Chicken, Tomato and Broccoli Stir-Fry Salad

Add this side dish to any meatless main course.

serves 6 ( 3 points +)

• 1 T. olive oil
• 1/2 tsp. chili powder
• 1 tsp. crushed garlic
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 c. shredded, cooked chicken breast
• 4 c. fresh broccoli florets
• 1 pint grape tomatoes
• 1/4 c. fat-free chicken broth
• 2 T. fresh lemon juice

Heat oil in a large nonstick skillet or wok. Add chili powder, garlic, salt and pepper. Stir to combine. Add broccoli and tomatoes. Cook until tomatoes begin to soften, then smash with the back of a spoon. Add chicken to the pan with broth and heat through. Drizzle on fresh lemon juice and toss to coat. Serve hot.

Crispy Chicken, Rice and Black Bean Burritos

This quick, filling and delicious recipe is sure to go in the Mexican food favorites!

serves 8 ( 9 points +)

• 1 c. cooked, shredded boneless, skinless chicken breast
• 1 can black beans ( 15 oz) drained and rinsed
• 1 c. diced red bell pepper
• 1/4 c. finely chopped onion
• 1/4 c. fresh cilantro, chopped
• 1-1/2 c. cooked rice
• 2 T. lime juice
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 8 oz. Velveeta Mexican cheese, grated ( about 2 c.)
• 8 burrito sized flour tortillas ( 4 points each or less)

In a medium bowl, stir all ingredients together until blended.
Spoon mixture evenly down the center of each tortilla. Fold in sides and roll. 
Coat burritos with nonstick spray. Place four burritos, seam side down on a griddle or skillet over medium heat. Cook until golden brown on one side. Flip and cook until the other side is golden brown. Remove and keep warm. Repeat with remaining burritos.

Shaved Carrot and Zucchini Salad

This pretty, healthy and delicious salad can be made using a mandoline or Y-shaped vegetable peeler. Be careful when using a mandoline! I learned this lesson the hard way.

serves 6 ( 2 points +)

• 2 T. olive oil
• 2 T. fresh lemon juice
• 1 tsp. Dijon mustard
• 1/4 tsp. sugar
• 2 c. thinly shaved carrot
• 2 c. thinly shaved zucchini
• 1/4 c. thinly sliced red onion
• 1/4 c. fresh, flat-leaf parsley, chopped
• salt and pepper

Combine first 4 ingredients in a bowl, stirring well. Add carrot, zucchini and onion; toss. Sprinkle with parsley, salt and pepper.

adapted from "Cooking Light"

Sweet and Sour Chicken

This is definitely one of the better recipes for sweet and sour chicken that I have tried. My daughter recently tried this recipe from Pinterest, and when I saw it, I knew that I could lighten it a bit without affecting the flavor. This recipe is still a bit higher in points, so budget accordingly. If you would like to serve over rice, 1/2 c. instant long-grain rice is 2 points +.

serves 8 ( 11 points +)

• 2-1/2 c. boneless, skinless chicken breasts, cut into cubes
• salt and pepper
• 1/2 c. cornstarch
• 1/2 c. egg beaters
• 4 T. canola oil, divided

Sauce:

• 1-1/2 c. packed brown sugar
• 1/2 c. ketchup
• 1 c. white distilled vinegar
• 2 T. low-sodium soy sauce
• 2 tsp. garlic salt

Preheat oven to 350.
Sprinkle chicken with salt and pepper. Working in batches, coat half of the chicken in cornstarch. Then dip in egg beaters.
Heat a large nonstick skillet coated with cooking spray and 2 T. oil. Add half of the chicken and brown. Transfer to a 13 x 9 inch pan. Repeat with remaining chicken, cornstarch and oil.

Whisk sauce ingredients together until smooth. Pour over chicken and stir to coat. Bake for 15 minutes. Stir again. Bake an additional 15 minutes.

Cinnamon Roll Cookie Bars

This recipe, which I adapted from Pinterest to make more points friendly, was a nice, quick way to make a little treat.

Makes 32 bars ( 3 points +)

Bars:

• 1 box yellow cake mix
• 1/2 c. ( 1 stick) light butter, melted
• 2 eggs
• 1/2 c. packed brown sugar
• 2 T. cinnamon

Icing:

• 1 c. powdered sugar
• 2 T. skim milk

Preheat oven to 350.
Mix bar ingredients together and pour into a 13 x 9 pan coated with nonstick spray. Bake for 25 minutes. Cool slightly.
Combine icing ingredients and spread over the top of bars. Cut into 32 bars.

