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.

Chicken with Tomatillo-Cilantro Salsa

Fresh Mex pg 82 1 point
I bet you could also grill

3/4 lb tomatillos, husked and rinsed
2 T chopped fresh cilantro
1 1/2 T lime juice
1/2 T honey
1 t minced chipotles en adobo
1 small garlic clove, chopped
1/8 t plus 1/2 t salt
4 5-oz skinless boneless chicken breasts
1/2 t ground cumin
1/2 t chili powder
2 t canola oil

{for company;tortilla ships} points not included

1. Spray broiler rack with nonstick spray. Preheat broiler.
2. To make salsa, place tomatillos on broiler rack and broil, turning occasionally, until softened and lightly charred, 6-8 minutes. Transfer to food processor or blender. Add cilantro, lime juice, honey, chipotles en adobo, garlic, and 1/8 t salt and pulse until smooth. Transfer salsa to small bowl and set aside.
3. Sprinkle chicken with remaining 1/2 t salt, cumin, and chili powder. Heat oil in large nonstick skillet and set over medium heat. Add chicken and cook, turning once, until browned and no longer pink in center, 6-8 minutes.
4. Divide salsa evenly among 4 plates; top with chicken.

We LOVE this recipe.
You can serve with grilled vegetables or a salad.

Chicken with Tomatillo Sauce

Fresh Mex pg 88

1Tbsp canola oil

¹⁄₂ small, chopped uncooked onion(s)

¹⁄₂item(s serrano chile(s)), or jalapeño chile pepper, seeded and chopped

1 medium clove(s), chopped garlic clove(s)

2Tbsp, toasted green pumpkin seeds (pepitas)

¹⁄₄pound(s) tomatillo, husked, rinsed, and chopped (about 5 medium tomatillos)

1small, halved, pitted, peeled, and cut into chunks California (Hass) avocado

1Tbsp, chopped fresh cilantro

1tsp table salt

1spray(s) cooking spray

30oz, 6 (5-ounce) chicken breasts uncooked boneless skinless chicken breast

1 ¹⁄₂ tsp ground cumin

¹⁄₄ tsp, freshly ground black pepper

Instructions

1. Heat oil in medium skillet over medium-high heat. Add onion and serrano and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
2.  Pulse pepitas in food processor until finely ground; transfer to small bowl. Add tomatillos and avocado to food processor and puree. Add ground pepitas, the cilantro, onion mixture, and 1/4 teaspoon salt to food processor and pulse until blended.
3.  Spray stovetop grill pan with nonstick spray and set over medium-high heat. Sprinkle chicken with cumin, remaining 3/4 teaspoon salt, and the pepper. Place chicken in pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with sauce.
4. Serving size: (1 chicken breast and 1/4 cup sauce)
   
   This was easy to make and tasted good. Even my husband liked it and he doesn't like avocado or onion! 

Peanut Butter-Banana Ice Cream Sandwiches Pizzelles

Pizzelle Cookie Cannolis

Grilled Cheesy Bean Burrito

We liked these

Mozzarella, Roasted Pepper & Basil Omelette

Angel Food Cake with Tropical Fruit Salad and Raspberry Sauce

Chocolate-Peanut Butter Pizzelle Tarts

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!

Spice-Crusted Steak with Wild Mushrooms

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