I made this tonight and it was so good. Abby kept saying how much she loved it! Served it with brown rice and green beans.

Braised Balasmic Chicken
INGREDIENTS

• 6 skinless, boneless chicken breast halves
• ground black pepper to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

DIRECTIONS

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

NUTRITION INFORMATION

Servings Per Recipe: 6
Amount Per Serving
Calories: 205

• Total Fat: 6.1g
• Cholesterol: 68mg
• Sodium: 574mg
• Total Carbs: 7.5g
• Dietary Fiber: 1.3g
• Protein: 28.3g

Zucchini Sticks with Honey-Mustard Mayo (haven't tried the sauce, but the zucchini sticks are GREAT with maranara!)
POINTS: 2
INSTRUCTIONS

1/4 cup all-purpose flour
1/4 tsp table salt
1/8 tsp black pepper
4 medium zucchini, ends trimmed, cut into 12 x 1-inch sticks each
3 medium egg white(s), lightly beaten
1 cup seasoned bread crumbs
1/2 cup fat-free mayonnaise
1 Tbsp honey
1 Tbsp Dijon mustard

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

Combine flour, salt and pepper in a shallow dish. Mix well with a fork to combine. Add zucchini sticks and turn to coat. Place egg whites and bread crumbs in separate shallow dishes. Add zucchini to egg whites and turn to coat. Transfer to bread crumbs and turn to coat.

Place coated zucchini on prepared baking sheet and coat with cooking spray. Bake 40 minutes, until golden brown.

Crab Rangoon - Tried - good
POINTS: 4
INSTRUCTIONS

2 sprays cooking spray
2 tsp olive oil
2 medium garlic clove(s), minced
2 medium scallion(s), minced
2 Tbsp snow peas, chopped
6 oz canned crabmeat, drained
4 oz light cream cheese
2 tsp low-sodium soy sauce
24 items wonton wrapper(s), half of a 12 oz package

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

Heat oil in a small skillet over medium-high heat. Add garlic, scallions and snow peas and sauté until just tender, about 2 minutes. Remove from heat and stir in crabmeat, cream cheese and soy sauce with a wooden spoon; mix gently to combine.

Place wonton wrappers on a flat surface. Drop crab mixture by teaspoonfuls onto the center of each wrapper. Dip a finger into water and use it to moisten edges of wrapper; fold over one corner of wrapper to make a triangle and press sides together to seal. Create decorative lines along the edges of the wontons by pressing the tines of a fork along the bottom edge of each wonton.

Transfer filled wontons to prepared baking sheet and coat with cooking spray. Bake until wontons are golden brown, about 15 to 20 minutes. Yields 4 pieces of crab rangoon per serving.

Buffalo Chicken Dip - Mine - very good
From the kitchen of LADYLILION

Servings | 16
Estimated POINTS® value per serving | 4
Course | Snacks

Ingredients
1 pound chicken breast, cooked, skinless
1/2 cup hot pepper sauce
16 oz light cream cheese (softened)
1 cup Reduced-Calorie Original Ranch Dressing
2 cup Finely Shredded Mild Cheddar Cheese

Instructions
shred chicken (mine was just boiled for ease of cooking), heat in large skillet with hot sauce (I used Franks). add ranch and cream cheese and cook over med heat until melted and well blended. mix in as much cheddar cheese as you like. Put in 9 x 13 pan and cook in oven at 325 until bubbly. (1/2 hour?) melt remaining cheddar on top. (2% tends to harden when cooked on top, so mixing it in works better.) Serve with celery sticks.

Special Notes
makes a 9 x 13 pan so 16 BIG servings - maybe. You probably get a lot more than 16 servings.

Yummy Cheese Spread - Mine - very good
From the kitchen of LADYLILION

Servings | 24
Estimated POINTS® value per serving | 1
Course | Snacks

Ingredients
3 boxes of Fat Free cream cheese
3 pkgs Carl Budding roast beef (the 2.5 oz size)
2 T Worcestershire sauce
1 T Accent seasoning
1-2 bunches of green onions

Instructions
Chop beef and mix all ingredients together. Make into ball, place in bowl, cover with plastic wrap, chill and serve. Wonderful on celery and crackers - don't forget, crackers have points!

