Spicy Honey-Brushed Chicken

Made this tonight- quick & delicious!
From Cooking Light, Sept 2010

Spicy Honey-Brushed Chicken Thighs
Ingredients:
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
8 chicken thighs (or 3 chicken breasts, boneless/skinless)
2 Tbsp honey
2 tsp cider vinegar

Directions:
- Preheat broiler.
- Combine the first 6 ingredients in a medium bowl.  Add chicken and toss to coat well.
- Place chicken on broiler pan sprayed with cooking spray. Cook under broiler for 5 minutes on each side.
- Combine honey and vinegar in a small bowl.  Remove chicken from oven and coat well with honey mixture.  Broil 1 minute.  Remove from oven, turn and coat other side.  Return to broiler.
- Cook at 425 until chicken reaches safe temp (about 170).  Let sit about 5 minutes before cutting.

Calories (for thighs, 2 thighs/serving): 321 cals, 11 g fat, 28 g protein, 279 g carb, .6 g fiber, 99 mg chol, 21 mg iron, 676 mg sodium, 21 mg calcium

I served with cheese ravioli cooked in chicken broth.  I had other plans, but we couldn't find the knob for our pressure cooker.  I'll leave you in suspense for when we do finally find it. 

Grilled Cheese with Pesto

Some of the best recipes are the ones that you can't remember where it came from and you don't need to look at a recipe to make it.

Grilled Mozzarella & Pesto Sandwiches

Serves: about 4 sandwiches (2 people)- obviously easy to alter

Ingredients:

Prepared Pesto

Crusty Store Baked Bread (like you find in the bakery section- I used day old bread that was only $1)

Fresh mozzarella cheese
Olive oil

Directions:
1- Slice bread & mozzarella cheese.
2- Preheat saute pan, grill or panini press.
3- Spread a thin layer of pesto on one side of a piece of bread.  Add a slice of mozzarella cheese.  Top with another slice of bread.
4- Use a basting brush to apply olive oil to the toasting sides of the bread.
5- Cook over medium heat until golden brown.
6- Serve warm!

*Note, leftover mozzarella cheese can easily be frozen in a ziploc bag and used for another meal.  Like perhaps in this yummy dish!

Chicken & Sausage Kabobs

We loved this!  I took everything off the skewers, cut to bite-size and put it on toothpicks for the kids and they actually ate it without dying, aside from the potatoes.  I also made a side of brown rice for them, stirred in butter and they ate it well.   You can easily do the marinade the night before or in the morning, then it'll be easier to put together for a week night or for a party platter. Originally from Simple & Delicious June/July 2010. My only change was substituting the sausage with turkey sausage.
Chicken & Sausage Kabobs
Servings: 8*  (technically, but I'd say 4 servings of 2 skewers each)

Ingredients:
1 lb boneless, skinless chicken breast cut in to 1.5" chunks
1 lb turkey smoked sausage cut in to 3/4" chunks
1 cup pineapple (either canned chunks or fresh chunks)
4 medium red potatoes (about 1 lb) cut in to quarters as chunks
1/4 cup low sodium soy sauce
1 Tbsp Worchestershire sauce (preferrably low sodium)
1/4 tsp fresh cracked pepper
1 tsp garlic powder
1/2 tsp seasoned salt (kosher if you don't have seasoned)
8-9 wooden or metal skewers (soak wood ones at least an hour prior to grilling)

Directions:
1. Combine soy sauce, Worchestershire sauce, garlic powder, salt and pepper in a large zip top bag.  Add meats to bag, smoosh and let sit for at least one hour and up to 24 hours in the fridge.
2. Place potatoes in a microwave safe dish & cover with a towel.  Microwave for 6-8 minutes, stirring twice or until fork tender.
3. Alternate chicken, potato, sausage and pineapple on skewers- about room for 8 "pieces" per wooden skewer.  Discard leftover marinade.
4. Grill for 10-15 minutes or until juices of chicken run clear.
5. Serve hot.

NI*: 218 cals, 6 g fat, 68 mg cholesterol, 900 mg sodium, 17 g carbs, 1 g fiber, 23 g protein
*Sodium estimate high as this assume all the marinade is consumed.  It won't be.

Ham Carbonara

I will 100% make this again.  It was my first "real" carbonara but it went quickly and we all loved it.  For the kids, that meant there was enough pasta that they could easily eat just that and didn't find it too offensive.

