This past week was not necessarily a fun one.  Lily was sick... again!  Thankfully there was no ear infection this time so the tubes are apparently working.  Today she is having her hearing rechecked, as she failed the last 2 hearing tests before she got her tubes.  I am hopeful for a positive outcome.

Despite all of that, she is finally feeling better and eating better, so we enjoyed a nice Mother's day yesterday, spending a lot of time outside - finally - after the last 3 weekends of rain! 

I'm still struggling with insomnia.  It has gotten even worse, but I am trying to be hopeful that the cycle will break soon.

Now on to this week's menu.

Chicken Enchilada Pasta
Tomato Cheese Quiche, Salad
Naan Bread Pizzas
Curry Chicken Casserole - recipe below
Club Sandwiches and Sweet Potato Fries
Roasted Asparagus and Fingerling Potatoes, Burgers


Curry Chicken Casserole
Serves 6 @ 8 Points+ each

1 - 10 package of frozen broccoli
2 cups cooked shredded chicken
2/3 cup of light mayo (we like Hellman's)
1 can of healthy request cream of chicken soup
1 Tbsp lemon juice
1/2 cup of skim milk
1 Tbsp Curry powder - or less to taste
salt and pepper to taste
 1 cup of reduced fat shredded cheddar cheese
1 cup of Stove Top stuffing - do not prepare, just dry


In 9 x 13 greased casserole dish, distribute broccoli evenly.  Top with shredded chicken

In separate bowl combine the mayo, soup, lemon juice, milk, curry and salt and pepper.  Mix well.  Pour over chicken and broccoli.  Top with the shredded cheese.  Top with the Stove Top stuffing.

Bake at 350 for 35-45 minutes until bubbly and broccoli is done.

The 16th of the month... again... and with it brings another month of sweet, precious, amazing life for my Lily. 

It is hard to believe that it was 7 months ago today that Lily made her miraculous appearance into this world.  It has been an amazing, frightening, frustrating, and always blessed 7 months for sure.  Our tiny princess lights up our life, and keeps life interesting every moment.  Love you baby girl!

My Easter Lily!

And while I know many of you are wondering about things like my weight loss, my trip with Lily to North Carolina, and how my running is going, I promise I have posts coming on all those things this week, but for now, because we all have to eat...what's for dinner this week?  Well... a few weeks ago my mom bought me the new Pioneer Woman cookbook for my birthday, and I've been trying 1-2 recipes a week from it.  If you already know PW, you'll know that she is not known for her... well... let's just called it Weight Watcher's friendliness.  So... I've been adapting the recipes as best as I can to keep them points friendly and healthy, yet tasty for me and my family. 

This past weekend we tried the Peach Whiskey BBQ Chicken - definitely a hit!  I've shared my adapted and more Weight Watcher friendly version of the recipe below.  PWs... uses a chicken legs, and a lot more butter, oil, whiskey, well... just a lot  more of everything!

In addition to the Peach Whiskey BBQ Chicken we are having:

Jack Daniels chicken (Costco) on rolls, Sweet Potato Fries, Salad
Beef and Bean Burritos with Homemade Pico De Gallo
Chili Lime Tortilla crusted Tilapia (find in the frozen section at Costco), rice pilaf, and a veggie
Chicken Ravioli with Butter and Parmesan Cheese, Tomato Salad

Healthier Version of PWs Peach Whiskey BBQ Chicken
4 servings @ 8 Points+ each

4 Bone In Chicken Breasts - remove the skin
1/2 Tbsp olive oil
1/2 Tbsp butter
1/2 onion, chopped
1/3 cup whiskey
1 cup BBQ Sauce (I used Sweet Baby Rays)
1/3 cup of peach preserves (I used E.D. Smiths Peach Mango All fruit jam)
1 Tbsp Worcestershire sauce
1/4 cup water
2 peaches sliced or a can of peaches drained and rinsed (peaches are not really good right now in MN)

Preheat your oven to 300 degrees.
melt butter and olive oil in a heavy, ovenproof skillet, Brown chicken on all sides over medium high heat, about 5 minutes.  Remove chicken from pan.  Turn pan down to medium and add the onions, and cook about 3 minutes.  Add the whiskey and cook about 3 more minutes to burn off the alcohol.  Take a couple swigs out of the bottle while you are waiting (Shhh... don't tell anybody). 

Add the BBQ sauce, peach preserves, Worcestershire sauce, water and peaches.
Return chicken to the pan, cover with a lid and put in the oven for 1-1/2 hours.

PW serves with mashed potatoes, but we served with rice and some veggies to keep it a little healthier.

Do you Pinterest?
I do.
Initially, I really didn't see what the appeal was, but then as I followed more and more people, I saw amazing things... amazing recipes!  Even though I've been pinning recipes for months, it wasn't until this weekend that I actually tried a recipe that I had pinned.

The results?  O.  M.  G.  Delicious!  The kind of delicious where your husband states that he could eat it that for dinner every single week! 

So...enjoy this recipe that I pinned, and adapted to make Weight Watchers friendly. using less cheese and sour cream and a little more sauce.

And here is what's for dinner this week:
Chicken Enchilada Pasta (via Pinterest and lightened... below) - Strawberry Butter Lettuce Salad
Grilled Mojo Pork Chops with Fruit Salsa, Rice and Beans
BLTs
Tacos and Spanish Rice
Chicken Ravioli (Costco) with Parmesan and Butter, Salad, Garlic Pull Apart Bread

Chicken Enchilada Pasta
Makes 10 servings (about 1.5 cups each) at 8 Points+ each

3 cups of shredded rotisserie chicken (how easy is that?) Costco = $5!
1 Tbsp olive oil
2 minced garlic cloves
1 medium onion, diced
1 pepper diced, I used an orange one
4 oz can of diced green chilies
1/2 tsp salt
2 tsp chili powder
1 tsp cumin
2 - 10 oz cans of green enchilada sauce - I used market pantry brand from Target
1 - 10 oz can of red enchilada sauce - again market pantry brand
1 cup of shredded cheddar cheese
1 pound cooked penne pasta

Toppings - all optional and not included in the Points+ value:
Avocado diced
Green Onions
Black Olives
Tomatoes
More Cheese
Sour Cream

This week calls for trying a new recipe from the latest Food Network magazine - Ropa Vieja - if its good I'll make sure to post the recipe to it in the near future.  An old favorite, Manicotti, is making a comeback this week.  I made this almost every other weekend when I was newly pregnant last year.  It lasted for 2-3 meals and it didn't make me sick!  I think I got so tired of it though, that its been on a year-long hiatus.

Manicotti, Salad - Recipe Below
BBQ Chicken Pizza, Salad
BLTs, Chips and Salsa
Omelets, Fresh Fruit
Ropa Vieja (a type of crock pot roast) over rice, Roasted Veggies
Pasta with Pesto and Tomatoes, Caesar Salad

Manicotti
13 servings at 6 Points+ each


1 jar spaghetti sauce (I used Ragu 7 herb tomato)
13 Manicotti Shells - come in packages of 14 and 1 is bound to break :-)

Filling:
1/2 onion, chopped
12 oz chicken Italian sausage (I used Archer Farms brand)
4 oz fresh mushrooms, washed/roughly chopped
10 oz package frozen spinach, thawed and drained
2 egg yolks
1/3 cup Parmesan cheese
1 cup part skim mozzarella cheese

White Sauce:
2 Tbsp butter
2 Tbsp flour
1-1/2 cups fat free half and half
1/3 cup Parmesan cheese

Cook manicotti according to package directions.  Drain and Rinse

combine Italian sausage, onions and mushrooms in a skillet, cook until sausage is browned and veggies are soft.  Remove from heat and transfer to a bowl.  Mix in cheese and the 2 egg yolks.  Set aside.

Meanwhile, in a small saucepan melt butter.  Add the flour and whisk over medium-low heat for a minute or so.  Add half and half, and gently bring just to a simmer.  Remove from heat and stir in the Parmesan cheese.  Set Aside.

In the bottom of at 9x13" pan put 1/2 the spaghetti sauce and 1/2 the white sauce.  Stuff each manicotti with an even amount of filling and plan in the pan.  Top with remaining sauces.  Bake at 350 for 35-40 minutes until bubbly.

What's for dinner at your house this week?

Happy Valentine's week!

I know a lot of people hate Valentine's Day.  Personally I'm neutral about it.  I think its stupid that men are expected to pay 3-4 times as much for roses on this day.  That isn't to say I wouldn't LOVE to get flowers (in case my husband is reading this), its just I would never expect someone to waste money like that, and I'm not really a roses kind of girl. 

