Market Salad (like Chick-Fil-A)

• 2 chicken breasts
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon coarse ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 16 cups spring mix salad chopped
• 1 cup blueberries
• 1 cup strawberries cut in half
• 1 granny smith apple chopped
• 1/2 cup blue cheese crumbled
• 1 cup roasted walnuts
• 1 cup cup granola
• 1 cup Zesty Apple Cider Vinaigrette recipe below  or LIGHT Italian

1. Combine the chicken, olive oil, kosher salt, black pepper, cayenne and paprika.
2. Heat a large skillet on medium heat and cook the chicken for 5-8 minutes on each side until cooked through.
3. Let chicken cool while assembling salad.
4. Layer the romaine, iceberg, cabbage, carrots, blueberries, strawberries, apple, blue cheese, roasted walnuts and granola.
5. Slice the chicken as thinly as you possibly can (refrigerated cooked chicken is easiest) and top on salad with vinaigrette.
   
   4 servings 
   
   Chick-fil-A Zesty Apple Cider Vinaigrette 9 pts for 1 packet/2 oz
   

   • 2/3 cup extra virgin olive oil
   • 1/4 cup apple cider vinegar
   • 3 tablespoons lime juice
   • 1/4 cup honey
   • 1 teaspoon kosher salt
   • 1/2 teaspoon coarse ground black pepper
   • 1/2 teaspoon Garlic Powder

Grilled Cheesy Bean Burrito

We liked these

Pork Chops with Apples and Ginger

Year Round Fresh pg 203 4 servings
1 t ground coriander
3/4 t salt
1/2 t ground cumin
1/4 t black pepper
2 t olive oil
4 (5 oz) lean center-cut boneless pork loin chops, trimmed
1 large shallot, finely chopped
1 T grated peeled fresh ginger
2 apples, cored and cut into 1/2" pieces
1/3 c chicken broth
2 T whole-grain mustard
2 T chopped fresh flat-leaf parsley

1. Stir together 1/4 t of coriander, 1/2 t salt, 1/4 t cumin, and pepper in cup. Rub spice mixture onto both sides of pork.
2. Heat oil in large heavy skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145, 5-6 minutes. transfer to plate.
3. Spray same skillet with olive oil nonstick spray. Add shallot and ginger; reduce heat and cook, stirring occasionally, until shallot softens, 1-2 minutes. Add apples and remaining 3/4 t coriander, remaining 1/4 t of salt, and remaining 1/4 t of cumin. Cook, stirring occasionally, until apples begin to soften, about 2 minutes. Stir in broth and scrape up bits from bottom of pan. Cover and cook until apples are tender, about 3 minutes. Return pork and any accumulated juices to skillet and cook until heated through, 1-2 minutes. Stir in mustard. Sprinkle with parsley and serve.
1 pork chop with 1/2 c apple mixture=1 serving

Roasted Chicken with Artichokes and Potatoes

Year Round Fresh pg. 22   OVEN 5 points
1 (3 1/2 lb) whole chicken
2 garlic cloves, minced
2 t minced fresh thyme
3t grated lemon zest
1 t olive oil
3/4 t salt
1/2 t black pepper
1 1/2 lbs fingerling potatoes or baby potatoes, halved/quartered
1 c water
4 T lemon juice
1 lb baby artichokes

1. Preheat oven to 400.
2. Remove and discard giblets and any large pieces of fat from chicken, if desired, fold wing tips under first joint and tie legs together with kitchen string. Loosen skin from breast and drumsticks by easing fingers under skin and gently separating skin from meat.
3. Combine garlic, thyme, 1 tsp of lemon zest, oil, 1/2 t salt, and the pepper in a small bowl. Rub half the mixture under loosened skin and over breast and legs of chicken. Place chicken in large roasting pan.
4. Combine potatoes and remaining garlic mixture in medium bowl and toss to coat. Arrange potatoes around chicken.
5. Combine half c of water and 2 Tbsp of lemon juice in large bowl. Pull tough other leaves from artichokes and trim stem. Cut off about 1/2" of top of each artichoke. Cut each artichoke in half lengthwise and dip in lemon-water to prevent browning. Place artichoke halves around chicken and drizzle with remaining lemon water. Spray vegetables lightly with olive oil nonstick spray.
6. Roast chicken and vegetables, stirring vegetables twice and adding 1/4 c of water each time, until instant-read thermometer registers about 165, about 1 hour and 20 minutes. Remove vegetables from pan when tender, after 1 hour. Transfer vegetables to large bowl. Add remaining 2 T lemon juice, remaining 2 t lemon zest, and remaining 1/4 t salt and toss to coat. Cover to keep warm.
7. Place chicken on platter, cover loosely with foil, and let stand 10 minutes before carving. Carve chicken and divide chicken and vegetables evenly between 6 plates. Remove skin before eating chicken.

