Easy Nachos

Easy Nachos15 Baked Tostitos Tortilla Scoops- 3 PPV
1/2 c. Great Value Fat Free Refried Beans- 2 PPV
1 (3.5 oz) container Ricos Salsa de Queso Nacho Cheese Sauce- 4 PPV
(Note- approx 3 oz. Kraft Velveeta (2% milk) cheese sauce had similar points values if you can't find the other)
2 Tbsp. Fat free sour cream- 0 PPV
Green onions, sliced
Tomatoes, diced

Fill each scoop with evenly divided amounts of refried beans, cheese sauce, and sour cream. Microwave until warmed through (approx. 30 seconds). Top with onions and tomatoes.
Total= 9 PointsPlus

Chicken Satay

CHICKEN SATAY WITH COCONUT DIPPING SAUCE
PointsPlus Value: 3
Serves 6 (As an appetizer or mini meal)
Serving Size: 3 skewers and 2 tablespoons sauce

1/2 cup light (reduced-fat) coconut milk
1 tablespoon bottled Thai green curry paste
3/4 pound skinless boneless chicken breasts, cut diagonally into 18 strips
1 teaspoon peanut or canola oil
1/4 cup minced onion
1/4 cup reduced-sodium chicken broth
2 tablespoons peanut butter
1 teaspoon packed light brown or granulated sugar
1/4 teaspoon salt

Soak 18 (7-inch) bamboo skewers in water to cover for 30 minutes.

Combine 1/4 cup of the coconut milk and the curry paste in a zip-close plastic bag.  Add the chicken, squeeze out the air, and seal the bag; turn to coat the chicken.  Refrigerate, turning the bag occasionally, 20-30 minutes or up to 1 day.

Meanwhile, heat the oil in a small nonstick skillet over medium heat.  Add the onion and cook, stirring, until lightly browned, about 4 minutes.  Add the broth, peanut butter, sugar, salt, and the remaining 1/4 cup coconut milk; bring just to a boil.  Reduce the heat and cook, stirring, until thick and smooth, 1-2 minutes.  Set aside.

Spray the broiler rack with nonstick spray; preheat the broiler.  Thread the chicken onto the skewers and discard the excess marinade.  Place the skewers on the broiler rack and broil 5 inches from the heat, turning once, until browned and cooked through, about 5 minutes.  Place the skewers on a platter and serve with the sauce for dipping.

NUTRITIONAL INFO: Per serving--131 Cal, 7 g fat, 2 g Sat Fat, O g Trans Fat, 34 mg Chol, 190 mg Sod, 3 g Carb, 1 g Fib, 14 g Prot, 17 mg Calc.

Peanut Butter Cookies with Chocolate Centers

Peanut Butter Cookies with mini Chocolate Centers

2 Sprays Cooking Spray
1 cup sugar
1/4 cup regular butter
1/2 cup chunky peanut butter or creamy
2 large eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup flour
1 oz semi sweet chocolate chips

• Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray or cover with parchment paper.
• Place sugar, butter and peanut butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla; blend well with mixer.
• Add salt, baking soda and flour to sugar mixture; beat until completely incorporated.
• Drop batter by heaping teaspoons onto prepared cookie sheets and flatten with the back of a wooden spoon. Make sure to leave about 2 inches between each cookie. (Bake in several batches to prevent over-crowding if necessary.) Place a chocolate chip in center of each cookie.
• Bake cookies until edges brown, about 10 to 11 minutes. Remove from oven and let cool on cookie sheet for 1 or 2 minutes; remove cookies to a wire rack and cool completely. Yields 1 cookie per serving.

 Course: dessertsPointsPlus™ Value:    2Servings:  30Preparation Time:  12 minCooking Time:  11 minLevel of Difficulty:  Easy

Double Chocolate Pudding

Double Chocolate Pudding

1 oz bittersweet chocolate
2 cups low fat chocolate milk at room temp
3 Tablespoons cornstarch
6 Tablespoons spray can whipped cream

• In a small pot, over very low heat, melt chocolate, stirring constantly, about 1 minute. Add 1 1/2 cups milk and cook, stirring occasionally, to combine, about 1 to 2 minutes.
• Meanwhile, in a small bowl, mix remaining 1/2 cup milk with cornstarch until well-blended with no lumps; add to pan with chocolate-milk mixture. Increase heat to medium and bring to a boil, stirring constantly; boil for 1 minute. Reduce heat to low and cook until thickened, about 30 seconds; pour about 1/3 cup pudding into each of 6 small ramekins. Cover ramekins with plastic wrap, pressing plastic down onto the surface of pudding (so skins don't form) and refrigerate until chilled. When ready to serve, top with whipped cream. Yields about 1/3 cup pudding and 1 tablespoon whipped cream per serving.

PointsPlus™ Value:    3Servings:  6Preparation Time:  5 minCooking Time:  5 minLevel of Difficulty:  Easy