Saturday, May 29, 2010

Healthy Recipe: Rosemary Roasted Potato Salad

Sorry I haven't posted in a while!  I do have some recipes to share, but haven't had time to type them up.  I found this one in my WW Comfort Classics (this is now one of my fave cookbooks).  It's delicious!  I love having a healthier and lighter potato salad recipe.  Perfect for picnics or a Memorial Day or 4th of July barbecue!

Rosemary Roasted Potato Salad

1 1/2 lbs red potatoes, scrubbed and cut into 1-in. pieces
2 teaspoons olive oil
1 teaspoon chopped fresh rosemary
1 medium red bell pepper, thinly sliced (can add in a green or yellow pepper too)
1 medium onion, chopped
1/4 cup fat-free mayonnaise (use what you have - I have Light)
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

1.  Preheat oven to 450 degrees F.  Spray large rimmed baking sheet with nonstick spray.

2.  Place potatoes on baking sheet; add 1 1/2 teaspoons oil and the rosemary and toss to coat.  Arrange potatoes in single layer and roast until bottoms are deep golden and crisp, about 15 minutes.

3.  Meanwhile, toss bell pepper, onion, and remaining 1/2 teaspoon oil together in medium bowl.  Add to baking sheet and bake, turning occasionally, until the potatoes are crisp and the pepper and onion are tender, 15-20 minutes longer.  Let cool 20 minutes.

4.  Whisk mayonnaise, vinegar, mustard, salt, and pepper together in a large bowl.  Add the potato mixture and toss to coat.

Per serving (2/3 cup): 122 cal., 2 g fat, 4 g fiber, 2 WW pts
If you get a chance to try this, let me know what you think!  I think I'll take it to a church potluck soon myself!

Have a healthy day!
Lisa  :)

Friday, May 14, 2010

I'm Shreddin' It Up

I haven't posted on my weight-loss efforts since my birthday!  That might be because I went off track after my birthday!

It's been tough to get going again, but my friend Kim from Homesteader's Heart came up with a great way to get me started.  She started a new blog called The Shred Sisters.  Several ladies (and girls) have joined together on the blog to do Jillian Michaels' 30 day Shred and post about our efforts and results.  We are all different shapes and sizes, different fitness levels, different ages, with different goals, but we are there to help each other!

If you have ever done or are doing The Shred, or even if you're just trying to exercise more, I encourage you to stop by The Shred Sisters.  You'll find ladies inspiring and encouraging each other, confessing their struggles, and laughing a LOT!  You can read my first post there introducing myself and my second post talking about my first couple days of doing the Shred.  I've completed 4 days of Level One now and I'm feeling good!

Unfortunately my weight is way up now for the week.  Every time I have done intense exercise in the past, my weight has gone up.  I don't know if it's some sort of reaction in the muscles trying to recover or if my body just goes into total shock - LOL!  I'm going to try not to be discouraged by that and trust that next week all those pounds will disappear.  I will try to go to WW this Saturday for an official weigh-in (ugh).

Have you ever done the 30 Day Shred?  Have you been exercising lately?  If not, why not get started - if I can do it, YOU can definitely do it!

Have a healthy day,
Lisa  :)

Monday, May 3, 2010

Healthy Recipe: Rosemary Chicken Thighs With Roast Potatoes

Here's an easy yummy healthy dinner recipe!  My family enjoyed this one - good any time of year!  I found it in my WW momentum Cookbook.

Rosemary Chicken Thighs With Roast Potatoes

4 (1/4 lb) skinless, boneless chicken thighs, trimmed
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons dried rosemary
1 teaspoon dried thyme
3/4 teaspoon salt
6 small new potatoes, scrubbed and quartered (can also add in 2 chopped carrots if desired)

1.  Combine the chicken, 1 teaspoon of the oil, the garlic, lemon zest and juice, rosemary, thyme, and 1/2 teaspoon of the salt in large ziploc bag.  Squeeze out the air and seal the bag; turn to coat the chicken.  Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.

2.  Toss together the potatoes and the remaining 1 teaspoon oil and 1/4 teaspoon salt in medium bowl.  Spray baking sheet with nonstick spray and spread the potatoes on the baking sheet.  Place the potatoes in the oven and turn the oven on to 425 degrees F.  When the temperature reaches 425, remove the potatoes from the oven.  Toss the potatoes, then push them to one side of the pan.

3.  Remove the chicken from the marinade and place on the baking sheet.  Discard the marinade.  Roast until the chicken is cooked through and the potatoes are tender and browned, about 20 minutes.

Per serving (1 piece chicken and 1/2 cup potatoes): 273 cal, 11 g fat, 2 g fiber, 6 WW pts
Isn't that simple?  Have you forgotten about chicken thighs because so many recipes call for chicken breasts?  Give this a try!  I'm linking this up to Tasty Tuesday with Balancing Beauty and Bedlam!

Have a healthy day!
Lisa  :)