Here's one that we had for dinner tonight, except I have simplified it to eliminate breading, frying and then baking the chicken. I just pan fry it in a spray of olive oil. It is From Cooking Light, and I haven't adjusted the nutrition to the way I cook it.

Ingredients
1 cup fat-free buttermilk, divided (I use just the 1/2 cup for the dressing)
1 large egg white, lightly beaten (I omit)
3/4 cup panko (Japanese breadcrumbs) (I omit)
4 (6-ounce) skinless, boneless chicken breast halves - I use the thin sliced cutlets so they pan fry very quickly
3/4 teaspoon black pepper, divided
1/4 teaspoon kosher salt, divided
3 tablespoons canola oil
1/3 cup canola mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
2 teaspoons white vinegar
1 teaspoon minced garlic
1 medium head iceberg lettuce, cored and cut into 6 wedges
2 cups chopped plum tomato
2 ounces crumbled blue cheese (1/2 cup)
3 slices bacon, cooked and crumbled
Preparation

1. Preheat oven to 425°.
2. (I skip this step) Combine 1/2 cup buttermilk and egg white in a shallow dish. Place panko in a shallow dish. Dip chicken in egg white mixture; dredge in panko. Sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt.
3. Heat an ovenproof skillet over medium heat. Add oil; swirl to coat. Add chicken. Cook 4 minutes; turn over. Bake at 425° for 14 minutes or until done. Let chicken stand 10 minutes; slice crosswise. (I simply pan fry here - no baking afterwards since I'm not striving for crispy.)
4. Combine 1/2 cup buttermilk, 1/2 teaspoon pepper, mayonnaise, dill, chives, and vinegar. Place garlic on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of knife to mash. Add garlic to dressing.
5. Place 1 lettuce wedge on each of 6 plates. Top each serving with chicken, 1/3 cup tomato, and 2 1/2 tablespoons dressing. Sprinkle with cheese and crumbled bacon.

Calories 368; Fat 23.5 g; Protein 26.7 g; Carbohydrate 12.1 g; Fiber 2.1 g; Sodium 538 mg

Do any of you do any juicing? I have tried to start doing it more because you get a lot of good nutrients and not as many calories. Here's one of my husband and my favorites

2 grapefruit
2 stalks of celery
1 carrot
1" fresh ginger root

The recipe states that this is two servings but we usually drink it as one. If your grapefruit is a bit on the bitter side you can add little bit of sweetener; I usually use truvia or maple sugar (I generally add about a teaspoon or so just to take the edge off)

Here's the "crockpot" Chicken Taco Chili I made tonight, except I forgot this morning so I did it in about 1.5 hours on the stove instead! I made half a recipe, and it made four ample servings (so I put down 1.25 servings when I tracked it.) I used just the black beans not the kidney beans, the whole can of tomato sauce and chopped green chilis, and half of everything else. It was nice a meaty. I did add some extra chicken broth because it was a little too thick, but that probably wouldn't be necessary in the crock pot. High in fiber, low in fat. I skipped the salt, used no salt added tomato sauce, and rinsed my black beans, so probably lower sodium than reported here. I did the homemade taco seasoning - I always make my own because even the reduced sodium brands are too salty for me!

http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

Crock Pot Chicken Taco Chili
Skinnytaste.com
Servings: 10 • Serving Size: about 1 cup • Points+: 5 pts • Smart Points: 5
Calories: 209 • Fat: 3 g • Sat Fat: 0 g • Protein: 23 g • Carb: 26 g • Fiber: 7 g
Sugar: 4 g • Sodium: 867 mg • Cholesterol: 50 mg

Ingredients:
1 small onion, chopped
1 (15.5 oz) can black beans
1 (15.5 oz) can kidney beans
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels
2 (10 oz) cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning or homemade (see below)
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
1/4 cup chopped fresh cilantro

To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro and your favorite toppings!

Black Bean Chili
8 oz 95% lean ground beef
1 large onion chopped
1 large green pepper
2 T mined garlic
2 teaspoons olive oil
Saute until beef is cooked through.
Add-
3 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon italian seasoning
Simmer 15 minutes
Add-
16 oz crushed tomatoes
1 can rotel tomatoes
Simmer 45 minutes
Add 2 cans rinsed black beans- heat through.
Make 7- 1 cup servings for 250 calories per service.
I portion it out and freeze in 1 cup servings for my lunh as Rick doesn't like chili.

