Weight Watchers – Week 9

Our goal is to test each recipe before sharing it here, and this week we were able to try four out of the six.  All of them were winners! In real life, we don’t eat six new dishes a week, but I love coming up with lots of options for everyone.

Beef Stir-fry Noodles – 7 points. (1/4 recipe with 1/2 the amount of noodles and lots of added veggies, no oil). This is very good but to make it filling, add a generous amount of veggies.  I cut the recipe in half and added a small crown of broccoli, five large mushrooms (sliced), about a cup of leftover kale salad, and 6-7 baby carrots cut into thin matchsticks.  It would also be good with thinly sliced peppers, snow peas, shredded cabbage and just about any other veggie you might have on hand.  I used 2 oz. of ramen noodles from the Asian market, but spaghetti or other  pasta would certainly work, and it doesn’t  need much. Family add ons could be bread, biscuits, and/or dessert.

Blackberry Sage Pork Chops – 7 points (1/4 recipe, sugar free jam). This is really good and simple to make. If you use thicker chops, return the chops to the skillet with the sauce to finish cooking. Serve with 1/2 cup rice (3 points), cauliflower rice, green salad, roasted veggies, or other veggie side dish.  Add -ons for family could be crusty bread, rice, buttered noodles, potatoes, and/or dessert.

 


One Skillet Chicken & Broccoli – 3 points (4 oz of chicken per serving). Serve with rice (1/2 cup is 3 points). I made this for Kayte and I, adding more veggies (mushrooms, red peppers) and without the celery because we didn’t have any.  I also substituted Thai Sweet Chili Sauce for the Sriracha, and it gave it a great taste.  Kayte agreed but said she would probably double the amount next time. Family add-ons could be more rice, potatoes, crusty bread and/or dessert.

Honey Sriracha Salmon – 8 points (1/4 recipe). Serve with roasted veggies, a green salad or the Cold Sesame Cucumber Noodle Salad (1 point for 1/4 recipe including all the optional ingredients) talked about in the blog post. Family add-ons could be sweet or white potato fries, rice, bread and/or dessert.

Taco Torte – 8 points (1/6 recipe, substituting 1 cup extra sharp cheddar cheese, corn tortillas, 3 cups of beans). If you eat 1/4 recipe, it would be 12 points. A green salad, some raw veggies or fruit on the side could make it more filling. We haven’t had a chance to try this one, yet, but it is bound to be good. Add ons for family could be Spanish rice, tortilla chips, a side of refried beans, and/or dessert.

Slow Cooker Butternut Squash Soup – 5 points (1/8 recipe). We haven’t had a chance to try this one but it looks like it would be good.  If you make it, let us know how it turned out.  Unfortunately, I do not like butternut squash (gasp!) so I am leaning on Kayte or Rachael to try it out.  Rachael just made Butternut Squash Chili (recipe coming next week), so  this week they were both eating that. Add ons for family could be bread and/or dessert.

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Honey Sriracha Salmon

We have Salmon once or twice a month in our house. We’ve cooked it a few different ways, but typically end up with some type of herbed crusted salmon (like this) or salmon BLTs (recipe coming soon). This week we tried something completely new, and it was amazingly delicious.

This Honey Sriracha Salmon, comes from The Pickled Plum. First the salmon is lightly seasoned with salt & pepper and pre-baked for about 10 minutes. While the salmon is baking, you make the glaze, combining oil, garlic cloves, sriracha, soy sauce, honey and vinegar. Once it’s been thickened and reduced, add in the sesame oil and seeds, then brush on top of the salmon. Bake until the salmon is cooked through, another 10 minutes. 
I searched the internet for different ideas of sides, but I wasn’t finding anything that really spoke to me until I came across this recipe for cold sesame cucumber noodle salad from Ambitious Kitchen. I used my spiralizer to cut cucumber into noodles. I combined them with garlic, ginger, sesame oil, soy sauce, water and sesame seeds. This website did also feature a Sriracha salmon, but it used different ingredients that I did not have, and I was partial to the recipe I had found first. 
Look at those noodles!

Weight Watchers, Week Seven

Meatballs and gravy – 9 points. (3 meatballs, 1/2 cup gravy). Prepare meatballs and fry, then drain off the grease and add one can of fat-free cream of mushroom soup and one soup can of water (this is for 12 meatballs, making 4 servings).  Bring to a boil and then simmer for up to an hour until sauce is thickened and meatballs are cooked through. Serve over cauliflower rice, and with a salad or veggie side dish.  Add-ons for family could be rice, noodles, bread, additional meatballs, and/or dessert.

