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.

Cup O' Lasagna - 7.5 points

For the veggies, I suggest squash and zucchini, but it's your choice.
makes 4 servings - 7.5 points plus per serving

6 oven ready lasagna noodles - 10 points
1/3 lb ground beef (93%) - 8 points
1 tbsp garlic - 0 points
1 1/4 cup prego traditional - 7.5 points
1/2 cup ff cottage cheese (squeezed dry inside of cheese cloth) - 2 points
1 egg white - 1 point
Italian spices - 0 points
1/4 cup mozzarella - 2 points
6 mushrooms (sliced) - 0 points
2 cups mixed 0 point veggies - 0

Heat oven to 350.
Crack noodles in ramekin friendly sizes and split into four piles. Brown beef with garlic. Add veggies and cook until slightly softened. Turn heat down and drain any fat. Add mushrooms and 1 cup sauce. Set the rest of the sauce aside.
In a bowl, combine dry cottage cheese, egg, and Italian spices. Mix well.
Split all ingredients in four. Layer in ramekins: a layer of noodles, 1/2 cottage cheese, 1/2 meat/veggie sauce, repeat. Top with final noodles. When all the layers are assembled, top with extra sauce and cheese.

Cook for 40 minutes.

Chicken and Veggie Fritatta 3.5 points

 This makes a great light lunch or snack. You can use any veggies you like for this recipe, but I like artichoke stir fry. For a few extra points you can add 1/4 cup of cheese (just before you put it in the oven) and a medium avocado cut in slices (before you serve), but this isn't a super filling meal, so don't add too much. For fun, you might even try adding a laughing cow light cheese wedge (1 point), cut into chunks and sprinkled over the top before you put it in the oven.
Be sure to use an oven safe skillet.

4 servings - 3.5 points

3 egg whites - 3 points
2 eggs - 4 points
2 chicken breast tenderloins (cut in chunks) - 4 points
1 bag frozen veggies (thawed, drained, and patted dry with a paper towel) - 0 points
1 cup 1% milk - 3 points
Seasonings to your taste.

Turn on your broiler.
Cook tenderloins in a pan until they are cooked through and browned. Add veggies and let cook while you crack eggs and whites into bowl. Add milk and seasonings. I like to use red pepper, lemon pepper, or Italian seasonings, but you can use whatever flavors you like best. Pour egg mix over the top of the veggies and chicken. Use a rubber spatula to gently push cooked egg from the bottom of the pan as it firms. When most of the wetness has firmed into solid egg (kind of like an omelet) toss the whole pan in the oven.

Broil for 3-4 minutes until the top is browned. Cut in quarters and serve.

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.

Reuben Casserole - 6 Points Plus

I love reuben sandwiches, but with all that fattening cheese and sauce, plus butter, they aren't worth the points. So I came up with a low points version of the recipe. This is a really simple and quick dinner.

serves 4 - 6 points plus per serving

Ingredients
6 slices of corned beef (cut into strips) - 6 points plus
1 jar of sauerkraut (drained) - 0 points
4 slices rye (cut into chunks) -- though I use sourdough - 8 points (might be more. check your brand)
2 tbsp thousand island - 3 points
1 tsp mustard - 0 points
1 tsp relish - 0 points
1/2 cup swiss cheese (though any white cheese works, and some are lower in points) 6 points


Preheat oven to 400 degrees.
Mix mustard, relish, and thousand island in casserole dish. Add corn beef strips and mix thoroughly, so corned beef is mostly coated and covers the bottom of the dish. Spread jar of sauerkraut over the top, then top with bread cubes and finally the cheese. 

Cook for 15 minutes until bread is brown and cheese is melted.

Cheese Bread Soup - 7 Points

This is one of my favorite fast and light meals. The picture shows both the tear and the cookie cutter method of inserting the bread.

7 points per serving


1-2 servings
Ingredients
2         cans Progresso Pot Roast light soup           8 points
1         slice Market Pantry sour dough bread         3 points
1/4      cup Market Pantry 5 cheese Italian blend     3 points

Turn on your broiler.
Use ramekin (almost like a cookie cutter) to punch out a perfect size in the bread. or you could rip the bread into chunks and separate into two piles. Place bread on cookie sheet and broil until it's barely brown, but watch out, it will burn quickly so check it often. While it's broiling, pour soup into Ramekins and microwave for 1 minute or so to warm. Place the ramekins on the baking sheet and put the bread on top, toasted side down. Then cover each with cheese and broil until the cheese is melted. This will only take a minute or two, so be ready.

The tray will be hot, so you may want to use a table protector for hot foods while you eat.
The picture shows both the cookie cutter method and the tearing method.