Chicken Spectacular
By the way, it's 8 points per serving. I have a hard time sticking to just one serving though. ;)
Showing posts with label WW. Show all posts
Showing posts with label WW. Show all posts
Saturday, November 21, 2009
Chicken Spectacular
Neither of my kids are napping today like they were supposed to, so this is going to be really short. Years ago when I was doing Weight Watchers I stumbled across a WW recipe website that had a ton of great recipes on it. This was one I printed off, and we've loved it ever since. It's one of my most favorite casserole recipes. Have I mentioned I'm on a casserole and crockpot kick lately? I don't know why, maybe because dinner time has been so crazy lately I want something easy in an effort to make things slightly calmer. Anyway, I had originally planned on roasting a chicken on Thursday night (the baby's birthday) and then using the leftover chicken meat to make this casserole tomorrow night. But, I got too excited at the idea of having this casserole because we haven't had it in forever, so I changed it around and just cooked up some chicken breasts to use for it.
Chicken Spectacular
By the way, it's 8 points per serving. I have a hard time sticking to just one serving though. ;)
Chicken Spectacular
By the way, it's 8 points per serving. I have a hard time sticking to just one serving though. ;)
Saturday, October 31, 2009
Tuna Cakes with Dill Tartar Sauce
Two cans of tuna were on my list of ingredients I had to work with this week without going to the grocery store, and I found this recipe on a Weight Watchers recipe website I turn to fairly often when I'm doing WW. I had everything on hand, so it sounded like a great addition to the meal plan.
Tuna Cakes with Dill Tartar Sauce
Tuna Cakes With Dill Tartar Sauce
4 Points per Serving
Vegetable cooking spray
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 tablespoons light process cream cheese product, softened
2 teaspoons lemon juice
1/8 teaspoon white pepper
dash ground red pepper
1/3 cup fine, dry breadcrumbs
1 teaspoon dried whole dillweed
1 9-1/4-ounce can 60%-less salt tuna in water, drained
1 egg white
Dill Tartar Sauce (see recipe)
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add celery and onion; saute until tender. Remove from skillet, and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping each into a 2-1/2-inch cake.
Coat skillet with cooking spray; place over medium-high heat until hot. Add 4 cakes, and cook 2 minutes on each side or until browned. Remove cakes from skillet; set aside, and keep warm. Repeat proceudre with remaining cakes. Serve with Dill Tartar Sauce.
Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce).
Dill Tartar Sauce
1 Point per serving
2 tablespoons reduced-calorie mayonnaise
1 tablespoon plain nonfat yogurt
1 tablespoon finely chopped onion
1 tablespoon peeled, finely chopped cucumber
1 teaspoon dried whole dillweed
1 teaspoon lemon juice
Combine all ingredients; stir well.
*****
I was really intrigued with this and thought it might go over well with the boy because he really likes tuna salad. So how did it turn out? It didn't. We ended up going with my universal dinner back-up plan of Little Ceasar's pizza. Everything mixed up fine, but the darn cakes would not stay together when I went to flip them. I don't know if they needed more breadcrumbs or egg or what, but out of the eight patties, only three held together. I had one the next day for lunch on a sandwich roll, and as a sandwich it was decent, but I don't think this is one I'll be trying again.
Tuna Cakes with Dill Tartar Sauce
Tuna Cakes With Dill Tartar Sauce
4 Points per Serving
Vegetable cooking spray
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 tablespoons light process cream cheese product, softened
2 teaspoons lemon juice
1/8 teaspoon white pepper
dash ground red pepper
1/3 cup fine, dry breadcrumbs
1 teaspoon dried whole dillweed
1 9-1/4-ounce can 60%-less salt tuna in water, drained
1 egg white
Dill Tartar Sauce (see recipe)
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add celery and onion; saute until tender. Remove from skillet, and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping each into a 2-1/2-inch cake.
