I loved this recipe it had great flavor if you like a lot of flavor with your meat you will love this recipe! again thanks to skinnytaste.com for this recipe!
Herb Crusted Rib Eye Roast
Modified from Everyday Food
Gina's Weight Watcher Recipes
Servings: 5 • Serving Size: 5 oz • Old Points: 7 pts • Points+: 7 pts
Calories: 304.6 • Fat: 12.3 • Carbs: 8.1 • Fiber: 1.4 • Sugar: 0.7 • Protein: 38.1
2 1/2 lbs beef eye round roast, all fat trimmed off
2 tbsp fat free sour cream
3 tsp prepared horseradish
kosher salt and fresh pepper
1/2 cup whole wheat seasoned bread crumbs
1 tbsp herbs de provence (rosemary, thyme, marjoram and savory)
1 clove garlic, crushed
2 tbsp olive oil
Preheat oven to 400°. In a small bowl combine sour cream, salt, pepper and horseradish. In another bowl combine breadcrumbs, herbs, garlic and oil.
Season meat with salt and pepper. Sear roast in a large skillet on high heat for about 10 minutes total on all sides. Place in roasting pan and cover with sour cream and breadcrumbs on top of roast. Place in the oven and cook until thermometer reads 140°, about 35 to 40 minutes. Remove and let it rest for 15 minutes before slicing
we had it with crock pot baked potatoes a great way to cook potatoes and meat at the same time :)
Crock Pot "Baked" Potatoes
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 potato • Old Points: 2 pts • Points+: 4 (large is 5 points+)
4 medium russet potatoes
aluminum foil
Toppings (extra pts): light sour cream, fresh chives, bacon bits, broccoli, cheese
Wash and scrub potatoes until clean. Dry thoroughly. When dry, prick potatoes with a fork and wrap in aluminum foil.
Cook on low for 8 hours or on high for 4
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Friday, July 29, 2011
Wednesday, July 20, 2011
kalua pork mmmmmmmmmmm
Last nights dinner was so easy and it tasted so good!!!! again this is from skinny taste.com
Crock Pot Kalua Pig
Adapted from La Fuji Mama
Gina's Weight Watcher Recipes
Servings: about 8 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 160 • Fat: 7 g • Protein: 24 g • Carb: 0 g • Fiber: 0 g • Sugar: 0 g
Ingredients:
3 lb pork shoulder blade roast, lean, all fat removed
1 tbsp liquid mesquite smoke
1 tbsp coarse sea salt
Directions:
Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook about 16 hours.
Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.
with it we had habanero cilantro rice (tasted like chipotles) and grilled pineapple
Scallion Cilantro Rice with Habaneros and Lime
Gina's Weight Watcher Recipes
Servings: 4 • Size: 3/4 cup • Calories: 192 • Old Points: 4 pts • Points+: 5 pts
1 cup uncooked long grain rice
1 tbsp olive oil
1 habanero pepper, diced
1/2 tsp salt
2 cups water
2 scallions, diced
1/4 cup fresh chopped cilantro
2 tbsp fresh lime juice
In a small heavy pot add oil and saute pepper on medium heat. Add rice, water and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce flame to low and cover about 15 minutes. Shut off stove and keep covered an additional 5 minute.
In a medium bowl, combine chopped scallions, cilantro, lime juice, rice and toss until completely mixed. Makes approx 3 cups
Grilled Pineapple
Gina's Weight Watcher Recipes
Servings: 8 servings • Time: 1 slice • Old Points: 1 pts • Points+: 1 pts
Calories: 51.1 • Fat: 0.8 g • Carb: 12.0 g • Fiber: 0.9 g • Protein: 0.3 g • Sugar: 10.4 g
Sodium: 0.9 mg
Ingredients:
For the marinade:
2 tbsp dark honey
1 tsp olive oil
1 tbsp fresh lime juice
1 tsp ground cinnamon
1 ripe pineapple, cut into half inch slices
Directions:
In a small bowl, combine the honey, olive oil, lime juice, and cinnamon and whisk to blend. Set aside.
Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat the grill rack with cooking spray. Position the cooking rack 4 to 6 inches from the flame.
Lightly brush the pineapple with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side
Tonight we are having arroz con pollo (diet version of course) let you know tomorrow if its post worthy :)
Crock Pot Kalua Pig
Adapted from La Fuji Mama
Gina's Weight Watcher Recipes
Servings: about 8 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 160 • Fat: 7 g • Protein: 24 g • Carb: 0 g • Fiber: 0 g • Sugar: 0 g
Ingredients:
3 lb pork shoulder blade roast, lean, all fat removed
1 tbsp liquid mesquite smoke
1 tbsp coarse sea salt
Directions:
Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook about 16 hours.
Remove from crock pot and place on a large platter. Remove any fat you may have missed and shred pork with two forks. Discard liquid reserving a little as needed to keep pork moist.
with it we had habanero cilantro rice (tasted like chipotles) and grilled pineapple
Scallion Cilantro Rice with Habaneros and Lime
Gina's Weight Watcher Recipes
Servings: 4 • Size: 3/4 cup • Calories: 192 • Old Points: 4 pts • Points+: 5 pts
1 cup uncooked long grain rice
1 tbsp olive oil
1 habanero pepper, diced
1/2 tsp salt
2 cups water
2 scallions, diced
1/4 cup fresh chopped cilantro
2 tbsp fresh lime juice
In a small heavy pot add oil and saute pepper on medium heat. Add rice, water and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce flame to low and cover about 15 minutes. Shut off stove and keep covered an additional 5 minute.
