Mushroom and Goat Cheese Quesadilas

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small Vidalia onion or other sweet onion, thinly sliced
• 2 garlic cloves minced
• 1 jalapeno pepper, seeded and minced
• 1 (10 oz.) package cremini mushrooms
• 1 (3 1/2 oz.) package sliced shiitake mushrooms
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. chopped fresh cilantro
• 1/2 cup crumbled reduced-fat goat cheese
• 1/4 cup reduced-fat cream cheese, softened
• 4 (7-inch) whole wheat flour tortillas
• 1/2 cup fat-free salsa

Makes 4 Servings (1quesadilla and 2 tablespoons salsa per serving)

1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring frequently, until softened, about 4 minutes. Add mushrooms, salt  and black pepper; cook, stirring, until mushrooms are softened, 6-8 minutes. Remove from heat and stir in cilantro. 
2. Meanwhile, preheat broiler and spray large baking sheet with nonstick spray. Combine goat cheese and cream cheese in a small bowl. 
3. Spread 1 tablespoon cheese mixture onto each tortilla. Spoon one-fourth of mushroom mixture onto bottom half of each tortilla; fold top over filling. Place quesadillas on baking sheet. Broil until tops are browned, 1-2 minutes. Flip over and cook until browned and cheese is melted, 1-2 minutes. Serve with salsa. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the WW Tastier that Takeout Cookbook. If you're craving fast food or Mexican food, put down the phone and put down the car keys. You can make these delicious treats at home in 30 minutes or less. These quesadillas are very filling with the vegetables and cheeses. If you don't have cream cheese available, use shredded Mexican cheese and the quesadillas will still be delicious. I also highly recommend adding a touch of ground cumin to these quesadillas for more flavor. 

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.

Sesame Lo Mein with Chicken & Vegetables

Ingredients:

• 6 oz. lo mein noodles
• 1 tsp. Asian (dark) sesame oil
• 1/4 cup reduced-sodium chicken broth
• 3 tbsp. reduced-sodium soy sauce
• 3 tbsp. Chinese rice wine or dry sherry
• 3/4 lb. boneless, skinless chicken breast, cut into 3/4-inch pieces
• 2 tsp. canola oil
• 1/4 lb. shiitake mushrooms, stems discarded, caps thinly sliced
• 2 garlic cloves, minced
• 4 cups shredded Napa cabbage
• 1/4 lb. snow peas
• 4 scallions, chopped
• 1 tsp. toasted sesame seeds

Makes 4 Serving (1 cup)

1. Cook noodles according to package directions, omitting salt. Drain in colander under cold water. Drain again. Transfer to medium bowl and toss with sesame oil. Combine broth, 2 tablespoons soy sauce, and 2 tablespoons rice wine in cup.
2. Combine chicken pieces with remaining 1 tablespoon soy sauce in another bowl and toss. Heat 1 teaspoon canola oil in wok or large skillet over medium-high heat until very hot. Add chicken and cook, stirring occasionally, until browned, 3-4 minutes; transfer to plate.
3. Return skillet to heat and add remaining 1 teaspoon canola oil. Add mushrooms and stir-fry until softened, 2-3 minutes. Add garlic and stir-fry 30 seconds. Add cabbage, snow peas, and remaining 1 tablespoon rice wine; stir-fry until cabbage has wilted and snow peas are bright green, 2-3 minutes. Stir in noodles, chicken, and soy sauce mixture and cook, tossing, until heated thoroughly through, about 2 minutes. Remove from heat and sprinkle with scallions and sesame seeds.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not crave Chinese food once in a while? I do enjoy Chinese food but not the takeout version because it has so much stuff in it I can't pronounce it. Plus there is too mush salt  and MSG in Chinese takeout food. This version of a classic Chinese dish can be made in 30 minutes or less it's tastier and good for you. Plus it's easier on your wallet and the environment without all the boxes you have to throw out. If you don't have snow peas on hand, substitute broccoli and it will taste just as good. This dish was succulent and juicy. You don't need to add salt to this dish because there is some saltiness in the soy sauce. You can also use steak, pork or shrimp in place of the chicken and it will still be delicious.

Grilled Mushroom Turkey Burgers

Ingredients:

• 2 tbsp. dried porcini or shiitake mushrooms
• 1 cup boiling water
• 12 oz. ground turkey breast
• 1/2 cup salsa
• 1/2 cup chopped onion
• 2 tbsp. chopped fresh parsley
• 6 garlic cloves, minced
• 2 tsp. fresh sage
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 4 whole wheat buns, split & toasted
• lettuce
• tomato
• sliced avocado
• sliced red onion
• salsa

Make 4 Servings

1.  Rinse dried mushrooms well. Place mushrooms in a small bowl; add boiling water. Let stand about 20 minutes or until soft. Drain the mushrooms well; finely chop mushrooms.
2. In a medium bowl, combine the mushrooms, 1/2 cup salsa, onions, garlic, parsley, sage, salt and pepper. Shape mixture into four 3/4-inch-thick patties.
3. For a charcoal grill, place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 14-18 minutes or until no longer pink (165 F), turning once halfway through the grilling. For a gas grill, preheat the grill. Reduce heat to medium. Place burger on the greased grill rack over heat. Cover and grill as above.
4. If desired, serve burgers on whole wheat buns with lettuce, additional salsa, sliced red onion, sliced avocado and/or sliced tomato.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The folks at the Sonoma Diet have done it again this time with a big, juicy burger. You can make these juicy burger all year round wherever you are. The reason these burgers are so big is because all the good carbs and protein are combined together and seasoned well. Plus, they don't all fall out of the burger when your eating. Turkey burgers are just as delicious as regular beef burgers. you can even use ground chicken in this recipe and your burger will be just as delicious. Whenever you're cooking burgers, ALWAYS season the protein with salt, pepper and the herbs of your choice because they will bring out the flavors of the burger. Also, if your burger is not sticking together, add a handful of bread crumbs because the bread crumbs will hold the moist ingredients together. This colorful burger is packed with flavor and nutrients it will leave you full and satisfied.

 

Baked Halibut with Asparagus and Shiitake Mushrooms

Ingredients:

• 12 oz. asparagus, trimmed and cut into 2-inch lengths
• 8 oz. shiitake mushrooms, stems removed, caps halved if large
• 3 scallions, cut into 2-inch lengths
• 4 tsp. extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 tsp. dried rosemary
• 1/2 tsp.  salt
• 4 (6-oz.) skinless halibut filets
• 1/4 tsp. freshly ground black pepper
• 3 tbsp. fresh lemon juice

Makes 4 Servings

1. Heat the oven to 450 F.
2. On a large rimmed baking sheet, toss the asparagus, mushrooms, and scallions with the oil, garlic, rosemary, and 1/4 teaspoon of the salt. Roast for 5 minutes.
3. Push the vegetables to the long edges of the baking sheet and place the halibut in the center. Season the fish with the remaining 1/4 teaspoon salt and sprinkle with the pepper and lemon juice. Roast for about 10 minutes longer, until the fish just flakes when tested with a fork and the vegetables are tender. Serve hot.

WW POINT VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick and Easy Cookbook. This is a great way to kick-start your weight loss or new lifestyle. It's simple, quick, easy and so elegant on the table and in your mouth. The halibut is melt-in-your-mouth delicious it's like butter. The asparagus and mushrooms go nicely with the fish. You can substitute green beans in place of the asparagus and the meal will still be delicious. You can also substitute dried thyme, oregano, basil, or parsley for the rosemary as well; they go nice with lemon too. Don't forget to remove the stems from the shiitake mushrooms because they can be tough.