Bacon, Ranch, Chicken Mac and Cheese

A tasty twist on the traditional!

serves 4 ( 12 points +)

• 8 oz. uncooked cavatappi
• 1 slice applewood smoked bacon
• 8 oz. boneless, skinless chicken breast, cut into 1/2 inch pieces
• 1 T. butter
• 1 T. flour
• 1/3 c. Campbell's Healthy Request Cream of chicken soup
• 3/4 c. reduced-fat shredded Italian Cheese blend
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. dried dill
• 1/2 tsp. salt
• 1/2 c. reduced-fat Colby Jack cheese, shredded

Cook pasta; drain.
Meanwhile, cook bacon in a large nonstick skillet until crisp. Remove and finely chop.
Return skillet to stove and cook chicken pieces in the bacon drippings until done. Remove from pan and set aside.
Melt butter in skillet. Whisk in flour. Mix soup with milk and gradually add to flour mixture, whisking until thickened. Remove from heat. Cool 3-4 minutes. Stir in Italian cheese blend, onion powder, garlic powder, dill and salt. Stir in chicken and pasta. 
Transfer mixture to an 8 inch square baking pan. Top with crumbled bacon and Colby-Jack cheese.
Place under broiler for 2-3 minutes or until cheese melts and browns.

adapted from "Cooking Light"

Lemon Cream Dessert

A light, spring-time dessert!

serves 18 ( 5 points +)

• 1/2 c. ( 1 stick) light stick butter
• 1 c. flour
• 1/2 c. finely chopped pecans
• 8 oz. reduced-fat cream cheese
• 1 c. powdered sugar
• 12 oz. Cool Whip Free, divided
• 2 boxes instant, sugar-free lemon pudding
• 3 c. skim milk

Preheat oven to 350
Melt butter in a saucepan. Stir in flour and pecans. Press into the bottom of a 13 x 9 pan. Bake for 15 minutes. Cool completely.
Beat cream cheese with powdered sugar until smooth. Fold in 4 oz. Cool Whip Free. 
Spread cream cheese mixture over crust.
Beat pudding with milk. Spread over cream cheese layer. Top with remaining Cool Whip. Cover and refrigerate until serving.

Honey Butter Turnips

This was my first time trying turnips! They are low carb, healthy, loaded with antioxidants and potassium. The slightly tart flavor was offset nicely by the sweetness of the honey. We all enjoyed them.

serves 8 ( 2 points +)

• 2- 2 1/2  lbs. turnips, peeled and cut into 1 inch pieces
• 3 T. honey
• 3 T. butter, melted
• salt and pepper to taste
• dried thyme

Preheat oven to 400 degrees. Spray a large jelly roll pan with nonstick spray. Place the turnips on the baking sheet. Drizzle with melted butter, honey, salt, pepper and thyme. Toss to coat. Bake for 40 minutes or until tender, stirring once.

Green Beans Amandine

Fresh tasting and savory!

serves 4 ( 3 points +)

• 1 lb. fresh green beans, trimmed
• 1 T. butter
• 1 T. olive oil
• 1 tsp. crushed garlic
• 1/4 c. sliced almonds
• 1 tsp. fresh lemon juice
• salt and pepper to taste

Place green beans in a large saucepan filled with water. Bring to a boil. Boil 8-10 minutes or until crisp-tender. Drain.
Meanwhile, heat butter and olive oil in a skillet. Add almonds and cook until browned and fragrant. Stir in drained green beans, lemon juice, salt and pepper.

Chicken with Black Bean, Roasted Red Pepper and Avocado Salsa

This dish was not only quick, it was beautiful and delicious. I hope you like it!

serves 8 ( 5 points +)

• 3-4 T. lime juice, divided
• 8 ( 4 oz) boneless, skinless chicken breast halves
• 1 can ( 15 oz) black beans, drained and rinsed
• 1 roasted red pepper, diced
• 1/4 c. finely chopped red onion
• 1/2 c. chopped, fresh cilantro
• 1 c. diced avocado
• salt and pepper to taste

Brush chicken with 2 T. lime juice and let stand for 10 minutes. Season chicken with salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat with nonstick spray.
Cook chicken for 3-4 minutes per side or until browned and juices run clear.

Meanwhile, in a medium bowl, combine black beans, red pepper, red onion, cilantro and avocado. Add 1-2 T. lime juice and salt to taste. Serve salsa over chicken.

