mango salad !
Mango Salad
2 1/4 cups per serving
5pts per serving
1 cup fat-free chicken broth
1 pound chicken breast, uncooked, boneless, skinless
4 cup spinach, baby leaves
1 cup mango nectar
2 tsp honey mustard
1 Tbsp white wine vinegar
1 tsp canola oil
1/4 tsp table salt
2 medium mango(es), peeled and cut into bite-size pieces
1/2 tsp curry powder
1/4 tsp black pepper
Heat broth in a small nonstick skillet. Add chicken in one layer; cover and simmer until chicken is cooked through, about 10 minutes per side. Remove from heat and allow to cool.
Meanwhile, arrange spinach on a large serving platter; top with mangoes. Cut chicken into bite-size pieces and arrange over mangoes.
In a bowl, stir together nectar, mustard, curry powder, vinegar, oil, salt and pepper. Pour over salad and toss; serve. Yields about 2 1/4 cups per serving.
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and for desert !
Nut Brownies with Caramel-Coconut Topping
4pts per square
makes 12 squares
2 oz unsweetened baking chocolate square(s)
1/2 cup all-purpose flour
1 Tbsp unsweetened cocoa
1/2 tsp baking powder
1/4 tsp table salt
1/3 cup reduced-calorie margarine
1/2 cup packed light brown sugar
1/4 cup sugar
1/2 cup regular egg substitute
1/4 cup canned sweetened applesauce
1/4 cup chopped walnuts, or pecans
1/3 cup fat-free caramel topping
1 tsp vanilla extract
2 Tbsp sweetened coconut flakes
Preheat oven to 350ºF. Lightly coat an 8-inch square cake pan with cooking spray.
Melt chocolate in a double boiler or small saucepan set over a larger saucepan of simmering water. Set aside to cool for 5 minutes.
Sift together flour, cocoa, baking powder and salt; set aside.
In a large mixing bowl, beat together margarine and both sugars until blended and smooth. Add egg substitute and applesauce and mix well. Gradually add melted chocolate and mix well. Beat in vanilla.
Gradually add flour mixture and mix well. Fold in nuts.
Pour batter into prepared pan. Bake 25 minutes. Remove pan from oven and drizzle caramel topping over top. Sprinkle with coconut.
Bake until a toothpick inserted near the center comes out clean, about 10 more minutes. Cool in pan on a wire rack before cutting into 12 squares.
2 1/4 cups per serving
5pts per serving
1 cup fat-free chicken broth
1 pound chicken breast, uncooked, boneless, skinless
4 cup spinach, baby leaves
1 cup mango nectar
2 tsp honey mustard
1 Tbsp white wine vinegar
1 tsp canola oil
1/4 tsp table salt
2 medium mango(es), peeled and cut into bite-size pieces
1/2 tsp curry powder
1/4 tsp black pepper
Heat broth in a small nonstick skillet. Add chicken in one layer; cover and simmer until chicken is cooked through, about 10 minutes per side. Remove from heat and allow to cool.
Meanwhile, arrange spinach on a large serving platter; top with mangoes. Cut chicken into bite-size pieces and arrange over mangoes.
In a bowl, stir together nectar, mustard, curry powder, vinegar, oil, salt and pepper. Pour over salad and toss; serve. Yields about 2 1/4 cups per serving.
______________________________________________________________
and for desert !
Nut Brownies with Caramel-Coconut Topping
4pts per square
makes 12 squares
2 oz unsweetened baking chocolate square(s)
1/2 cup all-purpose flour
1 Tbsp unsweetened cocoa
1/2 tsp baking powder
1/4 tsp table salt
1/3 cup reduced-calorie margarine
1/2 cup packed light brown sugar
1/4 cup sugar
1/2 cup regular egg substitute
1/4 cup canned sweetened applesauce
1/4 cup chopped walnuts, or pecans
1/3 cup fat-free caramel topping
1 tsp vanilla extract
2 Tbsp sweetened coconut flakes
Preheat oven to 350ºF. Lightly coat an 8-inch square cake pan with cooking spray.
Melt chocolate in a double boiler or small saucepan set over a larger saucepan of simmering water. Set aside to cool for 5 minutes.
Sift together flour, cocoa, baking powder and salt; set aside.
In a large mixing bowl, beat together margarine and both sugars until blended and smooth. Add egg substitute and applesauce and mix well. Gradually add melted chocolate and mix well. Beat in vanilla.
Gradually add flour mixture and mix well. Fold in nuts.
Pour batter into prepared pan. Bake 25 minutes. Remove pan from oven and drizzle caramel topping over top. Sprinkle with coconut.
Bake until a toothpick inserted near the center comes out clean, about 10 more minutes. Cool in pan on a wire rack before cutting into 12 squares.