Quick & Easy! 5 Ingredients or LESS

Hello MFP,
Got an interesting e-mail this morning from Hungry Girl Website.
Usually I don't really care for her recipes, but thought you might like these.
I will try to include the pictures.

Stuffed Peppers
1/2 of recipe (2 pepper halves): 243 calories, 3.5g fat, 778mg sodium, 41.5g carbs, 11g fiber, 11g sugars, 13g protein -- PointsPlus® value 6*
Ingredients:
3 bell peppers
1 cup chopped onion
1 cup fat-free refried beans
1/4 cup red enchilada sauce
1/4 cup shredded reduced-fat Mexican-blend cheese
Optional topping: fat-free sour cream

Directions:
Preheat oven to 375 degrees. Spray a large baking pan with nonstick spray.
Slice 2 bell peppers in half lengthwise, and remove seeds and stems. Lay pepper halves in the baking pan, cut sides up.
Bake until slightly softened, 16 - 18 minutes. Remove pan, but leave oven on.
Deseed and chop remaining bell pepper. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook chopped bell pepper and onion until softened, 6 - 8 minutes. Transfer chopped veggies to a medium bowl, and blot away excess moisture. Add refried beans, and thoroughly stir. Blot away excess moisture from pepper halves, and evenly distribute bean mixture among them. Top each stuffed pepper half with 1 tbsp. enchilada sauce and 1 tbsp. cheese.
Bake until filling is hot and cheese has melted, 5 - 7 minutes. Eat up!
MAKES 2 SERVINGS



Chicken Fredo
Entire recipe: 288 calories, 4.5g fat, 728mg sodium, 20g carbs, 8g fiber, 10g sugars, 37g protein -- PointsPlus® value 6*
Ingredients:
4 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
3 cups bagged broccoli cole slaw
1/2 tsp. chopped garlic
2 wedges The Laughing Cow Light Creamy Swiss cheese
1/2 cup chopped tomatoes
Seasonings: salt, black pepper

Directions:
Bring a skillet sprayed with nonstick spray to medium-high heat. Season chicken with a dash each salt and pepper and add to the skillet. Cook and stir for about 5 minutes, until chicken is cooked through. Remove chicken. If needed, clean skillet. Remove skillet from heat, re-spray, and return to medium-high heat. Add broccoli slaw and 1/3 cup water. Cover and cook for 4 minutes.Uncover, stir, and re-cover. Continue to cook for about 4 minutes, until fully softened. Uncover and, if needed, cook and stir until water has evaporated, 2 - 3 minutes.Add garlic and cheese wedges to the skillet, breaking the wedges into pieces. Cook and stir until cheese has melted and coated slaw, 1 - 2 minutes.Add cooked chicken and tomatoes to the skillet. Cook and stir until hot, about 1 minute, and enjoy!
MAKES 1 SERVING