Monday, August 22, 2011

Western Omelet Wrap

Breakfast- For me, it’s a necessity. Not an option. A must. I am a morning person so I always have something for breakfast before I rush out the door. This is not to say I don’t hit the snooze button like the rest of the world, but I always have enough time to grab some grub before starting the work day.

So on weekend mornings I like to take a little more time in the kitchen and prepare something I normally wouldn’t do on a weekday. Recently, I have been on a “clean out the kitchen and refrigerator and only buy necessities” kick….so as I glanced in the fridge I saw: some black beans left over from homemade nachos this past week, one tortilla, a bell pepper I was going to use for dinner this week, half an onion, and egg beaters. And of course the staples of the fridge….salsa, jalapenos, sour cream and shredded cheese.

So here goes the “Western Omelet Wrap”

Feel free to alter the amounts dependant on the number of people that will be eating with you but this recipe does not require exacts. It’s a preference thing…so I’m not even going to bother.

Enjoy your concoction of your leftover fridge items!

Thursday, August 18, 2011

Tomato and Feta Frittata

Warmed feta…need I say more?!

Source: Weight Watchers
Serves: 4- 3 points plus

Cooking spray
1 small shallot (or small onion)
2 large Eggs
4 egg whites (or egg substitute)
¼ tsp salt- to taste
¼ tsp pepper- to taste
1 ½ cup grape tomatoes- cut in half if large
½ cup feta cheese
2 Tbs bread crumb, dried, plain, Panko variety if possible

· Coat a large ovenproof skillet with cooking spray and set over medium heat. Saute onion about 5 minutes or until tender.
· In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and cooked onion.
· In same skillet that onion was cooked, spray again with cooking spray and set over medium heat. Pour egg mixture into pan; cook until almost set, loosening edges of frittata. Sprinkle cheese and bread crumbs on top.
· Place skillet under broiler; broil until cooked through and bread crumbs brown. This only takes about 30 seconds to 1 minute. Watch carefully so frittata will not burn.

Notes- I prepared this for two servings. Omitted the real eggs and used ½ cup of egg substitute. I didn’t have grape tomatoes so I just sliced up a regular tomato and drained them. It was great for a weekend breakfast!!

Monday, August 15, 2011

Tuscan Chicken

There is just something about the smell of freshly cut garlic that makes the entire house smell wonderful. As soon as I cut into the garlic for this chicken dish, I knew it was bound to be a success.

This recipe suggests pounding out the chicken. If you’ve never done this to chicken…you will be thoroughly surprised and pleased that you did. It makes the entire piece the same thickness ensuring equal cooking time throughout.

Source: Taste of Home

Ingredients: for 2

2 boneless skinless chicken breasts
¼ tsp salt
¼ tsp pepper
2 garlic cloves, sliced
1 tsp dried rosemary, crushed
¼ tsp rubbed sage
¼ tsp dried thyme
1 Tbs olive oil

Flatten chicken with flat side of mallet. Sprinkle with salt and pepper.

In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for about 1 minute. Add chicken; cook for 5-7 minutes on each side or until chicken juices run clear.

Thursday, August 11, 2011

Fresh Horseradish Sauce

Looking to show off in the kitchen or just make yourself feel pretty fancy? Then whip up some fresh horseradish sauce for your next steak.

Horseradish is a root we often seen already prepared in cocktail sauce or in another creamy sauce, but we hardly ever see it in its original dirt-ridden state. Our local Wal-Mart has started carrying this interesting root so I decided to find a recipe and give it a shot.

This thing took a lot of washing, then I had to peel it like a carrot. Run it through the micro plane or small holes on your box grater and mix it with your favorite ingredients.

Here is what I did:
½ cup low fat sour cream
2 Tbs (or more) grated fresh horseradish
1 Tbl balsamic vinegar
Sprinkle of salt
Sprinkle of lemon juice
Couple grinds of fresh pepper

Tuesday, August 9, 2011

Olive and Tomato Dip

Looking for something to take to a picnic or perhaps a food day at work? Well, look no further because this olive tomato dip comes together in a matter of minutes and is delicious with the summer ripe tomatoes. Enjoy!!

Source: Weight Watchers

1 cup chopped tomato
6 large green olives, chopped
2 Tbl onion
Salt and pepper to taste

Mix all ingredients together and serve with veggies or light crackers.

So simple!

Monday, August 8, 2011

Summer Slaw

Looking for a light summer salad to serve along-side something that has enough flavor to hold it’s own? Then this salad is the perfect pairing.

Source: Weight Watchers weekly reader
Serves: 6- 1 points plus

4 cups shredded Napa cabbage
1 ½ cups peeled and shredded jicama
1 cup shredded radishes
2 Tbs fresh lime juice
2 Tbs rice vinegar
1 tsp dark sesame oil
½ tsp ground cumin
½ tsp salt

Toss the cabbage, jicama and radishes in a salad bowl.

Add other ingredients and toss to coat.

*To slice the jicama and radishes, pass them through the large holes of a box grater. If making this in advance, store it covered in the refrigerator for up to 2 days omitting the salt; add just before serving.

I thought the cumin was a bit strong so next time I’ll probably only use ¼ tsp.

Tuesday, July 26, 2011

Vegetable and Chicken Skillet

The flavor of this dish was amazing for the little amount of ingredients it required! Definitely a repeat at my house.

Source: adapted from Taste of Home

Serves: 2- 8 points plus

8 oz chicken breast- cut into cubes
1 med. yellow squash- chopped
1 med. onion- chopped
1 med. carrot- chopped
2 tsp butter
3 cups fresh baby spinach- roughly chopped
1 garlic clove
1/2 tsp dried thyme
1/4 tsp pepper
1/2 cup uncooked brown rice
water for rice

Cook rice according to directions.

In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink. If there is an abundance of liquid after cooking the chicken, drain off. Add the spinach, garlic, dash of salt, thyme and pepper; cook 2 minutes longer.

Stir in cooked rice and serve warm!

*The picture doesn't do this meal justice...but if you're looking for a way to get in your veggies this is the meal for you!