From Simple & Delicious Magazine June/July 2010

Ham Carbonara
Serves: 4
Total Time: 30 minutes

Ingredients:
8 oz Smart Taste spaghetti, uncooked
1 medium zucchini, chopped
1 medium summer squash, chopped
1 tsp onion powder
2 garlic cloves, minced or pressed
2 Tbsp olive oil
1/2 lb thick sliced deli style ham
1 cup frozen green peas
2 eggs
1/2 cup grated parmesan cheese
1/4 tsp dried thyme (1 tsp fresh)
1/4 tsp salt
1/8 tsp black pepper

Directions:
- Cook spaghettit according to directions.
- Meanwhie, saute in a large skillet the zucchini and summer squash with the onion powder and olive oil.
- Add ham and peas; heat through.  Remove from pan and keep warm.
- Reduce heat to low; add eggs to skillet.  Cook and stir until egg mixture coats the back of a spoon (mixture will look frothy). 
- Drain spaghetti and place in a bowl. Add eggs to spaghetti.  Toss to coat.
- Add vegetable mixture, 1/4 cup cheese, thyme, salt and pepper.  Toss gently to coat.
- Sprinkle top with remaining cheese.

NI: 464 cals, 15 g fat, 125 mg chol, 1,083 mg sodium, 53 g carbs, 9  fiber, 28  protein

Herb Parmesan Tilapia

Modified from the May-June 2010 issue of Weight Watcher's Magazine.
The consensus from the kids was that the store-bought fish sticks are no comparison.  But, as I've mentioned, my kids are picky.  My husband and I really enjoyed this and there were no leftovers.  I do however, think you could easily freeze leftovers for a dinner later with less clean up. This dish is super quick and good for you- I think the current recommendation for fish is 1-2 nights/week.  We definitely don't get there.  But, Tilapia, even for non-seafood afficiandos, is a good place to start.

Herb Parmesan Tilapia
Servings: 4


Ingredients:
1 large egg white
1 tsp water
3/4 c panko breadcrumbs
1 tsp dried basil (1 Tbsp if fresh)
1/2 tsp dried oregano (1 Tbsp if fresh)
1/4 tsp salt
1/8 tsp black pepper
1 lb tilapia fillet
2 tbsp olive oil


Directions:
1. Preheat oven to 250 degrees F.
2. Whisk egg white and water in shallow dish.  Combine panko crumbs, parmesan cheese, basil, oregano, salt and pepper in another shallow dish (pie pans work great).
3. Place 1 Tbsp olive oil in a skillet and put on medium-high heat.
4. Working with 2 fillets, dip in to egg whites on each side, then breadcrumb mixture.
5. Place in skillet & turn skillet to medium heat.  Cook 5 minutes on each side.
6. Place wax paper on a cookie sheet and use to store tilapia in the oven to keep warm until ready to serve.
7. Repeat steps 4 & 5 on the last 2 pieces of tilapia.

NI (Calculated with about 1/2 of topping used in the total dish): 204 cals, 10 g fat, 48 mg chol, 294 mg sodium, 3 g carb, 0 g fiber, 25 g protein

Creamy Chicken Chili

I realize that in most parts of the country, you'd think I was crazy for making a cold-weather dish today.  But, it's been storming here.  Every night.  Like clockwork for almost a week.  Good chili weather...

The original recipe is this.  Some simple modifications below mke it wonderful, to me anyway...  Enjoy!

Creamy Chicken Chili
Servings: 7

Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tsp onion powder
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream*
1/2 cup heavy whipping cream


Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and cream.
NI: 280 cals, 9 g fat, 66 mg chol, 937 mg sodium, 26 g carbs, 7 g fiber, 24 g protein
* I was reading on sparkpeople.com about whether switching to "fat free" instead of full or reduced fat sour cream, whipping cream, etc was really worth it.  Their arguements were valid- the trade-off's aren't huge (calories) and the fat will keep you fuller just a bit longer.  So, I guess I'm saying it's a personal decision.  I've made it both ways- the full fat was definitely thicker and creamier, but the low fat was yummy too...  your call.  NI calculated with full fat sour cream.

Easy Crock Pot Chicken

I'm not sure where I came across this recipe, but it's great for just fix & forget type of days.  We serve it with sliced, prepared Polenta (I found this at Trader Joe's for $1.99) fried simply in olive oil, 4-5 minutes per side.

