Made a fantastic recipe for dinner tonight that I thought I would share. Very light and mediteranean-like with a lot of flavor.
Chicken Pasta with Roasted Pine Nuts and Goat Cheese:
Number of Servings: 3
Ingredients
1 Cup (uncooked) Whole Wheat Rotini
1 Medium Tomato Chopped
1 Cup Chopped Watercress
2 Green Onion
2 Tsp Olive Oil
1 Chicken Breast (about 10 oz)
1 oz goat cheese
3 Tablespoons Roasted Pine Nuts
Crushed Red Pepper to taste
Salt to taste
Pepper to taste
Directions
1. First Chop your tomato, watercress, and green onions. Set aside.
2. Cook pasta as directed on package, drain and set aside.
3. Slice chicken into small thin pieces. Spray large nonstick skillet with spray olive oil or Pam. Heat pan on med high and then throw Chicken in when it is hot. Season chicken with crushed red pepper, salt and pepper. Cook chicken until cooked through completely and it starts to brown. Remove chicken from skillet and set aside.
4. Add 2 tsp of olive oil to pan and add the green onion, cook until fragrant, reduce heat to medium and add tomatoes, cooked chicken and pasta, heat until warm.
5. Remove pasta mixture from heat and toss in watercress, goat cheese (crumbled), and top with roasted Pine Nuts.
I didnt use the olive oil and just used the pam and it tasted just fine to me. I was worried that this wouldnt have enough flavor, but wow! The green onions and goat cheese gave it so much flavor. It was very different and very delicious. The nuts are a great source of good fat, and the other ingredients are just as healthy. If anyone is worried about the goat cheese since it is a more fatty cheese, I bet feta would taste just as good.
Too bad I only made 1 serv because now I want leftovers!
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, January 25, 2009
Sunday, September 7, 2008
Raspberry Sensation
I have been meaning to post some recipes for the past several months so I am catching up:
Dessert time! I made this fantastic dessert for the wedding I attended in August. It was definitely a hit and much healthier than the tiramisu and wedding cake that was also there.
Prep Time: 15 min
Total Time: 3 hr 30 min
Makes: 12 servings, one slice each
Ingredients:
1 pt. (2 cups) raspberry sorbet, softened
1 cup cold milk (I used skim milk)
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding (used the fat free kind, and also substituted the vanilla with the cheese cake flavor)
1 tub (8 oz.) Cool Whip Whipped Topping, thawed (I used the Lite kind)
1 cup raspberries
1. Line 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer. Freeze 10 min.
2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.
3. Freeze at least 3 hours or overnight. When ready to serve, invert pan onto serving plate; remove and discard foil. Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into slices to serve. Store any leftover dessert in freezer.
I would make this again in a hearbeat, it was so good and so light. The substitution of the cheese cake flavor vs the vanilla flavor was nice too. Definitely enjoyed by everyone that added the reception.
Dessert time! I made this fantastic dessert for the wedding I attended in August. It was definitely a hit and much healthier than the tiramisu and wedding cake that was also there.
Prep Time: 15 min
Total Time: 3 hr 30 min
Makes: 12 servings, one slice each
Ingredients:
1 pt. (2 cups) raspberry sorbet, softened
1 cup cold milk (I used skim milk)
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding (used the fat free kind, and also substituted the vanilla with the cheese cake flavor)
1 tub (8 oz.) Cool Whip Whipped Topping, thawed (I used the Lite kind)
1 cup raspberries
1. Line 9x5-inch loaf pan with foil. Spoon sorbet into prepared pan; press firmly onto bottom of pan to form even layer. Freeze 10 min.
2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.
3. Freeze at least 3 hours or overnight. When ready to serve, invert pan onto serving plate; remove and discard foil. Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into slices to serve. Store any leftover dessert in freezer.
I would make this again in a hearbeat, it was so good and so light. The substitution of the cheese cake flavor vs the vanilla flavor was nice too. Definitely enjoyed by everyone that added the reception.
