Roast Beef Panzanella Salad Weight Watchers 5 points

6 oz Bread (whole wheat ciabatta or French) cut in 1 inch cubes

2 Large Tomatoes

1/3 Cucumber (English) chopped

1 small Red Onion (chopped)

3 Tbs Balsamic Vinegar

1 Tbs Olive Oil

1/4 Cup Basil (or mint)

1 Tbs Capers (drained)

1/2 tsp Salt

1/4 tsp Pepper

1/2 Lb Roast Beef (thinly sliced) cut in strips

 

1. Combine bread, tomatoes, cucumber, red onion, vinegar, oil, mint (or basil), capers, salt & pepper in large bowl.  Toss well and let stand until the bard soaks up the juices (about 20 minutes).

2. Stir in roast beef and serve at once.

 

I love this salad! It is great anytime, but perfect for hot summer days when you don't want to cook.

 

Another recipe with similar ingredients is Greek Salad Pitas. Check it out under the "salad" or "Weight Watchers" label.

Southwestern Chopped Salad with Creamy Cilantro-Lime Dressing

 

I found this on Pinterest, a very PUBLIC place to share everything, but was recently warned by blogger because I used someone else's work. If the original author could have been traced, I would have given credit to the author, as I ALWAYS do, linking back to the original post.
If the original author would have contacted me in the first place, this could have been handled differently. It was reported and blogger took this post down.

Hopefully I have now complied with the rules-good grief!



Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Creamy Cilantro-Lime Dressing* or other dressing of choice

Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and mix to combine.
Toss with desired dressing.
*Creamy Cilantro-Lime Dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt
Directions
Puree all ingredients in a blender or food processor until smooth.Taste and adjust seasonings if necessary.

Oh yes, another good salad. Perfect summer meal!

Grilled Caesar Wrap

1 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon low-fat mayonnaise
1 small clove garlic, minced
1/4 teaspoon freshly ground pepper
1 boneless, skinless chicken breast (about 8 ounces), trimmed
Pinch of salt
1 small romaine heart
2 1/2 tablespoons finely shredded Parmesan cheese
2 8- to 9-inch spinach wraps, warmed


1.Preheat grill to medium-high.
2.Combine lemon juice, oil, mayonnaise, garlic and pepper in a medium bowl.
3.Oil the grill rack (see Tip). Sprinkle chicken with salt. Cut romaine in half lengthwise, leaving the root end intact. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 6 minutes per side. Two minutes before the chicken is done, place the romaine on the rack and grill, turning once or twice, until lightly charred and beginning to wilt, 2 to 3 minutes total.
4.Cut the chicken into bite-size pieces. Cut the root ends off the romaine, then chop the leaves. Add the chicken, lettuce and Parmesan to the bowl with the dressing; toss until well combined. Fill each wrap.

Yes, another easy meal that was healthy and tasted good! Serve with fruit salad.

Chicken Bacon & Avocado Chopped Salad

2 boneless, skinless chicken breasts     
salt and pepper                                        
1 Tbsp. olive oil                                      
8 cups chopped Romaine lettuce            
8 slices bacon, cooked and diced          
4 ounces blue cheese, crumbled            
2 avocados, pitted and diced        
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (see recipe below)
1/4 cup chopped green onions

Garlic Herb Vinaigrette Ingredients:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 Tbsp. Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 Tbsp. dried Italian seasonings
1 1/2 cups extra virgin olive oil

1. Season chicken breasts on both sides with salt and pepper.
2. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time will vary depending on the thickness of the chicken.)
3. Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.
4. Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.
To Make The Vinaigrette: Whisk all ingredients together until combined

I have only just begun to appreciate serving salads as a meal. This is one of the first I tried and we were pleasantly surprised. We used our own dressings.

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
 1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

1.Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
 2.Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Oh yeah! Another yummy meal. I'm starting to really like these wraps and melts! For more great wraps and melts click on the "wraps" label on the right.

Creamy Bacon Carbonara

This tastes even better than it sounds! If you love pasta, you must try this. Another great recipe found on Pinterest.

