Recipe Corner: Weight Watchers Chicken with Apples and Noodles

Weight Watchers Chicken with Apples and Noodles

Serves: 4
6 classic points
8 points plus

Ingredients:
4 teaspoons olive oil
1 Granny Smith Apple, halved, cored and sliced
4 (5oz) skinless boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, sliced
1/2 cup reduced-sodium chicken broth
1/4 cup cider vinegar
1 tablespoon honey
2 cups hot cooked wide egg noodles

Directions:

1. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add apple and cook stirring until lightly brownded and almost tender, about 5 minutes. Transfer to plate.

2. Sprinkle chicken with salt and pepper. Heat remaining 2 teaspoons olive oil in skillet. Add chicken and cook until browned, about 5 minutes per side. Transfer to plate. ( I chose to diced the chicken and gave each serving 5oz)

3. Add onion to skillet and cook stirring until softened, about 5 minutes, stir in broth, vinegar, and honey; cook 2 minutes. Return chicken to skillet. Simmer, spooning sauce over chicken until chicken is cooked through and liquid is reduced by half, about 5 minutes longer.

4. Return apple to skillet; cook until heated through about 2 minutes. Pile noodles on platter; top with chicken mixture.

Weight Watchers Chicken with Apples and Noodles

Per Serving: 1 chicken breast (5oz chicken) 1/4 cup sauce and 1/2 cup noodles
6 classic WW points/ 8 points plus
320 calories/ 9 g fat/ 33g carb/ 12g sugar/ 2g fiber/ 28g protein

Source: Weight Watchers New Complete Cookbook

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Recipe Corner: Weight Watchers Black and White Strawberries

With Valentine's Day Friday, this is a fun and tasty treat to make and enjoy with your Valentine! My hubby and I had a mini date last year and made these for Valentine's Day, they are super easy to do and very yummy!!!!

Black and White Strawberries

Serves 6
2 classic point (4 strawberries) 
2 points plus (4 strawberries)

1/4 cup + 2 tablespoons semi sweet chocolate chips
1 1/2 teaspoon raspberry liqueur (framboise)
1 1/2 teaspoon water
2 tablespoons of white chocolate chips
2 cups unhulled strawberries

1. Line baking sheet with wax paper. Combine semi sweet chocolate chips, liqueur, and water in a small microwave bowl. Microwave on high, stirring twice, until chocolate is melted and smooth, about 1 1/2 minutes. Holding a berry by its hull, dip half way into chocolate allowing excess to drip back into bowl; place strawberry on wax paper. Repeat with remaining strawberries and chocolate.

2. Put white chocolate in another cup. Microwave on high, stirring once, until chocolate is melted and smooth, about 1 minute. Dip tines of fork into white chocolate; drizzle over strawberries in a zig zag fashion. Refrigerate until chocolate is set, about 20 minutes.

3. Enjoy!

Weight Watchers Black and White Strawberry

 4 strawberries:
81 calories/ 4g fat/ 12g carb/ 9g sugar/ 2g fiber/ 1g protein

Source: Weight Watchers New Complete Cookbook

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Recipe Corner: Weight Watchers Chocolate Buttermilk Bundt Cake

WW Chocolate Buttermilk Bundt Cake

Servings 24

1 slice per serving
Points Value: 3
Points Plus Value: 4

2 cups all purpose flour
1 1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 ounce semisweet chocolate, finely chopped
1/2 cup boiling water
1 cup low fat buttermilk
1/3 canola oil
1 large egg
1 large egg white
1 tablespoon vanilla
3/4 cup semisweet chocolate chips

Preheat oven to 325. Spray 10 inch bundt pan with nonstick spray.

Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl.

Combine cocoa and chopped chocolate in a small bowl. Pour boiling water over cocoa mixture stirring until chocolate is melted and smooth.

Whisk together buttermilk, oil, egg, egg white, and vanilla in a large bowl; stir in cocoa mixture. Add flour mixture, stirring just until no longer visible. Stir in chocolate chips. Pour into prepared pan.

Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes. Let cook in pan on wire rack for 10 minutes. Invert and remove pan. Let cool completely.

WW Chocolate Buttermilk Bunt Cake with berries

 Dust powdered sugar on top if you'd like. Or enjoy with some berries of your choice!

