Tag Archives: weight watchers

Goat Cheese and Herb Stuffed Chicken Breast

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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.

Ingredients:
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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

Instructions:

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.

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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

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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

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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

ENJOY!

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This is SO mean

This week I started back on weight watchers. I’ve been sticking to it and doing really well. Then Hubby goes and does this RIGHT IN FRONT OF MY FACE!

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Whatev….. My Weight Watchers Chicken Chow Mien was YUM. So you can just keep all your stupid, yummy, fall of the bone with fatty goodness RIBS! And, while I MAY tell you that I DON’T want any of your stupid ribs, secretly I TOTALLY do, so if I stare at you in envy while you eat, it’s all your fault. Yeah, that’s right. YOUR FAULT. Who rubs ribs in fatty girl on a diet’s face???? I still love you though. And your ribs. But mostly your ribs… I mean you. Mostly you 🙂

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Mandarin Beef Medallions

 
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The other day I kicked started back into weight watchers hardcore. First on the menu was Mandarin Beef Medallions with steamed green beans and mixed fruit for sides. The Mandarin Beef Medallions were DELICIOUS! I didn’t think that the marinade would add much flavor to the beef since it only marinated it for ten minutes, but I was completely wrong. It was the perfect amount of time for just enough flavor to soak in. My beef turned out tender and juicy, just the way I like it!

Here is the recipe:

4 (1/4th pound) beef tenderloin steaks, trimmed of fat

3 tbsp reduced-sodium soy sauce

3 tbsp rice vinegar

3 tbsp honey

4 tsp Asian (dark) sesame oil

1 garlic clove, minced

1/4th tsp ground ginger

1/4th tsp crushed red pepper

1/2 tsp salt

1. With your hands, gently press the steaks into ovals about 3/4″ thick

2. Combine the soy sauce, vinegar, honey, oil, garlic, ginger, and crushed red pepper in a shallow baking dish. Add the steaks and turn to coat. Cover and let stand at room temperature 10 minutes.

3. Set a nonstick ridged frill pan over high heat. When a drop of water skitters when placed in the pan, transfer the steaks to the pan and sear 1 minute on each side. Reduce the heat to medium-high and sprinkle the steaks with the salt. Cook about 2-3 minutes on each side for rare, or until done to taste. Pour the marinade over the steaks and cook, turning steaks once or twice, until the sauce thickens to a light glaze. Remove from heat. Top the steaks with the glaze before serving.

Per serving: 278 cals, 13g fat, 4g sat fat, 71mg Chol, 778mg Sod, 15g Carb, 0g Fib, 25g  Prot, 13mg Calc.

weight watchers points 7

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Chicken Chow Mein

Last night we had Chicken Chow Mein for dinner. It wasn’t half bad, but it did lack a touch in flavor.  It wasn’t too compicated to prepare. I used chow mein noodles, if you don’t have those available to you then you can substitute thin spaghetti.  Since I was able to find Chow Mein noodles at my local Wal-Mart, which generally has NOTHING, you shouldn’t have any problem at your local grocery store. If you do have difficulties,  then you can always go to Publix. They have EVERYTHING!  The recipe is as follows:

6 oz chow mein (or thin spaghetti)

2/3 c low-sodium chicken broth

2 tbsp dry sherry

2 tsp cornstarch

1/2 tsp salt

3 tsp canola oil

1 lb skinless boneless chicken breast, cut into thin strips

1 onion, chopped

1 tbsp minced peeled fresh ginger

3 garlic cloves, minced

1 green bell pepper, seeded and chopped

1 celery stalk, chopped

1. Cook the chow mein noodles or spaghetti according to package directions; drain.

2. Combine the broth, sherry, cornstach, and salt in a small bowl; set aside.

3. Heat a nonstick wok or a large, deep skillet over high heat until a drop of water sizzles. Swirl in 2 tsps of the oil., then add the chicken. Stir-fry until just cooked through, 4-5 minutes. Transfer to plate.

4. Swirl the remaining 1 tsp oil into the wok, then add the onon, ginger, and garlic. Stir-fry until fragrant, about 1 minute. Add the bell pepper and celery; stir-fry until crisp-tender, about 2 minutes. Add the chicken and broth mixture. Cook, stirring, constantly, until the mixture boils and thickens, about 2 minutes. Serve over the cooked noodles.

Per serving (1 1/4 cup): 359 Cals, 7g Fat, 1 g Sat Fat, 63mg Chol, 379mg Sod, 42g Carb, 4g Fib, 30g Prot, 42 mg alc.

Points: 7

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Weight Watchers Wednesday

So post baby I am back on my weight watchers diet. Pre-baby I lost 50 pounds with weight watchers and exercise. I have found that most of the recipes aren’t that bad and generally don’t taste like “diet” food. The thing is with weight watchers you can eat what ever you want, just in moderation. What I mean is, you can have a piece of cake but you need to have a small piece and not eat it every day. Just one day. Now if you have a sweet tooth like me then that does suck a little. However, weight watchers has some VERY yummy ice cream and “snacks.”

For my first weight watchers Wednesday post I am going to to discuss the Chicken Piccata that I made. The recipe is as follows:

 (I know this is a pic of veal but this is what it looked like)

2 tbsp coarse-grained Dijon Mustard

1 lg egg

1/4 c italian seasoned bread crumbs

4 (1/4lb) skinless boneless chicken breast halves, lightly pounded

2 tsp olive oil

2 tsp chicken broth

1 tbsp fresh lemon juice

1 tbsp minced fresh parsley (or 1 tsp dried)

Lemon slices

1. Combing the mustard and egg in a shallow bowl. Place the bread crumbs on a sheet of wax paper. Dip the chicken in the mustard mixture, then in the bread crumbs

2. Heat a large skillet over medium heat. Swirl in the oil (instead of oil I just use Pam), and then add the chicken. Cook, until golden and cooked through. About 5 minutes on each side. Transfer the chicken to a platter and keep warm.

3. Add the chicken broth and lemon juice to the same skillet. Simmer 30 seconds, stir in the parsley. Pour the sauce over the chicken and garnish with the lemon slices

 

 

Points: 5

Servings: 4

Nutritional Info per serving (1 chicken cutlet with 1/4th of the sauce)

Cals: 225; Fat: 7g; Sat Fat: 2g; Chol: 116mg; Sod: 368mg; Carb: 11g; Fib: 0g ; Prot: 26g; Calc: 50mg

So here’s my review. Not bad. Very zesty and easily paired with any vegetable (we had corn and peas.) Also, this dish was so simple to make. I literally was done in less than 30 minutes. THAT ROCKS in my house (I have a 6 month old who requires my constant attention.) Also, she helped me cook. Okay, really she just sat in her bumbo while I told her what I was doing. Her contribution was throwing her rattle on the floor every five seconds. Which if she hadn’t done I’m pretty sure I would have been done cooking in 15 minutes. Anyways, the true test of taste comes from my husband. He is the worlds PICKIEST eater. As per him, it was “very good” which means we will defiantly be making this one again! Score for weight watchers 🙂

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Mom, if I wanted a lecture I’d go back to school….


So my mom came down for her monthly visit with her granddaughter. I generally look forward to these visits as I want LC to bond with her. However, my mom continues to treat my like a 16 year old despite the fact that I have graduated college, have started my own family, and in less than one month will be 30.  Upon her arrival I tell her if she wants she can watch LC while I go to the grocery store or she can come with us. She decides to come with. Damn. So I load everybody up and away we go. Apparently taking your mother to the grocery store means that you get an hour long lecture on healthy food. Seriously. I’m on weight watchers mom. It’s ALL healthy. Also, while at the store my mom decides she wants to make smoothies. So I say “Okay.” The following conversation ensues:
Me: “Make sure it’s fat free yogurt.”

Mom: “Well, I don’t want aspartame.”

Me: “Mom, for the hundredth time Aspartame is perfectly fine for you.”
Mom: “Well, also I don’t want phenylalanine in mine.”

Me: “Why, you don’t have PKU disease.”
Mom: “Well, how do you know that?”
Me: “Because they would have tested you at birth and you would be dead by now from all of your previous exposure to phenylalanine.”

Mom: “You don’t know that.”

Me: “Yes, I do. I used to write background summaries for adoptions. All children are tested at birth. All background summaries have to have the results of that test in them. I also have to explain why they have to have the test and what the results mean.”

Mom: “Well, I’m just saying that I can’t have it.”

Me: “Fine. You get your yogurt and I’ll get mine.”

So we each get our yogurt and continue on. I tell her I need to get my cereal. Now, as previously stated I’m on weight watchers. I get the Great Value Brand Strawberry Mini Spooners. They are 4 points. It’s my treat every once in a while. I proceed to pick up the bag and put it in the cart. My mother then proceeds to go “Tsk Tsk Tsk” (finger action and all.) Then she tells me I need to get something that has more fiber in it. WTF mom. It has plenty of fiber in it and I eat well over the daily recommendations. I tell her to stop. She then stares at me as if I have just completed the most heinous act in the world. I tell her “This is why I don’t like you going to the store with me. I know how to eat healthy. I DO eat healthy.” Keep in mind the rest of the cart was full of nothing but healthy food. She then gets mad at me and continues to stare me down while saying “Stop it.” I turn and continue walking. This is the thousandth time I have had this argument with my mother. The rest of the trip to the store continues with a few more minor incidents.

So my mom leaves and goes to her aunts house for two days. On her way back to her house she has decided to stop by the house and visit again. Great. She calls when she gets to Clanton and says she is going to the peach farm and wants to know if I would like any peaches. I say, sure that would be awesome. When she gets there she calls me. I asked her what other produce do they have out. She rattles off a list of melons that I tell her no to. Then she says “Oh, they have some figs.” I say “Oh, cool, get me some of those.” Then she says “Do you even know what figs are?” Yes, mom, I’m not an idiot.

On a final note, I love my mother. She is the best mother in the world. However, every visit has some lecture in it of crap I already know, or how I should do this instead of that. Ugh……….

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