Tuscan Feta Salad Sandwhich

What you need:

1 (8inch) round loaf of sour dough bread, I used wheat hogie buns
1/4 cup fat free blasamic vinaigrette
2 cups thinly sliced romaine lettuce
1 cup sliced tomato ( about 1 large)
1 (4oz) package crumbled feta cheese
1 1/4 cup sliced & peeled cucumbers
1/2 cup sliced red onion
1/4 cup sliced ripe olives


Cut bread in half, hollow out top & bottom halves of bread, reserve torn bread for another use. Brush inside of bread shells with vinaigrette. Layer lettuce and tomatoe in bottom half of bread.

Brush tomato with remaining vinaigrette. Layer cheese, cucumber, onion and olives over tomato. Replace with top half of bread shell.

Banana chocolate chip muffins

Yum, these are the BEST muffin's I've made and they freeze great.
3 points per muffin

Ingredients
2 cups whole wheat flour

1 1/2 tsp baking soda

1/2 tsp salt

1 cup packed brown sugar

4 ripe bananas

1 1/2 sticks, unsalted butter, melted and cooled

2 eggs or egg beaters

1 tsp vanilla

1/2 cup semisweet chocolate chips

Instructions


In a medium bowl mix the flour, baking soda and salt with a fork. Set aside.

In a small bowl, mash two of the bananas with a fork and set aside. I personally like these bananas to be a little chunky.

In a large bowl, mix the brown sugar and the other two bananas on medium speed for at least 3 minutes. Add the melted butter, eggs and vanilla. Gradually add the flour mixture and then fold in the mashed bananas and chocolate chips.



Spray 2 muffin pans (12 count each) with oil. Pour batter into pans, filling 1/2 - 2/3 full.

Bake at 250 degrees for 20 minutes. Cool on a rack and enjoy!

Grain and Vegetable-Stuffed Portobello Mushrooms

4 (5inch) portobello caps, gills removed
Cooking Spray
1 garlic clove, minced
1 package precooked vegetable harvest whole grain rice medley (uncle bens ready rice)
1 cup refrigerated prechopped tomato, onion and bell pepper mix ( Im using half of a tomato, 1/2 pepper & 1/2 onion)
1 cup finely shredded italian cheese blend, divided
2 teaspoon worcestershire sauce
salt
pepper

Preheat Broiler

Plae mushrooms gill side down on foil lined baking sheet coated with cooking spray. Broil for 4minutes

While mushrooms broil, heat nonstick skillet over medium heat, coat pan w/ cooking spray, add garlic, and tomato mixture to pan, saute for 2minutes.

Remove from heat, stir in rice, 3/4cup cheese and worcestershire sauce

turn mushrooms over, sprinkle evenly w/ salt & pepper, divide rice mixture evenly among mushrooms, sprinkle evenly with 1/4cup cheese mixutre. Broil 3minutes until cheese melts.

4 servings, 1 cap each.

Mediterranean Turkey Burgers with Red Bell Pepper Mayo

1 lb lean ground turkey breast
1 large egg white
1/4 cup dry breadcrumbs
1/3 cup crumbled feta cheese ( reduced fat)
3 tablespoons chopped pitted kalamata olives
1 tablespoon capers, minced
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Cooking Spray
3 tablespoons light mayonnaise
2 tablespoons minched bottled roasted red beller peppers, drained
4 wheat buns toasted
4 green leaves of lettuce
4 slices tomato
4 slices red onion

Combine first 8 ingredients in a large bowl, stir until blended. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty

Heat large skiller over medium heat, spray with cooking spray, cook patties for about 5-6minutes on each side

While burgers cook, combine mayo and bell peppers in a small bowl. Spread mayo mixture on buns and top w/ lettuce & onions.

Ravioli with Sun-Dried Tomato Cream Sauce

1 (18ounce) package frozen small cheese ravioli ( I used rigatoni from aldi's, so I had 7 in my bowl)
2 teaspoons olive oil
1 (8ounce) package baby portobello mushrooms, quartered
1/2cup coarsely chopped onion
1/2 teaspoon all purpose flour
1/2cup plus 2 tablespoon half and half
2 tablespoons sun-dried tomato pesto (such as classico)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup asiago cheese
Basil leaves optional

1-Make ravioli's

2-While Ravioli's cook, heat oil in large skillet, add mushrooms and onions, saute for 3-4minutes until richly browned. Combine flour and next 4 ingredients until smooth. Add to pan, stirring well. Cook over medium/low heat 2minutes or until mixture thickens slightly

3-divide cooked ravioli into shal bowls, spoon mushroom sauce evenly over ravioli, sprinkle with cheese.

Serving is 4.

13 raviolis, 1/2cup mushroom sauce and 1 tablespoon cheese.

Southwestern Rice & Veggie Cakes

2 (1.5ounce) slices double fiber bread ( I used 1 cup plain bread crumbs)
2 (8.5ounce) packages of Santa Fe precooked whole-grain rice medley (such as uncle Ben's Santa Fe Ready Rice
4 large egg whites lightly beaten
3/4cup preshredded reduced fat mexican cheese blend
Cooking Spray
1/2cup sour cream
2 teaspoons fresh lime juice ( I used bottled)
1/4 teaspoon chili powder

1-place bread in food processor, and pulse 10 times or until crumbs measure 1 cup. Combine crumbs, rice, egg whites and cheese in large bowl; mix well. Divide mixture into 8 equal portions, shaping each into a 2 inch patty

2-Heat large skillet, cook w/ cooking spray, add 4 patties to pan cook for 3 minutes, carefully turn patties over and cook another 3minutes or until lightly browned.

3-While patties cook, prepare sour cream, lime juice and chili powder in a small bowl.

Arrange cakes on platter, top each with sourcream mixture.

2 rice cakes and 2 tablespoon of sour cream mixture is a serving.


***I got 10 patties***

Grilled Chicken with Rustic Mustard Cream

I got the newest cook book from Weight Watchers, Our Best Quick & Easy Meals.

Ingredients:

1 tablespoon plus 1 teaspoon whole-grain dijon mustard, divided
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6ounce) skinless, boneless chicken breats halves
Cooking Spray
3 tablespoons light mayonnaise
1 tablespoon water
Rosemary sprigs(optional)

1-Prepare Grill
2-Combine 1 teaspoon mustard, oil and next 3 ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with Cooking Spray, grill 6minutes on each side until done

3-While chicken grills, combine remaining 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl; stir with a whisk. Serve mustard cream with grilled chicken. Garnish with Rosemary if desired.

Yield: 4 servings, 1 chicken and 1 tablespoon mustard cream sauce.