English muffin breakfast sandwhich

Friday, March 19, 2010

This a simple but filling breakfast!

What you need:

1 whole wheat english muffin
1 egg
one or two spoonfulls of leftover ground chicken or turkey
low fat grated cheese of choice

Directions:

Scramble your egg in a non stick pan, when the egg is almost done, add in the meat until it's heated.

Meanwhile, toast your english muffin.

When the egg is done, stir in cheese. Spoon the egg onto your english muffin, enjoy!

Lemon Pepper Chicken Tacos

Wednesday, March 17, 2010

These are very easy & yummy tacos! Goes well served with your choice of rice or Spicy Chicken Tortilla Soup!



What you need:

1 large chicken breast or 2 small breasts
Lemon Pepper
1 Lemon cut into wedges
1 bunch Chopped Cilantro
1/2 Chopped white onion
10-12 corn tortillas warmed before serving
2 tablespoons olive oil
Your choice hot sauce, optional

Directions:

Heat a nonstick pan with the olive oil. Cut the chicken into small bite size peices, place in pan once its heated. Sprinkle the lemon pepper over chicken. I don't measure how much I use, but I use enough to give it lots of flavor. Cook until chicken is fully done, about 10 minutes. The last minute of cooking, squeeze half of the lemon over the chicken and stir.

Spoon the chicken into the tortillas. If the tortillas split, use two instead of one. Top with cilantro & onion to taste, and extra lemon if you like even more flavor, and of course top with your choice of hot sauce!

Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup, weight watchers friendly (3 points), very healthy!



What you need:

1 can (14.5 oz) diced tomatoes with mild green chiles
1 (14 oz) can reduced-sodium chicken broth
2 cups thawed frozen mixed vegetables (broccoli, cauliflower, carrots, corn, and red bell pepper)
1 cup water
2 teaspoons ground cumin
1 cup chopped cooked chicken breast
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
12 baked tortilla chips, cumbled

Instructions:

Combine the tomatoes, broth, veggies, water, and cumin in a large saucepan and bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, 10 minutes.

Stir in the chicken and cook until heated through, 2 minutes. Stir in the cilantro and lime juice. Top with the tortilla chips just before serving (3 chips a serving, recipe makes 4 servings).

3 Weight Watchers points

Baked Ziti

Friday, March 12, 2010

Baked Ziti

I have also converted the recipe to Weight Watchers points, with substitutions, see my notes at the end.



What you need:

1 package ziti pasta (16oz)
1 jar spagetti sauce (26oz)
1 container ricotta cheese (15 oz)
1 package shredded mozzerella cheese (8 oz)
1/4c grated parmesan cheese

Directions:

Preheat oven to 350 degrees. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.

Mix spaghetti sauce, ricotta, and reserved water in a cooking bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly, sppon into a 13x9 baking dish sprayed with cooking spray. Sprinkle with remaining mozzarella cheese and the parmesan cheese. Cover with foil.

Bake 30 mins. Uncover and bake an additional 10 minutes or until heated through and the cheese is slightly browned.

This recipe is from the Kraft website.

MY NOTES: I made this slightly more healthy, making it 8 servings, one serving is 7.5 Weight Watchers points. I used regular ziti pasta (if you use whole grain the points will drop slightly), Ragu light tomato basil spagetti sauce, part skim ricotta cheese, and only 1/3c mozzerella cheese. I only added the cheese to the top of the pasta before baking instead of in the pasta since I didn't use much. The pasta was still full of lots of flavor!

Slow Cooker Sweet & Sour Chicken

Wednesday, March 10, 2010

This is a recipe I obtained from the Kraft Foods website.



What you need:
1 medium onion sliced
1 medium carrot, peeled, sliced
1 medium celery stalk, sliced
6 boneless skinless chicken thighs (1-1 1/2lbs) cut in bite size peices
1/3c finely packed brown sugar
1/3c Catlina Dressing
1/4c soy sauce
1 tsp grated gingerroot
1 can (8oz) pineapple chunks, drained, liquid reserved
1 tbsp cornstarch
1 medium green pepper, sliced
1 medium red pepper, sliced
4 1/2c hot cooked rice

What to do:

Place onions, carrots and celery in the slow cooker; top with chicken.

Mix in a bowl: brown sugar, dressing, soy sauce and ginger. Add over top of chicken. Cover lid.

Cook on low for 7 to 8 hours (or on high for 3 1/2 to 4 hours) During the last 30 minutes of cooking time, increase to high. In a bowl, mix cornstarch and reserved pineapple juice, add to slow cooker along with the pineapple and peppers. Cook 30 minutes or until peppers are crisp-tender and sauce is thickened. Serve over rice.

My side notes: I substitued the chicken thighs for boneless skinless breasts, used fat free dressing, omitted the ginger root (didn't have on hand), and served over brown rice instead of white.

Mexican-ish casserole

Friday, March 5, 2010



I literally just pulled stuff from my cupboard/fridge, it's one of those nights. Kind of like a chicken & rice mexican casserole.

What you need:

1 large chicken breast (boneless skinless) boiled & shredded
2 cups dry white rice (quick cooking)
tomato bullion
2c shredded mexican cheese
3 corn tortillias cut into strips
1 can diced green chiles
1 1/2c salsa of choice
1/4-1/2 white onion cut into thin strips
2 garlic cloves, diced
few pinches of cilantro to taste
1 tablespoon olive oil

Directions:

Preheat oven to 375.

Boil the water for the rice adding the tomato bullion. (Add as much to your taste). Once the water is done boiling, add the rice and let it sit for 5 minutes covered.

Meanwhile, in a frying pan, add the olive oil. When heated add onion & garlic, cook until tender/browned. Add the shredded chicken, diced chiles, and half the salsa. Stir until heated.

Once the rice is done, add the rice to the frying pan, add the rest of the salsa, heat again, eliminating any excessive moisture. Add cilantro, stir.

In a casserole or glass basking dish, spray with non-stick cooking spray. Pour the mixture into the dish. Layer the corn tortilla strips, top with cheese & a little cliantro. Cook 10-15 minutes until cheese is melted. Top with sour cream if desired!

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