Vegetable Fried Rice

PREP 5 MIN COOK 15 MIN SERVES 8

2 eggs
1 1/2 tsp sesame oil, divided
1 tsp peanut oil
1 cup finely chopped onions
1 cup finely chopped mushrooms
3/4 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 Tbsp grated gingerroot
2 tsp minced garlic
1 cup frozen mixed peas and carrots, thawed
4 cups cooked basmati rice
1/2 cup chopped green onions2 Tbsp reduced-sodium soy sauce
2 Tbsp hoisin sauce

1. Whisk together eggs and 1/2 tsp sesame oil in a small bowl. Spray an 8-inch, non-stick skillet lightly with cooking spray (or add a bit of oil or butter) and heat over medium-high heat. Add eggs and cook without stirring (as you would an omelette), until underside is cooked. Flip and cook other side. Remove cooked egg from skillet and chop into bite-sized pieces. Set aside.

2. Heat remaining 1 tsp sesame oil and peanut oil in a wok or large skillet. Add onions, mushrooms, red pepper, celery, gingerroot and garlic. Cook and stir over medium-high heat until vegetables are tender, about 5 minutes. Add peas and carrots and cook just until heated through, about 2 more minutes. Stir in cooked rice, green onions, chopped egg, soy sauce and hoisin sauce. Mix well and continue to cook just until rice is heated through. Serve hot.

PER SERVING (SERVES 8): CAL 172, FAT 3.3g (SAT FAT 0.7g), PROT 6g, CARBS 31g, FIB 2g, CHOL 54mg, SOD 243mg

Great, simple recipe!! Rice is always a hit in our home. And it just so happen that the evening I decided to make this recipe we had left-over chicken. So we chopped it up and added it to the vegetable fried rice and bam! superb-hit!!

Mexican Pizza

PREP 5 MIN COOK 15 MIN MAKES 1 PIZZA (8 SLICES)

8 oz (227 g) extra-lean ground beef
1/3 cup minced red onions
1 tsp minced garlic
1/2 cup diced grape tomatoes
1/4 cup grated carrots
1/4 cup diced green bell pepper
1/4 cup frozen or canned corn
1/4 cup canned no-salt-added black beans, drained and rinsed
1 Tbsp minced fresh cilantro
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp each salt and freshly ground black pepper
1/2 cup pizza sauce
1 (12-inch) prebaked whole-grain thin-crust pizza shell
1 cup packed shredded light old (sharp) cheddar cheese (4 oz/113g)
2 Tbsp minced green onions
* Garnishes: Light Sour Cream, Salsa and Guacamole (Optional)*

1. Preheat oven to 425'F.

2. Cook beef, onions and garlic in a large, non-stick skillet until beef is no longer pink. Add tomatoes, carrots, green pepper, corn and beans. Cook and stir for 2 more minutes. Add cilantro, chili powder, cumin, salt and pepper. Cook 1 more minute. Remove from heat.

2. Spread pizza sauce evenly over crust. Top with half the cheese. Spoon beef mixture evenly over pizza. Top with remaining cheese, followed by green onions.

3. Place pizza directly on middle oven rack and bake for 8 to 10 minutes, or until cheese is completely melted and crust is lightly browned.

4. Tastes great with fajita-like accompaniments, such as sour cream, salsa and guacamole.

PER SERVING (PER SLICE): CAL 186, FAT 6.8g (SAT FAT 3.4g), PROT 12g, CARBS 18g, FIB 1.9g, CHOL 28 mg, SOD 455mg

Mmm-mmm-good!! Was so good we made this two nights in a row - a definite keeper! 

