Friday, May 31, 2013

Ranch Dressing Mix


Ingredients:

  • 5 tablespoons dried minced onions
  • 7 teaspoons parsley flakes
  • 4 teaspoons salt
  • 1 teaspoon garlic powder


Directions:

  1. Mix together and store in an air tight container.
  2. For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.
  3. For dip: Mix 2 tablespoons dry mix with 2 cups sour cream.
  4. Mix up a few hours before serving, so the flavors all blend.

Thursday, May 30, 2013

Dry Onion Soup Mix


Ingredients:

  • 3/4 C. minced onion
  • 1/3 C. beef bullion
  • 4 tsp. onion powder
  • 1/4 tsp. crushed celery seed
  • 1/4 tsp. sugar


Directions:

  1. Mix in small bowl and store in Ziploc baggie. 
  2. Recipe is equal to one packet dry onion soup mix.

Recipe from the kitchen of Shannon Reil.


Wednesday, May 29, 2013

Taco Seasoning Mix


Ingredients:

  • 1 Tbsp. chili powder
  • 2 tsp. onion powder 
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 1 tsp. sugar
  • 1/2 tsp. salt


Directions:

  1. Mix in small bowl and store in snack size Ziploc. 

Recipe from the kitchen of Shannon Reil.



Tuesday, May 28, 2013

Weight Watchers Chili Dogs

Ingredients:

  • Hebrew National All-Beef Hot Dogs
  • Chili Sauce
  • Low-fat Shredded Cheese
  • Light Hot Dog Buns


Directions:

  1. Cook hot dogs. 
  2. Place hot dog in a bun. Top with chili sauce and cheese. Garnish as desired with ketchup, mustard, relish, etc.
Weight Watchers Points Plus Values - 4 points per hot dog.

Monday, May 27, 2013

Emmanuel - God with Us


1978 was not a good year. My family moved to Traverse City to open a Logos Bookstore. When we got to town, my Mom took me to enroll in school. Turned out we were at the wrong place—she was trying to enroll me at the school in the mental hospital! We asked for directions to the Junior High. Did I mention I was going into the eighth grade? Goodness!

We lived in a house on Duck Lake. It was a beautiful house and the lake was incredible. The only problem was that the house was very remote and not a lot of people around (especially during the winter), my oldest brother and sister were away at college, my Mom and Dad were opening a new business so they were gone most of the time, my sister (and best friend) was away at the Interlochen Arts Academy from Monday through Friday, I was at a new school, didn’t have a church community, and in junior high. Did I mention I was in eighth grade? I was lonely. Really, really lonely.

But I guess I should back up. What I really want to share happened a few weeks ago at a Sacred Journey retreat.

The retreat started on Friday night. We had a time of corporate worship, a bit of teaching, and then we were sent off by ourselves to reflect on our image of God. I struggled with this. No images came to mind. I had images of Jesus – the classic painting of Jesus.

 Or one of my personal favorites, the painting of Jesus laughing.

But what about images of God? Maybe Father Time.
 Or someone really far away up in the heavens like Michelangelo’s Sistine chapel.

Continued reflection brought one word to mind – absent. What? I was aghast!  I know God isn’t absent. I would never say that God is absent. Why was this word the only thing I could think of when reflecting on God? I was very unsettled with the evening. I went home that night rather disconcerted.

 Saturday morning started off with teaching about spiritual disciplines. Then we were sent off for additional personal reflection. This time we were encouraged to reflect on the previous day, week or even year. When had we seen God working? Our director said we could even consider a seven year segment of our life and use that time span for reflection. I thought that sounded like a good idea. So I drew a timeline for my life. Then I dutifully segmented it out in seven year increments. The next thing I knew I was writing down the year 1978. Huh? That seemed odd. What was up with 1978? But I just went with it and started reflecting on that year of my life.

As I mentioned – not a banner year. I’ve always been an extrovert. And yet in 1978 I found myself alone much of the time. As I spent time reflecting, I asked myself – where did I turn for comfort during this difficult time? I hated to admit it but I turned mostly to food. I would come home from school and make myself a box of Kraft Macaroni & Cheese for dinner. And proceed to eat the entire box. Then my favorite treat for dessert? A nice bowl of powdered sugar.  Kinda sad.  There were other comforts too… watching re-runs of The Six Million Dollar Man (yes, I was in love with Lee Majors)…reading romance novels by Victoria Holt…or just daydreaming as a way to escape. I felt like God was absent.

As I continued to reflect, I remembered that our director told us to be sure to have a balanced reflection time. To not just reflect on all positive times nor all negative times. So I asked God to show me a time when He WAS present during 1978. And He did just that! He brought to mind a wonderful image of me in a sailboat with my Dad. We owned a 2-man sailboat that my Dad loved to sail. We would go out on the water, catch the wind, and really get the sailboat moving along the water. The wind would blow in our faces, the boat would tip up on its side, and we would skim along the water. It was exhilarating and exciting! And God was there with us in that sailboat.

It made me think of other times when Jesus was with his disciplines in a boat…fishing…calming the storm…Peter walking on the water.

This beautiful image of God with us while sailing began a wonderful process of healing an old wound. I found myself refreshed, renewed, and in awe of God. God WAS with me in 1978. Even though it was such a hard year, He was there helping me through it. And even now He was healing me of past wounds. Now any time I see a sailboat I will be reminded that God is with me.

Emmanuel - God with us!

Sunday, May 26, 2013

Darla's Potato Salad

Ingredients:

  • 5 Pounds Red Skin Potatoes, Boiled (can leave the skins on)
  • 7 Eggs, Hard Boiled
  • 1 Cup Grated Carrot
  • 1 Cup Chopped Celery
  • 1/2 Cup Chopped Onion
  • 2 Cup Fat Free Mayonnaise (if you use light Mayo add 1 WW Plus Point per serving)
  • 1 Package Dry Ranch Dressing Mix


Directions:

  1. Cut the potatoes into pieces. 
  2. Separate the yolks from 5 of the eggs and discard (give them to your dog - he will love them). Chop the remaining eggs and egg whites and add to the potatoes. 
  3. Add the carrots, celery and onions. 
  4. Mix the mayonnaise and dry ranch dressing. Add to the potato mixture.


Optional: Add any other vegetables you enjoy: radishes, green pepper, pickles, etc.
Serving size=1-1/3 cups. Weight Watchers Points Plus=4 points per serving.

Saturday, May 25, 2013

Baked Oatmeal

Ingredients:
  • 1-1/2 Cups Soy Milk
  • 2 Eggs, beaten
  • 2 Tablespoons melted butter
  • 1 Teaspoon vanilla
  • 1 Teaspoon cinnamon
  • 2-1/2 Cups Rolled Oats
  • 1/2 Cup Brown Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Cup Dried Cranberries
  • 40 Pecan Halves
Directions:

  1. Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. 
  2. Whisk together liquid ingredients. 
  3. Stir dry ingredients together. 
  4. Fold liquid into dry and add cranberries. Let stand for 15 minutes. 
  5. Pour into 9x13 pan, top with pecans and bake 35-45 minutes.
4 Weight Watchers Points Plus per serving. Serves 12.

Thursday, May 23, 2013

A Trick with Unsweetened Applesauce

Looking to make a healthier version of a favorite recipe? Try this trick. Replace 1/2 the fat in a cookie recipe  with unsweetened applesauce. Be sure to double the amount of vanilla or other spices in the recipe.

Wednesday, May 22, 2013

Skinny Shake


I'm told this tastes like a Wendy's frosty. Will have to try it!

Ingredients:

  • 3/4 cup Almond Milk
  • 15 ice cubes
  • 1/2Teaspoon Vanilla
  • 1-2 Tablespoon unsweetened Cocoa powder
  • 1/3 of a Banana

Directions:

  1. Blend all ingredients together.


4 Weight Watchers Points Plus per serving. Makes 1 serving.


Tuesday, May 21, 2013

Keeping a cut avocado green

To prevent leftover avocado from browning, place red onion slices on the bottom of a dish and set the avocado, skin side down, on top; cover and refrigerate. Onion's sulfuric acid will stop the avocado from oxidizing, and since the onion won't touch the fruit's flesh the flavor won't change.

