Cranberry-Pear Chicken

1 1/2 tbs all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 lb chicken breast, cut into 1-inch pieces
2 tsp canola oil
1 ripe pear, peeled, cored & chopped
3 scallions, sliced
3/4 cup pear nectar (or apple cider)
1/4 cup dried cranberries
2 tsp course-grain mustard

Combine flour, 1/4 tsp salt & 1/4 tsp pepper on a sheet of wax paper. Add chicken, toss to coat. Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add chicken & cook turning occasionally until browned & cooked through, about 5 minutes. Transfer chicken to a plate. Add the remaining oil to the same skillet, then add the pear & scallions. Cook over medium-high heat, stirring often, until the pear is golden, about 3 minutes. Add pear nectar, cranberries & the remaining salt & pepper. Increase the heat to high & cook, stirring occasionally, until sauce bubbles & thicken slightly, about 3 minutes. Stir in the mustard; return the chicken to the skillet & heat through, about 1 minute.

Weight Watchers: 1 cup = 4 points

Southwestern Skillet Macaroni & Cheese

1 Cup Elbow Macaroni
1 lb Ground Turkey
1/2 Cup Chopped Onion
1/2 Cup Chopped Green Bell Pepper
2 Tbl Chili Powder
1 Tsp Ground Cumin
1/2 Tsp Salt
1 (14 1/2-Ounce) Can Diced Tomato (with juice)
1 (8-ounce) Can Tomato Sauce
1 (4 1/2-ounce) Can Chopped Mild Green Chili's
1/2 Cup Water
1 Cup Reduced-Fat Cheddar Cheese

Cook macaroni according to directions. Spray a large skillet with non-stick cooking spray and place over medium to high heat. Brown turkey about 8 minutes. Stir in onion, bell pepper, chili powder, cumin & salt. Cook until onion is softened, about 3 minutes. Add tomatoes, tomato sauce, chili's & water. Bring to a boil. Reduce heat & simmer, stirring occasionally, about 10 minutes. Add macaroni & cheese, stirring to combine.

Weight Watchers: 1 Cup=6 points