Poultry Main Dishes

Like cooking short-cuts? Cut back on prep time and add a spicy, smoked flavor to this recipe by using one (14.5-ounce) can of drained, diced, roasted tomatoes.

Southern Slow Cooker Chicken and Grits

1 3⁄4 cup(s) fat free chicken broth 0 SmartPoints™

6 Tbsp uncooked white corn grits 6 SmartPoints™

1 Tbsp olive oil 4 SmartPoints™

1 small uncooked onion(s), diced 0 SmartPoints™

1 clove(s) garlic clove(s), minced 0 SmartPoints™

1 cup(s) fresh mushroom(s), sliced 0 SmartPoints™

1 small jalapeño pepper(s), seeded and minced (do not touch seeds with bare hands) 0 SmartPoints™

1 medium sweet red pepper(s), or yellow pepper, chopped 0 SmartPoints™

2 medium fresh tomato(es), cored and chopped 0 SmartPoints™

1⁄4 tsp ground cumin 0 SmartPoints™

1⁄2 tsp table salt 0 SmartPoints™

1⁄4 tsp black pepper 0 SmartPoints™

1 pound(s) uncooked boneless skinless chicken thigh(s), cut into 1-inch chunks 9 SmartPoints™

Place broth in a 3- to 5-quart slow cooker. Slowly add grits, stirring constantly, to avoid lumps; set slow cooker aside.  Heat oil in a large skillet over medium-high heat. Add onion, garlic, mushrooms, jalapeno and red pepper; sauté, stirring frequently, about 5 minutes. Add vegetables to slow cooker. Place tomatoes, cumin, salt and black pepper in slow cooker; stir to mix. Add chicken thighs; cover and cook at medium setting for 5 to 6 hours. Serves 4.  Yields about 1 1/2 cups per serving. (Note: This dish will be soupy so serve in bowls.)

SmartPoints:  5

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I became a fan of chicken thighs several years ago because they are smaller with tender meat and are more flavorful than chicken breasts. And, it seems they can be reheated without drying out which makes them a great weeknight prepare ahead type of meal. Also, if you haven’t tried leeks, try them out in this recipe. It is a vegetable in the onion and garlic family. The edible part of the plant is the bundle of leaf sheaths called the stem. Leeks are a very hardy vegetable and can be left in the ground during the winter. They have a mild onion flavor and are crunchy and firm. They date back to the ancient Egyptians. They are higher in Vitamin B6, Folate, Vitamin C and Vitamin K.

Note: Although a slow cooker takes most of the work out of cooking, there’s still no getting around the fact that browned meat adds more flavor to a stew, braise or casserole. Although this recipe calls for the meat to be browned in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.

Chicken, Mushroom and Brown Rice Slow Cooker Casserole

2 spray(s) cooking spray

20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs

2 cup(s) canned chicken broth, reduced-sodium

1/2 pound(s) cremini mushroom(s), sliced

1 cup(s) uncooked leek(s), white and pale green parts only, thinly sliced, washed carefully for grit

1 cup(s) uncooked carrot(s), thinly sliced

1 cup(s) uncooked celery, thinly sliced

3/4 cup(s) uncooked long grain brown rice, medium-grain (such as brown Arborio)

2 tsp Worcestershire sauce

1 tsp Dijon Mustard

1 tsp dried sage

1 tsp table salt

1/2 tsp black pepper, freshly ground

Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside. Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Serves 8.

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If you have never tried spaghetti squash, you need too. This squash is actually categorized as a fruit. When raw, the flesh is solid; however, when cooked it pulls away from the skin in strands like spaghetti. It contains the nutrients, folic acid, potassium, vitamin A, and beta carotene. It can be baked, boiled, steamed, and microwaved. (but be sure if microwaving, pierce some holes with a knife or fork. It can be used as a substitute for pasta. This is our favorite way of eating with spaghetti sauce and turkey meatballs. When making this recipe, be sure to drain any liquid from the squash before assembling the pie.

Italian Turkey and Spaghetti Squash Pie

1 medium uncooked spaghetti squash

1/2 pound(s) uncooked ground turkey breast

2 tsp olive oil

1 small uncooked onion(s), chopped

1 clove(s) (medium) garlic clove(s), minced

29 oz canned diced tomatoes, undrained

1 tsp Italian seasoning, or more to taste

6 oz fat-free ricotta cheese

1 large egg(s)

1 spray(s) cooking spray, nonstick

1/2 cup(s) shredded fat free mozzarella cheese

Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes. Meanwhile, cook turkey, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside. In a same skillet, heat oil over medium-high heat. Add onion and garlic; saute until onion is tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes. Place ricotta and egg in a food processor or blender; puree until smooth. Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375ºF. Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.

Add ricotta cheese mixture and gently spread over squash. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces. Serves 6. Yields 1 piece per serving.

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I have to admit I haven’t made this recipe.  But, I am always in for a slow cooker recipe.  I was intrigued by the ingredients and will give this a try.  Thai cuisine is the national cuisine of Thailand.   I started reading about Thai cooking and in Thailand they don’t have courses like the “West.”  We start of with an appetizer, main course, and then dessert.  In Thailand they don’t have appetizers and the dishes aren’t for just one person.  All the dishes are shared and enjoyed together.  In Thailand, eating alone is actually considered bad luck.  After the meal is over, there is no such thing as throwing away the leftovers.  The typical Thai meal consists of four main flavors:  salty, sweet, sour, and spicy. Influences of Indian spices such as curry is evident in Thai cooking.  A variety of meat and fish dishes with vegetables, noodle dish and maybe soup make up the dinner.  Dessert is usually fresh fruit such as pineapple.  Food presentation is most important when planning a Thai meal.  Have fun!

