Cherry, Chicken, Pecan Barley Salad

This salad will make your taste buds sing! It is hearty and full of wonderful, healthy ingredients! Try using different grains. I had barley on hand, so that is what I used. I think this would be great with farro or wheat berries too.

Serves 4 ( 1-1/4 c. = 10 points +)

• 3 T. olive oil, divided
• 2 T. cider vinegar
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. sugar
• 1-1/2 c. cooked barley
• 1/4 c. chopped pecans, toasted
• 8 oz. boneless, skinless chicken breast, cooked and shredded
• 1/2 c. chopped onion
• 1 T. chopped, fresh thyme
• 1/4 c. dried cherries
• 1 oz. baby arugula
• 2 oz. goat cheese, crumbled

Combine 2-1/2 T. oil, vinegar, salt, pepper and sugar in a large bowl. Add barley, nuts, and chicken.
Place cherries in a small bowl. Cover with 1/2 c. boiling water. Let stand 10 minutes; drain and chop.
Heat remaining 1-1/2 tsp. oil in a nonstick skillet. Add onion and thyme and cook until onion is tender. Stir onions and cherries into barley mixture. Stir in arugula. Sprinkle with goat cheese.

adapted from "Cooking Light"

Bibimbap

Bibimbap is a traditional Korean dish that combines brown rice, sauteed spinach, a small amount of beef and an assortment of seasoned vegetables. It also is usually topped with a raw egg! I have lightened the traditional recipe and opted for a cooked scrambled egg! I also used some leftover pork tenderloin for this recipe. The dish is served in a bowl, topped with a spicy red sauce.

serves 6 ( 10 points +)

• 1-1/2 c. uncooked brown Minute Rice
• 1 tsp. olive oil
• 6 c. raw baby spinach
• 1 c. finely chopped carrot
• 2 c. sugar snap peas
• 2 scallions, sliced
• 3 radishes, sliced
• 1-1/2 c. cooked, chopped pork tenderloin
• 6 eggs, beaten

sauce:

• 1 T. sesame oil
• 1 T. Sriracha hot chili sauce
• 1-1/2 tsp. low-sodium soy sauce
• 1-1/2 T. fresh lemon juice

Cook rice according to package directions.

Whisk sauce ingredients together in a small bowl and set aside.

Heat a large nonstick skillet coated with spray. Add oil. Cook carrots and peas until crisp-tender. Add spinach and salt to taste. Cook until spinach wilts. Remove spinach mixture and keep warm.

Return skillet to stove and spray with nonstick spray. Cook eggs.

Place 1/2 c. rice in each bowl, top with 1/4 c. pork, spinach mixture, scallions, radishes and egg. Drizzle with sauce.

adapted from the cookbook: "Eating in Color"

Roasted Red Pepper and Spinach Pasta with Chicken

Light and fresh tasting!

serves 4 ( 1 chicken breast half and 1 c. pasta mixture = 10 points +)

• 6 oz. uncooked rainbow rotini
• 2 roasted red peppers ( packed in water), diced
• 3 oz. ( 3/4 c.) fresh mozzarella pearls or fresh mozzarella, diced
• 2 T. olive oil
• 2 tsp. white wine vinegar
• 2 tsp. crushed garlic
• salt and pepper to taste
• 2 c. fresh spinach
• 4 ( 4 oz.) boneless, skinless chicken breast halves

Cook pasta in boiling water until al dente. Stir in spinach and let wilt; Drain.

Meanwhile, whisk together oil, vinegar and garlic; set aside.

Heat a large nonstick skillet coated with cooking spray. Season chicken with salt and pepper. Cook chicken until juices run clear. Let stand 5 minutes before slicing.

Place diced peppers, pasta mixture and mozzarella in a large bowl. Season with salt and pepper. Toss with olive oil mixture.

Serve pasta topped with chicken.

