For those of you who may be doing Weight Watchers, I have included the points per serving calculations for most of my recipes this week (we had lots of family things going on this weekend, so I didn’t have time to calculate all the recipes – I will try to have the points added in for the others by the end of the day). 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! Check out hundreds of other meal plans at orgjunkie.com!
SUNDAY ~ Perfect Enchiladas – We were supposed to have these yesterday, but it was my son’s birthday and he decided he wanted hot dogs instead (go figure!) so we’re having them today. The basis for this recipe comes from The Pioneer Woman, but she uses ground beef and I’m going to use chicken (last time I used pork and that was yummy, too!) Marci posted the recipe on her blog awhile back and I finally got around to trying it a few weeks ago and it was a hit, so we’re having it again.
Our “filling” – I’m going to put 2 frozen chicken breasts in the crockpot on low with a can of enchilada sauce (red) and some taco seasoning. I’ll shred the taco meat and that and some cheese will become our “filling”
The sauce (from Marci’s blog)
1 T. canola oil
1 T. flour/cornstarch
1 large (28 oz) can enchilada/red sauce
2 c. chicken broth
1/2 t. salt
1/2 t. ground black pepper
2 T. chopped cilantro
-In a large saucepan over med. heat, add oil and flour and whisk together to make a paste, cooking for 1 min.
-Pour in the red sauce, chicken broth, salt, pepper, and cilantro, and bring to boil.
-Reduce heat and simmer 30-45 min.
I’m going to use 1 dozen flour tortillas. Whenever I make enchiladas, I always put a little bit of sauce along the bottom of the pan to keep the enchiladas from stocking to the pan. I’ll fill each tortilla with the shredded chicken breast and cheese, roll it, and place it in a 9X13 Pyrex baking dish. Then, I’ll cover the rolled enchiladas with the sauce and some cheese and bake it in the oven for 20-30 minutes at 350 until the cheese is melted.
WW points = 9 per serving for 2 enchiladas
1/2 c barbecue sauce
2 apples, such as Granny Smith, peeled, cored and grated
juice of 1 lemon
4 boneless, skinless chicken breast halves
8 slices bacon (I’m going to use turkey bacon)
salt and pepper
-In a small bowl, combine bbq sauce, grated apple and lemon juice.
-Wrap 2 pieces of bacon around each chicken breast half. Place wrapped chicken in slow cooker and top with bbq-sauce mixture.
-Set slow cooker to low and cook for 8 hours.
TUESDAY ~ Texas Kielbasa skillet – I originally got this recipe from a freezer swap and it has become a big hit with our family
1 can (10 3/4 oz.) CREAM OF CELERY SOUP (I use whatever cream soup I have on hand)
1 1/2 cups WATER
1 Tablespoon BUTTER
¾ cup uncooked LONG GRAIN RICE
1 pound SMOKED KIELBASA SAUSAGE, cut into 1/2 inch pieces
1 pkg. (10 oz.) FROZEN PEAS
½ cup SLICED MUSHROOMS
1 cup SHREDDED CHEDDAR CHEESE
Combine soup, water and butter substitute in a large skillet with a lid. Bring to a boil. Add rice and sausage. Cover and simmer for 10 minutes. Stir in peas and mushrooms. Cover and simmer for 15 minutes,
or until rice is tender. Sprinkle with cheese and serve hot.
WEDNESDAY ~ Black bean and chicken burritos (slow cooker) – This is another family favorite that is SUPER easy to make!
1 taco/fajita seasoning packet
2 cans black beans, drained
2-3 chicken breasts
1 can green enchilada sauce
Place chicken breasts in bottom of the crockpot and then add remaining ingredients. Cook on low 6-8 hours. Shred chicken before serving and serve in tortillas. We add cheese, sour cream, etc. to the tortillas. We sometimes add rice (cooked rice to the mixture once we’re ready to serve, not in the crockpot!). This is also really good if you use beef instead of the chicken!
2 tablespoons butter (I use I Can’t Believe It’s Not Butter)
1 1/2 cups rice
2 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin
1 large lime (juice and zest)
2 tablespoons chopped cilantro
In a skillet, melt butter and add rice. Let cook for 1-2 minutes. Add remaining ingredients (except cilantro) and bring to a boil. Reduce heat, cover and cook for 18-20 minutes. Add cilantro with a few minutes before done. Fluff with fork and serve.
WW points = 3 points per serving (makes 4 servings)
THURSDAY ~ Creamy Ranch Mushroom Pork Chops – This was originally posted by Astrid on the BBC Cooking for your Family board. The recipe is similar to a cream cheese chicken recipe I make, which is a family favorite, but I had pork chops on hand this week, so we’re having this instead.
4 boneless pork chops
1 packet ranch seasoning
1 can cream of mushroom soup
1 soup can chicken broth
1 block cream cheese
Spray a crockpot with cooking spray, and put all ingredients but cream cheese in. Cover, and cook on low “all day” (I did 10 hours, but you could do less). Before serving, stir in cream cheese until melted. The sauce is also delicious with veggies!
FRIDAY ~ Red Chicken Chili with Cornbread Muffies – Carrie posted this recipe on her blog (complete with pictures) and it looked yummy! I have seen lots of recipes for “white chicken chili” but this was the first recipe I have seen for “red chicken chili.” We tried it a few weeks back and loved it, so we’re making it again. I’m going to put all of the ingredients in my crockpot on low for the day.
1 bag sliced white mushrooms
1 can (15.5 oz) light red kidney beans, rinse and drain
1 16 oz jar chipotle salsa
1 8 oz can tomato sauce
3 chicken breasts, boiled and shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup sour cream
6 oz American ale beer (I’m going to omit this)
1/4 cup milk
2 tablespoons minced garlic (not dried)
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
Boil chicken breasts in water for 40 minutes, shred with fork.
Combine all ingredients except flour. Mix flour with just enough hot water to make a paste. Add to ingredients. Bring to a simmer and continue for 1 hour. Cool for 15 minutes. Top with extra cheese and sour cream.
Notes: Since I made mine in the crockpot, I didn’t do the “paste” part. I just dumped everything in the crockpot (including the chicken breasts, which were frozen) and let it cook on low for the day. I shredded the chicken, mixed it all together, and let it cook on low for about 15 minutes before serving.
WW points = 5 per serving (makes 4-6 servings)
SATURDAY ~ Taco rice (freezer meal)
2 cups cooked, shredded chicken
3 cups Chicken broth (I use 100% fat free)
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 cups Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn
(1 can red enchilada sauce ~ this is my personal addition)
Shredded cheddar cheese
Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc.
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.
This is a big favorite around our house. This time around, I substituted red enchilada sauce for the tomato sauce. I thought it would give it more zip, but I didn’t really notice a huge difference. My entire family loves this and it makes a LOT. We use it with nachos or as filling for tacos/burritos.
WW points per serving = 5 points/serving (this does not include toppings or “extras”)