Chicken Cacciatore



I got this recipe off of a WW recipe board. It's originally from the WW Smart Choice Recipe Collection 1992



Eight 3-ounce chicken thighs, with skin

1 tsp olive oil

1 cup chopped onion

2 cups sliced mushrooms

2 cloves garlic, minced

1 ½ cups chopped canned tomatoes, with juice

½ cup low-sodium chicken broth

2 Tbsp no-salt added tomato paste

½ tsp dried oregano

½ tsp dried thyme

¼ tsp salt

¼ tsp freshly ground black pepper

3 Tbsp minced fresh basil



Place the chicken skin-side down in a large nonstick skillet and turn the heat to medium-low. When the chicken has rendered some fat, increase the heat to medium-high and brown on both sides, about 12 minutes. Transfer the chicken to a plate. When the chicken is cool enough to handle, remove and discard the skin. Pour off all the fat from the skillet and wipe clean with paper towels.

Add the olive oil and warm over medium-high heat until hot but not smoking. Add the onion and cook over medium heat until softened, about 3 minutes. add the mushrooms and garlic and cook, stirring occasionally, until

the mushrooms are softened, about 3 minutes. add the tomatoes, chicken broth, tomato paste, oregano, thyme, salt, and pepper to the skillet along with the reserved chicken. Bring the liquid to a boil and simmer over medium-low heat, stirring occasionally, until the chicken is tender and cooked through, 20 to 25 minutes. Stir in the basil. serve the chicken topped with one-fourth of the sauce.



Serves 4

Serving size: 2 thighs plus sauce



Per serving:

246 calories,

11 g Fat

6 WW points

Roasted Vegetable Lasagne

It's only ONE (Weight Watcher's Winning Points) POINT
(barely) PER SERVING! He says the key is roasting the veggies.... Here's
the recipe....

Sauce:
2 red bell peppers, roasted (see hints, below)
1 small onion, roasted (see hints, below)
2 cloves garlic, roasted (see hints, below)
2 large tomatoes, peeled, seeded, and diced
pinch dried thyme
1/2 cup vegetable stock
drop hot pepper sauce
drop balsamic vinegar
pinch salt

Lasagna:
1 medium onion, roasted and chopped
2 cups tomatoes, peeled, seeded, and diced
4 cloves garlic, sliced
2 cups mushrooms, chopped
1 cup nonfat cottage cheese or ricotta cheese
2 oz. nonfat mozzarella or Swiss cheese
1/4 cup sliced fresh basil
1 T parsley, chopped
salt and pepper to taste
6 oz. spinach lasagna noodles, cooked
1 lb. spinach leaves, steamed and coarsely chopped
Nonfat Parmesan or mozzarella for layering
16 basil leaves, sliced in chiffonade (I had to look this up--"chiffonade:
shredded or finely cut vegetables used especially as a garnish")

Sauce: combine peppers, onion, garlic, tomatoes, thyme, and stock in
saucepan; simmer 15 minutes. Transfer to blender or food processor. Add hot
pepper sauce, vinegar, and salt; puree. Set aside while assembling lasagna.

Lasagna: Preheat oven to 350 degrees. In a large, nonstick skillet, combine
onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates,
about 15 minutes. Cool; add cottage cheese or ricotta, mozzarella or Swiss
cheese, basil, parsley, salt, and pepper.

In an oiled 9x13 inch baking dish, put down a layer of lasagna noodles. Top
with a layer of spinach, then onion-and-tomato mixture, then Parmesan or
mozzarella cheese. Repeat until all ingredients have been used. Bake about
40 minutes. Serve with tomato-red bell pepper sauce and sprinkle with
basil.

Makes 12 servings. Per serving: 55 calories, 2 grams protein, 2 grams fat,
10 grams carbs, 0 cholesterol, 142 mg. sodium, 3 grams fiber.

Helpful hints:
To roast a pepper, trim, wash, seed, and flatten pepper onto a baking sheet
or piece of aluminum foil. Place under broiler until pepper is completely
charred. Place blackened pepper in a small paper bag, seal, and set aside
15 minutes. Remove from bag. To remove charred skin, hold pepper under cold
running water and peel off with fingers.

