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 Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Tuesday, June 28, 2011
Tilapia Fish Tacos
Tilapia Fish Tacos
Ingredients:
4 oz Tilapia fillet
Vegetable Oil Spray
2 tsp Taco Seasoning (you can use a pkg mix or look up my recipe for taco seasoning mix)
Cilantro
Half Lime, Sliced
2 Corn Tortillas
2 TBS Salsa
1 c Lettuce
Directions:
Spray aluminum foil. Place fillet o top. Spray fillet, sprinkle taco seasoning and cilantro. Top with slice limes. Fold aluminum foil. Bake in 350 degree oven for 20-25 minutes.
Warm corn tortillas. Fill with fish and taco ingredients.
Serves: 1 Calories: 270 for both
Ingredients:
4 oz Tilapia fillet
Vegetable Oil Spray
2 tsp Taco Seasoning (you can use a pkg mix or look up my recipe for taco seasoning mix)
Cilantro
Half Lime, Sliced
2 Corn Tortillas
2 TBS Salsa
1 c Lettuce
Directions:
Spray aluminum foil. Place fillet o top. Spray fillet, sprinkle taco seasoning and cilantro. Top with slice limes. Fold aluminum foil. Bake in 350 degree oven for 20-25 minutes.
Warm corn tortillas. Fill with fish and taco ingredients.
Serves: 1 Calories: 270 for both
Sunday, January 9, 2011
Easy Chicken-n-Dumplins
Easy Chicken-n-Dumplins
Can cream of chicken soup
Salt & pepper to taste
Boil chicken in stock pot full of water until chicken begins to fall off the bone. Use tongs to remove chicken from pan. Place chicken in a strainer in sink and let cool. Skin, debone, and shred chicken. Set aside.
Add soup to remaining chicken broth in stock pot. Whisk. Add salt & pepper to taste. Pull biscuits from 2 cans apart; tear into quarters and drop into boiling chicken broth. Let cook a few minutes and then repeat with remaining cans of biscuits until you have put as many biscuits that will fit into the stock pot. Cook on medium heat until all dumplings are done. Add shredded chicken. Stir and serve.
1 whole fryer chicken
6-8 cans cheap biscuitsCan cream of chicken soup
Salt & pepper to taste
Boil chicken in stock pot full of water until chicken begins to fall off the bone. Use tongs to remove chicken from pan. Place chicken in a strainer in sink and let cool. Skin, debone, and shred chicken. Set aside.
Add soup to remaining chicken broth in stock pot. Whisk. Add salt & pepper to taste. Pull biscuits from 2 cans apart; tear into quarters and drop into boiling chicken broth. Let cook a few minutes and then repeat with remaining cans of biscuits until you have put as many biscuits that will fit into the stock pot. Cook on medium heat until all dumplings are done. Add shredded chicken. Stir and serve.
Sunday, February 7, 2010
Chicken Enchiladas
Chicken Enchiladas
2 1/2 Frozen Boneless, Skinless Chicken Breast
1/2 packet Taco Seasoning Mix
1 cup Picante Sauce
8 Corn Tortillas
1/2 Can Enchilada Sauce
1 cup 2% Finely Shredded Colby & Monterey Jack Cheese
Cook chicken, taco seasoning, and picante sauce in a crockpot on low for 4 hours. Shred chicken with a fork. Set aside.
Spray skillet with cooking spray. Heat up tortillas until they can bend without tearing.Fill each tortilla with the chicken mixture. Roll and place in a baking dish. Top with Enchilada sauce and cheese. Cook in 350 oven until cheese is melted. Approximately 20 - 30 minutes. Serve with Spanish rice and Refried Black Beans. Delicious!
Serves 4 2 Enchiladas = 10 WW Points
2 1/2 Frozen Boneless, Skinless Chicken Breast
1/2 packet Taco Seasoning Mix
1 cup Picante Sauce
8 Corn Tortillas
1/2 Can Enchilada Sauce
1 cup 2% Finely Shredded Colby & Monterey Jack Cheese
Cook chicken, taco seasoning, and picante sauce in a crockpot on low for 4 hours. Shred chicken with a fork. Set aside.
Spray skillet with cooking spray. Heat up tortillas until they can bend without tearing.Fill each tortilla with the chicken mixture. Roll and place in a baking dish. Top with Enchilada sauce and cheese. Cook in 350 oven until cheese is melted. Approximately 20 - 30 minutes. Serve with Spanish rice and Refried Black Beans. Delicious!
