Filet Mignon with Orange Cranberry Sauce

I will note that when I make this again, I will grill the meat instead of cooking it on the stove.  there's just something I love about the grilled taste.  I took this recipe directly from the Weight Watchers website!

Filet Mignon with Orange Cranberry Sauce

1/2 pound(s) Beef, filet mignon, trimmed, raw   

1/2 tsp black pepper, freshly ground   

1/4 tsp table salt   

2 tsp olive oil   

1 small shallot(s), or 1⁄2 small red onion, minced   

1 clove(s) (medium) garlic clove(s), minced   

1/4 cup(s) orange juice   

1/4 cup(s) red wine, or beef broth   

3 Tbsp dried cranberries   

Pat the filets dry with paper towels; sprinkle both sides with the pepper and salt. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot. Add the filets and cook until well browned, about 4 minutes. 

Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.

Add the filets and cook until well browned, about 4 minutes.

Turn and cook until the center is slightly less done than you'd like, 2 – 3 minutes for medium rare (the meat will continue to cook when you take it off the heat).

Transfer to a plate and loosely cover with foil.

Heat the remaining 1 teaspoon oil in the same skillet. Add the shallot and garlic; cook, stirring frequently, until softened, 2 – 3 minutes. Add the orange juice, wine, and cranberries; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 2 – 3 minutes. 

Return the filets to the pan and cook, swirling to coat them with the sauce. Serve at once.

Serves 4.  WW Points+ 8

Filet Mignon with Orange Cranberry Sauce

1/2 pound(s) Beef, filet mignon, trimmed, raw   

1/2 tsp black pepper, freshly ground   

1/4 tsp table salt   

2 tsp olive oil   

1 small shallot(s), or 1⁄2 small red onion, minced   

1 clove(s) (medium) garlic clove(s), minced   

1/4 cup(s) orange juice   

1/4 cup(s) red wine, or beef broth   

3 Tbsp dried cranberries   

Pat the filets dry with paper towels; sprinkle both sides with the pepper and salt. Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot. Add the filets and cook until well browned, about 4 minutes.

Heat 1 teaspoon of the oil in a medium heavy skillet over medium-high heat until very hot.

Add the filets and cook until well browned, about 4 minutes.

Turn and cook until the center is slightly less done than you'd like, 2 – 3 minutes for medium rare (the meat will continue to cook when you take it off the heat).

Transfer to a plate and loosely cover with foil.

Heat the remaining 1 teaspoon oil in the same skillet. Add the shallot and garlic; cook, stirring frequently, until softened, 2 – 3 minutes. Add the orange juice, wine, and cranberries; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 2 – 3 minutes. Return the filets to the pan and cook, swirling to coat them with the sauce. Serve at once.

Serves 4.  WW Points+ 8

Banana Oatmeal Muffins

Banana Oatmeal Muffins

1 1/4 cup(s) all-purpose flour   

1/2 cup(s) unpacked brown sugar   

1/2 tsp table salt   

1/2 tsp baking soda   

1/4 tsp baking powder   

3 tsp canola oil   

1 large egg(s), beaten   

2 large egg white(s), beaten   

3 large banana(s), ripe   

1 cup(s) uncooked old fashioned oats   

Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.

In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

Spray a loaf pan with cooking spray. Pour batter into muffin pan and bake until top of loaf is firm to touch, 20-30 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip them out and cool on a wire rack for another 10 minutes.

Serves 8  WW Points+ 6

Banana Oatmeal Muffins

1 1/4 cup(s) all-purpose flour   

1/2 cup(s) unpacked brown sugar   

1/2 tsp table salt   

1/2 tsp baking soda   

1/4 tsp baking powder   

3 tsp canola oil   

1 large egg(s), beaten   

2 large egg white(s), beaten   

3 large banana(s), ripe   

1 cup(s) uncooked old fashioned oats   

Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.

In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.

Spray a loaf pan with cooking spray. Pour batter into muffin pan and bake until top of loaf is firm to touch, 20-30 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip them out and cool on a wire rack for another 10 minutes.

Serves 8  WW Points+ 6

Cheesy Chili-Mac

Cheesy Chili-Mac

1 spray(s) cooking spray   

2/3 pound(s) raw lean ground beef     

2 medium onion(s), chopped   

29 oz canned stewed tomatoes, Mexican-style (undrained)   

2 1/2 cup(s) canned tomato juice   

4 oz canned green chili peppers, diced, drained   

2 tsp chili powder   

1 1/2 cup(s) uncooked macaroni, elbow-size   

31 oz canned pinto beans, rinsed and drained   

1/2 cup(s) low-fat shredded cheddar cheese   

Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.

Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

Stir in macaroni and beans; return to a boil. 

Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving. 

7 Servings (WW PointsPlus 7)

Chicken Fingers with Ranch Dip and Seasoned Fries

This recipe comes directly from the Weight Watchers website.  It was pleasantly filling and flavorful.  I love love love chicken strips.  This was a nice healthy alternative.

