A Pinterest Interest!!!

 My latest addiction has been a website called Pinterest. It has everything imaginable on it and can be a great way to waste time. I have a board where I pin different foods that I would like to try. This was my first Pinterest recipe that I tried and it was delicious!

Skinny Baked Broccoli Macaroni and Cheese Recipe

Ingredients:
12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butterIngredients:
12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth (vegetarians use vegetable broth)
8 oz (2 cups) Sargento shredded reduced fat sharp cheddar
salt and fresh pepper to taste
12 oz fresh broccoli florets (I used pre-cut bag)
1/8 cup grated parmesan
1/4 cup seasoned bread crumbs
cooking spray

Directions:
Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°.

In a large, heavy skillet, melt butters. Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. Spray a little more cooking spray on top.

Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Chicken with a little pizazz...

It's that time of year again and Weight Watchers has begun again! I always tend to go for the chicken recipes because they are less points and delicious to eat. This recipe is no exception...a great way to cook chicken quickly with great results!

Sauteed Chicken Breasts With Tomato Caper Sauce (a Weight Watchers Recipe)

Ingredients

4 (1/4 lb) chicken breasts, cutlets

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons olive oil

1/2 small onions, chopped

2 garlic cloves, minced

5 Kalamata Olives halved and pitted

1/4 cup dry red wine

14 1/2 ounces diced tomatoes

1 tablespoon capers, drained

1 teaspoon thyme

Directions

Sprinkle the chicken with salt and pepper.

Heat oil in large nonstick skillet over med-high heat.

Add chicken and cook until browned. Transfer to plate. Set aside.

Add onion and garlic to skillet; cook about 1 minute.

Add wine and cook 2 minute.

Add tomatoes with juice, olives, capers, and thyme.

Simmer 5 minute.

Return chicken to skillet, cook uintil heated through.

It's a New Dawn... It's a New Day.. It's a New Life for me!

And I'm feeling good....

Yes those are the lyrics to the song "Feelin' Good" sung by the wonderfully talented Jennifer Hudson on the Weight Watchers commercials. Today is my new day and I am feeling good. This blog is about to take a new direction. It will not only serve as a journey through my kitchen creations but on my Weight Watchers Journey as well!
Being the new year I am not going to set any creative goals --- just the ones that many women (and men) around the world are setting....losing weight! Two years ago I had this resolution and I lost 24 pounds on Weight Watchers but since then the weight has come back on and them some. I would like to blame it all on the infertility meds but I can't. It's time to take control of my life again and lose some weight. So here we go...

Tonight's meal is from the Weight Watchers Cookbook.

Beef Tenderloin Steaks with Red Wine-Mushroom Sauce

• YIELD: 4 servings (serving size: 1 steak and 1/4 cup sauce)
• COOK TIME:10 Minutes
• PREP TIME:1 Minute
• COURSE: Main Dishes

Ingredients

• 4 (4-ounce) beef tenderloin steaks, trimmed (about 1/2 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Butter-flavored cooking spray
• 1 (8-ounce) package presliced baby portobello mushrooms
• 1 cup dry red wine
• 2 tablespoons butter
• 1 teaspoon minced fresh rosemary

Preparation

1. Heat a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; coat with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter; keep warm.
2. Add mushrooms to pan. Coat mushrooms with cooking spray; sauté 3 minutes or until browned. Stir in wine, scraping pan to loosen browned bits. Cook until liquid almost evaporates. Remove pan from heat; add butter and rosemary, stirring until butter melts. Pour sauce over steaks