Roasted Drumsticks and Vegetables

This one dish wonder will simple and delicious. Perfect for a fall dinner.

Ingredients:

• 10 Chicken drumsicks
• 1 1/2lbs potatoes, scrubbed and quartered
• 1 lb carrots, cut into 2 in pieces. (we use baby carrots)
• 2 lb butternut squash. seeded, pea;ed and cut into 1 inch cubes
• 2 medium onions, each cut into 8 wedges 
• 5 garlic cloves, halved 
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• salt and pepper to taste

Directions:

1. Heat oven to 425 degrees.
2. Put all ingredients in a large baking dish. with vegetables arranged in a single layer on the bottom. 
3. Drizzle olive oil over vegetables and sprinkle with seasoning.
4. Roast for 45- 60 minutes, stirring vegetables once, until chicken is cooked through and vegetables at tender.

Nutritional Information:

2 drumsticks and 1/2 cup veggies per serving = 8 Weight Watcher Points

Recipe from www.weightwatchers.com

Old Fashioned Chicken Pot Pie

This is comfort food at its best. Filling, flavorful, and healthy! Great in the fall and winter.Also, if your in a rush and don't have time to bake or boil chicken, stop by the grocery store on the way home and pick up a rotisserie chicken and then simply pull the meat off the bone and discard the skin and fat. Great short cut tip!

Ingredients:

• 1 tsp butter     
• 1 small onion, chopped     
• 2 cups mushroom, sliced   
• 1/4 tsp paprika   
• 1/4 tsp dried thyme, crushed   
•  1/2 tsp table salt, or more to taste   
• 1/4 tsp black pepper   
•  2 cups frozen mixed vegetables   
•  1 cups canned chicken broth     
•  3 cup (chopped or shredded) chicken breast without skin (we used a store bot rotisserie chicken to save time)
• 2 Tbsp all-purpose flour   
• 1/2 cup fat-free evaporated milk, divided   
•  4 rolls reduced-fat crescent roll dough, unrolled

Directions:

1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
3. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve. 

Nutritional Information:

Each serving is 6 Weight Watcher Points+
Recipe from www.weightwatcher.com 

Peach Crumb Bake

This is great in mid summer when peaches are in season, but you could also try frozen peaches if desired. Topped with some light or fat free whipped cream this is a delicious low cal treat!

Ingredients:

• 2 cups sliced fresh peaches
• 1/3 cup graham cracker crumbs
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg. I use freshly grated nutmeg. 
• 2 tsp reduced calorie margarine, melted. I used butter.

Directions:

1. Arrange sliced peaches in bottom of an 8" square baking dish coated with cooking spray. 
2. Combine graham cracker crumbs, cinnamon, and nutmeg in a small bowl, stirring well. Add margarine and stir until blended.
3. Sprinkle graham cracker mixture over peaches and bake at 350 degrees for 30 minutes. 

Nutritional Information: 

Yields 4 servings

Per Serving: 2g Fat, 2 grams Fiber, 75 Calories. 1 Weight Watcher Point. ( Not Points+)
Recipe from www.weightwatchers.com

Fettuccine Carbonara

 

 

Ingredients:

• 1/2 lb. fettuccine, uncooked
• 1 cup frozen peas
• 1/4 cup 1/3 Less Fat than Cream Cheese
• 1/4 cup Light Classic Caesar Dressing
• 1 Tbsp. flour
• 1 cup fat-free milk
• 1 pkg. (6 oz.) Smoked Ham, cut into short strips
• 1/4 cup chopped fresh parsley
• 3 Tbsp. Grated Parmesan Cheese 

Directions:

1. Cook pasta in large saucepan as directed on package, adding peas to the boiling water for the lst 3 min.
2. Meanwhile, beat cream cheese, dressing and flour in medium saucepan with whisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
3. Drain pasta mixture; return to pan. Add sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

Nutritional Information: 

Four 1 ¼ cup servings

per serving: Calories  390 , Total fat  9 g , Saturated fat  4 g, Cholesterol 40 mg, Sodium 950 mg, Carbohydrate 55 g, Dietary fiber 4 g, Protein 23 g 

Recipe from www.kraftrecipes.com

Shrimp with Coconut Curry Sauce

Lately I can't seem to get enough Thai food. This was a healthy take I found that filled the craving.  It was great over brown rice. Hope  you enjoy!

