Low-Point Spiced Teriyaki Chicken

Light 'er up -- it's time to grill! :) Grilling season is upon us and regardless if you have an outdoor grill or not, most of the grilling recipes you see can be done exact same on an indoor grill pan just right on your stove. This savory recipe is an easy way to make your chicken very flavorful. So much so, you might be "grilled" until you hand over the recipe!


Low-Point Spiced Teriyaki Chicken
Ingredients:
- 1 Tbs Worcestershire sauce
- 1 Tbs Teriyaki sauce
- 1 tsp. fish sauce (optional)
- 1/2 tsp. smoked paprika
- 1 Tbs minced garlic
- 1/4 to 1/2 tsp. creole seasoning
- 2 Tbs fresh parsley, chopped
- 2 Tbs chopped fresh basil (or 1 tsp. dried basil leaves)
- 4, 4 oz. boneless, skinless, chicken thighs
Mix all ingredients together and marinate chicken thighs until thoroughly saturated. (If time permits, let marinate at least 30 min. ahead of time.) Place chicken on grill set to medium-high temperature. Turn thighs over every 2 to 3 minutes so they won't over cook. Remove when cooked to desired doneness, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 4
Serving size - 1
Points per serving - 4.4

"When you're down to nothing, God is up to something." - Anonymous

Low-Point Italian Sausage Sliders

These mouthwatering sliders are a culinary delight! Made with mild Italian sausage and just the right amount of succulent sauce, you will easily see why this recipe will be at the top of your list!


Low-Point Italian Sausage Sliders
Ingredients:
- 1 Tbs olive oil, divided
- 1 tsp. garlic powder or 2 garlic cloves, minced
- 3 Tbs shallots, finely diced
- salt and pepper to taste
- 1/2 tsp. oregano (optional)
- 1/3 cup part-skim ricotta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup Panko (Japanese bread crumbs)
- 1 lb. ground mild Italian sausage (or 4, 4 oz. links, casings removed)
- 1 egg
- 1 1/2 cups pasta or marinara sauce (I used Classico Traditional Sweet Basil)
- 12 slider buns or small potato rolls
- Basil leaves
Heat one teaspoon of olive oil in a large skillet over medium-high heat. Add garlic and shallots to skillet and saute' for about three minutes. Remove and combine shallot mixture, salt, pepper, oregano, ricotta, parsley, panko, sausage, and egg in a large bowl. Shape mixture into 12 little meatballs and press down slightly to flatten. Return skillet to medium-high heat and add remaining two teaspoons olive oil. Add meatballs to skillet and cook for about 6 to 8 minutes, turning once. Reduce heat to simmer and add marinara sauce. Cover and let simmer for 7 to 8 more minutes (until meat is cooked through). Add a basil leaf to meatball before putting on the top bun. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 12
Serving size - 1
Points per serving - 5.5

"Even when you don't communicate as often as you'd like, if you think about someone long enough, they feel it." - Anonymous*