Vert et Terre – 11 Weight Watchers Points Plus per serving (2 servings)

August 22, 2015

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This was a night of a bit of this and a tad of that, what do I have left in the fridge that is going to be wasted soon? Herein lies the only problem I have found so far with having a food blog (well except the insurmountable pile of dirtied dishes). I feel compelled to make something different so many days a week to keep the creative juices flowing, that I end up with tids and bits of all the other things and I can’t just toss them. I do have a compost bin for the nipped off ends of cucumbers or the stray mushroom that got lost in the bin. But I absolutely loathe wasting food so there will be days like this. And I have to admit this day was a tad and a bit delicious as well.

The day I made this my synapses were sy-napping so I could not come up with a name to save my life. I queried Instagram, Facebook, blog followers, friends, family…help me with a name! I actually chose the very first one I received…nothing beyond it seemed quite right. Instagram’s getting_bec_2_basics_ww hit it first try. She suggested Vert et Terre: “Vert for the beans, Terre for the potatoes. Idk. Whatever you call it, it looks like perfection”. Bec, you nailed it!

As it turns out Vert et Terre also translates to “green earth” which was an added surprise in this name. It was very green. It was very earthy. This made me happy. Very happy.

Vert et Terre – 11 Weight Watchers Points Plus per serving (2 servings)

pssssst…this is also almost all Simply Filling Power Foods, score!

Ingredients:

2 medium potatoes – washed and sliced thin (I like my skin on, you may peel if you prefer)
Big handful of fresh french cut green beans
1 cup sliced mushrooms (any kind)
1 cup fresh baby spinach
6 oz grilled chicken (I keep and use West End Mediterranean Grilled Chicken Skewers from Costco because they are ready and easy)
Trader Joe’s Garlic & Coffee BBQ Rub to taste
1 tbsp Extra Virgin Olive Oil
3 The Laughing Cow Baby Bel Light Minis

Put sliced potatoes, green beans, mushrooms and EVOO in a good size ziplock bag and knead gently until all is fairly evenly covered in oil. Dump this mixture into a non stick skillet (I prefer ceramic) set to medium heat. After about 5 minutes flip everything and cover loosely with aluminum foil. Continue sauteeing/steaming for 5 more minutes or until vegetables start to get tender.

Tear or cut chicken and baby bels into small pieces and add to veggie mixture. Toss everything lightly and re-cover with aluminum foil. Continue cooking another 5 minutes.

Add fresh spinach and TJ’s BBQ Rub. Toss again, leave uncovered and cook for approximately 5 more minutes or until spinach is lightly wilted and potatoes are starting to brown and crisp up. Don’t cook this to death, it’s ok if your green beans are crisp…surely chewing harder burns more calories right? It’s about this time the dogs showed up in the kitchen to find out what’s going on. You know dinner is almost ready when you get the big “you HAVE to share that with me” eyes from dogs, kids and especially hubby. No other humans were home so I had to rely on puppy eyes to tell me I was getting close hahaha. Do yourself a favor and plate this one on something really pretty. This is a simple meal but way too pretty for a paper plate. You need to sit down with a fork, in a real chair, close your eyes and think of France…I mean Bec went to all the trouble to come up with a French name so it’s the least we can do right? I did go ahead and put the other serving in a Sistema reheatable bowl and immediately put it in the fridge for the next day’s lunch. I could tell from the smell (and the fact that there were no witnesses at home) that I would eat both servings if I didn’t. Let me know how you like it and remember to thank getting_bec_2_basics_ww for her help!