Red and White Pasta

I am a huge pasta fan, and I love this recipe!! This is a new favorite of mine and if you like pasta, you should give it a try.
1 box Penne pasta
1 (26 oz) meatless spaghetti sauce
1 (16 oz) alfredo sauce
3 cups shredded mozzerella cheese
Directions: Preheat oven to 375*. Boil and cook pasta according to package directions. Drain. In a 9X13 baking dish, spread 1/2 cup (enough to coat the bottom of pan) of spaghetti sauce. Then layer half of the cooked pasta on top of sauce, half alfredo sauce on noodles, top that with more spaghetti sauce and then half the cheese. Repeat til pan is full. Bake for 30 minutes.

BBQ Chicken Pizza

Jimmy really enjoyed this pizza, very easy and really yummy!!
1 can pizza dough
2 chicken breasts(cooked and cut up)
Bacon(cooked and cut up)
BBQ sauce
Mozzerella cheese
Red onion(as much as you like)
Cilantro
Directions: Roll out pizza dough onto cookie sheet. Cover with BBQ sauce and cheese. Add chicken, bacon, red onions, cilantro and then top with more cheese. Cook 425* for 10-20 minutes.

Cheesy Pesto Chicken

This is a very great recipe if you like pesto sauce!! The flavors work great together, and with the chicken, make sure to either get thin chicken breasts or to pound them til about 2 in. thick.
3-4 Chicken Breast
Pesto sauce
Mozzarella cheese
Marinara sauce
Direction: Pound out chicken til about 2in. thick, then cut in half. In the middle of chicken, add pesto sauce, and mozzarella cheese. Cover with the top of the chicken breast and then add marinara sauce, cheese, salt and pepper. Bake at 350* for 35-45 minutes.

Monterey chicken

Jimmy loves this recipe and its really yummy!!

4-6 Chicken breast
BBQ sauce(whatever brand you prefer)
Zesty Italian Dressing
1/2 c. Green onions
1/2 pkg cooked bacon
Shredded cheese
Directions: Marinate chicken in Zesty italian dressing for 12-24 hrs. Grill Chicken breast til done. Place chicken in pan and coat with BBQ sauce on both sides. Top with bacon, cheese and green onions. Bake at 350* til cheese is melted. ENJOY!!

Broiled Tilapia with Thai Coconut Curry Sauce

One thing I have loved lately is that Gary is home early enough that he does all the cooking :) (too bad that won't last forever) And he has done an AMAZING job!! So far this has been our favorite recipe from http://www.skinnytaste.com/ We think it would also be good with chicken...or even just the sauce over rice would be delicious. Gary doesn't love "Indian" curry, but really loves "Thai" curry. To me curry is curry and it's all delicious, but I'm just happy we have found a curry dish that Gary is happy with and willing to have again....and again...and again :)

This amazing fish dish will make you look like you really know your way around the kitchen. The sauce really makes the dish! For you Thai lovers, this recipe is a keeper. Prep all your ingredients before you start cooking, I used my mini food processor to save time (love this!). This dish is quick, easy, took less than 30 minutes start to finish. Perfect over jasmine rice. (You can substitute basil for cilantro if you don't care for cilantro)




Adapted from Cooking Light
Servings: 6 • Serving Size: 1 piece fish plus sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g

• 1 tsp dark sesame oil, divided
• 1 tbsp minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 cup finely chopped red bell pepper
• 1 cup chopped scallions
• 1 tsp curry powder
• 2 tsp red curry paste
• 1/2 tsp ground cumin
• 4 tsp low-sodium soy sauce
• 1 tbsp brown sugar
• 2 tsp Asian fish sauce
• 1 (14-ounce) can light coconut milk
• 1/4 cup chopped fresh cilantro
• 6 (6-ounce) tilapia fillets
• salt
• Cooking spray

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Chicken Rollatini with Spinach alla Parmigiana

This is super yummy! And while we may not be the best photographers at least you have a little idea of the yummy-ness :)

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Recipe from http://www.skinnytaste.com/

Coconut Cream Pops (Limber de Coco)

If you like coconut you will LOVE these homemade popsicles!! These are the perfect treat on a hot summer day! My kids loved these too!

Servings: 10 • Prep Time: 10 minutes • Old Points: 3 pts • Points Plus: 3
Calories: 106.3 • Fat: 4.5 • Carbs: 13.6 • Fiber: 0.4 • Sugar: 10.7 • Protein: 2.8

• 12 oz can fat free evaporated milk
• 14 oz can lite coconut milk
• 1/2 cup powdered sugar
  
• 2 tsp coconut extract
  
• cinnamon to taste
• 1/2 cup of shredded sweetened coconut
  

Mix all ingredients in a bowl. Pour into freezer molds.
Freeze and Enjoy!!

We decided next time we would either use our food processor or omit the shredded coconut altogether....we didn't love the chunks.

Recipe from http://www.skinnytaste.com/

Zesty Lime Shrimp and Avocado Salad

I really loved this salad and decided it's perfect for summer!! We ate it as a main dish. We will definitely be having it again...soon :)

Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

• 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• 1/4 cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.


*Weight after shrimp has been peeled.

Recipe from http://www.skinnytaste.com/

Chicken and Mushrooms in a Garlic White Wine Sauce

Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

Again this recipe is from http://www.skinnytaste.com/

We substituted chicken broth with a little vinegar for the white wine

Low Fat Whole Wheat Blueberry Muffins

Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 ptsCalories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g

• 1 cup unsweetened applesauce
• 2 cups 100% whole wheat pastry flour (Bob's Red Mill) *
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups blueberries (about 6.5 oz)
• 1 large egg, beaten
• 1 tsp vanilla
• 2 tbsp melted butter or margarine

Preheat oven to 325°. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

*on the website she suggested that if you don't have this flour then use 1/2 white and 1/2 wheat flour...that's what I did and they turned out perfect!!

So, Gary and I have been cooking from this website:

http://www.skinnytaste.com/

every day for the last week and a half. We make dinner using her recipes every night (more recipes to come) and I wanted to try a breakfast recipe. We had a bunch of blueberries so this recipe was perfect. Our kids LOVED these and have already asked for them again. Can't complain about yummy HEALTHY food!! :)