2 Tbsp. olive or vegetable oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic, finely chopped
4 medium potatoes, cut into 1/2-inch cubes (about 4 cups)
1 medium red bell pepper, cut into large pieces
1 jar (27.7 oz.) Ragú Old World Style Pasta Sauce
1 lb. fresh or frozen cut green beans
1 tsp. dried basil leaves, crushed
Salt and ground black pepper to taste
In 12-inch skillet, heat oil over medium-high heat and cook chicken with garlic until chicken is no longer pink. Remove chicken and set aside. In same skillet, add potatoes and red pepper. Cook over medium heat, stirring occasionally, 5 minutes. Stir in Ragú Old World Style Pasta Sauce and remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 35 minutes or until potatoes are tender. Return chicken to skillet and heat through.
Weight Watchers Points: not yet calculated please check back soon!
Sunday, October 25, 2009
Oven Baked Chicken Parmesian
4 Boneless, Skinless Chicken Breasts
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar Ragú Pasta Sauce
1 cup shredded mozzarella cheese
Pasta
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs. Wash hands after handling chicken. In 13x9-inch baking dish, arrange chicken. Bake uncovered 20 minutes (30 minutes if using frozen chicken). Pour Ragú Pasta Sauce over chicken, then top with cheese. Bake 10 minutes or until chicken reaches 170 degrees and is no longer pink. Serve, if desired, with hot cooked pasta.
Weight Watchers Points: not yet calculated please check back soon!
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar Ragú Pasta Sauce
1 cup shredded mozzarella cheese
Pasta
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs. Wash hands after handling chicken. In 13x9-inch baking dish, arrange chicken. Bake uncovered 20 minutes (30 minutes if using frozen chicken). Pour Ragú Pasta Sauce over chicken, then top with cheese. Bake 10 minutes or until chicken reaches 170 degrees and is no longer pink. Serve, if desired, with hot cooked pasta.
Weight Watchers Points: not yet calculated please check back soon!
Mashed Potato Chicken Casserole
2 cups cooked cubed chicken
1 jar Chicken Tonight Cooking Sauce for Chicken - Creamy Mushroom
1 package (10 oz.) frozen baby carrots
1 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Pinch black pepper
1 cup shredded Cheddar cheese
4 cups prepared instant mashed potatoes, prepared according to package directions
Preheat oven to 350 degrees F. In a large skillet, combine cooked chicken with sauce. Simmer over low heat 5 minutes or until heated through. Add carrots, peas, parsley, salt and pepper. Heat thoroughly 10 minutes, stirring frequently. Spoon chicken mixture into a 2 1/2 quart casserole dish. Evenly top with Cheddar cheese. Spoon mashed potatoes over casserole. Bake 30 minutes, or until bubbly and potatoes are lightly browned.
Weight Watchers Points: not yet calculated please check back soon!
1 jar Chicken Tonight Cooking Sauce for Chicken - Creamy Mushroom
1 package (10 oz.) frozen baby carrots
1 cup frozen peas
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
Pinch black pepper
1 cup shredded Cheddar cheese
4 cups prepared instant mashed potatoes, prepared according to package directions
Preheat oven to 350 degrees F. In a large skillet, combine cooked chicken with sauce. Simmer over low heat 5 minutes or until heated through. Add carrots, peas, parsley, salt and pepper. Heat thoroughly 10 minutes, stirring frequently. Spoon chicken mixture into a 2 1/2 quart casserole dish. Evenly top with Cheddar cheese. Spoon mashed potatoes over casserole. Bake 30 minutes, or until bubbly and potatoes are lightly browned.
Weight Watchers Points: not yet calculated please check back soon!
Huevos Rancheros
1 tablespoon plus 2 teaspoons vegetable oil
1 medium onion, coarsely chopped
1 small garlic clove, minced
1 jalapeño chile, seeded and minced
1 can (14 1/2 ounces) tomatoes
1/4 teaspoon salt
8 large eggs
8 flour or corn tortillas (6-inch diameter), warmed
1 tablespoon chopped fresh cilantro leaves
1. In 2-quart saucepan, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add onion, garlic, and jalapeño, and cook until onion is tender, stirring occasionally, about 8 minutes. Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. 2. In nonstick 10-inch skillet, heat 1 teaspoon vegetable oil over medium heat. One at a time, break 4 eggs into a saucer, then slip into skillet. Reduce heat to low; cook eggs slowly until whites are completely set and yolks begin to thicken but are not hard; turn eggs over if you like. Transfer eggs to warm plate; keep warm. Repeat with remaining oil and eggs. 3. Arrange tortillas on 4 dinner plates. Place 1 fried egg on each tortilla. Spoon 2 tablespoons tomato sauce over each egg; sprinkle with cilantro. Serve with remaining tomato sauce.
Weight Watchers Points: not yet calculated please check back soon!
1 medium onion, coarsely chopped
1 small garlic clove, minced
1 jalapeño chile, seeded and minced
1 can (14 1/2 ounces) tomatoes
1/4 teaspoon salt
8 large eggs
8 flour or corn tortillas (6-inch diameter), warmed
1 tablespoon chopped fresh cilantro leaves
1. In 2-quart saucepan, heat 1 tablespoon vegetable oil over medium-high heat until hot. Add onion, garlic, and jalapeño, and cook until onion is tender, stirring occasionally, about 8 minutes. Stir in tomatoes with their juice and salt; heat to boiling over high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. 2. In nonstick 10-inch skillet, heat 1 teaspoon vegetable oil over medium heat. One at a time, break 4 eggs into a saucer, then slip into skillet. Reduce heat to low; cook eggs slowly until whites are completely set and yolks begin to thicken but are not hard; turn eggs over if you like. Transfer eggs to warm plate; keep warm. Repeat with remaining oil and eggs. 3. Arrange tortillas on 4 dinner plates. Place 1 fried egg on each tortilla. Spoon 2 tablespoons tomato sauce over each egg; sprinkle with cilantro. Serve with remaining tomato sauce.
Weight Watchers Points: not yet calculated please check back soon!
Honey Mustard Chicken Casserole
1 pound boneless chicken breasts
1 tablespoon vegetable oil
2 cloves garlic, minced
1 jar Chicken Tonight Light Cooking Sauce for Chicken - Honey Mustard
1 pound red potatoes, boiled and thinly sliced
1 package (10 oz.) frozen broccoli spears, cooked and drained
1/2 cup shredded low-fat Cheddar cheese
Preheat oven to 350 degrees F. In a large skillet, lightly brown chicken in oil on both sides. Add garlic and sauté lightly. Add sauce; simmer, covered, 20 minutes over low heat. Place cooked potato slices evenly in an 11 x 7-inch baking dish. Spoon chicken and sauce over potatoes. Evenly layer broccoli over chicken. Top with Cheddar cheese. Bake, covered, 30 minutes or until bubbly.
Weight Watchers Points: not yet calculated please check back soon!
1 tablespoon vegetable oil
2 cloves garlic, minced
1 jar Chicken Tonight Light Cooking Sauce for Chicken - Honey Mustard
1 pound red potatoes, boiled and thinly sliced
1 package (10 oz.) frozen broccoli spears, cooked and drained
1/2 cup shredded low-fat Cheddar cheese
Preheat oven to 350 degrees F. In a large skillet, lightly brown chicken in oil on both sides. Add garlic and sauté lightly. Add sauce; simmer, covered, 20 minutes over low heat. Place cooked potato slices evenly in an 11 x 7-inch baking dish. Spoon chicken and sauce over potatoes. Evenly layer broccoli over chicken. Top with Cheddar cheese. Bake, covered, 30 minutes or until bubbly.
Weight Watchers Points: not yet calculated please check back soon!
Grilled Chicken with Roasted Garlic Sauce
6 boneless chicken breasts, (about 1 1/2 pounds)
1/2 cup lemon juice
2 cloves garlic
1 tablespoon red wine vinegar
1 teaspoon rosemary
1/4 cup olive oil
Salt and pepper to taste
1 jar (28 ounces) Ragú Hearty Robust Blend Roasted Garlic Pasta Sauce
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Grilled crusty bread
Fresh herbs for garnish (optional)
Ingredients:
Place chicken in a bowl with lemon juice, garlic, vinegar, rosemary, olive oil, salt and pepper. Marinate in the refrigerator for several hours or overnight. In a medium saucepan, heat sauce over low heat, stirring occasionally until heated through. Add fresh basil and parsley to the sauce just before serving. Meanwhile, preheat grill or broiler. Grill chicken about 3-5 minutes per side or until chicken is thoroughly cooked. Server grilled chicken with roasted garlic sauce of grilled crusty bread. Garnish with fresh herbs.
Weight Watchers Points: not yet calculated please check back soon!
1/2 cup lemon juice
2 cloves garlic
1 tablespoon red wine vinegar
1 teaspoon rosemary
1/4 cup olive oil
Salt and pepper to taste
1 jar (28 ounces) Ragú Hearty Robust Blend Roasted Garlic Pasta Sauce
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Grilled crusty bread
Fresh herbs for garnish (optional)
Ingredients:
Place chicken in a bowl with lemon juice, garlic, vinegar, rosemary, olive oil, salt and pepper. Marinate in the refrigerator for several hours or overnight. In a medium saucepan, heat sauce over low heat, stirring occasionally until heated through. Add fresh basil and parsley to the sauce just before serving. Meanwhile, preheat grill or broiler. Grill chicken about 3-5 minutes per side or until chicken is thoroughly cooked. Server grilled chicken with roasted garlic sauce of grilled crusty bread. Garnish with fresh herbs.
Weight Watchers Points: not yet calculated please check back soon!
Grilled Chicken Kebobs
1 jar Chicken Tonight Cooking Sauce for Chicken - Sweet and Sour
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 pound boneless chicken breasts, cut into 1" cubes
12 ounces bacon strips, cut in half
Hot, cooked rice
In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or longer. Preheat grill or broiler. Remove chicken from marinade; wrap with bacon and place on skewers. Discard remaining marinade. Grill or broil 10 to 15 minutes or until chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve with chicken. Serve kebobs over rice.
Weight Watchers Points: not yet calculated please check back soon!
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 pound boneless chicken breasts, cut into 1" cubes
12 ounces bacon strips, cut in half
Hot, cooked rice
In a medium saucepan, thoroughly combine sauce, Worcestershire sauce and lemon juice. Remove 1 cup sauce mixture and place in a sealable plastic bag with chicken cubes. Marinate chicken in the refrigerator for 1 hour or longer. Preheat grill or broiler. Remove chicken from marinade; wrap with bacon and place on skewers. Discard remaining marinade. Grill or broil 10 to 15 minutes or until chicken is thoroughly cooked. Heat remaining sauce in a saucepan and serve with chicken. Serve kebobs over rice.