Serves 4 2 Enchiladas = 10 WW Points
Sunday, January 17, 2010
Simple Vegetable Soup
Simple Vegetable Soup
1 can corn
2 cans green beans
2 cans sliced new potatoes
2 cans slice carrots
1 lg (28 oz) whole peeled tomatoes
1 lb. hamburger meat, cooked and crumbled
2 TBS Italian Seasoning
Salt & Pepper to taste
Combine all ingredients in a large pot. Cook until heated through. Serve with rice or crackers. Enjoy!
8 Servings Only 4 WW Points
1 can corn
2 cans green beans
2 cans sliced new potatoes
2 cans slice carrots
1 lg (28 oz) whole peeled tomatoes
1 lb. hamburger meat, cooked and crumbled
2 TBS Italian Seasoning
Salt & Pepper to taste
Combine all ingredients in a large pot. Cook until heated through. Serve with rice or crackers. Enjoy!
8 Servings Only 4 WW Points
Saturday, January 9, 2010
Crock-pot Salsa Chicken
Crock-pot Salsa Chicken
(1/2 breast = 1 serving)
4 boneless, skinless chicken breast
1 cup salsa (I used homemade salsa)
1/2 pkg taco seasoning (I used 1/8 cup of Homemade Taco)
1 cup corn
2 cups black beans
8 whole wheat tortillas
1 cup shredded cheddar
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa over chicken. Cook on low for 6 to 8 hours. Add corn and black beans the last hour. Top with cheese. Serve with lettuce and wrap in a tortilla. You can also serve on 1 cup of rice for 9 WW points or omit the tortillas and serve on 1 cup of lettuce for 5 WW points.
Makes 8 Servings 7 Weight Watcher's Points
(1/2 breast = 1 serving)
4 boneless, skinless chicken breast
1 cup salsa (I used homemade salsa)
1/2 pkg taco seasoning (I used 1/8 cup of Homemade Taco)
1 cup corn
2 cups black beans
8 whole wheat tortillas
1 cup shredded cheddar
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa over chicken. Cook on low for 6 to 8 hours. Add corn and black beans the last hour. Top with cheese. Serve with lettuce and wrap in a tortilla. You can also serve on 1 cup of rice for 9 WW points or omit the tortillas and serve on 1 cup of lettuce for 5 WW points.
Makes 8 Servings 7 Weight Watcher's Points
Taco Seasoning Mix
Taco Seasoning Mix
Fills a Pint Mason Jar (Enough Mix for Approx. 8 lbs of Meat)
1/2 cup Chili Powder
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cayenne Pepper
2 tsp Dried Oregano
4 tsp Paprika
5 TBS + 1 tsp Ground Cumin
2 TBS + 2 tsp Course Salt
3/4 cup Cornstarch
Mix all ingredients until thoroughly blended. Seal in an airtight container.
Use 1/4 c seasoning and 3/4 c water for each pound of meat.
Fills a Pint Mason Jar (Enough Mix for Approx. 8 lbs of Meat)
1/2 cup Chili Powder
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp Cayenne Pepper
2 tsp Dried Oregano
4 tsp Paprika
5 TBS + 1 tsp Ground Cumin
2 TBS + 2 tsp Course Salt
3/4 cup Cornstarch
Mix all ingredients until thoroughly blended. Seal in an airtight container.
Use 1/4 c seasoning and 3/4 c water for each pound of meat.
Measurements for 1 lb of meat
1 tbs chili powder
1/4 tsp garlic powder or granulated
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp dried oregano
1/2 tsp paprika
2 tsp ground cumin
1 tsp course salt
1/4 tsp garlic powder or granulated
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp dried oregano
1/2 tsp paprika
2 tsp ground cumin
1 tsp course salt
Saturday, July 11, 2009
Wild Rice Bake Submitted by Donna Hull Morgan
Wild Rice bake
1 pkg. Owens reg. breakfast sausage
1 box Uncle Bens Long grain & wild rice fast cook recipe
1/2 c minced onion
1 can niblets
1 can mushroom soup
8 oz. sour cream
bag of shredded cheese
Cook rice acording to directions. Crumble and brown sausage with onions. In 9X13 pan, combine all ingredents and top with cheese, bake at 350 until cheese is bubbly. Yummy!
1 pkg. Owens reg. breakfast sausage
1 box Uncle Bens Long grain & wild rice fast cook recipe
1/2 c minced onion
1 can niblets
1 can mushroom soup
8 oz. sour cream
bag of shredded cheese
Cook rice acording to directions. Crumble and brown sausage with onions. In 9X13 pan, combine all ingredents and top with cheese, bake at 350 until cheese is bubbly. Yummy!
