6 Point Recipes

I love to try new recipes.  One of my favorite Healthy Recipe sources for the last year or so has been Eat Better America.  Not only do they have lots of information regarding healthy cooking and exercise, but they always have a ton of great money saving coupons on nutritious foods our family loves.

This morning, I found a their fantastic recipe for Healthified Chicken & Broccoli Parmesan Pasta.  I know we’ll be making this one soon, because we love all of the main ingredients.  Check out their website soon and start Healthifying your meals too.

Prep Time:10 min
Start to Finish:30 min
makes:6 Servings

Ingredients:

• 8 ounces dried whole wheat or multigrain penne pasta (about 2 1/2 cups)
• 3 cups Fresh Broccoli, cut into florets
• 1 pound skinless, boneless chicken breast, cut into bite-size pieces
• 1 teaspoon adobo seasoning
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup light mayonnaise
• 1/8 teaspoon black pepper
• 2 tablespoons shaved Parmesan cheese

Preparation:

1. In a Dutch oven cook pasta according to package directions, adding broccoli for the last 5 minutes of cooking.
2. Drain well. Return to hot Dutch oven.
3. Meanwhile, in a medium bowl combine chicken pieces and adobo seasoning; toss to coat.
4. In a large skillet heat oil over medium-high heat.
5. Add garlic; cook and stir for 30 seconds.
6. Add chicken; cook for 3 to 4 minutes or until chicken is no longer pink, stirring occasionally
7. Add chicken to drained pasta and broccoli in Dutch oven.
8. Stir in mayonnaise and pepper.
9. Cook over low heat until heated through, stirring occasionally.
10. To serve, sprinkle with Parmesan cheese.

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I am on the Jillian Michaels Newsletter list. The few emails I get every week are inspiring and motivational. This morning’s newsletter included the following Six Point Entree recipe: Poached Salmon With Creamy Piccata Sauce. It looks amazing, and since it’s a New Year Recipe, I thought we’d kick off our recipe section with this one!

Ingredients

• 1 pound salmon filet, skinned and cut into 4 portions
• 1 cup dry white wine, divided
• 2 teaspoons extra-virgin olive oil
• 1 large shallot, minced
• 2 tablespoons lemon juice
• 4 teaspoons capers, rinsed
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• 1 tablespoon fresh dill weed, chopped

Preparation

1. Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat.
2. Reduce to a simmer, turn the salmon over, cover, and cook for 5 minutes.
3. Remove from heat.
4. Meanwhile, heat oil in a medium skillet over medium-high heat.
5. Add shallot and cook, stirring, until fragrant, about 30 seconds.
6. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute.
7. Stir in lemon juice and capers; cook 1 minute more.
8. Remove from the heat; stir in sour cream and salt.
9. To serve, top the salmon with the sauce and garnish with dill.

Makes 4 servings

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