Ingredients:

• 60- 80 raw shrimp, peeled and deveined
• 2 tablespoons fresh lime juice
• 2 teaspoons Thai red curry paste, or to taste
• 2 bell peppers, assorted colors, thinly sliced 
• 1/2 cup light coconut milk 

Directions:

1. Spray 8x 12 inch glass baking dish with nonstick spray. Whisk together lime juice and curry paste in small bowl; pour over shrimp to coat. Refrigerate 10- 20 minutes.
2. Preheat oven to 350 degrees. Scatter bell peppers over fillets and add coconut milk. Cover dish tightly with foil and bake about 20 minutes until shrimp are pink and cooked through.

Nutritional Information:

Serves 4. Per Serving 4 weight watcher points+
166 cals, 3g fat, 6g carbs 2g fiber, 27g prot
Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

Tomato Capri

Growing up we always had freshly sliced tomatoes from the garden on the dinner table during the summer. Today I still make this as a fresh summer side dish that is simple and oh so delicious. Next time you are at the farmers market pick up some ripe tomatoes and try this recipe. Also great with heirloom tomatoes.
Ingredients:

• 3 large ripe tomatoes
• 1 large clove garlic, coarsely chopped
• A handful of fresh basil to taste, cut into thin ribbons
• Fresh mozzarella cheese 
• Olive Oil to taste
• Balsamic vinegar to taste
• Salt and pepper to taste

Directions:

1. Slice tomatoes and mozzarella into 1/4 thick slices and  place on platter
2. Stack basil leaves on top of each other and roll lengthwise. Slice the basil into "ribbons". Repeat as necessary.Sprinkle onto tomatoes.
3. Coarsely chop fresh garlic, sprinkle onto tomatoes.
4. Drizzle olive oil and balsamic vinegar on tomatoes as desired.
5. Sprinkle with salt and pepper and chill till ready to eat.

Chicken Enchilada Casserole

This recipe was unbelievably filling and delicious. I highly recommend it.

Ingredients:

• 2 tablespoons vegetable oil 
• 1 pound chicken breast tenders, cut into 1/2-inch chunks
•  Salt
•  Peppe
• 1 small (4- to 6-ounce) red onion, thinly sliced
• 1/4 cup water
• 2 large zucchini, cut into 1 1/2-inch by 1/2-inch spears 
•  2 cups corn kernels, frozen and thawed
•  2 cups salsa verde
• 1/2 cup sour cream, reduced-fat
• 1/2 cup cilantro leaves, packed fresh and chopped
• 12  corn tortillas
• 1 cup feta cheese, crumbled

Directions:

1. Preheat oven to 350 degrees F. Grease 3-quart shallow baking dish.
2. In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Season chicken with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Add to skillet in single layer and sear 2 minutes. Turn chicken over; cook 1 to 2 minutes or until just browned. Transfer to large bowl.
3. Add onion and water to skillet; cook 5 minutes or until tender, stirring and scraping pan. Add to chicken in bowl.
4. To skillet, add remaining 1 tablespoon oil. When hot, add zucchini, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 4 minutes or until browned and just tender, stirring occasionally. Transfer to bowl with chicken. To skillet, add corn and cook 3 minutes or until browned. Transfer to bowl with chicken. Stir in salsa, sour cream, and half of cilantro until well mixed.
5. In prepared dish, arrange 4 tortillas in single layer. Spread evenly with one-third of chicken mixture and then one-third of cheese. Repeat layering twice.
6. Bake 20 to 25 minutes or until hot. Garnish with remaining cilantro.

