Thai Chicken Pizza (8 Points Plus)

I changed the recipe a little. I did not use crushed red pepper. Instead, I served it on the side for those who wanted it.

Ingredients

• 1/3 cup natural creamy peanut butter
• 1/4 cup warm water
• 2 teaspoons sugar
• 2 teaspoons rice vinegar
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 teaspoons canola oil
• 12 ounces skinless boneless chicken breast, cut into bite-size pieces
• 1/2 cup very thinly sliced green onion
• 2 cloves garlic, minced
• Nonstick cooking spray
• 1 recipe Thin Crust Pizza Dough
• 1 cup red sweet pepper, cut into thin strips
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup chopped cilantro

Directions

Preheat oven to 475°F. In a small bowl combine peanut butter, water, sugar, rice vinegar, and crushed red pepper. Set aside.

In a medium skillet heat oil over medium heat. Add chicken; cook and stir until no pink remains. Add green onion and garlic; cook 1 minute more. Turn heat to low; add 2 tablespoons of the peanut butter mixture (set the rest aside). Mix until chicken is coated; remove from heat.

Coat a 12 to 14-inch pizza pan, large cookie sheet or pizza screen with nonstick spray. Roll out Thin Crust Pizza Dough according to dough recipe. Slide onto prepared pan. Spread dough with remaining peanut sauce, adding water if needed to make it of spreading consistency. Top with chicken mixture, red pepper strips, and cheese.

Bake 11 to 14 minutes or until cheese is melted and crust starts to brown. Remove from oven and sprinkle with cilantro. Slice into 8 slices. Serve immediately.

Nutrition Facts

• Servings Per Recipe 8 (1-slice) servings
• Calories303,
• Total Fat (g)11,
• Saturated Fat (g)2,
• Monounsaturated Fat (g)2,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)29,
• Sodium (mg)190,
• Carbohydrate (g)31,
• Total Sugar (g)3,
• Fiber (g)2,
• Protein (g)19,
• Vitamin C (DV%)51,
• Calcium (DV%)8,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet

Better Homes and Gardens

Three Bean Tamale Pie (8 Points Plus)

8 servings

Ingredients

1 large Green pepper chopped
1 medium Onion chopped
3 cloves Garlic minced
1 tablespoon Vegetable oil
1 can (16 oz) Kidney beans
1 can (16 oz) Pinto beans
1 can (16 oz) Black beans
1 1/3 cups Vegetable juice
4 ounce Green chiles
1 1/4 teaspoons Chili powder
3/4 teaspoons Ground cumin
8 1/2 ounces Corn muffin mix
1/2 cup Cheddar cheese shredded

Instructions 1. Preheat oven to 400 degrees. Grease a 3 quart rectangular dish. 2. In large skillet, cook pepper, onions, and garlic in hot oil. Stir in all three beans, vegetable juice, chile peppers, chili powder, and cumin. Sppon mixture into the dish. 3. Prepare the corn muffin mix according to the package. Add the cheese and stir in. Evenly spoon the mixture on top. Bake uncovered for 20 to 25 minutes until golden.

One - Pan Recipes by Better Homes & Gardens

Baked Rigatoni with Beef (6.5 points, 8 Points Plus)

Ingredients

4 cups Tomato Sauce
1 pound ground round
4 cups cooked rigatoni (about 2 1/2 cups uncooked pasta)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Instructions
Preheat oven to 350°.

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.

Serving Size = 1 cup

(Cooking Light)

Nutritional Information

Calories: 305 (28% from fat)

Fat: 9.6g (sat 4.3g,mono 3.5g,poly 0.7g)

Protein: 24g

Carbohydrate: 30.5g

Fiber: 2.3g

Cholesterol: 50mg

Iron: 3.5mg

Sodium: 438mg

Calcium: 232mg

Tiramisu Angel Torte (6.5 Points, 8 Points Plus)

Ingredients

3 (8-ounce) cartons plain fat-free yogurt
1 cup sugar divided
1/2 cup water
2 tablespoons instant espresso or 1/4 cup instant coffee granules
2 tablespoons Kahlua (coffee-flavored liqueur)
2 tablespoons skim milk
1/2 teaspoon vanilla extract
1 (4-ounce) carton mascarpone cheese
2 tablespoons unsweetened cocoa
1 ounce bittersweet chocolate grated
1 (10-inch) round angel food cake

Instructions
Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlua. Cool completely. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside. Combine cocoa and chocolate in a bowl. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours. (I found that the longer you chill it, the better it is. Also, drizzling a little Kahlua on top before serving makes a cool presentation.)

(Cooking Light, NOVEMBER 1997)

Nutritional Information

Calories: 290 (20% from fat)

Fat: 6.5g (sat 3.4g,mono 1.8g,poly 0.3g)

Protein: 15.9g

Carbohydrate: 47.2g

Fiber: 0.0g

Cholesterol: 10mg

Iron: 0.4mg

Sodium: 223mg

Calcium: 225mg

Mexican Chicken (6 Points, 8 Points Plus)

This is one of the easiest recipes I have ever made. It is so good! The taste completely changes depending on what salsa you use. I thought it might be fun to try it with a mango salsa.
Ingredients

4 Chicken breast halves
1 can (12 oz) Salsa
1 container Plain Yogurt
1 cup Mexican Cheese (2%) shredded

Instructions
Mix the yogurt and salsa together. Pour the mixture over the chicken. Sprinkle the cheese on top. Bake at 350 for 40 minutes.

Turkey Alfredo Pizza (7 Points, 8 Points Plus)

(Serves 6)
Ingredients

1 cup shredded cooked turkey breast
1 cup frozen chopped collard greens or spinach thawed, drained, and squeezed dry
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove minced
1 (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
1/2 cup light Alfredo sauce (such as Contadina)
3/4 cup (3 ounces) shredded fontina cheese
1/2 teaspoon crushed red pepper

Instructions
Preheat oven to 450°.

Combine the first 6 ingredients; toss well. Spread Alfredo sauce evenly over crust; top with chicken mixture. Sprinkle with cheese and red pepper. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.

(from Cooking Light)

Nutritional Information

Calories: 316 (29% from fat)

Fat: 10.3g (sat 5.2g,mono 3.5g,poly 1.1g)

Protein: 19.2g

Carbohydrate: 35.6g

Fiber: 0.6g

Cholesterol: 39mg

Iron: 2.5mg

Sodium: 837mg

Calcium: 351mg