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Post by NatureLover on May 4, 2017 17:53:04 GMT
Those of us who did Core/SFT were ga ga over Heather's recipe site. I can't find it now or it's been taken down. It had the infamous Spinach Pie, a tamale bake and other mainstays of my weekly plan.
Just wondering did anyone have the forethought to save any of those recipes?
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Post by Holly Gail on May 4, 2017 22:30:44 GMT
Here's one I found posted on the WW message boards by Deb (Debsback).
Heather's Caribbean turkey cutlet casserole
1 lb turkey cutlets 1 c orange juice (6 servings = 0) 1/2 c water 1 (16 oz) jar garlic and lime chunky salsa 2 c uncooked instant brown rice 1 (15 oz) can black beans, rinsed and drained 1 c frozen corn kernels 3 tsp McCormick's Caribbean jerk seasoning, divided 1 (8 oz) can pineapple tidbits, drained 1 TBS fresh cilantro, chopped
Preheat oven to 350*. In a 9 x 13" glass baking dish, stir together orange juice, water, salsa, rice, beans, corn and 2 tsp of the jerk seasoning. Mix well. Place turkey in a single layer over rice mixture; sprinkle cutlets evenly with remaining 1 tsp jerk seasoning. Bake, uncovered, about 50 minutes, or until turkey is cooked through and rice has absorbed most of the liquid and is tender. Top cutlets and rice with pineapple and cilantro.
Serves 6
I have also made this without meat and baked it covered til rice is tender...very good as a side dish.
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I'll check the rest of my files later; must run.
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Post by Holly Gail on May 5, 2017 2:50:16 GMT
Here's one in my file. I don't know whether it's the Heather you mean, but just in case... Also, it's based on some older Weight Watchers plan, so you'd have to run it through the recipe builder to determine how many SmartPoints...
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Heather’s Garlicy Brown Rice modified by Annie
2 TBSP olive oil 2 cups brown basmati rice 6 garlic cloves 3 cups water 3 cups chicken broth 1/2 tsp salt
Heat oil in large skillet over med high heat. Add rice, saute 2 min. Add garlic saute 3 min. Stir in water, broth and salt. Bring to boil. Cover, reduce heat, cook over med low heat 45-60 min or until liquid is absorbed. 6 servings 1 tsp oil each
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Post by Holly Gail on May 5, 2017 2:53:23 GMT
Crockpot-Garlic Lime Chicken
1 lb. boneless chicken 1/2 cup lime juice 1 1/2 cup chicken broth 2 cloves garlic, finely chopped 1/2 tsp. dried thyme 1/4 tsp. black pepper 2 Tbsp. oil
Put all in crockpot. Cook on low 8–10 hours or high 4–5 hours. Serve with brown rice or other grain of choice. Serves 4.
From Heather's site.
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Post by Holly Gail on May 5, 2017 2:55:06 GMT
Chinese fried bulgur (from heather's site)
1 c boiling water 1/2 c bulgur, medium grain 2 tsp canola oil 2 large eggs, beaten 1/2 onion, diced 1/2 cup frozen green peas 1/2 carrot, finely diced 1 tsp low-sodium soy sauce
Put bulgur in a pot and pour boiling water over it. Stir, cover the pot and let sit for 30 minutes to absorb the water. Put 1 teaspoon oil in a nonstick fry pan. Pour in egg and let it cook as an omelet. Remove from pan and cut the egg into slivers and set aside. Add remaining oil to the pan. Sauté the onion and carrots. When onion begins to turn golden, add the green peas. Cook until the peas are soft. Add the bulgur and mix well. Add the soy sauce and mix well. Add the egg, mix, and reheat.
Serves 2 (2 cups per serving as a main dish) - posted by Megude on the WW Core Board
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Post by Holly Gail on May 5, 2017 2:56:45 GMT
Bulgur Pilaf By Annie annibanani
2 cups bulgur 4 cups broth or (water and 4 tsp broth) 1/2 tsp salt, omit if using broth
(2 TBSP dill 2 TBSP shallots)
2 TBSP + 2 tsp Canola Oil*
Saute shallots in canola oil a few min, then add bulgur for about 5, then add broth, salt, and dill cook for about 20-30 minutes until all the broth is absorbed.
Different variation: Onion instead of shallots. Toss with 1 can corn, 1 can garbanzo beans and Penzey’s Italian Dressing spices.