Coat skillet with cooking spray; place over medium-high heat until hot. Add 4 cakes, and cook 2 minutes on each side or until browned. Remove cakes from skillet; set aside, and keep warm. Repeat proceudre with remaining cakes. Serve with Dill Tartar Sauce.
Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce).
Dill Tartar Sauce
1 Point per serving
2 tablespoons reduced-calorie mayonnaise
1 tablespoon plain nonfat yogurt
1 tablespoon finely chopped onion
1 tablespoon peeled, finely chopped cucumber
1 teaspoon dried whole dillweed
1 teaspoon lemon juice
Combine all ingredients; stir well.
*****
I was really intrigued with this and thought it might go over well with the boy because he really likes tuna salad. So how did it turn out? It didn't. We ended up going with my universal dinner back-up plan of Little Ceasar's pizza. Everything mixed up fine, but the darn cakes would not stay together when I went to flip them. I don't know if they needed more breadcrumbs or egg or what, but out of the eight patties, only three held together. I had one the next day for lunch on a sandwich roll, and as a sandwich it was decent, but I don't think this is one I'll be trying again.
Thursday, September 24, 2009
Sloppy Joes
I'm really not very excited about tonight's dinner, but I couldn't come up with anything different to make that didn't involve a trip to the store. And I first had lentil tacos slated for tonight, and this does sound slightly better than that. I think my first week on WW I should have stuck with recipes I know and have made before instead of trying all new ones.
Sloppy Joes
4 tsp olive oil
2 onions, finely chopped
1 celery stalk, finely chopped
1/2 carrot, finely chopped
1/2 green bell pepper, finely chopped
1/2 tsp dried oregano
1 pound lean ground beef
1 cup canned diced tomatoes
2 Tbsp tomato paste
1 Tbsp worcestershire sauce
2 tsp red wine vinegar
1/4 tsp hot red pepper sauce
Salt and freshly ground pepper, to taste
4 rolls or hamburger buns
In a medium nonstick saucepan, heat the oil. Saute the onions, celery, carrot, and bell pepper until the onions are translucent, 10-12 minutes. Stir in the oregano and thyme, then add the beef and cook, breaking it apart until no longer pink, 5-7 minutes.
In a small bowl, combine the tomatoes, tomato paste, and 2 Tbsp water; add to the beef mixture and cook 1 minute. Stir in the worcestershire sauce, vinegar, pepper sauce, salt and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Serve on the rolls/buns.
*****
I usually really like sloppy joes, so I don't know why I'm so lukewarm about this. I think we'll have baked potatoes on the side and some kind of mixed vegetable blend.
*****
These were just okay. I like my usual Sloppy Joe recipe a lot better and will probably stick with that going forward. None of us were overly fond of this recipe.
Sloppy Joes
4 tsp olive oil
2 onions, finely chopped
1 celery stalk, finely chopped
1/2 carrot, finely chopped
1/2 green bell pepper, finely chopped
1/2 tsp dried oregano
1 pound lean ground beef
1 cup canned diced tomatoes
2 Tbsp tomato paste
1 Tbsp worcestershire sauce
2 tsp red wine vinegar
1/4 tsp hot red pepper sauce
Salt and freshly ground pepper, to taste
4 rolls or hamburger buns
In a medium nonstick saucepan, heat the oil. Saute the onions, celery, carrot, and bell pepper until the onions are translucent, 10-12 minutes. Stir in the oregano and thyme, then add the beef and cook, breaking it apart until no longer pink, 5-7 minutes.
In a small bowl, combine the tomatoes, tomato paste, and 2 Tbsp water; add to the beef mixture and cook 1 minute. Stir in the worcestershire sauce, vinegar, pepper sauce, salt and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Serve on the rolls/buns.
*****
I usually really like sloppy joes, so I don't know why I'm so lukewarm about this. I think we'll have baked potatoes on the side and some kind of mixed vegetable blend.
