Hunter-Style Chicken

Ingredients:

• 1 (2 1/2-3 lb.) chicken, cut into 8 pieces and skinned
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3  tsp. extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 assorted color bell peppers, cut into 1/2-inch pieces
• 1/4 lb. white mushrooms, sliced
• 1 celery stalk, chopped
• 1 (1-pint) container refrigerated fresh marinara sauce

Makes 8 Servings (1 piece chicken with scant 1/2 cup vegetables & sauce)

1. Sprinkle the chicken with salt and pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate and set aside.
2. Add the remaining 1 teaspoon oil to the same skillet and heat over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add the bell peppers, mushrooms, and celery; cook, stirring occasionally, until softened, 5-6 minutes. Return the chicken to the skillet; add the pasta sauce and stir to coat. Bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Hunter-Style refers to a dish that is cooked with onions, garlic, bell peppers, mushrooms and tomatoes. Hunter-style chicken is known as Cacciatore in Italian restaurants. Chicken cacciatore is a company favorite. You can even cook this dish with pork, turkey or veal and it will be delicious. If you're going to serve this dish to company, I highly  recommend serving this dish over 1 cup of cooked whole wheat pasta for filling and presentation. 

Italian Dressing

Ingredients:

• 1/4 cup low-sodium chicken broth
• 1 tbsp chopped fresh basil or 1 tsp dried basil
• 1 tbsp white-wine vinegar
• 2 tsp extra virgin olive oil
• 1/2 tsp grated lemon zest
• 1/2 tsp salt
• 1/2 garlic clove or 1/2 tsp minced garlic
• 1/4 tsp dried oregano leaves, crumbled
• 1/8 tsp freshly ground pepper

Makes 4 Servings

In a jar with a tight-fitting lid, combine all the ingredients; cover and shake well. Refrigerate, covered, overnight. Shake again before serving.

  

WW POINTS VALUE 1

Note: This recipe appears in the WW New Complete Cookbook. It was a nice day to cook and  wanted to cook something with flavor. I really like Italian dressing and I came across this recipe by accident. If you ar a garlic lover like myself, I highly recommend using at least one clove for flavor. The great thing aout making your own Italian dressing is that ou know what's in it and youcan modify it to your own taste.

Pesto Sauce

Ingredients:

• 1 bunch fresh basil, stems removed (about 2 cups packed leaves, julienned or chiffonaded)
• 3 tbsp pine nuts
• 1 tbsp oilive oil
• 2 garlic cloves, crushed
• 1/4 tsp salt
• 2 tbsp water
• 1/2 cup + 2 tbsp grated Parmesean cheese

Makes 6 Servings

In a food processor or blender, combine the basil, pine nuts, oil, garlic, salt and water; puree. Add the cheese and puree for 30 seconds.

WW POINTS VALUE:  2 (3 tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try pesto and this looked like the perfect beginner's recipe. There is nothing like the blended scents of fresh basil, olive oil, pine nuts and Parmesean cheese. Pesto is a popular Italian specialty that's used in many dishes such as pasta, meat dishes and even fish. Pesto can even be mixed with some sour cream for a tasty dip/ condiment. Store-bought pesto is always available but you can easily make your own hen basil is at its peak in the summer.

Orange-Mustard Vinaigerette

Ingredients:

• 1/4 tsp salt
• 1 small garlic clove, minced
• 1/2 tsp grated orange zest
• 1/3 cup orange juice
• 4 tsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1/4 tsp freshly ground pepper
• 1/8 tsp sugar

Makes 4 Servings

1. On a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a heavy knife.
2. In a small jar with a tight-fitting lid, combine the mashed garlic with the remaining ingredients; cover and shake well. Use immeadiately or cover and refrigerate for up to 3 days.

WW POINTS VALUE 2 Per Serving (1 1/2 tbsp)

Note: This recipe appears in the WW New Complete Cookbook. I've been on summer hiatus due to hot weather in my meck of the woods. So not many new recipes for this month. I used this marinade earlier this month on steak and vegetable skewers and it was so delicious. The marinade has a citrusy tang that works well with chicken, pork, seafood and salads (especially salads made from dark greens).

Rasberry Sauce

Ingredients:

• 1 1/2 cups fresh or thawed frozen raspberries
• 1/4 cup raspberry spreadable fruit
• 1 tbsp honey
• 3/4 tsp vanilla extract

Makes 8 Servings

WW POINTS VALUE: 0 per serving (1 1/2 tbsp)

In a food processor or blender, puree the raspberries. Push the puree through a strainer, discarding the seeds; return the puree to the food processor. Add the spreadable fruit, honey and vanilla; puree again.

Note: This recipe appears in the WW New Complete Cookbook. I made this dessert sauce for my crepes and it was so delicious. You can use any kind of berry for this sauce. I used strawberries and blackberry spreadable fruit and it was SOO delicious. I also highly recommend using this sauce on top of frozen yogurt, ice cream or sorbet-especially vanilla, peach and chocolate flavors. I had this sauce on my Double Chocolate Sorbet last night and earlier today and it was to die for.

Dijon-Herb Marinade

Ingredients:

• 2 tbsp Dijon  mustard
• 4 tsp minced fresh rosemary
• 2 tsp chopped fresh oregano or 1 tsp dried
• 1 tbsp water
• 1 1/2 tsp red wine vinegar
• 1 shallot finely chopped
• 2 garlic cloves, minced

Makes 6 Servings

In a small jar with a tight-fitting lid, combine all the ingredients; cover and shake well.

WW POINTS VALUE: 0 PER SERVING (1 1/2 Tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. I made this marinade this past weekend on 2 chicken breasts and broiled the marinated chickens in the oven and they were delicious. This versatile marinade doubles easily. Rub it on chicken, pork, lamb or even steak and marinate in the refrigerator for at least one hour or overnight.

Chocolate Sauce

Ingredients:

• 3 tbsp unsweetened cocoa powder
• 1/4 cup water
• 1/2 cup evaporated milk
• 1/3 cup sugar
• 4 tsp light corn syrup
• 3/4 tsp vanilla extract

Makes 4 Servings

Put the cocoa powder in a medium heavy-bottomed saucepan; slowly pour in the water, whisking until dissolved. Whisk in the evaporated milk, sugar, corn syrup and vanilla. Set the saucepan over medium-high heat; bring just to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 6-8 minutes. If you want a thicker sauce, refrigerate 1-2 hours. Serve warm or at room temperature.

WW PONTS VALUE PER SERVING: 2 (2 TBSP PER SERVING)

Note: This recipe appears in the WW New Complete Cookbook.  This treat is so delicious over anything from pudding to fruit to ice cream. It's also a clever and cheap alternative to Hershey's Chocolate Syrup if you're ever craving something sweet.

Herbed Vinegarette

Ingredients:

• 1/2 cup white wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh majoram
• 2 tsp chopped fresh oregano
• 2 tbsp drained and chopped capers
• 1 tsp Dijon Mustard
• 1/2 tsp sugar or sugar substitute
• ground black pepper (optional)

Makes 1 1/2 cups

In a jar with a tightlt fitted lid, combine the vinegar, olive oil, vasil, tarragon, parsley, majoram, oregano, capers, mustard, sugar and pepper, if using. Close the jar tightly and shake vigorously. Refrigerate until serving.

WW POINTS PER SERVING: 3 PTS per Tablespoon

Note: This recipe appears in the South Beach Diet Cookbook. This dressing can be used in salads and be used as marinade in chicken, pork and fish dinners. It's a nice healthy alternative to those store-bought dressings because you made it yourself and you know what's in the dressing.