Instead of buying my husband something he will likely never use, I almost always make him a nice dinner, and he loves pasta!  So... pasta it is.  I'm using the Pioneer Woman's Cajun Chicken Pasta, but I lightened it up by using less pasta, less oil, less butter, and fat free half and half in the place of heavy cream.  We think its delicious! 

I also wanted to make him a cheesecake, but I didn't want to have a whole cheesecake in my house because, well... honestly I'm weak!  So... I'm doing a little experiment with a Vanilla Mousse Cheesecake recipe in single serving sizes.  If it works out, I'll post the recipe later in the week.

Sirloin Steak with Whisky Cream Sauce, Baked Potatoes, Steamed Broccoli
Jack Daniels Chicken (purchased already made from Costco) and Alexia Sweet Potato Fries
Pioneer Woman's Cajun Chicken Pasta Lightened (recipe below), Caesar Salad, Vanilla Mousse Cheesecake - single servings
Spaghetti Pie... yes I promise we will finally eat this... it has been on my menu for 2 weeks!
Cod (from Costco) used to make "fish and chips", roasted butternut squash

Pioneer Woman's Cajun Chicken Pasta Lightened
Serves 5 @ 8 Points+ each

Fair Warning:  This recipe is spicy
2 whole Boneless, Skinless Chicken Breasts (about 1/2 a lb), Cut Into Cubes
3 teaspoons Cajun Spice Mix
8 oz uncooked Fettuccine
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 Green Bell Pepper, Seeded And Sliced
1 Red Bell Pepper, Seeded And Sliced
1/2 Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
1 cup Fat Free Chicken Broth
1/3 cup White Wine
1/2 cup fat free half and half
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Cook pasta and drain.

Happy Monday!  I'm actually glad the weekend is over.  There is something comforting about being back to the weekday routine, and winter weekends leave us with a very active 4 year old that needs to be constantly entertained!

This week we have a couple of appointments in the early evenings, so for those days I'm trying to keep it as quick and simple as possible!

Here's the menu for this week:
-- Bruschetta Chicken Bake (recipe below) - Lettuce Salad - This passed the 4 year old pickiness test!
-- Marinated Steaks, Baked Potatoes and Salad (We made this last night, and we actually BBQed... charcoal BBQ, in January in Minnesota! Love it!)
-- Frozen Pizza - yep... even in our house these nights happen.  We buy the thin crust Bellatoria pizzas from Costco.  They have an amazing chicken fajita pizza that is very reasonable in the calories/fat department.
-- Spaghetti Pie, Steamed Broccoli
-- Tomato Cheese Quiche, Fresh Pineapple
-- Sweet and Sour Meatball and Steamed Rice

Bruschetta Chicken Bake
(Courtesy of Kraft)
5 servings - 6 Points+ each

1 can (14-1/2 oz.) diced tomatoes, undrained - I used the Italian style ones
2 cloves garlic, minced

PREHEAT oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside.

PLACE chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.

 

BAKE 30-40 minutes until chicken is cooked through

Happy Monday!

What are we having for dinner this week?

Chicken Paillards with Lemon Butter Sauce (recipe below), boxed risotto, steamed veggie
Make your own naan bread pizza - I use either the frozen naan from Trader Joe's or fresh from SuperTarget's deli, add sauce, and tons of fresh veggies for fixings, usually Canadian Bacon for mine, and fresh mozzarella cheese (a must have in my opinion for amazing homemade pizza).  We did this with our friends and their kids and the kids made their pizzas on whole grain English muffins.  My son ate all of his!
Taco Salads
Bacon Tomato Cheese Quiche - adapted from this recipe, I'm just adding bacon, fresh fruit
Buffalo Chicken Pasta - using this recipe, but instead of chicken using Amy's buffalo chicken meatballs from Costco, and less cheese and some extra veggies (peppers of all colors)
Pulled Jack Daniels Chicken on Buns (Costco... I swear I don't work for them and they don't give me anything for free... consult my checkbook if you don't believe me)  this is premade and delicious!  I'll serve with waffle fries and spinach salad

Chicken Paillards with Lemon Butter Sauce
Serves 4 @ 7 points plus each

1 pound chicken breasts (this is usually around 2 breasts for me), cut in half (4 oz pieces of chicken)
1/4 cup flour
1 Tbsp olive Oil
2 Tbsp Butter
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 cup white wine
1 cup fat free chicken broth

Pound chicken with a meat mallet until about 1/4-1/2 an inch thick.  Season with salt and pepper, and coat evenly with flour.  Meanwhile, heat 1 Tbsp oil, and 1 Tbsp of the butter in a stainless frying pan (don't use a non-stick pan).  Cook each side for about 3-4 minutes over medium heat.  Should be browned on each side.  Remove from pan, and set aside under some foil.

