Tomatillo Enchilladas with Grilled Chicken

Ingredients:

• 1 onion, chopped
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and diced
• 1 tsp. ground cumin
• 1/8 tsp. salt
• 2 lb. tomatillos. husks removed, fruits rinsed and coarsely chopped
• 2 tbsp. water
• 3/4 lb. cooked grilled chicken breast, diced
• 1 cup fresh or thawed frozen corn kernels
• 1 1/2 cups (6 oz.) shredded fat-free pepper Jack cheese
• 1 cup loosely packed fresh cilantro leaves
• 12 (6-inch) corn tortillas, warmed

Makes 6 Servings (2 enchiladas per serving)

1.  Preheat oven to 450 F. Spray large skillet with nonstick spray and set over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring, until vegetables soften, 2-3 minutes. Stir in cumin and salt. Add tomatillos and water. Bring to boil; lower heat and simmer, uncovered, 7-8 minutes. 
2. Meanwhile, stir together chicken, corn, and 1 cup Jack cheese in large bowl. 
3. Remove tomatillo sauce from heat and stir in cilantro. In two batches, transfer sauce to blender and puree, starting on low speed and holding blender lid down with folded kitchen towel. Stir 1 cup of sauce into chicken mixture; return remaining sauce to skillet. 
4. Spread 1 cup tomatillo sauce in bottom of 9 X 13-inch baking dish. Dip 1 tortilla at a time in remaining sauce, place on cutting board, and fill with 1/3 cup chicken mixture. Roll up and place seam side down in dish. Repeat with  remaining tortillas and chicken mixture. Spoon remaining sauce over enchiladas; sprinkle with remaining 1/2 cup cheese. Cover with foil and bake until heated through, 12-15 minutes. Remove foil, turn on broiler and broil enchiladas until cheese is browned, about 1 minute. 

WW POINTS VALUE: 8 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These treats are certainly a taste of Mexico. These enchiladas are both filling and flavorful. If you don't have corn on hand, substitute, sliced bell peppers and the enchiladas will be just as delicious. I highly recommend adding a tablespoon of fat-free sour cream to give these enchiladas a kick of zing. Even though 2 enchiladas make a serving, 1 enchilada will be filling enough. 

Mexican-Style Sloppy Joes

Ingredients:

• 1 tsp. extra-virgin olive oil
• 1/2 lb. lean ground beef
• 2 garlic cloves, minced
• 1 cup cut-up butternut squash, cut into 1/2-inch dice
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 1/4 cups mild or medium fat-free salsa
• 1 cup frozen corn kernels, thawed
• 2 multigrain English muffins, split and toasted
• 8 tbsp. shredded reduced-fat Mexican cheese blend

Makes 4 Servings (1/2 English muffin, 3/4 cup beef mixture and 2 tablespoons cheese per serving)

1. Preheat broiler or toaster oven.
2. Heat oil in a large skillet over medium heat. Add beef and garlic and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Stir in squash, chili powder and cumin; cook, covered, stirring occasionally, until squash is tender, about 8 minutes. Stir in salsa and corn; simmer, stirring occasionally, until flavors are blended, about 2 minutes longer.
3. Place English muffins, cut side up, on broiler rack. Top each with 2 tablespoons Mexican cheese blend and broil until chees is melted, about 1 minute. Spoon scant 3/4 cup beef mixture on each muffin half.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These sloppy joes are a delicious guilty pleasure and a new twist on comfort food. Mexican food is comfort food and a guilty pleasure as are sloppy joes. Put them together and you have a new favorite comfort food. Who knew butternut squash could taste so good in sloppy joes. If you don't have ground beef on hand, ground chicken or turkey will work just as well. I also added minced garlic to the sloppy joes because garlic always makes everything taste better.

