Meringue Ghosts

I’ve been sitting on this recipe for about a two years. It came across in one of my Hungry Girl emails quite some time ago and I finally decided to make these cuties while digging through my cookbook for my taco soup recipe. Just in time for Halloween tomorrow!

Meringues are a tricky dessert to make… as evidenced by Attempt #1, which was a complete failure. See, one of my yolks broke in the bowl and I managed to remove about 98% of the yolk, but that pesky 2% killed my meringue. Having never made them before, I had a hunch that they wouldn’t turn out, but I baked them anyway. Two hours later, I admitted defeat and started over.

Attempt #1 – don’t they look like sad little ghosts?

This time, I separated the eggs in a different bowl than the one I was using to whip the ingredients together. This allowed me to crack one egg at a time before adding it to my large bowl. I didn’t end up breaking any of the yolks, but I’m glad I took the extra precaution instead of wasting another batch.

(adapted from HG’s Ghost-with-the-Most Meringues)
3 large egg whites
1/3 C granulated white sugar
1/3 granulated Splenda
1/2 tsp vanilla
1/4 tsp cream of tartar
mini Reeses pieces

Preheat oven to 200 degrees. Line 2-3 large baking pans with parchment paper.

In a large glass or stainless steel bowl, combine egg whites and cream of tartar. Using an electric mixer set at high speed, beat until fluffy and slightly stiff, about 3 minutes. Continue mixing with your electric mixer, and gradually add the sugar and Splenda until completely combined. Add the vanilla and continue mixing until blended.

If your mixture doesn’t look like this…

…start over.

Using a spatula, transfer all the meringue mixture to a large plastic bag. Squeeze mixture down toward one bottom corner of the bag. Snip that corner off with scissors to create a simple piping bag.

Pipe mixture onto the parchment paper in ghost-like shapes about 3 inches long. Use the tip of your piping bag to smooth mixture and make sure the ghost shapes are filled in solidly.

Place 2 mini Reeses pieces on each ghost for eyes.

Bake in the oven for 70 minutes. Turn oven off and allow meringues to set in the oven for 1 hour.

WW Points per serving (2 meringues): 1 point

Who’s the cutest little dinosaur I ever did see??? Well, that would be my adorable nephew Calvin, who will be 2 years old in December.

 

Vanilla Pound Cake

I was looking for a light dessert to make for Mother's Day (I know... a little late in posting) and came across this fantastic recipe from Weight Watchers. I had never made pound cake so I didn't know quite what to expect. This turned out way better than I was thinking! It was super moist and delicious!

The only change I made was that I didn't have almond extract on hand, so I used a little extra Mexican vanilla extract.

This is a GREAT summer dessert and I think it would be wonderful with blackberries, blueberries or any other fruit.

1 spray(s) cooking spray
2 large egg(s)
3 large egg white(s)
2 1/2 tsp vanilla extract
1 tsp almond extract
8 oz light cream cheese
3 1/2 Tbsp butter
1 1/3 cup(s) sugar
3/4 tsp baking powder
1/4 tsp table salt
1 3/4 cup(s) all-purpose flour

Preheat oven to 350ºF. Coat a 9-inch loaf pan with cooking spray.

In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.

In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended. Beat in sugar, baking powder and salt until blended. Beat in flour and egg mixture, little by little, beginning and ending with flour.

Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.

Cool cake in pan on a wire rack. Cut into 12 slices and serve.

WW Points per serving: 5 pts (without the berries or Cool Whip)

Spinach and Pork Tenderloin Salad with Pears and Warm Shallot and Cranberry Vinaigrette

Another winner from Cooking Light! This one came from the April issue of my new favorite mag. I am really excited at how satisfying this salad is. It totally filled me up and it felt good to eat so much iron-y, calcium-y goodness. I had to make a few slight adjustments, including only making two servings. My modified recipe is below. You can find the original recipe here.

8 oz pork tenderloin (or about half of one tenderloin*), trimmed and cut crosswise into 1/4 inch thick slices
1 Tbsp cider vinegar
1 Tbsp dijon mustard
3/4 tsp brown sugar
1 1/4 tsp dried thyme, divided
1 garlic clove, minced
pinch of salt and pinch of pepper
2 Tbsp flour
1 1/4 Tbsp olive oil
1 shallot, sliced thinly
1/4 C dried cranberries
1/4 concentrated pomegranate blueberry juice - that's what I had on hand. The original recipe calls for cranberry juice cocktail
6 C baby spinach leaves
1 ripe pear, thinly sliced

Combine vinegar, mustard, sugar, small dash of salt and pepper and 1/4 tsp thyme in a small bowl. Set aside.

