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
Every now and then you need a meal suitable for company but you are still determined to stick with your plan. Here is one is have used with rave reviews.
Chicken with Piquant Raspberry Sauce
Yield: Makes 4 servings
Ingredients
4 boneless skinless chicken breasts (about 6 ounces each)*
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 teaspoons unsalted butter
1-1/2 teaspoons olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
2 teaspoons prepared mustard
1/4 cup seedless raspberry jam
*If chicken cutlets are available, substitute 8 cutlets (about 1-1/2 pounds).
Preparation
1) Season chicken with salt and pepper. Heat butter and olive oil in large nonstick
skillet over medium-high heat.
2) Add the chicken; cook 10 to 12 minutes, turning once, until chicken is no longer
pink in center. Remove chicken; keep warm.
3) Blend chicken broth, vinegar and mustard; add to pan. Simmer over medium-high
heat until sauce is reduced by half. Add raspberry jam; continue cooking until jam has
melted and sauce is reduced to 1/3 cup. Serve sauce with chicken.
Nutritional Information
POINTS 4
Serving Size: 1 chicken breast with 4 teaspoons of sauce
Sodium 432 mg
Protein 26 g
Fiber trace g
Carbohydrate 15 g
Cholesterol 71 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 21 %
Calories 216
Add a green salad (company can have regular salad dressings), a baked sweet potato, and some roasted asparagus/green beans/brussel sprouts (whatever your preference) and you have a great meal you are proud to serve to guests.
Chicken with Piquant Raspberry Sauce
Yield: Makes 4 servings
Ingredients
4 boneless skinless chicken breasts (about 6 ounces each)*
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 teaspoons unsalted butter
1-1/2 teaspoons olive oil
1/2 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
2 teaspoons prepared mustard
1/4 cup seedless raspberry jam
*If chicken cutlets are available, substitute 8 cutlets (about 1-1/2 pounds).
Preparation
1) Season chicken with salt and pepper. Heat butter and olive oil in large nonstick
skillet over medium-high heat.
2) Add the chicken; cook 10 to 12 minutes, turning once, until chicken is no longer
pink in center. Remove chicken; keep warm.
3) Blend chicken broth, vinegar and mustard; add to pan. Simmer over medium-high
heat until sauce is reduced by half. Add raspberry jam; continue cooking until jam has
melted and sauce is reduced to 1/3 cup. Serve sauce with chicken.
Nutritional Information
POINTS 4
Serving Size: 1 chicken breast with 4 teaspoons of sauce
Sodium 432 mg
Protein 26 g
Fiber trace g
Carbohydrate 15 g
Cholesterol 71 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 21 %
Calories 216
Add a green salad (company can have regular salad dressings), a baked sweet potato, and some roasted asparagus/green beans/brussel sprouts (whatever your preference) and you have a great meal you are proud to serve to guests.
