This recipe has been on my menu several times so far.  And I kept not making it.  I am good at making menus.  I just don’t alwasy stick to them.  I will usually end up deviating at least one or two days from the menu.  So this chicken never got made.  Well I finally made it last week.  It was tasty.

Oven Fried Chicken

From: Taste of Home April/May 1998

1.5 cups instant nonfat dry milk powder
1 T paprika
2 t Italian seasoning
1/4 t pepper
1/2 t garlic powder
1/2 t dry mustard
2 lbs boneless, skinless, chicken breasts

Combine the first four ingredients in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place on an broiler pan that has been coated with nonstick spray. Broil, uncovered, about 6-8 minutes per side.

Makes 6 servings at about 4 pts each.

I had wanted to make these potatoes, but the night I was to make them, I was also making baked chicken and my oven is kind of small.  So I improvised.  Instead of baking them I microwaved the potatoes in a Glad Steamer Bag (love those things!) and then finished off the potatoes in a skillet.  The potatoes came out great.

Garlic Potatoes

2 tbsp chopped garlic
1 tbsp olive oil
1 1/2 lbs potatoes
1/2 tsp salt
1/4 tsp pepper
1 Tbs dried parsley
1/2 tsp grated lemon rind

Wash the potatoes and cut into 1-1.5 inch chunks.  Put in a Microwave Steamer Bag.  Glad and Ziploc both make them.  Microwave 6-9 minutes.  My microwave takes 8 minutes in the steamer bags.  In a large skillet, heat the oil and add the garlic, saute for about a minute, then add the potatoes.  Sprinkle with the salt, pepper, parsley and lemon rind.  Cook about 5-7 minutes, turning the potatoes occasionally, or until the potatoes are as brown as you like them.

Serves 4

Nutritional Info
Calories: 154
Fat: 3.6 g
Carbs: 28.3 g
Fiber: 4.3 g
Protein: 3.2 g

Weight Watcher points:3

I saw this recipe a while back and it’s been on my mind every since.  For some reason I thought it was going to be time consuming and too much trouble.  But I was wrong.  This is delicious and simple to throw together with whatever ingredients you have on hand.  Of course fresh ingredients are better but I only had fresh tomatoes and cilantro on hand.  I used jarred jalepenos, garlic and lime juice.  It’s still tasty.

Huevos Rancheros

Per serving:

2 corn tortillas
1 oz low fat cheese
2 eggs
1/2 cup chopped tomatoes
1 Tbs cilantro, chopped
1/2 Tbs lime juice
1/2 tsp jarred chopped jalepeno
1/4 tsp jarred chopped garlic
jarred salsa
salt
pepper

First I made the “salsa fresco”.  I’m sure this is in no way authentic.  I hate onions so I left them out.  For each person I chopped up about 1/2 cup of grape tomatoes.  I mixed that with the garlic, jalepeno, lime juice and cilantro.  I stirred it all up and let it sit while prepared everything else.

Next open a can of black beans, add a  bit of chopped cilantro and a sprinkle of cumin.

Heat a skillet to medium heat, spray with non-stick spray.  Lay corn tortillas in pan and let sit until brown on one side, about 2-3 minutes, then flip.  On the browned side that is now face up, sprinkle about 1/2 oz of cheese.  Then break an egg over top of that.  Salt and pepper to taste. Let sit a couple of minutes until the egg white is about half way done and then flip - it might be messy.  I broke my yolks as I usually like them more on the well done side.   After a couple of minutes, turn the corn tortilla/eggs onto a plate and garnish.

I had mine with 1/2 cup of black beans, and a side of spring mix lettuces.  I topped with both the salsa fresca and jarred salsa, more cilantro and sour cream.  More cheese would have been awesome but I was trying to keep the calories down.

With 2 of the corn tortillas/eggs, 1/2 cup black beans and 2 Tbs of sour cream it came out to 9 Weight Watcher points. If you only have one corn tortilla with egg, it will be 5 Weight Watcher points.

Sunday - Chicken in Thai Red Curry, Basmati Rice, Asparagus
Monday - Crockpot Chicken and Stuffing, Green Beans
Tuesday - Spaghetti, Turkey Meatballs, Salad
Wednesday - Eat Out
Thursday - SouthWest Ziti in the Crockpot
Friday - Crockpot Chicken and Brown Rice Casserole, Peas
Saturday - Lemon  Feta Chicken with Oregano, Broccoli and Orzo

See Org Junkie for more menu ideas!

Sunday - Oven Fried Chicken, Garlic Roasted Potatoes, Green Beans
Monday - Balsamic Dijon Chicken, Lemon Herb Rice, Asparagus
Tuesday - Spaghetti, Turkey Meatballs, Salad
Wednesday - Leftovers
Thursday - Eat Out
Friday - Tex Mex Steak and Rice, Salad
Saturday - Chinese Lemon Chicken, Fried Rice, Broccoli, Eggroll

See Org Junkie for more menu ideas!

I got this recipe from a Quick Cooking magazine.  it actually called for it to be microwaved.  The thought of microwaved meat turns my stomach for some reason so I adapted this to the stove top.  The recipe was a little too sweet for me but it has possibilities so next time I would cut back on the ketchup.

Speedy Salisbury Steak

1 egg, beaten
½ cup soft bread crumbs
2 tsps Worcestershire sauce
½ tsp garlic powder
1 lb ground turkey

Gravy:
2 Tbs all-purpose flour
1 can beef broth
¼ cup ketchup
1 Tbs Worcestershire sauce
¼ tsp basil

In a bowl, combine the first 4 ingredients.  Crumble beef over mixture and mix well.  Cook in a skillet over medium heat flipping half way to cook the other side.  You will probably need 7-8 minutes per side.

Meanwhile, in a bowl, combine flour and broth until smooth.  Stir in ketchup, Worcestershire sauce and basil.

Pour gravy over patties.  Turn burner to low and simmer the gravy for about 5-10 minutes.
serves4

Nutritional Info
Calories: 239
Fat: 9.3 g
Carbs: 11.1 g
Fiber: 0 g
Protein: 27.7 g

Weight Watcher points:5.5

Monday - Crockpot Teriyaki Chicken, Rice, Broccoli, Eggroll
Tuesday - Cheesy Chicken in the Crockpot, Noodles, Green Beans
Wednesday - Hot Dogs, Raw Veggies
Thursday - Eat Out
Friday - Chinese Beef Strips, Rice, Broccoli, Eggroll
Saturday - Lasagna, Salad

See Org Junkie for more menu ideas!

I saw a picture of a Nicoise Salad on Flickr and it looked good so I packed my own version for lunch in the office.  I left off the olives and added feta cheese.

Here is what you need for 1 salad:

As much lettuce as  you want to eat.  My salads range from 2-3 cups
2 oz left over roasted potatoes
1/2 can can albacore tuna
a handful of lightly steamed green beans, cut into pieces
1 oz reduced fat feta cheese
a handful of grape tomatoes cut in half
1 boiled egg, sliced

Arrange the toppings however you like on top of your lettuce and serve with a vinaigrette dressing.  I used Ken’s Steakhouse Light Balsamic Vinaigrette.

8 Weight Watcher Points