Another break from the cupcakes...

If you guys haven't heard about Pinterest, you should hop on over there and sign up. Seriously so addictive. It's like a virtual pin board of all your ideas, recipes, crafts, vacations, and more! Whenever I'm bored I always jump on and find stuff to do or new recipes to try.

Well that is what happened with tonight's dinner. I seriously haven't made a dinner where my husband has licked the plate clean, like he did tonight.

These 2 recipes went so well together.

I want to make sure to give the original blogger and website get props, so here are links for you.

Grilled Balsamic Garlic Crusted Pork Tenderloin

Mustard Roasted Potatoes

Chicken Parm....in a meatloaf?!

I was leary on making this because hubby hates meatloaf. Hates it with a passion, and when I first mentioned this recipe he said "don't even bother making it, i will hate it."
HAHAH to him cause he LOVED IT. and told me to make it again! Give it a whirl, you will like it.

Chicken Parm Meatloaf

1 lb ground chicken (ground turkey can be substituted)
1 egg
1/4 breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded Italian cheese blend
minced parsley for garnish

Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet. Bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Grilled Polenta with Spicy Steak

I have never been so happy to have an indoor grill.
This was awesome. and light. and just plain good!
From Cooking Light Magazine

Grilled Polenta with Spicy Steak

Ingredients
* 4 teaspoons canola oil, divided
* 3/4 teaspoon kosher salt, divided
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chipotle chile powder
* 1/4 teaspoon freshly ground black pepper
* 1 (1-pound) flank steak, trimmed
* 1 (18-ounce) tube of polenta, cut into 8 slices
* 1 ripe peeled avocado, sliced
* 1/2 cup fresh cilantro leaves
* 1/2 cup (2 ounces) crumbled queso fresco
* 1/2 cup refrigerated fresh salsa
* Lime wedges (optional)

Preparation

1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.

Nutritional Information
Calories:397
Fat:19.2g (sat 4.6g,mono 10.1g,poly 2.6g)
Protein:28.9g
Carbohydrate:24g
Fiber:5.1g
Cholesterol:41mg
Iron:3.1mg
Sodium:739mg
Calcium:70mg

Pimiento Cheese Chicken

OMG.

that's all you need to know. Oh, and that it's from Cooking Light Magazine.

Pimiento Cheese Chicken
Ingredients
* 1 slice applewood-smoked bacon
* 3/4 cup shredded cheddar cheese
* 2 tablespoons minced green onions
* 1 1/2 tablespoons diced pimientos
* 1 tablespoon canola mayonnaise
* 2 teaspoons fresh lemon juice
* 1/2 teaspoon hot sauce
* 1/2 teaspoon salt, divided
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon black pepper
* 1 tablespoon canola oil

Preparation

1. Preheat oven to 350°.

2. Cook bacon in a large ovenproof skillet until crisp. Remove bacon, reserving drippings in pan; crumble bacon. Combine bacon, next 6 ingredients, and 1/4 teaspoon salt. Cut a 1-inch-wide slit into the thick end of each breast half; carefully cut down to the center of chicken to form a deep pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and pepper.

3. Heat pan over medium-high heat. Add oil to drippings. Add chicken to pan; saute 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand for 5 minutes.

Nutritional Information
Calories:299
Fat:16g (sat 5.8g,mono 6.1g,poly 2.3g)
Protein:36.8g
Carbohydrate:1.3g
Fiber:0.2g
Cholesterol:100mg
Iron:1.2mg
Sodium:606mg
Calcium:171mg

God damn, I love my crock pot.

So we switched up the days on our menu planning. This was suppose to be for tomorrow, but I was home sick today. The last time I made this recipe it wasn't as flavorful as I wanted, so today i put in a cup and a half of white wine and added potatoes to the mix as well.

That was like a party in my mouth!

here's a link to the recipe, Thank you to Erin from City Mouse in a Country House for the recipe!

