I made this a few years ago for my granny. We both fell in love with this recipe. I got the recipe from one of her old Weight Watcher Cookbooks (probably one of the first cookbooks they published - you know the ones that had a lot of weird recipes in them but this one was actually delicious!).
Chicken Quesadillas with a Balsamic Vinegar Corn Salad
Ingredients for Salad
1 c thawed frozen corn kernels
1/2 c green bell pepper, seeded & diced
1/2 c tomato, seeded & diced
2 tbs chopped fresh cilantro
2 tsp balsamic vinegar
1/4 tsp salt
Ingredients for Quesadillas
1 1/2 c shredded cooked chicken breast
1 c shredded lettuce
1/2 c thick & chunky salsa
6 (8") flour tortillas
1/2 c shredded sharp cheese
Directions:
In a medium size bowl, combine all the salad ingredients and set aside. In another medium-size bowl, combine the shredded chicken, lettuce, and salsa. Divide among three of the tortillas. Sprinkle with cheese. Top with the remaining tortillas. Spray a large nonstick skillet with nonstick cooking spray. One at a time cook the quesadillas until lightly browned, approximately 3 minutes on each side; turning carefully with a spatula. Cut the quesadillas into quarters. Arrange 3 quarters on each of the 4 plates. Serve with the salad on the side.
Serves: 6 6 WW Points
Showing posts with label 6 WW points. Show all posts
Showing posts with label 6 WW points. Show all posts
Tuesday, June 28, 2011
Saturday, July 11, 2009
Lemon-Rosemary Chicken Thighs
Lemon-Rosemary Chicken Thighs
6 bone-in, skinless chicken thights (about 2 lb), excess fat trimmed
3 T lemon juice
2 T olive oil
1 T minced fresh rosemary or 2 tsp dried
1 garlic clove, minced
Salt and pepper
Preheat broiler. Rinse chicken thights; pat dry. Arrange thighs on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.
Using tongs, turn chicken thighs over. Brush 1/3 of lemon juice mixture over chicken and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
Turn off broiler and set oven to 450. Brush final 1/3 lemon juice mixture over chicken (discard any leftover lemon juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.
Makes 6 Servings 6 WW Points
6 bone-in, skinless chicken thights (about 2 lb), excess fat trimmed
3 T lemon juice
2 T olive oil
1 T minced fresh rosemary or 2 tsp dried
1 garlic clove, minced
Salt and pepper
Preheat broiler. Rinse chicken thights; pat dry. Arrange thighs on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.
Using tongs, turn chicken thighs over. Brush 1/3 of lemon juice mixture over chicken and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
Turn off broiler and set oven to 450. Brush final 1/3 lemon juice mixture over chicken (discard any leftover lemon juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.
Makes 6 Servings 6 WW Points
Spinach Lasagne
Spinach Lasagne
9 Lasagne noodles
2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 (16 oz) container fat-free cottage cheese
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
3 c shredded part-skim mozzarella cheese
1/2 c grated Parmesan cheese
2 large eggs, lightly beaten
1/4 c chopped fresh basil
1 garlic clove, crushed through a press
1/2 tsp salt
1 (24 oz) jar marinara sauce
Cook the noodles according to pkg directions, Drain and rinse; set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.
Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 c of the Parmesan, the eggs, basil, garlic, and salt.
Preheat the oven to 375. Spread 1 cup sauce in a 9 x 13 inch baking dish. Top with 3 noodles, 1 cup sauce, and remaining filling. Top with remaining noodles, sauce, and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.
Makes 12 Servings 6 WW Points
9 Lasagne noodles
2 medium yellow squash, cut lengthwise into 1/4 inch slices
1 (16 oz) container fat-free cottage cheese
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
3 c shredded part-skim mozzarella cheese
1/2 c grated Parmesan cheese
2 large eggs, lightly beaten
1/4 c chopped fresh basil
1 garlic clove, crushed through a press
1/2 tsp salt
1 (24 oz) jar marinara sauce
Cook the noodles according to pkg directions, Drain and rinse; set aside.
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the squash and cook until golden, 2-3 minutes per side. Set aside.
Combine the cottage cheese, spinach, 2 cups of the mozzarella, 1/4 c of the Parmesan, the eggs, basil, garlic, and salt.
Preheat the oven to 375. Spread 1 cup sauce in a 9 x 13 inch baking dish. Top with 3 noodles, 1 cup sauce, and remaining filling. Top with remaining noodles, sauce, and cheeses. Cover and bake 30 minutes. Uncover. Bake 20 minutes. Let stand 10 minutes before serving.
Makes 12 Servings 6 WW Points
Grilled Salmon with Yogurt-Mint Sauce
Grilled Salmon with Yogurt-Mint Sauce
1 1/2 c plain lowfat yogurt
1/2 cucumber, peeled, seeded, and diced
2 T finely chopped fresh mint leaves
1 small clove garlic, finely chopped
Salt and pepper
4 6-oz salmon fillets, about 1 inch thick
Pour yogurt into a strainer set over a bowl. Cover with plastic wrap, refrigerate and let drain until thickened, about 2 hours. Discard liquid in bowl, spoon yogurt into another bowl and stir in cucumber, mint, garlic, and salt and pepper to taste.
Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Oil a grill rack. Sprinkle salmon fillets with salt and pepper. Place salmon fillets, flesh side down, on oiled rack and cook, covered, for 4 minutes. Turn salmon carefully and continue to grill until just cooked through, 4 to 6 minutes longer. Serve with yogurt sauce on the side.
Makes 4 Servings 6 WW Points
1 1/2 c plain lowfat yogurt
1/2 cucumber, peeled, seeded, and diced
2 T finely chopped fresh mint leaves
1 small clove garlic, finely chopped
Salt and pepper
4 6-oz salmon fillets, about 1 inch thick
Pour yogurt into a strainer set over a bowl. Cover with plastic wrap, refrigerate and let drain until thickened, about 2 hours. Discard liquid in bowl, spoon yogurt into another bowl and stir in cucumber, mint, garlic, and salt and pepper to taste.
Preheat a gas grill on high, covered, for 10 minutes, then turn heat to medium. Oil a grill rack. Sprinkle salmon fillets with salt and pepper. Place salmon fillets, flesh side down, on oiled rack and cook, covered, for 4 minutes. Turn salmon carefully and continue to grill until just cooked through, 4 to 6 minutes longer. Serve with yogurt sauce on the side.
Makes 4 Servings 6 WW Points
Wednesday, June 17, 2009
Chicken Quesadillas
Chicken Quesadillas
1 c. cooked corn kernels
1/2 c. diced green bell pepper
1/2 c. diced seeded tomato
2 T. minced fresh cilantro
2 t. balsamic vinegar
1/4 t. salt
6 oz. cooked, skinless, boneless, chicken breast; diced
1 c. shredded iceberg lettuce
1/2 c. thick & chunky hot salsa
1 1/2 shredded sharp cheddar cheese
6 6" flour tortillas
1. To prepare corn-tomato salsa, combine corn, bell pepper, tomato, cilantro, vinegar, and salt in a medium bowl; set aside.
2. To prepare quesadillas, in another medium bowl, combine chicken, lettuce, and the 1/2 cup hot salsa. Divide mixture evenly among three of the tortillas. Sprinkle evenly with cheese; top with remaining tortillas.
3. Spray large nonstick skillet with nonstick spray; place over medium-heat 30 sec. Place 1 quesadilla in preheated skillet. Cook 3 minutes on each side, turning carefully with wide spatula until lightly browned. Repeat with remaining quesadillas.
4. To serve, cut each quesadilla into quarters. Arrange 3 quarters on each plate; garnish each with 1/2 c. of the corn-tomato salsa.
Serving Size: 3 quesadillas & 1/2 c. corn-tomato salsa 6 WW Points
Sunday, March 29, 2009
Crock-pot Meat Loaf
Crock-pot Meat Loaf
I saw this recipe and had to try it. I just got a new crock-pot for Christmas and love it. It has 3 different size bowls. I have a small bowl for if its just Kody and me. I have a medium bowl and a large bowl for if I'm cooking for a pot-luck. This recipe is very moist. It does not dry out like when you're cooking in an oven.
1 lb. Turkey
1 egg
1 pkg Lipton Onion Soup mix
One handful of Cheez-it Cheese Crackers, crushed
1 can (8 oz) tomato sauce
I usually had a couple of TBS of Wheat Germ (My family doesn't eat enough fiber and this is a way to sneak it in.)
Mix first four ingredients and 1/2 the tomato sauce together in the crockpot bowl. Cook on slow for approximately 3-4 hours. Pour remaining tomato sauce on top of meat loaf. Cook an additional 15 minutes. Serve with mashed potatoes and your favorite veggies. This is one of Kody's favorites.
Makes 4 Servings 1 Serving = 6 pts.
Wednesday, January 21, 2009
Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3 less fat cream cheese
1 tsp. ground cumin or chili powder
8 (6 in.) flour tortillas
1 1/2 cups bottled green taco sauce
Preheat oven to 350 degrees. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and saute until tender, about 5 minutes. Add the shredded chicken, 1/2 c. of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 c. of the chicken mixture down the center of each tortilla and roll up. Place in a 9X13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350 degrees for 15 minutes or until cheese melts.
Makes 8 Servings 1 Serving = 6 WW points - YeS! ThIS Is a HeAlThy ReCIpE!!!
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3 less fat cream cheese
1 tsp. ground cumin or chili powder
8 (6 in.) flour tortillas
1 1/2 cups bottled green taco sauce
Preheat oven to 350 degrees. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and saute until tender, about 5 minutes. Add the shredded chicken, 1/2 c. of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 c. of the chicken mixture down the center of each tortilla and roll up. Place in a 9X13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350 degrees for 15 minutes or until cheese melts.
Makes 8 Servings 1 Serving = 6 WW points - YeS! ThIS Is a HeAlThy ReCIpE!!!
Saturday, January 17, 2009
Sugar Free Creamy Cheesecake
Sugar Free Creamy Cheesecake
Preheat oven to 350 degrees.