Zesty Chili and Black Beans Bow-Tie Pasta

PREP 5 MIN COOK 15 MIN SERVES 6

2 tsp olive oil
1 lb (454g) ground turkey
1 cup chopped onions
1 tsp minced garlic
1 cup green bell pepper
1 cup diced carrots
1 1/2 cups no-salt-added tomato sauce
1 1/2 cups salsa
1 can (19oz / 540ml) no-salt-added black beans, drained and rinsed
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
12 oz (340g) uncooked whole-grain bow-tie pasta (about 7 cups dry)
1/2 cup light (5%) sour cream
1/2 cup packed shredded light old (sharp) cheddar cheese (2oz / 57g)
1/2 cup chopped green onions

1. Heat olive oil in a large pot over medium-high heat.
2. Add ground turkey. Cook and stir until turkey is no longer pink. Break up any large chunks with a fork.
3. Add onions, garlic, green pepper and carrots. Cook and stir for 4 to 5 minutes, until vegetables begin to soften.
4. Stir in tomato sauce, salsa, beans, chili powder, cumin and oregano. Bring mixture to a boil, reduce heat to low, cover and simmer for 10 minutes, stirring occasionally.
5. Meanwhile, prepare pasta according to package directions. Drain well.
6. Divide pasta among six serving plates. Ladle chili over pasta. Place a dollop of sour cream in the centre, then sprinkle with cheese and onions. Serve immediately.

PER SERVING: 506 CAL, 11.9G FAT (3.7 SAT FAT), 31G PROT, 68 CARB, 15.4G FIB, 71MG CHOL, 399MG SOD

Well this recipe was SUPER filling (at least I thought so!). I was simple to make and was pretty good too! I'm pretty sure we'll probably end-up trying this one out again! :)

Chicken Linguini a-la-Orient Express

PREP 10 MIN COOK 10 MIN SERVES 4

12 oz (340 g) uncooked whole wheat linguini
2 tsp olive oil
1 cup chopped onions
2 tsp minced garlic
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
3 Tbsp seasoned rice vinegar
1 Tbsp each freshly squeezed lemon juice
1 Tbsp sesame oil
1 Tbsp grated gingerroot
2 tsp liquid honey or brown sugar
1 tsp hot pepper sauce
1/2 tsp freshly ground black pepper
2 Tbsp cornstarch
2 cups chopped or sliced cooked chicken breast
1 1/2 cups broccoli florets
1 cup thinly sliced red bell pepper
1 cup carrots, cut into thin (julienne) strips

1. Prepare linguini according to package directions. Drain and keep warm.

2. While pasta is cooking, prepare sauce. Heat olive oil in a large pot over medium heat. Add onions and garlic.

3. Cook and stir until vegetables begin to soften, about 4 minutes. Add broth, soy sauce, ketchup, vinegar, lemon juice, sesame oil, gingerrot, honey, hot pepper sauce and black pepper. Mix well and bring to a boil.

4. Blend conrnstarch with an equal amount of water until smooth. Add to sauce. Cook and stir until sauce is bubbly and has thickened, about 1 minute.

5. Add cooked chicken pieces, broccoli, red pepper and carrots to sauce. Mix well. Cook 3 to 4 minutes, until vegetables are tender-crisp. Pour chicken-vegetable mixture over warm linguini and toss to coat evenly. Serve hot.

Absolutely de-li-cious!! This is surely a keeper in our home. We kind-of-figured it would be and doubled our batch when we made it and... let's just say we had just enough for my hubby's lunch tomomrrow!! ...and he was happy about that! :)

Asian Style Beef And Vegetables

PREP 5 MIN  COOK 15 MIN SERVES 4

4 ounces spaghetti
1/2 cup water
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon ground black pepper
1/8 teaspoon ground red pepper
Nonstick cooking spray
1 cup fresh or frozen pea pods, halved crosswise
1/2 cup chopped green or red sweet pepper
1 clove garlic, minced
1 cup sliced fresh mushrooms
1 tablespoon cooking oil
3/4 pound lean boneless beef, cut into thin bite-size strips

1. Cook spaghetti according to package directions. Drain well and keep warm.

2. Meanwhile, for sauce, in a small bowl stir together water, soy sauce, cornstarch, black pepper, and red pepper. Set aside.

3. Spray a cold wok or large skillet with nonstick spray. Heat over medium-high heat. Add pea pods, green or red sweet pepper and garlic, stir-fry 1 minute. Add mushrooms; stir-fry 1 to 2 minutes more or until vegetables are tender. Remove vegetables from wok.

4. Add oil to wok. Stir-fry beef in hot oil for 3 to 4 minutes or until done. Push beef to sides of wok. Stir sauce and pour into the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spaghetti. Makes 4 servings.


PER SERVING: Calories 304, Carbs 28 g, Fat 10 g, Fiber 2 g, Protein 25 g
PointPlus Value: 8

Simple and easy to make and was good too!! The "Ground Red Pepper" added just enough kick to the recipe to add that pizazz needed.

Worth Every Penne

Whole wheat penne noodles with chicken, bacon, vegetables, and pesto sauce.

PREP 10 MIN COOK 10 MIN SERVES  6


Sauce
2 Tbsp basil pesto
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp freshly ground black pepper


2 cups uncooked whole wheat penne noodles (about 8ox / 227g)
4 slices reduced-sodium bacon, chopped 
3 cups sliced mushrooms
1 cup chopped red onions
3 big handfuls baby spinach leaves
12 cherry or grape tomatoes, halved
3 cups chopped cooked chicken breast (*see tip down below*)
1/4 cup shaved Parmesan or Romano cheese, or
   1/2 cup crumbled light feta cheese (2oz / 57g)
Freshly ground pepper to taste


1. To prepare sauce, whisk together all sauce ingredients in a small bowl and set aside.

2. Cook penne noodles according to package directions. Drain and keep warm.

3. While pasta is boiling, cook bacon in a large, non-stick or wok over medium-high heat for about 2 minutes. Remove and discard 1 Tbsp bacon drippings from skillet. Add mushrooms and onions to skillet. Cook and stir until vegetables begin to soften, about 5 minutes. Add spinach leaves and tomatoes. Cook until spinach is wilted. Stir in chicken and cook just until chicken is heated through. Add cooked penne noodles and mix well. Add reserved sauce and mix again. Remove skillet from heat. Sprinkle pasta with Parmesan cheese and freshly ground black pepper. Serve immediately.


* Tip: To save work and time, buy a rotisserie chicken at your grocery store and chop up all of the breast meat for this meal. Save the dark meat for tomorrow's lunch. *

PER SERVING: (1 CUP) 331 CAL, 10.6 FAT, 2.9 SAT FAT, 27 G PROT, 31 G CARB, 5.7 G FIB, 50 MG CHOL, 270 MG SOD
PointsPlus Value: 8

Earning it's title, this was indeed worth every "penne". 
The pasta, bacon, and chicken is what sold our house-hold! ...and then you get to top it all off with cheese - Parmesan cheese - superb! 

Spinach & Cheese Ravioli in a Tomato Tapenade with Green Beans

PREP 5 MIN COOK 15 MIN SERVES  4

water
1/3 cup salsa
2 Tbsp basil pesto (from a jar)
1 Tbsp maple syrup
3/4 lb or 350 g spinach and cheese ravioli (found in most deli or dairy sections of your grocery store)
1 tsp butter
5 cups green or yellow frozen whole beans (I like to blend both together; or even buy the per-packaged ones that include the carrots.)
1/2 tsp lemon pepper
1 tsp soy sauce, reduced-sodium
Parmesan cheese, grated (optional)

1. Fill a large stove-top pot with water.
Cover and bring to a boil.

2. Combine salsa, pesto and maple syrup together in a small bowl. Set aside.

3. Add ravioli to boiling water and reduce heat to a medium boil. Set time according to package directions. (anywhere from 4min to 11min - do not over cook)

4. Meanwhile, melt butter in a large nonstick frying pan at medium high.
Add beans, lemon pepper and soy sauce.
Toss to coat, then reduce heat to med-low.
Stir often, until beans are hot, glazed and crunchy but tender.

5. When timer rings for ravioli, drain ravioli in a colander.
Heat tapenade mixture in the unclean pasta pot at med heat until hot.
Return ravioli to pot and fold gently until all the ravioli is evenly coated.