Cheesy Stuffed Shells
Although I have absolutely no Italian in me, I love a good Italian Dish. I think this one is really good and pretty healthy.
Prep Time: 25 min
Total Time: 52 min
Makes: 5 servings
Ingredients:
1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Reduced Fat Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained (I use whole wheat shells)
1 jar (26 oz.) spaghetti sauce (low sodium or no salt added kind is what I use)
1 large tomato, chopped
1. Heat oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
2. Mix sauce and tomatoes; spoon 1/2 into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
3. 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
Prep Time: 25 min
Total Time: 52 min
Makes: 5 servings
Ingredients:
1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Reduced Fat Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained (I use whole wheat shells)
1 jar (26 oz.) spaghetti sauce (low sodium or no salt added kind is what I use)
1 large tomato, chopped
1. Heat oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
2. Mix sauce and tomatoes; spoon 1/2 into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
3. 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
Fiesa Chicken Pasta
This recipe is great when you have a craving for mexican food. It combines the italian food lover in me with the mexican food lover.
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, 2 cups each
Ingredients:
2 cups rotini pasta, uncooked (I use the whole wheat rotini)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Kraft Zesty Italian Dressing (I use the fat free/low fat)
1 Tbsp. chili powder
1/2 cup Salsa
1/2 cup Sour Cream (I use fat free)
1/2 cup Shredded Cheddar Cheese (I use low fat)
1. Cook pasta as directed on package.
2. Meanwhile, cook chicken in skillet on medium heat. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.
3. Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
With just a few healthy subsitutions, this definitely tastes pretty darn good when its done.
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, 2 cups each
Ingredients:
2 cups rotini pasta, uncooked (I use the whole wheat rotini)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Kraft Zesty Italian Dressing (I use the fat free/low fat)
1 Tbsp. chili powder
1/2 cup Salsa
1/2 cup Sour Cream (I use fat free)
1/2 cup Shredded Cheddar Cheese (I use low fat)
1. Cook pasta as directed on package.
2. Meanwhile, cook chicken in skillet on medium heat. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.
3. Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
With just a few healthy subsitutions, this definitely tastes pretty darn good when its done.
Thursday, May 1, 2008
Terrific Tuna Melt
I tried this recipe and it is YUMMY! Its nothing special, just a different twist on a tuna melt, but it almost had this "gourmet" taste to it. Its really simple, and is fairly nutritious.
Terrific Tuna Melt
Ingredients (1 serv):
1 can (3 oz.) tuna in water, drained, flaked (about 1/4 cup)
2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
1 whole wheat pita bread (6 inch)
3 Tbsp. KRAFT Shredded Mild Cheddar Cheese
1 Tbsp. finely chopped mixed fresh vegetables ( cucumbers, carrots and/or radishes)
PREHEAT oven or toaster oven to 400ºF. Mix tuna and cream cheese spread; spread onto bread. Sprinkle with cheese.
BAKE 2 to 3 min. or until cheese is melted.
TOP with vegetables.
Terrific Tuna Melt
Ingredients (1 serv):
1 can (3 oz.) tuna in water, drained, flaked (about 1/4 cup)
2 Tbsp. PHILADELPHIA Chive & Onion Cream Cheese Spread
1 whole wheat pita bread (6 inch)
3 Tbsp. KRAFT Shredded Mild Cheddar Cheese
1 Tbsp. finely chopped mixed fresh vegetables ( cucumbers, carrots and/or radishes)
PREHEAT oven or toaster oven to 400ºF. Mix tuna and cream cheese spread; spread onto bread. Sprinkle with cheese.
BAKE 2 to 3 min. or until cheese is melted.
TOP with vegetables.
Monday, April 14, 2008
STILL the same, and a recipe
Well I am still sitting here at 165.8. Again, very happy to not see a gain. But also not happy that I have been in the same place for almost a week, which is still up .2 from last Monday.
I know I have been doing everything right. I exercised and ate right all weekend. TOM is a week away and I do feel a little bloated, so that could be a factor as well. I will just keep trudging on, doing what Im doing, and hope to see something different on Wed.