Here is the recipe from Epicurious, as is. Because I was making this for a soup swap, I wanted to make sure it was yummy, so I:
1. boiled my ham bone for about 3 hours to make my own ham stock
2. left out the beef stock as a result, but I did have to add some salt
3. browned the onions and mushrooms, rather than throwing them in as directed.

next time, I would double the mushrooms.

Hearty ham and lentil soup

INGREDIENTS

1 leftover smoked ham bone or 2 smoked ham hocks
1 pound lentils (about 2 1/2 cups), picked over and rinsed
1/2 pound mushrooms, chopped (about 3 1/2 cups)
3 onions, chopped coarse
1 cup chopped carrot
1 cup chopped celery
1 cinnamon stick
1 bay leaf
3 1/2 cups beef broth
8 cups water
PREPARATION

In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

how many slices of the bread per recipe? Looks yummy and clean

This is a favorite of mine that tastes just awesome. It chills and reheats well for next day too.

Chicken, Spinach and Dried Cranberry Phyllo Pie

1 1/4 cups 2% evaporated milk
4 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon each pepper and nutmeg
2 pkg. (300g) frozen chopped spinach, thawed. (I have used fresh steamed, which is better)
2 tablespoons butter
2 cloves garlic, minced
1/4 cup sunflower seeds or pine nuts
1/4 cup dried cranberries
1 egg
2 cups cooked cubed chicken
4 sheets phyllo pastry

Preparation:
1. In small saucepan, whisk milk with flour, bring to simmer over medium, heat stirring until thickened. Stir in spices and cool slightly.
2. Drain spinach, press out moisture. In nonstick skillet, melt 1 tbsp. of the butter over medium high; cook spinach, garlic, seeds and cranberries, stirring about 5 minutes.
3. Stir egg into milk mixture, stir into spinach mixture along with chicken.
4. Melt remaining butter. Spray 9-inch pie plate with nonstick spray. Cut phyllo in half crosswise, drape a half sheet across pie plate so 1/3 overhangs plate. Brush lightly with butter, press into plate. Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
5. Spoon fillinginto pastry: fold edges over to form 2 1/2 inch border.
6. Place pie on baking sheet, cover lightly with foil. Bake in 375 over for 35 - 40 minutes or until pastry is golden. Let stand for 5 minutes before serving.

Makes 6 servings.

Per serving:
Calories: 308
Protein: 24 g
Total fat: 14 g (saturated 5 g)
Cholesterol: 92 mg
Carbohydrates: 24 g
Fiber: 4 g
Sodium: 476 mg

i LOVE almond joy's and this smoothie is like dessert to me (i don't know "amanda", i just gleaned this off the web a few years ago) I made this without the optional items:

Almond Joy Smoothie
Author: Amanda Maguire
Recipe type: Smoothie
Prep time:  5 mins
Total time:  5 mins
Serves: 1
 
Ingredients
1 C. Vanilla Almond Milk
½ Banana (fresh or frozen)
1 Tbs. Unsweetened Cocoa Powder
1 Tbs. Shredded Coconut (I used unsweetened), plus 1 Tsp. for garnish
1 Tbs. Almonds (I used sliced), plus 1 Tsp. for garnish
1 Tsp. Coconut Oil, melted
1 Tsp. Chia Seeds (optional)
1 Tsp. Mesquite Powder (optional)
½ Tsp. Almond Extract
Stevia to taste
Handful of Ice Cubes
Instructions
Place all ingredients in blender and blend until smooth.
If you’d like, put a little coconut oil around the rim of your glass and dip in shredded coconut.
Top with remaining shredded coconut and sliced almonds.

Bangin Good Shrimp (original recipe on Skinnytaste.com) this is my version

2 Servings

10 oz peeled and deveined shrimp (I weigh after cleaning, about 15 shrimp if you use the 31-40 per pound size)
2 tsp cornstarch
2 tsp canola oil
4 Tbsp Franks Sweet Chili Sauce
2 Tbsp lite mayo of choice
2 tsp (or to taste) Sriracha sauce

In a medium bowl mix chili sauce, mayo and sriracha sauce and set aside

Dry shrimp, toss in cornstarch until all shrimp are coated
Heat oil in large skillet or wok and cook shrimp until done, about 3 minutes

Toss shrimp in sauce and serve.

NI per serving
Cal 263 Fat 5gms Carbs 20gms Protein 30gms Fiber 0gms Sodium 635mg

This can be served over rice or a salad