Monte Cristo Sandwiches
Monte Cristo Sandwiches
2 lg eggs
1/2 c milk
8 slices sturdy white sandwich bread
4 slices turkey breasts
4 slices swiss cheese
4 slices Black Forest or other ham
1 T unsalted butter
In a wide, shallow bowl, beat eggs and milk to combine. Lay a slice of bread on a work surface and top with 1 slice turkey, 1 slice cheese, 1 slice ham, and a second slice of bread. Repeat to assemble remaining sandwiches.
Warm a large nonstick frying pan over medium-high heat. Melt butter (if pan in not large enough to accomodate all 4 sandwiches, melt half of butter and cook sandwiches in 2 batches). When butter sizzles, swirl pan to coat. Carefully dip each sandwich in egg mixture, turning to lightly coat both sides, and lay sandwiches in hot pan. Cook, turning once, until sandwiches are well-browned on both sides, 4 to 6 minutes total.
To serve, cut sandwiches in half diagonally.
Makes 4 Sandwiches 10 WW Points
2 lg eggs
1/2 c milk
8 slices sturdy white sandwich bread
4 slices turkey breasts
4 slices swiss cheese
4 slices Black Forest or other ham
1 T unsalted butter
In a wide, shallow bowl, beat eggs and milk to combine. Lay a slice of bread on a work surface and top with 1 slice turkey, 1 slice cheese, 1 slice ham, and a second slice of bread. Repeat to assemble remaining sandwiches.
Warm a large nonstick frying pan over medium-high heat. Melt butter (if pan in not large enough to accomodate all 4 sandwiches, melt half of butter and cook sandwiches in 2 batches). When butter sizzles, swirl pan to coat. Carefully dip each sandwich in egg mixture, turning to lightly coat both sides, and lay sandwiches in hot pan. Cook, turning once, until sandwiches are well-browned on both sides, 4 to 6 minutes total.
To serve, cut sandwiches in half diagonally.
Makes 4 Sandwiches 10 WW Points
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
Cheesy Pasta Primavera
Cheesy Pasta Primavera
1 c frozen lima beans
20 baby carrots, cut into quarters lengthwise
10 oz asparagus, trimmed, cut into 1-inch pieces
1 lb fettuccine
2 T unsalted butter
2 cloves garlic, minced
Salt and pepper
1/2 c grated Parmesan
3 T chopped flat-leaf parsley
1 c ricotta
Bring a large pat of salted water to a boil. Add lima beans and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add fettuccine to water and cook until tender, 8 to 10 min. (or according to pkg directions.) Drain, reserving 1/2 c cooking water.
When fettuccine has cooked for about 5 min., melt butter in a large frying pan over medium-high heat. Add garlic and saute until fragrant, 1 min. Add vegetables, season with salt and pepper, and saute until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 c reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with Parmesan and parsley.
Add ricotta to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.
Makes 6 Servings 9 WW Points
1 c frozen lima beans
20 baby carrots, cut into quarters lengthwise
10 oz asparagus, trimmed, cut into 1-inch pieces
1 lb fettuccine
2 T unsalted butter
2 cloves garlic, minced
Salt and pepper
1/2 c grated Parmesan
3 T chopped flat-leaf parsley
1 c ricotta
Bring a large pat of salted water to a boil. Add lima beans and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add fettuccine to water and cook until tender, 8 to 10 min. (or according to pkg directions.) Drain, reserving 1/2 c cooking water.
When fettuccine has cooked for about 5 min., melt butter in a large frying pan over medium-high heat. Add garlic and saute until fragrant, 1 min. Add vegetables, season with salt and pepper, and saute until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained fettuccine and 1/4 c reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with Parmesan and parsley.
Add ricotta to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.
Makes 6 Servings 9 WW Points
Vietnamese Noodle Salad with Pork
Vietnamese Noodle Salad with Pork
1 pork tenderloin (about 3/4 lb)
Salt and pepper
1/2 c lime juice
3 T sugar
8 oz thin rice noodles (vermicelli) or angel-hair pasta
3 c shredded lettuce
1 c shredded carrots
1/2 c fresh mint leaves, coarsely chopped
1/2 c fresh basil leaves, coarsely chopped
Cut pork tenderloin in half lenghtwise (if it is thicker than 2 inches, cut into thirds lengthwise). Sprinkle salt and pepper over pork. Mist a ridged grill pan or skillet with nonstick cooking spray and warm over medium-high heat. Cook pork turning as needed, until no longer pink in center, 11 to 13 minutes. Remove to a plate, tent with fol and let stand.
