Last night I made The Skinny Chef’s Healthy Buttermilk Chicken Fingers.  I’ve never made anything from her site before, but I was pleasantly surprised at how good the chicken fingers came out.  Even my husband ate them which says a lot. 

Click here for the recipe!

WWP:  7 for 3 fingers

Wheat Berry and Wild Rice Salad

Pesto Wheat Bread

Pot Roast with Veggies

Click “read more” for full recipes!

Wheat Berry and Wild Rice Salad

INGREDIENTS:
1 cup wheat berries
½ cup wild rice
¼ cup thinly sliced green onions
1 T. fresh basil or 1 t. dried
½ t. salt
¼ cup Italian salad dressing
½ cup dried cranberries
1 T. honey mustard
½ cup coarsely chopped pistachio nuts

DIRECTIONS:

1. In med. Sauce pan bring 3 cups water to boiling.
2. Add wheat berries, rice and salt. Reduce heat.
3. Cover and simmer 1 hour or until tender.
4. Drain and set aside.
5. In small bowl combine dressing, basil and honey mustard.
6. In med. Bowl combine wheat, rice, cranberries and green onion.
7. Toss with dressing mixture.
8. Cover and chill 4-24 hours. Just before serving, stir in nuts.

Serves 8 (1/2c. portion)
WWP: 3

Pesto Wheat Bread

taken from The Biggest book of Bread Machine Recipes

INGREDIENTS:
1 1/4c. Water (80-90 degrees)
2 tbsp Olive oil
2c. Whole Wheat Flour
1c. Bread Flour
1/2c. Fresh basil
1/3c. Parmesan Cheese, shredded
1 tbsp brown sugar
3/4tsp salt
1tsp Bread Machine Yeast
1/2c Pine nuts or Slivered almonds

DIRECTIONS:
1. Add the ingredients to the machine according to the manufacturer’s directions. If available, select the whole grain cycle, or select the basic white bread style.

Servings: 16 slices
WWP: 2

Pot Roast with Veggies

INGREDIENTS:
3-4lb Boneless Beef Chuck
FF Beef Stock
Bay Leaves
Oregano
Garlic Salt
1 large Onion, sliced
Baby Carrots

DIRECTIONS:

1. Add ingredients to crock pot and cook on high for 5 hours or low for 8 hours.

Serves 6 (3oz portions)
WWP: 7

]]> http://downhomedieting.wordpress.com/2008/04/19/saturday-supper-recipes/feed/ 7 Amanda http://downhomedieting.wordpress.com/2008/04/13/oatmeal-cookie-pancakes-n-stuff/ http://downhomedieting.wordpress.com/2008/04/13/oatmeal-cookie-pancakes-n-stuff/#comments Sun, 13 Apr 2008 10:50:10 +0000 Amanda http://downhomedieting.wordpress.com/?p=178 ]]>

Oatmeal Cookie Pancakes

I spent a lot of time in the hospital this week with family. I’ve read a total of 45 magazines (mostly quality ones like US Weekly or People) and watched more hours than I can count of “Who Wants to Be a Millionaire?”. I finally got hold of the clicker and turned to it Food Network. Rachael Ray of 30 Minute Meals was on making Brinner: breakfast for dinner. Most of what she made I tried to tune out due to the ratio of butter, sugar and cream. She did however make the above Oatmeal Cookie Pancakes which were just too good to pass up.

When we got home I found the recipe on the Food Network website and I tweaked it a little to make it Weight Watchers friendly. You can make one HUGE pancake for 7 points (6 if you don’t add Flax).

Click “read more” for the recipe and more pictures!

Oatmeal Cookie Pancakes
Adapted from Rachael Ray

INGREDIENTS:

¼ cup Old fashioned oats
¼ cup Fiber 1 cereal, finely ground in a Food processor
¼ cup Heart Smart Bisquick
2 tsp Brown Sugar
½ tsp ground cinnamon
¼ cup Non-fat vanilla yogurt
¼ cup Skim milk
¼ cup Egg beaters
¼ teaspoon Vanilla extract
½ small really ripe banana, mashed up
20g Raisins
1 tsp Flax seeds, ground
Sugar free Syrup

DIRECTIONS:
Mix together ingredients to combine. Do not over mix. Spray non-stick pan with cooking spray and heat over medium-low heat. Makes one 9″ pancake.

Servings: 1
WWP: 7 (6 without Flax seeds)

Click here for a printable version of Oatmeal Cookie Pancakes!

Monday: Chicken Satay Skirataki Noodle Soup and Homemade Chips and Salsa

Tuesday: Leftover Shepherd’s Pie

Wednesday: Mediterranean Meatloaf, Smashed Sweet Potatoes & Salad

Thursday: Brussel Sprouts with Red Potatoes and Pumpkin cupcakes

Friday: Dinner out with the In-Laws

Chicken Satay Skirataki Noodle Soup
adapted from Rachael Ray Magazine

INGREDIENTS:

• 1 Package Tofu Skirataki Spaghetti Noodles (House Foods)
• 1 tsp. EVOO
• 8oz Boneless Chicken Breast
• 2 Cloves
• 1 large Shallot
• 6oz Snap peas
• 1/3c. Peanut Butter
• 1/4c. Light Soy Sauce
• 1/4c. Thai Red Curry Paste
• 2 tbsp Tomato Paste
• 6c. Fat Free Chicken Broth
• 1″ piece Fresh Ginger, pressed through garlic press
• ½ Head Napa Cabbage, shredded
• ½ Light Apple Juice
• 1c. Bean Sprouts
• 1/4c. Peanuts, unsalted
• 1tbsp Cilantro (garnish)

DIRECTIONS:

1. Rinse Skirataki in colander thoroughly under cold water. Pat dry and set aside.

2. Meanwhile, in a soup pot, heat the oil over medium heat. Add the chicken and garlic and shallot. Cook, stirring, until the chicken is opaque, about 5 minutes. Transfer to a plate.

3. Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir. Increase the heat to medium-high and whisk in the chicken broth; add the ginger.

4. Bring to a boil, then stir in the snap peas and cabbage and cook until cabbage is wilted about 2 minutes. Return the chicken to the pot and stir in the apple juice.

5. Divide the pasta among 4 bowls. Ladle the soup over the pasta. Top with the bean sprouts, peanuts, scallions and cilantro.

Serves: 6

1 1/2 c. per serving

7 points per serving

Check out Organizing Junkie for more Menu’s!

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