(Mock) Applebees Chicken Wanton Tacos, Weight Watcher's style - 6 points

Check your wonton wrappers. Points vary from brand to brand.

3 servings of 5 tacos each = 6 points per serving



15 wonton wrappers - 3 points
Olive oil or Pam spray - 0 points
5 chicken breast tenderloins (cooked and shredded)- 10
3 tbsp Asian sesame vinaigrette dressing 4.5
1 tbsp soy sauce - 0
1 tbsp teriyaki - 0
3 cups coleslaw veggies -0
diced green onions -0
diced fresh cilantro -0
1 tbsp almond slivers -1



Heat oven to 375.

Warm the chicken in a pan or the microwave. Spray or brush the wonton wrappers with olive oil or pam to lightly coat. Drape them over a wide edged baking pan or taco rack, and bake for a few minutes until the shells are brown. Remove from oven, but not from pan.
Add teriyaki sauce and soy sauce to chicken and mix well. Mix sesame dressing with the coleslaw, cilantro, green onions, and almonds. Split meat then coleslaw between all shells.

Click here to view: http://www.recipelink.com/cgi/msgbrd/msg_script.pl?getmsg=1&board=14&thread=35997

Faux fried night - Fried chicken and zucchini - 5.5 points

This is a delicious alternative to fried chicken. It won't have the oily consistency, but it tastes great and the texture is crunchy. I eyeballed the seasonings, but I've given approximate amounts below. You can actually stick your finger in the flour before adding the cornflakes and adjust the seasoning to taste. 
Sorry the pic is so bad. I forgot to arrange them and take a pic until the hubby and I were almost done eating.

1 zucchini - 0
5 chicken - 10
1/2 cup greek yogurt - 1.5
1 tsp garlic -0
2 tsp onion powder -0
2tsp garlic powder - 0
2 tsp red pepper -0
1 cup cornflakes (very well crushed)- 3
2/3 cup flour - 8
1 spray Pam - 0 points

4 servings - 5.5 points


Cook at 360 degrees.
Put yogurt and fresh garlic on a plate and mix well. On a second plate, mix flour, corn flakes, and spices. Cut zucchini in strips. Dip in yogurt, then in flour mix. Line on cookie sheet. Cut chicken tenderloins in chunks. Dredge in yogurt, then flour, and place on cookie sheet.
Cook for 30-33 minutes until chicken is cooked through.

Black bean casserole - 3 points

I love black beans. They're tasty, and 0 points. Who could complain about that. So I'm sure that over time, you'll notice that I use black beans a lot. Here's a great and super fast casserole you can pull together quickly for a fast and healthy dinner. You can pair with rice or serve larger servings, up to you. It's great on tortillas too. You could also top with light sour cream, fresh cilantro, avocado, etc... Just make sure you configure points for these extras.

4 servings 3 points per serving

1 can black beans - 0 points
1 tsp garlic - 0 points
1 tsp garlic - 0 points
1 tsp red pepper flakes - 0 points
2-3 grinds of pepper - 0 points
1 tsp lime juice - 0 points
1.5 cups water - 0 points
1 can diced tomatoes with lime and cilantro (drained) - 1 point
2 chicken tenderloins - 4 points
2 tbsp sliced olives - 1 point
6 fresh mushrooms (sliced) - 0 points
3 slices cheese - 6 points

Heat oven to 350.
Bring water to boil. Add chicken, 1 tsp garlic, red pepper flakes, pepper, and lime juice. While this is cooking (about 15 minutes until it's cooked through) put beans in small casserole dish. Mash with fork and stir to mix so you have an almost refried bean texture. Combine olives and mushrooms in a bowl with garlic and mix well. layer atop beans.
When chicken is done, cube it and place it atop the casserole, then cover with tomatoes and top with cheese.
Cook for 20-25 minutes.

Chicken and black bean tacos - 9 points plus

 I love tacos, and this is a fabulously easy and delicious recipe that can be made in about 15 minutes. For the black bean and corn mix, I use a frozen bean and corn mix with onions and peppers "Southwest-Inspired Corn & Black Bean seasoned vegetable blend" from Archer farm. It's a great fast choice for southwest tacos.

