Local Blogger, Meredith, is sharing two delicious but Weight Watcher friendly recipes with us today. You can check our Meredith's blog for more recipes and NWA fun!
Those of you who read my blog know that I love coooking. I have said before that the very first ingredient that I add in every recipe is love! It's flavored with love, of course!
I have to share a couple of my favorite recipes with y'all! One is my favorite salad and the other is raspberry chocolate bars. They are both to die for. But the best part? They are Weight Watchers friendly! Here they are!
I named this salad "Meredith's Marvelous Salad", but you can just call it, "Marvelous Salad." :)
I am certainly no Pioneer Woman, but I do love to document just about everything.
2 cups Romaine lettuce
sliced red onion
3 oz. chicken breast strips
1 Tablespoon dried cherries
1 Tablespoon goat cheese
1 Tablespoon almonds
2 Tablespoons balsamic vinaigrette
Wash lettuce and dry well. Tear in to pieces, of course. I need a salad spinner!
Chop almonds roughly.
Heat chicken strips in skillet. I usually heat if for about 5 minutes.
Add almonds, dried cherries, goat cheese, sliced onion and chicken.
Oh my goodness, I promise you it is so worth the prep time for this.
Add dressing on the side!
I love watermelon, so I had this with my salad. So good!
WW PointsPlus Value: 7
Everyone loves chocolate, right? Well, most people love it. You can never go wrong with this dessert. I made it for my mom, sister, nephew and niece when they came to visit and they ate it up! :)
Raspberry-Chocolate Shortbread Bars
2 cups Bisquick Heart Smart baking mix
1/3 cup packed brown sugar
2 Tablespoons unsalted butter, melted and cooled
2 Tablespoons fat free milk
1 14 oz can fat-free sweetened condensed milk
1 1/4 cup semisweet chocolate chips
3 Tablespoons chopped pecans
1/3 cup seedless raspberry preserves
Preheat oven to 350. Line a 9x13 pan with foil and spray with Pam. Whisk bisquick, brown sugar and butter in large bowl.
For topping, transfer 1/4 cup to small bowl.
For crust, drizzle milk over remaining mixture; stir until evenly moistened. Press evenly in pan to cover bottom.
Bake until edges brown, 15 minutes.
For filling, microwave condensed milk and 1 cup chips in large bowl on high 1-1.5 minutes. Stir until chips are melted well.
spread evenly over hot crust. Stir pecans into topping; sprinkle over filling. Add jam by 1/2 teaspoonfuls over topping, spacing 2 inches apart.
Sprinkle topping with remaining 1/4 cup chips. Bake until filling is set, 25 minutes. Cool. Lift from pan using foil. Cut into 30 bars.
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