Okay so here is the biggest tip I can give you on this blog... www.pantrysecrets.net. It is a bread recipe and you have to buy the DVD to get the recipe. It's $19.95 and soooooooo worth every penny. I would put the recipe on my blog, but my conscience won't let me... if they charged a ton, then I would just share it with you, but $19.95 isn't too much and totally worth it. Why, do you ask? Well because this recipe is six ingredients and with that six ingredients in one hour (that's right, one hour) you can make the most amazing yummy bread. It's like a dream.. seriously. You can make 4 loaves of bread in an hour. That's mixing, raising AND baking. In one hour. That's it. It's unreal and so so good. I have made a TON with this. Cinnamon rolls, dessert and savory braids, monkey bread, rolls... tons. And get this - you can make pizza in less time then it takes to order it and have it delivered. Crazy, right? I know! It is so great. I cannot say enough about this bread.. it makes me feel like super mom. And I am soooo not. :)
So here is this weeks recipes! Hope you have a great week!
Monday, February 16th
Lemon Broccoli Chicken
From: Campbell's Classic Recipe book (and changes by moi)
2 lemons
1 tbsp olive oil
1 lb boneless skinless chicken breasts
1/2 cup flour
1 can (10 3/4 oz) Campbell's 98% fat free cream of broccoli soup (or broccoli cheese soup either
works)
1/4 cup milk
1/8 tsp pepper
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 2-3 equal pieces
2. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. Cut one of the lemons into thin slices and set aside. Squeeze 2 tablespoons of juice from the remaining lemon and set aside.
4. In medium skillet, over med-high heat, heat oil. Add chicken and cook 7-8 minutes or until browned. Set chicken aside.
5. Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to the pan. Turn chicken once or twice to coat with sauce. Top chicken with lemon slices. Reduce heat to low. Cover and cook 5 minutes until chicken is no longer pink.
Servings: 4
WW Points per serving: 5
Tuesday, February 17th
Mexican Lasagna
From: Yahoo! Food recipes
1 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper (optional!)
2 1/2 cups thick and chunky salsa
1 (11 oz) can whole kernel corn, drained
1 tsp chili powder
1 tsp ground cumin
12 (6 inch) corn tortillas, divided
1 (16 oz) container low-fat cottage cheese
1 cup lowfat shredded cheddar cheese
1 (2.25 oz) can small pitted ripe olives (optional!)
1. Preheat oven to 350F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
2. Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9 inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle cheddar cheese and olives.
3. Bake 30 min. or until heated through.
Servings: 8
WW Points per serving: 5
Wednesday, February 18th
Creamy Chicken With Rice Soup
By: Nature's Table Restaurant
I actually requested this recipe from the restaurant and my question and the recipe was featured in the local newspaper here... so I thought I would share it with you. It's so good and easy!
2 tbsp olive oil
1 cup diced onion
1 tbsp fresh garlic, minced
2 cups sliced mushrooms
1 cup chopped carrots
2 cups cooked and chopped chicken breast
1 tsp Spike all-purpose seasoning
7 cups chicken broth
1 cup half-and-half
1 cup cooked white rice
1/4 cup cornstarch dissolved in 1/2 cup water
1. In a large pot, heat olive oil. Add the onion and cook until soft. Add garlic and cook for one minute more. Add mushrooms and saute until soft. Stirring often.
2. Add the carrots, chicken, Spike and broth. Stir until well blended. Add the half-and-half. Continue simmering for 5 minutes. Add the cornstarch mixture. Stir and cook over reduced heat for five minutes or until thickened.
3. Add cooked rice and serve.
Servings: 8
WW Points per serving: 4
Thursday, February 19th
Baked Ziti with Pesto
by: Moi
1 pound ziti
1 tbsp olive oil
1 lb lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 jar Marinara sauce
1 can crushed tomatoes in thick puree
1/2 teaspoon fresh ground black pepper
1 cup part skim ricotta cheese
1 1/2 cups grated mozzarella cheese
1/3 cups grated Parmesan cheese
1/4 cup store-bought pesto
1. Heat oven to 350F. Spray 13x9 baking dish with non-stick cooking spray.
2. In large pot of boiling, salted water, cook the pasta for 7 minutes (it will be partially cooked). Drain. Rinse with cold water and drain again thoroughly.
3. In a medium saucepan, heat olive oil on med-high heat. Add the onion and cook until translucent, stirring occasionally (about 5 minutes). Add the garlic, stirring constantly, saute for 30 seconds. Add ground beef and cook until no longer pink. Add marinara sauce and tomatoes and cook for about 5 minutes. Stir in 1/4 tsp of the pepper.
4. In a large bowl, combine the ricotta, 1 cup mozzarella, half of the Parmesan, the pesto, and the remaining 1/4 tsp pepper. Add the pasta and the meat sauce and stir well to combine. Pour into baking dish and spread out evenly. Top with remaining mozzarella and Parmesan.
5. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.
Servings: 8
WW Points per serving: 7
Friday, February 20th
Go out and enjoy yourself tonight!!
Saturday, February 21st
Mojito Chicken with Couscous*
by: Robin Miller
http://www.foodnetwork.com/recipes/robin-miller/mojito-chicken-and-roasted-asparagus-with-almonds-recipe/index.html
*If you don't like couscous you can also serve this over rice.
2 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp sugar
1 lb cut-up skinless boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup rum
1 tsp finely grated lime zest
1/4 cup chopped fresh mint leaves (optional!)
1 cup couscous, cooked according to package directions
1. Heat oil in large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides.
2 Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous (or rice!).
Servings: 4
WW Points per serving: 6 (without rice or couscous)
Sunday, February 22nd
Black Thai Chicken
by: ???
Thai Peanut Sauce
2 tbsp creamy (not chunky) peanut butter
1 tbsp honey
1/2 tsp dark sesame oil
2 tsp soy sauce
1/2 tsp garlic
1/2 tsp ginger root, grated
1/4 tsp ground white pepper
1 tbsp dry white wine
10 tbsp light coconut milk
Pasta
1 lb dried plain linguine
1 lb boneless skinless chicken breasts
1 tsp canola oil
2 tsp spicy seasoning (any brand like Poultry Magic works)
1/2 cup cilantro, minced
1. Combine all sauce ingredients in succession in a small bowl, stirring thoroughly after each addition.
2. Rub chicken breasts with canola oil, sprinkle liberally with the spicy seasoning and press into completely coat chicken.
3. Heat skillet over high heat. Place the seasoned chicken breasts into the hot pan and sear until blackened, about 2-3 minutes. Turn over and repeat on the other side. Remove the chicken and place on a cutting board. Slice off a piece to check for doneness. Slice cooked chicken breasts into bite-size strips.
4. Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente (chewy, not mushy). Drain, place in a large serving bowl and toss immediately with the Thai Peanut sauce. Add cilantro and toss again. Add chicken and toss once more. Serve immediately, seasoning to taste at the table with additional salt if necessary.
Servings: 6
WW Points per serving: 9
Sunday, February 15, 2009
Sunday, February 8, 2009
Week Four: February 9th - February 15th
Hello everyone! Hope you have a wonderful week and hopefully I have made it that much easier for you with recipes... I just wanted to let you know that you should definitely check out the comments because there are some GREAT ideas in there! I am ALWAYS up for ideas... Thanks!! Have a great week!!
Monday, February 9th
White Chicken Chili
By: Yours Truly
2 boneless, skinless chicken breasts
1 medium onion, diced
1 garlic clove, minced
1 tbsp olive oil
1 small can diced green chiles
3 cans navy beans
1 tsp chili powder
1 tsp cumin
1/4 tsp white pepper
1/2 tsp salt
1 pinch ground red 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. Set aside.
