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Tuesday, June 4, 2013

Zucchini And Squash Ribbon Pasta
This beautiful dish, with its elegant ribbons of zucchini and squash, swaps out carb-heavy pasta noodles for vegetables. Top it with a sprinkle of crunchy walnuts and cheese for a presentation that will blow away your dinner guests.

1 whole zucchini, washed
1 whole yellow squash, washed
1 whole cob or about 1/2 c. raw, fresh corn kernels
1 garlic clove, minced
1 small shallot, julienned
1/4 c. pecans, coarsely chopped
1 lemon, zested
1/4 c. pesto
Parmigiano-reggiano cheese, freshly grated
rosemary and thyme to taste
A few tbsp. olive oil
Salt and black pepper to taste

Cut the ends off the squash and zucchini. With a conventional hand peeler, peel the squash long ways into ribbons. Set them aside in a bowl. In a skillet, heat up a few tbsp. olive oil and proceed to sauté the garlic and shallots. Once softened, add corn kernels to the pan and sauté for about a minute or two. Add the squash and zucchini ribbons and toss it all together. Add the pesto as well, making sure everything is evenly coated. Once the squash and zucchini have cooked a couple minutes, add the pecans, lemon zest, herbs, salt and pepper. Toss together. Serve with cheese on top.
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Salsa Verde Chicken Tacos

Easiest Crock Pot Chicken Salsa Verde
Servings: 6 • Size: 1/2 cup • Old Points: 3 • Weight Watcher Points+: 3 pt 
Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g
Sodium: 415 mg (without the salt) • Cholest: 0 mg 

  • 1 1/2 lbs raw skinless chicken tenders
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp ground cumin
  • salt, to taste
  • 16 oz roasted salsa verde

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. 

Salsa Verde Chicken Tostadas:
  • 3/4 cup shredded red cabbage
  • 2 tsp fresh lime juice (or more to taste)
  • 5 cilantro leaves
  • salt, to taste
  • 2 cups easy crock pot chicken salsa verde (warmed) 
  • 6 tostada shells 
  • 3/4 cup shredded reduced fat Mexican Cheese 
  • pickled jalapeño slices (optional)
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Monday, June 3, 2013

Superfood Triple Berry Chia Pudding

This recipe is from Skinny Taste

I really enjoyed this as a tasty and healthy treat!

Superfood Triple Berry Chia Pudding
Servings: 2 • Size: about 1 cup • Old Points: 2 pts • Weight Watcher Points+: 2 pt 
Calories: 110 • Fat: 5 g • Carb: 12 g • Fiber: 7.5 g • Protein: 4 g • Sugar: 3 g
Sodium: 64 mg • Cholest: 0 mg


  • 1 cup unsweetened almond/coconut milk beverage (used Almond Breeze)
  • 3/4 cup fresh blueberries, blackberries and raspberries
  • 2 tbsp chia seeds
  • 5-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste)


Combine the Almond Breeze almond-coconut milk together with the chia seeds and fruit in a glass jar with a lid. Cover and shake well, set aside for 15 minutes. Give it another good shake then refrigerate overnight or at least 5-6 hours. Pin It