided into 6 servings, 1 serving is 6 WW points

If divided into 8 servings, 1 serving is 4 WW points

Apple-Cinnamon Cake

Ingredients

CAKE:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup 1% low-fat milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup diced peeled Granny Smith apple (about 1 apple)
Cooking spray

STREUSEL:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Preparation:
Preheat oven to 350°.
Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.

To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.

Yield: 12 pieces

WW: 4 points per piece

Orange Rolls

These rolls take a bit of work but they are amazing. The original recipe came from Cooking Light but I adapted the glaze a tiny bit.

Ingredients

Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
1 cup sugar, divided
1/2 cup reduced-fat sour cream
2 tablespoons butter, softened
1 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups all-purpose flour, divided
Cooking spray
2 tablespoons butter, melted
2 tablespoons grated orange rind

Glaze:
1/4 cup sugar
2 tablespoons butter
Juice from one orange
1/4 cup reduced-fat sour cream

Preparation
To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/4 cup sugar, 1/2 cup sour cream, 2 tablespoons softened butter, salt, and egg, and beat with a mixer at medium speed until smooth. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour to yeast mixture; beat until smooth. Add 1 cup flour to yeast mixture, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Divide dough in half. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion of dough into a 12-inch circle on a floured surface. Brush surface of each circle with 1 tablespoon melted butter. Combine 3/4 cup sugar and rind. Sprinkle half of sugar mixture over each circle. Cut each circle into 12 wedges. Roll up each wedge tightly, beginning at wide end. Place rolls, point sides down, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 350°.

Uncover dough. Bake at 350º for 25 minutes or until golden brown.

While rolls bake, prepare the glaze. Combine 1/4 cup sugar, 2 tablespoons butter, and orange juice in a small saucepan; bring to a boil over medium-high heat. Cook 3 minutes or until sugar dissolves, stirring occasionally. Remove from heat; cool slightly. Stir in 1/4 cup sour cream. Drizzle glaze over warm rolls; let stand 20 minutes before serving.

Yield: 2 dozen (serving size: 1 roll)