2. In medium sized pot or dutch oven, heat olive oil on med-high heat. Add onion to the pan and cook until soft. Add garlic and cook for one more minute. Add the green chiles and cook for another couple of minutes. Add the rest of the ingredients and the chicken. Simmer for 15 minutes.
Optional toppings: cheese, sour cream, crushed corn tortilla chips
Servings: 4
WW Points per serving: 6
Tuesday, February 10th
Chicken Picatta
By: Yours Truly
2-3 boneless skinless chicken breasts
1/2 cup flour
3 tbsp olive oil
1/2 cup dry white wine
Juice from one lemon
1/2 cup chicken broth
3 tbsp capers (optional)
Salt and Pepper to taste
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces
2. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add wine and lemon juice and cook for about 3 to 4 minutes. Add chicken to the pan and cook until chicken is completely cooked through and the sauce has thickened. Turning the chicken every now and then to coat with sauce. Add capers at the very end.
Serve with homemade mash potatoes and a vegetable.
Servings: 4
WW Points per serving: 6
Wednesday, February 11th
Pulled Pork Sandwiches
By: Fix it and Forget it - Lightly Cookbook
2 lbs boneless pork top loin
1 1/2 cups onions, chopped
1 cup diet soda (diet coke or diet dr. pepper work best)
1 cup barbecue sauce
1. Place pork in slow cooker. Combine all other ingredients in a bowl and then pour over pork.
2. Cover. Cook on high 4-6 hours or until meat is very tender.
3. Slice or shred pork. Stir back into sauce.
4. Serve on buns.
(If you like more sauce - up the BBQ sauce to 1/2 cup more. It also helps to cut the pork loin into big chunks before you cook it. Makes it easier to shred)
Servings: 8
WW Points per serving: 4
Thursday, February 12th
Breakfast for Dinner
My husband loves it when we have breakfast for dinner... I like to make breakfast potatoes and waffles and egg scrambles. You can get creative with this one. I was at a brunch recently and a friend of mine made this most incredible breakfast casserole so I thought I would put that on here for you to use for dinner or save for a breakfast or brunch. Thank you Katheryn for this recipe!
Yummy Breakfast Casserole
By: Katheryn Snyder
1 pkg. or 24 oz of shredded hashbrowns
1/3 c. butter or margarine, melted
3 cups cheese (Swiss and/or cheddar)
1/2 cup ham or bacon cut up
1/2 c. half and half or milk
6 eggs beaten
salt and pepper
1. Spray cooking spray on 9x13 pan, put hashbrowns on bottom of pan; brush with melted butter. Layer on bacon and cheese.
2. Beat milk, eggs, salt and pepper in separate bowl. Pour over potatoes, cheese and bacon. Let set overnight in refrigerator.
3. Bake at 350 degree oven for 40 minutes. (if you don't want to put the stuff together the night before, just put hashbrowns in the fridge and put it together right before you cook it).
Servings: 9??
WW Points per serving: Um, I don't know about you, but I really DON'T want to know.... :)
Friday, February 13th
San Antonio Tortilla Soup
By: Fix it and Forget it - Lightly cookbook
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 tsp cumin
2 - 14 1/2 oz. cans fat-free chicken broth
2 - 15 oz. cans stewed tomatoes
1 - 17 oz can drained whole-kernel corn (optional)
1 tbsp jalapeno pepper, minced (remove seeds to reduce heat)
1/4 tsp black pepper
2 cups (about 1 1/2 lbs) boneless, skinless chicken breasts, uncooked and cubed
2 cups water
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 6-8 hours or on high 4-6 hours.
Optional toppings: cheese, sour cream, crushed corn tortilla chips, cilantro
Servings: 9-10
WW Points per serving: 6
Saturday, February 14th
Happy Valentines Day!
I saved going out day for today because it's V-day! And um, if you are cooking AT ALL on this day, then your significant other needs to be slapped! Hopefully, you are getting spoiled rotten and having a great day.
Sunday, February 15th
Lasagna
By: Moi
1 9 oz. box lasagna noodles (the kind you don't have to cook - I like Barilla)
1 lb. lean ground beef
1 med. onion, diced
2 cloves garlic, minced
2 jars marinara sauce
1 large container low-fat cottage cheese (about 2 cups)
1 med container part skim ricotta cheese (about 1 cup)
1 egg
1 tsp Italian seasoning
2 1/2 cups mozzarella cheese (divided)
1/2 cup Parmesan cheese
1. Preheat oven to 375F.
2. Brown meat in a saute pan over med-high heat. Add onion and cook until soft. Add garlic and cook for one more minute.
3. Spray a 9x13 baking pan with non-stick cooking spray. Spread half of one of the jars of sauce on the bottom of the pan. Layer 4 uncooked sheets of pasta. Layer all of the meat, onion and garlic mixture. Top mixture with sauce, making sure layer is well covered with sauce. Top with 1 cup of mozzarella cheese.
4. Layer 4 uncooked sheets of pasta. In a large bowl, mix together cottage cheese, ricotta cheese, egg, Italian seasoning and 1/2 cup of mozzarella cheese. Layer mixture over pasta.
5. Layer 4 uncooked sheets of pasta. Top with sauce, making sure layer is well covered with sauce. Top with 1 cup of mozzarella cheese and 1/2 cup of Parmesan.
6. Bake covered with foil until bubbly (about 50-60 minutes). Take off tinfoil and cook for 5 more minutes. Let stand for 15 minutes before cutting.
Servings: 10
WW Points per serving: 7
Monday, February 9th
White Chicken Chili
By: Yours Truly
2 boneless, skinless chicken breasts
1 medium onion, diced
1 garlic clove, minced
1 tbsp olive oil
1 small can diced green chiles
3 cans navy beans
1 tsp chili powder
1 tsp cumin
1/4 tsp white pepper
1/2 tsp salt
1 pinch ground red 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. Set aside.
2. In medium sized pot or dutch oven, heat olive oil on med-high heat. Add onion to the pan and cook until soft. Add garlic and cook for one more minute. Add the green chiles and cook for another couple of minutes. Add the rest of the ingredients and the chicken. Simmer for 15 minutes.
Optional toppings: cheese, sour cream, crushed corn tortilla chips
Servings: 4
WW Points per serving: 6
Tuesday, February 10th
Chicken Picatta
By: Yours Truly
2-3 boneless skinless chicken breasts
1/2 cup flour
3 tbsp olive oil
1/2 cup dry white wine
Juice from one lemon
1/2 cup chicken broth
3 tbsp capers (optional)
Salt and Pepper to taste
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces
2. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add wine and lemon juice and cook for about 3 to 4 minutes. Add chicken to the pan and cook until chicken is completely cooked through and the sauce has thickened. Turning the chicken every now and then to coat with sauce. Add capers at the very end.
Serve with homemade mash potatoes and a vegetable.
Servings: 4
WW Points per serving: 6
Wednesday, February 11th
Pulled Pork Sandwiches
By: Fix it and Forget it - Lightly Cookbook
2 lbs boneless pork top loin
1 1/2 cups onions, chopped
1 cup diet soda (diet coke or diet dr. pepper work best)
1 cup barbecue sauce
1. Place pork in slow cooker. Combine all other ingredients in a bowl and then pour over pork.
2. Cover. Cook on high 4-6 hours or until meat is very tender.
3. Slice or shred pork. Stir back into sauce.
4. Serve on buns.
(If you like more sauce - up the BBQ sauce to 1/2 cup more. It also helps to cut the pork loin into big chunks before you cook it. Makes it easier to shred)
Servings: 8
WW Points per serving: 4
Thursday, February 12th
Breakfast for Dinner
My husband loves it when we have breakfast for dinner... I like to make breakfast potatoes and waffles and egg scrambles. You can get creative with this one. I was at a brunch recently and a friend of mine made this most incredible breakfast casserole so I thought I would put that on here for you to use for dinner or save for a breakfast or brunch. Thank you Katheryn for this recipe!
