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.
Voila!

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

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

Ingredients:
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!

Grilled Lettuce

Yep...that's correct! Grilled lettuce. I heard about this at a Weight Watchers meeting so when I had a few girls over for a small supper club I decided to give it a try. I'm happy to report...at the end of the night, there was no leftover lettuce left on any plates!

Simply take a head of romaine lettuce and cut it down the middle. Give it a quick rinse and a splash of almond or grape seed oil (these hold up to the heat of the grill much better than olive oil). Once grill is warmed....place the lettuce cut side down and grill for just a few minutes. Five or so.

Slice it up, hit it with a little cracked black pepper and some sea salt and bam! A nice and tasty salad with none of that creamy salad dressing to hide the flavor. I also mixed in some feta crumbles and some fresh heirloom tomatoes. Delicious and I'll definitely be having this one again.

Enjoy!

Peach Salsa with turkey burgers

Sometimes I amaze myself with creations and this time I definitely was pleased. The sweetness of the peach and the strong flavor of the cilantro did a wonderful job adding texture and taste to the turkey burgers.

I challange everyone to spice up their normal grilled burger with a little fresh fruit this summer! You won't be disappointed.

Source: Adapted from Weight Watchers weekly reader
Serves: 2

Salsa:
2 large peaches, diced
1 small jalapeno pepper, cored, seeded and finely chopped
1 tsp fresh lemon juice
1 tsp sugar
2 Tbs chopped fresh cilantro

Mix all ingredients and set aside.
Cook burgers and top with salsa! Recipe was orginally written for salmon burgers...so feel free to make adjustments to what you're having for dinner.

Enjoy

Salmon Pasta with Poppy and Dill

Adapted from Rachel Ray
Serves: 2 large servings

Ingredients:
2 cups cooked pasta
7 oz salmon
1 Tbl olive oil
1/3 cup chopped onion
2 cloves garlic, finely chopped
1/2 Tbl poppy seeds
1/2 cup white wine
1/2 cup heavy cream
1/4 cup dill, chopped

While you're cooking the pasta, season the salmon with salt and pepper. In a large skillet, heat a drizzle of olive oil over med-high heat. Add the salmon and cook until just done, about 6 minutes. Let cool. If salmon has skin, remove skin. Flake salmon into small pieces.

In the same skillet, heat 1 Tbl olive oil. Add the onion and garlic and cook 3 minutes. Stir in the poppy seeds for 1 minute, then pour in the wine and cook until slightly reduced, 1 minute. Stir in the cream, lower the heat to low and simmer until slightly thickened, about 2 minutes. Toss the pasta with the salmon, sauce and dill. Season with salt and pepper and enjoy!

Spinach Stuffed Salmon

It's amazing the added flavor that 1 Tbl of walnuts adds to this delicious dish. Enjoy!

Serves 2:

1/2 tsp olive oil
2 oz fresh spinach leaves
1 tsp grated lemon zest (optional)
1/8 cup chopped roasted red bell peppers, rinsed and drained if bottled
1/8 cup fresh basil leaves, coarsely chopped
1 Tbl chopped walnuts
2 salmon fillets (about 4 oz each)
1 Tbl Dijon mustard
1 Tbl plain dry bread crumbs
1/4 tsp dried oregano, crumbled
1/4 tsp garlic powder

Preheat oven to 400F.

In a large skillet, heat the oil over med. heat. Cook the spinach and lemon zest for 2 minutes or until the spinach is wilted, stirring constantly. Transfer to a med. bowl. Stir in the bell peppers, basil and walnuts. Let cool for 5 minutes.

Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray.

Cut a lengthwise slit in the side of each fillet to make a pocket for the stuffing. Be careful not to cut through to the other side. Carefully stuff half the spinach mixture into each fillet. Transfer to baking sheet. With a pastry brush (or your finger), spread the mustard over the fish.

In a small bowl, stir together the remaining ingredients. Sprinkle over the fish.