Add the wine to the pan, and cook for about 1 minute... scraping up bits from the bottom of the pan, add garlic, saute 30 seconds more, add chicken broth and 2 Tbsp lemon juice, bring to a boil, put chicken back in the pan, and cook about 5-10 minutes until chicken is cooked through and sauce has thickened and reduced slightly.  Take off heat and stir in the other tablespoon of butter until melted. 

This dish is "fancy" enough for company, but also so simple, and we almost always have all of the ingredients on hand to make it.  It takes about 20-30 minutes start to finish!

Now, tell me, what are  YOU having for dinner this week?

Welcome back Menu Monday!  I have really been slacking posting our weekly meal plans and recipes.  I must have had a baby or something.  Anyways... I plan on trying to do this every week this year. 

One of the top things I hear from people on a journey to be more healthy or lose weight is that they are stumped for what to eat.  Menu Monday is to help with that.  I share my menu plan for the week, but please help me us all out and post yours too.  Feel free to post a similar post on your own blog, and leave a link in the comments. 

My menu plans are always 100% 4 year old tested and approved, in case you are cooking for kids!

Chicken Enchiladas - Recipe Below
SkinnyTaste Baked Mac and Cheese, Roasted Broccoli
Morningstar Farms Black Bean Burgers on Light English Muffins, Baked Fries, Fresh Veggies/Hummus
Kalyn's Stuffed Cabbage Casserole - New for us... review forthcoming
Chicken Baseballs, Baked Sweet Potatoes, Steamed Veggie

Desserts:  Sugar free Butterscotch Pudding with Cool Whip
Ann's Fruity Fluff Pie

Chicken Enchiladas
Serves 12 @ 10 points plus each
(if you use 3 point tortillas... if you can find tortillas with less points, subtract appropriately)

2 cups shredded cooked chicken breast
2 cups light sour cream (I used Daisy brand)
1 can healthy request cream of chicken soup
1/2 tsp each salt and pepper
1 small can green chilies
2 cups shredded Monteray Jack Cheese
1 cup shredded Cheddar cheese
12 - 3 point tortillas
1 can green enchilada sauce

Mix every together in a bowl except the tortillas, enchilada sauce, and 1/2 cup of the cheddar cheese
fill each tortilla with an even amount of the mixture and roll up and place in a huge casserole dish (I actually split this into 2 pans and freeze half, or bring to your neighbor or friend that is a new mom!), pour enchilada sauce over.  Cover with foil and bake for 20 minutes at 350 degrees.  Remove foil, add 1/2 cup of reserved cheddar and bake for another 10-15 minutes... until cheese is melted and bubbly.

I'm finally finding some time to cook again, and try and experiment with new recipes, so I'll be posting at least 1 recipe for week until the end of the year.

Here's our dinner from last night.  Everyone gave it 2 thumbs up



1/2 cup chicken broth
3 Tbsp oyster sauce
1 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp rice wine or white vinegar
1-1/2 Tbsp vegetable oil
1 pound boneless skinless chicken breast, diced
1/4 tsp salt and pepper
2 red bell peppers, chopped
1 onion, chopped
2 tsp Thai chili paste - I used Thai garlic chili paste
1/2 cup cashews
green onions, chopped (optional)

Whisk together the broth, oyster sauce, sugar, cornstarch, and vinegar in a small bowl.  Set aside.

In a skillet or wok, heat 1 Tbsp of the oil over medium-high heat.  Add the chicken and salt and pepper and cook until golden brown - about 5 minutes, depending on the heat of your pan.  Remove from the pan, and add the remaining oil, peppers, onion, and chili paste.  Stir fry another 5 minutes.  Return chicken to the pan, and cooked 1 more minute. Add the sauce mixture you made at the beginning and stir for 1 minute until thickened.  Add cashews and green onions, and cook one more minute, just to heat.

