Turkey Chimichangas

This is actually a Weight Watchers recipe that I've been using for years. Mark loves them as does Jacob!

Ingredients
2 spray(s) cooking spray (or 1 tsp vegetable oil)
1/2 pound(s) lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
1 tsp chili powder
1 cup(s) shredded cheddar
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream

Instructions
* Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.

* Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa and chili powder. Cook until heated through, about 3 minutes.

* Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; adding grated cheese; fold in sides and roll up.

* Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

From WeightWatchers.ca

Lentil Soup with Lemon

Yum ... yum ... yum!!

I found this recipe on AllRecipes.com while searching for an easy lentil soup recipe! It's easy and really, really good! Instead of carrots, I used 1 smallish sized yam and diced it. I also scooped Jacob's serving out before I added the lemon juice.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon chili powder, or to taste
• 
  
• 1 (32 ounce) carton chicken broth
• 1 cup red lentils
• 1 large carrot, diced
• 
  
• 2 tablespoons lemon juice, or to taste
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons extra-virgin olive oil for drizzling
• 1 pinch chili powder

Directions

1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
2. Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
3. Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
4. Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

From AllRecipes.com