Thursday, July 10, 2008

Sun-Dried Tomato Stuffed Chicken Breasts

Amber Sim asked me to post this recipe so I'm gonna. The sauce involves wine but you cook it until it's almost gone, in case anyone feels strongly about not cooking with alcohol.


2 tbsp sun-dried tomatoes, no oil, minced (I soak them in water for a few minutes to
make them easier to chop.)
2 oz. soft-type goat cheese
1 tsp. fresh thyme, chopped
1 pound uncooked boneless, skinless chicken breasts, four 4 ounce pieces
1/8 tsp table salt or to taste
1/8 tsp black pepper, or to taste
1 tbsp all-purpose flour
1 cup dry white wine*
1 tbsp corn starch
1 cup fat-free chicken broth
1 tbsp canned tomato paste


In a small bowl, stir together sun-dried tomatoes, goat cheese and thyme.

Using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast, creating a pocket. Be careful not to cut all the way through.

Spray a large nonstick skillet with olive oil cooking spray and warm over high heat. Add chicken and brown well. Remove and set aside.

Add white wine to pan and boil until almost all evaporated.

Meanwhile, in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. Whisk cornstarch mixture, remaining chicken broth and tomato paste into white wine.

Return chicken breasts to pan. Bring to a summer, cover and cook over low heat until chicken is cooked through, about ten minutes. Baste occasionally with sauce.

*I don't know anything about wine so I asked some guy who works at Albertson's what to get. At the end of the wine aisle they have little mini bottles that don't quite equal a cup but it's enough to make the sauce. He said to get a chardonnay so I did and it only costs about $3.

5 points a serving

Posted by Melanie J.

Saturday, July 5, 2008

Asian Chicken Salad

So my inspiration for this one was the McDonalds Asian Chicken salad. I changed things up a bit, but the overall result was excellent. Brian said he could eat it once a week! Sorry no photo this time.

The amounts and points will vary - depending on how much stuff you use so I don't have points-sorry.

green cabbage- chopped
baby spinach - chopped
mandarin oranges
slivered almonds
grilled chicken breast
Newman's Own Light Sesame Ginger Dressing


Wednesday, July 2, 2008

Fast Food Faves

So I thought we could start a list of eating out places and what we like to get for low points. Here are my staples (all include a big diet coke):

Carls Jr:
BBQ Chicken Sandwich: 6 Pts

Taco Bell:
Fresco Menu Rocks!

Fresco Chicken Ranchero Soft Taco: 3 Pts
Hard and Soft Taco, Fresco Style: 3-4 Pts
Tostada, Fresco Style: 3.5 Pts

Asian and Southwest Salads w/Grilled Chicken: 6-8 Pts
Depending on how much dressing you use

Wahoos: (Not so fast)
Kids fish or chicken bowl: 7 pts


Buffalo Chicken Fingers

So, deep dark confession....buffalo chicken fingers are one of those super greasy diner foods I can't resist when I'm at Claim Jumpers or Ruby's. It's a problem, people! But the WW website has a great recipe for them. Kenny and I (okay, Kenny) has made them twice and we really like them. It's an easy recipe, too.

1 spray of cooking spray
1 1/4 pounds of boneless, skinless chicken breasts, cut into 16 strips
1/2 tsp. salt
1/2 tsp. paprika
1 tsp. minced garlic
2 tbsp fat-free margarine
4 tsp hot pepper sauce (we used Frank's Red Hot--yummy!)
1/2 cup fat-free blue cheese dressing (the Wishbone one is good!)

Coat a large non-stick skillet with cooking spray and heat over medium high heat.

Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5-7 minutes. Add garlic, reduce to low, stir and cook until fragrant, about 30 seconds.

Remove skillet from heat, stir in margarine and hot sauce until margarine melts. Serve chicken with dressing and celery on the side. Yields about 4 pieces of chicken and 2 tbsp of dressing per serving.

And it's only 4 points!

~Melanie Jacobson

Monday, June 30, 2008

Back on the Wagon!!!

OK - It took me long enough. Eating whatever I wanted for a month, and on Sat. night, I ate so much that I was sick- and I realized that enough is enough. So I ate pretty good on Sunday, and am doing fabulous today! Having the yummiest lunch:

Alternative Pita Pizzas
2 Pizzas: 7 Pts

On each pita (Alternative Pita made by Western Bagel-only 1 pt. a piece - you can find them at Vons), spread about 1/8 C. Jarred Pizza Sauce (I use Trader Giottos from Trader Joes- by the tomato sauce)
Then top with your favorite veggies (I used tomatoes for mine today)
Sprinkle 1/4 C shredded part skim mozzarella cheese
Tiny bit of grated Parmesan on top

Bake or toast (in Toaster oven) till cheese is melted.
Jen Schumann

Wednesday, June 18, 2008


Medium pinkberry (oringinal flavor) is 3 points. Just thought I'd share!!!

Monday, June 16, 2008

cream of broccoli soup

Okay, I'm super excited that this blog was made!!! I've been on w.w. this time for about 5 weeks now. I have a million and a half pounds to lose, thanks to baby June, but here I go again. I lost all my weight after each kid with w.w. it really works if you actually do it, amazing right? Anyway I'll be totally honest with who ever is going to read this... I have about 60 pounds to lose, no food was off limits for me while prego, but now I'm paying for it. The nice thing is no matter if you have 6 or 60 pounds to lose there are a ton of people who are in the same the boat, now we can get ideas from each other and make it that much easier to get to our goal... good luck to everyone!!!

This soup is really great & super fast & easy to make.

Cream if Broccoli Soup: 1 1/2 cups is 2 points
What you need:
2 (14.5 ounce) cans of reduced sodium chicken broth
2 ( 12 ounce) bags of fresh broccoli florets ( I imagine you could use frozen, I just never have)
1 small chopped onion
1 celery stalk, chopped
1 cup fat-free half & half
1/8 teaspoon ground nutmeg
Combine the broth, broccoli, onions, & celery in large saucepan; bring to a boil. Reduce the heat & cook, covered, until the vegies are tender, 13 -15 minutes. Let the broccoli mixture cool about 5 minutes. Pour the mixture into a blender in batches and puree. Return the mixture to the pan & stir in the remaining ingredients. Cook, stirring occasionally, over medium heat just until heated through, about 1 minute longer.