Green Chile Chicken

Green Chile Chicken Over Asparagus

Ingredients
1 lb fresh asparagus spears
4 boneless, skinless chicken breasts
1 tablespoon zesty Creole seasoning
1 tablespoon canola oil
2 tablespoons + 3/4 cup water, divided
3/4 cup plain Greek (or regular) yogurt
1 (1.25-oz) packet broccoli cheese soup mix
1/4 cup diced green chiles

Prep

• Trim asparagus, removing tough root end.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Coat both sides of chicken with Creole seasoning. Place oil in pan, then add chicken; cook 2–3 minutes on each side or until golden.
2. Reduce heat to medium-low. Arrange asparagus spears over chicken. Add 2 tablespoons water and cover; cook 4–5 minutes or until chicken is 165°F and asparagus is tender. Transfer asparagus to serving plates; top with chicken.
3. Whisk together 3/4 cup water, yogurt, and dry soup mix in small saucepan; bring just to a boil on medium. Reduce heat to low and stir in green chilies; simmer 2–3 minutes or until thickened. Spoon sauce over chicken and serve.

CALORIES (per 1/4 recipe) 420kcal; FAT 19g; CHOL 135mg; SODIUM 1110mg; CARB 11g; FIBER 2g; PROTEIN 52g; VIT A 20%; VIT C 25%; CALC 10%; IRON 15%

Hummus Crostini

Ingredients
4 oz cream cheese
1/2 cup tomato basil bruschetta topping
1/2 cup fried peppers and onions
4 Deli pita bread
4 oz Deli classic hummus

Prep

Preheat oven to 450°F.

• Cut cream cheese into cubes; let stand at room temperature to soften.

Steps

1. Combine bruschetta topping and fried peppers and onions. Bake bread 5 minutes or until toasted.
2. Blend cream cheese and hummus together until smooth. Spread hummus mixture evenly over each toast; top with bruschetta mixture. Bake 3 more minutes or until hot. Serve.

CALORIES (per 1/4 recipe) 320kcal; FAT 19g; CHOL 30mg; SODIUM 750mg; CARB 20g; FIBER 5g; PROTEIN 7g; VIT A 15%; VIT C 70%; CALC 6%; IRON 4%

Greek Grilled Cheese

Entire recipe: 202 calories, 8.5g fat, 640mg sodium, 21g carbs, 5g fiber, 4g sugars, 11g protein -- PointsPlus® value 5*

Ingredients:
2 slices light bread
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 tbsp. crumbled reduced-fat feta cheese
1 tbsp. diced and seeded tomato
1 tbsp. diced red onion
1 tbsp. chopped basil
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)

Directions:
Lay bread slices flat and spread both with the cheese wedge. Top one slice with feta cheese, tomato, onion, and basil. Top with the other bread slice, cheesy side down. Spread the top of the sandwich with 1 tsp. butter.

Bring a skillet sprayed with nonstick spray to medium-high heat. Place sandwich in the skillet, buttered side down. Spread the top with remaining 1 tsp. butter.

Cook until bread is lightly browned and cheese has melted, about 2 minutes per side, flipping carefully. Eat up!

MAKES 1 SERVING

Hungry Girl Frosty the Vanilla Cake!

Cake as light as a cloud... frosting thick as a blanket... No, we're not hallucinating; we're just talking about our newest creation. This cake is generously frosted with a decadent vanilla topping and ready to party. Yum!

Ingredients:
Topping
3 tbsp. (about 3/4ths of a 4-serving box) Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
3 tbsp. Splenda No Calorie Sweetener (granulated), or HG Alternative
1/2 tsp. vanilla extract
1 1/2 cups Cool Whip Free (thawed)
3/4 cup fat-free cream cheese, room temperature

Cake
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style white cake mix
3/4 tsp. baking powder
1 cup club soda, room temperature
1 tsp. vanilla extract
1/2 cup liquid egg whites (about 4 egg whites)

Directions:
Preheat oven to 350 degrees. Spray a 9" round cake pan with nonstick spray.

To make the topping, in a medium bowl, combine pudding mix, sweetener, and vanilla extract. Add 3 tbsp. cold water and stir vigorously until smooth and slightly thickened. Add Cool Whip and cream cheese, and stir until smooth. Cover and refrigerate.

To make the cake, in a large bowl, thoroughly mix cake mix with baking powder. Add club soda and vanilla extract, and whisk until completely smooth.

Place egg whites in another medium bowl. With a handheld electric mixer set to medium speed, beat until fluffy, 1 - 2 minutes.

Gently but thoroughly fold egg whites into cake mixture. Pour batter into the cake pan. Bake until a toothpick inserted into the center comes out clean, about 25 minutes.

Once cool, transfer cake to a large plate. Evenly spread with topping. Slice, serve, and enjoy! (Refrigerate leftovers.)



MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of cake)
Calories: 192
Fat: 3g
Sodium: 525mg
Carbs: 35g
Fiber: 0g
Sugars: 17.5g
Protein: 6g

PointsPlus® value 5*

HG Alternative: If made with an equal amount of granulated white sugar in place of Splenda, each serving will have 208 calories, 39g carbs, and 22g sugars (PointsPlus® value 6*).