Greek Chicken

A Weight Watchers recipe

4 (6 oz) skinless, boneless chicken breast halves
Cooking spray
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano, undrained
1/4 cup pitted kalamata olives, sliced
1 tbsp bottled minced garlic
1/4 tsp black pepper
1/4 cup (1 oz) crumbed feta cheese

Directions:
Place a large nonstick skillet over medium high heat. Coat pan and chicken with cooking spray; place chicken in pan. Cook 3 minutes on each side or until chicken is browned.

Reduce heat to medium; add tomatoes, olives, garlice and pepper.Cover and cook 11 minutes or until chciken is done. Remove from heat and sprinkle with feta cheese.

Serves 4
6 pts per serving.

Cornmeal-Crusted Tilapia Sandwiches

A Weight Watcher's recipe

Coleslaw
3 tbsp light mayonnaise
1 tsp minced chipotle chile, canned in adobo sauce
(I opt out of the chipotle business)
3 cups packaged cabbage-and-carrot coleslaw

Fish
3 tbsp yellow cornmeal
1/4 tsp freshly ground black pepper
4 (3 oz) tilapia fillets
1/8 tsp salt
1 tbsp canola oil
4 (1.8 oz) white-wheat hamburger buns

Directions:
(I generally skip the coleslaw)
Combine mayonnaise and chile in a large bowl; add cabbage-and-carrot coleslaw, and toss to coat. Set aside.

Combine cornmeal and black pepper in a shallow dish. Sprinkle fish with 1/8 tsp salt; dredge in cornmeal mixture.

Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add fish; cook 2 to 3 minutes on each side or until fish flakes easily when tested with a fork.

Divide fish evenly between buns. Top with coleslaw mixture.

Serves 4
5 pts per serving

Velvety Vegetable Cheese Soup

From a Kraf food & Family magazine

1 pkg (16 oz) frozen california mix.
2 cans (14 oz each) fat-free reduced-sodium chicken broth
3/4 lb (12 oz) 2% Velveeta, cut up

Place vegetables and broth in large saucepan; cover. Bring to a boil on medium high heat.

Reduce heat to low; simmer 10 minutes or until vegetables are tender.

Mash vegetables to desired consistency with a potato masher.

Remove from heat and stir in velveeta. Stir until velveeta is melted.


Serves 6 (1 cup each)
5 pts per serving.

Southwestern Egg Salad

Another Weight Watcher's recipe

6 whole hard-boiled eggs
2 medium scallions, finely chopped
1 tsp. cilantro, fresh, minced
1/2 small sweet red pepper, finely chopped
1/4 cup fat-free mayonnaise
1 tsp salsa
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper

Directions:
Peel eggs, mash with a fork in a large bowl. Add remaining ingredients and mix throughly to coat.

Serve egg salad in a colored bell pepper, or on its own in a bowl. (Or as a sandwich!)

Serves 4
4 pts per serving

The Rat(atouille) Pack

This is a Hungry Girl recipe

1 cup cubed eggplant
1/2 cup chopped red bell pepper
1/2 cup sliced and halved zucchini
1/2 cup canned fire-roasted diced tomatoes, drained
1/2 cup coarsely chopped onion
1/4 cup cannted tomato paste
2 tbsp. finely chopped fresh basil
1/2 tsp. minced garlic
1/8 tsp. salt, or more to taste
dash red pepper flakes, or more to taste
dash black pepper, or more to taste

Directions:
Preheat oven to 375.

In a medium bolw, combine all ingredients, and stir until veggies are evenly coated in tomato paste. Set aside

Lay a large piece of heavy-duty foil in front of you. Scoop veggie mixture into the center of hte foil Fold and seal thetop and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place packet on a baking sheet, and cook in the oven for 30 minutes.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careflu -- steam will be hot.) If you like, season to taste with additional salt, red pepper flakes, and black pepper.


MAKES 1 SERVING.
3 pts per serving

Taco sloppy joes

This one we just made up one night.

1 lb lean ground turkey
1 packet taco seasoning
1 16 oz jar of salsa
Shredded lettuce
Low fat shredded cheese
Low calorie/high fiber hamburger buns

Brown the ground turkey.
Add the taco seasoning.
Add salsa to you reach the sloppy joe consistency that you prefer.

Serve on buns with lettuce, cheese etc.
YUM!

Weeknight Lasagna Toss

This came from a Kraft Food Magazine.

1 lb lean ground beef
2 green peppers, chopped
1 jar (26 oz) spaghetti sauce
1 2/3 C water
¼ C Zesty Italian Dressing
12 oven-ready lasagna noodles
Broken into quarters
1 C shredded low-moisture part-skim
Mozzarella cheese

*Brown meat in a large saucepan and drain juices.
*Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to boil.
*Add noodles; stir and cover.
*Cook on Medium-low heat 10-15 minutes or until noodles are tender, stirring occasionally.
*Sprinkle with cheese; cover.
*Let stand 5 minutes or until cheese is melted.

Serves 4 (2 Cups each)