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Family-friendly recipes from a frugal gal that likes to eat

Archive for the tag “Weight Watchers”

Skinny Spinach Dip

For the most part, I eat a pretty well-balanced diet, but sometimes I go through slumps. Weeks when I think to myself, did I eat a vegetable today? How about a piece of fruit? No? Oh, ok then.

You can tell I’m having one of these weeks when you see me slurping several of these.

 

Iced. Coffee. I only buy these tasty drinks on days when I’m just dragging. I finally realized that poor diet = poor energy (and -$2.75 in my bank account!), so I’ve stocked my fridge with tons of colorful produce that I plan to enjoy all week.

Since eating carrot sticks and celery stalks can get kinda boring, I decided to make a creamy, low-fat spinach dip to accompany them. This dip is packed with healthy spinach and scallions and silky sour cream and ricotta.

Skinny Spinach Dip
from Weight Watchers Simply the Best cookbook
Makes 4 servings

Ingredients

1/2 cup non-fat sour cream
1/2 cup part-skim ricotta
2 tsp lemon juice
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
Half a 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup water chesnuts, chopped
4 scallions, thinly sliced

Directions

  1. In a medium bowl, combine the sour cream, ricotta, lemon juice, garlic, salt and pepper. Whisk until well combined.
  2. Stir in spinach, water chestnuts and scallions until well combined.
  3. Refrigerate, covered, until the flavors are blended, at least one hour.

Serve with veggies and crackers.

Nutrition Information: 83 calories, 3 g total fat, 2 g saturated fat, 10 mg cholesterol, 360 mg sodium, 8 g carbohydrates, 1 g dietary fiber, 7 g protein

2 Points Plus per serving

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Quick Chicken Cordon Bleu for Two

What on Earth did I do before Pinterest? This site has made my life in the kitchen so much easier. Before Pinterest, I’d randomly print out recipes (and always lose them!) or save the link as a ‘Favorite’, which seems like a good idea until you have 50 recipes in one crazy column! Pinterest allows me to save my recipe “To-Dos” in one convenient spot until the time comes. Today’s recipe has been sitting in my “Weight Watchers” board for far too long.

This Chicken Cordon Bleu recipe is definitely quick, easy and the perfect main dish for a big manly eater like me my husband.

Quick Chicken Cordon Bleu for Two
Slightly adapted from Eating Well
7 WW Points Plus per chicken breast

Ingredients

2 boneless, skinless chicken breasts (10-12 ounces)
1/4 teaspoon freshly ground pepper, divided
1/8 teaspoon salt
3 tablespoons shredded Swiss cheese
1 wedge Laughing Cow Garlic and Herb cheese
2 tablespoons Panko breadcrumbs
1 teaspoon dried parsley
2 teaspoons extra-virgin olive oil, divided
2 tablespoons chopped ham (about 1/2 ounce)

Directions

  1. Preheat oven to 400°F.
  2. Sprinkle chicken with 1/8 teaspoon pepper and salt. Combine cheese and Laughing Cow in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley and 1 teaspoon oil in another bowl.
  3. Heat the remaining 1 teaspoon oil in a medium, ovenproof skillet over medium heat. Cook the chicken until browned on both sides, about 3 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
  4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F. This took about 10 minutes.

Since this chicken is a bit rich tasting, I served it with some plain steam-in-a-bag vegetables, and it was the perfect combination. I was so excited to try this that I cut into it before I took a pic, so that’s why it looks a little weird. I hope you enjoy!

French Dip “Cupcakes”

In my daily quest to find new blogs to read and recipes to try, I’ve come across a real winner! Emily Bites makes easy, delicious, crowd-pleasing recipes, but that’s not all. Each of her recipes comes with the Weight Watchers Points Plus value, which I adore. It makes life so much easier to have someone else calculate that for you, so thank you, Emily!

Today’s recipe comes from Emily’s line of “cupcakes”. I saw these French Dip “Cupcakes” on Pinterest months ago, so I have no clue what took me so long to try them out. They are stupid easy to make and delish! They would be a perfect appetizer, but also work well as an entrée. I think kids would love these!

French Dip “Cupcakes”
From Emily Bites
4 WW Points Plus per cupcake

Ingredients

12 oz deli roast beef, thinly sliced and chopped into pieces (I used 10 oz)
4 Laughing Cow Light Swiss wedges, chopped
1/3 cup beef gravy (Heinz from a jar worked well) 
16 wonton wrappers
1 cup reduced fat 2% shredded mozzarella cheese (I used swiss)

Directions

  1. Pre-heat oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside. 
  2. In a microwavable bowl, combine the roast beef, cheese wedges and Au Jus sauce. Microwave for 2 minutes on high. Stir to combine until cheese wedges are melted and roast beef mixture is fully coated with cheese and gravy.
  3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon about half of the roast beef mixture evenly amongst the wonton wrappers. Sprinkle about half the shredded cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
  4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

It’s important to note that the bottom of these cupcakes will not be crispy. It will be soft like a noodle. Also, be sure to spray your muffin tin lightly or else you will have some greasy cupcakes and no one likes that!

I served these with some homemade sweet potato fries, and it was the perfect Sunday dinner!

 

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