WWF (Weight Watchers Friday – only 1 day late this time)

OK, I think I’m going to have to move this feature to Wednesdays, as I’m usually too busy or tired by Friday evening to actually post.

WW is going well. I have 2 recipes to share this time. Thursday Emily came over and I whipped up my own version of Chicken Parmesan.

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Tawnya’s Chicken Pistachio Parmesan

  • Boneless, skinless Chicken breasts (my package happened to be 1.33 pounds)
  • 1/2 cup egg beaters*
  • Breadcrumb Mixture (combine in bowl or ziplock):
    • 1/4 cup Parmesan cheese
    • 3/4 cup Fiber one cereal, crushed into fine texture
    • 1/2 cup Italian breadcrumbs
    • 1/4 cup Pistachios (chopped and shelled of course)
  • 1 jar favorite Spaghetti Sauce
  • 1/4 cup Mozzarella Cheese (part skim) 

Steps:  Heat oven to 400 degrees. Coat baking dish with Pam. Dip each chicken breast into egg beaters and then coat with breadcrumb mixture. Place into dish and spray with a shot of Pam. Bake 10 minutes on each side. Top each breast with about 2 Tbsp of Spaghetti sauce and sprinkle the mozzarella on top. Return to oven just until cheese melts. Serve over favorite pasta with remaining spaghetti sauce.  I got 5 servings out of this dish with a point value of 7 (this does not include your pasta, as these vary widely in point values). 

*As an alternate to the egg beaters, you could also try Italian dressing. My chicken breasts actually came marinated Italian style, so I thought that would be overkill.

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Oreo Cream Pie

I made an Oreo pie a few weekends ago that was OK. I was determined to find something better. So I found a regular fattening recipe and turned it into a new slimmed down treat (that definitely doesn’t taste diet).

  • 3 pouches of 100 calorie Oreo thins
  • 1/2 cup skim milk
  • 24 large marshmallows
  • 12 oz. tub Cool Whip free
  • 8 Oreo cookies (coarsely chopped)

Crush 2 of the pouches of Oreo thins and spread on the bottom of pie plate. In microwave, heat milk and marshmallows until melted (watch that they don’t explode over the top). Let cool completely. Fold in 1/2 the Cool Whip and the chopped Oreos and spoon into crust.  Refrigerate for at least 4 hours. Top with remaining Cool Whip and garnish with the last bag of Oreo thins (crushed).

This pie is where the phrase “easy as Pie” comes from; I’m just sure of it. It yields 8 servings at only 4 points each, though it is so rich you may have to add another 2 points for the glass of milk you’ll need. 

 

~ by tawnyamarie on February 9, 2008.

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