Chicken Mushroom Stroganoff


Chicken Mushroom Stroganoff

Serves 4

Blue – 4

Purple – 4

Green – 6

  • 6-8 ounces mushrooms, thinly sliced
  • 2 Tbsp light butter
  • 12 ounces chicken, cut into bite size pieces
  • 1 tsp paprika
  • 1/4 tsp smoked paprika
  • 1 tsp dijon mustard
  • 1 shallot, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 1/4 cup fat free sour cream
  • 1 Tbsp parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper

  1. In a medium bowl combine chicken, paprika, smoked paprika, salt and pepper.

  2. Melt 1 Tbsp of butter in a large pan, over medium heat. Add mushrooms and cook stirring occasionally for 5 minutes or until slightly browned. Remove mushrooms to a plate.

  3. In the same pan, melt the remaining Tbsp of butter and cook chicken, 5-6 minutes per side or until cooked through. Add shallot and continue cooking for another 3 minutes.

  4. Stir in garlic, saute for 30 seconds and return mushrooms to pan. Add sour cream and dijon mustard, cover and simmer on low for 5 minutes.

  5. Sprinkle with the parsley and serve immediately.

  6. Serving Suggestion: Serve over egg noodles.




Chicken Italiano Sandwiches


Chicken Italiano Sandwiches

Serves 4, Points will vary based on the type of bun you use. The chicken/cheese combo is 1 point on blue purple and 1 point + your chicken points on green = don't forget to add the bun!

  • 1 packet McCormicks Garlic, Wine and Herb Marinade – or something similar. Made according to package (I do not count points for marinades!)
  • 4 boneless, skinless chicken breasts
  • 4 slices Sargento Ultra Thin Provolone cheese
  • roasted red peppers, packed in water
  • buns of your choice

  1. Marinade chicken for at least 30 minutes – the longer the better

  2. When done, grill chicken until done. (or cook in a skillet on stove top). Add cheese and let melt

  3. Assemble sandwich by placing chicken on bun (I prefer to spend the points on a good Brioche bun), top with roasted peppers.




Salisbury Steak Deluxe


Salisbury Steak Deluxe

Serves 4, 5 points per serving on all plans

  • 1 can Healthy Request cream of mushroom soup
  • 1 Tbsp mustard
  • 2 tsp Worcestershire sauce
  • 1/2 tsp horseradish
  • 1 egg
  • 1/8 cup bread crumbs
  • 1/8 cup finely chopped onion
  • 1/4 tsp salt
  • Dash pepper
  • 1 lbs 96% lean ground beef
  • 1 Tbsp canola oil
  • 1/2 cup water
  • 1 Tbsp chopped fresh parsley

  1. In a small bowl combine soup, mustard,Worcestershire sauce and horseradish. Set aside.

  2. In another bowl, lightly beat egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture.

  3. Crumble beef over mixture and mix well. Shape into 4 patties.

  4. In a large skillet brown the patties in oil; drain.

  5. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat 10-15 minutes or until meat is no longer pink and the internal temperature is 160.

  6. Remove patties, serve with sauce, sprinkle with parsley




Pound Dropper’s White Chocolate Oreo Cheesecake


Pound Dropper’s White Chocolate Oreo Cheesecake

Serves 8

Blue – 2 points per slice

Purple – 2 points per slice

Green – 3 points per slice

  • 3 eggs
  • 2 tsp vanilla
  • 3 Tbsp 1:1 zero calorie sweetener such as Lakanto Monkfruit
  • 3 cups non fat, plain Greek yogurt
  • 1 1 oz box Jello Sugar Free White Chocolate Pudding Mix
  • 3 Tbsp sugar free yellow cake mix
  • 10 oreo thins, crushed

  1. Preheat oven to 375. Spray a 9 inch springform pan or a 9 inch pie plate with nonstick spray.

  2. In a large bowl, beat eggs, sugar substitute and vanilla with an electric mixer.

  3. Add yogurt, jello pudding mix and cake mix. Beat well.

  4. Fold in crushed Oreos

  5. Spread in prepared pan

  6. Bake for 30 minutes at 375. Middle may jiggle slightly but will set up upon cooling.

  7. Remove from oven and let cool for 20 minutes. Cover with plastic wrap and chill in fridge for at least 12 hours, but overnight is better, before serving.

  8. Cut into 8 pieces. Store for up to a week in fridge and freeze for up to 30 days




Chicken and Rice Casserole


Chicken Casserole

Serves 6

Blue – 6 points

Purple – 4 points (if you use brown rice)

Green – 8 points

  • 2 cups cooked, diced boneless, skinless chicken breast
  • 3/4 cup light mayo
  • 1 cup celery, diced
  • 2 cups rice, cooked
  • 1 Tbsp lemon juice
  • 3 large eggs, hard boiled
  • 10.5 oz can Healthy Request Cream of Chicken soup (or homemade – recipe under "mixes" in the recipe section)
  • 1 Tbsp onion, grated
  • 1/2 tsp salt
  • 1 cup corn flakes, crushed
  • 1 Tbsp light butter, melted

  1. In a large bowl, mix all ingredients, except cornflakes and butter.

  2. Pour into a 9×13 casserole that has been sprayed with non stick spray

  3. Mix crushed cornflakes and butter. Sprinkle over casserole

  4. Bake at 375 for 25 minutes.




Chicken and Rice Casserole



Key West Grilled Chicken


Key West Grilled Chicken

Serves 4

Blue – 3 points

Purple – 4 points

Green – 6 points

  • 4 4 oz boneless, skinless chicken breasts
  • 3 Tbsp soy sauce
  • 2 Tbsp honey
  • 1 Tbsp olive oil
  • Juice of 1 lime
  • 1 tsp minced garlic
  • 1 tsp fresh cilantro, finely chopped
  • 2 Tbsp red bell pepper, finely chopped

  1. In a bowl, combine soy sauce, honey, oil, lime juice, garlic, bell pepper and cilantro.

  2. Add chicken and turn to coat. Cover and let marinade in the refrigerator for a minimum of 30 minutes.

  3. Grill chicken over medium high until cooked through




Key Lime Pie Parfaits


Key Lime Pie Parfaits

Serves 10. Each serving is 4 points on all plans.

You can change out the jello and yogurt to make these any flavor you would like!

  • 1 small pkg sugar free lime jello
  • 1/4 cup boiling water
  • 2 5.3 oz containers Dannon Light and Fit Greek Key Lime Yogurt
  • 8 oz Fat Free Cool Whip
  • 5 Full Sheets Graham Crackers
  • Redi Whip (Optional)

  1. NOTE: I mix everything together with the bowl on my kitchen scale. That way I know exactly how much the entire recipe weighs and I can portion it out evenly. See the video linked to this recipe.

  2. In a large bowl, dissolve jello in boiling water.

  3. Whisk in yogurt until well combined

  4. Fold in cool whip

  5. Cover and refrigerate about 2 hours

To Assemble

  1. Distribute 1/2 of the filling equally among your 10 serving dishes.

  2. Top each with 1 graham cracker rectangle (1/4 of the whole sheet), crumbled

  3. Distribute the rest of the filling equally among your 10 serving dishes.

  4. Top each with 1 more graham cracker rectangle (1/4 of the whole sheet), crumbled

  5. Refrigerate until ready to serve.

  6. Top each with a squirt of redi whip before serving (optional)




Buffalo Chicken Wraps


Buffalo Chicken Wraps

Serves 4

Blue – 2 points

Purple – 2 points

Green – 4 points

  • 4 wraps of choice – points calculated using Ole Extreme Wellness Wraps
  • 8 oz chicken breast, cooked and shredded
  • 1/3 cup Frank's Red Hot Sauce (or other buffalo sauce of choice – just check points)
  • 1/4 cup celery, chopped fine
  • 2 oz Cabot 75% reduced fat cheese, shredded
  • ranch or blue cheese dressing for drizzle – type and amount will determine the points
  • lettuce, tomato, whatever you would like to add to your wrap

  1. In a bowl, mix together chicken, buffalo sauce, celery, and cheese

  2. Divide the mixture between the wraps.

  3. Drizzle with dressing if desired. Roll up and serve




Cole Slaw


Cole Slaw

Serves 15 – serving size approx 1/2 cup

1 point on all plans

  • 1 14 oz bag shredded cole slaw mix
  • 3/4 cup light mayonnaise
  • 1/4 cup non fat, plain Greek yogurt
  • 1/4 cup 1% milk
  • 1 tsp sugar
  • 1 tsp vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper

  1. In a small bowl, mix mayo, sugar, milk and vinegar, salt and pepper

  2. In a large bowl, dump cole slaw mix in, add dressing and mix well.

  3. Let sit in refrigerator at least 1 hour before serving