Hey! I'm back! My parents were in town for the last couple of weeks and it got so crazy... plus we went out to dinner like, every night. So there was no menu to post! Anyway, so here is a new menu for this week for you to enjoy! Have a great week!!!
Monday, March 9th
Chicken Pizza Primavera
By:?? (I added some stuff, though)
1 can (13.8 oz) pizza crust (or 1 portion of the bread recipe I mentioned on my last post!)
4 tbsp shredded Asiago or Parmesan cheese
1/2 tsp. garlic salt
1/2 cup light Ranch Dressing
1 pkg (6 oz) cooked Italian style chicken breast strips, chopped
1/3 cup finely chopped red bell pepper (optional!!)
1/3 cup thinly sliced red onion
1 cup torn baby spinach
1 1/2 cups shredded Italian cheese blend
1 tsp pizza seasoning
1. Heat oven to 400F. Spray pizza pan or stone with cooking spray.
2. Unroll dough on pan and starting from center, press out to the edge of the pan. Lightly spray dough with cooking spray (olive oil is good). Sprinkle with Asiago cheese and garlic salt. Bake 8 to 10 minutes or until lightly brown.
3. Spread ranch dressing over crust. Top with chicken, bell pepper, onion and spinach. Sprinkle with Italian cheese blend and pizza seasoning over top.
4. Bake 9 to 12 minutes longer or until cheese is melted and pizza is hot. Cut into wedges.
Servings: 4 (two pieces of pizza each)
WW Points per serving: 9
Tuesday, March 10th
Skillet Fiesta Chicken & Rice
By: Campbell's
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 1/3 cups water
1 tsp chili powder
1 1/2 cups uncooked Minute Original rice
1/3 cup shredded cheddar cheese
1. In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside.
2. Add soup, water and chili powder. Heat to a boil.
3. Stir in rice. Place chicken on rice mixture. Sprinkle chicken with additional chili powder and cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken and rice are done. Stir rice mixture.
Servings: 4
WW Points per serving: 7
Wednesday, March 11th
Rigatoni Bolognese
By: WW Comfort Foods
2 tsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely shopped
1 garlic clove, minced
1/2 pound ground lean beef
1 (28-ounce) can diced tomatoes
1/4 cup finely chopped flat-leaf parsley
1/4 cup dry red wine or beef broth
1 fresh rosemary sprig
1 bay leaf
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups rigatoni pasta
1/4 cup grated Parmesan cheese
1. To make the sauce, heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the celery, carrot, and garlic; cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the beef and cook until browned, about 5 minutes, breaking it apart with a wooden spoon. Stir in the tomatoes, parsley, wine, rosemary, bay leaf, salt, and pepper. Cook, stirring occasionally, until bubbly, about 5 minutes. Reduce the heat and simmer, stirring occasionally, until thickened, about 45 minutes. Discard the rosemary and bay leaf.
2 Meanwhile, cook the rigatoni according to package directions, omitting the salt if desired. Drain and transfer to a large bowl; add the sauce and toss.
Sprinkle with cheese just before serving.
Servings: 4
WW Points per serving: 6
Thursday, March 12th
Chicken Tortilla Casserole
By: Jeanne Allen (Fix-it and Forget it cookbook)
4 whole boneless, skinless chicken breasts, cooked and cut into 1" pieces
1/4 cup chicken broth
10 6" flour tortillas, cut in strips about 1/2" wide x 2" long
2 medium-sized onions, chopped
1 tsp. canola oil
10 3/4 oz. can fat free chicken broth
10 3/4 oz. can 98% fat-free cream of mushroom soup
2 4-oz. cans mild green chilies, chopped
1 egg
1 cup cheddar cheese, grated
1. Pour 1/4 cup chicken broth in slow cooker that was sprayed with non-fat cooking spray.
2. Scatter half the tortilla strips in the bottom of the slow cooker.
3. Mix remaining ingredients together, except that second half of the tortilla strips and the cheese.
4. Layer half the ingredients mixture into the cooker, followed by the other half of the tortillas, followed by the rest of the chicken mixture.
5. Cover. Cook on low 4-6 hours or on high 3-5 hours.
6. Add the cheese to the top of the dish during the last 20-30 minutes of cooking.
7. Uncover and allow casserole to rest 15 minutes before serving.
Servings: 8-10
WW Points per serving: 6
Friday, March 13th
Go out tonight! Take a break!!
Saturday, March 14th
Chicken Vesuvio
By: ??? (I changed some stuff)
2 tbsp olive oil
1 lb chicken breasts
1/4 cup flour
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 tsp dried oregano
1 tsp dried thyme
8 ounces frozen artichoke hearts (optional!)
2 tbsp butter
1. Preheat oven to 450F
2. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 2-3 equal pieces. 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. Heat the oil in large ovenproof pot over high heat. Working in batches if necessary, cook the chicken in the pot until golden brown on all sides. Transfer chicken to plate.
4. Add potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
5. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around the chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
Servings: 4
WW Points per serving:
Sunday, March 15th
Don't be fooled - this recipe is EASY, but it does take some time and is so so so worth it!
Beer-Braised Pot Roast and Vegetables with Polenta
by: Emeril
5 slices bacon, diced
1 (4 to 4 1/2 pound) beef chuck roast
1 1/2 teaspoons salt
1 teaspoon black pepper
1 pound thinly sliced yellow onions (about 4 cups)
8 ounces button mushrooms, stems trimmed, wiped clean, and quartered
1 tablespoon minced garlic
1 teaspoon chopped fresh thyme leaves
1 bay leaf
1 (12-ounce) beer
1 cup beef stock or low-sodium beef broth
3 cups peeled, seeded, and diced tomatoes and their juices (I just used the canned kind)
4 large carrots, peeled and cut into 3-inch sticks
1/4 pound parsnips, peeled and cut into 3-inch sticks (optional!)
1/2 pound turnips, peeled and cut into 1 1/2-inch wedges (optional!)
8-10 small redi-skinned potatoes, halved (I added this because I took out the parsnips and turnips)
1/4 cup chopped fresh parsley leaves
1. Preheat the oven to 325 degrees F.
2. Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
3. Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
4. Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
5. Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat. Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
This can be served over Polenta - which is incredible yummy and here is the recipe (from Emeril):
Polenta
by: Emeril
4 cups water
2 1/2 to 2 3/4 cups milk
1 1/2 teaspoons minced garlic
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups polenta or yellow cornmeal
5 tablespoons unsalted butter, cut into pieces
2 tablespoons grated Parmesan
1. Combine the water, 2 1/2 cups of the milk, the garlic, bay leaf, salt, and pepper in a large, heavy saucepan, and bring to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook uncovered, stirring often with a large wooden spoon, until smooth and creamy, 35 to 40 minutes, adding the additional 1/4 cup milk as needed if the mixture gets too thick. Add the butter and cheese and stir until melted.
2. Remove from the heat and discard the bay leaf. Adjust the seasoning to taste and serve immediately.
Servings: 8
WW Points per serving:
Sunday, March 8, 2009
Subscribe to:
Posts (Atom)