Honey Lime Chicken Skewers

Perfect for a light lunch or  as an appetizer for a party!

serves 8 ( 2 skewers = 4 points +)

• 2 lbs. boneless, skinless chicken breasts, cut into 64 cubes
• 2 T. honey
• 1 T. olive oil
• 2 T. lime juice
• 2 tsp. crushed garlic
• salt and pepper to taste
• 1/4 c. cilantro, chopped
• wooden skewers

Combine honey, olive oil, lime juice, garlic, salt and pepper in a large resealable baggie. Add chicken and turn to coat. Refrigerate for at least 1 hour.

Soak wooden skewers in water for at least 30 minutes.

Preheat grill to medium-high heat. Thread 4 chicken cubes onto each skewer. Grill until chicken is no longer pink. Top with chopped cilantro.

Watermelon- Mint Skewers in a Balsamic Syrup

What a fun party treat! I made these for a bridal shower this weekend and then made another batch for my niece's graduation party. I will be making them again for my granddaughter's first birthday party in a couple of weeks. This recipe makes a lot, so plan to make them for a party, or make in smaller amounts. You will love this little treat because it is 1 points +

Makes 100 ( 2 skewers = 1 points +)

• 1 seedless watermelon
• 1 package fresh mint
•  salt and pepper
• 1/2 c.balsamic vinegar
• 1/2 c. sugar
• 2 T. olive oil
• toothpicks

Cut watermelon into small cubes. Place 2 cubes onto each toothpick. Top with a small piece of torn mint. Combine balsamic with sugar. Bring to a boil and cook until sugar dissolves ( 1-2 minutes). Remove from heat. Stir in olive oil, salt and pepper to taste. Place skewers in a large dish with sides. Drizzle with balsamic syrup. Refrigerate until serving.

Roasted Red Pepper Dip with Homemade Pita Chips

Fast, easy, a wonderfully satisfying appetizer or side dish.

serves 8 ( 4 pita chips with about 3 T. red pepper dip = 2 points +)

• 2 ( 6 inch) whole wheat tortillas, cut into 16 wedges each
• salt
• paprika
• 1 c. bottled roasted red bell peppers
• 1/4 c. almonds
• 1 T. olive oil
• 1-1/2 tsp. red wine vinegar
• 1 tsp. crushed garlic
• 1/2 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 1/8 tsp. black pepper

Preheat oven to 400 degrees. Spray a baking pan with nonstick spray. Place pita wedges on baking pan, coat with spray, sprinkle with salt and paprika. Bake for 8-10 minutes or until lightly browned and crisp.
Meanwhile, place red peppers, almonds and remaining ingredients in a food processor or blender. Process until smooth. Add salt to taste.

adapted from "Cooking Light"

Mini Bruschetta Tarts

These mini Bruschetta Tarts are an amazing hors de ouvres. You will not believe they are only one point each!

serves 20 ( 1 point +)

• 1-1/2 c. seeded, finely diced plum tomatoes
• 1/4 c. finely chopped red onion
• 2 tsp. olive oil
• 2 tsp. champagne or white wine vinegar
• salt, pepper and basil to taste
• 5 tsp. parmesan cheese, grated
• 1 sheet frozen puff pastry, thawed

Preheat oven to 400 degrees.
Combine tomatoes, onion, oil, vinegar, salt, and pepper in a medium bowl.
Roll out puff pastry on a lightly floured surface. Using a 2-1/2 inch biscuit cutter, cut 20 circles. You may have to re-roll dough to get enough circles.
Place dough circles on a baking sheet. Sprinkle each circle with 1/4 tsp. Parmesan cheese. Top with tomato mixture and sprinkle with basil.

Bake for 20-25 minutes or until golden.

Sweet Potato and Black Bean Empanadas

This recipe would be perfect for a hearty hors de ouvres party. I would even serve these as a main dish as they are quite hearty. There is a little work involved, so give yourself time! You will love these!

Makes 10 ( 1 empanada = 6 points +)

• 2 c. flour
• 3/4 tsp. salt
• 1/3 c. canola oil
• 1/4 c. water
• 1 T. cider vinegar
• 1 egg, lightly beaten
• 1 poblano chile
• 1/2 tsp. ground cumin
• 1 c. mashed cooked sweet potatoes
• 1 c. canned black beans, rinsed and drained
• 1/3 c. chopped green onions
• 1/4 c. chopped fresh cilantro
• 1 tsp. ancho chili powder
• 1/2 tsp. salt
• 1 egg white, lightly beaten

Combine flour with 3/4 tsp. salt in a large bowl.
Combine canola oil, water, vinegar and eg in a medium bowl. Add oil mixture to flour mixture, stirring until moist. Knead lightly until smooth. Shape dough into a ball and wrap in plastic. Chill for 1 hour.

Preheat broiler. Place poblano on a foil lined baking sheet. Broil for 8 minutes or until blackened, turning once. Place poblano in a paper bag and let stand for 15 minutes. Peel chile, cut in half lengthwise and remove seeds and membranes. Finely chop chile.

Preheat oven to 400 degrees.

Combine cumin, poblano, sweet potatoes and next 5 ingredients ( through salt) in a large bowl; mash until almost smooth. Divide dough into 10 equal portions and roll each into a 5 inch circle on a lightly floured surface.
Spoon poblano mixture into the center of each circle. Moisten edges of dough with egg white, fold over and crimp edges.
Place empanadas on a baking sheet coated with nonstick spray. Bake for 16 minutes or until lightly browned. Serve hot or at room temperature.

"Cooking Light"

Toasted Cheese Ravioli

Perfect as a main course, side dish or appetizer, this recipe is sure to please both adult and child alike! I served this as a side dish with Italian Chicken with Lemon Butter Sauce, green beans and a cucumber salad. I also drizzled the ravioli with a little homemade marinara.

serves 8 ( 7 points +)

• 2 T. water
• 1 egg, lightly beaten
• 1 c. Panko Japanese bread crumbs
• ¼ c. grated Parmesan cheese
• 1 ( 18 oz) package fresh cheese ravioli
• 4-½ T. olive oil, divided
• marinara sauce (optional)

Combine water with egg in a shallow bowl. In another shallow bowl, combine Panko with Parmesan cheese. Heat a large nonstick skillet coated with cooking spray. Add 1-½ T. olive oil. 
Dip ⅓ of ravioli in egg mixture, then coat in Panko mixture. Add to pan and saute 1 minute per side or until golden. Remove from pan and drain on paper towels. Repeat twice with remaining oil, ravioli, egg mixture and Panko mixture.