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Recipes
Potato, Leek & Feta Tart
By Scout0421
1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat
- 1 tablespoon olive oil
- 2 leeks (white and light green parts), cut into half-moons
- 2 small zucchini, cut into half-moons
- kosher salt and black pepper
- 1/2 cup crumbled Feta (about 2 ounces)
- 2 tablespoons chopped fresh dill
- 2 Red Bliss potatoes (8 ounces), thinly sliced
- 1 store-bought 9-inch piecrust
Parmesan Chicken and Rice
By Scout0421
Calories: 395 per cup
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon dried thyme
- 1 (8-ounce) package presliced mushrooms
- 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup uncooked instant rice
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
Lighter Baked Mac & Cheese
By Scout0421
WW Points: 6
- 12 oz high fiber or whole wheat elbow pasta
- 1 tbsp butter
- 1 tbsp light butter
- ¼ cup flour
- ¼ cup minced onions
- 2 cups skim milk
- 1 cup fat free chicken broth
- 8 oz Sargento 2% reduced fat mild cheddar
- Salt and pepper
- 4 cups baby spinach
- 1/8 cup grated parmesan
- ¼ cup seasoned whole wheat bread crumbs
- Pam butter flavored spray
Homemade Chicken Stock
By Scout0421
Save the chicken at the end for recipes where shredded chicken is needed or use it in your soup
- 3 chicken breast halves
- 1 onion, quartered
- 1 tomato, quartered
- 1 cup carrots
- 2 celery stalks
- 2 cloves garlic
- 2-3 sprigs thyme
- 3 bay leaves
- fresh herbs like cilantro or parsley (I used cilantro)
- whole peppercorns
- kosher salt
Potato Salad
By Scout0421
Place the potatoes and 2 tbsp of salt in a large pot of water
- 3 lbs small potatoes
- kosher salt
- 1 cup mayo
- 1/4 cup buttermilk
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 1/2 cup chopped fresh dill
- fresh ground pepper, to taste
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Turkey & Black Bean Enchiladas
By Scout0421
WW Points: 5 per enchilada
- Enchilada Sauce:
- 1 lb extra lean ground turkey
- 15.5 oz can black beans, drained
- 4.5 oz can chopped green chiles
- 14.5 oz can diced tomatoes
- 2 cloves garlic
- ¼ cup chopped onion
- ¼ cup chopped cilantro
- 1-2 tsp cumin
- Salt
- 8 (6-inch) low carb whole wheat flour tortillas
- 1 cup WW Mexican style cheese
- Nonstick cooking spray
- 2 garlic cloves, minced
- 1-2 tbsp chipotle chiles in adobo sauce
- 1 ½ cups tomato sauce
- ½ tsp chipotle chili powder
- ½ tsp ground cumin
- ¾ cup fat free chicken broth
- Kosher salt and fresh pepper to taste
Dijon Grilled Pork Chops
By Scout0421
WW Core Points: 2 per serving
- 6 tbsp Dijon mustard
- 6 tbsp brown sugar
- 3 tbsp unsweetened apple juice
- 3 tbsp Worcestershire sauce
- 4 (8 oz) bone-in pork loin chops
Pasta with Tomato Cream Sauce
By Scout0421
Cook pasta according to package directions
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Minced
- 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
- Salt And Pepper, to taste
- Dash Of Sugar (more To Taste)
- 1 cup Heavy Cream
- Grated Parmesan Or Romano Cheese, To Taste
- Fresh Basil, Chopped
- 1 -½ pound Fettuccine
Crockpot Rotisserie Chicken
By Scout0421
Clean chicken inside and out
- 1 whole chicken
- Spray Olive Oil
- Lawry’s Seasoning Salt
- Aluminum Foil
Minestrone Soup
By Scout0421
WW Core Points: 2 per serving
- For the Soffritto:
- 10 sprays extra virgin olive oil
- 1 large celery stalk, very finely chopped
- 1 medium carrot, very finely chopped
- 1 large onion, very finely chopped
- For the Soup:
- 1 can (15 oz) cannelini beans, drained & rinsed
- 1 medium leek, white & pale green parts only, quartered lengthwise, cut into ¼ inch slices
- 3 garlic cloves, minced
- 2 large celery stalks, cut into ¼ inch slices
- 2 medium carrots cut on the diagonal into ¼ inch slices
- 6 ounces small red potatoes (about 7) cut into ½ inch pieces
- 1 medium zucchini, quartered lengthwise, cut into ¼ inch pieces
- 4 ounces green beans, trimmed, cut on the diagonal into 1 inch pieces (about 1 cup)
- 1 can (14 ½ ounces) whole peeled plum tomatoes w/ juice, crushed
- 1 bunch (5 ounces) kale, stemmed, leaves cut crosswise into ½ inch strips
- ¼ head Savoy cabbage, cored & very thinly sliced (about 2 cups)
- 8 cups vegetable stock
- 1 rind (3 inches) parmigiano-reggiano cheese
- 4 ounces prosciutto end
- 1 bay leaf