Italian Skillet Chicken

Italian Skillet Chicken-Weight Watchers


2 tsp olive oil
2 medium onions, chopped
1 medium carrot, chopped
1 medium stalk celery, sliced
3/4 pounds uncooked boneless, skinless chicken breast cut into strips
14 1/2 oz canned crushed tomatoes
1 Tbsp Basil fresh, chopped or 1 tsp dried
1/2 tsp salt
1/4 tsp pepper, freshly ground

1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add the onions, carrot, celery; cook, stirring occasionally, until softened. About 10 min.
3. Add the chicken and cook until opaque. About 5 min.
4. Stir in the tomatoes, basil, salt and pepper. Reduce the heat and simmer. About 10 minutes.
5. Serve with Whole-Wheat Penne

Italian Meatballs

Italian Meatballs-Weight Watchers

1 1/2 tsp butter
1 1/2 tsp olive oil
1 large onion(s), minced
1 pound(s) raw lean ground beef
1 large egg(s), beaten
1/4 tsp red pepper flakes
3/4 tsp table salt
1 Tbsp parsley, fresh, finely minced (or 1/2 tsp Italian seasoning)
1/4 cup(s) canned beef broth, or chicken broth
1/4 cup(s) white wine

1. In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes.
2. Remove onions to a large mixing bowl and add beef, egg, red pepper flakes, salt and parsley (or Italian seasoning); mix well to combine.
3. With damp hands, roll forty-eight 1/2-inch meatballs.
4. Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields about 6 meatballs per serving.

Stir-Fried Shrimp and Snow Peas in Orange Sauce

Stir-Fried Shrimp and Snow Peas in Orange Sauce-Weight Watchers

1 spray(s) cooking spray
4 medium scallion(s), thinly sliced
1 Tbsp ginger root, fresh, minced
1 Tbsp orange zest, finely grated
2 medium garlic clove(s), minced; or 2 1/2 tsp minced garlic
3 cup(s) snow peas
8 oz shrimp, small, peeled, deveined (about 36 to 40 per lb)
2 cup(s) bean sprouts
1/2 cup(s) orange juice, freshly squeezed recommended
2 Tbsp low-sodium soy sauce
1 1/2 tsp honey
1 1/2 tsp cornstarch
1 1/2 Tbsp rice vinegar
1 tsp toasted sesame oil

*Coat a large nonstick wok or saute pan with cooking spray; heat to smoking over high heat, about 2 minutes.
*Toss in scallions, ginger, orange zest and garlic. Stir and toss constantly over the heat for 30 seconds.
*Add snow peas. Continue tossing until crisp-tender, about 2 minutes.
*Add shrimp; continue cooking, tossing all the while, until shrimp are pink and firm, about 2 minutes.
*Add sprouts, orange juice, soy sauce and honey. Toss until bubbling, about 1 minute.
*Meanwhile, combine cornstarch with rice vinegar in a small bowl.
*Stir in cornstarch mixture; continue cooking until sauce has thickened a bit, about 30 seconds. *Remove wok or pan from heat and drizzle oil over the dish.
*Yields about 1 1/2 cups per serving.

Cream of Potato Soup

Cream of Potato Soup
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=100731

	2 tsp olive oil
	2 medium leek(s), washed well and coarsely chopped
	3 medium garlic clove(s), minced
	1/3 tsp dried parsley
	1/3 tsp chives, dried
	1/3 tsp dried tarragon
	4 medium Yukon Gold potato(es), peeled and cut into 1/2-inch cubes (about 2 pounds)
	4 cup(s) canned chicken broth, reduced-sodium, or vegetable broth
	12 oz fat-free evaporated milk
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste
	6 tsp chives, fresh, chopped

Instructions

• Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3 to 5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 teaspoons of fines herbes for the dried parsley, chives and tarragon, if desired.)
  
  
• Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and cook until potatoes are fork-tender, about 10 minutes.
  
  
• Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot, add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.
  
  
• Ladle soup into bowls and sprinkle with fresh chives. Yields about 1 1/2 cups of soup per serving.

Baked Chicken

Baked Chicken
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=108311

	1 spray(s) cooking spray
	1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz halves
	1/2 tsp table salt
	1/4 tsp black pepper, freshly ground
	1 tsp olive oil
	2 tsp fresh lemon juice, or more to taste
	2 tsp rosemary, fresh, chopped
	2 tsp parsley, fresh, chopped
	1/4 cup(s) canned chicken broth
	1/2 medium lemon(s), quartered (for garnish)

Instructions

• Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.
  
  
• Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.
  
  
• Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast half per serving.

Au Gratin Potatoes

Au Gratin Potatoes
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=66341

	1 spray(s) cooking spray
	1 tbsp butter
	1 medium onion(s), thinly sliced
	2 tbsp all-purpose flour
	2 cup(s) fat-free skim milk
	2 pound(s) Yukon Gold potato(es), thinly sliced
	1 cup(s) low-fat shredded cheddar cheese
	1 tsp table salt
	1/4 tsp black pepper

Instructions

• Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.
  
  
• Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
  
  
• Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
  
  
• Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.