To roast an onion, preheat oven to 400 degrees. Place unpeeled onion in
baking dish and bake about 40 minutes, or place unpeeled onion in microwave
about 5 minutes on high. Add garlic cloves for last 7 minutes.

Easy Cheese Lasagna - 6 pts

This makes 6 very large servings for 6 points each.

1 jar (28 oz.) spaghetti sauce
6 uncooked lasagna noodles
1 container (15 oz) fat free ricotta cheese
1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli, and bell pepper
1 package (8 oz) shredded low-fat mozzarella cheese

1. Preheat oven to 375 degrees. Spray 11 x 7 inch baking dish with non stick cooking spray. Spread 1/3 of the sauce on the bottom of the dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of sauce, all of the ricotta cheese and vegetables, and 1/2 of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.

2. Cover dish with foil, bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle remaining mozzarella cheese, bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.

6 servings - each serving contains 301 calories, 7.2g fat, 4.6g fiber - 6 points

crockpot lasagne

Recipe By :AmyinFL
Serving Size : 10 Preparation Time :6 hours
Categories : crockpot recipes
-------- ------------ --------------------------------
3/4 cup onion -- chopped
28 oz can diced tomatoes --
5 1/2 ounce can tomato paste
1 cup cottage cheese, fat free
2 cups part skim milk mozzarella cheese
2 teaspoons sugar substitute
1 teaspoon parsley
1/2 teaspoon oregano
1/4 teaspoon garlic
1/4 teaspoon basil
8 ounces lasagna noodles (broken in small pieces)
1 pound ground turkey
1 cup of water


brown turkey, combine all in crockpot, cook on low 6 hours

Yield:
"10 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving: 266 Calories; 8g Fat (28.2% calories from fat); 21g
Protein; 26g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 383mg
Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable;
1/2 Fat; 0 Other Carbohydrates.


6 points per 1 cup serving

Lazy Lasagne

Ingredients
1 pound ground round
1 (26-ounce) jar low-fat spaghetti sauce
1 (16-ounce) carton fat-free cottage cheese
2 tablespoons grated Parmesan cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) pre-shredded reduced-fat mild cheddar cheese
Chopped fresh parsley (optional)


Directions
Prep Time: 15 minutes
Cooking Time: 35 minutes

Preheat oven to 350°. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside.Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garnish with parsley, if desired.

CROCK POT LASAGNA

1 pound ground beef
1 chopped onion
garlic powder
Large jar Ragu
1/2 cup grated Parmesan Cheese
12 oz cottage cheese
12 oz. lasagna noodles, uncooked
16 oz. shreded mozzarella cheese

Brown beef and onion. Drain. Add Ragu and cook 'til warm. Spoon a layer of meat sauce into bottom of slow cooker. Add a double layer of uncooked noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on LOW for 5 to 6 hours. Serves 10.

Hearty Lasagna -- 8 pts

Recipe By :Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 83
Serving Size : 9 Preparation Time :0:00
Categories : Lowfat Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground round -- I use 90% rinsed and drained
Vegetable cooking spray
1 cup onion -- chopped
3 garlic cloves -- minced
1/4 cup fresh parsley -- chopped & divided
28 ounces whole tomatoes -- canned
14 1/2 ounces stewed tomatoes -- Italian-style
8 ounces no-salt-added tomato sauce -- 1 can
6 ounces tomato paste -- 1 can
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups nonfat cottage cheese
1 ounce grated Parmesan cheese -- 1/2 cup fresh
15 ounces nonfat ricotta cheese
1 egg white -- lightly beaten
12 lasagna noodles -- cooked
8 ounces shredded provolone cheese -- 2 cups
Fresh oregano sprigs -- optional



Cook meat in a large saucepan over medium heat until browned stirring to crumble; drain and set aside. Wipe pan with a paper towel.

Coat pan with cooking spray; add the onion and garlic, and saute 5 minutes.

Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped).

Bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2-1/4 cups tomato mixture, and 2/3 cup provolone.

Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350 degrees for 1 hour.

Sprinkle with remaining provolone; bake, uncovered, for 10 minutes.

Let stand 10 minutes before serving. Garnish with oregano, if desired. Yield: 9 servings.

