Hi everyone, you may be wondering where I have been and the answer is in the DARK! Connecticut was hit hard by hurricane Irene and we did not have power for 7 DAYS!!! Yes 7 day with out power. Which included no phones, water or flushing of toilets. Living with 3 kids on cereal was crazy, so I escaped to my parents house. To top it all off school was delayed by a week due to trees down on many streets. But, I have been working on some cool stuff for you; I did a review for Barefoot Wine and Bubbly, I am working on a review for Amy’s Organic Foods new light and lean meals (only 6 points + each) and I have a new recipe for you! Oh and the best news is I was chosen to create an ad for Nature’s Path Granola Bars!! I created a 30 second musical commercial for them! My first paying gig!! Yeah!! I will be posting the video soon.
With all the lack of power stuff going on, the grill was our best friend. This is a recipe we made to eat along with grilled chicken and it was amazing!!!!! It is actually totally filling and is a meal in itself. You will love it!!
Image and recipe from Self Magazine
Polenta Stack with Navy Bean, Feta, Basil Salad
Serves 4
- Vegetable oil cooking spray
- 1 cup navy beans, rinsed and drained
- 1 pound plum tomatoes, chopped
- 1/2 cup basil, chopped, plus 15 leaves for garnish
- 1/2 cup crumbled feta, divided
- 8 slices of prepared polenta
- 1 pound zucchini, cut into 1/4-inch slices
- 1 bottle (7 ounces) roasted red peppers, drained
Preparation
1. Heat grill.
2. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
3. Combine beans, tomatoes, chopped basil and 1/4 cup feta in a bowl.
4. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 2 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices, 1/4 of red peppers and 1/4 of remaining feta.
5. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes.
6. Carefully cut foil to open and garnish with basil leaves. Serves 4
9 points + per serving
|
Calories
363
Total Fat
5.1g
|
| Sodium
213mg
|
|
Total Carbohydrates
62.8g
Dietary Fiber
13.7g
|
| Protein
17.1g
|