*****
These were just okay. I like my usual Sloppy Joe recipe a lot better and will probably stick with that going forward. None of us were overly fond of this recipe.
Tuesday, September 22, 2009
Southern Oven "Fried" Chicken
I have many, many Weight Watchers cookbooks. I went through one of them recently and marked a ton of recipes to try. So when I was figuring out my meal plan for the week I started with that cookbook. This sounded good and easy, plus I have an almost empty box of corn flakes in my pantry, so this seemed like a good way to use that up and clear out some pantry space.
Southern Oven "Fried" Chicken
POINTS: 5 per serving
1/2 cup fat free buttermilk
2-3 drops hot red pepper sauce
1/2 cup corn flakes, crushed
3 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp ground black pepper
2 pounds chicken parts, skinned
4 tsp canola oil
Preheat the oven to 400. Spray a large baking sheet with nonstick cooking spray.
In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer.
*****
I'm going to use chicken breasts instead of parts because it's what I have. Oh, and since I'm using boneless chicken breasts the cooking time should be much shorter than what's listed in the recipe. I think I'll probably put the chicken pieces on a baking rack on the baking sheet so that the bottom doesn't get soggy. For side dishes I'm going to make mashed potatoes and some kind of vegetable, probably peas or green beans.
*****
This was surprisingly good! To be honest I thought I was going to need a back-up dinner plan when I was breading the chicken. I didn't read the recipe right and ended up pouring in way more flour than what was called for, so I was worried it was going to taste like chicken with too much flour on it. But, this was REALLY, REALLY good! Using the baking rack really helped, too. I ended up using three chicken breasts, but I pounded them out and cut them in half, so I had six pieces of chicken. Only four fit on my baking rack, so I put two right on the cookie sheet. Those two were pretty soggy, but the ones done on the baking rack were nice and crispy. I also sprayed them with non-stick spray which probably helped some too. This is definitely something I'd make again--and a great way to use up a little bit of leftover corn flakes! We actually had the leftovers the next night as chicken sandwiches. I mixed up some dijon mustard and mayonnaise and spread on hamburger buns, then topped the chicken breasts with lettuce, tomato, and lite muenster cheese. They were fantastic!!
Southern Oven "Fried" Chicken
POINTS: 5 per serving
1/2 cup fat free buttermilk
2-3 drops hot red pepper sauce
1/2 cup corn flakes, crushed
3 Tbsp all-purpose flour
1/4 tsp salt
1/4 tsp ground black pepper
2 pounds chicken parts, skinned
4 tsp canola oil
Preheat the oven to 400. Spray a large baking sheet with nonstick cooking spray.
In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer.
*****
I'm going to use chicken breasts instead of parts because it's what I have. Oh, and since I'm using boneless chicken breasts the cooking time should be much shorter than what's listed in the recipe. I think I'll probably put the chicken pieces on a baking rack on the baking sheet so that the bottom doesn't get soggy. For side dishes I'm going to make mashed potatoes and some kind of vegetable, probably peas or green beans.
*****
This was surprisingly good! To be honest I thought I was going to need a back-up dinner plan when I was breading the chicken. I didn't read the recipe right and ended up pouring in way more flour than what was called for, so I was worried it was going to taste like chicken with too much flour on it. But, this was REALLY, REALLY good! Using the baking rack really helped, too. I ended up using three chicken breasts, but I pounded them out and cut them in half, so I had six pieces of chicken. Only four fit on my baking rack, so I put two right on the cookie sheet. Those two were pretty soggy, but the ones done on the baking rack were nice and crispy. I also sprayed them with non-stick spray which probably helped some too. This is definitely something I'd make again--and a great way to use up a little bit of leftover corn flakes! We actually had the leftovers the next night as chicken sandwiches. I mixed up some dijon mustard and mayonnaise and spread on hamburger buns, then topped the chicken breasts with lettuce, tomato, and lite muenster cheese. They were fantastic!!
