Light and Healthy: Moroccan Chicken and Couscous

So the Holidays are over and the turkey and sides are gone. I don't know about you, but I am ready for some new flavors! Well, this dish does just the trick!
Rich and full of spice, this dish will win over anyone! Its also great to make and take to your Christmas Parties that are just around the corner.

Moroccan Chicken and Couscous
Grocery List:
2 tsp olive oil

4 boneless, skinless chicken thighs, each cut into 3 pieces

1/4 tsp salt

1 can (14 1/2 oz) chicken broth

1 can (14 1/2 oz) diced tomatoes with garlic and onion

1 (about 1 lb) cubed fresh butternut squash, peeled

1/2 cup raisins

2 tsp ground cumin

1 tsp each ground cinnamon and smoked paprika

1 cup plain couscous

1 cup frozen peas

How to make it:
1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.

2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Nutritional Information:
(serves 5)
347cal
5g fat
7g fiber
7 WW points

Crock Pot Meals: Short Ribs

Hey Everyone! I am so sorry I didn't post yesterday, things are a little crazy around here. So I am making it up to you with a Comfort Food, cooked in the Crock Pot, that is light and healthy!!! Beat that! :) hehe Plus Short Ribs are REALLY cheap!

Short Ribs
Grocery List:
1 can (about 14 oz) beef broth
1 cup chopped onion
2 small sweet potatoes, peeled, halved lengthwise and cut crosswise in 1/2-in.-thick slices
2 medium parsnips, peeled and diced (1 1/2 cups)
8 oz baby carrots
4 meaty beef short ribs (about 2 lb)
1/4 tsp pepper
3 sprigs fresh dill
1 can (14 1/2 oz) diced tomatoes in juice, not drained
Garnish: snipped dill

How to make it:

1. Mix all ingredients except short ribs, pepper, dill and tomatoes in a 3-qt or larger slow-cooker. Top with short ribs, sprinkle with pepper, then add dill and tomatoes.

2. Cover and cook on low 7 to 9 hours until ribs are very tender. Spoon fat off surface. Serve in shallow soup plates; sprinkle with dill.

Nutritional Information:
356cal
12g fat
8g fiber
7 WW points

Light and Healthy: Greek Mahi-Mahi

Monday already, huh? Where do the weekends go?? If your feeling behind, here is an easy and healthy recipe to get you back on track!

Greek Lemon-Oregano Mahi-Mahi
Grocery List:
⁄4 cup lemon juice
1 1⁄2 Tbsp olive oil
1⁄2 tsp dried oregano
1⁄4 tsp each salt and pepper
4 6-oz mahi-mahi or halibut fillets (about 1 in. thick)
Four 1⁄4-in.-thick slices red onion
Nonstick cooking spray
Garnish: grilled lemon wedges or slices, Kalamata olives, fresh oregano

How to make it:
1. Mix lemon juice, oil, oregano, salt and pepper in a pie plate or shallow bowl. Remove and reserve 1 Tbsp. Add fish to pie plate and turn to coat. Marinate 10 minutes.

2. Meanwhile, heat outdoor grill or stovetop grill pan. Coat onions with cooking spray. Grill 5 minutes, or until lightly charred and tender, turning once. Remove.

3. Grill fish 8 to 10 minutes, turning once, until just cooked through. Remove to serving platter and drizzle with reserved lemon juice mixture. Scatter onions on top.

Nutritional Information:
(makes 4 servings)
205cal
6g fat
1g fiber
4 WW points

Light and Healthy: Tandoori Chicken Stirfry

I can't wait to sink my teeth into this dinner! Simple, cheap, easy, healthy! Need I say more?

Tandoori Chicken Stirfry
Grocery List:
1 tsp oil
1 lb chicken for stir-fry (chicken-breast strips)
1 1⁄2 cups frozen cut okra
1 1⁄2 cups frozen bell pepper strips
1⁄2 cup bottled tandoori stir-fry sauce
2 pouches (8.82 oz each) 90-second basmati rice
*Garnish: basil or cilantro leaves

How to make it:
1. Heat oil in a large nonstick skillet until hot, but not smoking. Add chicken; stir-fry 2 to 3 minutes or until cooked through. Remove.

