Confetti Couscous

This is from Weight Watchers, and is only 2 pts. for a 2/3 cup serving. Melissa and I love this recipe!

2 tsp. olive oil

1 onion, chopped

4 garlic cloves, minced

1 red bell pepper, diced

1 green pepper, diced

1 yellow squash, diced

1 (5.8-ounce) package olive oil and garlic couscous

2 cups fat-free, less-sodium chicken broth

2 tablespoons pine nuts, toasted

1/2 cup chopped fresh basil

1/2 tsp. freshly ground black pepper

1. Heal oil in a large nonstick skillet over medium-high heat; add onion and garlic. Cook 4 minutes, stirring occasionally, until golden. Add peppers and squash; cook 5 minutes, stirring occasionally, until vegetables are tender.

2. Cook couscous according to package directions, using chicken broth instead of water and omitting salt and fat. Stir in vegetable mixture, pine nuts, basil, and black pepper. YIELD: 8 servings (serving size 2/3 cup).

Nutrition Information:

Calories: 125

Protein: 4.9g

Fat: 2.9g

Carb: 21.7g

Fiber: 2.6g

Chol: 0 mg

Sodium: 334 mg.

Calcium: 27 mg

Crockpot Green Chili Chicken & Rice with Blue Corn Chip Crumbles

I found this recipe on the Picky Palete blog here.  I made it for Jeff and he loved it! He even ate it as left overs.... which is VERY unusual for my husband.  I used mashed potatoes instead of rice, and didn't bother with the chip crumbles....but i'm sure the "real" way would be delightful!

(their image)

Recipe:

3-4 Large boneless skinless chicken breasts, thawed

2 cans 98% fat free Cream of Chicken soup

4 oz can chopped green chilies

1 teaspoon Cumin

1/2 teaspoon Kosher salt ( I used normal salt...)

1/4 teaspoon fresh cracked black pepper (once again...I used the normal table stuff)

1/4 teaspoon lawry's garlic salt with parsley

6 cups steamed rice of choice

Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

So easy and good!!

"Poop" Muffins

These are the greatest muffins for my kids. They are healthy and give them lots of fiber,that is why they are called "Poop" Muffins in our house. Great way to get them to eat something healthy that they think is a treat.

17 prunes
1 Cup Water
3 Cups All Bran(I get the bran buds)
2 Tablespoons White Vinegar
1 Cup Splenda
2 1/2 tsp Baking Soda
7 egg whites
2 cups milk
2 1/2 cups wheat flour
1/2 bag mini semi sweet chocolate chips

Boil the prunes and water till prunes look softened, and blend till smooth. Sometimes I just buy the baby food prunes, they are just water and prunes. Then Mix it all together and fill the muffin tins 3/4 full of mix. Bake at 350 for 12-15 min, don't over bake they will get dry fast. I usually freeze half of the batch because it makes so many.