Easy Crock Pot Chicken
Servings: About 8

Ingredients:
3 pounds chicken breast, boneless & skinless
1 pkg Italian dressing mix
1 pkg Ranch dressing mix
1 pkg chicken gravy mix
1 cup low sodium, low-fat or fat-free chicken broth\

Directions:
Place all ingredients in slow cooker sprayed with non-stick spray. Set on low for 8-9 hours.  Serve with your choice of side.  Would also be good with brown rice, broccoli, a salad, etc.  Leftovers are delicious in quesadillas or on a salad (I'm guessing...)

NI: 210 cals, 3 g fat, 99 mg chol, 508 mg sodium, 3 g carbs, 40 g protein

Laughing Cow Fettucini Alfredo

Very yummy!  Can't say it gets the kids seal of approval- next time I may try a slightly more "fun" or pick up friendly whole wheat pasta instead of the fettucini, but my husband and I enjoyed it.  According to the website, there are some new flavors of cheese that would definitely give this dish a different flavor.

Also, you'll notice in the picture, I served some chicken with the dish.  I think it really worked well.  I found these fabulous Naked Nuggets at Costco and love them.  They take 2 minutes per side in a skillet and are delicious.  Both kids approved.

Laughing Cow Fettucini Alfredo
Servings: 4
Ingredients:
1 box Hodgson Mill Fettucini
1/4 tsp salt
1/8 tsp pepper
6 (3/4 oz) Laughing Cow Light Garlic and Herb Cheese
1/2 cup skim milk
1/4 cup grated parmesan cheese
2 Tbsp chives (optional)


Directions:
1. Cook pasta according to package directions.
2. Meanwhile, melt Laughing Cow cheese over low heat.
3. Stir in milk and parmesan cheese.  Stir until smooth.
4. Pour sauce over pasta.  Top with chives, if desired & serve.
NI: 400 cals, 6 g fat, 15 mg chol, 510 mg sodium, 65 g carbs, 9 g fiber, 20 g protein

Chicken Stroganoff

I found this as an email from Stonyfield.  If you're a fan of their products and haven't checked out their website, you should.  They are offering a rewards program that allows you to basically get free product as well as have printable coupons and recipes available.  I modified the recipe slightly but thought it was very good.  We kept the kids chicken out of the sauce and served the egg noodles plain with  little butter, mixed everything together to serve ourselves.  When the kids wanted seconds, they were stuck with the sauce and there wasn't "too" much resistance.  Sorry for no picture again...  that's what happens when you've got 5 under the age of 5 at dinner, but we love visitors, especially cousins!
PS~ You could also serve this over brown rice as recommended on their website, but I haven't tried that yet.  The calories are calculated for the whole meal.

Chicken Stroganoff
Serves: 4

Ingredients

1-12oz package whole wheat no yolk egg noodles*
1 tablespoon olive or vegetable oil
About 1/2 tsp each: onion powder and garlic powder
1 pound boneless skinless chicken breasts, cubed
2 tablespoons of butter
1/4 cup flour
1 cup chicken broth
2 tablespoons apple cider vinegar
1 cup no fat greek yogurt, plain
Directions
Prepare egg noodles according to package instructions. In a large skillet, heat oil over medium heat. Sauté chicken pieces on high until chicken is cooked through, about 6 minutes.


In a separate skillet, over medium heat, melt butter and sprinkle in flour until mixture starts to slightly adhere to the bottom of the sauté pan. Quickly add chicken stock and cider vinegar and stir gently. Reduce heat to low and stir in yogurt. Cover and let simmer on low for 8-10 minutes.


Toss noodles, sauce and chicken together.  Serve.
NI: 529 cals, 9 g fat, 78 mg chol, 250 mg sodium, 69 g carbs, 45 g protein

Tex Mex Calzones

I modified this last time I made it to completely eliminate the red peppers.  But, tonight, I had a few left over from the Pioneer Woman's recipe earlier this weekend and felt I should do the "right" thing and try to get them incorporated.  They bothered me a bit more than I'd expected so I'll probably leave them out next time or sautee them slightly before adding the ground turkey to the pot to brown.  It also occurred to me that instead of serving as a calzone, you could cut the calories and increase fiber by serving the filling with something like a La Tortilla Factory Tortilla or Flat Out Wrap

Tex Mex Calzone
Serves: 4 + (I leave any leftover after I use 1/2 cup for the filling for each calzone as my kids' dinner.  They aren't big in to calzones and will eat the filling just as it.)