2. Add okra and peppers to skillet; stir-fry 3 minutes until thawed and tender. Add sauce and chicken; heat until simmering.

3. Meanwhile heat rice in microwave as package directs. Serve with chicken and vegetables.

Nutritional Information:
(makes 4 servings)
413cal
6g fat
4g fiber
8 WW points

Light and Healthy: Pork and Veggie Stir-Fry

Good Monday Morning! I hope everyone had a wonderful weekend! I wanted to share a easy and light recipe today...stir-fry is one of those meals that you can throw together with pretty much any meat and veggies you have in the fridge, spoon them over some rice with some soy sauce and you have a meal! :)

Pork and Veggie Stir-fry
Grocery List:
12 oz thin-cut, boneless pork chops, cut in narrow strips
1⁄2 cup stir-fry sauce
1 Tbsp oil
1 bag refrigerated vegetable medley (broccoli, baby carrots and cauliflower)
1 can pineapple slices, drained, juice reserved, slices cut in wedges

How to make it:
1. Toss pork with 2 Tbsp stir-fry sauce.

2. Heat 1 1⁄2 tsp oil in a large, deep nonstick skillet or a wok over medium-high heat until hot but not smoking. Add pork and stir-fry 2 minutes just until lightly browned. Remove to a plate. (If pan has a crusty residue, wipe clean with a paper towel.)

3. Heat remaining 1 1⁄2 tsp oil in skillet. Add vegetables; stir-fry 3 minutes. Stir in pineapple juice and remaining stir-fry sauce. Bring to a boil, reduce heat and simmer, stirring often, 3 minutes, or until vegetables are crisp-tender and sauce thickens slightly. Add pork and pineapple; heat through.

**Serve with quick-cooking rice.

Nutritional Information:
(makes 4 servings)
295cal
14g fat
2g fiber
7 WW points

Light and Healthy: Mexican Chicken Stoup

Happy Friday!! I am so glad that it's the weekend! I have so much work to catch up on, so this will be a nice weekend to do that! I am actually going to be doing a cooking demonstration at Riverbend Church in Austin, Texas on Saturday! So if you would like to come by, the admission is $10, and you get to see me cook, get great food, and walk away with an amazing cookbook!

So now onto today's meal! This dinner is SOOOOO easy to make, it makes a ton, so you will have plenty of leftovers for lunch tomorrow, and everyone loves it!

Mexican Chicken Stoup
(it's a stoup, because its halfway between a stew and a soup!)
Grocery List:
1 lb boneless, skinless chicken breasts, cut bite-size1 1/2 Tbsp flour
2 tsp olive oil
1 lb sweet potatoes, peeled, cut bite-size
1 yellow pepper, cut bite-size
1 cup chopped onion
2 cups water
1 can (28 oz) diced tomatoes
2 1/2 Tbsp chili powder
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn1 can (16 oz) kidney beans, rinsed
1/2 cup chopped cilantro

How to make it:

1. Sprinkle chicken with flour; toss to coat. Heat 11?2 tsp oil in a nonstick Dutch oven. Add chicken; sauté 5 minutes until cooked through. Remove.

2. Heat remaining 1?2 tsp oil. Add sweet potatoes, pepper and onion; cover and cook 7 minutes, stirring often, until lightly colored.

3. Add water, tomatoes chili powder, garlic and oregano. Reduce heat; cover and simmer 10 minutes until vegetables are almost tender.

4. Add corn and beans; simmer 2 minutes until vegetables are tender. Remove from heat; stir in cilantro.

Nutritional Information:
305cal
3g fat
10g fiber!!!!!
6 WW points

HAVE A GREAT WEEKEND GUYS!!

Light and Healthy: Oven-Fried Chicken

So now you have a perfect dessert, but what do we eat for dinner AFTER the bake sale? Well oven-fried chicken of course! I mean, who doesn't love a good crunchy chicken without the guilt, right?