** Optionally, you can add Parmesan on top of servings. **

PER SERVING: (3/4 CUP PASTA AND TAPENADE SAUCE; 1.5 CUP OF BEANS) 372 CAL, 11.3 G FAT, 16 G PROT, 54.1 G CARB, 5.3 G FIB, 566 MG SOD
PointsPlus Value: 10

Delicious! I knew this would be a hit, so I prepared myself by doubling the recipe... and sure enough it was (a hit)! This one's a keeper - Real quick, super easy and ...very tasteful! Choose the level of "hotness" you'd like for this recipe with your salsa, if you don't want spicy - choose a mild salsa; and if you like it hot, then by all means get it hot & spicy! 

Asian Salisbury Steak

Asian Salisbury Steak with side dishes

PREP 5 MINS COOK 15 MINS SERVES 4

1/2 ounces 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions (small green onions)
1/4 cup plain dry breadcrumbs
4 Tbsp hoisin sauce, divided
2 Tbsp minced fresh ginger
3 tsp canola oil, divided
4 bunches or 2 4-ounce bags watercress, trimmed (16 cups)
1/2 cup dry sherry or rice wine

1. Place rack in upper third of oven; preheat the broiler. Coat a broiler plan and rack with cooking spray.

2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 Tbsp hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties wiht 1 tsp oil. Broil, flipping once, until coooked through, about 4 minutes per side.

3. Meanwhile, heat the remaining 2 tsp oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 Tbsp hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

PER SERVING (1 MEAT PATTY): 303 CAL, 13 G FAT, 56 MG CHOL, 18 G CARBS, 21 G PROT, 2 G FIB, 392 MG SOD
PointsPlus Value: 7

Absolutely delicious. Unfortunately we had to modify the recipe a little when we origin made this recipe however it still was delicious! [We couldn't find watercress so this portion was omitted from the picture version - so if you had this to your version it might look a little different.] Made 4 patties and all 4 disappeared without hesitation! This is one of those recipes where I'll have to remember to double-up on it next time!

For the below full WW PointsPlus value counts here is the break down:

1- Asian Slasbury Steak patty 7pts+
1/2 cup mashed potatoes 3pts+
1 serving of steamed beans 0pts+
For a total of: 10pts+ for the full menu displayed.

Asian Salisbury Steak

BBQ Beef Tortillas

PREP  10 MIN COOK 12 MIN SERVES 4

1/2 lbs beef sirloin steak, trimmed of fat, cut into thin strips
1 cup frozen corn
1/2 cup barbecue sauce
4 (7-inch) flour tortillas, heated
1 cup chopped tomato
1 oz (1/4 cup) shredded reduced-fat cheddar cheese

1. Heat medium nonstick skillet over medium-high heat unitl hot. Add beef; cook and stir 4 to 6 minutes or until browned.

2. Stir in corn and barbecue sauce. Reduce heat to medium; cover and cook 5 minutes or until hot, stirring occasionally.

3. Place tortillas on 4 individual plates. Spoon 1/4 of beef mixture down center of each tortilla; top each with 1/4 cup chopped tomato and 1 Tbsp cheese. Fold tortillas in half or roll up.

PER SERVING: (1 TORTILLA) 280 CAL, 8 G FAT, 45 MG CHOL, 510 MG SOD, 32 G CARB, 3 G FIB, 3 G SUGARS, 20 G PROT
PointsPlus Value: 7

This was simple and great! So many wraps so many recipes!!
Glad my family likes wraps cause there are times when coming home from work - these are the best, quickest, healthier option!

BBQ Beef Tortilla with base (no topping)

BBQ Beef Tortilla with base and topping

Chicken a la King

PREP 5 MIN COOK 15 MIN SERVES 6

1 1/2 lbs boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/2 cup all-purpose flour
2 Tbsp canola oil, divided
10 oz white mushrooms, quartered
1 large green bell pepper, diced
3/4 tsp salt
1/2 tsp freshly ground pepper
1 cup dry sherry
1 cup reduced-sodium chicken broth
1 cup low-fat milk
1 4-oz jar sliced pimientos, rinsed
1/2 cup sliced scallions

1. Toss chicken and flour in a medium bowl until coated. Heat 1 Tbsp oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.

