Chicken Dijion Pasta

Chicken Dijon Pasta

3 servings @ 6 PointsPlus each 

Source: eMeals Portion Control

 

Ingredients                                                                         

1 1/2 c uncooked bow-tie pasta

1 c broccoli florets

½ of a10 oz can FF cream of chicken soup

¼ c chicken broth

(1 ½ T Dijon mustard)

1 c chopped rotisserie chicken breasts

¼ c roasted red bell peppers 

¼ c shredded Parmesan cheese

          

Directions

 Cook pasta as directed, adding broccoli the last 3 min of cooking. Drain; set aside. In a sprayed baking dish, combine soup, broth, & mustard. Fold in chicken, peppers, cooked pasta & broccoli. Sprinkle Parmesan on top and bake 30 min @ 375. Divide into 3 portions.

Fresh Tomato Salad

3 servings @ 2 Points Plus each

Ingredients 

1 ½ tomatoes, chopped

1 T lemon juice

(1 ½ t honey, ¼ t Dijon mustard, ⅛ t salt,

1 T olive oil) 
 
Directions
Combine lemon juice, honey, mustard & salt. Gradually whisk in oil. Drizzle over tomatoes.

Lemon Mushroom Chicken

 This is one of our favorites from e-meals so far!

Lemon Mushroom Chicken

Chicken: 3 servings @ 4 PointsPlus each

Parmesan Green Beans: 3 servings @ 2 PointsPlus each

Lite Texas Toast: 3 PointsPlus each

Total Meal: 9 PointsPlus!

  

Ingredients:

1 lb boneless chicken breast, pounded thin

(2 T & 1 t all-purpose flour, ¼ t salt, ⅛ t pepper, 1 T light butter)

¼ c & 2 T FF chicken broth

1 c mushrooms, sliced

1 ½ t lemon juice

12 oz green beans

(1 T light butter, ¼ t salt, ⅛ t pepper)

1 ½ t lemon juice

2 T shredded parmesan cheese

Directions:

Combine 2 T flour, salt/pepper in large Ziploc. Add chicken; shake to coat. Melt butter in large sprayed skillet/ med heat. Cook chicken 5–6 min or until done. Remove chicken. Add

¼ c broth to pan; stir/ bring to boil. Add mushrooms; cook 3–5 min. Blend remaining broth & flour; add to pan, stir until thickened. Stir in lemon juice.

Cook beans until tender; drain. Toss in butter, salt, pepper, & lemon juice while still hot. Sprinkle w/ cheese

*Lite Texas Toast can be found in your grocer's freezer section and it is so yummy!

Source: e-meals portion control

Chicken Stirfry!

Ingredients:

Chicken breasts or tenderloins (we used 5 small tenderloins, about 1 ounce each, from Aldi!)

Veggies – fresh or frozen (we used frozen veggies from Target – Archer Farms Brand – that included asparagus, carrots, cauliflower, broccoli, and peppers.  Depending on Veggie choices, this could be ZERO points!)

Teriyaki Sauce (ZERO points)

Ginger (Optional)

Tofu Noodles (in the produce section at Publix – ZERO Points)

 

Directions:

   

    1.  Dice chicken and cook in skillet.  You can spray the pan or put in a small amount of olive oil 

      2. Once chicken is cooked thoroughly, add frozen veggies, and a few tablespoons of Teriyaki Sauce. Optional: add some ginger for flavor

   3.   Open Tofu Noodles (don’t smell them!), rinse them and put in a microwave safe container.  Cook on high for 1 minute.  Rinse (very well) and drain. Add to Stirfry mix.

   4.    Cook chicken, veggies, noodles, and sauce until cook thoroughly

   5.  Divide into two portions – I always give the hubby more chicken, so my portion was only 2 points.  If you use more olive oil than just spray, make sure to count those points too!

Use your imagination for your Chicken Stirfry.  Add in your favorite veggies, but make sure to count the points!  If you try the Tofu Noodles and aren’t a fan, make it with regular spaghetti instead.  One (1) cup of spaghetti cooked is 5 points plus!