WW Individual Creamy Chicken Pot Pies

Weight Watchers Recipe

Ratings (87)

7PointsPlus Value

Prep time: 25 min

Cook time: 43 min

Other time: 0 min

Serves: 8

Reduced-fat crescent roll dough makes a super-easy rustic topping for this all-time-favorite comfort food.

Ingredients  5 tsp unsalted butter, divided     1 1/2 pound(s) uncooked boneless skinless chicken breast(s), cut into bite-size chunks     4 rib(s) (medium) uncooked celery, thinly sliced (about 2 ½ cups)     4 large uncooked carrot(s), diced (about 2 cups)     1 large uncooked onion(s), chopped (about 1 ¼ cups)    1/4 cup(s) all-purpose flour    3 1/2 cup(s) reduced-sodium chicken broth    1 cup(s) frozen baby peas    2 oz low fat cream cheese    1 Tbsp fresh thyme, chopped (or to taste)    1/2 tsp table salt, or more to taste    1/4 tsp black pepper, freshly ground    8 oz reduced fat crescent roll dough    Instructions Preheat oven to 400ºF. Melt 1 tablespoon butter in a large pot over medium-high heat; add chicken and cook, stirring occasionally, until chicken is just cooked through, about 5 minutes. Remove chicken from pot with a slotted spoon; set aside. Melt remaining 2 teaspoons butter in same pot over medium-high heat; add celery, carrots and onion and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Reduce heat and sprinkle vegetables with flour; cook, stirring, until vegetables are coated, about 1 minute. Stir in broth; bring to a boil over high heat, stirring occasionally. Reduce heat to medium; simmer 5 minutes. Add peas, cream cheese, thyme, salt and pepper; simmer, stirring occasionally, until mixture is thickened and vegetables are just tender, about 8 minutes. Stir in chicken and any accumulated juices; heat through. Evenly divide mixture among eight (8 oz) ramekins or custard cups (about 1 cup filling each). Unroll crescent dough; carefully separate at perforations. Place 1 piece of triangle dough over each ramekin, letting edges drape over sides (or folding it back over into middle). Place ramekins on a rimmed baking sheet; bake until crust is golden and filling is bubbly around edges, about 11 to 13 minutes. Yields 1 pot pie per serving. Notes Don’t have 8 ramekins or custard cups? Not to worry: Just spoon the filling into an 11 x 7-inch baking dish. Unroll crescent dough and press at perforations to seal. Top baking dish with full sheet of dough, letting ends hang over sides of dish (poke a few holes in crust). Bake until filling is bubbly and crust is golden, about 11 to 13 minutes. For a decorative touch, sprinkle dough with fresh thyme leaves before baking.

Potato-Crusted Mini Quiche

 

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Makes 6 mini quiche

Author: Jasline N.

Ingredients

Crust

• 1 large floury potato, about 250 grams (I used Russet)
• 2 tablespoons finely grated good-quality Parmesan cheese
  

Filling

• 4 strips bacon, diced
• ¼ onion, peeled and chopped
• 100 grams fresh mushrooms, diced
• 2 eggs
• 50 ml heavy cream
• 30 grams good-quality cheddar cheese, grated
• ¼ teaspoon salt
• Freshly ground black pepper

Method

1. Preheat the oven to 175 degrees Celsius. Lightly grease a muffin tin and line the bottom with parchment paper so the quiche can be removed easily.
2. Peel and shred the potato. Squeeze out the excess water and place it into a mixing bowl. Stir in the Parmesan cheese. Divide the potato mixture into 6 and scoop into the muffin tins, pressing the potato mixture until the potato comes up to the side. Brush lightly with oil and bake for 20 to 25 minutes until golden. Remove from oven and set aside.
3. Lower the oven temperature to 150 degrees Celsius.
4. Sauté bacon in a small non-stick frying pan over medium-low heat until oil has rendered and bacon is slightly crispy. Add in the diced onion and sauté until onion has softened and is translucent.
5. Push the bacon and onion aside and add in the mushrooms. Sauté until mushrooms have softened and shrink in size. Remove from heat and let cool for 10 minutes.
6. Whisk eggs, cream and cheddar cheese together. Whisk in the ¼ teaspoon salt and black pepper. Stir in the bacon-mushroom mixture.
7. Divide the quiche mixture among the 6 potato crusts. Bake for 20 to 25 minutes until the quiche has set and a skewer inserted into the center comes out clean.
8. Let cool on wire rack. Run a thin knife around the quiche and lift it out. The quiche are best served warm, but still taste awesome at room temperature!