Sunday, May 19, 2013

Sweet and Sour Cranberry Chicken


Ingredients:

  • 1 small onion, thinly sliced 
  • 1 cup fresh or frozen cranberries
  • 12 skinned and boned chicken thighs
  • 1/4 cup ketchup 
  • 2 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 2 teaspoons cider vinegar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons cold water


Directions:

  1. Combine onion and cranberries in a 4-quart slow cooker. Arrange chicken on top of cranberry mixture.
  2. Combine ketchup, brown sugar, dry mustard, salt and cider vinegar in a small bowl; pour over chicken.
  3. Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours or until chicken is very tender. Transfer chicken to a serving platter, and keep warm.
  4. Combine cornstarch and water, stirring until smooth; stir into mixture in slow cooker. Cook, uncovered, on HIGH setting 15 minutes or until mixture is slightly thickened, stirring often. Pour over chicken.
  5. Serve this sweet-and-sour chicken thigh combo over rice or noodles to soak up the oh-so-sassy sauce.


Saturday, May 18, 2013

Tips for Transition


The following tips were shared in the last Alumni Newsletter from InterVarsity. I found them very helpful. Thought you might too!

Tips for Transition
1. Connect to the Church. Don’t let yourself believe you can go it alone. Find a solidly biblical church, and then put yourself in positions (e.g., through serving or volunteering or leading or attending) to get to know people. This will be a lifeline for you.

2. Talk to others who’ve navigated a similar transition. Your friends and family are great resources; let those who’ve walked through change before be a voice of encouragement, grace, and perspective when you’re struggling to adjust.

3. Look to Jesus for your worth. Wherever you are for the next few months or the next few years, the temptation to compare yourself with others—their jobs, income, dating or marital status, grades, athletic ability, ministry effectiveness—will be present. And comparison inevitably leads us to despair or to a false sense of security. Choose to listen to Jesus’ voice about who you are.

4. Pay attention to your soul. Transitions are a great time to learn more about yourself. Where are you fearful? Joyful? Anxious? Angry? Carve out time to notice what’s going on inside you.

5. Do what you love to do. Make time for your hobbies—for the activities and places and practices that are life-giving to you. Having fun can counteract and lessen the stress you might be feeling.

6. Practice gratitude. Be intentional about thanking God every day for at least one thing. It will remind you, in the midst of your transition, what hasn’t changed: his presence with you, his goodness, his love for you.

Friday, May 17, 2013

How old is your dog?

Multiplying your dog's age by seven is easy, but it isn't very accurate. This more carefully graded system piles the equivalent human years onto a dog's rapid growth to maturity.

Dog Years...Human Years
1.......................15
2.......................24
3.......................28
4.......................32
5.......................36
6.......................40
7.......................44
8.......................48
9.......................52
10.....................56
11.....................60
12.....................64
13.....................68
14.....................72
15.....................74
16.....................77
17.....................79
18.....................82
19.....................84
20.....................87
21.....................89
22.....................92
23.....................94
24.....................97
25.....................99
26.....................102
27.....................104
28.....................107
29.....................109
30.....................112

Wednesday, May 15, 2013

Knit Sunglasses Case


Materials:
  • One skein Rowan Revive (should be enough for 3 cases)
  • Number 5 needles
  • 5/8" button
Gauge: 6 sts=1"
Finished size: 6-1/2"x3-3/8"

Directions:
  1. Cast on 36 sts. Can adjust if wanting a different size. The basket weave pattern requires a multiple of 6 sts.
  2. Rows 1, 2, 3, 4: *k3, p3* repeat across.
  3. Rows 5, 6, 7, 8: *p3, k3* repeat across.
  4. Work 12 rows of pattern (Rows 1-8, then rows 1-4).
  5. Next: Pattern row 5: *p3, k3* to last 6 sts, then p1, yo, p2tog, k3. Button hole made.
  6. Continue in pattern until 6-1/2" from beginning (13 squares).
  7. BO, sew side seam and end seam. Fasten off. Sew button in place on the inside of the case.
Pattern courtesty of Threadbender Yarn Shop in Wyoming, MI.

Tuesday, May 14, 2013

Important tip for cleaning your outdoor grill

The CDC reports that the bristles from a grill brush can stick to the grill, then transfer to food and be ingested, leading to perforations of the GI tract. To avoid this, after using a grill brush, wipe the grill grates with the cut side of half an onion. In addition to sweeping away any stuck on brush bits, the onion will coat the grates with sulfuric acid, which helps stop bacteria from growing on your grill.

