Tag Archives: Cooking

Week with Nana and Great Grandma

Last Friday Stink and I went to my in-laws so that hubby and his dad could do the final touches to get the house ready to sell. Stink and I had a great time. I got a TON of sewing done thanks to my mother in law watching Stink for me. I was even able to run at a friends house on their treadmill. We were only supposed to stay until Tuesday, but on Monday hubby called and said things were taking longer than expected. We stayed until Wednesday. Here is our week in photos:

We loved on everyone:
Great grandma

Rusty got the most loving!

We ate:


Cornbread and bean soup

She even helped cook!

We played:

With buckets

And beans in bowls

And watched movies

And after long mornings and fun filled evenings we slept

Sometimes where ever we could

What did you do this past weekend? What do you have planned for this coming weekend? I’m running a 5k to support the fight against child abuse.

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A Real Pampered Chef

My Stinkerbell loves to be in the kitchen with me when I cook. Who am I kidding, she HAS to be where ever I am or she melts down. Anyways, last night I made Honey-Balsamic glazed chicken and she made Alphabet Soup:

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Goat Cheese and Herb Stuffed Chicken Breast

Tonight for dinner I made this dish. It was incredibly delicious! This is definitely a “must do again.” The combination of the goat cheese with sun-dried tomatoes was a perfect pairing. The recipe calls for canned sun-dried tomatoes but I was only able to find a bag of them. This, in my opinion, worked well with the recipe anyways as you are instructed to wash and pat them dry anyways.

2 oz Goat Cheese

2 oil-packed sun-dried tomatoes, rinsed under water, patted dry, and finely chopped

1 scallion, chopped

1 tbsp chopped basil

2 tsp chopped thyme

1/4 c plain dry bread crumbs

4 (1/4lb) skinless boneless chicken breasts

4 tsp reduced calorie mayonnaise

1 1/2 lbs baby spinach, rinsed


1. Preheat oven to 425. Spray a nonstick baking pan with nonstick spray.

2. Combine the cheese, tomatoes, scallion, basil, and thyme in a bowl, mashing with a fork, until blended. Place the bread crumbs in a separate small bowl.


3. Cute a pocket into the side of each chicken breast about 2.5″ long. Place one-quarter of the goat cheese mixture inside each slit. Lightly press the pocket closed with a fork. Brush the top side of each breast with the mayo. Dip the chicken, one piece at a time, coated side down into the bread crumbs. Transfer coated-side up to the baking pan.Photobucket

4. Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken cooks through and the crust is golden, about 25 minutes


5. Meanwhile, place the spinach in a large steamer basket set in a saucepan over 1″ of boiling water. Cover tightly and steam until the spinach just wilts, about 3 minutes. Transfer the spinach to the platter, then top with the chicken.

Makes 4 servings

Nutritional Information:

Weight Watchers Points: 6

Cal: 284

Fat: 12g

Sat Fat: 5g

Chol: 80 mg

Sodium: 356mg

Carbs: 12g

Fiber: 5g

Prot: 34g

Calc: 284mg

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Shrimp and Soba Salad


For the record this is NOT a pic of mine. I forgot to take one 😦

 For I don’t know how long my husband has raved about Soba noodles saying how much he loves them. I had never had them before. While looking through one of my Weight Watchers Cook Books (Take Out Tonight) I saw this recipe for Shrimp and Soba Salad. My local grocery store (Hell-Mart) did not have Soba Noodles, but since I was making a run later in the week to Whole Foods I just got them there. If you don’t have access to Soba noodles then you can substitute whole-wheat spaghetti. I found this dish to be refreshing on a hot day. The flavor of the sauce paired well with the shrimp. It had a little bit of a tang to it that invited your taste buds to come back for more. It’s definitely a meal that I would cook for a dinner party. The other really awesome part is that you only use ONE pot to cook everything so clean up is a breeze (always a plus for me!) Enough rambling on my part now, here’s the recipe:

1 tbsp mirin (Rice Wine)

1 tbsp seasoned rice vinegar

1 tbsp reduced-sodium soy sauce

1 tbsp sugar

1 tsp Asian (dark) sesame oil

1 tsp minced peeled fresh ginger

1 clove garlic, minced

1/2 pound soba noodles

4 scallions, thinly sliced

1 carrot, cut into matchstick-thin strips (or you can do like I do and just buy them that way because who wants to spend all that time cutting up carrots?????)

1/4 lb fresh snow peas, trimmed and cut diagonally in half

3/4 lb large shrimp, peeled and deveined (unless you like eating shrimp poo)

1. To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended. Set aside.

2. Bring a large pot of water to a boil. Add the noodles and cook until just tender, about 4 minutes. With a strainer or tongs, transfer the noodles toa large bowl of cold water to cool; drain. Reserve the cooking liquid.

3. Transfer the drained noodles to a large bowl. Stir in the scallions and carrot. Set aside.

4. Return the cooking liquid to a boil. Add the snow peas and boil until just bright green and almost tender, about 2 minutes. Transfer the snow peas to a colander with a slotted spoon or tongs; rinse under cool water and drain. Add the snow peas to the bowl with the noodles.

5. Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain. Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture. Toss the salad with the dressing to coat well. Serve at room temp or chilled.

1 1/4 cup = 1 Serving

Servings: 4

Weight Watchers Points per serving: 6

Cal 314

Fat 2g

Sat Fat 0g

Chol 101mg

Sod 481mg

Carb 54g

Fib 3g

Prot 23g

Calc 48mg


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