Honey Mustard Chicken

6 servings, 5 points plus each

2 lbs Boneless/Skinless Chicken Breasts
1 Tbsp Olive Oil
1/3 cup Dijon Mustard
3 Tbsp Honey
1/2 tsp Curry Powder
1/2 tsp Dried Tarragon

Cut chicken into tenders and place in large skillet. Combine remaining ingredients and pour over chicken. Cook over medium - medium/high heat until chicken is cooked through.

*This was an easy, quick chicken dish that was supposed to be baked in the oven. The first time I made it, I just assumed I was supposed to cook in on the stove-top. The second time I followed the directions and used the oven. We felt that when cooked on the stove-top the chicken had a fuller flavor.

Apples & Onions Chicken Bake

Preheat oven to 350
6 servings

3 green apples, sliced
2 large onions, thinly sliced
4 Tbsp butter
1/4 tsp salt
1/8 tsp pepper
1 1/2 lbs boneless/skinless chicken breast
1/2 cup shredded Parmesan cheese
1/2 cup seasoned breadcrumbs
1 tsp dried thyme

1. Saute apples and onions in 2 Tbsp butter for 10 minutes, or until tender.
2. Transfer to a 9x13 sprayed baking dish. Top with chicken; sprinkle with salt & pepper.
3. Combine Parmesan, breadcrumbs, and thyme; sprinkle over chicken. Drizzle 2 Tbsp butter evenly over top.
4. Bake, uncovered, 30-35 minutes or until chicken is done.

*Taken from E-mealz, Publix Meal Plan Point System
*Quick, easy meal. My kids liked it because the chicken ends up looking similar to chicken nuggets. Serve with a fresh green salad with a balsamic vinaigrette dressing.

Creamy Coconut Chicken with Black Bean and Corn Salad

Okay...so I know this won't be for everyone, but we loved it!

Creamy Coconut Chicken
1 lb. boneless chicken cutlets
1 tsp. adobo seasoning
1/8 tsp. pepper
2 Tbsp unsalted butter
1/2 tsp. minced garlic
1/2 tsp. ground cumin
1/2 cup sliced green onions
1 lime (for juice)
3/4 cup coconut milk
1/2 tsp. kosher salt

1. Preheat large saute pan on medium high 2-3 minutes. Season both sides of chicken with adobo and pepper.
2. Place butter in pan; swirl to coat. Add chicken; cook 2-3 minutes on each side or until browned and internal temperature measure 165. Remove chicken from pan.
3. Place garlic, cumin, and green onions in same pan; cook 1 minute. Squeeze juice of one-half lime into pan; stir in coconut milk and salt. Cook 1-2 minutes or until sauce begins to boil.
4. Return chicken to pan; turning to coat. Serve sauce over chicken.

Black Bean and Corn Salad (our favorite!)
12-16 sprigs fresh cilantro
2 (15.25 oz) cans black beans (drained)
1 (11 oz) can Mexican-style corn (drained)
1 cup diced tomatoes
1/2 cup sliced green onions
3/4 cup red wine vinaigrette**
1/2 tsp. kosher salt
1/8 tsp. pepper

1. Chop cilantro coarsely; place in medium bowl. Rinse black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more. Serve. (Makes 6 servings.)

**I didn't have any vinaigrette on hand, and so I took 3/4 cup of red wine vinegar, and mixed in a little bit of sugar, Parmesan cheese, and Italian seasoning and it was great!

Ramee's Pasta Chicken Salad

6 cups chicken breasts, cooked & cubed
24 oz. Rotinni pasta
1 lb. seedless grapes (I cut them in half)
1 can pineapple tidbits (1/2 cup), drained, save juice
3 apples - peeled, cubed, and allow to sit in juice
1 can sliced water chestnuts, drained
4 green onions
2 cups diced celery
Top with cashews

Dressing:
1 cup mayonnaise
1 bottle Cole Slaw dressing

Mix up all ingredients, allow to chill, and enjoy!