Source: Weight Watchers New Complete Cookbook
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Recipe Corner: Weight Watchers Shrimp Etouffee

Weight Watchers Shrimp Etouffee
Serves 4
Classic Points 3pts/ 4pp (1 cup serving)



  Ingredients:

1 tablespoon Canola oil
3 tablespoons all-purpose flour
4 celery stalks with leaves, finely chopped
1 large red bell pepper, finely chopped
1 onion, finely chopped
2 garlic cloves, minced
1/2 cup water
1 lb peeled and deveined medium shrimp
3 scallions, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne

Directions:

1. Heat oil in a medium Dutch oven over low heat. Gradually add flour and cook, whisking constantly, until light golden brown, about 15 minutes. Increase heat to medium. Add celery, bell pepper, onion, and garlic; cook, stirring frequently, until vegetables are softened, about 15 minutes (mixture may stick to bottom of pot).

2. Add water to Dutch oven and cook, scraping up browned bits from bottom of pot, about 3 minutes. Stir in remaining ingredients. Simmer, stirring constantly, until shrimp are just opaque in center, about 5 minutes.


**We don't like celery and my hubby doesn't like bell pepper so I replaced them with mushrooms and carrots. Which turned out well and I put it over the rice, by added 1/2 cup of rice it raised the points to 5 classic/ 7points plus.

WW Shrimp Etouffee (pictured I used crab instead of shrimp)

Per serving: (1 cup) 177 cal, 5g fat, 1g sat fat, 0g trans fat, 168mg sod, 14g carb, 5g sugar, 3g fiber, 20g protein, 85mg calc.

Source: Weight Watchers One Pot Cookbook
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Recipe Corner: Weight Watchers Beef and Bean Chili

This is a different take on chili....well for me it is. I've never had one that isn't soup like to this extent....with that being said it is really tasty and I am always looking for new and different ways to cook the traditional foods we eat. I hope you enjoy it as much as we do!

Weight Watchers Beef and Bean Chili
Serves 6
9 points plus/ 7 classic points per serving


Ingredients:
2 teaspoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
3 large garlic cloves, minced
1lb ground beef (7%fat or less) ( I used ground turkey)
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5oz) can fire roasted diced tomatoes
1 (15.5oz) can red kidney beans, rinsed and drained
6 tablespoons fat-free sour cream
3 cups hot cooked brown rice

Directions:

1. Heat oil in large nonstick dutch oven over medium heat. Add onion, carrots, celef and cookery, bell pepper, garlic; cook, stirring, until carrots and celery are softened, about 15 minutes. Add beef and cook, breaking it apart with a wooden spoon, until browned, about 7 minutes. Stir in chili powder, cumin, oregano, salt, and black pepper; cook, stirring, 2 minutes.

2. Add tomatoes with their juice and beans to pot; bring to boil. Reduce heat and simmer, partially covered, stirring occasionally, until flavors are blended, about 20 minutes. Serve with sour cream and rice.


Per Serving: 1 1/2 cup chili, 1/2 cup rice and 1 tablespoon sour cream.
373 calories/7g fat/2g sat fat/0g trans fat/ 47mg chol/452 mg sod/52g carb/8g sugar/11g fiber/25g protein/83mg calc

Weight Watchers Beef and Bean Chili with a Jimmy Corn Bread Muffin

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Recipe Source: Weight Watchers New Complete Cookbook
get yours here:
http://www.amazon.com/Weight-Watchers-Complete-Cookbook-Publishing/dp/047061451X/ref=sr_1_1?ie=UTF8&qid=1390431160&sr=8-1&keywords=weight+watchers+new+complete+cookbook

Recipe Corner: Staci's Taco Salad

My taco salad usually gets lot of attention, I've had several private messages and a few comments on it so I figured I'd write it all out for you guys! This is one of my favorite things to make so much that I don't really make regular tacos anymore.  Honestly it's just something I threw together one day and I've been in love with it ever sense.

Staci's Taco Salad
Serves 6

1lb of meat ( I usually use Chicken or Ground Turkey)
Taco Seasoning
1 can pinto beans or black beans (I use pinto)
1 bag of Spanish rice ( I use Knorr)
garlic, minced 
1 onion, diced
1 bell pepper, diced
1/2lb mushrooms, sliced
Lettuce (shredded)
Tomato (diced)
Avocado (diced)
Corn Tortillas (I use Mission thinly sliced, you get 3 per serving!!)
2% mexi blend shred cheese (optional for garnish)  
Salsa (optional for garnish)
Sour Cream (optional for garnish, I use light) 

 I'm going to give you the directions on how I make my personal taco salad. You can play around with the ingredients to you're liking....just remember the points value is based off the below information and it will change based on how you prepare yours.

