Jess's Recipes

Skinless Chicken Thighs with Shallots in Red Wine Vinegar (Poulet Au Vinaigre) From skinnytaste.com Servings: 4 • Serving Size: 2 thighs with shallot sauce • Old Points: 5 pts • Points+: 6 pts Calories: 242.5 • Fat: 7.0 g • Carb: 11.0 g • Fiber: 0.3 g • Protein: 28.6 g 8 lean chicken thighs, skin removed salt and fresh pepper 1/2 cup red wine vinegar 1 cup fat free chicken broth 1 tbsp honey 1 tbsp tomato paste 1 tsp butter 1 large shallot, thinly sliced (3/4 cup) 2 cloves garlic, thinly sliced 1/2 cup dry white wine 2 tbsp light sour cream 2 tbsp fresh chopped parsley Season chicken with salt and pepper. In a medium saucepan, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat. In a large skillet, melt butter over medium-low heat and add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet ...

This will never be made by Jess..... 1 1/2 C Cucumbers 1 C Mayo 2 T onion 1 T heavy cream 1 T lemon juice 1 tsp wasabi 1/2 clove garlic Process till creamy 0 pts for 1/12 of recipe

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce Crunchy breaded zucchini spears are delicious dipped in a summery sauce of roasted red peppers. The sauce is a zesty embellishment for grilled meats, too. Yield: 8 servings (serving size: 6 zucchini sticks and 1/4 cup sauce)3 pts. per serving. Sauce: 3 medium red bell peppers 2 plum tomatoes, halved lengthwise 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed 1 1/2 tablespoons smoked almonds 1 tablespoon extravirgin olive oil 1 tablespoon sherry vinegar or red wine vinegar 1/4 teaspoon Spanish smoked paprika 1/4 teaspoon kosher salt 1/8 teaspoon ground red pepper 1 large garlic clove Zucchini: 3 large zucchini (about 1 1/2 pounds) 1 cup dry breadcrumbs 1/2 cup panko (Japanese breadcrumbs) 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup egg substitute Cooking spray 1. Preheat broiler. 2. To prepare sauce, cut bell peppers in half lengthwise; discard s...

1 medium onion, diced 3 to 4 garlic cloves, minced 1 carrot, finely grated 1/2 can black beans, slightly drained 1/2 of 1 baked sweet potato, flesh scooped out 1/2 cup quinoa, cooked (I was confused by this direction, not sure if it meant half a cup of cooked quinoa or what–so I interpreted it as, take 1/2 cup dry quinoa and prepare it, and use what results–which is way more than 1/2 cup after it’s all soaked, of course! That seemed to work fine, so I think that is what they meant.) 1/2 cup bread crumbs 3 Tb chopped cilantro (I used 1 Tb dried) 2 Tb tomato paste or ketchup hot sauce or cayenne pepper to taste 1 tsp balsamic vinegar Salt and pepper to taste 1. Saute onion and garlic in non-stick skillet. 2. Add beans to pan and cook for 2 minutes more, stirring now and then. 3. Turn off heat. Mash beans in pan till they’re about half crushed. Put in big bowl with all the rest of the ingredients and mix thoroughly. If too moist, add more bread crumbs. 4. Form into patties. Grill or bake....

1 pound(s) cooked shrimp, peeled, coarsely chopped (about 2 cups) 1 cup(s) mango(es), diced 1 cup(s) cucumber(s), diced (I omitted this) 2 Tbsp mint leaves, fresh, minced 1 tsp green hot chili pepper(s), serrano-variety, minced (or to taste) 1 Tbsp olive oil, extra-virgin 1 Tbsp fresh lime juice 2 tsp lime zest 1/2 tsp kosher salt 1/2 tsp sugar Instructions 1. In a medium bowl, combine shrimp, mango, cucumber, mint and pepper. 2. In another bowl, whisk together oil, lime juice and zest, salt and sugar; toss with shrimp mixture. Yields about 1 cup shrimp salad per serving. Notes Using precooked shrimp is a great timesaver in this dish but feel free to substitute leftover cooked shrimp in its place. If you’d rather cook your own shrimp, either steam, grill or saute them until pink and cooked through (time varies by size of shrimp). Just be sure to chill the cooked shrimp well before coarsely chopping and tossing with the other ingredients. POINTS® Value: 4 Servi...

2 medium kiwifruit, peeled and coarsely chopped 1/2 cup(s) water 1/2 cup(s) orange juice 4 cup(s) seltzer Instructions Puree kiwi, water and orange juice in a blender or food processor until smooth, about 2 minutes. Add the puree to a large pitcher filled with ice, and pour in seltzer; stir lightly and serve. Yields about 1 1/4 cups per serving. Zero points per serving.

1/2 pkg. whole wheat dough 3-4 cut up tomotoes (use the best quality tomato you can find) sliced zucchini sliced onion sliced mushrooms 1/2 c fat free mozzarella fresh basil Preheat oven to 400. Form dough into pizza shape by hand. Spread dough with garlic, then add veggies. Salt and pepper. Cook for 15-20 minutes until dough seems done. Add cheese, and sprinkle on olive oil (1/25 T)and basil. Cook for about 5 minutes more until cheese is melted. Wait until pizza cools slightly to slice and serve. Serves 2 adults-8.5 pts for half a pizza.

1 box devil’s food cake mix 1 can solid pack pumpkin (15 oz.) Directions: Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins. (1 cupcake, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points) For frosting, try 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix