Tag Archives: Quick

Mediterranean Snapper Foil Packet

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Mediteranean Snapper Recipe

Here’s a great fish recipe I tweaked from a previous Weight Watchers recipe I found on line. The best thing about this recipe is it’s baked in a foil packet. Cooking in a foil packet allows all the juices and flavours to marry nicely together. Foil recipes can also be used while camping which my hubby and I do a lot of in the summer. It’s quick, easy and an all in one meal. Foil cooking also allows for a nice clean up after. Just toss the foil packet in the garbage when your done. This recipe serves 2 people (4.5 WW points/serving). When cooking for more guests make sure to adjust the ingredients for the right amount.

Ingredients:
  • 2 – 4 ounce snapper filets
  • 20 small cherry tomatoes halfed   
  • 1 cup canned artichoke hearts without oil, drained and quartered
  • 1 clove garlic sliced  
  • 2 tsp fresh lemon juice
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp table salt
  • 1/4 tsp black pepper, freshly ground
Directions:
  1. Preheat oven to 450ºF.
  2. Tear off a 12-inch long piece of aluminum foil and place it on your work surface.
  3. Place one fish fillet in the center of the foil and top with half the cherry tomatoes, artichoke hearts and garlic.
  4. Add half the lemon juice, oregano, thyme, salt and pepper to each packet.
  5. Bring the two long sides of the foil together over the fillet; fold and crimp closed.
  6. Make sure the packet is completely sealed with no leaks or holes.
  7. Transfer both packets to a large baking sheet and bake until hot and steaming, about 15-20 minutes.
  8. Cool on the baking sheet 5 minutes then transfer each packet to an individual serving plate.
  9. Open carefully and enjoy.

Baked Crab Cakes

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Yum crispy and delicious Crab Cakes. As usual I was craving something different for dinner and this time is was Crab Cakes. So many recipes are super unhealthy, I stumbled upon a healthier version and then changed it to make it even more healthy. This recipe makes 4 servings which equals 2 crab cakes a person. One serving is 3 weight watcher points (old). I served this with a side salad and a toast with some non fat Miracle Whip. Yes toast it sounds weird but it was tasty. A side of rice would also be nice.

Ingredients:
  • 10 ounches of Crabmeat
  • 1.5 cups of Panko
  • 1/2 Red Pepper, minced
  • 2 Scallions, sliced
  • 3 tbls of non-fat Miracle Whip
  • 3 large Egg Whites
  • 10 dashes Hot Sauce
  • 1/4 tsp Salt
  • 1/4 tsp freshly ground Pepper
Directions:
  • Preheat oven to 450°F.
  • Coat a 12-cup nonstick muffin pan with cooking spray.
  • Mix crab, panko, bell pepper, scallions, miracle whip, egg whites, hot sauce, salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups.
  • Bake until crispy and cooked through, 20 to 25 minutes.

Honey Dijon Pork Chops

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Here’s a great Pork Chop recipe that keeps your chops super moist and delicious. I made these last night and my husband loved them. This pork chop above is 4 weight watcher points (old). I served this with a nice side salad, but feel free to serve it with rice or veggies or whatever your heart desires for a side dish. I should also mention this took all of 30 minutes to prepare.
Ingredients:
  • 1 tsp butter
  • 3 pork chops 1 inch thick, trim all fat
  • 1/2 tsp salt
  • fresh ground pepper
  • 3 tbsp chopped onion
  • 3/4 cup fat free chicken stock
  • 1 tbsp dijon mustard
  • 1.5 tsp Parsley
Directions:
  • Heat the butter over low heat.
  • Season pork with salt and pepper.
  • Add Pork Chops to the pan and raise the heat to medium.
  • Sauté for 7 minutes on each side (14 mins total).
  • Remove the chops and put in a warm spot.
  • Add the onion to the pan and cook, stirring, until soft.
  • Add the chicken stock and boil until it reduces to about a 1/2 cup.
  • Stir in the honey mustard and parsley.
  • Add the pork chops turning once to coat and service with a bit of the sauce.

Cilantro Garlic Shrimp

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I love shrimp and here’s just one more amazing shrimp recipe that super easy to make on those busy days. This one marries the flavours of Cilantro, Garlic with a generous squeeze of lime. 6oz (about 1 cup) of shrimp equals 4 weight watcher points. Add 1/2 cup of rice for an well rounded 6 point dinner.