Ingredients:
1 lb lean ground turkey
2 garlic cloves, minced
1 tsp onion powder
3/4 t ground cumin
2 tsp chili powder
1/2 c red bell pepper, chopped fine
1-2 Tbsp tomato paste
1 (11 oz) can pizza dough, refrigerated, thin crust
1 c Weight Watcher's Mexican blend cheese, shredded
1 egg white, beaten

Directions:
1.  Preheat oven to 425 degrees.
2.  Heat a large skillet over medium high heat. Add ground turkey and cook 5 minutes, stirring to crumble. 3.  Add onion powder and garlic; continue to cook for an additional 4-5 minutes.
4.  Add spices and cook for 1 minute to bring out the flavors in the spices. Add chopped pepper; continue to cook 1 minute.
5.  Remove mixture from heat and stir in tomato paste.
6.  Unroll dough and divide into 4 equal portions. Working with one rectangle at a time place, 1/2 cup of turkey mixture on half of the dough then top with 2 tablespoons of cheese.
7.  Using a pastry brush or fingers, brush the egg mixture on the border of the dough. Fold dough over turkey mixture and press with a fork to seal. If you prefer a crisp crust, brush some additional egg wash over the top of the calzone.
8.  Bake 10-12 minutes or until golden brown.
NI: 475 cals, 19 g fat, 95 mg chol, 799 mg sodium, 37 g carbs, 2 g fiber, 37 g protein

Whole Wheat Rotini Pasta

If you have a super picky eater, I'd suggest serving the corn separately.  My daughter picked it all out.  But my son, the preschooler who wanted a peanut butter sandwich last night, cleaned his plate.
Recipe modified from Simple & Delicious March/April 2007

Whole Wheat Rotini Pasta
Servings: 5, 1 cup servings
Ingredients:
4 servings (8 oz dry) Whole Wheat Rotini

1 pound 93% lean ground beef
1 tsp onion powder
1 3/4 cup water
1 (10 3/4 oz) can Tomato Soup condensed soup
1 Tbsp tomato paste
1 (15 oz) kernel corn, drained
1 envelope thick & zesty spaghetti sauce mix
1 cup shredded Mexican Blend Weight Watcher's

Directions:
1. Cook pasta according to package directions.
2. Meanwhile, brown the ground beef with onion salt in a large skillet until browned.  Drain.
3. Stir in the water, soup, spaghetti sauce mix, corn, tomato paste to beef and bring to boil.
4. Reduce heat and simmer, uncovered for about 5 minutes.
5. Drain pasta and mix in to sauce mixture.  Top with cheese and stir in.  Leave over low heat until cheese is completely melted.
NI: 532 cals, 24 g fat, 80 mg chol, 997 mg sodium, 54 g carbs, 8 g fiber, 28 g protein

Mozzarella & Pepperoni Ciabatta Sandwiches

Heavenly & perfect for a weeknight!

Fresh Mozzarella & Pepperoni Sandwiches
Serves: 4

Ingredients:
1/4 c olive oil
1 Tbsp balsamic vinegar
1/2 tsp dried basil
1 tsp minced garlic
1/4 tsp kosher salt
4 Ciabatta or Portuguese Rolls, rustic style bread would also work
8 oz fresh mozzarella, sliced
7 oz package turkey pepperoni (I use about 9-10 slices/sandwich)

Directions:
Preheat oven to about 400 degrees F.
In a small bowl, mix together first 5 ingredients.
Slice rolls & brush inside of the rolls with the mixture.
Leave them open faced on a foil-lined cookie sheet.
Place 2 oz of the sliced mozzarella on each of one side of sandwiches.
Place about 9-10 slices of turkey pepperoni on the other side of the sandwich.
Put in the oven and bake about 10-15 minutes or until bread is slightly browned at edges and cheese is melty.
Slice in half and serve.
*You could also prepare this in a panini press, but I don't have that so this way works just as well for me!
**Also, I was thinking you could make this on a french bagette, slice and then serve as party food.

