Tilapia with Green Beans Almondine

From Simple and Delicious Magazine

4 tilapia fillets (6 oz. each)
1/2 tsp. salt
1 egg
1 1/4 cups panko bread crumbs
3/4 tsp dried parsley flakes
3/4 tsp dried thyme
2 tbsp butter
1 tbsp plus 2 tsp olive oil, divided
1 tsp cornstarch
1 can (14 1/2 oz) chicken broth
4 garlic cloves, minced
4 tsp lemon juice
3/4 lb fresh green beans, trimmed
1/4 cup slivered almonds, toasted

Sprinkle fillets with salt. In a shallow bowl, whisk the egg. In another shallow bowl, combine the bread crumbs, parsley, and thyme. Dip fillets in egg, then coat with crumb mixture.

In large skillet, cook fillets in butter and 1 tbsp olive oil over medium heat for 5-6 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm.

In a small bowl, combine the cornstarch, broth, garlic, and lemon juice until blended; set aside.

In the same skillet, saute beans in remaining oil until crisp-tender. Stir cornstarch mixture and pour over beans. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Sprinkle with almonds. Serve with fish.

French Onion Portabello Brisket

From Simple and Delicious Magazine

1 fresh beef brisket (4 lbs)
1 3/4 cups sliced baby portabello mushrooms
1 small red onion, sliced
2 garlic cloves, minced (I used minced garlic in a jar)
2 tbsp butter
1 can (10 1/2 oz) condensed French onion soup
1/4 cup dry white wine or beef broth
1/2 tsp coarsely ground pepper
Fresh sage, optional

Cut brisket in half; place in a 5-qt. slow cooker.

In large saucepan, saute the mushrooms, onion, and garlic in butter for 3-5 minutes or until onion is crisp tender. Add the soup, wine, and pepper; mix well.

Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired.

Bubble Up Pizza Casserole

1 lb lean ground beef
1 onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp Italian seasoning
Veggie Toppings (mushrooms, peppers, olives, any of your favorites – BE CREATIVE)
17 slices Turkey Pepperoni (optional)
15 oz. refrigerated buttermilk biscuits, uncooked, quartered
1.25 c FF or soy mozzarella, shredded

1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion, tomato sauce, basil, garlic and Italian seasoning.

2. Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Italian Chicken Roll Ups

From a Weight Watchers message board

4 (4-ounce) skinless boneless chicken breast halves
1 tsp. dried basil
¼ tsp. pepper
¼ tsp salt
4 (1-ounce) part-skim mozzarella string cheese sticks
Cooking spray
1 cup garlic-and herb tomato sauce (or favorite low point spaghetti sauce)

Place each chicken breast half between 2 slices of heavy-duty plastic wrap, pound to ¼ inch thickness, using a meat mallet or rolling pin. Combine basil, salt, and pepper: sprinkle half of mixture evenly over both sides of chicken. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll fashion, starting with short end. Place chicken rollup, seam side down, in an 11x7 inch-baking dish sprayed with cooking spray. Sprinkle with remaining half of spice mixture. Cover and refrigerate up to 8 hours.

Preheat oven to 350 degrees. Pour tomato sauce over chicken. Bake uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.

Cheesy Chicken Shells

From a Weight Watchers message board

12 shells uncooked jumbo shells
1 1/2 cup canned tomato sauce
2 medium egg white(s), lightly beaten
1 3/4 cup part-skim ricotta cheese
4 oz chicken breast, cooked, skinless, diced
3/4 cup chopped frozen spinach, thawed and drained of excess water
1 tsp garlic powder
1 Tbsp ground oregano, or other Italian seasoning
3/4 cup part-skim mozzarella cheese, shredded
1/3 cup grated Parmesan cheese

1. Preheat oven to 350ºF.

2. Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.

3. Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.

4. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.

5. To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.

Philly Chicken Cheese Steaks

1 Tbsp vegetable oil
1 medium onion(s), thinly sliced
1 pound uncooked boneless, skinless chicken breast, pounded and cut into strips
1/2 medium sweet red pepper(s), seeded and thinly sliced
1/2 tsp table salt
1/8 tsp black pepper
4 medium flour tortilla(s), 6-inch
4 oz Kraft 2% Milk Singles American Cheese

1. In a medium nonstick skillet, heat oil. Saute onion until browned and very soft, about 10 minutes. Add chicken and bell pepper; saute until chicken is golden brown and cooked through, 5-8 minutes. Season with salt and pepper.

2. Heat tortillas according to package directions. Spoon chicken mixture down center of each tortilla and cover with cheese; roll into cylinders and slice on diagonal.

Oven Fried Chicken

From a Weight Watchers message board

1/4 cup Progresso Plain Breadcrumbs
1 Tbsp Kraft 100% Grated Parmesan Cheese
1 tsp paprika
1 tsp dried thyme
1/2 tsp garlic salt
1/4 tsp ground red pepper
1/3 cup buttermilk
20 oz uncooked boneless, skinless chicken breast
1 sprays cooking spray
1 Tbsp margarine

Preheat oven to 400F.
Combine first 6 ingredients in shallow dish, Place buttermilk in separate dish. Dip chicken in buttermilk and dredge in breadcrumbs.
Place chicken in pan coated with cooking spray.
Drizzle maragrine over chicken. Bake for 40 minutes or until cooked through.

Chocolate Chip Cookie Dough Brownies

From Bakerella and Betty Crocker :o) 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and egg called for on brownie mix box 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix 1/2 cup butter or margarine, softened 1 egg 1 container Betty Crocker® Rich & Creamy chocolate frosting, if desired 1 Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan. 2 Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly. 3 Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.

Root Beer Pulled Pork

From allrecipes.com

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours (or high for 4-5 hours works the same - I check it with a meat thermometer). Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Low Carb Spinach Lasagna

From Linda's Low Carb Recipe Website

SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)

Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.

Makes 6-9 servings
Can be frozen

Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs