Diner Meat Loaf "Muffins" (6 points)


Yields: 6 Servings
(serving size: 2 “muffins”)

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves minced
1 cup ketchup divided
1 1/2 pounds ground beef extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs

Cooking spray


Instructions

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Cooking Light, MARCH 2006

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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

Southwestern Skillet Macaroni & Cheese (6 Points)


Serves 6

Ingredients

1 cup Elbow Macaroni Noodles
1 pound Ground turkey
1/2 cup Onion chopped
1/2 cup Bell pepper chopped
2 tablespoons Chili powder
1 teaspoon Cumin
1/2 teaspoon Salt
14 ounces Diced tomatoes
8 ounces Tomato sauce
4 ounces Green chili
1/2 cup Water
1 cup Reduced Fat Cheddar cheese shredded

Instructions
1. Cook the macaroni according to package directions omitting the salt, if desired; Drain.

2. Meanwhile, spray a large nonstick skillet with a nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes.

3. Stir in the onion, bell pepper, chili powder, cumin and salt. Cook, stiring occasionally, until the onion is softened, about 3 minutes.

4. Add the tomatoes, tomato sauce, chiles and water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes.

5. Add the macaroni and the cheese, stirring to combine.

from the Weight Watchers Stir It Up Cookbook

Mexican Chicken (6 Points)

This is one of the easiest recipes I have ever made. It is so good! The taste completely changes depending on what salsa you use. I thought it might be fun to try it with a mango salsa.
Ingredients

4 Chicken breast halves
1 can (12 oz) Salsa
1 container Plain Yogurt
1 cup Mexican Cheese (2%) shredded

Instructions
Mix the yogurt and salsa together. Pour the mixture over the chicken. Sprinkle the cheese on top. Bake at 350 for 40 minutes.

Chicken Enchiladas (6 Points)

picture-032.jpgIngredients

4 boneless chicken breast halves cubed
1 medium onion chopped
2 cloves Garlic chopped

1/4 cup Cilantro
2 cups Reduced Fat Cheddar cheese
8 Flour tortillas
1 can (12 oz) Low fat cream of chicken soup
1/2 cup Skim milk
1 can (16 oz) Green Chili Enchilada Sauce


Instructions
Preheat oven to 350 º. Spray pan with cooking spray. Saute chicken. Add onion and garlic. Cook until onion is brown. In a large bowl, combine the chicken with the enchilada sauce, onion, garlic, cilantro, and 1 1/2 cups of the cheese. Divide the chicken mixture among the 8 tortillas. Roll tortillas and place seam-side down in a 9- by 13-inch pan. Spread soup mixture over roll-ups and top with the remaining cheese. Bake 30 minutes.

Chicken Parmiagiana (6 Points)

Ingredients

 

1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
6 Chicken boneless skinless breast halves
2 egg whites lightly beaten
2 cups cornflakes coarsely crushed
Cooking spray
1 (26-ounce) jar low-fat spaghetti sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese


Instructions

Preheat oven to 350.


Combine the first 4 ingredients in a shallow dish. Coat each piece of chicken with flour mixture. Dip each piece of chicken in egg whites; coat with cornflakes.

Coat a 13 x 9 inch baking dish with cooking spray. Arrange chicken in dish and bake at 350° for 25 minutes or until crisp.

Place spaghetti sauce in a medium saucepan, and cook over medium heat until thoroughly heated. Pour sauce over chicken, and sprinkle with cheese. Bake an additional 5 minutes or until cheese melts.