Rainbow Chicken, 5/6 pp

Ingredients:
SPICE RUB

• 2 teaspoons sweet or smoked paprika
• 1 teaspoons cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon white wine vinegar
• 1 teaspoon olive oil
• 2 cloves garlic, minced

• 1-1/4 pound chicken thighs or legs, bone-in, skins off or on
• 1 potato, skin on, diced small (turnip works too)
• 1 sweet potato, peeled, diced small
• 1 medium onion, cut into lengths
• 1 bell pepper, cut into lengths
• 1 zucchini, cut into chunks
• 2 carrots, peeled and cut into chunks
• 1 lemon, sliced thin cross-wise (don’t skip)

Directions:

1. Mix the spice rub ingredients in a large bowl.
2. Rinse the chicken pieces under running water, pat dry with paper towels, then drop into the Spice Rub and turn to coat.
3. Arrange the chicken in a single layer in an oven-safe skillet or casserole dish with a lid.
4. Drop the vegetables into the remaining spice rub (there won’t be a lot, but it’s just enough), give it all a stir and then scatter over the chicken.
5. Top with lemon slices.
6. Cover and bake for 45 minutes (and up to 20 minutes longer if using a baking dish covered with foil) or until no pink remains in the chicken pieces.
7. Let rest for 5 minutes, serve and savor!

Turkey, Zucchini and Quinoa Meatloaves, serves 6, 5 pp

Ingredients

	2 item(s) egg white(s)
	1/2 cup(s) chili sauce
	1/2 medium uncooked, onion(s), chopped, finely
	1/2 cup(s) uncooked quinoa, rinsed
	1 medium uncooked zucchini, coarsely shredded
	1 Tbsp fresh sage, chopped
	1/2 tsp table salt
	1/2 tsp black pepper
	1 pound(s) uncooked 93% lean ground turkey
	1 tsp Heinz Spicy Brown Mustard Instructions Cook quinoa according to package directions. Fluff with fork and let cool slightly. Preheat oven to 425F. Line large rimmed baking pan with foil; spray foil with nonstick cooking spray. Squeeze zucchini dry and place in large bowl with egg whites, 1/4 chili sauce, onion, sage, salt and pepper. Add turkey and quinoa and stir well to mix. Shape into 6 (2-1/2" x 4") oval loaves. Place ovals on baking pan. Stir together remaining 1/4 cup chili sauce and mustard in small bowl; spread evenly over loaves. Bake until instead read thermometer registers 165F, 30-35 minutes. Let stand 5 minutes before serving.

Green Chicken

6 tablespoons green jalapeno jelly

3 tablespoons white wine vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

4 boned skinned chicken breast halves (cut in thirds)

1 can (7 oz) whole green chilies

5 oz sliced Jack cheese (or whatever white cheese you prefer)

 

-         Preheat the oven to 350

-         Heat the first four ingredients in a sauce pan or microwave, whisking, until the jelly is melted.

-         Turn chicken in jelly sauce and arrange pieces side by side in a 9x13 oven-proof pan.

-         Pour remaining sauce over chicken and bake for 20 minutes.

-         Pull chilies open and lay over chicken pieces.

-         Cover with cheese and baste with jelly sauce.

-         Put back in oven and bake until cheese is melted (I usually wait until the cheese is browned).

-         Serve over white rice with extra sauce.

 

Note: I usually double the sauce, because we never seem to have enough!

 

 

Sweet and Sour Pork, 8 points

Ingredients

	1 spray(s) cooking spray
	1 1/2 pound(s) uncooked lean pork tenderloin, cut into thin strips
	15 oz canned pineapple, packed in juice, chunks
	1/2 fl oz mineral water
	1/3 cup(s) rice wine vinegar
	1/4 cup(s) packed brown sugar
	2 Tbsp cornstarch
	1/2 tsp table salt
	1 Tbsp low-sodium soy sauce
	2 medium green pepper(s), sliced
	1 small uncooked onion(s), sliced
	3 cup(s) cooked brown rice, kept warm

Instructions

• Heat a nonstick skillet coated with cooking spray over medium-high heat.
  
