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Easy Cheese and Chicken Baked Quesadillas
8 hours ago
Showing posts with label Weight Watcher Wednesday. Show all posts
Showing posts with label Weight Watcher Wednesday. Show all posts
Thursday, January 31, 2008
Weight Watcher Wednesday Results
I ended up making Weight Watchers Chewy Cupcake Brownies. They were just okay. The kids liked them more than I did. Out of the 12 I ate two and the kids ate the rest. I think I'll make them for the kids, being they are healthier for them. I actually liked them better when they cooled off. When they are hot they tend to stick to the paper and you loose a lot of the brownie to the paper. Anyway, I think they are worth a try for only 1 POINT! And, they were pretty easy to make. If you try them let me know what you think.
Saturday, January 26, 2008
Weight Watcher Wednesday Results
Sorry it has taken me so long to post this but it just wasn't that great of a recipe. I ended up making the Penne with Mushrooms, Italian Sausage, and Broccoli. It needed a bit more flavor, maybe more sausage since it only called for 1/4 lb (not very much!!!). My son said "Mom, where is all the sausage?". He didn't like it so much either. My dad said it was just "Okay". I don't think I'll be making this one again. If anyone tries it let me know what you think and if you did anything different.
1/4 pound Italian style turkey sausage, casings removed
1 (10 oz.) package white mushrooms, cleaned and sliced
1 garlic clove, minced
4 cups cooked broccoli florets
4 cups cooked, drained penne (10 oz. dried)
3/4 cup reduced-sodium chicken broth
1 tbsp fresh lemon juice
Crushed red pepper (optional)
1/4 cup grated Parmesan cheese
1. Crumble the turkey sausage meat into a large nonstick skillet and cook until golden brown. Remove the sausage with a slotted spoon and let drain on a paper towel-lined heatproof plate. Pour off and discard any fat in the skillet. Add the mushrooms and cook until they are golden brown and all the juices have evaporated, about 10 minutes.
2. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the broccoli and the drained sausage; cook until warmed through. Stir in the penne, broth, lemon juice, and the crushed red pepper (if using); cook until heated through. Serve sprinkled with cheese.
Per serving (2 cups): 412 Cal, 7 g Fat, 65 g Carb, 6 g Fib, 23 g Prot POINTS: 8
1/4 pound Italian style turkey sausage, casings removed
1 (10 oz.) package white mushrooms, cleaned and sliced
1 garlic clove, minced
4 cups cooked broccoli florets
4 cups cooked, drained penne (10 oz. dried)
3/4 cup reduced-sodium chicken broth
1 tbsp fresh lemon juice
Crushed red pepper (optional)
1/4 cup grated Parmesan cheese
1. Crumble the turkey sausage meat into a large nonstick skillet and cook until golden brown. Remove the sausage with a slotted spoon and let drain on a paper towel-lined heatproof plate. Pour off and discard any fat in the skillet. Add the mushrooms and cook until they are golden brown and all the juices have evaporated, about 10 minutes.
2. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the broccoli and the drained sausage; cook until warmed through. Stir in the penne, broth, lemon juice, and the crushed red pepper (if using); cook until heated through. Serve sprinkled with cheese.
Per serving (2 cups): 412 Cal, 7 g Fat, 65 g Carb, 6 g Fib, 23 g Prot POINTS: 8
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