Yummy Breakfast Casserole
By: Katheryn Snyder
1 pkg. or 24 oz of shredded hashbrowns
1/3 c. butter or margarine, melted
3 cups cheese (Swiss and/or cheddar)
1/2 cup ham or bacon cut up
1/2 c. half and half or milk
6 eggs beaten
salt and pepper
1. Spray cooking spray on 9x13 pan, put hashbrowns on bottom of pan; brush with melted butter. Layer on bacon and cheese.
2. Beat milk, eggs, salt and pepper in separate bowl. Pour over potatoes, cheese and bacon. Let set overnight in refrigerator.
3. Bake at 350 degree oven for 40 minutes. (if you don't want to put the stuff together the night before, just put hashbrowns in the fridge and put it together right before you cook it).
Servings: 9??
WW Points per serving: Um, I don't know about you, but I really DON'T want to know.... :)
Friday, February 13th
San Antonio Tortilla Soup
By: Fix it and Forget it - Lightly cookbook
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 tsp cumin
2 - 14 1/2 oz. cans fat-free chicken broth
2 - 15 oz. cans stewed tomatoes
1 - 17 oz can drained whole-kernel corn (optional)
1 tbsp jalapeno pepper, minced (remove seeds to reduce heat)
1/4 tsp black pepper
2 cups (about 1 1/2 lbs) boneless, skinless chicken breasts, uncooked and cubed
2 cups water
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 6-8 hours or on high 4-6 hours.
Optional toppings: cheese, sour cream, crushed corn tortilla chips, cilantro
Servings: 9-10
WW Points per serving: 6
Saturday, February 14th
Happy Valentines Day!
I saved going out day for today because it's V-day! And um, if you are cooking AT ALL on this day, then your significant other needs to be slapped! Hopefully, you are getting spoiled rotten and having a great day.
Sunday, February 15th
Lasagna
By: Moi
1 9 oz. box lasagna noodles (the kind you don't have to cook - I like Barilla)
1 lb. lean ground beef
1 med. onion, diced
2 cloves garlic, minced
2 jars marinara sauce
1 large container low-fat cottage cheese (about 2 cups)
1 med container part skim ricotta cheese (about 1 cup)
1 egg
1 tsp Italian seasoning
2 1/2 cups mozzarella cheese (divided)
1/2 cup Parmesan cheese
1. Preheat oven to 375F.
2. Brown meat in a saute pan over med-high heat. Add onion and cook until soft. Add garlic and cook for one more minute.
3. Spray a 9x13 baking pan with non-stick cooking spray. Spread half of one of the jars of sauce on the bottom of the pan. Layer 4 uncooked sheets of pasta. Layer all of the meat, onion and garlic mixture. Top mixture with sauce, making sure layer is well covered with sauce. Top with 1 cup of mozzarella cheese.
4. Layer 4 uncooked sheets of pasta. In a large bowl, mix together cottage cheese, ricotta cheese, egg, Italian seasoning and 1/2 cup of mozzarella cheese. Layer mixture over pasta.
5. Layer 4 uncooked sheets of pasta. Top with sauce, making sure layer is well covered with sauce. Top with 1 cup of mozzarella cheese and 1/2 cup of Parmesan.
6. Bake covered with foil until bubbly (about 50-60 minutes). Take off tinfoil and cook for 5 more minutes. Let stand for 15 minutes before cutting.
Servings: 10
WW Points per serving: 7
Tuesday, February 3, 2009
Week Three: February 3rd - February 8th
Hey! Sorry this is late!! It has been a cah-razy week... I know I missed Monday, but I am going to post it anyway, just in case you want to use the recipe this week! Enjoy!!
