Wednesday, June 10, 2009
Oh So Sorry!
Ok, guys. I know it has been forever since I updated this blog. I have several new recipes that I have tried that I want to post, but things have been crazy and I haven't had a chance to sit down at home and log them in. Hopefully I will be able to get some in tonight. I promise I haven't forgotten!
Thursday, May 21, 2009
Asian Grilled Chicken
With the weather being so nice lately, I wanted to take advantage and grill out. This was sooo good! I planned on marinating it over night but when I went to put it all together, I realized I was missing one of the main ingredients-the terriyaki sauce. So needless to stay, I sent the hubby out the next day to pick some up. It was still awesome after only marinating for 3 hours. We both loved it and will be making it again. It is perfect for a summer evening meal. I served it with steamed rice and grilled corn on the cob.
6 thin boneless skinless chicken breasts (3 oz each) ( I used 3 big breasts since that is what I had)
Asian Grilled Chicken
From: http://weight-watchers-points-recipes.blogspot.com/
From: http://weight-watchers-points-recipes.blogspot.com/
Servings: 6 servings
Points: 3.3 ww points
6 thin boneless skinless chicken breasts (3 oz each) ( I used 3 big breasts since that is what I had)
Marinade:
2 tbsp lemon juice
2 tbsp toasted sesame seeds
2 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 green onions, minced
1/4 cup low sodium soy sauce
1/4 cup teriyaki sauce
1 tsp honey
2 tsp sesame oil ( I used peanut oil)
2 tbsp lemon juice
2 tbsp toasted sesame seeds
2 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 green onions, minced
1/4 cup low sodium soy sauce
1/4 cup teriyaki sauce
1 tsp honey
2 tsp sesame oil ( I used peanut oil)
Combine all marinade ingredients in a small bowl. Pour the mixture over the chicken, turn the pieces to coat evenly, cover and place in refrigerator a minimum of three hours, but preferably overnight.
Preheat grill to high. Grill chicken top side down first until well browned charred, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter. Enjoy!
Twice Baked Taco Potatoes
Who doesn't love twice baked potatoes and tacos? I thought this recipe sounded delicious and it was! I think I might add some butter or milk to make it a bit more creamy, but over all it was yummy and very filling. The husband also love it (which is a plus). I served it with a side salad with low fat ranch.
Twice Baked Taco Potatoes
1 Potato= 4 points
From: http://www.freewebs.com/raggedyann/familyfriendlyrecipes.htm
Ingredients:
4 medium potatoes-baked and scooped out. Save the shell
1/2 cup salsa (or more to taste)
1Cup chicken breast chicken taco meat (I used lean ground beef)
1/2 Cup chopped green onions
FF cheddar cheese shredded ( I place a slice of ff cheese on each one)
FF sour cream
After you've scooped out the potatoes, mix the potato guts, salsa, chicken meat, and onions.
Put the mix back into the potato shells, and bake for about 20 minutes in a 325 degree oven.
Top with 1 TBSP cheese, and 1 TBS FF sour cream if you like. Enjoy!
Twice Baked Taco Potatoes1 Potato= 4 points
From: http://www.freewebs.com/raggedyann/familyfriendlyrecipes.htm
Ingredients:
4 medium potatoes-baked and scooped out. Save the shell
1/2 cup salsa (or more to taste)
1Cup chicken breast chicken taco meat (I used lean ground beef)
1/2 Cup chopped green onions
FF cheddar cheese shredded ( I place a slice of ff cheese on each one)
FF sour cream
After you've scooped out the potatoes, mix the potato guts, salsa, chicken meat, and onions.
Put the mix back into the potato shells, and bake for about 20 minutes in a 325 degree oven.
Top with 1 TBSP cheese, and 1 TBS FF sour cream if you like. Enjoy!
Smothered Buttermilk Chicken
I tend to work long hours so I absolutely love my crockpot. I am in constant lookout for new, yummy recipes to use my crockpot. This one turned out good, but not great. I am not sure if I will make it again. My husband wasn't the biggest fan. I am not sure what I could do differently next time. If you try it and have an idea, I would love to hear it!
Smothered Buttermilk Chicken
4 servings Aprox 7pts
Not including Rice
From: WW Community Board
Ingredients:
1 pound boneless skinless chicken thighs (I used breasts)
3 medium carrots -- sliced
1/3 cup onion -- chopped (I used onion powder)
1/2 cup water
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas
In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf. In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.
Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. Serve with rice or biscuits.
