what’s for dinner?

Here’s some delicious and healthy ideas for dinner this week (and an idea for breakfast!) — try one or try them all and let me know how they turned out for you.
Banana  Bread Protein Muffins.  I love banana bread and these are an interesting combination of oatmeal, greek yogurt, egg whites, and protein powder (and a few more ingredients) but there’s no flour or sugar. And each muffin is only 1 point! Plus the protein powder will help keep you fuller longer so they should be a great breakfast or snack throughout the day.
Chicken Piccata has become my go to meal when we are out to dinner. I love the salty, lemony flavor and just about everything about the dish. I’m excited to try Skinnytaste’s version which is lightened up and will make a very healthy meal served with a spinach salad and a vegetable (either broccoli or butternut squash).
This is a variation of my favorite Taco Soup and we have fallen in love with it! This is a repeat recipe that I believe I have posted before but this one is too good not to get in a  rotation of favorite recipes. Super easy, good flavor, healthy and leftovers will last beautifully in your fridge to serve as lunches all week.  Top it with a little shredded cheese, sour cream and tortilla chips and serve it with a fruit salad. Yum!
Lemon Chicken with Broccoli
Recipe from: Weight Watchers.com
There must be a lemon theme this week.  This looked really fresh and perfect for a quick dinner. I have been buying the big bag of broccoli at Costco so I love finding meals to use it in and different ways to cook it for our side dishes. I think couscous or rice and either salad or fruit would go perfectly with this.
Lemon Chicken with Broccoli
2 T. flour
1/2 tsp. salt, divided
1/4 tsp. pepper
12 oz. chicken breasts, thinly sliced
2 tsp. olive oil
1 1/2 C fat-free reduced sodium chicken broth, divided
2 tsp. minced garlic
2 1/2 C broccoli florets, uncooked
2 tsp. lemon zest, or more to taste
2 T. fresh parsley, chopped
1 T. fresh lemon juice
On a plate combine 1 1/2 T flour, 1/4 tsp. of salt and pepper each and coat chicken in the flour mixture.
Heat oil in a large non-stick skillet over medium high heat.  Add chicken and cook, turning as needed until lightly browned and cooked through, about 5 minutes; remove to a plate.
Put 1 C of broth and garlic in same skillet, bring to a boil and scrape up brown bits from bottom of skillet. Add broccoli; cover and cook for 1 minute.
In a small cup, stir together remaining 1/2 C of broth, 1/2 T. flour, and 1/4 tsp. salt; add to skillet and bring to a simmer over low heat.
Cover and cook until broccoli is crisp-tender and sauce is thickened, about 1 1/2 minutes.  Stir in chicken and lemon zest; and heat through.
Remove from heat and stir in parsley and lemon juice to coat.
Doesn’t this look like a bowl of creamy deliciousness? And it’s only 2 pts for a 1 cup bowl which means seconds will most definitely be happening! I love using my crock-pot – especially on the nights I’m now teaching a  class in the evenings; it just makes dinner time so much faster and simpler and the house smells good all day.  A simple dinner served with warm french bread — doesn’t get much better than that.
Anybody making any good appetizers for the Super Bowl today? Share them if you do! Have a great Sunday!