2 eggs
1/4 cup Cream or Heavy Cream  (Whipping Cream)
1/3 cup Parmesan
Fresh diced Parsley or dried flakes
1/4 tsp. Salt
1/2 tsp Red Pepper flakes
 *(I doubled the Sauce recipe, and it was perfect)
1/2 lb. bacon (8 slices)
1 small onion, chopped (opt)
3 mushrooms sliced (opt)
1/2 lb. Pasta (I used linguine)


1. Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl.  I just used a fork. 
2. Fry the bacon until crisp, then crumble and set aside. 
3. With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden. 
4. Drain the pasta and while still warm, add to the onions and mushrooms.  Pour cream mixture into the pasta, and stir over low heat for one to two minutes. (**I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need it)   Don’t do this on high heat, or you will make scrambled eggs. 
5. Serve with additional Parmesan, and a loaf of Crusty French bread and a salad.

Spicy Roman Chicken Pasta

Here is another great recipe! Beware of the cayenne pepper, we like heat, but 2 teaspoons was too much! My poor kids couldn't eat it.

pint heavy cream
4 T butter
2 tsp  salt
1 – 2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
2 tsp cayenne pepper
10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
1/8 cup sundried tomatoes, chopped
1 oz heavy cream

Sauce:
 1. Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
 2. In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

Crispy Chicken Wraps

These "wraps" were wonderful! Everyone loved them (except Caleb-he only likes PB&J). I didn't roll them up as wraps, I put the filling on one side of a taco sized tortilla, sprinkled cheese before and after, and folded the other side over, like mini quesadillas. I was so busy talking about how good they are that I forgot to mention how easy they are to make and with few dishes.

 1/3 cup mayonnaise, light or regular
 1/4 cup chopped fresh cilantro
 3 scallions, sliced very thin
 2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
 2 tablespoons sour cream, light or regular
 2 teaspoons hot sauce (this does not make them spicy but adds great flavor!I used Franks' Buffalo sauce)
 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)..I used cooked chk breasts.
 2 cups shredded cheddar cheese (the sharper the better, in my book)
 4 (12-inch) flour tortillas (I used the smaller ones)

DIRECTIONS:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with chips and your favorite dip like pico, salsa, or guacamole.

Quick & EASY Chicken Stir Fry by Minute Rice

1 lb boneless skinless chicken breasts, cut into thin strips
1 t garlic, minced
1 T oil
1 1/2 c water
1/4 c lite soy sauce
1 T sugar
16 oz pkg frozen stir-fry vegetables
2 c white rice, UNCOOKED

1. Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat 5 minutes or until chicken is cooked through.
2. Add water, soy sauce, sugar, and vegetables; stir. Bring to boil.
3. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

In my opinion: Wow, this was so easy and delicious! I have seen this recipe on the rice box for years and now I'm beating myself up for not trying it sooner.

Chili-Lime Southwest Wraps by Paula

This is what went inside the tortillas. I didn't think a picture of the wrap all rolled up would really capture the colorful ingredients. I did find a great pic on Paula's site:

                                                  

1. ½ cup mayonnaise
2. 1 tablespoon lime juice
3. 1 teaspoon chili powder
4. 3 cups shredded cooked chicken
5. 1 (10-ounce) can diced tomatoes and green chiles
6. 1 (15.25-ounce) can black beans, rinsed and drained
7. 1 (15.25-ounce) can whole-kernel corn, rinsed and drained
8. ½ cup chopped cilantro
9. 7 (10-inch) flour tortillas
10. Raffia, optional

Instructions

1. In a large bowl, combine mayonnaise, lime juice, and chili powder. Stir in chicken, tomatoes and green chiles, beans, corn, and cilantro. Spoon mixture into each
2. tortilla. Roll up tortillas, and cut in half. Secure with raffia,
3. if desired.

In my opinion: I just loved these wraps! My mixture turned out quite runny so next time I will definitely drain the cans much better, even the tomatoes and chiles.

