Recipes!!

Wow, so I said that I would stink at updating this--and I was right. Either way...I have tried a few recipes in the last few weeks that I wanted to share with you guys!

The first one is the WW Honey Mustard Crusted Chicken that I LOVE.

Honey mustard crusted chicken:

2/3 cups lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion, finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Instructions:

*Preheat oven to 425 degrees. Coat shallow pan with cooking spray
*In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside
*Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan
*Bake until chicken is golden and no longer pink in center, about 15 minutes.
*Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving!

(and it tastes AMAZING) :)

The OTHER recipe that I love and made last night was a ZERO (thats right, ZERO) point veggie soup...be sure to try this one...its tasty and lasts a long time for lunches and leftovers.

ZERO point veggie soup

6 cups broth (today I used Light Vegetable Stock)

Cooking spray
2 carrots, peeled and diced
1 large onion, diced
4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt

1 large zucchini, diced

Instructions:

Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there's no hurry.)

Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!


So there you go! These are both so good...probably my two favorite WW recipes:)

As for my progress: I am taking it one day at a time still. Trying to eat right, some days are better than others. I have had a couple days where I just completely slip up and then get angry at myself, and I know I shouldn't. Just have to get back up and keep going haha. I will write more later...I will, I promise!