Wednesday, February 9, 2011

Basic Sweet or Savory Crepe

Course: light meals
P+ Value: 6
Servings: 2

Preparation Time: 05 min + rest time
Cooking Time: 15 min
Level of Difficulty: Easy


1/2 cup(s) fat-free skim milk
1/2 cup(s) water
1 item(s) egg
1/2 cup(s) all-purpose flour
1/4 cup(s) White Whole Wheat Flour


Put all ingredients in blender in order listed. Blend until combined, scraping sides down if necessary.
For sweet crepe: add 1 tsp vanilla, 1 tsp splenda
For savory crepe: leave as is or add 1 tsp chopped chives.
Put blended batter (will be very thin) in fridge for at least 1 hour - the longer the better, up to overnight.
When ready to make crepes, blend again to combine. Heat 8" nonstick skillet over med-high heat, and spray with butter spray or nonstick spray (first crepe only). Make crepes 1/4 c at a time.
Yield 8 crepes, 4 per serving.

Tonight V and I had these for dinner, sweet - style. I filled them with part-skim ricotta and topped with thawed unsweetened blueberries.

Wednesday, February 2, 2011

Creamy Spinach Artichoke Chicken

Course: main meals
P+ Value: 4
Servings: 4

Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy


8 oz cooked boneless, skinless chicken breast, cooked
1/4 cup(s) Kraft Light Done Right Zesty Italian
1/4 cup(s) fat-free, reduced-sodium chicken broth
1/2 cup(s) canned artichoke hearts, without oil, finely chopped
1 cup(s) chopped frozen spinach, thawed, drained and chopped
1/3 cup(s) plain fat-free yogurt
2 serving(s) Sabra spinach artichoke hummus, serving = 2 Tbsp


If chicken is already cooked, combine chicken, dressing, broth in a saucepan and heat through. Chop and add artichokes and spinach.
In a small bowl, combine yogurt and hummus until smooth.
Once chicken and veggies are heated through, stir in creamy sauce, and continue to simmer for 5 minutes to heat thru.

Serve over brown rice.