Category: Recipes

6 points – 6 pieces per pizza

• 3/4       cup rice vinegar
• 1/4       cup firmly packed brown sugar
• 1/4       cup low sodium soy sauce
• 3          Tbsp water
• 1          Tbsp minced peeled fresh ginger
• 2          Tbsp chunky peanut butter
• 1/2       tsp crushed red pepper
• 4          garlic cloves, minced
• 1/2       lb skinless, boneless chicken breasts, cut into bite sized pieces
• 1/2       cup shredded Swiss cheese
• 1/4       cup shredded mozzarella cheese
• 1          Pillsbury pizza crust
• 1/4       cup chopped green onions

Preheat oven to 500 degrees.

Combine first 8 ingredients in a bowl, stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat.  Add chicken, and saute 2 minutes.  Remove chicken from pan.

Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat.  Cook mixture 6 minutes or until slightly thickened.  Return chicken to pan, cook 1 minute or until chicken is done.  (mixture will be consistency of thick syrup)

Sprinkle cheese over prepared crust, leaving a 1/2 inch border, and top with chicken mixture.  Bake at 500 for 12 minutes on low rack in oven.  Sprinkle with green onions.  Let stand 5 minutes before cutting.

(I actually spread this out to cover 2 pizza crusts)

• Calories: 293
• Fat: 7.3g
• Fiber: 1.8g

I frequently add left over cut up chicken to the enchiladas

Sauce:
1 tsp garlic powder
1 (10 oz) can condensed reduced-fat cream of chicken soup, undiluted
1 (8 oz carton) fat-free sour cream
1 (4.5 oz) can chopped green chilies, undrained

Enchiladas:
Cooking spray
1 c chopped onion
1 jalapeno pepper, seeded and chopped
2 c sliced mushrooms
1 tsp garlic powder
1 tsp ground cumin
½ tsp salt
2 (10 oz) packages frozen chopped spinach, thawed and drained
1 c (4 oz) shredded Monterey Jack cheese, divided
10 (6”) corn tortillas

Garnish:
½ c chopped seeded plum tomato
¼ c chopped green onion tops

Preheat oven to 350.

To prepare sauce, combine first 4 ingredients; stir well.

To prepare enchiladas, heat a large nonstick skillet coated with cooking spray over medium-high heat.  Add onion and jalapeno, saute 5 minutes or until tender, stirring frequently.  Add mushrooms, saute 3 minutes or until tender.  Stir in garlic powder, cumin, salt and spinach; cook 5 minutes or until heated.

Combine spinach mixture and ¼ c cheese in a large bowl, stir to combine.

Spoon ½ c sauce into a 13 x 9 baking dish coated with cooking spray.  Warm tortillas according to package directions.  Spoon about 1/3 c spinach mixture down center of each tortilla; roll up.  Place filled tortillas seam sides down in the baking dish.  Spread remaining sauce evenly over tortillas; top with ¾ c cheese.

Bake at 350 for 20 minutes.  Top with tomato and green onion.

Yield 5 servings.

6 points

4 skinless, boneless chicken breast halves
¼ tsp salt
¼ tsp black pepper
2 bacon slices, chopped (center cut is leaner)
¼ tsp fresh onion
¾ c unsweetened apple cider
½ c chicken broth

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½-inch thickness using a meat mallet or rolling pin.  Sprinkle chicken evenly with salt and pepper.

Cook bacon in a large nonstick skillet over medium heat until crisp.  Remove bacon from pan.  Add chicken to drippings in pan; cook 6 minutes on each side or until done.  Remove chicken from pan; keep warm.

Add onion to pan; cook 2 minutes or until tender, stirring constantly.  Add cider and broth; bring to a boil, scraping pan to loose browned bits.  Cook until broth mixture is reduced to ½ cup (about 5 minutes).  Stir in bacon; serve sauce over chicken.

Yield: 4 servings.

• Calories: 269
• Fat: 7.2g
• Fiber: 0.2g