Jess's Recipes

Zucchini Bites Recipe adapted:  The Naptime Chef yields:  12 mini muffins 1 cups zucchini, grated 1 egg 1/4 yellow onion, diced 1/4 cup cheese (cheddar or Parmesan work the best) 1/4 cup bread crumbs - I used  Italian style Salt and Pepper 1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside. 2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be  really soggy  while the outside gets crispy and no one wants that. 3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

> Chicken Cordon Bleu > PointsPlus® Value: 7 > Servings: 4 > Preparation Time: 15 min > Cooking Time: 40 min > Level of Difficulty: Moderate > > Moist, tender chicken wrapped around smoked ham and gooey Swiss cheese — what could be better? Our version is delicious and healthy! > > Ingredients > 4 spray(s) Cooking spray, or enough to coat chicken > 1 pound(s) Chicken, breast, raw, without skin, without bone, four 4 oz pieces > 3 oz Ham, cooked, lean, four 3/4 oz slices > 3 oz Cheese, swiss, low-fat, four 3/4 oz slices > ¼ cup(s) Flour, white > ¼ cup(s) Mustard, honey > ½ cup(s) Bread crumbs, dried, seasoned, Italian-style > > Instructions > 1. Preheat oven to 400°F. Coat a baking sheet with olive oil cooking spray. > 2. Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast. > 3. Starting from short

Broccoli and Sausage Casserole from WeightWatchers.com PointsPlus® Value: 6 Servings: 8 Preparation Time: 15 min Cooking Time: 60 min Level of Difficulty: Easy A fabulous go-to entrée for brunch or lunch. Vary the flavors with different types of sausage. Ingredients 12 oz Bread, Italian, do not use slices; use in loaf form 2 clove(s) Garlic, fresh, peeled and smashed (or to taste) 1 large Onion(s), red, raw, cut into thin wedges 4 cup(s) Broccoli, uncooked, florets 1 tsp Oil, olive 12 oz Sausage, turkey, raw, sweet Italian-variety ½ cup(s) Chicken broth, canned ½ tsp Salt, table ¼ tsp Pepper, black ¼ tsp Pepper flakes, red, crushed 1 spray(s) Cooking spray ¾ cup(s) Cheese, Cheddar, shredded, low-fat, sharp-variety Instructions 1. Preheat oven to 400ºF. 2. Slice bread in half length-wise; rub insides with garlic clove. Place bread, open-face, on one side of a baking sheet; spread onion on other side. Place broccoli on another baking sheet. Coat vegetables and bread with cooking spray. B

Beef-Vegetable Pie from WeightWatchers.com PointsPlus® Value: 6 Servings: 6 Preparation Time: 10 min Cooking Time: 13 min Level of Difficulty: Easy This one-"pot" kid-friendly dinner will easily become a family favorite. And great news: It takes under 25 minutes from start to finish. Ingredients 1 pound(s) Lean ground beef, raw ½ tsp Salt, table ¼ tsp Pepper, black 1 cup(s) Potato flakes, dry ¾ cup(s) Creamer, fat free, such as fat-free 1/2 and 1/2 10 oz Vegetables, mixed, frozen, unprepared ½ cup(s) Cheese, Cheddar, shredded, low-fat Instructions 1. Preheat oven to 450°F. Pat beef into a 9-inch pie plate and sprinkle with 1/4 teaspoon each salt and pepper. Cook until beef browns, about 8 minutes, and remove from oven; set aside and preheat broiler. 2. Meanwhile, combine potatoes and half and half in a microwavable bowl. Cover with plastic wrap and turn back a corner of plastic to allow steam to escape. Microwave until hot, about 1 to 2 minutes; whisk with a fork until smooth

Beef, Bacon and Mushroom Stew from WeightWatchers.com PointsPlus® Value: 8 Servings: 6 Preparation Time: 15 min Cooking Time: 60 min Level of Difficulty: Moderate Bouillon cubes are a simple way to flavor a dish, but they are high in sodium, so use them sparingly. Ingredients 1¾ pound(s) Lean sirloin beef, trimmed, raw, tips, trimmed 4 slice(s) Bacon, Canadian-style, cooked, chopped 12 small Onion(s), uncooked, baby onions, peeled 4 clove(s) Garlic, fresh, minced 1 cup(s) Wine, red 1 cup(s) Tomato paste, canned with salt added 2 cup(s) Water or mineral water 2 item(s) Herb-Ox Beef bouillon cubes, crumbled 3½ cup(s) Mushrooms, fresh, button 1 tsp Peppers, chili, green, canned, minced 2 Tbsp Tarragon, fresh Instructions 1. Cut meat into 1-inch (2.5 cm) cubes. 2. Coat a large nonstick pan with cooking spray, heat and cook onions and garlic until onions are lightly browned. Add meat and cook, stirring, until well-browned. 3. Stir in wine, tomato paste, water and bouillon cube. Simmer, cove

