Serves 6
5 Points – Blue and Purple
6 Points – Green
Mix flour, baking powder, salt and yogurt. Knead a few times. Roll out on a 10X15 cookie sheet with sides that has been sprayed with non stick cooking spray. I use this roller.
Bake at 400 for 8-9 minutes. Remove from oven. Sprinkle with mozzarella cheese.
Whisk eggs and milk and pour evenly over mozzarella. Top with Canadian bacon and cheddar cheese.
Bake 10-15 minutes until cheese is bubbly. Serve warm.
Serves 6, 2 FSP per serving
Place chicken in a slow cooker
In a bowl, mix together chicken gravy, soup and water.
Pour over chicken. Cook on low 4-6 hours or until chicken is done.
Serves 4, 7 FSP per serving
In a large stock pot bring chicken broth to a boil.
Cook orzo according to package directions. When done, drain in a mesh strainer over a bowl to reserve broth. Set aside
In a large cast iron skillet (or non stick if you don’t have cast iron), heat 1 1/2 tsp of the olive oil over medium high heat.
Once the oil shimmers, add the shrimp in a single layer, sprinkle with salt and pepper. DO NOT STIR. Let cook 3-4 minutes on one side until crispy, then stir, cooking 1-2 minutes more or until pink. Set aside.
Add remaining 1 1/2 tsp oil to pan and cook the garlic and red pepper flakes about 30 seconds until fragrant.
Add the asparagus and lemon zest. Season with salt and pepper. Cook 3-4 minutes or until asparagus is deep green and softened. Add lemon juice, shrimp and pasta back to the pan.
Stir to combine and lower the heat to medium low. Add in the stock, cooking until reduced by about half and the orzo has a risotto-like texture. Adjust seasonings. Serve with fresh grated Parmesan cheese if desired
*********NOTE: The orzo soaked up most of the broth, so I did not have much reserved to add back into the pan – I added an additional cup of chicken broth back in
Serves 4, 5 FSP per serving
Adapted from Dinner at the Zoo
**If you use different brands/varieties than stated, make sure you adjust the points accordingly**
Preheat oven to 400
Slice a deep pocket into each pork chop, but do not cut all the way through
Divide the sun dried tomatoes evenly between the pockets in the pork chops, then layer in a handful of spinach leaves and 2 Tbsp cheese.
Use toothpicks to seal each pork chop shut so that the filling will not spill out during cooking
Sprinkle the Italian seasoning, salt and pepper over both sides of each pork chop.
Heat the olive oil in a large oven proof pan over medium high heat. Cook the pork chops for 3-4 minutes on each side or until golden brown.
Place chops in oven. Bake for 8-10 minutes or until a thermometer inserted in the thickest part of the chop reads a minimum of 145, or if you prefer a more well done chop, 175 degrees. Remove pan from oven and let sit 3 minutes. Sprinkle with parsley and serve.
Serves 4, 7 FSP per serving
Preheat oven to 400. Spray a large sheet pan with non-stick spray.
In a large bowl, whisk together egg, lemon juice, 2 tsp garlic, parsley, salt and pepper.
Add chicken to egg mixture, cover and let marinade 30-60 minutes.
In a separate bowl, combine the breadcrumbs with the Parmesan cheese.
Dredge the egg coated chicken in the breadcrumb mixture, pressing crumbs in to coat.
Place the chicken on the sheet pan, spray chicken with olive oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 tsp garlic and salt to taste and pour half of the mixture over the potatoes. Toss to coat.
Bake for 15 minutes.
Remove sheet pan from oven and flip each piece of chicken. Move the potatoes to one side and place the asparagus around the chicken on the other side of the sheet pan. Pour the remaining garlic mixture over asparagus and return to oven and cook for 15 minutes more or until chicken is golden and crisp and potatoes and chicken are cooked through. Serve immediately.
Serves 2, 1 FSP per serving
You can mix this up and use ground chicken or shredded chicken, or even ground pork. Just adjust points accordingly
Heat olive oil in a skillet. Add cole slaw mix, ginger, garlic and soy sauce and cook until tender crisp – I go 10-15 minutes. Add shrimp and heat through. Finish with sesame oil and stir.
**If using raw shrimp, chicken, turkey or pork, you can cook that right along with the cole slaw from the beginning.**
This was adapted from Skinny Kitchen
35 gm is 1 point on all plans
Mix all ingredients. Refrigerate an hour before serving. Store in fridge for up to 10 days. 35 gram=1 point
Serves 8, 8 FSP per serving
Adapted from Recipes that Crock
For full recipe, use a 6 quart crock pot! This makes a lot! Can easily be halved!
Put potatoes in the bottom of the crock pot
Add onions on top of potatoes
Slice kielbasa and add it to crock pot. Place green beans on top of kielbasa.
Sprinkle with salt, pepper and red pepper flakes
Cover and cook on low for 8 hours