Jess's Recipes

1/2   tablespoon   olive oil ▢ 1   small   onion ,  minced ▢ 2   small   carrots ,  finely diced ▢ 8   cups   low-sodium chicken broth ▢ Parmesan cheese rind ,  optional ▢ 1   16 oz head  escarole ,  fresh spinach, or any dark leafy green, chopped ▢ fresh cracked pepper ,  to taste ▢ 3   ounces   uncooked acini di pepe ,  or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup) frozen meatballs Heat a large pot over med-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using and bring it to a boil, covered. When the broth comes to a boil, drop the meatballs in, add the pasta and chopped escarole. Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove parmesan cheese rind and serve.

  Ingredients 1   cup   rolled oats ½   cup   miniature semisweet chocolate chips ½   cup   ground flax seed ½   cup   crunchy peanut butter ⅓   cup   honey 1   teaspoon   vanilla extract Directions Stir oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl. Roll dough into 24 balls with your hands. Arrange balls on a baking sheet and freeze until set, about 1 hour.

Serves 4 olive oil spray 2 lg. eggplants 1/2 t kosher salt ground pepper 1 c part-skim ricotta 3/4 c shredded part-skim mozzarella 1/2 c freshly grated pecorino cheese 3 T finely chopped fresh basil 1 1/2 c marinara sauce 32 (or more) baby spinach leaves Preheat oven to 450.  Spray 2 baking sheets with oil. Slice each eggplant crosswise into 12 1/2 inch thick rounds (to get approx 24 rounds total.)  Arrange eggplant onto baking sheets.  Lightly spritz both sides with olive oil and season with s & p. Bake until golden brown on both sides (8-10 mins approx) on each side.  Transfer all but the 8 biggest pieces onto a plate. Meanwhile, combine ricotta, mozzarella, pecorino and basil. Make stacks by ladling 1 T marinara onto each of the eggplant slices.  Top with 1 T cheese mixture and spinach leaves.  Repeat layers. Bake until cheese is melted 8-10 mins.

Ingredients: 2 cups fresh mozzarella cheese in water, pearls or cubed, drained 2 cups fresh pomegranate seeds 1/2 teaspoon sliced serrano chiles 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoons fresh lime juice Kosher salt and crushed black pepper 1/2 cup chopped or torn fresh mint leaves, for serving Preparation In a large bowl, combine mozzarella and pomegranate seeds. Add chiles, oil, vinegar, lime juice and stir. Season with salt and pepper to taste. Stir well again. Garnish with mint just before serving. Serve chilled or at room temperature.

> In large pan melt 1 TB butter, then add 2 cups baby carrots or regular carrots cut in 1" pieces. > Cook until almost done, then add 2 cups squash(green, yellow, or patty pan) cook until almost tender, add 2 TB olive oil and 2 to 3 cups of corn (about 3 ears). Continue to saute until getting a little brown, add 1/2 tsp salt, a few grinds of fresh pepper. Add about 12 basil leaves cut fine, toss and serve. > Sent from my iPad

> AWESOME RECIPE!!!!!! > Cuban Flank Steak with Fresh Herb Sauce > PointsPlus® Value: 5 > Servings: 6 > Preparation Time: 15 min > Cooking Time: 16 min > Level of Difficulty: Easy > > If you love mojitos then you'll love the cocktail-inspired sauce for this well-seasoned steak recipe. > > Ingredients > 4 clove(s) garlic clove(s), minced > 1 Tbsp steak seasoning > 1 Tbsp lime zest, divided > 2 tsp table salt, divided > 1 1/2 pound(s) uncooked lean flank steak, washed, patted dry > 1 large jalapeño pepper(s), seeded, deveined* > 1/2 small uncooked red onion(s) > 1 cup(s) mint leaves, or 1/2 cup each fresh mint and cilantro > 1/4 cup(s) fresh lime juice > 1/4 cup(s) water > 2 tsp olive oil > 2 tsp honey > > Instructions > 1. Rub garlic, steak seasoning, 2 teaspoons lime zest and 1 teaspoon salt all over steak; set aside for 30 minutes or cover and refrigerate for up to ...

© Con Poulos Kale & Apple Salad with Pancetta and Candied Pecans CONTRIBUTED BY  RYAN HARDY TOTAL TIME:  45 MIN SERVINGS:  12 FAST HEALTHY Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table. When chef Ryan Hardy makes this kale salad for  Thanksgiving  dinner at Montagna  at the  Little Nell  in Aspen, Colorado, he deep-fries the pecans, but it's quicker (and less messy) to toast them in the oven. Plus:  F&W's Ultimate Thanksgiving Guide    More Thanksgiving Salads RELATED RECIPES 10 Fast Thanksgiving Side Dishes Healthy Thanksgiving Recipes MORE ∨ 2 cups pecans 1/2 cup confectioners' sugar 1/2 teaspoon cayenne pepper Kosher salt 1/4 cup extra-virgin olive oil 6 ounces thickly sl...

> Tarragon Shrimp Salad Wraps > > 2 lb. shrimp > 1 t salt > 1/2 t pepper > 1 t olive oil > 1 small red onion > 1 small red pepper, seeded and chopped > 1-2 celery stalk > 1/2 c reduced fat mayo > 2 T chopped tarragon > 4 t fresh lemon juice > Boston Bibb lettuce > flour tortillas (fat free if you can find them) > > Sprinkle shrimp with salt and pepper. Heat oil in a non-stick skillet. Add shrimp and cook, stirring occasionally, until just opaque. Transfer shrimp to a bowl and cool. Add red onion, pepper, celery, mayo, tarragon and lemon juice, mix well. Arrange lettuce leaf and shrimp mixture on each tortilla. 6 WW pp per serving(each wrap). This recipe serves 8.

Totally worth making and not spicy at all. We had to add Sriracha to the adults' portions. > > See the recipe online here: > http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=397911 > > Slow Cooker Thai Chicken > PointsPlus® Value: 8 > Servings: 6 > Preparation Time: 25 min > Cooking Time: 360 min > Level of Difficulty: Easy > > Many slow cooker recipes call for chicken that's cubed. This tasty Thai recipe uses whole breasts and places them on top of the vegetables so they won't overcook. > > Ingredients > 13 1/2 fl oz light coconut milk > 7 tsp Thai curry paste, red variety, divided (or to taste) > 1 1/2 tsp table salt, (or to taste) > 1/2 head(s) uncooked cauliflower, cut into small florets > 1 pound(s) uncooked potato(es), peeled, cut into small chunks > 1 medium sweet red pepper(s), cut into chunks > 2 medium uncooked carrot(s), cut into 1/2-inch-thick slices > 1 1...

Made this for dinner tonight with some broccoli.....definite keeper!!!!! Adults & kids loved it. Crusted Honey Mustard Chicken PointsPlus™ Value: 7 Servings: 4 Preparation Time: 12 min Cooking Time: 15 min Level of Difficulty: Easy We added a twist to these baked, not fried;chicken breasts by coating them with honey mustard before dipping them into cereal crumbs. So crisp, so tasty, so good. Ingredients 1 spray(s) Cooking spray ¾ cup(s) Dressing, honey mustard, lite ⅛ tsp Salt, table ⅛ tsp Pepper, black 2 tsp Dill weed, fresh, freshly chopped 1 medium Scallions, raw, finely sliced 1 cup(s) Corn flakes crumbs 1 pound(s) Chicken, breast, raw, without skin, without bone, four 4 oz pieces Instructions 1. Preheat oven to 425°F. Coat a shallow pan with cooking spray. 2. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside. 3. Place cornflake crumbs in a shallow bowl. Dip chicken into dressing...

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. ...

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 ov...