Monday, February 2nd
Chicken & Rice Casserole
by: Becky Marshall (not me - my Aunt Becky. But I did add some stuff) :)
2 cups cooked rice
2-3 cooked chicken breasts, cut in small pieces
1 can 98% fat free Cream of Mushroom soup
1 cup lowfat cheddar cheese, divided
1/2 cup lowfat sour cream
1/4 cup skim milk
1 tsp salt
1/2 tsp black pepper
1. Heat oven to 350F.
2. In a 2-quart casserole dish, mix all the ingredients together - using only 1/2 of the cheese.
3. Top with the rest of the cheese.
4. Cook for 25-30 minutes until hot and bubbly.
Servings: 4
WW Points per serving: 7
Tuesday, February 3rd
Chicken Contraption
by: Sarah Lee Free... :)
1 lb boneless skinless chicken breasts, cut in pieces
1 8oz pack lowfat cream cheese
2 cans Cream of chicken soup
1/2 cup milk
1 packet zesty Italian seasoning
1. Place raw chicken in cold crock pot.
2. Mix the rest of the ingredients together in a bowl and then pour over the chicken.
3. Cook in the crockpot on high for 2 1/2 to 3 hours.
Serve over hot rice (white or brown - both work great! I also heard that it's great over pasta as well, but I have never tried it)
Servings: 4
WW Points per serving: 7 (without rice)
Wednesday, February 4th
Jambalaya
By: Paula Dean (with changes by moi)
http://www.foodnetwork.com/recipes/paula-deen/jambalaya-recipe/index.html
Jambalaya Mix
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt 1 bay leaf
Wet ingredients:
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices (I use the lowfat and it makes
no difference to the flavor)
2-3 lb boneless, skinless chicken breasts, cooked and cut up into small pieces
1. Mix Jambalaya mix together in bowl and set aside.
2. In a large pan, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes.
3. Add chicken and cook for an additional 5 to 7 minutes.
Note: If you like this recipe, you can make a bunch of the jambalaya mix ahead of time and store in airtight containers. This would also be a great gift at Christmas time. Put the mix in a cute jar and then attach the recipe... I know, I am just so darling. :) Ha ha...
Servings: 4
WW Points per serving: 7
Thursday, February 5th
Sweet & Sour Meatballs
by: Fix-it and Forget-it Lightly
1 lb extra-lean ground beef
1/2 cup dry bread crumbs
1/4 cup fat-free milk
3/4 tsp salt
1/4 tsp black pepper
1 egg, beaten
2 Tbsp finely chopped onions
1/2 tsp Worcestershire sauce
Sauce:
1/3 cup packed brown sugar
2 Tbsp cornstarch
13 1/4 oz can unsweetened pineapple chunks, undrained
1/3 cup vinegar
1 Tbsp soy sauce
1 green bell pepper, chopped
1/3 cup water
1. Plug in slow cooker and set to low.
2. Combine meatball ingredients. Shape into 3/4 - 1" balls. Brown in nonstick skillet. Drain. Place in slow cooker.
3. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring constantly. Pour over meatballs.
4. Cover. Cook on low 3-4 hours.
Serve over hot rice.
Servings: 4
WW Points per serving: 8 (without rice)
Friday, February 6th
Go out tonight!! Have fun and enjoy yourself. :)
Saturday, February 7th
Shepherd's Pie
by: Pure Comfort WW
1 3/4 lb baking potatoes, peeled and cut into 1-inch pieces
2/3 cup skim milk
1 tbsp butter
1 tsp salt
1/4 tsp freshly ground pepper
1 lb ground lean beef
1 onion, chopped
4 garlic cloves, minced
1 tsp dried oregano
1/2 cup dry red wine
2 tbsp tomato paste
1 (10-ounce) package frozen peas and carrots
1 cup beef broth
1. Preheat oven to 350F. Spray 2-qt baking dish with nonstick spray.
2. To make the topping - place the potatoes in a large pot with enough cold water to cover; bring to a boil. Cook until the potatoes are fork-tender (10-12 minutes). Drain; return to the pot. Add the milk, butter, 1/2 tsp of the salt, and 1/8 tsp of the pepper; mash and set aside.