Smothered Buttermilk Chicken
4 servings Aprox 7pts
Not including Rice
From: WW Community Board
Ingredients:
1 pound boneless skinless chicken thighs (I used breasts)
3 medium carrots -- sliced
1/3 cup onion -- chopped (I used onion powder)
1/2 cup water
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas
In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf. In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.
Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. Serve with rice or biscuits.
Tuesday, May 5, 2009
Lemon Pepper Chicken with Artichoke Salsa
I know that I eat too many carbs. I can't help myself. I have a horrible obsession with pasta and bread. My two all-time favorite foods. Knowing that I really do need to cut back drastically on these loves, I am always on the look out for yummy low/no carb meals. This one matches that perfectly! Both my husband and I found it delicious. I know it looks really fancy, but really took no time to make. An easy 20-25 minute meal, max. This one is a keeper.
Lemon Pepper Chicken with Artichoke Salsa
From: http://iowagirleats.wordpress.com/
Serves 4
Ingredients:
4 chicken breasts
Lemon Pepper seasoning
1 bunch asparagus
4 handfuls baby spinach
Feta cheese*
2 small, ripe tomatoes** ( I forgot to add these )
Artichoke Salsa
1 can quartered artichoke hearts, drained and roughly chopped
2 T capers
1/4 small red onion, diced ( I omitted)
1 lemon, juiced
1 T chopped garlic
Sprinkle of red pepper flakes
3-4 dashes of dried oregano, or to taste
1-2 dashes of dried thyme, or to taste
S&P
Reduced-fat Italian salad dressing
Directions:
Spray chicken breasts with non-stick spray and season with lemon pepper on both sides. Grill 6-7 minutes a side, or until chicken is no longer pink in the middle
Snap bottoms of asparagus stalks off and cook using any of the following methods: Microwave with a little water in a microwave safe dish or steamer for 4-5 minutes; Roast in a 450 degree oven with a little olive oil and S&P for 5-6 minutes, shaking the pan half way through; Spray with non-stick spray and lay on the grill for 3-4 minutes, rolling stalks to grill on both sides half way through
In a medium sized bowl, combine ingredients for artichoke salsa. Add reduced-fat Italian salad dressing until desired consistency is reached.
Place a handful of spinach on a plate or in a bowl and top with cooked asparagus. Lay grilled chicken down and top with artichoke salsa. Sprinkle feta cheese on top. Serve!
* You could use any type of cheese you like to garnish this dish - or omit it all together!
**This is also really good topped with chopped, fresh tomatoes - or with sundried tomatoes added into the artichoke salsa!
Lemon Pepper Chicken with Artichoke Salsa
From: http://iowagirleats.wordpress.com/
Serves 4
Ingredients:
4 chicken breasts
Lemon Pepper seasoning
1 bunch asparagus
4 handfuls baby spinach
Feta cheese*
2 small, ripe tomatoes** ( I forgot to add these )
Artichoke Salsa
1 can quartered artichoke hearts, drained and roughly chopped
2 T capers
1/4 small red onion, diced ( I omitted)
1 lemon, juiced
1 T chopped garlic
Sprinkle of red pepper flakes
3-4 dashes of dried oregano, or to taste
1-2 dashes of dried thyme, or to taste
S&P
Reduced-fat Italian salad dressing
Directions:
Spray chicken breasts with non-stick spray and season with lemon pepper on both sides. Grill 6-7 minutes a side, or until chicken is no longer pink in the middle
Snap bottoms of asparagus stalks off and cook using any of the following methods: Microwave with a little water in a microwave safe dish or steamer for 4-5 minutes; Roast in a 450 degree oven with a little olive oil and S&P for 5-6 minutes, shaking the pan half way through; Spray with non-stick spray and lay on the grill for 3-4 minutes, rolling stalks to grill on both sides half way through
In a medium sized bowl, combine ingredients for artichoke salsa. Add reduced-fat Italian salad dressing until desired consistency is reached.
Place a handful of spinach on a plate or in a bowl and top with cooked asparagus. Lay grilled chicken down and top with artichoke salsa. Sprinkle feta cheese on top. Serve!
* You could use any type of cheese you like to garnish this dish - or omit it all together!
**This is also really good topped with chopped, fresh tomatoes - or with sundried tomatoes added into the artichoke salsa!
Tuesday, April 28, 2009
Creamy Potato Ham Bake
This meal is definitely a remake! My husband could not stop talking about how good it was. He was surprised to find that it is another awesome weight watchers recipe! It took almost no time putting together. Perfect for busy weeknights! I definitely recommend all try this one. I think the cheese adds that extra flavor.
