Tuesday, November 9, 2010

New Weight Watcher's Recipes

I recently joined Weight Watcher's to lose the baby weight and am constantly trying new healthy recipes with the points already added to the recipes. I get most of the recipes from Gina's skinnytaste.com. Here's two really yummy ones that you might want to try. They are great low fat, high protein meals even for those not following the weight watchers program.

Chicken and White Bean Stuffed Peppers

Gina's Weight Watcher Recipes 
Servings: 5 • Serving Size: 2 halves Points: 6 pts
Calories: 303.7 Fat: 5.9 g Protein: 29.9 g Carb: 34.9 g Fiber: 6.5 g
  • 2 tsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 half red bell pepper
  • 1/4 cup parsley (or cilantro)
  • 5 bell peppers (red or green)
  • 14 oz shredded cooked chicken breast
  • cumin
  • adobo ( I used a tbs of Mrs. Dash Fiesta Lime seasoning instead)
  • 15.5 oz can white beans
  • 1/2 cup shredded cheddar
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. ( I added a tbs of sour cream to make it a little creamier). Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. ( I boiled my peppers first in salted water for about 10 mins. to soften before filling them) Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. ( I really didn't feel that adding extra liquid was necessary, especially since I boiled my peppers first). Cover tight with foil. Bake 15 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

This next recipe is super simple and I actually made mine in the crock pot.

Pasta Fagioli (Pasta and Beans)

Gina's Weight Watcher Recipes
Servings: 5 large bowls • Serving Size: about 2 cups • Points: 5 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g
  • 1 tbs olive oil
  • 1/2 onion
  • 3 cloves garlic, chopped
  • 1 celery stalk, chopped
  • 1 carrot, finely chopped
  • 1 15 oz can cannellini beans
  • 15 oz can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp oregano
  • 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
  • 2 cups water
  • salt and pepper to taste
  • 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta ( I used little star shaped pasta for Ryder!)
  • Grated Parmigiano or Romano (optional)
In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. * This is where I changed it up a bit from the original recipe. I put the soup in the crockpot and let simmer on low for 4 hrs. I then added the pasta about 20 mins before serving.

1 comment:

  1. Yup... gonna try this one! I am all about soups these days!