Slow-cooker Thai Chicken

13 1/2 fl oz light coconut milk

7 tsp Thai curry paste, red variety, divided (or to taste)

1 1/2 tsp table salt, (or to taste)

1/2 head(s) (large) uncooked cauliflower, cut into small florets

1 pound(s) uncooked potato(es), peeled, cut into small chunks

1 medium sweet red pepper(s), cut into chunks

2 medium uncooked carrot(s), cut into 1/2-inch-thick slices

1 1/2 pound(s) uncooked boneless skinless chicken breast(s), six 4 oz pieces

2 Tbsp. reduced fat peanut butter

1/3 cup(s) cilantro, fresh, chopped

3 medium uncooked scallion(s), sliced

1 medium fresh

In a 4- to 6-quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.  Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving. Makes 6 – 1 ½ cup servings

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This family-friendly comfort food is made healthier with lean turkey and lots of vegetables. Add any you have on hand

Baked Penne with Turkey, Mushroom and Roasted Pepper Ragu

2 spray(s) cooking spray

1 tsp olive oil, extra virgin

3/4 pound(s) uncooked 93% lean ground turkey

2 medium uncooked onion(s), chopped

8 oz cremini mushroom(s), thinly sliced

1 Tbsp kosher salt

1 Tbsp minced garlic

1 pinch red pepper flakes

12 oz roasted red peppers (packed in water), drained, chopped

15 oz canned diced tomatoes

30 oz canned tomato sauce

1 Tbsp Italian seasoning

1/2 cup(s) basil, fresh, minced (plus extra for garnish)

12 oz uncooked whole wheat pasta, penne, cooked according to package instructions

1 cup(s) shredded part-skim mozzarella cheese, divided

1/4 cup(s) grated Parmesan cheese, divided

Preheat oven to 350ºF. Coat a large 3-quart casserole dish with cooking spray.  Heat oil in a very large nonstick skillet over medium-high heat. Add turkey, onions and mushroom; cook, stirring often, until liquid has evaporated, about 10 minutes.  Add salt, garlic, red pepper flakes, roasted peppers, diced tomatoes, tomato sauce, Italian seasoning and basil; stir to mix and coat.  Reduce heat to medium-low and simmer for 10 minutes so flavors blend; stir in cooked penne,  1/2 cup mozzarella and 2 tablespoons Parmesan.  Spoon penne mixture into prepared dish; sprinkle with remaining 1/2 cup mozzarella and 2  tablespoons Parmesan. Bake until cheese is bubbly and melted, and dish is heated through,  about 25 to 30 minutes; garnish with fresh basil if desired. Yields about 1 cup per serving.  Serves 10

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A fabulous way to use up leftover chicken! These tortilla pizzas can be served as a dinner, a lunch or even an appetizer or snack!

BBQ Chicken Pizzas

2 spray(s) cooking spray

4 medium whole wheat tortilla(s)

1 cup(s) cooked skinless boneless chicken breast(s), or shredded

1/2 cup(s) barbecue sauce

3 oz Gouda cheese, smoked or regular, shredded (about 3/4 cup)

1/2 small uncooked red onion(s), cut in thin slivers

1/2 cup(s) cilantro, fresh, chopped

Preheat oven to 425°F. Coat 1 or 2 baking sheets with cooking spray.  Place tortillas on prepared pan(s).  In a small bowl, toss chicken with barbecue sauce; divide among tortillas and sprinkle each with  3 tablespoons cheese and 2 tablespoons onions. Bake until cheese melts and bottoms of  tortillas are lightly browned, about 5 to 7 minutes.

Remove from oven and sprinkle each pizza with 2 tablespoons cilantro. Slice each pizza into 4 wedges and serve.  Yields 1 pizza (4 wedges) per serving.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

If you were lucky enough to purchase the Weight Watchers All-American Comfort cookbook in the meeting room last month, you have to make this one!!  Talk about lasagna.  Lasagna originated in Italy and is made with layers of pasta with layers of sauce and cheese.  Different veggies and meats can also be used.  One theory of the original origin is it comes from Ancient Rome from a Latin word meaning “pot.”  The other theory it was developed in the 14th century during the reign of Richard II.  This particular recipe uses whole wheat tortillas though.  Very tasty!

