Recipe Swap: WW meals

I'm not on WW, but figured some others are looking for recipes!

Re: Recipe Swap: WW meals

I made Beef Provencal in the slow cooker last night, it's a WW recipe, but you'd never know it!

1 london broil, diced up
1 onion diced
1 cup diced mushrooms
2 carrots diced
2 cloves garlic minced
1 can of pinto beans
1 can beef broth
14 oz. crushed tomatos
1 tsp oregano
1 tsp thyme
salt & pepper

Put diced london broil in slow cooker.
In separate pan, saute onion,garlic, mushrooms and carrots. Pour over beef in slow cooker.

In food processor or blender, pour 1/2 can of pinto beans with 1/2 cup of beef broth and puree. Pour over beef in slow cooker, then pour over the rest of the beef broth. Pour in crushed tomatoes. Add seasonings. I set it on high for 4 hours.

It was awesome. DH was thrilled, I made him egg noodles with it.

Re: Recipe Swap: WW meals

Weight Watchers Chicken and Spinach Lasagna Recipe

Ingredients:
- 1 sprays cooking spray
- 52 oz Marinara sauce, store-bought
- 1 tbsp olive oil
- 1 medium onions, chopped
- 1 pound uncooked ground chicken breast
- 30 oz fat-free ricotta cheese
- 2 large egg whites, lightly beaten
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 9 dry lasagna noodles
- 20 oz chopped frozen spinach, thawed and squeezed dry
- 1 ½ cup shredded Kraft Natural Cheese Low-moisture part-skim mozzarella, or other brand (about 12oz)

Directions:
Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside. Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside. Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.) Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 equally sized pieces.

Makes 8 servings
Each serving = 8 Weight Watchers Points

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Re: Recipe Swap: WW meals

Shrimp Scampi

POINTS® Value: 5
Servings: 4
Preparation Time: 20 min
Cooking Time: 16 min
Level of Difficulty: Moderate

Make this classic Italian recipe at home for a fraction of the fat and calories. It’s fantastic, especially when served with bread or pasta to soak up the garlic-butter sauce.

Ingredients

1 1/2 tsp olive oil
2 medium garlic clove(s), minced
1 1/2 tbsp shallot(s), finely chopped
1/4 cup(s) white wine, divided
1 tbsp fresh lemon juice, divided
2 tsp parsley, fresh, minced
1 tsp fresh tarragon, minced
1 tsp thyme, fresh, minced
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 tbsp unsalted butter, at room temperature
1 1/4 pound(s) shrimp, jumbo-size, shelled and deveined*

Instructions
Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.


In a small bowl, combine shallots, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).


Preheat oven to 475°F.


Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)


Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.

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Re: Recipe Swap: WW meals

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