Bake for 12-13 minutes, or until the fish flakes easily when tested with a fork and the filling is warmed through.

Orange-Glazed Chicken

This recipe is very easy to put together and so yummy! Enjoy

Ingredients:
1/2 cup Teriyaki Sauce
1/3 cup orange marmalade
1/4 tsp ground ginger
1/2 Tbl vegetable oil
1 lb boneless skinless chicken, sliced into strips
1 can (8 oz) bamboo shoots, drained
1 med. red bell pepper, seeded and cut into strips
1 Tbl corn starch
1 Tbl water
1/2 cup cashews (opt)

1. Stir together teriyaki sauce, marmalade and ginger in small bowl until well blended; set aside.

2. Heat oil in large skillet over med-high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.

3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens. Top with cashews and some sliced green onions.

If you wanted to stretch this meal you could easily add rice to go along side...but I didn't think it was a necessity.

Jalapeno and Cheddar stuffed Burgers

For those of you that know me you will probably read that title and be surprised I actually WILLINGLY added Jalapeno's to a food creation of mine...but I did! And my mouth didn't burn off and I actually enjoyed it. So like I've said before, "Give it a try. You never know, you might like it!"

Ingredients: for 2 burgers
8 oz of lean ground turkey or beef
1 oz reduced fat cheddar cheese (I like Cabot)
sliced jalapenos from the jar
burger condiments you enjoy

Divide the meat into 4- 2 oz patties. On top of two patties, layer the sliced japs and cheese. Then enclose the japs and cheese with the other 2 oz patties.

Grill until your desired doneness and enjoy!

*Note- Cabot has a reduced fat cheddar that is two points plus for 1 oz. They also mark their packages with 1 oz sections so it's really easy to make sure you're getting the correct portion. Points for these burgers are going to vary depending on your meat choice...but it will range between 4-5 points plus per burger.

Stuffed Peppers

Even better leftover!

Source: Weight Watchers New Complete Cookbook
Ingredients: Serves 4, 5 points plus

1/2 lb lean ground beef
1 cup cooked brown rice
1 onion, finely chopped
1/4 cup frozen green peas, thawed
1/4 cup grated Parmesan cheese
2 Tbl tomato paste
3 garlic cloves, minced
1 tsp minced fresh thyme
1 tsp minced fresh basil
4 green, red or yellow bell peppers, tops cut off and seeded
1/2 cup tomato puree or tomato sauce.

1. Preheat oven to 350

2. Mix together beef, rice, onion, peas, Parmesan, tomato paste, garlic, thyme and basil in large bowl; spoon evenly into bell peppers. Stand peppers in shallow baking dish. Pour tomato puree over peppers; add enough water to baking dish to come partway up sides of peppers.

3. Cover baking dish with foil and bake, basting peppers occasionally with tomato liquid, 30 minutes. Uncover and bake until peppers and rice are tender and filling is cooked through, about 20 minutes longer. Let stand 5 minutes before serving.

Notes: I replaced the fresh herbs with a few sprinkles of Italian Seasoning. I did not do the basting while cooking and they turned out just fine. When I make rice for other dishes, I often make extra and freeze it so it can be ready for meals like this. Just defrost and use!

Scallop Fried Rice

Doesn't this look pretty?! This is a great variation to the normal run-of-the-mill chicken fried rice.

Enjoy!

Source: Weight Watchers Complete Cookbook

Ingredients: serves 4, points plus- 7

2 tsp canola oil

2 large eggs, lightly beaten

3/4 lb bay scallops

3 scallions, sliced

1 small red bell pepper, diced

1 portobello mushroom, stemmed and diced

1 Tbl minced peeled fresh ginger

1/4 tsp salt

1/4 tsp black pepper

2 cups cold cooked long-grain white or brown rice

1 cup frozen baby peas, thawed

1 1/2 tsp Asian (dark) sesame oil

1. Heat nonstick wok or deep large nonstick skillet over high heat until drop of water sizzles in pan; add 1 tsp of canola oil and swirl to coat pan. Add eggs and stir-fry until set, about 2 minutes. Transfer to plate. Add scallops to wok and stir-fry until just opaque in center, about 3 minutes. Transfer to a small bowl.

