Wednesday, January 27, 2010

Ok top favorite ingredient of all time is.....

Balsamic Vinegar. I declared it tonight. it just makes everything so good!
This is super easy to make, super delicious, and only 229 calories per chicken breast! i mean really. AMAZING!

Chicken Bruschetta

  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 4 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 (8-ounce) package presliced mushrooms
  • 1 small zucchini, quartered lengthwise and sliced (about 5 ounces)
  • 4 garlic cloves, minced
  • 1 cup chopped plum tomato
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh basil
  • 4 teaspoons balsamic vinegar
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat broiler.

Combine garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place the chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Remove the chicken from pan, and keep warm.

Heat olive oil in a large nonstick skillet over medium-high heat. Add 1/4 teaspoon salt, mushrooms, zucchini, and minced garlic; sauté 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; sauté 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese.

Nutrition Facts
Calories: 229; Fat: 7.3g; Protein: 31.4g; Carbohydrate: 9.7g; Fiber: 2.1g; Cholesterol: 71mg; Iron: 2.3mg; Sodium: 489mg; Calcium: 126mg
Weight Watcher Points-5

Wednesday, January 20, 2010

Chillin' and Grillin'

So what if it snowed here today? I will never stop grilling!

Roadhouse Steaks with Ancho Chile Rub

  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons ancho chile powder
  • 4 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 4 (4-ounce) beef tenderloin steaks, trimmed
  • Cooking spray


Prepare grill.

Combine first 8 ingredients in a small bowl. Rub spice mixture evenly over steaks; let stand 10 minutes.

Place steaks on a grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness.

Nutrition Facts
Calories: 177; Fat: 7.1g; Protein: 22.3g; Carbohydrate: 3.9g; Fiber: 1g; Cholesterol: 59mg; Iron: 2.1mg; Sodium: 441mg; Calcium: 34mg;
Weight Watcher Points-4

Monday, January 18, 2010

Pizza! Pizza!

My favorite food of all time is pizza, and on a diet, it's the one thing i always miss the most
so when i saw this recipe i had to try it!
and it was pretty good! Of course my husband asks "where the meat?" but hello, it's LIGHT for a reason buddy!

Phyllo Pizza with Feta, Basil, and Tomatoes

  • 1/2 cup (2 ounces) shredded part-skim mozzarella
  • 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pkg frozen phyllo dough, thawed
  • Cooking spray
  • 2 cups thinly sliced plum tomato
  • 1/3 cup thinly sliced green onions
  • 1/4 cup fresh basil leaves


1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.

Nutrition Facts-2 slices
Calories: 195; Fat: 6.7g; Protein: 9.3g; Carbohydrate: 24.6g; Fiber: 1.9g; Cholesterol: 11.4mg; Iron: 1.7mg; Sodium: 526mg; Calcium: 158mg
Weight Watchers Points-4

Tuesday, January 12, 2010


Mac and Cheese is amazing. Mac and Cheese with bacon is more amazing. Mac and Cheese with bacon and its in the Cooking Light magazine the most amazing!!

This def was a much lighter version of thick mac and cheese. Husband and Brother In Law both approve, and mind you, they are not "light" type of people. Paul's request "more bacon". my response "it wouldn't be light you dope!" So to accommodate my dear husband, i think i will make with turkey bacon and add a little more for him.

Weight watcher folks, plan ahead for this meal. it's pretty high in points, but if you have a smaller breakfast and lunch, it's totally doable!

Bacon Mac
  • 3 1/4 teaspoons salt, divided
  • 12 ounces strozzapreti or penne pasta
  • 4 teaspoons all-purpose flour
  • 1 1/2 cups skim milk, divided
  • 2 cups finely shredded sharp cheddar cheese, divided
  • 1/4 cup sliced green onions
  • 1 teaspoon hot sauce
  • 1/4 teaspoon pepper
  • 2 slices center-cut bacon, cooked and crumbled
  • Cooking spray


1. Preheat broiler.

2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes or until it cools to 155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart broiler-safe dish coated with cooking spray; top with 1/2 cup cheese. Broil 7 minutes.

Nutritional Facts

Calories 399; Fat: 13.8g; Protein: 20g; Carbohydrate: 48.7g; Fiber: 2g; Cholesterol: 44mg; Iron: 2.1mg; Sodium: 544mg; Calcium: 358mg

Weight Watcher Points-9

Monday, January 11, 2010

Is there anything better than tomato sauce & cheese?

Another recipe straight out of the Cooking Light magazine! i had to try this one.
You can serve this over egg noodles and it will still be light. The Nutrition facts are for the chicken alone.

Herbed Chicken Parmesan
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
  • 1/4 cup dry breadcrumbs
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt, divided
  • 1 large egg white, lightly beaten
  • 1 pound chicken breast tenders
  • 1 tablespoon butter
  • 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1/3 cup (1 1/2 ounces) shredded provolone cheese


Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Nutrition Facts
Calories: 308; Fat: 10.4g; Protein: 35.9g; Carbohydrate: 16.2g; Cholesterol: 88mg; Fiber: 1.8g; Iron: 2.3mg; Sodium: 808mg; Calcium: 249mg
Weight Watcher Points-7

Wednesday, January 6, 2010

Balsamic Vinegar, how i love thee...