TORTILLAS/MEATS/RICE/BEANS:
Preheat the Oven to 365. Spray a cookie sheet with non stick spray, place tortillas on pan, spray them with cooking spray and sprinkle salt on them. Before oven is fully preheated place them in the oven and cook for about 10 minutes or until desired crispiness is achieved.

Heat the beans and cook the rice according to packaging.
 
 When using chicken(3oz = 3pts) I sprinkle the it with about 2 tablespoons of taco seasoning, grill it on the George Foreman, once it's cooled some to where I can touch it I rip it to sherds and usually give myself 3oz. If using ground turkey(4oz = 4pts) I brown it and then add 1/4 cup of taco seasoning and 3/4 cup of water and cook until thickened)

VEGGIES:
Spray a skillet with non stick spray add desired amount of garlic and sauteed whatever veggies you'd like until tender over medium heat. To keep the veggies free of points I only add water as needed to keep them from burning.

MAKE YOUR SALAD:
When making the salads, I layer desired amount of lettuce, 1/2 cup of rice, 1/4 cup beans, desired amount of veggies, meat, tomatoes, 1 oz avocado, 1 tablespoon salsa, and 2 tablespoons light sour cream. I stick 3 cooked tortillas on the side. This salad with 3oz of meat of choice is 9 classic WW pts.

Just remember you can change you points based off of how much of each item you use, so just use your calculator to figure out the points.  I'm always available if you have any questions! Enjoy!!!

Staci's Taco Salad

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Recipe Corner: Weight Watchers Honey Chicken with Cashews

Weight Watchers has done it again....another AMAZING recipe I made tonight. I love making recipes that I haven't tried before, it's so exciting! I kept taking bites thinking....surely I didn't just make this....this most definitely should be considered "bad" for your "diet". One of the many many reasons I love WW is because I always feel like I'm cheating when I'm actually not, I'm making my own food which is delicious and it tastes so so good! I hope you enjoy the recipe as much as we did! I added a few things to it to spice it up for our family and I will note them in ingredients.


Weight Watchers Honey Chicken with Cashews
Serves 4
8 points plus/ 6 classic points

Ingredients:

3/4 cup reduced-sodium chicken broth
2 tablespoons corn starch 
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons honey
1lb chicken tenders, cut length wise into think strips
1/8 teaspoon salt
2 garlic cloves, minced
2 red bell peppers (I used 1 mini red bell pepper since I'm the only one who likes them)
6 baby carrots, cut into 4 slices each (I added this)
1/2 onion, thinly sliced (I added this) 
1/4 cup unsalted cashews, coarsely chopped
2 cups hot cooked whole wheat thin spaghetti

Directions:

1. Whisk together broth, cornstarch, soy sauce, and honey in a small bowl until smooth

2. Sprinkle chicken with salt. Spray wok or large deep nonstick skillet with nonstick spray and set over high heat until a drop of water sizzles in wok/skillet. Add chicken and stir-fry until browned and cooked through, about 3 minutes. Add garlic and stir fry until fragrant, about 30 seconds; transfer to plate.

3. Add bell peppers (onions and carrots if you are using them) to wok/skillet and stir-fry until crisp-tender, about 3-5 minutes. (I added a little bit of water while they cooked so they didn't burn) Return chicken to wok/skillet along with cashews; stir-fry until heated through, about 1 minute. Re-whisk broth mixture; add to wok/skillet and stir-fry until sauce bubbles and thickens, about 1 minute longer. Serve over spaghetti.

**Weight Watchers healthy note suggestion
Add 2 cups of trimmed and cut green beans to the wok/skillet along with the peppers in step 3. ** 

Weight Watchers Honey Chicken with Cashews

** In the above photo I added a small about of cashews to the top of each plate for a little extra crunch (just make sure if you do this you account for the added points)

Serves 4
Per Serving: 1 cup of chicken mixture. 1/2 cup of spaghetti
310 calories/7g fat/2g sat fat/0g trans fat/ 63mg chol/504 mg sod/33g carb/10g sugar/5g fiber/30g prot/38mg calc


Source: Weight Watchers One Pot Cookbook
You can get yours here:
http://www.amazon.com/Weight-Watchers-One-Pot-Cookbook/dp/1118038126/ref=sr_1_1_bnp_1_har?ie=UTF8&qid=1384439966&sr=8-1&keywords=weight+watchers+one+pot

www.weightwatchers.com 
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