Oven Fried Onion Rings

Spray a large baking sheet with nonstick spray. In a small mixing bowl stir together bread crumbs, melted margarine, salt and pepper. Spread crumb mixture on a sheet of waxed paper. Using a fork, dip the onion rings in the egg whites, then the crumb mixture. Arrange in a single layer on prepared baking sheet. Bake at 450 for 12-15 minutes or till tender, crisp and golden.
Serves 4 | 108 Calories | 4g Fat | 4g Protein | 15g Carb | 1g Fiber | 0mg Cholesterol | 282mg Sodium | WW points 2

Baked Egg Rolls

1 tablespoon olive oil
1/2 pound ground turkey breast
1 cup shredded cabbage
1 medium shredded carrot
2 tablespoons green onion, finely chopped
1 tablespoon chili paste or puree
1 tablespoon dry white wine
1 teaspoon cornstarch
16 frozen phyllo dough pieces (13 x 9 inches), thawed

Spray a large nonstick skillet with cooking spray and heat over medium heat. Add ground turkey breast and cook until partially browned, approximately 5 minutes. Add cabbage, carrot and green onion and continue cooking until turkey is no longer pink, approximately 5 minutes. Stir in chili paste; mix wine and cornstarch and add to turkey mixture. Cook uncovered, stirring occasionally. Remove from heat.
Heat oven to 375 degrees. Cut thawed phyllo dough in half crosswise and keep covered with a damp towel. Brush 1 piece phyllo dough with vegetable oil and top with a second piece of phyllo dough. Place about 2 tablespoons turkey mixture on the short end of the phyllo dough. Roll dough over turkey mixture, fold both ends over turkey mixture and continue to roll dough around filling. Place egg roll seam side down on a baking sheet sprayed with nonstick cooking spray. Repeat with remaining dough and filling. Bake on a baking sheet for 15-20 minutes or until dough is crispy and browned. Serve with your favorite sauce.
Serving Size: 2 egg rolls
Serves 16 | Calories 179 | Fat 6 gr | Cholesterol 17 mg | Sodium 216 mg | Carb 3 grams | Fiber 1 gr | WW points 4

Leslie's Potatoes Au Gratin

5 large uncooked white potato, whole
3/4 cup onions
1 1/2 Tbsp reduced-calorie margarine
8 oz Kraft Velveeta Light Reduced-Fat Pasteurize Process Cheese Product
2 Tbsp cornstarch
1 1/2 cup 2% reduced fat milk

Peel potatoes and slice thin. Place potatoes and onions in greased casserole dish or pie plate. Season to your taste w/salt & pepper. Make white sauce: Melt margarine, stir in cornstarch until smooth. Add milk. Bring to gentle boil then add cubed Velveeta cheese. Stir until cheese has melted. Pour cheese mixture over potatoes, cover and cook in 375 degree oven for 45 min. Uncover and bake for an additional 15 min.
Serves 6 | WW Points 6