Okay ladies post any healthy/light recipes here please, I am always looking for new ones, I own a ton of recipe books but I am always looking for new ideas!! Thanks

Thai Chicken Skewers




Ingredients
13 1/2 fl oz light coconut milk, about 1 3/4 cups
2 Tbsp cilantro, fresh, chopped, or to taste
1 Tbsp dark brown sugar
1 1/2 tsp red curry paste, Thai-variety
1 tsp ginger root, fresh, grated
1 tsp lime zest
3/4 tsp table salt
2 sprays cooking spray
1 pound uncooked boneless, skinless chicken breast, pounded thin, cut crosswise on diagonal into 16 strips

Instructions:

In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.


Transfer remaining coconut milk mixture to a resealable plastic food storage bag. Add chicken to bag and turn to coat; refrigerate at least 1 hour or up to 3 hours.


Meanwhile, soak sixteen 18-inch wooden skewers in water (to prevent scorching).


Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).


Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.


Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.

Notes:
Cook the chicken on an outdoor grill or grill pan for attractive grill marks.


POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 6 min
Level of Difficulty: Easy
Set these skewers on a tray and sprinkle with chopped cilantro. They're fantastic paired with our fresh dipping sauce made with lime, curry paste and coconut milk.

Zero POINTS®-Value Vegetable Soup



Ingredients
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk celery, diced
2 small zucchini, diced
2 cup green cabbage, shredded
2 cup Swiss chard, chopped
2 cup cauliflower, small florets
2 cup broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional
Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.


Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

POINTS® Value: 0
Servings: 12
Preparation Time: 50 min
Cooking Time: 13 min
Level of Difficulty: Easy

Hi Moms,
I could post individual recipes here, but it's probably easier to just point you to my website - www.fitfoodie.com. If you click on "recipes" it has a breakdown by breakfast, lunch, dinner, snack, crockpot, etc. I try to always include calories, fat, and WW point values.

I'd be really interested to hear what you think of the site, so please post here and let me know what you think.
Thanks
Ann

Kendra... the thai chicken skewers??? YUM!

AnnWendy... I am making a shopping list RIGHT NOW with several of your recipes in mind Thank you both for sharing!!!

wow!! that's great!! thanks so much for sharing!!! i'll have to let you know what i cook, and if it comes out right the way i cook it

Thanks Kendra, I love to make soup during the winter and this one sounds soo good.

Thank you for posting here. Looks like alot of goodies and yummies on there.

Ok - this is the thread I need - lol. I'm currently trying to lose a few pounds and these recipes look great - I will try to post a few good ones later.

It seems that this thread should be with diet and exercise.

low cal and low fat

All the lettuce you want
1/2 small can mandarin oranges 80 cal
1 Cup Quorn chicken style chunks 80 cal
2 Tbl low fat sesame ginger dressing from Newman's 35 cal

total cal 195 for a whole dinner, lots of water and herbal tea.

Cool website, Ann. I'll have to try some recipes from it. Thanks for sharing.

Bruschetta Chicken Bake

40 min 10 min prep

1 (14 1/2 ounce) can diced tomatoes, undrained
2 garlic cloves, minced
1 (6 ounce) package chicken flavor stuffing mix
1/2 cup water
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves
1 cup shredded mozzarella cheese


PREHEAT oven to 400°F Place tomatoes with liquid in medium bowl.
Add garlic, stuffing mix and water; stir just until stuffing mix is moistened.
Set aside.
PLACE chicken in 13x9 inch baking dish; sprinkle with basil and cheese.
Top with stuffing mixture.
BAKE 30 minute or until chicken is cooked through.

Chicken Stir-Fry Wraps


Serves 4

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves, (about 2 heads)

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

http://www.marthastewart.com/recipe/chi ... c=header_1

Yum! Thanks for both of those recipes Immortalbeloved! They look great!

ok, i can't take your question seriously!!! - laughing tooo hard at your signature!!!!
did you make that???