Another variation: chopped onion, cucumbers, tomatoes, any other vegetables, with lemon and or vinegar and spices.
8 servings=1 tsp oil per serving
This recipe combines ideas from Heather's Garlic Brown Rice and Persian Basmati Rice with Dill.
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Post by Holly Gail on May 5, 2017 2:58:26 GMT
I obviously copied this one into my file without copying where I got it from... It's with other Weight Watchers message boards recipes; I have no idea how many years ago I copied it...
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Google Heather's recipes for: Garlic brown rice — one of our favorites! weeklybite.com/garlicky-brown-rice/
Garlicky Brown Rice
By Estela - Weekly Bite, April 20, 2010 11:13 am
This rice was so easy to make and super tasty! The key is the garlic… I use four cloves! Here’s the recipe…
2 cups uncooked brown rice 3-4 tablespoons olive oil 4 cloves of garlic, minced 4 cups low sodium chicken broth salt and pepper to taste
In a large sauce pan, bring the olive oil to a medium heat. Pour the uncooked rice in the pan and gently toss in the hot oil for a few minutes. You don’t want to burn the rice, but just toast is a little. Next put the garlic in and toss for a couple minutes. Pour the chicken broth into the pan and bring to a boil. Bring rice to a simmer. Cover the pan and let cook for about 20-25 minutes until rice is nice a fluffy. Add salt and pepper to taste.
And that’s it! That’s all it takes to make this awesome side dish! I like to serve it with lemon garlic shrimp on top!
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Post by Holly Gail on May 5, 2017 4:47:22 GMT
Tilapia in mustard cream sauce
"Orange roughy or chicken can be used instead of tilapia, and tomatoes or spinach can be substituted for mushrooms." -Alix McLearen, Wesley Chapel, FL
4 (6-ounce) tilapia fillets 1/2 teaspoon chopped fresh thyme 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt Cooking spray 3/4 cup fat-free, less-sodium chicken broth 1 ounce portobello mushrooms, thinly sliced 1 TBS FF sour cream 1 TBS FF milk 2 tablespoons Dijon mustard
Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish; cook 1 minute on each side. Add broth, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add mushrooms; cook, uncovered, 1 minute or until mushrooms are tender. Remove fish from pan; keep warm.
Add sour cream, milk and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.
Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
-- adapted from Alix McLearen, Cooking Light, JUNE 2005, as posted by sockmonke1ynyc and on Heather's Recipe Site
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Post by Holly Gail on May 5, 2017 4:49:26 GMT
Crockpot: Thai Chicken (3* per serving, this recipe)
(from Heather’s web site, all filling foods recipes or marked accordingly as to non-filling foods: www.freewebs.com/hwc1973/chickenrecipes.htm)
4 lbs boneless skinless chicken thighs, but TRIMMED OF ALL FAT FIRST! 1.5 c hot salsa 3/4 c PB2 (per 2 tbsp: 45/1.5/2) 2 TBS light sodium soy sauce 4 TBS lime juice 2 tsp freshly grated ginger PAM cooking spray
separately cooked barley
Cilantro for garnish if desired.
Spray crockpot with Pam. Place chicken in crockpot. Combine salsa, peanut butter, soy sauce, lime juice and ginger. Stir well and pour over chicken. Mix well. Cook on low 8-9 hours
She doubled the chicken and tripled the sauce to have extra sauce for moisture and other dishes.
Serve: 1/2 cup chicken mix over 1/4 cup pre-cooked barley.
Should be good! and at a LOT lower point cost (for our point-counters coming to the potluck) than regular peanut butter would cost them.
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Post by Holly Gail on May 5, 2017 4:50:46 GMT
Southwest vegetarian bake via Heather's site
3/4 c uncooked brown rice 1.5 c water 1 can (15 oz) black beans, rinsed and drained 1 can (11 oz) corn 1 can (10 oz) Ro-Tel brand tomatoes and chiles 1 c salsa 1 c (8 oz) FF sour cream 1 c (4 oz) FF or soy cheddar shreds 1/4 tsp pepper 1/2 c chopped red onion 1 can (2.25 oz) sliced ripe olives, drained 1 c (4 oz) FF or soy Monterey Jack shreds (or cheddar, if you can't find Monterey Jack)
In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes, until tender.
In a large bowl, combine the beans, corn, tomatoes, salsa, sour cream, cheddar cheese, pepper, and rice. Tansfer to a shallow 2.5 qt baking dish coated with nonstick cooking spray. Sprinkle with onion and olives.