Oven-Fried Chicken
Grocery List:
2 large egg whites
3 Tbsp honey-Dijon mustard
2 cups plain panko crumbs
1 tsp ground ginger
1/2 tsp garlic powder
8 skinless chicken drumsticks (about 2 1/4 lb)
Nonstick spray

How to make it:
1. Heat oven to 475ºF. You'll need a rimmed baking sheet lined with foil and coated with nonstick spray.

2. Slightly beat egg whites and mustard with a fork in a pie plate. Mix crumbs, ginger and garlic powder on a large sheet of wax paper until blended.

3. Roll drumsticks in egg white mixture; shake to remove excess. Roll in crumbs, then place on prepared pan. Coat chicken with nonstick spray. Bake 25 minutes until chicken is cooked through and coating is browned.

Calories before: 294 After: 186
How we did it: Removing the skin and oven-frying reduces the fat of messy deep-frying. Panko crumbs ensure crisp chicken.
You save: 108 cal, 12 g fat (4 g sat fat), 48 mg chol, 412 mg sod

Nutritional Information:
186cal
6g fat
0g fiber
4 WW points

Light and Healthy: Turkey Picadillo Taco's

Good morning Gourmet Momma's! Wow! Do I have a recipe for you? Man, this is going to be goooooooooooood! Just check it out:

Turkey Picadillo Taco's
Grocery list:
1 tablespoon vegetable oil
1 medium-size onion, chopped
1-1/2 pounds ground turkey
1/2 teaspoon garlic salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1 can (8 ounces) tomato sauce
18 hard taco shells
1 can (11 ounces) Mexicorn, drained
Shredded lettuce, sour cream, chopped cilantro and onion for garnish, if desired
How to make it:
1. Heat oven to 400 degrees F.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and crumble in the ground turkey; cook, stirring occasionally, for 7 to 8 minutes or until onion is tender and turkey is no longer pink. Stir in garlic salt, cinnamon, cumin, allspice, pepper and tomato sauce. Simmer, covered, for 5 minutes, stirring occasionally.

3. Meanwhile, heat taco shells at 400 degrees F for 5 minutes.

4. Add corn to turkey mixture and heat through, about 2 minutes.

5. To serve, spoon about 1/3 cup of filling into each warmed taco shell. Garnish with lettuce, sour cream, cilantro and onion, if desired.
**Serve with tossed salad.

Nutritional Information:
137cal
6g fat
2g fiber
3 WW points

Light and Healthy: Tuna Stuffed Shells

Hey Gourmet Chicks! Im so sorry I'm so late, you all know that Thursday is my grocery shopping day! :) hehe

But I have an awesome recipe that you will LOVE, not to mention its SUPER cheap! Enjoy! :)

Tuna Stuffed Shells
Grocery List:
18 jumbo pasta shells
1 can light tuna in oil, well drained (in water is just fine too!)
1 cup fresh white bread crumbs
1/4 cup finely chopped onion
1 large egg
1/4 cup minced fresh parsley
1 tsp fresh lemon juice
1 can (10 3/4 oz) condensed cream of celery soup
1/2 cup milk
2 Tbsp grated Parmesan
Paprika (optional)

How to make it:
1. Heat oven to 350°F. You’ll need an 11 x 7-in. baking dish lightly coated with nonstick spray.

2. Boil pasta as package directs until just firm-tender.

3. Meanwhile mix tuna, bread crumbs, onion, egg, half the parsley and the lemon juice to blend.

4. Drain pasta shells. Rinse gently to cool; drain. Fill each shell with 1 Tbsp tuna mixture. Place in prepared dish.

5. Whisk soup and milk in a small saucepan over medium heat until hot. Remove from heat; stir in remaining parsley. Pour evenly over shells. Sprinkle with cheese and paprika. Bake and serve or cover with foil and refrigerate up to 1 day.

