per serving: 414 calories; 39 grams protein; 16 grams total fat; 6 grams fiber; 5 grams saturated fat; 29 grams carbohydrates; 93 mgs cholesterol; 708 mgs sodium; 10 WW points plus


White Bean Chicken Corn Chowder


2 boneless, skinless chicken breasts cubed

2 tablespoons vegetable oil divided

1 white onion chopped

1 teaspoon garlic, minced

2 teaspoons ground cumin

1/2 teaspoon chili powder (more or less to taste)

1/2 teaspoon Cholula hot sauce

coarse salt and freshly ground pepper, to taste

1.5 cups chicken broth

1 cup frozen corn

1 15-ounce can white kidney beans rinsed and drained

1 4-ounce can diced green chiles

1/4 cup fresh cilantro chopped

1/2 cup sour cream


Heat half of the oil in a medium skillet over medium heat. Cook the chicken for 6-7 minutes or until cooked through and browned.
Heat remaining oil in a large saucepan or soup pot over medium heat. Add onion and cook for 2 minutes until softened. Add garlic and cook for 1 minute more.
Add chicken, cumin, chili powder, hot sauce, salt and pepper, and broth. Mix well, bring to boil, then reduce to a simmer.
Stir in the corn, beans and chilies and cook until heated through. Remove from heat, stir in cilantro and sour cream, serve and enjoy!

Lemon Rosemary French Bread


1 loaf French bread sliced into 1-inch thick slices

4 tablespoons butter melted

2 teaspoon zest of lemon

2 teaspoons dried rosemary

coarse salt and freshly ground pepper, to taste


Preheat oven to 400 degrees.
Place bread loaf on large sheet of tin foil to catch extra seasonings. Spread butter onto both sides of each bread slice.
Sprinkle lemon peel, rosemary and salt and pepper evenly on both sides of each slice. Sprinkle any leftover seasonings on top of loaf.
Wrap foil loosely around bread and bake until heated through, about 5-8 minutes.