And help me welcome my cousin to the blogosphere! She got married yesterday and is ready to blog recipes and try new ones out. Hi Mrs. Herald!!

A Valentine's Feast, with a slight change of plans...

Paul was going to make the Pimento Cheese Stuffed Chicken, but then realized he bought the chicken breasts too thin...so instead of him leaving to go back to the store, i told him to just take a different recipe from the week we had planned out and use that. So that's what he did, and he did it well. It was really good. I can't even explain how strange it was to lay on the couch with "What Not To Wear" playing while he cooked and made the house smell divine. A strange feeling, but not one that I wouldn't mind again.

We also managed to grab a Boston Creme Pie while at the grocery store and had that for dessert. it was delicious! Anyway, on to the recipe! Courtesy of Cooking Light Magazine.

Sautéed Chicken with Sage Browned Butter

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup all-purpose flour
3 tablespoons butter
2 sage sprigs
1 tablespoon minced shallots
1 teaspoon chopped fresh thyme
2 tablespoons lemon juice
Fresh sage leaves (optional)
Preparation
1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.

2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Nutritional Information
Calories: 326

Fat: 11.1g
Protein: 41.1g
Carbohydrate: 13.1g
Fiber: 0.5g
Cholesterol: 122mg
Iron: 2mg
Sodium: 320mg
Calcium: 26mg

Steak and Potatoes

Once again, a couple new recipes from the Food Network Magazine this month.

SO good.

Rosemary Chips

Directions
Toss 1 1/2 pounds thinly sliced russet potatoes with 2 teaspoons chopped rosemary, 1 grated garlic clove, 3 tablespoons olive oil, 3/4 teaspoon salt and a pinch of cayenne. Spread on a baking sheet; roast in a 500 degrees F oven until golden, about 20 minutes. Flip the potatoes and cook until golden and crisp, 8 more minutes. Season with salt.

Balsamic Steak with Radicchio
Ingredients
4 6-ounce beef eye round steaks
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1 to 2 teaspoons sugar, plus a pinch
1 clove garlic, sliced
2 heads radicchio, torn into pieces
1/3 cup sun-dried tomatoes, thinly sliced, plus more for topping
1/4 cup balsamic vinegar (preferably aged)
1/2 cup low-sodium chicken broth
1/2 cup fresh basil leaves, sliced, plus leaves for topping
Directions
Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. When the pan is hot, add 1 tablespoon butter, swirling the pan to coat. Add the steaks, sprinkle them with a pinch of sugar, and sear until golden brown on the bottom, about 4 minutes. Flip and cook until golden on the other side, 2 more minutes. Transfer to a cutting board and tent with foil.

Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the garlic and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons sugar and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 minute. Add the broth and cook until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter.

Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.

Hubby made dinner!

This never happens. I mean, ok he sometimes makes the occasional tacos or grilled cheese, but a full blown dinner with a RECIPE....never.

When we bought our new Nissan Rogue I told him we had to cut back on the "Patty is sick of cooking lets order out" nights, and he would have to help me out. Well, he stuck to his word and made an amazing meal this week.

We got the new Food Network Magazine and the cover recipe looked outstanding. So Paul took it and made it!

The house smelled amazing. The food deslicious. And my husband totally proud of himself.

Pea-Prosciutto Sauce

we served over 4 cheese raviolis.

Directions
Cook 4 ounces chopped prosciutto in a skillet with 2 tablespoons olive oil over medium heat until crisp, 4 minutes. Stir in 3 sliced garlic cloves and 1 tablespoon tomato paste; cook 1 minute. Ladle in 1 cup pasta-cooking water and simmer until reduced by half, 4 minutes. Add 1/4 cup heavy cream and simmer until thickened, 3 minutes. Toss with 1 pound cooked ravioli, 1 cup blanched frozen peas and some chopped parsley. Top with grated parmesan.

Oh dear lord in heaven!