Ingredients:
  • 2 tsp Extra Virgin Olive Oil
  • 2 lb Shrimp, without the shell and deviened
  • 6 garlic cloves minced
  • 1/3 cup fresh Cilantro chopped
  • 1 Lime
  • Salt and Pepper
  • 2-3 cups of cooked Rice
Directions:
  1. In a large bowl toss raw shrimp with pepper and a pinch of salt to season. Set aside.
  2. Add oil to a large non-stick pan and heat to medium-high.
  3. Once the oil has reach medium heat add shrimp cook on one side for about 2 mins.
  4. Turn shrimp over and add garlic and toss.
  5. Sauté another minute or two until shrimp is cooked, DO NOT overcook.
  6. Remove from heat and squeeze lime all over shrimp, then toss with cilantro.
  7. Serve hot over 1/2 cup of rice.

Pineapple Chicken

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Yes, another wonderful chicken dish. When chicken is your main source of meat protein it can be a challenge to make it exciting to eat nightly. Here’s a yummy asian influenced chicken recipe that uses soy sauce, pineapples and hot chili flakes. I had 2 chicken thighs for 4 ounces add an extra point for a few pineapple bits and a bit of sauce for a total of 5 WW points. I hope you enjoy this dish as much as we did. Serve with rice and veggies.

Ingredients:
  • 6 small chicken things about 1.5 – 2 ounces each
  • 1/4 cup reduced-sodium tamari or soy sauce
  • 1 tbsp brown sugar
  • 1 tsp minced ginger
  • 1/2 tsp crushed red pepper flakes
  • 1 8-ounce can pineapple
Directions:
  • Preheat oven to 400 degrees.
  • Coat an 8 x 8 baking dish with nonstick cooking spray, I used my awsome stone which means no cooking spray.
  • Place chicken thighs in a single layer in a baking dish.
  • Combine tamari or soy sauce with brown sugar, ginger, crushed pepper and pineapple in a small bowl and  pour over chicken.
  • Bake uncovered for 25 – 40 minutes (depending on the chicken size), basting frequently with juices. Serve and enjoy.

Butternut Squash and Beef Stew

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Have I mentioned before how much I love using my slow cooker. It has to be the best invention since sliced bread. Just put all ingredients in a pot and walk away, how much easier can that be. Here’s yet one more awesome slow cooker dish that combines Squash and Beef. It’s super easy and delicious, plus 1 1/4 cups is 5 Weight Watcher points.

NOTE: Do not add water, as the dish cooks liquid will be released from the vegetables so the sauce will not be so thick when it comes time to serve.

Ingredients:
  • 3/4 pound lean stewing beef, trimmed of excess fat
  • 1 small butternut squash
  • 1 large onion, sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 ounces baby carrots left whole
  • 1 14.5-ounce can crushed tomatoes
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried oregano
Directions:
  1. Brown beef in a nonstick skillet coated with cooking spray and place in the slow cooker. Peel and halve butternut squash and cut into 1-1 1/2 inch pieces.
  2. Place all remaining vegetables in the slow cooker.
  3. Add crushed tomatoes, Worcestershire sauce, thyme and oregano.
  4. Cook on low for 8 hours, serve and enjoy.

Spinach and Cheese Frittata

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Spinach and Cheese Frittata is one of those dishes you can enjoy at any meal of the day. I had this for dinner with a side of Turkey Bacon and fresh fruit and it was delicious. This dish makes 4 servings and one serving is 3 weight watcher points.

Hint:The Turkey Bacon is Low fat and two pieces is worth 1 weight watcher point. You can purchase this at superstore; it’s one of their blue menu items.

Ingredients:
  • 4 Large Eggs
  • 2 Large Egg Whites
  • 1 cup chopped Green Spinach
  • 1/4 cup of Mushrooms
  • 2 tbls chopped Green Onions
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup Low Fat Mozzarella Cheese
  • Small amount of Cooking Spray for pan
Directions:
  1. Preheat oven to 400 degrees
  2. In a large bowl beat together all 6 eggs and add all ingredients except for the Mozzarella.
  3. Coat a large non stick skillet or pan with cooking spray or oil and heat over medium heat.
  4. Pour Egg mixture into the heated pan.
  5. Cook uncovered for about 5 mins.
  6. Cover with a lid and cook for another 5-10 mins until the top of the egg mixture is cooked.
  7. Once the Egg mixture is cooked sprinkle cheese over top and cover for another 3-5 mins until the Mozzarella is just melted.
  8. Cut egg mixture into 4 slices and enjoy.