Naggy

- Crust recipe adapted from Little Grazers
- Filling recipe adapted from Kelly Siew Cooks

WW Turkey Taco Cups

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Weight Watchers Recipe

Ratings (45)

7PointsPlus Value

Prep time: 25 min

Cook time: 15 min

Other time: 10 min

Serves: 8

This vegetable-packed filling is full of healthy black beans and lean ground turkey. Spoon it into homemade taco cups for a marvelous main meal.

• Recipe

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Ingredients 9 spray(s) cooking spray    8 medium flour tortilla(s), 7-inch    1 pound(s) uncooked 93% lean ground turkey      1 small uncooked onion(s), chopped      1 small sweet red pepper(s), finely chopped    2 Tbsp reduced sodium taco seasoning    1 tsp table salt    1 tsp canned chipotle peppers in adobo sauce, chopped      15 oz canned diced tomatoes      15 oz canned black beans, rinsed and drained      3/4 cup(s) frozen corn kernels, thawed    1/2 cup(s) low fat shredded cheddar cheese, Mexican blend    2 Tbsp cilantro, chopped    Instructions Preheat oven to 400ºF. Lightly coat tortillas with cooking spray; gently pleat and place one tortilla, sprayed-side down, in each of 8 large muffin holes. Bake until crisp, 12-15 minutes; remove and let cool. Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add turkey, onion and pepper; cook, breaking up turkey, until turkey is cooked through and onions are soft and translucent, 8 minutes. Add taco seasoning, salt and chipotle; stir to combine. Add tomatoes, beans and corn; heat through. Spoon 1 c filling in each tortilla cup; sprinkle with cheese and cilantro and serve. Serving size: 1 taco cup.

WW Mini Shepherd’s Pies

Weight Watchers Recipe

Ratings (30)

5PointsPlus Value

Prep time: 25 min

Cook time: 35 min

Other time: 0 min

Serves: 6

These individual shepherd's pies freeze really well. Heated up later, they are the perfect portions for a comfort-food dinner.

Ingredients   1 1/4 pound(s) uncooked Yukon gold potato(es), cut into 1-inch pieces    1 tsp table salt, divided      1 medium uncooked scallion(s), finely chopped      2/3 cup(s) fat free skim milk    1 pinch black pepper    1 spray(s) cooking spray      3/4 pound(s) uncooked 93% lean ground beef      1 small uncooked onion(s), finely chopped      2 medium uncooked carrot(s), finely chopped    1 clove(s) (medium) garlic clove(s), minced    2 1/2 tsp garlic herb seasoning      1 cup(s) no salt added canned tomato sauce      1 1/4 cup(s) frozen cut green beans, thawed    6 Tbsp low fat shredded cheddar cheese    Instructions Preheat oven to 400ºF. Place six 6-oz ramekins on a rimmed baking sheet; set aside. Place potatoes in a saucepan; add enough water to cover them and stir in 1/4 tsp salt. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until tender, about 12 to 15 minutes. Drain potatoes and return to saucepan; stir in scallions, milk, 1/4 tsp salt and pepper. Mash with a potato masher until somewhat smooth; set aside. Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning and remaining 1/2 tsp salt; sauté, breaking up beef, until onions are translucent and carrots are just tender, about 10 minutes. Stir in tomato sauce; remove from heat. Spoon about 1/2 cup beef mixture into each ramekin. Top each with a layer of green beans and a layer of mashed potatoes; sprinkle each with a Tbsp cheese. Bake until heated through, about 20 minutes. Serving size: 1 shepherd’s pie Notes If frozen, thaw at room temperature for 1 hour and then bake until heated through, about 35 to 40 minutes.

Cheesy Cauliflower Bread Sticks

Ingredients:
1 medium head of cauliflower (this will produce 4 cups of riced cauliflower)
4 eggs
2 cups of shredded mozzarella cheese
1 Tbsp dried oregano
4 cloves garlic, minced
½ tsp kosher salt
¼ tsp ground pepper
1 additional cup shredded mozzarella cheese for topping

Instructions:
1. Preheat the oven to 425 F.

