Easy Meal ideas from this week's meetings

Here are some of the ideas we talked about in the meeting this week.

Easy Dinner

Mix brown rice, corn, beans, cilantro and lime juice; serve in tortilla.  Add leftover chicken, beef, etc.

Crock Pot Dinner

Place frozen chicken on bottom of crockpot.  Add a can of black beans and salsa on top.  Cook on low.

Jello Salad

Jello Cottage Cheese Salad

1 lg container Fat Free Cottage Cheese

1 lg box Sugar Free Flavored Jello (use the powder only)

1-20 oz can Pineapple Tidbits – in own juice – drained

1-15 oz can Mandarin Oranges – in water – drained

1-8 oz container Free Cool Whip

Mix jello powder into cottage cheese; fold in rest of ingredients.

8 servings = 4 PointsPlus        6 servings = 6 PointsPlus

Low Fat Chocolate Chip Zucchini Bread

Low Fat Chocolate Chip Zucchini Bread

(thank you Jill, Mount Airy)

Servings:  16                 Serving Size:  1 slice                    Points Plus:   3 pts

Ingredients:

·        1 c all purpose flour

·        1 c whole wheat flour

·        ½ c brown sugar (not packed

·        1-1/8 tsp baking soda

·        1 tsp vanilla

·        ½ tsp salt

·        ½ c chocolate chips

·        1 large egg, beaten (I used liquid egg substitute)

·        2 T melted light butter

·        1 cup apple sauce (I used chunky)

·        1-1/2 c shredded zucchini (not packed)

Directions:

Preheat oven to 325 degrees

Combine flour, sugar, baking soda, and salt in a large bowl.  Mix well.

Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini.  Add to the flour mix and stir until just blended. 

Pour into a 9/5 loaf pan, lightly sprayed with PAM.

Bake 45-55 minutes until toothpick comes out clean

Cool 10 mins; remove from pan – cool and slice

Watermelon Slush

Watermelon Slush

PointsPlus Value:       0

Ingredients:

2½ cup watermelon cubes

1 cup ice

2 fresh mint leaves

Process in blender to desired consistency.  Serve in tall glasses.

Skinny Baked Broccoli Macaroni & Cheese

Skinny Baked Broccoli Macaroni and Cheese

Servings:                     8

Serving Size:                1 cup

PointsPlus Value:       8

Ingredients:

12 oz high fiber elbows like Ronzoni Smart Taste

1 tbsp butter

1 tbsp light butter

¼ cup flour

¼ cup minced onion

2 cups skim milk

1 cup fat-free chicken broth (vegetarians use vegetable broth)

8 oz (2 cups) Sargento shredded reduced fat sharp cheddar

Salt and fresh pepper to taste

12 oz fresh broccoli florets (I used pre-cut bag)

1/8 cup grated parmesan

Cook pasta and broccoli together in a large pot of salted water, according to package directions for al dente (or slightly under cook 2 minutes).  Spray a baking dish with cooking spray.  Preheat oven to 375 degrees.

In a large, heavy skillet, melt butters.  Add onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined.  Add milk and chicken broth and whisk, raising heat to medium-high until it comes to a boil; cook about 5 minutes or until the sauce becomes smooth and thick.  Season with salt and pepper.

Once the sauce is thick, remove from heat, add cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and broccoli and mix well.  Pour into a prepared baking dish.  Top with grated cheese and bread crumbs.  Spray a little more cooking spray on top.

Bake for 15-20 minutes then broil for a few minutes to get the bread crumbs golden.

Basil Peach Chicken Breasts

Basil-Peach Chicken Breasts

PointsPlus Value:       5

Prep time:                   45 minutes

Cook time:                  20 minutes

Serves:                        8

Ingredients:

4 breast(s) uncooked boneless skinless chicken breast(s)

1¼ tsp kosher salt

2 Tbsp canola oil

1 cup(s) fat-free reduced-sodium chicken broth

1 tsp ground ginger

4 large peach(es), pealed and sliced into 1/4 –inch thick slices

2 clove(s) (medium) garlic clove(s), minced

1 medium uncooked shallot(s), thinly sliced

12 leaf/leaves basil, finely chopped

½ tsp Gefen Black Pepper, Ground

Instructions:

1.     Preheat oven to 350 degrees

2.     Season chicken on both sides with salt and pepper

3.     Heat oil in a large, ovenproof skillet.  Cook chicken over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.

4.     Reduce heat to medium.  Add shallot to hot drippings and sauté 3 minutes or until tender.  Add ginger and garlic; sauté 45 to 60 seconds or until fragrant.

5.     Add basil, chicken broth, and peaches.

6.     Return chicken to skillet and turn to coat.

7.     Place skillet in preheated oven and bake for 15 minutes or until done.

Oreo Cookies and Cream Milkshake

Oreo Cookies and Cream Milkshake

1 cup reduced-fat (1%) milk or ½ cup fat-free and ½ cup reduced-fat 2%

2½ reduced-fat Oreo cookies

1 tablespoon instant vanilla pudding (dry mix)

1 teaspoon vanilla

1 package Splenda, Stevia or Equal

1½ cups ice cubes

1. Add all ingredients in a blender. Blend on high until smooth. Add a few more ice cubes if the shake isn’t thick enough.

2. Serve at once.

Makes 2 servings, (1 cup each) for 3 PP!