Recipe Thursday

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Lobster Rolls scream summer to me and when you want an extra special lunch, this is it! Chunks of fresh chilled lobster tossed with celery, shallots, chives, light mayonnaise and a little lemon zest served on a hot dog bun.

Lobster Rolls

Servings: 3 • Serving Size: 1 roll  • Old Points: 4 pts • Points+: 6 pts
Calories: 223 • Fat: 3.1 g • Protein: 22.2 g • Carb: 28.5 g • Fiber: 4.3 g • Sugar: 6.4 g 
Sodium: 538.6 mg   

Ingredients:

For the lobster salad:

• 8 oz cooked lobster tail meat (2 tails)
• 1 tbsp minced chives
• 2 tsp minced shallots
• 2 tbsp chopped celery
• 1 tbsp light mayonnaise
• 1 tbsp fat free Greek yogurt
• pinch of black pepper
• 1/2 tsp lemon zest

 For the sandwich:

• 3/4 cup shredded lettuce
• 3 slices tomato
• 3 hot dog buns

Crock Pot Santa Fe Chicken

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

24 oz (1 1/2) lbs chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can fat free chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).