All Dressed Up

Ingredients

• 1/4 cup fresh lemon juice
• 2 Tbsp low-sodium soy sauce
• 1 Tbsp honey
• 2 medium garlic clove(s), minced
• 2 tsp olive oil, garlic-flavored or extra-virgin
• 1 tsp dried oregano
• 1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
• 1/2 cup plain fat-free yogurt
• 1/2 cup cucumber(s), shredded
• 1 Tbsp dill, fresh, chopped
• 1/2 tsp garlic powder
• 4 large whole wheat pita(s), halved

Instructions

• Preheat oven to 400ºF.
• In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
• Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
• Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
• When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.

POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 35 min
Level of Difficulty: Easy

Parmesan Chicken Tenders with Marinara Dipping Sauce

Ingredients

• 1 sprays cooking spray
• 1/2 cup seasoned bread crumbs, Italian-style
• 3/4 oz reduced fat parmesan cheese, finely grated (about 1/4 cup)
• 1 tsp garlic powder
• 3 medium egg white(s)
• 1 pound uncooked boneless, skinless chicken breast, cut into 24 thin strips
• 1 cup marinara sauce, heated

Instructions

• Preheat oven to 400°F. Coat a 9 X 13-inch baking pan with cooking spray.
• Combine bread crumbs, cheese and garlic powder in a small, shallow bowl. Whip egg whites until foamy and place in another shallow bowl. Dip chicken first into egg whites and then into bread crumb mixture to coat thoroughly. (Note: You may use boneless, skinless chicken tenders instead of chicken breasts, if desired.)
• Place chicken tenders on prepared pan and bake until crispy, about 25 minutes. Serve chicken with warmed sauce. Yields about 6 chicken tenders and 1/4 cup of sauce per serving.

POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 25 min
Level of Difficulty: Easy

Cumin-Scented Oven Fries

Ingredients

• 2 1/2 pound potato(es), about 3 baking potatoes, cut into 12 wedges each
• 1 tsp olive oil
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp table salt
• 1/4 tsp cayenne pepper
• 1/8 tsp ground cinnamon

Instructions

• Preheat oven to 450 F; lightly spray a jelly-roll pan with nonstick spray.
• Combine potatoes and olive oil in one bowl. Combine cumin, garlic powder, paprika, salt, cayenne pepper, and cinnamon in another bowl.
• Sprinkle spice mixture over potatoes and toss well.
• Arrange potatoes in a single layer on pan. Bake 20 minutes, then turn potatoes, and bake until crisp and cooked through, 8-10 minutes longer.

POINTS® Value: 3
Servings: 6
Preparation Time: 11 min
Cooking Time: 30 min
Level of Difficulty: Easy

Garlic Pork Tenderloin (I’m making it with boneless chops, instead.)

• Prep Time: 5 min.
• Cook Time: 25 min.
• Serves: 4

Ingredients

1. 1 pound pork tenderloin
2. 1 tablespoon Roasted Garlic Salad Dressing & Recipe Mix
3. 1/2 teaspoon paprika
4. 1/2 teaspoon dried thyme leaves
5. 1/2 teaspoon dried sage leaves
6. 1/2 cup of your favorite  barbecue sauce

Cooking Directions

1. Place pork in foil-lined shallow baking pan. Mix salad dressing mix, paprika, thyme and sage until well blended; rub evenly over pork.
2. Bake pork at 425 degrees F for 20 to 25 minutes or until cooked through (160 degrees F).
3. Cut pork into slices. Serve with barbecue sauce.

Yield: 4 servings

Nutrition Info

Per Serving

• Calories: 111 kcal|
• Carbohydrates: 0 g
• Dietary Fiber: 0 g
• Fat: 3 g
• Protein: 18 g
• Sugars: 0 g

Asian Beef Salad (I’m making it with chicken, instead of beef.)

Ingredients

• 3 medium garlic clove(s), minced
• 1/4 cup rice wine vinegar
• 1/4 cup low-sodium soy sauce
• 1 1/2 Tbsp peanut oil
• 1 pound lean sirloin beef
• 8 cup mixed greens
• 1 cup canned unsweetened mandarin orange(s), drained
• 1 Tbsp hoisin sauce
• 1/3 cup packaged chow mein noodles

Instructions

• Combine garlic, vinegar, soy sauce, oil and hoisin sauce in a large bowl; add steak. Allow to marinate in the refrigerator for 2 to 4 hours or overnight. Remove steak to plate; reserve marinade.
• Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium or longer until desired doneness. Remove and slice steak into thin strips. Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute more, stirring occasionally.
• To serve, place 2 cups greens on each of 4 plates. Top each with about 3 ounces of steak, 1/4 cup of oranges and 1 heaping tablespoon of noodles; drizzle each with about 1 1/2 tablespoons of cooked and cooled marinade.

Beef Pho (I made this last week and it was a hit.)

Ingredients

• 2 tsp olive oil
• 1 cup onion(s), chopped
• 1/2 pound lean sirloin beef
• 2 cup canned beef broth, reduced-sodium
• 1 average cinnamon stick
• 1/4 tsp peppercorn, black, about 5 peppercorn
• 1/2 tsp table salt
• 8 oz packaged rice noodles, dried, flat
• 2 medium scallion(s), chopped
• 1 cup bean sprouts, fresh
• 1/4 cup cilantro, chopped, fresh

Instructions

• Heat oil in a large saucepan over medium-high heat. Add onion and sauté 2 minutes, until soft. Add beef and cook 3 to 4 minutes, until browned on all sides. Add broth, cinnamon stick, peppercorns and salt and bring to a boil. Reduce heat to low, cover and simmer 10 minutes. (Note: Star anise pods are added to traditional beef pho to help flavor the broth. Add and remove 1 to 2 star anise pods with the cinnamon stick and black peppercorns, if desired.)
• Meanwhile, cook rice noodles in a large pot of boiling water for 6 to 8 minutes, until just tender. Drain and transfer to individual shallow bowls.
• Remove cinnamon stick and peppercorns from beef mixture. Using a slotted spoon, spoon beef and onion over noodles. Top beef with scallions, sprouts and cilantro. Ladle remaining broth over dishes and serve. Yields about 3/4 cup of beef and broth mixture and 3/4 cup of noodles per serving.

POINTS® Value: 9
Servings: 4
Preparation Time: 20 min
Cooking Time: 17 min
Level of Difficulty: Moderate