Fencepiration

Driving along Cedar Road, I noticed 'trees' along a fence by a recently demolished strip mall. As I came closer, I noticed the trees and flowers were actually art made by recycled materials such as plastic bags and aluminum cans. Talk about turning a sad looking fence and empty lot into something beautiful and inspirational!

This streetscape and the gorgeous sunshine that reflected off the aluminum flower petals truly put a smile on my face as I got ready to fight traffic on my way home.

Mediterranean Quinoa Salad

A great dish to bring along to picnics or to a potluck. Can't go wrong with the extra protein in quinoa!

Ingredients

1 grilled chicken breast fillet

3/4 cups quinoa

1/4 cups reduced-fat feta cheese

1/4 cups sweet red peppers

1 Tbsp sliced almonds

1/4 cups red onions

1/4 cups parsley

1 tsp olive oil

1 tsp garlic cloves

1 tsp lemon juice

1 tsp black pepper

Instructions

Cook the quinoa per package directions. Let cool. Finely dice the vegetables and mix all the ingredients together. Let sit for a few hours for best taste!

Servings: 2 | Points: 5 | Prep Time: 10 min | Cooking Time: 15 min

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=189968180

Spicy Black Bean Soup

This is a delicious and simple recipe for a filling soup. I added fresh jalapeños for some extra zing!

Ingredients
1 spray(s) cooking spray
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth or vegetable broth
10 oz canned tomatoes with green chilies
11 oz canned yellow corn, drained
Instructions
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stockpot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

Servings: 8 | Points: 3 | Prep Time: 20 min | Cooking Time: 30 min
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=99601#

Back on Track

Ok, so I will really try to keep up with this blog. I think it can be a motivational tool for myself and others can help keep me on track. I'm still figuring out all the ins and outs to the blogging program, so give me some time. Me and technology do not always go well together...