Weight Watchers Chicken Burritos

Ingredients

 1 clove(s) garlic clove(s), minced (medium)    
 1 small red onion(s), chopped    
 14 1/2 oz canned diced tomatoes, with chiles    
 15 oz canned kidney beans, drained and rinsed    
 1/2 tsp chili powder    
 1/2 tsp table salt    
 1/4 tsp dried oregano, crushed    
 1/4 tsp black pepper    
 1 pound(s) skinless chicken thigh(s), cut into bite-size pieces    
 3/4 cup(s) canned chicken broth    
 12 medium whole wheat tortilla(s), about 7-inches in diameter each    
 3/4 cup(s) shredded reduced-fat Mexican-style cheese 
 
Instructions
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).

To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.

Each serving is 5 points plus value. These were really good! The boneless skinless chicken thighs stayed very moist.

WW Lasagna

1 pound(s) uncooked lean ground beef (with 7% fat)   
 1 small onion(s), chopped    
 1 clove(s) garlic clove(s), minced (medium)   
 28 oz canned crushed tomatoes    
 15 oz canned tomato sauce    
 1 tsp table salt    
 1 tsp dried oregano    
 1/2 tsp dried basil    
 1/4 tsp crushed red pepper flakes, or to taste    
 1 cup(s) part-skim ricotta cheese    
 1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided    
 6 item(s) dry lasagna noodles, no-cook    
 1/2 cup(s) shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano    

Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Notes: To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.

I used 97 % lean ground turkey and a couple of turkey italian sausages instead of ground beef, not sure how this affects the points plus value. The original recipe says 1/6 is 10 points - I know it sounds like a lot, but it's a very hearty portion and REALLY delicious!

Blueberry Coffee Cake

 

 

Serves 16

• 1/2 cup unsalted butter, room temperature
• 1 cup splenda
• 2 eggs
• 1teaspoon vanilla
• 2 cup flour
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 cup light sour cream
• 8 ounces fresh or frozen blueberries
• About 2 tablespoon milk
• 1/8 cup splenda
• 2 Tbsp splenda brown sugar
• 2 teaspoon cinnamon

Preheat the oven to 350F. Lightly grease a 9 x 13 pan. In a large bowl, cream butter, splenda, egg and vanilla with an electric mixer, then set aside. Separately, stir together the flour, baking soda and salt. Mix in 1/3 the flour mixture, then 1/2 the sour cream, then 1/3 the flour mixture, then the remaining sour cream, then the remaining flour. The batter will be quite thick. With a spoon, spread half of the batter in the pan. Top with the blueberries. Thin the remaining batter by stirring in the milk. Arrange over the top of the berries. Combine the 1/8 cup of splenda , the 2 Tbsp of splenda brown sugar and cinnamon, sprinkle over the top. Bake for about 40-45 minutes, until cooked through.  Let cool before serving. 4 WW points plus per serving.
This was SO good, I served it at Bible Study tonight and no one thought it tasted 'diet'. (I had to tell them because of the splenda in case anyone had a sensitivity to it). Next time I plan to use egg beaters and a light butter and see if that reduces the points plus value.