Pasta Soup.

We are fast becoming HUGE fans of Eat at home cooks. If you can't tell by the fact that 1/2 of our week has been recipes from her site!!! Tonight is no different. I of course took her recipe and tweaked it just a bit. But in the end, I think no matter what recipe you follow, this one would turn out yummy!!!

Now please don't laugh at the pasta that we used. I tried to get Will to eat some alphabets a while ago, and he wouldn't so I was left with almost a full package of Alphabets... so I used them instead of opening something else.

Here is her original recipe.

Pasta Soup

I added a can of Rotel and 4 cups of water to the recipe. It added a little spice to it, and made it a little "soupier".

I figured up the WW pts at 2 pts. per cup. My version made 10 cups of soup. And I'm looking forward to having it for leftovers this weekend!!!

Hoisin Chicken.

This was a crock pot recipe that I was going to make, until I dropped and chipped the lid to my little old crock pot, so instead I had to improvise and put the chicken into the oven. The flavor was great and falling off the bone. Oh and it was another Eatathomecooks.com recipe.

Hoisin Chicken

WW pts: 4 pts per piece

4-6 Chicken breast (I used Chicken Thighs b/c we got some on sale)

1/4 cup chicken broth, fat free

1/4 cup Honey

1/4 cup Soy Sauce (I used Low sodium)

1/4 Hoisin Sauce

In her recipe: Place chicken in crock pot and mix sauce in small bowl, pour over chicken and cook on low for 6-8 hours or high 4 hours.

I had to improvise, and just put the chicken in a baking dish, poured sauce over chicken, covered with foil, and baked in oven at 350 degrees for 1 1/2 hours.

We had it with Brown rice and frozen teriyaki vegetables.

Mittens and a Meal.

The other day, I heard Will coming down the stairs, asking for my help. Which usually means he has his arms full of race cars and he wants my help piling them all up downstairs. Yeah me. Well not today. He wanted to my help putting my mittens on. I know it is almost August, and no where near cool enough for mittens to be out. So that is what made it partially funny. Where he found them.... I have no idea. They are however the best mittens I've ever boughten (years ago-thanks GAP). The other funny part, is why I had to snap this picture. They are big mittens, and they come all the way up to his elbow, which made him walking around with them on that much funnier. When he finally decided he wanted them off, he threw his arms down like "OH- It's on"- gauntlet thrown style. I kept thinking all he needs is a face mask and I'm going to throw him in the NHL. So for today he's my little hockey player. But without the mullet and more teeth.

Ok, now that you've let me dote on my little man. Here is what we had for dinner. Another recipe from Eatathomecooks.com. Her picture turned out better than mine, but I'm pretty sure it tasted just as good.

Cheesy Chicken and Rice Casserole (made 4 servings)

WW pts: 10 pts. per serving.

chicken, cooked and shredded (I used 2 chicken breast)
about 1 cup cheddar cheese
1 cup rice (I used brown rice)
2 cans chicken broth
1 can cream of chicken soup
pepper

I sauteed 2 small chicken breasts and shredded them for this dish. You can also substitute canned chicken if you’re very short on time.

Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour. (I had to bake mine for 1 hour 30 minutes. I'm guessing b/c I used brown rice vs. white rice).

I served it with Broccoli, which was a really great compliment to the dish.

Thanks again Eatathomecooks.com for a another quick and delicious meal!!

It's a homemade!!!

Ok, so your supposed to say the Title with an Italian accent "It's a homemade". Today I delved into the world of homemade spaghetti sauce. You know what. It was easy, fresh, and I could have continued to eat it until it was completely gone, if it weren't for Michael putting it away.

Our garden has been doing so great this year. Today alone I picked 5 tomatoes, 2 Green peppers, 3 squash... and that's not even the tip of what we've still got out there. With our garden doing so great, comes the over abundance of tomatoes. I think I've picked 30+ so far, not including the 5 I picked this morning. So last night Michael was joking about "Why don't you make your own spaghetti sauce with the tomatoes from the garden".... oooohh Challenge on hubby. With no clue as how to make spaghetti sauce, without opening a jar or can I went to Swagbucks searching (ask me about this, it's awesome, if you want free stuff). Sure enough I found a couple recipes but they were all for recipes of how to can the tomato sauce. Now I haven't gotten into the canning my stuff yet (maybe next year), but I figured, hey if I can make that, then just cook it a bit longer and bam I'll have sauce....

