Recipe of the Week

March 4, 2011:  This week Huzby and I are eating a lot of smoothies.  Currently the favorite is:
.5 Cup fat Free Vanilla Greek Yogurt
Frozen Mango
Alive UltraShake 
.5 Scoops of Protein Powder.

This comes to about 245 Calories 24 Carbs and 31 G Protein.  That is a meal replacement as well as being high Protein and filling the Alive Ultra Shake is FULL of all the vitamins and green you need in a day. 

October 25, 2010:  Tonight I will be getting this one set up to eat before meeting tomorrow its not technically a diet recipe but I use boneless skinless chicken breasts and I cube them and this usually will go for 3-4 meals for Huzby and I.  I serve it over rice or potatoes:

 Crock Pot Thai Chicken
  • Prep Time: 3 mins
  • Total Time: 6 hrs
  • Servings: 4-6


    • 4 -6 boneless skinless chicken breast halves
    • 1 jar of garlic/lime salsa
    • 1/4 cup smooth peanut butter
    • 1 tablespoon soy sauce


  1. Mix all in crock pot.
  2. Cook on low for 6-8 hours.
  3. Serve over rice.
  4. (add coconut and lime zest to rice for added flavor).

 Another recipe I have made before and loved.  I plan on making it Thursday.  

South Beach Salmon With Creamy Lemon Sauce




Prep Time: 10 mins
Total Time: 40 mins 
1 Preheat the oven to 350°F. 
2 Coat a baking sheet with cooking spray. 
3 Heat the oil in a small saucepan over medium heat. 
4 Add the garlic and cook for one minute. 
5 Reduce heat to low; stir in the lemon juice, capers and lemon-pepper seasoning and cook for 5 minutes. 
6 Add the sour cream and cook for 5 minutes or until heated though. 
7 Meanwhile, place the salmon on the prepared baking sheet. 
8 Bake for 20 minutes or until the fish is just opaque. 
9 Serve with the sauce.

This weeks recipe is not a new one its one I've been making for a couple months and my husband loves.  

Chicken Adobo

5-6 chicken breasts
1/3 C Worcestershire sauce
1/3 C red wine vinegar
1/3 C soy sauce

Pour equal parts of sauces over chicken. Cook on Low overnight

This week I tried a WW recipe that was an utter success I give it 5 stars.  Low carb low cal and low in fat.. RICH in flavor!  I cut the red pepper a bit and crock potted it.  I ate it warm for dinner and have had it cold for lunch loved it both ways.  Here is the recipe:

Ww Chicken Breast Sauté Puttanesca-Style Recipe

1 T olive Oil
20 oz boneless, skinless chicken breast
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 tsp unsalted butter
3 t garlic
1/2 tsp red pepper flakes
10 t black olive
1 tbsp capers, rinsed and drained, chopped
14 oz canned diced tomatoes
  1. Instructions
  2. * Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper.
  3. * Slip the chicken into the skillet and cook until golden brown, about 5 minutes. Flip and continue cooking just until the chicken is cooked through, and an instant-read meat thermometer inserted into the center of one chicken breast registers 165°F, about 3 minutes more. Transfer the chicken to a plate and set aside.
  4. * Melt the butter in the same skillet and add the garlic and red pepper flakes; stir over the heat for 30 seconds.
  5. * Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes.
  6. * Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/3 cup sauce per serving.

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