Sunday, 29 August 2010

Tex-Mex Chicken Salad

Tex-Mex Chicken Salad
-makes 3 servings, 4 points each-

1 chicken breast, uncooked, boneless, skinless

1/4 cup(s) fat-free mayonnaise
1/4 cup(s) fat-free sour cream
1/2 tsp cajun seasoning
1 tsp taco seasoning
1 small sweet red pepper, chopped
1/2 canned yellow corn, rinsed and drained
1/2 canned black beans, rinsed and drained
3 leaves of lettuce

Cut the chicken into small pieces. In a small skillet, sprayed with a nonstick cooking spray, fry the chicken over high heat. Add the cajun seasoning. Transfer to a plate and let cool.

Combine mayonnaise, sour cream, and taco seasoning in a medium bowl.

Stir in chicken, peppers and corn; mix well. Gently fold in beans. Cover and chill at least two hours. To serve rip up a lettuce leaf, and place the salad ontop of it.

*Really good with Tostitos Baked! Chips

Friday, 27 August 2010

Lemon Scones

Lemon Scones
- 3 points, 8 servings -

2 cups white flour
1 tablespoon baking powder
1 teaspoon ground cardamom or 1 teaspoon coriander
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon canola oil
3 egg whites
1/2 cup fat-free lemon yogurt

Heat oven to 400°F Coat baking sheet with cooking spray.

In large bowl, combine flour, baking powder, cardamom or coriander, salt, and the sugar. Drizzle with oil and mix with fork until evenly distributed.

Reserve 1 tablespoon egg whites. Stir yogurt, and remaining egg whites into flour mixture. Stir gently with fork until mixture holds together.

Turn onto lightly floured surface. Knead about 8 strokes to mix dough thoroughly. Pat out dough to form 8-inch circle. With sharp knife, cut evenly into 8 wedges. Arrange wedges, about 1 inch apart, on prepared baking sheet. Brush with reserved egg whites.

Bake 15 minutes, or until golden brown.