Anyone have any good WW receipies

Chicken Marsala

Ingredients
2 tsp olive oil
1 cup mushroom(s), fresh, sliced
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
1/2 cup wine, Marsala variety
1 1/4 cup canned beef broth, reduced-sodium, divided
1 1/2 Tbsp cornstarch

Instructions
Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.

Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.

Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.

Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.

Try this site. Its has over 1,000 WW recipies on it!

http://www.angelfire.com/journal/wwrecipes/

AWESOME side...make it all the time just for two of us, and i make it in bulk for g2g's w/friends

WW Oriental Green Beans
makes 6servings; 1pt per serving
(68 calories/2.4grams of fat/4g fiber)

1.5lbs fresh green beans/trimmed
3tablespoons soy sauce
1tablespoon oriental sesame oil
1tsp sugar
6 garlic cloves minced

*In small bowl, combine soy sauce, oil & sugar..set aside.

In a large frypan, fill with water untill greenbeans are just covered(about 1/2 - 1 inch of water)..let boil about 4-5minutes or until gb's are tender. drain & set aside...lower heat to medium, and add garlic, and soy mixture to pan...let garlic sautee a minute or two...then toss in gb's. Toss and coat gbs w/mixture and then cook untill garlic is softened & flavor is sweet..feel free to add sugar to ur liking.

enjoy

Rigatoni with Creamy Sausage Sauce

8 oz uncooked rigatoni
1/8 tsp table salt
8 oz raw turkey sausage, Italian-style, removed from casings
8 oz cremini mushrooms, or Baby Bella mushrooms, trimmed, quartered
1 tbsp minced garlic
2 tbsp all-purpose flour
1 1/2 cup(s) fat-free skim milk
1 cup(s) frozen green peas, petite-variety
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
1/2 cup(s) roasted red peppers, water-packed, sliced
1/2 cup(s) scallion(s), sliced
3 tbsp grated Parmesan cheese
Instructions

* Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.

* Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

* In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.

* Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.

POINTS® Value: 9 (2 cups of pasta)
Servings: 4
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Easy