Chicken ‘n’ Cheese Casserole (6 Points)


Yields: 8 Servings

Ingredients

2 cups Macaroni cooked
2 cups boneless chicken breast halves chopped
2 cups Condensed Cream of Mushroom Soup
2 cups Fat Free Milk
8 ounces Reduced Fat Cheddar cheese cubed


Instructions
1. Preheat oven to 350 degrees.

2. In large casserole, combine all ingredients, mixing well.

3. Bake, covered 35 – 45 minutes. Remove cover; bake 10 – 15 minutes longer, serve immediately.

Weight Watcher’s Winning Points Week 5 handout

Pan-Seared Chicken with Artichokes and Pasta (9.5 Points)

Yields: 4 Servings

Ingredients

1 (6-ounce) jar marinated artichoke heart quarters undrained
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup sliced green onions
1 garlic clove minced
1/2 cup dry white wine
4 cups hot cooked cavatappi (about 2 1/2 cups uncooked spiral tube-shaped pasta) or fusilli
1 tablespoon chopped pitted kalamata olives
1 (14.5-ounce) canned diced tomatoes drained
2 tablespoons grated fresh Parmesan cheese

Instructions
Drain artichokes in a colander over a bowl, reserving marinade.

Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side. Add onions and garlic; sauté 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until thoroughly heated. Sprinkle with cheese.

from Cooking Light Magazine


Oriental Pepper Steak (4 Points)

Yields: 6 Servings

Ingredients

1 teaspoon Canola Oil
1 pound Flank Steak trimmed & cut into strips
1 Onion sliced
1 Green pepper sliced
1/2 Yellow bell pepper sliced
1/2 Orange bell pepper sliced
2 tablespoons Reduced-sodium soy sauce
1 1/2 tablespoons Cornstarch
1 3/4 cups Beef broth


Instructions
1. Heat a large nonstick skillet or wok over high heat unitl a drop of water sizzles. Add the oil, swirl to coat the pan, then add the steak. Stir-fry until lightly browned, about 4 minutes. Transfer to a bowl.
2. Add the onion and bell peppers to the skillet. Reduce the heat and cook, covered, until the vegetables are softened, about 6 minutes. Uncover and stir-fry until the vegeatbles are browned, about 4 minutes.
3. Meanwhile, whisk together the soy sauce and cornstarch in a medium bowl until smooth; whisk in the broth. return the steak to the skillet, along with the soy sauce mixture. Cook, stirring occasionally, until the sauce boils and thickens, about 3 minutes.

from WW Stir It Up Cookbook

Chicken Tortilla Soup (8 Points)

Yields: 8 Servings

Ingredients

4 boneless chicken breast halves uncooked
2 can (15 oz) Black beans undrained
1 can (15 oz) Low-sodium Mexican stewed tomatoes
1 cup Salsa
4 ounce Green chili chopped, undrained
Baked tortilla chips
2 cup Fat Free Cheese grated


Instructions
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on low 8 hours.
3. Just before serving, remove chicken breast and slice into bite-size pieces. Stir into soup.
4. To serve, put a handful of ships in each individual soup bowl. Ladle soup over chips. Top with cheese.

Fix It & Forget It Lightly

Stir-Fried Chicken with Broccoli, Red Peppers and Cashews


Okay, I got this recipe off of the Weight Watcher’s website and stupidly forgot to copy down the points. So, if anyone happens to know the points, please let me know! It’s really good. Yields: 4 Servings

Ingredients

2 tablespoon Vegetable oil
1 tablespoon Sesame Oil
1 1/2 tablespoon Ginger roots
3 cloves Garlic
1 pound boneless chicken breast halves
1 large Sweet pepper
2 cups Broccoli
2 tablespoon Low Sodium Soy Sauce
20 Cashews


Instructions
* Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.

* Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve. Yields about 1 3/4 cup per serving.

Hummus (2 Points)


Yields: 6 Servings

Ingredients

1 can (12 oz) Garbanzo beans drained
2 cloves Garlic
1/4 cup Tahini
2 tablespoons Olive oil


Instructions
Blend in cuisenart. Add water if too thick.