For those of you who may be doing Weight Watchers, I have included the points per serving calculations for each of my recipes this week. I used the “Recipe Builder” feature on the WeightWatchers.com e-Tools program to input all of the ingredients and calculate the points, so it should be pretty accurate.
If you have blogged a menu plan for the week (or even just a favorite recipe), please feel free to comment and share your link. I’m always looking for new ideas and inspiration and will be happy to share a link to your blog if we try your recipe!
If you need inspiration, check out the weekly meal plans here at Organized Junkie.
SUNDAY ~ Parsley Parmesan chicken (freezer meal) – I was taking dinner to a family from church last night and I wanted something that was relatively easy (but yummy) to make. I had already been marinating the chicken breasts the night before to make this as a freezer meal, so instead of putting it in the freezer, I decided it would be dinner!
2 lb boneless skinless chicken breasts (or 6-8 chicken breasts)
1/3 bottle of Italian salad dressing (I use fat free)
1/2 c shredded Parmesan cheese (I used reduced fat)
1/3 c dry bread crumbs (used Seasoned Italian bread crumbs)
1 1/2 T parsley flakes
1/2 T paprika
Salt & Pepper
Marinate chicken in dressing overnight.
Mix the remaining ingredients and bread each breast with coating.
To Freeze: Lay chicken breasts side by side on baking sheets and place in freezer for 1 to 2 hours to firm up. Place chicken in labeled gallon size Freezer Bag and freeze.
Thaw & bake at 350 uncovered for 30 minutes or until done.
WW points per serving = 6 points/serving
(Serve with steamed broccoli or asparagus and 1/2 cup rice)
MONDAY ~ Cream cheese chicken (slow cooker) – This was actually on our menu last week, but our coupon group met at my house that night and I didn’t want to have to rush to clean up a meal in the kitchen, so we ate something else instead.
2-3 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup
8 oz. cream cheese – cut into cubes (I use the 1/3 less fat kind)
½ c. chicken broth
Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before serving, add soup, second packet of dry dressing mix, cream cheese, and chicken broth. Cook until smooth.
Serve over rice or pasta.
WW points = 6 points/serving (add 2 points for 1/2 c. rice or pasta or 4 points for 1 cup rice or pasta)
(Serve with sliced cantaloupe and green beans)
TUESDAY ~ Cowboy casserole – Keli shared a link to her Bourbon Chicken recipe a few weeks ago and in that same Menu Planning Monday link on her blog, there was also a post for Cowboy casserole which looked yummy and kid friendly, so we’re trying it this week!
1 lb lean ground beef (we use 93/7)
1 can (16 oz) baked beans
1/2 cup BBQ sauce
2/3 c. milk
1 T butter or margarine, softened
1/2 c. shredded cheddar cheese
Heat over to 425. In 10-inch skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally until thoroughly cooked. Drain beef. Stir baked beans and BBQ sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2 quart casserole.
Meanwhile, in a medium bowl, stir Bisquick mix, milk, and butter until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture. Bake uncovered 18-22 minutes (or until topping is golden brown). Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.
WW points = 10 points/serving (we’ll serve with a green salad and green beans)
WEDNESDAY ~ Mexican Pulled Pork – I got this recipe from Marci’s blog and have been wanting to try it for awhile.
1 pork loin
Tomato sauce, onions, garlic, adobo seasoning, chili powder, salsa, cumin (I’m just adding a packet of red enchilada sauce and taco seasoning to make it easy!)
Put the pork loin in the oven broiler tray and broil for 20-40 minutes at 400 until brown. Slice the meat in several places. Put browned meat into the crock pot and add tomato sauce and seasonings (or in my case enchilada sauce and taco seasoning). Let the meat cook on low for several hours. Slice and tear with fork when tender. Meat should shred easily with a fork.
Meat can be used for tacos (that’s what we’ll do with it), enchiladas, nachos, or anything else Mexican.
WW points = 6/serving (we will use corn tortillas and top with lettuce, tomatoes, and cheese)
THURSDAY ~ Chicken and stuffing (slow cooker)
4 to 6 boneless, skinless chicken breasts
1 can 98% fat free cream of chicken soup
1/3 cup milk
1 pkg (6 oz.) chicken-flavored stuffing mix
1 2/3 cups water
Directions: Place chicken in greased slow cooker. In a separate bowl, combine soup and milk, then pour over chicken. Combine stuffing mix and water. Spoon over chicken and soup mixture. Cover and cook on low heat 6-8 hours. Makes 4-6 servings.
WW points = 6 points/serving
(serve with a side of mashed potatoes – 2 points per 1/2 cup and steamed broccoli)
FRIDAY ~ Rice meatballs – These were on my menu last week, but by the time Friday hit, I was worn out and we ended up clearing the refrigerator of leftovers instead.
1 cup uncooked minute rice
1 lb ground beef (I use 93/7)
1 egg, slightly beaten
2 t. grated onion
2 t. salt (I cut this in half)
1/8 t marjoram
2 1/2 cups tomato juice (or two 8 oz cans tomato sauce mixed with 1/2 cup water)
1/2 t sugar
Combine rice and all other ingredients except tomato juice and sugar. Form balls and arrange in skillet. Pour tomato juice & sugar over meatballs. Bring to boil. Reduce heat & simmer uncovered 15 minutes.
WW points = 7 points/serving
SATURDAY ~ Buttermilk “Fried” Chicken with Sour Cream Mashed Potatoes – I got this recipe from the latest Family Circle Magazine and it sounded yummy. It is more points than I like to use on a meal right now, so I’ll have to plan the rest of my meals on this day accordingly.
1 1/2 c. buttermilk
2 T dijon mustard
1 1/2 tsp salt
1 tsp garlic powder
3/4 tsp Tabasco sauce
4 lbs chicken breasts (I will probably only use 2 given the size of my family)
5 c. cornflakes (I will probably half this also)
1/2 c. bread crumbs
1/2 tsp poultry seasoning
1/2 tsp paprika
Pinch Cayenne pepper
2 tsp vegetable oil
2 lbs russet potatoes, peeled and cut into 1 inch cubes (I will probably only use 1 lb)
1/2 c. skim milk
6 T reduced fat sour cream
In a large bowl, whisk together buttermilk, mustard, 3/4 tsp of the salt, 1/2 tsp of the garlic powder, 1/2 tsp of the pepper and the hot sauce. Add the chicken and turn to coat. Refrigerate for 1 hour.
Heat oven to 400. Coat a baking rack with nonstick cooking spray and place inside rimmed baking sheet.
Stir together crushed cornflakes, bread crumbs, remaining 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp black pepper, the poultry seasoning, paprika and cayenne. Stir in oil until blended. Remove chicken from marinade and dip in crumb mixture, pressing to adhere.
Place chicken on rack and bake at 400 for 55 minutes or until instant read thermometer registers 160 when inserted in the thickest part of the breast.
Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat to medium and simmer 15 minutes or until tender. Drain and return to pan. Add milk and sour cream. Mash to desired consistency.
WW points per serving = 11 points