As of right now that I am posting this, I haven't made this.  But I am pretty sure when I post how good it is, I hope, that people will want this recipe too.  
servings:4-5
PP per serving-8

Honey Barbecue Meatloaf
Ingredients:
1 lb lean ground beef
1/2 cup panko bread crumbs
2 tablespoons plus 2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard
3/4 cup your favorite barbecue sauce, divided
2 tablespoons honey, divided
1 teaspoon salt
1 teaspoon black pepper
Directions:
In a large bowl, use your hands to mix together the ground beef, panko bread crumbs, 2 tablespoons Worcestershire sauce, spicy brown mustard, 1/2 cup of the barbecue sauce, 1 tablespoon honey, salt, and black pepper.
Shape the mixture into a long, thick log and place a 8×4″ loaf pan sprayed with non-stick cooking spray.
In a small bowl, whisk together the remaining 1/4 cup barbecue sauce, 1 tablespoon honey, and 2 teaspoons Worcestershire sauce. Spread half of this mixture evenly all over the meatloaf. Reserve the other half for serving.
Bake for 45 minutes at 350 degrees F. Slice and drizzle with reserved honey barbecue sauce.
Serves 4-5 people.

Slow cooker chicken Gyros

I made these the other night and they were absolutely fabulous! It would be really good with lamb meat too! 
servings: 6
pp per serving: 5-that is without the pita you use to put it all in.  The points for the pita depend on the pita!
I made the Tzatziki sauce it recommends in the recipe and it made a TON! So the points for the sauce is only 1.  Enjoy!!!!

Slow Cooker Chicken Gyros
Ingredients:
1 lb boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 onion, diced
1/4 cup water
1 tablespon olive oil
2 Tablespoons red wine vinegar
1 teaspoon oregano
1/4 teaspoon allspice
1 teaspoon lemon pepper
Directions:
Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred chicken and serve with pocket less pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce (I highly recommend making it! It’s very simple and adds so much to the chicken!).

Amazing Chicken Tortilla Soup

Servings-10
Points +- 5

2 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper,chopped (I used green chiles instead)
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
1/2 c dry white wine or water
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
4 (14oz) cans chicken broth
2 (14oz) cans diced tomatoes (I used the kind with garlic and onion in them)
2 (8oz) cans tomato sauce

Topping:
1 cup non fat tortilla chips (optional)
Light sour cream (optional)

1.  Saute onion, garlic, jalapeno and green pepper with olive oil in a large pot until soft.
2. Add all the rest of the ingredients to the large pot and bring to a boil.
3.  After about 15 minutes, remove chicken breast and shred.  (I just used shredded chicken that I already had.)
4. Return shredded chicken to the pot and simmer an additional 45 minutes
5.  Serve, topped with crushed tortilla strips and sour cream if desired.

Homemade Tamales

Serving size-1 tamale
Points+-5pts

Tamale filling:
10 ounces pork loin
1/2 large onion, halved
1/2 clove garlic
2 dried California Chile pods (i just used canned green chiles in mine)
1 cup water
3/4 tsp salt

Tamale dough:
1 cup mesa harina
1/2(10.5 oz) beef broth
1/2 tsp baking powder
1/4 tsp salt
1/3 cup lard
1/2 (8oz) package dried corn husks
1/2 cup sour cream

Directions:
 1. Place pork into a dutch oven with onion and garlic, and add water to cover.  Bring to boil. then reduce heat to low and simmer until the meat is cooked through, about 2 hours.  (I just stuck it all in my crock pot on low all day and did it that way.)
2. Remove stems and seeds from Chile pods (if your using them) and place chiles in a saucepan with 1 cups water.  Simmer, uncovered, for 20 minutes, then remove from heat to cool.  Transfer the chiles and water to a blender and blend until smooth.  Strain the mixture, stir in salt and set aside.  Shred the cooked meat and mix in 1/2 cup of the Chile sauce.
3.  Soak the corn husks in a bowl of warm water.  In a large bowl, beat the lard with a tablespoon of the broth until fluffy.  Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness.  Place one tablespoon of the meat filling into the center.  Fold the sides of the husks in toward the center and place in a steamer.  Steam for 1 hour.
5.  Remove the tamales from husks and drizzle remaining Chile sauce over. Top with sour cream.  For a creamy sauce, mix sour cream into the Chile sauce.

Spinach Lasagna Rolls

Servings-9
P+per serving-6

9 lasagna noodles, cooked
10oz frozen chopped spinach, thawed and completely drained
15 oz ff ricotta cheese
1/2 c grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tsp mozzarella cheese, shredded

Preheat oven to 350.  Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.  Ladle about 1 cup sauce on the bottom of a 9x12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles.  make sure noodles are dry.  Take 1/3 c of ricotta mixture and spread evenly over noodle.  Roll carefully and place seam side down onto the baking dish.  Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tbsp mozzarella cheese.  Put foil over baking dish and bake for 40 minutes, or until cheese melts.  Makes 9 rolls.

Chicken and black bean burritos

Servings-4
P+per serving-8

3/4 pound ground skinless chicken breast or turkey
1 (15.5oz.) black beans, rinsed and drained
4 (7 inch) flour tortillas
8 Tbsp salsa
4 Tbsp shredded low fat Mexican cheese blend

Spray large nonstick skillet with nonstick spray and set over medium-high heat.  Add chicken and cook, breaking it apart until browned.  Add beans and cook, stirring occasionally, until heated through, about 2 minutes.

Warm tortillas according to package directions

Place 1 tortilla on work surface and spoon one quarter of chicken mixture down center.  Top with 2 Tbsp salsa and 1 Tbsp shredded cheese.    Roll up and enjoy!

Cranberry Chicken

I like to just stick this in a crock pot on low all day and not have to worry about it, but you can do it either way :)

Servings-6
P+per serving-4

6 boneless,skinless chicken breasts
1 can whole cranberry sauce
1 pkg onion soup mix
1 bottle fat free Catalina salad dressing

Place chicken in bottom of pan (or crock pot).  Mix remaining ingredients and pour over chicken.  Cover with foil and bake at 325 for 1 1/2 hours (or put lid on crock pot and cook on low about 8 hours)