My Weekly recipes

Salsa Chicken Salad (from what I didn't make last week)Red Beans and Rice (recipe coming soon)
Asian Turkey Lettuce Wraps (previously posted)

Pumpkin Soup (120 calories, serves 5)

2 tsp. stick margarine
1 cup chopped onion
3/4 tsp. dried rubbed sage
1/2 tsp. curry powder
1/4 tsp. ground nutmeg
3 Tbsp. all-purpose flour
2 cans (15 oz each) low-salt chicken broth
1 Tbsp. tomato paste
1/4 tsp. salt
3 cups cubed peeled fresh pumpkin (about 1 pound)
1 cup chopped peeled apple
1/2 cup evaporated skim milk

Melt margarine in a Dutch oven over medium heat. Add onion; sauté 3 minutes. Add sage, curry powder, and nutmeg; cook 30 seconds. Stir in flour; cook 30 seconds.
Add broth, tomato paste, and salt, stirring well with a whisk. Stir in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly.
Place mixture in a blender or food processor; process until smooth. Return mixture to Dutch oven; add milk. Cook until thoroughly heated. Garnish with sage sprigs, if desired.

Antipasto Sandwiches (serves 6, 294 calories)

 cans (6 oz. each) white tuna packed in water, drained
1/4 cup fat free zesty italian salad dressing
1 loaf (12 oz) Italian Bread, split horizontally and toasted
lettuce leaves
2 plum tomatoes, sliced
6 oz. sliced part skim mozzarella cheese
2 Tbsp. chopped ripe olives (optional)

Combine tuna and dressing, spread evenly over bottom half of loaf. Divide remaining ingredients over tuna mixture. Top with top half of loaf; slice into 6 portions.


Marvelous Chicken Enchiladas (270 Calories, serves 6)

1 lb. boneless, skinless chicken breasts cut into thin strips
4 t. chili powder
2 t. olive oil
2 T. flour
1 1/2 t. ground coriander
1 t. baking cocoa
1 c. fat free milk
1 c. frozen corn, thawed
4 green onions, chopped
1 can (4 oz) diced green chilies, drained
1/2 t. salt
1/2 c. minced fresh cilantro, divided
6 while wheat tortillas
1/2 c. salsa
1/2 c. tomato sauce
1/2 c. shredded reduced fate cheddar cheese

Sprinkle chicken with chili powder. In a large skillet coated with cooking spray, cook chicken until no longer pink. Sprinkle with flour, coriander, and cocoa; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 mins or until thickened. Add corn, onions, chilies, and salt. Cook and stir 2 mins longer or until heated through. Remove from heat, stir in 1/4 c. cilantro.

Spread 2/3 c. filling down the center of each tortilla. Roll up and place seam side down in a 13x9 dish coated with cooking spray. In a small bowl, combine salsa, tomato sauce, and remaining cilantro. Pour over enchiladas. Sprinkle with cheddar cheese. Cover and bake at 375 degrees for 25 mins or until heated through.