I made a new dish last night for dinner that was delicious! Ever since the gyros I have been on a big greek food kick and while this is technically "american greek", it was pretty good.
Easy Feta Chicken Bake (www.kraft.com)
Prep: 10 min
Ready In: 50 min
Serves: 6
6 boneless skinless chicken breasts (about 1-1/2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1/2 pkg. (100 g) KRAFT Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.
I served this with a greek salad with fat free dressing and it was heaven!
I know I have been doing everything right. I exercised and ate right all weekend. TOM is a week away and I do feel a little bloated, so that could be a factor as well. I will just keep trudging on, doing what Im doing, and hope to see something different on Wed.
I made a new dish last night for dinner that was delicious! Ever since the gyros I have been on a big greek food kick and while this is technically "american greek", it was pretty good.
Easy Feta Chicken Bake (www.kraft.com)
Prep: 10 min
Ready In: 50 min
Serves: 6
6 boneless skinless chicken breasts (about 1-1/2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1/2 pkg. (100 g) KRAFT Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.
DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.
BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.
I served this with a greek salad with fat free dressing and it was heaven!
Thursday, March 20, 2008
Crockpot Chicken Stroganoff
As promised, here is a GREAT recipe that is easy and tastes fabulous. I am a fan of anything in the crockpot because I can go to work and come home to a warm meal. Enjoy, the flavor is delicious!
Ingredients:
6 (6 or 8 oz) boneless, skinless chicken breast, FROZEN
1 (10.75 oz) can condensed reduced-fat, reduced-sodium cream of chicken soup
1/2 can skim or 1% milk
16 oz fat-free sour cream
2 tbsp dry minced onion
2 tsp very low-sodium chicken or beef bouillon granules
2 tsp garlic powder
1 tsp onion powder
Preparation:
Coat crockpot with cooking spray.
Place frozen chicken breast in bottom of crockpot.
Combine remaining ingredients and pour over chicken.
Cook on low for 7 hours.
Makes: 6 servings
Serving size: 1/6 recipe
LA Exchange: 1 Protein, 1/2 Dairy, 1 Condiment
Ingredients:
6 (6 or 8 oz) boneless, skinless chicken breast, FROZEN
1 (10.75 oz) can condensed reduced-fat, reduced-sodium cream of chicken soup
1/2 can skim or 1% milk
16 oz fat-free sour cream
2 tbsp dry minced onion
2 tsp very low-sodium chicken or beef bouillon granules
2 tsp garlic powder
1 tsp onion powder
Preparation:
Coat crockpot with cooking spray.
Place frozen chicken breast in bottom of crockpot.
Combine remaining ingredients and pour over chicken.
Cook on low for 7 hours.
Makes: 6 servings
Serving size: 1/6 recipe
LA Exchange: 1 Protein, 1/2 Dairy, 1 Condiment
Sunday, March 9, 2008
Take Off
So here is the Take Off that I was referring to in a previous entry. This is what LAWL used to recommend people who had hit a plateau. I did it once when I was at 193-194 for weeks and it did help me to break through the plateau and keep on moving. However, it was not a lot of fun and basically puts your body into starvation mode and you have to be real careful what you eat afterwards so that you dont gain from it.
This is what you do for 2 days:
-1/8 cantalope or orange 4 times a day
-2 LA Lites (energy bars)
- Two green vegetables (must be the same vegetable)
-6 oz cooked lean protein (must be same protein)
And that is it. You can see why its not fun. Especially since you have to choose the same protein and vegetable and cant have something different on the same day. Last time I did turkey and broccoli on day 1, and lettuce and tuna on day 2. Considering my work schedule, going on that little food would probably be kind of dangerous.