That dinner was amazing.

I'm not sure why i hadn't made this before, but I am so glad i remembered the recipe when I went grocery shopping.

Crispy Ranch Chicken

Ingredients:
2 Cup(s) Rice Krispies ( i used panko breadcrumbs instead)
1/2 Cup(s) grated Parmesan cheese
1 Package(s) Ranch dressing mix
2 beaten egg whites
8 chicken thighs, boneless (i used chicken breasts instead)
Directions:
Preheat oven to 350. Spray a large baking sheet with nonstick cooking spray.

Combine rice cereal, Parmesan cheese, and ranch salad dressing mix in a large bowl.

Place beaten egg whites in a medium bowl. Dip each chicken thigh into the egg whites and then in the cereal mixture to coat evenly.

Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.

I actually pounded out the chicken breasts and then cooked them in a frying pan with a little olive oil. Took only 10 min. that way, and they were so juicy.

Chicken Cutlets with Creamy Dijon Sauce

This.was.fantastic.

There are no other words for it.
Sorry for the crappy picture, only had the phone on hand.

Chicken Cutlets with Creamy Dijon Sauce

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons chopped shallots
1/2 cup fat-free, lower-sodium chicken broth
1 rosemary sprig
3 tablespoons whipping cream ( i used half and half cause it was what i had on hand)
2 teaspoons Dijon mustard

Preparation
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and black pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté 3 minutes on each side or until done. Transfer to a serving platter. Add shallots to pan; sauté for 2 minutes. Stir in chicken broth and rosemary sprig; bring to a boil. Cook 2 minutes. Stir in whipping cream; cook 2 minutes. Remove from heat, and discard rosemary. Stir in Dijon mustard. Spoon over chicken.

Nutritional Information
Calories: 266
Fat: 9.7g (sat 3.6g,mono 0.0g,poly 0.0g)
Protein: 0.0g
Carbohydrate: 0.0g
Fiber: 0.0g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 519mg
Calcium: 0.0mg

Thai Coconut Chicken

I bet you know where this recipe is from :) Sorry, no pretty picture this time...

Thai Coconut Chicken

Ingredients
1 cup light coconut milk
1/4 cup lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon grated peeled fresh ginger
2 teaspoons Thai chile paste
1/2 teaspoon sugar
2 thinly sliced shallots
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/2 teaspoon salt

Preparation
Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce.

Nutritional Information
Calories: 205
Fat: 5.2g

Hawaiian Chicken

Another gem from Cooking Light magazine's Jan. issue. I love this magazine so much.

Hawaiian Chicken

Ingredients
* 1/4 cup pineapple juice
* 2 tablespoons ketchup
* 2 tablespoons lower-sodium soy sauce
* 1 1/2 teaspoons minced peeled ginger
* 2 garlic cloves, minced
* 4 (6-ounce) skinless, boneless chicken breast halves
* Cooking spray
* 3/4 teaspoon salt, divided
* 1/4 teaspoon black pepper
* 2 cups hot cooked long-grain white rice
* 1/4 cup chopped fresh cilantro

Preparation
1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.

3. Combine rice, 1/4 teaspoon salt, and cilantro.

Nutritional Information
Calories: 247
Fat: 1.8g (sat 0.5g,mono 0.4g,poly 0.4g)
Protein: 29.9g
Carbohydrate: 25.2g
Fiber: 0.5g
Cholesterol: 68mg
Iron: 1.9mg
Sodium: 674mg
Calcium: 26mg

Lemony Chicken Saltimbocca

We like to use perfect portion chicken, and since it was sale at like 50% off this weekend, we stocked up!

Then I got the mail and my new Cooking Light magazine was there...with a feature on Chicken Makeovers...fate? I say yes.

So i decided to make the recipe on the cover. Done in 20 minutes. Easy for a weekday. I did make a little more sauce that i was suppose to, so i could toss the angel hair in it.

