Nectarine Galette

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I heard some good news this week people! My BLT Pasta Salad recipe is a top recipe this week on Ziplist. Pretty awesome. That, and one of my other recipes is going to be published in the news. How freaking awesome is that? I will keep you guys updated on that other one.

This is my first time making a galette and I can’t believe how EASY it was. Seriously easy, if you use a store bought pie crust. You can pick whatever fruit you like, I had nectarines in my fridge. I’ve been noticing a lot of a galettes online recently. This beautiful caramelized corn and heirloom galette and peach galette.  If you’re wondering what in the World a gallete is, it’s like a pie. Instead of putting a pie crust in a pie crust pan like you would usually do, you just lay this out on a baking sheet tray, put the fruit on the top, and fold the edges of the pie crust in. That doesn’t sound hard does it?  What I like about it is, you can pick it up and jut eat it with your hands.


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Nectarine Galette
  • 1 refrigerated rolled piecrust
  • 3 thinly sliced nectarines or peaches
  • 3 tablespoons turbinado sugar
  • 2 tablespoons unsalted butter, cut up
  1. Heat oven to 375° F with the rack in the lowest position.
  2. Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
  3. Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.
Recipe adapted from Real Simple

Weight Watcher Points Plus: 5
Nutrition Information
Serving size: 8 Calories: 195 Fat: 10.3g Carbohydrates: 25g Fiber: 1.4g Protein: 1.4g

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Orange Balsamic Chicken Kabobs

Orange Balsamic Chicken Kabobs

Grilling season is almost done with. *Sigh   Although we grill here when it’s -25 degrees outside. How bout you? ;)

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I was browsing my pinterest boards and saw this recipe for orange basalmic glazed chicken, and then I thought it would be really fun to make chicken kabobs. It’s fun to put food on a stick. Food is better on a stick. Kabobs take no time to make on the grill. For chicken all it takes is 4 flips, with 2 two minutes per side. The chicken comes out really moist.  So, I used the glaze from that recipe, and made some kabobs. Kabobs is a fun word to say too. KAH BOBS. KAH BOBS on the BARBIE B Q. Ok, I sound like an idiot so I’ll stop now.

If you’re looking for ways to get rid of left over jam in your fridge this glaze is good for that. I want to try different jams like raspberry or apricot next time.


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Orange Balsamic Chicken Kabobs
  • ¾ cup orange marmalade or sugar free orange marmalade
  • ⅓ cup balsamic vinegar
  • 1 tablespoon honey
  • ⅛ tsp crushed red pepper
  • ½ tbs cornstarch
  • 8-10 boneless, skinless chicken thighs, thawed (can use skin-on chicken if you prefer it)
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp extra virgin olive oil
  1. Place chicken in a 9X13 in pan. Brush both sides with olive oil then sprinkle with salt and pepper. Heat grill to medium high and place chicken on the grill. Cook for 4-6 minutes, then flip and continue to cook for another 3-4 minutes (until chicken is cooked through).
  2. While chicken is on the grill, whisk orange marmalade, balsamic vinegar, honey, and crushed red pepper together over medium-high heat. Bring to a boil, and reduce heat to low. Whisk in cornstarch and let simmer for several minutes (should thicken up).
  3. Remove chicken from grill and place in a large shallow dish (or baking pan). Drizzle orange-balsamic glaze all over the chicken. Season with more salt and pepper if needed. Serve
Recipe adapted from Sweet Treats and More

Weight Watcher's Points Plus: 5
Use sugar free jam and 1 tablespoon of honey
Nutrition Information
Serving size: 4 Calories: 188 Fat: 1g Carbohydrates: 23.82g Fiber: 9g Protein: 26.02g


Baked Chicken Parmesan

Baked Chicken Parmesan

Baked Chicken Parmesan is a lighter version of the classic. I skip out on the noodles to avoid all those extra carbs and not use a ton of marinara sauce on top. Instead of frying the chicken you bake it in the oven.  Have a side of steamed broccoli or green beans as a side.