 

Tamale Pot Pies with Turkey & Pepper Jack

Ingredients:

• 1 1/4 lbs. ground skinless turkey breast
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 (10 oz.) can diced tomatoes with green chiles)
• 1 (8 oz.) can no-salt added tomato sauce
• 1 cup fresh or frozen thawed corn kernels
• 1 tbsp. ground cumin
• 3/4 cup yellow cornmeal
• 1/4 tsp. salt
• 3 cups water
• 3/4 cup shredded fat-free pepper Jack cheese

Makes 6 Servings (1 pot pie per serving)

1. Preheat oven to 400 F. Spray 6 (8 oz.) ramekins or baking dishes with nonstick spray.
2. Spray a large skillet with nonstick spray and set over high heat. Add onions, garlic and turkey and cook, breaking up chunks of turkey with side of wooden spoon, until turkey is no longer pink, 5-6 minutes. Stir in diced tomatoes with juices, tomato sauce, corn, and cumin. Divide mixture evenly among ramekins.
3. Whisk together cornmeal, salt, and 3/4 cup of water in a medium bowl. Bring remaining 2 1/4 cups water to boil in medium saucepan over high heat; slowly whisk cornmeal mixture into boiling water. Reduce heat and simmer, stirring frequently, until thickened, 4-5 minutes. Remove from heat and stir in 1/2 cup Jack cheese.
4. Spoon cornmeal mixture evenly on top of turkey. Place ramekins on baking sheet and bake 8 minutes. Sprinkle remaining 1/4 cup cheese evenly over tops and bake until mixture is bubbly and cheese is melted, about 5 minutes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. You can enjoy Mexican food without feeling guilty. Mexican food is a guilty pleasure and can be good for you when it's done right. These are a flavorful take on traditional chicken pot pies. These pot pies can be made and served in 30 minutes and can be enjoyed any night of the week. There's protein and five servings of vegetables in these pot pies so they are good for you. Don't forget to serve a glass of milk with these pot pies. The milk will cool the heat down in your mouth.

Grilled Chicken with Summer Corn-Tomato Salad

Ingredients:

• 1 1/2 cups corn kernels
• 1 large tomato, diced
• 4 scallions, sliced
• 1/4 cup chopped fresh cilantro
• 4 tbsp. fresh lime juice
• 2 tsp. extra-virgin olive oil
• 1 tsp. ground cumin
• 1 tsp. salt
• 3/4 tsp. smoked paprika
• 4 (5 oz.) boneless, skinless chicken breasts

Makes 4 Servings ( 1 chicken breast & 2/3 cup salad per serving)

1. Bring 1 inch of water to boil in medium saucepan. Put corn in steamer basket and lower into saucepan. Cook, covered, until corn is tender, about 4 minutes. Lift steamer basket out of pan and let corn cool.
2. Spray a grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. Meanwhile, mix together corn, tomato, scallions, cilantro, 2 tablespoons of lime juice, the oil, 1/4 teaspoon of the cumin, 1/4 teaspoon of the salt, and 1/4 teaspoon of the paprika in a medium bowl; set aside to allow flavors to blend.
4. Combine remaining 2 tablespoons lime juice, 3/4 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon paprika in cup; rub all over chicken. Spray chicken with nonstick spray. Place chicken on grill rack and grill until cooked through, about 5 minute per side. Place chicken on 4 plates. Spoon corn salad on top or alongside.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is how you light up the grill in the summer with fresh vegetables and grilled protein. This grilled chicken is succulent, juicy and flavorful and the corn-tomato salad will awaken your taste buds. I highly recommend adding freshly ground black pepper and minced garlic to the chicken to make it more flavorful.

Old-Fashioned Chicken Pot Pie

Ingredients:

•  1 tsp. butter
• 2 cups sliced white or cremini mushrooms
• 1 small onion, finely chopped
• 3 cups coarsely chopped cooked boneless, skinless chicken breasts
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 1 cup low-sodium chicken broth
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 1/4 tsp. dried  thyme
• 1/4 tsp. freshly ground black pepper
• 1/2 cup fat-free evaporated milk
• 2 tbsp. whole wheat flour
• 4 pieces reduced-fat crescent roll dough

Makes 6 Servings (1/6 of pie per serving)

