2 c Reduced-Fat Bisquick Baking Mix
3/4 c Low-Fat Buttermilk
1 c Shredded Fat Free Cheddar Cheese
I Can't Believe It's Not Butter Spray
1/4 t Garlic Powder
1/4 t Dried Parsley Flakes, crushed fine
Preheat the oven to 400 degrees. Combine the baking mix, buttermilk, and cheese in a medium bowl. Mix by hand until well combined. Divide the dough into 12 equal portions (about 3 Tbsp each), and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers. Bake for 18-20 minutes or until the tops of the biscuits begin to brown.
In a small bowl, combine the ICBINB spray with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit. Sprinkle crushed parsley on top of each biscuit. Serve Warm. 2 points per serving.
Yield: 4 servings
4 boneless, skinless chicken breasts
8 oz portabello mushrooms
2 oz smoked mozzarella cheese
1 TBS olive oil
2 cloves garlic, chopped
1 red bell pepper, diced
1 c chicken broth or chicken stock
8 oz spinach, chopped
4 servings of ww couscous or ww orzo, cooked
Sea salt and pepper to taste
Place breasts, skin side down, onto a heated grill and cook halfway. Turn breasts over and arrange mushrooms on top of breasts. Cover the topped breast with a pie tin or small cookie sheet. This will heat the mushrooms.
In a hot saute pan, place the oil, garlic, peppers, salt and pepper. Saute until garlic begins to brown. Add couscous/orzo and chicken broth/stock, and saute for one minute, stirring to prevent sticking. Add spinach and toss until spinach begins to wilt. Place smoked mozzarella slices over mushrooms/breasts.
Plate spinach/orzo. Place cooked breast on top of spinach/orzo.