Crispy Chicken Wrap

http://www.melskitchencafe.com/2008/06/crispy-chicken-wraps.html

**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.
INGREDIENTS:
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas
DIRECTIONS:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Recipe Source: adapted from Cook’s Country

ww turkey chili

http://www.skinnytaste.com/2009/01/crock-pot-3-bean-turkey-chili-3125-pts.html

Tomato feta pasta salad

It is Ina's Tomato, Feta Pasta Salad on Food.com

 

I use  the campanelle pasta, because I like the shape, 1 small can of sliced black olives, 1 box cherry tomatoes halved and 6 drained and chopped sundried tomatoes.  I mix these with the Kraft Greek dressing.  (I usually do this part early in the day or the day before.)

 

Then later on I add a package of the crumbled feta, black pepper and more dressing if it needs it.  Just before serving I add and toss 1/2 cup chopped flatleaf parlsey and 1/2 to 3/4 cup fresh grated parmesan into the salad.

 

It is a really easy salad.  I hated the dressing when I made it from scratch and knew it wasn't worth the time or work.

Honey Glazed salmon

1 (6oz) salmon
1 tbs honey
seasoning salt
peper
lemon

squeezed fresh lemon on salmon and seasoned with some salt/pepper
coat honey on salmon and grilled

ww+ 9

Bill's Salsa

Two green peppers
two tomatoes
a bunch of green onions
1/4 of a red onion
cilantro
salt & pepper
3 Tbsp each of cider vinegar and olive oil...more if needed

YUMMY:)

Salsa Roll-ups

Ingredients

• 4 oz cream cheese softened
• 3 Tbsp. Your favorite Salsa
• 1/2 cup Mexican Style Cheese
• 1/4 tsp. chili powder
• 4 (6 inch) flour tortillas

Instructions

1. Mix philadelphia cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.
2. Roll up tortillas tightly. Cut each crosswise into 5 slices

*** Recipe and picture from:
http://www.chef-in-training.com/2011/10/weight-watchers-salsa-roll-ups/

Berry Cobbler

I ate my Berry Cobbler with a 1/2 cup of No Sugar Added Blue Bell Country Vanilla ice cream.  It was so good!

. . . . . . . . . .
Berry Cobbler
Source, SRKAUTZ

Ingredients
Two 12-oz bags frozen mixed berries
1 box white cake mix (no pudding)
1 can of diet 7-up or sierra mist (clear soda)

Instructions
Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will hsve a cake like topping.

Bake 350 for 45-50 min.

You may be able to use frozen peaches instead of mixed berries.

Serves 16; 4 PointsPlus

Mexican Chicken- low carb

MEXICAN CHICKEN
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or saut�. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350� for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings
Can be frozen
Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs 
 
Recipe and picture came from:
http://www.genaw.com/lowcarb/mexican_chicken.html


 

Spice rubbed pork chop

	Weight Watchers Recipe Ratings (607) Rate it 6PointsPlus Value Track Prep time:  10 min Cook time:  8 min Serves: 4 This rub will seal in the juices to keep the meat moist and tender. Try it on steaks and chicken, too!      1 1/2 Tbsp chili powder
	1 Tbsp unpacked brown sugar
	2 tsp ground cumin
	1 tsp garlic powder
	2 Tbsp Worcestershire sauce
	20 oz lean boneless pork chop(s), four 1/2-inch thick chops
	1 pound(s) green snap beans, steamed
	1/2 tsp fresh lemon juice

Instructions

• Preheat broiler and coat broiler pan with cooking spray.
  
• In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.
  
• Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
  
• Serve with string beans drizzled with fresh lemon juice. 

Easy Garlic Chicken Recipe

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 3 teaspoons olive oil

Directions:

1. 1
   Preheat oven to 500°F and lightly grease a casserole dish.
2. 2
   In small sauté pan, sauté garlic with the oil until tender.
3. 3
   Remove from heat and stir in brown sugar.
4. 4
   Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
5. 5
   Add salt and pepper to taste.
6. 6
   Bake uncovered for 15-30 minutes.

Read more: http://www.food.com/recipe/easy-garlic-chicken-5478#ixzz1xg0XCw3I

WW4pts

Seasoned pork tenderloin

Ingredients

	1/2 cup(s) reduced-calorie pancake syrup
	1 tsp dry mustard
	1 tsp ground cloves
	1 tsp ground ginger
	1 tsp table salt
	1/2 tsp ground cinnamon
	1/2 tsp black pepper, freshly ground
	2 1/2 pound(s) uncooked lean pork tenderloin, use two 1 1/4-pound pieces

Instructions

• In a large zip-close plastic bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper. Trim pork of all visible fat and cut each tenderloin in half widthwise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag occasionally, at least 2 hours or overnight.
  
• Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160°F, about 6 minutes per side. Let stand at room temperature for 5 minutes before slicing. Yields about 4 ounces of meat per serving. 

WW 4 pts

Potato Soup

EASY CROCKPOT POTATO SOUP

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida}

3 14oz. cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp. ground pepper

1 pkg. cream cheese {don’t use fat free.  It WON’T melt!!!}

Recipe and picture from: http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html

Creamy Chicken Pockets

Creamy Chicken Pockets

 

Printable Recipe
Yield:  8 pockets, 3-4 servings
2 tbsp olive oil
2-3 small chicken breasts, diced
1/2 cup minced onion
2 cloves garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
1/4 teaspoon seasoned salt
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs, optional
Preheat oven to 375˚F.
Heat the olive oil in a large skillet over medium heat.  Cook the chicken with the onions and garlic.
Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon melted butter until smooth.  Stir in the cooked chicken, onions and garlic.  Add the salts, pepper and milk.  Mix well.
Separate the crescent roll dough into the eight triangles.  Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal.  Press and seal firmly.  Place on ungreased baking sheet or stone and repeat with the remaining dough and filling.  Brush the tops with the melted butter and sprinkle with the bread crumbs (optional).
Bake for 11 – 13 minutes, or until golden brown.
Recipe Note:  To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.
Source:  Adapted from AllRecipes

recipe and picture from: http://penniesonaplatter.com/2011/02/16/creamy-chicken-pockets-2/

baked Broccoli

ou preheat the oven to 425.
Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here’s the key that she doesn’t mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.
Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”
I shook the pan around a bit as it went, but not sure that’s necessary.
When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.


Recipe and pictures taken from:
http://www.amateurgourmet.com/2008/11/the_best_brocco.html