1. Preheat oven to 375 F. Spray 10-inch shallow round baking dish or casserole dish with nonstick spray.
2. Spray large pot with nonstick spray. Add butter and melt over medium heat. Add mushrooms and onion; cook, stirring, until softened, about 5 minutes. Stir in chicken, mixed vegetables, broth salt, paprika, thyme, and pepper. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.
3. Meanwhile, whisk together 1/4 cup of the evaporated mil and the flour in a small bowl until smooth; stir into chicken mixture. Cook over medium heat, stirring constantly, until sauce bubbles and thickens, about 2 minutes. Stir in remaining 1/4 cup evaporated milk and cook 3 minutes longer.
4. Spoon chicken mixture into  prepared dish. Unroll crescent rolls and arrange around inside edge of baking dish to form border (the middle will not be covered). Bake until crust is golden brown and filling is bubbly, about 15 minutes.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. Chicken pot pie is a wonderful comfort food that can be enjoyed in the winter. No dish warms the body and soul like a homemade chicken pot pie. This is a different kind of chicken pot pie because there are more chicken and vegetables in this pie. Also, evaporated milk is used in this recipe. This pot pie is very filling and full of flavor. The pie crust is really nice with the chicken and vegetables and it's easy to cut the pie with this dough. I highly recommend adding a touch  of minced garlic to the mushroom and onion mixture because garlic always makes everything taste better. Also, when you cook the chicken, season it with salt, pepper and garlic for flavor. This pot pie makes a nice lunch the next day too.

Fresh Corn and Blueberry Pancakes

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup yellow cornmeal
• 2 tbsp. granulated sugar
• 1 tbsp. + 1 tsp. baking powder
• 1 tsp. salt
• 1 3/ 4 cup reduced-fat milk
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 3/4 cup fresh or frozen blueberries
• 3/4 cup fresh or frozen corn kernels
• 1/4 cup pure maple syrup

Makes 6 Servings (4 pancakes & 2 teaspoons syrup per serving)

1. Whisk together flour, cornmeal, sugar, baking powder, and salt in medium bowl. Make a well in the middle of flour mixture. Combine milk, egg substitute, and oil in well; with fork, stir until mixed well. With rubber spatula, stir flour mixture just until flour mixture is moistened (batter will be lumpy). Gently stir in blueberries and corn.
2. Spray griddle with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn and cook until golden brown, about 3 minutes longer. Transfer pancakes to platter and keep warm. Repeat with remaining batter, spraying griddle between batches, making total of 24 pancakes. Serve with maple syrup.

WW POINTS VALUE: 12 pts.

Note: This recipe appears in the WW Family Meals Cookbook. The people at Weight Watchers have done it again with another version of pancakes/waffles. I know they're a lot of points but they make a great weekend breakfast/brunch treat. I usually make waffles because waffles are easier to cook and store in your freezer. You don't taste the corn kernels but you can taste the blueberries and maple syrup. If you don't have egg substitute, mix two whole eggs and the pancakes/waffles will taste just as good. I highly recommend adding a touch of ground cinnamon, nutmeg and vanilla to make these treats more flavorful.

 

 

Peruvian Potato Cakes with Poached Eggs

Ingredients:

• 1 lb. baking potatoes, peeled & sliced
• 2 large garlic cloves, coarsely chopped
• 3/4 cup shredded part-skim mozzarella cheese
• 1/2 cup frozen corn kernels, thawed & patted dry
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro + additional for sprinkling
• 3 tbsp. grated Parmesan cheese
• 1/2 tsp. salt
• 2 tsp. canola oil
• 1 tbsp. distilled white vinegar
• 4 large eggs
• hot pepper sauce for serving

Makes 4 Servings (2 potato patties & 1 egg per serving)

1. Preheat oven to 250 F. Line baking sheet with parchment paper; spray with nonstick spray.
2. Put potatoes and garlic in medium saucepan and add enough cold water to cover by 1 inch; bring to boil over high heat. Reduce heat and cook until potatoes are fork-tender, 10-12 minutes; drain. Transfer to large bowl. With potato masher, mash potatoes and garlic are smooth. Add mozzarella, corn, scallions, 1/4 cup of cilantro, the Parmesan, and salt, stirring until mixed well. Shape potato mixture into 8 (3/4-inch-thick patties) using about 1/3  cup potato mixture for each patty.
3. Heat oil in large deep nonstick skillet over medium heat. Add 4 patties and cook unto golden brown, about 3 minutes per side. Transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining 4 patties. Wipe skillet clean.
4. To poach eggs, half-fill skillet with water and bring to boil; add vinegar. Reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining eggs. Cook until whites of eggs are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer one egg at a time to paper towel-lined plate to drain.
5. To serve, place 2 potato patties on each of 4 plates; top with 1 egg and sprinkle with cilantro. Serve with hot sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a sophisticated take on eggs and hash browns or you can call it diner food goes to South America. I love poached eggs and the poached eggs with the potato pancakes is absolutely delicious. This make a great brunch and if you really want to go all out, cook and serve a piece of sirloin steak or South American Hanger Steak and your meal will be sophisticated and complete.

