Chicken in Creamy Mushroom Sauce

I found this recipe while searching for some new Weight Watchers recipes.  It was really delicious and especially creamy!

Chicken in Creamy Mushroom Sauce

2 tablespoons cornstarch

1 cup water

1 pound boneless and skinless chicken breasts

1/4 cup chopped onion

1 clove garlic -- crushed

1/4 teaspoon salt

1/8 teaspoon pepper

1 red bell pepper -- coarsely chopped

3 cups sliced mushrooms -- about 8 ounces

1/4 cup dry white wine

1 teaspoon chicken bouillon granules

2 tablespoons reduced-fat sour cream

3 tablespoon chopped fresh chives

3 cups hot cooked whole wheat pasta

Stir cornstarch into water; reserve.  Cut chicken into thin strips.  Coat large skillet with nonstick cooking spray; heat until hot.

Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender. Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink. Stir in mushrooms, wine and bouillon granules. 

Heat to boiling; reduce Cover and simmer 1 minute. Stir in sour cream. Stir cornstarch mixture into skillet.

Cook over medium-high heat about 2 minutes, stirring frequently, until thickened Sprinkle with chives. Serve over pasta.

Serve 6.  (Weight Watchers PointsPlus = 7)

Goat Cheese Beet Stackers

Goat Cheese Beet Stackers

2 cups cooked beets, sliced

2 oz semi-soft herbed goat cheese

2 cups arugula

2 tablespoons fat free balsamic vinaigrette

Clean and boil beets.  When you can easily insert a knife into the beet, they are done.  Run under cold water and remove skin with fingers.  

Slice the beets and let cool.  Pace arugula on a plate and prepare stackers according to the picture.  Divide goat cheese evenly among the stacks.  Pour dressing over the stacks and arugula.  Serve!

Makes 5 stacks.  (Weight Watchers PointsPlus = 2 per stack)

Marinara Spaghetti Squash

This has to be the best thing ever!  I make my mom's spaghetti sauce and pour a 1/2 cup over some roasted spaghetti squash - almost like the real thing!!!  Best part is - it's super easy!

Marinara Spaghetti Squash

1 large spaghetti squash

1 cup marinara sauce

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons olive oil

Cut the squash in half.  This is difficult so use a large sturdy kitchen knife.  Scoop out all of the pulp and seeds.  Cover the inside of both halves with salt, pepper, and olive oil - spread with fingers. 

Cover a cookie sheet or baking pan with foil.  Place squash rind side up on the pan.  Cook at 400 degrees for 35-45 minutes until tender.  Take a knife and insert it into the rind of the squash.  If it is easy to insert and pull out, the squash is done.

When done, take the squash out of the oven and using a fork, gently scrape around the shell, pulling the flesh apart.  It will begin to look just like spaghetti pasta strands. 

Pour 1/2 cup of sauce over the squash and serve!

Serves 2.  (Weight Watchers PointsPlus - not including marinara = 2)

Creamy Hungarian Mushroom Soup

I found this recipe in an Eating Well magazine.  It was really delicious - even better served over a little whole wheat pasta like a mushroom stroganoff!

Creamy Hungarian Mushroom Soup

1 tablespoon extra-virgin olive oil
1 1/2 pounds mushrooms, thinly sliced
1 medium onion, diced
3 tablespoons all-purpose flour
2 tablespoons paprika, preferably Hungarian (see Note)
2 tablespoons dried dill
4 cups mushroom broth or reduced-sodium beef broth
2 cups low-fat milk
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup reduced-fat sour cream
3/4 teaspoon salt

Heat oil in a Dutch oven over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until most of the liquid evaporates, 10 to 15 minutes.

Reduce heat to medium and cook, stirring frequently, until the mushrooms are very soft, about 3 minutes more. Add flour, paprika and dill and cook, stirring, for 15 seconds. Add broth, milk and potatoes; cover and bring to a simmer. Reduce heat to maintain a lively simmer and cook, uncovered, until the potatoes are tender, about 5 minutes. Remove from the heat and stir in sour cream and salt.

Serves 6, about 1 1/2 cups each.  (Weight Watchers PointsPlus =  7)

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