My family treated my mom and me to a wonderful Mother’s Day lunch on Sunday. The kids made everything from my blog: Italian-style goat cheese-stuffed mushrooms, tofu lettuce wraps, orange-glazed salmon kebobs and strawberry sherbet for dessert. It was a delicious, filling lunch for a lot fewer Points Plus than a traditional brunch could be. Thanks in part to my supportive family, I was 2.2 pounds down at my weigh in this morning! Only 3.2 more to go to hit my goal.
I recently read a great book entitled “Switch: How to Change Things When Change is Hard” by Chip Heath and Dan Heath. One of the quotes that stuck with me is “It’s easier to persevere on a long journey when you’re traveling with a herd”. So true (although in relation to weight loss, the “herd” reference is unfortunate :/ ) Surrounding yourself with like-minded people is essential for reinforcing and supporting each other.
Chicken with Artichoke and Lemon
-
4 (6 oz. each) skinless, boneless chicken breast halves
-
2 tsp. Greek seasoning (such as Cavender’s), divided
-
non-stick cooking spray
-
1 (14 oz.) can quartered artichoke hearts, drained and coarsely chopped
-
1/4 cup fresh lemon juice
-
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
Sprinkle chicken evenly on both sides with one teaspoon Greek seasoning. Heat a large nonstick skillet oer medium heat. Coat pan with cooking spray. Add chicken, and cook 5 minutes on each side.
In a small bowl, combine artichoke hearts, lemon juice, and remaining one teaspoon Greek seasoning. Add artichoke mixture to chicken, reduce heat, and simmer 5 minutes or until chicken is cooked through and liquid almost evaporates.
Place one chicken breast on each plate and top with 1/4 cup artichoke mixture, and 1 tablespoon cheese. Serves 4.
Recipe from Weight Watcher’s Five Ingredients 15 minute Recipes Cookbook.
Each serving has 5 PointsPlus.