Combine flour with remaining thyme and a pinch of salt and pepper. Flatten the slices of pork between two pieces of plastic wrap with a heavy pan. Toss the slices of pork in the flour mixture and set aside.

Heat 1 Tsp oil in a small saucepan over medium heat. Add shallots and minced garlic to pan. Sautee for 3 minutes or until the shallots are tender and lightly browned. Add cranberries and juice. Cook until liquid is reduced to 2 Tbsp (about 2 minutes). Reduce heat to low and add the vinegar mixture. Cook 1 minute, stirring with a whisk. Set aside and keep warm.

Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Shake the excess flour from the slices of pork and add them to the skillet. Cook 3 minutes or until brown, turning once. Toss the pork with 1 Tbsp warm cranberry mixture.

Cobine spinach and pear in a large bowl. Drizzle with remaining cranberry mixture and toss well to coat. Arrange the spinach on 2 plates and top evenly with pork.

WW Points per Serving: 8 points

*Since it's just Mr. Tote and I, we trim our pork tenderloins right after purchasing and usually cut them in half crosswise before packing them individually in freezer bags. Half of a tenderloin is usually plenty of food for the both of us.

Banana Nut Chip Bread

It's a classic case of what to do with overly ripe bananas. So I did a quick search for a different banana bread recipe and thought this one looked delicious. And with only two tablespoons of oil and some oats, it's not nearly as bad for you as most banana breads, yet just as moist. And I really thought the nutmeg was the perfect complement to the bread. I made a few modifications to the original recipe, which can be found here. My recipe for one loaf is below (the original makes two loafs).

3/4 C mashed ripe banana

1/2 C sugar

1 egg

2 Tbsp vegetable oil

1-1/2 tsp vanilla extract

1 1/4 C all-purpose flour

1/4 C rolled oats

1 tsp ground cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/8 tsp ground nutmeg

1/2 C milk chocolate chips
1/4 C chopped walnuts - For this one time, I used some chopped spiced nuts that I got for Christmas from my Grandma

In a mixing bowl, beat bananas, sugar, eggs, oil and vanilla. Combine the dry ingredients; stir into banana mixture. Fold in chocolate chips and nuts. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. I used my Pampered Chef stone loaf pan. Bake at 350 degrees F for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

WW Points per Serving: 4 points for 1/12 of the loaf

 

Roasted Cauliflower with Hazelnut Oil

Despite all the hype that surrounds roasted cauliflower, I've never attempted to make it. THIS WILL CHANGE STARTING TODAY!!! Oh my gosh, this stuff is soooo good. It's like candy!! I've roasted many veggies before and will now add cauliflower to my repertoire. The nuttiness from the hazelnut oil really adds depth to this dish. I can't WAIT to make this crack, I mean...healthy side dish, again.

10 C raw cauliflower (or about 1 1/2-2 heads)
3 Tbsp toasted hazelnut oil
3 cloves garlic, crushed
1 Tbsp salt, or to taste

Pre-heat oven to 450 degrees.

Roughly chop the cauliflower. Toss in a large bowl with the oil, garlic and salt. Spread out on a very large baking sheet.

Bake for 30-40 minutes on the middle rack, turning over occasionally. Serve hot.

I also think this dish would be awesome with truffle oil. But at $10/bottle for just a few ounces, I'm not sure I could part with that much of one of favorite ingredients in one dish! The toasted hazelnut oil was a gift from a friend whose husband is a chef at a resort and ordered it at wholesale price. :-)

WW Points per Serving: 1 pt per cup!

Taco Soup

This is one of my absolute favorite one-pot winter meals. I can't remember where my mom got this recipe, but I love to make it. This is my first batch for this cold season, but I'm sure it won't be the last!

1 lb. ground turkey
1 small onion, chopped
1 package taco seasoning
1 46 oz. container of Spicy and Hot V8
1 16 oz. can of Brook's Chili Hot Beans
12 oz. tomato paste
16 oz. frozen mixed vegetables
tortilla chips
cheese

In a large skillet, cook the ground turkey with the onions.

