Recipe(tried): Spring Lunch Menu - Biscuits with Smoked Salmon and Dill, Chicken Salad with Roasted Red Peppers, Low-Fat Scones, Lemon Cream Cheese Crunch Bars (WW points=3)

SPRING LUNCH:
Goat Cheese and Black Pepper Biscuits with Smoked Salmon and Dill
Robert Mondavi Chardonay
Chicken Salad with Roasted Red Peppers
Low-Fat Scones
Lemon Cream Cheese Crunch Bars

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GOAT CHEESE AND BLACK PEPPER BISCUITS
WITH SMOKED SALMON AND DILL
Source: Bon Appetit
Makes about 16.

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup (1/2 stick) chilled butter, cut into 1/2-inch cubes
1 (5-ounce) log soft fresh goat cheese, crumbled
3/4 cup buttermilk
European-style butter (such as Plugra), room temperature
6 ounces thinly sliced smoked salmon
1 large bunch fresh dill sprigs

Preheat oven to 400 degrees F.

Line 2 heavy large baking sheets with parchment paper.

Whisk first 6 ingredients in large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms.

Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).

Pat dough out on lightly floured surface into 3/4-inch-thick round. Using floured 2-inch-diameter cutter, cut out biscuits. Gather scraps and pat dough out; cut out additional biscuits.

Arrange on prepared baking sheets and bake 6 minutes. Turn sheets; bake until golden brown, about 8 minutes longer. Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.)

Split biscuits in half horizontally. Spread bottom halves with thin layer of butter. Divide salmon among biscuits. Top each with dill sprig and biscuit top.

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CHICKEN SALAD WITH ROASTED RED PEPPERS
Source: SHAPE Magazine
Servings: 4

4 skinless, boneless chicken breast halves
1/2 cup fat-free mayonnaise
1/4 cup minced roasted red peppers (water-packed)
2 tsp. Dijon mustard
Salt and fresh ground black pepper
4 whole-wheat or onion pita pockets, split
4 red lettuce leaves, halved

Place chicken breast halves in a medium saucepan and add eneough water to cover. Bring to a a boil over high heat. Reduce heat to medium; simmer 8-10 minutes, until chicken is cooked through. Drain. When cool enough to handle, cut cooked breast halves into 1-inch cubes.

Meanwhile, in a medium bowl, combine mayonnaise, peppers and mustard. Add chicken; toss to coat. Add salt and pepper to taste. Line pita pockets with lettuce, spoon in chicken salad and serve.

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LOW-FAT SCONES

2 1/4 cups reduced-fat Bisquick
3/4 cup fat-free milk
1 cup walnuts
1 cup raisins
1 Tbsp. fat-free hazelnut Coffemate
1 tsp. honey

Preheat oven to 350 degrees.

Combine Bisquick, milk, walnuts, raisins, and Coffeemate.

Roll into balls slightly smaller than your fist and place on cookie sheet sprayed with nonfat cooking spray.

Drizzle a bit of honey over scones.

Bake for 10 to 15 minutes, or until tops are golden brown

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LEMON CREAM CHEESE CRUNCH BARS
Servings 12 Bars
Estimated WW Points per serving = 3

1 (8-ounce) can Pillsbury Reduced Fat Crescent Rolls
1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package Jello sugar-free lemon gelatin
1 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1 teaspoon coconut extract
1 (8-ounce) package Philadelphia fat-free cream cheese, softened
1 1/2 cups raisins
1/4 cup (1 ounce) chopped pecans
1/4 cup flaked coconut

Preheat oven to 425 degrees. Spray a 9-by-13-inch rimmed cookie sheet with butter-flavored cooking spray. Pat rolls in pan, being sure to seal perforations.

Bake for 6 to 8 minutes or until light golden brown. Place cookie sheet on a wire rack and allow to cool.

Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat for 6 to 8 minutes or until mixture thickens and starts to boil, stirring constantly.

Remove from heat. Add coconut extract and cream cheese. Mix well using a wire whisk. Fold in raisins, pecans and coconut. Spread mixture evenly over cooled crust. Refrigerate for at least 2 hours. Cut into 24 bars.