MissCyndie's "Home Cooked" Page

A place to track my success...

Tried and Loved Weight Watchers Recipes


Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce

POINTS® Value |  3
Servings | 4
Preparation Time | 30 min
Cooking Time | 15 min
Level of Difficulty | Easy

main meals | The vibrant taste and color of this traditional South American sauce pairs wonderfully with just about anything from steak to fish to vegetables.


Ingredients:

1 cup parsley, fresh, leaves
1/2 cup cilantro, fresh, leaves
1 large garlic clove(s), smashed with the side of a knife and peeled
1/4 cup water
1 Tbsp red wine vinegar
2 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 serving cooking spray (5 one-second sprays per serving)
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
1 medium sweet red pepper(s), sliced into 1-inch strips
1 medium orange pepper, sliced into 1-inch strips
1 medium yellow pepper(s), sliced into 1-inch strips

Instructions

  1. Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
  2. Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill, cover to keep warm and set aside.
  3. Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

 

Shrimp Scampi


Was POINTS® value of | 14
Now POINTS® value of |  8
Servings | 4
Preparation Time | 20 min
Cooking Time | 10 min
Level of Difficulty | Moderate

main meals | Traditional shrimp scampi is loaded with butter. Our version eliminates most of the fat, but still packs in all the flavor.


Ingredients

2 tsp olive oil
4 medium garlic clove(s), minced
1 tsp dried oregano
1 pound shrimp, medium, peeled and deveined
1/4 cup wine, dry white or vermouth
2 tsp cornstarch
3/4 cup reduced-sodium chicken broth
1/8 tsp table salt, or to taste
8 oz uncooked linguini, cooked and kept hot
1/8 tsp black pepper, or to taste
1/4 cup parsley, fresh, chopped

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.

  2. Dissolve cornstarch in chicken broth and whisk until blended. Add mixture to skillet and simmer 2 minutes, until sauce thickens. Season to taste with salt and pepper.

  3. Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top; sprinkle with parsley. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.

 

Chicken-Basil Wraps

Makes 4 servings.

4 points each serving

 

½  cup chopped fresh basil leaves

1   tablespoon olive oil

2   small garlic cloves, minced

2   (10-inch) whole-wheat flour tortillas or soft flatbreads

4   ounces sliced cooked skinless chicken breast

¼  red onion, halved and thinly sliced

½  cup shredded part-skim mozzarella cheese

 

1.  Stir together the basil, oil, and garlic in a small bowl.

2.  Spread each of the tortillas with half of the basil mixture, then half of the chicken, onion, and mozzarella.  Tightly roll up burrito style.  Place seam side down on a microwavable plate and microwave on High until warm and the cheese starts to melt. 45-60 seconds.

Let stand 1 minute then slice each in half on the diagonal.

 



 


 

{ParagraphsSidebar}