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  1. Reporting on behalf of T20's!!!! Pour 1/4 cup for each 4oz chicken breast of balsamic vinaigrette into a container and refrigerate for an hour. Broil for six minutes on each side, then serve on a bed of mixed greens tossed with balsamic vinaigrette. This is a modification of a recipe from Cooking Light. Points: approx 4 for chicken, and you need to figure it out depending on which brand of vinaigrette you pick up. Liz
  2. This sauce can be made before the day and refrigerated. My husband and 3yo DD love this, and have no idea that I use soy crumbles as a replacement for the meat, as it tastes the same. Serves 6 - approx 5pts serving (4pts pasta, 0.5 pts soy crumbles, 0.5 pts sauce) 1 tsp oil 2 medium onions, chopped 2 cloves garlic, crushed 1 lb equivalent soy crumbles 8oz chopped mushrooms (*note* If you or someone doesn't like mushrooms, you can substitute 1 lg green pepper for them) 2tsp dried basil 16oz can crushed tomatoes and liquid 1/2 cup tomato paste 1 tsp dried oregano 4 cups water 12 oz penne (or other type of pasta) 1. Heat the oil in non-stick skillet, add onion and stir over medium heat for 3 minutes or until onion is soft. Add the garlic, stir for 1 minute. Add the soy crumbles and cook over high heat for approx 5 minutes until the crumbles have thawed and cooked in the pan, and any liquid has evaporated. 2. Add the mushrooms (or green peppers), basil, oregano, crushed tomatoes with liquid, tomato paste, and water. Bring to boil, then reduce heat to a simmer. Cook, uncovered, for 1.5 hours, or until the sauce has reduced and thickened. 3. Bring a large pan of water to the boil. Add pasta and cook until just tender. Drain the pasta and stir into the sauce, allowing each piece of pasta to be covered by the sauce. Pour into serving dish and serve immediately. (For extra points, you can top with grated Parmesan or Romano cheese). This is great served with salad, garlic bread, and low-cal Tiramisu. Liz
  3. This is from a Pampered Chef cookbook, and my DH LOVES this recipe. The points can be reduced, you can use ICBINB as a replacement for butter, and lite Parmesan cheese instead of regular. Serves 6 (2.75 pts for sauce serving, plus 3pts for 1cup pasta) 1 lb fettuccini or linguine, cooked 1 1/2 tablespoons butter, melted 1 tsp garlic salt 1 1/2 tablespoons all-purpose flour 2 cups skim milk 3 tablespoons light cream cheese 1/2 cup (2 ounces) grated Parmesan cheese 2 tsp dried parsley Cook pasta according to package directions; drain and keep warm. Meanwhile in large saucepan, melt butter over low heat. Add garlic; cook, and stir 30 seconds. Blend in flour; cook and stir 1 minute. Gradually whisk in milk. Cook and stir until mixture comes to a boil and thickens. Remove from heat; stir in cheeses and parsley until cheeses melt.
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