2. Reduce heat to medium and add the remaining 1 Tbsp oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry; bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.

3. Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.

PER SERVING: (1 CUP) 271 CAL; 8 G FAT; 66 MG CHOL; 15 G CARB; 28 G PROT; 1 G FIB; 40 MG SOD
PointsPlus Value: 6

This was good. We didn't have any sherry so we just opted to not include it in the recipe. The "a-la-king" gravy / sauce mixture is fairly basic and reminded us of the typical flour/broth type gravy combination - which is always ...mmmm good comfort food / taste!

Tex-Mex Cobb Salad

Prep 15 min Cook - min Serves 8

1 (10 oz) package torn romaine lettuce
1 cup frozen corn, thawed
1 large tomato, chopped
1/2 of a 9 oz. pkg. of any Deli Fresh Shaved Smoked Turkey Breast, coarsely chopped

1 (15 oz) can no salt black beans, rinsed
1 cup 2% shredded sharp Cheddar cheese
1/2 cup chopped red onions
1/2 cup Light Ranch salad dressing
1/2 cup thick, chunky salsa

1. Cover a platter with lettuce and top with next 6 ingredents (corn, tomato, turkey, black beans, cheese, and onions).
2. Mix together the ressing and salsa. Drizzle over salad just before serving.

Per Serving: (1-1/2 cups) Cal 180, Carbs 21g, Fat 6g, Fib 5g, Prot 11g
Points Plus Value: 4

This was quick and easy. We had this as a supper summertime meal - would also be great as an afternoon salad!

Beef-Corn Pita Pockets

2 POCKETS shown here

PREP 10 MIN COOK 1 MIN SERVES 4

2 ears corn on the cob, husked and kernels removed

1 Tbsp water

2 nectarines, diced

1/4 cup diced red onion

Juice of 1 lime

1/4 tsp kosher salt

Pinch black pepper

2 (6-inch) whole wheat pita breads

3/4 lb deli-sliced roast beef

2 cup shredded romaine lettuce

1. To make relish, combine corn and water in 9-inch microwavable pie plate. Cover with paper towel and microwave on High until corn is crisp-tender, 1-2 minutes.

2. Transfer corn with slotted spoon to medium bowl; stir in nectarines, onion, lime juice, salt, and pepper.

3. Cut each pita crosswise in half to form 2 pocktes. Stuff pockets evenly with beef, relish, and lettuce.

PER SERVING (1 POCKET): 292 CAL, 4 G FAT, 1 G SAT FAT, 0 G TRANS FAT, 42 MG CHOL, 1, 117 MG SOD, 45 G CARB, 7 G FIB, 23 G PROT, 25 MG CALC

PointsPlus value: 7

Relish Filling

This was easy to do and great to eat! I hadn't had nectarines in a long while and am glad I decided to try this recipe out! Another hit for our house! It's refreshing and simple.

It's to note that I used white Weight Watchers Pita bread (since there were no more whole wheat when I was out shopping) and also used Montreal Roast Beef instead of regular Roast Beef, since again when I was out shopping they didn't have any reg. roast beef left in the deli (yes, believe it or not!).

Also to take into account, is the recipe nutritional value is for 1/2 of the whole pita. The 1 Portion described is 1/2 of the Pita Pocket ~ so if you eat both halves, double your PointsPlus value.

Reminder: 1 Portion is actually 1/2 the Pita

Beef Burger Wraps

Beef Burger Wrap (cut in half)

PREP 10 MINS COOK 10 MINS SERVES 4

12 ounces 93% lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 Tbsp chopped picked jalapenos
1 avocado, peeled and pitted
1/2 cup prepared salsa
1/8 tsp garlic powder
4 whole-wheat tortillas, warmed
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime, cut into 4 wedges

1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.

