Creamy Boursin Chicken


Creamy Boursin Chicken

Adapted from 40aprons

Serves 4 – 328 calories/9 points per serving

  • 1 tablespoon avocado oil
  • 1 pound boneless, skinless chicken breasts
  • salt to taste
  • freshly cracked black pepper to taste
  • ½ cup dry white wine (or ½ cup chicken broth)
  • 1 cup chicken broth
  • 1 5.2- ounce wheel Boursin cheese any flavor (cut into 4 or 6 pieces)
  • 1 tablespoon chopped chives
  1. Heat 1 tablespoon avocado oil in large skillet over medium heat, swirling oil around skillet to coat pan evenly. While skillet heats up, generously season both sides of each chicken breast with salt and pepper to taste.
  2. When oil is hot and shimmering, add chicken breasts to skillet. Pan-sear chicken 4 minutes, then flip. Sear chicken another 4 minutes until cooked-through and no longer pink.
  3. Transfer fully-cooked chicken breasts to plate and set aside. If chicken charred or left dark spots in skillet, wipe skillet out with paper towel so sauce is not bitter.
  4. Pour ½ cup white wine (or ½ cup chicken broth) into hot skillet to deglaze, scraping up any stuck bits of chicken with spatula. Raise heat under skillet and bring liquid to boil, then add 1 cup chicken broth. Cook liquid until reduced by approximately 50%.
  5. Once liquid has reduced by half, add Boursin cheese pieces. Whisk cheese into liquid until cheese has melted completely.
  6. Return cooked chicken to skillet and spoon sauce over chicken, cooking only until chicken is warmed-through. Garnish with chopped chives and serve warm with plenty of Boursin sauce over mashed potatoes, pasta, mashed cauliflower, or rice.
Main Course
Chicken




Granola II


Granola II

Makes about 14 cups

30 grams – 142 Calories/6 Points

1 Tbsp – 27 Calories/1 Point

*To measure in tablespoons, you really need to break it up to get an accurate measurement*

  • 6 cups old fashioned rolled oats
  • 2 cups raw nuts of choice
  • 1 cup sugar
  • 1 cup flour
  • 2 large egg whites
  • 1/2 cup water
  • 1 Tbsp vanilla extract
  • 1/2 cup oil (coconut, avocado, olive)
  • 2 tsp salt
  • 1 cup dried fruit of choice

  1. Mix together all ingredients except dried fruit. Mix well, making sure all dry goods are coated

  2. Add in dried fruit

  3. Spread out on one or two baking sheets lined with parchment paper. Pat granola together

  4. Bake at 300 degrees for 20 minutes. Remove from oven and flip granola over.

  5. Bake for 20 to 30 minutes more until light brown and dried out.

  6. Let cool completely. It will dry more as it cools

  7. When completely cool, break into desired size pieces and store in an airtight container. Will keep for several months

Breakfast, Side Dish
Breakfast
Granola




Dijon Mushroom Beef


Dijon Mushroom Beef

Adapted from Taste of Home

Serves 4 – 401 Calories/ 7 Points – not including noodles. You can reduce the points/calories by using a reduced fat soup and fat free milk.

  • 1/2 pound fresh mushrooms (sliced)
  • 1 medium onion (sliced)
  • 2 teaspoons olive oil
  • 1 pound beef top sirloin steak (thinly sliced)
  • 1 10.75 oz can cream of mushroom soup, undiluted (I use Pacific Organic – great clean ingredients!)
  • 3/4 cups 1% milk
  • 2 tablespoons Dijon mustard
  • Hot cooked noodles (optional)
  1. In a large nonstick skillet, saute mushrooms and onion in oil until tender. Remove and set aside. In the same skillet, cook beef until no longer pink. Add the soup, milk, mustard and mushroom mixture. Bring to a boil. Reduce heat; cook and stir until thickened. Serve with hot cooked noodles if desired.
main dish
Beef
beef, dijon, mushrooms




