Asking for your absolute favorite supper recipe!

anlymc13

My husband and I are tired of the same 7 recipes we have in rotation. I am reaching out to you for your all time favorite recipes!! Thanks!!

Sarasari

Tex Mex Stuffed Zucchini
Servings: 4
Serving Size: 2 zucchini halves
Nutritional Info: 256 calories, 8.6g of fat, 16.7g carbohydrates, 5.7g dietary fiber, 30.3g of protein, 5.3g of sugar
Weight Watchers® PointsPlus®: 6 *

Ingredients
4 zucchini
3/4 lb. 95% lean ground beef
1 minced garlic clove
1 red bell pepper, diced
1/2 onion, minced
1/2 tsp. cumin
1 cup enchilada sauce (red or green)
1/2 cup reduced fat shredded cheese

Instructions
1.Preheat the oven to 400 degrees.
2.Scoop out the center of the zucchini. Chop the zucchini you scooped out to be part of the filling.
3.Add the ground beef, garlic, red bell pepper, scooped out zucchini, and onion to a medium high skillet. Brown until no longer pink.
4.Add the cumin, salt, and pepper. Then stir in the enchilada sauce.
5.Fill each zucchini and place in a baking dish. Sprinkle cheese on top..
6.Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes..



* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.













Cheesy Jalapeño Popper Baked Stuffed Chicken
Skinnytaste.com
Servings: 4 • Serving Size: 2 stuffed breasts • Old Points: 9 pt • Points+: 9 pts
Calories: 371 • Fat: 17.5 g • Protein: 42.7 g • Carb: 11 g • Fiber: 1.5 g • Sugar: 0.6 g
Sodium: 355.8 mg (without salt)

Ingredients:

•2 slices center cut bacon, cooked and crumbled
•3 jalapeños, chopped (remove seeds for milder)
•3 oz 1/3 less fat cream cheese, softened
•4 oz reduced fat shredded cheddar jack (Sargento)
•2 tbsp chopped scallions
•8 thin sliced skinless chicken breast cutlets, 3 oz each
•1/2 cup Italian seasoned whole wheat breadcrumbs
•1 1/2 juicy limes, juice of
•1 tbsp olive oil
•salt and fresh pepper
•olive oil non-stick spray

Directions:




Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.




Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.

Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.

Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.




Bake 22-25 minutes, serve immediately.












Oven-Fried Beef Taquitos

From EatingWell: November/December 2013






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This healthy beef taquitos recipe calls for baking instead of deep-frying, making the taquitos substantially healthier than what you’d get at a restaurant. One order of these little deep-fried, rolled-up tacos at a restaurant can set you back almost 1,000 calories and 60 grams of fat! Don’t worry if some of the taquitos crack open while baking—they’re still crispy and delicious. Serve with your favorite salsa, guacamole and reduced-fat sour cream.






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Oven-Fried Beef Taquitos



Makes: 4 servings, 3 taquitos each

Serving Size: 3 taquitos

Active Time: 40 minutes

Total Time: 40 minutes


Nutrition Profile

High fiber | Low cholesterol | High potassium | High calcium | Gluten free |
View Our Nutrition Guidelines »

Ingredients 1 medium zucchini
2 teaspoons canola oil
1 pound extra-lean ground beef
3 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1/2 teaspoon salt
12 6-inch corn tortillas
Canola oil cooking spray
3/4 cup shredded sharp Cheddar cheese







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Preparation 1.Preheat oven to 425°F.
2.Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef is cooked through, 5 to 7 minutes.
3.Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, 2 minutes. Transfer to a plate and cover.
4.Coat the baking sheet with cooking spray. Place 6 tortillas on a clean cutting board. Working quickly, spread a generous 1/4 cup beef mixture along the bottom third of a tortilla, sprinkle with about 1 tablespoon cheese and tightly roll into a cigar shape. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese. Generously coat the top and sides of the taquitos with cooking spray.
5.Bake the taquitos until browned and crispy, 14 to 18 minutes.
Tips & Notes Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Nutrition
Per serving: 456 calories; 20 g fat (8 g sat, 8 g mono); 81 mg cholesterol; 39 g carbohydrates; 0 g added sugars; 33 g protein; 7 g fiber; 608 mg sodium; 667 mg potassium.

Nutrition Bonus: Zinc (51% daily value), Vitamin A (42% dv), Iron (27% dv), Calcium (25% dv), Magnesium (24% dv), Potassium (19% dv), Vitamin C (15% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 vegetable, 3 lean meat, 1 medium fat meat, 1/2 fat



Buffalo Chicken Lettuce Wraps

January 12, 2014 by Kristen Whitby —12 Comments





I have a great recipe to share with you today for the upcoming big game! These are a really yummy twist on the traditional buffalo wings. The spiciness chicken, the crispness of the lettuce and celery, the creaminess of the blue cheese, all put this delicious appetizer up there as one of my all time favorites. And, it really comes together fairly quickly and easily.





You will need:


2 large chicken breasts, cooked and shredded

2 Tbls. butter

1/2 Tbls. olive oil

1/2 cup Franks Wing Sauce

1/2 tsp. celery seed

pepper to taste

1/2 C. thinly sliced celery

blue cheese crumbles

ranch dressing

2 heads of lettuce





In a large pan, cook and shred your chicken {to cook mine, I just put the chicken in the pan with 1/2 cup of water, shredding as it cooks. By the time it is finished cooking, all of the water cooks off}.


Keep the pan on medium heat. Add butter and olive oil, stirring. Add Franks and celery seed. Add pepper to taste. Once sauce begins to be bubbly, remove from heat. Add thinly sliced celery.





Spoon into lettuce leaves, sprinkle with blue cheese crumbles and drizzle with a little ranch dressing. Serve immediately while the chicken is still warm. Oh yum.