Weekly Recipes

Happy Monday!  What a beautiful weekend we had & tons of opportunity for great walks & talks with the little cowboy.  He's planning & creating a new tree house.  I'm planning for a tree house on the ground ~ one that's alot safer than an actual tree house and less worry on this overprotective momma!

I have been busy in the kitchen this week working on recipes and cooking for the week.  I am posting new recipes from our Meltdown participants Donna Healy & Lori McKinney.  I love family friendly recipes that everyone can eat & that are full of flavor. 

Please be sure to thank these ladies for sharing & know I appreciate all of your help in making this blog website a huge success! 

We had an average of 294 hits per day of last week!!

Brocco-ful Cheesy Stuffed Chicken

Submitted by Donna Healy
1 tray Green Giant  Just for One Broccoli and Cheese Sauce
1 wedge The Laughing Cow Light Creamy Swiss cheese
Two 5-0z. raw boneless skinless lean chicken breasts cutlets
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 350 degrees.  Spray a baking pan with nonstick spray and set aside.
Prepare broccoli and cheese sauce according to package instructions.  Once tray is cool enough to handle, stir in cheese wedge, breaking it into pieces as you add it.  Mix well.
Place chicken cutlets flat on a clean and dry surface, side and side; season with salt and black pepper.  Evenly spoon cheesy broccoli into the centers of the cutlets.  One at a time, roll up cutlets around the filling; secure with toothpicks, if needed.
Place chicken rolls in the baking pan.  Cover the pan with foil and bake for 20 min. 
Carefully remove foil and return pan to the oven, uncovered, to bake until chicken is cooked through, about 15 min.
Makes two servings.  194 calories, 3g. fat, 547mg. sodium, 4g. carbs, 1.5g fiber, 1/5g. sugars, 34.5g protein.  Points Plus value 4. 

I wanted to let you know that Donna passed along the information to me regarding Weight Watcher meetings at Neosho Memorial Regional Medical Center.  The new session begins on October 31 at the hospital on Mondays.  Its open to the public and is a prepaid meeting.  Cost is $186 and can be spread into three payments.  One meeting is at 11:30; the other is at 5:30. 

Easy Frittata

submitted by Lori McKinney

6 Eggs (or egg beaters)

1/2 c. lowfat ricotta cheese

1/2 tsp sea salt

Fresh ground black pepper

**variations add 1/4 cup mushrooms, 1/4 c. roasted red peppers, fresh spinach

Beat eggs until slightly foamy.  Add all other ingredients.  Pour into pie plate or quiche plate.  Bake at 325 degrees for approximately 40 minutes until done in the center.

**I put olives, peppers, jalepenos, 1 tablespoon of ww cheese on put tons of veggies in it too!!

276 calories and 8.6 grams fat.

Raspberry Vinaigrette

submitted by Lori McKinney

1/2 c. olive oil

1/4 cup raspberry vinegar

2 tbsp. honey

1/2 tsp. fresh ground pepper

1/4 tsp sea salt

1 garlic clove minced

Combine in jar.  Cover tightly and shake vigorously.

White Chili

Submitted by Lori McKinney

1 tbsp. olive oil

2 skinless boneless chicken breast halves, cubed

1/2 onion, chopped

1 1/4 C. chicken broth (Low sodium 99% fat free)

4 ounce can diced green chiles

2 tsp. garlic powder

2 tsp. ground cumin

1 tsp dried oregano

1 tsp dried cilantro

1/2 tsp cayenne pepper

2 cans great northern beans

2 green onions, chopped

Heat oil in large saucepan over medium high heat.  Cook chicken and onion in oil 4 to 5 minutes or until onion tender.

Stir in the chicken broth, green chiles, and spices.  Reduce heat and simmer for 15 minutes.  Stir in the beans and simmer for 5 more minutes, or until chicken is no longer pink serve.

1 Cup 88 calories, 0.7g fat,