Stacked Chicken Enchiladas

This recipe is adapted from Cooking Light. The portion size is quite hearty. You will definitely be full after this meal!

serves 6 ( 10 points +)

• 1 T. canola oil
• 8 skinless, boneless chicken thighs ( about 2 lbs.)
• 1 tsp. ground cumin
• salt and pepper to taste
• 2 c. chopped onion
• 1 T. crushed garlic
• 15 oz. crushed tomatoes ( canned)
• 1 c. chopped fresh cilantro, divided
• 3 T. lime juice
• 1 c. salsa verde
• 12 ( 6 inch) corn tortillas
• 3/4 c. shredded pepper-jack cheese
• 6 T. fat-free sour cream

Preheat oven to 425 degrees.

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook until done. Remove and let stand 5 minutes before shredding.
Meanwhile, add onion to pan and cook until translucent. Add garlic, tomatoes, cumin, salt and pepper to taste. Stir in shredded chicken.

In a medium bowl, stir together salsa verde and 3/4 c. cilantro.

Spoon 1/4 c. salsa mixture on the bottom of an 11 x 7 inch pan coated with nonstick spray. Top with 4 overlapping tortillas, half of chicken mixture, 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture. Sprinkle evenly with cheese. Bake 15 minutes or until golden. Sprinkle with remaining 1/4 c. cilantro. Top each serving with 1 T. sour cream.

Linguini with a Light Bolognese Sauce

This light sauce comes together in a jiffy! It is also another way to get some vegetables into your children's diets!

serves 8 (  1 c. pasta with sauce and 1 T. Parmesan cheese = 10 points +)

• 1 T. olive oil
• 1 onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, crushed
• 12 oz. ( 3 links) Jenny O hot Italian sausage, casings removed
• 1 ( 15 oz.) can tomato sauce
• 1 ( 6 oz) can tomato paste
• 1 c. water 
• 1 c. white wine
• 2 tsp. oregano
• 1 tsp. dried basil
• salt and pepper to taste
• 16 oz. uncooked linguini
• 8 T. Parmesan cheese, grated

Heat oil in a large nonstick saucepan over medium heat. Add onion, carrot and celery. Cook until onion is translucent. Stir in garlic and cook 1 minute. Stir in sausage, breaking apart with a wooden spoon. Cook until sausage is no longer pink. Add tomato sauce, paste, water, wine and spices ( through salt and pepper). Bring to a boil, reduce heat, cover and simmer for 30 minutes or up to 2 hours. If sauce thickens too much add just a bit more water.

When nearly ready to serve, boil pasta until al dente. Drain. Serve sauce over pasta. Top each helping with 1 T. grated Parmesan cheese.

adapted from the cookbook "Fast and Fit" by Theresa Guidice

Italian Layer Bake

This recipe comes from "Mr. Food". I have adapted it to make it more points friendly. It was still fairly high in points, so I served it along with a nice spinach salad. It was very satisfying.

serves 6 ( 10 points +)

• 1 ( 8 oz) can reduced-fat crescent roll dough
• 4 oz. deli turkey
• 4 oz. lean deli ham
• 4 oz. hard salami
• 4 oz. Sargento ultra thin sliced Provolone cheese
• 1 jar ( 12 oz) roasted red peppers packed in water, drained
• 1 c. egg beaters

Preheat oven to 350. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

Place 1 square of dough into an 8 inch square baking dish; using your fingertips, press dough to fit bottom of dish.

Layer with half the turkey, ham, salami, Provolone and roasted red peppers. Pour half of the egg beaters over peppers and repeat with remaining meats, cheese and peppers.

Place remaining dough over peppers. Pour remaining egg beaters over dough and cover lightly with foil.

Bake 20 minutes, remove foil and bake an additional 20 minutes or until golden and heated through. Let cool  15 - 20 minutes before cutting and serving.

Ravioli with a Fresh tomato, Shallot Sauce

Quick, easy and yum, yum, yum! This meal can be made in about 15-20 minutes and is flavorful and fresh! 

serves 8 ( 10 points +)

• 48 oz. frozen cheese ravioli
• 2 pints fresh, grape tomatoes
• 2 large shallots ( about 1 c. ) sliced
• 2 T. olive oil
• 2 T. red wine vinegar
• salt and pepper to taste
• 1/4 c. fresh basil leaves, torn
• parmesan cheese ( optional)

In a large nonstick skillet, heat oil. Add shallots and tomatoes and cook until tomatoes pop easily when pressed with the back of a spoon. Pop all tomatoes. Remove from heat and add  vinegar, salt and pepper. 