Spicy Black Bean Soup
This is one of my most favorite WW recipes ever!! I planned out my breakfasts and lunches this week so I can keep track of my points easier. This recipe popped in my head, and I got ridiculously excited. It's so yummy! When I was in college both of my roommates were vegetarians. When we lived on campus, my roommate Courtney would always get black bean soup in the dining hall when they served it. I joked that it looked like sludge and was totally grossed out when she'd eat it. I don't really know when I came about and started liking black beans, but they're probably my favorite bean. I used to add them to everything for a little extra protein and fiber--especially spaghetti sauce and mixed in with rice. Sadly the husband doesn't like black beans, so I don't eat them as often as I used to.
I'm making this soup to have for lunch throughout the week. I really struggle with lunch because if we have leftovers from the night before I usually send them with the husband for his lunch, and whatever the kids eat usually doesn't appeal to me (I can only have so many PB&J sandwiches, chicken nuggets, and hot dogs). A lot of days I end up just snacking instead of ever eating lunch, so I'm hoping if I plan out my lunches for the week I'll do a lot better.
Weight Watchers Spicy Black Bean Soup
POINTS® Value: 3
1 spray(s) cooking spray
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilies, such as Rotel Tomatoes
11 oz canned yellow corn, drained
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.
© 2009 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc.
*****
Mmmmm!! I didn't realize how low on garlic I was, so I will probably just use garlic powder since I didn't buy any at the store this week. I really have no desire to run out for one thing with both kids (one of which is a sick baby), so garlic powder will have to do.
I'm making this soup to have for lunch throughout the week. I really struggle with lunch because if we have leftovers from the night before I usually send them with the husband for his lunch, and whatever the kids eat usually doesn't appeal to me (I can only have so many PB&J sandwiches, chicken nuggets, and hot dogs). A lot of days I end up just snacking instead of ever eating lunch, so I'm hoping if I plan out my lunches for the week I'll do a lot better.
Weight Watchers Spicy Black Bean Soup
POINTS® Value: 3
1 spray(s) cooking spray
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilies, such as Rotel Tomatoes
11 oz canned yellow corn, drained
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.
© 2009 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc.
*****
Mmmmm!! I didn't realize how low on garlic I was, so I will probably just use garlic powder since I didn't buy any at the store this week. I really have no desire to run out for one thing with both kids (one of which is a sick baby), so garlic powder will have to do.
Sunday, March 16, 2008
Pan-Fried Tilapia with White Wine and Capers
I've fallen behind again...what else is new. The husband and I have had a date weekend...grandma kept the boy starting Friday afternoon through yesterday evening! It was awesome. I didn't cook Friday night or last night, this was our dinner on Thursday. It's a Weight Watchers recipe since we're still trying to each drop a few pounds. I copied it off the WW website before I quit my membership.
Pan-Fried Tilapia with White Wine and Capers
1/4 cup white wine, dry
1/4 cup tomato(es), seeded and chopped
2 Tbsp fresh lemon juice
2 Tbsp capers, drained
1 medium garlic clove(s), minced
1/2 tsp dried basil
1 1/2 pound raw tilapia, four 6-oz pieces
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup all-purpose flour
1 sprays cooking spray
1 Tbsp olive oil
2 Tbsp light butter
2 Tbsp parsley, chopped
1 medium lemon(s), cut in wedges (optional)
Combine first 6 ingredients, stirring well with a whisk; set aside. Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan. Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce).
*****
This was pretty good. I love tilapia because it's a really mild fish, and it's super easy to cook. I liked the sauce for this, but I think next time I'd reduce the amount of capers. The flavor of them kind of overpowered the other components of the sauce. It's one I'd make again. We have tilapia pretty often, so I like to have a good rotation of recipes for it.