In a separate very large pot, combine half of the V8 with the tomato paste, using a whisk to incorporate the paste. Once you have a good mix of those two ingredients, dump in the remaining V8, beans, mixed veggies and taco seasoning. Add in the turkey mixture when fully cooked.

Bring to a simmer before serving.

Top with shredded cheese and crushed tortilla chips.

WW Points per Serving: 5 for 1 1/2 C, without cheese and tortilla chips

Pumpkin Spice No Bake Cheesecake

A perfect slice of fall, I'd like to call it. I'm back from Mexico and back to blogging. This recipe from Gina's Weight Watchers Recipe is so delicious. None of your friends or family will know this is a healthier version of the real thing. Go make this NOW!

8 oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice (I substituted 1/2 tsp nutmeg and 1/2 tsp allspice)
1/4 cup brown sugar, unpacked
8 oz Cool Whip Free, thawed
9 inch reduced fat Graham Cracker Crust

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.

WW Points per Serving (serves 8): 5 points

Green Goddess Dressing

*Image from Gina's Weight Watcher's Recipes

Another fabulous find from Gina’s Weight Watchers Recipes! With basil coming out of my ears and hesitancy to make high fat pesto, I was eager to make this salad dressing. I apologize for not having a good picture of it. It turned out fantastic and was gone before I could get a good picture of it.

1/2 cup light mayonnaise, such as Hellman's
1/2 cup scallions, chopped
1/2 cup chopped fresh basil, packed
1/8 cup fresh squeezed lemon juice (1 lemon)
1 clove garlic, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp anchovy paste – I skipped this
1/2 cup light sour cream

Place all ingredients except for sour cream in a blender and blend until smooth. Add sour cream and process until blended. Keep refrigerated until serving.

Turkey and Corn Chowder

With the weather cooling down and the wind gusting, I have been dying to make some soup. I pulled out some leftover turkey breast and corn "off" the cob that I had from corn season out of the freezer. I used Paula Deen's Chef Jack's Corn Chowder recipe as a guide, but I modified it majorly. Hello!?!?!? Two sticks of butter!??!?! Ridiculous...

1 Tbsp Brummel and Brown yogurt spread
1 small onion, diced
15-20 baby carrots, diced
1 clove garlic, minced
2 cups white corn kernels, fresh or frozen
1 C cooked, diced turkey breast
3 cups chicken stock
1 C fat free half and half
1 C 1/2% Milk
3 Tbsp cornstarch
1/2 C COLD water
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Melt the butter in the soup pot over medium heat. Add the onion, carrot, and garlic, and saute for 2 minutes.

Add the corn and chicken stock and bring to a boil. Simmer for 10 minutes.

Add the half-and-half and milk and bring to a simmer. Mix the cornstarch with COLD water. Slowly add the mixture until the soup thickens (you may not need all of it to thicken the soup).

Add the nutmeg and salt and pepper, to taste, right before serving.

This soup really hit the spot. It was thick and full of flavor. We'll definitely be making this again!

WW Points per serving (1/6th of the recipe): 3 points

Fiesta Chicken

This past week at Weight Watchers, they broke out the super easy crock pot recipes. Can of salsa + meat = dinner. So I figured I’d give it a try. Oh.my.gosh. This meal was sooooo good!! Mr. Tote took one bite and told me to add it to our repertoire of “go to” meals. Fine by me! This one was a cinch to make!

2 boneless, skinless chicken breasts
1 jar (15 oz) mild, thick and chunky salsa
1 can frijoles negros (that’s black beans for all my gringo amigos), drained
1 C frozen corn

Layer the chicken breasts, then salsa, beans and corn. Cook on high for 2-3 hours or low 4-5 hours. Remove the chicken and shred. Then return it to the crock pot and cook on low for an additional half an hour. I served it with just a little bit of brown rice, a little bit of 2% Mexican cheese and a dollop of light sour cream.

The leftovers for lunch today were just as good as last night’s dinner. I’m looking forward to MORE leftovers tomorrow!

WW Points per Serving: 5 points (3/4 C of the chicken mixture and 1/4 C rice) The cheese and sour cream are extra, kiddies!

Turkey Stuffed Zucchini

This is a great recipe I found over at Gina’s Weight Watchers Recipes. Without ground turkey on hand, I used 95% lean ground beef. I also added some marinara sauce on top, which was a great addition, for only one extra point.

2 medium zucchini
1/2 tsp butter
1/4 onion, finely diced
1/2 shallot, minced
1 garlic clove, crushed
2 tbsp white wine
8 oz (1/2 lb) ground turkey, or 95% lean ground beef
1 large egg white
1/4 cup grated parmesan cheese
1/4 cup fat free chicken broth
2 tbsp seasoned breadcrumbs
1 tsp paprika
1 tsp fresh chopped rosemary
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil
Salt and fresh pepper

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Arrange in a baking dish. Chop the scooped out flesh of the zucchini in small pieces.

In a large saute pan, melt butter and add onion, shallot and garlic. Cook for 2-3 minutes, until onions are translucent. Add chopped zucchini and season with a pinch of salt, cook about 2-3 minutes. Add wine and cook until it reduces. Add ground turkey and season with salt and pepper, cooking until turkey is white, breaking up in smaller pieces. Add paprika, garlic powder, marjoram and basil. Mix well and cook another minute.

Place turkey meat in a large mixing bowl and set aside to cool. When cooled, add parmesan cheese and egg white, mix well. Using a spoon, fill hollowed zucchinis with stuffing, pressing firmly and top with bread crumbs. Place chicken broth in bottom of the baking dish and cover tightly with foil. Bake 35 minutes.

WW Points per Serving (serves 2): 4 points; 5 points with 1/4 C warmed marinara per person

Tequila Lime Shrimp

The crew over at Hungry Girl is always cooking up something delicious that is low in calories and fat. BONUS! When I saw this recipe for Tequila Lime Shrimp, I just had to try it. I probably overcooked the veggies a bit, plus my yellow pear tomatoes were a bit ripe so they were extra soft to begin with. But the flavor was A-MAZ-ING!

8 oz. raw shrimp, peeled, deveined, tails removed
2 Roma tomatoes, chopped
1 small onion, sliced
3 tbsp. (1 1/2 oz. or 1 shot) tequila
2 tbsp. lime juice
2 tbsp. coarsely chopped fresh cilantro
1 tsp. minced garlic
1/4 tsp. chili powder
1/4 tsp. salt

Bring a large pan sprayed with nonstick spray to medium heat. Add onion and garlic, and cook until onion is slightly translucent, about 3 minutes. Carefully add tequila to the pan and stir. Cover the pan and let simmer for 5 minutes.

Add shrimp and cook for about 3 minutes, until shrimp are nearly opaque. Add tomatoes, lime juice, cilantro, chili powder, and salt, and mix well. Stirring occasionally, cook until tomatoes have softened and shrimp are cooked through, about 2 minutes.

WW Points per Serving: 4 Points

Low-Fat Zucchini Bread

I love zucchini and summer squash in all of its forms. Sauteed, grilled, stir fried, etc, etc. I especially love it in zucchini bread. So I was thrilled when I found this recipe from recipezaar.com. I made some modifications, based on the recipe reviews. This bread turned out excellent with lots of flavor and lots of moisture. My modified recipe is below.

1 ½ C sugar
¾ C egg beaters (or equivalent of 3 eggs)
3 C flour
2 C shredded zucchini
1 C shredded carrots
¼ C vegetable oil
¾ C no sugar added applesauce
1 tsp baking soda
¼ tsp salt
¼ tsp baking powder
1 Tbsp cinnamon
½ tsp allspice
1 tsp nutmeg
1 ½ Tbsp vanilla
1 C chopped walnuts

Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Grease 2-3 loaf pans, depending on the size of your pans. I used my Pampered Chef stone loaf pan and a 6” disposable loaf pan. It’s important not to overfill the pans. I filled mine about 2/3 of the way full. Bake for 45-60 minutes, or until a toothpick comes out clean.

Cool on a baking rack.

Product Review: Arnold's Select Sandwich Thins

So I decided that I should highlight products that I like on my blog. I am always trying new foods and I am entitled to my opinion, so why not share it with my lovely readers? Who knows... maybe you will appreciate my honest opinions, maybe not. I am going to get very "jump on the bed" excited to hear what you think of these products, so do share!

