Weight Watchers Recipes - Meat
Chicken
Piccatta
1 can artichoke hearts (packed in
water, not oil)
12 oz chicken breasts
1/3 cup capers
1/4 cup lemon juice
1 tsp. minced garlic
1/4 cup flour
2 Tbsp. olive oil
1 package sliced mushrooms
Coat chicken with flour. In a large
skillet, cook garlic and oil over moderate heat,
stirring constantly, until garlic is pale gold. Add
chicken and brown 2-3 minutes on each side.
Add lemon juice, artichokes, capers
and mushrooms. Simmer, covered, for about 30-35
minutes. Turn and baste the chicken occasionally.
Cook until chicken juices run clear.
4 servings, 5 POINTS each
Meatballs
1 pound 93% lean ground beef
1 cup uncooked oats (I used the quick cooking kind)
1 egg
1 pkg onion soup mix
Mix and form into 42 one inch balls
(about a tablespoon each). Bake at 350 for 15
minutes or until no longer pink in the middle.
These are great little meatballs, and they freeze
well.
2 meatballs equal 1 POINT
Crockpot
Salsa Chicken
1/2 package reduced-sodium taco
seasoning mix
1 cup salsa
4 skinless boneless chicken breast halves (3 oz each)
1 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking
spray. Add the chicken breasts. Sprinkle with Taco
Seasoning. Top with salsa. Cook on low for 6-8
hours.
When ready to serve, remove the
chicken from the pot. Place about 2 T cornstarch in
a small amount of water. Stir well. Stir the
cornstarch mixture into salsa sauce. Stir in 1/4 cup
of sour cream. 4 servings, 4 POINTS
each
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