Pork chops baked in mushroom soup – 6 points. (3 oz of meat per chop, fat free soup.) Brown the chops on both sides with a little Pam if needed. Put in an oven-proof dish and top with one can condensed cream of mushroom soup.  Add one soup can of water to the skillet you used to brown the chops, stirring to dislodge any brown bits.  Add to dish with meat and soup, stirring a bit to mix (it will still be lumpy).  Bake in 350 degree oven for about an hour or until chops are done and sauce is thickened. The sauce is great over rice, noodles or mashed potatoes. Serve with roasted veggies or a roasted sweet potato. Add ons for family could be rice, noodles, mashed potatoes, crusty bread, and/or dessert.
Chicken Stir Fry – 6 points. (Serves 4, using 1 lb of meat and 4 Tablespoons oil).  Cut raw chicken breast into bite sized pieces and marinate in soy sauce and chopped garlic for about 30 minutes.  While chicken is marinating, chop a variety of raw veggies into bite sized pieces.  I like to use a combination of any of the following but let your imagination be your guide: mushrooms, green onions, broccoli, green peppers, thin sliced carrots, snow peas, bean sprouts, water chestnuts, sliced zucchini, and any kind of greens. Divide the veggies into categories according to how long they take to cook.  For example, broccoli, peppers, onions & carrots together (start with them), then mushrooms, snow peas, zucchini (they are second), and then bean sprouts, water chestnuts and greens.  Heat 1 tablespoon oil in a heavy pot, and briefly stir fry the veggies starting with those that take the longest.  After a minute or two, remove to a bowl, add another tablespoon of oil and briefly stir fry the next veggies, removing after a minute or two.  Continue until all the veggies are cooked, then add the last tablespoon of oil and cook the chicken (don’t add the marinade).  Stir fry the chicken for a minute or two, then add all the veggies back to the pot, cover and cook for a couple of minutes.  Remove the lid and add soy sauce. This is great on its own, but you can also serve over rice.  Add-ons for family could be rice, bread, and/or dessert.

Rosemary Ranch Salmon – 6 points. (4 oz of salmon).  I haven’t tried this because I don’t like salmon (long story), but I will definitely be trying it with cod.  It sounds delicious and very kid-friendly.  Serve with cole slaw (2 points) or another veggie dish or fruit salad.  Add-ons for family could be potatoes, rice, potato salad, bread, and/or dessert.


Tex-Mex Spaghetti Squash – 7 points.  This recipe says it serves two, but you would have to be a really big eater.  Kayte and I fixed it and it can easily feed 4.  We used  2 oz extra sharp cheddar cheese instead of the Pepper Jack called for, 2 Tablespoons of sliced black olives, and baked the squash without adding oil.  I would recommend using twice the amount of all the seasonings and add salt and pepper to the stuffing mixture.  Be sure and add the reduced fat sour cream (we used crumbled feta cheese) when serving. This is meatless but would be good with the addition of ground beef or turkey. Add-ons for family could be crusty bread, meat, and/or dessert.

Tomato Cheddar Soup – 7 points. This is with regular cheese and without the croutons, but the point total is low enough you could add them if you wanted to.  I would recommend using the regular sharp cheddar cheese, not the low-fat, because you want the creaminess and melting qualities. Add-ons for family could be crusty bread, a sandwich, fresh fruit and/or dessert.

Salmon With Orzo Pilaf and Veggies

This meal is in regular rotation at our house. It’s not exactly a freezer meal, though the ingredients come straight out of my freezer, or pantry. We always have a bag of Kirkland Signature Boneless/Skinless Salmon Fillets in our freezer. These bags retail for about $28, and contain 7 individually wrapped fillets (around $4/Fillet, a pretty good price for Salmon). I usually have a variety of frozen veggies on hand, too.  I also keep several types of pasta in my pantry, including orzo. Again, I stock up when both these items are on sale and use them as needed. 
The picture above is salmon, cooked according to the bag directions, with a bit of olive oil and Penzy’s Shallot Pepper Seasoning. I’ve made it with salt & pepper, seafood seasoning, and other seasoning mixes, as well. The recipe for the orzo is listed below. 
 Orzo Pilaf with Veggies

Ingredients

  • 1 TBL Butter
  • 2+ Cloves Garlic
  • 1 Tsp Montreal Steak Seasoning
  • 2 Cup Water (Or Chicken Stock)
  • 8 oz Orzo (1/2 box)
  • 1/4 C Italian Cheese/ Parmesan/ Goat Cheese
  • 1 Bag frozen veggies (see pic for my favorite!)
Directions
  1. Melt butter in pan on medium heat. 
  2. Saute garlic, until fragrant
  3. Add orzo. Cook until it begins to brown, approximately 3 min. 
  4. Add water (stock), frozen veggies, and seasoning,
  5. Bring to a boil. Reduce heat to a simmer. Cook for 10 minutes.
  6. Add cheese, stir and remove from heat. Serve.