weight watchers chicken breast recipe
Ingredients
2 boneless, skinless chicken breasts
1/2 cup fat-free sour cream
1/2 cup Swiss cheese, shredded
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
White Cake:
I hope you enjoy it .
Ginger Chicken With Pepper:
This delicious ginger chicken dish spices up your taste buds with its pepper content. The use of coriander leaves adds a unique flavor to this dish. This dish can be prepared within a short time and serves the need when guests arrive on short notice.
Spicy Ginger Chicken Curry:
This spicy chicken dish made with ginger paste along with ingredients like cinnamon and cloves can tingle your taste buds for sure! It is spicy, but not difficult to digest at all. The dish can be served both with rice and rotis.
Butter Dosa, Karnataka Breakfast Recipes
The dish originated from Davanagere, a city in Karnataka. It is a perfect breakfast to pamper your family on Sunday mornings. You can serve the dish with fried COCONUT chutney and mashed potatoes.
Persian Spiced Baklava Rolls With Orange Blossom Syrup:
This recipe takes a little over an hour to prepare and cook. You require the following for this delicious dish.
Koussa Mahshi:
This is another mouth-watering dish that is commonly served during Ramadan. It is nutritious and filling.
Mazza Bishurba:
This is a hearty soup made with lamb shanks. It is a yummy dish that takes a little long to prepare, but it is worth it!
Roasted Chicken Al-Kabsa:
This mouth-watering dish takes less than an hour to prepare and cook.
Shorbat Adas Or Lentil Soup:
This is a healthy soup that is popular in the Middle East. It is simple yet full of flavor and goodness.
Creamy Prawn Pasta:
This mouth-watering prawn pasta dish can be served as the main dish or an accompaniment with fried rice.
Roasted Red Pepper Pasta:
This delicious pasta with roasted red bell peppers has a smoking hot flavor that can make your taste buds craving for more.
Mor Kuzhambu Yummy Tamil recipes
Also called Puliseri, this recipe is quite common in Tamil Brahmin households.
Egg White Omelet With Goat Cheese:
The recipe is a healthy weekend treat to pamper your taste buds, without worrying too much about calories.
Egg White Omelet With Spinach:
The goodness of veggies adds a lot of flavor and crunch to this delicious omelet.
Banana Flower Thai Salad:
This is a typical Thai salad and is quite an elaborate one with lots of ingredients such as prawns, pork, nuts, shallot and shrimps along with banana flower
Curtis Stone's 60 Cal Cupcakes Curtis Stone's Version For Healthy Cupcakes.
Ingredients:
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
¼ cup nonfat Greek yogurt
½ cup whole wheat flour
1 teaspoon baking powder
For the frosting
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
1. Preheat the oven to 325F.
2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
4. Fold in the yogurt.
5. In a separate medium mixing bowl combine the flour and baking powder and mix well.
6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
9. Remove from the oven and cool the cupcakes at room temp.
10. While the cupcakes are baking, puree the raspberries in a blender until smooth.
11. Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
12. Cool completely.
13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
Makes 14 Cupcakes (1 Per Serving)
Nutrition Facts:
Calories 60; Total Fat 0g; Sat Fat g 0g; Cholesterol 5mg; Sodium 190mg;
Total Carb 10g; Dietary Fiber 1g; Sugar 4g; Protein 5g
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
¼ cup nonfat Greek yogurt
½ cup whole wheat flour
1 teaspoon baking powder
For the frosting
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish
1. Preheat the oven to 325F.
2. Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
3. Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
4. Fold in the yogurt.
5. In a separate medium mixing bowl combine the flour and baking powder and mix well.
6. Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
7. Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
8. Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
9. Remove from the oven and cool the cupcakes at room temp.
10. While the cupcakes are baking, puree the raspberries in a blender until smooth.
11. Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
12. Cool completely.
13. Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
14. Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
Makes 14 Cupcakes (1 Per Serving)
Nutrition Facts:
Calories 60; Total Fat 0g; Sat Fat g 0g; Cholesterol 5mg; Sodium 190mg;
Total Carb 10g; Dietary Fiber 1g; Sugar 4g; Protein 5g
weight watchers best recipes | Caramel Apple Salad 2 PointsPlus Per Serving
Ingredients:
1 (8 ounce) container fat-free cool whip
4 large apples (Your preference)
1 (8 ounce) can pineapple tidbits
1 (6 ounce) box jello fat free sugar-free instant butterscotch pudding mix
1/4 cup chopped peanuts (optional)
Directions:
