Parmesan Italian Salad Dressing

• 1 3/4 Cups Rice Vinegar
• 1/2 Cup Olive Oil
• 1 Packet of Good Seasons Italian Dressing Seasonings
• 3 Tbsp Agave Nectar
• 1/2 Cup Parmesan Cheese

1. Pour rice vinegar into a blender.
2. Add packet of seasonings.
3. Add Cheese
4. Add Agave Nectar
5. Blend on low, while blending slowly drizzle olive oil into the mix.
6. Blend for a few seconds.
7. Pour into a close container, you can use a water bottle if you wish.

Eggplant Bake

• 1 pound 93% lean ground beef
• 1 cup minced onion
• 3 minced garlic cloves
• 2.5 pounds raw eggplant, peeled and sliced
• 1 Green Bell Pepper, coursly chopped
• 1 Red Bell Pepper, coursly chopped
• 28 oz can crushed tomato
• 3/4 cup seasoned bread crumbs
• 1 tsp ground basil
• 1/2 cup reduced fat parmesan

1. Saute beef with onions and garlic until browned, set aside.
2. Peel and slice eggplant and add to a pot.
3. Add chopped peppers, crushed tomatoes, breadcrumbs and basil.
4. Cook until eggplant is tender.
5. Take a oven proof 13" x 9" baking pan. Spray pam.
6. Place eggplant mixture in dish. Cover with beef mixture.
7. Cover dish with aluminum foil and bake for 45 minutes.
8. Sprinkle Fat Free Parmesan Cheese on top and bake for an additional 5 minutes uncovered.

Weight Watchers Point Value = 3 Points

Habernero Fire Chili

• 1 tbsp Canola Oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3-4 cloves garlic, minced
• 2 Habernero or Scotch Bonnet Peppers, minced
• 1 28 oz can crushed tomato
• 1 14 oz can stewed tomato
• 1 15 oz can pinto beans
• 1 15 oz can red kidney beans
• 2 tbsp chili powder
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1/2 tsp pepper
• 1/2 tsp salt
• 1-3 tsp of bottled Caribbean Hot Sauce

1. In a large pot add oil and saute onion, bell pepper, celery, garlic, chili pepper until translucent and tender.
2. Add crushed tomatoes, stewed tomatoes, pinto and kidney beans, chili powder, oregano, cumin, pepper and salt.
3. Add the hot sauce and bring to a simmer.
4. Cook for 15-20 minutes over medium heat.

Makes 4 Servings

Garlic Mashed Potatoes

• 2 Pounds Potatoes, peeled and quartered
• 2 Cups Skim Milk
• 2 Lrg cloves Garlic, chopped
• 1/2 tsp white pepper

1. Cook potatoes, covered in small amount of boilng water for 20-25 minutes until fork tender. Drain water and leave potatoes in the pot.
2. In another pan over low heat, cook garlic and milk until soft, about 30 minutes.
3. Add the milk garlic mixture and white peppeer to the potato.
4. Beat with electric mizer on low speed until smooth.

Makes 4 Servings
Serving Size 1 Cup

Chocolate Chip Cookies

• 2 Cups, minues 2 Tbsp cake flour1 cup bread flour
• 2/3 Cup self rising flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp kosher salt
• 2 1/2 sticks butter
• 1 1/4 cup brown sugar
• 1/4 cup plus 2 tbsp white sugar
• 2 Eggs
• 2 tsp vanilla extract
• 12 oz chocolate chips

1. Sift flours, add baking soda, powder and salt.
2. Cream the butter and add the eggs one at a time.
3. Add dry ingredients and mix until well combined
4. Drop in chocolate piece and fold them into mixture.
5. Cover and chill for 24-36 hours.
6. Drop Cookie batter onto parchment paper covered cookie sheet.

Bake at 350 degrees for 12-15 minutes

Pasta Alla Chez Turtle

• 
  
  2 Garlic Cloves, Minced
  
• 4 Shallots, Minced
  
• 4 Slices Pancetta, Chopped
  
• 4 Slices Capacola, Chopped
  
• Olive Oil
  
• 2 Cups Whole Wheat Pasta, uncooked
  
• Anchovy Fillets
  
• 1 Pint Cherry Tomatos, Sliced in half
  
• Chopped Basil
  

1. 
   
   Boil Water with a little salt, when boiling add pasta and cook until tender. Drain pasta and set aside.
   
2. Coat a deep frying pan with Olive Oil, and add Garlic and Shallots. Cook until tender.
   
3. Add Pancetta and Capacola.
   
4. Add Tomatos
   
5. Add Anchovys
   
6. Let cook until tomatos are rendered down,
   
7. Add Pasta to mixture and toss.
   
8. Garnish with Chopped Basil.
   

Turkey Caserole

1 Cup Chopped Turkey
1 Bag Frozen Peas and Carrots
2 Jars Fat Free Turkey Gravy
2 Cups Cooked Brown Rice

Place turkey in a bowl, add peas and carrots, gravy and rice.

Cook in saucepan until hot. You can add a little broth to keep it moist.