Creamy Potato Ham Bake
4 points/serving, makes 4 servings
From: http://darcithelbloser.blogspot.com/
Ingredients:
16 oz raw shredded potatoes or thawed hash browns
1 full cup 97% fat-free lean ham
1 can green beans
1/2 tsp dried parsley flakes
1/4 tsp black pepper
1 can Healthy Request Cream of Celery soup
3 oz Velveeta Lite, cut up in small pieces
Mix all ingredients together thoroughly. Place mixture in sprayed 8X8 baking dish and bake at 350 degrees for 25-30 minutes.
That's it! Enjoy!
Creamy Potato Ham Bake4 points/serving, makes 4 servings
From: http://darcithelbloser.blogspot.com/
Ingredients:
16 oz raw shredded potatoes or thawed hash browns
1 full cup 97% fat-free lean ham
1 can green beans
1/2 tsp dried parsley flakes
1/4 tsp black pepper
1 can Healthy Request Cream of Celery soup
3 oz Velveeta Lite, cut up in small pieces
Mix all ingredients together thoroughly. Place mixture in sprayed 8X8 baking dish and bake at 350 degrees for 25-30 minutes.
That's it! Enjoy!
Tuesday, April 21, 2009
Mexican Shepard's Pie
This recipe was great! I loved it. My husband added some more cheese to it, but he is a cheese guy. I loved it as is. The portion size was huge and for low points. It was pretty easy to assemble for a weeknight dinner. I might use a packet of taco seasoning next time to give it a bit more of a Mexican flavor, but definitely a remake!
Mexican Shepherd's Pie
From WW Community Board
Servings 8
Estimated Points per serving 6
Ingredients
1 medium onion ( I used onion powder)
1 red bell pepper, diced
2 garlic cloves, minced
1 lb extra lean ground beef
2 tbsp chili powder
2 tbsp paprika
1 tsp ground cumin
2 tsp kosher salt
2 tsp black pepper
8 oz can tomato sauce
15 oz can diced tomatoes
8 oz can diced green chili peppers
15 oz can dark red kidney beans, drained
2 boxes Jiffy Corn Bread Mix
1 8oz bag reduced fat Mexican Blend Shredded Cheese
Instructions
1. In a skillet, saute onion, garlic, and diced red pepper until tender
2. Add ground beef, chili powder, paprika, cumin, salt, and pepper. Cook until ground beef is browned
3. Add tomato sauce, diced tomatoes, diced green chili peppers, and drained kidney beans to meat mixture. Simmer until warmed
4. Preheat oven to 350 degrees
5. In a bowl, mix Jiffy Corn Bread mixes per package instructions
6. In a baking dish/pan, spread the meat mixture on the bottom
7. Sprinkle the shredded cheese on top of the meat mixture
8. Pour Corn Bread batter on top of the shredded cheese, spreading evenly
9. Bake for 20-30 minutes, or until the Corn Bread is golden brown. Enjoy!
Mexican Shepherd's Pie
From WW Community Board
Servings 8
Estimated Points per serving 6
Ingredients
1 medium onion ( I used onion powder)
1 red bell pepper, diced
2 garlic cloves, minced
1 lb extra lean ground beef
2 tbsp chili powder
2 tbsp paprika
1 tsp ground cumin
2 tsp kosher salt
2 tsp black pepper
8 oz can tomato sauce
15 oz can diced tomatoes
8 oz can diced green chili peppers
15 oz can dark red kidney beans, drained
2 boxes Jiffy Corn Bread Mix
1 8oz bag reduced fat Mexican Blend Shredded Cheese
Instructions
1. In a skillet, saute onion, garlic, and diced red pepper until tender
2. Add ground beef, chili powder, paprika, cumin, salt, and pepper. Cook until ground beef is browned
3. Add tomato sauce, diced tomatoes, diced green chili peppers, and drained kidney beans to meat mixture. Simmer until warmed
4. Preheat oven to 350 degrees
5. In a bowl, mix Jiffy Corn Bread mixes per package instructions
6. In a baking dish/pan, spread the meat mixture on the bottom
7. Sprinkle the shredded cheese on top of the meat mixture
8. Pour Corn Bread batter on top of the shredded cheese, spreading evenly
9. Bake for 20-30 minutes, or until the Corn Bread is golden brown. Enjoy!
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