1. Cut up apples into small pieces.
2. Add in all other ingredients (pineapple juice included) and mix.
3. Chill for 1 hour.
Makes 8 Servings (1/2 Cup Per Serving)
Per Serving: 69 Calories; 0.2g Fat; 0.4g Protein; 18.2g Carbs; 2.9g Fiber
1 (8 ounce) container fat-free cool whip
4 large apples (Your preference)
1 (8 ounce) can pineapple tidbits
1 (6 ounce) box jello fat free sugar-free instant butterscotch pudding mix
1/4 cup chopped peanuts (optional)
Directions:
1. Cut up apples into small pieces.
2. Add in all other ingredients (pineapple juice included) and mix.
3. Chill for 1 hour.
Makes 8 Servings (1/2 Cup Per Serving)
Per Serving: 69 Calories; 0.2g Fat; 0.4g Protein; 18.2g Carbs; 2.9g Fiber
weight watchers best recipes | Zucchini Casserole
Yield: 8 servings
Ingredients:
3 ½ tablespoons light butter, divided
2 medium zucchini, sliced into 1/4” slices
2 medium summer squash (yellow zucchini), sliced into 1/4” slices
½ cup diced onion
½ cup shredded carrots
10.75 oz can of 98% fat free Cream of Mushroom Soup
½ cup fat free plain Greek yogurt
2 cups Pepperidge Farm Herb Seasoned Stuffing Mix, divided
Directions:
Preheat the oven to 350.
In a large saute pan or skillet, bring 2 tablespoons of butter over medium heat until melted. Add the onion, zucchini, summer squash and carrots and saute for 3-4 minutes. Cover the pan and cook for an additional 5-6 minutes until the zucchini and summer squash are tender.
Remove the squash mixture from heat and stir in the cream of mushroom soup, yogurt, and 1 ¼ cups of the stuffing until well combined. Transfer the mixture to a 2 QT casserole dish (I used a 7×11 dish) and spread evenly.
Melt the remaining 1 ½ tablespoons of butter in a medium bowl and combine with the remaining ¾ cup of stuffing mix. Sprinkle the stuffing across the top of the zucchini mixture in the casserole dish. Bake for about 30 minutes and serve warm.
Weight Watchers Points Plus:
3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information:
128 calories, 19 g carbs, 4 g fat, 5 g protein, 3 g fiber (from myfitnesspal.com)
source: http://www.emilybites.com
Ingredients:
3 ½ tablespoons light butter, divided
2 medium zucchini, sliced into 1/4” slices
2 medium summer squash (yellow zucchini), sliced into 1/4” slices
½ cup diced onion
½ cup shredded carrots
10.75 oz can of 98% fat free Cream of Mushroom Soup
½ cup fat free plain Greek yogurt
2 cups Pepperidge Farm Herb Seasoned Stuffing Mix, divided
Directions:
Preheat the oven to 350.
In a large saute pan or skillet, bring 2 tablespoons of butter over medium heat until melted. Add the onion, zucchini, summer squash and carrots and saute for 3-4 minutes. Cover the pan and cook for an additional 5-6 minutes until the zucchini and summer squash are tender.
Remove the squash mixture from heat and stir in the cream of mushroom soup, yogurt, and 1 ¼ cups of the stuffing until well combined. Transfer the mixture to a 2 QT casserole dish (I used a 7×11 dish) and spread evenly.
Melt the remaining 1 ½ tablespoons of butter in a medium bowl and combine with the remaining ¾ cup of stuffing mix. Sprinkle the stuffing across the top of the zucchini mixture in the casserole dish. Bake for about 30 minutes and serve warm.
Weight Watchers Points Plus:
3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information:
128 calories, 19 g carbs, 4 g fat, 5 g protein, 3 g fiber (from myfitnesspal.com)
source: http://www.emilybites.com
weight watchers best recipes | Slow Cooker Cheesy Chicken and Potatoes
Serves 4
WW PP=9
Cal 367, Carbs 32g, Fat 13.2g, Fiber 3.5g, Protein 30g
Ingredients
12 oz boneless skinless chicken breasts or tenders
6 cups oreida cubed hash brown potatoes
1 1/4 cup shredded cheddar jack cheese
1/2 cup light sour cream
1/2 cup cooked crumbled bacon
Spray slow cooker with nonstick cooking spray and arrange chicken at the bottom.
In a separate bowl combine potatoes, sour cream, shredded cheese, and bacon. Pour over chicken.
