Wednesday, February 27, 2008

Spicey Beef & Black Bean Chili

Spicey Beef & Black Bean Chili (WW's Points Included)

This was VERY good, It was a wee bit specey though so if your not big on extra-spicey stuff you might omit green chilies :)

Serving Size: 1 Cup
WW's Points: 6

1 lb Ground Sirlion
1 tblsp. taco seasoning
1 can whole kernel corn, drained
1 can black beans, undrained
2 cans diced tomatoes with green chilies
1 cup water
1/2 tsp. black pepper

1. Cook beef in large pasta type pot, drain if needed.

2. add taco seasoning & next 6 ingredients.

3. Reduce heat and simmer until flavors cook together.

Macaroni & Cheese

Macaroni & Cheese (WW's Points Included)

Serving Size: 1 Cup
WW's Points: 6

I was on a search for a lower point mac n cheese since our family loves it so much. So we tried this one. Pretty good!! Not quiet as cheesy as the boxed but much creamier, very good!

8 oz. elbow noodles
3/4 cup fat-free milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup (5 oz.) cubed light precessed cheese (such as velveeta light)

1. Cook noodles according to package omitting salt & fat. Drain.

2. While Pasta cooks, combine milk, flour & Salt in a saucepan stirring with wisk. Add cheese and stir constantly until melted together.

3. Pour Sauce over drained noodles and stir to blend well.

Monday, February 25, 2008

Taco Casserole

Taco Casserole

From: Kristine on RecipeChallenge group, taken from her church cookbook.

Mandi's note: Definately NOT a Weight Watchers friendly recipe.. maybe next time I'll try low fat everything and see if I can get the points lower. But it was SOOOOO delicious!!!

2 lbs Hamburger
2 cans chili
2 cans Tomato Sauce
1 sm can picante sauce
1 bag corn chips
cheddar cheese
black Olives

Brown hamburger then add chili, tomato sauce & picantesauce mix well. Then in a 9x13 bakking dish. Layer like so..crushed chips, mixture, cheese repeat. bake at 350 until heated thruabout 30 to 40 minutes.. top with olives if you like!

Tuesday, February 5, 2008

WW's Italian Chicken Skillet

WW's Italian Chicken Skillet
This one is so good, I was drooling while it was cooking!!

(shared by friend Danette from Core Recipe Book)

2 tsp olive oil
2 onion, chopped (I just used one large one)
1 carrot, chopped
1 celery stalk, sliced3
/4 lb boneless skinless chicken breasts cut into strips, or chicken tenders
1 (14 1/2 oz) can crushed tomatoes
1 tbsp fresh chopped basil, or 1 tsp dried
1/2 tsp salt
1/4 tsp ground pepper*
Heat the oil in a large nonstick skillet over med-high heat. Add the onions, carrot, and celery: cook stirring occasionally, until softened, about 10 min. Add the chicken and cook, stirring occassionally, until opaque, about 5 min. Stir in the tomatoes, basil, salt and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 min.
1 1/2 c serving = 3 pts
whole wheat penne makes a nice accompaniment to this dish (2/3 c cooked penne for each serving will increase the points value by 2)

Chicken Stuffed Poblano Chilies Recipe

Chicken Stuffed Poblano Chiles Recipe (ww's points)

From : This was originally a diabetic/low carb friendlyrecipe. But I used the nutritional info to get the points. This recipe is so good!!!

4 servings Estimated WW's Points per serving: 5
1 hour 15 min prep

4 medium poblano chiles
1 large onion, finely chopped
2-3 garlic cloves, minced
2 tablespoons olive oil, divided
2 boneless skinless chicken breasts, diced in 1/2 inch cubes
1/2-1 teaspoon seasoning salt
2 roma tomatoes, finely diced
1/2 cup mushrooms, sliced
2 ounces monterey jack cheese, cut into 1/4 inch cubes (approximately 1/2 cup)

While using gloves, wash the poblano chilies and using a sharp paring knife, cut a slit lengthwise from stem to tip of chile leaving stem in tact. Carefully cut away the seeds and membrane rinse the inside of the chilies and set aside. In a large skillet over medium high heat, warm 1 tablespoon of the olive oil, add chopped onions and garlic. Cook until onions begin to turn golden, stirring frequently. Add the diced chicken, sprinkle with seasoning salt and cook until chicken is almost cooked through; add tomato and mushrooms, continue to cook until chicken is done. Preheat oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray. With remaining tablespoon olive oil, lightly oil the outside of the chilies and place them cut side up in casserole dish. Pack the chicken mixture into chilies and push cheese into mixture along the slit. Cover dish, place in preheated oven and bake for 35 to 40 minutes; remove cover the last 5 to 10 minutes of cooking. Serve on top of a bed of saffron rice.

Nutrition Facts
Calculated for 1 serving (363g)Recipe makes 4 servings Calories 224Calories from Fat 110 (49%) Amount Per Serving %DV Total Fat 12.3g 18% Saturated Fat 4.0g 20% Polyunsat. Fat 1.1g Monounsat. Fat 6.4g Trans Fat 0.0g Cholesterol 47mg 15% Sodium 125mg 5% Potassium 476mg 13% Total Carbohydrate 10.1g 3% Dietary Fiber 1.7g 6% Sugars 4.9g

WW's Quick Chicken Creole

WW's Quick Chicken Creole
This is delicious! My rice had gone bad so I had to serve over noodles instead. Great flavor and very filling.

From: WW's Recipe Group

Serving Size : 6

Categories : 6 Points

3/4 tablespoon canola oil
12 Ounces boneless skinless chicken breast halves -- cut into strips
10 1/2 fluid ounces Tomatoes, Canned -- undrained
6 fluid ounces Tomato Sauce
1 1/8 cups Bell Pepper -- chopped
3/8 cup chopped celery
3/8 cup chopped onion
1 1/2 garlic cloves -- minced
1/8 teaspoon salt
3/4 tablespoon basil
3/4 tablespoon parsley
1/8 teaspoon red pepper
4 1/2 cups Cooked Rice -- steamed

Heat the oil in a large skillet and sauté the chicken about 5 minutes on each side.
Add the remaining ingredients and simmer for 20 minutes.
Meanwhile, make rice
Serve over 3/4 cup steamed rice.