Weight Watcher’s Beef and Broccoli

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Today, I’m posting 2 recipes just for the heck of it, because this recipe was sooooooooooooooooooo delicious. I couldn’t wait until tomorrow to post it! I was going to make a crock pot version of this same dish, but decided on the Weight Watcher recipe that I found because it didn’t take forever to cook. This meal comes together in less than 20 minutes. We really liked it. It’s different from what we normally have and the sauce is just delicious. Please use either beef broth or beef consumme instead of chicken broth. This recipe calls for beef not chicken! Don’t know why the original recipe had that as an ingredient in there? Serve with some rice!

Tonight there’s supposed to be a Lunar eclipse and I’m trying to decide if I want to stay up and watch that. Supposed to happen at 2:30am this morning. I’m going to set the alarm on my phone to get up and look outside to see if anything is going on. Lot’s of sky events happening this week.

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Recipe from Weight Watchers

Points Plus: 5

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided

5 cup(s) uncooked broccoli, florets (about a 12 oz bag)

1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) water
1/4 cup(s) low sodium soy sauce

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Grilled Mexican Chicken Breasts – Weight Watchers

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Have you ever tried the Weight Watcher recipe for Crock Pot Salsa chicken where you just throw in some frozen chicken breasts and a jar a salsa with a taco seasoning and call it a day? This is the same concept with a twist.  It’s seasoned grilled chicken with taco seasoning and to make it pretty just spoon a couple tablespoons of a jarred salsa and some light sour cream on top. I used plain Greek yogurt instead of sour cream. You can top it with cheese if you’d like but why? This is super healthy. If you don’t like already made taco seasoning because of all the sodium in it make your own! You could go so many directions with this chicken. And, it’s only 5 WW points!

Serve with black beans or Mexican rice.

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Ingredients from Food.com

1 (1 1/4 ounce) package taco seasoning
16 ounces boneless skinless chicken breasts
1 cup salsa
1/4 cup fat free sour cream

Directions:

1 .  Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
2 .Spray casserole dish with Pam.
3 .Place breasts in casserole.
4 .Bake 30 minutes at 375 degrees.
5 .Top with salsa about 5 minutes before breasts are done.
6 . Top with sour cream before serving.

Calories: 177.9; Fat: 3.2g; Carbohydrates: 11.4g; Fiber: 2.7g; Protein: 25.8 g

Points Plus: 5

Servings 4

Healthy Chicken Alfredo Pita Pizzas!

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Happy first day of March! Yesterday I got my first  Nature Box with 6 different snacks. Cherry Berry Bonanza, Granny Smith Apples, Dried Peaches, Cheddar Sour Dough Pretzels , Cocoa Almonds, and Cocoa Berry Granola. I can’t stop eating them! Especially the dried berries. I love the dried peaches and apples because the only list of ingredients on the back is peaches and apples. That’s right, no sweeteners of any kind. I will definitely be ordering some again and I want to try everything on their site.

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I have been craving pizza lately, and not the cauliflower pizza that everyone has been raving about lately. Ew… I’d rather have a real pizza crust and I thought pitas would be a healthier way to lighten up pizza. When I worked at the dining center, I’d be one making pita pizzas in the back of the kitchen. They would have greek, pepperoni, meat, etc…. All were very good. The pita I found was a low carb, higher fiber pita with only 60 calorie and 2 grams of fat. I used store bought alfredo sauce from Trader Joe’s and shredded rotisserie chicken to make these pizzas super fast and easy to make. All they take is 8 minutes in the oven. If you want a really crispy crust, bake the pitas in a 400 degree for about 7 minutes. You can top pitas with pretty much whatever ingredient you want.

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Ingredients

1 Pita (I used Joseph’s Low Carb Pita bread 60 calories per pita)

2 tablespoons of Alfredo Sauce

1/8 cup of low fat Monterey Jack Cheese

1/8 cup of Shredded Rotisserie Chicken

Chopped Parsley

Salt and Pepper

Directions:

Spread 1 to 2 tablespoons of Alfredo Sauce on top of pita, two tablespoons of shredded chicken and the same with cheese. Bake in a 400 degree oven for 8 to 10 minutes or until the cheese is melted and the pita is crispy.

Serving size for 1 pita
170 cals, 8.79 grams of fat, 11.8 grams carbs, protein 15.75 g, fiber: 5g

points plus: 5

Weight Watchers Berry Pie

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This pie was featured on the Weight Watcher’s homepage this week in their recipe section. I am not a member of Weight Watchers anymore, but I still like to check out their recipes every now and then. I’m glad I did this week, because this pie was delicious. The recipe on their website called for strawberries, but I used blueberries and raspberries since they were on sale. This pie comes out to be 5 points plus a piece if using a reduced fat graham cracker pie crust. I just liked the pie filling as it is and could have just eaten that with some cool whip on top of that. Very yummy and an easy summer dessert recipe to make. Make this pie for your next 4th of July gathering!

I’ve got two more weeks left of vacation. On Thursday, I found out I got a job. It pays to call places back and tell them you are interested. I’m excited to start too, but I still have lots of recipes I want to try out before that. :)

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Recipe from Weight Watchers

Ingredients

2 pound(s) strawberries, hulled, sliced (save 3 small berries for garnish)
3/4 cup(s) sugar, granulated
1/2 cup(s) cranberry juice cocktail, or cranberry-strawberry juice
1/4 cup(s) cornstarch
6 oz reduced-fat graham cracker pie crust
1 cup(s) fat-free vanilla yogurt, Greek-style
1 tsp lemon zest, finely grated

Directions:

Combine 3 cups sliced strawberries, sugar and juice in a medium saucepan.

Mash berries in pan with a potato masher; stir in cornstarch and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, until very thick, about 1 minute.

Remove from heat; let cool slightly and then stir in remaining sliced strawberries. Scrape into pie crust.

Let cool slightly; cover loosely with plastic lid from pie crust. Refrigerate until set, at least 4 hours (you can then freeze the pie for a little while if desired, to make it easier to slice).

To serve, in a medium bowl, stir together vanilla yogurt and lemon zest until blended. Spread on top of pie, leaving a border around edges so strawberry filling shows. Slice reserved strawberries and use them to garnish pie. Slice pie into 10 pieces and serve. Yields 1 piece per serving.