Hulihuli Chicken

Yield: 8 servings; 4 points per serving

1 clove garlic

1 1/2 tsp ginger root

3/4 cup soy sauce

2 Tbsp sugar

2 pound boneless, skinless chicken thighs

1/4 cup white wine

Mix soy, wine, sugar, ginger and garlic. Pour over chicken in a zip top bag. Marinate several hours or overnight. Grill chicken over med-high heat until juices run clear.

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Slow-Cooked Chicken & Dumplings

Yield: 6 (1-3/4 cup) servings

1-1/2 lb. boneless skinless chicken thighs

2-1/2 cups fat-free reduced-sodium chicken broth

1-1/2 cups each chopped onions, celery and carrots

2 cups frozen peas, thawed

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

3/4 cup hot water

2 eggs, lightly beaten

COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).

ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 minutes. Gently turn over dumplings. Cook, covered, an additional 15 minutes.

Per serving: Calories 450 Total fat 18g Saturated fat 6g Cholesterol 175mg Sodium 960mg Carbohydrate 37g Dietary fiber 5g Sugars 11g Protein 35g

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Smothered Buttermilk Chicken

Yield: 4 servings; 5 points per serving

1 pound boneless skinless chicken thighs

3 medium carrots -- sliced

1/3 cup onion -- chopped

1/2 cup water

2 tablespoons butter or margarine (I used light)

1/4 teaspoon salt

1/4 teaspoon pepper

1 bay leaf

1 package roasted chicken gravy mix ( used McCormick's Roasted Chicken Gravy mix, nice seasoning blend)

1/3 cup buttermilk

2 teaspoons flour

1 cup frozen peas

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.

Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf.

In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.

Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked.

Serve with rice, mashed potatoes or biscuits.

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