In a medium bowl, combine chopped scallions, cilantro, lime juice, rice and toss until completely mixed. Makes approx 3 cups
Grilled Pineapple
Gina's Weight Watcher Recipes
Servings: 8 servings • Time: 1 slice • Old Points: 1 pts • Points+: 1 pts
Calories: 51.1 • Fat: 0.8 g • Carb: 12.0 g • Fiber: 0.9 g • Protein: 0.3 g • Sugar: 10.4 g
Sodium: 0.9 mg
Ingredients:
For the marinade:
2 tbsp dark honey
1 tsp olive oil
1 tbsp fresh lime juice
1 tsp ground cinnamon
1 ripe pineapple, cut into half inch slices
Directions:
In a small bowl, combine the honey, olive oil, lime juice, and cinnamon and whisk to blend. Set aside.
Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat the grill rack with cooking spray. Position the cooking rack 4 to 6 inches from the flame.
Lightly brush the pineapple with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side
Tonight we are having arroz con pollo (diet version of course) let you know tomorrow if its post worthy :)
Tuesday, July 19, 2011
Hey there again!
I know I know its been a long time! As most of you know I started weight watchers so say goodbye to the cheesecake recipes lol! but wanted to share for those trying to eat healhty or looking to join weight watchers!Now I did not make these up my credit goes to skinnytaste.com but I have tried the things I posted and will give you an honest opinion!
Chicken Enchiladas
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g
For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste
For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions
Now these were pretty delicious and definitly did not taste like diet! perfect sunday meal! the kids thought they were a little spicy if you like the chipotle flavor you will love these!
with this dish we made brown rice and this salad which was AMAZING! I am not a tomato or avacado fan but man this was good!
Southwestern Black Bean Salad
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g Sugar: 1.2 g
Sodium: 137.8 mg
Ingredients:
1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper
Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving!
The next night was my first time broiling chicken! I think next time I was brush more marinade on it during the baking but Jorge said it was the best chciken I ever made!
Broiled or Grilled Pollo Sabroso
Servings: 6 • Serving Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 154.1 • Fat: 9.5 g • Protein: 15.5 g • Carb: 0.4 g • Fiber: 0.1 g
Ingredients:
6 medium chicken thighs
1 tbsp vinegar
2 tsp soy sauce
1 packet Sazon (in Spanish aisle, I prefer Badia brand with no MSG)
Adobo (in Spanish aisle)
garlic powder
oregano
Directions:
Season chicken with vinegar and soy sauce. Add sazon, a generous amount of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange) Let chicken marinade at least 20 minutes. Broil or grill on low until chicken is cooked through, careful not to burn. Enjoy with rice and salad
with this I made veggies and this potato salad tasted good!!!!!!!!
Baby Red Potato Salad
Gina's Weight Watcher Recipes
Servings: 6 • Size: 3/4 cups • Old Points: 2 pts • Points+: 3 pts
Calories: 107.2 • Fat: 3.2 g • Carbs: 17.8 g • Fiber: 2.1 g • Protein: 2.2 g
4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve
hope you enjoy I hope to share may more recipes with you!
Chicken Enchiladas
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g
For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste
For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions
Now these were pretty delicious and definitly did not taste like diet! perfect sunday meal! the kids thought they were a little spicy if you like the chipotle flavor you will love these!
with this dish we made brown rice and this salad which was AMAZING! I am not a tomato or avacado fan but man this was good!
Southwestern Black Bean Salad
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g Sugar: 1.2 g
Sodium: 137.8 mg
Ingredients:
1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small hass avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper
Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving!
The next night was my first time broiling chicken! I think next time I was brush more marinade on it during the baking but Jorge said it was the best chciken I ever made!
Broiled or Grilled Pollo Sabroso
Servings: 6 • Serving Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 154.1 • Fat: 9.5 g • Protein: 15.5 g • Carb: 0.4 g • Fiber: 0.1 g
Ingredients:
6 medium chicken thighs
1 tbsp vinegar
2 tsp soy sauce
1 packet Sazon (in Spanish aisle, I prefer Badia brand with no MSG)
Adobo (in Spanish aisle)
garlic powder
oregano
Directions:
Season chicken with vinegar and soy sauce. Add sazon, a generous amount of adobo, garlic powder, oregano and adobo and mix well. (Don't use your hands or they will turn orange) Let chicken marinade at least 20 minutes. Broil or grill on low until chicken is cooked through, careful not to burn. Enjoy with rice and salad
with this I made veggies and this potato salad tasted good!!!!!!!!
Baby Red Potato Salad
Gina's Weight Watcher Recipes
Servings: 6 • Size: 3/4 cups • Old Points: 2 pts • Points+: 3 pts
Calories: 107.2 • Fat: 3.2 g • Carbs: 17.8 g • Fiber: 2.1 g • Protein: 2.2 g
4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve
hope you enjoy I hope to share may more recipes with you!
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