Main Dishes

[dani3839]

here is another weight watchers recipe

Weight Watcher's Chicken & Dumplings Made With Tortillas


Ingredients: Servings:8

3 cups chopped cooked chicken breasts
2 (8 ounce) cans reduced-sodium fat-free chicken broth
2 (8 ounce) cans Healthy Request cream of chicken soup
5 fat free tortillas, cut into 2-inch pieces
1/2 teaspoon celery salt
salt and pepper


Directions:

1 Combine the broth, soup, and chicken in a large saucepan and bring to a boil.
2 Add celery salt, salt, and pepper.
3 While keeping liquid boiling, drop tortillas into liquid one at a time.
4 Reduce heat and simmer 20-30 minutes, until tender.

 

[judyb57]

Lazy Beef Lasagna

Ingredients

1-1/2 pounds Ground Beef (90% to 96% lean)
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 jar (26 ounces) prepared pasta or marinara sauce
1-1/2 cups water
1 package (20 to 25 ounces) refrigerated or frozen cheese ravioli
1 cup shredded Italian cheese blend

Directions

Heat oven to 400°F. Heat large nonstick over medium heat until
hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into
3/4-inch crumbles and stirring occasionally. Remove from skillet
with slotted spoon; pour off drippings and return beef to skillet.
Stir in salt, nutmeg and pepper; mix well. Stir in pasta sauce and
water; bring to a boil. Cook 1 to 2 minutes, stirring occasionally.
Layer ravioli, beef mixture and cheese, 1/2 at a time, in 13 x 9-inch
glass baking dish; cover with aluminum foil. Bake in 400°F oven
15 minutes (20 minutes if using frozen ravioli). Uncover; continue
baking 15 to 20 minutes or until sauce is bubbly and pasta is
tender.
Let stand 5 minutes before serving.

 

[dani3839]

Thanks Judy!

 

[dani3839]

Dorito Chicken Casserole

Ingredients:
2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Instructions:
Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.

 

[judyb57]

Zucchini Spaghetti Casserole

1 celery, chopped
3 green onions, chopped
1 small green bell pepper, diced
1/4 c. olive oil
3 medium tomatoes, peeled and diced, or 1 (1 lb.) can tomatoes, drained
4 medium zucchini, sliced in 1/8 -inch rounds
1 tsp. salt
freshly ground pepper, to taste
sprinkling of garlic salt
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
8 ozs. thin spaghetti, cooked and drained
1/4 c. Parmesan cheese, grated


Heat oven to 350 degrees. Sauté celery, onions and green pepper in olive oil. Add tomatoes and zucchini. Season with salt, pepper, garlic salt, oregano and basil. Cover and cook until crisp-tender, stirring occasionally.

Combine squash mixture and cooked spaghetti; pour into greased 2-quart baking dish. Stir in Parmesan cheese. Bake for 30 minutes or until bubbly. Additional grated cheese may be added as a topping.

 

[dani3839]

Thanks Judy!

 

[judyb57]

Dad’s English Muffin Pizzas

INGREDIENTS

6 English muffin halves
1 cup grated Mozzarella cheese, packed
1 Tbsp butter
1 medium onion, sliced thin
3/4 cup diced ham
A pinch of chopped fresh sage
1/4 teaspoon stoneground mustard
Optional: A few slices of fresh tomato

METHOD

1 Preheat oven to 425°F.
2 Melt butter in a medium skillet on medium high heat. Add the onions and cook until translucent, about 5 minutes. Add the diced ham, cook 5 minutes more. Mix in the sage and mustard. Remove from heat.
3 Put muffin halves, open side up on a sturdy baking pan. Distribute the cheese evenly, sprinkling over the muffin halves. Put the onion ham mixture on top of the cheese. If you want to use tomato slices, layer them between the cheese and onion mixture.
4 Bake at 425°F for 8-9 minutes, until the muffins and toppings are nicely browned, but not burnt. Cut into quarters for appetizers or just leave whole for a meal or snack.

 

[CareyG]

I LOVE english muffin pizzas!!

 

[judyb57]

Classic Chicken Enchiladas


Ingredients

3 cups (1 1/2-pounds) from a whole, cooked chicken (chicken broth may be reserved from boiling meat)
12-ounces pre-shredded sharp cheddar and Monterey Jack cheeses
4 tomatillos, husked and finely chopped
1 medium Anaheim green chile, seeded and chopped
2 small jalapeño chiles, seeded and chopped
1/2 cup fresh cilantro, chopped
12, 6-inch soft corn tortillas
2 tablespoons olive oil
1 medium onion, minced
3 medium garlic cloves, minced
2 teaspoons cumin
1 teaspoon salt
1 cup chicken broth

Directions

Sauce
In a heavy skillet, sauté onions in olive oil. Add tomatillos and chopped chiles and sauté several minutes. Add chicken broth, garlic, and salt. Bring to a boil and simmer for about 30 minutes or until sauce has reduced and thickened. Remove from heat and stir in cilantro.
Filling
Sauté onion in a frying pan. Mix cooked chicken with onions. Stir in 1/2 cup of previously made enchilada sauce. Fry corn tortillas in a separate pan in a few tablespoons of oil and drain to dry. Place 1 to 2 tablespoons of chicken mixture onto tortilla and tightly roll up. Place in oiled glass baking dish.
Cover with aluminum foil and heat enchiladas in 400 degree F oven for about 20 minutes.
Remove foil, top with cheese and return to oven for about 5 minutes longer or until cheese is melted.
Serve with extra sour cream, sliced avocadoes, tossed green salad, fresh salsa and chips. Delicious!

