Twice Baked Potatoes

1 WW point per half

Ingredients:

3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika

Directions:

Heat oven to 400 degrees F.

Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.

Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.

Bake 20 minutes or until heated through.

Makes 6 Servings

Per Serving: 88 Calories; 1g Fat; 2.5g Protein; 17.3g Carbs; 2.3g Fiber

Pork Chops with Pan Sauce

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
4 center cut pork chops 

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork chops and marinade in a Ziploc bag and let marinate for at least 3-4 hours or overnight. 
Preheat oven to 400 degrees. In a hot skillet over medium-high heat, sear each side of the pork chops for 2-3 minutes. Place in the oven and cook for 20 minutes or until the meat has reached 160 degrees. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork chops. 

Recipe by: http://chefmommy-brandao.blogspot.ca

Balsamic Marinated Grilled Chicken

Ingredients:
4 chicken cutlets, sliced in half if very thick

marinate:
1/4 cup balsamic vinegar
2 tablespoons dijon mustard
1 teaspoon dried fine herbs
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil

Add marinate ingredients to a jar with a lid and shake it well.
Place chicken cutlets in a large ziploc bag and pour marinade over chicken. Seal bag and refrigerate for 2 hours or overnight. Remove from fridge 30 minutes before cooking.

Place chicken cutlets on hot grill pan. Cook for 8-10 minutes, flip chicken and cook for another 8 minutes until chicken is fully cooked and internal temperature reaches 165F.

Recipe by: http://www.biasrichandsweetkitchen.com

No Excuses

Marilyn (one of our crazy weights members) made this low fat chicken recipe this week and said it was delicious! This from a woman that never used to cook from recipes and now she is an "old" pro! There are no excuses....cook yourself a well-balanced dinner. Pair this recipe with brown rice and steamed broccoli. Happy cooking!!!!

Cajun Chicken Stuffed with Pepper Jack Cheese and Spinach 

1 lb boneless, skinless chicken breasts

4 oz pepper jack cheese, shredded (you can use up to 6 oz)

1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)

2 tbsp olive oil

4 tbsp Cajun seasoning - click here for my homemade Cajun spice recipe

2 tbsp breadcrumbs (I use Italian style)

Sea salt, to taste

Freshly ground black pepper, to taste

Lots of toothpicks   

Directions:

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl. 

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.  This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out.  Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving.  Count to make sure you have removed every last toothpick.  Serve whole or slice into medallions.

Recipe by: http://cuckooking.blogspot.com

Tilapia Foil Packets

   

Ingredients:

• Two 6-ounce tilapia fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 plum tomatoes, chopped
• 1 small shallot, minced
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground black pepper  

Preparation:

Preheat the oven to 450 degrees F.

Lay each fillet out on its own piece of foil. The foil should be a few inches longer than the fillet. Drizzle each fillet with the olive oil.

Combine the garlic, tomatoes, shallots, thyme and some salt and pepper in a small bowl. Top each fillet with the tomato mixture. Fold over the fillet and roll up the edges to create a seal. Place on a baking sheet and bake for 15 to 20 minutes. Serve removed from the foil with veggies on the top and any sauce drizzled over the fish.

Servings: 2 

Recipe by: foodnetwork.com 

Pork Chops/Chicken with Carolina Rub

     

Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 4 (4-ounce) center-cut pork loin chops or chicken 
• Cooking spray
• 1/4 cup barbecue sauce

Preparation:

1. Prepare grill.
2. Combine first 7 ingredients in a small bowl. Rub pork/chicken with spice mixture; let stand 10 minutes.
3. Place pork/chicken on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness.

Servings: 4 -- Serving Size: 1 pork chop -- Calories: 185 --  Fat: 6.9

   

Recipe by: Cooking Light 

Chicken Rollatini With Spinach Alla Parmigiana

Try this recipe one day this week! 

Servings: 8 -- Serving Size: 1 breast -- WW Points: 4 points -- Calories: 194.7 -- Fat: 7 grams

8 thin chicken cutlets, 3 oz each

1/2 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese, divided

6 tablespoons egg whites or egg beaters

5 oz frozen spinach, squeezed dry of any liquid

6 tbsp 1% cottage cheese

6 oz part skim mozzarella 

cooking spray

1 cup favorite marinara sauce

salt and pepper to taste

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and cottage cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Adapted recipe by: crazyweights.blogspot.com

Originial recipe by: skinnytaste.com

Yes, today was the first day of your NEW life!  Don't think of this as a diet....it is a lifestyle change! 

How did you do today? Not so bad, right?!?  

For all of you beginners out there, here is a level one exercise plan that you can incorporate into your everyday life! 

 

OPERATION "NOT SO CHUBBY" IS WELL ON ITS WAY! 

The "Get Right" Diet

 IE..Operation "Not So Chubby" Diet Begins Monday, January 7th, 2013!

Are you ready? 

Let me know if you are participating in the comments area.