Weight Watchers Points: not yet calculated please check back soon!
Curried Chicken Casserole
1 1/2 pounds boneless chicken breast, thinly sliced
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 tart apples, peeled and diced
1 1/2 tablespoons curry powder
1 jar Chicken Tonight Cooking Sauce for Chicken - Country French
1/2 cup currants or raisins
2 tablespoons chutney
Hot, cooked rice
In a large skillet, lightly brown chicken in vegetable oil. Add garlic, onion, red peppers and apples. Sauté until tender. Add curry powder; mix thoroughly and sauté lightly. Add sauce, currants and chutney. Simmer, covered, over low heat 20 to 30 minutes, stirring occasionally. Serve over rice.
Weight Watchers Points: not yet calculated please check back soon!
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 tart apples, peeled and diced
1 1/2 tablespoons curry powder
1 jar Chicken Tonight Cooking Sauce for Chicken - Country French
1/2 cup currants or raisins
2 tablespoons chutney
Hot, cooked rice
In a large skillet, lightly brown chicken in vegetable oil. Add garlic, onion, red peppers and apples. Sauté until tender. Add curry powder; mix thoroughly and sauté lightly. Add sauce, currants and chutney. Simmer, covered, over low heat 20 to 30 minutes, stirring occasionally. Serve over rice.
Weight Watchers Points: not yet calculated please check back soon!
Chicken with White Beans
4 medium carrots, sliced (about 2 cups)
3 stalks celery, chopped (about 1 cup)
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 tbsp. olive oil or vegetable oil
1 lb. boneless chicken breast halves or thighs, cut into chunks
1 jar (27.7 oz.) Ragú Old World Style Pasta Sauce
2 cans (15 oz. each) cannellini or white kidney beans, rinsed and drained
Pinch crushed red pepper flakes (optional)
In 12-inch skillet, heat oil over medium heat and cook carrots, celery, onion and garlic, stirring occasionally 5 minutes or until vegetables are tender. Remove vegetables and set aside. In the same skillet, thoroughly brown chicken on all sides. Return vegetables to skillet. Add sauce, beans, and crushed red pepper flakes. Bring to a boil over high heat. Reduce heat to medium; cover and simmer 15 minutes or until chicken is no longer pink. Garnish, if desired, with fresh parsley and serve with toasted Italian bread.
Weight Watchers Points: not yet calculated please check back soon!
3 stalks celery, chopped (about 1 cup)
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1 tbsp. olive oil or vegetable oil
1 lb. boneless chicken breast halves or thighs, cut into chunks
1 jar (27.7 oz.) Ragú Old World Style Pasta Sauce
2 cans (15 oz. each) cannellini or white kidney beans, rinsed and drained
Pinch crushed red pepper flakes (optional)
In 12-inch skillet, heat oil over medium heat and cook carrots, celery, onion and garlic, stirring occasionally 5 minutes or until vegetables are tender. Remove vegetables and set aside. In the same skillet, thoroughly brown chicken on all sides. Return vegetables to skillet. Add sauce, beans, and crushed red pepper flakes. Bring to a boil over high heat. Reduce heat to medium; cover and simmer 15 minutes or until chicken is no longer pink. Garnish, if desired, with fresh parsley and serve with toasted Italian bread.
Weight Watchers Points: not yet calculated please check back soon!
Chicken Vegetable Stir-fry
1 pound boneless chicken breasts, thinly sliced
1 clove garlic, minced
1 tablespoon vegetable oil
1 package (16 oz.) frozen oriental-style vegetables
1 jar Chicken Tonight Honey Mustard
1/4 cup low sodium soy sauce
1 teaspoon grated fresh ginger (or 1/4 teaspoon dry ginger)
1 teaspoon hoisin sauce
Hot, cooked rice
Toasted sesame seeds
In a large skillet, stir-fry chicken and garlic in hot vegetable oil about 10 minutes. Add vegetables, stir and cook 5-8 minutes or until vegetables are tender-crisp. Add sauce, soy sauce, ginger and hoisin sauce. Stir to mix well. Simmer covered, 5 minutes or until heated through. Serve over rice; sprinkle with sesame seeds.
Weight Watchers Points: not yet calculated please check back soon!
1 clove garlic, minced
1 tablespoon vegetable oil
1 package (16 oz.) frozen oriental-style vegetables
1 jar Chicken Tonight Honey Mustard
1/4 cup low sodium soy sauce
1 teaspoon grated fresh ginger (or 1/4 teaspoon dry ginger)
1 teaspoon hoisin sauce
Hot, cooked rice
Toasted sesame seeds
In a large skillet, stir-fry chicken and garlic in hot vegetable oil about 10 minutes. Add vegetables, stir and cook 5-8 minutes or until vegetables are tender-crisp. Add sauce, soy sauce, ginger and hoisin sauce. Stir to mix well. Simmer covered, 5 minutes or until heated through. Serve over rice; sprinkle with sesame seeds.
Weight Watchers Points: not yet calculated please check back soon!
Chicken Tortilla Casserole
1 1/2 pounds boneless chicken breasts, sliced in thick strips
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
1 jar Chicken Tonight Cooking Sauce for Chicken - Cacciatore
1 can (2 1/4 oz.) sliced black olives, drained
1 can (4 oz.) mild green chilies, drained and chopped
1 package (9 oz.) frozen corn niblets
1 tablespoon chili powder
1 teaspoon oregano
2 cups crushed tortilla chips
2 cups shredded Cheddar cheese
Preheat oven to 375 degrees F. In a large skillet, thoroughly brown chicken strips in vegetable oil; drain fat. Add garlic and onion; sauté until tender. Add sauce, olives, chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes, stirring occasionally. Spoon mixture into a 13 x 9-inch baking dish. Evenly top casserole with crushed tortilla chips and cheese. Bake, uncovered, 10 minutes or until bubbly.
Weight Watchers Points: not yet calculated please check back soon!
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
1 jar Chicken Tonight Cooking Sauce for Chicken - Cacciatore
1 can (2 1/4 oz.) sliced black olives, drained
1 can (4 oz.) mild green chilies, drained and chopped
1 package (9 oz.) frozen corn niblets
1 tablespoon chili powder
1 teaspoon oregano
2 cups crushed tortilla chips
2 cups shredded Cheddar cheese
Preheat oven to 375 degrees F. In a large skillet, thoroughly brown chicken strips in vegetable oil; drain fat. Add garlic and onion; sauté until tender. Add sauce, olives, chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes, stirring occasionally. Spoon mixture into a 13 x 9-inch baking dish. Evenly top casserole with crushed tortilla chips and cheese. Bake, uncovered, 10 minutes or until bubbly.
Weight Watchers Points: not yet calculated please check back soon!
Chicken Parmesian Stromboli
1 lb. boneless, skinless chicken breast halves
2 tsp. olive or vegetable oil
2 cups shredded mozzarella cheese (about 8 oz.)
1 jar Pasta Sauce
2 Tbsp. grated Parmesan cheese
1 Tbsp. finely chopped fresh parsley (optional)
1 lb. fresh or frozen thawed bread dough
Preheat oven to 400F. Season chicken, if desired, with salt and pepper. In 1 2-inch skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; pull into large shreds. In medium bowl, combine cooked chicken, mozzarella, 1/2 cup Ragú Hearty Pasta Sauce, parmesan cheese and parsley; set aside. On lightly floured surface, press dough to form 10 x 1 2-inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4-inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices and serve with remaining Pasta Sauce, heated.
Weight Watchers Points: not yet calculated please check back soon!
2 tsp. olive or vegetable oil
2 cups shredded mozzarella cheese (about 8 oz.)
1 jar Pasta Sauce
2 Tbsp. grated Parmesan cheese
1 Tbsp. finely chopped fresh parsley (optional)
1 lb. fresh or frozen thawed bread dough
Preheat oven to 400F. Season chicken, if desired, with salt and pepper. In 1 2-inch skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; pull into large shreds. In medium bowl, combine cooked chicken, mozzarella, 1/2 cup Ragú Hearty Pasta Sauce, parmesan cheese and parsley; set aside. On lightly floured surface, press dough to form 10 x 1 2-inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4-inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices and serve with remaining Pasta Sauce, heated.
Weight Watchers Points: not yet calculated please check back soon!
Chicken Noodle Stew
1 pound no yolk noodles
4 16-ounce cans fat free chicken broth
No-Stick vegetable oil spray
1 chicken bouillon cube
2 chicken breasts, skinned, cut into 2-inch pieces
Pinch thyme, rosemary, smaller pinch tarragon
4 carrots, thinly sliced
Salt and pepper
2 large celery stalks including leaves, chopped
3 tablespoons flour or 3 tablespoons cornstarch (optional for thickening
4 cloves garlic, minced
1/2 cup chopped parsley, divided
1. Cook the noodles in boiling water. 2. At the same time, lightly spray a large pot. Add the chicken, carrots, onion, celery, garlic, and half the parsley. Spray the vegetables and brown for 10 minutes, stirring. 3. Add the chicken broth, bouillon cube, herbs, wine if using, and heat, covered, 10 to 15 minutes. Add the rest of the parsley and stir in or leave on top. To thicken for an opaque, thick stew, in a small bowl blend the flour with 1 cup of cooled stock, whisk and add to the soup, turn up the heat and stir in, heating on medium high for about 4 minutes (so the flour is cooked). To thicken for a clear chicken stew, whisk cornstarch in a cup of cooled stock, add to the soup and heat over medium high, stirring for about 2 minutes or until thickened. Season with salt and pepper. 4. Drain the noodles and place in the bottom of individual soup bowls and add the stew over the noodles.
Weight Watchers Points: not yet calculated please check back soon!
4 16-ounce cans fat free chicken broth
No-Stick vegetable oil spray
1 chicken bouillon cube
2 chicken breasts, skinned, cut into 2-inch pieces
Pinch thyme, rosemary, smaller pinch tarragon
4 carrots, thinly sliced
Salt and pepper
2 large celery stalks including leaves, chopped
3 tablespoons flour or 3 tablespoons cornstarch (optional for thickening
4 cloves garlic, minced
1/2 cup chopped parsley, divided
1. Cook the noodles in boiling water. 2. At the same time, lightly spray a large pot. Add the chicken, carrots, onion, celery, garlic, and half the parsley. Spray the vegetables and brown for 10 minutes, stirring. 3. Add the chicken broth, bouillon cube, herbs, wine if using, and heat, covered, 10 to 15 minutes. Add the rest of the parsley and stir in or leave on top. To thicken for an opaque, thick stew, in a small bowl blend the flour with 1 cup of cooled stock, whisk and add to the soup, turn up the heat and stir in, heating on medium high for about 4 minutes (so the flour is cooked). To thicken for a clear chicken stew, whisk cornstarch in a cup of cooled stock, add to the soup and heat over medium high, stirring for about 2 minutes or until thickened. Season with salt and pepper. 4. Drain the noodles and place in the bottom of individual soup bowls and add the stew over the noodles.