In a bowl, stir together lime juice, sugar, 1 tsp. black pepper and 1/2 tsp. salt until sugar is dissolved. In a large pot of boiling water, cook noodles until tender, 2 to 4 minutes (or according to pkg directions). Drain, rinse until cool and drain again. Place noodles in a large serving bowl and toss with 3/4 of lime-juice mixture. Gently mix in lettuce, carrots, mint, and basil.
Thinly slice pork and place in bowl. Toss with remaining lime-juice mixture. Top noodle salad with pork slices and any reserve juices and serve.
Makes 4 Servings 8 WW Points
1 pork tenderloin (about 3/4 lb)
Salt and pepper
1/2 c lime juice
3 T sugar
8 oz thin rice noodles (vermicelli) or angel-hair pasta
3 c shredded lettuce
1 c shredded carrots
1/2 c fresh mint leaves, coarsely chopped
1/2 c fresh basil leaves, coarsely chopped
Cut pork tenderloin in half lenghtwise (if it is thicker than 2 inches, cut into thirds lengthwise). Sprinkle salt and pepper over pork. Mist a ridged grill pan or skillet with nonstick cooking spray and warm over medium-high heat. Cook pork turning as needed, until no longer pink in center, 11 to 13 minutes. Remove to a plate, tent with fol and let stand.
In a bowl, stir together lime juice, sugar, 1 tsp. black pepper and 1/2 tsp. salt until sugar is dissolved. In a large pot of boiling water, cook noodles until tender, 2 to 4 minutes (or according to pkg directions). Drain, rinse until cool and drain again. Place noodles in a large serving bowl and toss with 3/4 of lime-juice mixture. Gently mix in lettuce, carrots, mint, and basil.
Thinly slice pork and place in bowl. Toss with remaining lime-juice mixture. Top noodle salad with pork slices and any reserve juices and serve.
Makes 4 Servings 8 WW Points
Chili Beef Soft Tacos
Chili Beef Soft Tacos
2 16-oz jars mild medium tomato-based salsa
2 T cider vinegar
5 tsp chili powder
1 1/2 lb beef chuck pot roast, fat trimmed
12 6-in corn tortillas
3/4 c sour cream
3 c shredded lettuce
1 avocado
Spoon 1 c salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel, and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
Makes 6 Servings 10 WW Points
2 16-oz jars mild medium tomato-based salsa
2 T cider vinegar
5 tsp chili powder
1 1/2 lb beef chuck pot roast, fat trimmed
12 6-in corn tortillas
3/4 c sour cream
3 c shredded lettuce
1 avocado
Spoon 1 c salsa into a small bowl; reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add beef, cover and turn heat to low. Cook until beef shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl.
Preheat oven to 300. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel, and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.
Makes 6 Servings 10 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
Spinach-Stuffed Shells Alfredo
Spinach-Stuffed Shells Alfredo
1 pkg (12 oz) jumbo shells
1 jar (16 oz) Alfredo pasta sauce
1/4 c milk
1/4 c chopped sun-dried tomatoes
1/4 tsp pepper
1 container (15 oz) ricotta cheese
1 pkg (10 oz) frozen, chopped spinach, thawed and squeezed dry
1 c crumbled feta cheese, 4 oz.
1 egg
1/2 tsp dried oregano
1 T chopped fresh parsley
Cook pasta shells according to pkg directions; drain. Meanwhile, preheat oven to 350. Coat shallow 2 qt baking dish with cooking spray.
In bowl, mix Alfredo sauce, milk, sun-dried tomatoes, and pepper. Spread 1/2 c sauce mixture over bottom of baking dish. In separate bowl, mix ricotta, spinach, feta, 1/2 c mozzarella, egg, and oregano. Drain pasta shells well. Fill each shell with about 1 T. of ricotta-spinach mixture before placing in baking dish.
Pour remaining sauce over shells. Cover with foil. Bake 30 min. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, until sauce is bubbling and cheese is melted, about 15 min. Let stand 10 min. before serving. Sprinkle with parsley.