Grilled Coffee-Rubbed Steak with Pear-Cranberry Salsa

 Year-Round Fresh pg. 144 4 serv 5 points  GRILL

1 T ground coffee
2 t packed brown sugar
1 t ground cumin
1 t salt
½ t black pepper
½ t chipotle chili powder
1 lb lean sirloin steak, trimmed (about 1” thick)
2 large firm-ripe pears, cored and diced
¼ c dried cranberries
3 T diced red onion
2 T chopped fresh cilantro
2 T lime juice
1 jalapeno pepper, seeded and minced

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Stir together coffee, brown sugar, cumin, ¾ t salt, pepper, and chile powder in small bowl. Rub coffee mixture all over steak and let stand at room temp. 15 minutes.
3. Meanwhile, to make salsa, combine pears, cranberries, onion, cilantro, lime juice, jalapeno, and remaining ¼ t salt in small bowl.
4. Place steak on grill rack, turning occasionally, until instant-read thermometer inserted into side of steak registers 145, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes. Cut steak into 24 slices. Serve steak with salsa.  (6 slices steak and about 2/3 c salsa).

Smoky Sweet Potato and black bean soup

 Year-Round Fresh pg. 127 8 serv   5 points STOVE
2 t olive oil
1 onion, chopped
2 garlic cloves, minced
2 t ground cumin
2 large sweet potatoes (1 ¾ lbs) peeled and cut into ½” pieces (6 cups)
2 c water
¾ t salt
2 c reduced-fat milk
1 ½ c frozen corn kernels
1 (15 ½ oz) can black beans, rinsed and drained
2 t minced chipotles in adobo
Fresh cilantro
Thinly sliced scallions
Lime wedges

1. Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring often, until softened, 5 minutes. Add garlic and cumin and cook, stirring constantly, until fragrant, about 1 minute.
2. Add sweet potatoes, water, and salt and bring to a boil. Reduce heat and simmer, covered, until vegetables are very tender, about 10 minutes.
3. Transfer 2 c of sweet-potato mixture to food processor and puree. Return puree to Dutch oven. Add milk, corn, black beans, and chipotles. Reduce heat to low and cook covered, stirring occasionally, just until heated through
(do not boil), about 5 minutes. Ladle evenly into 6 bowls; sprinkle with cilantro and scallions. Serve with lime wedges. (generous 1 cup).

Flank Steak with Cherry Tomatoes and Basil

 Year-Round Fresh pg. 87 4 serv. 5 points
1 lb lean flank steak, trimmed
¼ c plus 1 T balsamic vinegar
¾ t salt
¼ t black pepper
3 t olive oil
2 garlic cloves, minced
3 c cherry tomatoes
½ c chopped fresh basil
1. Place steak in large shallow dish, drizzle with ¼ c of vinegar, and turn to coat. Cover and refrigerate 30 minutes.
2. Remove steak from vinegar and pat dry with paper towels. Discard vinegar. Sprinkle steak with ½ t salt and the pepper.
3. Heat 2 t oil in large heavy skillet over medium-high. Add steak and cook, turning occasionally, until instant-read thermometer inserted into center of steak registers 145 degrees, 8-10 minutes. Transfer to cutting board and let stand 5 minutes.
4. Meanwhile, heat remaining 1 t of oil in medium nonstick skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes and cook, stirring often, just until tomatoes begin to shrivel, about 4 minutes. Remove from heat and stir in remaining 1 T vinegar, basil, and remaining ¼ t salt. Cut steak thinly across grain into 12 slices. Serve steak with tomatoes. 1 serving-3 slices steak & 2/3 c tomatoes

