Flatbread, Soy 3 pts PointsPlus

Flatbread:
1 1/4 cups soy flour-sifted
1/2 tbsp. baking powder
1/2 tsp. salt
1 tbsp. onion powder
1 cup warm water
1/4 cup olive oil

Flatbread Preparation:
Add baking powder, salt, onion powder and sifted soy flour in mixer with dough attachment. Mix on low 3-4 minutes. Drizzle in warm water until mixture is sticky. Scrape dough out of mixing bowl with rubber spatula and with well soy floured fingers roll dough into ball on countertop (do not knead bread). Pinch off balls of dough the size of a 50-cent piece (remember keep fingers floured) Form into 4-inch diameter rounds and fry in olive oil in cast iron pan over medium heat. Serve warm or room temperature within 1 hour. Dough will keep in refrigerator for up to one week

Yield 8 slices (3 - 4 inches in diameter)

Tortilla Soup

Ingredients
16 ounces red salsa, medium hot. Oh what the heck—if you like it hot, go for it!
2 cups chicken broth
2 cups shredded, cooked chicken
2 flour tortillas
1 one avocado, diced small
1 small bunch cilantro, chopped for garnish
Heat salsa in a little pot on the stove. Once it starts to bubble, add the broth and chicken and simmer until chicken is heated through, about 5 minutes.
While it's heating, cook tortillas on both sides in a tiny amount of oil in a non-stick pan—the goal is to get them crispy.
Remove tortillas and slice into thin strips.
Serve by putting the soup in bowls and topping with avocado, tortilla strips and chopped cilantro.
Serves 4.

Shrimp Tacos

Ingredients
1/2 cup light sour cream
1 chipotle pepper, minced fine (chipotles are readily available from the supermarket and come in a small can with adobo sauce) but pay attention—I only mean one of them—not a whole can of them
2 limes—1 whole half and the rest into small wedges for serving
2 teaspoons olive oil
1 pound lb peeled, uncooked shrimp (31/50's are perfect) cut into smallish pieces
1 tablespoon all purpose seasoning
10 corn tortillas
1/2 cup purple cabbage, shredded fine
In a small bowl combine sour cream, chipotle and juice from 1/2 a lime, mix well and set aside.
Heat skillet, wok or whatever you prefer really well and then add oil. Add shrimp and stir fry quickly—the shrimp will cook fast.
When almost cooked, sprinkle with the all purpose seasoning then squeeze juice from half a lime on top—give a final stir and you're done. Warm the tortillas in a non-stick pan over medium-high heat about 30 seconds a side.
Serve by putting some of the chipotle cream on a tortilla, adding a little cabbage, some shrimp and a final fresh squeeze from a lime wedge.

Mexican Brushetta

Ingredients
1 long sour dough baguette
1 1/2 pounds tomatoes, seeded and diced pretty small
2 tablespoons olive oil
1 bunch cilantro, chopped fine
6 cloves garlic, minced
2 teaspoons red pepper flakes
3/4 cup Monterey Jack cheese, shredded
Heat broiler. Slice baguette down the middle and brown ever-so-slightly under the broiler.
In a bowl, mix tomatoes, olive oil, cilantro, garlic, red pepper and cheese.
Cover cut side of bread with tomato mixture. Place under broiler until the whole things begins to brown and the cheese begins to melt—about 2 minutes.
Remove and slice into serving pieces.
Makes 16 to 20 pieces.

"Fast Food Fix" Steak 'n Shake: Chocolate Malt Shake (Regular)

Ingredients:
2 cups fat-free, sugar-free vanilla ice cream
1 2 cup light silken tofu
1 4 cup fat-free milk
3 tablespoons malted milk powder
2 tablespoons chocolate syrup
1 3 cup aerosol fat-free refrigerated whipped topping
1 maraschino cherry

In a milkshake maker or blender, combine the ice cream, tofu, milk, malted milk powder, and chocolate syrup. Place in the freezer for 10 minutes.
Blend on high power, stirring once or twice, for 30 to 90 seconds (depending upon the blender power), or until well mixed. Blend for another 20 seconds to aerate. Pour into a 20-ounce (2 1/2 cups) glass. Top with the whipped topping and the cherry.
Makes 1 serving: 670 calories, 25 g protein, 132 g carbohydrates, 3 g fat, 2 g sat. fat, 21 g fiber
Original Steak 'n Shake Regular Chocolate Malt Shake: 760 calories, 18 g protein, 130 g carbohydrates, 22 g fat, 14 g sat. fat, 2 g fiber
Devin Says: Even my reduced version has too many calories for a one-person snack. Try sharing it or simply make half the recipe. It takes only a couple of minutes to throw together, so you can make a more suitable size more frequently. The reduced version has only 335 calories, 13 g protein, 66 g carbohydrates, 2 g fat, 1 g sat. fat, 11 g fiber. You'll save 425 calories, 20 g fat, 13 g sat. fat.
Devin Says: Anyone who knows me knows I don't eat tofu. Don't do it. Won't do it … except in this recipe. I was looking for a way to cut calories from a milkshake without using an exorbitant amount of ice cream. Well, in the process, one of my colleagues suggested that I use silken tofu. The thought immediately horrified me. But she swore that I wouldn't taste it and that it would add the bulk and smoothness I was seeking. She said that her 7-year-old daughter even refused to drink smoothies unless "the tofu is in there." I tried it and she was right … particularly in this recipe, where the malt definitely overpowers even the subtlest hint of tofu. I know, I know … but just try it.