So how'd I do??? I added my leftover meatballs from the night we had the mexican meatball subs. Since I only need 1/2 lb of meat for both, I usually do 1/2 mexican and 1/2 italian meatballs and save the leftover meatballs for another meal.

Spaghetti Sauce (makes enough for 4 servings of sauce)

WW pts per serving: 1 pt.

8 medium tomatoes (boil for 1 minute in hot water, then put in ice bath to remove skins)

1- 15oz. Tomato Sauce

1 tsp Oregano

1 bay leaf

1 tbsp pepper

1 Onion diced

1/4 red bell pepper diced

2 cloves of garlic

1 tsp basil

1 tsp crushed rosemary

After you remove the skins of the tomatoes, cut and take out as much seeds as possible (it doesn't have to be perfectly clean) and then try and squeeze out extra water. The less water in the tomatoes, the thicker your sauce will be (apparently). After you squeeze some of the water out of the tomatoes let them sit in a strainer in the sink. Meanwhile, saute the onion and bell pepper and garlic until Softened. Then add tomatoes (they don't have to be cut up, they will breakdown on their own). Add the remaining ingredients and let simmer, until thickened (I think I let it simmer for 2 hours, but it could have come off earlier).

Baked Ziti (makes 4 servings)

WW pts: 6 pts (including 1 pt. for sauce)

224 grams of Ziti noodles (or just go by the box for portions if you don't have a food scale)

Sauce of your choosing.

Boil noodles according to directions (if I'm going to bake it, I usually strain it a minute or two early so that the noodles don't get mushy in the oven). Then throw into sauce mix, and dump into baking dish of your choice. Bake at 375 for 25-30 minutes.

We served it with a side Caesar salad. I bought the Ken's lite Caesar dressing, and it's fantastic and a LOT less calories than the original.

Chicken Enchiladas!

Can you tell we like Mexican? It's funny when we are making our menu for the week. It's always goes something like this:

Me: What do we have (as in what dinners have been added)

Michael: We have a Mexican, Italian, Mexican, American, Vegetarian.

But hey it's good, cheap, and it goes a long way. So why not. I found 2 chicken enchilada recipes on Eat at home cooks. But I noticed today while cooking the chicken for the recipe, that there wasn't a single vegetable in her recipe. Now, I'm not saying that I have had true authentic mexican, so I don't know if they normally pack veggies into their meals. But come on, I'm on WW, if it's free (of points) and I can add it to a dish to "bulk it up". Then you better believe I'm going to. And funny enough, as I go to the page for her website, up pops ANOTHER enchilada recipe.... Can we say "Copy and Paste" into my already growing list of recipes of hers to try.

Luckily this recipe was a lot more point friendly than the Sausage and Peppers pasta. I think that one was the culprit to my .2 gain this week. I know .2 is almost nothing, but I had to work my butt to try and get rid of what I did. But we'll save that rant for another day.

Chicken Enchiladas (makes 8 Enchiladas)

WW pts: 4 pts for a single Enchilada

• cooked chicken (I used 2 chicken breast)
• tomato sauce (I used 1- 15 oz. can and 1-8oz. can)
• cheddar cheese, shredded (I used 2 cups of regular, but you could use lowfat)
• green chilies, diced (I used a whole can)
• salt and pepper mexican oregano (this is optional b/c it's hard to find)
• garlic powder
• tortillas (I used LaTortilla Factory Whole wheat (1 pt each)
• 1/2 a green pepper, 1/2 a red pepper (diced and sautéed)
• 1 onion diced and sauteed

Shred up the cooked chicken and mix it with 1 cup of cheese, onion, peppers and green chilies.

Mix a can of tomato sauce with salt, pepper, oregano and garlic powder to taste. Spray a casserole dish with cooking spray. Spread a layer of the sauce in the dish.

Put some chicken mixture in a tortilla and roll it up, placing it in the pan. Repeat until you’ve used up the chicken mixture. Pour sauce over all the enchiladas. Add extra cheese on top. Bake them at 350 degrees for about an hour or until they’re hot and bubbly.

I also chopped up some lettuce and tomato to throw on top. And added 1 tbsp of Fat free sour cream.

Shrimp Po'Boys.

