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

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

Menu planning for Sunday's big game.

Even though my boys the Pats (don't hate) aren't in the Superbowl, it doesn't make it any less exciting! Here are some ideas of making low-cal snacks for the game. The big boys won't even know they are low fat :)

Date, Walnut and Blue Cheese Ball



Serving Size 2 tablespoons
Ingredients
* 1 cup (4 ounces) crumbled blue cheese
* 1 tablespoon nonfat buttermilk
* 5 ounces fat-free cream cheese, softened
* 3 ounces 1/3-less-fat cream cheese, softened
* 3 tablespoons minced pitted Medjool dates (2 to 3 dates)
* 1 tablespoon minced shallots
* 1/2 teaspoon grated lemon rind
* 1/4 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 1/4 cup minced fresh flat-leaf parsley
* 2 1/2 tablespoons finely chopped walnuts, toasted

Preparation

1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt, and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.

2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.

3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.

Nutritional Information
Calories:78
Fat:4.8g (sat 2.6g,mono 1.2g,poly 0.7g)
Protein:4.2g
Carbohydrate:5.3g
Fiber:0.5g
Cholesterol:12mg
Iron:0.2mg
Sodium:229mg
Calcium:74mg


Chipotle Lime Crab Crisps



Servings size 3 crisps
Ingredients
* 48 baked tortilla chips
* 1/2 cup reduced-fat mayonnaise
* 1 teaspoon chopped canned chipotle chile in adobo sauce
* 1 tablespoon fresh lime juice
* 3/4 pound lump crabmeat, shell pieces removed
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
* 2 tablespoons finely chopped peeled jicama
* 2 tablespoons thinly sliced green onions
* 2 tablespoons finely chopped red bell pepper
* 2 tablespoons finely chopped fresh cilantro
* 1 tablespoon finely chopped celery
* 1 medium avocado, peeled and diced

Preparation

Preheat oven to 350°.

Arrange tortilla chips in a single layer on 2 baking sheets.

Combine mayonnaise, chile, and juice, stirring with a whisk.

Combine crab and next 6 ingredients (through celery) in a medium bowl. Add mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoon crab mixture onto each chip. Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado.

Nutritional Information
Calories:85 (35% from fat)
Fat:3.3g (sat 0.6g,mono 1.5g,poly 0.8g)
Protein:5.1g
Carbohydrate:9.1g
Fiber:1.2g
Cholesterol:18mg
Iron:0.4mg
Sodium:211mg
Calcium:44mg

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce



Serving Size 6 sticks and 1/4 cup of sauce
Ingredients
* Sauce:
* 3 medium red bell peppers
* 2 plum tomatoes, halved lengthwise
* 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed
* 1 1/2 tablespoons smoked almonds
* 1 tablespoon extravirgin olive oil
* 1 tablespoon sherry vinegar or red wine vinegar
* 1/4 teaspoon Spanish smoked paprika
* 1/4 teaspoon kosher salt
* 1/8 teaspoon ground red pepper
* 1 large garlic clove
* Zucchini:
* 3 large zucchini (about 1 1/2 pounds)
* 1 cup dry breadcrumbs
* 1/2 cup panko (Japanese breadcrumbs)
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup egg substitute
* Cooking spray

Preparation

1. Preheat broiler.

2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.

3. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.

4. Preheat oven to 400°.

5. To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.

Nutritional Information
Calories:170 (30% from fat)
Fat:5.6g (sat 1.3g,mono 2.5g,poly 1.3g)
Protein:8.4g
Carbohydrate:23.4g
Fiber:3.9g
Cholesterol:3mg
Iron:1.9mg
Sodium:434mg
Calcium:107mg



Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce



Serving Size 1 open face sandwich
Ingredients
* 2/3 cup fat-free sour cream
* 1/4 cup Dijon mustard
* 2 tablespoons minced fresh tarragon
* 2 tablespoons prepared horseradish
* 1 (1 1/2-pound) beef tenderloin, trimmed
* 1/2 teaspoon freshly ground black pepper
* Cooking spray
* 2 tablespoons fresh lemon juice
* 3 cups trimmed watercress (about 1 bunch)
* 1 (8-ounce) French bread baguette, cut diagonally into 16 slices
* 2 tablespoons capers
* 1/2 cup (2 ounces) shaved fresh Parmesan cheese

Preparation

Combine first 4 ingredients, stirring well with a whisk. Cover and chill.

Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with juice.

Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

Nutritional Information
Calories:136 (33% from fat)
Fat:5g (sat 1.8g,mono 1.5g,poly 0.3g)
Protein:12.6g
Carbohydrate:10g
Fiber:0.6g
Cholesterol:25mg
Iron:1.7mg
Sodium:314mg
Calcium:94mg


Garlic Flatbreads with Smoked Mozzarella and Tomato Vinaigrette



Serving Size 1 wedge (makes 12)
Ingredients
* Flatbreads:
* 1/4 cup whole wheat flour (about 1 ounce)
* 1 cup warm water (100° to 110°), divided
* 1 package dry yeast (about 2 1/4 teaspoons)
* 2 1/4 cups all-purpose flour, divided (about 10 ounces)
* 1/2 teaspoon salt
* Cooking spray
* 1 teaspoon cornmeal
* 4 garlic cloves, thinly sliced
* Topping:
* 3 tablespoons balsamic vinegar
* 2 tablespoons extravirgin olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced
* 3/4 cup halved red cherry tomatoes (about 4 ounces)
* 3/4 cup halved yellow cherry tomatoes (about 4 ounces)
* 1 cup (4 ounces) shredded smoked mozzarella cheese
* 1/2 cup thinly sliced fresh basil

Preparation

To prepare flatbreads, lightly spoon whole wheat flour into a dry measuring cup; level with a knife. Combine whole wheat flour, 1/4 cup water, and yeast in a bowl; let stand 10 minutes.

Lightly spoon all-purpose flour into dry measuring cups, and level with a knife. Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl. Add yeast mixture, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/4 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into a 9-inch circle on a lightly floured surface; place on baking sheets sprinkled with cornmeal. Lightly coat dough with cooking spray. Sprinkle dough evenly with sliced garlic; press garlic into dough using fingertips. Bake at 450° for 10 minutes or until crisp and garlic begins to brown. Remove flatbreads from oven; cool on wire racks.

To prepare topping, combine vinegar, oil, 1/4 teaspoon salt, pepper, and minced garlic in a medium bowl. Add tomatoes; toss gently.

Preheat broiler.

Sprinkle each flatbread with 1/2 cup cheese; broil flatbreads 1 minute or until cheese melts. Remove from oven; top each flatbread with half of tomato mixture. Sprinkle each flatbread with 1/4 cup basil. Cut each flatbread into 6 equal wedges.

Nutritional Information
Calories:139 (27% from fat)
Fat:4.1g (sat 1.3g,mono 2.1g,poly 0.4g)
Protein:5.3g
Carbohydrate:20.2g
Fiber:1.3g
Cholesterol:5mg
Iron: 1.4mg
Sodium: 194mg
Calcium: 73mg

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!?)

Sicilian Steak

This recipe comes from the super fabulous Teresa Giudice's new book "Skinny Italian"
This was REALLY good.

Sicilian Steak

2 (1lb each) shell steaks (also known as strip steak) 1" thick
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/3 dried bread crumbs
2 tablespoons freshly grated Parmigiano-Reggiano
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper



1. Trim excess fat from the steaks. combine oil and garlic and marinate steaks on each side for 15 min each side.
2. Mix bread crumbs, cheese, oregano, salt and pepper together and put in shallow bowl. remove steaks from oil, letting the oil cling, and dip each steak into the bread crumb mixture, patting the bread crumbs to make sure they stick. let stand for 10 minutes to set the crumbs.
3. Position a broiler rack 6 to 8 inches from the source of heat and preheat the broiler. (if the crust starts to burn move rack down)
4. Place steak on the rack and broil until the crust is lightly browned, and flip and do the same for the other side. cook until done to your liking.
transfer to a platter and let stand for 3 minutes, cut across the grain into 1/2 inch thick slices and serve.

