I don't know if "go to" meals count as recipes...but here's an easy one for my hubs and I...

a. Donna's easy and healthy chili...
Lean ground turkey - 1 package (of course you can use other ground meats...)
1 container of your favorite salsa - or mix up some fresh if you like to do that...much yummier that way...and alot less sodium
Ground Flax Seed
Fresh Garlic
Turmeric
Cumin
Olive Oil
Avocado
Black Beans(or not - your choice)

Basically, just brown and drain that turkey...turn your heat down to a little lower than medium heat, add a tablespoon of olive oil to the pan, pat the meat while in your strainer with paper towels to get even more of the fat off of it...; chop up some garlic...throw it in the pan - let it brown a tad...now pour in your salsa, give it a little stir occasionally - now add a tablespoon of the ground flax seed, 2 tsp or more of the turmeric (great for you - look up benefits), add cumin to taste (some folks like a lot...some just a pinch) - and if you are adding the beans - it's time for them too. Now - carefully mix it all together...stirring fairly often for oh - about 5 minutes if you are starving... - or drop the heat down very low...and let it simmer for an hour or so. You can serve it over brown rice, as is, in a tortilla...so forth.... You can add more hot sauce to taste... serve with sliced avocado on top...with or without wasa crackers or other carby thing... - ya know...it's chili - serve it your way! ;D

Dill Dip for Vegetables

Ingredients:

2/3 cup light or fat free sour cream
2/3 cup light mayonnaise
3/4 teaspoon dried dill weed, crushed
1 teaspoon dried parsley, crushed
2 teaspoons dried onion flakes, crushed
2 teaspoons seasoning salt
Assorted cold, raw vegetables (such as celery, radishes, carrots, cauliflower, turnips, etc.)*

seasoning salt. It can be found in the spice section of your grocery store.


Directions:

In a large bowl, combine sour cream and mayonnaise. Mix in dill weed, parsley, onion flakes, and seasoning.

Cover and refrigerate at least 1 hours or overnight.

Transfer into a serving bowl and served with your favourite assorted cold, raw vegetables.

Serves many.




Recipe makes many servings.

Hungry Girl's Sweet-Cream Pumpkin Muffins

Ingredients:
Filling
4 oz. fat-free cream cheese
2 1/2 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. vanilla extract

Muffins
2 cups whole-wheat flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 1/2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/8 tsp. salt
One 15-oz. can pure pumpkin
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/3 cup Splenda No Calorie Sweetener (granulated)
1/3 cup brown sugar (not packed)

Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.

To make the filling, in a medium bowl, combine cream cheese with Splenda, and stir until smooth. Add egg substitute and vanilla extract, and stir until uniform.

To make the muffins, in a large bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.

In medium-large bowl, combine remaining muffin ingredients, and whisk until uniform. Add to the flour mixture, and stir until just mixed and smooth. (Batter will be thick.)

Evenly distribute half of the muffin batter among the cups of the muffin pan, and smooth out the surfaces.

Use a spoon to form an indentation in the surface of each cup of batter, large enough to hold about 2 tsp. filling. Evenly distribute the filling among the indentations.

Evenly distribute remaining batter among the cups, and smooth out the surfaces. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 - 18 minutes. Enjoy!

MAKES 12 SERVINGS

Serving Size: 1 muffin (1/12th of recipe)
Calories: 120
Fat: 0.5g
Sodium: 240mg
Carbs: 23.5g
Fiber: 3.5g
Sugars: 5.5g
Protein: 5.5g

HG Alternative: If made with an equal amount of granulated white sugar in place of the Splenda, each muffin will have 145 calories, 30.5g carbs, and 13.5 sugars

HG's Pumpkin, Spice & Everything Iced Scones

Ingredients:
Scones
1/3 cup light whipped butter or light buttery spread (like Brummel & Brown)
1 cup whole-wheat flour
1/4 cup old-fashioned oats
1/3 cup Splenda No Calorie Sweetener (granulated)
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/8 tsp. salt
2/3 cup canned pure pumpkin
3 tbsp. low-fat buttermilk

Icing
1 tsp. cornstarch
1 1/2 tsp. Splenda No Calorie Sweetener (granulated)
1 tsp. powdered sugar
1 dash cinnamon
1 drop maple extract
1 tbsp. Jet-Puffed Marshmallow Creme
1 tbsp. Cool Whip Free (thawed)

Directions:
Spread butter into a 1/4-inch-thick layer on a piece of parchment paper or aluminum foil. (If needed, let it come to room temperature so it's easily spreadable.) Freeze until solid, at least 3 hours.

