Since starting on Weight Watchers, I've been trying my hand at several new recipes. Filling, yet healthy and low calorie recipes. Cooking Light has been a fantastic resource for me. I'd like to share with you some of my favorites from the past few weeks.
Spinach, Pasta, and Pea Soup
Only 7 WW points for 1 and 3/4 cups of soup! The chickpeas and spinach make this dish super filling, even though it's vegetarian. Delicious, warm soup for these cold winter days!
Chicken and Herb White Pizza
1/6 of this filling, delicious pizza is only 9 WW points. Plus you'll have lots of leftovers for future meals and, if you use a rotisserie chicken, you can use half of the meat for the pizza and use the rest for another meal.
Pork Chops with Caribbean Rub and Mango Salsa
This is one of my favorite recipes of the new ones I've tried. A whole 6-oz chop and 1/4 cup of salsa is only 5 WW points! Plus, it's super flavorful, delicious, and your kitchen will smell wonderful. Pair this with some fresh green beans or a spinach salad for a filling, low point/calorie meal.
Linguine with Easy Meat Sauce
If you're looking for a quick dinner or to use up that last little bit of ground beef you found in the back of your freezer, then look no further for a delicious, flavorful, and filling meal. At only 8 WW points a serving, this recipe literally took me 15 minutes to make. Heat up some frozen or canned veggies in the microwave and you have yourself a fast and easy meal. I didn't have linguine, so I used sea shell pasta instead, but any kind of pasta will work for this recipe.
Classic Meat Loaf
If you're looking for a lightened-up meatloaf recipe, this one does pretty well. At only 7 WW points for TWO slices of meatloaf, you get a lot of bang for your buck. Not the moistest meatloaf I've ever had, but this meatloaf was still able to pack a flavorful punch and, paired with some 0 point veggies, I was able to eat a lot for a little. I used regular breadcrumbs instead of panko.
Cheesy Potato Soup
Another delicious, warm soup for winter nights. 6 WW points for 1 cup. Easy to make with ingredients you probably already have on hand. Serve with homemade whole wheat bread for a satisfying supper.
Maple-Mustard Glazed Chicken
This recipe is so delicious and easy to make ahead of time. 6 WW points for a 6-oz chicken breast. Really flavorful and easy to pair with some fresh or frozen veggies for a relatively quick and easy meal.
Chicken Enchiladas
This recipe is much more hands on, but the end result is incredibly worth it. These enchiladas were so flavorful from the poached chicken to the cream cheese to all the fresh veggies. 7 WW points for 2 enchiladas. If you're feeling up to a challenge, then make this recipe. Everyone will thank you for it!
*If you have leftover liquid after you've poached the chicken and made the sauce, hang onto it and try my Mexican Vegetable Tortilla Soup. This recipe was basically born from ingredients in my fridge I needed to use up!
Start with the reserved cooking liquid/remaining sauce or:
4 c water
2 c fat-free, lower-sodium chicken broth
1 c salsa verde
1 jalapeno pepper, halved
1/4 c regular whipping cream
Combine water, chicken broth, salsa verde, and jalapeno in a saucepan. Bring to a boil over med-high heat. Reduce heat and simmer for 10 min. Reduce heat to low; stir in cream. Remove jalapeno and discard.
Then add your veggies. You can follow what I did or create your own combination.
5 garlic cloves, chopped
1/2 med onion, chopped
1/2 bunch of broccoli, cut into florets
1/2 zucchini, chopped
2 each mini red, yellow, and orange sweet bell peppers, chopped
1 can of diced tomatoes, undrained
1 T olive oil
In a large skillet, heat oil. Add onion and garlic, saute till soft. Add broccoli, zucchini, and peppers; cook 5 min. Add tomatoes and broth.
Next, add in your spices. Play around with this to get the flavor/spicy level you like best.
1/4 c chopped fresh cilantro
1/4 t ground cumin, or to taste
1/8 t chili powder, or to taste
Add to veggies and broth; cover and simmer 10 min.
While the soup is heating thoroughly, make the topping.
8-12 corn tortillas, cut into strips and baked at 350 degrees for about 10 min
1/2 c lowfat Mexican blend shredded cheese
Divide soup evenly between 4 bowls. Sprinkle each bowl with a fourth of the toasted tortilla strips and 2 T of cheese. Garnish with cilantro if desired.
Serves: 4 (1 1/2 c and 1/4 topping)
WW points: 7
Bon appetit!
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