Posts Tagged ‘6 Points Plus’

Slow Cooked Apricot Chicken Thighs – Simply Filling plus 2 WPA – 6 Points Plus

Slow Cooked Apricot Chicken Thighs

Simply Filling plus 2 WPA

6 Points Plus

Serves 3

  •  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.

Blueberry Peach Oatmeal – 100% Simply Filling (6 Points Plus)

Blueberry Peach Oatmeal – 100% Simply Filling (6 Points Plus)

Blueberry Peach Oatmeal

Serves 1

Ingredients

  • 1/2 cup old fashioned oats
  • 1/2 cup water
  • 1/2 cup fat free milk
  • 1 peach, chopped
  • 1/4 cup blueberries
  • 1/8 tsp cinnamon
  • pinch of salt

Instructions:

  1. Add oats, water, milk and peach to a pan.  Cook until oats begin to bubble then stir until oars are cooked and creamy, about 3 mins.
  2. Remove pan from heat and stir in blueberries, salt and cinnamon.

Black Bean and Corn Salad – 100% Simply Filling – 6 Points Plus

Black Bean and Corn Salad – 100% Simply Filling – 6 Points Plus

Black Bean Corn Salad

Serves 3

Ingredients

  • ¼ red onion, chopped
  • 1 garlic clove, chopped
  • 1/2 tbsp lime zest
  • 2 tbsp lime juice
  • 1/4 tsp salt
  • 2 Roma tomatoes, chopped
  • 1 red pepper, chopped
  • 1 cup black beans
  • 1 corn on the cob or 1 cup frozen corn
  • ¼ cup cilantro, roughly chopped
  • 2 tsp. olive oil

Instructions

Combine everything in a bowl and let sit in the fridge for at least 1 hour.

Turkey Mushroom Burgers – 6 Points Plus – 100% Simply Filling

Turkey Mushroom Burgers – 6 Points Plus – 100% Simply Filling

 

 

Took a bite before I remembered the picture I needed to take!!

Took a bite before I remembered the picture I needed to take!!

 

Serves 2

Ingredients

  • 4oz white mushrooms
  • 1 tsp olive oil
  • ½ medium onion
  • ¼ cup breadcrumbs
  • 1/2lb lean ground turkey breast
  • 1 egg white, lightly beaten
  • 1 ½ Tbsp chopped fresh dill or ½ tsp dried dill
  • ¾ Tbsp whole grain mustard
  • ¼ tsp salt
  • 1/8 tsp pepper

Instructions

  1. Place the mushrooms, onion and garlic in a food processor and pulse until finely chopped.
  2. Heat ½ tsp oil in a large non stick pan over medium-high heat.  Add the onion, garlic and mushrooms and cook for about 10 mins.  Drain any excess liquid.
  3. Preheat grill or a pan to medium-high.
  4. In a large bowl combine the ground turkey, egg, dill, mustard, salt and pepper, mushroom mixture and breadcrumbs.  Mix until just combined.
  5. Form into two burgers.
  6. Brush the burgers with ½ tsp olive oil.  Grill or fry for about 5 mins on each side or until they are not pink in the center.

Recipe from The Slender Kitchen

Spicy Citrus Pork Chops – 100% Simply Filling – 6 Points Plus

Spicy Citrus Pork Chops – 100% Simply Filling – 6 Points Plus

Serves 4

  • 1/3 Cup Orange Juice
  • 2 Tbsp Lime Juice
  • 1 tsp minced garlic
  • 1 1/2 Tbsp Oregano
  • Salt and Pepper to taste
  • Pinch of Cayenne Pepper
  • 4 boneless pork chops

Combine all the above ingredients in a shallow dish.  Allow to marinade for around an hour.

Remove pork chops and dispose of marinade.

Cook chops on grill to desired level of doneness.

(As there are only two of us at home now.  I divide the marinade between two Ziploc freezer bags.  Pop two chops in each bag, gently force out all the air and freeze.  I then just remove on of the bags from the freezer in the morning, allow to defrost all day – remove chops and cook as above).

Recipe from Saving Dinner

Bacon Cheeseburger Egg Bake – 100% Simply Filling – 6 Points Plus

Bacon Cheeseburger Egg Bake – 100% Simply Filling – 6 Points Plus

Serves 4

Picture courtesy of Hungry Girl

Picture courtesy of Hungry Girl

4 slices center-cut bacon or turkey bacon
2 cups chopped spinach leaves
8 oz. raw extra-lean ground beef (4% fat or less)
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. each salt and black pepper
3 wedges The Laughing Cow Light Creamy Swiss cheese
2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup chopped onion
1/2 cup seeded and chopped tomatoes
1/4 cup shredded fat-free cheddar cheese
4 tsp. ketchup
4 tsp. yellow mustard

Preheat oven to 375 degrees. Spray an 8″ X 8″ baking pan with nonstick spray.

Cook bacon until crispy, either in a large skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir spinach until just wilted, about 1 minute. Transfer to a large bowl, and blot away excess moisture.

Remove skillet from heat, re-spray, and return to medium-high heat. Add beef and sprinkle with onion powder, garlic powder, salt, and pepper. Cook and crumble for about 5 minutes, until fully cooked.

Transfer beef to the large bowl. Add cheese wedges, breaking them into pieces, and stir until evenly distributed. Add egg substitute, onion, and tomatoes.

Chop or crumble bacon, and add to the bowl. Mix well, and transfer mixture to the baking pan.

Bake for 40 minutes.

Sprinkle with shredded cheese. Bake until center is firm and cheese has melted, about 10 minutes.

Top each serving with 1 tsp. ketchup and 1 tsp. mustard. Enjoy!

This recipe is from Hungry Girl.

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Mustard Pretzel Chicken Fingers – Simply Filling+1WPA – 6 Points Plus

Mustard Pretzel Chicken Fingers – Simply Filling+1WPA – 6 Points Plus

Serves 2

  • 3/4 lbs Chicken Breast Tenders (about 3oz each, 4 in total)
  • 1/2 cup Hard Pretzels
  • 1/4 cup Fat Free Greek Yoghurt
  • 1 Tbsp Yellow or Dijon Mustard
  • 1 Tbsp Whole Grain Mustard
  • 1.5 Tbsp Red Wine Vinegar
  • Salt and Pepper

Preheat oven to 400 degrees.

In a food processor or blender, pulse the pretzels into coarse breadcrumbs.  There will still b some small pretzel pieces which is what you want.  Set aside.

In a small bowl combine the yoghurt, mustards and vinegar.  Stir together well.  If it is too thick add a little water.  Pour half into a shallow bowl (half will be used for coating the chicken and half will be used as a dipping sauce).

Sprinkle the chicken tenders with salt and pepper.  Dip into mustard sauce, letting excess drip off.  Then roll gently to coat in pretzel crumbs.

Place onto a baking sheet coated with non stick cooking spray.

Bake at 400 degrees for about 20 mins or until chicken is cooked through.

Serve with mustard dipping sauce.

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