I love food on Sale. A few weeks ago Kroger had their shrimp on sale. Now I know there is nothing like sitting on the deck of a restaurant smelling the salty air and hearing the waves crashing into the beach waiting for your freshly caught shrimp to show up to your table. But here's the kicker. The shrimp I got, tasted so fresh, that I almost forgot that I was sitting in Northern Alabama and not at the Sandy Beaches of Destin. I know that's not going to happen for a few months, so for now I'm going to have to remember how good these shrimp were.

I kinda made up this recipe. Just from flavors that I wanted to try. It turned out pretty good. I will be making this recipe again.

Shrimp Po'Boy (makes 2 sandwiches)

Weight Watcher Points: 8 pts a sandwich.

1 lb Shrimp, with no shells

2 Tbsp Hot sauce

2 Tbsp Flour

2 Tbsp Corn Meal

2 Subroll

Take the shrimp (shells off) and dip them in the hot sauce. Mix the flour and cornmeal in a bowl. Then drain the hot sauce and pour the flour mixture over the shrimp to coat. Cook them in a hot pan with PAM. Then place on sub-roll and top with lettuce, tomato and sauce*.

*I don't have exact measurements on the sauce, since Michael makes it, but these are the ingredients: Ketchup, Mayo, Horseradish. He mixes it to taste. Usually less mayo and more horseradish for us.

We had these with fresh squash and zucchini from our garden, and a side salad. Both of which complimented the flavors of Po'Boy.

Mexican Meatball Subs.

It's FRIDAY!!!! Finally. Has it seemed to take an eternity for this week to end to anyone else? Yeah. I thought so.

The recipe tonight is courtesy of Aimee's Adventures. All her recipes are Weight watcher recipes, and fantastic. Every single one we've tried from her site has been fantastic. It has been a while since we have had her Mexican Meatball Subs, and they were just as good as I remembered them. I love that she gives you her point values. But I usually check mine on WW.com just to make sure that if I changed an ingredient or something. But so far they have all been right on!!

Mexican Meatball Subs (Makes 5 servings- I usually freeze the leftovers meatballs for later)

WW:5 pts per sub

1 Lb. 96% Lean Ground Beef (I used Ground turkey)
1 Large Egg, beaten (I actually leave out the egg)
3 Tablespoons Taco Seasoning Mix
5 Hot Dog Bun, low calorie, 1 point each
5 Tablespoons Shredded Cheddar or Mozzarella Cheese
5 Tablespoons Salsa
5 Tablespoons Sour Cream, light

Preheat oven to 375 degrees. Combine the ground beef, egg and taco seasoning mix by hand. Divide into 15 meatballs (a little over 1 1/2 tablespoons each). Spray a 9 inch glass baking dish with non-stick cooking spray. Arrange the meatballs in the baking dish so that they aren't touching. Bake for 15-18 minutes, or until no longer pink in the middle. If they start to brown too fast on top, you can lay a piece of foil on top of the dish. Once complete, place 3 meatballs inside each hotdog bun. Top each with 1 tablespoon of cheese, 1 tablespoon of salsa and 1 tablespoon of sour cream. You can also top with shredded lettuce and diced tomatoes if desired.

I also add a Tablespoon of guacamole to ours. Which does add a pt. But it's so worth it.

I roasted some potatoes, so we had french fries with it tonight.

Ouch.

I'm pretty sure that yesterday was one of the toughest days that I've had in a long time. But thanks to having great in-laws so close and so great. It made it easier.

I woke up to something that every girl despises 1 a month (you know what I'm talking about). Found out that my license is expired. Then Will was having a rough morning, my Mother in law comes to watch Will so that I can go do the grocery shopping... go to leave... Car won't start. Yeah. My Father-in-law comes to check the battery, it's not that, so I call and try to get it towed in to the dealership. But they tell me I can't "schedule" it, that once I call they are sending it. So fine, my Mother in Law drives me to get my license renewed, and watch Will while I stand in line. Then I get home, call the tow company, and they come.... At 5 pm, they still couldn't figure out what was wrong with my car. So today we were stuck at home. Which was good I think. My ankle (that I sprained last week) needed the rest.

So now today. I finally call the dealership. My car had a "sensor module" die. Which means that the electronic sensor in my car died and my car couldn't recognize that I was trying to start my car... So finally at 4:30 we went to get my car....Wow, bored yet?

Dinner still had to be made tonight. We tried another recipe from Eat at Home Cooks

It was so rich and creamy. But NOT point friendly. If I make it next time. I'm gonna have to try and make it more point friendly.

Rustic Italian Sausage Pasta with Roasted Red Peppers and Two Cheese Sauce (ww 16 pts.)

by TIFFANY on MARCH 24, 2009

I invented this recipe last night when I wanted something a little different, but also quick. It was a hit, as most pasta dishes are at our house.

linguine or other type pasta (penne would be good)
half & half -about 2 cups (I used 1 cup milk and 1 cup half &half)
parmesan cheese (about 1 cup)
mozzerella cheese (about 1 cup)
small onion, diced
3-4 cloves garlic, minced
butter for making the sauce (1 Tbs)
roasted red peppers (I used fresh and sauteed them instead of a jarred)
Italian sausage, browned (I used Jimmy Dean, Sage and it was good)

Cook the pasta according to the directions. Brown the sausage and drain the fat. In a saucepan, cook the onion and garlic in the butter until soft. Whisk in the half & half. Then stir in the cheeses and let them melt into the sauce over low heat. I didn’t really measure any of the sauce ingredients, but went by what I thought looked good. I also added salt and pepper.

When the pasta is cooked, drain it and put it back in the cooking pot. Add in the sausage, sauce and roasted red peppers. Serve it with a salad

The recipe made enough for 4 servings. So now you know the OUCH... The points spent on dinner..... but it was good. So if your one of those great people who don't have to worry about calories or WW pts.... try it.

Fajitas.

We had some left over chicken and tortillas and peppers.... So what else does all that go together and create... FAJITAS!!!!! I love the fresh veggie packed dinner. I definitely got my Weight Watchers 5 a day Fruits/Veggie Challenge in check today thanks to dinner.

Fajitas with Chicken (makes enough for 2 people)

WW Pts: 5 pts per serving

1/2 green pepper sliced

1 yellow bell pepper sliced

1 Onion sliced into strips.

Cumin

Cayenne Red Pepper

Pepper

Garlic powder

Leftover chicken or 1 chicken breast sliced.

I head a pan with a little bit of olive oil, then once it's hot, I throw all the veggies into the pan and let them cook, stirring occasionally. Then add the chicken. Once everything is cooked down. I sprinkle liberally with The spices, to get the right spice/heat that I'm craving.

I didn't add the points in for the extras that I build the fajitas. I usually serve it with Lettuce (shredded), tomato (diced). Whole wheat tortillas, guacamole and fat free sour cream and salsa.

Now I get to go cut some watermelon!!! Has anyone else noticed how unbelievably sweet the watermelons actually ALL the fruit this summer has been. Will and I have eaten a whole garden full of watermelons this year! Guess there is worse things that my boy could be wanting more of, right?

Ramblings.

Ever have those days where you feel like your rambling through the day, just waiting for it to end. Today is one of those for me. Not for any specific reason, just one of those monotonous mondays I guess.

After playing around look at others blogs and their blog list. I found this blog: Nesting Place their tag line made me stop and think. It's so true, but so easily forgotten. So for this week (maybe for life). It's going to be my new mantra except I'm going to personalize it:

You don't have to be perfect to be beautiful.

There are so many times throughout almost every single day that I have a negative thought about something in my life. Now sometimes it's deserved (like spraining your ankle-uhh). But if I think about how many times in my life I've heard "beauty is in the eye of the beholder", or "imperfections are what make it unique"... Never actually applying that to myself. So that negative record that has been repeating itself in my brain for the past -ohhhh- 14 years or more... I think it's getting worn out. Time for change. Time for a more positive approach.. who knows it might eventually stick.

Do you have a favorite mantra that you would share??

It may be hot, but we still had soup.

Yes, I realize that it's July, and like 90 something degrees outside. But I wanted to try this recipe. It's a simple soup, and of course after the fact, I realized that I didn't add all the velveeta that it called for, but you know what, I didn't miss it. The whole meal is so light and has just enough kick with the Rotel.

So First up: Chicken, Tomato Panini: And guess what- Tomato--- from our garden!! Yep, that little slice of red heaven... grown by the very hands that are typing. hehe. Our first one finally ready!!

Chicken, Tomato Panini: (makes 1-12 inch sub) 2 servings

WW pts: 4.5 pts per serving

1 Whole wheat Cobblestone Sub-roll

3 slices tomato

2 tablespoons cheddar cheese, 2 tablespoons mozzarella cheese

1/2 chicken breast shredded

Place everything on roll, and I grilled it on our George Foreman grill. But you could do it in a pan, just pressing down on it, to flatten it out.

