Sweet n' Spicy Chicken

This was one of my favorite new recipes this month. If you can find sugar free preserves you can use those, I wasn't able to find them, unfortunately peach preserves are not popular here in Michigan.

Sweet n Spicy Skillet



Serving Size : 6
Points per Serving: 3 points

Amount Measure Ingredient -- Preparation Method
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1 pound boneless skinless chicken breast -- cut into 1/2" cubes
3 tablespoons taco seasoning mix
1 tablespoon extra virgin olive oil
1/3 cup peach preserves
11 ounces salsa

Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat. In a skillet, brown chicken in oil. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear.

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Per Serving (excluding unknown items): 165 Calories; 3g Fat (18.1% calories from fat); 18g Protein; 16g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 380mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

French Country Casserole

Perfect for that cold winter night. Very hearty and filling. Just like comfort food to me!

French Country Casserole



Serving Size : 7
Points Per Serving: 4

1 pound turkey kielbasa
9 1/4 ounces kidney beans -- rinsed and drained, 1 can
8 3/4 ounces great northern beans, canned -- rinsed and drained, 1 can
9 1/2 ounces black beans, canned -- rinsed and drained, 1 can
15 ounces tomato sauce
7 ounces carrots
5 ounces onion
1/2 cup beef broth, ready to eat
2 tablespoons packed brown sugar
2 medium garlic cloves -- minced
1/2 tablespoon dried thyme

Combine all ingredients in a bowl; transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until the carrots are tender.

Description:
"1/6th= 5 points 1/7th= 4 points"
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Per Serving (excluding unknown items): 226 Calories; 4g Fat (18.3% calories from fat); 18g Protein; 27g Carbohydrate; 7g Dietary Fiber; 64mg Cholesterol; 1322mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Creole Tuna

I am always looking for something to do with tuna. It's cheap, it's low points. But it's hard to find things that aren't just tuna noodle casserole or tuna salad. So here's one that is good. Served over pasta or rice.

Creole Tuna

Serving Size : 4
Points per Serving: 2 points

2 1/4 Ounces green pepper (about 1/4 cup)
2 tablespoons flour, all-purpose
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup 1% low-fat milk
14 1/2 ounces stewed tomatoes -- 1 can
7 3/4 ounces light tuna in water -- 2 cans, drained
1 teaspoon cajun seasoning
1/2 tablespoon extra virgin olive oil

In a large saucepan, saute green pepper in butter until tender. Stir in the flour, sugar, salt and pepper until blended.

Gradually add milk, stirring constantly. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes. Add tuna and Creole seasoning; heat through.

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Per Serving (excluding unknown items): 123 Calories; 3g Fat (21.4% calories from fat); 13g Protein; 13g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 522mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Cajun Stir Fry

Very good, a little spicy, and it had some sausage in it, which I can't get enough of! Serve it over spaghetti, rice or other noodles, all of it is good.

Cajun Stir Fry



Serving Size : 6
Points per Serving: 3

Amount Measure Ingredient -- Preparation Method
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3/4 pound boneless skinless chicken breast
1/2 pound turkey kielbasa
9 1/4 ounces onion
8 1/4 ounces tomatoes
8 ounces bell pepper -- multiple colors, cut into chunks
3 large garlic clove
1 tablespoon extra virgin olive oil
4 teaspoons dried basil
4 teaspoons dried oregano
4 teaspoons dried parsley
1 1/2 teaspoons cajun seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

In a large nonstick skillet, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender. Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until chicken juices run clear and vegetables are crisp-tender.

Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.

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Per Serving (excluding unknown items): 171 Calories; 5g Fat (28.3% calories from fat); 21g Protein; 10g Carbohydrate; 3g Dietary Fiber; 70mg Cholesterol; 613mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Broccoli Pasta Bake

I was totally skeptical of this recipe when I first tried it, but even my non-broccoli loving roommate likes it!

Broccoli Pasta Bake

Serving Size : 5
Points per serving: 4

6 ounces whole wheat spaghetti
16 ounces frozen broccoli -- thawed and drained
1 1/4 cups Condensed cream of mushroom Soup Healthy Req -- one 10.75oz can
1/8 cup 1% low-fat milk
5 3/4 ounces onion -- finely chopped (one half large onion)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup kraft 2% Shredded Cheddar Cheese

Boil spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.

In a large bowl, combine soup and milk. Stir in the onion, salt, pepper Add spaghetti and broccoli; mix well.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

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Per Serving (excluding unknown items): 212 Calories; 4g Fat (14.7% calories from fat); 11g Protein; 37g Carbohydrate; 7g Dietary Fiber; 6mg Cholesterol; 723mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

Apple Cider Beef Stew

This stew was very very good! Great for these chilly fall evenings. If you do not have cider on hand, you can substitute unsweetened apple juice.



Apple Cider Beef Stew

Serving Size : 10
Points per serving: 5 Points.

2 pounds beef stew meat
16 ounces frozen mixed vegetables
1 1/2 tablespoons minced onion
8 tablespoons gravy, dry mix, brown
2 tablespoons onion soup mix
2 teaspoons garlic powder
1/8 teaspoon ground cinnamon
14 1/2 ounces beef broth, ready to eat
1 1/4 cups apple cider
8 ounces tomato sauce
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water

Place the vegetables and onion in a 5-qt. slow cooker

In a large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker.

Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.

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Per Serving (excluding unknown items): 243 Calories; 9g Fat (32.6% calories from fat); 22g Protein; 18g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 774mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.