After my day of baking, I made this for dinner.  Weight Watchers has changed up their ideas again and I think they are really on the right track now.  Many of my favorite recipes now track at a lessor amount of points and the soup I made tonight is zero points and delicious.  I added more chicken to this recipe, no extra points.  We also have a lot less points to use.  Monday we were invited by our Dance Club for dinner at Jimmy Kelly’s.  So we had this again as leftovers on Tuesday. 

Ingredients:

2 C packaged coleslaw (I used the entire package)

4 scallions thinly sliced 

1 C finely chopped cooked skinless chicken breast (I probably had 4 C of chicken.  I should have chopped it in the food processor to make it easier to roll the wraps.)

2T chopped dry roasted peanuts

2 T chopped fresh basil

2 T chopped fresh mint

4 t fresh lime

2 t Asian sesame oil

2 t reduced sodium soy sauce

2 (10”) burrito-style fat free flour tortillas warmed 

Directions:

1. Spray a large skillet with nonstick spray and set over medium-high heat.  Add coleslaw mix, scallions, and red pepper flakes and cook, stirring frequently, until cabbage begins to wilt.
2. Add chicken and cook, stirring frequently , until heated through, about 3 minutes.  Remove from heat and stir in peanuts, basil and mint.  
3. Meanwhile, stir together lime juice, sesame oil, and soy saucier a small bowl.  
4. Spoon filing evenly onto tortillas.  Drizzle filling evenly onto tortillas. 
   Drizzle filling with lime juice mixture and roll up.  Cut wraps in half on slight diagonal.
5. Serve at once.

The chicken is 4 WW pts. per serving.  It says serves 2 but as I doubled the recipe it actually made 5.  They and the following soup were beyond filling.

Ingredients:

3/4 t coconut oil

2 C diced onions

3 C diced carrots

1 t table salt

1T minced ginger

1 t minced garlic

1 T ground coriander

2 t ground cumin

1 t ground cinnamon

1 pinch cayenne pepper

8 C cubed butternut squash

4 C fat-free chicken broth (Used my own broth)

1 T orange juice

2 T chopped chives

Directions:

1. Heat oil in a large soup pot over medium heat.  Add onions, carrots and salt.  Cook stirring frequently until vegetables are softened, 10 minutes.  
2. Add ginger garlic, coriander, cumin, cinnamon, and cayenne; cook stirring constantly 1 minute.  
3. Add squash and broth to pot.  
4. Increase heat to high and bring to a boil.  Reduce heat to medium-low and simmer, uncovered, until squash is very soft.  30-35 minutes.  
5. Puree soup in pot with an immersion blende, stir in OJ and garnish with chives.  
6. Yield is 1 C per serving and it makes 8 servings.

Both were very good and filling. Jo is not happy about his new hat.