Bake, uncovered, at 350* for 30 minutes. Sprinkle with Monterey Jack cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving.
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Post by Holly Gail on May 5, 2017 4:52:14 GMT
I copied recipes from some WW messsage boards for maybe a couple of years before I realized I should be copying who posted them. Below (and for several above here) is yet another example. I have absolutely NO idea who the "I" is in the opening paragraph. Sorry. (I added comments inside square brackets, but the comments inside parentheses were the original poster's.)
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I feel like I'm always yakking about this recipe, but it's SFT, freezes well, and tastes delicious and comforting. It's all the flavors of moussaka in a one-pot kind of way. I got it off of Heather's site.
Greek goulash
2 tablespoons extra-virgin olive oil (you can cut this back) 1.5 pounds ground sirloin or lamb [try without any meat at all] Black pepper 1 teaspoon dried oregano or 2 sprigs fresh, finely chopped 2 pinches ground cinnamon 1 onion, chopped 4 cloves garlic, grated 1 small eggplant, peeled and chopped into 1/4-inch dice 1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel 1 (15-ounce) can tomato sauce 1/2 cup pitted, chopped kalamata black olives, packed in water 1 lemon, zested 1/2 cup chopped flat-leaf parsley 1/2 pound whole-wheat orzo pasta or other small shaped pasta 1.5 cups crumbled FF feta cheese
Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.
Chop olives with lemon zest and parsley — Greek Gremolata!
Bring a large pot of salted water to a boil and cook orzo according to box instructions.
Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese and olive gremolata.
Serves 4–6
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Post by Holly Gail on May 5, 2017 4:56:48 GMT
Chicken curry from Heather's site
1 lb boneless, skinless chicken breasts (I used BLSL chicken thighs) 2 TBS curry powder 1/4 tsp ground cinnamon 2 TBS olive oil 1 medium yellow onion, thinly sliced 2 medium zucchini, thinly sliced 1.5 c low-sodium chicken broth 1.5 c FF evaporated milk 1.5 tsp kosher salt 1/4 tsp black pepper Cooked brown rice 1/2 c fresh basil leaves, torn **Optional: 1 oz sliced almonds (169 calories, 15 g fat, 3 g fiber), for garnish
Rinse the chicken and pat it dry with paper towels. Cut it into 1" pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.
Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, milk, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.
Divide the rice among individual bowls, top with the curry, and sprinkle with the basil.
Serves 4 (1.5 tsp healthy oil per serving)
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Post by Holly Gail on May 5, 2017 4:58:32 GMT
Thought I would post this oldie but goodie with the change in the weather.
If you are online or have eTools I have run the recipe through the Recipe Builder so I think you can get access to it so you have the point value per serving.
Smothered chicken with barley (from Heather's Website)
1 teaspoon ground cumin 3/4 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon or slightly less?] 1/2 teaspoon dried mint flakes [some people leave it out altogether] 1/8 teaspoon garlic powder 1/8 teaspoon ground red pepper 6 (4-ounce) chicken thighs, skinned [or sub breasts, cubed] 1/2 teaspoon canola oil cooking spray 1 1/2 cups chopped onion 1 cup chopped red bell pepper 1 tablespoon low-sodium soy sauce 3 1/2 cups low-salt chicken broth 1 1/4 cups uncooked pearl barley 1 (14.5-ounce) can diced tomatoes, drained 6 tablespoons chopped green onions [optional]
Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from the skillet.
Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.
I used boneless, skinless chicken breasts instead of thighs. Just cut into cubes and sprinkle with 1/2 of the seasoning. I also added some sliced baby carrots as a veggie. I left out the mint flakes because I didn’t have them on hand.
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Post by Holly Gail on May 5, 2017 5:01:49 GMT
Easy Layered Taco Pie (Heather's site)
I do it a little differently though. In mine:
1 lg. ground turkey 1/2 pkg. low sodium, dairy free taco seasoning mix 1/2 cup water 4 tortillas, diced (corn my favorite) 1 cup mild salsa
Cook meat with seasoning mix. Stir in salsa and tortillas. Bake 350 degree oven about 10–15 minutes.
Serve with shredded lettuce, diced tomatoes, diced green or red onions, cubed avocado and Greek yogurt.
Big hit at my house!!
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Post by NatureLover on May 5, 2017 13:55:08 GMT
Oh my goodness, Holly thank you so much!
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