Smoked Sausage and Potato Skillet


Smoked Sausage and Potato Skillet

Serves 4

461 Calories/8 Points per serving

  • 1 1/2 lb small baby potatoes (quartered)
  • 1 onion (minced)
  • 1 red bell pepper (sliced)
  • 1 package smoked sausage
  • 1 tablespoons olive oil (or butter, or ghee)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red chili pepper flakes (or to taste)
  • 1/2 teaspoon minced garlic
  • 1/4 cup low-sodium chicken stock (or beef, vegetable…)
  • 1 teaspoon hot sauce of your choice
  • Salt and fresh cracked pepper
  • Chopped parsley (for garnish)
  • Grated Parmesan (optional)
  1. To make the smoked sausage and potatoes recipe: In a large cast-iron skillet, heat 1 tablespoon of oil over medium heat. Add the baby potatoes to the pan and season with salt and pepper. Saute until golden and cooked through, around 10-12 minutes, stirring regularly. Transfer potatoes to a plate and set aside.
  2. In the same skillet, brown the sliced smoked sausage on all sides for around 5 minutes over medium heat. Add garlic, onion, and red bell pepper and season with red pepper flakes, Italian seasoning, salt, and pepper. Cook smoked sausage for 2 to 3 minutes until softened. Deglaze with 1/4 cup stock, stir in the hot sauce and stir to coat the smoked sausage and veggies.
  3. Add the sauteed potatoes back to the skillet and mix everything together to reheat the potatoes. Adjust seasoning, garnish with chopped fresh parsley and serve the smoked sausage and potatoes immediately with parmesan. Enjoy!




Honey Mustard Basil Salmon


Honey Mustard Basil Salmon

Adapted from Food.com

Serves 4 – 272 Calories/1 point

  • 4 salmon filets
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey dijon mustard
  • 2 garlic cloves (minced)
  • 1/4 cup chopped fresh basil
  • salt and pepper
  1. Place salmon filets in shallow baking dish.
  2. In a small bowl, mix together oil, lemon juice, mustard and garlic; stir in basil; season with salt and pepper to taste.
  3. Spread mixture over files, cover loosely and allow to marinate refrigerated for 1 hour.
  4. Bake at 375 degrees for 8-12 minutes or until salmon flakes with a fork, Enjoy.
Main Course
Fish




Steak Diane Sauce


Steak Diane Sauce

From Nicky's Kitchen Sanctuary

Serves 6 – 117 calories/ 6 points

  • 1 tbsp butter
  • ½ tbsp olive oil
  • 2 shallots – peeled and chopped finely
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 garlic clove – peeled and minced
  • 2 tbsp cognac or bourbon
  • ¾ cup beef stock – water plus 2 stock cubes is fine.
  • 1 tsp Worcestershire sauce
  • 2 tsp Dijon mustard
  • ½ cup heavy cream
  1. Add the butter and oil to a frying pan and heat over a medium heat.
  2. When the butter has melted, add the shallots, salt, pepper and garlic. Cook for 2-3 minutes until the shallots are just starting to soften.
  3. Add the cognac or bourbon to the pan, bubble for 1 minute, then add in the stock, Worcestershire sauce and mustard.
  4. Cook for a further 2-3 minutes until slightly thickened.
  5. Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
  6. Serve over steak.
  7. If you do not want to use alcohol, use an extra teaspoon of Worcestershire
Sauce
American, Sauce




Tuscan Salmon in Parmesan Sauce


Tuscan Salmon with Parmesan Sauce

Adapted from Vikalinka

Serves 4

319 calories with regular half and half/ 272 calories with fat free half and half