Angel Food Cake with Peach-Bourbon Sauce

 Cook Up Comfort pg 243 {16 servings} 5 points OVEN
1 ¼ c sugar
1 c cake flour
¼ t salt
12 large egg whites
1 ½ t cream of tartar
1 ½ t vanilla extract
¼ t almond extract
6 c thinly sliced peaches
2 T packed brown sugar
1 T bourbon
1. Position oven rack in lower third of oven; preheat oven to 350*.
2. Put sugar in food processor and process for 1 minute. Remove and reserve ¾ c. Add flour and salt to remaining sugar in processor and proves for about 30 seconds.
3. With electric mixer on medium-low speed, beat egg whites in large bowl until foamy, about 1 minute. Beat in cream of tartar. Increase speed to medium and beat in reserved ¾ c sugar, 1 T at a time, beating well after each addition. Once all sugar has been added., increase speed to medium-high and beat until stiff peaks form when beaters are lifted. Beat in both extracts.
4. Sift flour mixture, one third at a time, over beaten egg whites, gently folding in with rubber spatula just until blended. (Be careful not to overmix). Scrape batter into ungreased 10” tube pan with removable bottom. Spread evenly. Bake until cake springs back when lightly pressed, 35-40 minutes.
5. Meanwhile, combine peaches, brown sugar, and bourbon in medium bowl. Let stand for at least 10 minutes, or refrigerate up to 2 days.
6. When cake is done, immediately invert pan onto its legs or over neck of bottle and let cool completely. Run thin knife around sides and center of tube pan. Remove cake from pan and transfer to serving plate. Cut into `16 slices and serve with peach mixture.

Chicken Fajita Rice Bowls

 Cook Up Comfort pg 192 {4 servings} 5 points STOVE
½ t chili powder
½ t paprika
½ t garlic powder
½ t ground cumin
¼ t dried oregano
½ t salt
1/8 t black pepper
¾ lb skinless, boneless chicken breast, cut into strips
1 t olive oil
2 c frozen cooked brown rice, reheated according to package instructions
1 avocado peeled, pitted, and diced
¼ c sliced pickled jalapeno peppers
½ c pico de gallo or salsa
4 lime wedges

1. Combine chili powder, paprika, garlic powder, cumin, oregano, salt, and black pepper in small bowl. Sprinkle mixture over chicken and toss to coat. Heat oil in in medium skillet over medium-high heat. Add chicken and cook, stirring occasionally, until chicken is no longer pink, 4-5 minutes.
2. Place ½ c rice in eachof 4 bowls. Top each bowl evenly with jicama, bell pepper, avocado, pickled jalapeno, and chicken. Spoon on pico de gallo and serve with a lime wedge.

Crispy Chicken Waldorf Salad

 4 servings  5 pts per serving Cook Up Comfort
CRISPY CHICKEN:
4 (3 oz) thin sliced chicken cutlets
½ t salt
¼ t black pepper
1 lg egg, beaten
1 ½ t Dijon mustard
½ c Panko bread crumbs
2 t canola oil
SALAD:
2 T reduced fat mayo
1 T plain fat-free yogurt
1 T red wine vinegar
1 ½ t Dijon mustard
¼ t salt
¼ t black pepper
1 Granny Smith or other tart apple, cored and thinly sliced/diced
1 c seedless red grapes, halved
1 celery stalk, thinly sliced
¼ small red onion, chopped
¼ c walnut halves, chopped
4 c baby spinach
1. To make crispy chicken , sprinkle cutlets with s & p. Whisk egg and mustard in shallow bowl until blended. Spread Panko on sheet of wax paper. Dip chicken cutlets, one at a time, into egg mixture. Coat cutlets with Panko,  pressing lightly so it adheres. Spray evenly with nonstick spray.
2. Heat oil in lg nonstick skillet over  medium heat. Add cutlets and cook until lightly browned and cooked through 3-4 minutes per side. Transfer to cutting board.
3. To make salad ,whisk together yogurt, mayo, vinegar, mustard, salt, & pepper in large bowl. Add apple, grapes, celery, onion, and walnuts to dressing and toss to combine. Cut chicken into thin strips. Place 1 c spinach onto each of 4 plates and top with salad and chicken strips.

