Chicken Apple Salad

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  • 2 cups cubed cooked chicken breast
  • 1 cup diced Granny Smith apple
  • 1/2 cup diced celery
  • 1/4 cup dried cranberries
  • 2 Tablespoons chopped green onions
  • 1/3 cup light mayonnaise
  • 1 Tablespoon light sour cream
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon

DIRECTIONS:

Combine first 5 ingredients in a large bowl. In a separate bowl, combine mayonnaise and remaining ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.

TIPS:

  • This recipe is also good when sliced red grapes are substituted for the dried cranberries.
  • If preparing this recipe as gluten free, just be sure to use a brand of mayonnaise that is known to be GF.
  • Nutritional Information per serving: Serving size: 1 cup, Calories 328, Fat 10g, Saturated Fat 2g, Sugar 4g, Fiber 3.5g, Protein 22.27g, Cholesterol 67.60mg, Carbohydrates 37g
  • WW POINTS per serving:  Smart Points 5, Points Plus 8,  Old Points Program: 8

Oven-Roasted Potatoes with Italian Herbs

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Ingredients

3 cups diced red skin or Yukon gold potatoes

1 tbsp dried basil

1 tbsp dried oregano

1 tsp garlic powder

1 tsp paprika

salt, to taste

pepper, to taste

Olive Oil Cooking Spray

Directions

Heat oven to 400* F. Wash and cube raw potatoes. I prefer either red skin or yukon gold and leave the skin on for additional fiber. Place potatoes in a single layer in a 9x13 cake pan (I use the kind that has a plastic lid to cover.) Spray potatoes with olive oil cooking spray for about 3 seconds. Sprinkle potatoes with dried basil and oregano, garlic powder, salt, pepper, and paprika. Place plastic lid over baking pan and shake vigorously to evenly distribute herbs and spices (holding the lid in place, just in case!) Remove the lid and place in hot oven until slightly browned.

I serve these alone or with ketchup and both kids and adults love them. They take away the fat and fuss of french fries and are a tasty alternative that will "trick" those who think anything healthy is bland. The cooking spray helps the browning process, adds a little "crunch" and holds the herbs and spices to the potatoes.

White Chicken Chili

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From SparkRecipes.comThis chili is packed with flavor and fiber. Make a big batch for a crowd or freeze it in single-serving containers for up to four months.

Ingredients

    1 T olive oil
    2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes
    1 onion, diced
    3 cloves garlic, grated
    1 t salt
    1 t ground cumin
    1/2 t chili powder
    1/8 t cloves, ground
    1/8 t cayenne pepper
    4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed
    28 oz chicken stock, low sodium
    2 c corn, frozen
    2 (4 oz cans) green chilis
    1 lime
    3/4 c low fat, shredded Monterrey jack cheese
Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilies, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
Pressure Cooker: (InstaPot) Soup setting for 20 minutes, then let simmer:Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir, Add corn and green chilis , InstaPot) Soup setting for 20 minutes, then let simmer. When ready to serve, remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.
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