These are good!

I can highly recommend WW Sun-Dried Tomato Stuffed Chicken Breasts (in the find & explore recipe section). We had them tonight with Uncle Ben's Whole Grain Rice and green beans. It was very good. And was on the table in about 25 minutes.

I lowered the points (by 1 Point) by using 1 cup of chicken broth instead of the white wine and substituting 3 wedges of laughing cow garlic and herb for the goat cheese.

These are going into regular rotation. The WHOLE meal was 8 points!

Sun-Dried Tomato Stuffed Chicken Breast 4 Points
Uncle Bens Whole Grain Brown and Wild Rice Medley 4 Points
Green Beans 0 Points

Point Friendly Corn Dogs

I adore Corndogs. Don't you. They are so good, but not so point friendly. So I made these. They look a little strange, but very good. This is a Rachael Ray recipe that I WW-fied to reduce it to a more reasonable point amount. VERY kid friendly.

Oven Baked Corn Dogs

8 oz. Jiffy corn muffin mix

1/2-2/3 cup FF milk

2 Tbsp butter

2 tsp Tabasco sauce

2 scallions

8 FF hot dogs

1 egg

1 Tbsp Chili Powder

1 tsp Cumin

Preheat oven to 425 degrees F. In a shallow dish, combine muffin mix , then stir in the egg, milk and melted butter. Season the mix with chili powder, cumin, Tabasco and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over.

NOTE: If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great.

Thank God for the WW Message Boards

I got the basic recipe for the MASTERPIECE from the WW Message Boards. Then I Casey-fied it. I present to you....

Chicken Sausage Bubble Up Pizza Casserole

From the kitchen of CUPPACO

Servings 6

Estimated POINTS® value per serving 8

Course Main Meals

Ingredients
12 oz. flavored chicken sausage (I used Greenwise Garlic/Sundried tomato from Publix)

16 oz. garlic infused tomato sauce

2 Tbsp fresh basil

1 Tbsp olive oil

1 tsp Italian seasoning

1 1/4 cup part-skim mozzarella cheese, shredded

1/2 cup baby bella mushrooms

1 red bell pepper, chopped, sliced or whatever you like

1 sweet onion, chopped, sliced or whatever you like

12 lg. olives, pitted

1 can of reduced fat buttermilk buiscuits

Instructions
1. Preheat oven to 350 F.

2. Add 1 Tbsp to skillet and brown chicken sausages in a pan per package instructions.

3. Stir in veggies, tomato sauce, basil, garlic and Italian seasoning.

4. Add quartered biscuits; stir gently until biscuits are covered with sauce.

5. Spoon mixture into a 9x13 inch baking dish coated with cooking spray.

6. Bake for 25 minutes.

7. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.

8. Let stand 5 minutes before serving.

My fiance says the picture looks like visera. Screw him. A+ WITH BONUS POINTS, I so wanted pizza and this was a reasonable substitute. I LOVED IT! I served it with a side salad to get in more veggies!

Robin Miller ROCKS!

Stir Fried Steak with Artichokes, Capers, and Olives

This is an awesome dish from Robin Miller's Quick Fix Meals. I got home tonight from work at 5:20. Dinner was on the table at 5:45. It was so easy to prepare and amazingly healthy. This dish hits several of WW Good Health Guidelines--healthy oils, yummy veggies, whole wheat couscous. It is also a good switch up from regular Asian stir frys. And did I mention that the WHOLE PLATE (big satisfying portion) is 12 points (9 for the recipe and 3 for the cup of couscous).

A+ We're having this again! (Next time, I might add more garlic than the 2-3 cloves called for. We like garlic around here.)

8 POINT Shepard's Pie with Cheddar Spiked Potatoes

My new favorite cookbook: Robin Miller's Quick Fix Meals. Cook on one day, and have HEALTHY meals ready to go all week. This is her Shepard's Pie with Cheddar Spiked Mashed Potatoes. This whole plate (1/4 of the recipe) is one VERY FILLING serving. It is also a budget friendly meal costing under $10 for 4 servings.

I would be cuter if I had little cups to bake it in (as the mashed potatoes are baked on top of the meat mixture), but alas I don't. That would be the one thing I would change for next time.

All I have to say is I am very satisfied, got to eat potatoes, and all for EIGHT POINTS!

Almond Chicken Cutlets with Asparagus in a Scallion Sauce

It looks like fancy resturant food, it tastes like fancy resturant food that costs $22 a dinner. But it was 16 points-before the rice. I blame the scallion-butter-cream sauce, that is oh so good. I saved up all day for this and it was so worth it. The portion is quite large (and so are my new plates) and it was really filling. Recipe is from Rachael Ray's 2, 4, 6, 8 Cooking from Couples to Crowds.

A+ It serves four so I have some leftover chicken that I am going to have to figure out how to work into a salad without running out of points by 2:00 p.m.

Curried Chicken Salad for Lunch

I made some curried chicken salad from Cooking Light magazine. From the tiny taste I had, it is very good (and will only get better in the fridge). I made a wrap with Flatout bread, chicken salad, and spring mix to take to work tomorrow. This is a great recipe if you have leftover chicken breasts hanging around.

Curried Chicken Salad

Cooking spray
2 1/2 tablespoons finely chopped onion
1 1/2 tablespoons brown sugar
1 1/2 tablespoons cider vinegar, divided
2 cups chopped roasted skinless, boneless chicken breast
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon salt

Preparation
Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Combine sugar and 1 1/2 teaspoons vinegar, stirring with a whisk until sugar dissolves. Add sugar mixture to pan, scraping pan to loosed browned bits. Remove from heat; cool to room temperature. Combine onion mixture, remaining 1 tablespoon vinegar, chicken, and remaining ingredients. Place about 2 tablespoons chicken mixture on each of 12 bread slices. Top with remaining bread slices.

1/2 cup of chicken salad = 4 points
Solid A - very yummy

I have very lofty goals for this week. I am going to get my 8 GHG 5/7 days this week and I am NOT going to use any WPAs. I have 35 points a day, that is plenty. It is going to be hard, but I've made it through the weekend and I have tomorrow all planned out. So that means a $125 trip to the grocery store. But I first paycheck is coming soon!

I went to the grocery store today (Publix, I finally live near a Publix!) and found several items I am super excited to try.

• Honeycrisp Apples (they are all the buzz on the WW boards about these things)
  
• Wasabi Reduced Fat GourMayo (I have a serious mayonaise addiction)


• Breakstone's Cottage Cheese with Probiotic Fiber and Mixed Berries


• Green Giant Broccolli & Cheese Giant Bites (they look yummy)