Chicken skewers, couscous, and corn on the cob.

This was last night's dinner.  On Friday night, I cut up 3 boneless, skinless chicken breast into about 1 inch pieces.  I divided them up so that half went into one freezer bag with teriyaki marinade (store bought), and the other half in a freezer bag with barbecue-buffalo marinade (also store bought).  My intent was to marinade them and have them for dinner on Saturday night, but we had a happy change of plans so I made them for dinner on Sunday.  I put the pieces on bamboo skewers and had the hubby cook them on the grill.  Yum.  Meanwhile, I made couscous and boiled corn on the cob.

With the leftover corn I made Corn Salsa with Lime.  Here is the recipe:

1/2 small red onion, chopped (if it is a large one, I would only use a quarter)
1 jalapeno, chopped with seeds discarded (if you like really spicy food, you can leave the seeds)
zest of one lime
juice of 2 fresh limes
chili powder to taste
salt to taste
the kernels from 3 cobs

Combine in a bowl, refrigerate, and allow to sit overnight for the flavors to mingle.  Enjoy with tortilla chips.  1/2 c. = 1 WW points+

Roasted Veggie pizza and dessert!

Tonight's dinner was roasted veggie pizza with goat cheese.  It was inspired by a pizza I had at a restaurant 2 weeks ago.  It was so delicious!  Here is the recipe:

1 can classic pizza dough
1 can artichokes (in water!)
1 sweet onion, sliced
1 red pepper, sliced into rounds
1 yellow pepper, sliced into rounds
1 eggplant, sliced
1 oz. goat cheese
8 oz. mozzarella
1/4 c. grated parmesan
2 T. garlic-flavored olive oil
Pam spray
salt

First off, I roasted the veggies yesterday so I knew they would be ready.  Preheat your oven to 400.  Lay out all of your veggies on a foil-lined cookie sheet.  Spray with pam and season with salt.  Flip over and repeat.  Bake in oven for 45 minutes or until soft with brown edges.  If you are making the day ahead, allow to cool uncovered to room temperature before covering and placing in the fridge.  This will keep too much water from condensing out of the warm veggies.  Also, I didn't use foil in the fridge, I was afraid it would leave a metallic taste on the veggies.

The night you want to make your pizza:
Preheat your oven to 400.  Spray a cookie sheet with Pam.  Roll out your pizza dough to desired thickness (I made my pizza 9 x 13).  Bake dough for 8 minutes.  Brush dough with garlic-flavored olive oil.  Sprinkle mozzarella over dough.  Place roasted veggies over cheese and top with parmesan and goat cheese.  Bake for 10 minutes more and enjoy!

Makes 8 slices, 5 WW points + per slice.

This is my baby boy enjoying some roasted veggie pizza (minus the goat cheese):

 For dessert we had Fresh Strawberry Pie made with Splenda sugar mix instead of sugar (8 slices, 3 WW points+ per slice) and topped with cool whip.

Southwest Taco Pie

I made this for dinner last night. It was great! Even the hubby loved it and he's not a corn fan! Southwest Taco Pie

So...just found out the link doesn't work if you are not subscribed so...here is the recipe (shh, don't tell on me!)

Ingredients

• 1 store bought pie crust (2 come in a box, but you only need one)
• 1 pound uncooked ground turkey breast
• 1 tablespoon canola oil (I actually used grapeseed)
• 1 1 1/4 ounce package taco seasoning mix
• 1 cup black beans, rinsed and drained
• 1 cup drained canned whole kernel corn
• 1 cup shredded reduced-fat cheddar cheese (4 ounces)
• 2 roma tomatoes, chopped
• 1 cup shredded iceberg lettuce
• 1/2 cup light sour cream (optional)
• 2 green onions, sliced (optional)

Make It 1. Preheat oven to 375 degrees F. On a lightly floured surface roll out dough to a 12-inch circle. Line a 9-inch pie plate with the dough, fluting edge as desired. Prick the bottom of the pastry with the tines of a fork. Bake for 15 minutes or until crust is lightly browned and is set and dry.
2. In a large skillet cook turkey in hot oil over medium heat until browned. Stir in taco seasoning and 1/2 cup water. Cook and stir for 3 to 5 minutes or until water has evaporated. Stir in beans and corn. Spoon turkey mixture into baked pie shell. Top with cheese.
3. Bake 12 to 15 minutes more or until cheese is melted and filling is heated through. Remove and cool 10 minutes on a wire rack.
4. Top slices of pie with tomato, lettuce and sour cream and green onion, if desired.

Pasta with Peas, Asparagus, and Prosciutto

So, I based this on this recipe:
 Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto
but changed a few things.

Ingredients:
 2 tablespoons margarine
2 tablespoons grapeseed oil
1 bundle green onions, sliced
1 minced shallot
1/2 cup white wine
1/2 cup chicken broth
 1 bundle asparagus, cut crosswise into 3/4-inch pieces
2 cups shelled fresh peas
1 pound large pasta shells
1 cup finely grated Parmesan cheese plus additional for sprinkling
 4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips

 Recipe:
Put water on to boil for pasta.
Melt margarine with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sauté until tender. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
Put pasta in boiling water and set timer for 8 minutes. Add asparagus and set timer for 2 minutes. Add peas and set for 2 more minutes. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and 1 cup Parmesan cheese to skillet with onion mixture; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Transfer pasta to large shallow bowl. Sprinkle prosciutto over. Serve, passing more cheese alongside