Five-Layer Chicken Chile Lasagna

2 tsp. olive oil

2 (8-inch) fat-free whole wheat tortillas

2 lg. poblano chiles, halved, seeded, cut lengthwise into thin strips, and halved crosswise

1 red bell pepper, cut into thin strips and halved crosswise

1 onion, chopped

3 T. water

½ (10 ¾ oz.) can reduced-fat condensed cream of chicken soup

1 T. chili powder

½ ts. ground cumin

2 c. shredded skinless cooked chicken breast

1 ½ c. coarsely chopped tomatoes

¾ c. shredded reduced-fat Mexican cheese blend

Preheat oven to 375.  Spray 8-inch square baking dish with olive oil nonstick spray.  Heat 1 T. of oil in large nonstick skillet over medium heat.  Cook tortillas, one at a time, until charred in spots, about 1 minute per side.  Set aside.  Add remaining 1 tsp. oil to skillet.  Add poblanos, bell pepper, half on onion, and 1 T. of water, stirring to mix.  Cook covered, stirring occasionally, until vegetables are softened, about 5 minutes.  Pour soup into medium bowl; stir in chicken and ½ c. of tomatoes.  Cut each tortilla into 8 wedges; arrange 8 wedges in single layer in prepared baking dish.  Spread chicken mixture evenly over tortilla wedges.  Top with pepper mixture and remaining tortilla wedges.  Sprinkle with remaining 1 c. tomatoes and remaining onion; sprinkle evenly with Mexican cheese blend.  Cover dish with foil and bake until bubbly, 30-40 minutes.  Uncover and bake until cheese I smelted, about 10 minutes longer.  Serves 4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers All-American Comfort Cookbook © 2014 Weight Watchers.com. All rights reserved

 

 

 

Another recipe given to me by another leader.  It sounds delicious and just recently I made pizza with chicken on top.  It was tasty and what a great way to get additional protein into your meal.  This is a very easy recipe and be made in no time, 20 minutes.

A sure must for the family!

Pizza Your Way

1 can Pillsbury™ refrigerated classic pizza crust

¼ cup pizza sauce

¼ cup barbecue sauce

1 cup shredded deli rotisserie chicken

2 cups shredded mozzarella cheese (8 oz.)

Heat oven to 425°F. Before unrolling dough, cut roll in half with serrated knife. Unroll dough halves on large ungreased cookie sheet. Press each half into 11×7-inch rectangle, leaving at least an inch of space between each piece. Bake 6 minutes.

Spread pizza sauce on 1 partially baked crust, to within 1/2 inch of edge. Spread barbecue sauce on other partially baked crust, to within 1/2 inch of edge. Divide chicken, then cheese evenly over each crust. Bake 6 to 8 minutes. Cut each pizza into 4 slices.

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I have to admit when I read the title of this recipe I was thinking Maryland Crab Cakes and then using old Bay Seasoning, which I use with fish.  It was a switch to use with chicken.  But very yummy, portable, and can be used at cookouts, picnics, etc.

Maryland-Style Oven-Fried Chicken

1 c. fat-free buttermilk

1 tsp. hot pepper sauce

6 (5 oz) bone-in skinless chicken thighs

½ c. whole wheat dried bread crumbs

1 ½ tsp Old Bay Seasoning

1 T. chopped fresh parsley

Combine buttermilk and pepper sauce in large zip-close plastic bag; add chicken.  Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 20 minutes or up to 1 day.  Adjust racks to divide over into thirds and preheat oven to 400.  Line large baking sheet with parchment paper.  Mix together bread crumbs, Old Bay, and parsley on sheet of wax paper.  Drain chicken and discard marinade.  Coat chicken thighs, one at a time, in bread crumb mixture.  Place chicken, bone-side down, on prepared baking sheet; spray with nonstick spray.  Bake in lower third of oven until chicken is crispy and instant-read thermometer inserted into thigh (without touching bone) registers 165, about 35 minutes.  Serve at once, or let chicken cool and wrao each piece in plastic wrap and foil and refrigerate up to 3 days.  Enjoy at room temerpature ro reheat on paper towel in microwave until hot, 1-2 minutes on high.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Make and Take Cookbook © 2014 Weight Watchers.com. All rights reserved 

 

 

 

 

Last week since I was craving a reuben sandwich.  (Is it worth it?)  So, I found this recipe and it was great.  We loved the egg noodles and sauerkraut.  I used leftover turkey that was frozen from New Year’s Eve.

Turkey Reuben Casserole

½ lb. egg noodles

1 C. shredded reduced-fat Swiss cheese

2 tsp. cornstarch

1 (14 ½ oz.) can sauerkraut, rinsed and drained

¼ lb. thinly sliced reduced-sodium roast turkey breast

1/3. C. reduced-fat mayonnaise

1 T. ketchup

1 T. pickle relish

1 Lg. tomato, thinly sliced

½ c. fat-free milk

2 slices reduced-calorie rye bread, toasted and cut into ½-inch cubes

Preheat oven to 375.  Spray 8 x 12 baking dish with nonstick spray.  Cook noodles according to package directions, omitting salt.  Drain and place in prepared baking dish.  In small bowl, toss cheese and cornstarch together.  Sprinkle half of cheese mixture over noodles and stir until combined.  Scatter sauerkraut over noodles and top with turkey slices.  Whisk mayonnaise, ketchup, and relish together in small bowl, spread over turkey.  Top with tomato slices and sprinkle with remaining cheese mixture.  Pour milk over casserole and scatter bread cubes on top.  Spray sheet of aluminum foil with nonstick spray; place sprayed side down over casserole.  Bake 30 minutes.  Remove foil and bake until top is browned, about 15 minutes longer.  Remove from oven and cool 5 minutes.  If serving, cut into 8 squares.  If packing, cool casseroles completely, cover with foil and refrigerate up to 3 days.  Cut into squares and transfer to microwave containers.  Reheat in microwave until hot, 2-3 minutes on medium-high.  Serves 8

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Make and Take Cookbook © 2014 Weight Watchers.com. All rights reserved

 

 

 

 

The Weight Watchers Good Deal-More Satisfying Meals for Less Money.”  Weight Watchers, as far as I can remember, has never had a cookbook like this.  Talk about down-to-earth ingredients, there are too many recipes for me to count on what I want to try.  I would highly recommend this cookbook to anyone, especially a good starter one.  This recipe intrigued me and I had all the ingredients on hand.  I think this could become a family favorite-Roasted Broccoli and Cheddar Mac and Cheese.

