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

Chicken Caesar Lasagna (8.5 Points Plus)

Ingredients

• 9 dried whole wheat or regular lasagna noodles
• 2 10-oz. containers refrigerated light Alfredo sauce
• 3 Tbsp. lemon juice
• 1/2 tsp. cracked black pepper
• 3 cups chopped, cooked chicken breast*
• 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
• 1 cup bottled roasted red sweet peppers, drained and chopped
• 3/4 cup shredded Italian blend cheese

Directions

1. Preheat oven to 325 degrees F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings.

3. *Note: For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.

Nutrition Facts

• Calories268,
• Total Fat (g)10,
• Saturated Fat (g)6,
• Monounsaturated Fat (g)1,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)68,
• Sodium (mg)557,
• Carbohydrate (g)20,
• Total Sugar (g)3,
• Fiber (g)2,
• Protein (g)24,
• Vitamin C (DV%)83,
• Calcium (DV%)21,
• Iron (DV%)8,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/pasta/chicken-caesar-lasagna/

Baked Pasta with Sausage, Tomatoes, and Cheese (11 Points Plus)

It is no secret that Cooking Light magazine is one of my favorites. And their website is amazing! You can get really great low fat recipes that include all the nutrition information. So it's easy to calculate the points.

(Sorry no photo-it didn't come out.)

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

• 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
• 1 pound hot turkey Italian sausage links
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14.5-ounce) cans petite-diced tomatoes, undrained
• 1/4 cup chopped fresh basil
• Cooking spray
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 cup (4 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Nutritional Information

Calories: 413 (26% from fat)

Fat: 11.8g (sat 6.1g,mono 2.2g,poly 1g)

Protein: 24.1g

Carbohydrate: 53g

Fiber: 4.5g

Cholesterol: 49mg

Iron: 7.9mg

Sodium: 941mg

Calcium: 265mg

Cooking Light, NOVEMBER 2003

Denver Omelet (5 Points Plus)

Serving Size: 2

Ingredients

2 ounces Ham
1/4 cup Onion chopped
1/4 cup Bell pepper chopped
3 large Egg scrambled

Instructions
Throw all the ingredients together. Cook about 7 minutes. Stick with fork. If it comes out clean, it's done.

I used my GT Express101 to make this. If you are cooking in a pan, you will need to flip the omelet over and later cut it in half.

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

Marshmallow Fudge (1 point, 1 Point Plus per piece)

Ingredients

• 1-1/3 cups HERSHEY’®S Semi-Sweet Chocolate Chips
• 2/3 cup fat-free sweetened condensed milk
• 1 teaspoon vanilla extract
• 1-1/3 cups miniature marshmallows
• 2 whole reduced-fat graham crackers, broken into bite-size pieces

Directions

• Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in the marshmallows and graham crackers.
• Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out the pan and remove foil; cut into 48 pieces. Yield: 4 dozen.

Nutrition Facts: 1 piece equals 41 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 10 mg sodium, 7 g carbohydrate, 0.55 g fiber, 1 g protein.

Taste of Home: Guilt-Free Cooking

Spicy Steak and Beans (5 Points, 6 Points Plus)

Yields: 6 Servings

Ingredients

1 1/2 pounds Beef flank steak
1 can (14 oz) Chopped tomatoes and green chilis undrained
1 teaspoon Dried oregano
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Garlic minced
1/4 teaspoon Salt
1/4 teaspoon Black pepper ground
1 can (15 oz) Pinto beans rinsed and drained
1/4 cup Bell pepper strips

Instructions
Place meat in slow cooker. In small bowl combine all the ingredients except the bell peppers and beans. Cover and cook on low for 7-9 hours or 3-4 hours on high. Stir in the beans and bell pepers. Cover and cook on high for 30 more minutes. Shred the meat before serving. Can be served over rice.

Nutrition Facts Per Serving:

• Servings: 6 servings
• Calories262
• Total Fat (g)8
• Saturated Fat (g)3
• Monounsaturated Fat (g)3
• Polyunsaturated Fat (g)0
• Cholesterol (mg)45
• Sodium (mg)452
• Carbohydrate (g)17
• Total Sugar (g)3
• Fiber (g)4
• Protein (g)29
• Vitamin A (DV%)0
• Vitamin C (DV%)37
• Calcium (DV%)8
• Iron (DV%)18

Better Homes & Gardens: Diabetic Living Slow Cooker Meals