Recipes!!

I have finally gotten around to trying out some weight watchers recipes lately. There are a few good ones I want to share. I tried two, a blueberry squares recipe and a pumpkin muffin recipe, that were just okay. If I figure out a way to make them better I will share, but for now these were the best!

First, a chicken chipotle sandwich: 6 points per sandwich

1 pound uncooked boneless skinless chicken breast, thinly sliced

1 tsp fresh lime juice

1/8 tsp table salt

1/8 tsp black pepper

2 Tbsp reduced-calorie mayonnaise

1 Tbsp canned chipotle pepper(s), finely chopped

1 cup mixed greens

8 slices reduced-calorie wheat bread, toasted

1 medium fresh tomato, sliced

Heat grill pan on high heat. Season chicken with lime juice, salt and pepper. Cook chicken in pan, turning once, until cooked through, about 5 minutes.

In a small cup, combine mayonnaise and chipotle peppers.

Divide greens among 4 slices of toast. Top each with 1/4 of tomato slices and chicken.

Spread each remaining piece of toast with about 2 teaspoons chipotle mayonnaise; place on sandwiches. Yields 1 sandwich per serving.

I used cubed chipotle peppers. They came in a small box by the cans. This way, I can just unwrap one cube at a time and break it up into the mayonnaise whenever I want. It's a little difficult to chop really spicy things by hand since I usually make our dinner while feeding Brady his :) I used bread that was 40 calories per slice and one point each. I made sweet potato fries (16 fries for 4 points) and the whole meal was 10 points! It was delish and SO FILLING! Go easy on ketchup, it's 1 point for 2 Tbs.

Next Chicken Bruschetta: 7 points per serving (makes 4 servings)

This is Teresa Giudice's recipe from her new book, Fabulicious: Fast & Fit. Love her book!

It has all the nutritional info in the back so it's WW friendly :)

                       There are 3 huge pieces of chicken under there :) 

3 ripe plum (Roma) tomatoes, seeded and cut into 1/2-inch dice
1/2 cup finely chopped onion
1 medium celery rib, cut into 1/4-inch dice
1/4 cup dry white wine
2 tablespoons chopped fresh Italian parsley
2 tablespoons extra-virgin olive oil, plus more for the pan
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breast halves (about 11/2 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Position a rack in the upper third of the oven and preheat the oven to 450ºF. Lightly oil a 13 x 9-inch baking pan. Combine the tomatoes, onion, celery, wine, parsley, oil, garlic, and red pepper flakes in a medium bowl. Set aside while the oven is preheating.

Pound the chicken until it is 1/2-inch thick. Season with the salt and black pepper. (I put the chicken (one breast at a time) in a large plastic bag (zipper left just a tad open) and then smashed them with a small glass baking dish since I didn't have a meat pounder.

Arrange the chicken in the baking pan. Spoon equal amounts of the tomato mixture over each chicken breast half, then pour any left over liquid around the chicken. Bake until the tomato mixture is hot and chicken is cooked through. About 15 – 20 minutes.

I used half the parsley and added 1 Tbs Italian seasoning. I used Sutter Home Chardonnay wine. Next time, I will use a little less onion and possibly measure out some Parmesan cheese to sprinkle on top. It was delish and the portions are big!

Lastly, our favorite desert lately..

Chocolate Marshmallow Bark – YUM! And 4 pts per square (makes 12 squares)

8 oz bittersweet chocolate chips

2 tsp butter

3 cups mini marshmallows

Line a 9- X 9-inch pan with heavy-duty aluminum foil.

In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows.

Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat.

Cut into 12 pieces and serve. Yields 1 piece per serving.

Use Ghirardelli chocolate and don't mix the marshmallows in too much or they will melt. We are obsessed with this one. So good!

  You can see the difference between the 2 pics - melted marshmallows the first time, but it still tasted great! This piece looks small in the picture, but they are decent size.

I have several more recipes I'm going to try this week. Stuffed mushrooms, Asparagus soup, Skinny spaghetti, and turkey meatballs! I'll share more soon.