Pineapple Walnut Cake with Cream Cheese Icing

Unbelievably, this cake has no butter or oil, yet is still moist and delicious! The frosting does have a bit of butter, but not too much. At only 5 points +, you can enjoy this cake guilt-free!

serves 24 ( 5 points +)
Cake:

• 2 c. flour
• 1-1/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 1 ( 20 oz) can crushed pineapple, in juice
• 1 c. chopped walnuts

Icing:

• 3 oz. reduced fat cream cheese
• 3 T. butter, softened
• 1-1/2 c. powdered sugar
• 2-3 T. skim milk

Preheat oven to 350 degrees.
For cake, combine first four ingredients in a mixing bowl. Add eggs, vanilla and pineapple with juice. Mix well. Stir in walnuts. Transfer to a 13 x 9 pan only very lightly coated with spray.
Bake 30-40 minutes or until done. Cool completely.

For frosting, beat the first four ingredients. Add milk as needed to achieve spreading consistency. Frost cake. 

Cover and store in refrigerator until serving.

Chili Spiced Chicken Soup with Avocado Relish

What an amazing soup for a cool, wintry day. It is the perfect combination of spiciness with cool toppings to balance it out. This recipe is sure to satisfy all soup lovers!

serves 8 ( about 1-1/4 c. soup with 1/4 c. relish = 7 points +)

Spice Blend:

• 2-1/2 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. dried oregano
• 1 tsp. black pepper
• 1/2 tsp. salt

Soup:

• 1 T. canola oil, divided
• 1-1/4 lbs. boneless, skinless chicken breasts, cut into 1/2 inch wide strips
• 2 c. chopped onion
• 1 c. chopped red bell pepper
• 1 c. chopped green bell pepper
• 1 c. chopped yellow bell pepper
• 1 T. crushed garlic ( from a jar)
• 1/2 tsp. salt
• 2 c. frozen corn, thawed
• 1 ( 32 oz) carton fat-free chicken broth
• 1 ( 28 oz) can diced tomatoes, undrained
• 2 T. lime juice

Relish:

• 1/2 c. chopped, fresh cilantro
• 1/3 c. chopped green onions
• 3 oz. queso fresco, crumbled
• 1 diced, peeled avocado

Combine spice ingredients in a small bowl.

To prepare soup, heat 2 tsp. oil in a large nonstick saucepan. Add chicken; sprinkle 1-1/2 T. spice mix over chicken. Saute 8 minutes or until done; Remove and cool Chop chicken into small pieces; set aside.

Heat remaining 1 tsp. oil in pan. Add onion, peppers, garlic and 1/2 tsp. salt. Sprinkle vegetable mixture  with remaining spice blend; saute 8 minutes or until vegetables are tender. Stir in chicken, corn, broth and tomatoes; bring to a boil. Reduce heat and simmer for 15 minutes. Add lime juice.

To prepare relish, combine all ingredients.

Ladle 1-1/4 c. soup into bowls; top with 1/4 c. relish.


adapted from "Cooking Light"

Healthy Carrot Cake Cupcakes with Cream Cheese Frosting

A wonderful little treat perfect for dessert, breakfast or an afternoon snack. You won't believe they are only 3 points+

Makes 18 ( 3 points +)

• 1 c. all-purpose flour
• 1 c. white whole wheat flour ( such as King Arthur)
• 1 c. sugar
• 2 T. flaxseed meal
• 2 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 2 c. shredded carrots
• 1 c. unsweetened applesauce
• 1 egg
• 1 tsp. vanilla

Frosting:

• 1/3 c. light cream cheese
• 1/3 c. powdered sugar
• 1/4 tsp. vanilla

Preheat oven to 350 and spray or line 18 muffin cups with paper liners.
In a large bowl, combine first 8 ingredients ( through salt)
In a medium bowl, combine carrots, applesauce, egg and vanilla. Add carrot mixture to flour mixture and stir until just blended.
Spon evenly into 18 muffin cups. Bake 18-20 minutes or until done. Cool completely.