3. Broil the patties until an instant-read thermometer inserted into the center reads 165'F, 12 to 14 minutes.

4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.

5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.

PER SERVING: (1 WRAP) 394 CAL, 17 G FAT, 67 MG CHOL, 40 G CARBS, 28 G PROT, 10 G FIB, 634 MG SOD.
PointsPlus Value: 10

Another hit! These were actually pretty good! :-)
Everyone had one and I'm sure the next time (yes I'll be making these again) I'm going to have to double the batch, cause I'm sure people would have come around for seconds!  

Guacamole Spread

Tex-Mex Taco Salad

PREP 10 MIN COOK 10 MIN SERVES 2

1/2 cup prepared salsa
2 Tbsp reduced-fat sour cream
1/2 tsp canola oil
1 small onion, chopped
2 cloves garlic, minced
8 ounces lean ground beef or turkey
1 large plum tomato, diced
1/2 cup canned kidney beans, rinced
1 tsp ground cumin
1 tsp chili powder
1/8 tsp salt, or to taste
2 Tbsp chopped fresh cilantro
4 cups shredded romaine lettuce
1/4 cup shredded sharp Cheddar cheese

1. Combine salsa and sour cream in a large bowl.

2. Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add beef (or turkey) and cook, stirring often, until cooked through, 3 to 5 minutes. Add tomato, beans, cumin, chili powder and salt; cook, stirring, until the tomato begins to break down, about 2 minutes. Remove from the heat, stir in cilantro and 2 Tbsp of the salsa mixture.

3. Add lettuce to the remaining salsa mixture and toss to coat. Divide the lettuce between 2 plates, top with the cooked meat and sprinkle with cheese.

PER SERVING: (MAKES 2 EQUAL SERVINGS)
343 CAL, 13 G FAT, 81 MG CHOL, 26 G CARBS, 32 G PROT, 8 G FIB, 851 MG SOD
PointsPlus Value: 8

Hello! This was great! The salsa / lettuce mixture was somewhat different to my taste-buds but was well accepted! My kids added some tortillas to their plates (I'll let them add whatever as long as they're eating it and I don't have to make something different for them!) and mentioned that it was good! So votes are in... this recipe wins, which means it made our "repeat" list. 

Spicy Chicken and Broccoli Stir-Fry

PREP 10 MIN COOK 10 MIN SERVES 4

1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium teriyaki sauce
2 garlic cloves, minced
1/4 tsp crushed red pepper
5 cups broccoli florets
1 orange bell pepper, cut into 1-inch pieces
2 boneless skinless chicken breast
3 scallions (green onions), cut on the diagonal into 1-inch pieces
2 cups hot cooked quick-cooking brown rice

1. Stir together 1/2 cup of the broth, the teriyaki sauce, garlic, and crushed red pepper in a small bowl until smooth; set aside.

2. Combine the remaining 1/2 cup broth, the broccoli, and bell pepper in a nonstick wok or large deep nonstick skillet and set over medium-high and simmer, covered, until the broccoli is crisp-tender, about 2 minutes.

3. Meanwhile, cut the chicken crosswise into 1/4-inch slices. Add to the wok and stir-fry until heated through, about 1 minute. Add the teriyaki mixture and scallions; stir-fry, until the sauce bubbles, about 1 minute longer. Serve with the rice.


PER SERVING: (1 3/4 CUPS CHICKEN AND VEGETABLE MIXTURE AND 1/2 CUP RICE)
346 CAL, 8 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 86 MG CHOL, 858 MG SOD, 31 G CARB, 6 G FIB, 38 G PROT, 87 MG CALC
PointsPlus Value: 8

Well this was good! There was even enough left-over for lunch the next day! 
Also don't let this title fool you - I didn't find this spicy. There where a few bites where you can taste some spiciness however overall, it wasn't very spicy at all (still good!). 