NUTRITIONAL INFORMATION From Cooking Light Cookware: CALORIES 380 (25% from fat); PROTEIN 33.4g; FAT 10.5g (sat 5.7g, mono 3g, poly 0.7g); CARB 40.5g; FIBER 2.8g; CHOL 50mg; IRON 3.8mg; SODIUM 703mg; CALC 394mg

Source:
"JaneStarr"

Hearty Lasagna -- 8 pts

Recipe By :Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 83
Serving Size : 9 Preparation Time :0:00
Categories : New Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground round
Vegetable cooking spray
1 cup onion -- chopped
3 garlic cloves -- minced
1/4 cup fresh parsley -- chopped & divided
28 ounces whole tomatoes -- canned
14 1/2 ounces stewed tomatoes -- Italian-style
1 8-oz can no-salt-added tomato sauce
1 6-oz can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups nonfat cottage cheese
1 ounce grated Parmesan cheese -- 1/2 cup fresh
15 ounces nonfat ricotta cheese
1 egg white -- lightly beaten
12 lasagna noodles -- cooked
8 ounces shredded provolone cheese -- 2 cups
Fresh oregano sprigs -- optional



Cook meat in a large saucepan over medium heat until browned stirring to crumble; drain and set aside. Wipe pan with a paper towel.

Coat pan with cooking spray; add the onion and garlic, and saute 5 minutes.

Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped).

Bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2-1/4 cups tomato mixture, and 2/3 cup provolone.

Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350 degrees for 1 hour.

Sprinkle with remaining provolone; bake, uncovered, for 10 minutes.

Let stand 10 minutes before serving. Garnish with oregano, if desired. Yield: 9 servings.

NUTRITIONAL INFORMATION From Cooking Light Cookware: CALORIES 380 (25% from fat); PROTEIN 33.4g; FAT 10.5g (sat 5.7g, mono 3g, poly 0.7g); CARB 40.5g; FIBER 2.8g; CHOL 50mg; IRON 3.8mg; SODIUM 703mg; CALC 394mg

Source:
"JaneStarr"

Chicken Quesadillas
Makes 20 servings

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready in: 45 Minutes

Average Rating:
*****
" This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa. "

Ingredients
1 pound skinless, boneless chicken breast halves
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese


Directions
1 Preheat the broiler.
2 Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside
3 Preheat oven to 350 degrees F (175 degrees C).
4 Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender.
5 Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas.
6 Bake in the preheated oven 10 minutes, or until the cheese has melted.
Calories 250, Protein 14.3g, Total Fat 10.7g, Carbohydrates 23.4g, Fiber 1.7g

OK HERE ARE THE CHANGES THAT I MADE B/C I USED WHAT WAS ON HAND AND THEY WERE DELICIOUS
1 GREEN PEPPER (NOT2)
1 RED PEPPER (NOT 2)
NO ONION (B/C I DON'T LIKE THEM)
I ADDED MUSHROOMS
I USED ALMOST 2 LBS OF CHICKEN
This made 6 whole quesadillas. I could not eat all of one. Dh ate 1 1/2. I am not sure what the 20 servings are referring to unless they are assuming it is an appetizer and each quarter is a serving.

I was looking for the salsa chicken recipe and found the thread....

OH! I wonderful recipe for 2-point french toast.

Take 3 slices of the Country Kitchen (or equiv) light rasin bread. Mix 1 container of egg beaters, 1 tsp vanilla and a dash of nutmeg. Heat a skillit with Pam. Dip the bread in the mixture coating both sides and lightly toast on the skillit. I sprinkle some Splenda on top and use 1/4 cup light syrup. 3 slices of French Toast is 2 points, plus 2 points for the syrup. And it's YUMMY! Brian loves it and begs for it every Saturday, so I'm making it tomorrow morning.

Bumping Up. Why don't you guys post some more recipes/meal ideas? Easy things to make always help inspire me!

