Honey French Dressing

1/2 cup ketchup
1/2 cup honey
1/2 cup chopped onion
1/3 cup cider vinegar
1/4 cup apricot nectar (I use 2-3 dried apricots and some hot water)
3 garlic cloves, minced
1 tsp paprika
1/4 tsp celery seed
1/4 tsp salt
1/3 cup canola oil

In a blender or food processor, combine first nine ingredients; cover and process until blended. While processing, add oil in steady stream. Process until thickened. Store in refrigerator. Yield: 2 cups. WW Points: 2 per serving

Recipe from Taste of Home Light and Tasty Aug/Sept 2003

Balsamic Glazed Chicken

6 boneless, skinless chicken breast halves
1 TBSP vegetable oil
1/2 tsp pepper
3 garlic cloves, chopped
1 1/2 TBSP tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 TBSP honey
4 TBSP green onion tops, thinly sliced, for garnish

In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.

Remove chicken from pan and drain off any excess oil. Add garlic to pan; saute over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to med-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to 1 cup. Return chicken to pan, reduce heat to medium. Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done. Garnish with green onion tops.

Serves 6. WW points per serving: 3
Recipe from www.3fatchicks.com

Spicy Sweet Potato Fries

3 large sweet potatoes, cut in wedges
3 tsp olive oil
1 1/2 tsp black pepper
3/4 tsp chili powder
3/4 tsp ground cumin
3/4 tsp paprika
3/4 tsp salt

Toss potato wedges with olive oil. Combine spices and toss with oiled potato wedges. Bake on large baking sheet coated with non-stick spray at 450 degree oven for 12-15 minutes, until brown on outside and soft on inside.

Black Bean and Tortilla Bake

1 clove garlic, minced
1/2 c. chopped onion
1 c. chopped tomatoes
1/2 c. green onions, chopped
1/2 tsp chili powder
8 oz can tomato sauce
16 oz can black beans
1 TBSP cilantro
salt and pepper to taste
12 corn tortillas
8 oz low-fat cheddar cheese, 2 TBSP reserved

Preheat oven to 350 degrees F. Spray large skillet with cooking spray and saute onions, garlic, tomatoes, green onions, and chili powder. Add tomato sauce and cook 5 minutes. Stir in beans and cilantro; season with salt and pepper.

Spray a 9" square baking pan with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of bean mixture. Repeat 2 times. Top with reserved cheese. Bake 20 minutes, covered, then 10 minutes uncovered, until bubbly.

Let sit 10 minutes before serving.

Makes 6 servings at 4 points each.