Beat frosting ingredients together until smooth. Spoon onto cupcakes.

adapted from "Better Homes and Gardens Good and Fresh" magazine

Grilled Pork Chops with Grilled Pineapple Salsa

Moist, juicy and quick to prepare. You will love it!

serves 4 ( 5 points +)

• 4 ( 4 oz.) boneless center-cut pork loin chops
• 1 T. + 2 tsp. lime juice, divided
• 4 pineapple slices ( canned in juice), chopped
• 1/4 c. chopped red onion
• 1 T. minced jalapeno
• 2 T. chopped cilantro
• salt and pepper to taste

Coat pork chops with 1 T. lime juice and let stand for 10 minutes. Sprinkle pork with salt and pepper. Spray a grill pan or George Foreman grill with nonstick spray. Grill chops for 4 minutes on each side ro until done.
Meanwhile, spray a nonstick skillet or grill pan with nonstick spray. Add chopped pineapple and onion. Cook until browned and onion is tender. Place pineapple mixture in a bowl. Add 2 tsp. lime juice, jalapeno, cilantro and salt to taste. Gently stir to combine. Serve salsa over pork.


adapted from "Cooking Light"

Chocolate Chia Seed Pudding

What are chia seeds? Well they are not for growing "Chia Pets". These seeds are a powerhouse of health. They are packed with Omega 3's, protein, fiber and a host of other great things. They have an amazing ability to swell and absorb 7 times their weight in water or liquid.

Per ounce, this super seed has about 130 calories, 4 grams of protein, 10 grams of fiber, nearly 200 milligrams of calcium, and 5,000 milligrams of omega 3 fatty acids. (A cooked 3-ounce portion of wild caught salmon has about 2,200 milligrams of omega 3 fatty acids.)

This recipe was fun to try. It would make a nice dessert or even breakfast. 

This recipe was adapted from a sight called "Deliciously Organic" to make it a little more points friendly.

serves 4 ( 4 points +)

• 2 T. cocoa
• 4 T. sugar-free maple syrup
• 1-1/2 c. light coconut milk ( you can also use almond milk)
• 1 T. vanilla
• 1/2 tsp. almond extract ( optional)
• 1/3 c. chia seeds
• berries for garnish

Whisk together first 5 ingredients until smooth. Stir in Chia seeds. Spoon into 4 glasses. Refrigerate at least 2 hours or until gelled. Top with berries before serving

Ricotta. Tomato and Spinach Stuffed Chicken

I am always in search of new recipes to try and many times I try them out on guests. I originally saw a similar recipe to this on Pinterest, but I decided to make it my own, using my own measurements, spices, etc. This recipe may look fancy and  time consuming, but it was not. However, it was full of delicious flavor! 

serves 6 (7 points +)

• 6 ( 5 oz) boneless, skinless chicken breasts, sliced to, but not through to make a pocket
• 1 c. low-fat ricotta cheese
• 2 T. Parmesan cheese, grated
• 1 medium Roma tomato, finely diced
• 1/4 c. fresh baby spinach leaves, finely sliced
• 1 tsp. oregano
• 1/2 tsp. black pepper
• salt and pepper to taste
• 1/2 c. Panko Japanese bread crumbs
• 2 T. olive oil

Preheat oven to 425 degrees
In a medium bowl, combine ricotta, Parmesan, tomato, spinach, oregano and pepper. Fill each chicken breast. Secure with a few toothpicks. Sprinkle chicken with salt and pepper.
Place Panko in a shallow bowl. Coat both sides of each chicken piece with Panko.

Heat oil in a large or 2 medium oven-proof skillets ( using 1 T. oil in each pan). (If you do not have a large enough pan or even two pans, just work in batches. If you do not have oven-proof skillets, then brown the chicken and then place in a baking dish to finish cooking.)
Brown chicken on both sides ( about 3 minutes per side). 
Place pan(s) in the oven and bake for 15-20 minutes or until juices run clear. Do not over-cook.
Let stand 5 minutes. Remove toothpicks and serve.

Tuscan Chicken Stew

This simple, yet satisfying meal was served with a salad and hot, crusty French bread.

Serves 6 ( 6 points +)
spice mix:

• 1 tsp. dried basil leaves
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper

Stew:

• 2 T. olive oil, divided
• 1-1/2 lbs. boneless, skinless chicken breasts, cut into 1 inch cubes
• 1 medium to large onion, cut into wedges or sliced
• 1 can ( 15 oz) cannellini beans, drained and rinsed
• 1 ( 14.5 oz) can diced tomatoes, undrained
• 1/4 c. red wine
• 1 package ( 5 oz) fresh baby spinach leaves

Heat 1 T oil in a large skillet. Add chicken and cook until browned. Remove chicken from pan.

Add remaining 1 T. oil to pan. Add onion and cook until tender.

Stir in beans, tomatoes, red wine and spice mix. Bring to a boil. Reduce heat to low; cover and simmer 3 minutes. Return chicken to pan. Stir in spinach. Cover and cook 5 minutes or until spinach is wilted.

Blueberry Biscuits

What an amazing, easy to make treat for breakfast or tea time! I am thinking these would be perfect for an Easter or Mother's Day brunch as well!

