Filet Mignon Foil Packs

Ingredients:

4 (4 oz. each) filet mignon steaks
1 bag (1.5 lbs) steamable red potatoes

1/4 tsp thyme

1/4 tsp basil

1/4 tsp salt

1/4 tsp black pepper
1/2 medium onion, chopped
1/2 medium sweet red pepper, sliced
1/2 medium green pepper, sliced
1/2 medium yellow pepper, sliced
6 tbsp Lawry’s Signature Steakhouse Marinade

Directions:

1. In a large Ziploc bag, combine 2 tbsp of steakhouse marinade and filet mignon steaks. Toss to coat steak well with marinade. Leave set at room temperature for 30 minutes.

2. Steam potatoes according to package directions for half of the time indicated in the directions. Allow to cool enough to handle, then cut potatoes into eighths.  

3. Place potatoes in a large bowl with thyme, basil, salt, and pepper.  Toss to coat potatoes well.

4. Preheat oven to 350. Lay out four large sheets of aluminum foil. Spray each with non-stick cooking spray. Place one marinated steak filet on each sheet of foil. Spoon potatoes evenly around filet on each foil sheet. 

5. Add 2 slices of each type of pepper and a handful of chopped onions on top of each filet.  Drizzle 1 tbsp of steak marinade over each of the packs. 

6. Fold one side of the foil pack over and make a series of tight overlapping folds to seal foil packs. Be sure they are sealed tightly so no steam can escape. 

7. Place sealed foil packs on a baking sheet. Cook for 40-50 minutes, (depending on how you like your steak cooked) or until potatoes are tender. I cooked mine for about 50 minutes and my 4 oz. steak was cooked about medium. 

 

Yields 4 servings, serving size 1 foil pack

11 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Loaded Baked Potato Salad

Ingredients:

2 bags steamable red potatoes (3 lbs total)

6 hard boiled eggs, cooled, diced

1/2 c onion, chopped

1/4 c celery, chopped

1 jar Hormel 50% reduced fat real bacon crumbles

1 c reduced fat mild cheddar cheese

1 c light mayonnaise

1 c sour cream

1 tsp yellow mustard

2 tsp sugar

Directions:

1. Steam potatoes according to package directions.  Remove from packaging and allow to cool completely. Dice potatoes into quarters or eighths when cooled.

2. In a large bowl combine potatoes, hard boiled eggs, onion, celery, bacon crumbles, and cheese.

3. In a small bowl, stir together mayonnaise, sour cream, mustard, and sugar until well combined. Pour into large bowl with potato mixture. Fold ingredients together until all are well combined and coated with mayonnaise mixture.

4. Chill in refrigerator until ready to serve. 

 

Yields 15 servings, serving size 1/2 c

Pesto Turkey Panini

Ingredients:

1 oz. sun dried tomatoes, diced
2 tbsp basil pesto
8 slices Ciabatta bread
4 oz. (8 slices) thinly sliced deli turkey
2 tbsp Hellmann’s Light Mayonnaise
1/4 cup reduced fat sharp cheddar cheese, shredded

Directions:

1. In a small bowl, mix together sun dried tomatoes, basil pesto, and mayonnaise. Stir well. 

2. Spread pesto mixture onto evenly onto each slice of Ciabatta bread. Add 1 tbsp shredded cheese on top of pesto mixture on bottom piece of bread. Add 2 slices of turkey on top of cheese. Place top bread on turkey.

3. Spray top and bottom of panini lightly with cooking spray. Place panini on panini press or electric grill. Close lid and press down slightly. Cook for 5-6 minutes or until golden brown.

 

Yields 4 servings, serving size 1 panini

6 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Cheddar-Turkey Apple Wrap

Ingredients:

4 tortillas (I use Flat Out Light brand)

2 tbsp + 1 tsp Hellmann’s Light mayonnaise

3/4 tbsp Dijon Mustard 

8 oz. thinly sliced deli turkey

1/2 c fat free sharp cheddar cheese, shredded

1 large Granny Smith Apple, cored, sliced thin

(Optional) 2 c Romaine lettuce

Directions:

1. In a small bowl, mix together mayonnaise and Dijon mustard until well combined. 

2. Lay tortillas out flat. Spread mustard mixture evenly over each tortilla (about 2 tsp each) with a knife or back of a spoon.

3. Sprinkle 1/8 c cheddar cheese over each tortilla on top of mustard mixture. Add with 2 oz. of turkey on each tortilla (about 4 slices). Evenly distribute apple slices among the four tortillas. 

4. If you want these hot, I suggest not adding lettuce and go ahead and roll them up. I placed mine on a George Foreman grill until the tortilla was golden brown and cheese was beginning to melt inside. 

5. If you want them cold, add 1/2 c Romaine lettuce to each tortilla. Roll them up and serve immediately.

 

Yields 4 servings, serving size 1 wrap

5 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from Weight Watchers Annual Recipes for Success.

Thanksgiving Dinner Wrap

Ingredients:

1 sweet potato (8 oz)

1/2 tsp cinnamon

1/2 tbsp brown sugar (omit for Advocare friendly)

1/4 c dried cranberries (no sugar added)

2 tbsp walnuts

8 oz. thin sliced deli turkey

2 c baby spinach 

1 c mandarin oranges, (if using canned oranges, drain and rinse)

4 whole grain tortillas

Directions:

1. Rinse and scrub sweet potato. Pierce several times with fork. Place in microwave and cook for about 5 minutes, or until sweet potato is tender inside. 

2. Carefully remove hot potato from microwave. Leave set until cool enough to handle. Remove and discard sweet potato skin. Place sweet potato in a small bowl and mash with a fork. 

3. Add cinnamon, brown sugar, cranberries, and walnuts to mashed sweet potato. Stir to combine. 

4. Lay out four tortilla wraps flat on counter top. Spoon 1/4 c sweet potato mixture onto each tortilla.  Spread out evenly all over the tortilla with a knife or the back of a spoon. Top each tortilla with 1/4 c mandarin oranges, 2 oz. of turkey (about 4 slices), and 1/2 c baby spinach. 

5. Roll tortillas up, slice in half and serve.

 

Yields 4 servings, serving size 1 Thanksgiving Dinner Wrap

7 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe modified from Weight Watchers Annual Recipes for Success.

Grilled BBQ Shrimp Skewers

Ingredients:

28 shelled jumbo shrimp (1.5 lbs), devained, thawed

2 tbsp extra virgin olive oil

1 tbsp brown sugar

1 tbsp lemon juice

1 tbsp ketchup

2 tsp Worcestershire sauce

1 tsp chili powder

1 tsp black pepper

1/2 tsp cumin, ground

1/2 tsp Franks Red Hot Original hot sauce

1/4 tsp salt

1/4 tsp allspice, ground

1/4 tsp cinnamon, ground

2 garlic cloves, minced

Napkins

4 wooden or metal skewers

Directions:

1. In a large Ziploc bag, add oil and next 12 ingredients. Shake bag a little to combine ingredients.

2. Add shrimp to Ziploc bag, leaving shells intact (grilling with shells on will trap the bbq flavor from the marinade). Seal bag well and shake until all shrimp is well coated with marinade. Place in refrigerator for 1 hour.

3. If using wooden skewers, be sure to soak in a water bath for at least 30 minutes before cooking.

4. Thread 7 shrimp onto each skewer. Cook according to your preferred method.

Cooking option 1: Broiling

Preheat broiler on low setting for at least 10 minutes. Preheat broiling pan as well. Spray hot broiling pan with non-stick cooking spray. Add skewers to hot pan. Cook 5 minutes with rack in top position in the oven. Remove skewers, turn, brush with remaining marinade. Return skewers to oven and cook and additional 5 minutes. Turn oven off, move top rack to middle position and leave shrimp skewers in oven for an additional 5-7 minutes. Discard remaining marinade.