6. To serve: Bake 25 minutes or until hot and bubbly.
**This is GREAT with a big salad!

Nutritional Information:
270cal
8g fat
1g fiber
6 WW points

Light and Healthy: Lasagna Rollup's

Good Morning all you Gourmet Chicks! Im a little under the eather this morning (and so is everyone in my house), so I decided to do a very simple recipe that will make you look like a Gourmet Chef to your family! Enjoy!

Lasagna Rollup's
Grocery List:
1 small onion, cut up
1 small carrot, cut up
3 links Italian turkey sausage (sweet for mild or hot for spicy)
2 tsp minced garlic
1⁄2 tsp salt
2 1⁄4 cups (8 oz) frozen cut leaf spinach, thawed and squeezed dry
1 cup part-skim ricotta cheese
1⁄3 cup grated Parmesan cheese
8 oven-ready lasagna noodles
2 1⁄2 cups bottled marinara sauce
3⁄4 cup chicken broth

How to make it
1. Have ready a 9 x 5-in. loaf pan and a 13 x 9-in. baking dish.

2. Put onion and carrot in food processor and pulse until chopped. Remove sausage from casing, add to processor and pulse until well blended.
(if you dont have a food processor, you can just chop the onion and carrot very fine, then mix in the sausage in a bowl until well incorperated.)

3. Heat a large nonstick skillet over medium heat; coat with nonstick spray. Add sausage mixture and cook 5 to 7 minutes, breaking up clumps, until no longer pink. Add garlic, and salt; cook 3 minutes, or until garlic is fragrant. Transfer to a bowl; let cool slightly. Add spinach, ricotta and Parmesan cheese; stir until well blended.

4. Fill loaf pan with hot water. Add noodles 1 at a time. Let soak 8 to 10 minutes until soft.

5. Mix marinara sauce and chicken broth in the baking dish.

6. To assemble: Place a paper towel on work surface. Remove 2 lasagna noodles from water and place on towel, end to end, overlapping by 3⁄4 in. Spread 1⁄4 the sausage mixture (about 3⁄4 cup) on noodles to 3⁄4 in. from one end. Beginning at other end, roll up. Cover with a damp paper towel to keep roll moist. Repeat with remaining noodles and sausage mixture. Cut each roll crosswise in thirds. Place cut sides up in sauce in baking dish.

7. Heat oven to 375°F. Bake 45 minutes, or until hot and bubbly.

**Planning Tip: Can be prepared through Step 6 up to 2 days ahead. Cover with plastic wrap, then foil; refrigerate. To bake, remove plastic wrap and cover with foil.

Nutritional Information:
326cal
13g fat
4g fiber
7 WW points

Light and Healthy: Lemon Pork Stir-fry

Hey Everyone! Happy Dinner Time! :) Today's recipe is quick, simple, and healthy! I just L-O-V-E me some chinese food! And this stirfry has the best flavor! And, it can be made with chicken if you don't want the pork!

Lemon Pork Stir-fry:
Grocery List:
1 Tbsp cornstarch
1 12-oz pork tenderloin, halved lengthwise, cut crosswise in 1/4-in.-thick slices
2 tsp oil
12 oz baby bok choy, quartered crosswise
1 bell pepper, cut into strips
1 cup shredded carrots
2 Tbsp each stir-fry sauce and water
1 tsp grated lemon zest
1 Tbsp lemon juice

How to make it:
1. Sprinkle cornstarch over pork; toss until coated. Heat 1 1/2 tsp of the oil in a large nonstick skillet. Add pork; stir-fry 3 to 4 minutes until cooked through. Remove.

2. Heat remaining oil in skillet. Add bok choy, pepper and carrots; stir-fry 4 minutes until crisp-tender.

3. Add pork and remaining ingredients; toss until hot.

**I love this with steamed rice or plain noodles for a different twist!

Nutritional Information:
180cal
7g fat
3g fiber
4 WW points

Taking a break: Jamaican Jerk BBQ Chicken (crockpot style)

YUM!! What is better about this recipe? Tons of flavor, hardly any calories, and one tasty meal!

