Chicken with Roasted Sweet Potato Salad

Copied from Real Simple's website

Ingredients
-2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
-1 red onion, thinly sliced
-3 tablespoons olive oil
-kosher salt and black pepper
-4 6-ounce boneless, skinless chicken breasts
-1 bunch spinach, thick stems removed (about 4 cups)
-2 tablespoons fresh lime juice

Directions
1) Heat oven to 425° F.
2) On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3) Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
4) In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.

Serves 4
Nutritional Information
Per Serving
Calories 388
Fat 14g
Saturated Fat 3g
Cholesterol 94mg
Sodium 811mg
Protein 39g
Carbohydrate 26g
Fiber 6g

Weight Watchers Points: 8

Tilapia with Peppers and Olives

Copied from Real Simple's website

Ingredients
-2 tablespoons olive oil
-4 6-ounce tilapia fillets
-kosher salt and black pepper
-2 red bell peppers, thinly sliced
-1 onion, thinly sliced
-1/2 cup pitted green olives
-1/2 cup fresh flat-leaf parsley, chopped
-2 tablespoons fresh lime juice

Directions
1) Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the fish with 1⁄4 teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
2) Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes. Stir in the olives, parsley, lime juice, and 1⁄4 teaspoon each salt and pepper. Serve with the fish.

Serves 4
Nutritional Information
Per Serving
Calories 276
Fat 13g
Saturated Fat 3g
Cholesterol 73mg
Sodium 540mg
Protein 35g
Carbohydrate 8g
Fiber 3g

Weight Watchers Points: 6

White Bean Chili with Jalapeño Bulgur

Copied from Real Simple's website

Ingredients
-1/2 c. bulgur wheat
-1 T. fresh lemon juice
-2 scallions, thinly sliced
-1 jalapeño, seeded and chopped
-2 T. oilive oil
-salt and pepper
-1 large onion, chopped
-1 green bell pepper, chopped
-2 cloves garlic, chopped
-1 tsp. ground cumin
-1 tsp. chili powder
-1 14.5 oz. can diced tomatoes
-2 15 oz. cans cannellini beans, rinsed

Directions:
1) Bring 1 cup water to a boil. Add the bulgur and simmer, covered, until all the water is absorbed and the bulgur is tender, 12 to 15 minutes. Stir in the lemon juice, scallions, jalapeño, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2) Meanwhile, heat the remaining tablespoon of oil in a large saucepan over medium-high heat. Add the onion and bell pepper and cook until tender, 6 to 8 minutes. Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook until fragrant, 1 to 2 minutes.
3) Add the tomatoes and their liquid and 1½ cups water to the onion mixture; bring to a boil. Add the beans and simmer until slightly thickened, 8 to 10 minutes. Divide the chili among bowls and top with the bulgur.

To freeze: Omit the bulgur. Make the chili as directed. Cool to room temperature and divide among freezer containers or bags. Freeze for up to 3 months.

To cook: Thaw the chili in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes. Meanwhile, cook the bulgur. Top the chili as directed.

Serves 4
Nutritional Information
Per Serving
Calories 269
Fat 8g
Saturated Fat 1g
Cholesterol 0mg
Sodium 1026mg
Protein 9g
Carbohydrate 41g
Fiber 11g

Weight Watchers Points: 5