  
• Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
  
  
• Drain pineapple chunks, reserving juice; set aside.
  
  
• Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
  
  
• Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.

Mushroom Bisque

Ingredients

	3 spray(s) cooking spray
	1 pound(s) cremini mushroom(s), coarsely chopped
	1/2 tsp table salt
	1/4 tsp black pepper
	1 tsp salted butter
	2 medium uncooked leek(s), chopped, white and light green sections only
	1 tsp minced garlic
	1 tsp rosemary, fresh, minced
	15 oz canned condensed cream of potato soup
	2 cup(s) low-fat milk
	1/3 cup(s) fat-free, plain Greek yogurt
	1/2 tsp Dijon Mustard
	1/2 tsp fresh lemon juice
	1 Tbsp chives, fresh, snipped

Instructions

• Preheat oven to 450°F. Coat a large cookie sheet with cooking spray. 
•  Spread mushrooms on prepared cookie sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place in lower 1/3 of oven and roast for 25 minutes, stirring once during cooking.
•  Meanwhile, heat butter in a large nonstick pot over medium-low heat. Add leeks and saute, stirring often, until extremely soft, about 15 minutes. Add garlic and rosemary; heat, stirring frequently, 1 minute.
•  Add soup, milk, mushrooms (reserve a few for garnish), yogurt, mustard and lemon juice to pot; carefully puree soup in pot using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender; puree in batches and then return to pot). Increase heat to medium-high and bring to a boil; stir in chives and heat through. Adjust seasonings if necessary before serving. Garnish with additional chives and reserved mushrooms, if desired. Yields about 1 1/4 cups per serving.

Jalapeno Poppers (Weight Watchers, 2 points)

Ingredients

	4 spray(s) olive oil cooking spray, divided
	1/2 cup(s) low-fat, shredded Cheddar cheese
	1/4 cup(s) low fat cream cheese
	1 Tbsp fat-free mayonnaise
	8 small jalapeño pepper(s)
	1/4 cup(s) fat-free egg substitute
	7 Tbsp cornflake crumbs

Instructions

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. In a medium bowl, combine cheddar cheese, cream cheese and mayonnaise; mix well and set aside.
3. Halve peppers lengthwise and remove seeds; fill peppers with cheese mixture. (Oil and seeds from the peppers can be irritating — keep your fingers away from your eyes.)
4.  Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed peppers into egg substitute and then roll in cornflake crumbs to coat.
5. Transfer peppers to prepared baking sheet and coat with cooking spray.
6. Bake until filling is bubbly and outside begins to brown, about 30 minutes. Serve hot.
7. Yields 2 poppers per serving.

Mexican Inspired Vegetable Soup (Weight Watchers, 1 point / cup)

Ingredients

• 2 cups Green Snap Beans cut
• 3 cloves Garlic minced
• 2 small Zucchini cubed
• 14 oz. Canned Diced Tomatoes
• 1 med Onion
• 1 cup Chopped Tomatillos
• 1 med Jalapeno Pepper
• 1 Anaheim Pepper
• 1 tsp. Oregano
• 1/2 tsp. Cumin
• 6 cups Vegetable Broth
• 1/2 cup Roasted Red Peppers in water (about 2)
• 1 tbsp. Chipotle Peppers in Adobe Sauce
• 1/2 cup Cilantro
• 2 tbsp. Lime Juice
• Salt to taste

Directions

1. Put everything but roasted peppers, chipotle, salt, cilantro, and lime juice into pot.
2. Puree chipotles and roasted red peppers, add to pot
3. Bring soup to boil and reduce to simmer for 10 minutes.
4. Stir in cilantro, juice, and salt and serve.