Weight Watchers Points: not yet calculated please check back soon!
Chicken Lo Mein
4 ea chicken breast, boneless, skinless, cut into thin strips
3/4 lb linguine
2 cup canned chicken broth, low-sodium
2 tbsp vegetable oil
5 tsp granulated sugar
2 tbsp ginger, minced
3 tbsp rice wine vinegar
1 tbsp garlic clove, minced
1/2 cup soy sauce
1/2 lb shiitake mushrooms, sliced
1 tbsp sesame oil
1 bunch scallions, sliced fine on the diagonal
1/2 tsp freshly cracked black pepper
1 tbsp cilantro, chopped
2 tbsp cornstarch
1. Combine chicken with half of the sugar, 2/3 of the vinegar, and 1/3 of the soy sauce in a medium-sized mixing bowl. Set aside to marinate. 2. Combine chicken broth, sesame oil, pepper, remaining sugar, vinegar, and soy sauce in another bowl and whisk well to blend into a sauce. In a small bowl or cup, dissolve cornstarch in some of the sauce. Whisk the cornstarch mixture back into the bowl of sauce; reserve. 3. Cook linguine noodles in boiling salted water until tender, about 8-10 minutes; drain. 4. Heat vegetable oil in a wok or pan over high heat until it smokes. Stir-fry chicken until browned, about 4-5 minutes. (If liquid accumulates pour it off in order to allow chicken to brown.) Transfer browned chicken to warm plate. 5. Heat remaining oil over high heat until very hot. Add ginger, garlic, mushrooms, and scallions; stir-fry 30 seconds. 6. Add sauce mixture and then the chicken. Simmer until sauce begins to thicken, vegetables soften, and chicken is heated through, about 2 minutes. 7. Add noodles and toss gently. Garnish with cilantro and serve.
Weight Watchers Points: not yet calculated please check back soon!
3/4 lb linguine
2 cup canned chicken broth, low-sodium
2 tbsp vegetable oil
5 tsp granulated sugar
2 tbsp ginger, minced
3 tbsp rice wine vinegar
1 tbsp garlic clove, minced
1/2 cup soy sauce
1/2 lb shiitake mushrooms, sliced
1 tbsp sesame oil
1 bunch scallions, sliced fine on the diagonal
1/2 tsp freshly cracked black pepper
1 tbsp cilantro, chopped
2 tbsp cornstarch
1. Combine chicken with half of the sugar, 2/3 of the vinegar, and 1/3 of the soy sauce in a medium-sized mixing bowl. Set aside to marinate. 2. Combine chicken broth, sesame oil, pepper, remaining sugar, vinegar, and soy sauce in another bowl and whisk well to blend into a sauce. In a small bowl or cup, dissolve cornstarch in some of the sauce. Whisk the cornstarch mixture back into the bowl of sauce; reserve. 3. Cook linguine noodles in boiling salted water until tender, about 8-10 minutes; drain. 4. Heat vegetable oil in a wok or pan over high heat until it smokes. Stir-fry chicken until browned, about 4-5 minutes. (If liquid accumulates pour it off in order to allow chicken to brown.) Transfer browned chicken to warm plate. 5. Heat remaining oil over high heat until very hot. Add ginger, garlic, mushrooms, and scallions; stir-fry 30 seconds. 6. Add sauce mixture and then the chicken. Simmer until sauce begins to thicken, vegetables soften, and chicken is heated through, about 2 minutes. 7. Add noodles and toss gently. Garnish with cilantro and serve.
Weight Watchers Points: not yet calculated please check back soon!
Chicken in Spicy Orange Sauce
4 orange
4 chicken breast, boneless, skinless
1/2 tsp salt
1/4 tsp Freshly ground black pepper
2 leek whites, sliced thin, washed well
1/2 tsp red chili pepper flakes
1/2 cup dry white wine
1 tbsp granulated sugar
2 tbsp distilled white vinegar
1 cup water
2 tbsp flat-leaf parsley, chopped
1 Using a sharp knife cut the top and bottom off of the oranges, exposing the flesh. Trim the peel away from the flesh, removing all of the white pith. 2. Using a sharp paring knife, cut between the orange membranes to remove the segments. 3 Preheat the oven to 350F. Season the chicken with salt and pepper. Heat a non-stick frying pan over medium heat and brown the chicken lightly on both sides, about 2 minutes per side. Remove the chicken when browned to a baking sheet. Transfer it to the oven to finish cooking, about 10-15 minutes. 4 In the same saute pan, heat the leeks and chile flakes with the wine over medium heat until the leeks are wilted and the pan is nearly dry. Sprinkle in the sugar and cook until the sugar begins to lightly brown or caramelize. Add in the oranges, vinegar and water. Bring to a simmer and cook until slightly syrupy, about 10 minutes. 5 Remove the chicken from the oven when fully cooked and white throughout. Stir the parsley and any collected meat juices into the sauce. Slice the chicken, if desired, and portion onto warm plates. Top chicken with the sauce before serving.
Weight Watchers Points: not yet calculated please check back soon!
4 chicken breast, boneless, skinless
1/2 tsp salt
1/4 tsp Freshly ground black pepper
2 leek whites, sliced thin, washed well
1/2 tsp red chili pepper flakes
1/2 cup dry white wine
1 tbsp granulated sugar
2 tbsp distilled white vinegar
1 cup water
2 tbsp flat-leaf parsley, chopped
1 Using a sharp knife cut the top and bottom off of the oranges, exposing the flesh. Trim the peel away from the flesh, removing all of the white pith. 2. Using a sharp paring knife, cut between the orange membranes to remove the segments. 3 Preheat the oven to 350F. Season the chicken with salt and pepper. Heat a non-stick frying pan over medium heat and brown the chicken lightly on both sides, about 2 minutes per side. Remove the chicken when browned to a baking sheet. Transfer it to the oven to finish cooking, about 10-15 minutes. 4 In the same saute pan, heat the leeks and chile flakes with the wine over medium heat until the leeks are wilted and the pan is nearly dry. Sprinkle in the sugar and cook until the sugar begins to lightly brown or caramelize. Add in the oranges, vinegar and water. Bring to a simmer and cook until slightly syrupy, about 10 minutes. 5 Remove the chicken from the oven when fully cooked and white throughout. Stir the parsley and any collected meat juices into the sauce. Slice the chicken, if desired, and portion onto warm plates. Top chicken with the sauce before serving.
Weight Watchers Points: not yet calculated please check back soon!
Chicken Cooked in Red Curry with Pineapple
1/2 ea pineapple
2 oz snow peas, trimmed
1 1/4 lb chicken breast, boneless, cut into thin strips
1 tbsp fresh gingerroot, minced
1/4 tsp salt
1 tsp garlic clove, minced
1/4 tsp freshly ground black pepper
1 cup coconut milk
1 tbsp safflower oil
2 oz bean sprouts
1 ea red bell pepper, seeded, cut into thin strips
1/2 cup cilantro, coarsely chopped
1 tbsp Red Curry Paste
1. Using a sharp knife, cut away pineapple tops and remove outer skin. Cut pineapple lengthwise into quarters. Cut away the core. Cut cored pineapple into 1-inch chunks. 2. Season chicken pieces with salt and pepper. Heat half of the oil in a wok over high heat until it smokes. Add chicken to wok or large saute pan and cook until lightly golden on all sides, about 4 minutes. Technique: Stir-Fry. Transfer chicken to a warm plate. If your wok or saute pan is small, do this step in two batches to ensure even cooking. 3. Heat remaining oil in wok or pan over high heat until it starts to smoke. Add pineapple and red pepper. Stir-fry until pineapple is slightly tinged on the edges, about 5 minutes. Add curry paste, snow peas, ginger, and garlic. Continue to cook about 1 minute while stirring constantly to fully incorporate chili paste. 4. Add coconut milk to stir-fry mixture. Bring to a simmer. Return browned chicken. Continue to simmer until the sauce is slightly thickened, the peas are tender, and the chicken is heated through, about 2 minutes. (Add some water if sauce becomes too thick.) 5.. Spoon chicken curry into small bowls over steamed rice; garnish with bean sprouts and cilantro.
Weight Watchers Points: not yet calculated please check back soon!
2 oz snow peas, trimmed
1 1/4 lb chicken breast, boneless, cut into thin strips
1 tbsp fresh gingerroot, minced
1/4 tsp salt
1 tsp garlic clove, minced
1/4 tsp freshly ground black pepper
1 cup coconut milk
1 tbsp safflower oil
2 oz bean sprouts
1 ea red bell pepper, seeded, cut into thin strips
1/2 cup cilantro, coarsely chopped
1 tbsp Red Curry Paste
1. Using a sharp knife, cut away pineapple tops and remove outer skin. Cut pineapple lengthwise into quarters. Cut away the core. Cut cored pineapple into 1-inch chunks. 2. Season chicken pieces with salt and pepper. Heat half of the oil in a wok over high heat until it smokes. Add chicken to wok or large saute pan and cook until lightly golden on all sides, about 4 minutes. Technique: Stir-Fry. Transfer chicken to a warm plate. If your wok or saute pan is small, do this step in two batches to ensure even cooking. 3. Heat remaining oil in wok or pan over high heat until it starts to smoke. Add pineapple and red pepper. Stir-fry until pineapple is slightly tinged on the edges, about 5 minutes. Add curry paste, snow peas, ginger, and garlic. Continue to cook about 1 minute while stirring constantly to fully incorporate chili paste. 4. Add coconut milk to stir-fry mixture. Bring to a simmer. Return browned chicken. Continue to simmer until the sauce is slightly thickened, the peas are tender, and the chicken is heated through, about 2 minutes. (Add some water if sauce becomes too thick.) 5.. Spoon chicken curry into small bowls over steamed rice; garnish with bean sprouts and cilantro.
Weight Watchers Points: not yet calculated please check back soon!