Nutritional Information:
Makes 6 LARGE servings. 12 weight watcher points+ per serving.
460 Cals, 20g fat, 45 carbs, 27 protein.
Recipe from Good Housekeeping Magazine January 2011

Crispy Pecan-Crusted Chicken Breasts

If you like fried chicken then this is the meal for you. This oven fried chicken goes great with a side of fresh veggies. 

Ingredients:

• 3/4 cup low-fat buttermilk 
• 4 (5 ounce) skinless, boneless chicken breasts 
• 1/4 cup pecans, finely chopped 
• 1/3 cup plain dries bread crumbs (I used panko bread crumbs because I had them on hand)
• 1 teaspoon Cajun seasoning

Directions: 

1. Pour buttermilk into medium bowl and add chicken; cover and refrigerate for 20 minutes or longer.
2. Preheat oven to 350 degrees. Combine pecans, bread crumbs, and cajun seasoning on sheet of waxed paper. Remove 1 chicken breast from buttermilk, allowing the excess buttermilk to drip off. Coat chicken with pecan mixture, gently pressing to help it adhere. Discard any leftover buttermilk and pecan mixture. Lightly spray chicken on both sides with non stick spray. 
3. Spray large nonstick oven proof skillet with non stick spray and set over medium heat. Add chicken and cook until golden, 2-3 minutes per side. Transfer skillet to oven and bake until chicken is cooked through, 10-12 minutes.

Nutritional Information: 

Per Serving (1 breast) 6 weight watcher points+
252 cal, 9g fat, 8g carbs, 1g fiber, 32g protein
Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011

Fresh Berry Crumble

 

I made this last Friday for dessert and it was such a hit that we made it again on Sunday. You can use strawberries and black berries too if you like. The recipe can easily be cut in half to make a smaller amount for two or four servings.

Ingredients: 

• 2 cups  fresh blueberries
• 2 cups raspberries
• 3/4 cup all-purpose flour
• 6 Tbsp regular butter, melted
• 2/3 cup unpacked light brown sugar

Directions: Preheat oven to 350˚F. Place berries in a medium bowl. In another medium bowl, combine flour and sugar. Remove 3 tablespoons of flour mixture and gently toss with berries. Place berries in an 8-inch square pan. To make topping, add melted butter to remaining flour mixture; combine well. Crumble little bits of topping all over top of berries. Bake until berries just start to bubble, about 35 to 40 minutes. Cut into 8 pieces; serve warm or at room temperature. Yields 1 piece per serving.  Nutritional Information: 5 points+ per serving recipe from www.weightwatcher.com

Pork Medallions with Marsala and Mushrooms

Ingredients:

• 1lb pork tenderloin trimmed 
• 1/2 pound mixed wild mushrooms (If you like mushrooms I would suggest doubling the amount)
• 2 Shallots
• 1/3 cup Marsala wine or apple juice
• 1/2 cup reduced sodium chicken broth 

Directions:

1. Cut pork into 8 equal pieces. Place 1 piece between 2 sheets wax paper; gently pound with meat tenderizer or rolling pin until 1/2 inch thick. Repeat with remaining pork pieces.
2. Spray large nonstick skillet with nonstick spray and set over medium- high heat, Sprinkle pork with salt and pepper to taste; add to skillet and cook until browned and cooked through, about 3 minutes per side. Transfer to plate and keep warm. 
3. Add mushroom, shallots, 1/4 teaspoon salt and pepper to the skillet. Cook, stirring frequently, until mushrooms are browned, about 5 minutes. Add wine, scrapping up browned bits from bottom of skillet. Cook until liquid is almost completely evaporated, about 4 minutes. Add broth and boil 3 minutes. Transfer pork back to skillet to warm through. 

Nutritional Information:

Per Serving (2 pieces pork and 1/3 cup mushroom and sauce): 186 cal, 3g fat, 8g carb, 0g fiber, 25g protein.
Recipe from Weight Watchers Points Plus Just 5; 125 recipes with 5 Ingredients  2011