Posts
12:33 PM
Candydiva04
I've been lying to you all. I've been saying I'm getting my life/diet together but I was not! In the past 2 weeks I've had both the Cool Ranch and regular taco bell Doritos locos taco. Peanut butter chocolate chip bars, and muffins from the cafeteria at work, Chocolate chip and sugar cookies, Pizza, Ham, Mac and Cheese, french fries, ice cream sandwiches, and lots of alcohol. Its been bad, and it took a friend asking why I hadn't been posting recently to really make me take a look at what I was doing and correct my behavior.
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Thankfully that conversation led to me officially getting firmly back on the wagon! I know, I know, I've said it before, but this time I'm really here, up front and holding the reigns, and I have PROOF!!! I've been continuing my workouts and FINALLY actually eating healthier. I've been utilizing a blog my sister in law recommended to me.
So far I've tried about 3 of her recipes and 2 of the 3 were total wins! The first recipe was the Cajun Chicken recipe I mentioned here. Then I ate like crap for the next week, but started fresh this past Sunday, when I made this.
She calls it Chicken Rollatini with Spinach alla Parmigiana, but for me, in my house we call it "The Chicken Spinach Thingee". I chose this recipe because it reminds me of the veggie lasagna RR's mom makes that is THE BOMB!! Thankfully this recipe was a win. While I'd definitely add a little more spice to the spinach filling next go round, these were a big hit and earned me a high five from RR. Unfortunately, the only pictures I took are very un-glamourous shots of the piece I brought in for lunch, after I microwaved it a juuuuust a little to long.
I made more of the Cajun chicken pasta, Thursday night, which is still a personal favorite of mine!! Last night I was having a cookie craving and decided to give these healthy 3 ingredient cookies a whirl and was underwhelmed. In fairness, I omitted the walnuts and subbed in peanut butter because, peanut butter and banana is NEVER wrong!
Except when it is, as it was here. :(
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| healthy cookies.. no such thing |
The flavors didn't blend well. All i tasted was warm banana, and hints of burnt oatmeal and a top note of peanutbutter. I tried ot salvage one by adding a few semi sweet chocolate chips in it while it was still warm.. it was better but the flavors still didn't blend. These are officially a no-go for me!
On the upside, I had another crazy idea that I don't know the source of. I thought I got the idea from skinny taste but it turns out I did not, so I'm starting to wonder if I dreamed it up. Overnight oats (no i'm not taking credit for overnight oats), I'm taking credit thinking to add half a bottle of Bolthouse Vanilla Chai tea, (and Chia seeds) to my oats. I love the Bolthouse Chai tea, but I do not love oatmeal. The texture is such a turn off to me. The combo is good enough that it allows me to overlook the texture... mostly. I am wondering if it might work with Cream of Wheat. I'll be getting back to you on that one.
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| chai tea overnight oats |
Chicken Rollatini with Spinach alla Parmigiana (BKA Chicken Spinach thingees)
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http://www.skinnytaste.com/2011/04/chicken-rollatini-with-spinach-alla.html |
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup whole wheat Italian seasoned breadcrumbs
- 1/4 cup grated parmesan cheese, divided
- 6 tablespoons egg whites or egg beaters
- 5 oz frozen spinach, squeezed dry of any liquid
- 6 tbsp part skim ricotta cheese
- 6 oz part skim mozzarella (I used Polly-O)
- olive oil non-stick spray (I use my Misto
)
- 1 cup pomodoro sauce or your favorite marinara sauce
- salt and pepper to taste
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightlyspray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray
with olive oil.
Bake 25 minutes. Remove from oven, top with sauce then cheese.Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.