Chicken Enchilada Casserole
3/4 lb chicken meat, cooked
1/4 cup black olives, chopped
6 ea corn tortillas
2 ea green bell pepper, chopped
4 tsp canola oil
2 ea squash, yellow, chopped
1 ea Spanish onion, chopped
1 tbsp cilantro, chopped
4 ea garlic clove, minced
1 tsp ground cumin
2 tbsp tomato paste
1/2 tsp cayenne pepper
1 cup water
1/2 cup cheddar cheese, grated
1 ea jalapeno pepper, minced
1/4 cup Monterey Jack cheese, grated
1 tsp chili powder
1. Preheat oven to 350F. Shred the cooked chicken meat; set aside. 2. Heat 1/3 of the oil in a saute pan. Add 1/4 of the onion and 1/4 of the garlic; saute until tender. Stir in tomato paste. Stir in water and jalapeno. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 minutes. Remove from the heat and stir in olives. 3. Heat the remaining oil in a saute pan. Add the remaining onion and remaining garlic and saute until tender. Stir in the green pepper and squash and saute 6 minutes. Stir in cilantro, cumin, and cayenne pepper. Remove the pan from the heat and stir in chicken. 4. Coat a casserole dish with nonstick cooking spray. Place two of the tortillas in the bottom of the casserole dish. 5. Top with 1/2 of the vegetable mixture and then top with 1/2 of the cheese. Repeat and top with remaining tortillas. 6. Coat the top of the tortillas with a thin layer of the sauce; reserve remaining sauce. Place the casserole dish on a baking sheet and bake at 400 degrees for 30 minutes. 7. Remove the casserole from the oven and allow to cool slightly. Place a serving plate upside down on top of the casserole dish; invert onto plate. 8. Cut casserole into quarters using a serrated knife. Top with remaining sauce.
Weight Watchers Points: not yet calculated please check back soon!
1/4 cup black olives, chopped
6 ea corn tortillas
2 ea green bell pepper, chopped
4 tsp canola oil
2 ea squash, yellow, chopped
1 ea Spanish onion, chopped
1 tbsp cilantro, chopped
4 ea garlic clove, minced
1 tsp ground cumin
2 tbsp tomato paste
1/2 tsp cayenne pepper
1 cup water
1/2 cup cheddar cheese, grated
1 ea jalapeno pepper, minced
1/4 cup Monterey Jack cheese, grated
1 tsp chili powder
1. Preheat oven to 350F. Shred the cooked chicken meat; set aside. 2. Heat 1/3 of the oil in a saute pan. Add 1/4 of the onion and 1/4 of the garlic; saute until tender. Stir in tomato paste. Stir in water and jalapeno. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 minutes. Remove from the heat and stir in olives. 3. Heat the remaining oil in a saute pan. Add the remaining onion and remaining garlic and saute until tender. Stir in the green pepper and squash and saute 6 minutes. Stir in cilantro, cumin, and cayenne pepper. Remove the pan from the heat and stir in chicken. 4. Coat a casserole dish with nonstick cooking spray. Place two of the tortillas in the bottom of the casserole dish. 5. Top with 1/2 of the vegetable mixture and then top with 1/2 of the cheese. Repeat and top with remaining tortillas. 6. Coat the top of the tortillas with a thin layer of the sauce; reserve remaining sauce. Place the casserole dish on a baking sheet and bake at 400 degrees for 30 minutes. 7. Remove the casserole from the oven and allow to cool slightly. Place a serving plate upside down on top of the casserole dish; invert onto plate. 8. Cut casserole into quarters using a serrated knife. Top with remaining sauce.
Weight Watchers Points: not yet calculated please check back soon!
Chicken Chili
1/2 c. chicken broth
2 T. chopped garlic
2 zucchini, cubed
1 28-oz. can plum tomatoes, undrained
2 T. chili powder
2 t. ground cumin
2 t. dried oregano
1/8 t. allspice
3 chicken breasts, cooked and chopped
1 can kidney beans
1 T. lemon juice
4 T. parsley, chopped
Black Pepper to taste
In a pan, simmer together: chicken broth and garlic add zuccini and cook until tender. Add tomatoes, chili powder, cumin, oregano and allspice. Simmer for three minutes. Add chicken, kidney beans, lemon juice, parsley, and black pepper. Simmer 10-12 minutes.
Weight Watchers Points: not yet calculated please check back soon!
2 T. chopped garlic
2 zucchini, cubed
1 28-oz. can plum tomatoes, undrained
2 T. chili powder
2 t. ground cumin
2 t. dried oregano
1/8 t. allspice
3 chicken breasts, cooked and chopped
1 can kidney beans
1 T. lemon juice
4 T. parsley, chopped
Black Pepper to taste
In a pan, simmer together: chicken broth and garlic add zuccini and cook until tender. Add tomatoes, chili powder, cumin, oregano and allspice. Simmer for three minutes. Add chicken, kidney beans, lemon juice, parsley, and black pepper. Simmer 10-12 minutes.
Weight Watchers Points: not yet calculated please check back soon!
Chicken Cacciatore Meatballs
1 pound ground chicken or turkey
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 eggs
2 tablespoons chopped fresh parsley
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 jar Chicken Tonight Cooking Sauce for Chicken - Cacciatore
Hot, cooked spaghetti
In a large bowl, thoroughly combine ground chicken, bread crumbs, Parmesan cheese, eggs, parsley, basil, salt and pepper. Form into 1 1/2" meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce. Simmer, covered, 20 to 25 minutes or until meatballs are thoroughly cooked. Serve over hot, cooked spaghetti.
Weight Watchers Points: not yet calculated please check back soon!
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 eggs
2 tablespoons chopped fresh parsley
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 jar Chicken Tonight Cooking Sauce for Chicken - Cacciatore
Hot, cooked spaghetti
In a large bowl, thoroughly combine ground chicken, bread crumbs, Parmesan cheese, eggs, parsley, basil, salt and pepper. Form into 1 1/2" meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce. Simmer, covered, 20 to 25 minutes or until meatballs are thoroughly cooked. Serve over hot, cooked spaghetti.
Weight Watchers Points: not yet calculated please check back soon!
Chicken and Creamy Garlic Sauce
1 tsp. olive or vegetable oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 jar (16 oz.)Roasted Garlic Parmesan Pasta Sauce
1 small tomato, chopped
8 oz. rotelle, penne or gemelli pasta, cooked and drained
In 12-inch nonstick skillet, heat oil over medium heat and lightly brown chicken. Stir in Pasta Sauce and tomato. Simmer covered, stirring sauce occasionally, 10 minutes or until chicken is no longer pink. To serve, spoon chicken and sauce over hot pasta. Garnish, if desired, with crisp-cooked crumbled bacon and chopped fresh basil.
Weight Watchers Points: not yet calculated please check back soon!
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 jar (16 oz.)Roasted Garlic Parmesan Pasta Sauce
1 small tomato, chopped
8 oz. rotelle, penne or gemelli pasta, cooked and drained
In 12-inch nonstick skillet, heat oil over medium heat and lightly brown chicken. Stir in Pasta Sauce and tomato. Simmer covered, stirring sauce occasionally, 10 minutes or until chicken is no longer pink. To serve, spoon chicken and sauce over hot pasta. Garnish, if desired, with crisp-cooked crumbled bacon and chopped fresh basil.
Weight Watchers Points: not yet calculated please check back soon!
Cheesy Chicken Pot Pie
1 lb. boneless, skinless chicken breast halves, cut into 1/2 inch chunks
1 Tbsp. all-purpose flour
1 jar (17 oz.) Double Cheddar sauce
1 bag (16 oz.) frozen mixed vegetables, thawed
1 prepared pastry for single-crust pie
Preheat oven to 425F. In 2-quart casserole, toss chicken with flour. Stir in Ragú Cheese Creations! Pasta Sauce and vegetables. Press pastry around edge of casserole to seal; trim excess pastry, then flute edges. Cover with aluminum foil and bake 20 minutes. Remove foil and continue baking 20 minutes or until crust is golden. Let stand 5 minutes before serving.
Weight Watchers Points: not yet calculated please check back!
1 Tbsp. all-purpose flour
1 jar (17 oz.) Double Cheddar sauce
1 bag (16 oz.) frozen mixed vegetables, thawed
1 prepared pastry for single-crust pie
Preheat oven to 425F. In 2-quart casserole, toss chicken with flour. Stir in Ragú Cheese Creations! Pasta Sauce and vegetables. Press pastry around edge of casserole to seal; trim excess pastry, then flute edges. Cover with aluminum foil and bake 20 minutes. Remove foil and continue baking 20 minutes or until crust is golden. Let stand 5 minutes before serving.
Weight Watchers Points: not yet calculated please check back!
Cheesy Chicken and Rice Bake
1 jar (16 oz.) Alfredo Pasta Sauce
1 can (14 1/2 oz.) chicken broth
1 1/2 cups uncooked converted rice medium tomato, chopped
1/4 tsp. ground white pepper
1 lb. boneless, skinless chicken thighs
2 Tbsp. grated Parmesan cheese
Preheat oven to 400 degrees. In 13 x 9-inch baking dish, thoroughly combine Ragú Cheese Creations! Pasta Sauce, broth, uncooked rice, tomato and pepper. Top with chicken thighs. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle chicken with cheese. Bake an additional 10 minutes or until cheese is golden.
Weight Watchers Points: not yet calculated please check back!
1 can (14 1/2 oz.) chicken broth
1 1/2 cups uncooked converted rice medium tomato, chopped
1/4 tsp. ground white pepper
1 lb. boneless, skinless chicken thighs
2 Tbsp. grated Parmesan cheese
Preheat oven to 400 degrees. In 13 x 9-inch baking dish, thoroughly combine Ragú Cheese Creations! Pasta Sauce, broth, uncooked rice, tomato and pepper. Top with chicken thighs. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle chicken with cheese. Bake an additional 10 minutes or until cheese is golden.
Weight Watchers Points: not yet calculated please check back!
Cheesy Beef Enchiladas
1 lb. ground beef
1 jar (16 oz.) Thick 'N Chunky Salsa, divided
2 cups Shredded Cheddar Cheese
12 (6 to 8 inch) flour tortillas
BROWN meat; drain. Stir in 1/2 cup of salsa and 1 cup of cheese. SPREAD 1 cup of salsa in 13x9-inch baking dish. Place 1/4 cup meat mixture in center of each tortilla; roll up. Place tortillas, seam-side down, on salsa. Top with remaining 1/2 cup salsa and 1 cup cheese. BAKE at 350 degrees F for 20 to 25 minutes or until hot.
Weight Watchers Points: not yet calculated please check back!
1 jar (16 oz.) Thick 'N Chunky Salsa, divided
2 cups Shredded Cheddar Cheese
12 (6 to 8 inch) flour tortillas
BROWN meat; drain. Stir in 1/2 cup of salsa and 1 cup of cheese. SPREAD 1 cup of salsa in 13x9-inch baking dish. Place 1/4 cup meat mixture in center of each tortilla; roll up. Place tortillas, seam-side down, on salsa. Top with remaining 1/2 cup salsa and 1 cup cheese. BAKE at 350 degrees F for 20 to 25 minutes or until hot.
Weight Watchers Points: not yet calculated please check back!
