Here are five delicious Weight Watchers recipes for your main course.
CHICKEN-BROCCOLI DIVAN
1 lb fresh broccoli, cut into spears OR 1 pkg frozen broccoli spears, cooked and drained
1 1/2 c. cubed cooked chicken
1 can Campbell’s fat-free cream of broccoli or chicken soup
1/3 c. 1% milk
1/2 c. fat-free shredded Cheddar cheese
2 T. fine, dry bread crumbs
1 T. light margarine, melted
Preheat oven to 450 degrees. In 6×10 inch baking dish, arrange broccoli. Top with chicken. Combine soup and milk in small bowl; pour over chicken. Sprinkle with cheese. In cup, combine bread crumbs and margarine; sprinkle over cheese. Bake 15 minutes or until hot and bubbling.
Yield: 4 servings Weight Watcher Points: 4 per serving
CHICKEN POT PIE
16 oz. chicken, cooked and diced
1 can chicken broth
1 (1 lb or larger) bag of California Medley Vegetables
1 can fat-free cream of chicken soup
Pepper, to taste
2 c. reduced-fat Bisquick
1 c. skim milk
Mix chicken broth and creamed soup. Put chicken and vegetables in 9×13 inch pan. Pour broth mixture over chicken and vegetables. Mix Bisquick and milk; pour over all. (Add up to another 1/2 c. milk, if it’s not pourable). Bake 1 hour at 350 degrees.
Yield: 12 servings WW Points: 3 per serving
DEEP DISH PIZZA CASSEROLE
1 lb. hamburger
1 (15 oz) can chunky Italian-style tomato sauce
1 (10 oz) can refrigerated pizza crust dough
1 1/2 c. (6 oz) fat free shredded mozarella cheese
1 can mushrooms
Brown meat and add tomato sauce. Cook until heated. Spray 9×13 baking dish with cooking spray. Unroll pizza crust dough and press into bottom and halfway up sides of baking dish. Top pizza crust with meat mixture and mushrooms. Bake, uncovered, at 425 degrees for 12 minutes. Top with cheese and bake for 5 minutes more. Cool 5 minutes before serving.
Yield: 6 servings WW Points: 6 per serving
ALMOST CLASSIC MEATLOAF
2 c. refrigerated shredded hash browns
1 c. Italian-seasoned bread crumbs
1/4 c. Dijon mustard
2 eggs, lightly beaten
1 c. chopped onion
2 tsp. dried oregano
2 garlic cloves, minced
1/2 c. ketchup
1/2 tsp salt
2 lb. lean hamburger
1/3 c. ketchup
Preheat oven to 375 degrees. Combine first 9 ingredients in large bowl and stir mixture well. Crumble ground beef over potato mixture and stir until blended. Shape mixture into loaf. Place loaf in 7×11 greased baking dish. Spread 1/3 c. ketchup over top of loaf. Bake for 1 hour and 15 minutes. Let stand 5 minutes before slicing.
Yield: 10 servings WW Points: 5 per serving
POTATO AND CANADIAN BACON SLOW COOKER CHOWDER
2 c. potatoes, cut into 1/2″ cubes
1 med garlic clove, minced
1 tsp crumbled bay leaf, or 1 whole leaf
4 oz. Cooked Canadian style bacon, cut into 1/4″ pieces
1 c. leeks, chopped (white part only)
1 lg. carrot, diced
4 c. chicken broth–fat free
1/4 tsp black pepper
1/2 c. pearl barley or brown Minute rice
1/2 c. fat-free evaporated milk
2 oz. fat-free half & half cream
In slow-cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, pepper, and Canadian bacon. Cover and cook on low for 6 hours, or until vegetables and barley are tender. Stir in evaporated milk and half & half; heat through, uncovered about 10 minutes.
WW Points: 2 for 1 1/4 cups.