Easy Chili Con Queso

Ingredients:

• 1 tsp. canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1-2 tsp. chili seasoning mix
• 1 (14.5 oz.) can diced tomatoes
• 2 cups fresh or frozen corn kernels
• 1 cup cooked chicken
• 4 (6 inch) whole-wheat tortillas
• 1/2 cup shredded reduced-fat Monterey Jack cheese

Makes 4 Servings

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the chili seasoning and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 3 minutes. Add the corn and chicken; return to a simmer and cook, about 2 minutes.
2. Meanwhile, spray a 7-inch skillet with nonstick spray and set over medium-high heat. Add the tortillas, one at a time, and cook until lightly toasted, 1-2 minutes on each side. Cut each tortilla into 4 wedges.
3. Remove the saucepan from the heat and add the cheese. Stir until the cheese melts. Serve the chili with the toasted tortilla triangles.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a whole new take on chili. Chili is a comfort food to enjoy during the cold winter months and it can be good for you and taste good too. This chili is simple yet flavorful. When you cook the chicken, don't forget to season the chicken with salt, freshly ground pepper and minced garlic to make the chili more flavorful. If you don't have taco seasoning, use dark chili powder and ground cumin and your chili will be flavorful.

Spicy Southwestern Pork Stew

Ingredients:

• 2 lbs. pork, fat trimmed, cut into 1-inch pieces
• 2 tbsp. Southwestern Spice Rub
• 2 tbsp. extra-virgin olive oil
• 1 cup reduced-sodium chicken broth
• 2 cups onion, chopped
• 2 tbsp. garlic, chopped
• 1 (14 1/2 oz.) can diced tomatoes, with liquid
• 2 cups corn kernels
• 1 cup roasted red peppers, julienned
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• kosher salt
• freshly ground black pepper

Makes 8 Servings

1. Season pork cubes with salt and pepper. Sprinkle generously with spice rub. Let sit up to overnight.
2. Heat a saute pan over medium heat. Add pork and olive oil; brown meat; Deglaze pan with 1/4 cup of the chicken broth; if the meat starts to stick, add a small amount of water. Remove meat from pan.
3. Add onions and garlic to the pan; cook until slightly caramelized. Add tomatoes and the rest of the stock. pour into crockpot; add pork. Cook on low heat for 2 1/2 hours or until the meat is tender, but not shredding. Add corn and red peppers; cook for 30 minutes. Adjust seasoning with salt and pepper. Stir in cilantro and lime juice.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This stew is perfect for making on the weekend and you can enjoy this dish throughout the week. It's packed with flavor and vegetables and you'll forget it's good for you. You can even prepare this in the morning, cook it in the crockpot, go out for the day and come home to the earthy flavors of the Southwest. You can even add cannellini or black beans to this chili for more flavor and nutrients.

Grilled Pork Chops with Smoky Black Bean Relish

Ingredients:

• 6 boneless pork chops, cut 1/2-inch thick
• Kosher salt
• freshly ground black pepper
• 3 tbsp. fresh lime juice
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. extra-virgin olive oil
• 1 cup frozen whole-kernel corn, thawed
• 6 garlic cloves, minced
• 2 cups cherry tomatoes, quartered
• 1 (15 oz.) can black beans, rinsed and drained
• 1/2 cup sliced scallions
• 1/4 cup fresh cilantro, chopped
• 1-2 tsp. canned chipotle in adobo sauce, finely chopped

Makes 6 Servings

1. Trim fat from chops. Season chops with salt and pepper. In a small bowl, combine 2 tablespoons of the lime juice and cilantro; brush over chops.
2. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 7-9 minutes or until chops are done (160 F) and juices run clear. For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over medium heat. Cover and grill as above.
3. Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn; cook and stir for about 3 minutes or until lightly browned. Clear a spot in the center of the pan, reduce the heat, and add garlic; cook for 30 seconds.
4. In a large bowl, combine the corn mixture, tomatoes, black beans, scallions, 1/4 cup cilantro, chipotle peppers, and the remaining 1 tablespoon lime juice. Season to taste with kosher salt and pepper.
5. Serve chops with corn mixture.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a new healthy way to enjoy Mexican food. You get your share of colorful vegetables and your protein too. You can use chicken, turkey, or even fish in this recipe and your dish will still be delish. It may look messy but it's really delicious. You don't always have to enjoy Mexican food in a tortilla.

