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.