Makes 6 servings Sinful
1 pkg (12 oz) jumbo shells
1 jar (16 oz) Alfredo pasta sauce
1/4 c milk
1/4 c chopped sun-dried tomatoes
1/4 tsp pepper
1 container (15 oz) ricotta cheese
1 pkg (10 oz) frozen, chopped spinach, thawed and squeezed dry
1 c crumbled feta cheese, 4 oz.
1 egg
1/2 tsp dried oregano
1 T chopped fresh parsley
Cook pasta shells according to pkg directions; drain. Meanwhile, preheat oven to 350. Coat shallow 2 qt baking dish with cooking spray.
In bowl, mix Alfredo sauce, milk, sun-dried tomatoes, and pepper. Spread 1/2 c sauce mixture over bottom of baking dish. In separate bowl, mix ricotta, spinach, feta, 1/2 c mozzarella, egg, and oregano. Drain pasta shells well. Fill each shell with about 1 T. of ricotta-spinach mixture before placing in baking dish.
Pour remaining sauce over shells. Cover with foil. Bake 30 min. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, until sauce is bubbling and cheese is melted, about 15 min. Let stand 10 min. before serving. Sprinkle with parsley.
Makes 6 servings Sinful
Italian Roasted Chicken
Italian Roasted Chicken
1 chicken, 4 1/2 lbs, cut into 8 pieces
3/4 tsp dried Italian seasoning
3/4 tsp salt
1 red pepper, cut into 2 in x 1 in pieces
1 onion, cut into 1/4 inch wedges
1 1/2 c white grape juice
2 T all-purpose flour
1 T chopped fresh parsley
Cooked rice
Preheat oven to 425. Place chicken in roasting pan. Sprinkle with 1/2 tsp Italian seasoning and 1/2 tsp salt.
In bowl, toss red pepper and onion with remaining 1/4 tsp Italian seasoning and 1/4 tsp salt. Arrange vegetables around chicken. Pour grape juice into pan. Roast 50 minutes or until chicken is no longer pink near bone. Transfer chicken and vegetables to serving platter; cover with foil to keep warm.
In bowl, whisk together 1/4 c water and flour. Skim off excess fat from juices in roasting pan; place pan over two burners on medium-high heat. Whisk in flour mixture; cook, whisking, until thickened, 5 minutes. Sprinkle chicken with parsley. Serve with sauce and rice.
Makes 6 Servings 10 WW Points
1 chicken, 4 1/2 lbs, cut into 8 pieces
3/4 tsp dried Italian seasoning
3/4 tsp salt
1 red pepper, cut into 2 in x 1 in pieces
1 onion, cut into 1/4 inch wedges
1 1/2 c white grape juice
2 T all-purpose flour
1 T chopped fresh parsley
Cooked rice
Preheat oven to 425. Place chicken in roasting pan. Sprinkle with 1/2 tsp Italian seasoning and 1/2 tsp salt.
In bowl, toss red pepper and onion with remaining 1/4 tsp Italian seasoning and 1/4 tsp salt. Arrange vegetables around chicken. Pour grape juice into pan. Roast 50 minutes or until chicken is no longer pink near bone. Transfer chicken and vegetables to serving platter; cover with foil to keep warm.
In bowl, whisk together 1/4 c water and flour. Skim off excess fat from juices in roasting pan; place pan over two burners on medium-high heat. Whisk in flour mixture; cook, whisking, until thickened, 5 minutes. Sprinkle chicken with parsley. Serve with sauce and rice.
Makes 6 Servings 10 WW Points
Eggplant Parmesan - Lasagne Style
Eggplant Parmesan - Lasagne Style
1 lb Italian sausage linkes, casings removed
1 container (15 oz) part-skim ricotta cheese
1 1/4 c shredded Italian 5 cheese blend, 5 oz.
1/2 c fresh basil leaves, thinly sliced
4 c marinara sauce, from 2 (24 oz) jars
2 pkgs (1 lb each) frozen breaded Italian-style eggplant cutlets
Fresh basil
Preheat oven to 425. Crumble sausage into nonstick skillet over medium-high heat. Cook, stirring, until no longer pink; drain. In bowl, mix ricotta, 1/2 c shredded cheese and sliced basil.
Spread 1/2 c marinara sauce over bottom of 2 qt. baking dish. Arrange 1/3 of eggplant in single layer over sauce. Spread half of ricotta mixture over eggplant. Mix sausage with remaining marinara sauce; spread 1 c sausage sauce over ricotta layer. Repeat layers once. Top with remaining eggplant and remaining sausage sauce.