I heard about these puppies from my Bama (my grandmother), who is a Weight Watcher's lifer. I was a bit skeptical, because I am not a fan at all of Flatout Bread, despite the hype. I find them incredibly chewy, with a funny aftertaste.

So I purchased some of Arnold's Select Sandwich Thins Whole Grain White variety the last time I was in Wal-Mart (*shudder*).

GET THEE TO A STORE AND BUY ASAP! These morsels are soft, non-chewy goodness in a 1 point perfect circle! I made a sandwich today with some shaved turkey breast, Sargento Reduced Fat Pepperjack Cheese (spotted on shelves this week by Hungry Girl), lettuce, dijon mustard and lite Miracle Whip. Yummy!

I am thinking these could be used for hamburger buns and even hot dog buns, as a substitute for a bagel or english muffin im a breakfast sandwich, mini-pizzas... the list seems endless.

Verdict: RAVE!

Blueberry Crumb Cake

I had to post this recipe because it is one of my few baking successes in the recent past and I've been seriously doubting my baking "ability" I think I should just stick to cooking. I made some jam bars earlier this week, followed the directions to a tee and the bars turned out super dry and a little crunchy... yuck!

BUT! Chalk another one up for Shelby over at The Life and Loves of Grumpy's Honeybunch. She manages to always find the best Cooking Light recipes!! This blueberry crumb cake was SO moist and SO flavorful. I doubled the amount of crumb topping, because I'm a crumby kind of girl (teehee!!). It probably didn't need that much, but it was still delicious! I took this up to Traverse City for the Leland Wine and Food Festival and four of us devoured it for breakfast the morning of the event. I will def be making this one again!

Cooking Spray
2/3 cup sugar
1/4 cup stick butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup lowfat buttermilk (see note below)
1 cup blueberries

Crumb Topping
(these are the original measurements)
3 tablespoons sugar
3 tablespoons flour
1 tablespoon butter, melted
1 teaspoon ground cinnamon

Note: I was worried about having to buy buttermilk and then not using it for much else, so I looked up what to substitute for buttermilk and I learned how to make my own! Me = SUPER EXCITED! Now, I can finally make buttermilk pancakes! The simple way is to take 1 tablespoon of white vinegar in a large measuring cup and then fill with milk to the one cup line. Use only as much as your recipe calls for.

Aaaannndd BREAK! OK, back to the recipe...

Preheat oven to 350 degrees.

Coat a 9-inch round cake pan with cooking spray. I used a 9 inch square glass baking dish, which worked equally as well.

Line the bottom with wax paper, and coat the wax paper with cooking spray. (I skipped this)

Beat 2/3 cup sugar and 1/4 cup butter at medium speed of a mixer until blended (about 5 minutes). Add vanilla and egg; beat well. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in blueberries.

Pour into prepared pan. Combine 3 tablespoons sugar and remaining ingredients in a bowl; stir until mixture resembles coarse meal. Sprinkle sugar mixture over batter.

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

WW Points per Serving (1/8 of recipe): 6 points

Pineapple Angel Food Cake Trifle

Happy Memorial Day! What a beautiful day we are expecting today! I finally got around to posting my dessert from Easter. This is one of my favorite desserts to make because (a) it's so darn pretty (b) tastes delicious (that's the important part) and (c) it's WW friendly!! If you don't have a trifle bowl, you can certainly make this dessert on a large platter.

20 oz can crushed pineapple in juice, undrained
1.5 oz (or so) package of fat free, sugar free vanilla pudding
1 container of fat free (or lite) Cool Whip
1 pre-packaged Angel Food Cake - if you're making your own, I think you would probably need one pan's worth for this recipe
Fresh strawberries

In a large bowl, mix the crushed pineapple (with all its juice) and the package of the dry pudding mix. Then add half of the container of Cool Whip to the mix.

To assemble the dessert, cut your angel food cake into three lengthwise portions. Start with a layer of the angel food cake. Then slather about one-third of the pineapple mixture on top and sprinkle with some fresh, cut strawberries. Repeat two more times, ending with strawberries on top.

Finish it off by topping it with the remaining half of the Cool Whip and some fresh strawberries.

