Cold Linguine and Asparagus Salad

Cold Linguine and Asparagus Salad

8 oz. linguine, broken in 1/2 

1/2 - 1 lb asparagus, cut diagonally into 1 1/2 inch pieces 

18 cherry tomatoes, quartered 

4 tbsp. chopped red onion 

2/3 c. poppy seed salad dressing (or enough to coat the pasta)

3 tbsp. Dijon style mustard  (or to taste)

1/2 tsp. salt 

1/2 tsp. pepper 

1/3 c. toasted pine nuts

In a large saucepan, cook linguine in boiling water for 5 minutes. Add asparagus and cook 3 to 4 minutes. Drain and rinse with cold water. Place in a bowl. Add tomatoes and onion. 

In a small bowl, combine salad dressing, mustard, salt, and pepper. Add to bowl. Toss gently to coat. Add additional salt, dressing, mustard or pepper, to taste.  Cover and chill for 2 hours or overnight. Before serving, toss gently with pine nuts.

Salsa Scalloped Potatoes

Salsa Scalloped Potatoes

20 ounces potatoes 

2/3 cup green pepper, diced 

1 medium onion, thinly sliced 

2 tablespoons butter

3 tablespoons all-purpose flour 

1 1/2 cups 1% low-fat milk, heated 

1/2 teaspoon cumin powder 

3/4 cup lowfat cheddar cheese, grated 

1/4 cup salsa, well drained 

1/4 tablespoon salt

Preheat oven to 350º.  Spray 2 quart casserole with non stick spray. Peel and thinly slice potatoes, then place in a 
microwaveable casserole dish and cover. Microwave Potatoes on High for 7 minutes, stirring 
once.

 
In bottom of sprayed casserole dish layer 1/2 the potatoes, peppers, onions, repeat and set 
aside.

In medium saucepan melt butter. Add flour blending well. Add milk and cumin and cook over 
med-high heat, stirring until thickened. Whisk in grated cheese until smooth. Stir in salsa. 

Pour milk mixture over potatoes. Bake for 35 minutes or until potatoes are tender and the top 
is bubbly and golden.

Weight Watchers Points +6 

Recipe found here.

Baked Corn Flake Chicken

Baked Corn Flake Chicken

4 4oz Skinless, boneless chicken breasts

1/4 C. Fat Free Ranch Dressing

1/2 C. Corn flakes-Crushed

Spices of choice (parsley, garlic powder, onion powder, etc)

Salt (optional)

Pam

Preheat oven to 350º. Mix spices, salt, and corn flakes in a bowl and set aside. 

Dip Chicken in Fat Free Ranch Dressing. Roll chicken in corn flake mixture. Spray rack with pan under it with Pam. Put chicken on rack. Cook until chicken is done, about 45 minutes to 1 hour.

Weight Watchers Points+ 4.5

Recipe found here.

BBQ Turkey Joes

BBQ Turkey Joes

1 pound(s) uncooked ground turkey breast    1/2 item(s) (medium) bell pepper(s), chopped    1/2 medium sweet red pepper(s), chopped    1/2 medium onion(s), chopped    1/8 tsp cayenne pepper    1 cup(s) barbecue sauce    4 item(s) mixed-grain hamburger roll(s), sliced in half     Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid. Add peppers and onion and cook until tender, about 3 minutes. Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes. Top bottom half of buns with turkey mixture; cover with top half of bun and serve. Weight Watchers Points+ 8 Recipe found here.

Stuffed Zucchini with Cheesy Breadcrumbs

 

Stuffed Zucchini with Cheesy Breadcrumbs

3 (1.3-ounce) slices day-old whole-wheat bread
3 medium zucchini
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup finely chopped onion
1/3 cup canned artichoke hearts, drained and chopped
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
3 tablespoons dry white wine
5 tablespoons grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons pine nuts, toasted
2 tablespoons chopped fresh basil
2 teaspoons finely grated lemon rind

Preheat oven to 350°.

Place bread in a food processor; pulse until fine crumbs form. Set aside.

Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper.

Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, artichoke hearts, thyme, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. 

Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell. Bake at 350° for 45 minutes or until just tender.

Coriander Roasted Carrots

I had a delicious bunch of carrots from the farmer's market and wanted to cook them tonight.  The main dish I was making called for coriander, so I thought this would pair well.


Coriander Roasted Carrots


1 1/2 pounds carrots
2 tablespoons olive oil
Juice of 2 lime wedges
3/4 teaspoon cracked coriander seeds
Salt and pepper

Mix ingredients and seal into a tight foil package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.