2. Line a sheet pan with parchment paper.

3. Cut the cauliflower into florets, discarding any large stem pieces. Place the florets into the bowl of a food processor (if you have a smaller food processor, do this in two batches so the cauliflower grinds evenly). Pulse until the cauliflower is chopped into small pieces that are about the same size as a grain of rice.

4. Place the 4 cups of riced cauliflower (reserving any leftovers for another recipe, such as cauliflower fried rice) in a large-sized microwavable bowl, and cover with plastic wrap. Microwave for 10 minutes, or until the cauliflower is tender.

5. When the cauliflower is done, remove the plastic wrap and let cool. Add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper and stir to combine.

6. Divide the mixture in half and shape into 2 circles on the prepared baking sheet.

7. Bake for 25 minutes, then remove it from the oven and top with the remaining 1 cup of shredded mozzarella and bake for another 5 minutes, until the cheese has melted and the edges are brown.

Serve with marinara sauce for dipping!

http://tiphero.com/cauliflower-breadsticks/?ref=fv

SAUSAGE, BISCUITS & GRAVY IN A PIE

Makes a YUMMY breakfast!!!! 

Ingredients:
16 ounces of Ground sausage
1/2 cup onion, diced
4 potatoes, washed and diced, (really small pieces)
2/3 cup butter
2/3 cup flour
2/3 cup chicken or beef broth
2 1/2 cup milk or more
1/2 tsp. seasoning salt
Salt and Pepper to taste
16 of the large home-style buttermilk biscuits
(the pop and bake kind)
8 miniature pie tins
Preheat oven to 350

Instructions:
Wash, cut and dice potatoes first. Dice onions, then in a large skillet,
add sausage, crumble in to small pieces, add potatoes, and onion.

Cook on medium heat for about 15 to 20 minutes stirring so mixture
doesn't burn.

Meanwhile in a large saucepan, melt butter on medium heat,
and once melted add the flour and broth. Whisk together till
well blended. Slowly add in the milk, and continue to stir until
mixture thickens. Add more milk if too thick. Add seasoning
salt and salt and pepper to taste.

Add the sausage potato mixture to the gravy and stir well.
Set aside.

Roll the biscuits out, one at a time. Roll out one for bottom layer
a little bigger than the pie tin, and one that will go over the top.
After you roll out the biscuits, put it into the pie tin, fill it with the
gravy mixture, be careful not to get on edges. Top off with the
top biscuit and pinch edges together all around the top layer of
the pies. Do this with the rest of the biscuits.

If you don't have the pie tins, this will also work with a muffin tin.
Use one roll for the bottom of the tin, and half a roll for the top.
Bake for 15 minutes for the pies, and 13 for the muffin size.

BAYLEE'S FAVORITE CHICKEN BITES WITH A KICK

Ingredients:
2 large boneless skinless chicken breast
5 boneless skinless chicken thighs

Marinade:
1 quart buttermilk
1/2 cup Franks Original Red Hot Sauce

Breading:
3 cups all-purpose flour
1 1/2 Tbsp. garlic powder
1 1/2 Tbsp. Onion Powder
2 Tbsp. Texas Style Steak Seasoning


This is my little cousin Baylee's favorite! Let me know what ya'll think! 

STRAWBERRY CREAM CHEESE COBBLER

This one is AMAZING!!!!! 

STRAWBERRY CREAM CHEESE COBBLER

1/2 cup coconut oil, at room temperature
1 egg, lightly beaten
1 cup milk
1 cup all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 lb strawberries, washed and quartered (You can use whole fruit, but we like berries in every bite)
4 oz cream cheese, cut into small pieces

Preheat oven to 350 degrees. Pour coconut oil into a 9x13 glass baking dish. In a small bowl, mix together the flour, baking powder, sugar, salt, egg and milk until smooth. pour directly over coconut oil in baking dish, but do not mix or stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will peek out of top.)

THE PERFECT OATMEAL COOKIE

So delicious and soft. mmmmmm....

1 cup white sugar
2 cups old fashioned oats
1/2 cup brown sugar
1 1/2 cup flour
1 egg
1 tsp baking soda
1 tsp baking powder
1 cup butter, softened
1 Tbsp vanilla
Instructions:
Cream sugars and butter together. Add egg and vanilla. Mix. Add baking powder and baking soda. Mix well. Add oatmeal. mix. Add flour and mix well. Scoop into cookie sheets. Bake at 350 until edges are golden!

