February 16- February 22

I made the pot roast but wasn't overly impressed.  I think there are better recipes still out there for me to discover.   Of course the Feijao and rice was excellent and the sausage dish last week was very tasty.

Thursday, February 16-  Well the chili got held to tonight.  WW Pts: 3- 1 cup

Friday, February 17-  We have decided to treat our family with dinner out on the town tonight.

Saturday, February 18- This recipe taken from Woman's Day, originally called for broccoli.  Not a big broccoli fan, I substituted it with baby spinach.  Below is my altered recipe.

Bow Ties with White Beans and Spinach WW Pts: 5 per cup

• 1/2 box bow-tie pasta
• 1 tablespoon(s) olive oil
• 3 cups baby spinach
• 2 clove(s) garlic, finely chopped
• 1 1/2 cup(s) low-sodium chicken broth
• 1 can(s) (15-oz) cannellini or other white beans, rinsed & drained
  
• 1 teaspoon(s) grated lemon zest
• 1 tablespoon(s) fresh lemon juice
• 1/3 cup(s) grated Parmesan cheese

Directions

1. Cook pasta according to package directions. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat.  Add the garlic and cook, tossing, for 1 minute.
3. Add the broth and bring to a simmer.  Add spinach, stirring occasionally, until the spinach is just wilted. Add the beans, lemon zest and juice and cook until heated through, 2 minutes.  For a little heat, add a sprinkle of crushed red pepper flakes.
   
4. Toss the pasta with the spinach and bean mixture and serve with the cheese.

Sunday, February 19-  My husband is been great at throwing together delicious stir fry meals.  Tonight, I hope he'll whip up yet another fantastic Asian Stir Fry.

Monday, February 20-  I found this recipe at Woman's Day website.  Again I have altered the original recipe, I am hoping my changes pay off and all works out well!

Pork Chops with Carrots and Oranges 

WW Pts: 2 for carrots; 2oz Pork 3pts.

• 2 teaspoon(s) honey
• 1/2 teaspoon(s) ground cumin
• 2 tablespoon(s) olive oil
• Kosher salt and pepper
• 1 1/2 pound(s) medium carrots, cut into 2-in. pieces (halved lengthwise if large)
• 1  navel orange, cut into wedges
• 1 teaspoon dill (optional)
• 4  1-in.-thick pork chops, trimmed (about 1¼ lb total)

1. Heat oven to 400°F. In a small bowl, whisk together the honey, cumin, 1 Tbsp oil, ½ tsp salt and ¼ tsp pepper.
2. Toss the carrots with the honey mixture.  Season pork chops with salt and pepper (and dill is using).  
3. Arrange pork and carrots in deep dish covered baker. Nestle the oranges among the carrots, cover and roast until the carrots are tender and pork is cooked through, 30 to 45 minutes.

Tuesday, February 21-  Madi Gras!  We are attending a friend's party this evening.

Wednesday, February 22- I'm not sure if my husband will be home tonight for dinner.  If not, it will either be pasta or fajitas.  If he will be joining us, I am contemplating making the below recipe found at Woman's Day.

Sweet Potato and Black Bean Burritos  

WW Pts: 7 for 2 burritos using Fiber Ole tortillas & 2% Mexican Cheese 28g

• 1 tablespoon(s) olive oil
• 1 large sweet potato, peeled and cut into 1/2-in. pieces
• 1 medium red onion, half chopped and half thinly sliced
• Kosher salt and pepper
• 1 15 1/2 ounce(s) can black beans, rinsed
• 1 tablespoon(s) chopped chipotle peppers in adobo
• 1 small bunch spinach, thick stems discarded, leaves coarsely chopped
• 6- ounce(s) Monterey Jack cheese, coarsely grated
• 4 large flour tortillas

1. Heat 1 Tbsp of the oil in a large skillet over medium heat. Add the sweet potato, chopped onion and 1/2 tsp salt and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.
2. Add the beans and chipotles and cook, stirring occasionally, for 2 minutes. Add the spinach and cook, tossing, until it begins to wilt, 1 to 2 minutes. Divide the cheese and potato-bean mixture among the tortillas (about 1 cup each) and roll up to form burritos. Wipe out the skillet and heat over medium heat. Cook the burritos (seam-side down first) until golden brown, 2 to 3 minutes per side.