BBQ Chicken Pizza

Ingredients:

1 1/2 C Diced chicken breast
2 C part-skim mozzarella cheese
2 TBS chopped onions
1 TBS chopped cilantro
1 tsp crushed red pepper flakes
1 tsp minced garlic
1/2 C reduced fat parmesan cheese, grated
1 roll Pillsbury Thin Crust Pizza Dough
2/3 C + 2 TBS BBQ Sauce, any variety


Directions:

Preheat oven to 400 deg (425 if using pizza stone according to dough package instructions). Prepare dough as instructed on packaging. Dice chicken and cook in small amount of oil until cooked through, about 10 minutes. Transfer chicken to small bowl and mix with 2 TBS BBQ Sauce. Spread remaining sauce on pizza dough & top with chicken, onions, garlic, pepper, cheeses & cilantro. Cook about 10-12 minutes or until crust is golden and cheese is melted. Makes 8 servings.

6 WW pts per serving.

Smoky Orange BBQ Shrimp Skewers

Ingredients:

3 TBS BBQ Sauce
2 TBS Chopped Cilantro
1 tsp orange zest, plus extra for garnish if you so choose
1 1/2 TBS fresh orange juice
1 tsp apple cider vinegar
1 lb extra large shrimp, shelled & clean - I use the previously cooked kind
2 TBS Chopped onion
1/4 tsp ground cumin


Directions:

Combine BBQ suace, cilantro, orange zest, juice, vinegar & cumin in a large bowl. Add shrimp & toss to coat. Let marinate at least 10 minutes. Thread 5-6 shrimp onto each of the four 12" skewers & brush with remaining sauce. Lightly coat skewers with cooking spray.

Grill skewers on med-high heat, turning as needed, just until shrimp are cooked through (about 6-8 minutes). Remove to serving plates/platter & sprinkle with remaining onion & orange zest as a garnish (optional). Makes about 4 skewers.

3 WW pts per skewer.

Rosemary Shrimp Skewers

Ingredients:

3 TBS Olive or Canola oil
3 TBS lemon juice
3 Cloves garlic - smashed or minced
2 tsp minced rosemary
3/4 tsp salt
1/4 tsp black pepper
1 1/2 lbs extra large shrimp, shelled & clean - I use the previously cooked kind
Crushed red pepper (to taste)
Chili powder (to taste)


Directions:

Combine oil, lemon juice, garlic, rosemary, salt, pepper(s) and chili powder in a medium bowl. Add shrimp, toss well. Cover & marinate at least 15 minutes in the refridgerator. If using wooden skewers, soak in water for 20 minutes to prevent scortching.

Heat grill to med-high heat. Thread shrimp on skewers (about 5 shrimp per skewer) and brush with remaining marinade. Lightly mist with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side. Makes about 8 skewers.

3 WW pts per skewer.