Pan Roasted Chicken with Asparagus and Mushrooms

I loved this dinner, Molly and Brian were not as enthused. For a weight watchers meal it was very satisfying, I would make this again. Thanks to Relish for the recipe!

Pan-Roasted Chicken with Asparagus and Mushrooms
Prep time and cook time: 45 minutes
WW 7 pts
2 tablespoons olive oil
4 boneless, skinless chicken breasts
2 shallots , minced
1 garlic clove(s), minced
1 cup chicken broth, minced
4 sprigs fresh thyme, plus chopped thyme for garnish
8 ounces whole button mushrooms, rinsed and halved
1 pound asparagus, trimmed
1/4 cup Parmesan cheese, finely shredded
coarse salt and freshly ground pepper, to taste

PASTA
2 cups uncooked whole wheat pasta
1 tsp garlic powder
1/2 tsp dried parsley flakes
reserved pasta water 1 tsp, 1/2 tsp olive oil

 Preheat oven to 375 degrees.

[1] Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts and cook until golden, 2 to 3 minutes. Turn chicken over.

[2] Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn' burn and shallots are soft and translucent, 3 to 4 minutes. Add chicken broth, thyme sprigs, mushrooms and salt and pepper and cook until mixture begins to boil, about 1 minute.

[3] Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender. Transfer chicken to a plate.

[4] Cook pasta in salted boiling water until cooked to desired doneness, then in a bowl mix with reserved pasta water, olive oil, garlic powder and parsley flakes.

[5] Season asparagus-mushroom-stock mixture with salt and pepper to taste. Put pasta in pasta bowl, or plate with a rim, divide vegetables among plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and Parmesan.

Beef-Vegetable Pie (WW)

Made this the other night again when I didn't really have a plan I was just searching for a recipe with ingredients I had on hand. I again changed the recipe from the original, based on what my family would like and on reading the reviews. Does anyone read the reviews on recipes when you get them online? I find them very helpful. Just a helpful hint if you don't do it already!

Beef-Vegetable Pie
1 pound(s) raw lean ground beef
1 packet of onion soup mix
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) dry potato flakes
1 1/2 cup(s) low fat milk
10 oz frozen mixed vegetables (or a combination of fresh veggies, this is what I did - carrots, corn, peas, and broccoli)
1/2 cup(s) low-fat shredded cheddar cheese
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, and the onion soup packet. Cook until beef browns, about 18-20 minutes, and remove from oven; set aside and preheat broiler.

2.Meanwhile, combine potatoes and milk 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 and set aside. Microwave vegetables according to package directions; mix vegetables and remaining 1/4 teaspoon of salt into potatoes.

3.Pour off any accumulated juices from beef. Pat potato mixture into meat crust and sprinkle with cheese. Broil 4 inches from heating element until cheese is melted, about 2 to 3 minutes. Slice into 6 pieces and serve.

Chicken and Penne Casserole with Tomatoes and Goat Cheese (WW)

A couple of nights ago I made this with the pasta I received from The Barilla group, in reference to Share the Table see here for the post on that, I looked for a recipe on WW online that had some ingredients that I had on hand. I REALLY modified the recipe to fit what I thought would sound good, and it was very good. Of course it was pasta so I needed to have a soup and salad so I didn't GORGE myself on the pasta, it was very good!

Chicken and Penne Casserole with Tomatoes and Goat Cheese
PTS 6, serves 6
2 cups uncooked pasta, penne variety
2 tsp olive oil
1/4 cup(s) cremini mushrooms, sliced
5 re hydrated shitaki mushrooms, sliced
1/2 medium onion(s), chopped
1 can petit cut canned tomatoes
1 chicken breast, cubed
1 egg
1/4 cup(s) reduced-sodium chicken broth
1/2 tsp garlic powder
1/2 tsp Italian Seasoning
Salt & Pepper to taste
Toppings:
2 oz hard-type goat cheese, low-fat, crumbled
2 Tbsp dried bread crumbs
1 Tbsp grated Parmesan cheese
1 Tbsp parsley, fresh, chopped OR 1/2 tsp dried parsley

Instructions
Preheat the oven to 375°F. Spray a 7 x 11-inch baking dish with nonstick spray.

1. Cook the pasta according to package directions; drain. Transfer to a large bowl.

2. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Cook chicken, then add the mushrooms and onion; cook, stirring frequently, until softened, about 8 minutes. Add the chicken mushroom mixture to the pasta in the bowl. Stir in the tomatoes, egg, garlic powder, Italian seasoning, salt and pepper, and broth. Spoon the mixture into the baking dish. Top with the goat cheese.

3. Combine the bread crumbs, Parmesan cheese, and parsley with the remaining 1 teaspoon oil in a small bowl. Sprinkle the crumb mixture over the casserole. Bake, uncovered, until the topping is browned and the filling is hot and bubbly, about 40 minutes. Yields 1 cup per serving.

Molly really loved this, she loves chicken, she loves pasta win win!

WW, Hot and Sour Soup

Another soup to add to the list of weight watcher soups to have prior to your meal, one cup is only worth 1 pt and helps fill up your belly. I make the soup on a Sunday so that I have it pre-made during the busy work week and just use it till it is gone.

