This Month's Routine: Before eating anything, ask yourself,
"Is this worth the PointsPlus values?"
Meeting Topic:  Build a Smarter Salad

Cool Whip Peanut Butter Treats

Cool Whip Peanut Butter Treats

Minutes to Prepare: 5

Ingredients
1 small tub Cool Whip Free, thawed
3 Tlbs Peanut Butter (creamy or chunky)
Hershey's Chocolate Syrup, Sugar Free

Directions
Mix the Cool Whip and peanut butter together. Spoon into 12 lined cupcake tins. Drizzle with chocolate syrup and freeze. Each cup in Weight Watchers was worth 1 point. Sweet treat that satisfies that craving. I like it without the syrup and that saves a couple calories.

Number of Servings: 12

Calories per serving: 58.8; Total Fat 2.09 ; Cholesterol 0.0 mg;
Sodium 25.7 mg; Total Carbs. 1.5 g; Dietary Fiber 0.3 g; Protein 1.03 g
Weight Watcher pts. 1✔

Baked Maple Mustard Chicken

 Baked Maple Mustard Chicken


Servings: 5
Serving Size: 4 oz. chicken
WW: 4 point plus
Nutrition: 89 cal, 3.1g fat, 1.1g carbs, .7g fiber, 17.9g protein

Ingredients

1.25 lb. chicken breast tenders

1/2 cup Dijon mustard

1/4 cup maple syrup

1 tbsp. rice wine vinegar

1 tsp. dried rosemary

Salt and pepper

Instructions

Preheat the oven to 400 degrees.

Line a baking dish with aluminum foil.

In a bowl, combine the mustard, maple syrup, vinegar, and rosemary.

Place the chicken in the baking dish and season with salt and pepper. Pour the

sauce over the chicken and turn to coat.

Bake for 30-40 minutes (until 165 degrees).

Make-ahead: Four servings are for Sunday night dinner. One additional serving is for lunch. One extra sweet potato is for lunch.

Sides

Green salad with 1 tbsp. light dressing (1 points plus, nutritional info varies)

5 baked sweet potatoes (1 small, 3 points plus, Calories: 103, Fat: 0g, Carbs: 24g,

Protein: 2g Fiber: 4g)

Bruschetta Stuffed Chicken

Prep Time: 15 minutes
Refrigerate: 30 minutes to overnight
Servings: 4
Serving Size: 1 piece of chicken with topping

Ingredients

• 2 boneless, skinless chicken breasts
• 3 Roma tomatoes, chopped
• ½ onion, diced
• 3 Tbsp fresh chopped basil
• 1 tsp dried oregano
• ¼ cup reduced-fat mozzarella cheese
• ¼ cup light Italian dressing
• ½ cup Italian flavored Panko bread crumbs
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• toothpicks

Instructions

1. Preheat oven to 375 degrees.
2. Spray a 9x12 pan or baking sheet with non-stick cooking spray.
3. Slice chicken breasts length wise, making 4 thin and equal size chicken cutlets.
4. Using a rubber mallet, pound each chicken cutlet to make as thin as possible.
5. Using a Ziplock plastic bag, add chicken cutlets and ¼ cup light Italian dressing.
6. Shake to cover chicken completely with light Italian dressing and place in refrigerator for 30 minutes to 2 hours or even overnight.
7. Remove chicken from Ziplock bag and place on a flat cutting board.
8. Sprinkle equal amounts of salt, black pepper, and garlic powder over each chicken cutlet on both sides.
9. For bruschetta mixture - in a medium size bowl mix together tomatoes, onion, fresh basil, oregano, and cheese.
10. Add a small spoonful of bruschetta mixture onto each chicken cutlet towards the bottom of the cutlet.
11. Starting at the bottom of chicken cutlet, tightly wrap the chicken cutlet around the bruschetta mixture and secure with 1-2 toothpicks.
12. Add Italian flavored Panko to a large and shallow bowl.
13. Dip each rolled chicken cutlet into Italian flavored Panko, covering the rolled chicken on all sides.
14. Place the chicken breasts into baking pan or on baking sheet.
15. Top the chicken with remaining bruschetta mixture and bake in the oven for 25-30 minutes or until chicken is cooked in center and or reads at least 165 degrees in the center using a meat thermometer.

Nutrition Info and Tips

Per Serving 1 roll with topping:

Calories: 109
Fat: 4g
Carbohydrates: 4g
Fiber: .5g
Protein: 14g
Sugars: .25g
WWP: 5 points