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08 March 2006 @ 09:30 pm
Username/First Name: Lionsmiles/Lynn
Country: USA
3 Favorite Dishes: most pasta dishes, lemon chicken, tacos
What you are best at whipping up (ie: appetizers, beverages, desserts...): main courses and desserts
Types of recipies you'd like to see posted: Easy, quick, yummy and healthy
Why you joined this community: I have just had my second child and am now a SAHM. I want to cut out the fast food and the meals from a box. I am really trying to get a more balanced diet introduced to this house before my kids are old enough to pick up my bad habits.

BTW, My hubby is the pickiest eater in the world!
Current Mood: cheerfulcheerful
06 March 2006 @ 05:11 pm
Marinated Chicken

1½ lbs chicken
1 clove garlic
½ stick butter
½ c soy sauce
¼ c water
½ lb brown sugar

Dice 1 clove garlic and sauté in butter. When brown add soy sauce, water and brown sugar; stir until brown sugar dissolves. Let cool. Pour over chicken in glass baking pan. Let marinate at least 3 hours(preferably overnight) turning once while marinating.

Bake at 350 degrees for 45 minutes; turning chicken half way through baking.
06 March 2006 @ 05:09 pm
**WARNING** High sugar content but oh so tasty; could probably lessen with sugar-free jelly.

Sweet & Sour Kielbasa

2 12 oz bottles Heinz chili sauce
16 oz jar of grape jelly
1 can pineapple chunks
3 lbs kielbasa

Slice kielbasa into thin slices and dump everything in crockpot on low for 3-4 hours.
09 February 2006 @ 01:17 pm
Makes 2 to 4 servings

¼ cup extra-virgin olive oil
2 large eggplant (about 1 pound each)
salt and freshly ground black pepper
3 cups basic tomato sauce (page 71)
1 bunch basil, leaves removed and cut into chiffonade
1 pound fresh mozzarella, cut into ¼-inch thick slices (you need 12 slices)
½ cup freshly grated Parmigiano-Reggiano
¼ cup lightly toasted bread crumbs

1. Preheat the oven to 450°F. Oil a baking sheet with olive oil.

2. Cut each eggplant into 6 slices. Lightly season each disk with salt and pepper, and place on the oiled sheet.

3. Bake for 12 to 15 minutes, until deep brown on top. Transfer to a large plate or a platter and let cool. Lower the oven temperature to 350°F.

4. Arrange the 4 largest eggplant disks in a 9-by-12-inch baking pan, spacing them evenly. Spread ¼ cup of the tomato sauce over each disk, and sprinkle each with a teaspoon of basil. Place 1 slice of mozzarella over each and sprinkle with 1 teaspoon Parmigiano. Top with 4 more slices of eggplant and repeat the layering with the cheeses, tomato sauce, and basil, then repeat again, using all the remaining basil and Parmigiano, to make 4 medallions. Sprinkle the toasted bread crumbs over the top.

5. Bake, uncovered, for 20 minutes, or until the cheese is melted and tops are lightly browned. Serve hot, warm, or at room temperature.
09 February 2006 @ 01:15 pm
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ cup all-purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
6 garlic cloves, finely chopped
1½ teaspoons dried oregano leaves
¾ cup dry white wine
1 (28-ounce) can diced tomatoes with juice
¾ cup reduced-sodium chicken broth
3 tablespoons drained capers
¼ cup coarsely chopped fresh basil

Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large, heavy sauté pan, heat the oil over a medium-high flame. Working in two batches, add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, and capers. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
09 February 2006 @ 01:16 pm
hey folks ...

here are a few things to tempt your taste buds

here is today's lunch ( spinach salad with some cherry tomatoes, mandarins, toasted walnuts, pepper goat's cheese, and crispy bacon with a pear vinaigrette ( store bought from president's choice) ) sounds strange but it was so yummy with the sweet and savory taste and it was 5.5 pts !

and this is a thai coconut soup I made a while back


Makes 4 servings

2 cup Campbell's (Canada) 25% Less Sodium Chicken Broth
2 serving Campbell's Thai Broth
1 cup carrot(s)
1/2 cup snow peas
1 cup sweet red pepper(s)
2 Tbsp cilantro
2 chicken breast, boneless
1 Tbsp honey
1 cup packaged rice noodles
1 clove garlic clove(s)

I browned the chicken and garlic in a frying pan that i sprayed with abit of fat free pam.

