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
Fixed this last night and found it good if not great. I miss my pasta when dieting so any chance I get to have some, legally, I jump at it! Served this with a small tossed salad with balsamic vinegar dressing. I mix a Tbl of Splenda, a shake or two of garlic powder, some Italian seasoning, salt, pepper, and balsamic vinegar and shake well. I spritz my salad with olive oil then lightly dress with the balsamic mixture. It is quite satisfying as a low cal dressing with no "twangy" after taste.
Chicken and Mushroom Pasta Casserole
Ingredients
Serves: Prep: 10min|Cook: 34min |Total: 44min
* 1/2 pound boneless, skinless chicken breasts
* 1 large portobello mushroom cap, cut in strips
* 1 onion, halved and sliced
* 8 ounces small rigatoni pasta, cooked and drained
* 2 cans (10 ounces each) low-fat, reduced-sodium condensed cream of mushroom soup
* 2 cups water
* 2 roasted red peppers, coarsely chopped
* 1/4 cup chopped parsley
* 1/4 teaspoon salt
* 1/3 cup (1 1/2 ounces) grated Parmesan cheese
Directions
1. Preheat the oven to 375°F. Coat a 13" x 9" baking dish with nonstick spray.
2. Pat the chicken dry. Coat both sides with nonstick spray. Place in a large skillet set over medium-high heat. Cook for 3 to 4 minutes per side, or until golden. Remove the chicken and set aside.
3. Add the mushroom. Coat with nonstick spray.Cook, stirring, for 5 minutes, or until soft. Remove and set aside with the chicken.
4. Add the onion. Coat with nonstick spray. Cook, stirring, for 5 minutes, or until lightly golden.
5. Cut the chicken into strips. Place in a large bowl. Add the mushroom, onion, pasta, soup, water, peppers, parsley, and salt. Stir to mix. Spoon into the prepared baking dish. Sprinkle with the Parmesan.
6. Cover loosely with foil. Bake for 20 minutes, or until hot and bubbly.
Serves 6
Nutritional Facts per serving Points Plus = 7
CALORIES 263.5 CAL
FAT 3.9 G
SATURATED FAT 1.3 G
CHOLESTEROL 29 MG
SODIUM 549.3 MG
Chicken and Mushroom Pasta Casserole
Ingredients
Serves: Prep: 10min|Cook: 34min |Total: 44min
* 1/2 pound boneless, skinless chicken breasts
* 1 large portobello mushroom cap, cut in strips
* 1 onion, halved and sliced
* 8 ounces small rigatoni pasta, cooked and drained
* 2 cans (10 ounces each) low-fat, reduced-sodium condensed cream of mushroom soup
* 2 cups water
* 2 roasted red peppers, coarsely chopped
* 1/4 cup chopped parsley
* 1/4 teaspoon salt
* 1/3 cup (1 1/2 ounces) grated Parmesan cheese
Directions
1. Preheat the oven to 375°F. Coat a 13" x 9" baking dish with nonstick spray.
2. Pat the chicken dry. Coat both sides with nonstick spray. Place in a large skillet set over medium-high heat. Cook for 3 to 4 minutes per side, or until golden. Remove the chicken and set aside.
3. Add the mushroom. Coat with nonstick spray.Cook, stirring, for 5 minutes, or until soft. Remove and set aside with the chicken.
4. Add the onion. Coat with nonstick spray. Cook, stirring, for 5 minutes, or until lightly golden.
5. Cut the chicken into strips. Place in a large bowl. Add the mushroom, onion, pasta, soup, water, peppers, parsley, and salt. Stir to mix. Spoon into the prepared baking dish. Sprinkle with the Parmesan.
6. Cover loosely with foil. Bake for 20 minutes, or until hot and bubbly.
Serves 6
Nutritional Facts per serving Points Plus = 7
CALORIES 263.5 CAL
FAT 3.9 G
SATURATED FAT 1.3 G
CHOLESTEROL 29 MG
SODIUM 549.3 MG
