Grilled Chicken with Spinach and Melted Mozzarella

Grilled Chicken with Spinach and Melted Mozzarella 
Gina’s Weight Watcher Recipes 
Servings: 6 • S Size: 1 cutlet, spinach, cheese • Points +: 4 pts • Smart Points: 3
Calories: 153.3 • Fat: 4.2 g • Protein: 24.5 g • Carb: 4.0 g • Fiber: 1.3 g • Sugar: .7 g

Ingredients: 

• 21 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
• salt and pepper to taste
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 10 oz frozen spinach, drained
• 3 oz shredded part skim mozzarella
• 1/2 cup roasted red pepper, sliced in strips (packed in water)
• olive oil spray

Directions:

Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil (I used my George Forman

image: http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B001NXC65K

) or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you’ll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.

Read more at http://www.skinnytaste.com/grilled-chicken-with-spinach-and-melted/#XTSQ1W3luRzd5Dxp.99

spaghetti squash sausage lasagna boat

Pictures from skinny taste***

Spaghetti Squash Sausage Lasagna Boats
Skinnytaste.com
Servings: 6 • Size: 1 boat • Points +: 8 pts • Smart Points: 7
Calories: 246 • Fat: 13 g • Protein: 17 g • Carb: 17 g • Fiber: 2 g • Sugar: 7 g 
Sodium: 701 mg • Cholesterol: 71 mg

Ingredients:

• 3 small to medium spaghetti squash (about 5 cups cooked)
• salt and fresh pepper, to taste
• 1/3 cup part skim ricotta cheese
• 2 tbsp grated parmesan cheese
• 1 tbsp chopped parsley (or basil)
• 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

• 1 tsp olive oil 
• 1/2 onion, finely chopped 
• 3 cloves garlic, minced
• 14 oz Italian chicken sausage
• 14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso)  
• salt and fresh pepper, to taste
• 2 tbsp chopped basil 
• 1 bay leaf

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

image: http://www.skinnytaste.com/wp-content/uploads/2015/12/Sausage-Lasagna-Spaghetti-Squash-Recipe-550x550.jpg

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.


In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.


When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

image: http://www.skinnytaste.com/wp-content/uploads/2015/12/scraping-spaghetti-squash-into-bowl-550x825.jpg

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.

image: http://www.skinnytaste.com/wp-content/uploads/2015/12/Lasagna-Spaghetti-Squash-Recipe-550x550.jpg

Bake in the oven for 20 – 30 minutes or until everything is hot and the cheese is melted.

Read more at http://www.skinnytaste.com/spaghetti-squash-sausage-lasagna-boats/#HQ1jkm2S6e2m5CD3.99

tricolor summer penne- skinny taste

Recipe Courtesy of: The SkinnyTaste Cookbook
Serves: 4
Prep/Cook Time: Less than 30 minutes

You will need:

8 ounces penne pasta (use brown-rice or quinoa pasta for gluten-free)
1 zucchini, cut into ¼ inch matchsticks (or use a spiralizer)
1 yellow squash (same prep as zucchini)
1 ¼ cups shredded carrots
1 tablespoon olive oil
4 garlic cloves, thinly sliced
¼ cup grated Parmesan or Romano cheese
Kosher salt & black pepper
2 Tablespoons thinly sliced basil (see below)

Here’s what to do:

Cook the pasta to al dente in a pot of salted boiling water, according to package directions, adding zucchini, squash, and carrots to the water in the last 2 minutes of cooking. Reserve ½ cup of the cooking water, set aside, then drain the pasta.

Heat a large nonstick skillet or wok over medium heat. Add olive oil and the garlic and cook, stirring, until golden, 2 to 3 minutes. Quickly add the drained pasta and vegetables, ¼ cup of the reserved pasta water, grated cheese, ½ teaspoon salt, and black pepper to taste.

Cook, tossing everything together well, for about 1 minute, adding the remaining ¼ cup of pasta water if the mixture seems dry. Remove the pan from the heat, toss with fresh basil. Here is an easy way to cut basil ribbons:

1. Stack basil leaves in a pile. 2. Tightly roll them up like a cigarette. 3. Cut thin slices across the roll. 4. Perfectly sliced basil ribbons!

Serve hot and add additional seasoning or grated cheese if desired.