Feta Stuffed Chicken Breasts

• 2 oz. fat free feta cheese, crumbled
• 2 moist packed in water, sun dried tomatoes, finely chopped.
• 4 large fresh basil leaves chopped
• ¼ tsp salt and ¼ tsp pepper
• ¼ cup Panko (Japanese bread crumbs)
• 4 (5 oz.) boneless, skinless chicken breasts
• 4 tsp fat free mayonnaise.

1. Preheat oven to 425. 
2. Spray nonstick baking pan with nonstick spray
3. With fork, mix together feta, sun dried tomatoes, basil salt and pepper in small bowl until well blended.
4. Spread panko on sheet of wax paper
5. With small, sharp knife, cut pocket about 2 and ½ inches long in each chicken breast.  Put ¼ cheese mixture in each pocket.  Press edges closed.  Brush top of each breast with mayonnaise.  Press coated side of chicken, one breast at a time, in crumbs.  Place coated side up, in prepared baking pan. 
6. Lightly spray crumbs with nonstick spray.  Bake until chicken is cooked through and crust is golden, about 25 minutes.

Serves 4                         
4 Points Plus Values

Ancho Beef and Bean Chili

• 2 dried ancho chili peppers, seeded and torn into pieces
• 2 dried pasilla or New Mexico red chili peppers, seeded and torn into pieces
• 2 garlic cloves, minced
• 1 ½ tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• 1 onion, chopped
• 1 green bell pepper, chopped
• ¾ pound boneless sirloin steak, trimmed and cut into ¼ inch cubes
• 1 ½ cups low sodium beef broth
• 1 ¼ cup rinsed, drained red kidney beans

1. Set medium skillet over medium low heat. 
2. Add dried peppers and toast until fragrant, about 4 minutes, stirring occasionally. Transfer to bowl.  Cover with boiling water and let sit about 10 minutes.  Drain, reserving 2 TBSP of soaking liquid.  Combine peppers, reserved liquid, garlic, oregano, cumin, and cinnamon mini food processor and blend til smooth.
3. Spray large saucepan with nonstick spray.  Over medium heat, add onion and bell pepper.  Cook, stirring frequently , until onion softens (about 4 minutes).  Add pepper and spice mix and cook until fragrant ( about 1 minute)  Add steak, cook stirring frequently until no longer pink  (about 3 minutes)
4. Stir in broth, bring to boil.  Reduce heat and simmer, covered, 20 minutes.  Stir in beans and simmer covered, about 20 minutes.

Serves 4
Points Plus Value = 6

Grilled “Bearnaise” Chicken

• 1 large Shallot, Minced
• 1/4 cup chopped, fresh tarragon
• 2 Tbsp Red Wine Vinegar
• 2 Tsp Olive Oil
• 4 (5 Ounce) boneless, skinless chicken breast

1. Spray grill rack or pan with non stick spray and preheat grill to medium.
2. Combine all ingredients except chicken in a bowl, add chicken and marinate.
3. Grill chicken for 8 to10 minute or until internal temperature reaches 180 degrees.

Serves 4
Points Plus Value = 4

SPAM Manapua

• 1 tablespoon olive oil
• 1 cup SPAM® Classic, diced
• 1 cup finely diced napa cabbage
• 1/4 cup finely diced green onions
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/2 tablespoon cornstarch mixed with 1 tablespoon water
• 1 (8.5-ounce) can refrigerated dinner roll dough

1. To make filling, in nonstick skillet, heat olive oil. Add SPAM® Classic; cook until SPAM® is lightly browned. Add cabbage and onions; cook 2 minutes. Stir in soy sauce, sugar and sesame oil. Add cornstarch mixture; mix well. Cook 2 to 3 minutes longer or until thickened. Remove from skillet to cool.
2. Heat oven to 375°F.
3. Divide dough evenly into 8 pieces; shape each into flat round disc. Fill each piece dough with about 1 tablespoon filling. Close and pinch ends of dough together to make round balls. Place balls seam-side-down on baking sheet. Bake 10 minutes or until lightly browned. Serve and enjoy!

Loco Moco

2 Cups Sticky Rice
2 Hamburger Pattiea
1 cup or so of Beef Gravy
2 Egg

1. Wash rice in water. Continue rinsing rice for about 3 to 4 times, them cook per directions
using a rice cooker.
2. Ladle some hot gravy on a plate.
3. Add Cooked Rice on top of Gravy.
4. Ladle some more gravy on top of rice
5. Add Hamburger Patties and more gravy.
6. Add 2 overeasy eggs on top

Pumpkin Crunch

This is a recipe that I came across in Hawaii. Most true hawaiians do not eat Pumpkin Pie, they kick it up a few knotches with this version. And it is very good!

1 15oz Can of Pumpkin Puree
1 12oz Can of Evaporated Milk
1 tsp Cinnamon
1 cup Sugar
3 eggs beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks of butter

FROSTING
8 oz Soft Cream Cheese
1 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar
1/2 tsp Cinnamon

1. In a large mixing bowl, combine pumpkin, evaporated milk, cinnamon and sugar until well
combined. Add eggs and mix well.
2. Pour mixture in a 9"x13" baking dish sprayed with PAM.
3. Sprinkle cake mix evenly over top of mixture. Sprinkle pecans over top of cake mix.
4. Bake 350 degrees for 50 to 60 minutes, Set aside to cool.
5. Make Frosting
6. In a large bowl using a hand mixer, whip cream cheese until light and fluffy, add whipping
cream and continue to whip until mix is fully combined and thickened. Add powdered sugar and
cinnamon and combine well.
7. Place a baking pan over the top of the baking dish and then invert. The cake
should be resting on the baking pan, top with the frosting.

Cheesy Green Bean Caserole

1 can Campbells Cream of Mushroom Soup
1 cup shredded Cheddar Cheese
1 tsp Soy Sauce
1 bag thawed frozen cut green beans
1 small Red Bell Pepper chopped
1.5 cups Frenchs Fried Onions

1.Heat oven to 350 degrees.
2.In a large mixing bowl, stir in 1 can of Creme of Mushroom Soup, Red Bell Pepper, cheese, and
1 cup of the onions. Add the green beans and mix well.
3. Place mixture in a baking dish, cover and bake for 30 minutes or until beans are tender.
4. Garnish with more onions and bake for additional 5 minutes.

Serves 8