This is a spread if you use FF cheese. If you use full-fat cream cheese it gets nice and firm and makes a cheese ball, but the points go through the roof!

Pizza Rustica (meat pie, Pizza gaina) (untried)
From the kitchen of CHEFKID3

Servings | 16
Estimated POINTS® value per serving | 5
Course | Snacks

Ingredients
1 serving Mrs. Smith's Deep Dish 9-Inch Pie Crust
1 1/2 pound fat-free ricotta cheese
1/4 pound Boar's Head 42% Lower Sodium Ham
1/4 pound Boar's Head Sopressata Veneta
1/4 pound pepperoni
6 oz whole milk mozzarella cheese
1/4 cup grated Parmesan cheese
2 large egg(s)
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
1 Pillsbury Refrigerated All Ready Pie Crust

Instructions
Heat oven to 425.
Combine all ingredients in a large bowl and mix well.
Place ingredients in deep dish pie crust and tap on counter to smooth out.
Top with additional crust. Be sure to cut either slits or shapes into crust to vent out the steam.

You can use an egg wash if you would like to make the crust nice and shiny.

Bake at 425 for 15 minutes, then reduce to 350 for 40 mins, or until golden brown.

Special Notes
You can make this with a little less points if you use all low salt and ff ingredients!


Veggie Weggies - Tried - very good
From the kitchen of TWTY76

Servings | 24
Estimated POINTS® value per serving | 2
Course | Snacks

Ingredients

Pillsbury Reduced-Fat Crescent Rolls, (2 can);
Kraft Fat-Free Mayonnaise (1 cup);
Kraft Philadelphia Cream Cheese (8oz);
1 packet of Hidden Valley Ranch Dip/dressing mix.
any kind of veggies you like (diced);
Shredded fat-free cheddar cheese;

Instructions
On a cookie sheet, spread out crescent rolls as flat as you can get them. You kind of want it to be a little thin. Bake as required. Let it cool & while cooling mix together mayonnaise, cream cheese (make sure is softened well), & ranch dip until completely blended. Spread mixture on top of them evenly, top with your favorite veggies & fat-free shredded cheese. Cut them into squares & enjoy!!

Special Notes
Try changing up the recipe & using sour cream instead of the mayonnaise. I like this recipe because I have a problem sometimes getting my vegetables in each day & with these its no problem!

Ultimate 7-Layer Dip (Tried - good)
From the kitchen of SWIEGING

Servings | 48
Estimated POINTS® value per serving | 0
Course | Snacks

Ingredients
16 oz fat-free canned refried beans
1 Tbsp Taco Bell Taco Seasoning Mix
1 cup light sour cream
1 cup salsa
1 cup shredded looseleaf lettuce
1 cup Kraft Mexican Style Cheddar and Monterey Jack Cheese
1/2 cup chopped Green Onions

Instructions
Mix beans and taco seasoning mix. Spread onto bottom of a 9-inch pie plate.

Layer remaining ingredients over bean mixture; cover. Refrigerate several hours or until chilled.

Serving with tortilla chips or assorted crackers.

Special Notes

Makes 48 servings, 2 Tbsp each.
1 serving=0 pt
2 servings=1
3 servings=1.5
4 servings=1.5
5 servings=2

Turkey Cresent Rolls (untried)
From the kitchen of DIANA0663

Servings | 4
Estimated POINTS® value per serving | 6
Course | Snacks

Ingredients
Cresent rolls
8 slices of turkey bacon
1 cup of mozzarella cheese
parmesan cheese

Instructions

Unroll the cresent rolls, layer the turkey bacon on the roll, sprinkle some mozz. cheese over the turkey bacon, roll up and then sprinkle some parm cheese on top. Bake in oven for about 10-12 as directed & its a yummi snack to add aside with some chips or veggies

INGREDIENTS
1/2 cup lemon juice
1/8 cup olive oil
2 tablespoons dried rosemary (it was a bit strong for my taste...I'd use 1/2 tbsp or 1 tbsp max next time!)
4 skinless, boneless chicken breast halves
1 lemon, sliced
Garlic to taste

DIRECTIONS

In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.

Simply cook and enjoy!!!

NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 209

Total Fat: 9.9g
Cholesterol: 67mg
Sodium: 60mg
Total Carbs: 6.6g
Dietary Fiber: 2.1g
Protein: 25g

INGREDIENTS
1 pound cube steak
salt and pepper to taste
all-purpose flour for dredging
2 tablespoons vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 green bell pepper, sliced
2 cups water


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season the steak with salt and pepper to taste. Dredge in the flour and shake off the excess. Heat the oil in a frying pan over medium-high heat. Brown the steaks in the oil, then transfer to a large, shallow casserole dish. Sprinkle the garlic, onion, and green pepper over top, pour in water, and wrap with aluminum foil.
Bake in preheated oven until steak is tender and vegetables are soft, about 1 1/2 hours.

Serve with veggies, over rice, or alone! Very simple, and yummy!!!

NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 219

Total Fat: 12.8g
Cholesterol: 27mg
Sodium: 181mg
Total Carbs: 10.5g
Dietary Fiber: 1.3g
Protein: 15g

If you can find Red Inca Quinoa - that's really good. If you haven't eaten it before, seriously rinse it well. It naturally has a coating that tastes bad if you don't, but once it is rinsed well, it is DELICIOUS!! I don't bother cooking the corn, frozen corn just thawed is perfectly tasty.

2 tablespoons fresh lemon or lime juice
2 tablespoons olive oil
2 tablespoons fresh cilantro, minced
1/2 teaspoon salt
1 cup fresh or frozen corn, simmered until tender
(reserve 1/2 cup cooking liquid)
1 cup cooked black beans
1/4 cup quinoa, rinsed thoroughly
1/4 teaspoon cumin seeds or powder
1 medium tomato, cut into small dice
2 tablespoons red onions, minced

Directions:

Mix lemon or lime juice, olive oil, cilantro and salt in a small glass bowl and set aside. Bring reserved corn cooking liquid to a boil in small saucepan. Add quinoa and cumin; cover and simmer until quinoa absorbs the liquid and is tender (about 10 minutes). Transfer quinoa to a large glass bowl; cool slightly. Add corn, black beans, tomato, red onions and dressing. Toss to combine. Cover and chill for about 4 hours. Serves 4.

INGREDIENTS
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon freshly ground black pepper
2 cloves garlic
4 boneless, skinless chicken breast halves


DIRECTIONS
Combine the lemon juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a deep bowl. Pour the ginger mixture over the breasts, turning once to coat both sides. Cover, and refrigerate for 30 minutes to 2 hours.
Spray a large nonstick skillet with cooking spray. Heat the skillet on medium-high until hot. Add the chicken. Cook, turning once, until tender, about 8 minutes.


NUTRITION INFORMATION
Servings Per Recipe: 4

Amount Per Serving

Calories: 135

Total Fat: 2.8g
Cholesterol: 67mg
Sodium: 59mg
Total Carbs: 1.1g
Dietary Fiber: 0.1g
Protein: 24.7g

I posted this on the WW recipes board, but these were so amazing, that I had to share them with you all!

Here's the recipe from the Weight Watchers website...although, I did it a bit differently...I'll explain at the bottom...

Chicken Fajitas
POINTS: 8
INSTRUCTIONS

8 medium tortilla, flour, fat-free, regular or whole wheat
2 tsp olive oil
1 pound marinated chicken breast strips
1 pound frozen mixed vegetables, fajita-style
1/2 cup fat-free sour cream
1/2 cup salsa



Preheat oven to 300ºF.


Wrap tortillas in foil. Bake until warm, about 10 minutes.


Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through, stirring frequently, about 3 to 5 minutes. Transfer chicken to a serving plate, cover with foil and transfer to oven to keep warm.


In same skillet over medium-high heat, sauté frozen vegetables until tender-crisp, about 3 minutes. Serve chicken and vegetables with warm tortillas, sour cream and salsa. Yields about 2 tortillas, 3 ounces chicken, 1/2 cup vegetables and 2 tablespoons each sour cream and salsa per serving.

If you are using your own chicken, and not store bought, use 1 tsp. Liquid Smoke, and 1 tsp. hot sauce to create the marinade.