Roasted Broccoli and Cheddar Mac and Cheese

4 c. small fresh broccoli or cauliflower florets

1 ½ c. whole wheat macaroni

2 T. olive oil

1 garlic clove, mined

2 T. all-purpose flour

2 c. fat-free milk

4 oz. reduced-fat sharp Cheddar cheese, shredded

¼ c. plus 1 T. grated Parmesan

1 tsp Dijon mustard

½ tsp. salt

1/8 tsp cayenne

¼ c. whole wheat panko bread crumbs

Preheat oven to 425.  Spray a large rimmed baking pan with nonstick spray.  Spray 2-quart baking dish with nonstick spray.  Arrange broccoli in single layer on prepared baking pan; lightly spray with nonstick spray.  Roast until florets begin to brown, about 10 minutes.  Transfer broccoli to plate.  Reduce oven temperature to 350.  Meanwhile, cook macaroni according to package directions, omitting salt if desired.  To make sauce, heat oil in large saucepan over medium heat.  Add garlic and cook, stirring constantly, until fragrant, 30 seconds.  Add flour and cook, whisking constantly, 1 minute.  Gradually whisk in milk.  Cook, whisking often, until mixture comes to a boil and thickens, about 8 minutes. Remove from heat; add Cheddar, ¼ c. Parmesan, mustard, salt and cayenne.  Stir until cheese melts.  Add broccoli and macaroni to sauce; stir to combine and pour into prepared baking dish.  Stir together panko and remaining 1 T. Parmesan in small bowl; sprinkle evenly over past.  Lightly spray topping with nonstick spray.  Bake until bubbly and topping is golden, about 30 minutes.  Let stand 5 minutes before serving.  Serves 6.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Good Deal-More Satisfying Meals for Less Money © 2014 Weight Watchers.com. All rights reserved

 

 

 

 

 

I have to admit, another recipe from the Family Style cookbook.  The key to this recipe is to use panko bread crumbs.  Panko bread crumbs are Japanese-style breadcrumbs used as a coating for deep-fried foods such as tonkatsu.  Panko is made from bread without crusts.  It is coarsely ground into large flakes and this gives it a light, crunchy coating.  They stay crispier longer because they don’t absorb as much grease.  This is a great recipe for someone in your family who loves fried chicken. (I have made similar recipes using chicken breasts and not use the rosemary.)

Rosemary Oven-Fried Chicken

1/3 c. all-purpose flour

1 lg. egg

¼ c. fat-free milk

1 c. panko (bread crumbs)

3 T. grated Parmesan cheese

1 ½ T. very finely chopped fresh rosemary

¼ tsp. salt

Pinch cayenne

8 (3 ½ oz.) skinless chicken drumsticks

Preheat oven to 425.  Line shallow baking pan with foil.  Place wire rack in pan. Spray rack with nonstick spray.  Place flour on sheet of wax paper.  Whisk together egg and milk in shallow dish or pie plate until blended.  Combine panko, Parmesan, rosemary, salt, and cayenne in another shallow bowl.  Dip chicken, one piece at a time, into flour, then into egg mixture, then into panko, pressing to adhere.  Place chicken on prepared rack.  Lightly spray top of chicken with nonstick spray.  Bake until chicken is cooked through and crumbs are golden, 34-40 minutes.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Family Style © 2013 Weight Watchers.com. All rights reserved

 

 

 

Another great recipe from the Simply Solo cookbook.  Double, triple, etc the recipe to feed more than one person.  The recipe also noted you could pump up the veggies if you add 1 c. of thinly sliced zucchini to the pasta cooking water for the last 2 minutes of cooking in step 1.

Chicken and Bow Ties with Arugula

2 oz. whole wheat farfalle (bow ties)

½ tsp. canola oil

1 (1/4 lb.) skinless boneless chicken breast, thinly sliced

1/8 tsp. salt

1/8 tsp. black pepper

½ tsp. minced garlic

1 c. cherry tomatoes, halved

1 c. packed baby arugula

½ tsp. grated lemon zest

2 tsp. lemon juice

1 T. crumbled goat cheese

Cook farfalle according to package directions, omitting salt if desired.  Meanwhile, heat oil in medium nonstick skillet over medium heat.  Sprinkle chicken with salt and pepper; add to skillet.  Cook, stirring often, until chicken is lightly browned, about 4 minutes.  Add garlic and cook, stirring constantly until fragrant, 1 minutes.  Add tomatoes and cook until heated through, about 2 minutes.  Add pasta, arugula, and lemon zest and juice.  Cook, stirring constantly, until arugula begins to wilt, about 1 minute.  Transfer to plate; sprinkle with goat cheese.  Serves 1

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Simply © 2013 Weight Watchers.com. All rights reserved

 

 

 

 

Great and easy recipe.  I thought it was interesting to use panko bread crumbs (Japanese) and then use Creole seasoning which is a traditional New Orleans style of cooking.  Creole is influenced by the French, Spanish, Mediterranean, Caribbean, Indian, South American and African types of cooking.  The word Creole references the French Colonists who settled in the 18th century in Louisiana.

