• 25th January
    2012
  • 25
  • 12th January
    2012
  • 12
under400: Fabulous Feta and Spinach Stuffed Chicken Breast • Cooking spray• 4 Garlic cloves, Minced and Divided• 1/2 Teaspoon Salt, divided• 1/4 Teaspoon Black pepper, divided• 5 Sun-dried Tomatoes, packed without oil, diced• 1 (10-ounce) Package frozen chopped spinach, thawed, drained, and squeezed dry• 1/4 Cup Fat-Free Feta cheese• 3 Tablespoons Fat-Free cream cheese• 1/2 Teaspoon Grated lemon rind• 4 Boneless, Skinless Chicken Breast (1 Lb.)• 2 Tbsp. Lemon juice• 2 Tsp. Dijon mustard• 1/4 Tsp. Dried Oregano 1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. 2. Remove from heat; stir in cheeses and rind.3. Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over chicken. 4. Arrange chicken on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. 5. Combine remaining 2 garlic cloves, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over chicken. Broil 6 minutes; turn chicken breasts. 6. Brush remaining mixture over meat; broil 2 minutes or until done.7. Serve, and enjoy!Four servings, 150 Calories each

under400:

Fabulous Feta and Spinach Stuffed Chicken Breast

• Cooking spray
• 4 Garlic cloves, Minced and Divided
• 1/2 Teaspoon Salt, divided
• 1/4 Teaspoon Black pepper, divided
• 5 Sun-dried Tomatoes, packed without oil, diced
• 1 (10-ounce) Package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/4 Cup Fat-Free Feta cheese
• 3 Tablespoons Fat-Free cream cheese
• 1/2 Teaspoon Grated lemon rind
• 4 Boneless, Skinless Chicken Breast (1 Lb.)
• 2 Tbsp. Lemon juice
• 2 Tsp. Dijon mustard
• 1/4 Tsp. Dried Oregano

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates.
2. Remove from heat; stir in cheeses and rind.
3. Cut a horizontal slit through thickest portion of each chicken breast to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over chicken.
4. Arrange chicken on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan.
5. Combine remaining 2 garlic cloves, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over chicken. Broil 6 minutes; turn chicken breasts.
6. Brush remaining mixture over meat; broil 2 minutes or until done.
7. Serve, and enjoy!

Four servings, 150 Calories each

  • 12th January
    2012
  • 12
under400: PB Banana Poppers 1 medium-large Banana 2 Tbs Fat Free Whipped Topping 1 Tbs Natural Extra Crunchy Peanut Butter Directions Cut banana into twenty circular slices, lay ten slices flat on a plate and set all of the banana slices aside. In a small bowl, mix whipped topping and peanut butter until blended Evenly distribute PB mixture on top of the banana slices on the plate.  Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwiches.  Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy! Number of Servings: two, 110 Calories each

under400:

PB Banana Poppers

  • 1 medium-large Banana
  • 2 Tbs Fat Free Whipped Topping
  • 1 Tbs Natural Extra Crunchy Peanut Butter



Directions

  1. Cut banana into twenty circular slices, lay ten slices flat on a plate and set all of the banana slices aside.
  2. In a small bowl, mix whipped topping and peanut butter until blended Evenly distribute PB mixture on top of the banana slices on the plate. 
  3. Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwiches. 
  4. Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy!

Number of Servings: two, 110 Calories each

  • 12th January
    2012
  • 12
under400: Baked Zucchini Sticks Gina’s Weight Watcher RecipesIngredients:  3 medium zucchini sliced into 3” x 1/2” sticks 1 large egg white 1/3 cup seasoned whole wheat bread crumbs 2 tbsp grated Pecorino Romano cheese cooking spray 1/4 tsp garlic powder salt fresh pepper In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat.  Place the breaded zucchini in a single layer and spray more cooking spray on top.  Bake at 425° for about 20-25 minutes, or until golden brown. Makes three servings, 1 zucchini, 122 Calories each  Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

under400:

Baked Zucchini Sticks 
Gina’s Weight Watcher Recipes

Ingredients: 

  • 3 medium zucchini sliced into 3” x 1/2” sticks
  • 1 large egg white
  • 1/3 cup seasoned whole wheat bread crumbs
  • 2 tbsp grated Pecorino Romano cheese
  • cooking spray
  • 1/4 tsp garlic powder
  • salt
  • fresh pepper
  1. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
  2. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. 
  3. Place the breaded zucchini in a single layer and spray more cooking spray on top. 
  4. Bake at 425° for about 20-25 minutes, or until golden brown.

Makes three servings, 1 zucchini, 122 Calories each


 Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

  • 2nd January
    2012
  • 02
  • 29th December
    2011
  • 29
  • 13th December
    2011
  • 13
  • 5th December
    2011
  • 05