Butternut Squash and Turkey Orzotto

Course: main meals PP Value: 6 Servings: 5 Preparation Time: 10 min Cooking Time: 30 min Level of Difficulty: Easy

Ingredients

	6 oz Market Day Poultry Turkey breast roast
	2 cup(s) cooked cubed butternut squash
	1 cup(s) uncooked orzo
	1 cup(s) vegetable broth
	1 1/2 cup(s) water
	1 packet(s) vegetable soup mix
	1/2 oz Parmesan cheese, grated fresh
	1 Tbsp light butter

Instructions

Preheat oven to 425F. Coat a small rimmed baking sheet with cooking spray.
In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and soup mix; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
Stir in cheese, turkey and roasted squash. Season well with salt and pepper; serve.

Substitutions: Can sub boneless skinless chicken breast for turkey, garlic & herb seasoning packet for Veg soup mix (YUM!)

Mediterranean Pizza

An experiment in how to combine a couple of my favorite foods: spanikopita and margharita pizza.

1/2 of a thin-crust pizza dough tube

1/4 cup part-skim mozzarella cheese

1/4 cup Ranch dressing

1 small onion, finely diced

1 Tbsp EVOO

1 large garlic clove

1/2 can spinach (or 1/2 box frozen), squeezed of all excess water

2 Tbsp real bacon bits

4 roma tomatoes, thinly sliced

2 oz feta cheese

Preheat oven to 425. Brush Large Bar Pan with a little bit of vegetable oil. Spread the 1/2 pizza crust to cover. Once oven is preheated, bake crust for 5 minutes, then remove from oven and set aside.

Meanwhile, in a small skillet, heat EVOO over medium heat. Add onion and saute until tender (5 minutes). Add garlic, pressed, and saute 1-2 minutes more. Add spinach and stir until heated through. Remove from heat and set aside.

Sprinkle crust with mozzarella cheese, drizzle ranch dressing. Using tongs, spread spinach mixture evenly over crust. Add remaining toppings (bacon, tomatoes, and feta cheese), return to oven for 15-20 minutes or until edges turn golden brown.

Tzatziki Sauce

I love that making sauces affords me the opportunity to stuff in more veggies, and control the freshness of the ingredients. With some of the cucumbers I got from my MIL, I was craving some gyros.

Tzatziki Sauce
1/2 cup greek yogurt (I used my own home-made plain nonfat yogurt, strained to 1/2 cup)
2 small or 1 medium cucumbers
1 clove garlic, pressed
2 tsp fresh or 1/2 tsp dried dill weed
1 Tbsp EVOO
1 Tbsp lemon juice
salt and pepper to taste

Finely shred cucumbers, and drain or let sit on paper towels for at least 30 minutes to remove excess liquid.

In a small bowl, combine all ingredients. Refrigerate at least an hour or overnight to allow flavors to blend.

Pork Medallions with Summer Veggie Pasta

Ingredients

• 8 oz. Barilla Mini Fusili
• 4 cloves Garlic
• 1/4 c. EVOO, divided
• 1 lb. pork tenderloin (trimmed), cut into 1/2 inch medallions
• 2 ears corn, cut off cob
• 1 Zucchini
• 1 bunch fresh Broccoli, cut into florets
• 1/4 c. Italian style Bread Crumbs
• 2 oz. Parmesan Cheese

Cook pasta as directed to al dente. Reserve 1/2 cup cooking water, drain pasta.

In a small saucepan, heat 2 Tbsp. oil over med-low heat. Press 2 cloves of garlic into oil and cook until fragrant. Stir in bread crumbs and remove from heat. Set aside.

Meanwhile, heat 2 Tbsp. oil in 12" nonstick skillet. Salt and pepper both sides of pork medallions. Sear on each side 2-3 minutes or until browned. Set aside on a plate and cover to keep warm. Allow pan to cool slightly, then press 2 cloves of garlic into pan. Stir so garlic doesn't burn, 30 seconds, then add zucchini and broccoli. Saute 5 minutes or until veggies are tender-crisp. Add in corn, reserved pasta water, grate 1.5 oz of the Parmesan cheese, and pasta. Stir Add pork back into skillet, toss gently. Top with bread crumbs.

Serves 6. Per serving: 482 cals, Fat: 19 g, Carbs: 44g, Fiber: 7g, Protein: 35g

WW Pts: 10

Paprika Mixup

1 c. brown rice

1 Tbsp vegetable oil

1 medium chicken breast, sliced into thin strips

1 italian sausage link, sliced on bias into thin pieces

1 small onion, finely diced

1 clove garlic, pressed

1 c. cut fresh green beans

3 large carrots, julienned

1/2 tsp smoked paprika

dash cumin

dash chili powder

Prepare rice as directed.

