Week 2: January 26th - February 1st

I was asked to add Weight Watchers points to my weekly recipes - so you will see it at the bottom of each recipe. For those of you who are not doing WW but might be counting calories, each point is approximately 50 calories. So, for example, if you make the Red Chicken Chili which is 7 points per serving, you are looking at somewhere around 350 calories per serving. Have a great week!

Monday, January 26th

Red Chicken Chili Soup
By: Yours Truly

2 boneless, skinless chicken breasts
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 14.5 oz can diced tomatoes and juices
1 14.5 oz can kidney beans
1 14.5 oz can pinto beans
1 4 oz can diced green chiles
2 cups chicken broth or stock
3 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp ground pepper

1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces or shred. Set aside.

2. In a large stockpot on medium-high heat add olive oil. Add onions and saute for 3-4 minutes until soft. Add garlic and saute for 1 minute.

3. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 15 minutes so that the flavors combine. Add chicken and simmer for 5 more minutes.

4. Ladle into bowls and top with cheese and sour cream if desired.

Servings: 4
Weight Watchers points per serving: 7


Tuesday January 27th

Thai Chicken Curry
By: Yours Truly

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 4 oz can diced green chiles
1 14 oz can lite coconut milk
2 tbsp curry powder
2 tbsp soy sauce
1 cup frozen peas
2 tbsp corn starch plus 1/2 cup cold water

1. Slice raw chicken in even sized pieces. Heat oil in large saute pan. Add chicken and saute until no longer pink in the middle (about 5-6 minutes). Add soy sauce and green chiles and saute for 2 more minutes. Stir in curry powder. Simmer for 10 minutes, stirring occasionally. Add peas and cook for 2 more minutes.

2. Mix corn starch with water until completely dissolved. A little at a time, add to the curry mixture until you get a medium-thick consistency.

3. Serve over hot Jasmine rice.

Servings: 4
Weight Watchers points per serving: 6 (not including rice)


Wednesday, January 28th

Meatball Soup
By: Emeril (But I made some changes)

**Don't be fooled by how long this recipe is, it is actually VERY easy and sooooo good.

http://www.foodnetwork.com/recipes/emeril-lagasse/meatball-soup-recipe/index.html

2 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, chopped
1 14.5 oz can diced tomatoes and juices
2 tablespoons tomato paste
2 (14-ounce) cans beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt
1/2 pound ground lean beef
1/2 pound ground turkey
2 eggs, beaten - or 1/2 cup Egg Beaters
1/3 cup finely grated Parmesan, plus 1/4 cup
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves

1. Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, and 1/4 teaspoon of Italian Essence. Bring to a low simmer and simmer for 15 minutes.


2. While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground turkey, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon salt and, using clean hands, mix until thoroughly combined. Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.

3. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 15 minutes.

4. Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.

Servings: 6
Weight Watchers points per serving: 8


Thursday, January 29th

Chicken Crescent Turnovers
By: ???? (I can't take credit - but I don't know who made it up)

1 lb boneless, skinless chicken breasts
1 pkg refrigerated low-fat crescent rolls
1 8 oz pkg of low-fat cream cheese
1/4 cup low-fat sour cream
1/2 cup sliced green onion
1 tsp salt
1/2 tsp ground pepper

Sauce:
1 10 3/4 oz can 98% fat free cream of chicken soup
1/2 cup low-fat sour cream
1/4 cup skim milk

1. Preheat oven to 350F

1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and shred.

2. In medium bowl, mix together chicken, cream cheese, sour cream, green onion, salt and pepper.

3. Open package of crescent rolls. Separate rolls into 8 triangles (package will be already divided). In the center of each roll, place even amount of chicken mixture. Bring corners together and seal.

4. Place on ungreased cookie sheet and bake until light brown (about 18-20 minutes). Make sure to check that bottom of turnover is cooked.

5. While turnovers are cooking, in a medium sauce pan, bring chicken soup, sour cream and milk to a boil. reduce heat and simmer. It will seem thick at first but when cooked, it will make a thick sauce.

6. Serve turnovers with sauce spooned over the top. Garnish with more green onion if desired.

Servings: 8
Weight Watchers points per serving: 6


Friday, January 30th

Go out to dinner!

Seriously, you deserve a break! Not feeling it? Then just do some leftovers or make everyone fend for themselves! Or bring back a recipe everyone liked from last week. The choice is yours.

Looking for a coupon? Check out http://www.restaurant.com/ where you can find $25 gift certificates for only $10 and if you put in the code "SEASON" at the end, you will get 40% off (valid until Jan 31st). So that's a $25 gift certificate for only $6! Try it out - it's great. There are plenty of restaurants in your area - just type in your zip code. My family uses this site often.


Saturday, February 1st

Beef Taco Bake
By: Campbell's Soup Classic Recipe book

1 pound ground lean beef*
1 10 3/4 oz can condensed tomato soup
1 cup pincante sauce (Pace is good)
1/2 cup skim milk
8 corn tortillas, cut into 1-inch pieces
1 cup shredded cheddar cheese

1. In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.

2. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.

3. Bake at 400F for 30 minutes or until hot. Sprinkle with remaining cheese.

*Note: You can also make this dish with chicken or ground turkey if you do not prefer beef.

Servings: 4
Weight Watchers points per serving: 8


Sunday, February 2nd

Chicken Parmesan
By: Betty Crocker Cookbook - with some changes made by moi.

1 jar of your favorite store-bought pasta sauce*
1/4 cup egg beaters or 1 egg
2 tbsp water
2/3 cup Italian style bread crumbs
1/3 cup grated Parmesan cheese
1 1/2 lbs boneless, skinless chicken breasts
1/8 cup olive oil
1 cup shredded mozzarella cheese

1. Heat oven to 350F.

2. Place chicken between two sheets of plastic wrap or wax paper. Pound out with meat tenderizer until chicken is 1/4 inch thick. Cut each pounded breast into 2-3 pieces (depending on size of breast).

3. Beat egg and water in shallow bowl. Mix bread crumbs and Parmesan cheese together in a separate shallow bowl. Dip each piece of chicken in the egg and then coat with the crumb mixture.

4. In a large saucepan heat olive oil. Add coated chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown lightly on both sides. Remove from pan and drain on paper towel.

5. Place half of the chicken in an ungreased 2-quart baking dish, overlapping slices slightly. Spoon half of the sauce over the chicken. Sprinkle with half of the cheese. Repeat with remaining chicken, sauce and cheese.

6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

*I like Bertolli's marinara... it's got a lot of flavor.

Servings: 6
Weight Watchers points per serving: 8