Nichole's Chinese Chicken Salad

1/2 cup slivered almonds or cashews
2Tb. sesame or sunflower seeds (or both)
1/2 head bok choy or cabbage
1 pkg. bean sprouts
2 cups sliced fresh mushrooms
2 green onions
1 pkg. oriental Ramen noodles
1/2 pkg. chow mein noodles
Chop everything up and mix it together. Somehow I didn't get the chicken part. Just cook some, chop it up and add. I usually make it without the chicken and it's great.

Dressing (pour over just before serving)
3Tb. vinegar
Ramen seasoning
1/2 cup vegetable oil
31/2 Tb. soy sauce
2 Tb. sugar
Salt
Pepper
Garlic

Spinach Berry Salad with Curry Dressing

Salad:
4 cups packed fresh spinach
1 cup sliced fresh strawberries
1-cup free/frozen blueberries
1 small sweet onion, sliced
1/4 cup chopped pecans, toasted

Curry Salad Dressing:
2 Tbsp. white wine vinegar
2 Tbsp. balsamic vinegar
2 Tbsp. honey
2 tsp. Dijon mustard
1 tsp. curry powder
1/4 tsp. salt
1/8 tsp. pepper

In a large salad bowl, toss together the spinach, strawberries, blueberries, onion and pecans.
In a jar with tight-fitting lid, combine the dressing ingredients, shake well. Pour over salad and toss to coat.

Pina Colada Fruit Dip

1 - 16 oz container sour cream (2 cups)
2 - 3.4 oz pkgs instant coconut pudding mix
1/2 c milk
1 20oz can crushed pineapple w/juice

Mix all together and refrigerate for a few hours to let the flavors marry. So good with any fruit but strawberries are especially yummy!

Roasted Red Pepper Bean Dip

1 can (15) white beans, rinsed and drained (cannellini, navy, etc)
1/2 cup roasted red peppers, drained (coarsely chopped if not throwing in food processor)
3 TBSP lemon juice
2 garlic cloves, coarsely chopped
2 TBSP extra virgin olive oil
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper
1 cup crumbled feta or Parmesan cheese
1 tsp dried oregano

Combine beans, peppers, lemon juice, garlic, oil, cayenne, salt and pepper in the bowl of a food processor. Blend until smooth. Add the cheese and oregano and pulse to just combine. Serve on baked potatoes, as a sandwich filling , or as a dip with crackers and vegetables.

Broiled Tilapia with Thai Coconut Curry Sauce

One thing I have loved lately is that Gary is home early enough that he does all the cooking :) (too bad that won't last forever) And he has done an AMAZING job!! So far this has been our favorite recipe from http://www.skinnytaste.com/ We think it would also be good with chicken...or even just the sauce over rice would be delicious. Gary doesn't love "Indian" curry, but really loves "Thai" curry. To me curry is curry and it's all delicious, but I'm just happy we have found a curry dish that Gary is happy with and willing to have again....and again...and again :)

This amazing fish dish will make you look like you really know your way around the kitchen. The sauce really makes the dish! For you Thai lovers, this recipe is a keeper. Prep all your ingredients before you start cooking, I used my mini food processor to save time (love this!). This dish is quick, easy, took less than 30 minutes start to finish. Perfect over jasmine rice. (You can substitute basil for cilantro if you don't care for cilantro)




Adapted from Cooking Light
Servings: 6 • Serving Size: 1 piece fish plus sauce • Old Points: 5 pts • Points+: 6 pts
Calories: 225.2 • Fat: 6.9 g • Protein: 35.5 g • Carb: 5.6 g • Fiber: 1.1 g

• 1 tsp dark sesame oil, divided
• 1 tbsp minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 cup finely chopped red bell pepper
• 1 cup chopped scallions
• 1 tsp curry powder
• 2 tsp red curry paste
• 1/2 tsp ground cumin
• 4 tsp low-sodium soy sauce
• 1 tbsp brown sugar
• 2 tsp Asian fish sauce
• 1 (14-ounce) can light coconut milk
• 1/4 cup chopped fresh cilantro
• 6 (6-ounce) tilapia fillets
• salt
• Cooking spray

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Chicken Rollatini with Spinach alla Parmigiana

This is super yummy! And while we may not be the best photographers at least you have a little idea of the yummy-ness :)

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian 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 part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray 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 ricotta 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.

Recipe from http://www.skinnytaste.com/

Coconut Cream Pops (Limber de Coco)

If you like coconut you will LOVE these homemade popsicles!! These are the perfect treat on a hot summer day! My kids loved these too!

Servings: 10 • Prep Time: 10 minutes • Old Points: 3 pts • Points Plus: 3
Calories: 106.3 • Fat: 4.5 • Carbs: 13.6 • Fiber: 0.4 • Sugar: 10.7 • Protein: 2.8

• 12 oz can fat free evaporated milk
• 14 oz can lite coconut milk
• 1/2 cup powdered sugar
  
• 2 tsp coconut extract
  
• cinnamon to taste
• 1/2 cup of shredded sweetened coconut
  

Mix all ingredients in a bowl. Pour into freezer molds.
Freeze and Enjoy!!

We decided next time we would either use our food processor or omit the shredded coconut altogether....we didn't love the chunks.

