Cobb Salad Pitas

Cobb Salad Pitas

Simply Filling + 3 WPA (9 Points Plus)

Serves 2

• 2 tablespoons bacon bits
• 2 cups chopped lettuce
• ¾ cup diced roasted chicken strips
• 1 medium tomato, diced
• 1 hard boiled egg, chopped
• 4 tablespoons Kraft® light Ranch dressing
• 1 wheat pita pocket, cut in half

Toss together bacon bits, lettuce, diced chicken, tomatoes, eggs, and dressing.

Divide into 2 equal portions and stuff each portion into ½ pita pocket.

Sausage and Peppers over Polenta (9 Points Plus)

Sausage and Peppers over Polenta (9 Points Plus)

Serves 3

•3 Low fat Chicken or Turkey Sausages (4 PP each) – I bought Italian Turkey Sausages
•1/2 Onion, sliced
•1 Green Pepper, sliced
•1 Clove of Garlic
•Salt and Pepper to taste
•1/4 Cup Quick Cooking Polenta
•Pinch of Salt
•1/2 Cup Chicken Brother
•1/4 Cup Non Fat Milk

Saute the onions in a skillet with cooking spray for 3-5 mins. Then add the peppers and garlic and continue to saute for 6-8 mins until they become soft. If they begin to burn, add a little water. Season with salt and pepper to taste.

Remove the casing from the Sausage and slice into rings. Add to the peppers and onions and cook abou 5 mins for the flavours to combine and for the sausages to heat through. Set aside 1/3 for lunch later in the week.

Meanwhile in a small pot, combine the polenta, broth, milk and pinch of salt. Whisk together and bring to a simmer. Continue stirring for 5 mins. Season with Salt and Pepper.

Serve the Sausages and Peppers over the polenta.

Remember to set aside 1/3 of the Sausage & Peppers for lunch later in the week.

Shepherd’s Pie (9 Points+ )

 

 

 

 

SHEPHERD’S PIE ( 9 Points+)

Serves 4

• 12oz Extra Lean Ground Beef
• 1/2 Cup Chopped Onion
• 1 Clove Garlic, minced
• 1/8 tsp Pepper
• 1/8 tsp Salt
• 1/8 tsp Dried Thyme
• 1 tsp Worcestershire Sauce
• 1 1/2 Cups Frozen Mixed Vegetab les, thawed
• 1 Cup Beef Gravy Mix, Prepared

POTATO TOPPING

• 3-4 Medium Potatoes, peeled and cubed
• 1/4 Cup Fat Free Chicken Broth or Skimmed Milk
• 1 Large Egg, beaten
• 1/2 tsp Dried Parsley
• Butter flavoured cooking spray
• Paprika, for garnish

1. Preheat oven to 375 degrees
2. In boiling salted water, cook potatoes unjtil tender.  Drain well and mash.  Stir in beaten egg, chicken broth or milk, dried parsley, salt and pepper.  Set aside.
3. In a large non stick skillet over medium heat, cook ground beeg until no longer pink, breaking it up as it cooks.  Drain if necessary.
4. Add onions and garlic, cook until softened.
5. Stir in the pepper, salt, thyme, thawed vegetables and the prepared gravy.  Mix well to combine.
6. Divide mixture evenly into 4 gratin dishes that have been sprayed with cooking spray.
7. Divide mashed potatoes evenly over the meat mixture spreading to cover as much as possible.
8. Lightrly spray each with butter-flavoured cooking spray, dust with paprika.
9. Bake in oven for 30 minutes or until lightly browned and bubbling.

Per Serving: 394 Calories, 44g Fat, 46g Carbs, 27g Protein, 4g Fibre (9 Points+) (100% Simply Filling)

This recipe came from Carol’s Simply Filling Creations for Weight Watchers