Prep time: 15 minutes Cook time: 25 minutes
per serving: 428 calories; 32 grams protein; 17 grams total fat; 2 grams fiber; 2 grams saturated fat; 35 grams carbohydrates; 68 mgs cholesterol; 857 mgs sodium; 11 WW points plus
Kid Friendly $12 Dinners
Pretzel and Dijon Chicken
4 boneless, skinless chicken breasts
2 cups hard pretzels
1/4 cup canola oil
1/2 cup Dijon mustard
1/4 cup water
3 tablespoons red wine vinegar
coarse salt and freshly ground pepper, to taste
Preheat the oven to 400 degrees.  Place the pretzels in a plastic bag and using a rolling pin, break them up. You should have coarse and fine crumbs. Place the chicken breasts between two sheets of plastic wrap and, using a mallet, pound thin.  Transfer the crumbs to a large plate and set aside.  In a small bowl, mix the oil, Dijon mustard, water, and vinegar and whisk until smooth. Season with salt and pepper. Reserve half of the mustard mixture.  Using a basting brush, brush the Dijon mixture over both sides of the chicken. Next, dredge the chicken in the pretzel crumbs and transfer to a rimmed baking sheet coated with cooking spray. Bake in the upper third of the oven for 20 to 25 minutes, or until thoroughly cooked. Serve with the reserved mustard.
Pomegranate and Pear Salad
1/2 head Romaine lettuce washed and torn
1 Bartlett pear cored and diced
1 pomegranate seeded, see instructions
1/4 cup chopped walnuts
1/4 cup crumbled feta cheese
1/4 cup Champagne dressing
Preheat the oven to 350 degrees.
 Place the walnuts on a pie plate or small baking sheet and toast in the oven for 5 minutes or until golden. Set aside.
 Place the lettuce, pear and pomegranate seeds in a salad bowl. Toss with enough dressing to coat. Top with feta and walnuts and toss again. Serve immediately. How to cut a pomegranate: Cut off the flowery end of the pomegranate and score around the perimeter into sections. Place in a bowl of water and allow it to soak for 5 minutes. Break the sections of the fruit open in the bowl of water and allow the seed kernels to separate from the rind and sink to the bottom. Discard the rind and drain the kernels.