I got our lasted copy of Cooking Light magazine, and while i thumbed through, this JUMPED out at me, and i'm so glad it did. this was AMAZING. How can this be good for you!? i simply can't even understand it. i made it with the exact side dish that they told me too as well, Mascarpone Mashed Potatoes

Roast Chicken with Balsamic Bell Peppers

  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 2 cups thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1/2 cup thinly sliced shallots (about 1 large)
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon balsamic vinegar

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Nutritional Facts
Calories: 28; Fat: 11g; Protein: 35.9g; Carbohydrate: 8.8g; Fiber: 1.9g; Cholesterol: 2mg; Sodium: 644mg; Calcium: 38mg 94mg; Iron:
Weight Watcher Points-6

Mascarpone Mashed Potatoes

  • 1 1/2 lbs yukon gold potatoes
  • 1/3 cup 2% low-fat milk
  • 3 tablespoons mascarpone cheese
  • 1/2 teaspoon salt
  • 1 tablespoon garlic poweder

  1. Place cubed and peeled potatoed in a large saucepan cover with water and Bring to a boil.
  2. Reduce heat and simmer for 15 minutes or until tender.
  3. Drain and return to pan.
  4. Add milk, mascarpone cheese, and salt.
  5. Mash to desired consistency. (make 4 servings)
Nutrition Facts
Calories 184.4; Total Fat 5.2 g; Cholesterol 16.6 mg; Sodium 313.4 mg; Potassium 796.7 mg; Total Carbohydrate 29.5 g; Dietary Fiber 3.1 g; Sugars 3.2 g; Protein 4.2 g

Weight Watcher Points-4

Crockpot Love

My secret santa got me the cookbook by Stephanie O'Dea called Make It Fast, Cook It Slow. she is actually the owner of the blog She took to her crockpot like a fish took to water and did her challenge with flying colors. I decided to give the Cheesesteak she had in the book a whirl...Sounds odd right? well guess what ITS EFFIN' DELICIOUS!

Philly Cheesesteak-Crockpot Style

--1 pound sliced tri-tip (i used shaved lean beef)
--1/2 sliced onion
--1 red pepper
--1 green pepper
--1 yellow pepper
--1/2 cup of white wine
--1 T Worcestershire sauce
--pepperjack cheese

The Directions:
--dump sliced meat into stoneware
--put sliced pepper and onion in too
--add white wine and worcestershire sauce
cover and cook on low for 8-9 hours or high for 4-6.

grab whatever you want to use as bread, throw the cheese on it, toast it up a bit and there you have it! a healthy take on the cheesesteak.

Nutrition Info (does include whatever bread you decide to put this on)
Calories 181; Total Fat 11g; Cholesterol 43mg; Sodium 65mg; Total Carbohydrate 5.3g; Dietary Fiber 1g; Sugars 1.6g; Protein 10.8g
Weight Watcher Points-6

Tuesday, January 5, 2010

Southwestern Feast

We had Paul's brother over tonight for dinner and i wanted to make something super yummy, since he's a bachelor, lives with another dude, and umm lets say, there is no fine dining over there. I also wanted to make it as healthy as possible.

So i defrosted my chicken breasts and away i went!

to go along with it i had steamed corn, and also an Archer's Farm Southwest Chipotle Pasta Salad. Yes, i said it. My pasta salad came from a box. But guess what? it was easy, delish, and not too shabby with the nutrition facts.
Servings: 1/2 cup; Calories 310
; Calories from Fat 20; Total Fat 2g; Saturated Fat 0g; Sodium 320mg; Total Carbohydrate 64g; Dietary Fiber 0g; Sugars 4g; Protein 12g
Weight Watcher Points-6

anyway, here is the recipe for the chicken.

Spicy Garlic Lime Chicken
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 3 tablespoons lime juice
  • 1/2 white wine
  1. In a small bowl, mix together salt, black pepper, cayenne, paprika, teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.(i found that i had to double the recipe for 4 breasts. apparently i really like to coat my chicken!)
  2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder, white wine and lime juice. TASTE IT FOR SALT, if you need more, add it. Cook 5 minutes, stirring frequently to coat evenly with sauce.
Nutrition Facts:
Servings: 4 Calories: 220 Total Fat: 10.7 Cholesterol: 84mg Sodium: 555mg Total Carbs: 2.4g Dietary Fiber: 0.3g Protein: 27.7g
Weight Watcher Points-5

Monday, January 4, 2010

Happy New Year!

Well it's that time of year again, the time where everyone says that will eat better.
well, i'm going to try!! I can't promise every recipe will be diet friendly, but i will include as much nutritional info as possible for you all.

Here's to a new year filled with good eats and treats!