Chicken Linguine

6 oz dry linguine pasta
2 cups broccoli florets
2 tsp cornstarch
1/2 cup reduced-sodium chicken broth
1/4 tsp lemon-pepper
3 skinless, boneless chicken breast halves, (12 oz total),
cut into bite-size strips
2 tsp olive or cooking oil
1/2 tsp dried tarragon or dill, crushed

1. Cook pasta according to directions, adding broccoli the last 4 minutes. Drain; keep warm.

2. Combine broth, cornstarch and seasoning; set aside.

3. In a large nonstick skillet, cook chicken in hot oil 4 minutes or until no longer pink, stirring often.

4. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Stir in tarragon; cook for 2 minutes. Serve over pasta.

Per serving: (1.5 Cups) Cal 293, Cholesterol 49 mg, Carbs 36 g, Fat 4 g, Fiber 2 g, Protein 27 g
PointsPlus Value: 7

Great recipe - everyone enjoyed this one too! Was fairly simple and delicious. 
I wasn't sure how it would taste since most of the 'mixture' was absorbed by the chicken in the skillet and so when I added it to the linguine and broccoli I was a little worried that it would be sticky and pasta-ish... but it wasn't! It was very tasty and very good! :-)

Moroccan-Style Chicken Stew

PREP 5 MIN COOK 15 MIN SERVES 4

1 lb chicken tenders, cut into 1-inch pieces
3/4 tsp salt
1/4 tsp black pepper
1 Tbsp olive oil
1 onion, sliced
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp cinnamon
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 (12-ounce) package frozen squash puree, thawed
1 cup frozen corn kernels


1. Season the chicken with 1/2 tsp of the salt and 1/8 tsp of the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook stirring, until cooked through, about 4 minutes. Add the onion, garlic, cumin, and cinnamon; cook until fragrant, about 1 minute longer.

2. Add the broth, squash, corn, and the remaining 1/4 tsp salt and 1/8 tsp pepper to the skillet. Cook, stirring, until the corn is tender and the sauce is heated through, about 5 minutes.

PER SERVING (1 1/4 CUPS): 260 CAL, 8 G FAT, 1 G SAT FAT, 0 G TRANS FAT, 68 MG CHOL, 745 MG SOD, 20 G CARB, 4 G FIB, 29 G PROT, 62 MG CALC.
PointsPlus Value: 7


Well first off - this tastes better than what it looks. 
It actually wasn't bad... when I was putting it together, I kept thinking... "Geez, this looks different. But I've eaten (separately) everything I've put in here so it can't be that bad...", and it wasn't.
I enjoyed it, was a little different at first, but I got over it and finished it off!


My kids (teens) on the other-hand, they didn't even want to try it (the look threw them off). I told them the ingredients but still... ah-well means I get left-overs! ;-)

Double Mushroom Burgers with Spiced-up Ketchup

Double Mushroom Burger with Spiced-up Ketchup

PREP 10 MIN COOK 10 MIN SERVES 4

1 ounce dried porcini mushrooms
5 large cremini mushrooms, halved
1 lb ground lean beed (7% fat or less)
1 tsp salt
1/4 tsp black pepper
2 Tbsp ketchup
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp garlic powder
4 whole wheat hamburger buns


1. Put the dried and fresh mushrooms in a food processor and process until finely chopped;
transfer to a medium bowl. Add the ground beef, salt, and pepper to the mushrooms;
with damp hands, shape into 4 patties.

2. Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat.
Add the patties and cook until an instant-read thermometer inserted into the side of a burger registers 160'F, about 4 minutes on each side.

Spiced-up Ketchup

3. Meanwhile, mix together the remaining ingredients in a small bowl. Serve each burger in a bun with the spiced-up ketchup alongside.

PER SERVING: (1 BURGER AND SCANT 2 tsp KETCHUP MIXTURE), 298 CAL, 8 G FAT, 3 G SAT FAT, 0 G TRANS FAT, 64 MG CHOL, 927 MG SOD, 26 G CARB, 4 G FIB, 29 G PROT, 64 MG CALC.
PointsPlus Value: 7

My version - see notes below.