EDIT: after eating this, i would cut back on the lemon JUST a hair. Hubby thought it was ok, but it was a little too lemony. Next time i'm going to add some fresh crushed garlic as well.

Lemony Chicken Saltimbocca
Ingredients
4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Lemon wedges (optional)

Preparation
1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Nutritional Information
Calories: 202
Fat: 7.5g (sat 1.5g,mono 4.3g,poly 0.9g)
Protein: 30.5g
Carbohydrate: 2.3g
Fiber: 0.2g
Cholesterol: 77mg
Iron: 1.1mg
Sodium: 560mg
Calcium: 18mg

One-Pan Oven Roasted Chicken Feast

Holy Moly!
those are really the only words i have after this meal.

Once again from Teresa Giudice's Skinny Italian book. If you don't have this thing, GET IT!
I don't even have a picture of this because we dug in and i totally forgot!! I will take one the next time i make it.

One-pan Oven Roasted Chicken Feast

For chicken
6 boneless and skinless chicken breast
1/2c dry white wine
1/4c extra virgin olive oil
2 teaspoons dried oregano
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed hot red pepper

For vegetables
9 medium red potatoes, scrubbed and cut into quarters
3 large carrots, cut into 1/2 inch long rounds
1 tablespoon extra virgin olive oil
4 ripe plum tomatoes, cut into 1/2 inch thick rounds
2 medium onions, sliced into 1/4 inch thick half moons
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

1. For the chicken, position a rack in the center of the oven, and preheat the oven to 375 degrees. lightly oil a roasting pan large enough to hold the chicken in one layer

2. lightly pound each chicken breast with the flat side of a meat pounder until it's 1/2 inch thick. whisk wine, oil, oregano, garlic, salt and hot pepper in a dish. add the chicken and cover. refridgerate and marinate for about 1 1/4hr, but not longer than 1 1/2 hrs. Turning occasionally, while roasting the potatoes and carrots

3. Toss the potatoes and carrots with the oil in a large bowl. Place them in the roasting pan. cover with aluminum foil and bake for 45 min. Uncover and bake for 15 minutes more.

4. Remove the roasting pan from the oven. scatter the tomatoes and onions over the vegetables in the pain. add salt and pepper, and toss together. remove the chicken from the marinate and arrange them in the pan. Pour the marinate over the chicken and the vegetables. Return to the oven, bake until the chicken is cooked. about 25 minutes. (chicken will be white-ish not a toasty brown, it's from all the liquid)

Nutrition Information-Servings 6
510 calories; 49g carbs; 16g fat; 7g fiber; 45g protein
Weight Watcher Points-11 (for chicken and vegetables!! how awesome is THAT!?)

I love my grill.

This was REALLY good. and i'm stressing the REEEEEEEEEALLY good part. Even hubby commented SEVERAL times DURING the meal at how good it was. and yes I AM YELLING.

it had a sweet and tangy taste all at the same time. a flavor explosion in your mouth really.
I served with sweet corn, and it was the perfect match.

Grilled Asian Flank Steak

Ingredients
1/4 cup thinly sliced green onions
1/4 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup plum sauce
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 beef flank steak (1-1/4 pounds)

Directions
In a small bowl, combine the first eight ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. To serve, thinly slice across the grain. Yield: 4 servings.

Nutrition Information
4 ounces cooked steak equals 265 calories, 10 g fat (4 g saturated fat), 68 mg cholesterol, 1,050 mg sodium, 11 g carbohydrate, trace fiber, 29 g protein.
Weight Watcher Points-6

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

Ingredients

• 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

Preparation

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

Bacon? OF COURSE I WILL TRY IT!

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
Ingredients

• 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

Directions

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

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
Ingredients

• 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

Directions

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

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

Ingredients

• 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

Preparation

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

Ingredients

• 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

Directions

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 http://crockpot365.blogspot.com/. 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

Ingredients
--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