Lemon-Garlic Broccoli

 From The Barefoot Contessa

4 to 5 pounds of broccoli
6 1/2 Tbs olive oil, divided
1 1/2 tsps kosher salt
1/2 tsp fresh ground pepper
4 garlic cloves, peeled and sliced
1 lemon
3 Tbs pine nuts, toasted
1/3 cup of freshly grated Parmesan cheese
2 Tbs julienned fresh basil

Preheat the oven to 425.

Take 4 to 5 pounds of broccoli, cut into florets (but relatively big ones.). Put the broccoli on a cookie sheet. Toss with 5 Tbsp olive oil, salt and pepper and add 4 garlic cloves and toss again.  Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."

When it's done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add remainder of thee olive oil, pine nuts, Parmesan cheese & basil.

Here Fishy, Fishy

Today's lunch didn't have much of a theme, but did have some good variety.  Starting at the top and going clockwise, they've got:

Red bell pepper, carrots & simple hummus

1/2 a piece of Almond Bar

Strawberries (sliced and stacked)

Pretzel Crisps

Sandwich (cut with the fish/shark shape from the Wilton 101-Piece Cookie Cutter Set)

Faux-Fried Zucchini

From Hungry Girl

2 large zucchini; ends removed
3/4 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters)
1 tbsp. powdered ranch dressing/dip mix
1/4 tsp. plus 1 dash garlic powder
1/4 tsp. plus 1 dash onion powder
1/4 tsp. plus 1 dash oregano
2 dashes pepper
2 dashes salt


Preheat oven to 350 degrees. Cut zucchini into half-inch-wide circles. Blot away any excess moisture with a paper towel.

Fill a medium-sized dish with egg substitute, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper. In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano -- add the ranch mix and a dash each of salt and pepper, and then mix well.

Set out a baking pan, and spray with nonstick spray. Toss zucchini circles in the egg substitute until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan.

Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through.

MAKES 3 SERVINGS

WW POINTS® value 1 per serving

Muffin Tin: Tuesday Edition

Looks like we're a day late again :)

On the top row, we've got blueberries, carrots & simple hummus

On the bottom...Annie's Cheedar Bunnies, grilled cheese (cut with the  Lunch Punch Animal Shape Sandwich Cutters (Set of 4) & 1/2 of a Red, White & Blue Scone

If you'd like to see more muffin tin meals, you can click on over to the home of Muffin Tin Monday to check them out!

Double Mileage Meal: Rotisserie Chicken

For this weeks Double Mileage Meal, I am going as simple as a rotisserie chicken straight from the grocery store deli.

Once I get it home, I shred it (with my hands to get as much as chicken off the bone as possible) into a large container with a lid. We'll use 1/2 of the chicken for BBQ Chicken Salad and follow it the next night with Baked Chicken Chimichangas.

To complete both meals, you'll need 1 chicken and:

Romain Lettuce
1 can black beans

1 can of corn
Ranch dressing
Barbecue sauce

1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
8 soft taco size (or larger) flour tortillas
Olive oil spray

Simple Hummus

from King Arthur Flour

15- to 20-ounce can chickpeas or garbanzo beans, drained, liquid saved

3 to 9 cloves garlic, peeled

1/4 to 1/2 teaspoon salt, to taste

3/4 teaspoon ground cumin

3 to 5 tablespoons olive oil; or a combination of olive oil and reserved liquid from the beans

Place the drained chickpeas, garlic, salt, and cumin in the work bowl of a food processor. Process until the beans are very finely chopped. With the machine running, drizzle in the oil. If necessary, drizzle in just enough of the reserved chickpea liquid to make the mixture smooth. Remove from the processor, and refrigerate in a covered container until ready to serve. Garnish with a sprig of fresh parsley, if desired.

I sprinkled a little paprika to add some color :) We love to eat this with carrots, celery, bell pepper or pitas. So easy and so yummy!

Crispy Treats

4 Tbs butter (substitution not recommend)
1 bag marshmallows (or 4 1/2 cups mini marshmallows)
6 cups crispy rice cereal

Line a baking pan with parchment paper. Spray a large bowl with non-stick spray (preferably butter flavored) and add crispy rice cereal. In a large pot, melt butter and marshmallows until smooth. Stir marshmallows with cereal in the large bowl until well combined. Pour mixture into baking pan. Take a 2nd sheet of parchment paper and spray one side with non-stick spray. Place paper (sprayed side down) on top of the cereal and roll with a rolling pin until evenly distributed. Cool & cut.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

My husband LOVES rice crispy treats :) I used to make them for him and they always paled in comparison to the ones his mom makes. The difference...real butter. So, I made them like this tonight and he is thankful!