Need WW Help

My DH is joining WW today. He has gained 10 lbs. since I became pregnant .

I want to be supportive and cook him some good WW dinners. (I figure they will be healthy for me too). Does anyone have any good fast favorites?

Thanks!

I'll help ya!

Chicken & Pierogies

7 points/serving

1 box frozen Mrs. T’s (or any brand) Potato & Cheddar Pierogies (Regular or Mini-size)
2 cans reduced fat cream of chicken (or mushroom) soup
2-3 Chicken breast halves, cooked and diced
2 cans of any preferred vegetable (we use MexiCorn usually)
Salt/Pepper to taste

Boil pierogies for 5 minutes.
Spray bottom of 9x13 casserole pan with Pam.
Spread pierogies on bottom of pan to cover. On the stove, mix chicken, vegetables, and soup together. Spoon mixture of cooked chicken, vegetables, and soup over the top of pierogies. You can add a bit of milk or water to thin down the mixture a bit, if you prefer. Cook at 350 for 20 minutes or so—until warmed all the way through.

Shrimp And Corn Chowder

~8 points per cup

1 pound russet potatoes -- peeled, chopped
2 onions -- chopped
1 large red bell pepper -- seeded, chopped
4 cups water
15 ounces creamed corn
15 ounces canned corn -- whole kernel, drained
1 cup whipping cream
1 cup milk
Salt -- to taste
Freshly-ground black pepper -- to taste
1/2 pound medium shrimp -- peeled, deveined
Chopped fresh chives

Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

Cheese-Stuffed Chicken

Makes 4 servings

4 skinless boneless chicken breasts
2 oz. cheese (Monterey, Gruyere, Provolone)
1 large egg
1/3 cup italian-style seasoned bread crumbs
2 tablespoons freshly grated parmesan cheese
2 tablespoons chopped italian parsley
½ teaspoon salt
Pepper
1 tablespoon olive oil

1. Preheat the oven to 400 degrees. Using a small sharp knife, butterfly each chicken breast by making a horizontal slit along the long edge of each, cutting nearly through to the opposite side. Open the breast like a book, place a slice of cheese on one side, leaving a ½ inch border at the edge. Press the other side over to enclose the cheese and set aside. Repeat with remaining breasts and cheese.
2. Beat the egg in a small shallow bowl. In a bowl, combine the bread crumbs, parm cheese, parsley, salt, and pepper to taste.
3. Holding a stuffed breast together firmly with one hand, dip it into the egg mixture, then dredge it in the bread crumb mixture. Repeat with the remaining breasts and set aside.
4. Heat the oil in a nonstick, ovenproof skillet until very hot. Add the breasts and brown well on one side, about 2 minutes, then place the skillet in the oven. Bake until the chicken is no longer pink inside, about 20 minutes

Per serving (1 breast): 7 points