Weight Watchers Foodies: What Are You Cooking? Part 2
The previous thread, though a gold mine, is getting long and difficult to navigate. It seems there are enough of us to warrant an ongoing thread, so please...
Share your inspiring, motivating and just plain brilliant (or just plain)ideas for all of your weight conscience meals.
After delivering goodies to a friend, I got home way too late to make the cioppino I'd planned on. A quick pot of brown rice, some stir-fried broccolinini and cabbage and silken cubed tofu, all made for a great last minute meal. I made a black bean-garlic-chile sauce from water and a host of condiments in my fridge and thickened the whole thing with a bit of cornstarch.
It was a pretty satisfying meal, and came together quickly. All in all, I think 8 or 9 points, accounting for the oil in the sauce.
The next night or two are work nights for me, but I'm looking forward to more shrimp and that cioppino soon.
I like to make quinoa salads....the last one I made was quinoa (1 cup uncooked), diced roasted beets, mint, parsley, lemon juice/zest, chopped walnuts and fat free feta (just to save a point...go for regular if you don't care about the point). I think the calculation was 7 points when the completed salad was split between 4 servings. It might be more filling if you added some white beans/chick peas to the salad before dividing it up.
Really easy and good (altho' I doubled the sauce): 4 (6 ounce) boneless, skinless chx thighs/1/2 tsp salt, divided/fresh ground black pepper/1/4 c Dijon mustard/2 Tbl honey/1 minced shallot/1 Tbl fresh thyme or 1/2 tsp dried/1 lb small red potatoes, halved/ olive oil cooking spray.
Oven to 375. Sprinkle chx w/ 1/4 tsp salt & pepper. Put in 13x9" baking dish. Combine mustard, honey, shallot, thyme, rub into chx. Add potatoes, spritz w/ olive oil spray. Sprinkle w/ 1/4 tsp s & p. Bake about 50 min, stirring once. (I zapped it under the broiler briefly to brown better). Supposedly serves 4, but the 2 of us ate it all! I also "harvested" the thyme from my kitchen garden, so it was as fresh as can be.
280 calories/6 g fat/27 g carbs.
From American Profile, an insert in our newspaper.
re: pine time
This sounds so good, thanks for providing the nutritional info, too.
It would be perfect for a busy weeknight, but it may be my Sunday Supper tomorrow after working all day. I may sub the potatoes with cubed sweet potatoes though. I am a ways from goal, and still trying to shed in week four of WW.
Only 5 lbs lost so far, which is good and I'm happy, but being around food all day at work has made this a bit more challenging. I try to save my cheats for something really good, but last week there seemed to be A LOT of really good things.
I go back and forth with my ww and some of my dh and mine favorite dinners are from when we we were taking ww and losing lbs more seriously. Now though we tend to float back and forth we go all out some months into ww mode. That being said, one of our favorites is salads with a cooked hot protein placed on the greens and I make a dressing or use a bottled (there's alot of good ones now) to zest it up.
Last week I made a spinach and a roasted panko covered chicken breast with arugula, honey crisp apples, tomatoes, cukes, cucumbers and you can add or change these out.(we added hard boiled eggs to our salad too) I would of added cilantro had I thought of it, it would be perfect.
The one good find is a low fat, cal dressing form Kraft, Sesame dressing that is sweet, but has sesame taste, and i think goes perfectly with the salad. The heat of the chicken wilts the greens underneath and it really is enjoyable. So the panko stickes, I used a beaten egg white, and white pepper. You could mix it with ginger root, rice vinegar, soy and sesame and let it marinate for a bit. Good recipes don't always happen the first time out, once you have the basic idea you can take it off the chart. In fact I was thinking how good panko crusted shrimp would be! or scallops. yum.
re: chef chicklet
Chef Chicklet - how did you prepare the chicken breast? Egg, panko? Did it crisp in the oven or was olive oil used? I am not on this diet yet - have been lurking in the sidelines, and find reading these posts inspirational - so thank you all! I have defrosted chicken breasts for dinner tonight and was considering making them panko crusted topped with chopped arugula, mozz and tomatoes with a balsamic drizzle - but I am now considering a way to bake rather than fry the breasts to be a bit more conservative.
It's beaten egg white (with a fork), so no egg yolk, either paint the egg white then salt and pepper or dip it, then roll the chicken in panko and pat it on in places missed.
Bake at 350 covered for about 15 mins and uncovered the rest. Middle of the oven center of rack. They are moist, and the panko gives it a nice crunch.
I'm really anal when I cook. Everyone better have their hands washed and be ready when I say dinner's ready. lol! Really I am like that/. oh but I hate cold food.
Anyway I make the salad right before the chicken comes out keep the plates in the fridge, and place the chicken on the greens because it wilts them slightly which is nice, I put 2 T of dressing on and more sometimes...
re: chef chicklet
I will remember trying this for the scallops! I was concerned it wouldn't come out crispy and moist so since we are not yet committed, trying to get over this fence!, I dipped it in breadcrumbs with lots of garlic powder, s+P, parsley and grated parm. cheese, then flash fried it - in oil - to get the crispy then finished it in the oven. I love the way I prepare it with the arugula, tomoatoes, onions, mozz and balsamic reduction. But I will definitely attempt your more "diet" (shh- it's not a diet it's a lifestyle!) friendly version for the scallops as you suggested. Thanks!
Edit - BTW - I too, love the wilted salad - so I had mesclun under the chicken with a little plain pasta on the side - no sauce nec on the pasta and it all kind of mixed together yummily!
I've never tried this technique on scallops. You don't want to over cook the scallops, and I'd be worried the panko wouldn't brown by the time the scallops are done. Anyway, you try it, and let me know it works! I like cold and hot temperatures together with my food. I've made the same salad that you describe, it scrumptions just as you say.
I know my full time committment to ww is coming soon, very very soon. What I used to do was save points during the week and then eat what I like on one chosen weekend day,night.
Good Luck, please keep sharing ideas with me!
I don't do weight watchers, but a friend of mine does, and she loved my Thai chicken soup recipe! As such, I think it warrants a post.
Coconut Lemongrass Chicken Soup
4 C. low sodium chicken broth
1 lemongrass stalk, peeled, trimmed down to 5″ and minced finely
1-inch knob galangal root, microplaned
1 tsp. sambal oelek chili paste (Huy Fong)
1/2 lb. boneless skinless chicken breast, cut into 1″ pieces
1 C. (3 oz.) oyster mushrooms, sliced 1/4″ thick
1 large carrot, sliced 1/8″ thick on the diagonal
3/4 C. light coconut milk (Thai Kitchen)
2 1/2 Tbsp. lime juice, freshly squeezed
1 Tbsp. fish sauce (Three Crabs)
1 tsp. organic cane sugar
1/2 C. cilantro leaves
2 green onions, sliced thinly on the diagonal
1. Heat the broth in a medium (2-1/2 quart) saucepan over a medium-high flame.
2. When the broth comes to a boil, add the lemongrass, galangal, sambal oelek, and chicken breast. Turn heat down to medium-low and let simmer for 5 minutes, or until chicken is cooked through.
3. Add the mushrooms, sliced carrot, coconut milk, lime juice, fish sauce, and sugar. Turn heat back up to medium-high, let come up to a simmer, then turn down to low and let simmer another 2 minutes or so, until carrots are al dente.
5. Ladle the soup into bowls and garnish with cilantro and green onions.