5 New Dinner Recipes to give a try!
As a mom with two small boys I always and trying to find a balance between finding what they like and what my husband and I like. Here are a few of the 5 most common recipes and dinner choices we have! If you plan ahead, you are far more likely to keep with the clean eating, and one day we usually do left overs!
Dinner Option 1: Moist, juicy chicken topped with fresh tomatoes, basil and mozzarella equals a party in your mouth. This succulent Weight Watchers chicken recipe is an explosion of flavor and makes watching what you eat feel amazingly good.
- 1 lb skinless boneless chicken breasts, cut into 4 fillets
- 1 pint cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 4 oz fresh mozzarella, sliced into 8 slices
- 2 tbsp light butter (I used Brummel & Brown)
- 4-5 cloves garlic, minced
- 1-2 tbsp fat free chicken broth
- Approx. 2 tbsp balsamic vinegar
- Salt & pepper to taste
- Melt 1 tbsp butter in a large, nonstick skillet over medium high heat. Generously season chicken breasts with salt and pepper. Add chicken to pan, cover, and sauté about 5-8 minutes per side, or until chicken is thoroughly cooked through.
- While chicken is cooking, melt remaining tbsp of butter in another nonstick skillet over medium high heat. Add the minced garlic, cherry tomatoes, and 1-2 tbsp chicken broth, and cook, stirring occasionally, until tomatoes begin to soften and wrinkle, about 5-8 minutes. Stir in the basil and turn off the heat.
- Once chicken is cooked through, turn heat to medium, top each piece with two slices of the mozzarella, pour the tomatoes over the top of the chicken, cover and cook just until mozzarella is melted, about 2 minutes.
- Place on serving plates, and top with a drizzle of balsamic vinegar
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free
Number of servings (yield): 4
Culinary tradition: Italian
Entire recipe makes 4 servings
Serving size is 1 chicken breast
Each serving = 5 Points +
PER SERVING: 229 calories; 7g fat; 6g carbohydrates; 29g protein; 1g fiber
Dinner Option #2:
- 1 medium spaghetti squash (2 to 2-1/2 pounds)
- 1/4 pound ground beef (90% lean)
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup sliced fresh mushrooms
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1/3 cup shredded part-skim mozzarella cheese
- Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender.
- When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
- In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash.
- Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
- Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 side-dish servings or 2 main-dish servings.
4-6 boneless, skinless chicken breasts
1/2 cup fat-free Italian dressing
1/2 cup teriyaki sauce
2 cloves garlic, minced
In a large bowl, mix together dressing, teriyaki sauce, and garlic. Add chicken breasts and cover with plastic wrap. Stick in the fridge and let marinade for at least 2 hours (I actually prefer to let mine marinade overnight).
Grill over medium high heat, a couple of minutes on each side (until internal temperature reaches 165 degrees).
Serve with grilled vegetables and enjoy!
Recipe source: Food.com
Here’s an easy Beef Stir Fry Recipe that will not only get your taste buds watering, but is also pretty healthy at the same time, and can be whipped up in a matter of minutes.
Dinner source: InMotion
- 1 lb (454g) of sirloin steak, sliced into ½ inch (ca. 1.3cm) strips
- 2 cups of broccoli, fresh uncooked
- 1 onion, chopped
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 5 gloves of garlic, sliced
- 1 tbsp of olive oil
- In a large skillet, add the olive oil and then the garlic and steak.
- Once the steak is nicely browned, add the rest of the ingredients.
- Cook on med to high heat and stir fry for 3-5 minutes.
- Remove, serve, and enjoy!
- 1 (14-ounce) whole-wheat refrigerated pizza crust dough
- All-purpose flour and cornmeal, as needed
- 2 large garlic cloves, sliced
- 1/2 cup preshredded part-skim mozzarella cheese (3 ounces)
- 1/4 cup grated Parmesan cheese
- 1 1/2 ounces prosciutto
- 3/4 pound assorted tomatoes, halved
- 1/2 cup fresh basil leaves
- 1/8 teaspoon crushed red pepper
1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients.
2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve.