Turkey, Avocado, and Hummus Roll Ups

No bread or wrap, the turkey is the wrap!

Serves: 1

Ingredients

• 1-2 slices of turkey
• 2 slices of avocado
• 1 tablespoon hummus

Instructions

1. Lay the turkey out flat. If using 2 slices then lay slices onto one another.
2. Spread hummus on top of the turkey. Add the avocado and roll up.

Nutrition Information

Serving size: 1 roll up Calories: 100 Fat: 6 Carbohydrates: 6 WW Points +: 3 Fiber: 3Protein: 8

Original Recipe: Organize Yourself Skinny

Tangy Apple Fennel Slaw

Prep Time  15 min  | Total Time  15 min
Servings  6

Ingredients

3 Granny Smith apples, thinly sliced
1 bulb fennel, thinly sliced
1/4  cup lemon juice
1 tablespoon cream-style prepared horseradish
1 tablespoon olive oil
1 teaspoon honey
1/4  teaspoon salt
1/8  teaspoon pepper
Lemon peel strips, if desired

Directions

1. In large bowl, place apples and fennel.
2. In small bowl, mix lemon juice, horseradish, oil, honey, salt and pepper until blended. Pour over apples and fennel; toss to coat. Garnish with lemon peel.

Tips

Add chives, parsley, mint or basil for extra color and freshness.This slaw can sit in the refrigerator up to 1 hour before serving. Make sure you cover it tightly.

Recipe Source: Betty Crocker

Baked Turkey Meatballs with Spinach

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely minced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon dried thyme leaves
• ½ teaspoon dried oregano
• ¼ - ½ teaspoon crushed red pepper flakes (optional)
• 16 oz frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
• 2 tablespoons Worcestershire sauce
• ⅓ cup fat free chicken broth
• 2½ lbs extra lean ground turkey 
• ¾ cup bread crumbs
• 3 egg whites

Instructions

1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
5. 5. With your hands, create meatballs that are about 1 - 1½ inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

Nutrition Facts
Servings 10.0
Amount Per Serving
calories 219
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 85 mg	28 %

Original Recipe at Home Cooking Memories

Guilt Free Onion Rings

Prep: 20 minutes

Cook: 25 minutes

Ingredients

1 large onion
1/2 cup Fiber One Original bran cereal
1/4 tsp. garlic powder, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Dash black pepper, or more to taste
1/2 cup fat-free liquid egg substitute

Directions

Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray.

Slice off onion's ends and remove outer layer. Cut into 1/2-inch-wide slices, and separate into rings.

In a blender or food processor, grind cereal into crumbs. Transfer to a wide bowl and mix in seasonings.

Place egg substitute in another wide bowl. One at a time, dunk rings in the egg substitute, shake to remove excess, and coat with crumbs. Evenly lay rings on the baking sheets.

Bake for 10 minutes. Flip rings. Continue to bake until outside is crispy and inside is soft, 10 to 15 minutes. Yum!

MAKES 1 SERVING

NUTRITIONAL VALUES: Entire recipe (about 30 rings): 155 calories, 1g fat, 515mg sodium, 41g carbs, 16g fiber, 7g sugars, 9g 

Recipe Source Hungry Girl:  http://www.hungry-girl.com/recipes/lord-of-the-onion-rings

Turkish Eggplant Pie

Serves 8

Fat/Oil per serving:  

Saturated Fat 1 g	3 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g

This delicate vegetable pie is seasoned with spices you’d find in a Turkish bazaar.

• 2 eggplants (1 lb.), pierced with fork
• 2 Tbs. olive oil
• 1 medium red onion, chopped (1½ cups)
• 1 yellow bell pepper, chopped (1 cup)
• 1 Tbs. dried mint
• 2 ½ tsp. anise seeds
• 2 tsp. ground cumin
• 1 tsp. smoked paprika
• ½ tsp. red pepper flakes
• 1 ½ lb. Roma tomatoes, chopped, plus 2 sliced tomatoes for garnish
• 2 Tbs. tomato paste
• 3 cloves garlic, minced (1 Tbs.)
• 12 sheets phyllo, thawed
• ⅓ cup whole-wheat breadcrumbs, plus more for topping, optional
• 12 pitted black and/or green olives, halved

1. Preheat oven to 375°F. Coat 10-inch fluted-edge tart pan with cooking spray.

2. Roast eggplants on baking sheet 50 minutes, or until tender. Cool. Scoop flesh into food processor; purée until smooth.

3. Heat oil in skillet over medium heat. Add onion, bell pepper, mint, anise, cumin, paprika, and pepper flakes; sauté 8 minutes. Add chopped tomatoes and tomato paste; simmer 10 minutes. Stir in eggplant and garlic; cook 10 minutes.

4. Press 1 phyllo sheet into prepared tart pan. Spray with cooking spray, and sprinkle with breadcrumbs. Repeat layering with remaining phyllo and breadcrumbs. Roll over edges, and coat with cooking spray.

5. Spoon eggplant mixture into crust. Arrange tomato slices and olives over top, and sprinkle with breadcrumbs (if using). Bake 1 hour, or until phyllo is golden. Cool 10 minutes before serving.

Original Recipe:  http://www.vegetariantimes.com/recipe/turkish-eggplant-pie/