Braised Pork Chops over Brown Rice
100% Simply Filling
8 Points Plus
- ⅓ cup uncooked brown rice
- ½ lb center cut pork rib chops, trim all fat
- 2 teaspoons vegetable oil
- 2 tablespoons water
- 2 teaspoons brown sugar
- 1 teaspoon red wine vinegar
- 1 teaspoon Worcestershire
- ¼ teaspoon garlic salt
- ¼ teaspoon Dijon mustard
Prepare rice according to package directions to yield 1 cup cooked rice.
Brown chops in oil in a non-stick skillet over medium heat.
Combine remaining ingredients; pour over chops. Reduce heat, cover and cook 20 minutes or until tender.
Remove chops from pan; cook sauce 5 minutes more to reduce sauce. Pour sauce over chops and divide into 2 servings.
Italian Style Cod
100% Simply Filling
3 Points Plus
- 2 tablespoons minced fresh basil
- 1 teaspoon olive oil
- ½ teaspoon minced fresh garlic
- ⅛ teaspoon salt
- 1/16 teaspoon pepper
- ½ lb cod fillets
Combine first five ingredients; rub onto both sides of fillets.
Heat a sprayed non-stick skillet over medium heat. Cook fillets 2 to 3 minutes on each side or until fish flakes easily with a fork.
Slow Cooked Apricot Chicken Thighs
Simply Filling plus 2 WPA
6 Points Plus
- 12 oz boneless skinless chicken thighs
- ⅔ cup low sugar apricot preserves
- ½ cup fat-free chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Place chicken thighs in a slow cooker.
Combine preserves and broth; pour over chicken. Cover and cook on low 6 to 7 hours, or until internal temp is 160 degrees.
Remove meat, keep warm. Skim fat from cooking juices. Bring juices to a boil. Combine cornstarch and water until smooth; stir into juices and cook until thickened.
Divide meat and sauce into 3 servings. Serve each over ½ cup cooked brown rice.
Pumpkin Cream Cheese Bars
3 Points Plus
Picture from Taste of Home
- 1-1/3 cups all-purpose flour
- 3/4 cup sugar, divided
- 1/2 cup packed brown sugar
- 3/4 cup cold butter, cubed
- 1 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened, cubed
- 2 teaspoons Ground Cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
•Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping.
•Press remaining crumb mixture onto bottom of a greased 13×9-in. baking pan. Bake 15 minutes.
•In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture.
•Bake 20-25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours. Cut into bars. Yield: 2 dozen.
1 bar equals 196 calories, 12 g fat (6 g saturated fat), 52 mg cholesterol, 80 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.
Cheesy Topped Fish – 100% Simply Filling – 5 Points Plus
- 2 x 6oz White Fish Fillets
- 2 tsp Olive Oil
- 1 medium tomato, deseeded and chopped small
- 2 Green Onions, chopped
- 1 oz reduced fat cheese, grated
- 2 Tbsp Low Fat Mayo
- Salt & Pepper to taste
Brush the fish fillets with the oil, depending on the thickness, grill under a fairly hot heat for 3-4 mins, turning if necessary.
Meanwhile mix together all the remaining ingredients, cover the top of the fish portions with it and grill until the cheesy mixture is bubbling – approx. 2 mins
Roasted Greek Isle Salmon – 100% Simply Filling – (8 Points Plus)
As there are only two of us at home I divide this into three. Place 2 salmon fillets in each Ziploc freezer bag and then mix up the remaining ingredients and divide between the bags. Remove as much air as possible and freeze.
- 6 Salmon Fillets
- 1.5 tsp minced garlic
- 1/4 cup chopped fresh basil
- 2 Tbsp Olive Oil
- 1/4 cup chopped kalamata olives
- 1 Tbsp capers
- 1.5 tsp caper juice
- 1 Tbsp jarred sundried tomatoes, chopped
- 1 lemon, zested and juiced
Spray a 9″ x 13″ baking dish with cooking spray.
Preheat oven to 450 degrees.
Place salmon in pan.
Mix together garlic, basil, oil, olives, capers, caper juice, tomatoes and lemon juice. Pour over the salmon.
Sprinkle with lemon zest.
Bake for 10 mins or until salmon flakes easily
Overnight Cinnamon Apple Oatmeal – 5 Points Plus – Simply Filling +1WPA
Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 – 9 hours on low.
