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MARKETPLACE:  Auto | Jobs | People Search | Personals | Travel | Yellow Pages  November 13, 2004
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Healthy Super Bowl Recipes
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'Weight Watchers' Healthy Super Bowl Recipes

Buffalo Chicken Pizzas (makes 4 servings)

 2 tablespoons hot pepper sauce

 1 tablespoon Dijon mustard

 1 tablespoon honey

 1/2 pound skinless boneless chicken breasts, cut into bite-size pieces

 2 kaiser or hard rolls, halved horizontally 1/4 cup canned tomato

 sauce 1/2 cup shredded Monterey Jack cheese

 1. Preheat the oven to 425*F. Combine the hot pepper sauce, mustard, and honey in a small bowl. Toss the chicken and half of the hot pepper sauce mixture in a medium bowl; let marinate 15 minutes. Arrange the roll halves, cut-side up, on a baking sheet.

 2. Spray a nonstick skillet with nonstick spray and set over medium-high heat. Cook the chicken, turning once, until browned and just cooked through, 3-4 minutes. Stir in the remaining hot pepper sauce mixture and the tomato sauce.

 3. Spoon the chicken and sauce evenly onto the 4 roll halves, then sprinkle with the cheese. Bake until heated through and the cheese melts, 10-12 minutes.

 POINTS value per serving: 5 (1 piece): 216 Cal, 7g Fat, 3g Sat Fat,

 44mg Chol, 439mg Sod,

 19g Carb, 1g Fib, 19g Prot, 138mg Calc.

Recipe adapted from Weight Watchers Pizza, Pizza: 150 deliciously  dazzling ways to make everyone's favorite pie. � 2003 Weight Watchers International, Inc.


Turkey Fajita Rolls (makes 4 servings)

1 red bell pepper, seeded and cut into thin strips

4 turkey cutlets (about 1 pound)

1/2 teaspoon Mexican seasoning spice blend

1/4 teaspoon salt

4 scallions (green part only)

1/2 cup prepared salsa

 1. Preheat the oven to 450*F. Place the bell pepper strips on a baking sheet and lightly spray with nonstick spray. Roast until softened, 8-10 minutes. Set aside to cool.

 2. Meanwhile, place each cutlet, with one long side facing you, on a work surface. Sprinkle the tops with the Mexican seasoning and salt; turn the cutlets over. Arrange one-fourth of the bell pepper strips and scallions across one short end of each cutlet and roll up to make 4 fajita rolls. (The ends of the scallion and bell peppers strips should extend out of each roll.) Secure the ends of the rolls with toothpicks.

 3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the fajita rolls and cook until browned, about 1 minute on each side. Wrap the handle of the skillet in foil. Transfer the skillet to the oven and roast until the rolls are cooked through, 7-10 minutes. Let stand 5 minutes before slicing.

POINTS* value per serving: 3(1 roll): 156 Cal, 1 g Fat, 0 g Sat Fat,

82 mg Chol, 363 mg Sod,

5 g Carb, 1 g Fib, 31 g Prot, 33 mg Calc.

Recipe adapted from Weight Watchers Take 5: 150 five-ingredient recipes. � 2003 Weight Watchers International, Inc.


Nachos Grande (makes 8 servings)

1 teaspoon canola oil

1 cup cooked or rinsed drained canned red kidney beans

1/4 pound lean ground turkey breast

1 small onion, chopped

1 (14-ounce) can diced green tomatoes with green chiles

2 teaspoons Mexican seasoning spice blend

1/4 teaspoon salt

6 ounces reduced-fat restaurant-style tortilla chips

3/4 cup shredded reduced-fat cheddar cheese

12 pitted small black olives, sliced

1/4 cup sliced pickled jalape> �o peppers, drained

1/2 cup fat-free sour cream

1. Preheat oven to 425*F. Spray a baking sheet with nonstick spray.

2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then stir in the beans, turkey, and onion. Cook, stirring to break up the meat, 3 minutes. Add the tomatoes, Mexican seasoning and salt; cook until thickened, about 5 minutes. Remove from the heat and keep warm.

3. Spread the tortilla chips on the baking sheet. Sprinkle with the cheese, olives and jalape�o peppers. Bake until the cheese just melts, about 5 minutes. Transfer the nachos to a serving platter. Top with the turkey mixture and sour cream and serve at once.

POINTS value per serving: 4 (1 1/4 cups): 204 Cal, 4 g Fat, 2 g Sat

Fat, 17mg Chol,

483 mg Sod, 29 g Carb, 4 g Fib, 13 g Prot, 141 mg Calc.

Recipe adapted from Weight Watchers Greatest Hits: 250 Classic Recipes from the Sixties to Today. � 2002 Weight Watchers International, Inc.

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