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.

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.

Barbecue Chicken Pizza

One of my favorites whenever I go to Pizzaria Uno, here's my take on the super-easy, super-tasty treat!

1 tube refrigerated pizza dough
2 cups cooked chicken (I use leftovers)
1 cup your favorite bbq sauce, divided
1 small onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
5 strips center-cut bacon, cut into small pieces
1 cup shredded 2% fat cheddar cheese

Preheat oven to 425. In 10" saute pan, cook bacon over medium heat until cooked through. Remove bacon to paper towels to drain. Keep 1 Tbsp of bacon fat in pan. Return pan with reserved bacon fat to medium heat, adding peppers and onions. Saute veggies until onions are translucent and peppers are soft.

Brush a little bit of vegetable oil over Large Bar Pan (this will help the bottom of the crust get crunchy). Spread out pizza dough to edges of pan. Using Silicone Basting Brush, spread 3/4 c of the barbecue sauce over crust. Top with chicken, veggies and bacon. Drizzle remaining sauce over, then top with cheese, spreading all ingredients to the edges.

Bake at 425 for 12-15 minutes or until cheese is melted and crust is lightly browned.

Creamy Chicken Pasta

4 large cloves garlic, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cups penne pasta (NOT whole wheat)
4 cups chicken broth
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)


Place 2 Tbsp of the oil from the Sun-Dried tomatoes into the bottom of the Deep Covered Baker. Use Garlic Slicer to slice all 4 garlic cloves into oil, and stir to coat. Cover and microwave 2 minutes, stirring halfway through. Add pasta and broth, stir, cover and return to microwave for 12 minutes, stirring halfway through.

While pasta is cooking, cut broccoli into small florets and place them in the Batter Bowl. Cut carrots in half length-wise then thinly slice on a bias. Add carrots to the batter bowl. Drain sun-dried tomatoes on a paper towel and slice into thin strips. Cut cream cheese into cubes.

When the microwave goes off, remove the DCB, stir pasta and add in broccoli and carrots, salt and pepper. Cook for 3 minutes, stir, add tomatoes and cream cheese, cover and cook for an additional 3 minutes.

Stir and serve immediately, garnishing with Parmesan cheese and basil. Stir in some cooked chicken to add some protein and make it a complete meal.

Total time start to finish: 19 minutes!!!

HG Chicken Cordon Bleu

I'm being lazy today... just going for simple Lightened Up CCB, steamed broccoli and brown rice. I love this recipe just exactly as written, so I didn't change a thing - it's so simple, and easily adjusted for more or fewer people.

5 oz chicken (half a chicken breast, butterflied for me), pounded to 1/4 in. thick cutlet
1 wedge Laughing Cow Light Original Swiss cheese
1 oz ham

Preheat oven to 350 degrees. Season cutlet with salt and pepper as desired. Spread cheese over cutlet, place ham on top, and roll up. Secure with toothpicks and place seam-side down on a baking sheet sprayed with nonstick spray. Spray top lightly with more spray, then cover with aluminum foil. Bake 20 minutes, remove foil, bake an add'l 15 minutes or until chicken is cooked through.

Just that simple, and DIVINE!!!

One-Pot Mexican Mac Skillet

I got this idea from this recipe on kraftfoods.com. I love their search engine that allows you to put up to 3 ingredients and search matching recipes.

1 lb. boneless skinless chicken breast, cut into bite-size pieces

2 cups water

1 cup Salsa (use whatever you have that you love, or whatever you have on hand)

1 box Macaroni & Cheese Dinner

2 cups frozen corn
1 can black beans

1/2 cup Mexican Style Shredded Cheese

Brown chicken in 12" skillet until no longer pink.

Add water, salsa and Macaroni; stir. Bring to boil; cover. Simmer on low 10 min. or until macaroni is tender, stirring occasionally. Stir in corn and Cheese Sauce; cook 2 min. or until heated through.

Top with shredded cheese.

Variations: Excellent with lean ground beef. Can substitute broccoli or other fresh or frozen veggies in place of corn.

Healthy Chicken Parmesan

I love so many of Hungry Girl's recipes! If you haven't heard of her, click on the name and check her out! I get her daily emails, and am always learning new things. One of my favorite topics she covers is Swap-outs or fake-outs. I tried this one tonight and everyone, including V, ate it!

Ingredients:
4 boneless, skinless chicken breasts
1 cup Fiber One cereal
1/4 cup Egg Beaters, Original**
2 Tbsp Parmesan cheese, grated using Adjustable Microplane
1 cup shredded fat-free mozzarella cheese
1/3 cup canned tomato sauce
Optional: garlic powder, basil, oregano, salt and pepper

Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add parmesan to crumbs (if desired, season crumbs with optional spices, as well).

Place crumbs in one Coating Tray and Egg Beaters in another of the Trays.

Next, fillet chicken into cutlets so you have 8 pieces. Coat raw chicken on both sides with Egg Beaters, and then coat with crumb mixture.

Place chicken on Large Sheet Pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of chicken and place in oven. Cook for 10 minutes, and then turn chicken over. Add another light mist of nonstick spray and cook for an additional 10 - 12 minutes (or until chicken is fully cooked and coating looks crispy).

Meanwhile, if desired, mix tomato sauce with your seasonings of choice. Remove chicken from oven, top with sauce and then cheese, and return chicken to oven until cheese is melted. Enjoy! Serves 4

Serving suggestion: Serve with whole wheat spaghetti or linguini noodles and steamed veggies.