Jamaican Jerk BBQ Chicken
Grocery List:
8 chicken drumsticks (about 2 lb), skin removed
2 tsp Caribbean jerk seasoning (Lawrys is the best!)
3/4 cup barbecue sauce (get the cheap store brand)
1/4 cup sliced scallions

How to make it:
1. Rub drumsticks with seasoning. Place in 3 1/2-qt or larger slow-cooker. Pour barbecue sauce and rum over chicken. Turn chicken to coat.

2. Cover and cook on low 6 to 8 hours until chicken is tender. Sprinkle with scallions.

**Great with coleslaw and cornbread on the side.

Nutritional Information:
188cal
5g fat
1g fiber
4 WW points

Taking a Break: Baked Potato Soup

Hey everyone! So here are the recipes for you to enjoy over your spring break! I am going to be taking some time to catch up on work, spend time with my daughter and family, and just take a BREAK! :)

I hope you enjoy them all!

Baked Potato Soup
Grocery list:
1 medium head garlic, 1⁄4 in. cut off top
6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
41⁄2 cups chicken broth
1⁄2 tsp freshly ground pepper
Toppings: crumbled cooked turkey bacon, reduced fat shredded cheese, fat free sour cream and minced scallions

How to make it:
1. Heat oven to 400°F.

2. Wrap garlic head tightly in foil. Put garlic and potatoes in oven.

3. Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced.

4. Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot.

5. Meanwhile cut remaining potatoes (with skin) in 3⁄4-in. pieces. Stir into soup and cook until hot. Serve with some or all the Toppings.

Nutritional Information:
190cal
0g fat
4g fiber
3 WW points

Light and Healthy: 10 Minute Marinara

So, its a well known fact that all of the blood in my body is acutally marinara sauce! lol Seriously though, I love Italian food, and a ton of great recipes start with a seriously mean marinara! But not everyone has the time or the desire to make 4 hour marinara. But I have a recipe that I have always used that makes people MELT for Marinara! And......it only takes 10 minutes!
Oh, and it has a ZERO points value!

10 minute marinara
grocery list:
1 Tbsp olive oil
1 medium onion, chopped
2 tsp minced garlic
1 can (28 oz) crushed tomatoes
1 can (14 1/2 oz) diced tomatoes
1/4 tsp each Italian seasoning, salt, sugar and freshly ground pepper

How to make it:
1. Heat oil in a saucepan. Add onions and garlic; cook 4 minutes.

2. Stir in remaining ingredients. Simmer, uncovered, 6 minutes.

**Plan ahead: Use half the sauce for 1 lb pasta, then refrigerate the rest up to 1 week, or freeze.

Nutritional Information:
40cal
1g fat
2g fiber
0 WW points

Light and Healthy: Buffalo Chicken Wraps

My sister made buffalo chicken strips for the superbowl this year and they were just to die for! We acutally made them with shake and bake, a hot wing seasoning packet mixed into it, shake that with the chicken, and bake. We dipped them in blue cheese dressing and WOW! yummo!

But, when I saw that you can get buffalo style chicken strips in the freezer secion, I thought, those would be good in a wrap (like the ones I get a sonic, but spicy!). You can also use regular chicken strips, or grilled for a different flavor! Try adding a different kind of seasoning to your strips and you will have a whole new dish!

Buffalo Chicken Wraps
Grocery List:
1 pkg refrigerated fully cooked breaded Buffalo-style chicken breast strips
Four 8- to 9-in. spinach and basil–flavored wraps or plain burrito-size flour tortillas
1/4 cup fat-free ranch dressing
2 cups baby spinach leaves (or iceburg or romaine lettuce)
2 each trimmed medium ribs celery and carrots, cut in narrow 3-in.-long strips
1 medium zucchini, cut in narrow 3-in.-long strips (you could also use cucumber!)
Serve with: extra dressing for dipping and Frank's hot sauce to sprinkle

How to make it:
1. Heat oven to 400°F. You'll need a rimmed baking sheet.

2. Bake chicken as package directs.

3. Spread each tortilla with 1 Tbsp dressing, then place 1/2 cup spinach leaves and some celery, carrot and zucchini sticks down center. Top each with 1/4 the chicken strips. Scatter remaining vegetables on top and around chicken. Roll up tightly; cut diagonally in half. Serve with extra dressing and the hot sauce, if desired.