Monday, May 13, 2013

Skinny Avocado Egg Scramble


Ingredients

  • 1 egg
  • 2 egg whites
  • 1 tbsp reduced fat cheddar cheese
  • ½ cup chopped avocado
  • ½ cup diced bell peppers (red, green, and yellow)
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • ⅛ tsp chili powder


Directions:

  1. In small skillet over medium heat, add bell peppers and cook for 1-2 minutes until softened.
  2. In a small bowl whisk egg whites with egg. Add in salt, black pepper, and chili powder to eggs and whisk for 20 seconds.
  3. Add eggs to peppers and scramble eggs.Add in diced avocado pieces and top with reduced fat cheddar cheese.
  4. Serve with a side of salsa and Enjoy!

Sunday, May 12, 2013

Upside Down Pineapple Muffins

Ingredients:
  • 2 (20-ounce) cans sliced pineapple, drained
  • 1 (8-1/2 ounce) can sliced pineapple, drained
  • 24 maraschino cherries
  • 1/2 cup packed light brown sugar
  • 1 (18.25-ounce) package white cake mix
  • 1/4 cup canola oil
  • 3 egg whites
  • 1 (20-ounce) can crushed pineapple, drained, with juice reserved

Directions
  1. Preheat oven to 350 degrees F. Coat 24 muffin cups with cooking spray.
  2. Place a pineapple ring in bottom of each cup. (Pineapple will come up the sides.) Place a cherry in center of each pineapple ring and sprinkle each with an equal amount of brown sugar; set aside.
  3. In a large bowl with an electric mixer on medium speed, beat cake mix, oil, egg whites, and reserved pineapple juice until well combined. Stir in crushed pineapple and divide mixture evenly among muffin cups.
  4. Bake 20 to 25 minutes, or until golden. Allow to cool 15 minutes, then invert muffins onto a baking sheet. Allow to cool, then serve, or cover until ready to serve.
5 Weight Watchers Points Plus per muffin.
Recipe from the kitchen of Mr. Food.

Friday, May 10, 2013

Skillet Lasagna


Ingredients:

  • 1/2 pound ground beef
  • 1/2 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dried Italian seasoning, divided
  • 1 cup part-skim ricotta cheese
  • 4 uncooked lasagna noodles, broken into large pieces
  • 1 (14.5-ounce) can diced tomatoes with onions, undrained
  • 1 (12-ounce) jar roasted red bell peppers, drained and chopped
  • 1/2 cup water
  • 5 teaspoons store-bought pesto
  • 3/4 cup (3 ounces) mozzarella-Parmesan cheese blend

Directions:

  1. Combine beef and salt. Cook beef in a large nonstick skillet over medium high heat, stirring until it crumbles and is no longer pink. Stir in vinegar and 1 teaspoon Italian seasoning. Dollop ricotta cheese by rounded tablespoons over beef. Top with broken noodles, making 1 flat layer (noodles will overlap a little bit).
  2. Pour tomatoes and bell peppers over noodles, making sure that noodles are completely covered. Add water, and sprinkle with remaining 1 teaspoon Italian seasoning. Dollop pesto by 1/2 teaspoons over top. Bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes or until noodles are fully cooked.
  3. Uncover and sprinkle with cheese blend. Cover and let stand 10 minutes or until cheese melts. Cut into wedges, and serve with a slotted spatula.
Serves 4. 6 Weight Watchers Points Plus per serving.

Thursday, May 9, 2013

Russian Chicken


Ingredients:
  • 3 boneless chicken breasts, each split in half
  • 1 cup Greek yogurt
  • 3/4 cup ketchup
  • 1/4 cup sweet relish
  • 1/2 cup (about 2 stalks) sliced celery
  • 1 cup canned French-fried onions


Directions:
  1. Preheat oven to 350 degrees. Rinse chicken with cold water and pat dry with paper towels; place in a 9- x 13-inch baking dish that has been coated with cooking spray.
  2. In a medium-sized bowl, combine yogurt, ketchup, relish, and celery. Pour mixture over chicken and bake, uncovered, 45 minutes or until juices run clear, basting occasionally. Remove from oven and top with onions before serving.


Serves 4. 9 Weight Watchers Points Plus per serving.

Wednesday, May 8, 2013

Vegan Ice Cream

OK - So I HAVE to try this one. But I'll need to borrow someone's VitaMix machine. I'm told that it really doesn't turn out well in a regular blender. Check it out!

