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. ​ 

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

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.

Grilled Chicken with Roasted-Corn Salad

Fresh Mex pg 85 1 point

2 c fresh or thawed frozen corn kernels
1 red bell pepper, diced
1 tomato, diced
2 scallions, thinly sliced
1 jalapeno, seeded and minced
2 T lime juice
2 T chopped fresh cilantro
3/4 t salt
4 5-oz skinless boneless chicken breasts
1/4 t black pepper
1/8 t cayenne
2 t canola oil
lime wedges

1. Preheat oven to 425. Spray large rimmed baking sheet with nonstick spray.
2. Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to medium owl and let cool slightly.
3. Add bell pepper, tomato, scallions, jalapeno, lime juice, cilantro, and 1/4 t salt to corn and stir to combine.
4. Meanwhile, sprinkle chicken with black pepper, cayenne, and remaining 1/2 t salt. Brush large ridged pan with oil and set over medium heat. Add chicken to pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with corn salad and lime wedges.

In my opinion: Delicious! Use leftover corn salad the next day over fish.

Peanut Chipotle BBQ Chicken Tenders

This is delicious!

Italian Chicken Sausage and Veggie Skewers

One of my favorites! We double this recipe.

YUM! YUM! YUM!

Asian-Spiced Flank Steak with Pineapple-Pepper Salsa

3 T low-sodium soy sauce
1 1/2 t grated fresh ginger root
1/8 t garlic powder, or to taste
1 lb lean flank steak, about 1/2" thick
1 c diced pineapple
1/4 c diced sweet red pepper
2 T sliced scallions
2 t soy sauce low-sod
1/2 t grated fresh ginger root

In my opinion: This is DELICIOUS!
Serve with Rosemary Potatoes (3 pts)

Grilled Sirloin Steak with Balsamic-Mustard Glaze

Lemon chicken with tomato, olive, and feta salad

 pg 223 Year-round fresh 4 servings 1 point

4 (5 oz) thin-sliced skinless boneless chicken cutlets
Grated zest and juice of 1 lemon
½ t salt
¼ t black pepper
1 pint grape tomatoes, halved
¼ c pitted Kalamata olives, coarsely chopped
¼ c crumbled, red-fat feta cheese
2 T thinly sliced fresh mint
1 ½ t olive oil

1. Heat ridged grill pan over medium-high heat. Sprinkle chicken with lemon zest, salt, and 1/8 t pepper. Lightly spray chicken with olive oil nonstick spray. Place chicken in grill pan and cook, turning chicken once, uuntil cooked through, about 8 minutes.
2. Meanwhile, to make salad, combine lemon juice, tomatoes, olives, feta, mint, oil, and remaining 1/8 t pepper in medium bowl and toss to mix well.

Lemon-marinated grilled summer squash with dill

 4 serv 1 point GRILL Year-Round Fresh pg. 80

Grated zest and juice of 1 large lemon
1 T olive oil
1 t white balsamic vinegar
½ t salt
¼ t black pepper
2 yellow summer squash, halved crosswise and cut lengthwise into thick slices
2 zucchini, halved crosswise and cut lengthwise into thick slices

1 T small fresh dill sprig
1. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
2. Stir together lemon zest, juice, and oil, vinegar, salt, and pepper in large bowl. Add squash and zucchini and toss to coat. Let stand at room temperature about 15 minutes.
3. Remove vegetables from marinade; reserve marinade in bowl. Place vegetables on grill rack and grill, turning often, until lightly browned and crisp-tender, 8-10 minutes.
4. Return vegetables to bowl with marinade. Add dill and toss to coat. Serve warm, at room temp, or chilled. (3/4 c is one serving)

One of my FAVORITES! Serve with 
Lemon-Chive Potatoes and Grilled Zucchini with Feta and Lemon

Grilled Flank Steak and Avocado Tacos

 p. 68 {12 servings}  Cook Up Comfort 4 points GRILL
12 (6”) corn tortillas
1 ½ t kosher salt
1 ½ t garlic salt
¾ t chipotle chile powder
¾ t ground cumin
1 firm-ripe Haas avocado
1 ½ t olive oil
2 lg red bell peppers, each cut into 6 thick rings, seeds removed
12 scallions
1 (1 lb) lean flank steak, trimmed
1/3 c diced red onion thinly sliced
½ c crumbled cotija or feta cheese
½ c coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges
1 T hot pepper sauce, or to taste

