Grilled Chicken Bruschetta

This recipe is also from http://www.skinnytaste.com

Servings: 4 • Serving Size: 4 oz chicken + tomatoes • Old Points: 5 pts • Points+: 6

Calories: 236.8 • Fat: 8.5 g • Protein: 32.4 g • Carb: 6.8 g • Fiber: 1.3 g • Sugar: 0.5 g

Sodium: 182.9 mg (without the salt)

Ingredients:

· 3 medium vine ripe tomatoes

· 2 small cloves garlic, minced

· 1/4 cup chopped red onion

· 2 tbsp fresh basil leaves, chopped

· 1 tbsp extra virgin oil

· 1 tbsp balsamic vinegar

· kosher salt and fresh cracked pepper to taste

· 3 oz part skim mozzarella, diced

· 1.25 lbs (8 thin sliced) chicken cutlets

Directions:

Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.

Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

We REALLY liked this recipe. We used store bought tomatoes, but we can't wait to try it with someone's garden tomatoes....assuming they'll share some with us :)

We did not go buy the part skim cheese we just used the shredded mozzarella that we already had and that worked just fine.

Chicken Wonton Cups

This is a really quick and easy recipe. Hope you enjoy!!
Things you'll need:
-Wonton wraps
-12 oz fajita cooked chicken
-onion(diced)
-red bell pepper(diced)
-ranch dressing(about a spoonful per wonton)
-shredded cheese

Preheat oven to 400. Spray muffin tin with cooking spray. Put one wonton wrap in each cup to line the cup. Bake for about 15 minutes or until edges are golden. Fill each cup as follows: 4-5 small pieces of chicken, add onion pieces, red bell pepper pieces. Add ranch(again about a spoonful per wonton cup), then top with cheese. Cook til cheese is melted or til crispy.

Enjoy!

Asian Peanut Noodles with Chicken

This recipe is from this website: http://www.skinnytaste.com

All of her recipes are healthy and she gives you the nutritional value, along with weight watcher points. I have never done weight watchers, but I love that everything on her website is healthy! I haven't tried any of her desserts yet, but since sweets are my weakness you better believe I'll be trying them soon. We really love this website and really enjoyed this recipe! I'm sure I will be posting more in the future!

Servings: 6 • Serving Size: 1/6th of recipe • Old Points: 6 pts • Points+: 8 pts

Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

Light Peanut Sauce:

• 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
• 5 tbsp better'n peanut butter
• 1 tbsp Sriracha chili sauce
• 2 tbsp honey
• 2 tbsp soy sauce (use Tamari for gluten free)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced

• 16 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• 1 tbsp Sriracha chili sauce (more or less to taste)
• juice of 1/2 lime
• 5 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 1/2 tbsp sesame oil
• 8 oz rice noodles

• 3/4 cup green onion, chopped
• 1 1/4 cups shredded carrots
• 1 1/4 cups cup shredded broccoli slaw
• 1 cup bean bean sprouts
• 2 tbsp chopped peanuts
• 1 lime, sliced
• cilantro for garnish (optional)

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

Gary made this for dinner the other night. We actually used real peanut butter. We heard the better n peanut better is really pricey....but worth it if you are on a strict diet. Also, we would probably cut back on the chili sauce. It was a tad too spicy. But this was a great version of Pad Thai, which we LOVE!!