Garlic Chicken Pizza

Garlic Chicken Pizza (from Cooking Light Magazine)
Serves: 8
1 1/2 Tbsp Dijon mustard
2 Tbsp red wine vinegar
4 minced garlic clove(s)
1 cup mushroom(s), chopped
1/4 cup green onions, chopped
1 cup plum tomato(es), chopped
8 oz Chicken cooked breast, skinless, boneless, cubed
1 crust Boboli Original Pizza Crust, 12
1 oz crumbled low fat feta cheese
3 oz part-skim mozzarella cheese, shredded
1/2 oz grated Parmesan cheese

Preheat oven to 400.
Combine first 3 ingredients, stirring well with a whisk. Place crust on a baking sheet; brush vinegar mixture over crust. Top with chicken, tomato, and mushrooms; sprinkle with cheeses and green onions.
Bake at 400 for 15 minutes or until cheeses melt and brown.

Points per serving: 5

Chicken Cordon Bleu

Chicken Cordon Bleu (adapted from the ww website)
Serves 4

• 4 sprays cooking spray, or enough to coat chicken
• 1 pound uncooked boneless, skinless chicken breast, butterflied into four 4-oz fillets
  
• 3 oz Boar's Head Smoked Ham, or other brand, four 3/4 oz slices
• 3 oz low-fat Swiss cheese, four 3/4-oz slices
• 1/4 cup all-purpose flour
• 1/4 cup honey mustard
• 1/2 cup seasoned bread crumbs, Italian-style

Preheat oven to 400°F. Coat a baking sheet with olive oil cooking spray.

Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast.

Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with toothpicks.

Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat.

Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.

Points per serving: 7

Banana Pudding

Banana Pudding (from the noggin-de-moi)
Serves: 4

• 2 cup fat-free skim milk
• 2 medium banana(s), sliced
• 16 items reduced-fat vanilla wafer(s)
• 4 serving fat-free sugar-free instant vanilla pudding mix
• 8 Tbsp fat-free whipped topping, thawed

Mix pudding and milk.
Place one to one and a half vanilla wafers in bottom of 4 water goblets or other serving glasses. Arrange one-third of banana over cookies. Spoon one-third of pudding mixture over banana; repeat procedure with remaining cookies, banana and pudding, ending with pudding. Spoon whipped topping over pudding. Cover and chill until ready to serve.

(Reduce bananas or wafers to lower point value.)

Points per serving: 4

Chicken Noodle "Soup"

Chicken Noodle "Soup" (from my own noggin)
Serves: 6

• 1 breast uncooked boneless, skinless chicken breast
• 4 uncooked skinless, boneless chicken thigh
• 5 cup fat-free, reduced-sodium chicken broth
• 1 medium onion(s), chopped
  
• 1 cup carrot(s), chopped
  
• 1 cup celery, chopped
  
• 3 garlic clove(s), minced
  
• 1 tsp salt
• 1 tsp pepper
• 1 tblspn fresh basil
• 1 tsp dried cilantro
• 6 cups uncooked egg noodles

Put everything together in a crockpot except the noodles. Cook for 4-5 hours on high or until the carrots are at your desired softness and chicken is fully cooked. Remove any remaining bone or skin from chicken thighs and shred the chicken meat. Add noodles and cook for 1/2 hour more.

Points per serving: 6

Baked Turkey and Jack Cheese Chimichangas

Baked Turkey and Jack Cheese Chimichangas (from WW website)
Serves: 8

• 2 sprays cooking spray
• 1/2 pound lean ground turkey
• 16 oz fat-free canned refried beans
• 1 3/4 cup salsa
• 4 1/2 oz canned green chili peppers, mild, drained and diced
• 1 tsp chili powder
• 3 Tbsp scallion(s), thinly sliced
• 1 cup shredded reduced-fat Monterey Jack cheese
• 8 large burrito-size wheat flour tortilla(s)
• 1 cup salsa
• 1/2 cup fat-free sour cream

Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

Points per serving: 5