Rosemary Chicken with Wild Rice

43 days left until we leave for Disney World which means lots of Weight Watcher meals! 

This one was really good.  I was a little hesitant at first because it calls for quite a bit of rosemary and rosemary and I haven't really agreed in the past.  When I was pregnant with Taylor, Jon made a chicken meal with tons of rosemary and well....lets just say it didn't sit well with me.  Since then I've stayed away from the rosemary until now. :-)

1 cup wild rice (I used a whole box of Uncle Ben's Long Grain & Wild Rice)

1 TBSP olive oil

2 garlic cloves, minced

1 1/4 lbs skinless boneless chicken breasts, cubed

2 carrots, diced

2 TBSP finely chopped fresh rosemary, or 1 TBSP dried

1/4 cup & 2 TBSP orange marmalade

1/4 cup Dijon mustard

1/8 tsp freshly ground pepper

1. Cook the wild rice according to the package directions.
2. In a large nonstick skillet over medium heat, heat the oil.  Add the garlic and saute until golden, about 2 minutes.  Add the chicken and carrots and saute, stirring frequently, 3-4 minutes.  Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.
3. Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes.  Add the rice; toss to combine.

per serving: (1 generous cup): 304 calories, 6 g fat, WW points: 6

The BEST Kabobs!!!!

Here's a recipe for a wonderful steak marinade for kabobs.  Seriously....my friend Jenny made these kabobs for me years ago and I've been dreaming of them ever since.  I finally dragged (JK!) this top secret recipe out of her a couple of weeks ago and made them on Saturday.  Pair this with the Artichoke Bread and you'll have yourself one amazing meal.  I just may make them again this weekend.  Wait....I take that back....Jon may make it again this weekend for Mother's Day. :-)

1/4 cup Worcestershire sauce
1/2 cup olive oil
1 tsp black pepper
1/2 cup red wine vinegar
1 1/2 TBSP parsley
2-3 garlic cloves
1/3 cup lemon juice
2 tsp dried mustard
2 1/4 tsp salt
3/4 cup soy sauce

Soak steak overnight or at least 8 hours in the marinade.  Per Jenny's suggestion, I used sirloin steak.  For the actual kabobs I used red and green bell peppers, onion, pineapple, and Baby Bella mushrooms.

Enjoy!!!!

Baked Pineapple, Berry Trifle, Artichoke Bread....Put the burgers on the pit!

Sunday all the scouts had a much needed day off after a weekend of draft events so Jon threw a few burgers on the pit and we had ourselves a little party.  What a fabulous time!  It's always good to see the guys that live away from Foxboro.

Here are a few recipes that are old favorites of mine and a new one that is now on the top of my list.  Lets start with the new one....Artichoke bread.  Oh my word it is unbelievable!!!!  Jon put some sausages on the pit and I cut up this bread to have as apps.  I couldn't keep my hand out of the platter.  I can't wait to make it again!  Thanks Mandi for, yet again, another great recipe!!!!

Artichoke Bread
1/4 cup butter
4 garlic cloves, pressed
1 (14 oz) can artichoke hearts, drained and chopped
4 oz shredded Monterey Jack cheese
1 cup grated parmesan cheese
1/2 cup sour cream
2 oz shredded cheddar cheese
1 french bread
salt & pepper to taste or Tony's

1. Preheat oven to 350.  Melt butter and add garlic, cook about 30 seconds.  Add artichoke, Monterey Jack cheese, parmesan cheese, and sour cream.  Stir to blend, remove from heat and cool.
2. Slice bread lengthwise and scoop out some of the center.  Crumble the pieces of bread and add to the mixture.  Spoon the artichoke mixture on the bread and sprinkle with the cheddar cheese.  Place each half on the baking sheet and cover lightly with aluminum foil.  Bake for 25 minutes then remove foil and bake for another 5-8 minutes until the cheese melts completely.  Cut into slices and serve warm.

Baked Pineapple
2 (20 oz) cans chunk pineapple, drained (I may use 3 cans next time.)
1/2 cup flour
1/2 cup sugar
2 cup medium shredded cheddar cheese
2 cups Ritz crackers, crushed
1 stick margarine

Place pineapple in baking dish.  Mix flour and sugar and spread over pineapple.  Spread cheese over pineapple.  Melt margarine and mix with Ritz crackers.  Spread over top.  Bake at 325 for 30 minutes or until hot and bubbly.

