Summer Chicken Chili

1 medium zucchini, chopped
1 medium white onion
1 bell pepper, chopped fine (any color)
2 cans pinto beans, drained
2 cans black beans, drained
2 cans kidney beans, drained
2 cans corn, drained
16 oz. thick and chunky mild salsa
3 chicken breasts (uncooked)
1/2 -2 T. chili powder
14 oz. cans chicken broth (or 2 c. water and 2 T. chicken base/bouillon)
1 can diced tomatoes
8 oz. tomato sauce
1 garlic, pressed
1t. ground cumin
2 T. lime juice (fresh or from a bottle)


Sauté onion, zucchini, pepper, chili powder and garlic until onions are tender. Add other seasonings and lime juice. Add chicken breasts (cut in half or quarters) and the remaining ingredients. Simmer for 30 minutes after coming to a boil, or until chicken is tender and begins to fall apart. Take out large pieces of chicken and shred. Return shredded chicken to soup. Simmer until ready to serve. Top with chips, low fat cheese, light sour cream, extra lime juice, cilantro, etc. (Extra points+ for the added toppings).

*This recipes works GREAT as a freezer meal. you can double or triple the recipe and put the extra in Ziploc freezer bags for later--but I usually have enough for several bags with just the regular recipe. Also, I skip the veggies sometimes (to make it more kid friendly at my house or for when I just don't have them around and it still tastes great! Low fat, High fiber!

1 bowl = 4 Points+

Submitted by Delynn Groves

Penne Florentine

16 oz penne pasta
9 oz chopped spinach, thawed and drained
2 cups Ragu Mushroom and Green Pepper Marinara
1/2 cup part skim ricotta cheese
1/2 cup shredded part skim mozzarella cheese

Cook pasta as directed. Mix spinach, marinara and ricotta until smooth.Combine pasta and sauce. Spread into a 9x13 pan and bake 15 minutes. Sprinkle with mozzarella and bake 5 more minutes. Can also use fresh spinach, but it will still be somewhat crisp, yet still tasty!
Super FAST and my kids loved it!

6 servings at 10 Points+ each.

Delicious (and filling!) Green Chicken Chili

2 cans your favorite beans
1 can corn
7 cups water w/ 7 chicken bouillon cubes
1 onion, diced
1-2 cups diced carrots
2 diced peppers (red, green, orange or yellow)
2 diced jalapenos (optional)
4 cloves minced garlic
4 small cans diced green chilies
3 lbs cooked and shredded chicken
salt and pepper to taste

In large pot, saute onion and garlic in 2 tsp olive oil. When tender, add peppers and carrots and cook a couple minutes longer. Add chicken broth and remaining ingredients (the more veggies, the better!). Simmer for 30 minuts, or until carrots and peppers are tender and enjoy!
This also may be done in the crock pot or pressure cooker. For pressure-don't add beans or corn till after it has pressured. You may thicken with a tablespoon of cornstarch and water if you like.

1 1/3 C = 4 pointsplus