per serving: 420 calories; 29 grams protein; 15 grams total fat; 3 grams fiber; 2 grams saturated fat; 42 grams carbohydrates; 68 mgs cholesterol; 135 mgs sodium 11 WW points plus

Kid Friendly

Chicken with Sweet Potatoes and Onions


4 boneless, skinless chicken breasts

4 tablespoons olive oil divided

coarse salt and freshly ground pepper, to taste

4 medium sweet potatoes peeled and cut into 1-inch chunks

1 yellow onion cut into 1-inch chunks

3 tablespoons honey

1/2 teaspoon cinnamon

2 tablespoons brown sugar


Heat oven to 400 degrees.
Rinse the chicken and pat it dry with paper towels. Place in a roasting pan. Drizzle with half of the oil and season with salt and pepper. Rub to coat. Roast the chicken for 15 minutes.
Meanwhile, in a large bowl, combine the potatoes, onion, honey, cinnamon, brown sugar, the remaining oil and salt and pepper.
Add the sweet potato mixture to the pan. Cook for 40-45 minutes more or until cooked through.

Dinner Salad with Homemade Ranch Dressing


1/2 head Romaine lettuce torn

1 tomato cored and diced

1 cup baby carrots chopped

1/2 red onion sliced into rounds

3/4 cups mayonnaise

4 ounces buttermilk

2 tablespoons Italian parsley chopped

2 green onions chopped

1 teaspoon garlic, minced


In a small bowl, combine mayonnaise, buttermilk, parsley, green onions and garlic. Mix well and refrigerate.
In a salad bowl, toss lettuce, tomato, and carrots with enough dressing to coat. Garnish with onion rounds. Refrigerate any remaining salad dressing.