I really  love this challenge and have done it a couple of times over the last few years.

Laughing Cow Chicken

1 pound skinless boneless chicken breast

8 slices deli-style fat free ham slices

4 wedge Laughing Cow Cheese - Regular

1/4 package shake n Bake Pork

Preheat oven to 400 degrees.

Place each chicken breast between wax paper and pound to 1/4 inch thick. Place 2 slices of ham and one cheese wedge on each chicken breast. Roll chicken up and secure with toothpicks. Spray a baking dish with Pam and place chicken breast edge side down on dish. Sprinkle chicken evenly with Shake 'n Bake.

Bake at 400 for 35 to 45 minutes or until juices run clear and chicken is browned.

Makes four 5 point servings

3 Point Broiled Eggplant

6 slices of Eggplant (1/4” thick)

1 tsp. of Olive Oil

6 slices of Tomato (1/4” thick)

2 oz of shredded mozzarella cheese (part-skim if poss.)

Basil

Black Pepper

 Place eggplant slices in a single layer on a non-stick baking sheet. Lightly brush slices with ½ tsp. of olive oil. Broil until eggplant is browned. Turn slices over and brush with  remaining oil and broil until eggplant is browned.

 Top each eggplant slice with a tomato slice and broil for an additional minute.

 Divide the cheese between each slice and sprinkle with basil and pepper. Boil until cheese is melted and golden brown.

Makes 2 servings @ 3 points per serving.

Crock Pot Chicken

Ingredients:
1lb. Boneless Skinless Chicken Breasts (I put mine in frozen)
1/2 cup of salsa
1 bag frozen sweet corn
1 can of black beans, drained and rinsed
1 can of Rotel Tomatoes with Green Chilies
Chili Powder
S&P
1/2 block of cream cheese (I use 1/3 fat free)
1 small onion diced

Directions:
Put chicken in crock pot and cover with all ingredients except for cream cheese.
Add in chili powder and S & P to taste. I sprinkle it all on the top and add more later if needed.

Weight Watchers Mexican Chicken

1 pkg Taco seasoning
4 (4 oz) chicken breasts
1 cup salsa
1/4 cup non-fat sour cream
Place chicken and  taco seasoning in plastic bag, shake to coat.
Spray casserole dish with no stick cooking spray then place chicken in dish.
Bake 30 minutes  @ 375 degrees.
Top with salsa about 5 minutes before done cooking.
Top with sour cream and serve!      makes four  4 pts servings

Frog Eye Salad

I went to a baby shower today  and  this salad was SO good.  I had to come home and look up the recipe. Not sure if this is the exact recipe but this one sounded the most simple, and you all know me, simple simple simple! I myself love tapioca and rice pudding so this was right up my alley!

1 c. acini di pepe pasta

1 (11 oz.) can mandarin oranges, drained
1 sm. can crushed pineapple, not drained
2 sm. pkg. French vanilla instant pudding
Cool Whip

Cook 1 cup of pasta in boiling water for 1 minute. Drain. Add oranges, pineapple and juice with pudding. Add pasta and Cool Whip.

 
Photo courtesy of :  http://www.thedailymeal.com/viewrecipes?id=2147729224
Recipe courtesy of : http://www.cooks.com/rec/doc/0,1943,150176-249197,00.html

Quick Vegetable Roll-Ups

Ingredients:


1 large eggplant


1 zucchini

½ olive oil

8 ounces mozzarella

1/3 cup shredded parmesan cheese

6 spring basil

1/3 cup parsley springs

1 cup spinach, stems removed

3 pieces of roasted red pepper, cut into ¼” slices

Salt and pepper to taste





 Set the oven to broil and line a baking dish with parchment paper brushed with oil.

 Cut the eggplant into 1/4” slices lengthwise until you have eight eggplant shaped slices. Repeat with the zucchini. Brush both sides of each slice with olive oil and season with salt.

 Lay the eggplant and zucchini slices on the baking sheet and broil until golden brown, about 8 minutes. Remove from oven and flip the slices using tongs.

 Divide the cheeses among the eggplant slices, placing the mozzarella on the larges part of the eggplant and sprinkling the parmesan over the entire slice. Broil until cheese is bubbly and slices are golden brown. Remove from oven and let cool enough to handle.

 Toss the basil, parsley, and spinach with 2 tablespoons of olive oil and a pinch of salt and pepper.

 Layer the zucchini on top of the eggplant and top with divided roasted red pepper slices, placing the slices on top of the widest side of the eggplant (where the mozzarella was placed), top with the divided spinach mixture and roll the eggplant slices, starting at the thickest end.
   
Recipe via the following link.
http://katiebrown.com/kbep1.cfm?cat=cook&episodeid=4&seasonID=5