Grilled Chicken Bruschetta

This recipe is also from http://www.skinnytaste.com

Servings: 4 • Serving Size: 4 oz chicken + tomatoes • Old Points: 5 pts • Points+: 6

Calories: 236.8 • Fat: 8.5 g • Protein: 32.4 g • Carb: 6.8 g • Fiber: 1.3 g • Sugar: 0.5 g

Sodium: 182.9 mg (without the salt)

Ingredients:

· 3 medium vine ripe tomatoes

· 2 small cloves garlic, minced

· 1/4 cup chopped red onion

· 2 tbsp fresh basil leaves, chopped

· 1 tbsp extra virgin oil

· 1 tbsp balsamic vinegar

· kosher salt and fresh cracked pepper to taste

· 3 oz part skim mozzarella, diced

· 1.25 lbs (8 thin sliced) chicken cutlets

Directions:

Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.

Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

We REALLY liked this recipe. We used store bought tomatoes, but we can't wait to try it with some of Mom & Dad's garden tomatoes....assuming they'll share some with us :)

We did not go buy the part skim cheese we just used the shredded mozzarella that we already had and that worked just fine.

Asian Peanut Noodles with Chicken

This recipe is from this website: http://www.skinnytaste.com

All of her recipes are healthy and she gives you the nutritional value, along with weight watcher points. I have never done weight watchers, but I love that everything on her website is healthy! I haven't tried any of her desserts yet, but since sweets are my weakness you better believe I'll be trying them soon. We really love this website and really enjoyed this recipe! I'm sure I will be posting more in the future!

Servings: 6 • Serving Size: 1/6th of recipe • Old Points: 6 pts • Points+: 8 pts

Calories: 337.9 • Fat: 4.6 g • Carbs: 51.4 g • Fiber: 3.7 g • Protein: 21.1 g

Light Peanut Sauce:

• 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
• 5 tbsp better'n peanut butter
• 1 tbsp Sriracha chili sauce
• 2 tbsp honey
• 2 tbsp soy sauce (use Tamari for gluten free)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced

• 16 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• 1 tbsp Sriracha chili sauce (more or less to taste)
• juice of 1/2 lime
• 5 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 1/2 tbsp sesame oil
• 8 oz rice noodles

• 3/4 cup green onion, chopped
• 1 1/4 cups shredded carrots
• 1 1/4 cups cup shredded broccoli slaw
• 1 cup bean bean sprouts
• 2 tbsp chopped peanuts
• 1 lime, sliced
• cilantro for garnish (optional)

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don't push them aside!) and garnish with cilantro and lime wedges.

Gary made this for dinner the other night. We actually used real peanut butter. We heard the better n peanut better is really pricey....but worth it if you are on a strict diet. Also, we would probably cut back on the chili sauce. It was a tad too spicy. But this was a great version of Pad Thai, which we LOVE!!

Yummy Recipes

I recently tried a couple of your recipes and wanted to share!

These are Sandy's Lemon Cheesecake Bars from the BLOG

I don't have an 8x8 pan, so I used my small rectangle pan instead

They were SO yummy!!

This is Erica's recipe for Granola from the RECIPE BOOK I emailed out to everyone

On the left if chewy granola on the right is crunchy

We ate it in our yogurt for lunch one day...my kids asked for more...we all loved it!

TURKEY or CHICKEN ROLLS

2 c cooked turkey (or chicken)
8 oz cream cheese
4 T melted butter
dash pepper

24 Pillsbury crescent rols

6 T melted butter
2/3 c cracker crumbs

Mix first four ingredients together. Divide up and put spoonful on each roll. Roll up, and dip in the melted butter, then the cracker crumbs. Bake 20 minutes at 375.

Serve with gravy:

1 can cream mushroom soup
1 c sour cream
1 c shredded cheddar cheese
1 T lemon juice
dash garlic powder

Heat together, but do not boil. Serve over hot rolls.

SOUR CREAM CHICKEN NOODLE SOUP (serves 25)

1 chicken cooked and boned
(or 4-5 chicken breasts, cooked
2 stalks celery, sliced
3 cups carrots, sliced
5 cups potatoes, diced
1 onion, diced
1 T chicken bouillon
4 cans cream of chicken soup
1 can evaporated milk
2 lb sour cream
12 oz pkg cooked egg noodles

Cut chicken into chunks. Save broth. Add celery, carrots, potatoes, onion, and bouillon to broth. Cook until vegetables are tender. Add chicken, cream of chicken soup, evaporated milk, sour cream, and cooked noodles, This is a thick soup, but if it seems too thick, you can add canned chicken broth. Continue heating until hot, but do not boil after adding sour cream, or it will curdle.

HEAVENLY BEANS

1 lb pork sausage, well-browned and crumbled
1 huge onion, diced, and browned with sausage
1 can each: -- (drain some, don't drain some)
kidney beans
butter beans
garbanzo beans
green lima beans
northern white beans
2 cans pork and beans
(or use any canned beans that you think you'd like)
1 c brown sugar
1/3 c vinegar
1 t salt
1 t mustard (I add more)
2/3 c ketchup
2 t liquid smoke (this is the secret ingredient that makes this recipe soooo good!)

Mix all together in large casserole or stew pot. Bake 350 for 1-2 hours. Flavor improves each day!