Baked Shrimp in Lemony Garlic Sauce from WeightWatchers.com PointsPlus® Value: 5 Servings: 4 Preparation Time: 8 min Cooking Time: 8 min Level of Difficulty: Easy This no-fuss shrimp dish comes together in minutes. Ingredients 1¼ pound(s) Shellfish, shrimp, raw, peeled and deveined 1 spray(s) Cooking spray ¼ cup(s) Juice, lemon, fresh 2 Tbsp Butter, light, melted 3 clove(s) Garlic, fresh, minced 1 tsp Sauce, worcestershire ¾ tsp Lemon pepper ¼ tsp Pepper, red, ground 2 Tbsp Parsley, chopped Instructions 1. Preheat oven to 425°F. 2. Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp. 3. Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately. Yield: 4 servings (serving size: 3 ounces shrimp and 2 tablespoons sauce). From weight watchers

From Men's Health via Beth > > Mexican Chicken Tortilla Soup > > Ingredients: > 2 tsp olive oil > 1 lb chicken breast cut into 1 inch pieces > 2 cloves of garlic minced > 1 tsp dried oregano > 1 minced chipolte chile in adobo (i usually add extra) > 1 8 oz can diced tomatoes > 2 14 oz cans reduced sodium chicken brother (i usually do 1 can broth 1 can of water) > 1 cup frozen corn > 1/2 cup fresh cilantro > 4 cups baked tortilla chips > > Directions: > -Heat oil in a large pot over medium heat > -add chicken & garlic, cook until browned on all sides > -add oregano & stir to coat chicken. Stir in Chipolte, tomatoes, broth & corn > -turn to high and bring to a boil > -turn to low and let simmer for 10 min until cooked > -remove from heat and stir in cilantro and 1 cup of chips > -serve with extra chips. > > Beth's tips: > I don't put the chips in my soup...don't like them soggy...tim

Made this for dinner last night...yummy! Served with white rice. Good 9pt meal. Beef and Broccoli Stir-Fry PointsPlus™ Value: 5 Servings: 4 Preparation Time: 12 min Cooking Time: 12 min Level of Difficulty: Easy This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.* Ingredients 2½ Tbsp Cornstarch, divided ¼ tsp Salt, table ¾ pound(s) Lean sirloin beef, trimmed, raw, trimmed, thinly sliced against the grain 2 tsp Oil, canola 1 cup(s) Chicken, broth, reduced sodium, divided 5 cup(s) Broccoli, uncooked, florets (about a 12 oz bag) 1 Tbsp Ginger root, raw, fresh, minced 2 tsp Minced garlic ¼ tsp Pepper, red or cayenne, or to taste ¼ cup(s) Soy sauce (shoyu), low sodium ½ cup(s) Water or mineral water Instructions 1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat. 2. Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef

I made this tonight and cut it in half....super yummy! Roasted Brussels Sprouts with Maple-Balsamic Drizzle PointsPlus™ Value: 3 Servings: 6 Preparation Time: 12 min Cooking Time: 20 min Level of Difficulty: Easy A go-to side dish for all your fall gatherings. Pairs especially well with roast turkey or pork. Ingredients 2 spray(s) Cooking spray 2 pound(s) Brussels sprouts, uncooked, trimmed 2 Tbsp Oil, olive, extra-virgin 2¼ tsp Kosher salt, divided ¼ tsp Pepper, black, freshly ground 3 Tbsp Balsamic vinegar 2 Tbsp Syrup, maple Instructions 1. Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray. 2. Slice Brussels sprouts in half if large; place on prepared baking sheet. Add oil, 2 teaspoons salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes. 3. Meanwhile, combine vinegar, maple syrup, and remaining 1/4 teaspoon salt in a small saucepan; set over medium-high heat. Boil, stirring frequently, until thick

A friend emailed me this recipe today. I haven't tried it yet but she says it was great and she is a foodie like me so I trust her. 6 PointsPlus Value Prep time: 15 min Cook time: 25 min Serves: 4 So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavor but feel free to substitute sage leaves. Ingredients 1 spray(s) cooking spray 2 cup(s) uncooked butternut squash, cut into small cubes 1/2 tsp olive oil 1/8 tsp table salt, or to taste 1/2 Tbsp unsalted butter 1 cup(s) uncooked orzo 1 1/2 cup(s) water 1 cup(s) canned chicken broth 1 tsp thyme, fresh, fresh, or 8 whole sprigs (sprigs preferred) 2 Tbsp fat-free half-and-half 1/3 cup(s) grated Parmesan cheese, such as Parmigiano-Reggiano 1/8 tsp table salt, or to taste 1/8 tsp black pepper, freshly ground, or to taste Instructions Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray. In a medium bowl, toss squash with oil and salt; spread in a single layer on