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Healthier Living Tips: Easy In-Season Recipes and Outdoor Activities

Spring is well on its way, and we're getting prepared with some healthy living tips and recipes!

Katie Bauer from Weight Watchers joined Good Day Rochester today to share some easy in-season recipes and outdoor activities for March.


Today's recipes:


Chicken Saute with Bell Peppers and Goat Cheese

Weight Watchers “Dinners In A Flash” Cookbook

4 SmartPoints per serving

Ingredients:

• 1 ½ tablespoons all-purpose flour

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ¾ pound skinless boneless chicken breasts, cut into 1-inch pieces

• 2 teaspoons olive oil

• 2 different-color bell peppers, thinly sliced

• 1 onion, thinly sliced

• 2 garlic cloves, minced

• 1 (8-ounce) can tomato sauce

• ¼ cup water

• ¼ cup thinly sliced fresh basil

• 4 tablespoons crumbled soft goat cheese

Directions:

1. Mix together flour, salt, and black pepper on sheet of wax paper. Coat chicken with flour mixture

2. Heat 1 teaspoon oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 6 minutes. Transfer to plate.

3. Add remaining 1 teaspoon oil to skillet. Add bell peppers and onion and cook, stirring occasionally, until tender, about 12 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

4. Stir in tomato sauce and water and bring to simmer, stirring to scrape up any browned bits from bottom of skillet.

5. Return chicken and any accumulated juices to skillet and cook until heated through, 1 minute. Remove from heat and stir in basil.

6. Divide evenly among 4 plates and sprinkle evenly with goat cheese.



Spinach, Tomato and Feta Pita Pizzas

Weight Watchers “Dinners In A Flash” Cookbook

7 SmartPoints per serving

Ingredients:

• 1 cup part-skim ricotta

• 1 garlic clove, finely minced

• 4 (7-inch) whole pitas

• 1 (10-ounce) package frozen leaf spinach, thawed and squeezed dry

• 1 large tomato, thinly sliced

• ½ cup crumbled feta

• 1 teaspoon dried oregano

• ¼ teaspoon red pepper flakes

Directions:

1. Preheat oven to 400 degrees F.

2. Stir together ricotta and garlic in small bowl. Spread evenly on pitas to within ½ inch of edges. Top evenly with spinach and tomato and sprinkle with feta and oregano.

3. Arrange pitas in single layer on large baking sheet. Bake until edges of pitas are golden, about 12 minutes. Sprinkle pizzas with red pepper flakes.


Lighter Lemon Bars

Weight Watchers Magazine (March/April Issue)

7 SmartPoints per serving

Crust Ingredients:

• ¾ cup all-purpose flour

• 3 Tbsp. sugar

• ½ tsp. salt

• 1 tsp. lemon zest

• 2 Tbsp. unsalted butter, melted and cooled to room temperature

• 2 tsp. cold water

Topping Ingredients:

• 3 large eggs, separated

• ¾ cup sugar

• 1 Tbsp. lemon zest

• ½ cup fresh lemon juice

• 2 Tbsp. all-purpose flour

• ½ tsp. baking powder

• 1/8 tsp. salt

• 2 tsp. confectioners’ sugar

• 1 pint fresh raspberries

Directions:

1. Preheat oven to 400 degrees F. Coat a 9-inch square baking pan with nonstick spray.

2. To make crust, stir together flour, sugar, salt, and lemon zest in a large mixing bowl. Drizzle with butter and water; press dough with a dork until small clumps form and mixture is moist. Press into bottom of pan; bake until crust begins to brown, 10-12 minutes. Remove from oven; let cool. Reduce oven temperature to 350 degrees F.

3. Meanwhile, prepare topping. Stir together egg yolks, sugar, lemon zest, lemon juice, flour, baking powder, and salt in a large mixing bowl.

4. In another large bowl, beat egg whites with an electric mixer until soft peaks form.

5. Gently fold egg whites into yolk mixture until combined; pour over crust and bake 20 minutes. Let cool completely before slicing into 12 pieces. Sprinkle with powdered sugar and raspberries before serving.

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