However there is also a "plateau breaker" that you can do as well. This may be more realistic for me:
Length of Time = 5 days
Eliminate the following from you menu plan: (same for all plans)
All condiments
All Fast and Frozen Foods
Limit higher fat, sodium, or carbohydrate foods such as:
Proteins such as Beef, Pork, Wild Game, Cottage Cheese
Seafood such as Crab, Salmon, Scallops, Swordfish, Tuna (Fresh)
Starches such as Baked Potato, Cereal, Ice Cream, Oatmeal, Pasta, Peas, Rice , Tortillas
Also increase water intake to 10 glasses per day for the first two days
This is what you do for 2 days:
-1/8 cantalope or orange 4 times a day
-2 LA Lites (energy bars)
- Two green vegetables (must be the same vegetable)
-6 oz cooked lean protein (must be same protein)
And that is it. You can see why its not fun. Especially since you have to choose the same protein and vegetable and cant have something different on the same day. Last time I did turkey and broccoli on day 1, and lettuce and tuna on day 2. Considering my work schedule, going on that little food would probably be kind of dangerous.
However there is also a "plateau breaker" that you can do as well. This may be more realistic for me:
Length of Time = 5 days
Eliminate the following from you menu plan: (same for all plans)
All condiments
All Fast and Frozen Foods
Limit higher fat, sodium, or carbohydrate foods such as:
Proteins such as Beef, Pork, Wild Game, Cottage Cheese
Seafood such as Crab, Salmon, Scallops, Swordfish, Tuna (Fresh)
Starches such as Baked Potato, Cereal, Ice Cream, Oatmeal, Pasta, Peas, Rice , Tortillas
Also increase water intake to 10 glasses per day for the first two days
Thursday, February 21, 2008
Cheesy Rotini and Tuna
Ok, I will preface this by saying that I used to have an addiction to Tuna helper back in college. I ate the stuff every day. Later on while doing WW, I would make it and make it the "light" way, but it still wasnt that fantastic for you.
Well this recipe blows tuna helper out of the water. I made this Monday night and I love it! It is one of the best things I have made in a while and reminds me of tuna helper. This is a good one to post too as Im sure some of you avoid meat on Fridays during lent. Enjoy!
Ingredients:
2 cups tri-coloured fusilli pasta, uncooked
2 cans (120 g each) white tuna in water, drained, flaked
3 cups frozen chopped broccoli, thawed, drained
165 g VELVEETA Process Cheese Product, cut up (about 1 cup)
1/2 cup light sour cream
Preparation:
COOK pasta as directed on package.
MEANWHILE, mix all remaining ingredients in 2-qt. microwaveable bowl. Microwave on HIGH 3 to 4 min. or until heated through, stirring after 2 min.
DRAIN pasta; place in serving bowl. Add tuna mixture; mix lightly.
This came from the kraft.com website if anyone is interested!
Serves 4
LA Exchange: 1 protein, 1 starch, 1 vegetable, 1 fat, 1 dairy
Well this recipe blows tuna helper out of the water. I made this Monday night and I love it! It is one of the best things I have made in a while and reminds me of tuna helper. This is a good one to post too as Im sure some of you avoid meat on Fridays during lent. Enjoy!
Ingredients:
2 cups tri-coloured fusilli pasta, uncooked
2 cans (120 g each) white tuna in water, drained, flaked
3 cups frozen chopped broccoli, thawed, drained
165 g VELVEETA Process Cheese Product, cut up (about 1 cup)
1/2 cup light sour cream
Preparation:
COOK pasta as directed on package.
MEANWHILE, mix all remaining ingredients in 2-qt. microwaveable bowl. Microwave on HIGH 3 to 4 min. or until heated through, stirring after 2 min.
DRAIN pasta; place in serving bowl. Add tuna mixture; mix lightly.
This came from the kraft.com website if anyone is interested!
Serves 4
LA Exchange: 1 protein, 1 starch, 1 vegetable, 1 fat, 1 dairy
Smothered Chicken Italiano
Loved this recipe! It is a lighter version of chicken parmesean and I think I actually enjoyed it more than the Easy Chicken Parmesean recipe I posted a while back. I think it was the chunks of tomato rather than tomato sauce that made this so delicious.