Instead of using a bag of frozen veggies, I bought red, yellow, green, and orange peppers, and some onions, and sauteed them with the chicken, and used that as the veggie filler. YUM! I also used the salsa like they mentioned, and also the sour cream. You get 2 fajitas per serving, and they really fill you up!! This is a definate FAVORITE!

Three Bean and Franks Bake

Franks are combined with bell peppers, onions and three beans in a sweet and sour sauce

This tasty bean and franks dish may be prepared up to 2 hours before baking. Keep covered and refrigerated and increase baking time by 10 minutes. Recipe makes sixteen 1/2 cup side dish servings perfect to take along to a pot luck dinner

Prep Time: 20 minutes
Total Time: 1 hour
Makes: 8 servings (1 cup each)

Ingredients:

* 1 tablespoon Vegetable Oil
* 1 medium onion, chopped (about 1/2 cup)
* 2 cloves garlic, minced
* 1 medium red bell pepper, chopped (about 1 cup)
* 1 medium green bell pepper, chopped (about 1 cup)
* 1 can (16 ounces) vegetarian baked beans (or favorite beans)
* 1 can (15 ounces) butter beans, drained, rinsed
* 1 can (15 ounces) red or kidney beans, drained, rinsed
* 1/2 cup Ketchup
* 1/2 cup firmly packed brown sugar
* 2 tablespoons cider vinegar
* 1 tablespoon Deli Mustard
* 1 package (12 ounces) reduced fat beef or turkey, chicken Franks, cut into 1-inch pieces

Directions:

1. Preheat oven to 350°F. Cook onion and garlic in hot oil in large saucepan over medium heat 8 minutes, stirring frequently. Add bell peppers; cook 5 minutes, stirring frequently.
2. Stir in baked beans, butter beans, red beans, ketchup, brown sugar, vinegar and mustard; mix well. Stir franks into bean mixture. Remove from heat.
3. Spoon mixture into a 2-quart casserole or 8x8-inch baking dish. Bake 40 minutes, or until hot and bubbly.

Fruited Noodle Pudding


This rich and creamy noodle pudding is accented with fruit and cinnamon. Tastes great hot or cold for lunch or as a side dish.
2 packages Smart Ones® Fettuccini Alfredo, cooked according to package directions and cooled
1 apple, pared, cored, and finely diced
1 cup fat-free cottage cheese
1/2 cup golden raisins
1 egg
2 tablespoons + 1 teaspoon granulated sugar, divided
1/2 teaspoon each ground cinnamon, divided, and vanilla extract
Pinch salt

1. Preheat oven to 350 F. Spray 1-quart casserole with nonstick cooking spray.
2. In large bowl, combine all ingredients except 1 teaspoon sugar and ¼ teaspoon cinnamon and transfer to prepared casserole. In small cup, combine remaining sugar and cinnamon. Sprinkle evenly over mixture. Bake until topping is golden, 55-60 minutes. Let stand 5 minutes before serving.

Makes 4 entrée servings; each serving is 6 points , or makes 8 side-dish servings; each serving provides a points value of 3

Pork and Cider Stew

Serves 5

2 med sweet potatoes, peeled and cut in 3/4 in pieces
3 small carrots, peeled and cut in 1/2 in thick slices
1 cup chopped onion
2 lb boneless pork shoulder, cut in 1 in pieces,
1 large granny smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 tsp salt
1/2 tsp each dired sage and thyme
1/4 tsp pepper
1 cup apple cider

1. Layer sweet potatoes, carrots, onion, port and apple in a 3-1/2 qt or larger slow-cooker.
2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider. Stir until smooth. Pour over meat and vegetables.
3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.

Portobello Mushroom and Almond Pesto Lasagna

4 servings
Prep time 30 mins
Bake time 45 mins

3/4 cup EVOO
5 large portobello mushroom caps, thinly slicked salt and pepper
2 -14.5 oz cans diced tomatoes with Italian herbs
3 cups (about 10 oz) sliced almonds, toasted
1 cup grated parmesan cheese
2 cloves garlic, chopped
grated peel and juice of 1 lemon
6 no boil lasagna sheets
2 cups shredded mozzarella cheese

1. Preheat the over to 350. In a large skillet, heat 1/4 cup olive oil over high heat. Add the mushrooms, season with salt and pepper and cook until softened, about 3 minutes. Transfer to a medium bowl. Add the tomatoes to the skillet, scraping up any browned bits from the bottom of the pan, and cook until softened, 6 to 7 minutes.

