Berry crumble - 5 points plus

 19 points - 4 servings = 5 points per serving

4 cups Frozen or fresh berries - 0 points 
1/2 cup flour - 6 points
1/3 cup dark brown sugar (not packed) - 7 points
2 tbsp butter - 6 points




Heat oven to 350 degrees.
Defrost berries, if frozen. Place in casserole dish or something similar. In a separate bowl, combine flour, brown sugar, and soft butter with a fork until crumbly. Toss crumbles evenly over the top of the berries.
Cook for 35-40 minutes or until top is brown.
This is delicious alone, but you could serve with FF cool whip. Just be sure to calculate the points for it. This is also great for non-dieters.

Sheppards Pie (Cottage pie) - 5 points per serving

Another recipe I really love is Shepard's Pie (Cottage pie). Here's a healthy(er) alternative.

Serves 6 - 5 points per serving.

2 medium potatoes, peeled and chopped - 6 points
Head of cauliflower, chopped - 0 points
1/4 1% milk - 1 point
2 tbsp fat free sour cream - 0 points
1 lb 95% lean ground beef  - 20 points

1 tsp garlic - 0 points
1/4 cup chopped onion - 0 points
3 cups frozen vegi mix (I use carrot and pea mix, but you could use 0 point vegis to save points) 2 points
1 tsp soy sauce -0 points
2 tsp red wine  - 0 points
2 tsp ketchup - 0 points
2 tsp flour - 0 points
1 cup fat free beef broth - 0 points
Salt and pepper - 0 points






Instructions:
Preheat oven to 425 degrees.
Boil the potatoes and cauliflower in a large pot until fork tender, usually about 9 minutes. Drain well. Put milk, sour cream, and salt and pepper (to taste) in blender with cauliflower and potatoes. Blend to mashed potato consistancy.
While potatoes are boiling, saute onion and garlic until they begin to brown then add the ground beef. When brown, drain, then add soy sauce, red wine and ketchup, along with frozen vegis. (if  you use fresh vegis, be sure to saute them a bit, then cook the beef.)
When everything is soft and smells cooked, put it into a pie tin and cover with potato mixture.
Cook for 16-20 minutes until bubbling.You might broil a minute or two at the end to brown the top, if you'd like. Or add a bit of cheese if you want to be extravagant. Just be sure to add the points.

Tamales in casserole form - 5 points per serving

I love tamales, but they take a lot of work and you have to have special equipment which, when you have a 5'x 3' kitchen, isn't really possible to store. This is my easy peesy alternative.

30 points total
5 points per serving.

1 cup Maseca    12 points
1 tbsp olive oil    4 points
1-2 cups Fat free, low sodium chicken broth 1-2 points
1 chicken breast (skin and fat removed) - 6 points
1/2 cup jack cheese (shredded) - 6 points
2 cans of green chiles - 0 points
Misc zero point vegis at your discretion - 0 points
Salsa verde - 0 points






Bring broth to boil in a narrow saucepan. Add chicken and boil for 20 minutes or so until chicken is white in color and breaks up with a fork.

While chicken is boiling, thaw any frozen vegis (I like Mexican mixes with zucchini, but you can choose your own) and coarse chop them then stick them in a bowl. Drain chiles and add chiles to vegis. Mix well.

When chicken is cooked, take it out of the broth and let the broth cool while you shred the chicken with two forks and add it to the vegi mix and stir thoroughly. Measure Maseca into glass casserole dish and mix in broth and olive oil until it makes a paste consistency. Spread it around the bottom of the dish so you have a thin (1/4 - 1/2 inch depending on the size of your dish) masa base. Pour enough salsa verde to cover the masa completely. It's important to keep the masa moist so you get a tamale texture. Top with vegi mix, then cheese.

Cover with foil to hold the moisture, and cook for 30-40 minutes until the masa takes on a spongy look.
Allow to cool for 10 minutes, then cut into 6 slices and serve. If you want a heartier meal with thicker masa, you can use a smaller dish and cut it into 4 pieces for a 7.5 point meal.