 

Buttermilk Biscuit-Topped Potpie

Ingredients:

• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 2 tbsp. all-purpose flour
• 1 tbsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• pinch cayenne
• 1 tbsp. unsalted butter
• 1 small red onion, chopped
• 4 celery stalks, diced
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 2 cups frozen mixed vegetables (corn, carrots, peas, and green beans), thawed
• 1 1/2 cups diced cooked chicken breast
• 1 (6 oz.) package refrigerated buttermilk biscuits

Makes 5 Servings (generous 1 cup chicken with vegetables and 1 biscuit)

1. Preheat the oven to 425 F. Spray a 3-quart shallow baking dish with nonstick spray.
2. Whisk together the broth, half-and-half, flour, mustard, salt, black pepper and cayenne in a glass measure until blended.
3. Melt the butter in a large skillet over medium heat. Add onion, celery, garlic, and thyme; cook, stirring, until softened, about 5 minutes. Stir in the mixed vegetables and chicken and cook until heated through, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.
4. Pour the chicken mixture into the baking dish. Arrange the biscuits on top, spacing them evenly. Bake until the filling is bubbly and the biscuits are golden brown, 10-12 minutes.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. You can have your comfort food and eat it too. If you love chicken pot pie and buttermilk biscuits, you will love this dish. This meal takes about 30 minutes to make if you move productively. This is what I call hearty comfort food. I highly recommend making this dish on the weekend so you can take your time and enjoy making and eating this meal. I really enjoyed this meal because it was so filling and flavorful. If you don't have any chicken broth, you can substitute white wine. If you don't have half-and-half, substitute milk instead. I also highly recommend making your own buttermilk biscuits for the buttermilk biscuit topping. I highly recommend the Weight Watchers Buttermilk Biscuits recipe for the topping because they're really tasty and when you make them, you know what's in them.

Tamale Casserole

Ingredients:

• 4 tsp canola oil
• 1 green bell pepper, seeded and chopped
• 2 red onions, chopped
• 1 jalapeno, seeded deveined and minced
• 1 garlic clove, minced
• 1/2 lb. ground turkey breast
• 1 cup tomato sauce
• 1 cup frozen corn kernels
• 3/4 tsp salt
• 1/2-1 tsp hot Mexican chili powder
• 2 cups water
• 2/3 cup stone-ground yellow cornmeal
• 1/3 cup shredded fat-free Monterey Jack Cheese

Makes 4 Servings

1. In a large skillet over medium heat, heat the oil. Saute the bell pepper, onions, jalapeno and garlic until softened, about 5 minutes. Add the turkey and cook, breaking apart with a wooden spoon, until browned, 5-8 minutes. Stir in the tomato sauce, corn, 1/2 teaspoon of the salt and the chili powder; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the sauce thickens slightly, about 15 minutes. Transfer to an 8-inch-square baking dish.
2. Preheat the oven to 350 F. In a medium saucepan, bring 1 cup of the water and the remaining 1/4 teaspoon salt to a boil. In a medium bowl, whisk the cornmeal into the remaining 1 cup water. Slowly pour the moist cornmeal into the boiling water in a thin steady stream, stirring constantly with a wooden spoon until the mixture comes back to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes. Spread over the turkey so that it is completely covered. Bake 25 minutes,  then sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer. Let stand 10 minutes before serving.

WW POINTS VALUE: 6 pts (1/4 of casserole per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Tamales are a traditional Mexican dish made of different fillings such as chopped meat and vegetables. They are coated with masa, a traditional Hispanic cornmeal dough, and wrapped in a cork husk that is tied and steamed until the dough is cooked through. This version eliminates the corn husks and is made into a casserole. This comfort foos may look like a hot mess but it is absolutely delicious. This casserole is filled with lean protein and veggies and will quickly fill you up. You can use ground chicken or ground turkey in this recipe and the casserole will still be delicious. If you don't have any canola oil on hand, I highly recommend using Chipotle Infused Extra Virgin Olive Oil from the Imperial Olive in Williamsburg, VA because it will give the casserole an extra kick of heat. For more info, visit www.TheImperialOlive.com. 

