I made real life cheeseburgers for lunch yesterday. With the real ground beef and everything! A cheeseburger has never tasted so good. It is a rather high point meal, but totally worth it. Plus, with all the extra stuff in the meat, it made my quarter pound of meat seem HUGE. To spoil myself more, I even heated up some leftover roasted mustard potatoes for my "fries". Heaven, let me tell ya. Hea. ven. BEST 13 points ever.
Deluxe Cheesburgers(adapted from WW website)
Serves: 2
8 oz extra lean ground beef
1 tbsp minced onions
1 clove garlic, minced
1 tbsp dried parsley
1 eggwhite
3 tbsp dried bread crumbs
1/8 cup shredded cheddar cheese
2 high fiber hamburger buns
desired veggie toppings
Mix first six ingredients together and form into two hamburger patties. Grill in skillet. Top with cheese and cover to let cheese melt. Serve on buns with desired veggie toppings.
Points per serving: 10ish(depending on your pt value of your hamburger buns.)
Monday, January 28, 2008
Saturday, January 26, 2008
Chili Cheese Mac
Chili Cheese Mac (from the WW website)
Serves: 8
* 1 sprays cooking spray
* 2/3 pound raw extra lean ground beef
* 2 medium onion(s), chopped
* 29 oz canned stewed tomatoes, Mexican-style (undrained)
* 2 1/2 cup canned tomato juice
* 4 oz canned green chili peppers, diced, drained
* 2 tsp chili powder
* 1 1/2 cup uncooked macaroni, elbow
* 31 oz canned pinto beans, drained and rinsed
* 1/2 cup low-fat shredded cheddar cheese
* Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
* Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
* Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.
Points per serving: 5
Serves: 8
* 1 sprays cooking spray
* 2/3 pound raw extra lean ground beef
* 2 medium onion(s), chopped
* 29 oz canned stewed tomatoes, Mexican-style (undrained)
* 2 1/2 cup canned tomato juice
* 4 oz canned green chili peppers, diced, drained
* 2 tsp chili powder
* 1 1/2 cup uncooked macaroni, elbow
* 31 oz canned pinto beans, drained and rinsed
* 1/2 cup low-fat shredded cheddar cheese
* Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
* Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
* Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.
Points per serving: 5
Thursday, January 24, 2008
Baked Turkey Ziti
Baked Turkey Ziti (modified from WW website)
* 1 cup part-skim mozzarella cheese, shredded
* 1/2 tsp black pepper
* 1 tsp dried rosemary
* 1/2 tsp table salt
* 1 tsp olive oil
* 2 medium garlic clove(s), minced
* 28 oz canned crushed tomatoes
* 1 tsp dried oregano
* 1 tsp dried thyme
* 12 oz uncooked ziti
* 8 oz lean ground turkey
Preheat oven to 350°F.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add turkey and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.
Points per serving: 5
* 1 cup part-skim mozzarella cheese, shredded
* 1/2 tsp black pepper
* 1 tsp dried rosemary
* 1/2 tsp table salt
* 1 tsp olive oil
* 2 medium garlic clove(s), minced
* 28 oz canned crushed tomatoes
* 1 tsp dried oregano
* 1 tsp dried thyme
* 12 oz uncooked ziti
* 8 oz lean ground turkey
Preheat oven to 350°F.
Cook pasta according to package directions; drain and set aside.
Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add turkey and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.
Points per serving: 5
Sunday, January 20, 2008
Dijon Dinner
Dude. I made the best lunch today.
Balsamic Chicken with Mushrooms
Serves: 4
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled
In a nonstick skillet, heat 1 teaspoon of oil.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms.
Points per serving: 3
Mustard Roasted Potatoes
Serves: 10
2 Tbsp unsalted butter, melted
2 Tbsp olive oil
2 Tbsp fresh lemon juice
3 clove garlic clove(s)
1/2 cup Dijon mustard
1 Tbsp dried oregano
1 sprays cooking spray
1 tsp kosher salt
1 tsp lemon zest
3 pound potato, red, white, 1- to 1 1/2-inch-diameter mixed unpeeled red-skinn
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425F oven 10 minutes.