Nutrition Information (servings-4)
490 Calories; 7g carbs; 29g fat; 10 g saturated fat; 1 g fiber; 37g protein; 343mg sodium

New books means new recipes!

I just got 3 new books. Cook Yourself Thin, Cook Yourself Thin Faster, and Skinny Italian. All of our dinners this week come from one of them. and these little muffins are breakfast for the week.

Banana Chocolate Chip Muffins
Serves 12
Calories per serving: 200


1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup rolled oats
2 teaspoon ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 tablespoons vegetable oil
2 large eggs
1 1/4 cups reduced-fat buttermilk
1 teaspoon pure vanilla extract
2 tablespoons chocolate chips

1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.

2. In a standing mixer, combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.

3. Using an ice cream scoop, portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.

Love.

Simple enough title for what my feelings are towards these little pieces of heaven. have these for dessert, breakfast, snack, whatever!

Chilly Chocolate Mousse Crepes

Ingredients:

2 Ready to Use 9 Inch Crepes
1 Jell-O Sugar Free Reduced Calorie Pudding Snack; Chocolate Vanilla
1/2 cup Cool Whip Free

Directions:

Fold Cool Whip into pudding and stir until blended. Gently tear or cut each crepe in half. Into the center of each crepe half, spoon 1/4 of pudding mixture. Fold crepes envelope-style, ensuring that there is nowhere for mixture to seep out. Place crepes in freezer for at least 1 hour. Spray a skillet with nonstick spray and set on medium heat. Beginning with the thinner crepe side down, heat for 1 minute. Carefully turn crepe and heat for an additional minute or two. Crepes will be slightly browned ‘n toasty on outside but cool ‘n creamy on the inside!

Nutrition Info
1 crepe: 55 calories, 1g fat, 90mg sodium, 8g carbs, 0g fiber, 5g sugars, 1g protein
Weight Watcher Points=1

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

What you should be eating everyday.

Most people don't know what you should be eating. here is a list that should help people out. this is a well balanced diet. This mixed with exercise will help you lose/maintain weight. This is from Cooking Light Magazine via Kathy Kitchens Downie, RD and Mary Simpson Creel, MS, RD

Women Ages 25-50
Calories 2,000
Protein 50g
Fat 65g or less
Saturated Fat 20g or less
Carbohydrates 304g or less
Fiber 25g to 35g
Cholesterol 300mg or less
Iron 18mg
Sodium 2,300mg or less
Calcium 1,000mg

Women Ages 50 and up
Calories 2,000 or less
Protein 50g
Fat 65g or less
Saturated Fat 20g or less
Carbohydrates 304g or less
Fiber 25g to 35g
Cholesterol 300mg or less
Iron 18mg
Sodium 1,500mg or less
Calcium 1,200mg

Men ages over 24
Calories 2,700 or less
Protein 63g
Fat 88g or less
Saturated Fat 27g or less
Carbohydrates 410g or less
Fiber 25g to 35g
Cholesterol 300mg or less
Iron 18mg
Sodium 2,300mg or less
Calcium 1,000mg

Low Fat, High Taste Breakfast

Good Ol' Hungry Girl again. This book is going to be my new bible i swear. This does take some time to cook, but it's so worth it!

The Big Apple French Toast Casserole
Ingredients:
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
8 slices light bread, cut into cubes
1 apple (preferably Fuji), cored, peeled, and diced
4 oz. fat-free cream cheese, room temperature
1 1/4 cups light vanilla soymilk
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup plus 2 tbsp. sugar-free pancake syrup, divided
1/4 tsp. cinnamon
1 no-calorie sweetener packet (like Splenda), or more to taste

Directions:
Preheat oven to 350 degrees.

In a small microwave-safe bowl, microwave butter until melted. Set aside.

Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish. Sprinkle diced apple evenly over the bread.

In a medium-large bowl, combine melted butter, cream cheese, soymilk, egg substitute, 2 tbsp. syrup, cinnamon, and sweetener. If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.

Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat. Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread could burn.) Let cool slightly.

Cut into quarters and serve with remaining 1 cup syrup for dipping. Dig in!