3. To make the filling - heat a large nonstick skillet over medium-high heat. Add the beef and cook until browned (about 5 minutes). Transfer to a bowl. Return skillet to heat and add onion and oregano and cook until onion is lightly brown. Add garlic and cook for one more minute. Add wine and tomato paste; cook, stirring occasionally, until the mixture is slightly thickened. Add the peas and carrots; cook, stirring occasionally until the vegetables thaw. Stir in the broth and cook until the mixture is slightly thickened. Stir in the beef and the remaining 1/2 teaspoon of salt and 1/8 tsp of pepper.
4. Transfer the filling to the baking dish. Spread the potato topping over the filling and bake until the filling is bubbly around the edges - about 20 minutes. Remove the pie from the oven. Increase the oven temp to broil and broil the pie, 5 inches from the heat, until the topping is lightly browned (1-2 minutes). Let stand 5 minutes before serving.
Servings: 6
WW Points per serving: 5
Sunday February 8th
Chicken in Rum Butter Sauce
by: Yours truly
1 lb boneless, skinless chicken breasts
1/2 cup flour
1 cup chicken broth
1/4 cup dark rum
3 tsp. butter
1/8 cup whipping cream
1 tsp salt
1/2 tsp freshly ground pepper
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces.
2. In a ziplock bag, add flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add rum, butter, whipping cream, salt and pepper to the pan and cook for about 5 minutes until sauce mixture cooks down a bit. Return chicken to the pan and cook until chicken is completely cooked through and sauce has thickened, turning the chicken a couple of times.
Serve over fresh mashed potatoes.
Servings: 4
WW Points per serving: 6
Monday, February 2nd
Chicken & Rice Casserole
by: Becky Marshall (not me - my Aunt Becky. But I did add some stuff) :)
2 cups cooked rice
2-3 cooked chicken breasts, cut in small pieces
1 can 98% fat free Cream of Mushroom soup
1 cup lowfat cheddar cheese, divided
1/2 cup lowfat sour cream
1/4 cup skim milk
1 tsp salt
1/2 tsp black pepper
1. Heat oven to 350F.
2. In a 2-quart casserole dish, mix all the ingredients together - using only 1/2 of the cheese.
3. Top with the rest of the cheese.
4. Cook for 25-30 minutes until hot and bubbly.
Servings: 4
WW Points per serving: 7
Tuesday, February 3rd
Chicken Contraption
by: Sarah Lee Free... :)
1 lb boneless skinless chicken breasts, cut in pieces
1 8oz pack lowfat cream cheese
2 cans Cream of chicken soup
1/2 cup milk
1 packet zesty Italian seasoning
1. Place raw chicken in cold crock pot.
2. Mix the rest of the ingredients together in a bowl and then pour over the chicken.
3. Cook in the crockpot on high for 2 1/2 to 3 hours.
Serve over hot rice (white or brown - both work great! I also heard that it's great over pasta as well, but I have never tried it)
Servings: 4
WW Points per serving: 7 (without rice)
Wednesday, February 4th
Jambalaya
By: Paula Dean (with changes by moi)
http://www.foodnetwork.com/recipes/paula-deen/jambalaya-recipe/index.html
Jambalaya Mix
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt 1 bay leaf
Wet ingredients:
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices (I use the lowfat and it makes
no difference to the flavor)
2-3 lb boneless, skinless chicken breasts, cooked and cut up into small pieces
1. Mix Jambalaya mix together in bowl and set aside.
2. In a large pan, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes.
3. Add chicken and cook for an additional 5 to 7 minutes.
Note: If you like this recipe, you can make a bunch of the jambalaya mix ahead of time and store in airtight containers. This would also be a great gift at Christmas time. Put the mix in a cute jar and then attach the recipe... I know, I am just so darling. :) Ha ha...