I didn’t have any Creole seasoning so I decided to search the Internet and create my own.  Here are the ingredients:

2 T. onion powder

2 T. garlic powder

2 T. dried oregano

2T. dried basil

1 T. dried thyme

1 T. black pepper

1 T. white pepper

1 T. cayenne pepper

5 T. paprika

3 T. salt

 

Creole Oven-Fried Chicken

¼ c. whole wheat panko

2 T. all-purpose flour

1 T. Creole seasoning

23 c. fat-free buttermilk

2 tsp. Dijon mustard

8 (3 ½ oz.) skinless chicken drumsticks

Preheat oven to 450.  Line broiler pan with foil.  Mix panko, flour, and Creole seasoning in large shallow bowl.  Whisk buttermilk and mustard together in medium bowl.  Dip drumsticks, one at a time, into buttermilk mixture, then roll in panko mixture to coat.  Lightly spray chicken with nonstick spray and place on broiler pan.  Bake until crispy and cooked through, 20-25 minutes.  Serves 4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers What To Eat Now Cookbook © 2012 Weight Watchers.com. All rights reserved

 

 

 

 

I was able to use up the leftover turkey from Christmas!!  This was super easy, quick, and of course, tastes good!

Turkey Tetrazzini

8 oz. whole wheat spaghetti
2 (10 ¾ oz.) cans reduced-fat condensed cream of mushroom soup
1 c. lowfat (1%) milk
3 c. cubed cooked skinless fat-free turkey breast
½ c. diced roasted red pepper (not packed in oil)
½ c. grated Parmesan cheese
1/4 tsp black pepper
¼ c. Italian-seasoned dried whole wheat bread crumbs
1 T. unsalted butter, melted

Preheat oven to 375.  Spray 7 x 11-inch baking dish with nonstick spray.  Cook spaghetti according to package direction, omitting salt if desired.  Drain and keep warm.  Stir together soup and milk in large bowl until smooth.  Stir in turkey, roasted pepper, Parmesan, and black pepper add spaghetti and stir until mixed well.  Transfer to prepared baking dish.  Stir together bread crumbs and melted butter in small bowl unti moistened sprinkle over casserole.  Bake until casserole is heated through and top is golden,  about 25 minutes.   Serves 8.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Best Darn Food Ever!  Cookbook © 2012  All rights reserved.

 

 

These two recipes are from the cookbook:  Best Darn Food Ever!  This is one of the best so far.  I normally can target right into a particular recipe to make and feature for the week.  It couldn’t decide between 6 different recipes.  I chose the Oven-Fried Chicken because who doesn’t like fried chicken.  It is also using my favorite: Panko (Japanese bread crumbs).  I also included the steak fries recipe since I make this almost every week.  A great way to get your veggies into your daily plan but have your cake and eat your “French Fry” too!!

Oven-Fried Chicken

¾ c. low-fat buttermilk
1 tsp. black pepper
½ tsp. salt
4 (7-oz.) bone-in chicken breasts, skinned
1 c. whole wheat Panko (Japanese bread crumbs)
2 T. grated Parmesan cheese
1 T. paprika
2 tsp. dried sage
1 tsp. dried rosemary

Combine buttermilk, ½ tsp. of pepper, and ¼ tsp. of salt in large zip-close plastic bag; add chicken.  Squeeze out air and seal bag; turn to coat chicken.  Refrigerate, turning bag occasionally, at least 20 minutes or up to 3 hours.

Meanwhile preheat oven to 350.  Line baking sheet with foil and spray with nonstick spray.  Mix together bread crumbs, Parmesan, paprika, sage, rosemary, and remaining ½ tsp. pepper and ¼ tsp. salt in pie plate.  Remove chicken from buttermilk mixture. Discard buttermilk mixture.  Coat chicken, one piece at a time, in bread crumb mixture.  Place chicken on prepared baking sheet and bake 30 minutes.  Remove baking sheet from oven and lightly spray chicken with nonstick spray.  Return chicken to oven and bake until cooked through, crumbs are golden, about 15 minutes longer. Serves 4.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Best Darn Food Ever!  Cookbook © 2012  All rights reserved.

 

 

I bought this cookbook at the grocery store based on a recommendation from a fellow WW member.  It is called “Weight Watchers Four Ingredient 10 minute recipes and it is fabulous.  Here is one meal with which will take about 20 minutes total.  To make the meal complete serve with ½ c. steamed green beans.

Orange Rosemary Chicken

1 lg. navel orange
1 T. chopped fresh rosemary
½ tsp. kosher slat
½ tsp freshly ground black pepper
4 (6 oz.) skinless, boneless chicken breast halves
Cooking Spray

Grate rind from orange to measure 1 tsp.  Cut orange into 4 wedges.  Combine rind, rosemary, salt, and pepper in a small bowl.  Rub mixture evenly over chicken.  Heat a lg. nonstick skillet over medium heat.  Coat pan with cooking spray.  Add chicken; cook 8 minutes on each side or until desired degree of doneness.  Place 1 chicken breast half on each of 4 serving plates; squeeze 1 orange wedge over each.  Serve immediately.  Yields:  4 servings (serving size:  1 chicken breast half).