Nutrition Information:
PER SERVING (1/4th of recipe): 232 calories, 4.25g fat, 687mg sodium, 38.5g carbs, 5.5g fiber, 8g sugars, 16.5g protein
Weight Watcher Points-4

Bring on the strawberries!

Have you ever seen those dessert shells they always have in the produce section of the grocery store? Well i did, and that's where the story starts. talking to my cousin Steph this week she mentioned strawberry shortcake and that triggered the severe craving for it. Eating healthy is fine and well, until you hit a craving for something like strawberry shortcake...

So take at the grocery store i decided i was going to give it a whirl with the dessert shells. I picked them and looked at the Nutrtition label, and umm HELLO! 120 calories and 1 gram of fat. Why thank you to the makers of these little cake of heaven!.

I came home and grabbed my cutting board, knife and bowl and sliced up the strawberries ( i made all of the strawberries for almost 2 cups), then adding 1 tablespoon of sugar to let them sit in (about 2 hours), creating the most delish syrup-y goodness. I placed them in the shells and topped with fat free cool whip.

AMEN. HALLELUJAH. PRAISE JESUS.
they were exactly what i need to kick that shortcake habit.

a total of 140 calories and 2 grams of fat and 3 grams of fiber and 2 WW Points. these will be a staple this summer :)

I could eat Mexican food everyday!

When we first got the Hungry Girl book i quickly turned to the Mexican meals. This is a crockpot one, which makes it even better!
Slow Cookin' Mexican Chicken

Ingredients
1 cup canned crushed tomatoes
1/2 cup jarred roasted red peppers packed in water, drained and chopped
1/4 cup canned diced green chiles
1 tablespoon dry taco seasoning mix
1/2 tablespoon garlic powder
1/4 teaspoon crushed red pepper, or more to taste
1/8 teaspoon black pepper, or more to taste
1 1/2 pounds raw boneless skinless lean chicken breasts, halved
Optional: Salt

Directions
Place all ingredients except chicken in the crock pot. Stir until mixed. add chicken and coat well.

Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bow;. Shred each piece using two forks. Return to the pot and mix with other sauce.

tastes great with Whole Wheat wraps.

Nutrition Information:(this is just for the chicken and sauce)
Serving 2/3 cup; 155 calories; 1.25g fat; 339mg sodium; 5.5g carbs; .5 fiber; 2.5g sugar; 27g protein
Weight Watcher Points-3

Slower cooker love

i grabbed a couple new cookbooks this weekend and am VERY happy with my selections. Hungry Girl is my new fave....like ever.

Paul picked out this recipe for dinner tonight. Served with Wheat rolls it's a hit :)

Slow Cookin' BBQ Pulled Chicken

Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste



Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein
Weight Watcher Points-3

Been a while, but i'm back...

I kind of took a break from trying new recipes, i needed it. I was starting to just go insane, and we needed to clean out our freezer!
but tonight was something new and delish!

Sirloin Steak with Dijon-Port Sauce

Ingredients
3 cups uncooked medium egg noodles
1 pound trimmed sirloin (about 1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
1/2 cup port or other sweet red wine
1/4 cup minced shallots
1 teaspoon bottled minced garlic
1/2 cup less-sodium beef broth
1 tablespoon Dijon mustard
1/2 teaspoon fresh thyme leaves


Preparation:
Cook noodles according to package directions, omitting salt and fat. Drain; keep warm.

While noodles cook, heat a nonstick skillet over medium-high heat. Sprinkle both sides of steak with salt and pepper. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Transfer meat to a platter; keep warm.

Add port to pan, scraping to loosen browned bits. Stir in shallots and garlic; cook 45 seconds, stirring frequently. Add beef broth; bring to a boil. Cook 20 seconds; remove from heat. Add mustard and thyme, stirring with a whisk.

Cut steak diagonally across grain into thin slices. Serve steak and sauce with the pasta.

Nutrition Facts

Calories: 344; Fat: 11g; Protein: 28.5g; Carbohydrate: 23.6g; Fiber: 1g; Cholesterol: 4.3mg; 97mg; Iron: Sodium: 501mg; Calcium: 36mg

Weight Watcher Points-8

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