9 WW Points if made with regular half and half

7 WW Points if made with fat free half and half

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 (4oz) pieces salmon fillet
  • salt and pepper
  • 2 cloves garlic
  • 3-4 sun-dried tomatoes packed in oil (sliced)
  • 1/2 cup dry white wine
  • 1 cup half and half
  • 50 g Parmesan cheese (1/2 cup)
  • 30 g cup fresh spinach (1 cup packed)
  1. Pat the salmon dry with a paper towel all over to remove excess moisture. Season salmon with salt and pepper, heat the olive oil together with butter in a frying pan, then sear the salmon over medium high heat until golden and the skin side is crispy, starting with the skin side up. This should take approximately 6-7 minutes. The salmon doesn’t have to be cooked all the way through at this point. Remove the salmon to a plate until later.
  2. To the same pan add the garlic and sliced sun-dried tomatoes, sauté for about 30 seconds over very low heat, then deglaze the pan with the white wine and let it simmer for about 5 minutes until the liquid is reduced by a half.
  3. Add the half and half and grated Parmesan cheese, stir until the cheese is incorporated into the sauce, then add the spinach and bring the salmon back into the pan, let the sauce simmer over low heat for 5 minutes. Season the sauce with salt to taste.
Main Course
Fish
30 minute meal, salmon




BBQ Chicken Flatbread


BBQ Chicken Flatbread

Points and Calories will depend on what brand/type of ingredients you use in the recipe!

  • 1 piece Flatbread (I use Atoria's Family Bakery Mini Lavash for 1 point/60 calories) (but any Lavash will work)
  • red onion (thinly sliced)
  • 1/2 cup shredded cooked (chicken)
  • 3 Tbsp BBQ sauce of choice (points based on G Hughes)
  • 3 Tbsp green pepper (chopped fine)
  • 1/2 ounce Cheddar Cheese
  1. Preheat oven to 400
  2. Combine chicken, bbq sauce and green pepper
  3. On the flatbread, spread out onion slices
  4. Top with chicken mixture
  5. Sprinkle with cheese
  6. Bake for 10 minutes
flatbread, main dish
flatbread, lunch
flatbread




Pineapple Upside Down Cake


Pineapple Upside Down Cake

Serves 24

10 Points per serving

189 Calories per serving

Topping

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 cans sliced OR crushed pineapple, well drained
  • maraschino cherries (6 if using rings, 12 if using crushed)

Cake

  • 2 2/3 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup 1% milk

  1. Melt butter and brown sugar in a 9×13 pan -place in oven while the oven is preheating to 350. Blend sugar with butter and spread evenly in the pan.

  2. If using crushed pineapple, chop cherries and sprinkle over the sugar butter mixture, then arrange crushed pineapple on top evenly. If using pineapple rings, arrange rings in pan, placing 12 in the pan, even if you have to squeeze them. Cut cherries in half and place a half a cherry in the center of each ring, rounded side down. Set pan aside

  3. While butter and sugar are melting, prepare batter

  4. Measure flour – add baking powder, salt and sugar. Sift 3X – do not skip this step.

  5. In a bowl, cream butter until smooth.

  6. Add dry ingredients, egg, milk and vanilla. Mix on5-10m low/medium low for 1 minute until smooth. This is a thick batter.

  7. Spread batter over the pineapple mixture. Bake at 350 for 45-50 minutes, until a toothpick inserted in the center comes out clean.

  8. Cool in pan 5-10 minutes, then flip pan over. Let cool completely.

Dessert
Cake
Pineapple




Potato Ham Chowder


Potato Ham Chowder

Serves 6

  • 4 slices center cut bacon (diced)
  • 2 cloves garlic (minced)
  • 1 onion (diced)
  • 1 ½ cups frozen corn kernels
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 3 ½ cups milk (or more, as needed)
  • 2 russet potatoes (peeled and diced)
  • 8 ounces ham (diced)
  • Kosher salt and freshly ground black pepper (to taste)
  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.

  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

  5. Serve immediately, garnished with bacon.

Main Course, Soup
soup
chowder, ham, potatoes