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This meal was rated 5 out of 5!!!






Crunchy Tex-Mex Chicken Fingers
With
Tri-Colored Pepper Spaghetti
And
Salad

(5 points per serving)

(The Chicken didn't have much flavor to it so I
Made a BBQ Fry sauce to go with it
&
The Family loved it!!)

Crunchy Tex-Mex Chicken Fingers
1 Cup Wheat Germ
2 teaspoons Chili powder
1 teaspoon ground Cumin
1 teaspoon Garlic Powder
1/2 teaspoon salt
1/4 teaspoon cayenne Pepper
2 egg whites
1 LB skinless chicken tenders

Preheat oven to 425
spray cookie sheet with non stick cooking spray
in shallow dish mix everything but the eggs and
chicken .
in another dish mix eggs with 2 tablespoons water.
Dip chicken in egg wash then in wheat germ mix
put on baking sheet
and bake for 10 minutes

(4 points per serving)

(My boys weren't thrilled with
this part of the meal....but they ate it!)

Tri-Colored Pepper Spaghetti
1 PKG RONZONI HEALTHY HARVEST Spaghetti
2 TBS Olive oil
2 TBS minced Garlic
2 each of RED, ORANGE and YELLOW
Bell peppers de-seeded and thinly sliced
salt and pepper to taste

cook pasta according to PKG. Heat a large skillet
over med high heat with olive oil. Saute garlic until golden brown.
toss in peppers and heat just until tender. add pasta and toss until
warm. add salt and pepper to taste!