YUM!
NI: 562 cals, 29 g fat, 58 mg chol, 1,290 mg sodium, 49 g carbs, 2 g fiber, 24 g protein

Zucchini Parmesan Crisps

Zucchini Parmesan Crisps

Originally from Ellie Krieger, Food Network
Servings: 4, Serving Size: 1/2 cup

Ingredients:
2 medium zucchini (about 1 pound)
1 Tbsp olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup plain breadcrumbs
1/8 tsp salt
fresh black pepper, optional

Directions:
Preheat the oven to 450 degrees F. 
Coat a baking sheet with non-stick spray.
Slice zucchini in to 1/4" thick rounds. 
In a medium bowl, toss the zucchini with the olive oil to coat.
In a small shallow bowl, mix the breadcrumbs, cheese, salt and pepper.
Gently press each round in to the mixture to coat each side. 
Place in a single layer on a the baking sheet.
Bake for 25-30 minutes or until crips.  Serve immediately.

NI: 105 cals, 6 g fat, 5g protein, 8.5 g carbs, 1.5 g fiber, 1 mg chol, 222 mg sodium
Excellent source of molybdenum, Vitamin C
Good source of Calcium ,anganese, Vitamin B6, Protein
Shown here with a Country Rib Sandwich

Country Rib Sandwiches

From Simple & Delicious magazine, May 2010

I'd categorize this as a toned down BBQ or pulled pork.  We've been eating a lot of spicy pulled pork lately and this was much calmer.  I loved the cut of meat itself- when I went to shred it, there was hardly any fat and it fell apart where ever I stuck the fork.  It was tasty!

Country Rib Sandwiches
Ingredients:
2 lbs boneless country-style pork ribs
1/2 cup ketchup
1/4 cup plum sauce (find in the Asian foods section)
1/4 cup chili sauce (find next to the ketchup)
2 Tbsp brown sugar
1 tsp celery seed
1 tsp garlic powder
1 tsp onion powder
1 tsp liquid smoke (find near BBQ sauce)
1/2 tsp ground allspice

Directions:
Combine all ingredients except for the meat in a small bowl and mix.
Spray slow cooker with non-stick spray.
Place meat in slow cooker and cover with sauce.
Cook on low all day (mine went about 8 hours, recipe says 6.5).
Remove from slow cooker and shred with forks.  Mine was amazingly easy to do!
Add back to liquid in slow cooker and cook on low or warm for a few minutes to let everything just get all delicious!
Serve with 100 calorie sandwich thins.

NI (meat only): 276 cals, 11 g fat, 72 mg chol, 470 mg sodium, 15 g carbs, 0 g fiber, 29 g protein
Shown here with Zucchini Crisps

Baked Parmesan Tilapia

We aren't huge seafood eaters, but this recipe disappears everytime I make it.
Originally from Rachel Ray

3/4 c freshly grated Parmesan cheese
2 tsp paprika
4 tilapia filets (about 1 lb total)
1 lemon cut in to wedges (optional- we skip)
Extra virgin olive oil
Salt and ground pepper

Preheat oven to 400 degrees F. 
In a shallow dish, combine cheese and paprika (optionally, you can also add some Old Bay) and season fish with salt and pepper. 
Drizzle fish with olive oil and dredge in cheese mixture. 
Place on foil lined baking sheet.  Bake until opaque at thickest part- about 10-12 minutes. 

Family Pleasing Pork Pizza

Slightly modified from Simple & Delicious
I will often brown up the whole pound from my butcher of ground pork. (Note- this is PORK not sausage.  Ask your butcher if you need help locating it.)  I will put the 1/2 pound in this dish and freeze the other half for the next time I make this.  It's on our menu often & Pillsbury often has coupons for 2 cans of the pizza dough anyway.

Family Pleasing Pork Pizza
Servings: 4 (2 slices)

Ingredients:

1/2 pound bulk pork sausage
1 tube (13.8 ounces) refrigerated pizza crust
1 Tbsp light butter, melted
2 Tbsp grated Parmesan cheese
1 tsp garlic powder (estimate)
2 cups (8 ounces) shredded reduced fat (or Weight Watchers) mozzarella cheese
2 tsp Italian seasoning

Directions:


In a large skillet, cook sausage over medium heat until no longer pink. Drain and set aside.

Meanwhile, press pizza dough into a greased 13-in. x 9-in. baking dish. Brush with butter; sprinkle with Parmesan cheese and garlic powder. Layer with 1 cup mozzarella & sausage. (If you like Roma tomatoes, you could add slices here.  We don't.) Sprinkle with remaining mozzarella and Italian seasoning.