Crust:
1 1/4 Cups Graham Cracker Crumbs
3 T. Butter
1/4 cups Splenda Granular
Mix ingredients together and press into a 10" springform pan.
Filling:
1 lb. (2-8 oz. pkgs) Regular Cream Cheese
1 lb. Fat free Cream Cheese
1 1/4 cups Splenda Granula
1 1/2 T. Lime Juice
Pinch of Salt
4 Large Eggs
Beat cream cheese & Splenda until mixed and smooth. Add lime juice & pinch of salt, beat until smooth. Add eggs one at a time, beating well after each addition. Pour filling over crust and bake 50 to 60 minutes or until slightly firm to the touch. Let cool 15 to 20 minutes before placing in refrigerator. Refrigerate 4 to 6 hours before serving.
Note: You can drizzle Smuckers Sugar-Free Chocolate Ice Cream Topping over the top of the cake before serving. Or try drizzling with a sugar-free caramel or strawberry topping. Walmart also carries a sugar free pie filling.
16 Servings 1 Serving = 6 WW Points
Preheat oven to 350 degrees.
Crust:
1 1/4 Cups Graham Cracker Crumbs
3 T. Butter
1/4 cups Splenda Granular
Mix ingredients together and press into a 10" springform pan.
Filling:
1 lb. (2-8 oz. pkgs) Regular Cream Cheese
1 lb. Fat free Cream Cheese
1 1/4 cups Splenda Granula
1 1/2 T. Lime Juice
Pinch of Salt
4 Large Eggs
Beat cream cheese & Splenda until mixed and smooth. Add lime juice & pinch of salt, beat until smooth. Add eggs one at a time, beating well after each addition. Pour filling over crust and bake 50 to 60 minutes or until slightly firm to the touch. Let cool 15 to 20 minutes before placing in refrigerator. Refrigerate 4 to 6 hours before serving.
Note: You can drizzle Smuckers Sugar-Free Chocolate Ice Cream Topping over the top of the cake before serving. Or try drizzling with a sugar-free caramel or strawberry topping. Walmart also carries a sugar free pie filling.
16 Servings 1 Serving = 6 WW Points
Vegetable Lo Mein with Peanut Sauce
Vegetable Lo Mein with Peanut Sauce
3/4 c. water
1/4 c. reduced fat creamy peanut butter
2 T. sugar 3
T. soy sauce
2T. cider vinegar
2 t. cornstarch
1 1/2 T grated gingerroot
8 medium green onions, sliced (1/2 c.)
1 bag (16 oz.) frozen stir-fry vegetables
1 bag (8 oz.) fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
6 cups lo mein noodles
1. Mix water, peanut butter, sugar, soy sauce, vinegar, cornstarch, gingerroot and onions; set aside.
2. Spray Wok with cooking spray; heat over medium-high heat. Add stir-fry vegetables; Cook for 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes. Stir in peanut butter mixture. Cover and cook about 5 minutes or until sauce is thickened.
3. Serve vegetable mixture over noodles.
6 Servings 1 Serving = 5 WW points
3/4 c. water
1/4 c. reduced fat creamy peanut butter
2 T. sugar 3
T. soy sauce
2T. cider vinegar
2 t. cornstarch
1 1/2 T grated gingerroot
8 medium green onions, sliced (1/2 c.)
1 bag (16 oz.) frozen stir-fry vegetables
1 bag (8 oz.) fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
6 cups lo mein noodles
1. Mix water, peanut butter, sugar, soy sauce, vinegar, cornstarch, gingerroot and onions; set aside.
2. Spray Wok with cooking spray; heat over medium-high heat. Add stir-fry vegetables; Cook for 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes. Stir in peanut butter mixture. Cover and cook about 5 minutes or until sauce is thickened.
3. Serve vegetable mixture over noodles.
6 Servings 1 Serving = 5 WW points
South-of-the-Border Burritos
South-of-the-Border Burritos
2 T. vegetable oil
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (15 oz.) black beans, rinsed, drained and mashed
1 to 2 t. finely chopped chipotle chilies in adobo sauce, drained
4 multigrain flour tortillas
1 c. reduced fat mozzarella cheese (2 oz.)
1 large tomato, chopped (1 cup)
1. Heat oil in 10- inch nonstick skillit over medium-high heat. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until onion is tender. Stir in beans and chilies; cook until hot.
2. Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.
4 Servings 1 Serving = 6 WW points
2 T. vegetable oil
1 large onion, chopped (1 cup)
6 cloves garlic, finely chopped
1 can (15 oz.) black beans, rinsed, drained and mashed
1 to 2 t. finely chopped chipotle chilies in adobo sauce, drained
4 multigrain flour tortillas
1 c. reduced fat mozzarella cheese (2 oz.)
1 large tomato, chopped (1 cup)
1. Heat oil in 10- inch nonstick skillit over medium-high heat. Cook onion and garlic in oil about 5 minutes, stirring occasionally, until onion is tender. Stir in beans and chilies; cook until hot.
2. Place 1/4 of the bean mixture on center of each tortilla. Top with cheese and tomato.
3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.
4 Servings 1 Serving = 6 WW points
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