If I have to cook...

2 Freestyle Points   240 calories TOTAL TIME:  25 minutes PREP TIME:  10 minutes COOK TIME:  15 minutes An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita. INGREDIENTS: CHICKEN: 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise 1 tablespoons extra virgin olive oil Juice from 1 medium lemon 3 garlic cloves, minced 1 teaspoon cumin 1 teaspoon smoked paprika ¼ teaspoon turmeric ¼ teaspoon curry powder 1/8 teaspoon cinnamon Pinch red pepper flakes 1 teaspoon kosher salt Freshly ground black pepper, to taste GARLIC YOGURT SAUCE: 1 (7-ounce) container 2% Greek yogurt (I like Fage) 2 teaspoons lemon juice 2 garlic cloves, finely minced 1/8 tsp kosher salt Chopped parsley (for garnish) DIRECTIONS: Place the chicken brea...

4 Freestyle Points   324 calories TOTAL TIME:  15 minutes PREP TIME:  5 minutes COOK TIME:  10 minutes Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it’s also good for you! INGREDIENTS: 3 tbsp low-sodium soy sauce (or tamari for gluten free) 6 tbsp mirin (Japanese sweet rice wine) 2 tbsp honey 1 lb fresh wild salmon fillet, cut in 4 pieces 12 ounce asparagus, ends trimmed cut 1-inch 4 cups raw or frozen riced cauliflower 1 tablespoon olive oil sesame seeds, optional for garnish DIRECTIONS: Combine the soy sauce, mirin, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.  Preheat oven 450F. Remove salmon, reserving the marinade. Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down and cook until tender and cooked through, about ...

1 cup rolled oats 1 cup rice krispies cereal 1/2 cup ground flax seeds 1/4 cup + 2 tablespoons honey 1/4 cup + 1 tablespoon all natural peanut butter 1/4 cup peanut butter powder pinch of salt 1 teaspoon vanilla Directions: Place all ingredients into a large bowl and stir with a rubber scraper until all ingredients are moist and sticky. Using a small cookie scoop, portion out energy bites into even balls. Roll between your lightly greased fingers, pushing ingredients towards themselves to form an even, tight ball. Place onto wax paper and continue this process until all energy bites are formed. Serve at room temperature or refrigerate and store in an air tight container for up to one week.