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

15 Minute Chicken Gumbo

0 points if you don't have rice

1 spray cooking spray
16 oz frozen gumbo style vegetables (okra, pepper, onion)
1 T all-purpose flour
29 oz canned diced tomatoes with mild chiles
1 tsp creole seasoning
9 oz cooked boneless skinless chicken breast, chopped

1. Coat a large skillet with nonstick spray. Add vegetables and saute over high heat, stirring frequently, for 2 minutes. Stir in flour and cook 1 minute more.
2. Stir in tomatoes, chicken, and Creole seasoning. Cook over medium heat, stirring frequently, until hot, about 6 minutes. Yields about 1 1/2 c per serving.

Taco Stuffed Summer Squash Boats

2 points for a whole zucchini                                                                                                                                                      
4 medium summer squash, cut in half lengthwise
1/2 cup salsa
1 pound lean ground turkey
1 tablespoon taco seasoning (or homemade mix)
1/2 small onion, chopped fine
1/4 cup bell pepper, chopped fine
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions or cilantro, for topping
1.Preheat oven to 400 degrees F. Bring a large pot of water to a boil. Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.
2.Place the squash in the boiling water for 1 minute, then place on a paper towel to drain.
3.Spoon 1/4 cup salsa into the bottom of a large baking dish and arrange squash face up. Set aside.
4.Brown turkey in a large skillet until no longer pink. Add seasoning, onion, pepper, 3/4 cup reserved chopped zucchini, tomato sauce and water and stir to combine. Cover and simmer 20 minutes.
5.Fill each squash boat with the turkey mixture, then top with cheese. Cover with foil and bake 35 minutes or until squash is soft and cheese is melted. Garnish and serve with salsa.

In my opinion: DELICIOUS! We used zucchini instead of squash