Weight Watcher Recipes
Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp -...
Forum Discussion
Some very good recipes already. I have been out of touch for a while but am back and ready to go again. Here's one we always enjoy. Paired with some sauteed spinach, Brussel Sprouts, green beans etc. makes a nice meal.
WW Chicken a la King
1 t. butter or stick margarine
2 T. (1 oz.) 1/3-less fat cream cheese (Neufchatel)
3 c. sliced fresh mushrooms (about 8 oz.)
1/2 c. finely chopped green bell pepper
2 c. chopped cooked chicken
1/4 c. minced green onions
1/2 c. chopped bottled roasted red bell pepper
1/3 c. all-purpose flour
1/2 t. salt
1 c. 2% reduced-fat milk
1/8 t. ground nutmeg
1 c. chicken broth
8 (1 oz.) slices bread, each toasted and cut in half diagonally
3 T. dry sherry
2 T. chopped fresh parsley
1. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Add green bell pepper and green onions; sauté 2 minutes. Stir flour into mushroom mixture; cook 1 minute, stirring constantly. Combine milk, broth, and sherry. Gradually add milk mixture to skillet, stirring with a whisk until blended. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly. Add cream cheese, stirring until smooth. Stir in chicken, red bell peppers, salt, and nutmeg; cook 1 minute. Remove from heat. Arrange 4 toast pieces on each of 4 plates; spoon 1 cup chicken mixture over toast. Sprinkle evenly with parsley.
Yield: 4 servings. Points: 8; Diabetic Exchanges: 3 Starch, 2 1/2 L Meat, 1/2 Fat
LA: ¼ cup flour, skim milk, ½ English Muffin,
4 vegetables, 1 protein, ¼ dairy, 1 starch
WW Chicken a la King
1 t. butter or stick margarine
2 T. (1 oz.) 1/3-less fat cream cheese (Neufchatel)
3 c. sliced fresh mushrooms (about 8 oz.)
1/2 c. finely chopped green bell pepper
2 c. chopped cooked chicken
1/4 c. minced green onions
1/2 c. chopped bottled roasted red bell pepper
1/3 c. all-purpose flour
1/2 t. salt
1 c. 2% reduced-fat milk
1/8 t. ground nutmeg
1 c. chicken broth
8 (1 oz.) slices bread, each toasted and cut in half diagonally
3 T. dry sherry
2 T. chopped fresh parsley
1. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Add green bell pepper and green onions; sauté 2 minutes. Stir flour into mushroom mixture; cook 1 minute, stirring constantly. Combine milk, broth, and sherry. Gradually add milk mixture to skillet, stirring with a whisk until blended. Bring to a boil over medium heat; cook 3 minutes or until thick, stirring constantly. Add cream cheese, stirring until smooth. Stir in chicken, red bell peppers, salt, and nutmeg; cook 1 minute. Remove from heat. Arrange 4 toast pieces on each of 4 plates; spoon 1 cup chicken mixture over toast. Sprinkle evenly with parsley.
Yield: 4 servings. Points: 8; Diabetic Exchanges: 3 Starch, 2 1/2 L Meat, 1/2 Fat
LA: ¼ cup flour, skim milk, ½ English Muffin,
4 vegetables, 1 protein, ¼ dairy, 1 starch