Chicken Fingers with Ranch Dip and Seasoned Fries

3 spray(s) cooking spray     

1 pound(s) uncooked boneless, skinless chicken breast, cut into strips   

1 Tbsp Dijon mustard   

2 1/2 packet(s) uncooked instant oatmeal, 1 oz each (about 1 cup total)   

2 tsp garlic herb seasoning, preferably salt-free   

1/2 tsp table salt   

1/4 tsp black pepper     

2 large uncooked potato(es), Russet, peeled and cut into 1/2-inch-thick fries   

1 Tbsp Creole seasoning   

1/2 cup(s) fat-free ranch salad dressing   

Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

Coat chicken strips with mustard. Combine oats, garlic herb seasoning, salt and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat; place chicken strips on prepared pan.

Arrange potatoes around chicken on pan; lightly coat both with cooking spray. Sprinkle potatoes with Creole seasoning.

Bake, flipping once, until chicken is cooked through and both chicken and potatoes are tender and golden brown, about 30 minutes. Serve chicken and potatoes with dressing on the side. Yields about 3 ounces of chicken, 1/2 a potato and 2 tablespoons of dressing per serving. 

Serves 4.  WW Points+ = 8

Philly Chicken Hoagie

This recipe is based on a recipe that I found on Weight Watchers online.  I made a few changes, but it didn't alter the point value.  This is probably one of the best "diet" recipes I've made.  I would eat this ANYTIME!

Philly Chicken Hoagie

1 lb skinless chicken breast tenders

1 green pepper, sliced

1  onion, sliced

8 oz mushrooms, sliced

1 poblano chile, sliced

1 tbsp olive oil

4 slices reduced-fat mozzarella

4 whole wheat hoagie buns

Saute green peppers, onion, chile, with olive oil in a large pan until onions are translucent.  

Add chicken and mushrooms, cover and cook until chicken is cooked through.  Make sure to stir the mixture often.  

Open the buns and add chicken and pepper mixture.  Cover with one slice of cheese and place in a toaster open and toast until the cheese has melted.  

Serves 4.   WW Points + = 10.

Balsamic Chicken with Mushrooms

This recipe comes directly from the Weight Watcher's website.  It was super delicious, healthy, and I'd absolutely make it again.  I served it with cauliflower, which worked perfectly to soak up the extra sauce, and a salad.

Balsamic Chicken and Mushrooms

2 tsp vegetable oil   

3 Tbsp balsamic vinegar   

2 tsp Dijon mustard   

1 clove(s) (medium) garlic clove(s), crushed   

1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces   

2 cup(s) mushroom(s), small, halved   

1/3 cup(s) canned chicken broth   

1/4 tsp dried thyme, crumbled   

In a nonstick skillet, heat 1 teaspoon of oil.  In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.  Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.

Serves 4 (WW PointsPlus 4)

Balsamic Chicken and Mushrooms

2 tsp vegetable oil   

3 Tbsp balsamic vinegar   

2 tsp Dijon mustard   

1 clove(s) (medium) garlic clove(s), crushed   

1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces   

2 cup(s) mushroom(s), small, halved   

1/3 cup(s) canned chicken broth   

1/4 tsp dried thyme, crumbled   

In a nonstick skillet, heat 1 teaspoon of oil.  In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.  Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.

Serve chicken topped with mushrooms.

Serves 4 (WW PointsPlus 4)

Meatballs and Gravy

This is my Mom's recipe and whenever I make it, it always reminds me of home.  Be sure to serve it with mashed potatoes and some fresh green beans on the side!  This recipe freezes well too!

Meatballs and Gravy

1 small onion, chopped

1 lb ground beef

1/2 cup Saltines, crushed

1 egg

Salt and Pepper, to taste

2 12oz cans beef broth

1/2 cup water

2 tbsp corn starch

Combine all of the ingredients together (except beef broth).  Add more crackers or onion if desired.  Form into 1 1/2 inch balls and brown meatballs in a little oil.  Simmer for 1/2 hour making sure to brown all of the sides of the meatball.  Add 1/2 can of beef broth and 1/2 can water and simmer 20 more minutes.  At the end of cooking time, add the rest of the beef broth.

Mix corn starch and a little water.  Mix and add to the gravy forming in the pan, to thicken.  Bring to a light boil until the gravy is thick.

You can cook these much longer than the recipe calls - just make sure that the meatballs are really done.  

Meatballs and Gravy

1 small onion, chopped

1 lb ground beef

1/2 cup Saltines, crushed

1 egg

Salt and Pepper, to taste

2 12oz cans beef broth

1/2 cup water

2 tbsp corn starch

Combine all of the ingredients together (except beef broth).  Add more crackers or onion if desired.  Form into 1 1/2 inch balls and brown meatballs in a little oil.  Simmer for 1/2 hour making sure to brown all of the sides of the meatball.  Add 1/2 can of beef broth and 1/2 can water and simmer 20 more minutes.  At the end of cooking time, add the rest of the beef broth.

Mix corn starch and a little water.  Mix and add to the gravy forming in the pan, to thicken.  Bring to a light boil until the gravy is thick.

You can cook these much longer than the recipe calls - just make sure that the meatballs are really done.