POINTS® Value: 6
Servings:
Ingredients
1 spray(s) cooking spray
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1/2 cup(s) fat-free sour cream
1/4 cup(s) fat-free evaporated milk
1/4 cup(s) scallion(s), green part only, minced
1/4 tsp crushed red pepper flakes
3 cup(s) cooked chicken breast, chopped*
6 medium whole wheat tortilla(s), 7-inches each
1/4 cup(s) low-fat shredded cheddar cheese, sharp variety
6 medium olive(s), green, pitted, sliced
1/4 cup(s) salsa
Instructions
Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.
Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.
Showing posts with label WW. Show all posts
Showing posts with label WW. Show all posts
Sunday, September 27, 2009
WW Meatloaf
Ingredients
3/4 c Ketchup
1/4 c Minced onion
2 tbsp. Chopped fresh parsley (dried)
1 tbsp. Brown sugar
1/4 tsp. Salt
1/4 tsp. Pepper
2 Large egg whites (1 egg white and 1 egg, to bind better)
1 1/2 lb. Ground round
1/2 c Quick-cooking oats
Cooking spray
Preparation
Combine 1/2 cup ketchup, onion, and next 5 ingredients in a large bowl; stir well. Add meat and oats; stir just until blended. Shape mixture into a 8x4-inch loaf pan coated with cooking spray.
Brush remaining 1/4 cup ketchup over meat loaf
Bake at 350 for 1 hour and 10 minutes or until done. Let stand 10 minutes before slicing.
Cut into 12 slices
2 slices = 5 Weight Watchers points
3/4 c Ketchup
1/4 c Minced onion
2 tbsp. Chopped fresh parsley (dried)
1 tbsp. Brown sugar
1/4 tsp. Salt
1/4 tsp. Pepper
2 Large egg whites (1 egg white and 1 egg, to bind better)
1 1/2 lb. Ground round
1/2 c Quick-cooking oats
Cooking spray
Preparation
Combine 1/2 cup ketchup, onion, and next 5 ingredients in a large bowl; stir well. Add meat and oats; stir just until blended. Shape mixture into a 8x4-inch loaf pan coated with cooking spray.
Brush remaining 1/4 cup ketchup over meat loaf
Bake at 350 for 1 hour and 10 minutes or until done. Let stand 10 minutes before slicing.
Cut into 12 slices
2 slices = 5 Weight Watchers points
Saturday, September 19, 2009
Layered Mexican Chicken
Cooking Spray
2 lbs bonless, skinless chicken breast
30 oz can black beans, rindsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chillies,(2-4oz cans)
2 tsp ground cumin
1/2 tsp pepper
12 medium corn tortillas, cut into 2-inch strips
1 cup salsa, mild, medium or hot
Recipe
1. Preheat Oven to 350. Coat a lasagna pan with cooking spray.
2. Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When it is cool enought to handle, cut into 1-inch pieces.
3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of cheese, chilies, cumin, and pepper, mix well and set aside.
4. Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
5. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
6. Enjoy!
Serves 12
6 points each
2 lbs bonless, skinless chicken breast
30 oz can black beans, rindsed and drained
3 cups fat-free sour cream
2 cups shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chillies,(2-4oz cans)
2 tsp ground cumin
1/2 tsp pepper
12 medium corn tortillas, cut into 2-inch strips
1 cup salsa, mild, medium or hot
Recipe
1. Preheat Oven to 350. Coat a lasagna pan with cooking spray.
2. Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When it is cool enought to handle, cut into 1-inch pieces.
3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of cheese, chilies, cumin, and pepper, mix well and set aside.
4. Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
5. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
6. Enjoy!
Serves 12
6 points each
Monday, June 8, 2009
I made this last night and OH MY GOODNESS they were fabulous!! I had a cook out and I sent the recipe home with about 5 people!! sooo yummy!!!
Weight Watchers 6 Points
35 Minutes to Prepare and Cook
Ingredients
* 1 pound chicken breast, uncooked, boneless, skinless
* 1/2 medium pineapple
* 1 medium green pepper
* 1 medium sweet red pepper(s)
* 1 large onion(s), spanish
* 1/4 cup pineapple juice, or orange juice
* 3 medium garlic clove(s), minced
* 2 Tbsp low-sodium soy sauce
* 1 tsp olive oil
* 4 sprays cooking spray
* 2 cup cooked white rice
Directions
* Cut chicken, pineapple, peppers and onion into approximately twenty-four 1-inch-thick pieces each. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
* Preheat grill. Lightly coat vegetables with cooking spray. Thread a piece of each pepper, pineapple, chicken and onion on 8 skewers, repeating twice in same order; brush with marinade.
* Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.
Number of Servings: 4
Weight Watchers 6 Points
35 Minutes to Prepare and Cook
Ingredients
* 1 pound chicken breast, uncooked, boneless, skinless
* 1/2 medium pineapple
* 1 medium green pepper
* 1 medium sweet red pepper(s)
* 1 large onion(s), spanish
* 1/4 cup pineapple juice, or orange juice
* 3 medium garlic clove(s), minced
* 2 Tbsp low-sodium soy sauce
* 1 tsp olive oil
* 4 sprays cooking spray
* 2 cup cooked white rice
Directions
* Cut chicken, pineapple, peppers and onion into approximately twenty-four 1-inch-thick pieces each. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours.
* Preheat grill. Lightly coat vegetables with cooking spray. Thread a piece of each pepper, pineapple, chicken and onion on 8 skewers, repeating twice in same order; brush with marinade.
* Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.
Number of Servings: 4
Monday, March 23, 2009
Crunchy Asian Salad
POINTS® Value: 5
Servings: 4
Level of Difficulty: Easy
Preparation Time: 10 min
Crunchy Asian Salad
Ingredients
* 3 oz package ramen noodle soup mix (any flavor)
* 2 cups shredded cabbage
* 2 medium scallions, sliced (about 1/2 cup)
* 1/4 cup sliced almonds (about 2 oz)
* 1 medium red pepper, cut into thin strips
* 1/2 cup Litehouse Sesame Ginger dressing
* 1 cup unsweetened mandarin oranges, drained
* 2 cups coarsely chopped fresh baby spinach leaves
Instructions
* Crush ramen noodles with your hands before opening package; discard seasoning packet from soup mix. In a large bowl, combine noodles, cabbage, scallions, almonds and pepper; pour in dressing and toss to mix well. Gently stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours. Yields 4 servings.
I marinated a small chicken breast in the dressing and grilled it.. and put it on top of this salad.. it was really good!!!
Servings: 4
Level of Difficulty: Easy
Preparation Time: 10 min
Crunchy Asian Salad
Ingredients
* 3 oz package ramen noodle soup mix (any flavor)
* 2 cups shredded cabbage
* 2 medium scallions, sliced (about 1/2 cup)
* 1/4 cup sliced almonds (about 2 oz)
* 1 medium red pepper, cut into thin strips
* 1/2 cup Litehouse Sesame Ginger dressing
* 1 cup unsweetened mandarin oranges, drained
* 2 cups coarsely chopped fresh baby spinach leaves
Instructions
* Crush ramen noodles with your hands before opening package; discard seasoning packet from soup mix. In a large bowl, combine noodles, cabbage, scallions, almonds and pepper; pour in dressing and toss to mix well. Gently stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours. Yields 4 servings.
I marinated a small chicken breast in the dressing and grilled it.. and put it on top of this salad.. it was really good!!!
Monday, March 2, 2009
Chicken fried rice
3 tbsp low-sodium soy sauce
1/2 cup(s) frozen green peas
2 cup(s) cooked brown rice
1/2 cup(s) carrot(s)
12 oz uncooked boneless, skinless chicken breast
2 medium garlic clove(s)
1/2 cup(s) scallion(s)
4 large egg white(s)
2 spray(s) cooking spray
Instructions
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.
Point Value 3
Servings: 6
1/2 cup(s) frozen green peas
2 cup(s) cooked brown rice
1/2 cup(s) carrot(s)
12 oz uncooked boneless, skinless chicken breast
2 medium garlic clove(s)
1/2 cup(s) scallion(s)
4 large egg white(s)
2 spray(s) cooking spray
Instructions
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.
