Goulash

Goulash

1C canned peas1C canned Corn
2tbsp chopped red onion
1lb lean ground chicken
1/4 tsp ground black pepper
1/4 tsp original mrs dash
1 tsp chopped Garlic
1 tbsp Extra virgin olive oi
l6 tbsp dry brown Gravy(clubhouse low sodium 2 pkgs)
1 Large can stewed tomatoes
1C Catelli Smart pasta Macaroni
2C water

Instructions

Brown ground chicken in olive oil, sprinkle mrs dash in as well- Boil Pasta in water until Al dente

Drain canned tomatoes & add to chicken mix

When pasta ready, add to tomatoes & chicken- add onion

Bring 2C water & dry gravy to a boil mix until thickened

add peas & Corn & gravy to chicken mix- Add garlic & pepper to mix

Special Notes

** simmer for at least 20 minutes after adding all ingredients together & enjoy

** very hearty dish, my family usually enjoys it with a piece of bread and butter =0)

Estimated POINTS® Values Per Serving 5Servings 6Main Meals Community built RECIPE
Ingredients

Warm New Potatoes with Roasted Vegetables

Ingredients

15 sprays cooking spray
500 gm uncooked new potatoes
2 1/2 rosemary sprig
1/2 tsp ground cumin, (optional)
1 medium zucchini, sliced
2 medium green pepper, red or yellow deseeded and cut into chunks, red and yellow
20 small tomato(es)
1 tsp table salt
1/2 tsp black pepper
2 Tbsp fresh lemon juice
2 Tbsp fat-free balsamic vinaigrette dressing
2 tsp parsley, chopped
1 clove garlic clove(s), pureed (1 tsp)

Instructions

Preheat oven to 6/200°C/400°F.

Put olive oil into roasting pan with potatoes. Toss to coat. Add rosemary and ground cumin, if using, then roast for 15 minutes.

Remove roasting pan from oven. Tip in all remaining vegetables, apart from tomatoes.Season, toss together, then roast for another 25 -30 minutes.

Cut vine tomatoes (if using) into 4 bunches. Add tomatoes to roasting pan and roast for 5 more minutes.

Mix lemon juice, balsamic vinaigrette, parsley and garlic puree. Sprinkle over vegetables and serve at once.

Courtesy of www.weightwatchers.ca


POINTS® Value: 4Servings: 4Preparation Time: 10 minCooking Time: 50 minLevel of Difficulty: Easy

Scallop and Bacon Kabobs

Ingredients
1 pound scallops, jumbo-size preferred (about 12 to a pound)
8 slices reduced fat uncooked bacon
1 medium English cucumber, sliced into 1/2-inch-thick rounds
16 medium grape tomatoes, or cherry tomatoes
1/2 tsp table salt
1/2 tsp black pepper

Instructions
Soak eight 10- to 12-inch wooden skewers in water for at least 2 hours (or use metal skewers).

Place a grill pan in broiler and heat to high (or heat an outdoor grill to high).

To assemble kabobs, using 2 skewers held parallel, about 1 inch apart, thread the end of one bacon strip onto skewers. Add a scallop and flip long end of bacon over scallop and skewer it into place. Add a cucumber slice and a tomato; flip long end of bacon over tomato and skewer it into place. Add another scallop and flip bacon over scallop. Add a cucumber slice and a tomato; flip bacon over tomato again and skewer it into place. Continue process—threading on another slice of bacon when necessary—until each skewer is complete with 3 scallops, 3 cucumber slices, 3 tomatoes and 2 strips of bacon. Repeat entire process with remaining skewers and ingredients to yield 4 kabobs. Season to taste with salt and pepper.

Place kabobs on grill pan and broil (or grill) for 4 minutes on one side; turn kabobs and cook until bacon is cooked and scallops just begin to turn golden, about 4 minutes more. Serve with lemon wedges. Yields 1 kabob per serving.

Notes
Using two skewers per kabob allows you turn easily turn them. Replace the scallops with jumbo shrimp if you want, and consider using different vegetables like scallions or sweet onions, mushroom caps or red peppers (could affect POINTS values).

Courtesy of www.weightwatchers.ca

POINTS® Value: 4Servings: 4Preparation Time: 10 minCooking Time: 8 minLevel of Difficulty: Easy