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Salad, Greek
(adapted from an Ina Garten recipe)

Olive oil
1 small loaf of Italian or French bread, cut into bite size pieces
Garlic salt
2 cucumbers, cut into bite size pieces
2 bell peppers, cut into bite size pieces
1 pint cherry tomatoes, halved
6-8 oz goat cheese, crumbled or diced
Olives, green or black

1/2 - 3/4 cup Vinaigrette dressing
1 tsp basil
1 tsp dijon mustard

Heat about 1/4 c. olive oil in a skillet; add diced bread and sprinkle with garlic salt. Toss bread in olive oil and brown; continue cooking in this manner until crispy on the outside and soft on the inside.

Combine dressing, basil, and mustard.

Put all the veggies in a salad bowl. Add croutons (above), goat cheese, and vinaigrette. Toss to coat.

This is so good, you will not believe it!!

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Spanish Rice

1-2 lbs meat of your choice (chicken, steak, pork chops... I even use leftover meats or more than one type of meat at the same time)
1 medium onion, diced
1 medium green pepper, diced
1 clove garlic
1/4 to 1/2 habanero or jalapeno, diced (opt.) (if you dare ;) )
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. salt
3/4 c. long grained rice
1-1/4 c. canned diced tomatoes
1 c. water or chicken broth


Cook meat in a skillet until barely pink, dice. Add onion, green pepper, garlic, and pepper, and saute until softened. Add spices and rice, and cook for about 4 min. Add diced tomatoes and water or chicken broth. Bring to a boil, and then turn down to a simmer. Cover and cook for 20-25 min. Enjoy! 6 Servings

This is also good with other veggies, like squash and mushrooms! :) My husband likes to top with shredded chedder and eat with tortilla chips!

Cal 371.5
fat g 12.69
fiber g 2.09

8 WW Points

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Spinach

1 onion, sliced
1 clove garlic, mashed
2 slices bacon, cut into 1/2 inch pieces
1 lb spinach
1 c. chicken broth
salt and pepper to taste

Spray sauce pot with non-stick spray. Brown bacon. Saute onion and garlic in bacon drippings. Add spinach, salt, pepper, and chicken broth. Bring to a slight boil, and then take immediately to a slow simmer. Cook at a slow simmer for about 10-15 min, stirring/turning regularly. 5 servings

Cal 55
fat g 1.86
fiber g 9.4

1 WW Point