Creamy Chicken Skillet with Stuffing

From Kraft Foods

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

6 small boneless skinless chicken breast halves (1-1/2 lb.)

3 cups frozen mixed vegetables

1 can (10-3/4 oz.) condensed cream of broccoli soup

1/2 cup water

Directions

PREPARE stuffing mix as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.

ADD vegetables, soup and water to skillet; cover. Cook 6 min. or until heated through, stirring often.

RETURN chicken to skillet. Cook 1 min. or until hot. Serve with stuffing.

Submitted by Janalee

Shari's Bruchetta

Ingredients

1 baguette (white or wheat)
olive oil
1 clove garlic
vine-ripened tomatoes
fresh basil
salt and pepper to taste

Directions

Slice the whole baguette in 1/2 inch thick pieces at an angle. Spread a little butter or olive oil on each piece. Toast them on the stove in a frying pan. Turn them over and toast the non-oiled/buttered side as well. Then rub a clove of garlic over the top. Just rubbing it gets enough off to give it lots of flavor. Chop up on-the-vine tomatoes and fresh basil leaves and mix with a little olive oil, salt and pepper. Put that on top of your hot bread slices and enjoy. My kids eat this ALLLLL the time. It's really healthy and delicious!

Submitted by Shandee

Orange Roughy in Scallion and Ginger Sauce

Ingredients


1/3 cup dry sherry or vermouth
3 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1/4 cup finely chopped green onion
1 teaspoon freshly grated ginger
1 teaspoon finely chopped garlic
2 orange roughy fillets (1 pound)

Instructions

Preheat the oven to 400°F. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.

Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.

Cod, sole, or flounder may be substituted for the orange roughy.
Serves 2

Note: The alcohol burns off and just leaves a nice taste. We love this!

Submitted by Lynda

Creamy Baked Salmon

4 servings... good enough for company!

2 pounds salmon filets
3/4 cup non fat sour cream
1/3 cup non fat mayonnaise
2 TBSP flour
2 TBSP lemon juice (fresh is best)
1/4 tsp dried dill weed
1 8 oz package non fat cream cheese
1 clove garlic, minced
1/3 cup white wine
Salt, pepper, & Paprika to taste

Place salmon on a pan sprayed with olive oil spray. Whisk all ingredients except salmon together until blended.
Pour over salmon.
Bake uncovered 400 degrees 15 to 20 minutes.

Submitted by Lynda

Spicy Black Beans

4 Servings WW 2.25 Points

Cooking Spray
1 tsp olive oil
2 minced garlic cloves
2 14 oz cans diced tomatoes
2 15 oz cans black beans, drained and rinsed
1/2 tsp crushed red pepper
2 TBS minced cilantro

Coat large nonstick skillet with cooking spray. Heat oil, and saute garlic until tender.
Add tomatoes, reduce heat and cook uncovered until slightly thickened.
Stir in black beans, red pepper, and cilantro. Cover and cook for 5 minutes more until heated through.

Yummy, low fat, low calorie and Vegetarian!
If you like you can sprinkle with shredded cheese and non fat sour cream.

Submitted by Lynda

Portobello Mushrooms Stuffed w/ Greens & Cheese

4 Servings WW 5 points

1 10 oz pkg frozen collard greens or kale (can use fresh and chop into bite sized pieces)
2 TBSP Olive Oil
1 1/2 TBSP Lemon Juice
2 large garlic cloves, crushed & minced
1 1/2 tsp dried thyme
4 portobello mushrooms, stems removed
4 oz Brie, rind removed (or use Laughing Cow wedges... garlic & herb are nice!)
Salt & Pepper to taste.

Preheat oven to 350 degrees. Microwave greens per package instructions. Microwave mushrooms for about 1 to 2 minutes. Drain & squeeze dry greens.
Combine greens with olive oil, lemon juice, garlic and thyme. Put mushrooms into baking dish sprayed with olive oil spray. Fill mushroom hollows with greens. Top with cheese. Bake 10 minutes. Then place under broiler just until cheese melts. 2 minutes or less.

(If you use laughing cow cheese, 2 per mushroom it lessens the WW points to 3.5 each)

Submitted by Lynda

Butternut Squash & Leeks

Serves 4-- WW points 2

3 cups butternut squash chunks (don't have to peel but should wash!)
1 1/2 cups leeks, green and white parts
2 cloves garlic minced
2 tsp olive oil
1 TBSP fresh sage

Combine all ingredients except sage leaves. Divide between 4 sheets of parchment paper and sprinkle sage on each mound before sealing. Bake at 375 degrees until tender, about 1 hour.

This would be great with some grilled chicken/apple sausages.

Submitted by Lynda