Transfer potatoes to serving bowl.
Points per serving: 3
I served these with some green beans and it was an awesome 6 point meal. I also halved the potato recipe because I didn't really want to be stuck with 3 lbs of potatoes, in case the recipe was gross. I think I will always half it though since reheating potatoes really are never as good. I give both recipes an A+!
Balsamic Chicken with Mushrooms
Serves: 4
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 large garlic clove(s), crushed
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
2 cup mushroom(s), small, halved
1/3 cup canned chicken broth
1/4 tsp dried thyme, crumbled
In a nonstick skillet, heat 1 teaspoon of oil.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms.
Points per serving: 3
Mustard Roasted Potatoes
Serves: 10
2 Tbsp unsalted butter, melted
2 Tbsp olive oil
2 Tbsp fresh lemon juice
3 clove garlic clove(s)
1/2 cup Dijon mustard
1 Tbsp dried oregano
1 sprays cooking spray
1 tsp kosher salt
1 tsp lemon zest
3 pound potato, red, white, 1- to 1 1/2-inch-diameter mixed unpeeled red-skinn
Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425F oven 10 minutes.
Transfer potatoes to serving bowl.
Points per serving: 3
I served these with some green beans and it was an awesome 6 point meal. I also halved the potato recipe because I didn't really want to be stuck with 3 lbs of potatoes, in case the recipe was gross. I think I will always half it though since reheating potatoes really are never as good. I give both recipes an A+!
Wednesday, January 16, 2008
Light Meatloaf with Mashed Potatoes
This recipe is from the WW website, but I had to edit it a little, just because of the supplies I had on hand. For example, the original recipe calls for 12 oz of turkey and 8 of beef, but I had to switch that around because of what I had thawed in my fridge. But, thanks to WW genius recipe builder feature, it was simple to switch around and still make it easy to calculate points. The original recipe also has 6 points, compared to my edited version, which has 8. Oh, and I have to mention....I mixed the meatloaf up last night so that I could pop it in the oven right away when I got home from work tonight, and it can EASILY be split into 8 servings rather than just 6. It's quite large.
Meatloaf with Chive Mashed Potatoes
Serves 6
Peel potatoes and cut into large chunks. Cover with salted water and bring to the boil. Cook until tender when pierced by a knife. Remove from heat and drain.
Mash potatoes. Combine with milk, yogurt, sour cream and chives. Season to taste with salt and pepper. Do not overbeat or potatoes will become gummy.
Serve potatoes with meatloaf.
Points per serving: 8
Meatloaf with Chive Mashed Potatoes
Serves 6
- 2 Tbsp Worcestershire sauce
- 2 large egg white(s), beaten slightly
- 1/3 cup reduced-fat sour cream
- 1/4 cup fat-free skim milk
- 1/4 tsp black pepper
- 1/4 tsp table salt
- 1 Tbsp hot pepper sauce
- 1 Tbsp chives, minced
- 1 medium onion(s), chopped
- 4 large potato(es)
- 8 oz canned tomato sauce
- 1/2 cup uncooked old fashioned oats
- 8 oz lean ground turkey
- 12 oz lean ground beef
Peel potatoes and cut into large chunks. Cover with salted water and bring to the boil. Cook until tender when pierced by a knife. Remove from heat and drain.
Mash potatoes. Combine with milk, yogurt, sour cream and chives. Season to taste with salt and pepper. Do not overbeat or potatoes will become gummy.
Serve potatoes with meatloaf.
Points per serving: 8
Monday, January 14, 2008
Dressed Up Potato Skins
We had this as a side dish tonight. I've been craving potatoes lately, so this was perfect. It was a fun dish to make it and it far out-shined the main dish.
