1 1/2 teaspoons vegetable oil
1 medium onion, cut into 1/4-inch wedges
3/4 cup light coconut milk
1/2 teaspoon red curry paste
1/8 teaspoon black pepper
1 pound chicken breast tenders
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.

4pts - 4 servings

1 teaspoon olive oil, divided
1 1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons minced onion
1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
2 garlic cloves, minced
1 (10 1/2-ounce) can low-salt chicken broth
Sage sprigs (optional)

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.

Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired. Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)

5pts - 4 servings

1 package light cake mix
1 package sugar-free instant pistachio pudding
1 carton (8 oz size) non-fat vanilla yogurt
3 egg whites
1 teaspoon vanilla
1 cup diet lemon lime soda

***Frosting***
1 1/2 cup cold skim milk
1 package sugar-free instant pistachio pudding
2 cups light or fat-free whipped topping

Combine cake mix, pudding, yogurt, egg whites, vanilla (beat at low speed for a minute). Gradually beat in soda. Pour into a 9 x 13 pan sprayed with nonstick cooking spray. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.

Frosting: Mix the milk and pudding for 2 minutes. Fold in the whipped topping.

3pts

24 ounces of lean boneless pork chops
1/4 cup dark brown sugar
1/4 cup ketchup
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
2 garlic cloves mashed
1 tablespoon cornstarch

Trim excess from six, 4ounce pork chops. Place pork chops in crock pot. Combine sugar, ginger, soy sauce, ketchup and mashed garlic and pour over pork chops. Cook on low for 6 hours or until tender. About 10 minutes before serving, turn crock pot to high, mix cornstarch with a little water and stir into sauce to thicken. Serve when thick.

Serving suggestion: Cook a big pot of brown rice and steam a large batch of chinese vegetables including, carrots, celery, water chestnuts, bamboo shoots, snow peas, broccoli & cauliflower. There is plenty of sauce to pour over all of it.

5pts - 6 Servings