Week Five: February 16th - February 22nd

Okay so here is the biggest tip I can give you on this blog... www.pantrysecrets.net. It is a bread recipe and you have to buy the DVD to get the recipe. It's $19.95 and soooooooo worth every penny. I would put the recipe on my blog, but my conscience won't let me... if they charged a ton, then I would just share it with you, but $19.95 isn't too much and totally worth it. Why, do you ask? Well because this recipe is six ingredients and with that six ingredients in one hour (that's right, one hour) you can make the most amazing yummy bread. It's like a dream.. seriously. You can make 4 loaves of bread in an hour. That's mixing, raising AND baking. In one hour. That's it. It's unreal and so so good. I have made a TON with this. Cinnamon rolls, dessert and savory braids, monkey bread, rolls... tons. And get this - you can make pizza in less time then it takes to order it and have it delivered. Crazy, right? I know! It is so great. I cannot say enough about this bread.. it makes me feel like super mom. And I am soooo not. :)

So here is this weeks recipes! Hope you have a great week!

Monday, February 16th

Lemon Broccoli Chicken
From: Campbell's Classic Recipe book (and changes by moi)

2 lemons
1 tbsp olive oil
1 lb boneless skinless chicken breasts
1/2 cup flour
1 can (10 3/4 oz) Campbell's 98% fat free cream of broccoli soup (or broccoli cheese soup either
works)
1/4 cup milk
1/8 tsp pepper

1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 2-3 equal pieces

2. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.

3. Cut one of the lemons into thin slices and set aside. Squeeze 2 tablespoons of juice from the remaining lemon and set aside.

4. In medium skillet, over med-high heat, heat oil. Add chicken and cook 7-8 minutes or until browned. Set chicken aside.

5. Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to the pan. Turn chicken once or twice to coat with sauce. Top chicken with lemon slices. Reduce heat to low. Cover and cook 5 minutes until chicken is no longer pink.

Servings: 4
WW Points per serving: 5


Tuesday, February 17th

Mexican Lasagna
From: Yahoo! Food recipes

1 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper (optional!)
2 1/2 cups thick and chunky salsa
1 (11 oz) can whole kernel corn, drained
1 tsp chili powder
1 tsp ground cumin
12 (6 inch) corn tortillas, divided
1 (16 oz) container low-fat cottage cheese
1 cup lowfat shredded cheddar cheese
1 (2.25 oz) can small pitted ripe olives (optional!)

1. Preheat oven to 350F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

2. Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9 inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle cheddar cheese and olives.

3. Bake 30 min. or until heated through.

Servings: 8
WW Points per serving: 5


Wednesday, February 18th

Creamy Chicken With Rice Soup
By: Nature's Table Restaurant

I actually requested this recipe from the restaurant and my question and the recipe was featured in the local newspaper here... so I thought I would share it with you. It's so good and easy!

2 tbsp olive oil
1 cup diced onion
1 tbsp fresh garlic, minced
2 cups sliced mushrooms
1 cup chopped carrots
2 cups cooked and chopped chicken breast
1 tsp Spike all-purpose seasoning
7 cups chicken broth
1 cup half-and-half
1 cup cooked white rice
1/4 cup cornstarch dissolved in 1/2 cup water

1. In a large pot, heat olive oil. Add the onion and cook until soft. Add garlic and cook for one minute more. Add mushrooms and saute until soft. Stirring often.

2. Add the carrots, chicken, Spike and broth. Stir until well blended. Add the half-and-half. Continue simmering for 5 minutes. Add the cornstarch mixture. Stir and cook over reduced heat for five minutes or until thickened.

3. Add cooked rice and serve.

Servings: 8
WW Points per serving: 4


Thursday, February 19th

Baked Ziti with Pesto
by: Moi

1 pound ziti
1 tbsp olive oil
1 lb lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 jar Marinara sauce
1 can crushed tomatoes in thick puree
1/2 teaspoon fresh ground black pepper
1 cup part skim ricotta cheese
1 1/2 cups grated mozzarella cheese
1/3 cups grated Parmesan cheese
1/4 cup store-bought pesto

1. Heat oven to 350F. Spray 13x9 baking dish with non-stick cooking spray.

2. In large pot of boiling, salted water, cook the pasta for 7 minutes (it will be partially cooked). Drain. Rinse with cold water and drain again thoroughly.

3. In a medium saucepan, heat olive oil on med-high heat. Add the onion and cook until translucent, stirring occasionally (about 5 minutes). Add the garlic, stirring constantly, saute for 30 seconds. Add ground beef and cook until no longer pink. Add marinara sauce and tomatoes and cook for about 5 minutes. Stir in 1/4 tsp of the pepper.

4. In a large bowl, combine the ricotta, 1 cup mozzarella, half of the Parmesan, the pesto, and the remaining 1/4 tsp pepper. Add the pasta and the meat sauce and stir well to combine. Pour into baking dish and spread out evenly. Top with remaining mozzarella and Parmesan.

5. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.

Servings: 8
WW Points per serving: 7


Friday, February 20th

Go out and enjoy yourself tonight!!


Saturday, February 21st

Mojito Chicken with Couscous*
by: Robin Miller

http://www.foodnetwork.com/recipes/robin-miller/mojito-chicken-and-roasted-asparagus-with-almonds-recipe/index.html

*If you don't like couscous you can also serve this over rice.

2 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp sugar
1 lb cut-up skinless boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup rum
1 tsp finely grated lime zest
1/4 cup chopped fresh mint leaves (optional!)
1 cup couscous, cooked according to package directions

1. Heat oil in large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides.

2 Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous (or rice!).

Servings: 4
WW Points per serving: 6 (without rice or couscous)


Sunday, February 22nd

Black Thai Chicken
by: ???

Thai Peanut Sauce
2 tbsp creamy (not chunky) peanut butter
1 tbsp honey
1/2 tsp dark sesame oil
2 tsp soy sauce
1/2 tsp garlic
1/2 tsp ginger root, grated
1/4 tsp ground white pepper
1 tbsp dry white wine
10 tbsp light coconut milk

Pasta
1 lb dried plain linguine
1 lb boneless skinless chicken breasts
1 tsp canola oil
2 tsp spicy seasoning (any brand like Poultry Magic works)
1/2 cup cilantro, minced

1. Combine all sauce ingredients in succession in a small bowl, stirring thoroughly after each addition.

2. Rub chicken breasts with canola oil, sprinkle liberally with the spicy seasoning and press into completely coat chicken.

3. Heat skillet over high heat. Place the seasoned chicken breasts into the hot pan and sear until blackened, about 2-3 minutes. Turn over and repeat on the other side. Remove the chicken and place on a cutting board. Slice off a piece to check for doneness. Slice cooked chicken breasts into bite-size strips.

4. Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente (chewy, not mushy). Drain, place in a large serving bowl and toss immediately with the Thai Peanut sauce. Add cilantro and toss again. Add chicken and toss once more. Serve immediately, seasoning to taste at the table with additional salt if necessary.

Servings: 6
WW Points per serving: 9