Chicken Stuffed with Spinach, Feta, and Pine Nuts

7 points

Yield: 4 servings (serving size: 1 stuffed chicken breast half)

5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth

1. Preheat oven to 350°.

2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.

3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.

4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.

CALORIES 297 ; FAT 11.6g (sat 3.4g,mono 4.4g,poly 2.4g); CHOLESTEROL 111mg; CALCIUM 131mg; CARBOHYDRATE 3.4g; SODIUM 493mg; PROTEIN 43.3g; FIBER 1.2g; IRON 2.7mg

Spaghetti Squash with Chicken, Mushrooms and Spinach+

Yield: 6 Servings

6 points

1 (3.5-pound) spaghetti squash
1 tablespoon olive oil, divided
2 slices center-cut bacon, chopped
1 pound chicken breast, cut into bite size pieces
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1.5 cups chopped onion
3 garlic cloves, minced
1 Poblano pepper
8 ounces sliced crimini mushrooms
1 teaspoon Italian Seasoning
1/2 cup dry white wine
2 tablespoons tomato paste
1/4 cup cup julienne sun-dried tomatoes, packed without oil
1 1/4 cup cup fat-free, less-sodium chicken broth
6 ounces fresh spinach, chopped
1/2 cup grated fresh Parmigiano-Reggiano cheese, divided

1. Preheat broiler.

Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.

3. Reduce oven temperature to 400 °.

4. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13×9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.

5. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.

6. Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese. Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.

CALORIES 296 ; FAT 9.3g (sat 3.2g,mono 3.4g,poly 1.4g); CHOLESTEROL 67mg; CALCIUM 241mg; CARBOHYDRATE 23.8g; SODIUM 707mg; PROTEIN 31.2g; FIBER 2.4g; IRON 3mg

Caribbean Sweet Potatoes and Black Beans+

Yield: 5 servings (serving size: 1 cup sweet potato mixture and 1/2 cup rice)

8 points

1 (5-ounce) package yellow rice mix
3 (4-ounce) links hot Italian turkey sausage (subbed with a spicy chicken sausage)
2 teaspoons butter or stick margarine
1/2 cup thinly sliced onion
1 garlic clove, minced
2 cups Maple Glazed Sweet Potatoes (below)
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
3/4 cup sliced green onions
1 (15-ounce) can black beans, rinsed and drained

Remove seasoning packet from rice mix; discard. Cook rice according to package directions, omitting fat. Keep warm.

Crumble the sausage into a large nonstick skillet, and stir over medium-high heat until browned (about 8 minutes). Drain sausage, and set aside.

Melt the butter in pan over medium-high heat. Add thinly sliced onion and garlic, and sauté for 3 minutes. Stir in the Maple-Glazed Sweet Potatoes and the next 4 ingredients (potatoes through cinnamon), and reduce heat to medium. Cover and cook for 10 minutes. Stir in sausage, green onions, and beans; cover and cook 3 minutes or until thoroughly heated. Serve over rice.

CALORIES 406 (22% from fat); FAT 9.8g (sat 3.9g,mono 4.2g,poly 1.4g); IRON 3.3mg; CHOLESTEROL 62mg; CALCIUM 52mg; CARBOHYDRATE 60.1g; SODIUM 637mg; PROTEIN 20.2g; FIBER 5.4g

Maple-Glazed Sweet Potatoes
(I didn’t use the lemon as directed – just added a little lemon juice)

Yield: 12 servings (serving size: 1/2 cup)

8 cups (1-inch) cubed peeled sweet potato (about 3 pounds)
4 cups water
1/4 cup lemon sections (about 1 large lemon)
1/4 cup packed dark brown sugar
3 tablespoons maple syrup
2 tablespoons butter or stick margarine
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
Dash of salt

Combine first 3 ingredients in a large saucepan; bring to boil. Cook 20 minutes or until tender, stirring occasionally. Remove sweet potatoes from pan with a slotted spoon, reserving cooking liquid. Bring cooking liquid to a boil; cook until reduced to 1/3 cup (about 12 minutes). Stir in sugar and remaining ingredients. Stir in sweet potatoes; cook 2 minutes or until thoroughly heated.

Sweet Potato Chicken Curry*

4 points

Yield:  7 servings (serving size: about 1 cup)

2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 1/2 cups vertically sliced onion
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained
1/2 cup frozen green peas
1 tablespoon fresh lemon juice

1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

CALORIES 196 ; FAT 3.9g (sat 0.9g,mono 1.6g,poly 0.8g); CHOLESTEROL 54mg; CALCIUM 46mg; CARBOHYDRATE 16.9g; SODIUM 467mg; PROTEIN 23g; FIBER 3.5g; IRON 1.9mg