Purpose of this blog is for me to try out recipes from my Weight Watchers cookbooks and hopefully I can find some really yummy, low point recipes to share. But this site is NOT an official Weight Watchers site.

Thursday, February 4, 2010

Flaky Chicken served with Veggie Melody-6pts

This recipe came from my book with recipes made for two. When my husband tried it he was amazed and said you'd never know it was a low-cal/fat meal because it doesn't taste like it. The name is actually Flaky Herb Chicken.

Flaky Chicken-8pts per serving
  • 2 oz round butter crackers (RITZ)
  • 1 tsp grated Parmesan cheese
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 2 thin 4 oz pieces of chicken
  • 1/4 c plain low-fat yogurt (~1/2 those 6 oz containers)
  • 2 tsp veg oil
directions: heat oven 425 degree, combine crackers, cheese and herbs. Dip chicken into yogurt, then into the crumble mixture. Place on non-stick baking sheet and place into oven. Drizzle 1/2 teaspoon oil on each piece before putting it in oven, cook 7-8 minutes, then drizzle another 1/2 tsp oil, cook for another 7-8 minutes (until done and lightly brown).
Flaky Chicken-6pts per serving
  • 2 oz RITZ crackers
  • 1tsp grated Parmesan cheese
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 8 oz chicken, cut into thin strips (min of two, I like to cut more strips-each serving is half of the chicken)
  • 1/4 c plain non-fat yogurt
  • spray butter or Pam
directions: same as above, instead of using the Veg oil, give it a spritz of the spray butter or the Pam. Between the changes of the non-fat yogurt and taking away the oil we are saving 2 whole points for the same serving of food. Other ways to trim, RITZ came out with a low fat cracker, and a whole grain cracker. I haven't tried them yet, or looked at the nutritional facts to see which is better, but it might be possible to shave another point.

Veggie Melody- 1 pts per serving
(makes min of 2 servings)
all veggies raw to start, can do more of any desired
  • 3 oz potatoes (can add more, but add 1 pt for whole, div by number of servings)
  • 1/2 of a yellow squash
  • 1/2 of a zucchini
  • 2 carrots,
  • 2 sticks of celery
  • 1/2 small onion (or 1/4 large)
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1 tbs olive oil
  • water
directions: chop all veggies into cubes. Place in a baking dish (glass or corningware are what I suggest). Pour over them the olive oil and add the herbs. Toss all the veggies until they are all covered. Add water, just a tad until it just barely covers the bottom of the dish (no more than 1/4 inch deep). Cover and put in oven at 350 degrees for 40 minutes. Feel free to change any amounts of any of the veggies. I just find these amounts make it great for 2 servings. Also add any other veggies you think will be good (peppers, tomatoes).

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