what’s for dinner?

I got a little behind last week after a 24 hr. flu bug attacked our house! So far all but Norah have been hit but so far looks like we are going to make it (knocking on wood as I type) without her getting it. Not fun at all but glad to be back to normal and eating good food again.

Chicken Tortilla Soup
Don’t let the fact that this is Pioneer Woman’s recipe make you think it’s not healthy – I figured out the Weight Watcher points for this and per serving it comes out to a very reasonable 6 points. Now, two bowls might not make this a super weight friendly meal, but pair it with a salad and veggies and you’ve got a yummy dinner! I’m excited to try this soup.

 

 

 

 

Crock Pot “Wendy’s Turkey Chili

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This looks delicious and perfect for a cold winter night with cornbread and fruit. She also says it freezes well so my plan will be to freeze some to have an easy meal to pull out when we need it.

 

 

 

 

 

 

 

Buffalo Chicken Strips

Weight Watchers Buffalo Chicken StripsThese should hopefully pass the husband taste test too. Looks yummy, spicy and 3 strips for 4 points is definitely reasonable.  Will be serving this with rice  and my favorite roast carrot coins.  If these are a keeper they might make it into the line-up for our Super Bowl snacks.

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what’s for dinner?

Here’s “What’s for Dinner” this week:

Beef & Broccoli Stir Fry, Brown Rice & Fruit

Image of Beef  & Broccoli Stir-Fry

Recipe from: weightwatchers.com

  • 2 1/2 Tbsp cornstarch, divided
  • 1/4 tsp table salt
  • 3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
  • 2 tsp canola oil
  • 1 cup(s) reduced-sodium chicken broth, divided
  • 5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
  • 1 Tbsp ginger root, fresh, minced
  • 2 tsp minced garlic
  • 1/4 tsp red pepper flakes, or to taste
  • 1/4 cup(s) low-sodium soy sauce
  • 1/2 cup(s) water

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

Split Pea Soup, Bread & Salad

 

 

 

 

 

 

Italian Style Stuffed Red Pepper, Oven Roasted Cauliflower & Fruit

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Bean & Sausage Soup, Roasted Butternut Squash (maybe a weird combination but it sounds delicious), & Bread

Have a great week!