While tomato mixture is cooking, bring a large pot of water to a boil. Add ravioli and cook until pasta floats to the top ( about 5 minutes), drain. 

Place ravioli in a large bowl and toss with tomato mixture. Sprinkle with fresh basil.  Serve with grated Parmesan cheese if desired.

Grilled Marinated Chicken Thighs with Grilled Sweet Potato and Sauteed Peppers and Onions

Another great summertime grilling recipe. Serve this with a salad for a complete, colorful meal!

serves 8 ( 10 points +)

• 3 T. Lawry's teriyaki marinade with pineapple
• 1-1/2 T. honey
• 1-1/2 T. fresh ginger
• 1/4 tsp. five spice powder
• 1 tsp. crushed garlic
• 2 T. olive oil, divided
• 8, bone-in, skinned chicken thighs
• 3 small sweet potatoes
• 1 medium yellow onion, sliced
• 3 bell peppers ( color of your choosing)
• 1/4 c. fat-free chicken broth
• salt and pepper

Combine the first five ingredients in a large ziplock bag. Add 1 T. olive oil. Add chicken, seal and turn to coat. Refrigerate at least 2 hours.

Preheat grill to medium-high heat. 

Meanwhile, bring a large pot of water to a boil. Slice sweet potatoes into 1/4 inch rounds. Boil sweet potatoes for about 10-15 minutes or until nearly done. Drain sweet potatoes. Place in a large bowl and toss with 1-1/2 tsp. olive oil and salt and pepper to taste.

Remove chicken from marinade, Sprinkle with salt and pepper. Grill for about 6-7 minutes per side or until no longer pink. Grill sweet potatoes for about 2 minutes per side or until tender.  Place chicken and sweet potatoes on a large serving platter.

Heat a large nonstick skillet coated with cooking spray. Add 1-1/2 tsp. olive oil. Add peppers and onions. Cook until beginning to soften. Season with salt and pepper. Add chicken broth and cook until peppers and onions are softened and broth is almost evaporated. Serve with chicken and sweet potatoes.

Panko Crusted Chicken WIth Corn and Red Pepper Hash And Buttermilk Dressing

Delicious!

serves 4 ( about 3/4 c. corn hash and 1 chicken breast = 10 points +)

• 1-1/4 c. low-fat buttermilk, divided
• 1/2 tsp. paprika, divided
• 1/4 tsp. cayenne pepper, divided
• 4 boneless, skinless chicken breast halves ( 4 oz. each)
• 2 c. frozen corn, thawed
• 1 T. fresh flat-leaf parsley, chopped
• 1 tsp. lemon juice
• 1/2 c. pank Japanese bread crumbs
• salt
• 4 Oscar Mayer fully cooked bacon strips
• 1 T. olive oil
• 3 green onions, sliced
• 2 bottled, roasted red bell peppers, chopped

Combine 1 c. buttermilk, 1/4 tsp. paprika and 1/8 tsp. cayenne in a large ziplock bag. Add chicken to bag, seal and turn to coat. Refrigerate for 30 minutes.

Combine remaining 1/4 c. buttermilk, lemon juice and parsley. Set aside.

Combine remaining 1/4 tsp. paprika, 1/8 tsp. cayenne pepper and Panko in a shallow dish. Remove chicken from marinade. Sprinkle chicken with salt and coat in panko mixture. ( discard marinade)

Place bacon in a large cast iron or nonstick skillet. Cook until crisp. Remove. Add oil to pan.
Add chicken to pan and cook 4 minutes per side or until golden brown and done.

In a medium cast iron or nonstick skillet, cook corn until starting to brown. Place in a medium bowl. add bacon, green onions, roasted red pepper and salt to taste.

