Think 3 pts. left in the day means no dinner??????

You were wrong! Here are some good ideas for snacks and dinner.

Meg

P.S. The Zero Pt. Soup recipe is included as well!

3-POINTS®-Value Meal and Snack Ideas

Article By: Ronne Freedman


For 3 POINTS values* you can have half of a plain, small fast-food burger or you can enjoy something delicious from this list. There’s a fruit and cheese plate, Mexican specialties, spicy pan-roasted scallops and even a baby lamb chop.

Berries and Cream
In a small bowl, combine 1 cup of mixed berries, 2 tablespoons of reduced-fat sour cream and 2 tablespoons of powdered sugar.

Cheese and Fruit Plate
Arrange 1 ounce of light Jarlsberg cheese, 1/2 ounce of soft goat cheese, 1/2 medium sliced apple and 1 cup of raspberries on a plate.

Black Bean Tortillas
In a food processor, combine 1/2 cup of canned black beans (rinsed and drained), 1/4 cup of salsa, 1/4 cup of plain fat-free yogurt, 1/4 to 1/2 teaspoon of ground cumin, 1/4 cup of chopped, fresh cilantro and 1/8 teaspoon of salt; roughly chop mixture. Divide bean mixture among three 4-inch corn tortillas, and top each with 1/4 teaspoon of nonfat sour cream.

Cheese Tortilla
Preheat oven to 425ºF. Sprinkle each of two 4-inch fat-free flour tortillas with 2 tablespoons of shredded light cheddar cheese. Place tortillas on a cookie sheet and bake until cheese melts, about 2 to 3 minutes. Spoon 1 to 2 tablespoons of salsa down the center of each tortilla; fold each tortilla in half.

Turkey on Rye
Drizzle 1 tablespoon of fat-free Italian dressing on a slice of toasted light rye bread. Top with 1/4 cup of chopped roasted red pepper (packed in water), 2 ounces of deli-style turkey breast and another piece of toast.

Roast Chicken Slices with Pesto
In a cup, mix 1 teaspoon of store-bought pesto with 1 tablespoon of low-sodium chicken broth (or water). Place 2 ounces of sliced chicken breast and 1 medium fresh, chopped tomato in a small bowl; drizzle with pesto mixture.

Roasted Chicken with Citrus Dressing
In a small bowl, combine 1 1/2 tablespoons of orange juice, 1 teaspoon of orange zest, 1 teaspoon of olive oil, 1 teaspoon of red wine vinegar and a pinch each of salt and pepper. Place 2 ounces of shredded, roasted chicken breast on a bed of lettuce. Top with thinly sliced red onion and drizzle with dressing.

Baby Lamp Chop with Mint Jelly
Preheat broiler and broiler pan to medium. Rub 3 ounces of raw baby lamb chop with salt and pepper to taste. Cook for 4 1/2 to 5 minutes per side for medium rare (or longer for desired doneness). Serve with 1 tablespoon of sugar-free mint jelly and 1 cup of cooked baby spinach.

Citrus Broiled Salmon
Preheat broiler. Coat a 3-ounce Atlantic salmon fillet with olive oil cooking spray; sprinkle with a pinch of salt and pepper and then drizzle with 1 teaspoon of fresh lemon juice. Broil just until center is no longer translucent, about 6 to 7 minutes. Serve with 1 cup of cooked Swiss chard.

Pan-Roasted Scallops in Hot Sauce
Heat a small skillet over medium-high heat until a drop of water sizzles on the surface. Off heat, coat hot skillet with olive oil cooking spray; place back over heat and add 1 teaspoon of hot chili oil. Add 3 ounces of sea scallops and cook until center of scallops are no longer translucent, about 1 to 2 minutes per side; place scallops on a plate of shredded lettuce. Deglaze skillet with 2 tablespoons of fresh lime juice and pour sauce over scallops.

Spruced-Up Asian-Style Zero-POINTS-Value Soup
Stir 2 ounces of diced Chinese roast pork and 1/4 cup of diced firm tofu into 1 cup of soup.

* The POINTS values for these meal ideas have been derived using our online POINTS calculator.

And, here is the famous Zero pt. Soup recipe!

Zero POINTS®-Value Vegetable Soup


soups
POINTS® Value: 0
Servings: 12
Preparation Time: 50 min
Cooking Time: 13 min
Level of Difficulty: Easy

Some say that this soup is the secret to their weight-loss success. It's a great midday snack or premeal hunger-buster.

Ingredients
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk celery, diced
2 small zucchini, diced
2 cup green cabbage, shredded
2 cup Swiss chard, chopped
2 cup cauliflower, small florets
2 cup broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional

Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
Notes
If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.