2. Add remaining 1 tsp canola oil to wok. Add bell pepper, mushroom, ginger, salt and black pepper; stir-fry until vegetables are crisp-tender, about 2 minutes. Add all remaining ingredients and stir-fry until heated through, about 4 minutes.

3. Break up eggs and add to wok along with scallops; stir-fry until mixed well, about 1 minute longer.

Notes- I used 1/2 cup egg beaters instead of the eggs. If you do this, remember to adjust your points down.

Apricot and Mustard- Glazed Pork Roast

This one sounds amazing, looks beautiful and tastes great! A great meal to knock the socks off of anyone....and very easy to put together.

Source: Weight Watchers Momentum Cookbook

Ingredients:

3 garlic cloves, minced

1 Tbl chopped fresh rosemary or 1 tsp dried

3/4 tsp salt

1/4 tsp pepper

1 (1 1/4 lb) boneless center-cut pork loin roast, trimmed

2 Tbl apricot jam

2 Tbl Dijon mustard

1. Preheat the oven to 400. Lightly spray a roasting pan with nonstick spray.

2. Stir together the garlic, rosemary, salt and pepper in a small bowl. Rub the mixture over the pork. Place the pork in the prepared pan and roast for 30 minutes.

3. Stir together the jam and mustard in a small bowl and brush all over the pork. Continue to roast the pork until an instant read thermometer inserted into the center registers 160 for medium, about 10 minutes longer. Transfer to a cutting board and let stand 10 minutes. Cut the roast into slices.

Note- I didn't use a thermometer but cooked mine for a little bit longer. It wasn't dry...just needed a bit more time. If you have a digital thermometer that you can leave in the roast, I would suggest one of those vs. a thermometer you keep sticking the poor little piece of meat with. You can also add some some sliced potatoes. Just toss them with the same garlic-rosemary mixture.

I also had leftovers and ate them cold...VERY YUMMY!!

Baja-Style Shrimp Tacos

Spring has sprung and it’s definitely time to start cooking with more citrus! If you’ve never tried it…I highly suggest it. A great way to add wonderful flavoring with no extra calories!

Source: Family Circle Magazine

Ingredients:

Marinade and dressing:

1/3 cup cilantro leaves, finely chopped

¼ cup fresh lime juice- about two limes

¼ cup olive oil

1 Tbl honey

½ tsp chili powder

½ tsp salt

¼ tsp cumin

¼ tsp pepper- opt

Tacos:

1 lb cleaned med. Shrimp (35-40 count)

4 cups finely shredded cole slaw mix (or green and red cabbage)

1 pkg taco-size flour tortillas

1 cup prepared guacamole

1. In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper.

2. Heat broiler to high. In a medium size bowl, combine ¼ cup of the marinade and the shrimp. In a second medium size bowl, combine remaining marinade and the cole slaw mix. Let both marinade for about 10 minutes.

3. Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from the heat, for 6 to 7 minutes, turning once.

4. Spread tortilla with about 2 tbl guacamole. Top with 4 or 5 shrimp and ¼ cup slaw. Repeat for the rest of the tacos!

Note- I don’t enjoy using the broiler so I heated up the grill, laid a piece of foil on the grill rack and cooked the shrimp that way. Also, if you can, please please buy shrimp that already have the shell removed! I stood over the sink for 30 minutes peeling them before I could put them in the marinade. Shells on are fine for peel and eat shrimp…but when cooking, spend the extra money on buying them already shelled.

SUNDAY SLOW COOKER: Bolognese Sauce

Even though this looks a lot like spaghetti sauce it has a very different taste. Enjoy!

