Wild Mushroom and Goat Cheese-Stuffed Chicken Breasts

Ingredients:

• 3 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 lb. shiitake mushrooms, stems discarded, caps finely chopped
• 3/4 tsp. herbes de Provence
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 oz. reduced-fat goat cheese, softened
• 4 (1/4-lb.) boneless, skinless chicken breasts
• 1 shallot, chopped
• 3/4 reduced-sodium chicken broth
• 6 tbsp. dry sherry
• 1 tsp. cornstarch
• 2 tsp. cold water

Makes 4 Servings (1 stuffed chicken breast with 3 tablespoons)

1. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the garlic; cook until fragrant, about 30 seconds. Add the mushrooms, herbes de Provence, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper; cook, stirring occasionally, until the mushrooms are golden, 5-6 minutes. Transfer the mixture to a bowl; add the cheese and stir until combined. Let the mixture cool completely.
2. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through to the back or the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket with 2 tablespoons of the mushroom-cheese mixture.
3. Wipe out the skillet. Add the remaining 1 teaspoon oil and heat over medium heat. Add the chicken and sprinkle with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until chicken is browned on the outside and cooked through, 7-8 minutes on each side. Cut each chicken breast into 4 or 5 slices, transfer to a serving plate, and keep warm.
4. Add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the broth and sherry; bring to a boil. Reduce the heat and simmer about 3 minutes. Meanwhile, dissolve the cornstarch in the cold water in a small bowl. Stir the cornstarch mixture into the skillet and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Serve the sauce over the chicken.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. The folks at Weight Watchers call this dish a company favorite. It will be a company and a family favorite. This dish is an elegant comfort food dish that 's full of flavor. The creaminess of the goat cheese and sautéed garlic and mushrooms make the chicken more succulent and juicy. Serve a colorful side of vegetables alongside this chicken and you'll have a dish that's both colorful and flavorful.

Pork with Apples in Cider Sauce

Ingredients:

• 4 boneless pork loin chops, cut 3/4-inch thick
• kosher salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 3 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch thick
• 1 cup reduced-sodium chicken broth
• 1 cinnamon stick
• 1 tsp. cornstarch
• 1 tsp. cold water

Makes 4 Servings

1. Preheat the oven to 350 F. Trim fat from meat and season chops with salt and pepper.
2. In a large skillet cook chops in hot oil for 4-6 minutes or until browned, turning to brown evenly. Remove chops from skillet. Set aside.
3. Add apples to the hot skillet; cook and stir about 5 minutes or until just apple slices are browned and tender. Carefully add chicken broth and cinnamon stick to skillet. Cook and stir for 2 minutes more. Using a slotted spoon, transfer apple slices to a 2-quart rectangular baking dish. Place browned chops atop apples in dish. Pour broth (with cinnamon stick) over pork chops.
4. Cover and bake about 20 minutes or until pork is done (160 F) and juices run clear. Remove the chops from the baking dish; cover and keep warm.
5. Discard cinnamon stick. Spoon the apple mixture into a medium saucepan. Stir together the cornstarch and the cold water; stir into mixture in saucepan. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 2 minutes more. Serve chops with apple mixture.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a sophisticated take on pork chops and applesauce. The apples cooked with the cinnamon and chicken broth has a nice aroma to it when cooking and tastes delicious when eaten at the table. I highly recommend adding a touch of minced garlic and chopped rosemary to the pork chops for a more savory flavor for the pork. Plus, rosemary and garlic make the pork and apples taste even better.

Cheese Straws

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. crushed red pepper
• 5 tbsp. cold unsalted butter, cut into pieces
• 1 cup shredded extra-sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 3-4 tbsp. cold water

Makes 16 Servings (3 cheese straws per serving)

1. Preheat the oven to 375 F.
2. Combine the flour, pepper and crushed red pepper in a food processor and pulse to mix. Scatter butter on top of seasoned flour; pulse until mixture resembles coarse crumbs. Scatter cheddar and Parmesan on top and drizzle with 3 tablespoons of water; pulse until mixture forms a ball, adding remaining 1 tablespoon water, if needed.
3. Turn dough out onto lightly floured work surface. With lightly floured rolling pin, roll dough into 9-inch square. With pizza cutter or knife, cut dough into 3 x 1/2-inch strips, making a total of 48 strips.
4. Place cheese strips about 1 inch apart on ungreased baking sheet.Bake until golden, about 15 minutes. With wide spatula, transfer cheese straws to wire racks and let cool completely. Cheese straws can be stored in airtight container up to 2 days.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This appetizers/snacks will quickly become a favorite. These cheese stick are packed with heat and flavor. They go great with any dish depending on what kind of cheese you use. If you're cooking Italian, use Italian cheeses with some Italian herbs. If you're cooking French cuisine, use Gruyere. If you're cooking Spanish, use manchego. If you're cooking American BarbeQue, use the extra-sharp cheddar. I also highly recommend adding minced garlic to this sticks because garlic always makes everything taste better.

 

Whole-Wheat Galette Crust

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1/2 cup unbleached all-purpose flour
• 1 tsp. granulated sugar
• 1/4 tsp. baking  powder
• 2 tbsp. almonds, ground
• 1 pinch salt
• 2 tbsp. cold unsalted butter, cut into 1/4-inch pieces
• 2 tbsp. canola oil
• 1/2 tsp. white vinegar
• 2-4 tbsp. cold water

Makes 12 Servings

1. Mix the flours, sugar, baking powder, almonds, and salt in a large bowl. Cut in the cold butter with a pastry cutter or fork until it is in the size of min chocolate chips.
2. Stir in oil and vinegar. Add just enough cold water to bring the dough together; it will still be a little dry.
3. Gather dough into a ball and form a flat disk. Wrap in plastic wrap and chill in refrigerator for 30 minutes or overnight.
4. To roll: Lightly spray 2 half-sheets of parchment paper (12-inches X 14-inches) with nonstick cooking spray. Place dough between the 2 sheets of parchment and roll 1/8-inch thick. To prevent sticking, periodically peel the parchment papers from the dough and then replace dough between them. Once the dough is the desired thickness, remove top sheet, keeping the pie crust on the bottom sheet of parchment paper. Place on a sheet pan for a galette, or flip dough over into a pie pan and peel off the parchment. Gently press into the pie pan. Chill for 30 minutes before baking.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a wonderful recipe to use in any pie recipe you have. There is very little sugar in this pie crust and the combination of whole wheat flour and almonds give it a healthy indulgence you'll forget it's good for you. this pie crust is very fragile. Rolling the pie crust between 2 pieces of parchment paper makes it easier to transfer the pie crust to the baking sheet because it prevents the dough from sticking to the rolling pin. Don't over work the dough because the crust will get tough. Add only enough water so the dough comes together. It should barely hold together and not be wet, just sticky.