Warm Spinach Salad with Bacon, Chicken, and Blue Cheese

Warm Spinach Salad 

with Bacon, Chicken, and Blue Cheese

5 points+

Adapted from weightwatchers.com

2 Tbsp apple cider vinegar

1 tsp Dijon mustard

3/4 tsp table salt 

1/4 tsp black pepper

6 oz fresh spinach, baby variety

6 slice(s) uncooked reduced-fat bacon, cut crosswise into 1/4-inch pieces

8 oz cremini mushroom(s), sliced (about 3 1/2 cups) 

1 pound(s) cooked skinless, boneless chicken breast(s), chopped into bite-size pieces

1 large Granny Smith apple(s), thinly sliced   

1/4 cup(s) blue cheese, crumbled

• In a small bowl, combine vinegar, mustard, salt and pepper; set aside.
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• Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.
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• Set same skillet over high heat; add mushrooms and cook, stirring often, about 6 to 7 minutes. Add vinegar mixture and chicken; cook, stirring, to heat chicken, about 1 minute. 
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• Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm. Yields about 1 1/2 cups per serving.

Chicken and Green Bean Bake

 These sad pictures are what my fridge and cupboards looked like when we returned from my mom's house.  I had to get creative with dinner because I had no time to run to the store.  Luckily we keep our downstairs freezer stocked with meat.  

    

After a few minutes of scanning the fridge, freezer, and pantry, I found a recipe on the back of a Stove Top box that was able to work for Hubby and I (and my WW lifestyle).  

Chicken and Green Bean Bake

7 points+ per serving

*Adapted from

Kraft Stove Top Stuffing box

1-2/3   cups hot water

1 pkg. (6oz.) STOVE TOP Traditional Sage Stuffing Mix

1-1/2 lb. boneless skinless chicken breasts, cut into 1 -inch pieces

1 can of condensed cream of mushroom soup

1 pkg. (10 oz.) frozen cut green beans, thawed

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish. Mix soup and green beans; spoon evenly over chicken.

 Top with prepared stuffing.

BAKE 30 minutes or until chicken is cooked through.

A delicious meal prepared in one dish.  

Asparagus, Pasta, Bacon...OH MY!

I have been saving this dish for a rainy day!  Ok, not really.  I just haven't had a chance to put this all together and as you can see, today, April 10th, I am putting some much love into my bloggie!  

This recipe was YUMO!  It was full of flavor.  It was easy to make.  It pleased the non-Weight Watchers family member (hubby).  It will be enjoyed again at this homestead!  

Penne with Asparagus and Bacon

8 points+ per 1 1/2 cup servings

Serves 6 people generously 

*adapted from weightwatchers.com

1 pound(s) uncooked asparagus, thin-variety, trimmed, cut into bite-size pieces 

12 oz uncooked whole-wheat pasta, penne

1 cup(s) cherry tomatoes, chopped

2 Tbsp parsley, fresh, chopped  

1 1/2 tsp balsamic vinegar 

3 slice(s) uncooked reduced-fat bacon, cut into small pieces

1/2 cup of egg beaters (or 2 large eggs slightly beaten)    

1/2 tsp table salt

1/4 tsp black pepper, freshly ground   

2 Tbsp reduced-fat sour cream

• Fill a large pot with water; bring to a boil. Add asparagus; cook for 2 minutes. Remove asparagus with a slotted spoon; immediately submerge in cold water to stop them from cooking. Drain cold water; set aside.
  
  
  
   
  
  
• Cook pasta according to package directions using the same boiling water. When pasta is done, drain but reserve 1 cup of cooking water. 
  
  
• Meanwhile, in a small bowl, combine tomatoes, parsley and vinegar; season to taste 
  with salt, if desired.
  
  
  
  
  
• Set a large skillet over medium heat; cook bacon to desired doneness. Remove bacon with a slotted spoon so it drains but leaves bacon drippings in pan.
  
  
  
   
  Add cooked pasta to pan; toss to coat thoroughly and remove pan from heat.
  
  
• Add eggs, salt and pepper to pan; toss well to coat. Stir in sour cream, cooked bacon and about 1/2 cup pasta water (or more to taste ) to loosen sauce, if desired.
  
  
  
  
  
• Stir in tomato mixture  and asparagus.  Gently toss and serve immediately. 
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• Yields about 1 1/2 cups per serving.