LaaLoosh » Spanish

Green Olive Chicken Recipe – 4 Points +

LaaLoosh — Thu, 15 Dec 2011 15:57:01 +0000

A great idea for a quick weeknight dinner, this Green Olive Chicken Recipe is a one skillet dish and requires very minimal prep. Each 4 Points + serving is full of fantastic flavors. It’s also loaded with veggies and protein and makes great for leftovers the next day. If you want to bulk it up a bit more, try serving over some high fiber pasta or brown rice (but make sure to factor in the extra Points!). Or, serve over some 0 calorie Miracle Noodles for NO additional calories or Points.

Green Olive Chicken Recipe

Flavorful and light, this Green Olive Chicken Recipe has just 4 Points + per serving, making it the perfect low calorie dinner entree that’s tasty and satisfying.

Ingredients

4 4-oz skinless, boneless chicken breasts
1 14-ounce can diced tomatoes
1 medium onion, finely chopped
1 cups frozen chopped spinach, thawed
1 cup chopped zucchini
1/3 cup green olives, pitted and sliced
1 cup fat free chicken broth
1/4 cup white wine
1 tbsp tomato paste
4 garlic cloves, minced
2 bay leaves
1/4 teaspoon crushed red pepper
1/4 tsp salt
1/4 teaspoon freshly ground pepper
2 tbsp fresh parsley, finely chopped

Instructions

In a bowl, combine tomatoes, spinach, zucchini, olives, salt and pepper, crushed red pepper in a bowl.
Spray a large nonstick skillet with cooking spray and set over medium-high heat.
Saute garlic and onion until softened, about 3-4 minutes.
Add in the chicken breasts and wine and cook the chicken until browned on one side, 2 to 4 minutes. Turn it over; top with the tomato mixture, broth, bay leaves and tomato paste.
Reduce heat to medium, cover and cook until cooked through, 10-15 minutes.
Garnish with fresh parsley.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Middle Eastern

Entire recipe makes 4 servings
Serving size is 1 chicken breast, with about 2/3 cup veggies and sauce
Each serving = 4 Points +

PER SERVING: 168 calories; 3g fat; 8g carbohydrates; 27g protein; 4g fiber

Olive and Mushroom Tapenade Recipe – 2 Points +

LaaLoosh — Tue, 06 Dec 2011 14:52:33 +0000

If you need a tasty, yet healthy idea for a Hanukkah party appetizer (or any holiday party!), this delicious Olive and Mushroom Tapenade Recipe will have your guests squealing with delight. Incredibly flavorful but light, each 1/4 cup serving has just 2 Points +. And I LOVE the addition of almonds which gives it a sightly more coarse texture and adds a very mild hint of sweetness…oh so yummy. You can serve the mushroom olive tapenade alongside crusty bread with goat cheese, grilled vegetables or chicken, or even toss it with some 0 calorie Miracle Noodles or another high fiber, low calorie pasta for an amazing meal. I especially love serving this at Hanukkah because it does have some oil, but it has so much less than all the latkes and other traditional oily foods. Plus, it’s delicious and unique, and no one has any idea that it’s Weight Watchers friendly. There are days when I will just make this for myself and dip some raw veggies into it as my evening snack while catching up on my DVR. Enjoy!

Olive and Mushroom Tapenade Recipe

A delicious and light appetizer recipe that is ideal for Hanukkah and other holiday parties, this divine Olive and Mushroom Tapenade is an amazing treat. With just 2 Points + per serving, it’s a dip that makes you feel like you’re indulging, but still keeps you on track.

Ingredients

1 cup pitted green olives
1/2 cup portabello mushrooms
1/4 cup almonds, toasted
1 anchovy fillet, rinsed and drained
3 tbsp fresh parsley
4 garlic cloves
1/2 tsp dried tarragon
1/8 tsp black pepper
1 tbsp fresh squeezed lemon juice
1 tbsp extra-virgin olive oil

Instructions

In a food processor, combine all ingredients.
Pulse until roughly chopped.
The spread should have a coarse but easily spoon-able texture. Let stand for about 30 minutes for the flavor to develop.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: Spanish

Entire recipe makes 6 servings
Serving size is ¼ cup
Each serving = 2 Points +

PER SERVING: 88 calories; 5 g fat; 2 g carbohydrates; 3 g protein; 2 g fiber

Roasted Tomato Gazpacho Recipe – 1 Points +

LaaLoosh — Tue, 04 Oct 2011 14:37:09 +0000

Traditionally, a tomato based cold soup made with raw vegetables, this version calls for roasting or grilling the vegetables first, to add a delicious smoky flavor. Light and refreshing this Roasted Tomato Gazpacho is just 1 Points + for a cup and is jam packed with fiber, antioxidants and Vitamin C. It’s so flavorful and satisfying and goes great with your favorite salad or sandwich. The first time I made this, I served it in little cups as an appetizer for a party…and it was a huge hit! This is a super tasty way to get your veggie servings in too. Enjoy!

Roasted Tomato Gazpacho Recipe

Fresh, light and super healthy, this Roasted Tomato Gazpacho is wonderful as an appetizer or a side dish. Each 1 cup serving has just 1 Points +, making it a great low calorie soup recipe that tastes decadent.

