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
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 :)
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
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.
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.