As I promised I want to share the recipes here that people have shared with me over this past week. So far I’ve received a bunch of awesome ones, but I have 6 weeks of trying to eat right and these meals are seriously helping so KEEP THEM COMING! I’m not lying. They’re like mini-Christmas gifts filling up my inbox. 
Take a break from reading this blog and email me one right now. [jessica@503photography.com] Then come right back!
adapted from Bronte’s Pear & Grilled Chicken Salad:
- Romaine lettuce
- Roasted chicken (I bought one of these to save on time!)
- Pears (these make the salad…I never knew they’d be so delicious on a salad)
- Craisins
- Candied walnuts (or roasted, sliced almonds if you’re trying to cut out calories)
- Blue cheese (or no cheese if you’re trying to shave fat off your butt like me)
- Light Poppyseed dressing
We ate this Monday night along with baked potatoes.
Thank you, Cyndi!
Layered Mexican Lasagna [a Weight Watcher's meal]:
[Note: this meal is to die for. So delicious and not one bit unhealthy (unless you eat the entire pan of it...which I almost did). Per Breen's suggestion I halved the recipe and we still have plenty to feed us tomorrow night, too. I served it with Mexican cornbread.]
Prep: 20 min cook: 45 min serves: 12
- 2 pounds skinless boneless chicken breast
- 3 cups fat-free sour cream
- 2 (15.5 oz) cans black beans, rinsed and drained
- 2 (4-oz) can of diced chile, drained
- 2 cups shredded reduced fat monterey jack cheese
- 2 teaspoons of ground cumin (ive never used this… i dont have it)
- 1/4 teaspoon black pepper
- 12 (6-inch) corn tortillas, cut into 2 inch strips
- 1 cup salsa
1. Combine chicken and enough cold water to cover by 1 inch in large saucepan; bring to a boil, reduce the heat and simmer until the chicken is just cooked through, 15-20 minutes. Transfer the chicken to a large bowl and let cool to room temperature.
2. Preheat oven to 350 degrees F. Spray a 9 by 13 inch baking dish with nonstick spray.
3. cut the chicken into 1 inch pieces and return to the bowl. add the sour cream, beans, chiles, 1 cup of cheese, the cumin and pepper. Toss to combine.
4. place half of the tortilla strips in an overlapping layer in the bottom of the pan. spoon half of the chicken mixture on top. place the remaining tortilla strips over the chicken mixture in an overlapping layer, top with the remaining chicken mixture. sprinkle with remaining cheese. bake until heated through and the cheese is melted, about 30 minutes. let stand 5 minutes, then cut into 12 portions and serve with the salsa.
info per serving (1/12 of casserole with 1 1/3 tablespoons of salsa): 310 Cal, 7 g fat, 3 g sat fat, 0 g trans fat, 65 mg Chol, 569 mg Sod, 32 g Carb, 5 g Fib, 27 g Prot, 284 mg Calc (points: 6)
Thank you, Breen!
Happy Hump-Day! 
xoxo,
jc