Ingredients:

1 small onion, chopped

1 celery rib, finely chopped

1 carrot, finely chopped

1 lb lean ground beef or turkey

salt and pepper, to taste

pinch of nutmeg

1/2 cup milk

1/2 cup white wine

1- 28oz can crushed tomatoes

1. Spray skillet with cooking spray and saute carrot, celery and onion 5 minutes. Add beef and cook stirring until no longer pink. Season with salt pepper and nutmeg.

2. Pour in milk and wine; bring to a boil. Lower heat and cook at a lively simmer until most liquid has evaporated, about 15 minutes. 3. Transfer to slow cooker and stir in tomatoes. Cover and cook on low for 8 hours. Stir, and then cook until sauce is slightly thickened, about 30 minutes longer.

I served mine over pasta with some garlic bread. Yummy!

Note- a serving of sauce is about 3/4 cup.

Fish Tacos

It’s about that time of year. Time to start eating fish on a more regular basis. For some reason, I always abandon this type of food in the winter…just doesn’t sound near as good as a big cup of chili or a nice warm casserole…but grilled fish fits right in with spring and summer.

This might be the first time I’ve tried my hand at fish tacos…but let me say, it won’t be the last. I even ate the leftovers and found them just as enjoyable, if not more, as the first time! If you struggle getting in our friends from the sea, try these, you might just change your mind.

Ingredients: these are tacos, no measurements needed

Cod fillets- or a nice sturdy fish that will stand up to the grill. Halibut, mahi-mahi or salmon would work too.
Lettuce or thinly sliced Napa cabbage
½ tsp Salt
¼ tsp cumin
Taco shells
Avocado, halved, pitted, peeled and diced
Fresh cilantro
Lime
Red onion
Fat free salsa

Sprinkle the fish with the salt and cumin. Place the fillets on the grill and cook for about 5 minutes on each side, depending on the thickness. Once it’s cooked, tear apart with fork.

Make your tacos to your preference and enjoy!

I used corn tortillas and was really pleased. Yummy!

Chicken and Napa Cabbage Salad

There are a few ingredients that always seem to catch my eye. If you’ve been reading my blog for long, you probably know I prefer anything with blueberries, pumpkin and fresh ginger. But another one I haven’t written too much about is Asian sesame oil. It’s amazing the flavor this oil adds to any dish…especially if you want a more ethnic taste. It just takes a little bit….so only add it by the tsp!

Source: Weight Watchers Momentum Cookbook

Ingredients: entire recipe is 8 points plus
2 Tbl lime juice
2 tsp Asian (dark) sesame oil (2 points plus)
½ tsp salt
¼ tsp black pepper
5 cups thinly sliced Napa cabbage
6 oz. shredded cooked chicken breast (6 points plus)
1 cup matchstick-cut carrots
1 green bell pepper, thinly sliced
2 scallions, thinly sliced

To make the dressing, whisk together the lime juice, sesame oil, salt and pepper in a serving bowl.

Add the remaining ingredients to the dressing and toss to coat.

Note: With two teaspoons of oil, I almost thought it overpowered the freshness of the lime. Next time I think I’ll try one tsp and then add more if needed.

This is a fresh salad that can be enjoyed by two or as many as four. Just depends if you want it as your meal or a small side salad.

Stovetop Meat Loaves

Some people have no interest what-so-ever in eating or preparing meatloaf. But this happens to be one of our go tos when nothing else is springing to mind. So when I found this quick variation, I was all too eager to give it a try. Both of us were very pleased with this quick cooking, easy assembled, very fulfilling meal! So before you turn your nose up at “meatloaf”, give it a try…you might be just as pleased as we were!

Source: Taste of Home Comfort Diet Food Cookbook

Ingredients: 2 servings
3 Tbl reduced fat milk
2 Tbl quick-cooking oats
1 Tbl chopped onion
¼ tsp salt
½ lb lean ground beef or turkey
½ tsp cornstarch
½ cup Italian tomato sauce (tomato sauce with oregano, basil and garlic)
¼ cup cold water

Directions:
In a small bowl, combine the milk, oats, onion and salt. Crumble beef over mixture and mix well. Shape into two loaves.

