Please share you ww recipes

Dh is really trying and we are getting bored with tehone he has mad already TIA

Re: Please share you ww recipes

Eggplant Parmigiana
POINTS: 3
INSTRUCTIONS

1 sprays cooking spray
1/3 cup seasoned bread crumbs, Italian-style
1 Tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg white(s), lightly beaten
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded



Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.


Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.


Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.


Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Re: Please share you ww recipes

Chicken Marsala
POINTS: 4
INSTRUCTIONS

2 tsp olive oil
1 cup mushroom(s), fresh, sliced
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
1/2 cup wine, Marsala variety
1 1/4 cup canned beef broth, reduced-sodium, divided
1 1/2 Tbsp cornstarch



Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.


Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.


Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.


Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.

Re: Please share you ww recipes

Korean-Style Grilled Flank Steak
POINTS: 4
INSTRUCTIONS

1 1/4 pound raw lean flank steak
4 medium garlic clove(s), chopped
2 Tbsp ginger root, chopped
1/4 cup vinegar
2 Tbsp soy sauce
1/4 tsp red pepper flakes, or to taste
1 Tbsp sesame oil
2 bunch watercress, cleaned and trimmed
2 medium scallion(s), sliced
1 medium carrot(s), grated



Put flank steak into a shallow glass or ceramic dish.


To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.


Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.


Prepare coals for grill.


Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.


Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.


In a large bowl, toss watercress, scallions and carrot with warm marinade.


Slice flank steak into thin strips. Pour any juice from meat over salad and toss it in. Serve flank slices alongside salad.

Re: Please share you ww recipes

Just made the steak on Sunday! And my DH loves all of the meals.

Re: Please share you ww recipes

thanks girls keep em coming

Re: Please share you ww recipes