Is there a favorite WW recipe thread on LIF?

That would be really helpful because I have only been doing WW for a week and I'm already bored of food and dont know what to make anymore. And my poor 3 year old DS gets to eat the same 4 things for dinner every night.

Re: Is there a favorite WW recipe thread on LIF?

This casserole is really popular. It's from www.skinnytaste.com. When I wasn't doing low carb, I loved making it, especially for company.



Sicilian Rice Ball Casserole
Gina's Skinny Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 8 pts • Points+: 9 pts
Calories: 367.2 • Fat: 9.5 g • Carb: 46.8 g • Fiber: 2.0 g • Protein: 20.9 g

* 2 cups uncooked long grain rice
* 4 cups water
* 1 (2.5 oz) sweet Italian sausage link, casing removed
* 10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
* 1/4 cup onion, minced
* salt and fresh pepper
* 5 oz frozen peas
* 16 oz homemade tomato sauce
* 1/3 cup egg beaters or egg whites
* 1/2 cup pecorino romano
* cooking spray
* 4 tbsp seasoned breadcrumbs, divided
* 1 1/4 cup shredded part skim mozzarella


Cook rice in water according to package directions. Set aside to cool.

Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.

Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.

Spray a 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.

Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer.

Add the meat and peas.

Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella.

Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.

Re: Is there a favorite WW recipe thread on LIF?

Chicken with Balsamic Vinegar, Sweet Onions and Thyme



Ingredients
3 Tbsp all-purpose flour
3/4 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1 pound(s) uncooked boneless skinless chicken breast, four 4 oz pieces
2 tsp olive oil
1 small vidalia onion(s), cut in half lengthwise, thinly sliced (about 2 cups)
1 cup(s) reduced-sodium chicken broth
2 Tbsp balsamic vinegar
1 Tbsp thyme, fresh, chopped, or less to taste
2 tsp butter


Instructions
On a plate, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm.

Add onion to skillet; sauté over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes.

Remove skillet from heat and stir in butter until melted; spoon sauce over chicken. Yields 1 chicken breast and about 1/4 cup onion sauce per serving.

Re: Is there a favorite WW recipe thread on LIF?

Fiesta Chicken Enchiladas

Ingredients:

1 lb. boneless skinless chicken breasts,
cut into bite-size pieces
1 large green pepper, chopped
1 large red pepper, chopped
1 Tbsp. chili powder
3/4 cup chunky salsa, divided
2 oz. (1/4 of 8-oz. pkg) Philadelphia,
cream cheese, cubed - I use FF
3/4 cup mexican 2% milk shredded four cheese, divided
8 whole wheat tortillas (6 inch) (I use the la tortilla factory low carb)

Directions:

Heat oven to 375ºF.

Heat large skillet sprayed with cooking spray on medium heat. Add chicken, peppers and chili powder; cook and stir 8 min. or until chicken is done. Stir in 1/4 cup salsa and Neufchatel; cook and stir 3 to 5 min. or until Neufchatel is melted and mixture is well blended. Stir in 1/4 cup shredded cheese.

Spoon heaping 1/3 cup mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese. Cover.

Bake 20 min. or until heated through

Yield: 8 Servings (1 Enchilada Per Serving)

Nutrition Information:
225 calories; 7.5 g fat; 45 mg cholesterol; 19 g carbs; 19 g protein; 2 g fiber; 460 mg sodium