Pan-Fried Tilapia with White Wine and Capers
1/4 cup white wine, dry
1/4 cup tomato(es), seeded and chopped
2 Tbsp fresh lemon juice
2 Tbsp capers, drained
1 medium garlic clove(s), minced
1/2 tsp dried basil
1 1/2 pound raw tilapia, four 6-oz pieces
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup all-purpose flour
1 sprays cooking spray
1 Tbsp olive oil
2 Tbsp light butter
2 Tbsp parsley, chopped
1 medium lemon(s), cut in wedges (optional)
Combine first 6 ingredients, stirring well with a whisk; set aside. Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray. Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan. Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired. Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce).
*****
This was pretty good. I love tilapia because it's a really mild fish, and it's super easy to cook. I liked the sauce for this, but I think next time I'd reduce the amount of capers. The flavor of them kind of overpowered the other components of the sauce. It's one I'd make again. We have tilapia pretty often, so I like to have a good rotation of recipes for it.
Tuesday, February 19, 2008
Spicy Black Bean Soup
As of yesterday the husband and I are back on Weight Watchers. I'm hoping to be able to drop 10 pounds or so, but we'll see what happens. I always struggle with what to have for lunch if we don't have leftovers and just end up snacking all afternoon, so today I'm making up a pot of soup. I love having soup for lunch, and this recipe is really good. I haven't made it in forever, but I've had the ingredients on hand for quite awhile. It's a Weight Watchers recipe and only three Points per serving!
Spicy Black Bean Soup
1 sprays cooking spray
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilies, such as Rotel Tomatoes
11 oz canned yellow corn, drained
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving (makes 8 servings).
*****
Oh man, I'm so excited to have this for lunch! I just love soup!
Spicy Black Bean Soup
1 sprays cooking spray
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz fat-free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilies, such as Rotel Tomatoes
11 oz canned yellow corn, drained
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving (makes 8 servings).
*****
Oh man, I'm so excited to have this for lunch! I just love soup!
Wednesday, January 16, 2008
Shrimp Scampi
It's another two-for-one day! My MOMS Club has a Cooking Club once a month where a recipe is demonstrated and cooked. I hosted this month's and made a Weight Watchers shrimp scampi. We don't eat shrimp anymore since it's really high in cholesterol, so it was a fun treat to make this since I rarely get to eat shrimp. This was in the WW cookbook "Take Out Tonight" I think it's called. It's one of my favorite WW cookbooks...just about every recipe I've tried from it is good, and they're divided up into ethnic food secions: Italian, Mexican, Deli Food, Indian, Chines, Japanese, Thai, Greek. There might be one or two more, but I can't think of what they are. Anyway, here's the recipe:
Weight Watchers Shrimp Scampi
WW Points: 3 points
4 tsp butter (teaspoon, not tablespoon!)
1 shallot, chopped
3 garlic cloves, minced
1 Tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 pound large shrimp, peeled, butterflied, and deveined
2 Tbsp chopped fresh flat-leaf parsley
Lemon wedges
Melt butter in a large nonstick skillet over medium heat, then add the shallot and garlic. Cook, stirring frequently, 4-5 minutes. Remove from the heat; stir in lemon juice, salt, and pepper. Add the shrimp and toss to coat. Return pan to heat, cook until shrimp are pink. Garnish with parsley and lemon wedges.
Makes four servings, six shrimp per serving.
*****
It was a big hit! Everyone really liked it, including the kids. Well, not my kid, but all the other kids did! Scampi is usually just dripping with butter, but this is a really healthy, flavorful version. And it's super easy to make. The most labor and time intensive part is butterflying the shrimp, but once that's done it's super easy! The real recipe calls for you to broil the shrimp, but I don't see any reason to diry another pan, so I just do them in the same skillet. Plus shrimp cook really fast anyway, no reason to broil.
Weight Watchers Shrimp Scampi
WW Points: 3 points
4 tsp butter (teaspoon, not tablespoon!)
