Oatmeal Pecan Pie

Refrigerated pie dough (1)
1 C packed dark brown sugar (do not use light)
1 C light colored corn syrup
2/3 C oats
1/2 C chopped pecans
2 tbsp butter, melted
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, lightly beaten (I use 1/2 C egg beaters)
2 large egg whites, lightly beaten.

Preheat oven to 325.  Roll the dough into an 11 inch circle.  Fit into a 9 inch pie plate coated with cooking spray.  Fold edges under; flute (i dont flute).
Combine the brown sugar and remaining ingredients, stirring well with a whisk.  Pour into prepared crust.  Bake at 325 for 50 minutes or until center is set (shield edges of pie crust with foil to prevent overbrowning, if necessary).  Cool completely.  Yield 12 servings

From Best of Cooking Light

Salsa Chicken Dip

1 can of chicken (13 oz)
1 can (16 oz) refried beans
1 cup salsa (i like pace)
1 tsp onion powder
Mexican cheese blend

In a large saucepan combine chicken, salsa, beans and onion powder; heat through.  Transfer to a serving dish and sprinkle with cheese.  Serve with chips.

Black Bean Chicken Enchiladas

This is my favorite enchilada recipe.  It is very good. The mix is more than can fit in 10 tortillas so you can either make more enchiladas (for 20 total) or use the leftovers for an enchilada salad or tacos or for a enchilada pizza.  All are very good.  For the tortillas I use mission carb balance and mission whole wheat; 5 of each.  I use Old El Paso Enchilada Sauce (1 large can or 2 of the medium size cans).

1 small green pepper, finely chopped
1 small red pepper, finely chopped
1 tsp olive oil
1 can (15 oz) black beans, rinsed and drained
1 can (13 oz) chicken
3/4 C frozen corn, thawed
2 tbsp taco seasoning (i use mccormick)
10-20 tortillas
1 large can enchilada sauce (2 if making 20)
Mexican Cheese Blend

In a large skillet saute peppers, chicken, beans, corn, and taco seasoning in oil until tender (about 3 minutes).  Spoon mixture into tortillas; sprinkle with cheese.   Roll up and place seam side down in a 13 x 9 x 2 inch baking dish coated with cooking spray. Pour enchilada sauce over the top.  Sprinkle with cheese.  Bake uncovered at 350 for 25-30 minutes.

Pork Scaloppine with Sugar Snap Peas

1/2 C flour
1/4 tsp salt or seasoning salt
1/4 tsp freshly ground pepper
4 boneless pork loin cutlets (about 1 lb) pounded to 1/4 inch thickness
1 tbsp olive oil
1/2 lemon cut lengthwise and sliced into 8 pieces
3/4 c white wine
3/4 C low sodium chicken broth
1/4 C capers, rinsed (i leave these out since i don't like them and dish tastes fine)
1 tsp butter
2 C sugar snap peas
1 C curly parsley, chopped

Season the flour with the salt and pepper; dredge the pork.  Heat the oil in a 12 inch nonstick skillet over medium high heat.  Add pork to skillet and sear 2-3 minutes on each side, until golden and no pink remains.  Set aside on a plate.
Add the lemon to skillet and cook 1 minute; turn and cook 1 more minute.  Add the wine, chicken broth, capers, butter, sugar snap peas, and all but 1 tbsp of parsley.  Simmer stirring, 3-4 minutes until peas are bright green and tender.  Return pork to the skillet to coat with sauce.  Top with reserved parsley and serve.
From Fitness.com