Makes 9 ( 6 points +)

Biscuits:

• 2 c. flour
• 1/3 c. sugar
• 4 tsp. baking powder
• 1 tsp. salt
• 1 c. skim milk
• 5 T. very cold light butter ( freeze the butter for 30-60 minutes before using)
• 3 oz. fresh blueberries

Glaze:

• 1 c. powdered sugar
• 1 tsp. vanilla
• 1/2 tsp. lemon juice
• 2 T. skim milk

Preheat oven to 450.

In a large bowl, combine flour, sugar, baking powder and salt. Stir in milk until dough starts to form. Cut frozen butter into chunks and fold into dough until evenly spread ( you do not want the butter to start melting or your biscuits will spread). Carefully fold in blueberries.

Turn dough onto a floured surface and pat to about 1/2 inch thickness. Using a 2-3/4 inch biscuit cutter, cut out 9 biscuits. Place on a baking sheet and bake for 8-10 minutes or until bottoms are golden ( do not over bake)

Meanwhile, combine glaze ingredients in a small bowl. Frost biscuits as soon as you remove them from the oven. Serve warm.

adapted from a recipe on Pinterest

Vietnamese Chicken Sandwiches

Lots of fresh and vibrant ingredients in this recipe!

serves 4 ( 10 points +)

• 1 ( 12 oz.) French bread baguette
• 2 tsp. canola oil
• 1 lb. chicken cutlets
• 1/4 tsp. black pepper
• 2 tsp. minced garlic, divided
• 1 T. low-sodium soy sauce
• 2 tsp. dark sesame oil
• 2 tsp. hoisin sauce
• 1/2 c. sugar
• 1/2 c. rice vinegar
• 1 c. matchstick-cut carrots
• 1 c. very thinly sliced radishes
• 2 c. thinly sliced English cucumber
• 1-1/2 c. thinly sliced romaine lettuce
• 1/2 c. cilantro leaves
• 1 T. hot chile sauce

Cut bread in half horizontally; hollow out, leaving a 1 inch thick shell.

Heat oil in a large skillet over medium-high heat. SPrinkle chicken with pepper. Saute 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken.

Combine garlic, soy sauce, sesame oil and hoisin in a bowl; add chicken and toss to coat.

Combine sugar and vinegar in a small saucepan; cook until sugar dissolved. Add carrot and radishes. Cool; drain, reserving 2 T. vinegar mixture.

Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro and hot chile sauce. Cut into 4 equal portions.


adapted from "Cooking Light"

Greek Chicken Patties

You will love this quick and easy protein packed dinner!

serves 4 ( 9 points +)

• 1 tsp. dried oregano
• 1/4 tsp. crushed red pepper flakes
• 1 T. crushed garlic
• 24 oz. boneless, skinless chicken breasts, cut into 1 inch pieces
• 1/2 tsp. sea salt, divided
• 1 T. canola oil
• 1/2 c. plain 2% Greek yogurt
• 1/4 c. diced onion
• 1/4 c. chopped English cucumber
• 1 tsp. dried dill
• 1 T. fresh lemon juice
• 2 c. fresh baby spinach
• 1plum tomato, cut into 8 slices
• 4 lemon slices
• 1/4 tsp. pepper
• 3 oz. feta cheese, sliced
• 2 whole wheat pitas, warmed and cut into 4 wedges each

Combine first 4 ingredients and 1/4 tsp. salt in a food processor; process until ground. Divide mixture into 8 equal portions and shape into a patty. Heat a large skillet over medium-high heat. Add oil to the pan. Add patties and cook 3 minutes per side or until juices run clear.

Combine yogurt and next 4 ingredients; stir in 1/4 tsp. salt/ 
Place 1/2 c. spinach on each plate. Top with chicken patties, squeeze lemon over chicken. Top with  tomato slices; sprinkle with pepper. Serve with yogurt mixture, feta cheese, and pita wedges.


adapted from "Cooking Light"

Mexican Chicken Rice Casserole

Chicken rice casserole with a Mexican flaire! This casserole was fairly easy to make and tasted great. Using Minute brand brown rice also saved time.

serves 6 * 8 points +)

• 12 oz. boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 c. onion, chopped
• 1 T. flour
• 1 tsp. cumin
• 3/4 c. fat-free chicken broth
• 8 oz. Mexican or Pepper Jack Velveeta, cubed
• 2 c. cooked brown Minute rice
• 1/2 c. reduced- fat shredded Colby Jack cheese