Pepperoni Pizza Potato Skins (from Weight Watchers website)
Serves 4
1 sprays cooking spray
2 large potato(es), baked, cooled completely, quartered lengthwise*
1/3 cup pizza sauce
2 oz pepperoni, finely chopped
1/3 cup part-skim mozzarella cheese, shredded
1/8 tsp dried oregano, red pepper flakes or garlic, or to taste
1. Preheat oven to 425ºF. Coat a baking sheet with cooking spray.
2. Slice top half or two thirds of potato flesh off each potato quarter. (Reserve potato flesh for soup or mashed potatoes, if desired). Spoon about 2 teaspoons of pizza sauce over each potato wedge; sprinkle wedges with pepperoni and then with cheese.
3. Carefully place potato skins on prepared baking sheet. Bake until cheese melts and potatoes are hot, about 6 to 8 minutes. Season to taste with oregano, red pepper flakes or garlic. Yields 2 potato skins per serving.
*Make sure the potatoes are cooled completely before slicing and scooping out the flesh or you may have a hard time forming the skins.
Points per serving: 4
Pepperoni Pizza Potato Skins (from Weight Watchers website)
Serves 4
1 sprays cooking spray
2 large potato(es), baked, cooled completely, quartered lengthwise*
1/3 cup pizza sauce
2 oz pepperoni, finely chopped
1/3 cup part-skim mozzarella cheese, shredded
1/8 tsp dried oregano, red pepper flakes or garlic, or to taste
1. Preheat oven to 425ºF. Coat a baking sheet with cooking spray.
2. Slice top half or two thirds of potato flesh off each potato quarter. (Reserve potato flesh for soup or mashed potatoes, if desired). Spoon about 2 teaspoons of pizza sauce over each potato wedge; sprinkle wedges with pepperoni and then with cheese.
3. Carefully place potato skins on prepared baking sheet. Bake until cheese melts and potatoes are hot, about 6 to 8 minutes. Season to taste with oregano, red pepper flakes or garlic. Yields 2 potato skins per serving.
*Make sure the potatoes are cooled completely before slicing and scooping out the flesh or you may have a hard time forming the skins.
Points per serving: 4
Tuesday, January 8, 2008
Turkey Taco Soup
Turkey Taco Soup (From Recipezarr)
Serves 6
1 1/4 lbs ground turkey
1 medium onion
1 (30ish ounce) can crushed tomatoes
1 (15 ounce) can Rotel tomatoes & chilies
1 (15 ounce) can black beans, undrained
1 (15 ounce) can pinto beans, undrained
1 cup frozen corn
1 (1 1/4 ounce) package taco seasoning
1 (1 1/4 ounce) package dry ranch dressing mix
1. Brown the turkey and onion.
2. Add to a pot with the remaining ingredients.
3. Cook over medium low heat for 30 minutes.
4. Serve with shredded lettuce, cheese, corn chips, olives, tomatoes and sour cream on top.
(I put minimal cheese(1/2 ounce) on mine, fat free sour cream(1 tblspn), lettuce and a few chips. I skipped the olives because that's wasted calories in my opinion. I LOVE this recipe. It is so tasty and it's like having a big fat fiber-filled taco salad.)
Points per serving: 8
Serves 6
1 1/4 lbs ground turkey
1 medium onion
1 (30ish ounce) can crushed tomatoes
1 (15 ounce) can Rotel tomatoes & chilies
1 (15 ounce) can black beans, undrained
1 (15 ounce) can pinto beans, undrained
1 cup frozen corn
1 (1 1/4 ounce) package taco seasoning
1 (1 1/4 ounce) package dry ranch dressing mix
1. Brown the turkey and onion.
2. Add to a pot with the remaining ingredients.
3. Cook over medium low heat for 30 minutes.
4. Serve with shredded lettuce, cheese, corn chips, olives, tomatoes and sour cream on top.
(I put minimal cheese(1/2 ounce) on mine, fat free sour cream(1 tblspn), lettuce and a few chips. I skipped the olives because that's wasted calories in my opinion. I LOVE this recipe. It is so tasty and it's like having a big fat fiber-filled taco salad.)
Points per serving: 8
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