4 - 1 cup servings
1 point/CORE

2 large baking potatoes, scrubbed and cut into thin strips
2 egg whites, lightly beaten
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp chili powder
1/4 tsp. freshly ground pepper (optional)

Preheat oven to 425. Spray a large nonstick baking sheet with canola oil nonstick spray. Combine all of the ingredients in a large bowl and toss to coat. Transfer to the baking sheet and arrange in a single layer. Bake until th potatoes are barely tender, about 15 minutes. Increase the oven tempreature to broil and broil 5 inches from the heat until crispy, about 10 minutes longer.

From Turn Around Cookbook, page 156

keywords: potatoes, side dish, 1 point serving

4 1.25 cup servings 2 points/core

1 onion, chopped
1 (14 1/2 oz) can diced tomatoes
1 1/2 cup reduced sodium vegetable broth
2 tbsp. tomato paste
1 cup thawed frozen corn kernels
1 cup fat-free milk
1/2 tsp cajum seasoning
1/4 tsp freshly ground pepper
1/4 tsp hot pepper sauce

Spray a large nonstick saucepan with canola oil nonstick spray and set over medium-high heat, add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, broth, and tomato paste; bring to a boil. Reduce the heat and simmer, covered, 15 minutes. Transfer to a blender and puree. Return to the saucepan and stir in the corn, milk, seasoning, pepper, and pepper sauce. Simmer until the soup is heated through.

from Weight Watchers TurnAround Cookbook, page 49

keyword: soup, tomato, spicy

Tested and approved by the picky males in our family...this dish is great. Original recipe is from FoodTV, link is here.

If you can't find posole, which is also called hominy, feel free to substitute frozen corn kernels.

2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.

Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.

Copyright 2004 Television Food Network, G.P. All rights reserved.

Nutrition Information
Nutritional Analysis per 2-cup serving
Calories 250
Fat 11 grams
Saturated Fat 1 gram
Carbohydrates 25 grams
Fiber 5 grams
Protein 16

Note: This recipe was selected for the Halibut!!!

Makes 4 servings3 points/Core

1 lbs skinless halibut steaks
1 onion, sliced
1 clove garlic, minced
2 (14.5 oz) cans diced tomatoes
1 tbsp. drained rinsed capers
5 kalamata olives,, pitted and chopped
1 tbsp. fresh lemon juice
1 tsp dried basil
tsp. dried oregano
1/4 tsp. freshly ground pepper

Preheat oven to 450. Place the halibut in an 8 inch squre baking dish. Spray a large nonstick skillet with olive oil nonstick spray and set over memdium heat. Add the onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the tomatoes, capers, olives, lemon jouice, basil, oregano and pepper; bring to a boil. REduce heat and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Spoon the sauce over the fish. Bake until the fish is just opaque in the center, about 10 minutes.
Turn Around Cookbook, page 116

keywords: fish, main dish, halibut

6 - 1 1/3 cup servings at 5 points

8 oz penne pasta
1 tbsp. olive oil
1 onion, finely chopped
2 garlic cloves, miniced
1/2 lobs large shrimp, peelied and deveined
4 plum tomatoes, diced
15 oil - cured balck olives, pitted and chopped
1 8 oz bottle clam juice
1/4 cup crumbled reduced-fat free feta cheese
3 tbsp chopped fresh oregano

Cook past accourding to package directions; drian. Heat oil in a large nonstick skillent over med-high heat. Add onion and garlic; cook stirring often, until softened, about 5 minutes. Add the shrimp and cook, stirring occasionallly, until the shrimp are just opaque in the center, about 3 minutes. Add the clam juice; bring to a boil, stir in the penne, cheese and organo. Reduce the heat and simmer, tossing well, until flavors are blended and the cheese just begins to melt, about 1 minute.

note: use whole wheat pasta and fat-free cheese to make this CORE

from WW Winner Circle page 128