Ingredients:
1/2 tsp. dried oregano
1/4 tsp. garlic powder
4 (6 to 8 oz) boneless skinless chicken breasts halves, size according to plan
1/2 cup part-skim ricotta cheese
1 cup crushed tomatoes, no added salt
4 (1 oz) slices part-skim mozzarella cheese
Preparation:
In a small bowl, combine the oregano, garlic powder, rub over chicken.
In a large nonstick skillet coated with nonstick spray, brown chicken in oil for 3-4 minutes on each side.
Transfer to an 11 x 7 inch baking dish coated with non stick cooking spray.
Combine ricotta cheese; spoon over chicken; top with tomatoes.
Bake uncovered, at 350 degree for 15 minutes and top with mozzarella cheese.
Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear.
Makes: 4 servings
Serving size: 1/4 recipe (1 chicken breast per serving)
LA Exchange: 1 Protein, 1 Vegetable, and 1 Dairy
Again, loved this one!
Ingredients:
1/2 tsp. dried oregano
1/4 tsp. garlic powder
4 (6 to 8 oz) boneless skinless chicken breasts halves, size according to plan
1/2 cup part-skim ricotta cheese
1 cup crushed tomatoes, no added salt
4 (1 oz) slices part-skim mozzarella cheese
Preparation:
In a small bowl, combine the oregano, garlic powder, rub over chicken.
In a large nonstick skillet coated with nonstick spray, brown chicken in oil for 3-4 minutes on each side.
Transfer to an 11 x 7 inch baking dish coated with non stick cooking spray.
Combine ricotta cheese; spoon over chicken; top with tomatoes.
Bake uncovered, at 350 degree for 15 minutes and top with mozzarella cheese.
Bake 5-10 minutes longer or until cheese is melted and chicken juices run clear.
Makes: 4 servings
Serving size: 1/4 recipe (1 chicken breast per serving)
LA Exchange: 1 Protein, 1 Vegetable, and 1 Dairy
Again, loved this one!
Thursday, January 24, 2008
Zesty Chicken and Pasta Recipe
I found this recipe on the Kraft website and it turned out really good! I made this on monday and since it serves 6, I have been eating it all week.
Ingredients:
4-1/2 cups whole wheat fusilli pasta, uncooked
1/2 cup KRAFT calorie wise Zesty Italian Dressing, divided
1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 Tbsp. chopped fresh parsley
1/4 cup KRAFT 100% Light Grated Parmesan Cheese
4-1/2 cups whole wheat fusilli pasta, uncooked
1/2 cup KRAFT calorie wise Zesty Italian Dressing, divided
1 lb. (450 g) boneless skinless chicken breasts, cut into 1-inch pieces
2 cups broccoli florets
1 large red pepper, chopped
1 small onion, thinly sliced
1 Tbsp. chopped fresh parsley
1/4 cup KRAFT 100% Light Grated Parmesan Cheese
COOK pasta as directed on package.
MEANWHILE, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
DRAIN pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.
MEANWHILE, heat 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally. Add vegetables and parsley; cook 5 min. or until vegetables are tender, stirring occasionally.
DRAIN pasta; mix with chicken mixture and remaining 1/4 cup dressing. Sprinkle with cheese.
I thought the dressing gave it a nice flavor and is similar to a pasta salad, but warm. It was worth a try and I wasnt disapointed!
Monday, December 17, 2007
Easy Chicken Parmesan
Makes: 6 servings
Serving size: 1/6 recipe
Ingredients:
2 cups spaghetti sauce
6 tbsp grated Parmesan cheese, divided
6 (6 or 8 oz) boneless skinless chicken breast halves
1 1/2 cups shredded part-skim mozzarella cheese
Preparation:
Preheat oven to 375 F.
Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese.
Add chicken; turn over to evenly coat both sides with sauce.
Cover with foil.
Bake 30 minutes.
Uncover.Top with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 minutes or until chicken is cooked through and cheese is melted.
LA Exchange: 1 Protein, 2 Vegetables, 1/2 Dairy
This dish is really yummy and easy to make. It is also really cheesy (and I loove cheese).