2. Using a food processor, process the toasted almonds, parmesan, garlic, lemon peel, lemon juice and remaining 1/2 cup olive oil into a coarse paste. Transfer the pest to a bowl and season to taste with salt and pepper.

3. In an 8-inch square baking dish, spread half the tomatoes across the bottom. Place 2 lasagna sheets on top. Spread a third of the pesto over the sheets; sprinkle with half the mozzarella and then half the mushrooms.
Add another layer of lasagna sheets, pesto, mozzarella and mushrooms. Top with another layer of lasagna sheets, spread with the remaining pesto and then the remaining tomatoes. Cover tightly with foil and bake for 35 minutes. Uncover and bake for 10 minutes more. Let stand for at least 10 minutes before slicing.

Modifications made:
Substituted basil pesto in a jar for the almond pesto. Substituted a small container of cottage cheese (fat free) with 1 egg and parsley for part of the mozzarella cheese. Add a very small amount of browned lean beef to the tomato mixture to add meat but not take away from the mushrooms.

Fresh Whole Cranberry Sauce

I cup boiling water.
I bag fresh cranberries
I cup splenda.

Bring a cup of water to a boil,
Add cranberries and slpenda.
SIMMER for 10 minutes.
Pour into serving container.
Cool at room temperature til set.
Then serve or cover and refrigate til
serving time.

****If you don't like whole cranberries, then pour
hot mixture into a strainer & press out all the juice.****

The cranberries will pop open releasing
the natural pectn or whatever it is to make
it gel. It's simlple and oh so delicious.
Sorry I don't have the nutritional values.

Split Pea Soup

1 bag dried split peas.
6-8 cup low sodium chick broth(i uses sodium free home made)
1/2 large onion chopped
2 cloves garlic smashed and minced
1/2 cup chopped of shredded potatoes
Smoked neck bones. (i uses 1/2 pack i get from the ham section of walmart.) or you can use ham hocks, but I really prefer the smoked neck bones.

Throw everything in the crock pot, cook on low 6-8 hours. YUM!

This is very good. Especially if you need a protein snack in the afternoons.

Black Bean Dip

2 cans black beans, drained and rinsed
1/4c - 1/2c chopped red onions (I used 2 teas. of dried onions)
1/2 teas. minced garlic
1 (4 oz) can chopped black olives
1/4 c. olive oil
1/4 c. red wine vinegar
1/2 teas. cumin
1/4 teas. cayenne pepper
Marinate the above ingredients overnight in the refrigerator.

To Serve: Spread on a platter or shallow dish. Sprinkle with Feta Cheese, Chopped Tomatoes and Chopped Cilantro.

Serve with corn chips or baked chips or baked tortillas


Enjoy! Need to let the marinate set for a little before serving. Taste better if it is around room temperature.

I don't know where I found this but we had it a few nights ago and everybody liked it including my dad who doesn't like anything new.



Pennsylvania pot roast
main meals
POINTS® Value: 6
Servings: 5

Preparation Time: 0 min
Cooking Time: 190 min
Level of Difficulty: Moderate
Course: main meals


Ingredients
1 cup carrot(s), diced
1/4 cup celery
1 cup onion(s), chopped
1/2 cup canned tomato puree
3/4 cup fat-free beef broth
1 1/2 pound cooked trimmed beef round steak or roast
1/4 cup turnip(s)
2 Tbsp parsley
1/4 tsp ground thyme
1/4 tsp black pepper
1 leaf bay leaf
Instructions

Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add roast, browning on all sides. Add onion and next 9 ingredients to pan; bring to a boil. cover, reduce heat, and simmer 3 hours or until tender.
Remove roast from pan, reserving cooking liquid. Slice roast; place on a serving platter. Set aside; keep warm. Place cooking liquid over medium heat; cook, uncovered, 10 minutes or until reduced to 1 2/3 cups. Discard peppercorns and bay leaf. Serve sauce with roast. Garnish with parsley, if desired