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!

Pork (or Chicken) Parmesan

4 cutlets, pounded out so they're thin
1/3 cup Fiber One crumbs (cereal crushed or blended)
1 oz fresh grated parmesan cheese
1 T PC Tomato Herb dipping seasoning
1/3 cup egg beaters
1 14 oz can tomato sauce
Italian seasoning to taste

Preheat oven to 375. Set up breading station, with egg beaters in one, and Fiber One, Tomato Herb seasoning, and parmesan cheese combined in second dish. Dredge each cutlet through egg beaters then in breading to coat well. Spray a cookie sheet with nonstick spray, lay out cutlets, and lightly spray tops with cooking spray. Bake for 10 minutes, flip, spray, and bake 10-12 minutes more.

Season tomato sauce to taste with salt, pepper, and Italian Seasoning. Put a little sauce over each cutlet, sprinkle with a little mozzarella and bake for 2-3 more minutes until cheese is melted.

Serve with noodles.

Low Fat Crepes

1/2 cup low-fat cottage cheese
1 egg
1/3 c. white flour
1 tsp. melted coconut oil (or any oil)
1/2-2/3 cup Almond Breeze Unsweetened Vanilla milk

Blend first 4 ingredients in blender until smooth. Add 1/2 cup Almond Breeze. Check consistency. Batter should be very thin. If too thick, add a little more milk as needed, up to 2/3 cup total.

For sweet breakfast or dessert crepes, add a little vanilla flavoring, one packet of sugar substitute, and a dash of PC Cinnamon Plus spice blend.

For savory dishes, add some chives, or italian spices.

Preheat 8" nonstick saute pan over medium-low heat (setting 3 on my stove). Spray pan before first crepe with one spray from I Can't Believe It's Not Butter spray. Cook until lightly browned on one side. Second side should not need to be cooked. Stack with wax paper or parchment paper between crepes. Can be frozen for up to 2 months, or store in refrigerator for a few days.

Makes 11 crepes, just under 1 point each (4 crepes = 2.5 points). Yum!

Roasted Things

Oven-Roasted Baked Potatoes
Preheat oven to 425. Scrub baking potatoes and towel dry. Rub outsides with EVOO and sprinkle liberally with salt. Bake on a sheet tray 40 minutes, or until fork tender.

Oven-Roasted Butternut Squash
Preheat oven to 425. Wash, peel, and cut squash into 1-inch cubes (try to keep most pieces the same size so cooking time is consistent). Drizzle and toss with EVOO, sprinkle with salt and roast 40 minutes or until done.

Roasted Squash Seeds
Turn toaster oven on to 250 degrees. Spray Small bar pan with cooking spray. Spread rinsed seeds in a single layer onto bar pan. Spray with cooking spray on tops, and sprinkle with desired seasoning (just sea salt is good, PC Parmesan Garlic Dipping oil seasoning is good, too). Bake until fragrant and dried, stirring around once or twice (should take only 15-20 minutes). Turn toaster oven off, open the door a crack, and let them cool in the oven.

Roasted Beets with Feta Cheese

4 medium/3 large beets
1 Tbsp balsamic vinegar
1 Tbsp Red wine vinegar
1 tsp PC Greek Rub
2 Tbsp EVOO
4 oz Feta Cheese, crumbled

Preheat oven to 400. Trim ends off beets, wash, and wrap individually in foil. Roast for 45 minutes to an hour, or until they're fork-tender. Remove from oven when done and allow to rest on counter (still in foil) for 5 minutes. While beets are resting, whisk together vinegars, oil and Greek Rub. Peel beets and cut into one-inch cubes. In serving bowl, toss beets with dressing and top with feta.

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.