Cheesy Chili-Mac


1 spray(s) cooking spray  
2/3 pound(s) uncooked lean ground beef 
2 medium uncooked onion(s), chopped  
29 oz canned stewed tomatoes, Mexican-style (undrained) 
2 1/2 cup(s) canned tomato juice  
4 oz canned green chili peppers, diced, drained 
2 tsp chili powder  
1 1/2 serving(s) uncooked macaroni, elbow-size  
31 oz canned pinto beans, rinsed and drained  
1/2 cup(s) low-fat, shredded Cheddar cheese  

1. Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.

2. Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

3. Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.

 Weight Watchers Points Plus= 7  (makes 12 servings - servings size is 1 Cup of chili w/ 1 T cheese)

Turkey Bacon Breakfast Ring

1 can of reduced far crescent rolls (8 count)
1 1/4 cup of Egg Beaters or 5 large eggs (eggs with change PointsPlus value)
1 cup of shredded Weight Watchers cheese
8 slices of turkey bacon


1. Preheat oven to 375 F degrees. Scramble your eggs on stove top. Lay out crescents on a parchment lined pizza pan.

2. Cook bacon and add place it on top of crescent rolls.

3. Add about 1/3 of your cheese.

4. Add your eggs and a third more of your cheese and fold crescents over.

5. Add the rest of your cheese to this top and bake for 17 minutes or until crescents are done and golden brown.

6. Serve hot. You may also garnish with fresh salsa if desired.


Serves 8 -- 5 Points Plus per serving

Calories - 365

Carbs

- 18

Protein - 18

Fiber - 6