Serving size: 1/6 recipe
Ingredients:
2 cups spaghetti sauce
6 tbsp grated Parmesan cheese, divided
6 (6 or 8 oz) boneless skinless chicken breast halves
1 1/2 cups shredded part-skim mozzarella cheese
Preparation:
Preheat oven to 375 F.
Pour sauce into 13x9-inch baking dish. Carefully stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese.
Add chicken; turn over to evenly coat both sides with sauce.
Cover with foil.
Bake 30 minutes.
Uncover.Top with mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; continue baking 5 minutes or until chicken is cooked through and cheese is melted.
LA Exchange: 1 Protein, 2 Vegetables, 1/2 Dairy
This dish is really yummy and easy to make. It is also really cheesy (and I loove cheese).
Tuesday, October 23, 2007
Tuscan Style Chicken Sandwiches (slow cooker meal)
This is one of my favorite meals, ever! I made it last week and hadnt had it in a while and I knew I had to post it. The great thing about slow cooker meals is that you can make a lot and have left overs (which is what I have been doing) or you can freeze whats left for later on. Either way, it saves you from eating something you shouldnt because you dont feel like making a meal.
Makes 6 serv:
6 boneless skinless chicken breasts or thighs
2 garlic cloves, minced
1/2 cup roasted red bell peppers, cut
1/2 tsp salt
6 slices of tomatoes
1 loaf of foccacia bread (for those of you who cant have this bread as part of your diet, a whole wheat pita works fabulous as well)
1. Place chicken, garlic, red peppers, salt in slow cooker
2. Cook 6-7 hours on low
3. After 6-7 hours, shred chicken with a fork
4. Cut focaccia bread into 6 wedges
5. Place 1/2 cup chicken on bread, top with a tomato slice
For those doing Pure Weight Loss, it counts as: 1 protein, 1 starch (for 1 sandwich)
For those doing WW, when I was doing this I counted a sandwich as 8 points (but it would be less if you didnt have the focaccia bread)
The chicken sitting in the peppers all day makes it so juicy and flavorful! I cant get enough of this recipe. I have been eating leftovers of this all week on a whole wheat pita with some feta cheese. It is a little higher than some other recipes, but it is quite delicious.
Makes 6 serv:
6 boneless skinless chicken breasts or thighs
2 garlic cloves, minced
1/2 cup roasted red bell peppers, cut
1/2 tsp salt
6 slices of tomatoes
1 loaf of foccacia bread (for those of you who cant have this bread as part of your diet, a whole wheat pita works fabulous as well)
1. Place chicken, garlic, red peppers, salt in slow cooker
2. Cook 6-7 hours on low
3. After 6-7 hours, shred chicken with a fork
4. Cut focaccia bread into 6 wedges
5. Place 1/2 cup chicken on bread, top with a tomato slice
For those doing Pure Weight Loss, it counts as: 1 protein, 1 starch (for 1 sandwich)
For those doing WW, when I was doing this I counted a sandwich as 8 points (but it would be less if you didnt have the focaccia bread)
The chicken sitting in the peppers all day makes it so juicy and flavorful! I cant get enough of this recipe. I have been eating leftovers of this all week on a whole wheat pita with some feta cheese. It is a little higher than some other recipes, but it is quite delicious.
Grilled Chicken Cobb Salad
I made this salad about a week ago and it was delicious. Its really just a simple salad, but it tastes delicious and is very filling.
Makes 4 servings:
3 tbsp lemon seasoning
chicken breast, boneless skinless
6 cups salad greens torn
2 oz shredded light cheese
2 large hard boiled eggs, sliced
1 large tomato, chopped
2 pieces low sodium turkey bacon, cooked and drained, chopped
1. Put lemon seasoning on a plate and coat chicken thoroughly in seasoning.
2. Cook chicken until juices run clear
3. Cool and cut into chunks or strips.
4. Arrange salad greens and top with chicken, cheese, egg, chopped tomato, and crumbled bacon. Drizzle with your favorite fat free salad dressing
If you are doing Pure Weight Loss, it counts as 1 protein, 2 vegetables, and 1 fat.
