Cilantro Chili Chicken Skewers

By far one of my favorite summer recipes. 

3 points if you divide into 8 servings

Also make skewers with onion, bell peppers, or any vegetable you'd like

• 2 pounds boneless/skinless chicken thighs or breast meat
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, mince
• 3/4 bunch fresh cilantro (save remaining for garnish)
• 1 teaspoon salt & pepper
• Sweet chili sauce for basting

Soak skewers in water for at least 20 minutes to prevent burning.

Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.

Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze. ​ 

Steak with Black Bean and Avocado Salad

pg 153   4 points
1 (1 lb) boneless lean sirloin steak, trimmed (or flank, skirt, or T-bone)
1 t salt
3/4 t cracked black pepper
1 15.5 oz can black beans, drained and rinsed
1 c frozen corn kernels, thawed
12 grape tomatoes, quartered
1/2 avocado, pitted, peeled, and cut into 1/2" pieces
1 jalapeno, seeded and minced
2 T lime juice
2 t olive oil
3 T chopped fresh cilantro
lime wedges

1. Sprinkle steak with 3/4 t salt and the pepper. Spray ridged grill pan with nonstick spray and set over med-high heat. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145 degrees, about 8 minutes. Transfer to cutting board and let stand about 5 minutes.
2. Meanwhile, to make salad, toss together beans, corn, tomatoes, avocado, jalapeno, lime juice, oil, cilantro, and remaining 1/4 t salt in serving bowl.
3. Cut steak into 12 slices and serve with salad. Serve with lime wedges.

Flank Steak Sandwiches with Spicy Mayo

Fresh Mex pg 150 6 points

3/4 t salt
3/4 t dried oregano
1/2 t ground cumin
1 lg yellow bell pepper, quartered
1 sm red onion, cut into 4 thick slices
1 (1 lb) flank steak,trimmed
2 T light mayonnaise
1 T minced chipotles en adobo
1 T chopped fresh cilantro
4 light hamburger buns, toasted {We used English Muffins}
1 beefsteak tomato, cut into 8 slices

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2. Stir together salt, oregano, and cumin in small cup. Combine bell pepper and onion in medium bowl and spray lightly with nonstick spray. Sprinkle vegetables with half of seasoning mixture. Sprinkle steak with remaining seasoning.
3. Place steak and vegetables on rack and grill, turning occasionally until vegetables are tender and instant read thermometer inserted into side of steak registers 145 degrees, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
4. Meanwhile, stir together mayo, chipotles, and cilantro in small bowl.
5. Cut steak across grain into thin slices. Cut pepper into thin strip and separate onion into rings.
6. Spread mayo mixture evenly on bottom of buns. Top evenly with tomatoes, steak, peppers, and onions.

In my opinion: Delicious! We loved these.

WW Green Chile and Cheddar Turkey Burgers

 4 serv pg 55 6 points
1 lb ground skinless turkey breast
1 small zucchini, shredded
1/3 c plain dried breadcrumbs
1 t chili powder
½ t ground cumin
½ t salt
2 t canola oil
1 4-oz can diced fire-roasted green chiles, drained
1/3 c shredded red-fat sharp Cheddar
½ small red onion, thinly sliced
1 tomato, sliced
4 whole wheat sandwich thins, toasted\

1.  Combine turkey through salt in a large bowl. Shape into 4 (3/4” thick) patties
2. Heat oil in lg nonstick skillet over medium heat. Add patties and cook until browned and instant read thermometer inserted into sides of patties registers 165 degrees, about 6 minutes per side.
3. Meanwhile, stir together chiles and Cheddar in medium bowl.
4. Top burgers evenly with with chile mixture. Reduce heat to low, cover skillet and cook until cheese melts, about 2 minutes. Serve burge