9 points per recipe

2 corn tortillas - 4 points
1 frozen chicken tenderloin - 2 points
1/2 cup black bean and corn mix -2 points
1 tbsp light sour cream - 1 point
1 tbsp green enchilada sauce - 0 points
lettuce - 0 points
1/4 avocado (sliced) - 0 points
1 tsp chopped garlic - 0 points
2 tbsp water - 0 points

Pace frozen tenderloin in pan with water and garlic. grill for a few minutes until chicken starts turning white. Turn the chicken and cook for another minute, then add black bean mix. Cook until warm.
Remove pan from heat. Warm tortillas over the heat until pliable.
Spread sour cream and enchilada sauce over tortillas. Top with chicken and bean mix, lettuce, and avocado.

Note: You could use canned black beans, corn, onions, and red peppers along with a bit of oregano and cilantro to approximate the frozen black bean mix. I think zucchini would be a great alternative for this meal.

Sweet and savory stirfry - 4 points

This is a super stir fry with an interesting flavor. Good for when your bored with other stir fry flavors. The cinnamon and ginger really combine to create an interesting sauce.

4 servings - 4 points per serving

4 frozen chicken medallions -8 points
1 bag frozen Asian veggies - 5 points (I like carrots)
1/2 can pineapples - 0 points
5 mushrooms (sliced) - 0 points

sauce
2 tbsp low sodium soy sauce - 0 points (watch the carbs or you have to add a point)
4 tbsp pineapple juice - 0 points
1 tsp chopped garlic - 0 points
1/2 tsp crushed ginger - 0 points
2 shakes of cinnamon - 0 points

Put frozen medallions in wok with water. Let cook until white around edges while putting together the sauce.
Combine soy and juice, add garlic and ginger. Stir. Then add cinnamon and stir well.
When the chicken is white around the outside, drain water and add 1/4 sauce. Flip chicken and cook in sauce until browned. Then add veggies and 1/4 more of the sauce. Let cook while you chop the pineapple and mushrooms into chunks. When the frozen veggies are mostly thawed, add the mushrooms, pineapples, (and sauce to taste).

Cook until mushrooms start to soften. You can serve this over rice, toss in some cooked angel hair pasta with the mushrooms, or eat it by itself.

Also, I'm sure you'll notice I cook straight from frozen. That's because I'm too busy and not attentive enough to thaw. you can, of course, alter any of my recipes to use fresh/thawed food.

Tamales in casserole form - 5 points per serving

I love tamales, but they take a lot of work and you have to have special equipment which, when you have a 5'x 3' kitchen, isn't really possible to store. This is my easy peesy alternative.

30 points total
5 points per serving.

1 cup Maseca    12 points
1 tbsp olive oil    4 points
1-2 cups Fat free, low sodium chicken broth 1-2 points
1 chicken breast (skin and fat removed) - 6 points
1/2 cup jack cheese (shredded) - 6 points
2 cans of green chiles - 0 points
Misc zero point vegis at your discretion - 0 points
Salsa verde - 0 points






Bring broth to boil in a narrow saucepan. Add chicken and boil for 20 minutes or so until chicken is white in color and breaks up with a fork.

While chicken is boiling, thaw any frozen vegis (I like Mexican mixes with zucchini, but you can choose your own) and coarse chop them then stick them in a bowl. Drain chiles and add chiles to vegis. Mix well.

When chicken is cooked, take it out of the broth and let the broth cool while you shred the chicken with two forks and add it to the vegi mix and stir thoroughly. Measure Maseca into glass casserole dish and mix in broth and olive oil until it makes a paste consistency. Spread it around the bottom of the dish so you have a thin (1/4 - 1/2 inch depending on the size of your dish) masa base. Pour enough salsa verde to cover the masa completely. It's important to keep the masa moist so you get a tamale texture. Top with vegi mix, then cheese.

Cover with foil to hold the moisture, and cook for 30-40 minutes until the masa takes on a spongy look.
Allow to cool for 10 minutes, then cut into 6 slices and serve. If you want a heartier meal with thicker masa, you can use a smaller dish and cut it into 4 pieces for a 7.5 point meal.