I think it just goes to show you can spice up a boring old salad. I think it also goes to show that turkey bacon is a delicious alternative to regular bacon and still makes a salad taste great.
Makes 4 servings:
3 tbsp lemon seasoning
chicken breast, boneless skinless
6 cups salad greens torn
2 oz shredded light cheese
2 large hard boiled eggs, sliced
1 large tomato, chopped
2 pieces low sodium turkey bacon, cooked and drained, chopped
1. Put lemon seasoning on a plate and coat chicken thoroughly in seasoning.
2. Cook chicken until juices run clear
3. Cool and cut into chunks or strips.
4. Arrange salad greens and top with chicken, cheese, egg, chopped tomato, and crumbled bacon. Drizzle with your favorite fat free salad dressing
If you are doing Pure Weight Loss, it counts as 1 protein, 2 vegetables, and 1 fat.
I think it just goes to show you can spice up a boring old salad. I think it also goes to show that turkey bacon is a delicious alternative to regular bacon and still makes a salad taste great.
Friday, September 28, 2007
Bran Muffins
These Bran Muffins are a great way to start your day. They are packed with everything to get your metabolism moving and are quite filling.
Makes 2 servings:
1/2 cup egg substitute
2 tbsp water
2 tbsp skim milk
1 tsp vanilla (I would use less)
1/2 tsp cinnamon
1 tbsp flour
Pinch of nutmeg
1/2 cup unprocessed bran
3 packets of Splenda
1/2 cup blueberries
1. In a large bowl, combine egg substitute, water, milk, vanilla, cinnamon, flour, nutmeg, bran, and splenda.
2. Add blueberries
3. Coat muffin pan with cooking spray
4. Divide batter between 2 muffin cups
5. Bake at 350 for 15 min.
Overall they taste really good (I looove carbs in the morning so this satisfies that craving). I suggest less vanilla though. Mine seemed to taste too strong of it.
If anyone is doing Pure Weight Loss, it counts as 1/2 protein and 1 starch. Enjoy!
Makes 2 servings:
1/2 cup egg substitute
2 tbsp water
2 tbsp skim milk
1 tsp vanilla (I would use less)
1/2 tsp cinnamon
1 tbsp flour
Pinch of nutmeg
1/2 cup unprocessed bran
3 packets of Splenda
1/2 cup blueberries
1. In a large bowl, combine egg substitute, water, milk, vanilla, cinnamon, flour, nutmeg, bran, and splenda.
2. Add blueberries
3. Coat muffin pan with cooking spray
4. Divide batter between 2 muffin cups
5. Bake at 350 for 15 min.
Overall they taste really good (I looove carbs in the morning so this satisfies that craving). I suggest less vanilla though. Mine seemed to taste too strong of it.
If anyone is doing Pure Weight Loss, it counts as 1/2 protein and 1 starch. Enjoy!
Sunday, September 23, 2007
Turkey Broccoli Bake
I made a great dinner tonight that I thought Id post:
Ingredients (makes 1 serving):
5 or 7 oz fresh turkey tenderloins
1 cup frozen chopped broccoli
1 tbsp margarine, melted
1 tsp garlic powder
1 oz reduced fat shredded cheddar cheese
3 melba toast squares
1. Coat small casserole dish with nonfat cooking spray
2. Chop turky into 1 inch pieces
3. Combine turkey, melted margarine, and broccoli in casserole dish and sprinkle with garlic powder.
4. Place in preheated oven 375 degrees for 25-30 min or until turkey is just opaque.
5. While turkey is baking, crumble melba toasts into a small bowl. Add cheese to Melba toast mixture and toss well to combine.
6. Remove turkey from oven, sprinkle with Melba mixture over casserole.
7. Place back in oven and back another 10-15 minutes, or until turkey is cooked through and cheese has melted.
If you are doing LA weight loss, it counts as: 1 protein, 1 vegetable, 1 starch, 1/2 dairy, 1 fat.
