Skinny Taco Dip

This is a must have at every large get together. It's easy to prepare and disappears in minutes. Serve this low fat dip at your next party with your favorite baked tortilla chips. I also added jalapeños and fried up some ground turkey to mix in for an easy lunch!

Servings: 24 • Serving Size: 1/24th of dip • Points+: 2 pts

Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g 

Ingredients:

8 oz 1/3 less fat Philadelphia cream cheese

8 oz reduced fat sour cream

16 oz jar mild salsa

1 packet taco seasoning

2 cups iceberg lettuce, shredded

2 large tomatoes, diced

1 cup reduced fat shredded cheddar cheese

2.25 oz black olives

Directions:

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

Chicken and Broccoli Noodle Casserole

Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones.

This is an inexpensive dish, you can make this ahead, then top it with the breadcrumbs and put it in the oven 20 minutes before you are ready for dinner.

Servings: 6 • Serving Size: 1/6th • Points+: 8 pts

Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g

Fiber: 4.4 g • Sugar: 2.6 g • Sodium: 256.7 mg (without salt)

INGREDIENTS:

6 oz Ronzoni Smart taste noodles (or no-yolk)

2 tsp oil

4 cloves garlic, sliced thin

12 oz fresh broccoli florets, chopped

1 tbsp butter

1 medium shallot, minced

3 tbsp all purpose flour

1-3/4 cups fat free chicken broth

1 cup 1% milk

12 oz cooked shredded chicken breast

4 oz shredded reduced fat sharp cheddar

cooking spray

3 tbsp shredded parmesan cheese

2 tbsp seasoned breadcrumbs (I used panko)

DIRECTIONS:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts. Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated. Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn)

Asian Glazed Drumsticks

These Asian inspired drumsticks are finger lickin' good! It's hard to believe they are low in points. So easy to throw all of the ingredients in and let it simmer for 20 minutes. The chicken was very tender and came off of the bone easily. I made rice with ours and put some of the remaining sauce over the top. Delicious!

Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts

Points+: 5 pts • Calories: 213 • Fat: 4.7 g • Protein: 27.5 g 

Carb: 12.7 g • Fiber: 0.4 g  

INGREDIENTS:

8 medium chicken drumsticks, skin removed

olive oil spray

1 cup water

1 tbsp Sriracha hot sauce (more or less to taste)

1/2 cup balsamic vinegar

1/2 cup soy sauce

4 tsp sugar

3 cloves garlic, crushed

1 tsp ginger, grated

2 tbsp chives or scallions, chopped

1 tsp sesame seeds

DIRECTIONS:

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, sugar, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.