Chicken Picante

This really hit the spot today. It passed the make again test. I even said, "it's good enough I'd take it to somebody" and Lance liked that it wasn't really "Mexican".

Chicken Picante
4 frozen boneless/skinless
1 cup medium chunky salsa (I used Shirley's)
1/4 Cup Dijon Mustard
2 Tablespoons fresh lime juice
1/4 cup sour cream
1 lime sliced into 4 segments
Chopped Cilantro for garnishing

Preparation
1. Preheat oven to 375 F. Line a baking dish with foil.
2. In a bowl mix salsa, mustard and lime juice.
3. Place frozen chicken breast in a pan. Top with salsa mixture. Cover with foil and bake for 40 minutes.
4. Remove foil and continue cooking until center of the largest piece of chicken reaches 170F, about 10-15minutes.
5. Remove chicken to serving platter.
6. Place 1 tablespoon of sour cream on each breast half and top each with a lime segment. Garnish with chopped cilantro.

*I got this from the back of our bag of frozen chicken (Foster Farms)

We had this for lunch today and since I got the recipe from the bag I had to get it down before throwing it away. We really enjoyed the flavor of it and the roasted veggies (a small butternut squash from dad/mom's garden, approx 1/4 of an onion, and 3 potatoes chopped up too). I didn't follow the recipe I found on Jill's blog for it but I did use the spices listed --but just sprinkled on whatever I felt like.
I skipped the last two steps since we're not big fans of cilantro. We thought the lime juice in it was enough and kept our other lime for another day. We also put the sour cream on the side.
Weight Watcher points = 7 points w/out the T sour cream or 8 with it on top.
My mouth is very satisfied.
It may have tasted so good because I made myself wait until it was done (no snacking) and therefore was really hungry. But a BIG part of it was that it was new and different. It was nice to get out of the rut.

Also: someday we want to try this in a crackpot. It was a really fast oven dish but crackpots are always nice. It has enough liquids, I'm sure it would work out. Luckily it was moist enough w/out cooking it in a crock-pot ....that's always a must for Lance.

Brown Sugar Muffins

WW = 4pts w/out nuts 5pts with

Brown Sugar Muffins

1/2 cup butter or margarine

1 cup brown sugar

1 egg

1 cup milk

2 cups flour

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup nuts

Mix together, do not over stir! The batter should be lumpy. Bake at 350 until golden brown 15 minutes -/+ depending on muffin size. Mini muffins 10-12 minutes.

I doubled this recipe and got almost a full 3 dozen

Rainbow Pasta Salad

Rainbow Pasta Salad
1 pkg (16 oz) Tricolor spiral pasta
2 cups chopped broccoli florets
1 cup chopped carrots
1/2 cup tomatoes
1/2 cup cucumber
1/4 cup chopped onion
1 can (15 oz) whole kernel corn, drained
1 jar (6.5 oz) marinated artichoke hearts (optional! I never have used them-don't typically have them on hand.)
1 bottle (8 oz) Italian Salad dressing

Cook the pasta according to package directions; drain and rinse in cold water. Place in a bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight.

Sole Amandine

Sole Amandine (pg 246 Betty Crocker Cookbook, from BYUIS class)

Prep: 15min Bake 2 min

6 servings

A French term, amandine means “garnished with almonds” and is often misspelled as “almondine.” If you own a gratin dish, (a shallow oval-shaped oven proof baking dish), use it to bake this classic dish.

1 ½ lb sole, orange roughy or other delicate to medium-texture fish fillets, about ¾ inch thick

½ cup sliced almonds

¼ cup butter or margarine, softened

2 tablespoons grated lemon peel

½ teaspoon salt

½ teaspoon paprika

2 tablespoons lemon juice

  Heat oven to 375F. Spray 11x7-inch glass baking dish with cooking spray

 Cut fish into 6 serving pieces. Place in baking idsh (if fish has skin, place skin sides down). Tuck under any thin ends for more even cooking.

  In small bowl, mix almonds, butter, lemon peel, salt and paprika; sppon over fish. Sprinkle with lemon juice.

Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

1 serving: CAL 210 (cal from fat 115); FAT 13g (SAT FAT 5g); CHOL 75mg, SODIUM 330mg; CARBS 2g (FIBER 1g); PRO 21g

%Daily Value vit A 6% vit C 2% calc 4% iron 4%

Exchanges: 3 lean meat, 1 fat carb choices 0 

A year later ....exactly :D
We tried this again, only with wild caught cod. We finally gave up on getting sole from our local grocer (diff of CA vs UT) and that's how it just so happened to be one year later. Fun coincidence. Anyway, NOT a big fan of the cod + it had bones in it still. Sole is definitely the way to go (besides, at least in Utah for the 2nd go around, it was $1 cheaper).