Weight Watchers Au Gratin Potatoes

 

                                                                                                        

Thanks Kittencal!

1 tablespoon butter

1 medium onion, thinly sliced

1 -2 tablespoon flour

2 cups nonfat milk

2 lbs potatoes, thinly sliced

1 cup shredded low-fat cheese

1 teaspoon salt

1/4 teaspoon black pepper

Directions:

Heat oven to 375 degrees.
Coat a 2-quart baking dish with cooking spray.  

Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).

Stir in flour, then slowly add in milk.

Add in potatoes; stir to mix; bring to a boil.

Stir in 3/4 cup cheese, salt and black pepper.

Pour mixture into prepared baking dish then spread out.

Bake for 1 hour uncovered.

After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.

Change oven to broil heat.

Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).

Cool 5 minutes before serving.

Weight Watchers Broccoli Cheese Soup

                                                                                                                        

Thanks Chloe!

3 (14 1/2 ounce) cans chicken broth

2 (1 lb) bags frozen broccoli

1 (10 1/2 ounce) can rotel brand tomatoes and green chilies

10 ounces Velveeta reduced fat cheese product

Directions:

Mix chicken broth, frozen broccoli and tomatoes and chilies together.
Simmer for 25 minutes or until veggies are tender.

Cube Velveeta and put into soup pot.

Simmer just until cheese is melted.

This recipe freezes and refrigerates well. I make a large recipe at the beginning of the week and use it to snack  on when I'm in danger of breaking my diet. I can have a large bowl and some crusty bread with it and still be under 5 points.

Macaroni Grill Chicken Scallopini

                                                                                                          
                        






Thanks Marie!

4 oz. lemon juice
2 oz. white wine
4 oz. heavy cream
1 lb. butter
6-8 (3 oz.) chicken breasts, pounded thin
Oil, for sautéing chicken
Butter, for sautéing chicken
½ -3/4 c. flour, seasoned with salt & pepper, for dredging
6 oz. pancetta, cooked
12 oz. mushrooms, sliced
12 oz. artichoke hearts, sliced
1 T. capers
1 lb. cappellini, cooked
Chopped parsley, for garnish

To make sauce:
Heat the lemon juice and white wine in a saucepan over medium heat.
Bring to a boil and reduce by one-third.
Add cream and simmer until mixture thickens (3-4 minutes).
Slowly add butter until completely incorporated.
Season with salt and pepper.
Remove from heat and keep warm.
Cook pasta and drain.
Heat a small amount of oil and two T. butter in a large skillet.
Dredge chicken in flour and sauté in pan, turning once, until brown and cooked through.
Remove chicken from pan and add to pan remaining ingredients.
Heat until mushrooms soften and are cooked; add chicken back to pan.
Place cooked pasta on each plate.
Add half of butter sauce to chicken mixture and toss.
Taste and adjust, adding more sauce if needed.
Place chicken mixture over pasta.
Garnish with parsley.
Alternately, mix pasta and chicken together.
Toss with butter sauce.

Pam's Chicken Pot Pie

                                                                                                                  






This recipe is thirty something years old! My niece Pam gave it to me and I have been making it for years. It is easy and delicious!

1 Stewed chicken, salt and pepper
2 c Reserved chicken broth
1 can cream of celery soup
1 can cream of chicken soup
2 cans veg-all drained

Batter
1 1/2 stick butter
1 1/2 c milk
1 1/2 c flour
Makes a thin batter that you just pour on top. Do not stir!!!

Bake 425 degrees for 30 minutes. Easy and delicious!

Quick and Easy Puff Pastry

Thanks Karen!

1 1/2 cups flour                                                                                       

1 cup butter

1/2 cup sour cream

Directions:

1 Cut butter into flour until it resembles crumbs. Stir in sour cream.

2 Turn onto a floured board and knead until it just holds together.

3 Form into a ball, flatten slightly and wrap airtight. Refrigerate at least 2 hours or overnight.

4 Work with half of the dough at a time and keep other half in the refrigerator until ready to use.

5 Pound the dough with a heavy rolling pin to make it pliable. Use in any recipe calling for puff pastry.