Rosted Veggies

There are 3 reasons I haven't been posting much:
1. We are trying to save money and use up things we have in our freezer (recipes already posted)
2.  With school ending soon I just don't have the time to take pictures and post new recipes.
3.  I started South Beach this past weekend and not all recipes are WW friendly. 

However, I did roast some veggies the last few night and I am LOVING it, so I thought I'd share.  Sorry no picture this time!  Maybe I'll take one tonight.

In a ziplock bag toss in any cut up veggies (see below for suggestions).  Add a splash of olive oil.  Shake the bag to combine.  Spray a cookie sheet w/non stick spray and spread out the veggies so it forms a single layer.  Bake for 25 min at 400 degrees.  (turn veggies once during cooking, or just shake the pan a few times like I do!)  Add a little salt and/or pepper for seasoning and you're done.  I'm getting hungry just thinking of this for dinner tonight.

Here are some of the veggies I've tried roasting so far:
broccoli
cauliflower
baby zucchini
yellow squash
asparagus
canned artichoke hearts
grape or cherry tomatoes
jicima
peppers

Easy grilled pork tenderloin

I swear I've been cooking at home.  We have been trying to save money so I've been pulling things out of the freezer though lately and not making a lot of new meals.  Yesterday I made a pork tenderloin on the grill.  I will admit pork is probably my least favorite meat but it was super easy, and VERY tender.  I will definitely make this again, although I might grill mine just a little longer b/c I like my meat dark.  (Don't do it though if you want it to be moist and tender!)

I found this recipe on the blog: http://thegirlwhoateeverything.blogspot.com/  It's a new blog I came across recently and will admit, I LOVE a lot of the recipes she posts.  This pork recipe apparently came from WW and is 171 calories for 3 oz meat.  We all loved this one! 
Grilled Pork Medallions

by Weight Watchers


1 (1 1/4 lb) pork tenderloin, trimmed
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon minced fresh oregano (I use 1 teaspoon dried oregano when I don't have fresh oregano)
1 1/2 teaspoons minced garlic
1 teaspoon freshly ground pepper
1/2 teaspoon salt

1. Prepare grill.
2. Cut pork crosswise into 1/4 inch thick diagonal slices.
3. Combine olive oil and next 5 ingredients, rub over pork, coating well.
4. Grill pork 1 to 2 minutes on each side or until done. Serve immediately. Don't overcook.

Stove Top Chicken Bake

A while ago I got this recipe from Kraft Recipes: http://www.kraftrecipes.com/recipes/stove-top-one-dish-chicken-57497.aspx.  I made it for my family and we weren't in love with it, so I remade it last week (sorry for the slow response to post!) a little made-over.  We liked it a little more, not 100% in love with it, however Chloe ate it for several meals afterwards. 

My recipe is as follows:
1 2/3 cups hot water
1 pkg. (6 oz.) Stuffing Mix for Chicken
3 boneless skinless chicken breasts, cut into bite-size pieces
3/4 can (10-3/4 oz.) condensed cream of chicken soup (I used healthy request)
1/3 cup Sour Cream (not packed)
1 c frozen corn
Pepper to taste

Place chicken in an 8x8 pan.  Mix together cream of chicken soup, sour cream, pepper and frozen corn.  Layer on top of chicken.  Add hot water to stuffing mix; stir just until moistened. Pour on top of soup mixture. 
Bake in a 400 degree oven for 30-40 minutes or until chicken is done.  I liked this...didn't love it, but I liked it.  I would have liked it more if I would have cut my chicken smaller though!  You want BITE size pieces!  Brian claimed there was too much corn...whatever, it's the ONLY vegetable he'll eat.  Live with it dude!  I did enjoy this better this time around than the original recipe.

I cannot find my recipe anywhere (nor can I find where I wrote down the points!) so I THINK this was 6 points for 1/4 of the pan.  Double check your math though just to be sure!