April 4- April 10

The Baked Rice and Peas was such a success I plan on repeating it again this week for company!  We are entertaining family from out of town as well as hosting Easter Dinner for everyone.

Wednesday, April 4-  I'm thinking sausage with peppers and onions sandwiches along with a macaroni salad.

Lightened Up Macaroni Salad

Servings: 7 • Size: 3/4 cup Points: 3 pts

• 6 oz dry elbow macaroni
• 1/4 cup light mayonnaise
• 2 tomatoes, diced
• 1/2 cup chopped bell pepper
• 1/4 cup red onion, diced
• 1 tbsp white vinegar
• 1 tbsp Dijon mustard
• 1 tsp oregano
• dash of garlic powder (I am using Garlic Garlic)
• salt and fresh pepper to taste

Cook pasta in salted water according to package directions. While pasta is cooking, combine all ingredients and mix well. When pasta is done (do not overcook) rinse under cold water. Combine pasta with other ingredients and season with salt and pepper. Chill before serving. 

 

Thursday, April 5- Company is bringing delicious Jersey pizzas with them.  We'll most likely grill them up on the BBQ.  Also homemade Brazilian cheese balls and chicken balls will round out our eclectic meal.  Dessert will be homemade Brazilian coconut balls!

 

Friday, April 6-  With house guests and cooler temps, I think I will bake a lemon and garlic chicken and serve the baked rice and peas.  If time allows I will pick up Virgina Rolls at my local Great Harvest Bread Company.

Baked Rice and Peas
Servings: 5 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 173.7 • Fat: 1.5 g • Protein: 5.5 g • Carb: 34.4 g • Fiber: 2.0 g 

• 1 cup uncooked long grain rice
• 14.5 oz can fat free chicken broth (my notes add a little more liquid)
• 1 tsp butter
• 2 tbsp parmesan cheese
• 1/4 diced onion
• 3 cloves garlic minced
• 5 oz (1/2 package) frozen peas

Preheat oven to 350°. Combine all ingredients in a oven-safe baking dish with a lid. Place a piece of tin foil between the lid and the dish to ensure no steam escapes. Bake 50 minutes (do not open, do not peek, do not stir to rice). When 50 minutes is up, remove from oven and let it sit for 10 more minutes to allow the steam to finish cooking the rice, (do not open, do not peek, do not stir to rice). After 10 minutes, remove lid and fluff with a fork.

Saturday, April 7-   Not sure yet if Grandpa is taking the girls out for their traditional CiCi dinner tonight.  Will need to wait and see about this evenings dinner.


Sunday, April 8-  Easter Dinner will consist of a deep fried turkey breast, grilled lamb, sweet potato casserole and Southern green beans.  I may pick up additional Virgina Rolls, if they are as delicious as I think they will be.  Dessert will be lemon squares and possibly a cheesecake.

Sweet Potato Casserole 7 WW Points  
1 cup all-purpose flour
2/3 cup packed brown sugar
1/4 cup chopped pecans
1/4 cup margarine, melted
1/2 tsp ground cinnamon
4 medium sweet potatoes, peeled and halved
1/2 cup sugar
1 1/2 tsp vanilla extract
1 large egg white
1 (5 oz) can evaporated milk

1. Preheat oven 350 degrees
2. Combine first 5 ingredients in small bowl, stirring to form streusel. Set aside
3. Place potatoes in pot covered with water. Bring to boil, cover and simmer 30 min or until tender. Drain. Mash in large bowl.
4. Stir in 1 cup of streusel topping, sugar, vanilla, egg white and milk.
5. Spoon into 2-qt. casserole coated with cooking spray. Top with remaining streusel.
6. Bake for 45 min.

Serving: 3/4 cup

Calories: 376  Fat: 8.8g  Saturated fat: 1.4g  Monounsaturated fat: 4.1g  Polyunsaturated fat: 2.6g  Protein: 5.4g  Carbohydrate: 70.1g  Fiber: 3.8g  Cholesterol: 1mg  Iron: 1.9mg  Sodium: 115mg  Calcium: 97mg 

 

Southern Green Beans

4 slices bacon

1 large onion sliced

4 cans green beans

salt and black pepper

Fry bacon, remove bacon before it becomes crispy.

In bacon fat fry onion until tender.

Pour 4 cans of green beans into pot. If more water is needed add until green beans are covered.

Season with salt and pepper.

Add bacon.

Bring to boil then let Simmer for about 30-45 minutes. (add water as necessary)

 

Monday, April 9-  Not sure yet what I will be preparing this evening.  Possibly my delicious chicken enchiladas, always a crowd pleaser!

Chicken Enchiladas  approx. 7 WW Pts.
1 lb chicken
4oz can of chopped green chile peppers (I'll be using my hot green chiles from last week's Box)
1 small onion
1 can of cream of chicken soup
1/2 cup Sour Cream
1 tsp chili powder
Small Can of Enchilada Sauce
1 package of large sized soft flour tortillas
1 package Mexican cheese (or cheddar)

1. Heat large skillet on med/high heat. Add 1-2 tablespoons of olive oil to coat pan
3. Cook chicken through about 8-10 minutes.
4. While chicken is cooking chop onion
5. Remove chicken to cutting board, add chopped onion to skillet and chili powder
6. While onion is cooking, dice up chicken
7. In a small bowl combine the can of cream of chicken soup, 1/2 cup of sour cream & 2 tablespoons of enchilada sauce. Mix and set aside.
8. Once onion is tender add chicken, green chilies, about 1/4 cup of sour cream mixture & enchilada sauce (add enough to add moisture to skillet about 1-3 tablespoons) Stir and Heat through.
9. In a 9 x 13 baking dish lightly cover bottom of pan with the sour cream mixture.
10. Add chicken mixture to tortillas and roll up, place seam side down in baking dish. (tortillas can be touching each other in dish)
11. Cover tortillas with remaining sour cream mixture and sprinkle with cheese
12. Bake in a 350 degree oven covered for 20-25 minutes then uncover and bake additional 5-10 minutes or until cheese is bubbly and lightly browned.

**Meal can be prepared ahead of time and refrigerated. When ready to bake add 15 minutes to bake time or until heated through.

 

Tuesday, April 10-  It's just half the family for dinner tonight.  Company will have left before dinner and the other half of the family will be at golf lessons.  We either get take out or do pancakes for dinner.