So today I went to Fresh Market in search of Crispy Green Freeze Dried Fruit. I found Crispy Pineapple, Pear, Mango and Banana. I love this stuff! I bought the Crispy Pear and Crispy Pineapple. You get 6 bags for just under $7.00 at 40 calories or less a bag and when I did the caculation at Weight Watchers they are Zero points! If you haven’t tried this product yet be on the watch for it.

So for dinner tonight I decided I wanted Mexican. I had also found some Multi-Grain Tortillas, 94% Fat Free that are only 1 Point each at 60 calories each. They are made by Tumaroo’s Gourmet Tortillas. I was worried they might be like cardboard but I was wrong. They were actually very good. Teamed with some 95% Ground Sirloin I had a meal plan.

Tacos

1 lb. 95% Ground Sirloin
4 Tablespoons Penzey’s Taco Spice
1/2 teaspoon salt
1/2 cup chopped onion
1/2 cup Picante Sauce
1/2 cup water

Weight Watcher’s Mexican Cheese
Chopped Lettuce
Picante Sauce for top of taco

Brown ground sirloin.

Stir in spices, chopped onion, Picante Sauce and water.

Cook over medium heat for 20 - 30 minutes.

Here is the taco before I added the lettuce. I also spread a thin layer (2 tablespoons) of beans on the taco before I added the beef mixture.

Easy Fat Free Refried Beans

1 can Pinto Beans
1/2 cup chopped onion
1 can chicken broth
salt and pepper
water - as needed

Drain beans and rinse well.

Add remaining ingredients to a pan with beans and bring to a boil. Cook over medium heat while you prepare the taco filling.

Just before serving use a potato masher and mash beans. They should be creamy. If not add a little more water and heat for a few more minutes.

Taste for seasoning.

Points for 1 Taco with 1/2 cup of the beans is 6 points.
The rice was a boxed rice and was 3 points a serving made using the box directions.

When you make them out of zucchini and panko there is no reason to not have fries. They are crunchy and are a perfect accompaniment to that hamburger you know you want to have tonight!

Zucchini Fries

4 spray(s) olive oil cooking spray
1 tsp Italian seasoning
1 1/2 Tbsp all-purpose flour
3/4 tsp table salt
3/4 cup(s) dried bread crumbs, panko-variety suggested
2 medium zucchini, about 7-inches each, cut into 4 chunks, then each chunk halved
2 large egg white(s), whipped until frothy (almost soft peaks)

Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.

Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.

Roast, turning once, until desired crispness, about 12 minutes.

Yields about 8 fries per serving.
2 Points per serving

Recipe from Weight Watchers

This is the fries in the oven, I’m not sure if you can tell but the pan I use has holes in the bottom.

Note: I used Kikoman Panko on these and am not sure I really like it as well as some of the others I have tried. It has a heavier texture than the bagged ones I have tried before.

I was in the mood for Chicken Parmesan and decided to try and lighten it up. I came up with a 9 point dish and felt like I wasn’t missing a thing. I did not bread the chicken and instead cooked it in the sauce. Right before serving I took the chicken out of the pan and added some mozzarella cheese and put it under the broiler to melt it. From start to finish this dish took about 30 minutes.

Chicken Parmesan Sauce with Pasta

2 chicken breast halves
1 medium Spanish onion, chopped in large pieces
16 oz. can petite diced tomatoes
1 small can tomato paste
2 cloves garlic, finely chopped
2 cups water
1 tsp sugar
1 Tbsp ground basil
1/2 tsp ground oregano
1 tsp table salt
1 large zucchini, cut in large chunks

6 oz uncooked whole-wheat pasta
2 oz. low fat mozzarella cheese

Spray pan with Pam. Cut each chicken breast into 3 strips. Brown lightly and remove from pan. Add onions and garlic.

Add remaining ingredients except for zucchini. Cook over medium heat for 20 minutes. Taste to adjust seasonings.

Chop zucchini into large pieces.

Start pasta cooking and add zucchini and chicken back to the sauce. Cook 10 more minutes.

Spray a pie pan with Pam and add cooked chicken strips. Top with the mozzarella cheese. Put under broiler until cheese melts.

Drain pasta and add to sauce. Serve.

9 WW points per serving using 4 - 5 oz. of chicken

You will have 4 servings of pasta so put that aside of freeze it.