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New Routine: Ask Yourself: Is This Worth the PointsPlus Values?
Meeting Topic:  Satisfaction Secret

2 ingredients 1 PointsPlus values... OOHHH SoOOO good!

1 box of Angel food cake 1 20 oz can of pineapple (supposed to used crushed but I only had chunks on hand) mix together with a spoon (don't even need to use the blender or mixer) in a bowl and put into a pan. Bake @ 350 for 30 minutes. I had it with fresh raspberries... This maybe my new favorite easy dessert! 

What a great idea. Write a bunch of exercises (with res) on popsicle sticks and put them in one cup. Whenever you have a chance, grab one, do what it says, and move the stick to the Done cup.

Savory Matzo Pudding

Weight Watchers Recipe

Ratings (39)

4PointsPlusValue

Prep time: 20 min

Cook time: 75 min

Other time: 0 min

Serves: 12

Almost like stuffing with a crispy top. The perfect mate for pot roast or roast chicken. Garnish with fresh parsley just before serving.

Ingredients 5 spray(s) cooking spray, divided      3 large egg(s)      3 large egg white(s)    2 tsp kosher salt    1/2 tsp black pepper, freshly ground, or to taste    2 cup(s) canned chicken broth    10 item(s) matzo(s)      2 cup(s) uncooked onion(s), Spanish, chopped (about 3 medium onions)      1 cup(s) uncooked celery, chopped (about 2 ribs)      1/2 pound(s) fresh mushroom(s), finely sliced or shredded    2 Tbsp canola oil    2 Tbsp fresh parsley, fresh, minced    Instructions Preheat oven to 350°F. Coat a 3 quart oven-proof baking dish (about 13- x 7-inches) with cooking spray. In a large bowl, whisk together eggs, egg whiles, salt and pepper until well-combined; stir in broth. Run each sheet of matzo under cold water and shake off excess moisture; crumble matzo into egg mixture and stir well to coat. Refrigerate for 30 minutes, tossing once or twice. Meanwhile, coat a large skillet with cooking spray; set over medium heat. Add onions and celery; sauté until onions turn translucent, about 10 minutes. Add mushrooms; cook, stirring frequently, until vegetables brown and start to caramelize, about 15 to 20 minutes. When eggs are almost all absorbed by matzo, stir in vegetable mixture until well-combined; spoon mixture into prepared dish and smooth out top. Drizzle oil over top of matzo pudding; bake until top is crisp, about 45 minutes. Allow to cool for about 15 minutes before cutting into 12 equal portions. Garnish with parsley and serve. Yields 1 piece per serving. Notes You can make this with whole wheat matzo though it will change the consistency since the whole wheat matzo does not absorb the egg mixture as well (could affect the PointsPlus value).

Broccoli and Cheddar Stuffed Chicken Breasts Recipe – 5 Points +

Posted: 09 Apr 2014 04:00 AM PDT

I’m gonna get right to the point here..this Broccoli and Cheddar Stuffed Chicken Breasts Recipe was ridiculously good. The chicken was so tender and juicy, and the filling was creamy, cheesy, broccoli heaven. Everything was perfectly flavored, and it made for fantastic leftovers. Getting the chicken artfully rolled up without all the yummy filling oozing out can be a bit of a task, but for such a delicious meal at just 5 Points + per serving, it is absolutely worth it. I’m a firm believer that cheese makes just about anything good, and this Weight Watchers chicken recipe is no exception. Seriously, it’s really, really delicious. Go make it…now!!

Broccoli and Cheddar Stuffed Chicken Breasts

This incredible chicken recipe was mouthwateringly delicious! Tender, juicy, well seasoned chicken breasts wrap around a creamy, cheesy, broccoli filled center. Winner, winner, chicken dinner!

Ingredients

• 1 1/2 lb skinless, boneless chicken breasts (3, 8oz breasts)
• 1 cup reduced fat shredded sharp cheddar
• 1 1/2 cups steamed broccoli, steamed
• 2 tbsp fat free cream cheese, room temp
• 1 cup Panko breadcrumbs
• 1/4 cup liquid egg substitute (like EggBeaters)
• 1 tsp garlic powder, plus more to taste
• 1 tsp onion powder
• 2 tsp dried parsley
• 1 tsp salt, plus more to taste
• 1/2 tsp pepper, plus more to taste

Instructions

1. Prepare the chicken by slicing across each fillet horizontally, resulting in 2 thinner chicken fillets from each 8oz breast. The, using a meat mallet, gently flatten and thin the chicken. You’ll want a total of 6 fillets, about 1/4” thick each.
2. Preheat oven to 375 degrees, and line a small baking sheet with parchment paper, and mist it with nonfat cooking spray.
3. In a medium sized bowl, combine the broccoli (preferably while still warm from being steamed), cream cheese and cheddar cheese, and mix well.
4. In a separate shallow bowl, combine Panko, garlic powder, onion powder, parsley and salt & pepper, and mix. Place liquid egg substitute in another shallow bowl.
5. Season one side of chicken fillets with additional garlic powder, salt, and pepper. Spoon the broccoli and cheese mixture into the center of each chicken fillet, dividing it equally among all 6 pieces of chicken.
6. Carefully roll up the chicken and secure with 3-4 toothpicks as needed.
7. Dredge the stuffed chicken breasts in the egg mixture, gently shake off the excess, and then dredge in the Panko. Place on baking sheet. Repeat until all stuffed chicken breasts are complete.
8. Place baking sheet in the oven and cook until chicken is entirely cooked through, about 25-30 minutes. Let cool about 5 minutes. Remove toothpicks and serve.

Preparation time: 15 minute(s)
Cooking time: 30 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Calories: 221

Fat: 8.5g

Protein: 33.5g

Entire recipe makes 6 stuffed chicken breasts
Serving size is 1 stuffed chicken breast
Each serving = 5 Points +
PER SERVING: 221 calories; 6g fat; 8.5g carbohydrates; 33.5g protein; 1g fiber

The post Broccoli and Cheddar Stuffed Chicken Breasts Recipe – 5 Points + appeared first on LaaLoosh.