Lean Cuisine Skillets Chicken Dish

I tried out the new Lean Cuisine skillets bag the other night. It's a bag with frozen pasta, sauce and veggies that serves 3 and is 15 points total! It was SO easy to prepare. I added a teaspoon of oregano, a tablespoon of spicy brown mustard, some ff vegtable cooking spray, about 10 sprays of ff margarine spray, some satl, pepper, and about 1/4 cup of sliced red oinios. This turned out way better than I expected and very flavorful. Had mine with a slice of 40 calorie light sourdough bread and ate more than 1/3 of the dish. I'd say this plate is about 8 points but it filled me up! I'm definately going to try more of these.

Asian Chicken Stiry Fry

I have decided to finally try cooking with frozen veggies. I went to the store and bought a bag containing broccoli, carrots, snow peas, water chesnuts and some noodles, a bag of chopped carrots, and a bag of chopped broccoli. I put on 3 quron cutlets in the skillet with a teaspoon of minced garlic, ff vegetable cooking spray, one copped green bell pepper (for robby only) and some chopped white onions. Added at least 1/2 cup from each bag of frozen veggies, a tablespoon of light soy sauce, a tablespoon of black bean garlic sauce, a tablespoon of hoison, and a tablespoon of plum sauce. It took a little over 10 minutes to cook and in the meantime I cooked some medium grain rice. This plate is about 1/4 of the skillet and 1/2 cup of rice. The points value for the plate is probably 5 points. SOOOO good! I ate all the leftovers!
*Note* Roadie (pictured above) provided supervision for this dish

LEFTOVERS!!!
I used the leftover chicken breast I had from last night's "lemon garlic roast chicken" and put it in a wheat pita pocket with 3/4 a serving of ff Lays on the side. MMMMMMM! So good and only 4 points for the entire plate! I need to do this more often with pita pockets.

Lemon Garlic Roast Chicken
I got this from the ww "Take-Out Tonight" book again. The recipe is way more complicated so I'm going to try my best to tell you how I did it. This recipe is using fake chicken so it doesn't have to be cooked long. If you want the recipe straight from the cook for chicken, I can type that up- just comment.
Serves 4
Ingredients:
1/2 cup fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
3 cloves of garlic
1 teaspoon garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon ground pepper
4 quorn naked cutlets, thawed
1 pound small red potatoes, quartered
1/8 cup water

1. Preheat Oven to 425
2. Combine 1/4 cup lemon juice, 1 tablespoon of the pil, the garlic, oregano, margoram, 1/2 teaspoon of the salt, and 1/8 teaspooon of the pepper in a large bowl. Add the quorn, tossing well to coat and let sit 20 mins, turning occasionally.
3. Meanwhile, combine the potatoes, remaining 1/2 tablespoon of ooil, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, 1/8 cup water and 1/4 cup lemon juice in a casserole dish. Put in oven to roast for 15 mins. Add the chicken to the oven, maybe swapping racks and cook both for another 15 mins (check after 10). You may want to spray the potatoes with non-stick veg oil spray throughout and turn the chicken halfway through.
I served this with 1/4 cup chipotle style rice (i pt) and 1 "Whole Wheat Salad Pocket" (1 pt) with a lil ff margarine spary. Since I used fake chicken instead and the recipe was 6 pts for the chicke, I estimate the whole plate to be 6 pts with the fake chicken. It had a really nice tangy flavor and was in the greek section but could pass for italian.

Eggplant Parmesan Hero
I got this one from my ww "Take-Out Tonight" book. It's been my bible lately.
Makes 4 servings- 7 points each
Ingredients:
1 (1 pound) eggplant, unpeeled and cut into 1/4 inch thick slices
1 large egg
1 tablespoon fat-free milk
1/2 cup italian bread crumbs
2 tablespoons grated parmesan cheese (can use low fat kind)
1 cup marinara sauce, warm
1/4 cup shredded- part skim mozzarella cheese
4 italian hard rolls

1. Preheat oven to 375. Spray nonstick baking sheet w/ nonstick spary, set aside
2. Lightly beat the egg and milk in shallow bowl. Mix bread crumbs and Parmesan on a sheet of wax paper (I didn't have wax paper so I used foil). Dip eggplant in the egg mixture, then in the bread crumbs, and arrange in one layer on the baking sheet. Lightly spray the eggplant with non-stick spray. Bake eggplant until softened and lightly browned, about 25 mins.
3. Divide eggplant into 4 portions on the baking sheet. Overlap each group so they are no longer than the dimensions of each roll. Top each portion with 1 tablespoon of mozzarella. Bake until the cheese is melted, about 2 mins.
4. Transfer each eggplant portion to the bottom of each roll; top each with 1/4 cup of the sauce. Replace top of rolls and serve at once.

I peeled these by accident first. I also added some salt n pepper at the end for extra kick that I think they needed. You can add some to the bread crumb mixture befcore you coat them.