Chicken in Gravy by Kraft

 I'm not sure the picture does this recipe justice, this is a good meal!

4 slices bacon, chopped
4 sm. boneless, skinless breast halves (1 lb)
4 lg carrots (1 lb, thinly sliced)
1 lg onion, ch
1 c fat-free, reduced sodium chicken broth
2 oz cream cheese, cubed
3 c hot cooked brown rice (I used white)

1. Cook & stir bacon until crisp. Drain on paper towels. Discard drippings from skillet.
2. Add chicken to skillet; cook 5-6 minutes on each side or until golden brown and done.
3. Transfer chicken to plate; cover to keep warm. Add veggies and 1/2 c broth to skillet; cover & simmer 10 minutes or until veggies are tender.
4. Stir in remaining broth & cream cheese; cook, uncovered, 2 minutes or until cream cheese is melted & sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 minutes or until heated through. Spoon rice onto serving plate. Serve chicken and gravy over rice.

In my opinion, this is surprisingly good. The carrots were sweet and a nice addition to this meal. It was quick and easy. We will have it again.

Arby's Grilled Chicken and Pecan Salad

2 1/2 c grilled chicken breast cut into small pieces
1 c sliced red grapes
1 c diced red apple
1 c chopped pecans
1/2 c chopped celery*  (we don't use)
1/2 to 3/4 c mayonnaise
1 T lemon juice (juice of one lemon)

1. In a medium sized bowl add diced apple and 1 T lemon juice. Stir lemon juice into apples, coating them well. This will help keep the apples from turning brown.
2. Add chicken through pecans. Mix well.
3. Add mayonnaise. Salt and pepper to taste.
4. Allow flavors to marry in a covered bowl in the refrigerator for about 1 hour before serving.

In my opinion: Oh, I loved this. We put it on onion roll buns and served it with salad. This one goes on my favorites list.

Buffalo Chicken Penne Pasta (by KC's Cafe)

1 lb penne pasta
1 T paprika
1/2 T each salt, garlic powder, and pepper
1 lb chicken breasts, cut into cubes
vegetable or olive oil
buffalo wing sauce or hot sauce such as Louisiana (About 1/2 bottle)
1 c diced celery (we didn't use this)
1/2 c red onion, diced
1 c mayo
1/2 c bleu cheese dressing (or ranch)
3/4 c milk

1. Cook pasta according to package directions. While pasta is cooking, prepare chicken with spices and cook in oil.
2. Add hot sauce and saute with chicken. When chicken is mostly cooked, add onion and celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet, toss with pasta.

In my opinion: This was delicious, so creamy. It did make a lot though so be sure you're up for leftovers.

Southwest Chicken Skillet

Southwest Chicken Skillet by Betty Crocker

1 T veg oil
1 1/4 lb breasts, cut into 1"pieces
1 lb frozen broccoli, red peppers, onions, and mushrooms
15 oz black beans, drained and rinsed
1 c salsa
8" tortillas cut into 2"x 1/2" strips
1 c shredded Cheddar

1. In skillet heat oil over med-high heat. Cook cicken in oil 3-4 min, stirring occasionally til done.
2. Stir in veggies through salsa; reduce to meadium. Cover and cook 6-8 minutes, stirring til veggies are crisp tender.
3. Sprinkle with strips and cheese. Cover 2 minutes til cheese is melted.

In my opinion: This wasn't as good as I thought it would be. It was quick and easy.

Linguine with Garlic and Cheese

Linguine with Garlic and Cheese by Cooking Light
8 oz linguine
1 1/2 T olive oil
3 cloves garlic chopped
3 oz fresh Parmesan
1/2 t salt
1/4 t pepper

1. Cook pasta according to package direction.
2. Heat oil in small, heavy saucepan over low.
3. Add garlic; cook 5 minutes or until lightly browned, stirring constantly. Remove from heat.
4. Add pasta, cheese, salt and pepper. Toss well to coat.