In a small nonstick skillet, brown loaves on both sides; drain. Combine the cornstarch, tomato sauce and water until smooth. Pour over meat loaves. Bring to a boil. Reduce heat to med-low; cover and cook for 15-20 minutes or until meat is no longer pink.

Chicken Tortilla Soup

Ingredients:
1 Tbl olive oil
1 onion, chopped
3 cloves garlic, minced
2 tsp chili powder
1 tsp dried oregano
1 (28 oz) crushed tomatoes
1 can chicken broth
1/2 cup frozen corn
1 can white hominy
1 can chopped green chilies
1 can black beans, rinsed and drained
2 boneless chicken breasts, cooked and cut into pieces
¼ cup chopped fresh cilantro

Optional:
Crushed tortilla chips
Cubed avocado
Shredded cheese
Sliced green onion

In a medium soup pot, heat oil over medium heat. Sauté onion and garlic until soft. Stir in chili powder, oregano, tomatoes and broth. Bring to a boil and simmer for 5-10 minutes, stirring occasionally.

Stir in corn, hominy, chiles, beans and chicken. Simmer for 10 minutes. Add cilantro just before serving. Once soup is in bowls, feel free to top with the optional ingredients as you see fit!

I thoroughly enjoyed this recipe and froze the extras!

Lemon Thyme Chicken

WOW! Did this meal turn out delightful! The lemon added just the right amount of specialty and pizzazz to a normal run of the mill chicken breast. Next time you’re in the mood for literally brightening up your chicken dish…give this one a try, you won’t regret it.

Source: Taste of Home Comfort Diet Food Cookbook

Ingredients:
3 Tbl all-purpose flour
½ tsp salt
¼ tsp pepper
4 boneless skinless chicken breast halves (4 oz each)
2 tsp olive oil
1 med onion, chopped
1 Tbl butter
½ tsp dried thyme
1 cup chicken broth
3 Tbl lemon juice
2 Tbl minced fresh parsley

In a small bowl, combine the flour, salt and pepper. Set aside 4 ½ tsps for sauce. Sprinkle remaining flour mixture over both sides of chicken.

In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.

In the same pan, sauté onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and then sprinkle with parsley.

Notes: I didn’t skimp on the butter because it is needed to thicken the sauce once the flour and broth are added. Also, don’t add more salt to your sauce….serve it and let people salt it themselves. It’s very surprising the added taste the lemon gives.

Enjoy!

Baked Ziti

Ingredients: Serves 6

2 cups cooked pasta- penne preferably
1 can petite diced tomatoes
1 small can tomato sauce
1/2 cup chopped mushrooms
1 cup reduced fat mozzarella cheese, shredded
1 tsp olive oil
4 med. garlic cloves, minced
1/4 cup yellow onions, finely chopped
1/2 lb extra lean ground beef or turkey
1 tsp oregano
1/2 tsp basil
1 tsp thyme
1 tsp rosemary
salt and pepper to taste

*Preheat oven to 350.
*Heat oil over medium heat; add onions and garlic and saute 2 minutes. Add beef and cook until browned; drain fat and set pan back over medium heat.
*Add the oregano, basil, thyme, rosemary, salt and pepper. Cook about 2 minutes. Add tomatoes and mushrooms and bring mixture to a boil; reduce heat and simmer for 5 minutes.

Layer as follows:
1. Small about of beef mixture in bottom of a 4 quart casserole dish (just enough to slightly cover the bottom)
2. Half of cooked pasta
3. Half of remaining beef mixture
4. Half of mozzarella cheese
5. Remaining pasta
6. Remaining beef mixture
7. Sprinkle with remaining mozzarella cheese

Bake until cheese is golden and bubble, about 30 minutes.

Note: I didn't have any regular tomato sauce so I used some that basil, garlic and oregano and it was most delicious!