Divide corn mixture evenly among four plates. Top with chicken and drizzle with 1 T. buttermilk dressing.

adapted from "Cooking Light"

Creamy Spring Pasta

This is an Alfredo-like dish with a taste of spring! I think you will love the creamy, rich flavor!

serves 4 ( 10 points +)

• 1 oz. white bread
• 1/2 T. butter
• 4 tsp. crushed garlic, divided
• 1-1/2 c. diagonally cut ( 2 inch pieces) asparagus
• 1 c. frozen peas
• 9 oz. refrigerated fettuccine
• 2 tsp. olive oil
• 1/2 c. finely chopped onion
• 1 T. flour
• 1/4 c. fat-free chicken broth
• 1 c. skim milk
• 3 oz. reduced-fat cream cheese
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. sea salt
• 1/2 tsp. pepper

Place bread in a food processor and process until fine crumbs form. Melt butter in a large nonstick skillet. Add 1 tsp. garlic and bread crumbs. Cook until browned and crisp. stirring often. Remove from pan and set aside.
Meanwhile, heat a large pot of water to a boil. Add asparagus and peas. Cook 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. Add fettuccine to pot and cook until al dente ( about 2 minutes with fresh pasta); drain.
Heat oil in skillet. Add 1 T. garlic and onions. Cook 3 minutes or until tender. In a small bowl, combine flour with broth. Add broth mixture and milk to pan and cook 1 minute or until thickened. Remove from heat. Stir in cream cheese and Parmesan cheese until melted. Stir in salt and pepper. Add vegetables and pasta to pan. Toss to coat. Transfer to a serving dish and sprinkle with bread crumbs. Serve immediately.

adapted from "Cooking Light"

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"

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"

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.

Chicken Tortilla Chip Casserole

What a wonderfully satisfying casserole this was. This will take about 1 hour to make, start to finish. You can also cook your chicken ahead of time. This would also be a great way to use up leftover chicken. 

serves 6 ( 10 points+)

• 1 T. canola oil
• 1/2 c. chopped onion
• 1 T. crushed garlic
• 2 T. flour
• 1 c. ( 2 %) milk
• 1/2 c. fat-free chicken broth
• 1 tsp. ground cumin
• salt and pepper to taste
• 4 oz. reduced fat cream cheese
• 1 c. black beans, rinsed and drained
• 3 c. cooked chicken breast, shredded
• 4 oz. baked tortilla chips, crushed
• 1 roasted red bell pepper, chopped
• 8 oz. green chili enchilada sauce
• 2/3 c. reduced fat Jack cheese
• 2 T. chopped green onions

Preheat oven to 350.
Heat oil in a saucepan; add onion and cook until tender. Add garlic and flour. Cook 1 minute. Gradually add milk and broth, stirring constantly. Bring to a boil. Remove from heat; stir in cumin, salt, pepper and cream cheese until cream cheese is melted and well blended.

Spread 1/2 c. milk mixture in the bottom of an 11 x 7 inch baking dish. Layer beans, half of the chicken and half of the crushed tortilla chips. Top with another 1/2 c. milk mixture. Layer remaining chicken, bell pepper and remaining crushed tortilla chips. Top with remaining milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350 for 30 minutes. Top with green onions.

adapted from " Cooking Light"

Streusel Topped French Toast Casserole with Fruit Compote

Christmas is such a special time of the year. It is my favorite holiday and so I always look for special foods to make. I make traditional things, but also like to try new recipes, especially for Christmas breakfast. This one was easy to assemble, but had to be refrigerated overnight. The flavor was amazing. I think you will really like it. Try topping with a tablespoon of sugar free maple syrup too! Maybe you can try it for New Year's breakfast!

serves 8 ( 10 points +)

• 1 c. unfiltered apple cider
• 1/3 c. dried cranberries
• 1/4 c. golden raisins
• 1 c. skim milk
• 1/2 c. sugar
• 1 T. vanilla
• 1-1/4 tsp. cinnamon, divided
• 3/4 tsp. salt, divided
• 4 eggs, lightly beaten
• 8 ( 1-1/2 oz. slices sourdough bread, crusts removed
• 6 T. flour
• 1/3 c. old-fashioned rolled oats
• 1/3 c. walnuts, chopped
• 1/4 c. brown sugar
• 3 T. chilled butter, cut into small pieces

Bring cider to a boil in a small saucepan. Cook until reduced to about 2/3 c. ( about 4 minutes) Add cranberries and raisins; let stand 10 minutes.

