Sunday, January 30, 2011

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




Wednesday, January 26, 2011

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.

Monday, January 17, 2011

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)

Wednesday, January 12, 2011

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.  





Friday, January 7, 2011

Chicken and White Bean Chili


I wanted to make a spicy chili for Andy after he had taken such good care of me this week after surgery.  This recipe looked delicious and had great reviews on Epicurious.com.  This recipe is taken directly from Bon Appetit on the Epicurious page.  I didn't alter anything, except I left out the green salsa as a topping.  When I make this again, I would work on trying to seed the Anaheim Chilies better.  I think this added to the head of the dish.  

Chicken and White Bean Chili

1 pound dried small white beans (small white navy beans)
8 fresh Anaheim chilies* (about 1 pound)
1/4 cup (1/2 stick) butter
2 large onions, chopped
1/3 cup all purpose flour
4 cups low-salt chicken broth
3 cups half and half
4 cups shredded cooked chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper

1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
1 cup sour cream
Chopped fresh cilantro
Purchased tomatillo or green chili salsa


Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight. 

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside. 






Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. 

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). 



Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. 



Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.) 



Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.



Chicken and White Bean Chili

1 pound dried small white beans (small white navy beans)
8 fresh Anaheim chilies* (about 1 pound)
1/4 cup (1/2 stick) butter
2 large onions, chopped
1/3 cup all purpose flour
4 cups low-salt chicken broth
3 cups half and half
4 cups shredded cooked chicken
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon white pepper

1 1/2 cups grated Monterey Jack cheese (about 6 ounces)
1 cup sour cream
Chopped fresh cilantro
Purchased tomatillo or green chili salsa


Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight. 

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside. 

Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well. 

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.) 

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.