Chicken Bacon Club Pizza


Bacon Chicken Club Pizza

Adapted from Taste of Home

Serves 2

Blue – 9

Purple – 9

Green – 11

  • ½ cup self rising flour
  • 1/3 cup non fat plain Greek yogurt
  • 2 Tbsp whipped cream cheese
  • 2 Tbsp minced shallot
  • 1 cup cooked,shredded chicken
  • 2 oz reduced fat cheese of choice
  • 2 slices center cut bacon cooked
  • 4 Tbsp fat free sour cream
  • 1 Tbsp 1% milk
  • 1 tsp ranch dressing mix
  • Shredded lettuce
  • Chopped tomato
  1. Preheat oven to 400.
  2. In a bowl, mix flour and yogurt until combined. Knead for 20 seconds. Divide in half and roll each half into a curst on a pan that has been sprayed with non stick spray. Bake crust for 8 minutes.
  3. While crust is done, combine cream cheese and shallot; divide and spread over crust. Top each crust with chicken, cheese and bacon.
  4. Return to oven and bake 12-15 minutes or until crust is brown and cheese is melted.
  5. Meanwhile, in a small bowl, combine sour cream, milk and dressing mix.
  6. When pizza is done, sprinkle on lettuce and tomato and drizzle with dressing.




Chicken Swiss Sandwich


Chicken Swiss Sandwich

Adapted from Taste of Home

Serves 4

Blue – 5

Purple – 5

Green – 7

  • 3 Tbsp light mayonnaise
  • 1 Tbsp mustard
  • 4 light sandwich buns (I use 647 buns-2 points each)
  • 4 slices 98% fat free deli ham
  • 4 slices Sargento Ultra Thin Swiss cheese
  • 2 cups shredded chicken
  1. Preheat oven to 350.
  2. In a small bowl, mix mayonnaise and mustard
  3. Spread bun bottoms and tops with mayo mixture
  4. Layer bottoms with ham, chicken and cheese; replace tops.
  5. Arrange in a single layer in a 9×9 baking pan
  6. Bake, covered, until heated through and the cheese is melted. About 10-15 minutes




Crock Pot Cashew Chicken


Crock Pot Cashew Chicken

From Kim at A Girl and Her Phone on YouTube and Family Fresh Meals

Serves 6

Blue – 8

Purple – 8

Green – 10

  • 2 pounds boneless skinless chicken breast, ( cut into 1 inch pieces)
  • ¼ cup all purpose flour
  • Salt and pepper to taste
  • 1 ½ Tbsp olive oil
  • ½ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • ¼ cup honey
  • 2 ½ Tbsp zero calorie brown sugar replacement
  • ¼ tsp ground ginger
  • ¼ tsp red pepper flakes
  • ¾ cup unsalted cashews
  • 3 green onions (sliced, for garnish)
  1. Fill a gallon sized bag with flour and add some salt and pepper. Add chicken to the bag and shake to coat
  2. Once the chicken is coated add it to the crockpot with the temperature on hot while you make the marinade
  3. To make the marinade, combine the olive oil, soy sauce, rice vinegar, honey, brown sugar, ginger and red pepper flakes
  4. Stir your chicken and add the marinade. Turn heat to low and cook for 3 hours
  5. If you like your cashews softer, add them in 30 minutes before serving. If you like them crunchy, then add them before serving
  6. NOTE: a suggestion was made to turn to high and cook with the lid off after adding the cashews to help the sauce thicken up.
  7. Garnish with green onions and serve over rice.




Sheet Pan Sweet Chili Shrimp and Veggies


Sheet Pan Sweet Chili Shrimp and Veggies

Adapted from Taste of Home

Serves 4

Blue – 2

Purple – 2

Green – 3

  • 1 pound raw shrimp (large or jumbo, peeled and deveined)
  • 2 medium zucchini (halved and sliced)
  • ½ lb fresh mushrooms (sliced)
  • 1 medium orange bell pepper (sliced)
  • 3 Tbsp sweet chili sauce
  • 1 Tbsp canola or olive oil
  • 1 Tbsp lime juice
  • 1 Tbsp reduced sodium soy sauce
  • 3 green onions (chopped)
  • ¼ cup minced fresh cilantro
  1. Preheat oven to 400
  2. Place the shrimp, zucchini, mushrooms and pepper in a 15x10x1 pan that has been sprayed with non stick spray.
  3. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat.
  4. Bake until the shrimp turn pink and the vegetables are tender, about 12-15 minutes.
  5. Sprinkle with green onions and cilantro and serve.




Blueberry French Toast Bake


Blueberry French Toast Bake

Serves 6

Blue – 4

Purple – 4

Green – 8

  • 12 slices 647 or other 1 point bread, cubed
  • 1 cup blueberries
  • 2 cups 1% milk
  • 8 eggs
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ cup zero calorie sugar replacement such as Lakanto Monkfruit
  • 2 Tbsp light butter
  1. Spray a 9×13 baking dish with non stick spray. Sprinkle bread evenly over the bottom, sprinkle blueberries over bread.
  2. In a large bowl, beat eggs. Add milk, sugar substitute, vanilla and cinnamon. Whisk until all ingredients are combined
  3. Pour egg mixture over the bread. Dot with butter
  4. Cover and refrigerate at least one hour. You can prepare this the night before and refrigerate overnight.
  5. When ready to bake, preheat oven to 375. Bake for 35-40 minutes.




