Skinny Turkey Cuban Sandwich

If you're craving a Cuban sandwich, this should satisfy your craving! I have a weakness for Cuban sandwiches, if you have never tried one, they are usually made with roast pork, ham, Swiss cheese, thin sliced pickles and mustard, then pressed with a sandwich press or a panini grill until everything is hot and the cheese is melted. Very popular in Miami Florida. I think leftover turkey breast makes a great, lighter alternative to roast pork and it's a great way to use your leftover turkey this Thanksgiving. I found this French bread in the deli section of my supermarket that was soft and perfect for a Cuban, and only 2 pts a piece. Have one of these for lunch or dinner and enjoy!!

Turkey Cuban Sandwich

Gina's Weight Watcher Recipes

Servings: 1 • Size: 1 sandwich • Calories: 321 • Old Points: 7 pts • Points+: 10 pts

• 1 6" slice French Bread (fat free)
  
• 3 oz left over turkey breast, heated
• 1 slice of ham
• 2 thin slices of Alpine Lace Swiss cheese
• 3 slices of pickles
• mustard
• Pam cooking spray

Slice the bread open. Spread mustard on both sides. Place cheese and pickles on the bread. Add turkey and top with ham. Close your sandwich, spray the sandwich press with buttered flavored Pam and press down until the cheese is melted and the crust is a little crispy. Cut the sandwich on the diagonal and enjoy!

Turkey Cutlets with Parmesan Crust

These cutlets have a wonderful Parmesan crust and taste great topped with fresh lemon. A quick and easy weeknight meal your family will love. I like to serve this with a salad and a simple low point veggie like Sauteéd Brussel Sprouts, Sauteéd Zucchini with Tomatoes, String Beans with Garlic and Oil or Sauteéd Baby Zucchini. You'll be very tempted to have more than one cutlet!

Turkey Cutlets with Parmesan Bread-Crumb Crust
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 5 pts
Calories: 184 • Fat: 6.2 g • Carb: 5.8 g • Fiber: 0.9 g • Protein: 25.9 g 

• 8 (4 oz) turkey breast cutlets
• 4 egg whites, beat
• 3/4 cup seasoned breadcrumbs
• 1/3 cup Parmesan cheese
• salt and fresh pepper
• 2 tbsp butter
• 2 tsp olive oil
• lemon wedges for serving

Heat oven to 250°.

Season cutlets with salt and pepper. Combine bread crumbs and Parmesan cheese in a medium bowl. In another bowl beat egg whites. Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.

Heat a large nonstick frying pan on medium heat. Add half of the butter and olive oil. When butter melts, add 4 cutlets and cook a few minutes on each side, until golden brown and cooked through. Set aside on a baking sheet and keep warm in oven. Add remaining butter and oil to frying pan. Cook remaining cutlets. Serve with lemon wedges.

French Onion Soup

This soup is awesome! French onion soup is one of my favorite soups and this recipe is just as good if not better than you'll find in many restaurants. A hearty bowl of this soup is a perfect meal for a cool evening. Gruyere is typically used in French Onion, but Alpine Lace is a great reduced fat alternative.

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Spinach Stracciatella Soup with Orzo

Stracciatella soup is an Italian classic soup I like to make with orzo to make a complete meal. This is perfect served with a good crusty bread or garlic bread. Use a good parmesan cheese like Parmigiano Reggiano for the best results. A simple weeknight meal that takes less than 20 minutes to make.

Spinach Stracciatella Soup with Orzo
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 cup • Calories: 126 • Old Points: 3 • Points+: 3
Calories: 113.4 • Fat: 4.4 g • Carb: 9.4 g • Fiber: 0.5 g  • Protein: 7.9 g

• 6 cups fat free chicken broth
• 2 large eggs
• 1/2 cup freshly grated Parmesan
• 1/4 cup chopped flat-leaf parsley
• 9 oz baby spinach
• 4 oz uncooked orzo
• Salt and freshly ground black pepper

Bring 5 cups chicken broth to a boil. In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Whisk into boiling pot and cook 3-4 minutes on low. Add orzo and cook according to package directions. When pasta is done, add the baby spinach and mix until it welts. Remove from heat, add salt (if needed) and pepper to taste. Ladle into bowls and top with additional grated cheese.

Spicy Thai Beef and Jasmine Rice

I love a good rice dish, and I love spicy beef so this recipe sounded like something I would enjoy. I just received my order from the Asian Food Grocer and was excited with all my Asian ingredients and my lovely chopsticks. One of the items I purchased was Jasmine rice. I modified the recipe, which was on the back of the rice package by tweaking the seasoning, adding more vegetables and using lean beef.

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Crock Pot Minestrone Soup

Minestrone soup is a classic hearty Italian soup with tomatoes, white beans, pasta and vegetables. You can use Swiss chard or kale instead of spinach if you wish and you don't have to puree the beans, it's just my preference. I modified this for the crock pot but I prefer to make this soup on the stove and let it simmer for about 45 minutes before adding the zucchini and pasta. The crock pot however is so convenient when you are working all day and want to come home to a cooked meal. I highly recommend adding the Parmesan cheese rind. This is also great with mini turkey meatballs, or even some sauteed crumbled turkey sausage.

Crock Pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups • Old Points: 4 • Points+: 5
Calories: 215.7 • Fat: 0.7 g • Protein: 8.7 g • Carb: 42.0 g • Fiber: 6.7 g  

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 3 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
  
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra parmesan cheese to top (extra pts)

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.