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