Spinach and Feta Stuffed Chicken

By: Katie Nunnally

Spinach and Feta Stuffed Chicken- A Weight Watchers Recipe

1 tsp olive oil
2 cloves of garlic, chopped
10 oz fresh or frozen spinach
1/4 cup feta cheese, crumbled
1 tsp salt, divided
1/2 tsp black pepper, divided
1 pound uncooked boneless skinless chicken breasts, pounded out very thin


In a large nonstick skillet heat 1 teaspoon oil; sauté garlic, 2 minutes.


Wilt spinach (steam spinach or heat damp spinach over medium heat in
nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon
pepper. Set aside.

Divide spinach mixture between cutlets. Roll up and secure with toothpicks.
Sprinkle with remaining salt and pepper.

In same skillet, heat remaining oil over medium-high heat. Cook chicken,
turning occasionally, until golden brown and cooked through, about 10
minutes. If they taking a long time to cook all the way through, I like to
finish them in a 400 degree oven for about 20 minutes.

Quinoa and Black Bean Salad

By: Ashley O'Hara

1 1/2 cups quinoa
1 1/2 cups canned black beans, rinsed and drained
1 1/2 Tbsp. red wine vinegar
1 1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

Nutritional Info

Fat: 11.2 g

Carbohydrates: 38.6g

Calories: 277.0

Protein: 8.4g

Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Makes 8 servings.

Fruit Salsa

By: Tasha Enderby

2 gala apples
3 kiwi
1 pint strawberries
1Tbs rasberry jam

just dice all fruit together and mix in jam. Let sit in the fridge for about an hour before serving.

Black Bean and Corn Ranch Salad

By: Wendy Kaupa

(8 servings)

1 C light ranch dressing

2 (19 oz.) cans black beans (drained & rinsed)

2 (11 oz.) cans whole kernel corn (drained)

2 C quartered grape tomatoes

1 C chopped red onion

4 Tbsp chopped fresh cilantro

Combine all and serve chilled.

5 Can Soup

By: Anjelica Wolf

Ingredients:

• Can of minestrone soup (Progresso is best)
• Can of corn
• Can of black beans (drained & rinsed)
• Can of Veg-all (or any other mixed veggies)
• Can of Rotel (or any other tomatoes with chiles)

Directions

• Mix all cans into pot.
• Cook until fully heated.
• Serve & Eat.

Ginger Cucumber Salad

By: Heather Jessup

3 large cucumbers (pealed if desired) cut into thin pieces
1 cup Ginger Salad dressing
1/4 cup peanut flavored sauce
1/2 cup honey


Mix the salad dressing, peanut sauce and honey in a bowl until blended
Add cucumbers
Serve chilled

Best to make this about an hour before serving so the cucumbers soak up the mixture.