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Chicken and Cheese Quesadillas
Chicken and Cheese Quesadillas
main meals
POINTS® Value: 6
Servings: 4
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy
A Mexican classic with endless variations: try Monterey Jack cheese and jalapenos, pico de gallo and black beans or shredded jicama and mango salsa.
Ingredients
2 cup(s) cooked chicken breast, chopped or shredded
1 tsp fresh lime juice, or to taste
1/4 tsp ground cumin
1/4 tsp table salt
8 medium whole wheat tortilla(s), about 6-inches each
1/2 cup(s) fat-free black bean dip, spicy-variety
6 Tbsp low-fat shredded cheddar cheese, sharp-variety
2 medium scallion(s), green parts only, diced
4 spray(s) cooking spray
1/2 cup(s) salsa
2 Tbsp reduced-fat sour cream
Instructions
In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 1 tablespoon of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
Slice each quesadilla into 4 pieces; serve with salsa and sour cream. Yields 1 quesadilla, 2 tablespoons of salsa and 1 teaspoon of sour cream per serving.
Notes
For even greater flavor, look for a low-fat seasoned Mexican cheese blend.
If you want to make the chicken from scratch, marinate it in a mixture of lime juice, cumin and chipotle chili powder for 30 minutes before grilling or pan frying (with cooking spray); then shred with a fork.
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
main meals
POINTS® Value: 6
Servings: 4
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy
A Mexican classic with endless variations: try Monterey Jack cheese and jalapenos, pico de gallo and black beans or shredded jicama and mango salsa.
Ingredients
2 cup(s) cooked chicken breast, chopped or shredded
1 tsp fresh lime juice, or to taste
1/4 tsp ground cumin
1/4 tsp table salt
8 medium whole wheat tortilla(s), about 6-inches each
1/2 cup(s) fat-free black bean dip, spicy-variety
6 Tbsp low-fat shredded cheddar cheese, sharp-variety
2 medium scallion(s), green parts only, diced
4 spray(s) cooking spray
1/2 cup(s) salsa
2 Tbsp reduced-fat sour cream
Instructions
In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 1 tablespoon of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
Slice each quesadilla into 4 pieces; serve with salsa and sour cream. Yields 1 quesadilla, 2 tablespoons of salsa and 1 teaspoon of sour cream per serving.
Notes
For even greater flavor, look for a low-fat seasoned Mexican cheese blend.
If you want to make the chicken from scratch, marinate it in a mixture of lime juice, cumin and chipotle chili powder for 30 minutes before grilling or pan frying (with cooking spray); then shred with a fork.
© 2010 Weight Watchers International, Inc. © 2010 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
Friday, July 2, 2010
Tuesday, June 29, 2010
Monday, June 28, 2010
Wednesday, June 9, 2010
Tuna salad
Ingredients
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
1.In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
1 (7 ounce) can white tuna, drained and flaked
6 tablespoons mayonnaise or salad dressing
1 tablespoon Parmesan cheese
3 tablespoons sweet pickle relish
1/8 teaspoon dried minced onion flakes
1/4 teaspoon curry powder
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 pinch garlic powder
Directions
1.In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.
Tuesday, June 8, 2010
Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing
Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing
Rated:
Submitted By: The Beef Checkoff BeefItsWhatsForDinner.com
Prep Time: 16 Minutes
Cook Time: 9 Minutes Ready In: 25 Minutes
Servings: 4
"A beautiful salad of crisp greens, ripe pears, cranberries and goat cheese salad is transformed into an elegant main dish when topped with lean beef tenderloin."
Ingredients:
4 (4 ounce) beef tenderloin steaks, cut 3
/4 inch thick
1/2 teaspoon coarse grind black pepper
1 (5 ounce) package mixed baby salad
greens
1 medium red or green pear, cored, cut
into wedges
1/4 cup dried cranberries
Salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)
Honey Mustard Dressing:
1/2 cup prepared honey mustard
2 tablespoons water
1 1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt
Directions:
1. Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
2. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
3.
Rated:
Submitted By: The Beef Checkoff BeefItsWhatsForDinner.com
Prep Time: 16 Minutes
Cook Time: 9 Minutes Ready In: 25 Minutes
Servings: 4
"A beautiful salad of crisp greens, ripe pears, cranberries and goat cheese salad is transformed into an elegant main dish when topped with lean beef tenderloin."
Ingredients:
4 (4 ounce) beef tenderloin steaks, cut 3
/4 inch thick
1/2 teaspoon coarse grind black pepper
1 (5 ounce) package mixed baby salad
greens
1 medium red or green pear, cored, cut
into wedges
1/4 cup dried cranberries
Salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional)
Honey Mustard Dressing:
1/2 cup prepared honey mustard
2 tablespoons water
1 1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon coarse grind black pepper
1/8 teaspoon salt
Directions:
1. Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
2. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
3.
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