Ingredients:
  • 1/2 Avocado
  • 3/4 Cup coconut or almond milk
  • 1/3 Cup hot cocoa mix (You can use sugar-free if you’d like. You can also switch out the chocolate for frozen strawberries)
  • 2 Cups ice, add more for thicker mix
  • 4 Baby carrots
  • 1 Rib of celery
Directions:
  1. Blend on high speed of blender for about 45 seconds.
  2. Serve immediately.

Tuesday, May 7, 2013

Turkey Veggie Skillet Dinner

This is one of my easy-as-can-be, go-to meals that is Weight Watchers friendly and yummy as can be!

Ingredients:
  • 1 Tablespoon Coconut Oil
  • 1/2 Medium onion, sliced
  • 1 Red pepper, sliced
  • 4 Ounces thinly sliced turkey lunchmeat, cut in strips
  • Handful of baby spinach
  • Handful of shredded cheese (or cheese substitute)

Directions:
  1. Melt coconut oil in a 10-inch skillet on medium heat. 
  2. Add sliced onion and red pepper. Cook about 5 minutes until onion is translucent and pepper is cooked. 
  3. Add turkey and cook 1 more minute. 
  4. Add baby spinach and cook just until spinach begins to melt (less than 1 minute). 
  5. Remove from heat. Sprinkle shredded cheese on top and let melt. Serve immediately. 


Serve this with fresh strawberries and non-fat cool-whip and you have a wonderful meal that is very low in Weight Watchers Points. Enjoy!

Monday, May 6, 2013

Knitted Bath Mitt

Materials: 1 ball Crystal Palace Yarns Cotton Twirl, size 7 needles.
Finished Size: 4-1/2" in diameter, 9" in length.

Instructions:
Cast on 40 stitches. Work in garter stitch until mitt measures 7-1/2" long. Slip the first stitch of each row purlwise. Once that is complete begin the decrease:

Decrease Row 1: K2, K2tog, K13, ssk, K2, K2tog, K13, ssk, K2 (36 sts).
Row 2 and all even rows: Knit.
Row 3: K2, K2tog, K11, ssk, K2, K2tog, K11, ssk, K2 (32 sts).
Row 5: K2, K2tog, K9, ssk, K2, K2tog, K9, ssk, K2 (28 sts).
Row 7: K2, K2tog, K7, ssk, K2, K2tog, K7, ssk, K2 (24 sts).
Row 9: K2, K2tog, K5, ssk, K2, K2 tog, K5, ssk, K2 (20 sts).
Row 11: K2, K2tog, K3, ssk, K2, K2tg, K3, ssk, K2 (16 sts).
Row 13: K2, K2tog, K1, ssk, K2, K2tog, K1, ssk, K2 (12 sts).
Row 14: Bind off.

Finish by sewing a seam along the side of the mitt. With a crochet hook and double strand of yarn, make a chain 4" long. Make a loop and secure it on the inside of the seam at the wrist.

Sunday, May 5, 2013

Lentils & Goat Cheese Salad


Ingredients:
  • 1 cup dry lentils, French green-variety, washed, picked over to remove debris 
  • 2 bay leaves
  • 1/2 small uncooked red onion, coarsely chopped 
  • 3 Tbsp mint leaves, fresh, coarsely chopped 
  • 1/4 tsp table salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 cup semi-soft goat cheese, crumbled 

Direction:
  1. Place lentils in a medium saucepan and pour over enough water to cover lentils by 2 to 3 inches. Add bay leaves and set pan over high heat; bring to a boil. Reduce heat to medium and partially cover pan; simmer until lentils are tender, about 15 to 20 minutes. Drain lentils; discard bay leaves and transfer lentils to a large bowl.
  2. While lentils are still warm, stir in onion and mint; season to taste with salt and pepper. Sprinkle cheese over salad just before serving; serve warm or chilled. Yields about 1/2 cup per serving.
Recipe from the kitchen of Weight Watchers. 4 Weight Watchers Points Plus value per serving.

