Thanks to shrinkingkitchen.com

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Serving Size: 1/6 of salad mixture

 

Gather

2 boneless, skinless chicken breasts cooking spray salt and pepper 1 pound asparagus, trimmed and chopped into thirds 1 yellow bell pepper, cut into strips 1 orange bell pepper, cut into strips 2 scallions, chopped sesame seeds For the Dressing 1/4 cup natural peanut butter 1/4 cup olive oil 1/4 cup apple cider vinegar 2 tablespoons low sodium soy sauce 1 1/2 tablespoons sesame oil 1/2 tablespoon honey 1 clove garlic, minced 2 teaspoons fresh ginger, grated

Step by step

1. Preheat the oven to 350F.
2. Place the chicken breasts in a baking dish, lightly spray with cooking spray (I used olive oil in my Misto). Sprinkle with salt and pepper.
3. Bake the chicken until juices run clear, about 20 minutes.
4. Remove from oven and allow to cool while you prepare the rest of the salad.
5. Bring a large pot of water to a boil.
6. Throw in the asparagus and cook for 3-4 minutes.
7. Drain the asparagus and immerse in an ice bath to halt cooking.
8. In a large bowl, whisk together the ingredients for the dressing.
9. Drain the cooled asparagus and chop the chicken into bite sized pieces.
10. Add the chicken, asparagus, peppers and scallions to the bowl.
11. Toss gently to coat.
12. Serve with a sprinkling of sesame seeds and chopped scallions.

Nutrition

WW PP 8; Calories 307; Total Fat 21.5g; Saturated Fat 3.7g; Trans Fat 0.0g; Cholesterol 42mg; Sodium 247mg; Total Carbohydrates 10.3g; Dietary Fiber 3.4g; Sugars 5.5g; Protein 19.4g

 

Fiesta Bean Salad
Skinnytaste.com
Servings: 4 • Size: little over 1 cup • Old Points: 7 • Weigh****cher Points+: 7 pt
Calories: 335 • Fat: 11.5 g • Carb: 47 g • Fiber: 15.5 g • Protein: 14 g • Sugar: 0.4 g
Sodium: 481.6 mg • Cholest: 0 mg

Ingredients
 

• 2 cloves garlic, minced
• 3 tbsp fresh lime juice
• 1 tbsp extra virgin olive
• 1 tsp cumin
• pinch crushed red pepper flakes
• 1/2 teaspoon salt
• 15 oz can black beans, rinsed and drained
• 1 cup canned chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/4 cup minced red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 medium avocado, diced

Directions

In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
Add the black beans, chickpeas, tomato, onion and cilantro; mix well. When ready to eat, gently mix in avocado and serve right away.

Ingredients

1. 1 heaping teaspoon instant coffee
2. 1 1/2 cups water
3. 1/2 cup skim milk
4. 3 tsp vanilla extract
5. 1 tsp unsweetened cocoa powder
6. 1 packet stevia or 1 tbsp. sugar (to taste) or other sweetener

Instructions

1. In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.
2. Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.

Notes

You do not need to use instant coffee, you can brew a strong cup of your favorite coffee and freeze it, just make sure it's 1 1/2 cups.

If coffee is to frozen for your blender to handle let it sit on the counter for a few minutes to thaw out.

Calories: 43.3, Fat: 0, Sodium: 65, Carbs: 7, Sugar: 6, Protein: 4.2

I made a large cookie sheet and based it on two slices per person serving 6 people

1 whole cauliflower head
4 cups of shredded mozzarella low fat or fat free ( I used low fat)
8 egg whites
2 tablespoons minced garlic
2 tsps Italian seasoning

Toppings - I used sliced plum tomatoes, fresh chopped basil and some sauteed fresh spinach leaves

So first you need to rice your cauliflower. This means you need to put it in your food processor and process until it looks like a flour consistency.

Next I cooked the cauliflower in a microwave safe container for about 9 minutes

Mix in together the cheese, eggs, garlic and seasoning then combine with the cauliflower.

Generously grease with PAM a large cookie tray or two small pizza trays

Spread cauliflower mixture evenly onto pan

Cook at 450 for 15 minutes

After removing the Pizza Crust I added my toppings and sprinkled a little extra cheese on top... cook for 1-2 more minutes until cheese melts.

1 slices each - total calories 114
total fat 6 gms
total carbs 3.5 gms
total protein 14 gms
total surgar .5 gms
cholesterol 40 mg

You could cut down the fat by using fat free cheese instead of low fat

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• 1 can (6 oz) Tomato paste
• 3 tsp of Sweetener
• 3/4 cup Cider Vinegar
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 4 tsp Salt (optional)

Directions

In medium sauce pan place tomato paste and stir until smooth. Slowly add in splenda, water, and vinegar continuing to stir until smooth. Place over low heat, add all other ingredients and bring to simmer while stirring. Refrigerate after cooling. Makes about 100-1 tablespoon servings.

Number of Servings: 100
Calories: 1.8
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 106.5 mg (less if you omit the salt added)
Total Carbs: 0.5 mg
Dietary Fiber: 0.1mg
Protein: 0.1 g