In honor of Valentine’s Day this weekend, I’d like to share a few useful links.
If you’re planning on going out to dinner, Weight Watchers offers six strategies to stay in control and still enjoy yourself. And here’s a great recipe for 2-point Chocolate Marshmallow Fudge.
Ingredients:
1 spray(s) cooking spray
1 2/3 cup(s) sugar
2/3 cup(s) fat-free evaporated milk
2 tbsp reduced-calorie margarine, or light butter
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallow(s)
1. Coat an 8 x 8-inch pan with cooking spray.
2. In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
3. Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.
4. Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Store fudge in refrigerator, or freeze for a firmer consistency. Yields 1 piece per serving, 2 points per piece.
If you’re planning on cooking dinner at home for your sweetheart, Eating Well has a whole host of recipes to say “I love you” in the healthiest way. I think this Warm Winter Salad sounds delicious.
Ingredients:
8 ounces boneless, skinless chicken breast, trimmed of fat
1 tablespoon extra-virgin olive oil
1 pear, sliced
1 small shallot, minced
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 small head radicchio, thinly sliced
1 small fennel bulb, cored and thinly sliced
1 large carrot, cut into matchsticks
1 tablespoon chopped walnuts, toasted (see Tip 1)
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
6 large butter lettuce leaves
1/4 cup crumbled Gorgonzola or goat cheese
1. Poach chicken (see Tip 2). Use 2 forks to shred into bite-size pieces.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a small bowl.
3. Whisk shallot, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add the cooked chicken, radicchio, fennel, carrot and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan. Season with salt and pepper.
4. Divide lettuce leaves between 2 plates. Top with the warm chicken salad and sprinkle with cheese.
Tip 1: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Tip 2: To poach chicken, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
NUTRITION INFORMATION: Per serving: 395 calories; 17g fat (5g sat, 7g mono); 75mg cholesterol; 32g carbohydrate; 31g protein; 8g fiber; 548mg sodium; 1,058mg potassium
I hope everyone has a wonderful and healthy Valentine’s Day (and President’s Day) weekend! The NAILS offices will be closed on Monday and we’ll be back to posting on Tuesday.
— Hannah
Print | posted on Friday, February 13, 2009 10:01 AM