Shepherd's Pie

Ingredients:

• 1 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup low-sodium chicken broth
• 1 tsp salt
• 1/4 cup water
• 2 cups cooked chicken breast
• 1 cup chopped spinach leaves
• 2 carrots, peeled, sliced and blanced
• 1 onion, finely chopped
• 1/2 cup frozen corn kernels
• 1/2 cup evaporated milk
• 1 tsp dried thyme
• 1/2 tsp ground majoram
• 3 medium russert potatoes, cooked, peeled and mashed
• 1 tbsp grated Parmesan cheese
• 1/4 tsp paprika

Makes 4 Servings

1. In a medium saucepan over medium heat, melt the butter.. Sprinkle with 1 tablespoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt and water; bring to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 3-4 minutes.
2. Preheat the oven to 400 F; spray a 2-quart casserole with nonstick cooking spray.
3. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, majoram, and the sauce. Transfer to the casserole. Top with potatoes, spreading to cover the filling completely; sprinkle with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.

 

WW POINTS VALUE: 6 pts (1/4 of casserole per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. New Year, new recipe and I was cleaning out the pantry and fridge. My mother pulled out a Shepard's Pie recipe from a magazine and asked me to try to cook it. I knew of this Shepard's pie recipe in the cookbook and I thought we should try this one. This comfort food was DELICIOUS! Shepard's Pie is considered the national dish of England  and was originally created  as a way to use leftovers. My mother never liked Shepard's Pie because the lean protien in it is usually beef, lamb or mutton. This particular recipe uses cooked chicken and a variety of vegetables to trim the point value and boost nutrition and color. If you don't have any chicken stock available, substitute white wine and it will still be delicious but could affect the point value. If you are craving warm comfort food this winter, I highly recommend this dish because it will warm your heart, soul and stomach. 

Seared Scallops with Summer Vegetables

Ingredients:

• 4 tsp extra-virgin olive oil
• 1 1/2 lbs. sea scallops (about 20), cleaned
• 1/4 tsp salt
• freshly ground black pepper
• 1 medium zucchini, halved lengthwise and thinly sliced into half-moons
• 1/2 small onion, finely chopped
• 2 garlic cloves, finely minced
• 1 cup cherry tomatoes, halved
• 3/4 cup frozen shelled edamame, defrosted
• 1 small ear of corn, shucked, kernels sliced off cob (1/2 cup kernels)
• 2 tbsp. chopped fresh basil

Makes 4 Servings

1. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add scallops, sprinkle with 1/8 tsp of the salt and season lightly with pepper. Cook until golden brown on the outside and opaque inside, about 2-3 minutes per side. Transfer to a plate and keep warm.
2. Reduce heat to medium and add remaining 2 teaspoons oil to the pan. Add zucchini, onion and garlic; cook until vegetables are softened, about 5 minutes. Add tomatoes, edamame, and corn; cook until tomatoes begin to break down, 3-4 minutes. Return scallops to the pan and sprinkle with remaining 1/8 teaspoon salt and pepper to taste; reheat for 30 seconds, or until . stir in basil. Divide among 4 plates and serve warm.

WW POINTS VALUE: 4 pts with or without the corn

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. The photo of this recipe looks beautiful and I was dying to cook this dish. It was not one of my finest dishes. Scallops are not my thing. They are a little to fishy in smell and taste for me. The vegetables, however, were delicious but they weren't as successful as I hoped. I had never cooked edamame before and I quickly learned that edamame HAS TO BE OUT OF THE SHELL/POD in order to be eaten. The vegetables were delicious and I would attempt to cook this dish again but use another fish like halibut or cod for a meatier meal.

Poblano Chili Strips with Corn, Cream and Cheese

Ingredients:

• 2 oz. reduced-fat cream cheese
• 2 oz. (about 1/4 cup) fresh corn
• 1/4 cup reduced-fat milk
• 1/4 cup reduced-fat sour cream
• 1/2 small onion, finely sliced
• 1 poblano chili, roasted, peeled, seedless, deveined and cut into strips
• 2 tbsp vegetable oil
• 1 chicken bouillon cube
• salt
• freshly ground black pepper

Makes 2 Servings

1. Heat oil in a skillet on low heat; saute the onion. Add the corn and cook for about 3 minutes. Add the poblano chili strips.
2. Mix the cream cheese, sour cream and milk into a smooth, thick sauce. Season it with bouillon and mix well.
3. Pour the mixture into the pan with the poblano strips and onions. simmer for about 3 more minutes. Serve hot.

