Saturday, April 26, 2008

Two MORE New Recipes - Both WWerized

Lemon Chive Sole with Baked Squash

Points: 4
Serves: 4


* 2 medium yellow summer squash, cut into 1/8-inch-thick rounds
* 1 sprays olive oil cooking spray
* 1/2 tsp table salt, or to taste
* 1/2 tsp black pepper, or to taste
* 1 1/4 pound sole, four 5 oz fillets
* 1/2 cup fat-free chicken broth
* 2 Tbsp fresh lemon juice
* 1 Tbsp honey mustard
* 2 tsp cornstarch
* 1/2 tsp lemon zest
* 1 Tbsp chives, fresh, minced
* 4 cup sugar snap peas, steamed


* Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

* Place squash rounds on middle of baking sheet; coat with cooking spray and season to taste with salt and pepper.

* Season both sides of sole fillets with salt and pepper; place sole on top of squash. Bake until fish is fork-tender, about 15 minutes.

* Meanwhile, in a small saucepan, whisk together broth, lemon juice, mustard, cornstarch and lemon zest. Set pan over medium heat and simmer until sauce thickens, stirring frequently with a wire whisk, about 2 minutes. Remove from heat and stir in chives.

* Transfer squash, sole and snap peas to individual plates and spoon lemon sauce over top of fish. Yields about 1 fillet, 1 cup of snap peas, 1/3 cup of squash and 2 tablespoons of sauce per serving.

Cranberry Pear Chicken

This is one of my ABSOLUTE favorites already, and I've only made it twice! But it's so good!!!!

Points: 4
Serves: 4


- 1.5 tbsps flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 lb boneless skinless chicken breasts, cubed
- 2 tsps canola oil
- 1 ripe pear, peeled, cored, and chopped (I used anjou)
- 3 scallions, sliced
- 3/4 cup pear nectar (available in the supermarket - who knew?)
- 1/4 c. dried cranberries
- 2 tsps coarse grain mustard


1. Combine the flour, salt and pepper on a sheet of wax paper. Add the chicken and toss to coat.

2. Heat 1 1/2 tsps of the oil in a large skillet over med. high heat. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, about 5 minutes. Transfer the chicken to a plate.

3. Add the remaining 1/2 tsp oil to the same skillet, then add the pear and scallions. Cook over medium high heat, stirring often, until the pear is golden, about 3-4 minutes. Add the pear nectar and cranberries. Increase the heat to high and cook, stirring occasionally, until the sauce bubbles and thickens slightly, about 3 minutes. Stir in the mustard, return the chicken to the skillet, and heat through, about 1 minute.

I served it with a side of steamed asparagus, lightly salted but otherwise plain. Yum yum yum!

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