Cheesy Vegetable Soup: makes 14 cups

WW pts: 1 pt. per cup

6 cups chicken broth (I used reduced sodium)

12 oz package of frozen broccoli

12 oz package of frozen broccoli and cauliflower

1 1/2 cups corn

1 1/2 cup peans and carrots

8 oz. Velveeta (I used the 2% Velveeta)

1 can Rotel

Mix everything (except cheese) in a pot, and simmer 45 minutes. Add cheese, and stir just until it's melted.

Breakfast Quesadillas.

Scrambled eggs in a tortilla, yeah I've had that before, but what never crossed my mind was to throw another tortilla on top and throw it on the Quesadilla maker...

After a post from Amanda Green Bottoms (check out her website/blog, it's great). She had some recipe posts from fellow blogs... and this one grabbed my attention. Ok, well all of them did, but this one was the first one to be thrown in the skillet....

The original recipe came from casadeinteriano.blogspot.com

Photo via Aynsley

So here is what I did for ours:

Breakfast Quesadillas: (makes 2 quesadilla)

WW Pts: 11 pts.

3 oz Jimmy Dean Sausage (any kind, I used the hot, b/c we like heat around this house)

4 LaTortilla Factory Whole wheat tortilla

2 eggs

1/2 cup egg beaters

1/4 cup cheese for each quesadilla

I made scrambled eggs like we usually do. Then just threw it on a tortilla, with the cheese, then cooked the tortillas on my quesadilla maker. If you don't have a quesadilla maker, then just heat a pan with a tsp oil. Put one tortilla in. Add all the insides, top with cheese, then other tortilla. Let cook until you can see cheese melt, then take a spatula and quickly turn it over. Just make sure that the cheese has started to melt. If need be, you can weight the quesadilla down with a plate or pan lid.

Cut and serve. We added Salsa and some fruit. So I could get my extra veggie in!!

The Quesadilla was good, but next time I would probably eliminate the sausage and just use canadian bacon (4 less points). But it was at least filing so that is a plus.

Chicken Biscuit Cups.

This is how excited I am.... I actually went and took a picture of our little growing cantaloupe. Here it is. It's the size of a baseball right now, but I'm so looking forward to cutting it open when it's ready!!! Thank you for indulging my craziness. It's much appreciated.

Now onto dinner. Let me just say, these may seem simple, and they are, but they are so good. We haven't had them in a while, so I was secretly happy when my husband wanted to add them to our weekly menu!! I wish I could remember where I found this recipe so I could give due credit, but it's been a few years since I first found this recipe. So to whoever posted this recipe on the internet. Thank you. You have served our family well.

Chicken Biscuit Cups: Makes 12 cups.

WW pt. per cup: 5 pts. each up.

1 tube of biscuits (8 biscuits in a roll)

1 large can of chicken

1 can cream of chicken soup

1/2 tablespoon Garlic Salt

1/2 tablespoon pepper

1/4 tsp parsley flakes

2/3 cup Shredded Cheddar cheese

Preheat the oven to 400 degrees.

In a bowl combine all ingredients except the biscuits and mix well.

Cut 1/3 of each biscuit off and put in a pile to make the 4 additional cups. On a flat surface roll out the biscuits flat like a pancake. Place them into a cupcake pan pushing them down and leaving some up the sides to make the "cup". Then place 1 spoonful into each cup, making sure even amounts of chicken.

Bake for 12-15 minutes or until they are golden brown.

We served them with salad and more fresh corn from my in-laws and 1 biscuit was plenty.

Howdy Partner.

I have such an understanding family. Last Friday I turned 28. Yes I will admit it. I don't want to go back to 18 or 20 or 21... too much drama back then. I'm pretty happy with life now. So why not embrace my age... as long as I'm not completely freaked out by it creeping up so fast.

So instead of celebrating on Friday, my family graciously puts off celebrating on Tuesday nights. After my WI, so I can enjoy the dinner to it's fullest and then get myself back on Weight Watcher track. Tonight is no different. We are going to go have mexican. Which means no recipe for the day. But I did want to show you a little something.... My little 2 year old something.

We went to the Huntsville Stars game Saturday, and I'm so glad I went and bought those ear covers for Will. He got to watch the fireworks without being scared by the noise.

Will swore the mascot (Homer) was actually Mickey Mouse. All night it was "Mama- Mickey Mouse". He petted Homer's tail and gave him knuckles.