Grilled Flank Steak and Avocado Tacos
1. Preheat grill to high or prepare hot fire
2. Stack tortillas and wrap in foil. Mix together salt, garlic, chile powder, and cumin in cup.
3. Cut avocado in half and remove pit and peel. Brush cut sides of avocado with ½ t oil; sprinkle with ¼ t spice mixture
4. Drizzle bell peppers and scallions with remaining 1 t oil and toss with 1 t spice mixture. Rub remaining spice mixture over flank steak.
5. Place tortilla packet, flank steak, bell peppers, scallions, and avocado on grill rack. Grill vegetables and avocado until charred, about 2 minutes per side; grill steak about 4 minutes per side for medium-rare or to desired degree of doneness. Transfer steak to cutting board and let stand 5 minutes. Cut across grain into about 24 very thin slices.
6. To serve, cut each avocado half into 6 pieces. Place 1 piece in middle of each tortilla and mash with fork. Layer with 1 bell pepper ring. 1 scallion, and 2 slices steak (about 1 oz). Top with onion, cotija, and cilantro. Serve with lime wedges and pepper sauce.

Grilled Zucchini with Feta and Lemon

  Simply 5 pg 147  6 servings                       1 point

½ c crumbled reduced-fat feta cheese
3 scallions, thinly sliced
1 T Extra virgin olive oil
Grated zest of one lemon
4 (6 oz) zucchini. Ends trimmed
½ t kosher salt
¼ t black pepper

1. Spray grill rack with nonstick spray. Preheat grill to high or prepare hot fire.
2. Meanwhile, stir together feta through zest in small bowl; set aside.
3. Cut zucchini lengthwise in half and cut each half into 4  or 5 pieces. Put zucchini into large bowl and lightly spray with olive oil nonstick spray. Sprinkle with s & p. tossing to coat.
4. Place zucchini on grill rack and grill, turning until well-marked and tender, about 6 minutes. Transfer to platter and sprinkle with feta mixture.
GRILL

We LOVE LOVE LOVE this recipe!

Pecan-crusted buttermilk chicken

   Simply 5 pg 92     4 serv  chicken will sit in fridge     4 points
4 5 oz skinless, boneless chicken breasts
¾ c low-fat buttermilk
1/3 c plain dried bread crumbs
¼ c pecans, finely chopped
1 t Cajun seasoning
1 T canola oil

1. Combine chicken and buttermilk in medium bowl and turn until coated evenly. Refrigerate 20 minutes.
2. Meanwhile preheat oven to 350
3. Mix together bread crumbs, pecans, and seasoning on sheet of wax paper. Remove 1 piece of chicken from buttermilk allowing excess to drip off. Coat chicken with pecan mixture gently pressing so it adheres. Place on separate piece of wax paper. Repeat with remaining chicken. Lightly spray chicken on both sides with nonstick spray. Discard any remaining buttermilk and pecan mixture.
4. Heat oil in large heavy nonstick ovenproof skillet over medium high heat. Add chicken and cook until golden brown, about 2 ½ minutes per side. Transfer skillet to oven and bake until chicken is cooked through, about 10 minutes longer.    OVEN 350

Deconstructed Chicken Gyro

  
Servings: 4Yield: 4 servings (1/4 cup tzatziki sauce per serving – 0 points)
• 1 cup fat-free Greek yogurt
• 1/3 cucumber, shredded (seeds removed)
• 1/2 teaspoon minced garlic
• 1 teaspoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound boneless, skinless chicken breast
• Greek seasoning
• Red onion, sliced
• Additional chopped cucumber
• Tomatoes, chopped
1. In a small bowl mix the Greek yogurt, shredded cucumber, minced garlic, olive oil, lemon juice, dill, salt and pepper. Refrigerate for one hour.
2. Preheat oven to 400 degrees F.
3. Spray a baking dish with non-stick cooking spray. Sprinkle chicken breasts with the Greek seasoning.
4. Bake chicken for 20 minutes, or until fully cooked.