Prep time: 5 mins
Cook: 20 mins
Serves: 4
Cost/serving: $2.38
This is from All You Magazine, March 2010. I'm trying this tonight!
8 tsp. olive oil
4 cups baby spinach
4 4-oz. boneless, skinless, chicken breast halves
8 oz. white mushrooms, sliced
4 tsp. teriyaki sauce
Salt
1. Preheat oven to 450. Tear off 4 10 inch squares of foil. Brush each square with 2 tsp. olive oil. Place 1 cup spinach on each square, slightly off center. Top w/a chicken breast half and some mushrooms. Drizzle 1 tsp. teriyaki sauce over each portion; sprinkle w/salt.
2. Fold each piece of foil over to cover chicken & veggies. Crimp edges together tightly to seal. Place packets on a rimmed baking sheet and bake until chicken is cooked through. 15 to 20 mins.
Per Serving: 230 cal, 11g fat (2g sat), 66 mg Chol, 1 g fiber, 29g Pro, 4g Carb, 508 mg Sod.
Enjoy!
Here we go...
Happy weekend!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Saturday, March 6, 2010
Wednesday, February 17, 2010
coach-ess Extra: Three-Herb Drumsticks
I always buy my proteins by what's on sale and THEN plan my menu- that is KEY! So, when chicken drumsticks were on sale for .78 cents/lb at my local IGA. I bought some, of course!!
Anyway, I found this recipe in Weight Watchers magazine and plan on making it tonight and thought I would share it with all of you. VERY basic and easy ingredients that most of us have on hand. I am using dried herbs instead of fresh (which means I use less). Enjoy! And if you do make it at some point, leave me a comment here or on my fb page for coupon coach-ess!!
Three-Herb Drumsticks
8 skinless chicken drumsticks (about 2 lbs)
juice of 1 lg. lemon
2 lg. garlic cloves, minced
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh rosemary
2 Tbsp. chopped fresh thyme
2 tsp. olive oil
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1 (1-pt) container grape or cherry tomatoes
1. Preheat oven to 425. Spray large rimmed baking sheet w/nonstick spray.
2. Place drumsticks on baking sheet. Mix lemon juice, garlic, sage, rosemary, thyme, oil, mustard, s&p in small bowl. pour over drumsticks and toss to coat. Add tomatoes.
3. Roast until drumsticks are cooked through and tomatoes are softened, about 40 mins, turning drumsticks once halway through roasting time.
WW points: 5 (serving of 2 drumsticks and 1/4 cu tomatoes)
231 cal;8g fat;2g sat fat;0g trans fat;123mg chol;310mg sod;5g carbs; 1g fiber;34g prot;52mg calc
Anyway, I found this recipe in Weight Watchers magazine and plan on making it tonight and thought I would share it with all of you. VERY basic and easy ingredients that most of us have on hand. I am using dried herbs instead of fresh (which means I use less). Enjoy! And if you do make it at some point, leave me a comment here or on my fb page for coupon coach-ess!!
Three-Herb Drumsticks
8 skinless chicken drumsticks (about 2 lbs)
juice of 1 lg. lemon
2 lg. garlic cloves, minced
2 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh rosemary
2 Tbsp. chopped fresh thyme
2 tsp. olive oil
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1 (1-pt) container grape or cherry tomatoes
1. Preheat oven to 425. Spray large rimmed baking sheet w/nonstick spray.
2. Place drumsticks on baking sheet. Mix lemon juice, garlic, sage, rosemary, thyme, oil, mustard, s&p in small bowl. pour over drumsticks and toss to coat. Add tomatoes.
3. Roast until drumsticks are cooked through and tomatoes are softened, about 40 mins, turning drumsticks once halway through roasting time.
WW points: 5 (serving of 2 drumsticks and 1/4 cu tomatoes)
231 cal;8g fat;2g sat fat;0g trans fat;123mg chol;310mg sod;5g carbs; 1g fiber;34g prot;52mg calc
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