Preheat oven to 375 degrees.
Heat a large nonstick skillet over medium-high heat. Spray with nonstick spray. Add chicken and cook for 2 minutes. Remove chicken and set aside.
Add peppers and onions to pan. Cook 5 minutes. Sprinkle with flour and cumin. Cook 1 minute. Stir in chicken broth until smooth. Cook 2 minutes. Stir in Velveeta and cook until cheese is melted. Return chicken to pan with cooked rice. Stir to coat. Transfer mixture to an 11 x 7 inch baking dish coated with nonstick spray. Sprinkle with Colby Jack cheese. Bake at 375 for 20 minutes.

adapted from "Cooking Light"

Blueberry Streusel Cup

I saw this recipe on Pinterest and wanted to try it. The ingredients were healthy and this recipe could literally be made in just over 2 minutes. It was not very sweet, but delicious and very satisfying. Serve with extra fruit if desired.

serves 1 ( 5 points +)

• 1/4 c. quick cooking oats
• 1 egg
• 1 T. skim milk
• 1 tsp. brown sugar
• dash of cinnamon
• 1/4 c. blueberries

Mix together first five ingredients in a small bowl. Stir in berries. Place mixture in a coffee cup and microwave for 2 minutes. It will slide right out of the cup when done!

Chicken in White Wine Sauce

I made this dish for about 10 people the other night. I added more chicken to the original recipe and doubled the vegetables and bacon, but I did not double the rest of the sauce ingredients. There was plenty. If you decide to make this recipe for more than 6 people, then you will have to remove the chicken and place in a baking dish to bake.

serves 6 ( 7 points +)

• 4 bone-in chicken thighs, skins removed
• 2 bone- in chicken breast halves, skins removed
• salt and pepper
• 2 tsp. canola oil
• 1 c. chopped onion
• 1/2 c. thinly sliced carrot
• 1/2 c. thinly sliced celery
• 1 T. minced garlic
• 2 c. dry white wine
• 1 c. fat-free chicken broth
• 2 T. flour
• 1 T. Dijon mustard 
• 1 bay leaf
• 2 c. grape tomatoes
• 2 slices applewood smoked bacon, cooked crisp and crumbled

Preheat oven to 325.
Heat a Dutch oven over medium heat. Sprinkle chicken with salt and pepper. Add oil to pan; swirl to coat. Add half of chicken to pan, flesh side down. Cook 4 minutes or until browned. Remove from pan. Repeat with remaining chicken. Set chicken aside. 
Add onion, carrot, celery and garlic to the pan; cook 6 minutes, stirring occasionally. Add wine; cook 2 minutes, scarping pan to loosed browned bits. 
Return chicken to pan, flesh side up. Combine broth with flour in a bowl Add broth mixture to pan. Stir in Dijon mustard and bay leaf. Bring to a boil. Cover and bake for 45 minutes or until chicken is done and very tender.
Arrange tomatoes on a jelly- roll pan; lightly coat with cooking spray. Broil for 6 minutes or until blistered. Sprinkle chicken with tomatoes and crumbled bacon.


adapted from "Cooking Light"

Butternut Squash Ravioli with Spinach Pesto

Loved the short-cut of using wonton wrappers for the ravioli. I also loved all the combinations of flavors in this dish. It was a real treat!

serves 6 ( 6 ravioli = 9 points + )

• 1 butternut squash, halved length-wise and seeded
• 1 tsp. dried oregano
• 2 T. butter, melted
• 2.5 oz. grated Parmesan cheese, divided
• salt and pepper
• 36 wonton wrappers
• 1 egg, lightly beaten
• 2 garlic cloves
• 1-1/2 c. fresh, baby spinach
• 1/2 c. fresh basil
• 1/4 c. walnuts, chopped, toasted, divided
• 2 T. olive oil
• 2 T. chicken broth or vegetable broth
• 1 tsp. fresh lemon juice

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick spray. Place squash, cut sides down on the foil. Bake 40-50 minutes or until tender. Cool. Scoop out pulp and discard peel. 
Mash squash in a large bowl with oregano, butter, 1/2 c. cheese, salt and pepper to taste.

In a food processor, combine garlic, spinach, basil, 2 T. walnuts, 2 T. Parmesan cheese, 2 T. olive oil, 2 T. broth, salt, pepper and lemon juice. Process until finely chopped and thoroughly mixed.

Working with just a few wonton wrappers at a time ( keep the others covered with a damp cloth to prevent drying out). Spoon about 1-1/2 tsp. squash mixture into the center of each wrapper. Moisten edges with beaten egg, fold over and press to seal. Repeat until all wonton wrappers are filled and sealed.

Meanwhile, bring a large pot or Dutch oven filled with water to a boil. Add ravioli. Cook 3 minutes or until thoroughly cooked. Drain. 

Place ravioli in a serving bowl and carefully toss with pesto. Serve immediately.


adapted from "Cooking Light"

Sausage-Mushroom Ragu over Creamy Parmesan Polenta

I served this quick meal with a nice tossed salad. The portion size was perfect for me, but if you have bigger eaters and want a larger portion, make this a serving for four. It would be 9 points +.

serves 6 ( 1/2 c. polenta and 1/2 c. ragu = 6 points+)

• 3 ( 4 oz) hot turkey Italian sausage, casings removed
• 1 c. chopped onion
• 1 ( 8 oz) package sliced mushrooms
• 1-1/2 c. marinara sauce
• 2 c. water
• 1c. skim milk
• 3/4 c. instant polenta
• 1 oz. ( about 1/3 c.) freshly grated Parmesan cheese
• black pepper

Heat a large skillet over medium-high heat. Add sausage, onion and mushrooms. Cook, breaking up sausage, until meat is no longer pink and veggies are tender. Drain. Return to pan, add marinara sauce, reduce heat, cover and simmer 20 minutes.

Meanwhile, bring milk and water to a boil in a saucepan. Gradually add polenta, whisking constantly. Cook until mixture thickens ( about 3 minutes). Remove from heat, stir in Parmesan cheese and pepper to taste.

Serve ragu over polenta

Spicy Black Beans

Perfect accompaniment to a Mexican meal!

serves 4 ( about 1/2 c. =  2 points +)
2 tsp. canola oil
1 c. chopped red bell pepper
1 jalapeno pepper, finely chopped
2 T. lime juice
1/4 tsp. salt
1 can ( 15 oz) black beans, drained and rinsed
2 T. chopped, fresh cilantro

Heat a large nonstick skillet over medium heat. Add oil. Add peppers and cook for 4 minutes. Add lime juice and salt. Add beans and heat through. Top with cilantro.

"Cooking Light"

Enchilada Casserole

serves 4 ( 10 points +)

• 1 lb. ground sirloin
• 1 c. chopped onion
• 1 T. butter
• 1 T. minced garlic
• 1-1/2 T. flour
• 1 c. fat-free beef broth
• 1 T. taco seasoning
• 8 oz. tomato sauce
• 4 ( 8 inch) whole wheat tortillas, such as La Tortilla Factory
• 1/3 c. reduced fat Monterey Jack cheese

Heat a large nonstick skillet over medium-high heat. Cook beef and onions until meat is no longer pink; drain.
Preheat oven to 400 degrees.
Melt butter in a medium saucepan. Add garlic and cook 30 seconds. Sprinkle with flour and cook another 30 seconds. Add broth, taco seasoning and tomato sauce. Bring to a boil; cook 2 minutes, stirring occasionally.
Reserve 1/2 c. tomato sauce mixture. Add remaining mixture to beef mixture.
Place one tortilla in the bottom of a 9 inch pie dish. Top with 1/3 of the beef mixture. Repeat twice more. Top with remaining tortilla. Spread reserved tomato sauce mixture over the top and sprinkle with cheese. Bake for 10-15 minutes or until cheese is melted.

"Cooking Light"

Avgolemono Soup

If you enjoy Greek food, you will love this soup. The creamy combination of chicken, lemon and rice is comforting on a cold winter's day. This soup would also be a great cold remedy!

serves 4 ( about 1-1/2 c. = 6 points +)

• 2 tsp. olive oil
• 1/2 c. chopped onion
• 3 garlic cloves, minced
• 6-1/2 c. fat-free chicken broth
• 1/2 c. uncooked long grain rice
• 1/3 c. fresh lemon juice
• 2 tsp. cornstarch
• salt and pepper
• 1 egg, lightly beaten
• 2 c. shredded cooked chicken breast ( about 8 oz)
• dried parsley

Heat a Dutch oven over medium-high heat. Add oil to pan; add onion and garlic; saute 2 minutes. Add chicken broth; bring to a boil. Stir in rice; reduce heat and simmer for 16 minutes.
Combine juice, cornstarch , and egg in a small bowl, stirring with a whisk. Slowly pour egg mixture into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done ( about 3 minutes). Season with salt and pepper. Sprinkle each serving with dried parsley.

adapted from "Cooking Light"