Berry Low Fat Trifle
1 pkg (9 oz) angel food cake
3 TBSP orange juice
1/4 tsp almond extract
2 1/2 cups fat free milk
2 pkg (4 serving size each) Vanilla instant pudding
1 1/2 cups thawed Lite Cool Whip, divided
2 pkg (12 oz each) frozed mixed berries, thawed, well drained (about 4 cups frozen or 2 1/2 cups thawed berries)

1. Cut cake into cubes; place in large bowl.  Combine OJ and almond extract.  Drizzle over cake cubes; toss lightly.
2. Pour milk into another large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.
3. Layer half the cake cubes in bottom of trifle bowl.  Reserve a few berries for garnish.  Top with layers of half each of the remaining berries and pudding mixture.  Repeat layers.  cover with plastic wrap.  Refrigerate 2 to 6 hours before serving.  Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Chocolate Cream Cheese Filled Cupcakes

OMG.....these cupcakes are so good!  Especially when you're a cream cheese lover like we are in our family.  I know what I'm making for our next bake sale at school!

I got this recipe from Brandi....blogger of From My Kitchen to Yours.  Check out her blog for wonderful recipes!  I have a list of them already to try!!!!

Cream cheese filling:
1 (8 oz) package cream cheese
1/3 cup granulated sugar
1 large egg
1/8 tsp salt
1 cup semi-sweet chocolate chips

Ingredients for Cupcakes:
3 cups all purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsps baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp white vinegar
2 tsp vanilla

1. Preheat oven to 350.  Line a muffin tin with paper liners.
2. In a medium sized bowl, beat the cream cheese, sugar, egg, and salt until smooth and creamy.  Stir in the chocolate chips and set aside.
3. In a large bowl, stir together the flour, sugar, cocoa, baking soda, and salt.  Add the water, oil, vinegar, and vanilla.  Beat on medium speed for two minutes.
4. Fill the muffin tins 1/2 full and then add on level TBSP of the filling into the center of each cup.  Bake 20-25 minutes.

It makes approx 30 cupcakes.

Sweetheart Salad

I love, love, love this salad.  The dressing makes a lot so you can either half it or save the other half for another time.  Super easy!

Dressing:
6 TBS. Honey
1 Tsp. mustard (yellow)
1 cup oil
1 tsp. salt
1tsp. paprika
4 Tbsp. Vinegar

-Whisk together or put in a salad shaker

Salad:
1 Bag of Salad greens or spinach
1/2 cup Cashews or almonds (or more if you like more nuts)
1 can Mandarin Oranges drained or Sliced Strawberries

-Toss greens, nuts and fruit.
-Toss with the dressing right before serving

Bacon N Veggie Pasta

I've turned into such a pasta lover.  I have no clue why!  This is another that is really good.  I paired it with a Sweetheart salad and it was a nice, easy meal.

2 cans stewed tomatoes
2 cups brocolli florets
2 medium carrots, thinly sliced
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp dried oregano
1/4 tsp dried basil
4 bacon strips, diced (I used 5 pieces of turkey bacon)
 1/2 lb fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese

1. In a large saucepan, combine the first seven ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 25-30 minutes or until brocolli and carrots are tender.
2. In a skillet, cook bacon over medium heat until crisp.  Remove to paper towels; drain, reserving 1 TBSP drippings. (Since I used turkey bacon, I didn't get a lot of drippings so I added a little olive oil to the pan.)  In the drippings, saute the mushrooms, green pepper, onion and garlic until tender;  add to tomato mixture and heat through.  Meanwhile, cook the pasta according to package directions.  Drain and place in a serving bowl; top with vegetable mixture.  Sprinkle with bacon and Parmesan cheese.

Cheddar Macaroni Beef Casserole

This recipe is super kid-friendly!  Taylor and her friends loved this for lunch....as did I!

1 pkg Kraft Macaroni & Cheese Dinner
1 lb lean ground beef (I used turkey)
1 can Italian style stewed tomatoes, undrained
1/2 tsp dried oregano or basil
1/2 cup shredded cheddar cheese

1. Preheat oven to 400.  Prepare macaroni in large saucepan as directed on package, omitting butter.  Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain.  Add tomatoes and oregano; mix well.  Bring to a boil.
2. Add meat mixture to dinner; spoon into 9 inch square baking dish.  Sprinkle with cheese.
3. Bake 10 minutes or until cheese is melted and casserole is heated through.