Combine milk, sugar, vanilla, 1/2 tsp. cinnamon, 1/2 tsp. salt and eggs, stirring with a whisk,

Coat a 9 inch deep-dish pie plate with cooking spray. Line the bottom of dish with half of bread in a single layer. Pour half of egg mixture over bread; let stand 1 minute. Spread cranberry mixture over bread. top with remaining bread pour remaining egg mixture over bread. Cover and refrigerate overnight.

Combine remaining 3/4 tsp. cinnamon, 1/4 tsp. salt, flour, pates, walnuts and brown sugar in a bowl. Ct in butter until mixture resembles coarse meal.

Preheat oven to 350. Uncover bread mixture and top with flour mixture. Bake at 350 for 1 hour or until golden brown. Let stand 5 minutes before cutting.

from: "Cooking Light"

Potato Gnocchi in a Pink Tomato Sauce

Gnocchi are little Italian dumplings made of potato or cheese and flour. While they are easy enough to make from scratch, I chose to use store bought this time for the sake of ease and time.This entire recipe can be made in about 20 minutes or less. Gnocchi cook very quickly. Just a few minutes in boiling water and they are done!  Complete this meal with a nice green salad. A homemade vinaigrette dressing with olive oil will add more healthy oil to your diet.

serves 6 ( 10 points +)

• 1 T. olive oil
• 1 medium onion, finely chopped
• 2 crushed garlic cloves
• 1 ( 28 oz) can whole, peeled tomatoes in juice, chopped
• ¼ c. tomato paste
• ¼ tsp. red pepper flakes
• 1 c. low-fat ricotta cheese
• 2 ( 17.5 oz) packages potato gnocchi
• 6 T. freshly grated Parmesan cheese

Bring a large pot of water to a boil.

Meanwhile, heat oil in a large saucepan. Add onion and cook until softened, stirring frequently. Stir in the garlic and cook about 1 minute. Stir in the tomatoes with their juices, tomato paste and red pepper flakes. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, add the ricotta and whisk until smooth. Keep warm.

Add gnocchi to boiling water and cook until the float on the surface of the water. Drain. Transfer gnocchi to a serving bowl. Add sauce and stir to coat. Divide among 6 plates. Sprinkle each with 1 T. Parmesan cheese.

adapted from the cookbook "Fast and Fit" by Theresa Guidice 

Steak Sandwiches with Pickled Onion and Herb Aioli

I am always on the lookout for a good steak sandwich recipe, so when I came across this recipe from "Cooking Light", I knew I had to try it. I did not have the exact ingredients on hand, so I substituted with what I did have. It turned out great!

Serves 4 ( 10 points +)

• ¼ c. water
• ¼ c. cider vinegar
• 2 T. sugar
• 1 c. thinly sliced red onion
• ¼ c. canola mayonnaise
• 1 T. chopped fresh thyme
• 1 T. chopped fresh basil
• 1 T. lemon juice
• 1 garlic clove, minced
• 1 lb. flank steak, trimmed
• 1-½ tsp. olive oil
• salt and pepper to taste
• 1 ( 12 oz) French bread baguette, cut into 4 pieces
• 1 c. fresh baby spinach leaves

Combine first 3 ingredients in a microwave saft bowl. Microwave for 2 minutes on high or until boiling. Stir in onion and let stand at room temperature for 30 minutes.
Preheat grill to medium-high heat.
Combine mayo with the next 4 ingredients ( through garlic) and set aside.
Rub steak evenly with oil and sprinkle with salt and pepper. Grill until desired doneness.
Let steak stand for 10 minutes. Slice thinly across the grain.
Hollow out each baguette piece on top and bottom. Place baguettes, cut side down on grill rack and cook for 1-2 minutes or until toasted.
Drain onion mixture and discard liquid.
Place steak on bottom halves of baguette. Top with onion and spinach. Spread mayo mixture over top halves of baguette; place on sandwiches.

