Blueberry Zucchini Muffins

3 eggs
1/4 C canola oil
3/4 C no sugar added applesauce
1 C splenda
1 C sugar
3 C whole wheat flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 tsp cinnamon
2 C peeled, grated zucchini
3 tsp vanilla or lemon extract
2 C blueberries
1 C chocolate chips (opt)

Mix all ingredients together and evenly divide among 24 muffin cups.  I like to spray the muffin tin instead of using paper liners.  Bake at 325 degrees for 20-25 minutes or until set.  These are great for a snack or with breakfast.  You would never know they have zucchini!

Each muffin w/o the chocolate chips has 122 calories, 3.5g protein, 24g carbs, 3g fat, and 3g fiber.
Each muffin w/ the chocolate chips has 156 calories, 3.5g protein, 29g carbs, 5g fat, and 3g fiber.  If you use lemon extract, don't add the chocolate chips. 

Turkey Enchiladas

This is a favorite at our house.

1 1/2 lbs ground turkey
5 tsp taco seasoning (salt free is best)
onion, to taste (dehydrated or fresh)
1 can black beans, rinsed
1/3 C. greek yogurt, fat-free
15 oz can Green Chile Enchilada Sauce
10 oz can Red Enchilada Sauce
10 whole wheat tortillas (I like Maya brand, 70 cals/piece)
4 oz 75% reduced sharp Cabot cheese, finely grated (Wal-mart)

Brown the turkey with the taco seasoning and onion.  Stir in the black beans.  In a separate bowl, mix the green and red enchilada sauce with the greek yogurt.  Place 2 large spoon-fulls of sauce mix with the meat mix.  Evenly distribute the meat mix among the 10 tortillas, using about 1/2 cup of the meat mixture in each tortilla.  Roll up and place in a lightly greased 9x13 pan, with 8 in a row and 2 on the side.  Pour remaining sauce on top and sprinkle cheese over all of it.  Place in a 375 degree oven for 20 minutes or until heated through and the cheese is melted.  About 265 calories for 1 enchilada.  Serve with a salad and some veggies for a complete meal.  This freezes well in individual portions for lunches.  If you get the larger cans of enchilada sauce you can add the extra if desired.