UNSTUFFED CABBAGE ROLLS SOUP

So simple to make!!!!

You will need:
2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage...chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1 tsp sea salt
1 tsp Greek seasoning

In a large pan heat your olive oil... add your meat and onions...cook till no longer pink...add garlic...cook add'l min.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, greek seasoning salt, and water...bring to a boil...cover and simmer for 20 to 30 min...or until cabbage is tender
Enjoy ~ 

SLICED BAKED POTATOES

Super EASY!!!! 

Ingredients
4-5 potatoes
4 Tbs butter, melted
4-5 green onions, chopped
1 cup grated cheese of your choice
4 strips of cooked bacon

Directions
1. Preheat oven to 400 degrees

2. Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet.

3. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;
Add some sour cream and enjoy!!

HOT APPLE DUMPLINGS

Easy to make and delicious!!!! 

Ingredients:
6 apples of choice
12 teaspoons butter
1/2 cup splenda or stevia
6 ounces diet 7 up
2 tsp ground cinnamon
9x13 inch baking dish
Pillsbury or Bisquick Biscuits(your choice)

Instructions:
Peel core and halve apples.

Place 1 tsp of butter or margarine in the hollow area of apple and place apple right side up in dish and set aside.

Pour 7 up over apples as evenly as possible.

In bowl combine splenda or stevia and cinnamon and mix very well.

Sprinkle cinnamon mixture evenly over apples.

Cover apples with your choice:
Pillsbury Biscuits (regular size) or Bisquick Biscuits Mix rolled out like pastry.

Bake in oven 350 degrees for 30 - 45 minutes ( do not overbake).

Let sit 5 minutes before serving and spoon sauce from pan over dumpling.

Serve topped with ice cream(sugar free) or your favorite. Or by itself.....ENJOY!

from Courtney Luper

Italian Creme

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice 
1/4 cup Lemon Juice 
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions: 
Layer the bottom of dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

Note: You can replace coconut with pecans if you'd like.

found on FaceBook 

by Sylvia

Red Velvet Strawberry Shortcake Layer Cake with Cream Cheese Frosting

Red Velvet Strawberry Shortcake Layer Cake with Cream Cheese Frosting

For the Red Velvet Cake Layers:

2 ½C All Purposw Flour
1 ½C Sugar
1t Baking Soda
1t Salt
2t Cocoa Powder
1 ½C Vegetable Oil
1C Buttermilk, Room Temperature
2 Large Eggs, Room Temperature
2T Red Food Coloring (1 oz)
1t White Distilled Vinegar
1t Vanilla

For the Cream Cheese Poundcake Layers:
1 ½ Sticks of Unsalted Butter, Softened
1 8oz Package of Cream Cheese, Softened
1 ½C Sugar
3 Large Eggs
1 ½C AP Flour
Pinch of Salt
2t Vanilla

For the Cream Cheese Frosting:
4 8oz Packages of Cream Cheese, Softened
2 Stick of Unsalted Butter, Softened
4C Confectioners’ Sugar, Sifted
2t Vanilla
Fresh Strawberries, Cut into Cubes

For the Cake:
3 Prepared Red Velvet Cake Layers
2 Prepared Cream Cheese Poundcake Layers
Prepared Cream Cheese Frosting
Fresh Strawberries, For Garnish
Toasted Chopped Pecans, For Garnish