HOT & SOUR SOUP

WW =1 PT/1 cup serving
6 c. fat free chicken broth
2 T. rice vinegar
1 t. Saracha Sauce (some call it rooster sauce)
1 pkg sliced crimini mushrooms
1 C. firm diced tofu
1 can bamboo shoots sliced (matchbook slice)
1 T. soy sauce
¼ C. dried black fungus
2 green onions, sliced

1. Combine all soup ingredients except black fungus & green onion in soup pot lightly simmer until mushrooms are tender (about 7-10 min)
2. Meanwhile soak dried fungus in hot tap water for 7-10 min. Drain & squeeze excess water from fungus. Slice mushrooms, & add fungus to soup mixture.
3. Serve in soup bowl topped with green onions

*Note: The original recipe does not call for the black fungus, but in my attempt to make it authentic I started adding the black fungus and it adds just the right texture to the soup.

My husband and my daddy's favorite soup!

WW, Whole Wheat Pasta Salad for Lunch!

I had a weight watcher's meeting yesterday so I stayed late and Brian and Molly had to fend for themselves for dinner. Daddy did well, they had Healthy Choice chicken noodle soup and a ham and cheese sandwich! When I got home I had leftovers, I was trying to make up for a very bad weekend (WW points wise) and practically starved myself all day, for those of you that know weight watchers I had like 6 points from waking to 6 p.m. which for me was not very much (I had one packet of instant oatmeal and salad all day! My coffee made up the remainder of the points).  Since I had leftovers, I didn't have anything prepared for lunch for the next day so I created this pasta salad. It was delicious!

Whole Wheat Pasta Salad
(WW pts 5)
1/2 cup(s) cherry tomato(es), halved

1 Tbsp scallion(s), chopped
1/2 item(s) bell pepper(s), red, orange or yellow chopped
2 1/2 cup(s) cooked whole wheat pasta
2 Tbsp olive oil
2 Tbsp white vinegar
3 Tbsp Athenos Blue cheese crumbles
2 cup(s) cooked broccoli, separated into florets and cooked
Instructions
1. Cook spiral whole wheat pasta in salted boiling water to preferred doneness. I like mine at about 10 minutes.
2. While pasta is cooking chop tomatoes, bell pepper, and scallions. Throw these ingredients into a big bowl to combine with pasta.
3. When pasta is done strain and add to veggies in bowl. Allow to cool slightly.
4. Toss broccoli florets into pasta water and cook until desired doneness. Then put in bowl with pasta and other veggies.
5. Toss with oil and vinegar, allow to cool slightly before adding in the blue cheese. Use salt and pepper to taste throughout. Let set overnight to meld flavors (great as a lunch item).

Enjoy!

Meatloaf, Garlicky Broccoli with Egg Drop Soup :-)

One of my personal favorite meals is meatloaf. When I was younger and my birthday would roll around in my family we could always go to any restaurant we wanted or mom would make you whatever you wanted. I always asked for meatloaf, asparagus, and scalloped potatoes. So near and dear to my heart is meatloaf, or more importantly the meatloaf my mom made. Which isn't that the truth? Those of us that had the good fortune to have a mom that was a good cook generally really like their own "home" version.

Meatloaf 
Prep time: 15 minutes Cook time: 45-55 minutes
1 tsp olive oil
1 yellow onion , finely diced
2 garlic clove(s), minced
1 pound ground beef
1 cup breadcrumbs, homemade in food processor
1/2 cup Parmesan cheese, grated
1/2 cup Greek yogurt
1 large egg
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1 packet onion/mushroom dry soup packet
1 packet veggie dry soup packet
Preheat oven to 350 degrees.
[1] Sauté onion and garlic in olive oil until soft, 5-6 minutes.
[2] In a large bowl combine onion mixture with all remaining ingredients 
[3] Form the meat into a loaf on a baking sheet covered with cooking spray. Bake for 45-55 minutes.
[4] Drain juices (if using a higher fat content ground beef) and let stand 5 minutes before cutting.

Garlicky Broccoli
1 large head of broccoli, florets
1 garlic cloves, minced
1 tsp white vinegar
Salt and pepper to taste
1/2 cup water
1. In a skillet put water and broccoli florets under cover and steam for a few minutes, until vibrant green, add in garlic and stir until water is cooked off.
2. Toss in vinegar and salt and pepper to taste.

* Don't forget to add in the egg drop soup.
* Weight watchers points; 8 pts for meatloaf, 0 pts broccoli, 1 pt for soup

Weight Watcher Egg Drop Soup

My mom's brilliant idea on how to loose weight and maintain portion controls, while on weight watchers, is to have a salad and soup before eating the main course. I will make a big batch of soup to last the majority of the week, well that is if your husband doesn't eat it all in two sittings (Brian really likes the soups!) This weeks soup was egg drop soup, and I would say the vinegar is imperative! So tasty, this soup!

EGG DROP SOUP
WW =1 PT/1 cup serving
6 C. chicken fat free chicken broth
1 T. low sodium soy sauce
1-2 T. white vinegar
¼ C. thinly sliced carrots
¼ C thinly sliced celery
¼ C. frozen peas
2 egg whites beaten
2 green onions, chopped

1. Bring to a boil the first 5 ingredients, then simmer for 5-7 min or until veggies are tender. Add peas, and  bring soup mixture back to a boil gradually pour beaten eggs into the soup while stirring the soup.

2. Serve in soup bowls topped with green onions.

So, after going to the grocery store our quick dinner was a thin crust frozen pizza (to make sure I didn't eat too much, I had the cup of soup, a big salad and two slices of pizza - If I am being honest I think I had another slice but still cut down on the amount I ate!)