Garlic Smashed Potatoes

4 red potatoes (about 1 pound), quartered
1/3 c. fat free milk
1 ½ T. light stick butter
¼ tsp. salt
½ tsp. freshly ground black pepper
3 garlic cloves, minced

Cool potatoes in boiling water to cover in a medium saucepan 15 minutes or until tender drain and return to saucepan.  Mash potatoes with a potato masher.  Add milk and remaining ingredients, mashing to desired consistency.  Yields:  4 servings (1/2 c. per serving)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Four Ingredient 10 minute Recipes Cookbook © 2011.   All rights reserved 

 

 

Very easy recipe using black bean sauce.  This sauce is thick, salty and dark brown made from fermented soybeans and normally uses garlic.  It is also called black bean paste and used in Asian cooking.  Very filling with protein, vegetables, and brown rice.  I would even add some flavored olive oil of some kind to also get your healthy oil!

Chicken and Broccoli with Black Bean Sauce

¾ lb. chicken tenders, cut lengthwise into ¼-inch slices
4 c. small broccoli florets
1 red bell pepper, thinly sliced
¼ c. plus 2 T. water
2 T. black bean sauce
1 tsp. sugar
1 (8.8 oz.) package, cooked brown rice (about 1 3/4 c.)

Spray large wok or skillet with nonstick spray and set over medium-high heat.  Add chicken and stir-fry until browned and just cooked through, 2-3 minutes.  Transfer to plate.  Add broccoli, bell pepper, and ¼ c. of the water to wok stir-fry until vegetables are crisp-tender, about 3 minutes.  Add chicken, black bean sauce, sugar, and remaining 2 T. water; stir-fry 1 minute.  Heat rice according to package directions for microwave.  Serve chicken and vegetables with rice.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Fresh, Fabulous, Fast Cookbook © 2011.   All rights reserved 

 

 

This recipe is from the Weight Watchers cookbook:  “Fruits & Veggies A to Z”.  This is a great cookbook and would highly recommend for your library of cookbooks.  Each recipe is made for a single serving.  So, if you want to have multiple servings  just increase the ingredients as needed.  This recipe uses panko bread crumbs.  The word panko comes from two different languages.  Pan or Pao is Portuguese for bread.  Ko is a Japanese suffix meaning flour, crumb, or powder.  The bread crumbs is made from bread that is baked by passing an electric current through the dough.  This produces a bread without crusts and is crisper and airier than typical bread crumbs.

Crunchy Deviled Chicken with Roasted Broccoli and Peppers

1 tsp. light mayonnaise
1 tsp. Dijon mustard
Pinch of salt and cayenne pepper
2 T. plain panko bread crumbs
1 small (2 ½ oz.) skinless chicken drumstick
1 c. broccoli florets
½ c. chopped red pepper
½ small sliced red onion
1 tsp. olive oil
¼ tsp. salt
Chopped fresh dill

Preheat oven to 425.  Spray small baking pan with nonstick spray.  Combine light mayo, Dijon mustard, salt, and pepper in a cup.  Sprinkle panko bread crumbs on sheet of wax paper.  Brush mayo mixture on the chicken drumstick.  Roll in crumbs to coat.  Place in pan; lightly spray with nonstick spray.  Scatter broccoli, bell peppers, and red onion around chicken.  Sprinkle vegetables with olive oil and salt.  Roast until chicken is cooked through and vegetables are tender, 25-30 minute.  Sprinkle vegetable with chopped fresh dill.  Serves 1

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Fruits & Vegetables A to Z Cookbook  © 2011.   All rights reserved 

 

 

Another great recipe that can be used with turkey cutlets or white fish fillets too!  Old favorite from www.weightwatchers.com

Baked Chicken

1 spray cooking spray
1 pound uncooked boneless skinless chicken breast, four 4 oz. halves
½ tsp. table salt
¼ tsp. black pepper, freshly ground
1 tsp. olive oil
2 tsp. fresh lemon juice, or more to taste
2 tsp rosemary, fresh, chopped
2 tsp. parsley, fresh, chopped
¼ c. canned chicken broth
½ medium lemons, quartered (for garnish)
Preheat oven to 400.  Coat a small, shallow roasting pan with cooking spray.  Season both sides of chicken with salt and pepper.  Transfer chicken to prepared pan and drizzle with oil sprinkle with lemon juice, rosemary and parsley.  Pour broth around chicken to coat bottom of pan.  Bake until chicken is cooked through, about 30 to 35 minutes.  Garnish with fresh lemon and serve.  Yields 1 chicken breast half per serving.  (Serves 4)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

www.weightwatchers.com

 

 

This recipe is from the cookbook:  Fresh, Fabulous, FAST!  This recipe uses panko bread crumbs.  Panko are from Japanese cuisine and is from bread that is electronically baked without the crusts.  The bread crumbs have a crisper, airier texture than other bread crumbs.  I find them more satisfying than regular bread crumbs plus they give the recipe that more fried texture and taste.

