WW Recipes

This week is my first week of Weight Watchers since they have revised the new system. Let me say that I love it way more than when I did this before my wedding! All fruits and most vegetables are 0 points, and many nights I have points left over! Anyway, here are two recipes we have tried out this week that have been wonderful!

Chicken with Balsamic Vinegar, Sweet Onions and Thyme
(Josh doesn't like onions, so I swapped the onions out for fresh mushrooms)

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 (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.

PointsPlus™ Value: 5
Servings: 4
Preparation Time: 10 min
Cooking Time: 20 min

Cheesy Chicken Shells

Ingredients

	12 shell(s) uncooked jumbo shells
	1 1/2 cup(s) canned tomato sauce
	2 large egg white(s), lightly beaten
	1 3/4 cup(s) part-skim ricotta cheese
	4 oz chicken breast, cooked, skinless, diced
	3/4 cup(s) chopped frozen spinach, thawed and drained of excess water
	1 tsp garlic powder
	1 Tbsp ground oregano, or other Italian seasoning
	3/4 cup(s) (shredded) part-skim mozzarella cheese, shredded
	1/3 cup(s) grated Parmesan cheese

Instructions

• Preheat oven to 350ºF.
  
• Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
  
• Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
  
• For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
  
• To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.
  
  PointsPlus™ Value:    11 (for three shells)
  Servings:  4
  Preparation Time:  20 min
  Cooking Time:  30 min