Cover and cook on low for 4-6 hours. Top with sliced green onions. Enjoy!
WW PP=9
Cal 367, Carbs 32g, Fat 13.2g, Fiber 3.5g, Protein 30g
Ingredients
12 oz boneless skinless chicken breasts or tenders
6 cups oreida cubed hash brown potatoes
1 1/4 cup shredded cheddar jack cheese
1/2 cup light sour cream
1/2 cup cooked crumbled bacon
Spray slow cooker with nonstick cooking spray and arrange chicken at the bottom.
In a separate bowl combine potatoes, sour cream, shredded cheese, and bacon. Pour over chicken.
Cover and cook on low for 4-6 hours. Top with sliced green onions. Enjoy!
weight watchers best recipes | Honey Mustard Chicken Casserole WW PP=5
Serves 8
WW PP=5
Cal 202, Carbs 17.5, Fat 7.2, Fiber 1g, Protein 16.5
WW PP=5
Cal 202, Carbs 17.5, Fat 7.2, Fiber 1g, Protein 16.5
Ingredients
2 cups cooked chicken breast cut into chunks
8 cups shredded frozen hash brown potatoes
1/2 cup reduced fat Honey Mustard Dressing
1/4 cup reduced fat sour cream
1/2 cup crumbled bacon bits
1 1/4 cups reduced fat shredded mozzarella cheese, divided
1 tsp. salt
1 tsp. garlic powder
sliced green onions for garnish, optional
2 cups cooked chicken breast cut into chunks
8 cups shredded frozen hash brown potatoes
1/2 cup reduced fat Honey Mustard Dressing
1/4 cup reduced fat sour cream
1/2 cup crumbled bacon bits
1 1/4 cups reduced fat shredded mozzarella cheese, divided
1 tsp. salt
1 tsp. garlic powder
sliced green onions for garnish, optional
In a large bowl combine all ingredients and half of the mozzarella cheese. Spread mixture into a lightly greased 13×9 casserole dish.
Cook uncovered at 400 for 35 minutes. Remove casserole and top with remaining mozzarella cheese. Return to oven for another 10 minutes or until cheese is lightly browned and melted. Top with green onions if desired. Enjoy!
weight watchers best recipes | Skinny Bow Tie Lasagna WW PP=8
Serves 6
WW PP=8
Cal 330, Carbs 27.5, Fat 11.6, Fiber 3.5, Protein 27.5
Ingredients
12 oz. bow tie pasta
1 lb lean ground sirloin or turkey (I used 93/7 ground turkey)
1 clove garlic, chopped
1 tbsp. dry Italian seasoning blend
2 cups marinara sauce
1 cup low fat cottage cheese
1/8 cup grated Parmesan cheese
1 1/4 cups reduced fat shredded cheese of your choice (I like cheddar and mozzarella cheese)
Cook pasta to al dente. Drain and set aside.
In a large saucepan over medium high heat brown meat, drain, and add in the garlic, Italian Seasoning, and Marinara Sauce. Reduce heat to low and simmer for 10 minutes.
While meat is simmering combine the cottage, Parmesan and half of the shredded cheese.
To assemble lasagna add half of the pasta to a casserole dish. Top with some of the meat, cheese mixture, and shredded cheese. Repeat.
Bake at 375 for 20-25 minutes or until cheese is brown and bubbly. Enjoy!
WW PP=8
Cal 330, Carbs 27.5, Fat 11.6, Fiber 3.5, Protein 27.5
Ingredients
12 oz. bow tie pasta
1 lb lean ground sirloin or turkey (I used 93/7 ground turkey)
1 clove garlic, chopped
1 tbsp. dry Italian seasoning blend
2 cups marinara sauce
1 cup low fat cottage cheese
1/8 cup grated Parmesan cheese
1 1/4 cups reduced fat shredded cheese of your choice (I like cheddar and mozzarella cheese)
Cook pasta to al dente. Drain and set aside.
In a large saucepan over medium high heat brown meat, drain, and add in the garlic, Italian Seasoning, and Marinara Sauce. Reduce heat to low and simmer for 10 minutes.
While meat is simmering combine the cottage, Parmesan and half of the shredded cheese.
To assemble lasagna add half of the pasta to a casserole dish. Top with some of the meat, cheese mixture, and shredded cheese. Repeat.
Bake at 375 for 20-25 minutes or until cheese is brown and bubbly. Enjoy!