 

[CareyG]

Thanks Judy, sounds delicious!

 

[judyb57]

Nancy's Deep Dish Taco Pie


Recipe Ingredients:


1 pound ground chuck
3/4 cup chunky-style salsa
1 ready-to-bake pie crust
7 (1/4-inch) slices Wisconsin Medium Cheddar cheese
1 large beefsteak tomato, chopped
3/4 cup Wisconsin Pepper Jack cheese, shredded
Cottage Cheese Mixture:
3/4 cup low-fat cottage cheese
1 large egg
1/2 teaspoon jalapeño seasoning (or one medium jalapeño with seeds removed, diced)
1/2 teaspoon cumin
1/2 teaspoon Mexican chili powder
Accompaniments:
Sliced green onions, sliced black olives, sour cream

Cooking Directions:


Brown ground beef and crumble; drain fat and set aside to slightly cool.
While ground beef is cooling, combine all ingredients for Cottage Cheese Mixture. Add salsa and cottage cheese mixture to the ground meat and stir to distribute evenly.
Place pie crust in 9-inch glass pie plate.
Layer cheddar cheese slices on the bottom and along the sides of the crust; add half the ground beef mixture. Layer 1/2 of the chopped tomato and 1/2 of the shredded Pepper Jack cheese over beef; repeat.
Bake in a preheated oven at 450°F (230°C) for approximately 15 minutes (crust will brown quickly). Reduce heat to 325°F (160°C) for approximately 12 to 15 minutes until cheese is melted and crust is brown throughout. Cool on rack for 15 minutes.
If desired, top with sliced green onions, sliced black olives and sour cream. Cut pie into wedges and serve.

Makes 8 servings

 

[CareyG]

Yummm I love anything Mexican!!

 

[judyb57]

Mexican Beef and Rice

1 pound ground beef
8 scallions thinly sliced*
1 can (16 ounces) tomato sauce
1 cup water
1/4 cup sliced pitted ripe olives or stuffed green olives
1 tablespoon chili powder
1 1/2 cups Original Minute Rice
Tortilla Chips (optional)


Brown beef with scallions in large skillet, breaking beef into small pieces. Stir in tomato sauce, water, olives and chili powder. Bring to full boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Serve with tortilla chips.

*You may use 1 cup chopped onions instead of scallions.

Makes 4 servings

 

[CareyG]

Yummm more Mexican!

 

[dani3839]

I love Mexican, just made homemade salsa for tacos tomorrow

 

[judyb57]

I love Mexican too!

 

[ladygambler]

CAPRESE QUINOA BAKE

Serves 4-6
Ingredients:
1 1/4 cups uncooked quinoa, rinsed and drained
2 cups petite roma or cherry tomatoes, halved (I used a blend of red and yellow tomatoes, but all red is fine)
2 tablespoons extra virgin olive oil, divided
Kosher salt
Fresh ground pepper
2 small shallots, minced
3 cloves garlic, minced
1/4 cup packed basil leaves, thinly sliced
4 ounces fresh part-skim mozzarella cheese, grated (about 1 cup)
8 ounces fresh part-skim mozzarella cheese, sliced into 1/4-inch rounds
2 beefsteak tomatoes, sliced into 1/4-inch rounds
1/4 cup balsamic vinegar
3-4 large basil leaves, chiffonade
Directions:

1. Preheat oven to 400°F.
2. In a small pot, bring the quinoa and 1 3/4 cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.
3. While the quinoa is cooking, place the halved tomatoes on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and fresh ground pepper. Transfer to the oven and roast for 10 minutes until they're tender and the skins have started to burst.
4. Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the minced shallots and garlic. Cook for 2-3 minutes until the shallots are translucent and the garlic is fragrant.
5. In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and basil. Stir in the grated mozzarella, and season with salt and fresh ground pepper to taste. Transfer the quinoa mixture to a large skillet, and smooth the top.
6. Starting in the center, overlap slices of tomatoes and mozzarella in a small circle. Make a second circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa. (If you're using a square or rectangular dish, just make two lines of overlapping tomatoes and mozzarella.) Cover the skillet loosely with foil, and bake for 10 minutes. Remove the foil, and bake for another 20 minutes until the cheese is bubbling and lightly browned.
7. While your quinoa bake is in the oven, place the balsamic vinegar in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat, and set aside.
8. Drizzle your quinoa bake with the balsamic reduction, and sprinkle with freshly sliced basil. Serve immediately.

 

[sorcer3ss]

Thanks ladygambler

 

[judyb57]

Stuffed Zucchini Boats

Source: Taste of Home
8 Servings


A flavorful vegetable stuffing fills these savory zucchini boats -- serve them as a main course with crusty bread and a side salad, or as a side dish with grilled meat.

INGREDIENTS

4 medium zucchini
1 egg
1 cup chopped fresh spinach
3/4 cup dry bread crumbs
1/2 cup tomato sauce
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, drained and finely chopped
1 cup (4 ounces) shredded reduced-fat Swiss cheese


DIRECTIONS

Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.

In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.

Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted.

 

[dani3839]

sounds very good, thanks Judy!