STEAK CASEROLE

• 2 lbs lean Sirloin Steak
• 1 Yellow Onion, Chopped
• 1 Red Bell Pepper, Chopped
• 1 Green Bell Pepper, Chopped
• 1 Pkg Mushrooms
• 1/4 Cup Sticky Fingers BBQ Sauce
• 2 Minute Rice Microvave Containers
• 1 Cup Green Peas
• EVOO

1. Saute Onions, Peppers and Mushrooms in EVOO until tender. Add BBQ Sauce and mix well. Place veggies aside.
2. Cook Steak to desired doneness.
3. Microvave Rice and Peas
4. After steak is cooked, cut into 1" cubes and return to pan, along with Rice, Vegetables and peas.
5. Mix Well.

Panko Crusted Mahi Mahi

• 2 sprays of Pam
• 3 tbsp chopped macadamia nuts
• 1/4 cup panko breadcrumbs
• 2 tbsp cilantro
• 3/4 tsp Hawaiian Sea Salt
• 1 lb Mahi Mahi, without skin
• 1 large egg white

1. Preheat oven to 450˚F. Coat a baking pan with cooking spray; place pan in oven to heat
2. Place nuts, panko, parsley (or cilantro) and 1/4 teaspoon salt in a mini chopper or blender; process until combined. Pour crumbs into a shallow bowl or plate; set aside.
3. Place fish on a plate; rub 1/2 teaspoon salt all over fish. Dip fish into egg white; turn to coat. Next, dip fish into nut mixture; turn to coat.
4. Remove pan from oven and place fish on pan. Roast until center of fish is no longer translucent, about 10 to 12 minutes. Serve immediately. Yields about 4 ounces fish per serving.

POINT PLUS = 4 Points

Hawaiian Curried Chicken with Pineapple Salsa

• 3 spray(s) cooking spray
• 2 tsp Peanut Oil
• 2 tsp Ginger Root, finely minced
• 1 large onion, chopped
• 1 tbsp curry powder, mild variety
• 1/2 tsp Hawaiian Sea Salt
• 1/8 tsp sugar
• 1 lb boneless skinless chicken breast, cut into 1" chunks
• 1 cup light coconut milk
• 2 1/2 cups diced pineapple
• 1/4 cup shallots, diced
• 1/4 cup cilantro
• 1/4 cup shredded coconut, toasted

1. Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
2. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
4. To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.

POINTS PLUS = 5 Points

Garlicky Shrimp with Broccoli and Toasted Breadcrumbs

• 3 Cups uncooked broccoli, small florets or broccoli rabbe
• 1/4 cup water
• 1 tbsp Olive Oil, divided
• 1/3 cup panko breadcrumbs
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1 lb large, peeled and deveined shrimp, uncooked
• 3-5 cloves of Garlic
• 1/3 cup canned chicken broth
• 1/8 tsp crushed red pepper flakes
• 1 tbsp fresh lemon juice.

1. Put broccoli and water in a microwave-safe bowl; cover and microwave on high until tender, about 4 minutes. Drain well; set aside (be cautious when uncovering bowl).
2. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and cook, stirring often, until lightly toasted, about 2 to 3 minutes. Scrape toasted crumbs into a bowl; stir in lemon zest and 1/8 teaspoon salt.
3. Heat 1 teaspoon oil in same skillet over medium-high heat; add shrimp and sauté until shrimp turn pink, about 2 minutes. Add garlic; sauté until very light golden, about 1 minute.
4. Stir in broth, pepper flakes and remaining 1/8 teaspoon salt; cook, stirring to loosen bits from bottom of pan, just until shrimp is cooked through, about 1 minute. 
5. Remove skillet from heat and add cooked broccoli; toss to mix and coat. Drizzle with lemon juice and remaining teaspoon oil; toss again. Serve shrimp and broccoli sprinkled with toasted breadcrumbs. Yields about 3/4 cup shrimp with broccoli and 4 teaspoon breadcrumbs per serving.

POINTS PLUS = 5 Points

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