Weight Watchers Fried Rice 4 pts

This recipe's weight watchers pointsplus value is 4 per serving, and yields 6 servings


Ingredients:

2 spray(s) cooking spray

2 large egg(s), lightly beaten
1 cup(s) carrot(s), shredded

1 cup(s) scallion(s), sliced, divided

3 cup(s) cooked white rice 1/2 cup(s) frozen green peas, thawed 1/4 cup(s) low-sodium soy sauce, or to taste Instructions: Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside. Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes. Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.

Chicken Enchilada Soup **

I took the chicken taco recipe before and used my leftovers to make chicken enchilada soup! It was very delicious! I followed this recipe
Ingredients:

Servings: 12 Servings
* 1 tablespoon vegetable oil
* 1 lb chicken breast fillet (approx. 3 fillets)
* 1/2 cup diced onion
* 1 garlic clove, pressed, to taste
* 4 cups chicken broth
* 1 cup masa harina
* 3 cups water
* 1 cup enchilada sauce
* 16 ounces Velveeta cheese
* 1 teaspoon salt, to taste
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
Garnish
* shredded cheddar cheese
* crumbled corn tortilla chips
Pico de Gallo
* 2 medium tomatoes, diced
* 1/2 cup diced Spanish onion
* 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
* 2 teaspoons finely minced fresh cilantro
* 1 pinch salt

Directions:

Prep Time: 10 mins

Total Time: 1 1/4 hr

1. 1 Add 1 tablespoon of oil to a large pot over medium heat.
2. 2 Add chicken breasts to pot and brown for 4-5 minutes per side.
3. 3 Set chicken aside.
4. 4 Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
5. 5 Add chicken broth.
6. 6 Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.
7. 7 Add masa mixture to pot with onions, garlic and broth.
8. 8 Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
9. 9 Shred the chicken into small, bite-size pieces and add it to the pot.
10. 10 Reduce heat and simmer soup for 30-40 minutes or until thick.
11. 11 Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.


I didn't have the Masa harina but found out you can substitute ground up corn tortilla chips so I did that, and I added the left over black beans and corn from the taco's also. It was awesome!!! (I think I had like 4 chicken breasts worth of shredded chicken and I dumped it in with the salsa sauce and all) We also omitted the pico - because I don't like it!

Easiest yet most tasty Chicken Tacos EVER!

This one is sort of too easy to even post, but it was too tasty not to share. Again, I stole it from my friend Shannon-she's quite the cook!

Ingredients:

5 0r 6 chicken breasts

1/2 (or a little more if you'd like) of a jar of your favorite salsa

Put the ingredients in a crock pot and cook for about 4 or 5 hours, occasionally stirring. Shred the chicken and then cook for another hour or so.

Serve on your favorite tortillas. We added cheese and sour cream. Shannon sometimes adds black beans to the crock pot-we will probably try that out next time. Seems like such a simple recipe but these tacos were SOOOO good!!!

Gluten Free Corn Dogs

Haven't tried this one yet, but it looks good! I thought I'd post the recipe here so I don't lose it. I'll get back to you and let you know how they are. If they're yucky I'll just delete the recipe.

http://glutenfreeinutah.blogspot.com/2009/08/gluten-free-corn-dogs.html

Pumpkin Cake *

Perfect for this time of year and sooo tasty! If you follow the directions its very easy and very delicious!

Filling:
Mix together the following in a bowl:
1 can evaporated milk
3 eggs
1 large can solid pumpkin
1/2 tsp. salt
1 cup sugar
2 tsp. pumpkin pie spice

Crust:
Put 1 cup aside to crumble on top:
3/4 cup COLD butter
1 dry yellow cake mix
Mix by **Cutting In** Dry cake mix and COLD butter.
Set aside 1/2 to 1 cup of crust mixture to sprinkle on top.
Pat in bottom of a greased 9 x 13 cake pan (DO NOT use a glass pan, it will destroy your crust).
Pour filling over crust and then crumble the crust mixture that you set aside over the top.

Bake at 350 degrees for 1 hour. Top with cool whip or icecream

**Here's a definition of what Cutting In means: When a solid fat such as butter is mixed with a dry ingredient like flour until they form into small particles. I would use a food processor fitted with a metal blade and just pulse it. You can also use your trusty fingers to do the job.
This keeps the bottom from getting hard.**

Roasted tomato soup with basil from ZUPAS

While we were out visiting Utah we went to Zupas with some friends and tried their roasted tomato soup-YUMM-OOOO!!!! So I decided to try to find a recipe for it since we don't have Zupas here in West Grove-well, Zupa's web site had it! Here's the link if you'd like to look at it: http://www.zupas.com/index.php/2009/09/recipe-roasted-tomato-soup/

Ingredients

• 4 lb tomatoes, halved lengthwise(Using plum tomatoes for this recipe will yield an intensely flavored soup)
  
• 6-8 garlic cloves, left unpeeled
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium onion, finely chopped
• 2 teaspoons fresh oregano, minced [use only 1/2 tsp if you used dried]
• 2 tablespoons fresh basil, minced [use only 1 tsp if using dried basil]
• 2 teaspoons sugar
• 2 tablespoons unsalted butter
• 3 cups chicken stock or low-sodium broth
• 3/4 cup heavy cream

Directions

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Cook onion, oregano, basil, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.

It looks like a lot of work, but it was actually quite easy-the hardest part of this one was keeping Jason from screaming every time I turned on the blender :) We had grilled cheese sandwiches with this and it was delicious! Even Abi and Jason loved it!

Chicken Enchiladas-Gluten Free style*

I found this recipe on a fun blog called "Off the Wheaten Path." Great blog for gluten free cooking.

Here's the link to the GF chicken enchiladas:

http://offthewheatenpath.blogspot.com/2010/02/gluten-free-chicken-enchiladas.html

We've tried these a few times, we really like them.