BAJA PORK TACOS

1 boneless pork sirloin roast (3 lbs.)
5 cans (4 oz. each) chopped green chilies
2 Tbsp. taco seasoning
1 Tbsp. cumin
24 corn tortillas (6 in.), warmed
3 cups shredded lettuce
1 1/2 cups shredded mozzarella cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning and cumin; pour over pork. Cover and cook on low for 8-9 hours or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2Tbsp. lettuce and 1 Tbsp. cheese. I also put Costco's mango salsa on these. Yum!

2 tacos = 7 points



TROPICAL CHICKEN PACKETS

4 boneless skinless chicken breast halves (6 oz. each)
1/8 tsp. pepper
1 can (20 oz.) unsweetened pineapple chunks, drained
1 medium sweet red pepper, julienned
1 small onion, sliced and separated into rings
1/4 cup packed brown sugar
1/4 cup teriyaki sauce
1 tsp. minced fresh gingerroot

Sprinkle chicken breasts with pepper; place each on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Top with pineapple, red pepper and onion. Combine the remaining ingredients; spoon over vegetables. Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 20-25 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape.

1 packet = 6 points




CHICKEN WITH RASPBERRY SAUCE

4 boneless skinless chicken breasts
1/2 cup red raspberry preserves
2 Tbsp. lemon juice
1 tsp. grated lemon zest
2 Tbsp. chicken broth

Spray skillet with cooking spray. Cook chicken over med-high heat until done--about 5 minutes per side. Remove. Add remaining ingredients to skillet. Cook over low heat 1 minute. Add chicken and stir to coat.

Serves 4
1 serving = 3 points



CHOCOLATE ZUCCHINI CAKE

2 jars baby food prunes
1 1/2 cups sugar
1/2 cup egg substitute (or 4 egg whites)
1 tsp. vanilla
1/2 cup buttermilk
1/4 cup cocoa
2 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2 1/2 cups shredded zucchini
1/2 cup chocolate chips

Mix together prunes and sugar. Cream well. Add eggs, vanilla, buttermilk and cocoa. Add dry ingredients and mix well. Add zucchini. Pour into 13x9 pan that has been sprayed with cooking spray. Sprinkle chocolate chips on top. Bake at 325 or 45-40 minutes.

Serves 15
1 serving = 3 points




ZUCCHINI MUFFINS

2/3 cup sugar
1/4 cup egg substitute
2 cups whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 tsp. cinnamon
3/4 cup skim milk
1/4 cup applesauce
1 cup grated zucchini

Beat the egg and sugar until foamy. Add the milk and applesauce. Add the dry ingredients and zucchini to mixture, stirring just until moist. Spray muffin tins with Pam and fill 3/4 full. Bake at 375 for 18 minutes.

Makes 12 muffins
1 muffin = 2 points