Chicken with Roasted Tomato and Red Onions

Servings: 2 • Size: 1 cutlet with veggies • 1 point as of 1/25/2020
  1 cup halved cherry tomatoes
    ½ medium red onion, cut into ¼-inch slices
    2 large garlic cloves, peeled and smashed with side of knife
    1 teaspoon olive oil
    ½ teaspoon herbs de Provence
    1/8 teaspoon red pepper flakes
    kosher salt
    freshly ground black pepper, to taste
    olive oil spray
    1 (1/2 pound total) boneless, skinless chicken breasts
    1 tablespoon fresh chopped basil  
Preheat oven to 400 degrees F.
In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, 1/4 teaspoon salt and black pepper. Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil.  Roast for 12 to 15 minutes.
Meanwhile, cut the chicken breast in half lengthwise into 2 thin cutlets. Season both sides with 1/4 teaspoon salt and pepper. 
Spray a large non-stick grill pan or skillet with olive oil over medium-high heat.  When hot add chicken and cook about 1 1/2 to 2 minutes per side. To serve: Top chicken with roasted veggies and garnish with remaining basil.

In my opinion: SO GOOD! One of my favorites.

Easy Barbecue Chicken (Weight Watchers)

  4 servPrep 10 min           Cook 20 min Ready 30 min
1⁄2 cup ketchup
2 tbsp onion, finely chopped
2 tbsp peach or apricot preserves
2 tbsp white vinegar
1 tsp Worcestershire sauce
1 1⁄2 tsp chili powder
1⁄8 tsp garlic powder
1 cooking spray
4 chicken breasts

    Combine first 7 ingredients in a small saucepan; bring to a boil.
    Reduce heat, and simmer, uncovered, 5 minutes.
    Set aside 1/2 cup sauce; keep warm.
    Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400 degrees).
    Place chicken, bone side up, on rack; grill, covered, 8 minutes on each side or until done,          turning once and basting with remaining barbecue sauce.
    Serve with reserved 1/2 cup barbecue sauce.
3 points as of 1/25/2020

Grilled Lemon Chicken Skewers

                                                                                                                                  
2 boneless chicken breasts (more)
3 lemons
4 cloves garlic, minced
1 tablespoon dried oregano
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
7-8 green onions
Slice the chicken breasts lengthwise into 3rds, and then slice again     into about 1" chunks. Place chicken chunks in a freezer bag and set aside.
Zest one of the lemons and add to a medium size bowl. Juice that lemon plus one more, add to the lemon zest and then add the minced garlic and oregano and stir. Slowly drizzle in the olive oil and whisk to combine. Add kosher salt and pepper. Pour the marinade into the freezer bag with the chicken chunks and let marinade for 30 minutes or up to 3 hours in the refrigerator.   When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.  If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary.  Slice the remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off and cut into 1-inch lengths.
Thread one piece of the chicken onto a skewer then two slices of green onion, and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions and repeat the pattern until you've reached the end of the skewer, ending with chicken. Discard any of the remaining marinade.   Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.

In my opinion: SO GOOD!!
LOVE this with Grilled Zucchini with Feta and Lemon and Lemon-Chive Potatoes

Grilled Tuscan Chicken Sandwich

1 point without bun. 
 hamburger buns are 4
Cibatta buns are 7
Sourdough buns are 6

Don't cover that grill yet. I want to share something a friend from church told me. When you grill chicken, grill extra and you can use it over the next week for salads, fajitas, pasta salad, and other meals that call for cooked chicken. What a timesaver!

My first best friend Lisa sent this one. I moved next door to Lisa when I was 2. Through the years I moved away and we lost touch but fate brought us back and I can't imagine life without her.

Grilled Tuscan Chicken Sandwich
cooking spray
4 1 lb boneless, skinless chk breast halves
3 Tbsp Mrs. Dash Tomato Basil Garlic Seasoning Blend
1 lg red pepper, thickly sliced
1/4 c sliced ripe olives
1 Tbsp olive oil
4 lg sourdough rolls
4 lg romaine lettuce leaves, cleaned, dried, torn in half widthways

1. Spray each breast and sprinkle with 2 T Mrs. Dash
2. Grill chk and peppers for 5 min. on preheated grill. Turn and grill another 5 min or until chk juices run clear when pierced.
3. Remove and cool slightly.
4. In a bowl, combine olives, oil, and remaining Mrs. Dash.
5. Cut rolls in half and spread olive mixture on each side of roll.
6. Layer lettuce leaf half, chk, red pepper, another leaf, and top of roll. Serves 4
Prep: 10 min Cook 10-15 min