Saturday, May 4, 2013

Chewy Chocolate Chip Mint Cookies


Ingredients:
  • Cooking spray 
  • 3 Large egg whites, at room temperature 
  • 1/2 Teaspoon cream of tartar 
  • 1/2 Cup sugar, divided 
  • 3 Tbsp unsweetened cocoa powder 
  • 1 Tbsp cornstarch 
  • 1/2 Teaspoon mint extract 
  • 1/2 cup mini chocolate chips 

Directions:
  1. Preheat oven to 325°F. Coat a large cookie sheet with cooking spray or top with parchment paper (use two cookie sheets if necessary).
  2. In a medium bowl, using an electric mixer, whip egg whites until soft peaks form. Slowly add cream of tartar and 1/4 cup sugar; beat until stiff peaks form. 
  3. In another small bowl, mix cocoa, cornstarch and remaining 1/4 cup sugar. 
  4. Fold cocoa mixture and mint extract into egg whites; fold in chocolate chips.
  5. Drop 24 heaping tablespoons of batter onto prepared cookie sheet, about 2-inches apart; bake in upper 1/3 of oven until cookies flatten out, about 15 to 17 minutes. Remove from oven and allow cookies to cool on cookie sheet for 1 or 2 minutes. Remove cookies to a wire rack to cool completely. Yields 1 cookie per serving.
Recipe from the kitchen of Weight Watchers. 1 Weight Watchers Points Plus value per cookie.

Friday, May 3, 2013

Cashew Chicken Mango Salad

Ingredients:
  • 1 Pound chicken breasts
  • Extra virgin olive oil
  • Salt & pepper
  • 2-3 mangoes, peeled & chopped
  • 2 avocados, peeled & chopped
  • 1/2 cup cashews
  • 12 cups mixed lettuce
  • 1/4 cup lime juice
  • 2 Tablespoons honey
  • Salt & pepper
  • 2 Tablespoons extra virgin olive oil

Directions:
  1. Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Remove from heat and let cool slightly, then chop into bite-sized pieces.
  2. For the Honey-Lime Vinaigrette: Combine lime juice, honey, salt, and pepper in a food processor or bowl. Stream in olive oil while processing, or slowly add while whisking. Taste and adjust seasonings if necessary.
  3. Divide lettuce between plates then top with cooked chicken, mangoes, avocados, and 2 Tablespoons cashews each. Drizzle with dressing and then serve.
Serves 4.

Thursday, May 2, 2013

Chicken Breast Saute Puttanesca-Style

Ingredients:

  • Cooking spray
  • 1-1/4 Pounds boneless, skinless chicken breasts
  • 1/2 Teaspoon table salt
  • 1/2 Teaspoon freshly ground pepper
  • 2 Teaspoons unsalted butter
  • 3 Garlic cloves, minced
  • 1/2 Teaspoon red pepper flakes
  • 10 Medium black olives, sliced
  • 1 Tablespoon capers, rinsed, drained, and chopped
  • 14 oz. Canned diced tomatoes


Directions:

  1. Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper.
  2. Slip the chicken into the skillet and cook until golden brown, about 5 minutes. Flip and continue cooking just until the chicken is cooked through, and an instant-read meat thermometer inserted into the center of one chicken breast registers 165 degree, about 3 minutes more. Transfer the chicken to a plate and set aside.
  3. Melt the butter in the same skillet and add teh garlic and red pepper flakes; stir over the heat for 30 seconds.
  4. Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes.
  5. Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/2 cup sauce per serving.

Recipe from the kitchen of Weight Watchers. 5 Weight Watchers Points Plus value per serving.

Wednesday, May 1, 2013

Feta and Vegetable Frittatas

Ingredients:

  • Cooking spray
  • 6 Large eggs
  • 4 Large egg whites
  • 1 Tablespoon water
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly ground black pepper
  • 2 Cups fresh baby leaf spinach
  • 1 Cup canned artichoke hearts, without oil, cut in chunks 
  • 1 Cup crumbled feta cheese
  • 1/2 Cup chopped roasted red peppers (packed in water)
  • 1/2 Cup sliced uncooked scallions
  • 1/4 Cup low-fat cream cheese, room temperature


Directions:

  1. Preheat oven to 350 degrees. Coat two 8-cup muffin pans with cooking spray. In a medium bowl beat eggs, egg whites, water, salt, and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions, and cream cheese; mix well.
  2. Spoon about 1/4 cup egg mixture into each prepared muffin cup. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift them out of pans; serve. 
  3. Optional: Add chopped chives or dill to egg mixture.

Recipe from the kitchen of Weight Watchers. 2 Weight Watchers Points Plus value per frittata.