I served with rice, and Annie Chun's potstickers (4 for 3 Points+)

And if you are not doing Weight Watchers here's the nutritional info:
Calories:  282
Fat:  14
Carbs:  18 with 2.5 g fiber
Protein:  24

Another week is here... another Monday - the last Monday of July!  Part of me hates Monday, but part of me knows it is another week closer to finally having this pregnancy over with - no I AM NOT wishing for an early end... believe me, but I am wishing for the weeks to go by quickly, as I really need some closure - which I also realize I may never get, depending on the outcome.

Anyways... that's not why I'm writing.  I'm writing because its Monday and that means here's my menu for this week!

Dilled Chicken Fricasse - Recipe Below
Pioneer Woman's meatloaf - lightened, Baked Potatoes
BLTs - except pregnancy makes me hate lettuce, so we do BATs - Bacon, Avocado, Tomato
Pancakes with blueberries
Spaghetti w/Tomato Sauce
Pita Pizzas - never got to these last week - with turkey pepperoni

Also... in response to the question about  making chicken fajitas on the grill.  Here's my method.  Season chicken breasts however you like and grill just like any other chicken.  Cut up various color peppers and onion (I use red onion) and divide among several pieces of tin foil - roll up the edges.  Place on grill for around 10 minutes, flip and keep on for about 10 minutes more.  Cut up chicken into strips once its off the grill, serve chicken and veggies with all the fixin's on tortillas.

Dilled Chicken Fricasse
Serves 4 at 8 Points Plus each
My mom's recipe - a must make if you have fresh green beans and dill - we had both from our garden this weekend.  To me this tastes like a chicken, potatoes, and gravy Sunday meal all done in one pan.  My husband doesn't like green beans and he loved this!

Mix together in a pie plate:
1/3 cup flour
1 tsp salt
1/2 tsp paprika

4 (4 oz each) chicken breasts - 1 pound total
1 Tbsp olive oil
coat chicken breasts - both sides - in flour mixture and cook in oil 3 minutes per side - until golden brown on each side.

2 cups of chicken broth
4 Tbsp fresh dill, divided
10 new baby potatoes
1 Tbsp lemon juice
2 cups fresh green beans

Add broth to hot pan, along with the remaining flour mixture, and 2 Tbsp of the dill.  Stir well, and bring to a boil.  Add the potatoes, simmer covered for 10 minutes.  Add the green beans, cover again, and cook another 10 minutes.  Add in remaining 2 Tbsp of dill and the lemon juice.

We failed at eating out last week even with meals planned - but there were lots of doctor's appointments and things beyond our control, so I forgive us!  So this week we have a meal left from last week.

This week Friday is my dear husband's birthday, so likely he will pick a dinner out for his birthday, otherwise here is the plan:

Monday:  BATs - This is my pregnant version of a BLT.  When I'm pregnant, it seems I cannot eat lettuce.  So I replace with avocado.  YUM!  Bacon, Avocado and Tomato.  Fruit and Sun Chips on the side.
Tuesday:  Aussie Chicken and Rice Pilaf - recipe below
Wednesday:  Tacos and Spanish Rice (leftover meal I didn't make last week)
Thursday:  Meatballs, Rice and Stir fry veggies - using the bottled teriyaki sauce I bought at Costco.
Friday:  Husband's Birthday dinner out!

Aussie Chicken - adapted by me from an AllRecipes version
Serves 4 - 7 Points Plus values per serving

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 teaspoon seasoning salt
4 slices bacon, cut in half - cooked
4 Tbsp honey mustard
1 cup sliced fresh mushrooms
1/2 cup Co-jack cheese
2 tablespoons chopped fresh parsley

Sprinkle chicken breasts with the seasoning salt, brown each side in skillet about 3-4 minutes per side.  Put in a baking dish.  Top with honey mustard, mushrooms and bacon, sprinkle with cheese
Bake in oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the more honey mustard.

It seems like the whole country is cold and snowy these days.  Here in Minnesota, of course, we are used to it but it doesn't mean that we don't crave spring this time of year.  I have been craving comfort food lately, and this is what was on the menu recently, that helped that craving.
1/4 cup butter/margarine melted
1/4 cup of honey
2 Tbsp Dijon mustard

Serve over basmati rice and with roasted carrots