 

Lentil Chili

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Ok so I took a slight break with summer holidays, but I am back on track for my awesome food followers.

Lentils, what are Lentils? in short they are seeds that grow in a pod. I love finding new ingredients to try out. Of course I have heard of Lentils, but I never actually cooked with them before. Here’s a nice vegetarian twist on the classic chili. It’s delicious, healthy and is a modification from the original WW recipe. Each serving of 1.5 cups is 5 weight watcher points.

Ingredients:
  • 1 1/2 tbls of Extra Virgin Olive Oil
  • 1 large Onion chopped
  • 28 ounce can of crushed tomatoes
  • 1 cup Low Sodium Vegetable Broth
  • 1 1/2 cups of caned Lentils rinsed and drained
  • 2 cups of frozen Corn
  • 1 Red Bell Pepper chopped
  • 4.25 ounce can of chopped green chillies drained
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1/4 tsp salt
  • 1/4 cup finely chopped Cilantro
Directions
  1. Heat Oil in a large pot
  2. Add Onions and saute until golden brown (8 minutes).
  3. Add Tomatoes, broth, and lentils. Bring to a boil.
  4. Reduce heat and simmered, covered for 20 minutes.
  5. Add Corn, Red Pepper, Chililes and spices. Return to a boil.
  6. Reduce heat, cover and simmer until lentils and vegetables are tender (15 minutes).
  7. Stir in Cilantro and serve.

Butternut Squash and Chicken Stew

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Here’s another super fast dish. I love butternut squash and I happened to have one sitting on the counter so I looked through a few recipes and modified one to make it a bit healthier. Butternut Squash and Chicken Stew, for 1 and 1/4 cup of stew with a 1/4 cup of rice it’s about 6 weight watcher points. It was a big hit with my hubby and he’s not a huge fan of squash. If your looking for something different i suggest this dish.

Ingredients:
  • 1lb of Chicken Thighs cut in to strips
  • A pinch of Salt
  • 1/4 tsp of Pepper
  • 1 tsp of Olive Oil
  • 1 Onion sliced
  • 2 Garlic Cloves
  • 1 tsp of Ground Cumin
  • 1/2 tsp Cinnamon
  • 14 oz can of Low Sodium Vegetable broth
  • 12 oz of steamed mashed Butternut Squash
  • 1 cup of frozen Corn
Directions:
  1. Season Chicken with a pinch of salt and pepper.
  2. Heat oil in a pot and add the chicken
  3. Cook for about 6 mins, stirring occasionally to make sure the chicken is cooked through.
  4. Add the onion, garlic, cumin, cinnamon and cook for about 1 more minute,
  5. Add broth, squash and corn to the pot and heat through, about another 5 mins.

Crock Pot Mexican Chicken Tortilla’s

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Here’s a great recipe for your next Mexican Fiesta night. I am a big fan of the slow cooker; especially on those days when I work from home. Just put everything in a pot and let it simmer for 6-10 hours. Such a fantastic invention. This recipe is really easy and super yummey. One cup of this delicious dish is worth a whooping 3 Weight Watcher points. Add a tortilla on the side and you add another 2 points. That’s 5 points for the entire dish as shown in the above picture. If you feel like treating yourself a litlle more add a small amount of non fat sourcream into the mix. Just a tablespoon or two turns the chicken mixture into a creamy delicious dinner. Enjoy.
Ingredients:
  • 14.4 oz can Diced Tomatoes with Green Chilies
  • 15 oz can Black Beans rinsed and drained
  • 8 oz frozen Corn
  • 1/4 cup chopped fresh Cilantro
  • 14.4 oz can fat free chicken broth
  • 3 Green Onions chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper (to taste)
  • 24 oz skinless chicken thighs
  • A pinch of Salt and Pepper
  • Weight Waters Tortilla’s
Directions:
  1. Combine all ingredients in the crock pot and stir to mix.
  2. Sprinkle a pinch of salt and pepper on the chicken thighs and lay on top of the mixture in the crock pot .
  3. Cook on high for 6 hours.
  4. 30 mins before serving remove the chicken and shred.
  5. Return chicken to crock pot and stir.
  6. Serve and Enjoy.