I am a fan of any type of  breaded chicken for dinner now. Now that I know how to get the bread crumbs to stick. I’ve tried other recipes before and the bread crumbs just wouldn’t stick to the chicken. It also helps to use a cooling rack on top of your pan while the chicken cooks in the oven to help both of the sides of chicken to turn brown. Also bake at a high temp like around 400 to 450 degrees to help the breadcrumbs turn brown.

Baked Chicken Parmesan

Baked Chicken Parmesan
  • 2 boneless skinless chicken breasts, split in half
  • ¾ cup of panko bread
  • 2 eggs
  • 2 to 3 tablespoons of freshly grated parmesan cheese
  • 1 teaspoon of Italian Seasoning
  • 4 tablespoons of Marinara Sauce (store bought)
  • Basil for garnish
  • 4 Fresh Mozzarella Slices
  1. Preheat Oven to 450.
  2. Split each chicken breast in half. In a bowl combine the bread crumbs, Italian seasoning, and parmesan cheese.
  3. Dip the chicken into the eggs and then into the bread crumb mixture and lay on a sheet pan with a cooling rack.
  4. Repeat this process 4 times.
  5. Spray the chicken with cooking spray, and cook the chicken at 450 for 20 minutes. Spoon 1 tablespoon of marinara sauce on each piece of chicken and some cheese and place the chicken back into the pan until the cheese is melted. Garnish with freshly chopped basil.
Weight Watcher Points: 5
Points Calculated without cheese
Nutrition Information
Serving size: 4 Calories: 218 Fat: 8.31g Carbohydrates: 7.07g Fiber: 0.6g Protein: 27.3g


Weight Watcher’s Beef and Broccoli

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Today, I’m posting 2 recipes just for the heck of it, because this recipe was sooooooooooooooooooo delicious. I couldn’t wait until tomorrow to post it! I was going to make a crock pot version of this same dish, but decided on the Weight Watcher recipe that I found because it didn’t take forever to cook. This meal comes together in less than 20 minutes. We really liked it. It’s different from what we normally have and the sauce is just delicious. Please use either beef broth or beef consumme instead of chicken broth. This recipe calls for beef not chicken! Don’t know why the original recipe had that as an ingredient in there? Serve with some rice!

Tonight there’s supposed to be a Lunar eclipse and I’m trying to decide if I want to stay up and watch that. Supposed to happen at 2:30am this morning. I’m going to set the alarm on my phone to get up and look outside to see if anything is going on. Lot’s of sky events happening this week.

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Recipe from Weight Watchers

Points Plus: 5

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided

5 cup(s) uncooked broccoli, florets (about a 12 oz bag)

1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) water
1/4 cup(s) low sodium soy sauce

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Grilled Mexican Chicken Breasts – Weight Watchers

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Have you ever tried the Weight Watcher recipe for Crock Pot Salsa chicken where you just throw in some frozen chicken breasts and a jar a salsa with a taco seasoning and call it a day? This is the same concept with a twist.  It’s seasoned grilled chicken with taco seasoning and to make it pretty just spoon a couple tablespoons of a jarred salsa and some light sour cream on top. I used plain Greek yogurt instead of sour cream. You can top it with cheese if you’d like but why? This is super healthy. If you don’t like already made taco seasoning because of all the sodium in it make your own! You could go so many directions with this chicken. And, it’s only 5 WW points!

Serve with black beans or Mexican rice.

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Ingredients from

1 (1 1/4 ounce) package taco seasoning
16 ounces boneless skinless chicken breasts
1 cup salsa
1/4 cup fat free sour cream


1 .  Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
2 .Spray casserole dish with Pam.
3 .Place breasts in casserole.
4 .Bake 30 minutes at 375 degrees.
5 .Top with salsa about 5 minutes before breasts are done.
6 . Top with sour cream before serving.

Calories: 177.9; Fat: 3.2g; Carbohydrates: 11.4g; Fiber: 2.7g; Protein: 25.8 g

Points Plus: 5

Servings 4

Healthy Chicken Alfredo Pita Pizzas!