Bake at 400° for 20-25 minutes or until crust is golden brown and cheese is melted.
NI (2 slices): 519 cals, 23 g fat, 70 mg chol, 1,033 mg sodium, 48g carbs, 1.5 g fiber, 29 g protein

Proscuitto Pasta Toss

Originally from Simple&Delicious (Seriously, check here before ordering- I just added 3 new subscriptions and got 21% back in Ebates) Mar-Apr 2007 edition.  I've edited only a few minor things. Fabulous, quick weeknight dinner.

Proscuitto Pasta Toss
Total Time: 20 minutes
Servings: 6

Ingredients:
1 package (12 oz) Hodgson Mill Whole Wheat Fettucini
1/2 cup frozen green peas
2 Tbsp minced garlic
1.5 tsp Italian Seasoning
1 tsp pepper
1/4 c olive oil
3 oz package proscuitto (could alter the amount of change to turkey bacon, regular bacon, or deli ham)
1/4 cup shredded Parmesan cheese

Directions:
Cook pasta according to box directions (7-9 mins in boiling water).  Add peas during the last 3 minutes.  Meanwhile, in a large skillet, saute the garlic, Italian seasoning and pepper in oil for 2-3 minutes.  Stir in proscuitto.
Drain pasta and peas and add to skillet.  Toss to coat pasta and mix.  Sprinkle with parmesan cheese & serve hot.
NI: 340 cals, 12 g fat, 10 mg chol, 460 mg sodium, 44 g carbs, 6 g fiber, 14. 6 g protein

Turkey Sausage and Tomato Sauce over Pasta

Another fabulous quick and delicious dinner! I think next time I'll substitute the crushed tomatoes with tomato sauce to appease my own texture issues, but otherwise, it was tasty and made great leftovers. I find the key is measuring out leftovers as if I was measuring out my dinner- with the measuring cups and that helps keeps portions in check instead of dishing out of a larger container. Store them in a glass container and you can reheat in it, allowing you to also minimize the number of dishes left to wash :)

Turkey Sausage and Tomato Sauce over Pasta

Penne with Chicken & Peas

Penne with Chicken & Peas
We made this for a dinner & it easily made 2 additional lunches. The kids weren't fans, but I loved it, even with the red pepper which was a stretch since I'm a recovering, life-long picky eater.


Ingredients:
2 1/2 cups whole wheat penne or other tube pasta
1/2 c Low Fat, low sodium chicken broth
1 cup frozen green peas, thawed
1 Tbs olive oil
1 clove garlic, minced
1/2 red bell pepper, seeded & diced (I froze the other half)
3/4 lb boneless skinless chicken breast, cut in to 1/2 inch cubes
1/4 c Romano or Parmesan cheese


Instructions:
Cook pasta according to directions. Set aside.
Meanwhile, saute garlic in olive oil for about 3 minutes. Add red bell pepper & chicken breast in olive oil until chicken is thoroughly cooked & browned. (This could be done ahead of time.)
Combine chicken broth & 1/2 cup of peas in a blender/food processor and puree.
Add pea puree & peas, salt and pepper to taste, if desired.
Stir in pasta and heat through.
Add grated cheese immediately before serving. May wish to use additional cheee for topping.


Yield: 4 servings, approx 1 1/2 cup each serving.
Unsure of recipe origin- will credit if I find the source

Sticky Pork Chops

Sticky Pork Chops
Could also be made with chicken


We made this for dinner tonight & everyone loved it, even my picky children. I didn't the chops thawed in time last night, so ended up marinating it overnight then baking it today. Total cook time of thawed meat was about 30-40 minutes until it reached the right internal temp.


Ingredients:
1/2 c ketchup
3 Tbsp unpacked brown sugar
2 Tbsp vinegar
2 Tbsp Worchestershire sauce
2 tsp mustard
2 chicken breasts or pork chops


Instructions:
Mix wet ingredients, spoon over meat & bake at 350 until appropriate internal temperature is reached.


Side items I served: green peas & sweet potato french fries


To calculate calories for the main dish, I just used what was in the meat itself. I omitted the marinade since I didn't eat any except what was on the meat when pulled from the dish.


Originally posted by:LYSSIEMAMA on WeightWatchers Recipe Chat Board