Cheese and Chicken Enchiladas
1 medium onion, chopped
1 pkg. (3 oz.) Cream cheese, cubed
2 tbsp. butter or margarine
1 tsp. ground cumin
1 1/2 cups shredded cooked chicken or turkey
2 cups Shredded Sharp-White Cheddar Cheese
1 1/2 cups Picante Sauce, divided
8 flour tortillas (6 inch)
COOK and stir onion in butter in saucepan on medium heat for 2 minutes. Add chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat thoroughly, stirring occasionally. Stir in 1 cup of the cheese. SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 12x8-inch baking dish. Top with remaining picante sauce and 1 cup cheese. BAKE at 350F for 15 minutes.
Weight Watchers Points: not yet calculated please check back!
1 pkg. (3 oz.) Cream cheese, cubed
2 tbsp. butter or margarine
1 tsp. ground cumin
1 1/2 cups shredded cooked chicken or turkey
2 cups Shredded Sharp-White Cheddar Cheese
1 1/2 cups Picante Sauce, divided
8 flour tortillas (6 inch)
COOK and stir onion in butter in saucepan on medium heat for 2 minutes. Add chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat thoroughly, stirring occasionally. Stir in 1 cup of the cheese. SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 12x8-inch baking dish. Top with remaining picante sauce and 1 cup cheese. BAKE at 350F for 15 minutes.
Weight Watchers Points: not yet calculated please check back!
Caribbean Pork Casserole
4 green onions
1/2 teaspoon ground allspice
2 pork tenderloins, cut into 1-inch-thick slices
1/2 teaspoon ground red pepper (cayenne)
2 tablespoons minced, peeled gingerroot
3 medium-size sweet potatoes, peeled and cut into 1/2-inch-thick slices
2 tablespoons soy sauce
1 large red pepper, cut into bite-size pieces
2 tablespoons Worcestershire
2 tablespoons vegetable oil
1/2 teaspoon dried thyme leaves
1 15 1/4 to 16-ounce can pineapple chunks in their own juice
1. Preheat oven to 425 degrees F. Mince 2 green onions. Cut remaining green onions into 2-inch pieces. In bowl, toss minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper, and allspice. Cover pork and marinate 30 minutes. 2. In shallow 6-quart casserole, toss sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil. Bake, uncovered, 15 minutes. 3. Meanwhile, in 10-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of pork (reserving marinade) until browned. Remove pork to bowl; repeat with remaining pork. 4. Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting pan. 5. Bake casserole, uncovered, 30 minutes longer or until pork and vegetables are tender, stirring occasionally.
Weight Watchers Points: not yet calculated please check back!
1/2 teaspoon ground allspice
2 pork tenderloins, cut into 1-inch-thick slices
1/2 teaspoon ground red pepper (cayenne)
2 tablespoons minced, peeled gingerroot
3 medium-size sweet potatoes, peeled and cut into 1/2-inch-thick slices
2 tablespoons soy sauce
1 large red pepper, cut into bite-size pieces
2 tablespoons Worcestershire
2 tablespoons vegetable oil
1/2 teaspoon dried thyme leaves
1 15 1/4 to 16-ounce can pineapple chunks in their own juice
1. Preheat oven to 425 degrees F. Mince 2 green onions. Cut remaining green onions into 2-inch pieces. In bowl, toss minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper, and allspice. Cover pork and marinate 30 minutes. 2. In shallow 6-quart casserole, toss sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil. Bake, uncovered, 15 minutes. 3. Meanwhile, in 10-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of pork (reserving marinade) until browned. Remove pork to bowl; repeat with remaining pork. 4. Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting pan. 5. Bake casserole, uncovered, 30 minutes longer or until pork and vegetables are tender, stirring occasionally.
Weight Watchers Points: not yet calculated please check back!
Cajun Seasoned Pork Steak
5 garlic cloves
2 fl oz fresh lime juice
1 1/2 ea Spanish onion
1 tsp salt
1 ea celery stalk, chopped
1/2 tsp freshly cracked black pepper
2 jalapeno peppers
4 pork loin, steaks, each 1 1/2-inches thick
1/4 cup bunch of thyme, loosely packed
1. In a food processor, combine the garlic, onion, green pepper, celery, jalapeno, parsley, thyme, lime juice, salt and pepper. Blend into a paste. 2. Combine marinade with meat in a mixing bowl. Let marinate for 30 minutes or up to 24 hours. 3. Preheat broiler to 400F or over medium hot coals. If broiling, roast pork on a rack on an oven tray for 10 minutes on each side. Cook pork until an internal temperature of 165F is reached. Cooked pork should be firm and white throughout. (Baste pork with extra marinade as steaks are just turned.)
Weight Watchers Points: not yet calculated please check back!
2 fl oz fresh lime juice
1 1/2 ea Spanish onion
1 tsp salt
1 ea celery stalk, chopped
1/2 tsp freshly cracked black pepper
2 jalapeno peppers
4 pork loin, steaks, each 1 1/2-inches thick
1/4 cup bunch of thyme, loosely packed
1. In a food processor, combine the garlic, onion, green pepper, celery, jalapeno, parsley, thyme, lime juice, salt and pepper. Blend into a paste. 2. Combine marinade with meat in a mixing bowl. Let marinate for 30 minutes or up to 24 hours. 3. Preheat broiler to 400F or over medium hot coals. If broiling, roast pork on a rack on an oven tray for 10 minutes on each side. Cook pork until an internal temperature of 165F is reached. Cooked pork should be firm and white throughout. (Baste pork with extra marinade as steaks are just turned.)
Weight Watchers Points: not yet calculated please check back!
Cajun Meatloaf
2 tablespoons margarine or butter (1/4 stick)
1 tablespoon Worcestershire
2 medium carrots, finely chopped
2 teaspoons salt
1 large onion, finely chopped
1 teaspoon ground cumin
1 large celery stalk, finely chopped
1/2 teaspoon coarsely ground black pepper
1 small green pepper, finely chopped
1/2 teaspoon dried thyme leaves
2 garlic cloves, crushed with garlic press
1/2 teaspoon ground nutmeg
2 pounds ground meat for meat loaf (veal, pork, and beef)
1/2 teaspoon ground red pepper (cayenne)
2 large eggs
1/2 cup plus 2 tablespoons catsup
1 cup fresh bread crumbs
fresh herbs for garnish
1/4 cup milk
1. In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add carrots, onion, celery, and green pepper, and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add garlic and cook 1 minute longer. Set aside to cool slightly. 2. Preheat oven to 375 degrees F. In large bowl, mix ground meat, eggs, bread crumbs, milk, Worcestershire, salt, cumin, black pepper, thyme, nutmeg, ground red pepper, 1/2 cup catsup, and cooked vegetable mixture just until well combined but not over mixed. 3. In 13" by 9" metal baking pan, shape meat mixture into 10" by 5" loaf. Brush remaining 2 tablespoons catsup over top of loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Garnish with herbs, if desired.
Weight Watchers Points: not yet calculated please check back!
1 tablespoon Worcestershire
2 medium carrots, finely chopped
2 teaspoons salt
1 large onion, finely chopped
1 teaspoon ground cumin
1 large celery stalk, finely chopped
1/2 teaspoon coarsely ground black pepper
1 small green pepper, finely chopped
1/2 teaspoon dried thyme leaves
2 garlic cloves, crushed with garlic press
1/2 teaspoon ground nutmeg
2 pounds ground meat for meat loaf (veal, pork, and beef)
1/2 teaspoon ground red pepper (cayenne)
2 large eggs
1/2 cup plus 2 tablespoons catsup
1 cup fresh bread crumbs
fresh herbs for garnish
1/4 cup milk
1. In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add carrots, onion, celery, and green pepper, and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add garlic and cook 1 minute longer. Set aside to cool slightly. 2. Preheat oven to 375 degrees F. In large bowl, mix ground meat, eggs, bread crumbs, milk, Worcestershire, salt, cumin, black pepper, thyme, nutmeg, ground red pepper, 1/2 cup catsup, and cooked vegetable mixture just until well combined but not over mixed. 3. In 13" by 9" metal baking pan, shape meat mixture into 10" by 5" loaf. Brush remaining 2 tablespoons catsup over top of loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Garnish with herbs, if desired.
Weight Watchers Points: not yet calculated please check back!
Brick Baked Crispy Chicken
1 tbsp garlic clove, chopped
1 tsp paprika
1/2 ea lemon juice
3 fl oz olive oil
1 tbsp herbs de provence
1 ea whole chicken
1 tsp salt
1/2 cup water
1/2 tsp freshly cracked black pepper
1. Combine the garlic, lemon juice, herbs de provence, salt, pepper and paprika in a mixing bowl. Stir in 4 tablespoons of the olive oil and make a paste. Remove the backbone of the chicken by carefully cutting along both sides of the neck and tail. 2. Carefully cut the bone between the breasts so they flatten out. Rub the chicken completely with the herb and lemon mixture. Place the chicken in the marinade and in the refrigerator for 20 minutes up to 24 hours. 3. Heat the oven to 475F. Individually wrap 2 bricks in aluminum foil. 4. Place a large skillet (12-inches or more) over medium-high heat; add the remaining olive oil. When the oil is nearly smoking (2 to 3 minutes), place the chicken in the skillet skin side down. Place the bricks on top of the chicken so it is flat. Cook for about 5 minutes to brown the chicken well. Transfer the "bricked" chicken to the oven and cook for 15 minutes. 5. Remove the chicken and the bricks. Flip the chicken so it is skin side up. Return chicken to the oven and cook for another 12 to 15 minutes until the leg meat loses its reddish color. The skin should be dark golden brown and crispy. 6. When cooked, remove chicken to a plate to rest and collect any meat juices. Pour away and blot the excess fat from the skillet. Add the water and simmer to half the original volume. Add any collected juices from the chicken; bring to a simmer. Strain and serve with the chicken.
Weight Watchers Points: not yet calculated please check back!
1 tsp paprika
1/2 ea lemon juice
3 fl oz olive oil
1 tbsp herbs de provence
1 ea whole chicken
1 tsp salt
1/2 cup water
1/2 tsp freshly cracked black pepper
1. Combine the garlic, lemon juice, herbs de provence, salt, pepper and paprika in a mixing bowl. Stir in 4 tablespoons of the olive oil and make a paste. Remove the backbone of the chicken by carefully cutting along both sides of the neck and tail. 2. Carefully cut the bone between the breasts so they flatten out. Rub the chicken completely with the herb and lemon mixture. Place the chicken in the marinade and in the refrigerator for 20 minutes up to 24 hours. 3. Heat the oven to 475F. Individually wrap 2 bricks in aluminum foil. 4. Place a large skillet (12-inches or more) over medium-high heat; add the remaining olive oil. When the oil is nearly smoking (2 to 3 minutes), place the chicken in the skillet skin side down. Place the bricks on top of the chicken so it is flat. Cook for about 5 minutes to brown the chicken well. Transfer the "bricked" chicken to the oven and cook for 15 minutes. 5. Remove the chicken and the bricks. Flip the chicken so it is skin side up. Return chicken to the oven and cook for another 12 to 15 minutes until the leg meat loses its reddish color. The skin should be dark golden brown and crispy. 6. When cooked, remove chicken to a plate to rest and collect any meat juices. Pour away and blot the excess fat from the skillet. Add the water and simmer to half the original volume. Add any collected juices from the chicken; bring to a simmer. Strain and serve with the chicken.