My little cowboy. This picture actually reminds me of my childhood. When I was younger every summer we would spend a week or two up in South Dakota with my family up there. And most times there was a Rodeo and parade. Which meant my granddad would pull out the cowboy/cowgirl hats and we would each don one and sit out on the curb in Mobridge, SD and watch the parade go by. So when will tilted that little cowboy hat sideways. It made me smile and be thankful that I have those great memories with my family.

This was from our play-date with some friends. We've got some great friends that Will loves the kids, and they amazingly play so great together even with 3-4 year differences in their ages. Will was dumping water on himself, while in the background you can see Harris splashing water.

We've had a great summer so far, and made some pretty great memories. Even if this little hairy boy doesn't remember it. I've got pictures to prove it all.

Roasted Chicken and Summer Vegetables.

I'm going to start a list of my LOVES:

I love fresh veggies especially when I can go out into the garden and get.

I love getting meat on sale.

I love the Strawberries from Sam's this year. Which go so great on fresh angel food cake.

What's one of yours??

Tonight is one of the cheapest meals to date.... at 75 cents a person... Not too bad huh!! While in Kroger a few weeks ago I found a package of split chicken breast on sale. It was marked down to 3 dollars. So tonight when I opened the package to start dinner, I was surprised to find 3 HUGE chicken breasts. When Roasting Chicken I like to have the bone in and skin on. I know it adds a little fat, but it keeps the chicken moist. Plus, you don't have to eat the skin... So 3 chicken breasts means 2 meals and a lunch for me. Yesterday Michael picked 2 squash from our garden, and while having dinner with my in-laws they provided us with enough corn for a couple of meals, straight out of their garden. Meaning that our whole dinner we only had to pay for the chicken!

I found this recipe/instructions on roasting chicken in Cooks Illustrated. Which I read in the middle of the night a few years ago while feeding Will. It kept me interested several night, reading it cover to cover. I really should get a subscription to the magazine. B/C I have learned so much from that magazine.

Oven Roasted Chicken.

WW pts: 5 pts.

1 Whole Chicken or Split Chicken breast with bone in/skin on.

2 tbsp. light butter

Italian seasoning

Crushed Rosemary

Pepper

Cayenne Pepper

Preheat oven to 400 degrees. In a small bowl mix the butter and spices (you can try out different flavors if you like) with a spoon until mixed. You don't want to melt the butter, you want it cold. Take the chicken breast, and with your hand lightly separate the skin from the meat. But not completely. Then take 1/2 the butter mixture and put in between the skin and meat. Spread it out as much as you can.

Then on the outside of the skin, brush a small amount of canola or olive oil. Then sprinkle with salt and pepper.

Bake in the oven until the chicken is 170-180 degrees. Or if you poke it with a knife, the juices run clear.

We sautéed the squash in a tsp olive oil, and boiled the corn....

Our whole meal was 7 pts.

Teriyaki Salmon

One of the benefits of grocery shopping during the week, is that we get to plan some of our menus around what's on sale. Like this week fresh Salmon was on sale at Kroger for $3.99 lb. Since it's fresh, I only got what we needed (1/2 lb= 2 dollars), so our whole meal for the two of us was around 3 dollars!!! Not to bad for everything we had. So I decided I would come up with something to use the Salmon.... Teriyaki Salmon it was. I served it with Chinese green beans and brown rice. I honestly wasn't sure how it was going to turn out, since I wasn't following a recipe. But it turned out fresh and delicious!!!! We are putting this one in writing!

Teriyaki Salmon (makes 2 - 4 oz Servings)

WW Pts: 5pts.

8 oz Salmon (we got 1 piece skin on and then cut it in 1/2)

2 tablespoons Teriyaki Sauce

1 tsp Olive oil

1 tablespoon Honey

1/2 tsp pepper

1 tablespoon minced garlic

1 tablespoon diced chives

1 tablespoon rice wine vinegar

Preheat oven to 375 degrees. Mix the remaining ingredients in small bowl. Place the salmon in a shallow pan skin down. Spoon 1/2 mixture onto the fish, bake for 15 minutes, spoon the rest over the fish. Finish baking until fish is flaky (our took about 30-35 minutes total). Then remove from oven, flip over and remove the salmon skin, it should come off pretty easy with the use of a spatula. Then serve.

Our whole dinner was 9 pts. With the brown rice and green beans.