Newly found Weight Watcher Friendly Recipes
I always try to test new recipes before I share them with others because I’d hate to pass along something that didn’t taste well. I also hate to eat the same thing over and over again. If I could get away with it I’d never repeat the same recipe in a given year but that doesn’t always work out.
I did come across 2 new recipes this month thanks to 2 fellow Sunshine Rewarders who knew I was a) looking for some variety and b) trying hard to get back on Weight Watchers. Both recipes were excellent and were approved to be made again by Mike which is a huge thing since he tends to like making the “known” or tried and true recipes. So without further ado I present:
BRUSCHETTA CHICKEN BAKE
-Makes 6 servings at just 6 points per serving
1 - 14oz. can diced tomatoes, undrained
2 cloves garlic, minced
1 pkg. stove top stuffing mix (chicken)
1/2 cup water
1 1/2 lb. boneless chicken breast, cut into bite size pieces
1 tsp. dried basil
1 cup shredded mozzarella cheese
1. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water. Stir just until stuffing mix is moist. Set aside.
2. Spray 9 x 13 pan with Pam. Place chicken in pan. Sprinkle with basil, then cheese.
3. Top with stuffing mix.
4. Bake at 400 degrees for 30-45 minutes.
Now a few thoughts from making it once - I used chicken breast tenders which turned out great since I don’t really like touching raw chicken. Also next time I make it I think I will add in some celery, onions, and bell peppers to add in some extra veggies when I make the stuffing topping.
And what’s dinner without a little dessert?? Talk about yumm-o! Tastes just like a reese peanut butter cup.
Frozen Peanut Butter Cups
Makes 12 servings for 2 points each!
8 oz. cool whip (ff)
1/2 cup peanut butter
2 tablespoons chocolate syrup
1. Line muffin pans with cupcake liners. (You will need 12 of course)
2. Mix cool whip and peanut butter until well combined. The recommendation was to use crunchy. All I had was reduced fat creamy and it was still v. good.
3. Spoon even portions into muffin liners.
4. Top each with a swirl of chocolate syrup. I found a sugar free, fat free, carb free, gluten free (basically free of everything) chocolate syrup at Kroger that worked well.
5. Freeze 6-8 hours.
12 servings, 2 pts. each
Hope you enjoy these 2 new recipes. I surely did.