Weight Watchers Points: not yet calculated please check back!
Beef Stir-Fry
1 lb flank steak
1 tsp chili paste
1 tbsp sake
1 tbsp cornstarch
2 fl oz soy sauce
1 tbsp canola oil
2 tbsp fresh ginger root, minced
1 qt broccoli florets, small
3/4 cup water
1/2 bunch scallions, chopped
2 tbsp cider vinegar
4 oz shiitake mushrooms, sliced
2 tsp garlic clove, minced
1/4 cup cilantro leaves
1/2 tsp granulated sugar
1. Using a very sharp knife, thinly slice flank steak. 2. Combine flank steak, sake, and 1/2 of the soy sauce in a bowl. Toss well to coat. Set aside to marinate. 3. Combine ginger, water, vinegar, garlic, sugar, chili paste, and remaining soy sauce in a small bowl and whisk well to blend into a sauce. In a small bowl or cup, dissolve cornstarch into some of this sauce. Whisk cornstarch liquid into bowl of sauce; reserve. 4. Heat half of the oil in a wok or saute pan over high heat until it smokes. Stir-fry flank steak until browned, about 3-4 minutes. (If liquid accumulates in wok with meat, pour it off in order to allow meat to brown.) Transfer browned flank steak to warm plate. 5. Wipe pan clean. Heat remaining oil in pan over high heat until it smokes. Stir-fry broccoli and mushrooms until broccoli is bright green and mushrooms just begin to wilt, about 5 minutes. 6. Stir in reserved sauce and browned flank steak. Simmer until sauce begins to thicken, and steak is heated thoroughly, about 2 minutes. 7. Garnish with cilantro and additional scallions.
Weight Watchers Points: not yet calculated please check back!
1 tsp chili paste
1 tbsp sake
1 tbsp cornstarch
2 fl oz soy sauce
1 tbsp canola oil
2 tbsp fresh ginger root, minced
1 qt broccoli florets, small
3/4 cup water
1/2 bunch scallions, chopped
2 tbsp cider vinegar
4 oz shiitake mushrooms, sliced
2 tsp garlic clove, minced
1/4 cup cilantro leaves
1/2 tsp granulated sugar
1. Using a very sharp knife, thinly slice flank steak. 2. Combine flank steak, sake, and 1/2 of the soy sauce in a bowl. Toss well to coat. Set aside to marinate. 3. Combine ginger, water, vinegar, garlic, sugar, chili paste, and remaining soy sauce in a small bowl and whisk well to blend into a sauce. In a small bowl or cup, dissolve cornstarch into some of this sauce. Whisk cornstarch liquid into bowl of sauce; reserve. 4. Heat half of the oil in a wok or saute pan over high heat until it smokes. Stir-fry flank steak until browned, about 3-4 minutes. (If liquid accumulates in wok with meat, pour it off in order to allow meat to brown.) Transfer browned flank steak to warm plate. 5. Wipe pan clean. Heat remaining oil in pan over high heat until it smokes. Stir-fry broccoli and mushrooms until broccoli is bright green and mushrooms just begin to wilt, about 5 minutes. 6. Stir in reserved sauce and browned flank steak. Simmer until sauce begins to thicken, and steak is heated thoroughly, about 2 minutes. 7. Garnish with cilantro and additional scallions.
Weight Watchers Points: not yet calculated please check back!
Beef Stew
1/2 to 3/4 pound lean top round, all fat removed, cut into very small, 1/4 to 1/2-inch chunks
2 large onions, cut into eighths
1 bay leaf, crumbled
2 tomatoes, diced
Lite Salt (optional)
3 carrots, sliced into 1-inch rounds
1 teaspoon sugar
2 stalks celery with tops, sliced into 1-inch pieces
1 5-ounce can tomato paste
1 pound small red potatoes or larger red or white potatoes quartered
3 cloves garlic, finely sliced
1/2 cup chopped parsley
6 tablespoons flour
1/2 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
In a large pot with 3 quarts water, combine the meat, onions, carrots, celery and garlic, cover, and simmer for 1 hour over very low heat. Remove any fat and skim to remove any foam that rises to the surface. Add the potatoes. Stir the tomato paste into a cup of water and add it with the tomatoes, salt, sugar, parsley, bay leaf thyme and simmer for 1 additional hour and 40 minutes covered. Add the flour, sifted or sprinkled on top, stirring to thicken. Cook for another 20 minutes. Adjust the seasoning to taste . Serve hot.
Weight Watchers Points: not yet calculated please check back!
2 large onions, cut into eighths
1 bay leaf, crumbled
2 tomatoes, diced
Lite Salt (optional)
3 carrots, sliced into 1-inch rounds
1 teaspoon sugar
2 stalks celery with tops, sliced into 1-inch pieces
1 5-ounce can tomato paste
1 pound small red potatoes or larger red or white potatoes quartered
3 cloves garlic, finely sliced
1/2 cup chopped parsley
6 tablespoons flour
1/2 teaspoon dried thyme or 1 teaspoon chopped fresh thyme
In a large pot with 3 quarts water, combine the meat, onions, carrots, celery and garlic, cover, and simmer for 1 hour over very low heat. Remove any fat and skim to remove any foam that rises to the surface. Add the potatoes. Stir the tomato paste into a cup of water and add it with the tomatoes, salt, sugar, parsley, bay leaf thyme and simmer for 1 additional hour and 40 minutes covered. Add the flour, sifted or sprinkled on top, stirring to thicken. Cook for another 20 minutes. Adjust the seasoning to taste . Serve hot.
Weight Watchers Points: not yet calculated please check back!
Beef Steak Fajitas
1 tablespoon + 1 teaspoon vegetable oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 beef flank steak (1 1/4 pounds)
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
1 large onion, sliced thickly
12 flour tortillas
1. Preheat grill or broiler. Combine 1 tablespoon oil, vinegar, oregano, salt, and pepper in plastic resealable bag. Add flank steak and marinate 15 minutes. 2. Brush peppers and onion with remaining 1 teaspoon oil. Cook 5 minutes per side. Cook beef 5 to 6 minutes per side for medium-rare. 3. Warm tortillas according to package directions. Slice peppers. Thinly slice meat against the grain. To serve: Place slices of beef, peppers, and onions in tortillas and garnish with cilantro, sour cream, tomatoes, and salsa.
Weight Watchers Points: not yet calculated please check back!
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 beef flank steak (1 1/4 pounds)
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
1 large onion, sliced thickly
12 flour tortillas
1. Preheat grill or broiler. Combine 1 tablespoon oil, vinegar, oregano, salt, and pepper in plastic resealable bag. Add flank steak and marinate 15 minutes. 2. Brush peppers and onion with remaining 1 teaspoon oil. Cook 5 minutes per side. Cook beef 5 to 6 minutes per side for medium-rare. 3. Warm tortillas according to package directions. Slice peppers. Thinly slice meat against the grain. To serve: Place slices of beef, peppers, and onions in tortillas and garnish with cilantro, sour cream, tomatoes, and salsa.
Weight Watchers Points: not yet calculated please check back!
Barbeque Chicken Pizza
1 cup store bought roast chicken, shredded (*see note)
1 cup barbecue sauce
1 pre-baked 12-inch pizza crust
1/4 cup chopped scallions, including most of the green part
3/4 cup grated mozzarella
Preheat the oven to 450 degrees. Mix the chicken with 3/4 cup of barbecue sauce. Brush 1/4 cup of barbecue sauce over the pizza crust. Scatter the chicken pieces and scallions on top of the crust. Sprinkle the cheese evenly over the other ingredients. Bake the pizza about 10 minutes, until it is heated through and the cheese is melted. *Cook's Note: You can also use leftover barbecued chicken, or coat boneless, diced chicken breast with barbecue sauce and microwave, covered, until the chicken is cooked through (3 to 4 minutes).
Weight Watchers Points: not yet calculated please check back!
1 cup barbecue sauce
1 pre-baked 12-inch pizza crust
1/4 cup chopped scallions, including most of the green part
3/4 cup grated mozzarella
Preheat the oven to 450 degrees. Mix the chicken with 3/4 cup of barbecue sauce. Brush 1/4 cup of barbecue sauce over the pizza crust. Scatter the chicken pieces and scallions on top of the crust. Sprinkle the cheese evenly over the other ingredients. Bake the pizza about 10 minutes, until it is heated through and the cheese is melted. *Cook's Note: You can also use leftover barbecued chicken, or coat boneless, diced chicken breast with barbecue sauce and microwave, covered, until the chicken is cooked through (3 to 4 minutes).
Weight Watchers Points: not yet calculated please check back!
Asian Pork and Baby Peas
2 teaspoons vegetable oil
1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices
2 garlic cloves, crushed with garlic press
1 package (10 ounces) frozen baby peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon grated, peeled fresh ginger
1 tablespoon mild molasses
1/4 teaspoon crushed red pepper
1. In nonstick, 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. 2. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.
Weight Watchers Points: not yet calculated please check back!
1 pork tenderloin (about 1 pound), cut into 1/4-inch-thick slices
2 garlic cloves, crushed with garlic press
1 package (10 ounces) frozen baby peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon grated, peeled fresh ginger
1 tablespoon mild molasses
1/4 teaspoon crushed red pepper
1. In nonstick, 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add pork slices and garlic, and cook until they are browned on the outside and just lose their pink color on the inside, about 6 minutes, stirring occasionally. Transfer pork to plate. 2. To same skillet, add frozen peas, soy sauce, rice vinegar, ginger, molasses, and crushed red pepper; cook, about 4 minutes, until peas are heated through. Return pork to skillet; toss to coat. Spoon pork mixture over rice to serve.
Weight Watchers Points: not yet calculated please check back!