WW POINTS VALUE: Who Knows?

Note: This recipe is something I learned at the Cocina Cosmopolita Culinary School in Playa Del Carmen, Mexico. This is another sauce/side dish that is so delicious and can be served with any dish-chicken, beef, pork and any kind of fish. You can even make little empanadas with this sauce or even serve this sauce on top of a crostini. You will serve this dish again and again after one bite of this sauce because it's so creamy and spicy.

Garlic-Herbed Grilled Corn

Ingredients:

• 6 medium corn on the cob, in husk
• 3 spray(s) cooking spray
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 Tbsp thyme, fresh, chopped
• 1 tsp minced garlic
• 1/2 tsp table salt (optional)
• 1/4 cup(s) parsley, fresh, chopped

Makes 6 Servings

 

1. In a large pot filled with cold water, add unshucked ears of corn; soak for 10 minutes.
2. Preheat grill or a stove-top grill pan.
3. Remove corn from pot; pull back husks (be careful to leave husk attached to corn) and remove as much of silk as possible. Coat kernels with cooking spray; cover corn with husks again.
4. Grill corn, turning every few minutes, until husks are blackened and charred and corn is tender, about 15 to 20 minutes.
5. Meanwhile, melt butter in a small microwave-safe bowl or cup. Stir in oil, thyme, garlic and salt.
6. To serve, pull back husks to expose corn and use husks as handles. Place on serving platter and brush butter mixture over corn; sprinkle with parsley (and additional salt, if desired). Yields 1 ear per serving.  

WW POINTS VALUE: 2

Note: This recipe appears on www.weightwatchers.com. There is nothing like corn on the cob in the summer time. You ca enjoy this recipe all year round as well. You can pull off the husks and wrap the corn in tin foil an roast it in the oven for 20-25 minutes at about 425 or 450 F. The garlic butter is what give the corn its flavor and the garlic butter can be usedon veggies, potatoes and meats as well.

Chicken Pot Pie

Ingredients:

• 1 lb. uncooked boneless, skinless chicken breast
• 2 cups of water
• 1/2 cup dry white wine (optional)
• 2 cubes chicken bouillon cube, crumbled
• 1 cup chopped carrots
• 1 cup frozen peas
• 2 tsp olive oil
• 1 medium onion chopped
• 3 tbsp flour
• 5 oz. fat-free evaporated milk
• 1 cup white corn
• 6 sheets of phyllo dough

Makes 6 Servings

1. Place chicken, water, wine and bouillon cubes in a medium saucepan> Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of  broth and chop chicken into chunks.
2. Preheat the oven to 400 F. Coat a deep 8-inch pie dish with cooking spray.
3. Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.
4. Remove pan from  heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.
5. Pour chicken mixture into prepared pie dish. Layer sheets of phyllo dough over pie, trim edges and press down firmly to seal.  Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350 F and bake until golden brown, about 20 minutes more.

WW Points Value: 5

Note: This recipe came from http://www.weightwatchers/ .com. I've been making this recipe for over a year now and it's always delish.

Corn with Flavor: Oven-Roasted Corn on the Cob

Ingredients:

• 
  
  2 tbsp finely chopped fresh cilantro (or 1 tbsp dried Cilantro)
  
• 
  
  2 tbsp fresh lime juice
  
• 
  
  1 tbsp olive oil
  
• 
  
  1 tbsp water
  
• 
  
  4 ears corn on the cob, shucked
  

Makes 4 servings

1. 
   
   Preheat the oven to 450 F. Tear off 4 (12-inch-square) sheets of heavy-duty foil.
   
   
   
2. 
   
   In a shallow bowl, combine the cilantro, lime juice, olive oil and water. Roll the corn in the cilantro oil, then place on the foil; brush with any remaining cilantro oil. Wrap the foil around the corn securely, then place directly on an oven rack. Bake, turning occationally, until tender, about 25 minutes.
   
   
   WW Points Value: 2
   

Note: This recipe appears in the WW New Complete Cookbook. I tried this recipe with the baked chicken recipe and it was really nice for a change. I usually boil a pot of water and let the corn sit in the hot water for 20 minutes. Oven-roasted corn is really good and I'm sure it will taste just as good with different herbs as well.