Nutritional Information:
373cal
10g fat
5g fiber
7 WW points

Light and Healthy: Chicken Tortilla soup

Good Monday Morning! I hope everyone is having a good day! I was just dying for monday to come along, because I have been holding on to this recipe and just didn't want to wait any longer to share it with you!

This soup is one of my favorites, and its great if you have a large family, or if your going to have dinner guests!

**You can also make this vegetarian with vegetable broth, and omit the chicken!

Chicken Tortilla Soup

Grocery List:

4 corn tortillas, halved, then cut crosswise in narrow strips

1 box chicken broth (plus 1 box water)

1 medium zucchini, cut in 1/2 moons

1/2 tsp each minced garlic

1 cup canned corn

1 can red kidney beans, rinsed (or you can use black beans if you like them better)

1 1/2 cups large shreds cooked chicken

1 small can tomatoes with green chilies

1/2 cup chopped cilantro

1/2 head (small) savoy cabbage

1 medium carrot, diced

1 onion, diced

1 stalk celery, diced

Spice Mix:

1 tsp each, cumin, chili powder, onion powder, paprika, pepper, salt

How to make it:

1. Coat a 5- to 6-qt pot or Dutch oven with nonstick spray; heat over medium heat. Add tortilla strips and cook 5 minutes, turning occasionally, until lightly toasted. Remove to a paper towel or plate.

2. Sauté onion, celery, and carrot until soft.
3. Add all other ingredients to pot, and simmer until zucchini is tender

4. Ladle into individual bowls and top with tortilla strips

**You can also top with avocado chunks, more cilantro, or fat free sour cream.

Nutritional Information:

388 cal.

6.4g fat

13.6g fiber

7 WW points

Light and Healthy: Panzanella Salad

Happy Valentines Day!!

I thought today, I would share things that I LOVE, because after all, isn't that what v-day is all about?

I mentioned yesterday, that I loved Panzanella salad. Now, I know some of you have no idea what that is, but its really very simple. Panzanella is just Italian Bread Salad.

This salad is bright and refreshing, and I can just eat bowls full of it!

Italian Bread Salad

Grocery List:

1 french baguette, cut bite-size

4 ripe tomatoes, cut bite-size

(you can also use grape tomatoes)

1 cucumber, cut bite-size

1⁄3 cup lowfat Italian dressing

1⁄3 cup diced red onion

How to make it:

1. Heat oven to 350°F. Spread bread on a rimmed baking sheet, drizzle lightly with olive oil, and sprikle with salt and pepper. Bake 15 to 20 minutes until dry and crisp.

2. While bread toasts, gently toss tomatoes, cucumber, dressing and onion in a large bowl to mix.

3. Add bread cubes; toss to mix.

Nutritional Information:

Serves 4

160cal.

3g fat

6g fiber

3 WW points

Light and Healthy: Asian Lettuce Wraps

Hey Everyone! I am so sorry that I was absent yesterday, I was at the computer shop watching the tech guy transfer all my data over to my NEW COMPUTER! (it took 4 times and almost 5 days for them to do this!)
Anyway, I am back with the most amazing recipe! I just L-O-V-E lettuce wraps! So I made this recipe to not only be tasty, but light and healthy! For only two points, you can afford seconds!

Asian Lettuce Wraps
Grocery List:
Sauce
1/3 cup orange juice
1 Tbsp each sugar and rice vinegar
1/4 tsp each sesame oil and crushed red pepper flakes (opt.)
Wraps
1/2 cup uncooked instant brown rice
8 oz lean ground beef
2 tsp each minced garlic and minced fresh ginger
1 medium red pepper, cut in strips
6 scallions, thinly sliced (1/2 cup)
2 Tbsp hoisin sauce
8 green-leaf lettuce leaves, washed

How to make it:
1. Sauce: Whisk ingredients in small bowl; set aside so flavors blend.