In a large pot i put together the broths ( the thai broth i used the full box ) then added the veggies which I julienned with my mandoline. Add the chicken, bring to a boil. add noodles and cilantro.

serve !
04 February 2006 @ 05:48 pm
Phyllo Chicken Potpie grabbed from Light&Tasty

Prep: 35 mins. Bake: 10 mins. Yield: 6 Servings 425

6 c. water
2 c. fresh pearl onions
1½ lbs. boneless, skinless chicken breast; cubed
2 Tbs. canola oil, divided
2 medium red potatoes, peeled and chopped
1 c. sliced fresh mushrooms
1 can (14½ oz.) reduced sodium chicken broth
½ lb. fresh asparagus; trimmed and cut into 1” pieces
3 Tbs. sherry or additional broth
3 Tbs. cornstarch
½ c. fat-free milk
1½ Tbs. minced fresh thyme
½ tsp. salt
¼ tsp. pepper
10 sheets phyllo dough (14”x 9”)
refrigerated butter-flavored spray

In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 mins. Drain and rinse in cold water; peel and set aside.

In a large skillet, cook chicken in 1 Tbs. oil over medium heat until juices run clear; remove chicken and keep warm. In same pan, sauté potatoes in remaining oil for 5 mins. Add onions and mushrooms; sauté 3 mins. Longer. Add broth, asparagus, and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 mins. Or until potatoes are tender.

Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 mins. or until thickened. Drain chicken; add to onion mixture. Stir in thyme, salt, and pepper. Transfer into an 8-inch square-baking dish coated with nonstick cooking spray.

Stack all 10 phyllo sheets. Roll up, starting at the long side, cut into ½“ strips. Place in a large bowl and toss to separate strips. Spritz with butter spray. Arrange over chicken mixture. Spritz again. Bake uncovered at 425 for 10-15 mins or until golden brown.

325 calories
8g Fat(1g Sat Fat)
33g Carbs
2g Fiber
29g Protein
25 January 2006 @ 12:18 am
I am not on vacation! I have been busy; I will post recipes soon! In the mean time, does anyone have any good pork chop recipes??
18 January 2006 @ 10:08 am
I'd like to share my sunday dinner with you... It was super yummy ! I posted the non weight watchers recipes on my regular journal but I actually made the weight watchers version to serve to my family. so here are the photos and the modified versions with points value !

It's a little heavy on points but I did my best to reduce it all ... you can change up some of the stuff obviously !

so here goes:

Curried Cauliflower Soup with Red Pepper Puree
POINTS value 3
Servings 4


1 large head cauliflower cut up into florets
1 medium onion(s)
3 second spr PAM Cooking Spray
2 cup Tropicana Pure Premium Orange Juice
1 cup fat-free chicken broth
1 Tbsp curry powder
1 medium sweet red pepper(s)
1/2 cup canned tomato Juice
1 Tbsp Carapelli Extra virgin olive oil


For the Curried Cauliflower Soup:

Preheat oven to 350 degrees.

Spray cauliflower florets and onion with Pam, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, curry powder and check for seasoning. Bring to a boil, turn the heat down and simmer for 15 minutes.

Puree with an immersion blender, or in small batches in a blender.

Reheat just prior to serving. Garnish with Red Pepper Puree.

For the Red Pepper Puree:

Simmer all of the ingredients together until peppers are soft.

Puree in a blender until smooth.

Drizzle into the hot soup.

Chicken with Feta Cheese
POINTS value 8
Servings 4


4 breast uncooked chicken breast
3/4 cup reduced fat feta cheese
1 tsp dried oregano
1/2 cup fat-free chicken broth
1 1/2 Tbsp fresh lemon juice
2 Tbsp unsalted butter
3 sprays cooking spray


1. In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.

2. Heat oil ( cooking spray) in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.

3. Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160°, about 5 minutes more. Remove chicken to a platter, and keep warm.

4. To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.


Greek Lemon Roasted Potatoes
POINTS value 3
Servings 8


8 medium uncooked potato(es)
1/4 cup Carapelli Extra virgin olive oil
1/2 cup fresh lemon juice
1 Tbsp dried oregano
1 Tbsp kosher salt
1/4 tsp black pepper


1. Heat oven to 500°. Place quartered potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

2. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
16 January 2006 @ 09:30 am
This is a sugar-free recipe!

2 pounds boneless, skinless chicken breast, cut in cubes
1 14 1/2 ounce can tomato wedges, drained, juice reserved
1 tablespoon canola oil
3 summer squash, sliced thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup chopped sweet green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup sliced jicama
1 14 1/2 ounce can low sodium chicken broth
1 tablespoon chopped cilantro
1 1/2 cups fresh corn, cut from cob

In large Dutch oven, place oil and heat over medium temperature.

Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes.

Add onion and green pepper; cook about 5 minutes, stirring.

Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes. Add corn and liquid from can of tomato wedges.

Cover and cook on low heat about 10 minutes. Add squash, cumin, salt, pepper and tomato wedges.

Cover and cook on low about 5 minutes. Add jicama and cilantro and cook 5 minutes more.

Serve with tortilla chips, if desired.

MAKES: 6 servings.

**Per Serving: 356 calories; 50.3 g protein; 9 g total fat; 1.9 g saturated fat; 17.7 g carbohydrates; 129 mg cholesterol; 430 mg sodium.