*** Pan-Grilled Chicken Tacos with Corn and Black Bean Salsa

• 3/4 small red onion, thinly sliced
• 1/2 jalapeno, finely chopped
• 1 tbsp fresh lime juice
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/8 tsp chipotle pepper powder
• 3 boneless, skinless chicken thighs (4oz each), well trimmed
• 8 corn tortillas (6")
• 1 cup shredded romaine lettuce
• 1/2 cup fat-free corn and black bean salsa

Combine the onion, jalapeno, and lime juice in a small bowl.
Mix the cumin, chili powder, salt, and chipotle powder in a separate small bowl. Rub the mixture over the chicken. Coat a nonstick grill pan with cooking spray and heat over medium-high heat. Add the chicken and cook for 6 to 7 minutes per side or until a thermometer inserted into the thickest portion registers 170. Transfer to a cutting board. When cool enough to handle, cut into strips.
Heat the tortillas according to package directions. Top each with 2 tablespoons lettuce, 3 tablespoons chicken strips, 1 tablespoon of the onion mixture, and 1 tablespoon salsaand fold in half. Serve while the tortillas are still warm.
4 servings, 2 tortillas 7 WW PointsPlus per serving.

*** Creole Shrimp Stroganoff

• 1 lb of peeled and deveined fresh medium shrimp
• 2 Tbsp olive oil
• 8 oz fresh mushrooms, sliced
• 1 can (14.5 oz) of diced tomatoes with green pepper, celery and onions
• 1 can (10.75 oz) cream of mushroom soup
• 1 tsp Mrs. Dash
• 3/4 tsp chili powder
• 1/4 tsp cayenne
• 1/2 cup light sour cream
• 8 oz no-yolk egg noodles
• 2 Tbsp butter
• 1 1/2 tsp Cajun seasoning
• 1/2 tsp paprika

Cook noodles according to the package. Drain well and return to pot. Add butter, Cajun seasoning, and paprika, and mix well.

Meanwhile, cook the topping:

Rinse shrimp with cold water and pat dry.

In large skillet, heat olive oil over medium heat. Add mushrooms, cook, stirring frequently, for 5 minutes.

Add shrimp and stir for another 3 to 4 minutes until shrimp is cooked through. Do not over cook.

Add tomatoes, soup and seasonings.

Bring to boil, reduce heat and simmer for 5 minutes.

Stir in sour cream and heat through.

Serve over noodles.

6 servings, 10 WW PointsPlus per serving.

** Kidney Beans and Rice

• White rice
• 1 lb ground beef (or spicy Italian turkey sausages)
• 1/2 cup diced onion
• 1 cup diced celery
• 1 can kidney beans
• 1 can tomato soup
• Red pepper flakes (optional)

Start rice
Brown meat, drain fat
Brown celery and onion
Add kidney beans and soup
Salt to taste
Simmer about 30 mins.
37 WW PointsPlus total (before rice, 4 points per sausage, 5 points per cup of cooked white rice).

** Rosemary Slices Cookies

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 medium egg
• 1 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 Tbsp finely chopped fresh rosemary
• 1/2 teaspoon baking powder

Beat the butter and sugar together until creamy and smooth.
Stir in the egg until well incorporated.
Stir in the whole wheat flour, all-purpose flour, rosemary, and baking powder until well blended.
Cut the dough into 2 equal-sized pieces, and shape each piece into a log about 1 1/4 inch in diameter.
Wrap the logs in plastic wrap, and refrigerate at least 2 hours
Preheat oven to 350, line baking sheets with parchment paper.
Cut the logs into thin slices (1/8 to 1/4 inch thick). Bake until edges turn golden brown, 10-12 minutes. Cool for 1 minute on baking sheets before removing to wire racks to finish cooling.

61 WW PointsPlus per batch.

*** Olive Garden Salad

SALAD RECIPE:

• 1 bag American Blend Salad
• 4-5 slices Red Onion
• 4-6 Black Olives (optional)
• 2-4 Pickled Pepperoncini
• 1/2 cup Croutons
• 1 small Tomato sliced
• Freshly grated Parmesan Cheese

DRESSING RECIPE:

• 1/2 cup Mayonnaise
• 1/3 cup White Vinegar
• 1 tsp. Vegetable Oil
• 2 Tbsp. Corn Syrup
• 2 Tbsp. Parmesan Cheese
• 2 Tbsp. Romano Cheese
• 1 clove garlic minced
• 1/2 tsp. Italian Seasoning
• 1/2 tsp. Parsley Flakes
• 1 Tbsp. Lemon Juice
• Sugar (optional)

DIRECTIONS:

Dressing:

1. Mix all ingredients in a blender until well mixed (approximately 30 seconds).
2. If this is a little to tart for your own personal tastes please add a little extra sugar.
3. Chill in the refrigerator for at least 30 minutes.

Salad:

1. Chill a glass salad bowl in freezer for at least 30 minutes.
2. Place the bag of salad in bowl.
3. Place on top of the lettuce – red onion, black olives, banana peppers, tomatoes, and croutons.
4. Add some freshly grated Parmesan cheese if you like.
5. Add plenty of Olive Garden™ Salad Dressing on top.

21 WW Points Total.