Chicken and Guacamole Tostadas

This was a great no-cook recipe for a hot, summer night! This recipe was modified from "Cooking Light"

serves 4 ( 2 tostadas = 8 points or 4 points for 1 tostada)

1 avocado, peeled

1 lb. tomatoes, seeded and diced

1 small onion, finely chopped

2 limes, divided

salt

1/4 c. fresh cilantro, chopped

1 small jalepeno pepper, seeded and chopped

2 c. shredded boneless, skinless rotisserie chicken breast

1/4 tsp. paprika

8 ( 6") corn tostadas

For Pico de gallo, place chopped tomatoes, onion, cilantro, jalepeno, salt to taste and juice of one lime in a bowl.

In another small bowl, mash avocado. Add salt to taste and juice of 1/2 of a lime. Add 2 T. pico de gallo mixture.

Combine chicken with paprika and juice of 1/2 lime.

Spread about 1 T. guacamole over each tostada. Top with chicken mixture and about 2 T. pico de gallo.

Chicken Pasta Salad with Fruit

This is another old family favorite. I love this salad in the summer. The serving size is near 2 c. for 8 points. If you want less points, have 1 c. for 4 points. I occasionally sprinkle this salad with sliced almonds, too.

I like to serve this with a nice muffin or scone.

serves 8 ( 8 points)

2 lbs. boneless, skinless chicken breast, cooked and cubed

16 oz. uncooked medium shell pasta

2 c. red grapes ( if large, then halve)

1 ( 15 oz) can pineapple tidbits in juice, drained

1 (11 oz) can mandarin oranges in juice, drained

salt, pepper, garlic powder to taste

1 c. Miracle Whip Free

Cook pasta; drain and rinse in cold water.

In a large bowl, combine pasta, chicken, fruit and seasonings. Stir in Miracle Whip. You may have to toss by hand. The juice from the fruit with thin the Miracle Whip. Cover and chill unless serving immediately.

Fajita Pork and Pasta

Fajita Pork and Pasta: Serves 4 ( approx 2.5 c. = 8 points)

1-1/2 c. whole wheat penne pasta
6 T. lime juice
2 T. olive oil
1 tsp. ground cumin
1 tsp. chili powder
garlic powder, salt and pepper to taste
1 ( 1 lb.) pork tenderloin, trimmed and thinly sliced
1 yellow pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green pepper, thinly sliced
1 medium onion, cut into wedges
1 carrot, shredded or chopped
1 ( 4 oz.) can diced green chilies
1 medium zucchini, sliced

Cook the penne according to package directions. Drain and cover to keep warm.
Meanwhile, combine 2 T. lime juice, 1 T. oil and remaining spices in a bowl. Add the pork and toss to coat. Heat the remaining tablespoon of oil in a large nonstick skillet coated with Pam. ( or a wok) Add the pork mixture and cook, stirring occasionally, until the pork is browned, approx. 2-3 minutes.
Add the peppers, onions, carrots, chilies and zucchini. Cook until desired tenderness. Add the remaining 4 T. lime juice. Add the penne and toss to coat.

We had this dinner with a nice salad and Italian bread.