WW Dinners

I think we should post some dinners that we make that are relatively low in points. I have some recipes but they are at home, will post tonight. Anyone have anything to share? I am always looking for new recipes!

I agree....I usually just make whatever I have in the house and try to keep it low. I would rather make an effort to make low point recipes.

Those pork chops sound good. Got this from WW magazine, although I haven't tried them yet.

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

If you like flounder, this is very good.

Flounder en Papillote (Parchment Paper)

Makes 4 servings

1 teaspoon olive oil
1 large carrot, cut into matchstick-thin strips
1 leek, white part only, cleaned and thinly slices
1 tomato, chopped
1 tablespoon thyme
1 garlic clove, minced
¼ teaspoon salt
4 (4 oz. Flounder fillets)
¼ cup dry white wine

1. Heat the oil in a nonstick skillet, then add the carrots, leek, tomato, thyme, garlic, and salt. Cook over medium high heat, stirring frequently until vegetables are tender, about 10 minutes. Remove from heat, and set aside.
2. Preheat the oven to 425 degrees. Fold 4 (12 x16 inch) sheets parchment paper in half. Starting at the folded edge, cut each paper into a half-heart shape.
3. Arrange the fish on half of each piece of parchment. Top with the vegetable mixture. Sprinkle with the wine. Fold the parchment over the fish and vegetables, into packets, making a tight seal. Place the parchment on a baking sheet and bake until puffy and the fish is opaque, about 8 minutes.

Per serving: 2 points

This sounds good, never made it either....

Broccoli Soup
3 Points per serving

1 can cream celery soup 98% fat-free
1 can cream mushroom soup 98% fat-free
1 box frozen Broccoli chopped. ( I use Birds eye)
1/4 cup low fat shredded cheese
2 cups skim milk
Cook broccoli as directed add soups and milk and cheese. Heat till hot and serve, Enjoy. The soup thickens as it cool's down. I like a half sandwich with my soup.
Makes 6 cups.
Serving size: 1 Cup