Tuna greek salad

This is a really easy dinner or lunch.  Usually I'd make one portion and split in in two for two lunches.

Prep time 5 mins
Cook time: 7 mins
Servings: 2
Points plus value: 6


1 red pepper
1/2 english cucumber
1 serving no yolks egg noodles
1 ounce low fat feta
1 can flaked light tuna in water
2 tbsp Kraft greek feta and oregano dressing

Cook pasta according to directions.
chop up pepper and cucumber into bite size pieces.
Split pasta up into two dishes.
Divide veggies, place on top of pasta.
Crumble feta and tuna, divide and put on top of pasta and veggies
Pour in one tbsp of salad dressing onto each serving, toss.

That's it!  Quick, healthy and tasty!

Stuffed prosciutto wrapped chicken

I combined a few different recipes to come up with this one.  My sister's co-workers requested this recipe :)  Hi Annie's Co-workers!

Prep time: 20 mins
Cook time: 1 hour total
Servings: 8 (or 4 if you're generous)
Points Plus value:  7

3 tablespoons olive oil
4 small boneless skinless chicken breasts
1/2 an onion, diced
4-6 cloves garlic, minced
2 tbsp oil packed sun-dried tomatoes, chopped
1 tsp oil from a jar of sun-dried tomatoes
110g log of low fat goat cheese (I used PC blue menu)
1/2 tsp basil
1/4 tsp black pepper
1/2 tsp kosher salt
1/2 tsp garlic salt
2 tbsp parmesan cheese
1/4 cup dry white wine
1/2 cup chicken broth
8 slices prosciutto

Preheat oven to 350.
Slice chicken breasts into two fillets, pound flat until thin.
put olive oil into pan, heat on medium.
Fry the onions until soft, add the garlic and sun-dried tomatoes and stir.
In a bowl, mix the goat cheese, basil, garlic powder, pepper, salt and parmesan cheese.  Add half of the the onion mixture and stir all together.
With the remaining onion mixture, add the white wine and chicken broth, reduce on medium-high heat until liquid is boiled down.
Divide cheese mixture evenly and place on chicken fillets, roll up.  Then wrap chicken rolls in prosciutto.
Place in baking pan loosely.
Drizzle wine/onion sauce over chicken.
Bake in oven about 40 mins or until chicken is cooked through.
Serve immediately.


I served this with tomato rice.

Prep time: 1 min
Cook time: 10-30 mins depending on type of rice you use.
Servings: 4
Points Plus value: 3


4 servings rice (according to package)
chicken broth (however much rice package dictates)
1 small can diced tomatoes (I mince them a little before adding to rice, I don't like huge tomato chunks!)

Cook rice according to package directions (sub in chicken broth for water)
When chicken broth is boiled down, add diced tomatoes.  Mix in and cook on low until hot stirring frequently.  Serve.

Shrimp and snap pea stirfry

Well February has been a write-off for many reasons and I've obviously been neglecting this blog!

Here's one of my go-to recipe's.

Prep time: 10 mins
Cook time: 15 mins
Servings: 4
Points Plus value: 10

2 boxes of the cheapest shrimp rings in the store, thawed, de-tailed and rinsed.
2 servings of angel hair pasta (according to box)
1 carton (4 cups?) low sodium chicken broth
4-6 cloves garlic
4 cups sugar snap peas
1 tbsp butter
3 tbsp olive oil
1/2 tsp dried parsley
2 tbsp grated parmesan (or more/less according to taste)

Cook pasta in chicken broth, drain and set aside.
Melt butter in wok or large sauce pan on medium heat.  Add in minced garlic.
When garlic is starting to brown add parsley, olive oil, shrimp and peas.  Toss until peas are semi-soft and shrimp is heated through.
Throw in pasta and parmesan.  Toss to coat.
Serve immediately.

Roman Chicken

I got a few recipes off of The Food Network and I just made one of them!  Roman Chicken!  I'm not even done eating it and I'm blogging it it's so good!

According to their nutritional values this is 7 points plus points per serving.  I used WAY less oil and it turned out to be 6 points plus points.  I served it over rice which adds another 3 points.

Here's the link for the recipe.  I made it pretty much the same way but used skinless boneless chicken thighs and dried herbs instead of fresh.  Less oil than asked for though :).

Enjoy!

Roman Style Chicken

Chicken stuffed peppers

We went to a friends house for dinner last night and I made dinner!  Easy way to make sure dinner is healthy :)

I made Chicken stuffed peppers.  One of our favorite meals!  The stuffing can also be served as a casserole with veggies/salad on the side, or used as a filling for cabbage rolls.  It's so yummy!


Prep time: 10 mins
Cook time: 30 mins
Servings: 8 
Points plus value: 12

2 tbsp olive oil 1 onion diced 4 cloves garlic, minced 1 pound extra lean ground chicken 1 dry cup minute rice 1 can low sodium chicken broth 1 cup crushed tomatoes 1/2 tsp garlic powder 1 tsp chili powder (or more/less to taste) 1/2 tsp table salt 1/2 tsp black pepper 1 tsp dried parsley flakes 3/4 cup of shredded skin milk mozzarella cheese (6 servings by weight) divided 1/2 & 1/4 cup 4 red peppers Preheat oven to 375 degrees Cut the peppers in half lengthwise, remove the seeds and stem and set aside on cookie tray Heat olive oil in large skillet.  Sautee onions and garlic. Put the rice and chicken broth on to boil, covered in a separate pot.as you would if you were cooking the rice in water as per package directions (you can substitute any kind of rice or grain here, whatever tickles your fancy). Meanwhile, fry up ground chicken and crumble up fine.   Add spices to the cooked chicken mixture, then crushed tomato, rice and 1/2 cup of the cheese.  Combine until cheese is melted. Spoon filling into peppers and sprinkle remaining cheese over top. Bake in oven for 15 mins or until peppers are slightly softened and cheese is melted. Serve with a big salad. Enjoy!

Broccoli bacon quinoa

I made this for dinner tonight because I don't have a whole lot of stuff in my cupboards!  It turned out really well for something I made up!

Prep time: 10 mins
Cook time: 20 mins
Servings: 4
Points plus value: 8

1 cup uncooked Quinoa
1 1/4 cups low sodium, fat free chicken broth (or as per quinoa package directions)
2 tbsp olive oil
1/2 finely chopped red onion
4 cloves finely chopped garlic
1 bunch of broccoli, chopped into bite size pieces or smaller
1/2 cup real bacon bits
3/4 cup skim milk ricotta cheese
1/2 cup skim milk
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp salt
1/2 tsp black pepper


Cook quinoa as per package directions but substitute chicken broth for water.  Set aside.
Sautée red onions and garlic in oil.  Add in bacon once onions are slightly carmelized.  After a couple of minutes add broccoli.  Sautée until cooked but still firm.  Stir in ricotta, skim milk, and spices.   Stir in cooked quinoa.  Serve hot.