Servings: 4
WW Points per serving: 7
Thursday, February 5th
Sweet & Sour Meatballs
by: Fix-it and Forget-it Lightly
1 lb extra-lean ground beef
1/2 cup dry bread crumbs
1/4 cup fat-free milk
3/4 tsp salt
1/4 tsp black pepper
1 egg, beaten
2 Tbsp finely chopped onions
1/2 tsp Worcestershire sauce
Sauce:
1/3 cup packed brown sugar
2 Tbsp cornstarch
13 1/4 oz can unsweetened pineapple chunks, undrained
1/3 cup vinegar
1 Tbsp soy sauce
1 green bell pepper, chopped
1/3 cup water
1. Plug in slow cooker and set to low.
2. Combine meatball ingredients. Shape into 3/4 - 1" balls. Brown in nonstick skillet. Drain. Place in slow cooker.
3. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring constantly. Pour over meatballs.
4. Cover. Cook on low 3-4 hours.
Serve over hot rice.
Servings: 4
WW Points per serving: 8 (without rice)
Friday, February 6th
Go out tonight!! Have fun and enjoy yourself. :)
Saturday, February 7th
Shepherd's Pie
by: Pure Comfort WW
1 3/4 lb baking potatoes, peeled and cut into 1-inch pieces
2/3 cup skim milk
1 tbsp butter
1 tsp salt
1/4 tsp freshly ground pepper
1 lb ground lean beef
1 onion, chopped
4 garlic cloves, minced
1 tsp dried oregano
1/2 cup dry red wine
2 tbsp tomato paste
1 (10-ounce) package frozen peas and carrots
1 cup beef broth
1. Preheat oven to 350F. Spray 2-qt baking dish with nonstick spray.
2. To make the topping - place the potatoes in a large pot with enough cold water to cover; bring to a boil. Cook until the potatoes are fork-tender (10-12 minutes). Drain; return to the pot. Add the milk, butter, 1/2 tsp of the salt, and 1/8 tsp of the pepper; mash and set aside.
3. To make the filling - heat a large nonstick skillet over medium-high heat. Add the beef and cook until browned (about 5 minutes). Transfer to a bowl. Return skillet to heat and add onion and oregano and cook until onion is lightly brown. Add garlic and cook for one more minute. Add wine and tomato paste; cook, stirring occasionally, until the mixture is slightly thickened. Add the peas and carrots; cook, stirring occasionally until the vegetables thaw. Stir in the broth and cook until the mixture is slightly thickened. Stir in the beef and the remaining 1/2 teaspoon of salt and 1/8 tsp of pepper.
4. Transfer the filling to the baking dish. Spread the potato topping over the filling and bake until the filling is bubbly around the edges - about 20 minutes. Remove the pie from the oven. Increase the oven temp to broil and broil the pie, 5 inches from the heat, until the topping is lightly browned (1-2 minutes). Let stand 5 minutes before serving.
Servings: 6
WW Points per serving: 5
Sunday February 8th
Chicken in Rum Butter Sauce
by: Yours truly
1 lb boneless, skinless chicken breasts
1/2 cup flour
1 cup chicken broth
1/4 cup dark rum
3 tsp. butter
1/8 cup whipping cream
1 tsp salt
1/2 tsp freshly ground pepper
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces.
2. In a ziplock bag, add flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add rum, butter, whipping cream, salt and pepper to the pan and cook for about 5 minutes until sauce mixture cooks down a bit. Return chicken to the pan and cook until chicken is completely cooked through and sauce has thickened, turning the chicken a couple of times.
Serve over fresh mashed potatoes.
Servings: 4
WW Points per serving: 6
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