½ lb. Italian turkey sausage, cut in ½ in slices

1 sweet onion, halved lengthwise and thinly sliced

1 t olive oil

1 seeded red pepper, thin sliced

1 seeded green pepper, thin sliced

1 T balsamic vinegar

1 loaf Italian bread

In large skillet, sauté sausage til brown, 5 min. Add onion and oil, sauté til soft, 5 min. Transfer to plate. In skillet, sauté bell peppers til soft, 5 min. If necessary add up to 4 T water to prevent sticking. Stir in vinegar, then return mixture to skillet, toss to combine. Split bread lengthwise almost all the way through. Spread open. Top w/ sausage mixture. Close, then cut into 4 sandwiches. 6 points each sandwich.

* 8 oz. spiral pasta (whole wheat if you can find it)

* 1 lb. ground beef , cooked (from freezer)

* 1 can corn, drained

* 1 can diced tomatoes, with juice

* 1 cup shredded cheddar cheese

* 2 Tbsp. parsley

* 1 tsp. salt

Cook pasta according to directions. Do not overcook, leave slightly firm. While pasta is cooking, combine remaining ingredients except cheese in a large saucepan. Stir gently over medium heat until heated through. Drain pasta. Add cheese and pasta to skillet, mix thoroughly, and serve warm.

5 points Serves 6

1 LB chicken breast fillets, frozen

Frozen mixed vegetables

16 oz RF cream of mushroom soup

1 C egg noodles 1 C RF Bisquick baking mix

½ C skim milk

¼ C egg beaters® 99% egg substitute

Layer frozen chicken, mixed vegetables, soup, and noodles in crock pot. Pepper to taste. Mix together Bisquick, milk, and Egg beaters, and pour on top of stuff in crock pot. Cover and cook on low for 6+ hours. Noodles will cook and Bisquick will form a nice crust on top.

This was the original recipe, but I add cheese for what I think is a better sauce – but count points, depending on which type you use.

7 points Serves 6

1½ lb lean boneless round tip steak

3 T flour

¼ t pepper

1 (14 1/2 oz.) pkg. frozen chopped onion, celery, and pepper blend, thawed

2 T low-sodium Worcestershire sauce

1 T red wine vinegar

¼ t salt

3 C cooked long grain rice (no salt)

Trim fat from steak; cut steak into 1 1/2" pcs. Place steak in a 4 qt. electric slow cooker. Add flour and pepper; toss. Add tomato and next 4 ingredients and stir well. Cover and cook on high 1 hr.; reduce heat to LOW and cook 7 hrs. or until steak is tender, stirring once.

To serve, spoon evenly over 1/2 cup portions of rice

5 points Serves 6

2 T catsup

1 C water

½ C white vinegar

1 T soy sauce 1 C brown sugar, packed

24 oz chicken breast fillets

2 T cornstarch

2 T water

Combine first 5 ingredients in the crock and mix up. Add chicken and cook on low for 6-8 hours OR on high for 3-4 hours. Combine cornstarch and water in small bowl. Stir into slow cooker. Cook on high setting for about 15-20 min. stirring often, until thickened. Serves 6 Serve over rice or noodles.

1 small yellow squash, quartered lenghtwise

1 portobello mushroom cut in 6 pieces

1 jar roasted red peppers, rinsed and drained

1 T lite mayo

1/2 T oregano

1/2 T thyme

1 garlic clove, peeled

1 8 inch prebaked pizza crust or foccacia shell, halved horizontally

4 slives provolone

Preheat broiler. Arrange veggies on baking sheet and spray w/ nonstickspray. Broil til browned, 9 min. Remove and set aside. Reduce oven to 450.

Puree roasted peppers, mayo, oregano, thyme, and garlic in food processor. Place 1/2 crust on baking sheet. Spread roasted pepper puree over it and layer w/ veggies, then cheese. Top w/ other half. Bake til melts and sandwich is heated through. 5 minutes. cut in 6 wedges and serve. 4 points.

Makes 4 servings

½ lb cooked chicken breast, cut in strips

1 c canned black beans, rinse and drain

1 10 oz box frozen corn

1 coarsely chopped tomato

1 thin sliced red onion

1 11 oz. jar salsa

1/3 c red wine vinegar

2 T chopped cilantro

8 large lettuce leaves

12 baked tortilla chips, crumbled.

Combine all but lettuce and tortilla chips. Serve on bed of lettuce w/ chips ontop.

Per serving: 6 points