peep-apple salad

• 3 medium apples - 4 points
• 1 stalk celery - 0 points
• 5 marshmallow peep chicks (1 row) - 3 points
• 1 cup vanilla yogurt - 2 points
• 1 T peanut butter - 2 points

dice apples and celery into the same size pieces. cut up peeps to be approximately the same size, unsticking and scattering/stirring them among the apples and celery. mix yogurt and peanut butter together in a small bowl. pour over the diced ingredients and stir to coat.

total points: 11
4 servings - 3 points (2.75)

next time i'm going to omit the peeps... they're fun, but they don't add alot of anything but points. a huge bowl of the stuff would be 8 points, which is pretty awesome, and could make two 4 point breakfasts, or alot of 1-2 point snacks.

st. lucia style cheyote casserole

• 3 C cubed chayote - 2 points
• 1/2 onion, chopped - 0 points
• 2-3 cloves of garlic, diced - 0 points
• seasonings to taste (like mrs. dash) - 0 points
• 1/4 cup whole wheat flour - 1 p0int
• 3 T margarine - 3 points
• 1/2 cup 1% milk - 1 point
• 1/8-1/4 cup breadcrumbs - 1 point
• about 2 T margarine - 2 points

cut chayotes in half lengthwise. place in 2 qt pan and fill with water to cover. cook about 30 minutes on med. heat with lid loosely on pan.
remove from stove, drain, and cool with cold water.
remove seed and membrane with spoon. peel with vegetable peeler.
chop and place in blender. add onion, garlic, seasoning, flour, 3T margarine, and milk. puree.
pour into skillet and saute on very low heat for about 5 minutes.
pour into oven safe dish and sprinkle with breadcrumbs and a couple pats of margarine.
bake 20 minutes at 350F until crumbs are golden brown.

total points: 10
4 servings - 2.5 points

tuscan turkey slow cooker pasta

http://www.mealsmatter.org/recipes-meals/recipe/11014

8 servings - 4 points

chicken pot pie 2

• 2 cans cream of broccoli soup
• 1 cup milk
• 1/4 thyme
• 1/4 t black pepper
• 4 cups cooked cut up vegetables (carrots, broccoli, potatoes, cauliflower, frozen, fresh, whatever)
• 2 cups cubed cooked chicken
• 1 can refrigerated flaky biscuits

1. in a 2 qt baking dish, combine soup, milk, thyme and pepper
   stir in vegetables ans chicken.
2. bake at 400F for 15 minutes or until mixture begins to bubble.
   meanwhile cook each biscuit into 1/4ths.
3. remove from oven, stir.
   arrange biscuits over hot chicken mixture.
   bake 15 minutes until golden brown.

variations: top with shredded cheddar or swiss cheese for the last 5 minutes of baking. turkey can be used instead of chicken.

chicken pot pie 1

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=135821

chicken and the egg casserole

which came first?

• 8 oz uncooked macaroni
• 4 eggs, hardboiled
• 2 cups (1 lb) cooked chicken, chopped - 16 points
• 2 cups milk
• 1/2 lb light velveeta
• 1 can cream of mushroom soup
• 1 can cream of chicken soup

mix all ingredients together and refigerate overnight, covered.
allow to rest at room temperature for 1 hour before cooking.
bakc 1 hour at 350F.

chicken scallopini with vegitables

• 2 t olive oil - 2 points
• 2 T flour - 1 point
• 1/2 t salt - 0 points
• 1/4 t black pepper - 0 points
• 1 lb boneless, skinless chicken breasts - 16 points
• 1 diced onion - 0 points
• 1 can of corn - 3.5
• 1 calabacita squash (or med. zucchini) diced, aprox 2 cups - (1 point per cup) 2 points
• 1/2 cup chicken stock - 1 point
• salt and pepper to taste - 0 points

heat olive oil in a large nonstick skillet over high heat
mix flour salt and pepper. dredge chicken in flour mixture, patting off excess. saute until golden. remove and set aside.
reduce heat to med-low and add onion to pan. saute until soften and beginning to brown. if it becomes too dry ad a tablespoon of the stock.
add squash and and cook, stirring occasionally until tender. add drained corn. stir in chicken, stock, and sage. heat through.
divide chicken onto plates. season vegetables to taste and spoon over chicken.

total points - 25.5
3 servings - 8.5 each

chicken and mushrooms

• 2 lbs chicken legs, divided into drumsticks and thighs - 20 points
• salt - 0 points
• black pepper - 0 points
• 2 T olive oil - 7 points
• 1 1/2 cup chopped onion - 1 point
• 4 T flour - 2 points (1 point for whole wheat)
• 2 cups chicken stock - 4 points
• 2-3 cans of sliced mushrooms - 2-3 points
• 1/4 cup chopped fresh parsley - 0 points

preheat oven to 400F.
wash chicken and pat dry.
season with salt and pepper.
in a large skillet heat oil over high heat and brown chicken pieces, turning when necessary (add cooking spray if/as needed)
adjust heat so that chicken browns quickly but does not burn.
transfer chicken to a shallow casserole large enough to hold chicken in one layer.
add onions to skillet and cook, stirring frequently, about 5 minutes, or until onions are soft and lightly browned.
stir in flour, mixing well with spoon.
pour in chicken stock and, stirring constantly, bring to a boil.
reduce heat and let it simmer 2-3 minutes.
pour sauce over chicken in casserole.
bake, covered tightly, about 20 minutes.
scatter mushrooms over chicken, recover, and bake 10 minutes longer, or until chicken is tender.
sprinkle parsley over top and serve.

total points: 30-32
serving size: 1/3 of recipe - 10 - 10.5 points

chicken teriyaki with broccoli

• 2 minced garlic cloves - 0 points
• 1 lb chicken, cubed - 16 points
• 4 chopped scallions (green and white parts) - 0 points
• 1/2 cup chicken stock - 1 point
• 1 T teriyaki sauce - 1 point
• 3 cups cooked rice - 9 points
• 4 cups steamed broccoli florets - 5 points

heat pan coated in cooking spray over med-high heat. saute garlic, about 1 minute. saute chicken, about 5 minutes. add scallions and cook until soft, about 2 minutes. add broth and teriyaki sauce. simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes. add broccoli and remove from heat. serve over rice.

total points: 32
serving size: 1/3 recipe - 10.5 points

baked chicken salad sandwiches

• 1 cup (8 oz) diced cooked chicken - 8 points
• 1 cup chopped celery - 0 points
• 1/2 cup (4 oz) shredded fat free cheddar - 4 points
• 6 lite hamburger buns - 9 points
• 1 T onion, minced - 0 points
• 1/4 t salt - 0 points
• 1/8 t pepper - 0 points
• 1/4 cup lite mayo - 4 points

heat oven to 350F.
mix all incredients (except buns).
fill buns with chicken mixture
wrap each sandwich in aluminum foil and place on baking sheet.
bake 20 minutes or until hot.

total points: 25
serving size: 2 sandwiches - 8.5 points