Cooking option 2: Grilling

Spray grill rack with non-stick cooking spray. Preheat grill to medium-high or prepare medium-high fire. Place skewers on grill rack and grill. Cook 3 minutes on each side or until shrimp are done. Remove from skewers onto plate, use fork or fingers to remove shrimp from shells, and serve immediately. Discard shells.

 

Yields 4 servings, serving size 7 shrimp

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Recipe from Weight Watchers.

Lamb Kofta with Blueberry Mint Couscous

Ingredients:

for the couscous-

1 c water

3/4 c couscous, dry

2 tsp Smart Balance Light butter

2/3 c blueberries

1/4 c fresh mint leaves, chopped

1/4 tsp grated lemon peel

1 tsp extra virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

for the lamb koftas-

1 lb. lean lamb, ground

1/4 c dill, fresh snipped

1 garlic clove

2 tsp oregano

1 1/2 tsp cumin

1 tsp salt

1/2 tsp black pepper

1/8 tsp cayenne pepper

5 lemon wedges

Directions:

1. Preheat oven to 350. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.

2. In a large mixing bowl, combine lamb, dill, garlic, oregano, cumin, salt, pepper, and cayenne. Mix until well combined, but don’t over mix.

3. Form lamb mixture into 10 equal koftas, about 1.5 oz. if weighing, and place on prepared baking sheet. Bake for 10 minutes. Remove baking sheet from oven, flip each kofta over and bake an additional 8-10 minutes more, or until cooked through.

4. While meatballs are cooking, bring water and butter to a boil in a small pot. Add couscous. Remove from heat, cover, and leave set for 5 minutes. 

5. Uncover and leave couscous cool to room temperature. Add blueberries, mint, lemon peel, olive oil, salt, and pepper to cooled couscous. Stir carefully to combine.

6. Serve lamb koftas over blueberry mint couscous with squeeze of lemon.

 

Yields 5 servings, serving size 2 lamb koftas & 2/3 c couscous mixture

7 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

Lime & Sweet Chili-Glazed Chicken and Veggie Kabobs

Ingredients:

1.5 lbs chicken tenderloins, cut into bite-sized pieces
2 tbsp lime juice
2 tbsp low sodium soy sauce
1 tbsp brown sugar, packed

1 tbsp Franks Red Hot Sweet Chili Sauce

1 c fresh pineapple, cut into chunks

3/4 medium onion, cut into chunks

1/2 medium sweet red pepper, cut into chunks

1/2 medium green pepper, cut into chunks

1/2 medium yellow pepper, cut into chunks

10 grape tomatoes 

Directions:

1. If using wooden skewers, soak them in a water bath for at least 30 minutes prior to cooking kabobs.

2. In a large Ziploc bag combine chicken tenderloins, lime juice, soy sauce, brown sugar, and sweet chili sauce. Seal bag tightly and turn bag several times until chicken is well coated with marinade. Place in refrigerator for 1 hour, turning bag over after 30 minutes.

3. Remove chicken from refrigerator and cut each tenderloin into bite-sized pieces (I cut each tenderloin into three or four pieces, depending on size). Place in a bowl. 

4. Place veggies and pineapple each in separate bowls. Remove skewers from water bath, if using wooden ones, and begin assembling kabobs. I added about three chicken pieces, two peppers, two onion slices, two pineapple chunks, and a tomato to each skewer, but you can do it however you like! 

5. Cook according to your preferred method:

Cooking option 1: Broiling

Preheat broiler on low setting for at least 10 minutes. Preheat broiling pan as well. Spray hot broiling pan with non-stick cooking spray. Add skewers to hot pan. Cook 7-8 minutes with rack in top position in the oven. Remove skewers, turn, brush with remaining marinade. Return skewers to oven and cook and additional 7-8 minutes or until chicken is cooked through. Discard remaining marinade.

Cooking option 2: Grilling

Spray grill rack with non-stick cooking spray. Preheat grill to medium-high or prepare medium-high fire. Place skewers on grill rack and grill, turning occasionally, until chicken is cooked through (about 10 minutes). 

 

Yields 5 servings, serving size 2 kabobs

4 points on Weight Watchers Points+ System

Creamy Corn & Broccoli Polenta Spoon Bread

Ingredients:

16 oz. tube fat-free polenta, cut into chunks

2 tbsp water

12 oz. (about 2.5 c) broccoli florets, steamed

8 1/2 oz. cream-style corn

1/2 c skim milk

4 slices fat-free Swiss cheese, torn into small pieces

1/4 c flour

2 large egg yolks

4 large egg whites, room temperature

1/2 tsp cream of tartar

Directions:

1. Preheat oven to 400. Spray a casserole dish with non-stick cooking spray. Set aside.

2. Add polenta and water to food processor.  Pulse several times until smooth (about 15 seconds). Transfer to large bowl and add broccoli, corn, milk, cheese, flour, and egg yolks. Stir until well combined.

3. Beat egg whites in stand mixer mixing bowl on high speed with whisk attachment until egg whites are foamy.  Add cream of tartar and beat until soft peaks form when whisk is lifted.  Stir one-forth of the egg whites into polenta mixture.  Gently fold in remaining egg whites until just combined.

4. Carefully scrape batter into prepared casserole dish. Bake until slightly puffed and golden brown, 45-50 minutes. Serve immediately.

*Although called a bread, spoon bread has the texture of a souffle or bread pudding. It has a light and airy texture.

 

Yields 6 servings, serving size 1 c

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers. 

 

Recipe modified from One Pot Cookbook.

Spicy Chicken Sandwiches

Ingredients:

1/4 c Franks Red Hot original hot sauce

1/8 c water

1 1/2 tbsp flour

1/2 tsp salt

1 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp onion powder

1/4 tsp paprika

1/8 tsp garlic powder

1/3 c bread crumbs, plain

2 egg whites, beaten lightly

4 chicken breast filets (4 oz. each)

4 whole wheat buns (I prefer Slimwiches)

Lettuce 

Tomato (I left this off)

4 tsp light mayonnaise 

Directions:

1. Preheat oven to 350. Line a baking pan with aluminum foil and place wire rack on top. Spray rack with non-stick cooking spray. Set aside.

2. Add bread crumbs to a dry skillet over medium heat. Stir constantly and cook until crumbs are golden brown (about 5-7 minutes). Watch carefully because crumbs can go from golden brown to burnt very quickly. Pour toasted crumbs into a shallow dish. Add salt, cayenne pepper, black pepper, onion powder, paprika, and garlic powder to toasted bread crumbs. Stir until all spices are well combined into bread crumbs.

3. In a second shallow dish, whisk together hot sauce and water. In a third shallow dish, lightly beat two egg whites. 

4. Rinse and pat dry chicken breast. Place chicken and flour in a large Ziploc bag. Seal bag and shake to coat chicken breasts evenly. 

5. Using tongs, dip each chicken breast (one at a time), in the egg whites coating completely on both sides. Then, press chicken into bread crumb mixture. Flip and coat the other side with bread crumbs. Finally, dip chicken in hot sauce mixture. Flip and coat the other side with hot sauce mixture. 

6. Repeat with remaining chicken breasts until all have gone through the dredging process. Place coated chicken on prepared wire rack on baking sheet. Bake for 15 minutes. Flip each chicken breast and cook on the other side for another 15 minutes (30 minutes total). 

7. Spread 1 tsp light mayonnaise on each bun. Top with lettuce and tomato. Place one cooked chicken breast on each bun.

    **These pair perfectly with the homemade french fries. 

 

Yields 4 servings, serving size 1 spicy chicken sandwich

7 points on Weigh Watchers Points+ System

(4 points for just spicy chicken breast)

 

I am in no way affiliated with Weight Watchers.