Ingredients

2 pounds ripe plum tomatoes
2 small red bell peppers
1 small cucumber, peeled and chopped
1/2 cup torn day-old whole wheat bread, (crusts removed)
1 tbsp extra-virgin olive oil
1 tbsp chopped fresh parsley
3 cloves garlic
3 tbsp red-wine vinegar
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper

Instructions

Preheat grill to medium-high.
Grill tomatoes, and bell pepper, turning a few times, until they soften and the skins are blistered and charred in spots, about 8 minutes.
Transfer the pepper to a plastic bag and let it steam until cool enough to handle. Peel off the skin; cut the pepper in half and discard the stem and seeds. Place in a blender.
When the tomatoes are cool enough to handle, core and roughly chop. Add the tomatoes, to the blender.
Add in the cucumber, bread, garlic, vinegar, parsley, cayenne salt and pepper. Blend until mostly smooth. Add oil and blend until well combined. Refrigerate until room temperature or chilled, at least 1 hour.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 6

Culinary tradition: Spanish

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 1 Points +

PER SERVING: 64 calories; 3 g fat; 7 g carbohydrates; 3 g protein; 4 g fiber

Ricotta and Broccoli Frittata Recipe, with Bacon – 1 Point Total

LaaLoosh — Tue, 14 Sep 2010 22:17:24 +0000

photo credit: dairy goodness

Frittata Recipes are traditionally Italian or Spanish in origin, but have since become a popular breakfast recipe known throughout the US. And this delicious Ricotta, Broccoli and bacon Frittata Recipe is the perfect meal idea for any Weight Watcher! Even though most people eat frittatas for breakfast, don’t be afraid to use this as a main dish recipe for lunch, brunch or dinner! With just 1 Point Total for each serving, this low calorie breakfast is a perfectly satisfying dish. Plus, it’s loaded with tasty veggies and BACON! This is a wonderful and nutritious meal idea that the whole family can enjoy.

Ricotta and Broccoli Frittata Recipe, with Bacon

Ingredients:
- 1 cup of egg substitute
- 1/2 cup fat-free ricotta cheese
- 1/2 cup broccoli, chopped
- 1/4 cup fat free milk
- 1/4 cup fresh cherry tomatoes, quartered
- 1/4 cup chives, fresh, chopped
- 1/4 cup parsley, fresh, chopped
- ¼ cup red onions, finely chopped
- 1 tbsp fresh basil, finely chopped
- 6 slices turkey bacon, cooked and finely chopped
- ½ tsp salt
- ¼ tsp black pepper

Directions:
Preheat oven to 400ºF. Spray a 9-inch nonstick, ovenproof skillet generously with nonstick, butter flavored cooking spray and set over medium heat.
Then, in a small bowl, combine eggs, milk, broccoli, tomatoes, herbs, bacon, salt and pepper; pour into hot skillet. Drop ricotta into egg mixture, spoonful by spoonful. Cook, stirring occasionally with a wooden spoon, until eggs are set and only the surface is runny, about 3 minutes. Place skillet in oven and bake, until cooked through and slightly browned, about 3 to 5 minutes.
Slide frittata out of pan and cut into 8 wedges; serve immediately.

Entire recipe makes 8 servings
Serving size is 1 wedge
Each serving = 1 Point Total

Avocado and Crab Salad Recipe – 5 Point Total

LaaLoosh — Tue, 11 Aug 2009 15:55:44 +0000

With temperatures still on the rise this summer, this light and delicious Avocado and Crab Salad Recipe is the perfect dish to serve up! Loaded with flavor, tang and creamy goodness, this fresh salad recipe is not only DELISH…it’s good for you too! Though this is not an official Weight Watchers recipe, if you are a weight watcher, you will dedinitely want to add this low point salad recipe to your collection. And this fabulous little dish can be served as an appetizer or over a bed of fresh greens for a delightful summer salad.

Ingredients:
- 1 medium Hass avocado
- 4 oz lump crab meat
- 1 tbsp chopped red tomato
- 2 tbsp chopped red onion
- 1 lime, juice of
- 1 tbsp chopped cilantro
- 1 tsp olive oil
- salt and pepper to taste

NOTE: For added heat and spice, try adding in 1 tsp finely chopped jalapeno peppers! Or add a little variety by adding 1 tbsp of pear or papaya for a sweeter, fresher taste.

Directions:
In a medium bowl, combine onion, tomato, lime juice, olive oil, cilantro salt and pepper. Add crab meat and toss well.
Cut avocado open, remove pit and spoon out avocado. Cut into large chunks and add to crab. Mix carefully, not to mash the avocado. Spoon back into avocado shells and enjoy!

Entire Recipe makes 2 servings
Each serving = 5 Point Total

This recipe was created by Gina’s WW Recipes.

Crockpot Arroz Con Pollo Recipe – 7 Point Value

LaaLoosh — Mon, 25 Feb 2008 15:07:24 +0000

Arroz con pollo is a traditional dish from Spain and Latin America. It translates as “Rice with Chicken” in Spanish. There are many different ways to prepare this tasty meal, but below is my special Weight Watchers chicken recipe version, with lower calories, yet still with all the yumminess! Some people may use saffron in arroz con pollo, but I did not in this recipe. Though, feel free to add it to your version, if you’d like, as it will not affect the Weight Watchers Points Value. This is such an easy meal to make and is a great family Crockpot recipe!

Arroz Con Pollo Recipe

Ingredients:
1/2 Tsp. Salt
1/4 Tsp. Pepper
1 Clove Garlic — crushed
1 Tsp. Oregano
1 Cup of chopped bell peppers
2 Tsp. Chili Powder
8 Chicken Thighs without skin
1/2 C Chicken Broth
1 small onion, finely chopped
2 Tbs. Wine
Red 1 10 Oz Peas, Frozen — thawed
2 C Rice, Cooked
2 Tbs. Cilantro — fresh chopped

In a bowl, combine salt, pepper, garlic, oregano and chili powder. Sprinkle spice mixture over both sides of chicken pieces. Place chicken in slow cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn control to high. Add peas, onion, and bell peppers. Cover and cook on high 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.

Per Serving; 358 Calories; 6g Fat (16.6% calories from fat); 34g Protein; 38g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 581mg Sodium. 4 servings.

Weight Watchers Points = 7