2. Wraps: Make instant brown rice as package directs, omitting butter.

3. Meanwhile, cook beef, garlic and ginger in large nonstick skillet over medium-high heat for 3 minutes. Add red pepper strips; cook 1 minute more until heated. Remove from heat; stir in scallions and hoisin sauce.

4. Divide rice, then beef mixture among lettuce leaves. Drizzle sauce on top.

Nutritional Information:
Makes 4 wraps
103cal.
2g fat
3g fiber
2 WW points

Breakfast for Dinner: Potato Galette's

I don't know about you, but I LOVE breakfast, any time! And so does Lagan! Its one meal I can make whenever and I know she will eat it! (and shes a VERY picky eater!) So I am always looking for new ways to make breakfast! Well, I love to go to La Madeline, and my favortite thing there is the potati galette! So I decided to make my own version! And it has WAY less fat and calories than the true french version! Add some eggs and bacon and you have an awesome breakfast, anytime of the day!

Potato Galette with rosemary

Grocery List:

4 medium (2 lb) baking potatoes, peeled and submerged in a bowl of cold water to prevent browning

1 tsp dried rosemary, crushed

1 tsp salt

1 tsp freshly ground pepper

3 Tbsp stick butter

How to make it:

1. Pour water from bowl; dry potatoes with paper towels. Quickly shred using shredding disk of a food processor or the large holes of a 4-sided grater. Dry bowl; add potatoes, rosemary, salt and pepper; toss to mix.

2. Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat until butter stops foaming. Add potatoes, pressing them with a broad spatula into an even layer.

3. Cook 2 to 3 minutes, pressing down occasionally with spatula, until lightly browned on bottom. Dot top with remaining butter. Cover skillet, reduce heat to medium and cook 6 to 8 minutes until potatoes are tender when pierced.

4. Uncover and invert a large flat plate or baking sheet over skillet. Holding both together with oven mitts or potholders, carefully invert galette onto the plate. Slide galette back into skillet, increase heat to medium-high and cook 5 minutes or until browned on bottom. Slide onto serving plate, cut in wedges and serve as soon as possible.

**Serve with scrambled eggs and crispy bacon! YUM!

Nutritional Information:

serves 6

142cal.

6g fat

2g fiber

3 WW points

Light and Healthy: Chicken Marsala with Mushrooms

Hey Everyone! I wanted to share a recipe with you that I learned in culinary school, and just love! It was also on of my most requested meals when I was a private chef.

Chicken Marsala with Mushrooms
Grocery list:
2 tsp plus 1 Tbsp olive oil
2 medium summer squash, quartered lengthwise, cut in 1-in. pieces
1 pt grape tomatoes
4 tsp minced garlic
3⁄4 tsp each salt and pepper
2 Tbsp cold butter
4 thin-sliced skinless, boneless chicken breasts
3 Tbsp flour
1 pkg sliced white mushrooms
1⁄4 cup finely chopped shallots
1 cup marsala wine (or you can use beef broth if you dont want wine, but the alcohol will cook out)

How to make it:
1. Heat 2 tsp oil in a large nonstick skillet over medium heat.

2. Add squash; sauté 6 minutes, or until lightly browned. Add tomatoes, 2 tsp garlic and 1⁄4 tsp each salt and pepper. Cook, stirring occasionally, until tomatoes are hot but not collapsed. Transfer to a dish; cover to keep warm.

3. Season chicken with 1⁄4 tsp each salt and pepper; coat with flour.

4. Wipe skillet; return to medium heat. Add 1 Tbsp each oil and butter. When hot, add chicken and cook, turning once, 3 to 4 minutes until golden. Transfer to a plate; cover to keep warm.

5. Add mushrooms to pan; sauté until tender. Stir in shallots and remaining 2 tsp garlic; sauté until soft. Add wine and remaining 1⁄4 tsp each salt and pepper. Bring to a simmer and cook until reduced by about half. Off heat, stir in remaining 1 Tbsp butter until melted. Spoon over chicken and serve with the vegetables.

Nutritional Information:
340cal.
13g fat
4g fiber
7 WW points