Five Point Sloppy Joes

A super Melanie find!

Ingredients:
1 Tbsp. Oil
1 onion, chopped small (I usually use only 1/2 of a large onion)
1 green pepper, chopped small
2 garlic cloves, minced (or a few sprinkles of garlic powder- so i don't have to buy garlic!)
1/2 tsp cumin (heaping)
1 tsp chili powder (heaping)
1 lb. ground turkey
1 cup ketchup
2 Tbsp. brown sugar (packed)
2 Tbsp. Worcestershire sauce
1/2 tsp. salt
hamburger buns

Directions:
1. In a large nonstick skillet, heat the oil. Saute the onions, peppers, and garlic until softened, about 5 minutes.
2. Stir in the cumin and chili powder; when the veggies are coated with the spices, stir in the turkey.
3. Cook, breaking apart the meat with a wooden spoon, 3 minutes.
4. Add the ketchup, brown sugar, worcestershire sauce, and salt.
5. Let the sauce bubble. Cook for approx. 4 to 5 more minutes, until the sauce has thickened slightly and the turkey is cooked through.

*suppose to be 6 servings. Each serving is 5 points.

M&M Holiday Cookies

Ingredients:

1 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 12-ounce package M&M’S®  Milk Chocolate Candies (red and green)

3/4 cup chopped nuts (optional)

Directions:

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&M’S® Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.

Zero Point Cole Slaw

This is terribly yummy and addictive!  I could eat this at every meal...seriously!
Ingredients:
4 cups cabbage, shredded

½ medium English cucumber, thinly sliced
½ medium red onion, thinly sliced
1 large garlic clove, thinly sliced
1 medium green pepper, thinly sliced
1 medium carrot, thinly sliced
½ tsp table salt
½ tsp black pepper
2 ½ Tbsp sugar
2 ½ Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp water
1 Tbsp fresh dill, chopped (optional)

Instructions:
In a large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside.


In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour.

Yields about 1/2 cup per serving.

Pulled Chicken Sandwiches

My friend Sarah sent this to me and I immidiately fell in love!!! Thanks buddy!

Ingredients:

Chicken:
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle Chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 pounds skinless, boneless chicken thighs
Cooking spray

Sauce:
2 teaspoons canola oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses
Remaining ingredients:
8 (2-ounce) sandwich rolls, toasted
16 hamburger dill chips

Directions:
Prepare grill.
To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.
To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.
Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.