Weight Watchers Monday ~ Garlic Chicken

 It's a new year,

a new you,

and to help you out,

I'm going to bring you Weight Watchers recipes on Mondays.

Monday is a good day, right?

That way we cover the weekend binges and get back on track

for the week.

And it's okay to binge. 

You just get back on track the next day.

One of the hardest things to accomplish is change of habit.

When I gave up drinking pop (soda, Pepsi), I thought I was

going to die.....

For real! I didn't think I would make it.

And yes, I fell quite a few times before I was finally able to change

that habit of drinking Pepsi.

I have not drank any pop for over 17 years.

And my body thanks me for the change.

 This Weight Watchers Garlic Chicken is over the top awesome.

There is so much flavor.....

Let me tell you what I did to make this.

I used chicken tenders instead of half chicken breasts.

I used 8 of them and browned them in a little olive oil and garlic.

The recipe below will walk you through it.

 I decided to serve my garlic chicken on top of a bed of fresh baby spinach.

I used maybe a cup and a half of spinach.

Just enough to cover the bottom of my salad bowl.

Then I drizzled the spinach with Balsamic Vinegar.

You can see that I didn't use much vinegar, just a sprinkle for flavor.

I then laid 2 chicken tenders on top of the spinach and used some

of the lemon sauce to drizzle on top.

The hot chicken and sauce wilted the spinach to perfection, while

there were still some crisp leaves.

I also served this dish with a slice of Asiago Cheese Take and Bake bread.

Which, I will give you calorie details below.

There is 10.5 calories in 1 1/2 cups of raw spinach

The one slice of bread has 80 calories

Weight Watchers Garlic Chicken

8 chicken tenders

Olive oil

2 cloves garlic, minced or sliced

Zest of half a lemon

1/2 c. fat-free chicken broth

1 tsp. lemon juice (from the half of lemon used for zest)

Fresh baby spinach

Balsamic Vinegar

Pepper to taste

Using a nonstick skillet smeared with just enough olive oil to coat the pan. Slowly saute garlic and lemon zest over low heat. Add chicken tenders and cook over medium heat, about 10 minutes or until brown on both sides. Add broth and lemon juice.

Heat to boiling and then reduce heat. Cover and simmer 10 - 15 minutes or until chicken is done. Remove chicken from pan and place on a plate. Line salad bowls with about 1 1/2 c. fresh baby spinach. Drizzle spinach with balsamic vinegar. Place two chicken tenders on top of spinach and drizzle with sauce left in pan. Sprinkle with crushed black pepper and serve.

The chicken recipe alone without the spinach and bread is 3 WW points

Calories: 153

Fat: 3g

Fiber: 0g

Carbohydrate: 1g

Sodium: 432g

Cholesterol: 40mg

Protein 31g

This recipe is linked to:
Weekend Potluck ~ The Better Baker

Roasted Balsamic Vegetables and Some Changes

 It's a new year!

Which means time for change.

You will see a lot of changes happening around here in 2013.

For one, we are going to focus more on healthy eating.

The taste "good" healthy eating.

Who's up for that?

Don't get me wrong, I'm not going to leave out those

fantastic desserts and full calorie meals,

I'm just going to even things out a little.

Starting next Monday you will see something different that

we should slip in here.

On Mondays you will begin to see one Weight Watchers meal

per week.

For two, I would like to see this blog hold its own domain name.

I will be working hard on that commitment too.

I am just so grateful for all of you faithful fans and followers.

 Now let's get down to business today.

I don't know about you, but I love roasted vegetables.

Any kind of vegetables.

And you can mix this up any way you want to.

I chose fresh green beans and red potatoes.

Don't be afraid to throw in what you like:

Mushrooms

Zucchini chunks

Carrots

Squash chunks

Sweet peppers

Hot peppers

Sweet potatoes....

And I think the list could be endless.

 I made this around the Christmas holiday just to lighten things up a bit.

Are you one that over-ate during the holidays?

Me too!

All you have to do with this recipe is,

throw all of your veggies in a Zip-lock bag and pour the sauce mix in.

Shake or Squeeze!

And then dump onto a foil lined cookie sheet sprayed with non-stick spray.

Pop in the oven, and in about 20-30 minutes you have heaven on a plate.

And the darker the veggies are roasted, the more I love them....

Just a "favorite" taste of mine. 

The inspiration for this recipe came from Kalyn's Kitchen.

I had to leave out the mushrooms due to a mushroom hater in the house.

Roasted Green Beans and Potatoes with Balsamic and Parmesan

1 pound fresh green beans, washed with ends snipped

4 medium sized red potatoes, washed and sliced thin

Place these two ingredients in a gallon size Zip-lock bag.

1 1/2 T. olive oil

1 T. balsamic vinegar

salt and fresh ground black pepper to taste

2 TBS finely grated Parmesan cheese (and more for sprinkling)

Preheat oven to 450 degrees F.

Wash, prep, and slice vegetables of your choice.

Put vegetables into a Zip-lock bag. Whisk together olive oil, balsamic vinegar, and Parmesan cheese. Pour balsamic mixture into bag with veggies. Shake or squeeze bag until all veggies are coated. Arrange on a large cookie sheet covered with foil and sprayed with non-stick spray. Spread out the veggies so they are not crowded on the cookie sheet. Roast for 20 to 30 minutes, starting to check for doneness after 20 minutes. You will want your veggies to be tender-crisp. Season to your taste with more salt and pepper, and then sprinkle with more Parmesan cheese if desired.

This recipe is linked to:
Foodie Friends Friday

Pinterest & Spontaneous Treasures Thursday

 The month of December is always crazy for any family.

It seems like December always whisks by without even knowing its there.

So to keep December simple,

I plan on keeping my meals simple.

And try and stick with low calorie since there are lots of 

Christmas feasts ahead. 

I ran across this recipe at Kaylyn's Kitchen. 

I love roasted vegetables, and green beans is one of my favorites.

So when I noticed these green beans and mushrooms I knew I had to make it.

But wait!

I have a mushroom hater in the house.

So quickly I had to come up with a replacement.

I decided to place sliced red potatoes in place of the mushrooms.

This dish is in my oven as I type.

Anything with Balsamic vinegar I tend to love. 

I'm anxious to see how this 

Roasted Green Beans with Red Potatoes, Balsamic, and Parmesan

turns out. 

 Along side my green beans I would love to see this 

Fiesta Lime Chicken from Rachel Schultz.

I think they would pair perfectly.

 And just to keep the holiday in check, these sweet little

Candy Cane Snowballs would be perfect to top off this meal.

This recipe comes from Cooking During Stolen Moments.

I hope you enjoy this as much I KNOW I will.