More Recipes!

Thai Chicken-Coconut Curry

4 servings  8 Points Plus values each

1 cup light coconut milk

3 scallions, thinly sliced

2 TBS Thai green curry paste (I used Red Thai curry paste, Winco)

2 cups reduced-sodium chicken broth

1 TBS Asian fish sauce

2 teaspoons packed light brown sugar

pinch of salt

1/4 pound chicken cutlets, cit into long, thin strips

1 cup fresh cilantro leaves

3 cups hot cooked jasmine rice

1. Heat the coconut milk in a large heavy saucepan over medium heat.  Stir in the scallions and curry paste; cook, stirring constantly.  Reduce the heat to a heat, stirring constantly.  Reduce the heat to a simmer. Add the fish sauce, brown sugar, and salt; cook stirring occasionally, 2 minutes.

2.  Add the chicken to the curry sauce and cook, stirring occasionally, until just cooked through, about 2 minutes.  Stir in the cilantro.  Ladle the curry evenly into deep bowls and serve with the rice.

Per Serving (1 1/4 cups curry and 3/4 cup rice)  312 cal, 7 gr fat, 984 sod, 39 gr carb, 2 gr fib

Makes 18 servings, 4 mushroom caps per serving
Total yield: 72 mini pizzas

POINTS® value |  per serving

Ingredients

• 72 cremini (baby bella) mushroom caps, wiped clean (about six 8 oz packages)
• 5 sprays olive oil cooking spray
• 1 cup prepared pizza sauce
• 1/2 cup fat-free ricotta cheese
• 4 Tbsp grated Parmesan cheese
• 24 basil leaves, cut into ribbons for garnish
• Red pepper flakes, for garnish
• Garlic salt for garnish

Instructions

• Preheat broiler to high.
  
  Coat a shallow baking pan or rimmed cookie sheet with cooking spray. Place mushroom caps, round-side down, in a single layer, in prepared pan; coat with cooking spray and broil for about 1 1/2 minutes. Flip mushrooms; coat with cooking spray and broil for another 1 1/2 minutes.
  
  Turn mushrooms round-side down and fill each one with 1 teaspoon of pizza sauce and 1/2 teaspoon of ricotta cheese. Sprinkle mushrooms with Parmesan cheese; broil for another 1 1/2 minutes. Immediately remove mushrooms from pan and garnish as desired. Yields 4 mushroom caps per serving.

Roasted Eggplant Caviar

Makes 12 servings
Total Yield: 5 cups

POINTS® value | per serving

Ingredients

• 3 sprays olive oil cooking spray
• 2 medium eggplant, washed
• 5 or more large garlic cloves, unpeeled
• 1 medium Vidalia onion, peeled and left whole
• 1 medium red pepper, seeded and de-veined and cut into large chunks
• 28 oz canned diced tomatoes, fire-roasted preferred, drained
• 2 tsp olive oil
• 3 anchovies canned in oil, drained, mashed
• 2 Tbsp fresh lemon juice, or more to taste
• Salt and pepper, to taste.

Instructions

• Preheat oven to 375ºF. Coat a roasting pan or baking dish with cooking spray.
  
  Using a sharp knife, pierce eggplant several times and place in prepared pan with onion and garlic; coat with cooking spray. Roast, turning once, for about 1 hour. Add pepper during the last 15 or 20 minutes of roasting. When vegetables are cool enough to handle, peel eggplant and garlic; roughly chop onion. Place eggplant, garlic cloves, onion, pepper and diced tomatoes in a food processor; pulse 3 or 4 times to roughly chop.
  
  Pour oil into a slow cooker. Using the back of a fork or spoon, mash anchovies in oil. Add vegetables and cook, covered, on low for 5 to 6 hours. Uncover, turn off slow cooker and allow mixture to firm up for about 45 minutes; season to taste with lemon juice, salt and pepper. Serve warm or cold as a spread or dip. (It also makes a tasty pasta sauce.)

Creamy Chipotle Cucumber Slices

Makes 8 servings
Total Yield: 48 slices

POINTS® value | per serving

Ingredients

• 2 Tbsp canned chipotle peppers in adobo sauce
• 1/3 cup reduced-fat sour cream
• 1 medium English cucumber, ends trimmed and cut into 48 thin slices
• 1 medium lime, thinly sliced, each slice cut into quarters and then rinds discarded
• Sea salt, for garnish

Instructions

• In a mini blender or food processor, combine chipotle peppers and sour cream; puree. Top each cucumber slice with about 1/2 teaspoon of cream mixture and a piece of lime. Garnish with sea salt or kosher salt. Yields 6 cucumber slices per serving.

Confetti Frittata

Makes 12 servings
Total yield: 12" round

POINTS® value | per serving

Ingredients

• 2 sprays cooking spray
• 1 tsp olive oil
• 4 medium bell peppers, red, green, yellow and orange, chopped into small piece
• 1/4 cup fresh chives, snipped
• 1/2 tsp crushed red pepper flakes
• 1 tsp salt
• 10 large egg whites

Instructions

• Preheat broiler to high.
  
  Coat a 12-inch nonstick, over-proof skillet with cooking spray; add oil and heat over medium to medium-high heat. When oil is hot, add peppers, chives, red pepper flakes and salt; cook until peppers soften, stirring occasionally, about 4 to 5 minutes. Remove peppers from skillet and drain any excess liquid from pan.
  
  Off heat, recoat skillet with cooking spray; set over medium-high heat. Spoon peppers evenly over bottom of skillet and pour in egg whites; cook until edges and bottom of eggs start to set, about 1 to 1 1/2 minutes. Place skillet under broiler to finish cooking eggs, about 1 to 1 1/2 minutes more.
  
  Loosen frittata from pan with a spatula and slide it onto a plate; cut into 12 wedges. Serve warm or at room temperature. Garnish with salt and a dash of hot pepper sauce, if desired. Yields 1 piece per serving.

Vegetable Kabobs with Honey-Lime Dressing

Makes 12 servings
Total yield: 24 kabobs

POINTS® value |  per serving

Ingredients

• 4 sprays olive oil cooking spray
• 2 cups cherry or grape tomatoes, about 48 tomatoes
• 6 small shallots, cut into four pieces each
• 3 cups cremini (baby bella) mushroom caps, about 24
• 3 medium yellow, green or orange bell peppers, cut into eight chunks each
• 2 small zucchini, cut into 12 slices each
• 1 tsp sea salt, or more to taste.
• 1 Tbsp honey
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, minced

Instructions

• Soak 24 6- to 9-inch wooden skewers in water for at least 1 hour (or use metal skewers). Preheat oven to 425ºF. Coat two rimmed baking sheets with cooking spray.
  
  To assemble kabobs, thread vegetables onto skewers in the following order: tomato, zucchini, shallot, mushroom, pepper and tomato. Arrange kabobs on prepared pans; coat with cooking spray on all sides and sprinkle with salt. Roast until desired doneness, flipping once, about 15 minutes.
  
  Meanwhile, to make dressing, in a small bowl, combine honey, lime juice and cilantro.
  
  Remove kabobs to a serving plate and brush with dressing; sprinkle with more salt, if desired. Yields two kabobs per serving.
  
  Note: You can grill these kabobs instead. Just make sure you dress them as soon as they come off the grill. That way, all the flavors can be absorbed.