Recipe from http://www.skinnytaste.com/

Zesty Lime Shrimp and Avocado Salad

I really loved this salad and decided it's perfect for summer!! We ate it as a main dish. We will definitely be having it again...soon :)

Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

• 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• 1/4 cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 3 1/2 cups.


*Weight after shrimp has been peeled.

Recipe from http://www.skinnytaste.com/

Chicken and Mushrooms in a Garlic White Wine Sauce

Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 4 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

Again this recipe is from http://www.skinnytaste.com/

We substituted chicken broth with a little vinegar for the white wine

Low Fat Whole Wheat Blueberry Muffins

Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 ptsCalories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g

• 1 cup unsweetened applesauce
• 2 cups 100% whole wheat pastry flour (Bob's Red Mill) *
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups blueberries (about 6.5 oz)
• 1 large egg, beaten
• 1 tsp vanilla
• 2 tbsp melted butter or margarine

Preheat oven to 325°. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

*on the website she suggested that if you don't have this flour then use 1/2 white and 1/2 wheat flour...that's what I did and they turned out perfect!!

So, Gary and I have been cooking from this website:

http://www.skinnytaste.com/

every day for the last week and a half. We make dinner using her recipes every night (more recipes to come) and I wanted to try a breakfast recipe. We had a bunch of blueberries so this recipe was perfect. Our kids LOVED these and have already asked for them again. Can't complain about yummy HEALTHY food!! :)

SHREDDED BEEF FOR SANDWICHES

(Amy Rich's recipe)

2 1/2 to 4 lbs roast

1 can beef broth

2 pkgs Italian dressing (dry)

1 t salt (we think we could omit this)

1 jar peperoncini peppers, chopped, undrained

Put everything in crock pot and cook on low for 8 hours.

Cool meat and pull apart, then put back in pot and stir in with juices.

Leave on warm until ready to serve.

The Riches served this on toasted ciabatta buns. Very tasty!

Lemon Chicken with Cabbage and Corn

2 tsp honey
2 tbsp plus 1 tsp olive oil
5 tbsp lemon juice (fresh is best)
1/4 small green cabbage (1/2 pound), shredded. I bought shredded cabbage at store.
1 red bell pepper, thinly sliced
1 cup corn kernels (from 1-2 ears, or thawed if frozen).
4 6oz boneless skinless chicken breast
1 cucumber (optional)

In a large bowl, whisk together the honey, 2 tbsp of olive oil, 2 tbsp of lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the cabbage, bell pepper, corn and cucumber and toss to combine.

Heat Brillo or pan. rub chicken with remaining oil and season with salt and pepper. Grill chicken, basting often with lemon juice. serve with the vegetable slaw.

Nichole's Autumn Salad -"It's Fantastic!"

1 head red leaf lettuce
1 head bibb lettuce
2 red delicious apples, sliced into thin wedges (to prevent browning toss with lemon juice)
3/4 cup glazed pecans, chopped
crumbled blue cheese - 1/2 cup.
dressing:
1/2 cup of walnut or vegetable oil.
1/4 cup cider vinegar
2 tsp shallots, minced (green onions work too)
2 tbsp fresh lemon juice
1 tbsp maple syrup
1/4 tsp salt
1/4 tsp ground pepper
How to glaze pecans:
1/4 cup butter
1/4 cup corn syrup
2 tsp water
1 tsp salt
1 lb pecans
Preheat oven to 250. Line cookie sheet with foil. combine ingredients and bring to boil. Add pecans and stir until completely coated. Spread evenly on baking sheet. Bake for one hour and stir occasionally.

Broccoli Salad

4 cups chopped broccoli
1/4 cup raisins (to taste)
1/2 cup chopped red onion
8 slices baked and crumbled bacon
Dressing:
1 cup Miracle whip
2 tbsp + 2 tsp sugar
2 tbsp vinegar
Combine dressing ingredients and pour over other ingredients. Toss lightly and refrigerate.

Nichole's Chocolate Fudge Brownies

1/2 cup melted butter
1 cup brown sugar
2 eggs
3 Tbsp cocoa
1/2 tsp baking powder
1/4 tsp salt
3/4 cup flour
1/2 tsp. Vanilla
2/3 cup nuts
mix brown sugar and melted butter. Add eggs and blend. Add vanilla. Sift dry ingredients and add nuts. Bake in 400 oven in 9x9 pan for 12-15 minutes. when brownies are still warm, spread with 2 tbsp cocoa, 2 tbsp melted butter, 2 tbsp milk and 1 cup powdered sugar.

Nichole's Caramel Layer Brownies

Mix:
1dry chocolate cake mix
1/3 cup evaporated milk
3/4 cup melted butter
Spread half of mixture in bottom of an ungreased 9x13 cake pan and bake at 350 for 6 mins.
Over med-low heat melt:
1 pkg (1 lb) caramels
1/3 cup evaporated milk
Sprinkle chocolate chips generously over baked cake mixture. Nichole uses 1 1/2 (4.4 oz) high quality chocolate bars and chops them up.
Drizzle melted caramel on top of chocolate chips. Crumble remaining half of uncooked cake mixture on top of the melted caramel. Bake 15-18 minutes at 350, refrigerate before serving.