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Happy first day of March! Yesterday I got my first  Nature Box with 6 different snacks. Cherry Berry Bonanza, Granny Smith Apples, Dried Peaches, Cheddar Sour Dough Pretzels , Cocoa Almonds, and Cocoa Berry Granola. I can’t stop eating them! Especially the dried berries. I love the dried peaches and apples because the only list of ingredients on the back is peaches and apples. That’s right, no sweeteners of any kind. I will definitely be ordering some again and I want to try everything on their site.

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I have been craving pizza lately, and not the cauliflower pizza that everyone has been raving about lately. Ew… I’d rather have a real pizza crust and I thought pitas would be a healthier way to lighten up pizza. When I worked at the dining center, I’d be one making pita pizzas in the back of the kitchen. They would have greek, pepperoni, meat, etc…. All were very good. The pita I found was a low carb, higher fiber pita with only 60 calorie and 2 grams of fat. I used store bought alfredo sauce from Trader Joe’s and shredded rotisserie chicken to make these pizzas super fast and easy to make. All they take is 8 minutes in the oven. If you want a really crispy crust, bake the pitas in a 400 degree for about 7 minutes. You can top pitas with pretty much whatever ingredient you want.

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1 Pita (I used Joseph’s Low Carb Pita bread 60 calories per pita)

2 tablespoons of Alfredo Sauce

1/8 cup of low fat Monterey Jack Cheese

1/8 cup of Shredded Rotisserie Chicken

Chopped Parsley

Salt and Pepper


Spread 1 to 2 tablespoons of Alfredo Sauce on top of pita, two tablespoons of shredded chicken and the same with cheese. Bake in a 400 degree oven for 8 to 10 minutes or until the cheese is melted and the pita is crispy.

Serving size for 1 pita
170 cals, 8.79 grams of fat, 11.8 grams carbs, protein 15.75 g, fiber: 5g

points plus: 5

Weight Watchers Berry Pie

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This pie was featured on the Weight Watcher’s homepage this week in their recipe section. I am not a member of Weight Watchers anymore, but I still like to check out their recipes every now and then. I’m glad I did this week, because this pie was delicious. The recipe on their website called for strawberries, but I used blueberries and raspberries since they were on sale. This pie comes out to be 5 points plus a piece if using a reduced fat graham cracker pie crust. I just liked the pie filling as it is and could have just eaten that with some cool whip on top of that. Very yummy and an easy summer dessert recipe to make. Make this pie for your next 4th of July gathering!

I’ve got two more weeks left of vacation. On Thursday, I found out I got a job. It pays to call places back and tell them you are interested. I’m excited to start too, but I still have lots of recipes I want to try out before that. :)

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Recipe from Weight Watchers


2 pound(s) strawberries, hulled, sliced (save 3 small berries for garnish)
3/4 cup(s) sugar, granulated
1/2 cup(s) cranberry juice cocktail, or cranberry-strawberry juice
1/4 cup(s) cornstarch
6 oz reduced-fat graham cracker pie crust
1 cup(s) fat-free vanilla yogurt, Greek-style
1 tsp lemon zest, finely grated


Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan.

Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.

Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.

Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice).

To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 piece per serving.

Chocolate Chip Quinoa Muffins

I started off my week vacation making these quinoa muffins and I have much more exciting things to make this week including homemade bacon.

This is what Quinoa looks like up close.

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Almost looks like couscous doesn’t it? You shouldn’t be afraid of it. It just takes a little time to boil in the water. 10-15 minutes.

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I used a base recipe from Martha Stewart and just decided to add in chocolate chips. They look like muffins and taste like muffins but these muffins have quinoa in it. I know it’s kind of a pain in the rear to cook the quinoa first cause that takes time. I suggest cooking a bunch of quinoa at the beginning of the week and storing it in the fridge, so you don’t have to do this step before making the muffins. I used the whole amount of oil the recipe called for but feel free to use applesauce or greek yogurt. I calculated these muffins with just the basic ingredients minus the raisins and they turned out to be 5 points plus each. My guess is without the oil and using apple sauce instead they would be 4 points. These muffins are very tasty. Feel free to add in whatever type of fruit or nuts you like.

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Recipe from Martha Stewart

Servings: 12


1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins (I used 1/2 cup of chocolate chips)
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.

Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.