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Grilled Chicken Bruschetta

18 Sep

Lately, the grocery stores around here have had great deals on chicken.  Buy 1 get 2 free on chicken breast is a great deal…so I have been stocking up.  There are only so many chicken cutlets I can give my husband on a weekly basis!  Whether baked or fried, my husband doesn’t like them too often.   Besides not wanting to eat them all that often, they are a bit timely to make.  Flour, egg mixture, breadcrumbs,….it takes some time to prepare these during the week.  If I don’t get home from work until 7 and make chicken cutlets, we aren’t eating until 8…which on a weeknight is late to eat! 

Last week I was looking for something different to make and realized I hadn’t made this chicken dish in a while.  It was quick and get this…healthy! What can be better!  The tomatoes, although summer is winding down, are still so juicy and flavorful.  Tomatoes, balsamic vinegar, seasonings, and olive oil….this combination can be eaten by itself, but serve with some meat and it’s a complete meal!   I served it was mashed potatoes and vegetables.  Turned out yummy!


  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced
  • 1.25 lbs (8 thin sliced) chicken cutlets


1.  Combine onion, olive oil, balsamic vinegar, salt, and pepper.  Set aside for a few minutes.

2.  Chop tomatoes and place in a large bowl.  Combine with basil, garlic, onion-balsamic mixture, and additional salt and pepper to taste.  Set aside and let sit for at least 10 minutes.  Toss in the cheese when ready to serve. 

3.  Season chicken with salt and pepper.  Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta, and serve.

Recipe from  Skinny Taste “Grilled Chicken Bruschetta”


Gina’s Calamari Salad with Lemon and Parsley

19 Jun

Another great recipe by Gina!  This recipe is packed with flavor and a great light summer meal.  DH loved it!  I hope you enjoy!

1/4 cup red onion, diced up
1 stick of celery, chopped into small pieces
1/2 cup roasted red peppers, chopped
1/4 cup fresh parsley, minced
1 garlic clove, chopped up
1 1/2 lemons
1 1/4 tsp red wine vinegar
salt and fresh pepper to taste
1 lb. fresh squid, tube and tentacles cleaned

Rinse squid and slice tubes into 1/2 inch rings.  Leave the tentacles whole and set aside.  Prepare a bowl of water with ice.

In a medium bowl combine onion, garlic, celery, red peppers, parsley, lemon juice, vinegar, salt and fresh pepper.

Bring a medium pot filled with water and a pinch of salt to a boil.  Add calamari all at once and cook until tender yet cooked, about 1 minute.  Quickly drain once cooked and add to the ice bath until cool, about 4-5 minutes.

Combine squid with the salad and toss well.  Taste for salt and add additional seasonings and lemon juice if needed.  Cover and refrigerate for at least 1 hour.

Makes about 3.5 cups.

Recipe Source –