When rice has about 15 minutes remaining, continue. Pour oil into a large nonstick skillet over medium heat. Once heated, add chicken and brown on all sides. Add sausage and onions. Cook 3-4 minutes or until onion begins to soften. Add garlic, paprika, cumin, chili powder and salt to taste. Add 1/4 cup warm water. Add in green beans and stir to combine. Cook 2-3 minutes, then stir in carrot. When rice is done, combine it in the pan with the rest of the ingredients, stir to allow the rice to absorb some of the flavors, and serve!

Peanutty Chicken Skewers

WW pts Value: 4 Servings: 3 Preparation Time: 20 min Cooking Time: 10 min Level of Difficulty: Easy Course: main meals

Ingredients

	12 oz Chicken breast, skinless, boneless, raw, Sliced into thin strips
	1/3 serving(s) Peanutty Chicken Marinade, Use full recipe as marinade, much will get discard

Instructions

Soak skewers for at least 15 minutes if wood.
Combine ingredients to make Peanutty Chicken Marinade in Classic Batter Bowl. Stir in chicken strips and set aside to marinate 15-20 minutes.
Preheat grill or grill pan over medium heat. Skewer chicken and grill 4-5 minutes on each side, or until cooked through.

Peanutty Chicken Marinade

POINTS® Value: 12 Servings: 1 Preparation Time: 3 min Cooking Time: 0 min Level of Difficulty: Easy Course: sauces

Ingredients

	2 Tbsp JIF Extra Crunchy
	1 Tbsp vegetable oil
	1/4 cup(s) Kraft Light Done Right Asian toasted sesame
	1 Tbsp canned Thai peanut sauce, Pampered Chef Thai Peanut Sauce

Instructions

Combine all ingredients in a large bowl. Stir in chicken and allow to marinate at least 15 minutes.

Mango Pineapple Salsa

POINTS® Value: 0 Servings: 10 Preparation Time: 10 min Cooking Time: 0 min Level of Difficulty: Easy Course: sauces

Ingredients

	1 medium mango(es), finely diced
	1/2 medium pineapple, finely diced
	1 small jalapeno pepper(s), finely diced
	1 cup(s) cucumber(s), diced
	1/4 medium sweet red pepper(s), diced
	2 Tbsp fresh lime juice
	1/2 small red onion(s), diced
	2 Tbsp cilantro, chopped

Instructions

In a large bowl, combine all ingredients. Cover and refrigerate for at least 30 minutes to allow flavors to combine. The longer it sits, the better it tastes!
Great on top of grilled fish, chicken, or pork. Or simply eat with tortilla chips. Mix in with cooked chilled quinoa for a healthy protein-packed side dish.

Italian Broiled Whitefish

WW Pts Value: 5 Servings: 4 Preparation Time: 5 min Cooking Time: 15 min Level of Difficulty: Easy Course: main meals

Ingredients

	2 fillet(s) whitefish fillet(s)
	1 cup(s) canned Italian style stewed tomatoes, finely diced
	1/3 cup(s) onion(s), finely diced
	1 clove(s) garlic clove(s)
	2 tsp olive oil
	1/4 cup(s) white wine
	2 Tbsp basil, chopped
	1 oz romano cheese, finely shredded

Instructions

Preheat broiler to High.
In a small saucepan, heat EVOO over medium-low heat. Add onion and garlic, and cook until soft. Add in wine and cook until almost all liquid has evaporated. Stir in tomatoes. BTB, RTS.
Spray broiler pan with cooking spray. Arrange filets on pan and spray. Broil 6 inches from top 5-7 minutes or until edges of fish are cooked.
Remove from oven, spoon sauce evenly over fish. Sprinkle cheese over sauce. Return to broiler 4-5 minutes or until fish flakes.

Southwest Skillet Chicken

WW Pts Value: 4 Servings: 6 Preparation Time: 5 min Cooking Time: 35 min Level of Difficulty: Easy Course: main meals

Ingredients

	2 medium corn on the cob, cut off cobs
	1 1/2 cup(s) canned black beans
	1 1/2 pound(s) Chicken breast, skinless, boneless, raw, cut into serving-size pieces (8pc)
	1 Tbsp olive oil
	1 cup(s) Eden Organic Diced Tomatoes with Green Chilies
	1/4 tsp McCormick Ground cumin
	1/2 tsp chili powder
	1/8 tsp paprika

Instructions

In 12" Skillet, heat oil over Med-high heat. Brown chicken on both sides.
Add in tomatoes, black beans, corn and spices. Cover and simmer 25-30 minutes or until chicken is cooked through.
Serve with rice, on tortillas, or with tortilla chips.

Citrus Hurricane

1 tsp lime juice

1 tsp orange juice

1 shot coconut rum

1 shot sugar-free hurricane syrup

diet 7up/cherry 7up

Fill tall glass with ice. Add first 4 ingredients. fill remainder of glass with half regular 7up, half cherry 7up. Stir and enjoy!