Southwestern Bean Dip - 4 pts

Southwestern Bean Dip - 4 pts

Nutritional Info Per Serving:
146 calories; 7 g fat; 12 mg cholesterol;
15 g carbs; 7 g protein; 5 g fiber; 288 mg sodium, Points 4







Ingredients:1 16-ounce can nonfat refried beans, preferably “spicy”
1 15-ounce can black beans, rinsed
4 scallions, sliced
1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 cup pickled jalapeño slices, chopped
1 cup shredded Monterey Jack, or Cheddar cheese
1/2 cup reduced-fat sour cream
1 1/2 cups chopped romaine lettuce
1 medium tomato, chopped
1 medium avocado, chopped
1/4 cup canned sliced black olives, (optional)

Directions:1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives.

Makes 12 (1/2 Cup Servings)

Apple Chicken Quesadillas - 7 pts

Apple Chicken Quesadillas - 7 pts

Nutritional Information Per Serving:

289 calories, 6 g fat, 28 mg cholesterol, 629 mg sodium,
40 g carbohydrate, 3 g fiber, 18 g protein, 7 points







Ingredients:
2 medium tart apples, sliced
1 cup diced cooked chicken breast
1/2 cup shredded fat-free cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup fresh or frozen corn, thawed
1/2 cup chopped fresh tomatoes
1/2 cup chopped onion
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed
3/4 cup shredded lettuce
3/4 cup salsa
6 tablespoons fat-free sour cream

Directions:
1. In a large bowl, combine the first eight ingredients. Place about 3/4 cup on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks.
2. Place on a baking sheet coated with cooking spray. Bake at 400° for 8-10 minutes or until golden brown.
3.Carefully turn quesadillas over; bake 5-8 minutes longer or until golden brown. Discard toothpicks. Cut each quesadilla into three wedges. Serve with lettuce, salsa and sour cream.

Makes 6 Servings (3 Wedges Per Serving)

Crispy Chicken Strips - 2 pts

Crispy Chicken Strips - 2 pts

Nutritional Info Per Serving:

Calories 89; Total Fat 3.2g; Cholesterol 24mg;
Sodium 276mg; Total Carbohydrate 3.63g; Fiber 1.2g; Protein 11.62g, Points: 2

Ingredients:

1 cup egg beaters
1 tbsp garlic powder
1 tbsp pepper
2 tsps sea salt
3 breasts, bone and skin removed chicken breasts
1/4 cup ground almonds
4 tbsps ground flaxseed
1/4 cup oat bran cereal
1/2 cup wheat germ

Directions:
1. Pre-heat oven to 400 °F (200 °C). Spray cooking sheet with cooking spray.
2. Cut chicken into small strips. Add egg beaters to a medium bowl and then add chicken to the egg beaters. Let chicken sit for 15 minutes.
3. Add dry ingredients to a large Ziploc bag.
4. Place chicken into Ziploc and shake. If need more coating add more wheat germ, flaxseed, and/or oat bran. You can also sprinkle a little extra wheat germ onto the chicken after you put it on the baking sheet for more coating if desired.
5. Put the chicken on the baking sheet. Bake for 20 minutes or till chicken is done.

Makes 10 Servings (2 Chicken Strips Per Serving)