Tuesday, March 8, 2011

Menu Planning Monday

Yep, It really is(was) Monday again. Time for another round of Menu Planning Monday (even though its almost 1am on Tuesday)

This is what we're having in the Rotty House this week.
I've quit assigning days, because they always get messed up.

Turkey Stuffed Peppers
Gina's Weight Watcher Recipes
Servings: 6 servings (1/2 pepper)  Time: 55 minutes  Old Points: 4 • Points+: 5
Calories: 184.7 • Fat: 2.3 g  Protein: 20.8 g  Carb: 20.2 g  Fiber: 1.6 g
• 1 lb lean chopped turkey meat
• 1 garlic, minced
• 1/4 onion, minced
• 1 tbsp chopped fresh cilantro or parsley
• 1 tsp garlic powder
• 1 tsp cumin powder
• salt to taste
• 3 large sweet red bell peppers, washed
• 1 cup fat free chicken broth
• 1/4 cup tomato sauce
• 1 1/2 cups cooked rice
• Olive oil spray
• 1/4 cup reduced fat shredded cheese

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

Baked Chicken Parmesan
Gina's Weight Watcher Recipes
Servings: 8  Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g
• 4 (8 oz) chicken breast halves, sliced in half
• 3/4 cup seasoned breadcrumbs (I used 4C whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• 3/4 cup reduced fat mozzarella cheese (I used Sargento)
• 1 cup marinara or Filetto di Pomodoro

• cooking spray
Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Crock Pot Minestrone Soup

Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups Old Points: 4 • Points+: 5
Calories: 215.7 • Fat: 0.7 g  Protein: 8.7 g  Carb: 42.0 g  Fiber: 6.7 g
• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 3 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra parmesan cheese to top (extra pts)
Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.

Creamy Taco Mac
Annie's Eats

1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.


2-4 Chicken breasts
2 peppers
1 onion
Fajita seasoning
Mexican cheese
Sour cream
Taco shells

Crock pot salsa chicken

4 chicken breasts
2 jars salsa
1cup shredded cheddar cheese
1 cup pepper jack cheese
Brown rice

Put 2 jars salsa, and chicken breasts in a crock pot on low for 8 hours of on high for 4 hours.

right before you are ready to eat add shredded cheese to the crock pot

Cook brown rice

Serve chicken and salsa-cheese sauce over brown rice

I have no idea the calories. but it is SOOOOOOOOOOOOOO good!



Lexie Lane said...

I love trying new recipes! Thanks for this!
Lexie Lane