Pecan-Crusted Chicken with Cilantro Slaw

Chicken:
1 large egg white
¼ tsp. salt
1/8 tsp. cayenne
¾ c. whole wheat panko bread crumbs
¼ c. finely chopped pecans
4 (5 oz.) skinless boneless chicken breasts
2 tsp. olive oil
2 tsp. unsalted butter

Slaw:
3 T. lime juice
¼ tsp. salt
¼ tsp. coarsely ground black pepper
4 c. shredded green and red cabbage
½ c. chopped fresh cilantro

Preheat oven to 400.  To make chicken, whisk together egg white, salt, and cayenne in shallow dish.  Mix together panko and pecans on sheet of wax paper.  Dip chicken in egg white mixture, then coat on all sides with panko mixture, pressing lightly so it adheres.  Heat oil and butter in large ovenproof nonstick skillet over medium-high heat.  Add chicken and cook until bottom is browned, 4 minutes.  Turn chicken and transfer skillet to oven.  Bake until chicken is cooked through, about 10 minutes.  Meanwhile, to make slaw, stir together lime juice, salt and pepper in medium bowl. Add cabbage and cilantro to toss to coat. Serve chicken w/slaw.(Serves 4)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Fresh, Fabulous, FAST Cookbook  © 2011.   All rights reserved 

 

 

 

Another “keeper” of a recipe from the Weight Watchers Just 5 cookbook. I would highly recommend this one as part of your cookbook collection.  We loved this recipe!

Pasta with Chicken Sausage and Artichokes

1 (12 oz.) pkg. whole wheat linguine
¾ lb. low-fat chicken sausage, sliced
3 garlic cloves, minced
1 (14 oz.) can water-packed artichoke hearts, drained
1 (26 oz.) jar reduced-sodium marinara sauce

Cook linguine according to package directions, omitting salt.  Meanwhile to make sauce, spray large nonstick skillet with nonstick spray and set over medium-high heat.  Add sausage and cook, stirring frequently, until browned, about 5 minutes. Add garlic and cook minute.  Quarter artichoke hearts if they are large; add to skillet along with marinara sauce.  Reduce heat and simmer until flavors are blended, about 10 minutes.  Serve over linguine.  (Serves 6)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Just 5 Cookbook © 2011 Weight Watchers.com.  All rights reserved

 

 

Very easy recipe using bread crumbs and buttermilk to create that fried chicken taste.  This is from the popular Weight Watchers Just 5 cookbook currently available in the meeting room.

Oven-Fried Chicken with Buttermilk Brine

1 c. low fat buttermilk
¼ tsp. cayenne
6 (5 oz.) skinless bone-in chicken thighs
½ c. whole wheat panko (Japanese bread crumbs)
2 tsp. chopped fresh thyme
Combine buttermilk, cayenne, and ½ tsp. salt in lg. zip-close plastic bag; add chicken.  Squeeze out air and seal bag, turn to coat chicken.  Refrigerate, turning bag occasionally, at least 20 minutes or up to 1 day.  Adjust racks to divide oven into thirds and preheat oven to 400.  Spray nonstick baking sheet with nonstick spray.  Combine panko and thyme on sheet of wax paper.  Drain chicken and discard marinade.  Coat thighs one at a time in panko mixture, pressing to help it adhere all over.  Lightly spray each thigh with nonstick spray and place bone side down on baking sheet.  Bake chicken in lower third of oven until browned and instant-read thermometer inserted into each thigh registers 165, about 35 minutes.  Let stand 5 minutes before serving.  (Serves 6)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Just 5 Cookbook © 2011 Weight Watchers.com.  All rights reserved

 

 

 

This comfort food is normally made with chicken.  But, with Thanksgiving approaching and turkey leftovers, make this great tasting dish.  This was created in honor of the Italian opera singer Luisa Tetrazzini.  Enjoy!

Turkey Tetrazzini

8 oz. spaghetti
3 c. cooked cubed skinless turkey breast (about 1 pound)
2 (10 oz) cans reduced-fat mushroom soup
1 c. low-fat (1%) milk
1/3 c. grated Romano cheese
½ tsp. garlic powder
½ tsp.  ground cumin
¼ tsp. freshly ground pepper
¼ c. plan dried bread crumbs
2 T. unsalted light butter, melted
Preheat oven to 375,  Spray 7 x 11 inch baking dish with nonstick spray.  cook spaghetti according to package directions.  Drain and keep warm.  Combine turkey, soup, milk, cheese, garlic powder, cumin and pepper in lg. bowl; add spaghetti and toss well.  Transfer to baking dish.  combine bread crumbs and butter in a small bowl.  Sprinkle over spaghetti mixture and bake until top is golden, 20-25 minutes.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Greatest Hits Cookbook © 2002 Weight Watchers.com. All rights reserved

This is another great recipe from the cookbook:  Weight Watchers Comfort Classics.  Who cannot say, they like crispy fried chicken?  I have to say along with my family, this was the best Weight Watchers chicken recipe we have ever had to date!!   The buttermilk, flour, egg whites, and cornflakes create a “faux” skin and when you bake, it is like crispy fried chicken.   Give it a try, great cold too!