In my opinion: This was a little bland and needed more salt. Otherwise it was a good dish.

Cajun Fried Potatoes & Sausage

Cajun Fried Potatoes & Sausage by meals.com

6 potatoes peeled and sliced
2 t corn oil
1 lb andouille sausage, cut 1/4"
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 t seasoning salt
1/2 t freshly ground black pepper
1 onion peeled and chopped

1. Place potatoes in a large bowl of cold water and allow to sit 10 minutes. Drain, rinse, and replace water & allow to sit additional 10 min; drain.
2. Heat oil in lg skillet over med-high. Add sausage and saute 2 minutes. Add potatoes, peppers, s&p. Cover, lower heat to medium. Continue cooking 10 minutes stirring occasionally. Add onion and cook til tender, about 3 minutes.

Touchdown Chili

Touchdown Chili by McCormick

1 lb lean ground beef
1/2 c chopped onion
15 oz kidney beans, drained
14 1/2 oz diced tomatoes
8 oz tomato sauce
1 pkg chili seasoning

shredded cheddar cheese
sour cream
chopped green onion

1. Cook beef and onion in large skillet over medium high. Drain. (I always have some cooked ground beef in the freezer as a short-cut).
2. Stir in remaining ingredients through seasoning.
3. Bring to a boil, reduce heat, cover, and simmer 10 minutes stirring occasionally.

In my opinion: This was really good but I think there were too many beans. I will make it w/o the beans next time.

15 Minute Taco Rice Skillet

15 Minute Taco Rice Skillet by recipegoldmine.com FEW DISHES! quick and easy

1 lb. ground beef (I have some already cooked in the freezer)
2 c water
1 pk taco seasoning
2 c Minute rice
1 c shredded cheddar
1/4 t pepper
crushed tortilla chips
shredded letuce*
chopped tomato*
sour cream*

*optional

1. Brown meat in large skillet over medium-high; drain. Add water & seasoning mix to skillet; stir. Bring to a boil.
2. Stir in rice. Sprinkle with cheese, cover. Cook on low heat 5 minutes. Top as desired with ingredients. Serves 4. My kids like this too.

In my opinion: This is a super easy and delicious meal. We have this often.

Pasta and Sausage in Madeira Cream Sauce

Pasta and Sausage in Madeira Cream Sauce from my friend Randi W
1 lb Mild Italian Sausages, casings removed shortcut:I brown ahead of time & freeze
12 oz dry, bite-size pasta (I use shells)
4 oz mushroom slices, drained
2 cloves garlic, pressed/chopped
1/4 c dry sherry
1 c whipping cream
1 t ground white pepper
1/4 t ground nutmeg
3/4 c grated Parmesan cheese

1. Crumble and brown sausage, stirring often. Set aside.
2. Cook pasta according to package directions.
3. In about a teaspoon of drippings cook mushrooms and garlic until browned. Add sherry, sausage, cream, pepper, and nutmeg.
4. Increase heat to high and bring to a boil. Let thicken 1-2 minutes.
5. Serve over pasta.

This really is quick and easy and uses 2 pots/pans. My kids love it too!

Beef Ravioli in Basil-Cream Sauce

Beef Ravioli in Basil-Cream Sauce This is good, easy, and requires few dishes!
24 oz frozen beef ravioli
2 T butter
8 oz sliced mushrooms (fresh or sauteed)
3 green onions, chopped
2 cloves garlic, chopped
1 t dried Italian seasoning
10 oz can Ro-tel
2 T chopped fresh basil
1 c whipping cream
1/2 c grated Parmesan
1/2 t salt

1. Prepare ravioli in large Dutch oven according to directions. Drain & keep warm.
2. Melt butter in Dutch oven over med-high heat. Add mushrooms & next 3 ingredients, saute over med-high for about 6 minutes.
3. Stir in rotel, basil, & cream; bring to a boil.
4. Reduce heat & simmer, stirring occasionally for 5 minutes.
5. Stir in Parmesan and salt.
6. Stir in ravioli; toss to coat.