"Fast Food Fix" Arby's: Curly Fries (Small)

Ingredients:
1-3 4 teaspoons salt, divided
4 russet potatoes (8 ounces each; 2 pounds total), peeled
Olive oil spray
2-1 2 tablespoons egg substitute
1-1 2 tablespoons unbleached or all-purpose flour
2 teaspoons paprika
1 4 teaspoon cayenne
1 8 teaspoon garlic powder
1 8 teaspoon onion powder

Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.
Meanwhile, with a twin curl cutter, cut 7 ounces of potato curls, about 2 cups. (Cover with water and refrigerate the scraps for another recipe.) Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with oil spray. Set aside.
Transfer the potato curls to the boiling water. Cook for exactly 3 minutes but no longer or they will break. Drain in a colander. Set aside for about 5 minutes to cool.
Meanwhile, in a large mixing bowl, combine the egg substitute, flour, paprika, cayenne, garlic powder, onion powder, and the remaining 3 4 teaspoon salt. With a fork, mix until well blended. Add the potatoes. Toss them with your fingers until they are coated with the seasoning mixture. Transfer, allowing any excess seasoning mixture to drip off, to the reserved baking sheet. Arrange the potatoes, not touching, in a single layer. Lightly mist with oil spray. Bake for 18 to 24 minutes, turning them about halfway through, until crisp and cooked through.
Makes 1 serving: 235 calories, 9 g protein, 47 g carbohydrates, 2 g fat, trace sat. fat, 4 g fiber
Original Arby's Small Curly Fries: 340 calories, 4g protein, 39 g carbohydrates, 18 g fat, 2.5 g sat. fat, 4 g fiber
Devin Says: If you don't own a twin curl cutter for creating curly strips of potatoes, sample the recipe using the seasonings on the same amount of straight-cut fries. It'll work fine. But if you love fun cooking projects, especially with kids, pick up an inexpensive (less than $5) twin curl cutter in a cookware shop or on a Web site that sells kitchen equipment. The twin curl cutter, which looks a bit like a knitting needle with a turn key attachment, is often packaged as part of a garnishing kit. Once you get the hang of making these whimsical spuds, you'll never go straight again!
Devin Says: Don't have the time (or patience) to curl the fries? Simply cut 7 ounces (about 2 cups) of 1/4"-thick potato sticks using a regular chef's knife. Prepare according to recipe directions.

"Fast Food Fix" McDonald's Big Mac

Ingredients:
3 ounces 96% lean ground beef (about 1/3 cup)
2 pinches of salt
1 sesame seed hamburger bun + 1 bun bottom
1 slice (1 2 ounce) 2% milk yellow American cheese
1 tablespoon + 1 teaspoon + 1 tablespoon McDonald's Big Mac Sauce (see below)
1 teaspoon finely chopped white onion
1 3 cup shredded iceberg lettuce
2 rounds dill pickle

Divide the beef in half. On a sheet of waxed paper, shape each half into a 4" patty. Season both sides with salt. Transfer the waxed paper to a plate. Place, uncovered, in the freezer for 5 minutes.
Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patties in the pan. Cook for 1 to 2 minutes per side, or until no longer pink. Meanwhile, place the bun top and bottoms, cut-sides down, in the pan. Cook for about 1 minute, or until toasted. (If the pan is not large enough to hold the patties and the buns, first cook 1 patty with the bottom bun and then start assembling the sandwich while the others cook.) Just before the patties are cooked, place the cheese on 1 patty.
Place 1 bun bottom on a plate. Spread on 1 tablespoon sauce. Place the cheeseburger, cheese-side down, on the bun. Spread 1 teaspoon sauce on the second bun bottom and place, sauce-side down, on the cheeseburger. Top with the remaining 1 tablespoon sauce, the onion, lettuce, pickles, the remaining burger, and the bun top.
Makes 1 serving: 386 calories, 26 g protein, 44 g carbohydrates, 11 g fat, 3 g sat. fat, 2 g fiber
Original McDonald's Big Mac: 560 calories, 25 g protein, 47 g carbohydrates,30 g fat, 10 g sat. fat, 3 g fiber
Devin Says: It's easy to throw together a Big Mac–like burger in minutes once you have the sauce made. So to save time, make a big batch of the sauce, omitting the onions (they are the only ingredient that will spoil quickly). Refrigerate the sauce in a plastic container for up to 1 month. When you're ready to enjoy a burger, simply add the correct quantity of onion to the amount of sauce you're using.
Devin Says: Save time and calories by omitting the second bun bottom and simply making 1 patty instead of 2 with the 3 ounces of beef. This way, you'll need only 11/2 tablespoons of sauce. You'll be left with a more nutritionally balanced burger. Plus, you'll still have room for some fries or a side salad, all the while still enjoying that great Big Mac flavor … in minutes. The revised version will have 310 calories, 24 g protein, 31 g carbohydrates, 9 g fat, 1 g sat. fat, and 1 g fiber. You'll save 250 calories, 21 g fat, and 9 g sat. fat over the original.
McDonald's Big Mac Sauce
Ingredients:
1 3 cup low-fat mayonnaise
2 teaspoons dill pickle relish
2 teaspoons ketchup
2 teaspoons sugar
2 teaspoons yellow mustard
1 tablespoon + 1 teaspoon finely chopped white onion

In a small bowl, combine the mayonnaise, relish, ketchup, sugar, and mustard. Stir to blend well. Cover and refrigerate for up to 1 month.
Stir in the onion just before serving.
Makes about 2 3 cup, enough for 4 servings
Each serving: 49 calories, trace protein, 6 g carbohydrates, 3 g fat, trace sat. fat, trace fiber