Monday, August 6, 2012

One Dish No Cook WW Recipes

Mozzarella and TomatoThinly slice two large beefsteak tomatoes. Layer the slices with 4 ounces thinly sliced part-skim mozzarella and 12 basil leaves. Sprinkle the stacks with 2 teaspoons aged balsamic vinegar and 1/2 teaspoon salt.
Serving size: 1 1/2 cups
PointsPlus value: 4

Chunky Roast Chicken SlawPull 6 ounces of white meat off a store-bought roast chicken. Mix with 1 small Napa cabbage, finely shredded; 1 Granny Smith apple, peeled, cored, and shredded; 1 celery stalk, thinly sliced; 1 small shallot, minced; and 1/4-cup low-fat ranch dressing.
Serving size: 2 cups
PointsPlus value: 6

Sunday, August 5, 2012

Portobello Mushroom pizza cups

Want to try - TOH Recipe

Remove and discard stems and gills from 4 large portobello mushrooms.  brush caps with olive oil.  Place rounded slides down on a baking pan.  Bake, uncovered at 400 for 5 minutes.  Combine 1 cup marinara, 1/4 cup each chopped pepperoni and green pepper and 1 1/4 tsp italian seasoning.  Spoon filling into mushrooms..  Sprinkle with 1 cup shredded italian cheese blend and 1/4 tsp italian seasoning.  Bake for 8 - 12 minutes or until cheese is bubbly.

Italian-Style Pork Chops

Saute 2 julienned sweet green peppers and 1/2 lb sliced fresh mushrooms in 1 Tb olive oil until tender.  Remove from skillet.  Sprinkle 4 boneless pork loin chops (6 oz each) with salt and pepper.  In same skillet, brown chops in 1 1/2 tsp olive oil.  Add 2 cups marinara, one large or 2 small cans olives drained and pepper mixture.  Cover.  Simmer for 10 - 15 minutes or until thermometer reads 145 degrees.  Season with salt and pepper.

This was really good and the chops were moist - could mix up the peppers to use yellow and/or red in addition to green.