Picante Peach Chicken

Picante Peach Chicken with Rice & Green Beans

Ingredients:

(Large zip-top freezer bag)

2 pork chops, cubed ** We subbed Chicken

½ pkg taco seasoning

(1 T vegetable oil)

¼ c peach preserves

8 oz mild salsa

White rice – enough for 2 **We used Uncle Ben's Brown & Wild Rice

12 oz pkg steamable green beans

 Place pork in large zip-top freezer bag; add taco seasoning.

Seal bag and shake to coat pork. Heat oil in large skillet. Add

pork; cook, stirring constantly, until browned on all sides. Stir in

preserves and salsa; cover, reduce heat, & simmer 15 min,

stirring occasionally. Serve over rice.

Cook rice according to pkg directions. Prepare green beans

according to pkg directions.

Stuffed Zucchini and Yellow Squash

Source: http://www.aldi.us/us/html/service/2744_16112_ENU_HTML.htm

Stuffed Zucchini and Yellow Squash 
Prep:  10 min
Cook : 45 min
Points Plus:  3 (for two halves)

You will need a skillet to sauté

2 Medium Zucchini
2 Medium Yellow Squash
4 tbsp. Butter, divided
1 cup Onion, diced                              
10 oz. Mushrooms, sliced
1/2 cup Ham, diced
2 tsp. Parsley
1/2 tsp. Worcestershire Sauce
1/3 cup Bread Crumbs
1/3 cup Parmesan Cheese
Salt, Pepper & Cayenne Pepper to taste
     





Pre-heat oven to 350 degrees
Boil water to steam squash

• Scrub zucchini and yellow squash and slice in half lengthwise.
• Remove seeds, leaving shells 1/3 to 1/2 inch thick.
• Steam squash until tender, 8-12 min.
• Melt 3 tbsp. butter in skillet and sauté onions and mushrooms until soft.
• Stir in ham, parsley and Worcestershire Sauce.
• Add seasonings to taste.
• Drain squash and stuff with mixture from skillet.
• Mix together bread crumbs and cheese.
• Sprinkle mixture on top of squashes and pour 1 tbsp. butter over all.
• Spray pan and bake 20-30 min.

**We subbed turkey for the ham and added a side of spaghetti (1 cup - 5 points plus) mixed with Italian dressing (0 points plus).

Angel Hair Pasta with Eggplant-Tomato Sauce

 Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=131281

Weight Watchers Recipe
Prep: 16
Cook: 12
Serves: 6
Points Plus: 6

Ingredients:
1 medium uncooked eggplant(s), baby-variety, sliced into 1/3- to 1/2-inch-thick rounds  

1 medium sweet red pepper(s), cut into 8 strips

1 spray(s) olive oil cooking spray
3/4 tsp table salt, divided 
1 clove(s) (medium) garlic clove(s), minced   
2 large fresh tomato(es), coarsely chopped
1/4 tsp crushed red pepper flakes
1/8 tsp black pepper 
2 Tbsp basil, fresh, minced  
2 Tbsp chives, fresh, minced  
1/2 cup(s) fat-free chicken broth    

8 oz uncooked angel hair pasta, cooked according to package directions, drained

4 oz reduced-fat feta cheese, crumbled

• Preheat grill to medium*

• Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.

• Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving.

* You can roast the vegetables if you prefer. Preheat oven to 425ºF. Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.

Let your garden dictate the vegetables for this recipe: sliced zucchini, yellow squash or red onion can be substituted for the eggplant.

**This recipe is AMAZING!  It's a repeat in our house!

Chicken & Vegetable Spaghetti

 Source: emeals


Chicken & Vegetable Spaghetti
Prep: 10 mins
Cook: 20 mins
Serves: 2
Points Plus:  11 (with two pieces of bread & butter)

8 oz spaghetti, cooked, reserve ½ c pasta water (1 T olive oil in water)
¼ c chopped red onion
¾ lbs boneless chicken breasts, cut into 1” cubes
8 oz broccoli florets, thawed
(½ t parsley, ¼ t salt, pinch crushed red pepper)
½ pkg grape tomatoes
½ c chicken broth
1 loaf French bread (RF marg)







In a large skillet, heat oil over medium heat. Add onion & chicken; cook 4 minutes. Add broccoli, parsley, salt, & red pepper; cook 5 minutes. Add tomatoes, broth, & ½ c pasta water. Cover &
simmer 5 minutes. Serve over hot cooked pasta.Serve heated bread with reduced fat butter.

**We added garlic powder, pepper, and Parmesan cheese to the finished product for taste. Add points for any extras.

My flower garden...a year later

Before. Check out where the flower beds started.

The tall phlox (crimson flower) is taking over!



My hosta has really taken off! The plant on the left is a bleeding heart. I planted it a few months ago. I think it likes it's new home!


I think next year, I'll have to move some of these. They are running out of room to grow! Such a change after only a year.


Those are carrots on the back row.


Everything has grown so much! I can't wait to eat these vegetables! Check out what this looked like just a month ago!


The first bloom on my rose bush!