Ingredients (makes 1 serving):
5 or 7 oz fresh turkey tenderloins
1 cup frozen chopped broccoli
1 tbsp margarine, melted
1 tsp garlic powder
1 oz reduced fat shredded cheddar cheese
3 melba toast squares
1. Coat small casserole dish with nonfat cooking spray
2. Chop turky into 1 inch pieces
3. Combine turkey, melted margarine, and broccoli in casserole dish and sprinkle with garlic powder.
4. Place in preheated oven 375 degrees for 25-30 min or until turkey is just opaque.
5. While turkey is baking, crumble melba toasts into a small bowl. Add cheese to Melba toast mixture and toss well to combine.
6. Remove turkey from oven, sprinkle with Melba mixture over casserole.
7. Place back in oven and back another 10-15 minutes, or until turkey is cooked through and cheese has melted.
If you are doing LA weight loss, it counts as: 1 protein, 1 vegetable, 1 starch, 1/2 dairy, 1 fat.
Sunday, September 16, 2007
Spinach and Feta Stuffed Chicken
So here is a great recipe I tried the other night (sorry no pics) that I wanted to post because it is delicious!
Spinach and Feta stuffed Chicken (makes 1 serving)
1 boneless skinless chicken breast
1/4 cup chopped spinach, well drained
2 garlic cloves, minced
1 oz reduced fat feta cheese
1/4 tsp black pepper
1. use meat mallet to pound chicken until 1/4 inch thick (this is fun!)
2. Combine spinach, feta, and half of the garlic, mix well
3. Place chicken on foil that has been coated with cooking spray. Sprinkle chicken with black pepper
4. Place spinach mixture in middle of chicken and roll up chicken
5. Top chicken with remaining garlic
6. Roll chicken in foil to keep it together, place in fridge for 1 hr to set
7. Preheat at 375, place chicken in foil package on backing sheet and bake for 20 min
8. Cut open top of foil and place back in oven for 5 min to brown top of chicken and garlic
So it turned out pretty good. However either the temp should be higher or it just needs to cook longer because it really needed to cook for about an hr after I was done with it, and it still didnt seem cooked enough. I think next time I will avoid the foil and use toothpicks to hold it together, and cook it in a dish instead.
I also made the foil packages the night before, rather than waiting for an hr when I got home from work to make it. So I think that works out pretty good. Kevin enjoyed it as well, and we had some sugar free ice cream for dessert. Definitely would make it again with the above mentioned variations.
For those doing PWL, it counts as 1 protein and half a dairy
Spinach and Feta stuffed Chicken (makes 1 serving)
1 boneless skinless chicken breast
1/4 cup chopped spinach, well drained
2 garlic cloves, minced
1 oz reduced fat feta cheese
1/4 tsp black pepper
1. use meat mallet to pound chicken until 1/4 inch thick (this is fun!)
2. Combine spinach, feta, and half of the garlic, mix well
3. Place chicken on foil that has been coated with cooking spray. Sprinkle chicken with black pepper
4. Place spinach mixture in middle of chicken and roll up chicken
5. Top chicken with remaining garlic
6. Roll chicken in foil to keep it together, place in fridge for 1 hr to set
7. Preheat at 375, place chicken in foil package on backing sheet and bake for 20 min
8. Cut open top of foil and place back in oven for 5 min to brown top of chicken and garlic
So it turned out pretty good. However either the temp should be higher or it just needs to cook longer because it really needed to cook for about an hr after I was done with it, and it still didnt seem cooked enough. I think next time I will avoid the foil and use toothpicks to hold it together, and cook it in a dish instead.
I also made the foil packages the night before, rather than waiting for an hr when I got home from work to make it. So I think that works out pretty good. Kevin enjoyed it as well, and we had some sugar free ice cream for dessert. Definitely would make it again with the above mentioned variations.
For those doing PWL, it counts as 1 protein and half a dairy
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