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