Despite this foggy, wet weather my hubby was in charge of firing up the grill and bbq'ing the chicken. One thing lead to another and next thing I knew I was assisting him with the toothpicks as he wrapped mouthwatering bacon around each boneless skinless chicken breast. I know, I know... as soon as I saw the bacon in his hands I should've shunned him back to the fridge with it, but I am weak in the presence of the almighty bacon. It was only 3 slices per chicken though so that's not too bad, right?
I totally messed up on the rice. I had found a Weight Watchers recipe for Greek Spinach & Rice at Dotti's Weight Loss Zone. I took all the ingredients out and started prepping early afternoon, but because I was using frozen spinach I tucked it back into the freezer. And yup, you guessed it... I totally forgot to add it in the end. The rice was still good, but I'm sure it would've tasted that much better if I had remembered to include the spinach. I guess the delicious smell of bacon threw me off track. :)
The recipe is below. I didn't follow the recipe completely. I used my rice cooker and used an unknown mix of rice that we had in the pantry.
Greek Spinach & Rice
a microwave-safe dish and cook on 30% power (medium-low) for 2 to 4 minutes
or just till soft enough to cut in half with a sharp knife. Rewrap one half and
return to freezer. Continue to cook the remaining half on 30% power
for 3 to 5 minutes more or till thawed.
Makes 4 servings
1 cup water
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1 teaspoon instant chicken bouillon granules
1/2 teaspoon finely shredded lemon peel or 1 tablespoon lemon juice
1/8 teaspoon pepper
1/2 cup long grain rice
1/2 of a 10-ounce package frozen chopped spinach, thawed and drained
Lemon peel strips (optional)
In a medium saucepan combine water, onion, garlic, oregano, chicken bouillon granules,
lemon peel or juice, and pepper. Bring to boiling. Stir in rice; reduce heat. Cover
and simmer for 10 minutes. Stir in spinach. Cover and cook for 5 to 10 minutes
more or till rice is tender and liquid is absorbed. Stir lightly with a fork before
serving. Garnish with lemon peel strips, if desired.
PER SERVING: 113 Calories, 0 g Total Fat, 0 g Saturated Fat,
0 mg Cholesterol, 251 mg Sodium, 24 g Total Carbohydrate,
2 g Dietary Fiber, 3 g Protein