Tuscan Bean and Turkey Skillet – 100% Simply Filling – 7 Points Plus
- 2 tsp olive oil
- 1/2 tsp dried basil
- 1 tsp chopped garlic
- 1 cup chopped onion
- 1 1/2 cups turkey, cooked and cubed
- 1/3 cup canned diced tomatoes
- 2 cans of Cannellini beans, rinsed and drained
When I make this recipe I usually divide the ingredients between two Ziploc freezer bags. Remove as much air as possible, seal and freeze.
On the day I am using it, I defrost during the day and in the evening just empty contents of the bag into a skillet and cook until hot and bubbling.
Recipe from Saving Dinner
Brown Sugar Dijon Pork Cutlets – 4 Points Plus – Simply Filling +1WPA
- 3/4 lb lean, boneless pork chops (3 x 4oz)
- 2 Tbsp Dijon mustard
- 2 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
- 1/2 tsp red pepper flakes
- 1/6 cup water
Pound out pork chops until they are about 1/4″ thick.
Whisk together mustard, sugar, vinegar and red pepper flakes.
Place the pork in a shallow dish and coat with 1 Tbsp of the mustard mixture. Let marinade for about 15 mins.
Heat a skillet over medium-high heat. Spray with cooking spray. Add the pork and cook for 4 mins. Flip over and add the remaining mustard sauce on top of the pork. Cook for 3 mins more.
Leaving the pork in the pan, add the water and let the sauce thicken for 1-2 mins.
Coat the pork one last time with the mustard sauce and serve. Using any remaining sauce on top.
Recipe from the Slender Kitchen.
Apparently today is National Chicken Cordon Bleu Day! I found the following on Food.com
National Cordon Bleu Day
Contrary to popular belief, it’s not blue cheese that the “bleu” in Chicken Cordon Bleu is referring to. “Bleu” is just a fancy French way of saying that this classic dish is worthy of a blue ribbon — whether you fill it with Swiss, mozzarella or even, yes, blue cheese.
I had a glance at some of these recipes. They could properly do with being “healthified” somewhat!! That picture does make my mouth water though!!!!
Hungry Girl has a recipe that is definitely more Weightwatchers friendly at only 5 Points Plus per serving …
HG’s Stuffed Chick Cordon Bleu
||Rhapsody in Bleu
Warm chicken wrapped around melted cheese and juicy ham that won’t break the calorie bank!? Sign us up…
One 5-oz. raw boneless skinless lean chicken breast cutlet 1 wedge The Laughing Cow Light Creamy Swiss cheese
, room temperature 1 oz. (about 3 slices) 97 – 98% fat-free ham slices salt and black pepper, to taste
Preheat oven to 350 degrees.
Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides.
Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it’s square), tightly roll up the chicken breast cutlet, and secure with toothpicks.
Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.
Bake in the oven for 20 minutes. Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through. Enjoy!
MAKES 1 SERVING
||Serving Size: 1 chicken cordon bleu (entire recipe) Calories: 222 Fat: 4.5g Sodium: 692mg Carbs: 2g Fiber: 0g Sugars: 1g Protein: 40g
PointsPlus® value 5*
So back to my day ….
Breakfast – Simply Filling + 1WPA
I had another serving of the Baked Berry Breakfast Quinoa which I have really enjoyed this week. There are two more portions left in the fridge, one for breakfast tomorrow and one to give to my daughter to try. She is a Quinoa fan, so I think she will like this different spin on using it.
Lunch – Simply Filling + 1WPA
For lunch today I had some leftovers which I really like having for lunch. So easy to just take out of the fridge!! I had a portion of brown rice and some of the Pork Tenderloin from last night. Together with some blueberries and some Greek Yoghurt. Nice filling lunch.
Dinner – Simply Filling + 1WPA
Tonight is my Zumba class, it doesn’t start until 8:30pm so it gives me a little more time to get dinner together and eat before my class.
I made Mustard Chicken Pretzel Fingers, Baked Seasoned Fries and some mixed veg. The only thing I would change with the chicken recipe is the mustard. The recipe indicated yellow mustard or Dijon mustard. I like Dijon mustard but that plus the coarse grain was a little too mustardy!!!! I think French’s Yellow mustard would have toned it down a bit and sweetened it up a bit too.
The only non Simply Filling ingredient was the pretzels. I weighed these out as 21g = 2 Points Plus.