Happy Groundhog Day

I'm hoping that Punxsatawney Phil has some good news for us today. It's not that I don't enjoy winter, I do. I truly enjoy living where we have seasons that change. However, once Christmas is over, I am ready for spring. This has become more true since I had my son, since a cooped up toddler is the last thing you want when there's a park across the street that would be ideal if the windchill wasn't below zero. So, we shall see if I love good ol' Phil, or if I'm ready to pay him a little visit to express my disdain.

I also made my husband late to work this morning by hitting the snooze button too quickly and too many times. And, I have a fabulous conference call at 7am today that I had to prep for.

So, let's think happy thoughts... like dinner! Tonight should be a good one...

Tex-Mex Calzones

David Bonom, Cooking Light, MARCH 2009

Yield: 4 servings (serving size: 1 calzone and 1 tablespoon sour cream)
WW points: 9

8 ounces ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11-ounce) can refrigerated thin-crust pizza dough
3/4 cup (3 ounces) preshredded Mexican blend cheese
Cooking spray
1/4 cup fat-free sour cream

1. Preheat oven to 425 degrees.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425 degrees for 12 minutes or until browned. Serve with sour cream.

Now, this includes this Black bean salad (which I am not making since I'm lacking ingredients), but it's not clear if that's included in the nutritional info that makes up the 9 WW points or not... So i'm going to just plan for 9 pts regardless. So, here's the salad recipe too...

Black bean salad: Combine 1 (15-ounce) can rinsed and drained black beans, 1 cup quartered cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1 tablespoon olive oil in a medium bowl; toss well to coat.

I'll update with a picture tonight as well, now that my husband has shown me how to use the fancier camera. I tried it last night, hence why the photo of the chicken turned out so dark and blah... so hopefully tonight it'll be a bit more appealing!

Signing off for now!
~M