 

 

Crispy Oven-Fried Chicken with Sage Gravy

½ c. + 2 T. all-purpose flour
2 egg whites, lightly beaten
1 1/3 c. cornflake crumbs
2 bone-in chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned
½ tsp. salt
1/8 tsp. cayenne
¼ c. fat-free buttermilk
1 T. butter
1 c. reduced-sodium chicken broth
¼ tsp. dried sage
1/8 tsp. black pepper

Preheat oven to 375.  Line a lg. shallow baking pan with foil.  Place a wire rack in the pan; spray the rack with nonstick spray.  Place ½ c. of the flour in a shallow dish.  Place egg whites in another shallow dish.  Place the cornflake crumbs in a third shallow dish.  Place the chicken in a lg. bowl; sprinkle with salt and cayenne.  Add buttermilk and turn to coat.  Dip chicken, one piece at a time, into the flour, then into the egg whites, then into the cornflake crumbs, pressing to adhere.  Place the chicken on the rack.  Spray the top of the chicken lightly with nonstick spray.  Bake until golden brown and cooked through, about 45 minutes (do not turn).
Meanwhile, to make gravy, melt butter in a small saucepan over medium-high heat.  Whisk in the remaining 2 T. flour; cook, whisking constantly, 1 minute.  Gradually whisk in the chicken broth.  Cook, whisking constantly, until gravy comes to a boil and thickens, about 2 minutes.  Stir in sage and pepper.  Divide chicken among 4 plates and serve with gravy.  Serves 4

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

Weight Watchers Comfort Classics © 2009 Weight Watchers.com. All rights reserved

Hot days of August serve themselves well to this wonderful salad going with our July theme of using a variety of color for our fruits and veggies.  It makes us think out of the box that salad always has to have croutons, tomatoes, cheese, etc.  This recipe comes from the Weight Watchers cookbook:  Shortcuts.  It uses prepared items you can purchase in the grocery store so you can cut down on time in the kitchen.  Have to love that!  I love serving this over bulgur or whole wheat couscous.

Chicken with Fruit Salsa

1 (1/4 lb.) skinless, boneless chicken breast halves

½ tsp. salt

½ tsp. ground cumin

4 c. store-bought fresh fruit salad (such as oranges, strawberries, blueberries, seedless grapes, and watermelon)

¼. c. chopped red onion

2 T. chopped fresh cilantro

1 T. lime juice

Sprinkle both sides of chicken with ¼ tsp. salt and cumin.  Spray ridged grill pan with canola oil nonstick spray and set over medium-high heat.  Add chicken; cook until cooked through, 5-6 minutes on each side.  Meanwhile, to make salsa, combine fruit salad, red onion, cilantro, lime juice, and remaining ¼ tsp. salt in bowl.  Serve chicken with salsa on side.  (Serves 4)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Shortcuts Cookbook  © 2008 Weight Watchers.com. All rights reserved

 

 

 

Shake-in-the-Bag Chicken
2/3 c. cornflake crumbs
1 T. all-purpose flour
2 tsp. paprika
1 tsp. dark brown sugar
¾ tsp. garlic powder
¾ tsp. onion powder
¾ tsp. salt
½ tsp. ground cumin
4 bone-in chicken breast halves, skinned (about 2 lbs.)

Preheat oven to 400.  Spray a baking sheet with nonstick spray.  Combine cornflake crumbs, flour, paprika, sugar, garlic powder, onion powder, salt, and cumin in  large zip-close plastic bag.  Spray chicken pieces lightly with nonstick spray, then place one piece in the bag.  Shake the bag to evenly coat the chicken, then transfer chicken to the baking sheet.  Repeat with remaining chicken pieces discard any remaining coating mix.  Bake until a thermometer inserted into thickest part of each breast registers 160, 40-45 minutes.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Greatest Hits Cookbook  © 2002 Weight Watchers.com. All rights reserved

 

 

 

This recipe comes from the Weight Watchers cookbook: Now & Later: 160 Hearty Recipes that Turn One Meal into Two. This is a new kind of a concept that I have never seen before. I love it! I was able to decide that day to make this recipe (which tells me this is an ordinary cookbook, if I had everything on hand) and now will be able to make the other recipe: Turkey and Shrimp Gumbo – pg. 141.

BBQ Turkey – pg. 140

1 onion, chopped

½ c. ketchup

½. chili sauce

¼ c. apple-cider vinegar

2T. packed brown sugar

2 T. spicy brown mustard

1 T. Worcestershire sauce

4 (1 lb) turkey thighs, skinned

2 lg. sweet potatoes, peeled and cut into 2-inch chunks

1 (10 oz.) box frozen lima beans

Mix onion, ketchup, chili sauce, vinegar, brown sugar, mustard, and Worcestershire sauce in a 5-or 6-qt. slow cooker. Add turkey; place potatoes and lima beans around turkey. Cover and cook until turkey is fork-tender, 5-6 hours on high o 10-12 hours on low. With a slotted spoon, transfer 2 of the turkey thighs to a container. Transfer ½ c. of the potatoes and ½ c. of lima beans to separate containers and let cool. Cover and refrigerate up to 3 days for later use in Turkey and Shrimp Gumbo, opposite page. Transfer remaining 2 turkey thighs to a plate and reserve. Transfer remaining 3 c. of vegetables to a bowl; cover and keep warm. Transfer sauce remaining in slow cooker to a medium saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until reduced to 2 c., 10 minutes. Remove meat from bones of reserve turkey. Cut turkey into small slices and serve with reserved vegetables and sauce. (Serves 4 plus leftovers for other recipe)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

© 2008 WeightWatchers.com. All rights reserved

 

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