per serving: 418 calories; 40 grams protein; 8 grams total fat; 9 grams fiber; 2 grams saturated fat; 47 grams carbohydrates; 76 mgs cholesterol; 415 mgs sodium; 10 WW points plus


Chicken Salad Pita Pockets


4 boneless, skinless chicken breasts

1 cup Greek yogurt

2 tablespoons lemon juice

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 red bell pepper cored, seeded and chopped

1/2 red onion diced

1 15-ounce can garbanzo beans rinsed and drained

4 whole wheat pita breadss cut in half

1/2 head bibb lettuce leaves separated

1 tomato sliced

2 tablespoons olive oil

coarse salt and freshly ground pepper, to taste


Preheat oven to 350 degrees.
Drizzle the chicken breasts with olive oil and season with salt and pepper. Place in a greased baking pan and cook for 1215 minutes or until cooked through. Let cool and cut into cubes.
Combine the yogurt, lemon juice, cumin and red pepper flakes in a small bowl; set aside. Combine chicken cubes, bell pepper, onion and garbanzo beans in a large bowl.
Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato slice; add 1/2 cup chicken mixture to each pita half and serve.

Baked Sweet Potato Chips


2 medium sweet potatoes scrubbed and sliced 1/8 inch thick

2 tablespoons canola oil

1/4 teaspoon garlic salt

1/4 teaspoon black pepper


Preheat oven to 450 degrees.
Place the sliced potatoes in a large bowl. Sprinkle with oil, garlic salt and pepper and mix thoroughly.
Spread the potatoes in a single layer on a non-stick baking sheet and bake for 15-20 minutes or until nicely browned.