1 shallot, chopped
3 garlic cloves, minced
1 Tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 pound large shrimp, peeled, butterflied, and deveined
2 Tbsp chopped fresh flat-leaf parsley
Lemon wedges
Melt butter in a large nonstick skillet over medium heat, then add the shallot and garlic. Cook, stirring frequently, 4-5 minutes. Remove from the heat; stir in lemon juice, salt, and pepper. Add the shrimp and toss to coat. Return pan to heat, cook until shrimp are pink. Garnish with parsley and lemon wedges.
Makes four servings, six shrimp per serving.
*****
It was a big hit! Everyone really liked it, including the kids. Well, not my kid, but all the other kids did! Scampi is usually just dripping with butter, but this is a really healthy, flavorful version. And it's super easy to make. The most labor and time intensive part is butterflying the shrimp, but once that's done it's super easy! The real recipe calls for you to broil the shrimp, but I don't see any reason to diry another pan, so I just do them in the same skillet. Plus shrimp cook really fast anyway, no reason to broil.
Thursday, August 9, 2007
Stuffed Portobello Mushrooms
I'm not sure if this dinner will happen or not as my husband is home with a sore throat today. He thinks it might be strep, so if he's still under the weather tonight I'll probably skip making this so he can enjoy it. Our grocery store had portobello mushrooms on sale this week, so I bought two packages. I just love them!! This recipe is from a Weight Watchers cookbook and is actually an appetizer, but we'll have it as a main dish. I hope John's feeling better tonight so we can have this...sounds so yummy!
Stuffed Portobello Mushrooms
1 tsp canola oil
1/2 pound sweet turkey sausage, casings removed
4 ounces nonfat cream cheese
1 small tomato, seeded and chopped
1/2 cup shredded reduced fat cheddar cheese
2 Tbsp chopped parsley
4 drops hot pepper sauce
4 large portobello mushroom caps, stems removed and wiped clean
Preheat the oven to 425. Spray a baking sheet with non-stick cooking spray. Heat the oil in a nonstick skillet. Crumble the sausage into the skillet and cook, breaking apart with a wooden spoon, until the sausage is browned and no pink remains, about 10 minutes. Transfer to a medium bowl. Stir in the cream cheese, tomato, cheddar cheese, parsley, and hot pepper sauce until blended.
Place the mushrooms on the baking sheet. FIll the cavity of each mushroom with the sausage mixture, mounding it slightly. Bake until the mushroom caps are tender and the filling is hot, about 25 minutes. Cut each mushroom into four wedges. Serve hot.
*****
I think I'll half the recipe so we'll each have one mushroom cap and then we'll have a salad and some kind of veggie on the side. Cross your fingers we really get to have it! :)
Stuffed Portobello Mushrooms
1 tsp canola oil
1/2 pound sweet turkey sausage, casings removed
4 ounces nonfat cream cheese
1 small tomato, seeded and chopped
1/2 cup shredded reduced fat cheddar cheese
2 Tbsp chopped parsley
4 drops hot pepper sauce
4 large portobello mushroom caps, stems removed and wiped clean
Preheat the oven to 425. Spray a baking sheet with non-stick cooking spray. Heat the oil in a nonstick skillet. Crumble the sausage into the skillet and cook, breaking apart with a wooden spoon, until the sausage is browned and no pink remains, about 10 minutes. Transfer to a medium bowl. Stir in the cream cheese, tomato, cheddar cheese, parsley, and hot pepper sauce until blended.
Place the mushrooms on the baking sheet. FIll the cavity of each mushroom with the sausage mixture, mounding it slightly. Bake until the mushroom caps are tender and the filling is hot, about 25 minutes. Cut each mushroom into four wedges. Serve hot.
*****
I think I'll half the recipe so we'll each have one mushroom cap and then we'll have a salad and some kind of veggie on the side. Cross your fingers we really get to have it! :)
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