Low-Point Baked Swai with Homemade Pesto

A well-seasoned baked fish is very healthy and delicious; but add homemade basil pesto and you have an unforgettable dinner you'll be anxious to have again! :)

Low-Point Baked Swai with Homemade Pesto

Ingredients:

- 5, 4 oz. Swai (white fish)

- Goya Adobo seasoning and pepper (to taste)

Basil Pesto

Ingredients:

- 3 cups, packed, fresh basil (leaves only)

- 1/4 cup pine nuts

- 3 cloves garlic

- 1/3 cup finely shredded parmesan cheese

- 2 Tbs olive oil

- 2 Tbs water

- salt and pepper to taste

Preheat oven to 400 degrees. Season Swai with pepper and Adobo seasoning. Line glass pan with Swai and bake for 15 min. (or until desired doneness). Meanwhile, add basil and pine nuts to a food processor and pulse until basil is chopped fine. Add garlic, cheese, and olive oil and pulse until all combined. Drizzle in water and add salt and pepper to taste. Pulse a few times more to ensure all is combined well. Remove Swai from oven and enjoy with this delicious rich and thick pesto. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 5

Serving size - 1, 4 oz. Swai with 1 Tbs pesto

Points per serving - 3.5

"Nothing ahead of you is bigger or stronger than the power of God behind you." - Anonymous

Chicken Legs with Root Beer BBQ Sauce

Root beer? What?? Imagine the taste of sweet sassafras or fresh anise in a barbecue sauce with just enough kick to make it even more interesting. Thickened slightly to coat these tender chicken legs, this sauce has a fresh taste that will delight your palate and leave you wanting more. Give it a try!

Ingredients:

- 5, boneless, skinless chicken legs
- 1/2 cup ketchup (no-salt if you can find)
- 1 cup root beer
- 1/2 tsp. creole seasoning
- 1/4 tsp. sea salt or coarse salt
- 2 Tbs flour

Place chicken legs into a crock pot. In a small bowl, combine ketchup, root beer, creole seasoning, and salt. Pour over chicken and cook on high for 3 hours (or until done). Remove chicken and add the flour to the sauce, whisking until slightly thickened. Drizzle sauce on top of chicken and be prepared to be amazed! If you'd like a printer-friendly version of this recipe, Click Here.

"If you tell the truth, you don't have to remember anything." - Mark Twain

Scrambled Egg Squash Cups

Light, flavorful, and filling -- a must try recipe I'm sure you'll want to repeat!

Ingredients:

- 2, medium summer yellow squash

- 2 slices bacon

- 2 eggs

- 2 Tbs 1% milk

- 1 clove garlic, diced

- 2 Tbs onion, diced

- salt and pepper to taste

- 1 tsp. Goya Adobo seasoning (or your favorite seasonings)

- About 8 to 10 grape or cherry tomatoes

- lettuce (optional)

Cut the bottom half (fattest part) of the summer squash and then a little slice off the very bottom so the squash cup stands upright (see photo). Scoop out the insides of the squash (leaving a thin layer of squash to create a vessel or cup to hold contents). Dice squash along with remaining (top part) of the squash and combine with garlic, onion, and seasonings. Set aside. Fry the bacon in a large skillet until crisp. Remove and set aside to cool. Using bacon grease, add squash mixture to hot skillet and saute' for several minutes. Remove squash mixture to a bowl. Crack both eggs into a bowl and add the milk. Whisk eggs until smooth and add egg mixture to the same hot skillet. Stir frequently until eggs are cooked through and scrambled. Combine eggs with the squash and crumble bacon into the mixture as well. Before spooning the mixture into the squash cups, place the squash cups on a microwavable-safe plate and cook for 2 minutes in the microwave. Spoon squash mixture into the squash cups and set on a bed of lettuce (if desired). Spoon remaining egg and squash mixture next to the squash cup on the same plate. Garnish with tomatoes and serve. Enjoy!! 

"For it was not into my ears you whispered, but into my heart; it was not my lips you kissed, but my soul." - Judy Garland