Cilantro Lime Chicken Sandwiches

Another great grilling recipe…perfect for summer!


serves 8 ( 10 points +)

• ½ c. canola oil
• ¼ c. lime juice
• 4 tsp. ground cumin
• 8 boneless, skinless chicken breast halves ( 4 oz. each)
• 1 c. fat-free spreadable cream cheese
• ⅓ c. chopped, fresh cilantro
• ¼ c. chopped red onion
• salt and pepper to taste
• 8 Healthy Life Buns ( 2 points each)
• 1 ripe avocado, peeled and thinly sliced
• 2 medium tomatoes, sliced

In a large ziplock bag, combine the first 3 ingredients. Add chicken, seal bag, turn to coat and refrigerate for at least 1 hour.


In a small bowl, combine the cream cheese, cilantro, red onion, salt and pepper; chill until serving.


Drain and discard marinade. Grill chicken, covered, over medium heat until no longer pink.


Spread cream cheese mixture onto buns. Layer with avocado, tomatoes and chicken.

"Healthy Cooking"

Summer Squash and Ricotta Galette

A great way to use some of that summer produce! Give yourself about 1-½ hours to make this delicious meatless meal. You can also make the dough ahead of time and chill until ready to use. This recipe makes good use of olive oil, a healthy fat.

serves 6 ( 10 points +)
Crust:

• 1-⅔ c. flour
• ½ tsp. salt
• ½ tsp. baking powder
• ⅓ c. + 1 T. olive oil, divided
• ¼ c. water

Filling:

• 1 large yellow summer squash, cut into ¼ inch slices
• 2 garlic cloves, minced
• 1c. low-fat ricotta cheese
• ½ c. grated Parmesan cheese
• ½ tsp. grated lemon rind
• 1 tsp. fresh lemon juice
• ¼ tsp. black pepper
• 1 egg, lightly beaten
• ¼ tsp. salt
• 1 tsp. water
• 1 egg white
• fresh basil leaves

For crust, combine flour, salt and baking powder in a food processor. Pulse a few times to mix. Combine ⅓ c. olive oil and water. Pour slowly through chute and process until dough is crumbly.

Turn onto a lightly floured surface and knead for 1 minute. Wrap in plastic wrap and refrigerate for 30 minutes or until ready to use.

In a medium bowl, combine squash, 1 T. olive oil and garlic.

In another bowl, combine ricotta with next 5 ingredients ( through egg).

Unwrap dough and roll into a 14 inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper.

Spread ricotta mixture over dough, leaving a 2 nch border. Arrange squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle squash with salt. 

Fold edges of dough toward center, pressing gently to seal ( Dough will only partially cover filling).

In a small bowl, whisk together egg white and 1 tsp. water. Brush over dough edges. 

Bake at 400 degrees for 40-45 minutes or until golden brown. Let stand for 5-10 minutes before cutting. Sprinkle with torn basil. Cut into 6 wedges.

adapted from "Cooking Light"

Spicy Zucchini Sausage Pasta

The pasta in this dish is not the main attraction, but offers a nice, supporting role. The sausage will need to be made ahead of time. The best way to do this is to brown in and then cook it on low in the marinara sauce for about 3 hours.


serves 6 ( 10 points +)

• 8 oz. uncooked spaghetti
• 1 package Jenny O hot turkey Italian sausage links, cooked and sliced
• 1 medium zucchini, sliced
• 1 T. olive oil
• salt and pepper to taste
• ¼ tsp. crushed red pepper flakes
• 3 c. marinara sauce
• 6 T. grated Parmesan cheese

Boil spaghetti until aldente. Drain.


Meanwhile, heat 1 T. olive oil in a nonstick skillet. Add zucchini, sprinkle with salt, pepper and crushed red pepper flakes. Cook until tender and lightly browned.


Combine pasta, sausage and zucchini. Dish onto plates and top each with 1 T. Parmesan cheese.