ww, Gourmet Pizza, 7 PP

I loved this~ Tasted like a gourmet treat

(The Photo is of the pizza uncooked)

2 large onion(s), vidalia , thinly sliced (I used 1)
12 oz pizza dough 10 medium sun dried tomatoes, without oil 3 oz hard cheese, Gorgonzola (could substitute a different hard cheese like Romano) 10 spinach leaves, (used 2 handfuls of baby spinach) pepper to taste I added 1/2 cup of pizza sauce

• Coat a large nonstick pan with cooking spray. Warm pan over medium heat. Add onions and reduce heat to medium-low. Cook for 15 to 20 minutes, stirring frequently, until onions brown and become very fragrant.
  
  
• Meanwhile, prepare pizza crust for baking according to package directions. Mince tomatoes and crumble cheese. Tear spinach into pieces. Preheat oven to 425°F.
  
  
• Spread caramelized onions on pizza crust and bake for 12 minutes. Remove from oven and add tomatoes, spinach and cheese. Bake until cheese is melted, about 3 more minutes. Season with freshly ground black pepper and serve.

Source: Weight Watchers

Chicken with Balsamic Vinegar, Sweet Onions and Thyme, 5 PP (just chicken)

I learned a valuable lesson in cutting onions from this recipe. They specifically say to cut lengthwise. I didn't and it looks like a plate of worms! Not appetizing but it had a great taste to it.

Chicken with Balsamic Vinegar, Sweet Onions and Thyme

From Weight Watchers

3 Tbsp all-purpose flour

¾ tsp table salt, divided ½ tsp black pepper, divided 1 pound chicken breasts, skinless, boneless 2 tsp olive oil 1 small Vidalia onion cut in half lengthwise, thinly sliced, about 2 cups 1 cup reduced sodium chicken broth 2 TBSP balsamic vinegar 1 TBSP thyme, fresh, chopped 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.

Notes

· Don't have fresh thyme? Use 1/2 teaspoon of dried thyme instead.

Biscuit Pizza Bake Casserole, 9 PP

Biscuit Pizza Bake Casserole Serves 6, 9 PP per serving All the gooey, yummy goodness of a deep dish pizza with a veggie power punch. 1/2 cup(s) red onion(s), chopped

1 medium green pepper(s), chopped

1 cup(s) canned mushrooms, optional

1 serving(s) Jennie-O Turkey Store Lean Italian sausage link, sweet, browned and crumbled

2 oz shredded part-skim mozzarella cheeses

4 oz Kraft 3-cheese blend crumbles (Monterey Jack, colby and cheddar cheeses)

15 oz small lower-fat biscuit, prepared from refrigerated dough

1 cup(s) spinach

2 oz Hormel Pillow Pack light turkey Pepperoni Grease a SHALLOW baking dish with pam spray. Preheat oven to 350 degrees Brown meat and set aside Cut biscuits in to quarters and place in shallow baking dish. Place all the other ingredients in the dish and stir. Bake for 25-35 minutes. I MADE THE MISTAKE OF USING A DEEP CASSAROLE PAN. IT TOOK A VERY LONG TIME TO COOK, USE SOMETHING SHALLOW LIKE A 13 X 8 INCH PAN. This recipe was inspired by Biscuit Pizza Bake featured on tasteofhome.com It has been altered to decrease points and increase power foods. The main bulk of the points come from the cheese and the biscuits. If you cut those in half or used a low fat cheese you could further reduce the Points Plus of this dish. I want to try it with the pizza dough in the tubes they have instead of the biscuits. I also thought it tasted better once it sat for a bit and cooled.

Orange Chicken and Cream Cheese Wontons

Orange Chicken
2 tsp. dark sesame oil (I just used Olive oil)
2 tsp. orange zest, strips
1 lb. uncooked, boneless, skinless chicken breasts 4 four oz pieces
1/8 tsp. salt
1/8 tsp. black pepper
15. oz. canned mandarin oranges in light syrup
1/2 cup reduced sodium chicken broth
1 Tbsp. low sodium soy sauce
1 Tbsp. orange zest, finely grated
2 Tbsp. cornstarch
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1. Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium high; add chicken to skillet and cook until golden brown, flipping once, about 2 minutes per side.


2. Drain oranges and reserver about 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving = 5 points.


Baked Cream Cheese Wontons

8 oz reduced fat cream cheese

3 clove garlic- minced

2 scallions- diced

24 won ton wrappers

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Combine cream cheese, garlic and scallions. Place a little more than 1 tsp. of cream cheese mixture into the center of each wrap. Brush the edges of wrap with water and fold into triangles-- press the edges to seal. Place the filled won tons inside the cup of a muffin tin (2 in each tin). Spray lightly with nonstick cooking spray and bake at 375 for 15-20 minutes. 1 won ton = 1 point

There comes a time when we have to take personal responsibilty | Mormon Times

There comes a time when we have to take personal responsibilty | Mormon Times

WW Cheesey Chili-Mac

This was a big hit at my house! Both my husband and daughter loved it! They were even willing to eat the leftovers which is saying something. A word of warning though, this recipe makes a LOT so be prepared to freeze some of it for later or something.

1 spray(s) cooking spray
2/3 pound(s) raw lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup(s) canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup(s) uncooked macaroni, elbow-size
31 oz canned pinto beans, rinsed and drained
1/2 cup(s) low-fat shredded cheddar cheese

* Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.

* Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

* Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.

1 Serving= 7 Points Plus value

Taco Salad. Mexican, 10 points

2 cups mixed spring baby greens, 0 points

2 oz of lean ground turkey seasoned with taco seasoning mix, 2 points

1/3 cup canned black beans drained and rinsed, 1 point

1/4 cup 2% cheddar cheese, 2 points

2 TBSP Daisy light sour cream, 1 point

1 tsp fat free Catalina dressing, 0 points

1 serving (11) real Doritos, 4 points (loved every bit of them too)

Total: 10 points