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

To make the scones, in a large bowl, combine flour, oats, Splenda, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well.

Cut frozen butter into very small cubes. Using two forks, quickly and thoroughly mash butter into the flour mixture, until the mixture resembles coarse crumbs. Add pumpkin and buttermilk, and stir until uniform.

Form dough into a circle on the baking sheet, about 6 inches in diameter and 1 1/2 inches thick. Evenly slice into 6 wedges, but don't separate the wedges.

Bake until a toothpick inserted into the center of a scone comes out clean, 12 - 14 minutes.

Let cool completely.

Meanwhile, to make the icing, in a small microwave-safe bowl, combine cornstarch with 1 1/2 tsp. cold water, and stir to dissolve. Add Splenda, powdered sugar, cinnamon, and maple extract. Mix well. Add marshmallow creme and microwave for 5 seconds, or until softened. Stir until smooth. Stir in Cool Whip, cover, and refrigerate.

Once scones have cooled, separate wedges, and drizzle with icing. Serve and enjoy!

MAKES 6 SERVINGS

Serving Size: 1 scone (1/6th of recipe)
Calories: 155
Fat: 5g
Sodium: 296mg
Carbs: 23.5g
Fiber: 4g
Sugars: 3g
Protein: 3.5g

HG Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each scone will have 196 calories, 34g carbs, and 15g sugars

HG's Lucky Lobster Roll

Ingredients:
One 4-oz. uncooked lobster tail, halved lengthwise (shell halves intact), deveined
2 tbsp. fat-free mayonnaise
1/4 tsp. lemon juice
Dash each salt and black pepper
2 tbsp. chopped celery
1 light hot dog bun (or HG Alternative)
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 lettuce leaf, torn into pieces
Optional topping: chopped scallions

Directions:
In a medium pot, bring 1/2 cup water to a boil.

Reduce heat to medium. Add lobster, cover, and cook for about 3 minutes, until shell halves have turned red and lobster is cooked through. Remove lobster, and set aside to cool.

In a medium bowl, thoroughly mix mayo, lemon juice, salt, and pepper. Stir in celery.

Once cool, remove lobster meat from the shell, and chop into small pieces. Discard shell, and stir lobster meat into the mayo mixture.

Lightly toast hot dog bun, and spread the inside with butter. Lay lettuce pieces in the bun, and top with lobster mixture. Eat up!

MAKES 1 SERVING

Serving Size: 1 sandwich (entire recipe)
Calories: 179
Fat: 3.5g
Sodium: 829mg
Carbs: 24g
Fiber: 5g
Sugars: 5g
Protein: 16g

HG Alternative: Can't find 80-calorie light buns? Just get the lowest-calorie hot dog buns you see, and adjust the calorie count accordingly. Bonus points if they have fiber!

Enchilada “Cupcakes”
Source: Emily Bites Original

Ingredients:
2 cups cooked boneless, skinless chicken breast, diced small or shredded
½ cup enchilada sauce
2 scallions, sliced (plus more for garnish, if desired)
*optional* 1 T diced green chillies, drained
16 won ton wrappers (typically found in the produce section)
4 oz 50% reduced fat Pepper Jack cheese, shredded (I used Cabot brand)

Directions:
1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2. In a medium bowl, combine the chicken, enchilada sauce, scallions and chillies if using. Stir to combine until fully mixed.
3. Push a won ton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the won ton wrappers. Sprinkle about half the cheese evenly over the top of each cup. Press another won ton wrapper on top and repeat the layering steps with the remaining ingredients.
4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 “cupcakes.” WW P+: 4 per cupcake, or two cupcakes for 7 P+ (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per "cupcake" from myfitnesspal.com: 139 calories, 9 g carbs, 4 g fat, 17 g protein, 0 g fiber