The Real Deal Fried Rice

 Simply 5 pg 178 6 serv                         STOVE               5 points

1 t canola or peanut oil
1 (6 oz) piece lean ham steak, diced
4 various colored mini sweet peppers, diced (1 cup)
5 scallions, sliced (green and white parts separated)
2 (81/2 oz) pouches ready-to-serve Basmati rice
¼ c water
½ t salt
1/8 t black pepper
2 large eggs, beaten

1. Heat oil in large nonstick skillet over high heat. Add ham, peppers, and white parts of scallions, and cook, stirring occasionally, until peppers are tender and lightly colored in spots, about 6 minutes.
2. Add rice, water, salt, and black pepper to skillet and cook, breaking up rice and scraping bottom of skillet to lift up any browned bits, until rice is hot, about 3 minutes.
3. Push rice mixture to one side of skillet and pour beaten eggs into empty side of skillet. Cook utnil eggs begin to set on bottom, about 1 minute; stir and cook until set, breaking them up, 2 minutes longer. Stir eggs and green part of scallions into rice mixture. STOVE

Everything creamy chicken bubble up

    Serves: 6              5 SP Freestyle
• 7.5oz package of biscuits (I use great value from Walmart in the U.S, they come 4 to a pack and have 10 small biscuits in the roll, you can always use a bigger pack and weigh out 7.5oz of biscuit dough)
• 4 oz softened light cream cheese
• 2 cups (8oz) cooked shredded chicken
• ⅓ cup light sour cream
• ¼ cup light ranch dressing (I used my own recipe for a zero point ranch, link in write up)
• 5 slices cooked and crumbled center cut bacon (low point bacon)
• ½ cup reduced fat shredded cheese (I use a 3 cheese blend)
• 4 tsp everything seasoning

1. Preheat oven to 375F, spray a 9x13 with some cooking spray.
2. Cut each of your 10 biscuits into 6 pieces each and spread across bottom of your dish.
3. In a bowl mix your cream cheese, sour cream, ranch dressing and chicken together, add in 2 tsp of everything seasoning.
4. Stir well and spoon on to your biscuits, spreading evenly.
5. Sprinkle another 1 tsp of your seasoning on top.
6. Bake in oven for 30 minutes, remove from oven and sprinkle your cheese, crumbled cooked bacon and final 1 tsp of seasoning on top and return to oven for 10 more minutes.
7. Serves 6, each serving is approx 6oz

WW Pepperoni Pizza Casserole

5 Points Per Serving (using 99% FF turkey burger)


1 lb ground lean ground turkey (Use 99% fat free and it’s zero points)
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons olive oil
1 (26 ounce) jar lower fat spaghetti sauce ( Like this Barilla Pasta Sauce)
1 teaspoon Italian seasoning
8 ounces rotoni pasta
2 cups shredded reduced-fat mozzarella cheese
32 slices of turkey pepperoni, divided (approx 2 oz)
2 TBSP sliced black olives

•  Preheat oven to 350
•  Cook pasta according to package and drain.
•  Heat olive oil over medium heat and saute ground turkey, onion, garlic, in a large skillet until meat is cooked.
•  Drain.
•  Spray a 9 x 13 pan with cooking spray.
•  In a medium bowl mix cooked pasta, meat mixture, sauce, 1 cup of cheese, 16 pepperoni and Italian seasoning.
•  Mix well.
•  Spread pasta mixture evenly in pan.
•  top with remaining cheese, pepperoni, and olives.
•  Cover with foil and bake for 20 minutes-  Uncover and bake an additional 10 minutes until heated through.
•  Cut into 12 equal servings.