Pineapple Delight (cocktail)

Pineapple Delight (cocktail)

Makes about 1 1/2 cups

  • 1/2 cup pineapple juice
  • 1/2 cup milk
  • 1 oz coconut rum
  • pineapple chunk and/or maraschino cheery for garnish (optional)

  1. Mix together pineapple juice and milk

  2. Mix in rum

  3. Fill glass of choice with crushed ice.

  4. Pour in drink, garnish as desired

Beverage
cocktail
adult beverage



Cinnamon Roll Baked Oatmeal


Cinnamon Roll Baked Oatmeal

Serves 1

Blue – 5

Purple – 1

Green – 5

Oatmeal

  • 1/2 cup rolled oats
  • 1/4 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1 Tbsp monkfruit sweetener
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • pinch salt
  • Optional: Raisins, nuts, brown sugar (for top), add points accordingly

Frosting (optional)

  • 1 Tbsp whipped cream cheese
  • 1 Tbsp no calorie powdered sugar
  • 1/4 tsp pure vanilla extract
  • almond milk (optionial)

  1. Preheat oven to 375.

  2. Combine oats, vanilla, cinnamon, sugar, applesauce and milk

  3. Pour into a mini loaf pan or 1 cup ramekin that has been sprayed with non stick spray

  4. Cook for 15-20 minutes or until it's firm

  5. Set your oven to "high broil" and broil for 2-3 minutes – don't take your eyes off of it!

Cream Cheese Frosting (optional)

  1. In a small bowl, mix cream cheese and powdered sugar.

  2. Add vanilla

  3. Frost oatmeal. If too thick, add almond milk, 1/4 tsp at a time




One Pot Taco Pasta


One Pot Taco Pasta

Serves 6

Blue – 10

Purple – 6 (if you use whole wheat pasta)

Green – 10

  • 1 cup reduced fat Co-Jack cheese, shredded
  • 4 oz Cabot Reduced Fat 75% Cheddar, shredded
  • 1/2 cup queso cheese
  • 1 pound 96% lean ground beef
  • 1 cup 1% milk
  • 1 Tbsp light butter
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2 Tbsp if using homemade)
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp tomato paste
  • 1 cup beef broth
  • 1 cup chicken broth
  • 1 cup 1% milk
  • 1 can Rotel
  • 8 oz medium pasta shells (whole wheat if you are on purple)
  • salt / pepper to taste

  1. Shred the cheeses. Set aside. Bring them to room temperature

  2. Cook and crumble the ground beef over medium high heat in a high walled pot or dutch oven. Drain fat and return to pot

  3. Melt the butter in the same pot and add garlic. Cook for 1 minute

  4. Add all remaining ingredients except the cheese and pasta

  5. Stir to combine. Bring to a gentle boil

  6. Add the pasta and submerge it in the liquid. Cover and cook 10-12 minutes or according to the directions on the pasta package

  7. Turn heat to low and gradually stir in cheese until melted

  8. The sauce will thicken upon standing and the pasta will continue to absorb it. Once it reaches the desired consistency, serve.

  9. Add ins: black beans, corn, jalapeno peppers, etc




Mexican Rice II


Mexican Rice II

Serves 4

Blue – 6

Purple – 1 (If you use brown rice)

Green – 6

  • 2 tsp olive oil
  • 1 cup long grain rice, uncooked (brown rice if you are on WW Purple)
  • 1 clove fresh garlic
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 cup tomato sauce
  • 14 oz chicken broth
  • 3 Tbsp chopped fresh cilantro

  1. In a large saucepan, heat the oil over medium heat

  2. Add the rice, stir to coat in the oil and cook until slightly golden

  3. Stir in the garlic, salt and cumin

  4. Add the tomato sauce and chicken broth

  5. Turn the heat to medium high heat and bring the mix to a boil.

  6. Once boiling, reduce heat to low, cover with a lid and allow to simmer for 20-25 minutes or until rice is tender

  7. Remove from heat, toss in chopped cilantro, stir to combine




Mexican Chicken with Cheese Sauce


Mexican Chicken with Cheese Sauce

Serves 4

Blue – 4

Purple – 4

Green – 6

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp crushed red pepper
  • 1/2 tsp oregano
  • 2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper

Cheese Sauce

  • 2 Tbsp flour
  • 2 Tbsp light butter
  • 1 cup 1% milk
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 1/4 tsp paprika
  • 4 oz Cabot 75% reduced fat cheese, shredded

Chicken

  1. Mix together seasonings and season both sides of each chicken breast

  2. Cook chicken in a grill pan or on a grill over medium high heat until internal temperature reaches 165.

  3. Set aside

Cheese Sauce

  1. In a medium sized saucepan, melt the butter over medium heat.

  2. Whisk in flour and cook until it begins to just bubble around the edges

  3. Add in the milk, slowly, whisking to combine as you pour

  4. Continue to whisk until it is heated through. Hot enough to melt the cheese, but not boiling

  5. When the milk is hot, start whisking in the cheese in small amounts at a time until all of the cheese has been mixed in.

  6. Once the cheese is melted, stir in paprika and cayenne. Season with salt if needed. Serve over chicken.