Creamy Chicken Pasta

Just a few, rich flavorful ingredients make this dish delicious! The flavor reminds me somewhat of a stroganoff, but even better!

serves 6 ( about 1-1/3 c. = 10 points +)

• 9 oz. uncooked medium shell noodles
• 12 oz. boneless, skinless chicken breasts, cubed
• salt and pepper
• 1 c. fat free chicken broth, divided
• 2 T. flour
• 1/2 c. half and half
• 1/3 c. mascarpone cheese ( Italian cream cheese... smooth, rich and creamy)
• 2 tsp. dried parsley
• 1/2 c. chopped onion
• 1 tsp. crushed garlic
• 8 oz. baby bella mushrooms, sliced
• 3 T. red wine vinegar
• 1/2 tsp. Dijon mustard

Cook pasta according to package, omitting salt and fat; drain
Meanwhile, heat a large Dutch oven over medium heat. Coat with cooking spray. Season chicken with salt and pepper. Add chicken to pan and saute 4 minutes, turning to brown on all sides.
Combine 1/4 c. chicken broth with flour. Add flour mixture, remaining 3/4 c. broth and half-and-half to pan; bring to a boil. Cook 2 minutes or until thickened. Remove from heat. Season with salt and pepper. Add mascarpone and parsley, stirring until mascarpone is melted.

Heat a skillet over medium heat. Coat with cooking spray. Add onion and garlic. Cook 5 minutes. Add mushrooms and cook until tender. Season with salt and pepper. Stir in vinegar and mustard. 

Stir all ingredients together with the cream sauce.

Sirloin Tips with Beefy Mushroom Gravy

My husband loved this meal. He said it was better than any restaurant meal. I hope you like it!
Another plus is that this meal can be made in about 20 minutes. Serve with a nice tossed salad, and you have a complete meal!

serves 4 ( about 3/4 c. beef mixture and 1/2 c. egg noodles = 9 points+)

• 2 c. uncooked egg noodles
• 1 lb. sirloin steak, cut into cubes
• 1 T. butter
• 1/2 c. finely chopped onion
• 1 ( 8 oz) package sliced baby bella mushrooms
• 1 tsp. crushed garlic
• 1 T. Worcestershire sauce
• 3 T. flour
• 1-1/2 c. fat-free beef broth
• salt and pepper to taste

Cook noodles; drain.
Meanwhile, heat a large nonstick skillet over medium heat. Coat with cooking spray. Saute steak for 5 minutes, browning on all sides. Remove steak from pan. Melt butter in pan. Add onions and mushrooms. Saute 5 minutes. Add garlic and cook 30 seconds. Add Worcestershire sauce. Sprinkle flour over onion mixture; cook 1 minutes, stirring constantly.
Gradually add beef broth, stirring constantly. Season with salt and pepper. Cook for 2 minutes or until thickened. Return steak to pan and heat through. Serve over noodles.

Browned Butter Gnocchi with Broccoli and Pine Nuts

Here's another great one for the meatless meals hall of fame!

serves 6 ( about 1-1/2 c. gnocchi mixture and 2 tsp. cheese = 10 points +)

• 2 ( 16 oz.) packages potato gnocchi
• 5 c. chopped broccoli florets
• 2 T. butter
• 2 T. olive oil
• 1/4 tsp. pepper
• 3 T. pine nuts, toasted
• 1/3 c. shaved fresh pecorino Romano

Bring a large pot of water to a boil. Add gnocchi and broccoli. Cook until gnocchi rises to the top of the water; drain.
Heat a large skillet over medium heat. Add the butter and olive oil. Cook until butter is browned. Add gnocchi mixture and pepper to the pan and toss to coat. Place mixture in a serving dish. Top with shaved cheese.

"Cooking Light"

Swiss Chard with Warm Bacon Vinaigrette

Today, I decided to try something new, as in a food that I have never tasted in my entire life. I came across 4 recipes for Swiss chard in the "Cooking Light" magazine and so decided to try this one first.
This Swiss chard was an organic rainbow Swiss chard. It was so pretty!

serves 4 (1 point +)

• 6 c. chopped Swiss chard
• 2 slices applewood smoked bacon
• 2 tsp. cider vinegar
• 1/4 tsp. black pepper

Heat a medium nonstick skillet over medium heat. Add 2 slices applewood smoked bacon to pan; cook until crisp. Remove bacon from pan; crumble. Remove pan from heat. Add cider vinegar and pepper, stirring with a whisk. Pour over Swiss chard. Toss to coat. Serve immediately.