Cover wtih foil. Bake 45 minutes or until hot in center. Uncover; sprinkle with remaining 3/4 c shredded cheese. Bake, uncovered, until cheese is melted, 10 minutes. Let stand 5 minutes before serving. If desired, garnish with fresh basil.
Makes 8 servings Sinful
1 lb Italian sausage linkes, casings removed
1 container (15 oz) part-skim ricotta cheese
1 1/4 c shredded Italian 5 cheese blend, 5 oz.
1/2 c fresh basil leaves, thinly sliced
4 c marinara sauce, from 2 (24 oz) jars
2 pkgs (1 lb each) frozen breaded Italian-style eggplant cutlets
Fresh basil
Preheat oven to 425. Crumble sausage into nonstick skillet over medium-high heat. Cook, stirring, until no longer pink; drain. In bowl, mix ricotta, 1/2 c shredded cheese and sliced basil.
Spread 1/2 c marinara sauce over bottom of 2 qt. baking dish. Arrange 1/3 of eggplant in single layer over sauce. Spread half of ricotta mixture over eggplant. Mix sausage with remaining marinara sauce; spread 1 c sausage sauce over ricotta layer. Repeat layers once. Top with remaining eggplant and remaining sausage sauce.
Cover wtih foil. Bake 45 minutes or until hot in center. Uncover; sprinkle with remaining 3/4 c shredded cheese. Bake, uncovered, until cheese is melted, 10 minutes. Let stand 5 minutes before serving. If desired, garnish with fresh basil.
Makes 8 servings Sinful
Orange Beef and Broccoli Stir-Fry
Orange Beef and Broccoli Stir-Fry
1/4 c low-sodium beef broth (or water)
1 T soy sauce
1 T lemon juice
2 tsp cornstarch
1 T vegetable oil
1 lb top round London broil, cut into strips
1 10-oz pkg frozen broccoli spears, thawed and patted dry
1 T grated orange zest
3/4 c fresh orange juice
Salt and pepper
Whisk broth, soy sauce, lemon juice and cornstard; set aside. Warm oil in a large skillet over medium-high heat until hot. Add beef, turn heat to high and cook, stirring, until no longer pink, 3 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes. Stir in reserved sauce, orange zest and juice. Cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.
Makes 4 Servings 5 WW Points
1/4 c low-sodium beef broth (or water)
1 T soy sauce
1 T lemon juice
2 tsp cornstarch
1 T vegetable oil
1 lb top round London broil, cut into strips
1 10-oz pkg frozen broccoli spears, thawed and patted dry
1 T grated orange zest
3/4 c fresh orange juice
Salt and pepper
Whisk broth, soy sauce, lemon juice and cornstard; set aside. Warm oil in a large skillet over medium-high heat until hot. Add beef, turn heat to high and cook, stirring, until no longer pink, 3 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes. Stir in reserved sauce, orange zest and juice. Cook, stirring, until sauce thickens, about 2 minutes. Season with salt and pepper.
Makes 4 Servings 5 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
Tomato Bisque
Tomato Bisque
2 T unsalted butter
1 yellow onion, finely chopped
1 T sugar
1 T all-purpose flour
1 14.5-oz can low-sodium chicken broth
2 28-oz cans crushed tomatoes
1 c. half and half
1/4 tsp. cayenne pepper
Salt
Melt butter in a large saucepan over medium heat. Add onion and sugar and cook intil onion is soft and golden, 3 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.
Slowly pour broth into pan, scraping brown bits from bottom. Stir in tomatoes. Bring to a boil, lower heat and simmer until soup has thickened, about 15 minutes.
Puree mixture in batches and return to pot. Stir in half and half and cayenne pepper. Season with salt. Heat through and serve.
Makes 8 Servings 3 WW Points
2 T unsalted butter
1 yellow onion, finely chopped
1 T sugar
1 T all-purpose flour
1 14.5-oz can low-sodium chicken broth
2 28-oz cans crushed tomatoes
1 c. half and half
1/4 tsp. cayenne pepper
Salt
Melt butter in a large saucepan over medium heat. Add onion and sugar and cook intil onion is soft and golden, 3 to 5 minutes. Stir in flour and cook, stirring constantly, 1 minute.
Slowly pour broth into pan, scraping brown bits from bottom. Stir in tomatoes. Bring to a boil, lower heat and simmer until soup has thickened, about 15 minutes.
Puree mixture in batches and return to pot. Stir in half and half and cayenne pepper. Season with salt. Heat through and serve.
Makes 8 Servings 3 WW Points
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