Tuesday, February 8, 2011

Recipes of the Week! {Weight Watchers Edition}

Eddie was a little disappointed when I announced we'd be having a few Weight Watchers recipes this week. I'm counting points again (hopefully by saying it over and over I'll feel guilty if I don't count most days!) and did well yesterday! (I actually cheated and weighed this morning and was down 1.5 pounds from yesterday...and I know it's probably a fluke but it made me feel good!) Last night, I made Chicken-Tomato Chowder (I doubled the recipe because I hate using half a can of anything...the recipe I'll give is the single recipe...4 servings) and served it with salad and French bread and I think that Eddie was surprised at how tasty and filling it was! We called it "White Veggie Soup" and decided we'd add more vegetables next time. Tonight, we're having Chicken "Fried" Rice. Hopefully it's just as good!

Chicken-Tomato Chowder

Makes 4 servings, each serving is 5 points

* 4 tsp olive oil
* 2 carrots, thinly sliced
* 6 scallions, chopped
* 2 celery stalks, chopped
* 2 garlic cloves, minced
* One 14.5 oz. can crushed tomatoes
* 2 cups low-sodium chicken broth
* 2 medium all-purpose potatoes, peeled and cubed
* 1/2 tsp dried marjoram
* 1/4 tsp dried oregano
* 1/4 tsp freshly ground pepper
* 1/2 pound boneless, skinless chicken breast, cubed
* 1/2 cup canned cannellini beans, rinsed and drained
* 2 tbsp chopped parsley

1. In a medium saucepan, heat 2 tsp of the oil. Saute' the carrots, scallions, celery, and garlic until softened, 5-7 minutes (took longer!). Stir in the tomatoes and broth; bring to a boil, then stir in the potatoes, marjoram, oregano, and pepper. Reduce the heat and simmer, covered, until the potatoes are tender, 15-20 minutes (longer!).

2. Meanwhile, in a medium nonstick skillet, heat the remaining 2 tsp of the oil. Saute' the chicken until cooked through, 6-8 minutes. Stir into the chowder; stir in the beans and parsley. Simmer until heated through, about 5 minutes.

Chicken "Fried" Rice

Makes 4 servings, each serving is 6 points

* 1/2 pound ground skinless chicken
* 1/4 cup low-sodium chicken broth
* 1 tbsp reduced-sodium teriyaki sauce
* 1/2 tsp ground coriander
* 1/4 tsp ground ginger
* 2 tsp peanut oil
* 2 eggs, lightly beaten
* 2 carrots, shredded
* 1 green bell pepper, seeded and chopped
* 6 scallions, sliced
* 1.5 cups cold cooked brown rice
* 1/2 cup thawed frozen green peas

1. Spray a large nonstick skillet or wok with nonstick cooking spray; heat. Saute' the chicken until browned, 4-5 minutes. Transfer to a medium bowl; stir in the broth, teriyaki sauce, coriander, and ginger.

2. In the skillet, heat 1 tsp of the oil. Stir-fry the eggs until set but still moist. Transfer to the bowl.

3. Heat the remaining tsp of oil; saute' the carrots, bell pepper, and scallions until tender, about 5 minutes. Stir in the rice and peas; stir-fry until the rice begins to brown. Add the chicken mixture; cook until heated through, about 5 minutes.

*** Both recipes are from Weight Watchers: New Complete Cookbook - the 1998 edition. Points may have changed a bit! ***

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