Weight Watchers – Week 10

Easy Beef Stroganoff – 6 points (1/4 recipe, 1/2 lb beef, 3/4 cup light sour cream, reduced fat soup).  Serve over rice (3 points for 1/2 cup), noodles (3 points for 1/2 cup) or crusty bread (2 points per slice). Serve with a salad, fruit or veggie side dish.  Add-ons for family could include bread and/or dessert.

Pork ribs & sauerkraut – 6 points (4 oz of rib meat).  You can cook the potatoes in the slow cooker, cutting them in chunks and putting them in first, but I prefer to cook them separately. I like to put the sauerkraut over the potatoes, so you get a bite of combined potato and kraut.  If you don’t like sauerkraut, try this anyways.  During the cooking the kraut becomes much milder tasting and the meat picks up a great taste.

Chicken Fingers – 3 points (4 oz meat, 1/2 tablespoon oil per serving). Cut chicken breast into strips and coat with Louisiana Crispy Fish Fry  mix (no other seasoning needed).  The link is there to show you what the package looks like – it can be found in most grocery stores. Fry briefly in a small amount of oil (only takes a few minutes). You could also bake them with a spray of Pam. This is a sure-fire winner with both kids and adults. Add a salad or raw veggie tray with homemade Ranch dressing (2 tablespoons are 1 point), oven fries ( 6 points for medium potato + 1/2 tablespoon of oil), or rice (1/2 cup is 3 points). Family add-ons could include bread and/or dessert.



Easy Breaded Shrimp – 4 points (4 oz shrimp per serving).  I made this for Kayte and I, using some fairly small shrimp she had on hand and Panko bread crumbs.  We didn’t have the lemon called for so I used lemon pepper instead.  They were delicious, but would have been even better with larger shrimp.  I also used a good spray of Pam on both sides of the shrimp instead of olive oil, and turned the shrimp when the bottoms got brown.  We served it with a raw veggie selection with homemade Ranch dressing (1 point for 2 tablespoons). Family add-ons could be rice, potatoes, bread, potato salad, cole slaw, and/or dessert.  (This is low enough points you could choose to have something from this list, too.)

Chipotle Butternut Squash Chili – 6 points. (1/4 recipe without toppings).  Add avocado (2 points for 1/4), light sour cream (2 points for 2 tablespoons), cheese (2 points for 1/2 oz) or other toppings.  Rachael made this and her family loved it, including the leftovers.  Read the blog post for more information.  Add ons for family could be tortilla chips, crusty bread, and/or dessert.

Slow Cooker Minestrone Soup – 5 points (1/8 recipe).  This is one of the best soups ever (and I usually don’t like soup)!  I made it on top of the stove instead of in the slow cooker.  I substituted diced tomatoes and their juice for the tomato sauce and used broccoli rabe, but you could easily use other greens such as spinach or kale, and other veggies.  Add ons for family could be crackers, biscuits, 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!

#TBT – Clam Spaghetti

Here is one of my family’s favorites that comes together quickly and is a great choice for a meal when you have guests. The sauce cooks in the time it takes to prepare the pasta, and if you keep canned clams on hand, you probably have everything else you need to make it. It is good served alone, but is even better (and more balanced) if you add garlic bread and a salad.  

For the original post, click here.

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.