OK so I made this for my Mom and finicky Gram tonight
1 pound ground meat I used Chicken So I wouldn't have to drain grease
onions and garlic to taste
1 jar of your favorite sauce
3 cups of Pasta (I think spirals would work best)
2+ cups if water
*Mrs Dash Of your Choice
1/4 cup Parmesan
salt/pepper to taste

sautee/Sweat garlic and onions in either water or a combo of water and the juice from the Jar of garlic (aka I'm LAzy)
Dump in ground meat and separate into smaller peices (chunks not a good idea) Brown it
Sprinkle Liberally with Mrs Dash (I used Table Blend) * YOu might not need this if using beef
Toss in 3 cups of pasta
add 2 cups of water. and Jar of Pasta sauce (Add more water if pasta is not cooking as fast as liquid is evaporating)
Bring to a boil
cover and simmer 10-15 minutes
add Parmesan at the end to add dimension of flavor and thicken a bit

serves 4
total cook time around a half hour

Yummy Salmon
Preheat your oven to 400
1lb salmon fillet
2 tsp olive oil
1 lemon
balsamic vinager
onion fresh or dried
garlic
spices to taste
salt and pepper
FOIL
Double a big peice of foil

Rub both sides of the fish with olive oil and salt and pepper place it skin side down on the foil bring up the sides of the foil squeeze 1/2 the lemon on to the fish Balsamic to taste you can omit if you want a good spoonful of chopped garlic (LAZY GOURMET!) dried onions spices to taste and slice the other half of the lemon and place slices on fish wrap in foil and bake for 25 minutes

I figured I'd reignite our Recipe Thread
Loafless MeatLoaf

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1 lb Ground turkey
1 mini can tomato paste
1 small bag frozen onions
frozen Multicolored Peppers (I used half a bag)
Garlic Powder Minced or freshly chopped to taste
Worcestershire sauce To taste
Salt/Pepper
Cooking spray
Salad

Spray pan with Cooking spray Break ground turkey up in pan. As it starts to brown add Onions and Peppers. (if frozen Solid let the bags defrost a bit) and garlic . Add Worcestershire To taste (I add it throughout the process) Once the meat has browned Add Tomato Paste slowly stirring to Incorporate. Finish with Salt and Pepper.
Serve over Salad Servings 4
this took a max of 20 minutes and DH loved it. Much like regular meatloaf it ROCKS the next day.

Chicken Zuchini and "Pasta"

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2 chicken Breasts cooked and cut into strips/diced whatever you happen to prefer
1 bag of frozen zuch
Garlic Fresh, Minced or Powder
Italian Seasoning
salt/pepper
1 spaghetti Squash
Olive oil Cooking Spray
Parmesan Cheese
Cut off the stem end of the Spag Squash Slice Lengthwise.
Dig out seeds and discard
Spray with Cooking spray and sprinkle with Garlic and Italian seasoning (optional)
place 1 half face down in a microwave safe dish (high sides are a good idea) in enough water to cover the bottom of the dish Microwave for 5-10 minutes on high (smalls take 5 Larges about 10) Repeat with the other half.
When out of the microwave Scrape with fork to make "spaghetti"
While the Squash is cooking
Spray a pan with Olive oil spray add in frozen Zuch Spice with garlic Italian seasoning and Salt and pepper. Toss in Chicken cook until Zuch is soft.
Toss Chicken and Zuch with "spaghetti" and top with Parmesan
This Makes 2 Big Servings for My Husband (who eats alot) and me
With an additional Chicken breast it could serve 4

Breakfast Cheesecake

24 oz Neufchatel (LF) Cream Cheese
8 oz Fat Free Cream Cheese
1 1/2 Cup Splenda
24 oz FF Cottage Cheese
6 Eggs
2 tsp Vanilla Extract

------
In a mixing bowl beat the 4 packages of cream cheese and Splenda until smooth and fluffy. In a blender combine cottage cheese and eggs and blend until smooth. Add gradually to the cream cheese mixture. Finally fold in the vanilla. Pour into spring form pan (I use a regular pie pan and it works just fine). Put into an oven preheated to 400* for 10 minutes. Turn the oven down to 200* and cooke for 40 more minutes. Turn off the oven and allow the cheesecake to stay in the oven until cooled off. Don't overcook this or you reuin the texture. It should be smooth and creamy.


Total Fat: 11.3g
Carbohydrates: 5.5g
Protein: 12.6g

16 Servings


You can sub out more FF cream cheese for the LF kind. The book says it makes a difference, but I've never noticed.

I used all Neufchatel Cheese b/c I couldn't find FF and it turned out great!