Chicken & Avocado Soup

 If you don't have shredded chicken, you can cook 2 chicken breast halves in the broth for 15-20 minutes, then shred with a fork (don't overcook). If you prefer dark meat, thighs work great too. Serve tortilla chips or white rice on the side.

Servings: 4 • Serving Size: 1 bowl • Old Points: 5 pts • Points+: 7 pts
Calories: 285.8 • Fat: 16.8 g • Carb: 14.4 g • Fiber: 7.5 g • Protein: 22.1 g  

• 5 cups chicken broth
• 2 cups shredded chicken breast
• 1 tomato, diced
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe hass avocados, diced
• 1/2 cup cilantro, chopped fine
• 4 lime wedges
• 2 tsp olive oil
• salt + fresh pepper to taste
• pinch cumin
• pinch chipotle chile powder (optional)

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sautéabout 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15-20 minutes.

In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Refrigerator Fudge Frosting

1 stick melted butter
1/2 c. cocoa powder
4 1/4 c. powdered sugar
1/3 c. hot water
1 tsp. vanilla

Combine melted butter with the cocoa powder, and mix well.  Gradually alternate the powdered sugar, hot water and vanilla until its all incorporated.

 pour on cake or brownie. It needs to be refrigerated until set, anywhere from 1-3 hours depending on how thick the frosting is on the the dessert.

* all leftovers must be refrigerated

Flourless Chocolate Chip Cookies

• 3/4 cup rolled oats
• 1/4 tsp baking soda
• 1/8 tsp salt
• 2 tbsp brown sugar or coconut sugar (don’t sub with white!)
• 1 tbsp plus 2 tsp white sugar or evaporated cane juice (I omit when making for myself, but most of my friends like the cookies much better when this is not omittted.)
• 2 tbsp chocolate chips
• 1 tbsp oil or pre-melted margarine
• 1-2 tbsp milk of choice (start with 1)

Blend first 5 ingredients together in a food processor or blender. (I use a Magic Bullet.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. Cook 6 minutes at 375 F.

Baked Macaroni & Cheese

Servings: 8 • Serving Size: 1 cup • 

• 12 oz high fiber elbows like Ronzoni Smart Taste
• 1 tbsp butter
• 1 tbsp light butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz 2% reduced fat mild cheddar
• salt and pepper
• 4 cups baby spinach
• 1/8 cup grated parmesan
• 4 oz Romano cheese
• Pam butter flavored spray

Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking for 2-3 minutes, until smooth and thick. Season with salt and pepper. Remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach. Pour into baking dish. Top with grated Parmesan cheese.Bake for 15-20 minutes till sides start to brown.

Stuffed Pasta Shells

• 12 oz Jumbo Shells 
• 1/2 white onion, chopped
• 2 garlic cloves, chopped
• 1 tsp olive oil
• 1 lb 99% lean ground turkey
• 32 oz crushed tomatoes
• 1 tbsp basil
• salt and pepper
• 2 cups part skim ricotta cheese
• 2 cups 2% milk reduced fat mozzarella cheese, shredded
• 1 egg
• 10 oz package frozen spinach, thawed and drained
• 1/4 cup Parmesan Reggiano

Boil water and cook shells according to package directions, make sure to make them al dente.Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered.Preheat oven to 375°.In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.Once shells are cooked and cool, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.Serve with additional sauce on top.

Unfried Chicken Kiev

Ingredients
• 6 skinless boneless chicken breast halves (beaten thin)
• 3 Tbsp low-fat margarine 
• 1 Tbsp chopped fresh chives 
• 1/8 tsp garlic powder 
• 2 Tbsp chopped fresh parsley 
• 1/2 tsp paprika 
• 2 cups cornflake cereal 
• 1/4 cup skim milk
   2 tsp salt & pepper

Instructions:
Soften margarine, preheat oven to 425 F. Cut margarine into 6 slices, place one on center of each chicken breast. Sprinkle garlic powder and chives evenly among 6 slices. Fold chicken breast over margarine, fold up sides, and secure with wooden skewer. Crush cornflakes, mix with parsley,salt, pepper, and paprika. Dip chicken in milk, then coat with cornflake mixture. Place breasts, seam-side down, in sprayed 9 inch square baking pan. Bake 35 minutes or until cooked through.

Russian Chicken

Ingredients:
5 boneless, skinless chicken breasts cut in half
12 oz Russian Dressing
10T sugar free apricot preserves

Preheat oven to 350.  Lay chicken on bottom of a greased 9x13 baking dish.  Put 1T of apricot preserves on each piece.  Pour in Russian Dressing.  Bake for 1 hour.

WW points - 5.
Best served with rice.  Points figured with no more than 1T of the sauce poured on top.