Showing posts from December, 2013

Chicken Parm with Toasted Penne

The Mr. got me a subscription to "Cooking Light" magazine, which makes me very happy, especially because I have made the decision to join Weight Watchers, so the added recipe ideas are much appreciated. In the newest edition, the January/February 2014 edition, I was intrigued by the Cooking Class Lesson of the month... a cream-freecreamy pasta dish. Say what?
The whole science behind it blows my mind, but essentially you're cooking the pasta like it's a risotto. Using this method, you stir in a little liquid at a time and let it absorb before adding more liquid. This allows the starch from the pasta to be released into the liquid, which ultimately creates a creamy sauce without using any cream or milk {don't worry, it does call for a little Parmesan cheese for good measure} It is also strongly suggested that you toast the pasta first... I know, I'm sorry- mind blowing yet again. It sounds weird, but it actually changes and elevates the flavor of the pasta pr…

Sweet + Salty No-bake bars

Each hear for the holidays at work, we all go out to a nice lunch, make a donation to a charitable cause, and bring in little treats for each other. We used to do a Secret Santa exchange, but then started doing the donations. In the past we have donated to Toys for Tots, We are the Children, sent money to the soldiers, the Petit Foundation, Hurricane Sandy Victims last year. This year, we decided to keep the donation in-house, and donate to the scholarship fund that has been set up in memory of our friend and coworker Kristin's brother who passed away earlier this year. It sounds like he was a really amazing guy, and she looked up to him immensely. The company he worked for matches all donations 100% which is also amazing. We didn't tell Kristin we were doing it, and planned to share what we were doing during our holiday lunch as well.
For a little sweet treat, I was going to bring the girls cake ball truffles. This coming from a girl who does not bake, I thought it would mak…

Greek Braised Chicken with Spinach and Lemony Orzo

I realized recently that most of the recipes I work off of are found online. Entering my kitchen the other day, I looked back in the corner at the plethora of cookbooks I have... and don't use. Oh. Oops? The cookbook that I pulled out {for my turkey lasagna the other week..} is the WW Annual Recipes for Success from 2011. Old school, I know. 
I found myself flipping through the pages, focusing on the chicken and poultry section. There's something about making chicken that makes me feel boring. It actually sends me back to another lifetime when plain, grilled chicken was a staple in my household and I would need to make it by what felt like the ton. Gross. Now, I always want to make chicken, but there's something holding me back. It was probably knowing that this recipe was out there and I just hadn't found it yet. Holy Hannah... this chicken... I can't. 
ingredients:For the Chicken + Sauce 6 6-oz skinless, boneless chicken breast halves 1/2 tsp black pepper 1/4 ts…

Turkey Skillet Lasagna-Weight Watchers

Since everyone is in turkey mode this weekend, here is a delightful little turkey recipe, as promised. While this uses ground turkey rather than turkey leftovers, bird is definitely still the word. This is probably one of my favorite Weight Watchers recipes. I have prepared it countless times. It's super easy and surprisingly super flavorful. I hadn't made it in a while, and the boss man requested it. So, I pulled out my trusty cookbook {Annual Recipes for Success 2011} and got to it. I hope you enjoy this as much as we do!
ingredients 3/4 lb ground turkey breast 1 cup chopped onion 1 16-oz carton 2% low-fat cottage cheese 1 10-oz package frozen chopped spinach, thawed and squeezed dry 4 cups tomato-basil pasta sauce, divided 10 packaged pre-cooked lasagna noodles 1 1/2 cups reduced fat Italian blend shredded cheese
instructionsHeat a large deep skillet over medium-high heat. Coat pan with cooking spray. Add turkey and onion to pan; cook 4 minutes or until turkey is browned a…