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Recipes
Fiesta Chicken in a Crock Pot
By lkalemba
0 Weight Watchers Points on Simply Filling Program
- 3 lb. boneless chicken breasts, cut into
- 1-inch pieces
- 1 onion, chopped
- 1 green pepper, chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, chopped
- 1 14 oz. can Mexican style diced tomatoes
- 1/4 tsp. cumin
- 1 tsp. oregano
- 1 tbsp. oil
Asian Lettuce Wraps
By lkalemba
0 points on Weight Watchers Simply Filling Program
- 1 large head of iceberg lettuce (remove individual leaves)
- 1 lb boneless/skinless chicken breasts, diced
- 1 Tbsp ginger paste
- 3 clove garlic
- 1 medium yellow or orange bell pepper, diced
- 1 medium red bell pepper, diced
- 1 bunch fresh haricot verts (or green beans)
- 1/2 pt sliced mushrooms
- 1 Tbsp montreal chicken seasoning
- 1 tsp red pepper flake (adjust to taste)
- 1/8 c low sodium soy sauce (adjust to taste)
- 1/8 c ketchup
- 1 Tbsp red wine vinegar
- 1/2 Tbsp dry mustard
- black pepper to taste
- 2 Tbsp vegetable oil
Pork, White Bean & Kale Soup
By lkalemba
Preparation 1.Heat oil in a Dutch oven over medium-high heat
- Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound pork tenderloin, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons paprika, preferably smoked
- 1/4 teaspoon crushed red pepper, or to taste (optional)
- 1 cup white wine
- 4 plum tomatoes, chopped
- 4 cups reduced-sodium chicken broth
- 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
- 1 15-ounce can white beans, rinsed (see Tip)
Creamy Basil Chicken
By lkalemba
Cook and drain pasta as directed on package
- 2 cups uncooked penne pasta
- 1/2 cup Italian dressing
- 4 boneless skinless chicken breasts (4 to 5 oz each), flattened slightly
- 1/4 cup white wine
- 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
- Chopped fresh basil leaves
- 1/4 cup shredded Parmesan cheese
Ambrosia Fruit Slad
By lkalemba
Mix everything together in a large bowl
- Mandarin oranges, drained 2 (8 ounce) cans
- Pineapple tidbits, drained 1 (16 ounce) can
- Miniature marshmallows 1 (12 ounce) bag
- Sour cream, container 16 ounces
- Maraschino cherries, sliced and drained (optional) 1 (6 ounce) can
- Shredded coconut (optional) to taste
- Bananas, sliced 3 (optional - I don't put in)
Rachael Ray's "Now You'll Be Living A Lot Longer" Spaghetti
By lkalemba
Directions Bring a large pot of water to a boil for the pasta
- Ingredients
- 1 lb whole-wheat or whole-grain spaghetti
- 1/4 cup extra virgin olive oil) plus some for drizzling
- 6-8 anchovy fillets, drained
- 4 large garlic cloves, grated or finely chopped
- 2 tsp Worcestershire sauce
- 1 bunch of cavolo nero kale, stemmed and shredded
- Lots of coarse black pepper
- 1/4 tsp freshly grated nutmeg, to taste
- 1 lemon
- 2 large egg yolks
- 1 1/2 cups grated Pecorino Romano cheese
- Salt
Roast Chicken with Butternut Squash
By lkalemba
Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening
- 1 chicken (3 to 3 1/2 pounds), quartered
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
- 1 teaspoon dried sage
- 3 tablespoons water
Crockpot Strawberry Jam
By lkalemba
Spray crock pot with non stick cooking spray or line with crock pot liner/parchment paper
- 2 lbs fresh strawberries, sliced
- 4 cups white sugar
- 1/4 cup lemon juice
- 1-1.75 oz box pectin or peeled and slice medium size apple
Spicy Mushroom & Noodle Soup
By lkalemba
5 Weight Watchers points per serving,
- Oil
- 1 medium Onion (finely diced)
- 2 Garlic Cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 Red Chili (thinly sliced)
- 1 tablespoon Low-Sodium Soy Sauce
- 2 teaspoon Sesame Oil
- 1/2 cup Dried Shitake Mushrooms
- Water
- 2 cups Spinach
- 1 package Rice Vermicelli Noodles (cooked to package instructions)
Roasted Red Peppers Stuffed with Greens & Rice
By lkalemba
Weight Watchers: 5 PointsPlus
- For the Peppers:
- 3 medium red bell peppers
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- For the Filling:
- 8 ounces kale (6 cups lightly packed), trimmed
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 3/4 cup cooked short-grain brown rice
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup toasted pine nuts, divided
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- Freshly ground pepper to taste