Mexican Style Pork

An easy crock pot recipe via my friend M! A get it going before work & ready to each when you return kinda thing. I am looking for more & more recipes like this! M says it's only 7 WW points~ I'll take that too!

Mexican Style Pork

Ingredients

1 lb pork roast

1 20 oz jar of salsa

1 4.5 oz can of green chiles

1 15 oz can of black beans, drained

1 c shredded Mexican cheese blend

Directions

Combine the pork, salsa and chiles in the crock pot. Cover and cook on low for about 6 - 8 hours or until pork is soft and tender ~ maybe 7 hours on low, 1 on high.

Take out pork and shred it with two forks. Place it back in the crockpot. Stir in the beans and cook another 5 minutes or until they are hot.

Drizzle some cheese over.

Baked Ziti with Spinach

I think I've found a great new source for recipes ~ Gina's Skinny Recipes. So many good weight watcher friendly things to try. This is my first thing I've made. And it didn't disappoint. It was very tasty. Very easy. And provided us 3 meals. (None of which I took pictures of ~ sorry blogging community!) As I get better at meal planning, I see this making our rotation.

Baked Ziti with Spinach

Source: Gina's Skinny Recipes

Ingredients

• 1 lb high fiber ziti such as Ronzoni Smart Taste - I ended up using Penne
• 28 oz crushed tomatoes
• 1 tsp olive oil
• 3 cloves garlic,minced
• 10 oz frozen spinach, thawed
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste
• 8 oz fat-free ricotta
• 1/4 cup Parmesan
• 2 cups (8 oz) part skim mozzarella
• Spray olive oil

Directions
Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

Servings: 8 • Serving Size: 1/8th • Points: 6 pts • Points+: 9 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g

Chicken Milanese with Spring Greens

I've had this torn out of my Cooking Light magazine for quite awhile. Finally, I got everything to make this. I really liked it. A complete meal ~ very light, healthy, flavorful, delicious. A perfect portion for 2. Try it!

Chicken Milanese with Spring Greens
& Parmesan Browned-Butter Orzo
Serves 2
From Cooking Light Magazine
Notes: Letting the breaded chicken set for a few minutes ensures the coating will adhere.
While shallot soak - start preparing the orzo
While orzo simmers- pound the chicken, bread & cook the chicken.
While orzo rests - toss salad.

Ingredients

• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon white wine vinegar
• 1/2 teaspoon minced shallots
• 1/4 teaspoon kosher salt, divided
• Dash of sugar
• 2 (6-ounce) skinless, boneless chicken breasts
• 1/3 cup dry breadcrumbs
• 2 tablespoons grated Parmigiano-Reggiano
• 2 tablespoons all-purpose flour
• 1 egg white, lightly beaten
• 1/4 teaspoon black pepper, divided
• 5 teaspoons olive oil, divided
• 2 cups packed spring mix salad greens
• 2 lemon wedges

Directions

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Serve with Parmesan-Browned Butter Orzo: Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add ½ cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1¼ cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

I figured the meal to be about 15 points on the new weight watchers program.

Creamy Chicken & Pasta Bake

So this wasn't my favorite dish of all.. but, for an easy weeknight... I'd make it again. Easy, healthy and usually have most ingredients on hand. It also made a reasonable portion for a family dinner. I do think it is missing just a little something ~~ salt? garlic? a fresh herb maybe? Anyone have any thoughts if you make it?? I forgot to take a picture. I think the snow has me all thrown off.

Creamy Chicken & Pasta Bake
Source: Kraft Food & Family Magazine

Ingredients

1-1/2 cups multigrain rotini pasta, uncooked

1 small bunch broccoli, cut into florets (about 3 cups)

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup fat-free reduced-sodium chicken broth

2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed

1 cup 2% Milk Shredded Mozzarella Cheese, divided

2 Tbsp. Grated Parmesan Cheese

Directions

HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

WW points on points plus ~ 10.

Hungry Girl Buffalo Chicken Dip

There are 2 recipes. My friend, D, shared this one. Good! Makes you wonder if you ever want to make the full calorie version again?! Easy to make & a perfect appetizer for the Super Bowl!

Hungry Girl Buffalo Chicken Dip
Source: Hungry Girl

Ingredients
- 16 oz boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8-oz. fat-free cream cheese, softened
- 1/2 cup fat free sour cream
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 tbsp low calorie butter ( I used Brummel & Brown)
- 1/2 packet of Hidden Valley Ranch Dressing Dry Mix

NOTE: If you are feeling lazy, you can use two 9.75oz cans of white chicken meat in water (drained), instead of the grilled chicken, but the taste isn’t nearly as good as using actual grilled chicken breasts.

Directions
Preheat oven to 325 degrees. Rub chicken breasts with salt, pepper, garlic powder and onion powder. Spray a skillet with non-fat cooking spray, and set on med/high heat. Put in chicken breasts, and cook until brown on both sides and meat is cooked through. Once meat is cooked, cut it up into bite sized shredded chunks. Set aside. In a large, oven safe bowl, stir cream cheese and butter until smooth. Add in chicken and other remaining ingredients, and mix until thoroughly combined. Bake in the oven for about 20-25 minutes, or until dip has heated all the way through.

Entire recipe makes 12 servings
Serving size is approx 1/2 cup
Each serving = 2 Point Total

I served with celery. Can use the regular dip implements as well!