Asian Barbeque Sauce
4 ea onion, large, chopped
3 tbsp vegetable oil
1 3/4 lb tomato puree
5 1/4 lb canned chopped tomatoes
2 1/2 cup white vinegar
2 fl oz dark brown sugar, packed
1 1/4 cup granulated sugar
2 tbsp salt
2 tbsp black pepper, freshly cracked
2 tbsp paprika
2 tbsp chili powder
2 fl oz molasses
1 cup fresh orange juice
2 tbsp liquid smoke flavoring
4 fl oz Dijon mustard
2 1/2 fl oz ginger, minced
1 qt soy sauce
2 cup rice wine vinegar
1/2 cup sesame oil
1 In a large, heavy-bottomed saucepan, saut, the onion in the oil over medium-high heat until golden brown, about 10 minutes. 2 Stir in the chopped tomatoes, tomato pur,e, white wine vinegar, orange juice, granulated sugar, mustard, brown sugar, molasses, salt, pepper, paprika, chili powder, and liquid smoke. Bring to a boil, then reduce heat and simmer, uncovered, over the lowest possible heat for 4 hours; stir occasionally. 3 Puree sauce, a portion at a time (to prevent sauce from spilling out of the food processor). Use or properly cool and store for up 2 weeks. 4 Before using, stir in soy sauce, rice wine vinegar, sesame oil, and ginger.
Weight Watchers Points: not yet calculated please check back!
3 tbsp vegetable oil
1 3/4 lb tomato puree
5 1/4 lb canned chopped tomatoes
2 1/2 cup white vinegar
2 fl oz dark brown sugar, packed
1 1/4 cup granulated sugar
2 tbsp salt
2 tbsp black pepper, freshly cracked
2 tbsp paprika
2 tbsp chili powder
2 fl oz molasses
1 cup fresh orange juice
2 tbsp liquid smoke flavoring
4 fl oz Dijon mustard
2 1/2 fl oz ginger, minced
1 qt soy sauce
2 cup rice wine vinegar
1/2 cup sesame oil
1 In a large, heavy-bottomed saucepan, saut, the onion in the oil over medium-high heat until golden brown, about 10 minutes. 2 Stir in the chopped tomatoes, tomato pur,e, white wine vinegar, orange juice, granulated sugar, mustard, brown sugar, molasses, salt, pepper, paprika, chili powder, and liquid smoke. Bring to a boil, then reduce heat and simmer, uncovered, over the lowest possible heat for 4 hours; stir occasionally. 3 Puree sauce, a portion at a time (to prevent sauce from spilling out of the food processor). Use or properly cool and store for up 2 weeks. 4 Before using, stir in soy sauce, rice wine vinegar, sesame oil, and ginger.
Weight Watchers Points: not yet calculated please check back!
Friday, July 17, 2009
Pizza Joes
1 1/2 pounds lean ground beef
3 1/2 oz pepperoni sliced or chopped
1 tsp dried basil
1/2 tsp dried oregano
10 reduced-calorie hamburger buns
2 cans (30 oz) Pizza Sauce
1 cup Shredded Mozzarella Cheese
In skillet, cook ground beef until cooked through.
Spray slow cooker with nonstick spray. Spoon beef mixture into sprayed cooker. Add pizza sauce, pepperoni, basil and oregano; mix well. Cover and cook on low for 4-6 hours. Spoon 1/2 cup of beef mixture onto half of bun. Top with cheese and cover with other half of bun.
These are a family favorite. You could throw in onions or bell peppers to add a little veggie, I chose to leave it out. I served these with the Garlic and Cheese Orzo.
Number of Servings: 10
WEIGHT WATCHERS POINTS: 6
3 1/2 oz pepperoni sliced or chopped
1 tsp dried basil
1/2 tsp dried oregano
10 reduced-calorie hamburger buns
2 cans (30 oz) Pizza Sauce
1 cup Shredded Mozzarella Cheese
In skillet, cook ground beef until cooked through.
Spray slow cooker with nonstick spray. Spoon beef mixture into sprayed cooker. Add pizza sauce, pepperoni, basil and oregano; mix well. Cover and cook on low for 4-6 hours. Spoon 1/2 cup of beef mixture onto half of bun. Top with cheese and cover with other half of bun.
These are a family favorite. You could throw in onions or bell peppers to add a little veggie, I chose to leave it out. I served these with the Garlic and Cheese Orzo.
Number of Servings: 10
WEIGHT WATCHERS POINTS: 6
Garlic and Cheese Orzo
Recipe courtesy of Rachael Ray.
Salt
1/2 pound orzo
4 tablespoons butter (I used light)
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
(I only had dried so I use 3 Tbl. of dried parsley instead)
Ground black pepper
Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.
When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.
This is awesome! It tastes so much better then a prepared boxed rice. I made it for the first time this evening and we will make this again definitely!
Number of Servings: 6
WEIGHT WATCHERS POINTS: 4
Salt
1/2 pound orzo
4 tablespoons butter (I used light)
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
(I only had dried so I use 3 Tbl. of dried parsley instead)
Ground black pepper
Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.
When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.
This is awesome! It tastes so much better then a prepared boxed rice. I made it for the first time this evening and we will make this again definitely!
Number of Servings: 6
WEIGHT WATCHERS POINTS: 4
Tuesday, July 14, 2009
Goulosh
11/2 pound uncooked, lean beef round or sirloin, cut bite size
2/3 cup ketchup
1 tbsp Worcestershire sauce
3 tsp paprika
1 tbsp sugar
1/2 tsp dry mustard
12 oz no-yolk egg noodles
Instructions:
Combine all ingredients in the crock pot. Stir to mix, and coat beef. Cook on low 6-8 hours. If you desire a thickers sauce you can add milk or flour. Serve with egg noodles.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 10 (with pasta)
2/3 cup ketchup
1 tbsp Worcestershire sauce
3 tsp paprika
1 tbsp sugar
1/2 tsp dry mustard
12 oz no-yolk egg noodles
Instructions:
Combine all ingredients in the crock pot. Stir to mix, and coat beef. Cook on low 6-8 hours. If you desire a thickers sauce you can add milk or flour. Serve with egg noodles.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 10 (with pasta)
Easy Chicken Parmesian
14 oz bottled spaghetti sauce
6 tbsp grated Parmesan cheese
1 1/2 pounds boneless, skinless chicken breast
6 oz Part-skim shredded Mozzarella
12 oz cooked whole wheat pasta
Instructions:
Preheat oven to 375. Pour sauce into 13X9 baking dish. Sprinkle 4 tbl. of the Parmesan over sauce. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. Baker 30 min. uncover. Top with mozzarella cheese and remaining Parmesan. Continue baking 5 minutes or until chicken is cooked through and cheese is melted. Serve over hot cooked pasta.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 7 (with pasta)
6 tbsp grated Parmesan cheese
1 1/2 pounds boneless, skinless chicken breast
6 oz Part-skim shredded Mozzarella
12 oz cooked whole wheat pasta
Instructions:
Preheat oven to 375. Pour sauce into 13X9 baking dish. Sprinkle 4 tbl. of the Parmesan over sauce. Add chicken; turn over to evenly coat both sides with sauce. Cover with foil. Baker 30 min. uncover. Top with mozzarella cheese and remaining Parmesan. Continue baking 5 minutes or until chicken is cooked through and cheese is melted. Serve over hot cooked pasta.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 7 (with pasta)
Crock Pot Turkey Tacos
1 pound ground Turkey
1/2 cup onion, minced
6 oz canned tomato paste
1/2 cup salsa
1 tbsp. parsley
1 tbsp. salt
1/2 cup low-fat cheddar or colby cheese
10 large taco shell
Instructions:
Brown turkey with minced onion. Add paste, salsa, parsley and salt to crock pot. Add turkey and stir. Cover; cook on low 4-5 hours.
Number of Servings: 5
WEIGHT WATCHERS POINTS: 8
1/2 cup onion, minced
6 oz canned tomato paste
1/2 cup salsa
1 tbsp. parsley
1 tbsp. salt
1/2 cup low-fat cheddar or colby cheese
10 large taco shell
Instructions:
Brown turkey with minced onion. Add paste, salsa, parsley and salt to crock pot. Add turkey and stir. Cover; cook on low 4-5 hours.
Number of Servings: 5
WEIGHT WATCHERS POINTS: 8
Crock Pot Cream Cheese Chicken
2 pound uncooked boneless, skinless chicken breast
1 envelope Good Seasons Italian Dressing
4 tbsp light butter, divided
1 tbsp minced garlic
1 small onion, finely diced
15 oz Campbell's Healthy Request Cream of Chicken Soup
8 oz cream cheese
1/2 cup fat-free chicken broth
Place chicken in crock and sprinkle Italian salad dressing mix over chicken. Sprinkle with 2 TBL melted butter. Cook on low for 4 hours. Melt 2 tbl. butter in sauce pan and saute garlic and onion. Add mixture to soup, cream cheese and broth. Stir until smooth. Add soup mixture to crock pot and cook on low for an additional 1 1/2 to 2 hours. This is very good over pasta or rice, but delicious on its own.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 9 (without pasta or rice)
1 envelope Good Seasons Italian Dressing
4 tbsp light butter, divided
1 tbsp minced garlic
1 small onion, finely diced
15 oz Campbell's Healthy Request Cream of Chicken Soup
8 oz cream cheese
1/2 cup fat-free chicken broth
Place chicken in crock and sprinkle Italian salad dressing mix over chicken. Sprinkle with 2 TBL melted butter. Cook on low for 4 hours. Melt 2 tbl. butter in sauce pan and saute garlic and onion. Add mixture to soup, cream cheese and broth. Stir until smooth. Add soup mixture to crock pot and cook on low for an additional 1 1/2 to 2 hours. This is very good over pasta or rice, but delicious on its own.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 9 (without pasta or rice)
Polynesian Meatballs
1/2 cup barbecue sauce
15 1/2 oz canned unsweetened pineapple chunks
3 cup cooked white rice
1 pound Turkey Meatballs
Mix sauce ingrediants in large skillet. Bring to boil on medium heat. Stir in vegetable is desired. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally or until vegetables are crisp tender and meatballs are heated through and sauce is thickened. Serve over rice. These can be done in the crock pot instead, over low heat for 4-6 hours.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 6 (with rice and no vegetable)
15 1/2 oz canned unsweetened pineapple chunks
3 cup cooked white rice
1 pound Turkey Meatballs
Mix sauce ingrediants in large skillet. Bring to boil on medium heat. Stir in vegetable is desired. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally or until vegetables are crisp tender and meatballs are heated through and sauce is thickened. Serve over rice. These can be done in the crock pot instead, over low heat for 4-6 hours.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 6 (with rice and no vegetable)
Asian Barbecued Pork
1/4 cup low-sodium soy sauce
1 tbsp unpacked brown sugar
1 tbsp honey
1/2 tsp ground cinnamon
2 tbl. dry red wine
2 tsp. red food coloring
1 green onion with top, cut in half
1 clove garlic minced
24 oz lean pork tenderloin
Combine soy sauce, wine, brown sugar, honey, food coloring, cinnamon, onion, and minced garlic in large bowl. Add pork; turn to coat completely. Cover and refrigerator 1 hour or overnight, turning occassionaly.Preheat oven to 350. Drain pork, reserving marinade. Place pork on wire rack over baking pan. Bake 45 minutes or until no longer pink in center, turning and basting frequently with reserved marinade. Remove pork from over; cool. Cut into diagonal slices.