Grilled Thai Chicken Breasts with Herb-Lemongrass Crust

This recipe is really flavorful and healthy.  I used chicken breast tenders because it's what I had on hand.  I hadn't used lemongrass before, so I watched a few videos that explained how to properly chop it.  This one was the best.


Grilled Thai Chicken Breasts with Herb-Lemongrass Crust


1-1/2 cups chopped fresh cilantro (leaves and tender stems) 
3/4 cup coconut milk 
1/4 cup finely chopped lemongrass (from about 2 stalks) 
12 fresh basil leaves 
3 Thai bird chiles, 2 jalapeños, or 2 medium serranos, stemmed, seeded, and finely chopped 
3 cloves garlic, minced 
1-1/2 Tbs. kosher salt 
2 tsp. packed light brown sugar 
1-1/2 tsp. freshly ground black pepper 
3/4 tsp. ground coriander 
12 boneless, skinless chicken breast halves (5 to 5-1/2 lb.), trimmed (remove the tenderloins if still attached) 
2 limes, cut into wedges for serving



Combine 1-1/4 cups of the cilantro with the coconut milk, lemongrass, basil, chiles, garlic, salt, brown sugar, pepper, and coriander in a food processor or blender and purée until smooth. Arrange the chicken breasts in a nonreactive baking dish or other vessel large enough to accommodate them in a snug single layer. Pour the marinade over the breasts and turn to coat them well. Cover and refrigerate for at least 2 hours and up to 1 day.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Grill the chicken (covered on a gas grill) until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken (cover a gas grill) and continue to cook until firm to the touch and completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a platter and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

Chicken Sausage and Veggie Kabobs

These kabobs were delicious!  I pulled them off the skewers and mixed it all in a bowl.  I munched on the leftovers for days!

 Chicken Sausage and Veggie Kabobs

2 tbsp olive oil

2 tbsp white vinegar

3 tsp Italian seasonings

4 colored peppers, cut into sections

2 large red onion, cut into sections

4 cups whole button mushrooms

8 chicken sausage links, cut into thirds

10-15 skewer sticks

Mix the first three ingredients together.  Toss chopped veggies and sausage in the mixture.  Skewer pieces in alternating order.  

Grill on medium for 20-25 minutes, occasionally turning.

Serves 6.  Weight Watchers PointsPlus = 8


Chicken Sausage and Veggie Kabobs

2 tbsp olive oil

2 tbsp white vinegar

3 tsp Italian seasonings

4 colored peppers, cut into sections

2 large red onion, cut into sections

4 cups whole button mushrooms

8 chicken sausage links, cut into thirds

10-15 skewer sticks

Mix the first three ingredients together.  Toss chopped veggies and sausage in the mixture.  Skewer pieces in alternating order.  

Grill on medium for 20-25 minutes, occasionally turning.

Serves 6.  Weight Watchers PointsPlus = 8

Mexican Style Brown Rice Casserole

This recipe comes from the Weight Watcher's website.  I used fresh spinach instead of frozen and also doubled the amount of cilantro because, well, I love cilantro.  This was super easy to make and was delicious and flavorful.  This would be a great make-ahead casserole: prepare ahead of time and freeze it before baking.  

Mexican Style Brown Rice Casserole

1 spray(s) cooking spray

4 cup(s) cooked brown rice

1 1/4 cup(s) salsa

1 tsp Durkee Ground Cumin Seed, or other brand

15 oz canned refried beans

10 oz frozen corn kernels, thawed

4 oz canned green chili peppers, mild, diced

1 Tbsp chili powder

10 oz fresh spinach

3/4 cup(s) low-fat shredded cheddar cheese, divided

4 Tbsp cilantro, fresh, chopped

Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.

In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve. 

Serves 6.  Weight Watchers PointsPlus = 8

Mexican Style Brown Rice Casserole

1 spray(s) cooking spray

4 cup(s) cooked brown rice

1 1/4 cup(s) salsa

1 tsp Durkee Ground Cumin Seed, or other brand

15 oz canned refried beans

10 oz frozen corn kernels, thawed

4 oz canned green chili peppers, mild, diced

1 Tbsp chili powder

10 oz fresh spinach

3/4 cup(s) low-fat shredded cheddar cheese, divided

4 Tbsp cilantro, fresh, chopped

Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray.

In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

 Serves 6.  Weight Watchers PointsPlus = 8

Skinny Mexican Enchilada Casserole

This is an easy casserole and can be made ahead of time and frozen before baking.  This was surprisingly low in Weight Watchers points, but flavorful - and my favorite part, cheesy!

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

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 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

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 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6