CHICKEN AND BROCCOLI CASSEROLE

2 large bunches fresh broccoli, cooked
1 whole chicken, stewed and boned (or whatever chicken meat you choose to use)
1 c mayonnaise
1/2 to 1 1/2 t curry powder to taste
1 T lemon juice
2 cans cream of chicken soup
1 t salt
1/8 t pepper
1/2 to 3/4 lb Monterey Jack cheese

Cook broccoli about 5 minues. Drain really well and spread in 9 x 13 casserole. Top with bit-size pieces of chicken. Combine mayo, soup, lemon juice, salt, pepper and curry powder and spoon over the chicken. Bake 30-35 minutes 15 at 350. Top with grated cheese and bake 10 minutes more.

BEEF BARBEQUE FOR A CROWD

75-100 sandwiches

25 lbs rump roast
Cook meat slowly until it falls apart (all day 225)

1 gallon catsup
1 gallon cold water
1 cube butter
3 oz Worcestershire sauce
1 green pepper, chopped
1 med onion, chopped
1 T white pepper
1 T cumin
1 1/2 T garlic powder
1 1/2 t celery seed
2 T salt
1 1/2 t dry mustard
1 T sugar

Bring sauce ingredients to a boil and simmer down to 1 1/2 gallons.

Pour sauce over meat and simmer for 3 hours in cooker.

SOUTHWESTERN CHICKEN AND PASTA SALAD

Dressing:

2/3 c olive oil
2 limes juiced (1/4 to 1/3 c)
2 T Southwest seasoning
2 t salt
1 1/2 t minced garlic

Mix together and set aside.

Salad:

16 oz rotini pasta
1 1/2 c whole kernel corn (thawed frozen)
1 15-oz can black beans
1 c red peppers, diced
3/4 c green onions, chopped
1 c Roma tomatoes, chopped
4 boneless, skinless chicken breasts
2 t Southwest seasoning

Cook pasta in large pot of boiling, lightly salted water. Cook approx 8-10 minutes. Drain and set aside. While noodles are cooking, you can prepare chicken breasts. Lightly sprinkle 2 t SW seasoning over meat. Cook in 1-2 T olive oil over medium heat, about 8-10 minutes on each side until done. Rest 5 minutes, then cut into 1-inch cubes. In a large bowl combine the cooked pasta, corn, beans, red pepper, green onions, tomatoes, and chicken. Pour the dressing over the salad and mix thoroughly.

(Got this recipe from Penzey's -- it is delicious!)

ORANGE GELATIN SALAD (serves 15)

1 small pkg orange Jello
1 c boiling water/mandarin juice
2 c miniature marshmallows
1 6-oz can undiluted frozen orange juice
1/2 c sugar
1 c mandarin sections
1 c whipping cream
1 sm pkg cream cheese (don't know if you can buy these now - use 1/2 8-oz brick)
1 c cottagte cheese
1 sm can crushed pineapple, drained
2 mashed bananas

Dissolve Jello in boiling water and stir in marshmallows. Mix sugar with orange juice and add to above. Add mandarin sections and place in refrigerator until it begins to thicken. Cream the cream cheese and cottage cheese. Add crushed pineapple and mashed bananas. Fold all this into jello mixture. Fold in whipped cream. Refrigerate overnight or at least three hours.

(also not sure you can buy 6 oz OJ anymore OR the small cans of crushed pineapple. If not, figure it out :) - I think about 1/3 can of the regular size pineapple.)

RHUBARB CRUNCH

1 c flour
3/4 c quick oats
1 c brown sugar
1/2 c melted butter
1 T cinnamon

Mix together and put half in the bottom of square pan. Top this with 4 c rhubarb pieces.

Cook the following in a saucepan until clear. Pour it over the rhubarb.

Mix 1 c sugar with 2 T cornstarch
add 1 c water
1 t vanilla

Top with the rest of the crumb mixture. Bake 50 minutes at 350.
Serve hot with vanilla ice cream!

NO-FAIL FUDGE

2 c sugar
11 large marshmallows
6 1/2 oz evaporated milk

In a good saucepan, bring the above to a boil. Boil 6 minutes. (Stir constantly) Pour this over the following, which you have put together in a bowl:

6 oz. chocolate chips
1 cube butter
1 t vanilla

Stir until well blended and pour in buttered square pan. Refrigerate. (My dad used to make this as a frosting for a home-made chocolate cake. It was mighty fine!)

CRANBERRY OATMEAL COOKIES

1 c butter, softened
1 1/2 c sugar
2 eggs
1 t vanilla
2 c flour
1 t baking powder
1/2 t salt
1/4 t baking soda
2 c quick oats
1 c raisins (I omit these and double the cranberries)
1 c chopped fresh cranberries (I usually just use the dried)
1 T grated orange peel
1 (12 oz) pkg vanilla chips
1 c chopped nuts (optional)

In a mixing bowl, cream butter and sugar. Add eggs one at a time, beating well after each one. Beat in vanilla. Combine flour, baking powder, salt, and baking soda; add to the creamed mixture. Stir in oats, raisins, cranberries, and orange peel. Stir in vanilla chips and nuts. Drop by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 375 for 10-12 minutes or until edges are lightly browned.