WW points per serving (10 servings): 3 points

Lemon Basil Bowties with Chicken

Oh.My.Gosh. This pasta dish tasted AMAZING! I saw this recipe over on Chelsey's blog, originally from Rachael Ray. Seriously, this tasted SO GOOD! I added chicken to make it a one-dish meal. I also threw all the ingredients into my WW online recipe builder to figure out the points per serving. I can't wait to make this dish again!

2 1/2 cup(s) bowtie pasta
Zest of 1/2 to 1 lemon, plus juice
2 tsp olive oil
4 oz Chicken breast, skinless, boneless, raw, cubed
2/3 cup(s) 1% low-fat cottage cheese
1/4 cup(s) pine nuts, toasted
1/4 cup(s) fresh basil, roughly chopped

Cook the pasta in a large pot with 1 tsp olive oil until al dente.

In a saucepan, roast the pine nuts until golden brown. Remove the pine nuts. Add 1 tsp olive oil, the cubed chicken and lemon juice to the pan. Add salt and pepper to taste and cook until chicken is no longer pink.

Strain the pasta and return to the pot. Add the cottage cheese, toasted pine nuts, lemon zest, basil and chicken and stir until all ingredients are incorporated and the cheese is starting to melt. Serve immediately.

WW Points per Serving (half of recipe): 11 points

Almond Crusted Chicken Strips with Honey Mustard Dipping Sauce

What a healthy, yummy treat this was! I found this recipe in the April 2009 issue of Eating Well magazine. It called for pork tenderloin medallions which I bet would be equally tasty. Baking these strips kept them nice and healthy and the honey mustard sauce provided a complementary tangy zip.

1 eight oz. chicken breast, cut lengthwise and then into thin strips
1 C coarse dry breadcrumbs
1/2 C sliced almonds, crushed
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 egg white, beaten (or 1/4 C Egg Beaters)
1/4 C honey
2 Tbsp soy sauce
2 Tbsp Dijon mustard

Preheat oven to 425 degrees.

Place breadcrumbs, almonds, garlic powder, salt and pepper in a shallow bowl and mix well.

Place egg white in another shallow bowl. Dip both sides of chicken pieces in eggs white, then evenly coat with almond mixture. Discard any remaining egg white and almond mixture. Place the chicken on a baking sheet and coat both sides with cooking spray.

Bake the chicken until golden brown and no longer pink in the center, 16 to 18 minutes.

Meanwhile, whisk the honey, soy sauce and mustard in a small bowl (I used too small of a bowl. I couldn’t break apart the mustard. Be sure to use a big enough bowl that the whisk can break apart the mustard).

Serve the chicken strips with the honey mustard sauce.

WW Points per serving (half the recipe): 6 Points

Chicken with Scallion Sauce

8 oz fat-free chicken broth
2 tbsp corn starch
2 tbsp all purpose flour
2 medium garlic clove(s), minced
1/4 tsp dried thyme
1 spray(s) cooking spray
1/2 pound uncooked boneless, skinless chicken breast, (two 4 oz pieces)
1/3 cup(s) scallion(s), finely chopped, divided
Salt and pepper, to taste

Combine broth, garlic and thyme; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Toss the chicken with the flour, then add to the skillet and cook 6 to 10 minutes or until chicken is cooked through. Remove the chicken from the pan.

Add scallions to the pan and sautee until slightly soft. Pour broth mixture into the pan and bring to a boil, then simmer. Mix the cornstarch with 4 Tbsp. COLD water. Slowly add the cornstarch mixture until the broth thickens to a sauce.

Pour sauce evenly over chicken. Serve with choice of sides.

Weight Watchers Points per Serving: 4 Points

Tilapia with Roasted Corn

I found this recipe on Amy's blog, Life in the Junction. It was good and a nice light meal on a Saturday evening.

1/4 cup lite Miracle Whip
1 tsp chili powdersalt
2 tilapia filets(4 oz each)
1 1/2 cups frozen corn,
lime, cut into wedges

Preheat the broiler. In a small bowl, combine the Miracle Whip, chili powder, and 1/4 tsp salt.

Grease the bottom of a 9 inch square baking dish with 1 tsp of the dressing mixture. Place the tilapia fillets in the baking dish and coat with the remaining dressing mixture. Top with the corn.

Broil until corn is lightly browned and the fish is cooked through, about 10-12 minutes. Serve with the lime wedges.

WW Points per Serving: 6 points