Summer Squash Medley

1 large sweet onion, chopped
1 medium yellow summer squash, chopped
1 large green pepper, chopped
1 Tbsp. olive oil
1 garlic clove, minced
2 large tomatoes, seeded and chopped
1 1/2 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. crushed red pepper flakes, optional

In a large nonstick skillet, saute the onion, squash and green pepper in oil until tender-crisp. Add the garlic; cook 1 minute longer. Stir in the tomatoes, Italian seasoning, salt, pepper and pepper flakes; heat through.

Yield: 6 servings
1 point



Colorful Broccoli Rice

2/3 cup water
2 tsp. butter
1 tsp. chicken bouillon granules
1 cup coarsely chopped fresh broccoli
1/2 cup instant brown rice
2 Tbsp. chopped sweet red pepper

In a small microwave safe bowl, combine the water, butter, and bouillon. Cover and microwave on high for 1-2 minutes; stir until blended. Add the broccoli, rice and red pepper. Cover and cook 6-7 minutes longer or until broccoli is crisp-tender. Let stand for 5 minutes. Fluff with fork.

Yield: 2 servings
3 points



Spiced Glazed Carrots

1 lb. fresh carrots, cut into 1/2 inch slices
3/4 cup unsweetened apple juice
1 cinnamon stick (3 in.)
3/4 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. ground coriander
Dash cayenne pepper
2 tsp. lemon juice
2 tsp. honey

In a large nonstick skillet coated with cooking spray, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Discard cinnamon stick. Add lemon juice and honey to carrots. Bring to a boil; cook, uncovered, for 2 minutes or until sauce is thickened.

Yield: 4 servings
1 point



Grilled Caribbean Lime Chicken

1/2 cup lime juice
1/4 cup olive oil
4 garlic cloves, minced
2 tsp. Greek seasoning
8 boneless skinless chicken breast halves (6 oz. each)

Salsa:
2 large tomatoes, seeded and chopped
1 cup diced fresh pineapple
2/3 cup cubed avocado
2 green onions, thinly sliced
1 Tbsp. lime juice
1 Tbsp. cider vinegar
1/2 tsp. each salt and pepper

In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until juices run clear. Serve with salsa.

1 chicken breast half with 1/3 cup salsa is 6 points



Family Favorite Taco Salad

1/2 lbs. lean ground turkey
1 can (14 1/2 oz.) diced tomatoes, undrained
2 tsp. dried minced onion
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. seasoned salt
1/2 tsp. ground cumin
1/4 tsp. pepper
6 cups shredded lettuce
1/2 cup shredded reduced-fat Mexican cheese blend
6 Tbsp. fat-free sour cream, optional

In a large nonstick skillet, cook turkey over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings; heat through

Divide lettuce among six plates; top each with 2/3 cup turkey mixture, 4 tsp. cheese and 1 Tbsp. sour cream if desired.

Makes 6 servings
5 points