Point Value 3
Servings: 6
Chicken Parmesan
2 Large egg whites, lightly beaten
1 Tbsp Italian seasoning
Cooking spray
1 lb (4-4oz pieces) boneless, skinless chicken breast, slightly pounded
1/2 tsp salt, or to taste
1 tsp olive oil
1/2 Cup dried bread crumbs
1 1/2 Cup canned tomato sauce
1/2 Cup part-skim mozzarella cheese, shredded (I used FF)
1 tbsp grated parmesan cheese
Preheat oven to 350. Spray an 8-inch square pan with cooking spray.
In a small, shallow bowl, place the egg whites. In another shallow bowl, mix the bread crumbs with salt and italian seasoning. Place the chicken in the egg whites, coat evenly, and then into the bread crumb mixture, coat evenly.
Spray a large skillet with cooking spray and add oil. Heat over medium-high heat, place chicken in skillet and cook until lightly browned and no longer pink in the center (approx 4 minutes per side)
In baking dish, pour 1/2 cup of tomato sauce, place chicken in dish and evenly distribute the remaining sauce over the chicken. Cover with both cheeses and bake until chicken is cooked thoroughly, approx 25 minutes.
Serves 4
1 Tbsp Italian seasoning
Cooking spray
1 lb (4-4oz pieces) boneless, skinless chicken breast, slightly pounded
1/2 tsp salt, or to taste
1 tsp olive oil
1/2 Cup dried bread crumbs
1 1/2 Cup canned tomato sauce
1/2 Cup part-skim mozzarella cheese, shredded (I used FF)
1 tbsp grated parmesan cheese
Preheat oven to 350. Spray an 8-inch square pan with cooking spray.
In a small, shallow bowl, place the egg whites. In another shallow bowl, mix the bread crumbs with salt and italian seasoning. Place the chicken in the egg whites, coat evenly, and then into the bread crumb mixture, coat evenly.
Spray a large skillet with cooking spray and add oil. Heat over medium-high heat, place chicken in skillet and cook until lightly browned and no longer pink in the center (approx 4 minutes per side)
In baking dish, pour 1/2 cup of tomato sauce, place chicken in dish and evenly distribute the remaining sauce over the chicken. Cover with both cheeses and bake until chicken is cooked thoroughly, approx 25 minutes.
Serves 4
Wednesday, February 25, 2009
baked chicken w/OJ and Pineapple juice
3 pounds boned and skinned chicken breast halves(or 1 chicken or 3 pound chicken parts)
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green bell pepper -- or red
2 tablespoons unsalted butter -- cut into bits
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 teaspoons basil
1/4 cup dark brown sugar -- firmly packed
Salt and ground black pepper to taste
Position rack in the center of the oven. Preheat oven to 350º. Mix together Dijon mustard, basil and honey. Smear the chicken with Dijon mustard and honey mixture. Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.
Makes 6 servings
Per serving (boneless skinless chicken breasts): 7.88 points
4 teaspoons Dijon mustard
2 tablespoons honey
1/2 cup chopped onions
1/4 cup chopped green bell pepper -- or red
2 tablespoons unsalted butter -- cut into bits
1 teaspoon paprika
1 teaspoon ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 teaspoons basil
1/4 cup dark brown sugar -- firmly packed
Salt and ground black pepper to taste
Position rack in the center of the oven. Preheat oven to 350º. Mix together Dijon mustard, basil and honey. Smear the chicken with Dijon mustard and honey mixture. Arrange chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.
Makes 6 servings
Per serving (boneless skinless chicken breasts): 7.88 points
Asian Beef Noodles
1 lb. ground beef
2 packages Oriental-flavor instant ramen noodles (3 oz. packages)
2 c. water
2 c. frozen Oriental vegetable mixture
1/8 tsp. ground ginger
2 TBS. green onion, thinly sliced
In large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover, simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving.
Makes 4 servings 9 pts per serving
--> This dinner was absolutely wonderful!!!! It was a huge hit!!!
2 packages Oriental-flavor instant ramen noodles (3 oz. packages)
2 c. water
2 c. frozen Oriental vegetable mixture
1/8 tsp. ground ginger
2 TBS. green onion, thinly sliced
In large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove with slotted spoon; pour off drippings. Season beef with one seasoning packet from noodles; set aside. In same skillet, combine water, vegetables, noodles (broken into several pieces), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover, simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion before serving.
Makes 4 servings 9 pts per serving
--> This dinner was absolutely wonderful!!!! It was a huge hit!!!
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