Directions:
1. To Make the Red Velvet Cake: Preheat the oven to 350 degrees and spray 3 cake pans with Pam and set them aside. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven, evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the sides of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a cooling rack and let cool completely before layering.
2. To Make the Cream Cheese Poundcake: Preheat the oven to 300 degrees and spray 2 cake pans with Pam and set them aside. In an electric mixer, beat the butter and cream cheese at medium speed until creamy, about 2-3 minutes. Gradually add in the sugar, beating well. Add in the eggs, one at a time, until each egg is completely incorporated before adding the next; beat until just combined. Combine the flour and salt in a small bowl, and then gradually add it to the butter mixture, beating at a low speed just until blended after each addition. Stir in the vanilla. Pour the batter into the two prepared pans and bake for about 45 minutes to an hour each, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10-15 minutes and then invert on a wire rack to cool completely (before layering).
3. Layer the Cake: Place 1 layer of the red velvet cake (rounded side down) in the middle of a cake stand. Using a spatula spread a thick layer of the cream cheese frosting on top of the cake layer. Scatter about ¼C of fresh strawberry pieces (pushing the fruit in slightly, so they sink into the frosting). Carefully set a layer of cream cheese Poundcake on top of the strawberry frosting layer (rounded side down) and spread another thick layer of seven minute frosting and strawberries. Repeat this pattern until all the cake layers have been used, as well as the frosting. Make sure you end with a layer of red velvet cake.
4. To Make the Cream Cheese Frosting: In a medium mixing bowl, cream together the cream cheese and butter until light and fluffy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar. Once you have finished layering & stacking the cake, spread this softened cream cheese frosting over the entire cake. This first layer of cream cheese frosting should be very thin (make sure to scrape of excess with a knife). Place the cake in the refrigerator for an hour to harden. By doing this, this will form a hard layer around the cake, which will help with the cake crumbs to not be visible in your frosting. Remove the cake from the refrigerator and spread the remaining cream cheese frosting over the cake in a thick coating (make sure it is even and smooth). Once all the frosting has been used, press the chopped pecans onto the sides of the cake for presentation. And then top with fresh cut strawberries.
5. Refrigerate the cake for 30 minutes to set up the frosting, but then let the cake come to room temperature for about 15-20 minutes before eating.
6. Serve and enjoy this beautiful masterpiece!!

Squash Casserole

SQUASH CASSEROLE RECIPE

PREP TIME

5 mins

COOK TIME

45 mins

TOTAL TIME

50 mins

 

Squash Casserole is an essential dish for holidays and special events. Topped with a buttery cracker topping, this squash casserole is an all-time favorite!

Author: Robyn Stone | Add a Pinch

Serves: 12

INGREDIENTS

2 tablespoons butter

4 cups sliced yellow squash

1 medium onion, chopped

2 eggs

1 cup grated cheddar cheese

1 cup milk

2 tablespoons butter

¼ teaspoon cayenne pepper (optional)

½ teaspoon salt

½ teaspoon ground black pepper

1 sleeve Ritz crackers

INSTRUCTIONS

Preheat oven to 350º F.

Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.

To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined. Add cooked squash and onions to egg mixture and stir well to combined. Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture. Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.

Spray a 9x13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers. Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not "jiggle" when the dish is moved.

Allow to sit for about 3 minutes before serving.

Enjoy!

Robyn xo

Originally published February 2013

Lemon Ice Cream

• 1 14-ounce can nonfat sweetened condensed milk
• 2 cups low-fat milk
• 1 tablespoon freshly grated lemon zest
• 2/3 cup lemon juice
• 1/8 teaspoon salt

Whisk together sweetened condensed milk, milk, lemon juice, lemon zest and salt in a mixing bowl. Freeze in an ice cream maker according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

Lemon Ice

• 2 cups water
• 1 cup sugar
• 2/3 cup lemon juice

1. Bring to a boil, stirring. Reduce heat to low and simmer for 5 minutes. 
2. Combine water, sugar and lemon juice in a saucepan.
3. Chill until cold, about 2 hours. 
4. Pour into a shallow metal pan; freeze until icy around the edges, about 30 minutes. 
5. Stir and return to freezer; repeat every 20 minutes until firm, about 1 hour. 
6. To serve, scoop lemon ice into chilled bowls.

Orange Sherbet

Just three ingredients. 
Change fruit or soda for a different Sherbet 

1 (15 1/2-ounce) can crushed pineapple, undrained

1 (2-liter) bottle orange soft drink, chilled

1 (14-ounce) can sweetened condensed milk

Garnish: orange rind strips 

Stir together first 3 ingredients in a large bowl, and pour mixture into freezer container of a 5-quart electric freezer. Freeze mixture according to manufacturer's instructions.
Pack electric freezer with additional ice and rock salt, and let sherbet stand 1 hour before serving. Scoop sherbet into bowls, and garnish, if desired.
Three-Ingredient Blackberry Sherbert: Substitute frozen blackberries for crushed pineapple and grape soft drink for orange soft drink.
Three-Ingredient Peach Sherbet: Substitute frozen peaches for crushed pineapple and peach soft drink for orange soft drink.
Three-Ingredient Strawberry Sherbet: Substitute 1 (16-ounce) package frozen sliced strawberries for crushed pineapple and strawberry soft drink for orange soft drink.