Ingredients:
2 bone-in chicken breast halves
1 tablespoon olive oil
4 ounce can diced green chile peppers, drained
1/2 jalapeno pepper, chopped
1/2 clove garlic, minced
4 ounces cream cheese
1 cup shredded Monterey Jack cheese, divided
1/4 cup water
4 (10 inch) flour tortillas
1/2 cup heavy cream
Directions:
Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Chop the meat. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack.
As the cheese begins to melt, gradually stir in the water. Add the chicken meat, and stir into the skillet. Remove from the heat.
Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 8×8 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, pour cream over all.
Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.
Ingredients:
4, 4-to 5- ounces fresh or frozen halibut steaks, 1inch thick
1 small lime
¼ tsp salt
¼ tsp cayenne pepper
1 cup chopped fresh strawberries
¼ cup finely chopped seeded fresh jalapeno pepper
2 tsp snipped fresh cilantro
½ tsp cumin seeds, toasted*
1/8 tsp salt
2 T olive oil
Directions:
Thaw fish, if frozen. Rinse fish; pat dry w/ paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside.
In a small bowl combine lime peel, the ¼ tsp salt, and cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.
Sear fish in olive oil on medium high heat until opaque, about 4-5 minutes on each side.
Meanwhile, in a medium bowl combine chopped lime, strawberries, jalapeno pepper, cilantro and the 1/8 tsp salt. Serve with the fish.
Ingredients:
4 skinless and boneless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
½ cup chicken stock
¼ cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions:
Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove pan from heat and remove chicken to a plate.
Into the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken to the pan and simmer for about 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Ingredients:
8 slices bacon, diced
½ lb. deli corned beef, sliced thin and chopped
½ small green cabbage, thinly sliced
1 T Caraway Seed
1 tsp Apple Cider vinegar
1, 16 oz prepared pizza crust
2 Tbsp Dijon Mustard
¾ c grated Mozzarella cheese
¾ c grated Swiss cheese
2 T grated Parmesan cheese
Directions:
Preheat oven to 400°. Sauté bacon in large skillet over medium heat, until brown and crispy. Using slotted spoon, transfer bacon to a paper towel to drain. Pour off drippings and discard. Add cabbage to same skillet and sauté until wilted, about 5 minutes. Sprinkle caraway seeds and vinegar over and blend well. Season cabbage with salt and pepper.
Place pizza crust on baking sheet. Sprinkle with mustard, then cabbage. Add bacon and corned beef. Top with cheeses, spreading evenly.
Bake until cheese is melted and crust is crisp, about 15 minutes.
Ingredients:
32-ounce of sauerkraut, rinsed and drained
½ cup chopped onion
¼ cup snipped fresh parsley
2 teaspoons caraway seed
4 cups shredded Swiss cheese (16 ounces)
1 1/3 cups Thousand Island salad dressing
1 pound thinly sliced cooked corned beef, coarsely chopped
6 slices rye bread, cut into ½- cubes (5 cups cubes) toasted in the oven
Directions:
Toast bread, cut into cubes, set aside.
In a large bowl combine drained sauerkraut, onion, parsley, and caraway seed.
Spoon mixture into a 3-quart rectangular baking dish; spread the mixture evenly.
Layer with half of the cheese, half of the salad dressing, and all of the corned beef. Repeat with the remaining salad dressing and cheese.
Sprinkle bread cubes over the top of the casserole.
Bake covered in a 375° oven about 3 minutes or until heated through. Uncover and bake 5-10 more minutes until bread cubes are browned.
Ingredients:
½ c chopped pecans, toasted
1 pound baby carrots, halved
1 cup water
½ tsp salt
3 Tbsp butter
2 shallots, minced
½ cup Marsala wine
½ cup sugar
Directions:
Preheat oven to 300°. Spread pecans in a single layer on a baking sheet.
Bake in the preheated oven for 5 to 8 minutes, stirring once or twice,
watching carefully as they will burn easily.
Remove from the oven when browned and fragrant.
Cut baby carrots in half cross-wise. In a saucepan over medium heat,
bring water, carrots, salt and 1 T of butter to a gentle boil.
Reduce heat to low. Cover and simmer 10-15 minutes,
or until tender but firm. Drain and set aside.
Return pan to the stove on medium heat, and melt the remaining 2 Tbsp butter.
Cook shallots, stirring occasionally, until translucent.
Add Marsala and sugar, and stir continually until sugar is completely dissolved.
Continue simmering until sauce has thickened slightly.
Once thickened, toss carrots and pecans with the sauce until well coated.
Garnish with parsley if desired. Serve immediately.
Ingredients:
Coarse salt and ground pepper
1 cup long-grain brown rice
¼ cup soy sauce
¼ cup fresh lemon juice
2 T. rice vinegar
2 t. light-brown sugar
1 T. olive oil
1 lb. peeled and deveined medium shrimp, thawed
½ lbs snow peas trimmed and halved on the diagonal
1 piece fresh ginger peeled and cut into matchsticks
1 Hass avocado, pitted and cut into chunks
Directions:
In a large saucepan bring 2 cups salted water to a boil. Add rice; cover reduce heat to low, and cook until rice is tender and water is absorbed, 45-50 minutes.
Meanwhile, in a small bowl or liquid-measuring cup, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside.
When rice has finished cooking, heat oil in large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2-3 minutes.
Divide rice among four bowls. Top with shrimp mixture and avocado; serve sauce on the side, or pour sauce directly over the rice bowl.
Ingredients:
2 Tbsp olive oil
1 large onion, halved and thinly sliced
1 baking potato (8 ounces), peeled and sliced thin
½ tsp dried rosemary
Course salt and pepper
5 large eggs
5 large egg whites
½ cup whole flat-leaf parsley leaves
¼ c shredded Parmesan cheese
Directions:
In a medium 10-inch non-stick, broiler proof skillet, heat 1 Tbsp oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper and toss to combine. Cover and cook 10 minutes. Uncover, tossing mixture occasionally, until potato and onion are tender.
Meanwhile, in a large bowl, whisk together eggs and egg whites, parsley leaves, ¾ tsp salt and ¼ tsp pepper.
Heat broiler with rack set 4 inches from heat. Add remaining Tbsp olive oil to vegetables in skillet. Pour egg mixture into skillet.
Cook on stove, over low heat lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes. Top with Parmesan cheese.
Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.
Ingredients:
3 Tbsp flour
1 tsp ground mustard
½ tsp salt
1 ½ pounds boneless beef round, tip or chuck, cut into 6 pieces
2 Tbsp vegetable oil
1 large onion, sliced
1 large green pepper, sliced
1 14.5 oz can diced tomatoes – un-drained
2 cloves garlic, minced
Directions:
Mix flour, mustard and salt. Coat beef with flour mixture.
Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 8 minutes, turning once, until browned.
Place beef in 3 ½ – 6 qt slow cooker; top with onion and green pepper.
Mix tomatoes and garlic; pour over beef and vegetables.
Cover and cook on low setting 7 – 9 hours until beef is tender.
Serve with mashed potatoes or rice.
Weight Watchers: 4 pts per serving (without rice or potatoes)
Pineapple Salsa
Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Chill until ready to serve.
Chicken Avocado Quesadillas:
To Assemble:
