NWR: Quick, easy, healthy recipes

I don't get out of work until 7 tonight, but I'm really going to try to go to the gym. Can you recommend your favorite quick easy, WW friendly recipe? I'm going to try to run home to grab my clothes between job 1 and job 2, so hopefully I can grab the stuff for it on the way home from the gym.

TIA!

get 'flat out' light italian wraps
a package of tyson fajita chicken strips (next to the perdue short cuts)

and mango peach salsa


in 3 min u will have a 3 point wrap that will leave u STUFFED.

Mission wrap (1 pt)
spread hummus over it (2 pts for 2 tbsps)
Put WW cheese on top (shredded mozzarella (2 pts)
Stick in the toaster oven until its melted. Its sooo good.

If you have extra points you can put some grilled chicken strips on top too (for another 2pts)

This is one of my favs...I make it on the Foreman Grill, but you can also use a grill pan:

POINTS® Value: 4
Servings: 4

Makes four 4oz servings.

Ingredients
1/4 cup(s) low-sodium soy sauce
1 tsp olive oil
1 clove(s) garlic clove(s)
4 slice(s) Dole Canned Pineapple Slices in Juice
2 Tbsp honey
16 oz uncooked boneless, skinless chicken breast

Instructions

Mix soy sauce, oil, minced garlic and honey. Grill chicken and spoon sauce over each piece. Place 1 slice pineapple on each piece of chicken. Use extra sauce to top on chicken.

This is also quick and easy:

Chicken with Broccoli and Garlic Sauce

POINTS® Value: 5
Servings: 4

Ingredients
2 tsp olive oil
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
3 medium garlic clove(s), minced, or more to taste
2 cup(s) broccoli, florets
1 1/2 cup(s) reduced-sodium chicken broth, divided
1 1/2 Tbsp cornstarch
2 cup(s) cooked brown rice, kept hot

Instructions
Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.

Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.

In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

Another:

Crusted Honey Mustard Chicken
POINTS: 7

INSTRUCTIONS

1 spray(s) cooking spray
2/3 cup(s) lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup(s) cornflake crumbs
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces


Preheat oven to 425°F. Coat a shallow pan with cooking spray.


In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.


Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.


Bake until chicken is golden and no longer pink in center, about 15 minutes.


Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

Also chicken/steak/shrimp quesadillas and fajitas are really easy and can be low point using low fat cheese and 1 point wraps.

Another quick go to that I use a lot is chicken/steak/shrimp and veggie stir fry.

Here's mine - i made it last night already....

Cola chicken (4 servings, 4 points each)
4 boneless,skinless chicken breasts
1 cup ketchup
1 can diet cola

simmer all together in deep skillet for 45 minutes. Increase heat to high for the last five minutes to thicken sauce!
Last night we put it on top of a baked potato (that way no butter or sour cream). Whole meal = 6 points!!!!

Dinner in 20: Sesame-Tofu Stir-Fry
Tofu/Veggie Stirfry (just got this recipe today! YUMMMM)

Makes: 4 servings
Prep: 14 minutes
Cook: 6 minutes

Ingredients
1 12-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
Cornstarch
1/4 cup finely chopped peanuts
1 tablespoon sesame seeds
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 tablespoon cooking oil
1 16-ounce bag frozen stir-fry vegetables, thawed
2/3 cup bottled stir-fry sauce
2 scallions, thinly sliced (about 1/4 cup)
2 cups hot cooked brown rice

1. Lightly coat tofu with cornstarch. In a bowl, combine 1 tablespoon of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss gently.

2. Heat oil in a large skillet over high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown.

3. Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes, or until heated through. Add stir-fry sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Sprinkle with remaining peanuts and the scallions. Serve over rice.

Nutrition facts per serving: 386 calories, 19g protein, 45g carbohydrate, 14g fat (2g saturated), 6g fiber

Originally published in FITNESS magazine, May 2009.

A Steak Dinner- got this recipe today too. Making my food shopping list!!

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients
1 tablespoon butter
2 large red onions, halved lengthwise and thinly sliced
1 red or green bell pepper, cut into thin strips
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
1 beef flank steak, 1 1/4 to 1 1/2 pounds
1/2 teaspoon salt
1 tablespoon freshly ground black pepper
4 7- to 8-inch flour tortillas, warmed
1 15-ounce can black beans, rinsed and drained, warmed

Directions
1. Melt the butter in a large skillet over medium heat. Add the onions; cover and cook, stirring occasionally, until tender, about 7 minutes. Add the bell pepper strips, sage, and oregano. Stirring constantly, cook, uncovered, over medium-high heat for 4 to 5 minutes, until the onions are golden and the peppers are crisp-tender.

2. Preheat a grill pan over medium-high heat. Trim fat from the steak; score on both sides by making shallow cuts at 1-inch intervals in a diamond pattern. Rub with salt and black pepper. Grill 8 to 12 minutes for medium rare or 12 to 15 minutes for medium, turning once.

3. To serve, thinly slice the steak diagonally across the grain and top with the onion mixture. Serve with warm tortillas and black beans on the side.

Nutrition facts per serving: 434 calories, 40g protein, 36g carbohydrate, 15g fat (6.5g saturated), 7g fiber

Steak and Pepper Tacos
Ingredients

· 1 tablespoon olive oil

· 1 teaspoon cumin

· 1 garlic clove, minced

· 3 ounces steak strips

· 1 1/2 cups sliced green and red bell peppers

· 1/2 cup sliced onion

· 2 small (6-inch) whole-grain tortillas

· 4 tablespoons salsa

· 2 tablespoons low-fat sour cream

Make It
In a skillet, saute olive oil, cumin, and garlic for 1 minute. Add steak strips and cook about 5 minutes. Add pepper and onion slices and cook for another 8 minutes. Place mixture in tortillas and fold. Top with salsa and sour cream.


FH is a huge BEEF fan and I like both beef and tofu!! High Protien, and healthy too being that I only go to the healthy websites
<-------------------------I am a freak!