Chef Kerry Griffith with Weight Watchers .

Turkey and Black Bean Chili & Chocolate Marshmallow Fluff Squares

Turkey and Black Bean Chili

• 2 tsp extra-virgin olive oil
• 1 onion, chopped
• 1 green bell pepper, seeded & chopped
• 4 garlic cloves, minced
• ¾ lb ground skinless turkey
• 1 (15 oz) can black beans, rinsed & drained
• 1 (14 ½ oz) can diced tomatoes
• 1 tbl chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp salt
• ½ cup shredded fat-free sharp cheddar cheese
• ¼ cup fat-free sour cream
• ¼ cup sliced scallions

Directions: Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook, breaking it apart with a spoon, until no longer pink, about 3 minutes. Stir in the beans, tomatoes, chili powder, cumin, oregano, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are very tender, about 30 minutes. Serve with the cheese, sour cream, and scallions.
Hands-On: Prep - 15 min. Cook - 40 min. Serves 4. Per Serving: (1 cup chili with 2 tablespoons cheese, 1 tablespoon sour cream, and 1 tablespoon scallions):242 Cal, 4 g Fat, 0 g Sat Fat, 0 g Trans Fat, 30 mg Chol, 767 mg Sod, 25 g Carb, 8 g Fib, 27 g Prot, 219 mg Calc. Points value: 4.
Plan Ahead: This chili tastes even better if made in advance for an instant meal another time. Keep it refrigerated in an airtight container up to 2 days.

Chocolate Marshmallow Fluff Squares

• 8 whole reduce-fat cinnamon graham crackers
• 3 tablespoons reduced-fat creamy peanut butter
• 3 tablespoons marshmallow crème
• ¼ cup semisweet chocolate chips, melted
• 3 tablespoons coarsely chopped peanuts

Directions: 1 - Break each graham cracker in half to make 16 squares. Spread each of 8 squares with 1 rounded teaspoon peanut butter. Spread each of the remaining 8 squares with 1 rounded teaspoon marshmallow crème. Press the peanut butter and marshmallow squares together to form sandwiches; place on a wax paper-lined baking sheet.
2 - Drizzle the melted chocolate over each sandwich in a zigzag pattern and sprinkle with the peanuts. Freeze until the chocolate is partially set, about 10 minutes.
Per Serving: (1 sandwich): 144 Cal, 6 g Fat, 2 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 134 mg Sod, 20 g Carb, 2 g Fib, 4 g Prot, 23 mg Calc. Points value:3
Good Idea: Milk chocolate or white chocolate chips can also be used for drizzling. Microwave them for a little less time, as they are more delicate than semisweet chocolate and melt more quickly.