Delicious & Filling! This recipe is a keeper!


I grilled these burgers on the BBQ; added a sliced tomato; and some lettuce to the burger itself ~ and then included a side dish of steamed mixed vegetables (about 1/2 cup + 1tsp Becel margarine, which increased my PointsPlus value by 1). 

Chicken Burgers on Garlic Bread

PREP 5 MIN COOK 15 MIN SERVES 4

1 lb ground skinless chicken breast
2 Tbsp plain dried bread crumbs
2 Tbsp coarse-grained Dijon mustard
2 shallots, minced (regular onions)
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 (8-ounce) length of French bread, cut into 4 equal pieces and split
2 tsp olive oil
1 garlic clove,  halved


1. Spray the rack of the broiler pan with nonstick spray and preheat the broiler.

2. Mix together the chicken, bread crumbs, mustard, shallots, thyme, salt, and pepper in a medium bowl until combined. With damp hands, shape into 4 (1/2-inch thick) oval patties.

3. Place the patties on the broiler rack and broil 4 inches from the heat until an instant-read thermometer inserted into the side of a burger registers 165'F, 5-6 minutes on each side.

4. Meanwhile, brush the cut sides of the bread with the oil. Broil, cut side up, alongside the burgers until lightly toasted, about 3 minutes. Rub the cut side of the garlic over the toasted side of the bread. Place a burger on the bottom half of each piece of bread and cover with the top of the bread.

PER SERVINGS (1 BURGER): 353 CAL, 8 G FAT, 2G SAT FAT, 0 G TRANS FAT, 68 MG CHOL, 938 MG SOD, 37 G CARB, 2 G FIB, 33 G PROT, 58 MG CALC.
PointsPlus Value: 9


Tip: Top each burger with 1/2 jarred roasted red pepper and 1 lettuce leaf, then cover with the top half of the bread.


Well here's a delightful combination... burgers and garlic bread, genius! ;)


Instead of using French bread, I found thick-sliced bread already buttered with garlic spread...
so this is what I used! I think the next time I'm going to try it with the actual French bread and the way the recipe calls for the garlic. The version I used added a lot of garlic taste - which over-powered the burger itself. Also French bread is thicker and so would probably provide more "support" for this monstrous burger!
Not sure about these burgers... The taste was a little different, and with so many recipes available out  there I'm not quite sure if I'll end-up making these as they're presented here - may change things up somewhat cause ...again, I think it might be the thyme spice ~ not sure...

Obviously from the pictures you can tell that I added the
roasted red peppers and lettuce suggested in the "Tip" section.

Italian Pasta Salad

PREP 5 MIN COOK 5 MIN SERVES 6

4-ounce tricolor rotini (corkscew) pasta, uncooked
3/4 cup (3-ounce) cubed part-skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 Tbsp fat-free Italian dressing
2 Tbsp white wine vinegar
3/4 tsp minced garlic
1/2 tsp granulated sugar substitute (such as Splenda) 
1/2 tsp Dijon mustard
1/4 tsp pepper


1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain. Add cheese, zucchini, and tomato, tossing gently.

2. Combine Italian dressing and remaining 5 ingredients, stirring well with a wire whisk.

3. Add vinegar mixture to pasta, mixture, and toss gently. Cover and chill 1 hr.
Toss gently before serving.

PER SERVING (1/2 CUP): 108 CAL, 2.6 G FAT, 0.9 G FIB, 8.2 MG CHOL, 5.8 PROT, 162 MG SOD, 14.9 G CARB
PointsPlus Value: 3


This was somewhat a little different at first (to the taste-buds) but overall it's was very good. We used this salad as a side-dish to our supper meal (BBQ Chicken - on the grill) which was a delicious combination. 
You'll notice from our picture we didn't cubed the cheese, but shredded it instead. (Just because we're so used to shred cheese all the time... lol... next time we'll try the cubed version!)


So yes - this is one we will probably make again! :-)