WW recipes to try! by wishingstar - Copykat Chat Forums


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WW recipes to try! by wishingstar

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  • WW recipes to try! by wishingstar

    These are some recipes I have found on other sites while looking for my sister. they all claim to be T&T.

    Guilt-Free Chicken Enchilada Casserole

    1 tsp. olive oil
    2 medium onions, diced
    1 medium red bell pepper, diced
    1 medium green bell pepper, diced
    3 garlic cloves, minced
    1-1/2 tsp. mild chili powder
    1/2 tsp. ground cumin
    1/2 tsp. dried oregano
    2 cups canned crushed tomatoes (no salt)
    Six 6" corn tortillas, cut into 1" strips
    4 oz. skinless boneless cooked chicken breasts, shredded
    3 oz. Monterey Jack cheese, shredded
    Preheat oven to 375 F. Spray 8 "square baking pan with Pam.
    In large nonstick skillet, heat oil; add onions and peppers. Cook over medium heat, stirring often, 6-7 minutes, until onions are lightly browned. Add garlic, chili powder, cumin, oregano, and cinnamon; cook, stirring frequently, about 2 minutes. Add tomatoes; bring mixture to a boil. Reduce heat to low; simmer about 20 minutes until thickened. Spread one-third of the tomato mixture evenly in prepared pan. Top evenly with half of the tortilla strips and chicken; spread evenly with half of the remaining tomato mixture. Sprinkle evenly with 1-1/2 oz. of the cheese; top cheese with remaining tortillas. Spread evenly with remaining tomato mixture; sprinkle remaining cheese on top. Bake 30 minutes, until lightly browned.
    Serves 4 - 5 WW points per serving

    Oven Fried Sesame Chicken

    2 tablespoons low-sodium soy sauce
    4 skinned chicken breast halves -- (6-ounce)
    3 tablespoons sesame seeds
    2 tablespoons all-purpose flour
    1/4 teaspoon salt
    1/4 teaspoon pepper
    Vegetable cooking spray
    1 tablespoon reduced-calorie margarine -- melted
    Place soy sauce in a shallow dish; add chicken, turning to coat. Remove chicken from soy sauce; discard soy sauce.
    Combine sesame seeds and next 3 ingredients in a large zip-top heavy-duty plastic bag. Add chicken; seal bag, and shake to coat chicken with sesame seed mixture. Place chicken in a 13- x 9- x 2-inch baking dish coated with cooking spray. Drizzle margarine over chicken.
    Bake at 400 degrees for 45 minutes or until done.
    Yield: 4 servings (serving size: 1 chicken breast half).
    4.5 WW points per serving
    Peppered Beef with Pasta

    1/2 pound beef boneless sirloin steak -- about 1/2 inch thick
    1/2 teaspoon coarsely ground pepper
    2 tablespoons tomato paste
    1 tablespoon red wine vinegar
    1/2 teaspoon dried thyme leaves
    1 medium bell pepper -- chopped (1 cup)
    1 small onion -- chopped (1/4 cup)
    2 cups hot cooked farfalle (bow-tie) pasta
    Cut beef into 2 serving pieces. Rub both sides of beef with coarsely ground pepper. Heat 10-inch nonstick skillet over medium-high heat. Cook beef in skillet 4 minutes on each side, turning once. Stir in remaining ingredients except pasta. Reduce heat to medium-low. Cook uncovered about 5 minutes, stirring occasionally, until beef is cooked to medium doneness (160). Serve sauce over beef and pasta.
    Serves 2 7 WW points per serving

  • #2
    Pork Tenderloin Diane

    1 pound pork tenderloin -- cut into 8 crosswise pieces
    2 teaspoons lemon pepper
    1 tablespoon butter
    1 tablespoon lemon juice
    1 tablespoon Worcestershire sauce
    1 teaspoon Dijon mustard
    1 tablespoon minced fresh chives or parsley
    Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of medallions with lemon pepper. Heat butter in heavy skillet, cook tenderloin medallions 3-4 minutes on each side. Remove medallions to serving platter, keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with chives or parsley and serve.
    Serves 4 with 5 Weight Watcher points per serving.

    0 Points per serving
    2/3 cup low-fat cottage cheese
    1/8 tsp. garlic and / or onion powder
    1 to 2 tsp white wine vinegar or tarragon vinegar
    2T non-fat milk
    1T chives, chopped
    Puree all ingredients in blender. Refrigerate in tightly sealed container.
    Makes about 1 c.
    Serving size 1 tbsp.
    Easy Enchilada Casserole

    5 Points Per Serving
    1 pound ground turkey breast
    1 medium onion, chopped
    2 cups each: tomato sauce and enchilada sauc
    1 can (15 oz.) pinto beans and juice
    12 corn tortillas
    3 cups grated fat-free cheddar cheese (10 oz.)
    1/4 cup sliced black olives
    In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. Bake in a preheated 325 oven for 50 to 60 minutes, or until hot.
    Serves 10.
    Deep-Dish Pizza Casserole

    6 Points per serving
    1 pound ground round
    1 15-oz can chunky Italian-style tomato sauce
    cooking spray
    1 10-oz can refrigerated pizza crust dough
    6 1-oz slices part-skim mozzarella cheese -- divided
    Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture. Bake, uncovered at 425 for 12 minutes. Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.
    Servings: 6
    NOTES: I add spinach, red peppers, and mushrooms to this reciepe and everyone loves it and half of them do not even know it is a weight watchers recipe!

    Seven Layer Tortilla Pie

    4.60 Points Per Serving
    30 ounces canned pinto beans -- 2 cans drained/rinsed
    1 cup picante sauce
    2 cloves garlic -- minced
    2 tablespoons chopped fresh cilantro
    16 ounces canned black beans -- 1can rinsed&drained
    1/2 cup chopped tomatoes
    7 fat-free flour tortillas -- 8 inch
    2 cups lowfat cheddar cheese -- shredded or lowfat Monterey jack cheese -- shredded
    picante sauce
    fat free sour cream
    In a large bowl, mash pinto beans. Mix in 3/4 cup picante sauce and garlic. In a separate bowl, mix together 1/4 cup picante sauce, cilantro, black beans, and tomato. Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread 2/3 cup black bean mixture over, and top with 1/4 cup cheese. Repeat layers twice more. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese. Cover with foil. Bake at 400F (205 C) for about 40 minutes. Cut into wedges, and serve with additional picante sauce and sour cream.
    Makes 6 servings
    Per serving: 4.60 points