Number of Servings: 4
WEIGHT WATCHERS POINTS: 5
1 tbsp unpacked brown sugar
1 tbsp honey
1/2 tsp ground cinnamon
2 tbl. dry red wine
2 tsp. red food coloring
1 green onion with top, cut in half
1 clove garlic minced
24 oz lean pork tenderloin
Combine soy sauce, wine, brown sugar, honey, food coloring, cinnamon, onion, and minced garlic in large bowl. Add pork; turn to coat completely. Cover and refrigerator 1 hour or overnight, turning occassionaly.Preheat oven to 350. Drain pork, reserving marinade. Place pork on wire rack over baking pan. Bake 45 minutes or until no longer pink in center, turning and basting frequently with reserved marinade. Remove pork from over; cool. Cut into diagonal slices.
Number of Servings: 4
WEIGHT WATCHERS POINTS: 5
Monday, July 13, 2009
Charity's Crock Pot Spaghetti Sauce
1 pound lean ground beef
1 pound Italian sausage
4 (14 1/2) cans of undrained diced tomatoes
36 oz canned tomato paste
1 cup fat-free beef broth
1/4 cup packed brown sugar
1 tbsp Marjoram, dried
2 tbsp garlic powder
2 tsp dried basil
2 tsp dried oregano
2 tbsp parsley
1 tsp table salt
1 bay leaf
12 oz uncooked whole-wheat spaghetti
Instructions:
In a large skillet, cook beef and Italian sausage over medium heat. Drain. Transfer to crock pot. Stir in tomatoes, paste, broth, brown sugar and seasonings; mix well. Cover and cook on low 6-8 hours or until bubbly. Discard bay leaf. Serve over spaghetti.
Number of Servings: 12
WEIGHT WATCHERS POINTS: 8 (includes pasta)
1 pound Italian sausage
4 (14 1/2) cans of undrained diced tomatoes
36 oz canned tomato paste
1 cup fat-free beef broth
1/4 cup packed brown sugar
1 tbsp Marjoram, dried
2 tbsp garlic powder
2 tsp dried basil
2 tsp dried oregano
2 tbsp parsley
1 tsp table salt
1 bay leaf
12 oz uncooked whole-wheat spaghetti
Instructions:
In a large skillet, cook beef and Italian sausage over medium heat. Drain. Transfer to crock pot. Stir in tomatoes, paste, broth, brown sugar and seasonings; mix well. Cover and cook on low 6-8 hours or until bubbly. Discard bay leaf. Serve over spaghetti.
Number of Servings: 12
WEIGHT WATCHERS POINTS: 8 (includes pasta)
Chocolate Chip Cookies
2-¼ cup flour
1 tsp baking soda
1 tsp. Salt
1 pinch cinnamon
1-cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. Vanilla
1 tsp. Vinegar
2 Eggs
10 oz. chocolate chips
Combine flour, baking soda, and in a small bowl. Beat butter, brown sugar, granulated sugar, vanilla and vinegar in larger bowl. Add eggs one at a time beating well after each. Gradually beat in flour mixture, add a pinch of cinnamon. Mix well. Stir in chocolate chips. Spoon onto lightly greased cookie sheet. Bake at 375 for 9-11 minutes. Let cool.
Number of Servings: 2 dozen cookies
WEIGHT WATCHERS POINTS: 5
1 tsp baking soda
1 tsp. Salt
1 pinch cinnamon
1-cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. Vanilla
1 tsp. Vinegar
2 Eggs
10 oz. chocolate chips
Combine flour, baking soda, and in a small bowl. Beat butter, brown sugar, granulated sugar, vanilla and vinegar in larger bowl. Add eggs one at a time beating well after each. Gradually beat in flour mixture, add a pinch of cinnamon. Mix well. Stir in chocolate chips. Spoon onto lightly greased cookie sheet. Bake at 375 for 9-11 minutes. Let cool.
Number of Servings: 2 dozen cookies
WEIGHT WATCHERS POINTS: 5
Banana Bread
1-cup sugar
1/3-cup softened butter
2 eggs
3 ripe bananas, mashed
1/3 cup water
1-2/3 cup flour
1 tsp. Baking soda
½ tsp salt
¼ tsp. Baking powder
½ cup chopped nuts (opt.)
Preheat oven to 350. Greases bottom of loaf pan. Mix sugar and butter in large bowl. Stir in eggs until blended. Add bananas and water, beat 30 seconds. Stir in remaining ingredients, except nuts, until moistened. Stir in nuts (opt). Pour into pan; bake until toothpick comes out clean, usually 55-75 minutes. Let cool.
Number of Servings: 12 slices
WEIGHT WATCHERS POINTS: 5
1/3-cup softened butter
2 eggs
3 ripe bananas, mashed
1/3 cup water
1-2/3 cup flour
1 tsp. Baking soda
½ tsp salt
¼ tsp. Baking powder
½ cup chopped nuts (opt.)
Preheat oven to 350. Greases bottom of loaf pan. Mix sugar and butter in large bowl. Stir in eggs until blended. Add bananas and water, beat 30 seconds. Stir in remaining ingredients, except nuts, until moistened. Stir in nuts (opt). Pour into pan; bake until toothpick comes out clean, usually 55-75 minutes. Let cool.
Number of Servings: 12 slices
WEIGHT WATCHERS POINTS: 5
Cheese Enchiladas
1 lb. Cheddar cheese
1 lrg. can enchilada sauce
1 pkg. Corn tortillas, 16 count
Oil (appx. 1/2 cup)
Shred cheese. Heat oil in saucepan. Pour a couple of tablespoons of enchilada sauce into bottom of 9 X 13 pan, to prevent sticking. Dip tortillas briefly in hot oil to soften. Drain quickly. Dip into bowl of enchilada sauce. Drain slightly. Place tortilla in pan. Place desired amount of cheese in center of tortilla. Roll. Continue until done. Pour remaining enchilada sauce over enchiladas. Bake at 350 until cheese melts.
Number of Servings: 8
WEIGHGT WATCHERS POINTS: 12 (for 2 enchiladas)
1 lrg. can enchilada sauce
1 pkg. Corn tortillas, 16 count
Oil (appx. 1/2 cup)
Shred cheese. Heat oil in saucepan. Pour a couple of tablespoons of enchilada sauce into bottom of 9 X 13 pan, to prevent sticking. Dip tortillas briefly in hot oil to soften. Drain quickly. Dip into bowl of enchilada sauce. Drain slightly. Place tortilla in pan. Place desired amount of cheese in center of tortilla. Roll. Continue until done. Pour remaining enchilada sauce over enchiladas. Bake at 350 until cheese melts.
Number of Servings: 8
WEIGHGT WATCHERS POINTS: 12 (for 2 enchiladas)
Chicken Caruso
4 boneless skinless Chicken breasts
2 tbl. Butter
1 sm. Jar Spaghetti sauce
2-cup celery
2 tsp. Garlic salt
4 cups cooked white Rice
Cut chicken in small pieces and quickly brown in skillet with butter and garlic. Slice celery. Add spaghetti sauce and ¼ cup water. Add celery to chicken. Cover and simmer until celery is tender, usually 15-20 minutes. Serve over rice.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 8
2 tbl. Butter
1 sm. Jar Spaghetti sauce
2-cup celery
2 tsp. Garlic salt
4 cups cooked white Rice
Cut chicken in small pieces and quickly brown in skillet with butter and garlic. Slice celery. Add spaghetti sauce and ¼ cup water. Add celery to chicken. Cover and simmer until celery is tender, usually 15-20 minutes. Serve over rice.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 8
Western Bean Casserole
1 lb. Ground beef
1 pkg. Onion soup mix
2 cans pork and beans
1 cup ketchup
½ cup water
2 tbl. Prepared mustard
2 tsp. Vinegar
bacon slices (opt)
Brown ground beef and drain. Combine all ingredients, except bacon. Spread in baking dish and put bacon on top. Bake at 400 for 30-40 minutes. This also works great in the Crock Pot!
Number of Servings: 6
WEIGHT WATCHERS POINTS: 7 (including bacon)
1 pkg. Onion soup mix
2 cans pork and beans
1 cup ketchup
½ cup water
2 tbl. Prepared mustard
2 tsp. Vinegar
bacon slices (opt)
Brown ground beef and drain. Combine all ingredients, except bacon. Spread in baking dish and put bacon on top. Bake at 400 for 30-40 minutes. This also works great in the Crock Pot!
Number of Servings: 6
WEIGHT WATCHERS POINTS: 7 (including bacon)
Kung Pao Chicken
4 Chicken breasts
1 - 2 Tbl Oil
1/2 Tsp Red Pepper
1 Tsp Garlic
2 Handfuls Peanuts
1/2 Cup Soy Sauce
2 Shakes Salt
4 Tbl Water
4 Tbl Vinegar
2 Tsp Sugar
4 Tbl Cornstarch
3 cups cooked white Rice
Stir fry chicken in oil, until cooked thoroughly. Add garlic and red pepper, and cook until mixed well. Remove from skillet leaving oil. Cook peanuts, adding more oil if necessary, on low for 5 minutes. Peanuts will burn if left on high. Add chicken mixture. Remove from heat. In seperate bowl mix soy sauce, salt, water, vinegar, cornstarch, and sugar. Mix well. Pour sauce over chicken, and peanuts. Cook for 5 minutes, until sauce thickens. Serve over rice.
This is the dish I am best known for. Everyone in my immediate family asks me for this meal.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 8 (which includes rice)
1 - 2 Tbl Oil
1/2 Tsp Red Pepper
1 Tsp Garlic
2 Handfuls Peanuts
1/2 Cup Soy Sauce
2 Shakes Salt
4 Tbl Water
4 Tbl Vinegar
2 Tsp Sugar
4 Tbl Cornstarch
3 cups cooked white Rice
Stir fry chicken in oil, until cooked thoroughly. Add garlic and red pepper, and cook until mixed well. Remove from skillet leaving oil. Cook peanuts, adding more oil if necessary, on low for 5 minutes. Peanuts will burn if left on high. Add chicken mixture. Remove from heat. In seperate bowl mix soy sauce, salt, water, vinegar, cornstarch, and sugar. Mix well. Pour sauce over chicken, and peanuts. Cook for 5 minutes, until sauce thickens. Serve over rice.
This is the dish I am best known for. Everyone in my immediate family asks me for this meal.
Number of Servings: 6
WEIGHT WATCHERS POINTS: 8 (which includes rice)
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