Spinach Salad

salad:
1 bunch romaine lettuce
1 bunch spinach
3/4 lb. grated Swiss Cheese
1 small chopped red onion
1/2 lb. cook and crumbled bacon (Oscar Meyer turkey bacon can also be used)
1 8 oz. can mandarin oranges
1/2 c. slivered almonds
3 Tbsp. sugar (must use real sugar)
3/4 tsp. salt
2 Tbsp. prepared mustard (plain yellow works the best)

Cook sugar and almonds over low heat until sugar melts and is light brown (it happens fast so don't walk away or they will burn) Spread cooked almonds over parchment paper or a silicone mat and let cool. Wash and drain lettuce and spinach. Cut or break into pieces, place on paper towel and dry lightly. Mix lettuce, cheese, onion. Sprinkle almonds, bacon, and oranges on top.

Dressing: (A great alternative is Vidalia Onion Dressing I buy at Sam's club)
3/4 Tbsp. poppy seeds
1/3 cup white vinegar
3/4 cup oil (vegetable, canola, olive - it doesn't matter)
1/3 cup sugar
1 Tbsp. onion powder

Mix dressing together, pour over salad and toss just before serving. *I have substituted Splenda for the sugar and reduced the oil to 1/3 cup with good success.

Weekly Menu Feb 21st - 28th

Monday - Taco Salad
Tuesday- Shepherd's Pie
Wednesday- Pasta with Alfredo Sauce and breadsticks
Thursday- Leftovers
Friday- Chicken Stir Fry with rice
Saturday- Miscellaneous / fend for yourself
Sunday- Sweet & Sour Chicken with rice

Simple Sweet and Sour Chicken

**8 servings 3 points each (I used 24 oz. of boneless skinless chicken breasts / 4 oz servings)

1 Reynolds plastic oven bag large size (14 x 20 inches)
2 Tbsp. flour
1/4 cup packed brown sugar
1/4 cup vinegar
2 Tbsp. Soy Sauce
4 skinless, boneless Chicken breast halves
1 20 oz. can pineapple chunks, drained
1 medium green pepper, cut in rings

Heat oven to 350 degrees. Shake flour in oven bag. Place in 13x9x2 inch baking pan. Add sugar, vinegar, and soy sauce to oven bag. Squeeze oven bag to blend in flour. Add chicken, pineapple, and green pepper to oven bag. Turn over bag to coat ingredients with sauce. Arrange ingredients in an even layer in oven bag. Close bag with nylon tie. Cut 6 (1 1/2 to 1 inch) slits in top of bag. Bake until chicken is tender, 30 - 35 minutes. Serve over hot rice.

Weekly Menu Feb 15th - 21st

Monday - Chuck a Rama Celebration Dinner
Tuesday- Chicken Tortilla Casserole
Wednesday- Leftovers
Thursday- Meatloaf and Baked Potatoes
Friday- funeral potatoes and meatloaf
Saturday- Tacos
Sunday- Hawaiian Haystacks

Tuxedo Brownie Cups

*This is a recipe I got from Pampered Chef

Servings: 48 (1 brownie cup) 3 points per serving

1 package fudge brownie mix plus ingredients to make cake-like brownies
2 (1 oz.) squares white chocolate for baking
2 Tbsp. milk
1 package 8 oz cream cheese
1 pint small strawberries sliced
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping

1. Preheat oven to 325 degrees, spray cups of mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions. Using small scoop, 1 scoop of batter in each cup, filling cups 2/3rds full. Bake 14 minutes, or until edges are set. Do not overbake.

2. Remove pan to cooling rack, immediately press tops of brownies with mini-tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat baking with remaining batter.

3. Microwave white chocolate and milk on high for 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar, mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

4. Fill baggy with cream cheese mixture. Cut hole in one corner, pipe cream cheese mixture into cooled brownie cups. Slice strawberries and arrange on top of brownie cups. Place in airtight container and refrigerate 1-3 hours before serving.

**Can garnish with orange zest and mint leaves, or drizzle with melted chocolate if desires.

Apricot Chicken

4 points for one piece chicken and 1/4 cup sauce based on 8 Servings

1 cup Apricot jam (for points I used sugar free Smuckers)
1 8 oz. bottle Russian Dressing
1 onion soup mix
1 tsp curry powder
chicken (I used 8 4oz pieces of boneless skinless breasts)

Mix thoroughly and pour over chicken peices. Bake, covered, in a 350 degree oven for 1 hour, then uncovered for 1/2 hour.

Good with rice

Weekly Menu Feb 8th - 14th

Monday - Beef Enchiladas
Tuesday- Apricot Chicken
Wednesday - Pizza (Homemade)
Thursday- Clam Chowder
Friday-Leftovers
Saturday-Tacos
Sunday- Tortilla Black Bean Casserole