LaaLoosh » Tomato

Middle Eastern Olive Chicken Recipe – 8 Points +

LaaLoosh — Tue, 31 Jan 2012 16:14:25 +0000

This is one of my favorite light Shabbat dinner recipes that is a huge hit every time I serve it. Each serving of this Middle Eastern Olive Chicken Recipe has just 8 Points + per serving, which includes a chicken breast smothered in potatoes and a spicy green olive sauce. It’s so flavorful and so filling, it’s really hard to believe that this hearty dish will fit into your Weight Watchers plan! Plus, I love how easy it is to make. It’s a one pot chicken recipe, which makes clean up a lot easier (and I’m ALL about quick and easy clean up on a Friday night). I made this again a few weeks ago, and I was so full that I really had no desire to snack later that evening, which is great, because my Weight Watchers weigh in was the next morning. Truly a delicious dish, this easy Middle Eastern Olive Chicken Recipe has become a regular meal around here.

Middle Eastern Olive Chicken Recipe

An easy one pot chicken recipe, this delicious Middle Eastern Olive Chicken is flavorful and filling, making it a wonderful healthy dinner idea that won’t use up all your Points.

Ingredients

1 lb of boneless, skinless chicken breasts ( I used 4, 4oz breasts)
1 large onion, finely chopped
3 small red potatoes, peeled and diced
1 28oz can of diced tomatoes
4 large garlic cloves, minced
1-2 cups fat free chicken broth
1 cup green olives, pitted
3 tbsp capers, rinsed
1/4 cup fresh parsley, finely chopped
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/2 tsp nutmeg
1/2 tsp cinnamon
Juice from 1 lemon, fresh squeezed
Zest from ½ lemon
Salt and pepper to taste

Instructions

Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
Cut chicken into bite size pieces, and brown in pot. Remove chicken after all pieces are browned on each side.
Add in garlic and onion and sauté, stirring constantly, until tender, about 5 min.
Return chicken to pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.
Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes. Cover and simmer over low heat, stirring occasionally, until chicken is tender and cooked through (about 25-30 minutes).
Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: Middle Eastern

Entire Olive Chicken Recipe makes 4 servings
Serving size is 1 4oz breast and ¼ of the sauce
Each serving = 8 Points +

PER SERVING: 315 calories; 8g fat; 31g carbohydrates; 32g protein; 5g fiber

Tabbouleh Recipe with Quinoa – 4 Points +

LaaLoosh — Mon, 16 Jan 2012 15:31:43 +0000

I love to experiment with Quinoa in a variety of different Weight Watchers Recipes. It’s so good for you, and I really enjoy the flavor and texture. When I used it instead of couscous in a traditional Tabbouleh recipe, I was thrilled with the end result. The calorie and fat content was less and the protein and fiber were higher, thus giving it a lower Points value – each 3/4 cup serving is just 4 Points +. For those of you who may be unfamiliar with Quinoa, it’s a South American grain, originating in the Andes. It is loaded with protein, rich in phosphorous, magnesium and iron, and has a mild, nutty flavor. Quinoa is a great idea for a lighter and healthier alternative to rice, couscous and bulgur – and it’s gluten-free. If you love the flavors of Middle Eastern salad recipes, like traditional Tabbouleh recipe, give this version with quinoa a try instead!

Tabbouleh Recipe with Quinoa

A delicious idea for a low calorie Middle Eastern side dish recipe, this Tabbouleh recipe with Quinoa is a wonderful choice. Light, fresh, flavorful, and just 4 Points + per serving, it’s a great compliment to many Weight Watchers meals.

Ingredients

1 cup quinoa
2 cups water
1/4 cup fresh lemon juice
3 tomatoes, diced
3 Persian cucumbers, diced
2 bunches green onions, diced
1 cup fresh parsley, chopped
2 tbsp olive oil
1 tsp sea salt
1/4 tsp black pepper

Instructions

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork. Set aside in refrigerator to cool.
Meanwhile, in a large bowl, combine olive oil, sea salt, pepper, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir into cooled quinoa.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

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

Number of servings (yield): 6

Culinary tradition: Middle Eastern

Entire recipe makes 6 servings
Serving size is 3/4 cup
Each serving = 4 Points +

PER SERVING: 167 calories; 6g fat; 21g carbohydrates; 4g protein; 4g fiber

Roasted Tomatoes and Zucchini Recipe – 0 Points +

LaaLoosh — Wed, 11 Jan 2012 15:59:05 +0000

I’ve always been a believer that less is more, and this Roasted Tomatoes and Zucchini Recipe supports that theory. With just a few simple ingredients, this roasted vegetables side dish is incredibly flavorful, yet very low calorie. The cherry tomatoes are vibrant, and full of a tart, juicy flavor. While the tender, sweet zucchini contrasts it. The slightly smoky taste from the roasting enhances the natural flavor of the vegetables, and it truly just tastes amazing. It’s such an easy vegetable side dish recipe to make and it goes so well with a variety of meals. Serve it over rice with some soy sauce, on top of some 0 Points spaghetti squash, or just eat it by itself! NOTE: Because this recipe only involves vegetables and trace amounts of olive oil, I count it as 0 Points. However, if you enter the nutritional values into your Weight Watchers calculator, it comes up as 1 Points +.

Roasted Tomatoes and Zucchini Recipe

A great low calorie side dish to any meal, these Roasted Tomatoes and Zucchini are flavorful and fresh. At 0 Points + per serving, it’s a wonderful guilt free vegetable recipe.

Ingredients

2 medium sized zucchini, chopped into bite sized pieces
1 small container of cherry tomatoes (about 20 tomatoes), sliced in half
Non-fat olive oil cooking spray
1 tsp sea salt

Instructions

Preheat oven or toaster oven to 450 degrees.
Line a small baking sheet with aluminum foil (for easy cleanup) and lightly mist with the non-fat cooking spray.
Place tomatoes and zucchini onto baking sheet and lightly mist with non-fat cooking spray or olive oil mister, then sprinkle evenly with the sea salt.
Roast in oven until vegetables start to char, about 15-20 minutes.
Serve immediately.

Quick Notes

NOTE: Because this Roasted Tomatoes and Zucchini Recipe only uses vegetables and trace amounts of olive oil, I count it as 0 Points +. However, if you add up the nutritional information and plug it into your Weight Watchers Calculator, you’ll see that it comes up as 1 Points +. So it’s up to you how you want to count it.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Entire recipe makes 4 servings
Serving size is 1/2 cup
Each serving = 0 Points +

PER SERVING: 43 calories; 0g fat; 8g carbohydrates; 3g protein; 3g fiber

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

Sweet and Sour Beef Cabbage Soup Recipe – 5 Points +

LaaLoosh — Mon, 05 Dec 2011 13:48:21 +0000

photo credit: babybites

The perfect, quick weeknight dinner recipe, this delicious Sweet and Sour Beef Cabbage Soup is not only super easy to prepare in a pinch, you get a whole 2 cup serving for just 5 Points +! And it’s nice to enjoy such a satisfying dish without using up so many Weight Watchers Points, so that means there’s room for dessert :). Bulked up with veggies, trimmed down with extra lean beef, and drowning in a tangy, sweet & sour broth, this soup is oh so flavorful and very filling. With the winter weather really kicking in, this hot and hearty soup is a great low calorie meal idea!

Sweet and Sour Beef Cabbage Soup Recipe

Healthy, hearty, and incredibly flavorful, this tasty Sweet and Sour Beef Cabbage Soup Recipe gets a lot of bang for its buck. Each 2 cup serving has just 5 Points +, making it a very satisfying meal without using up too many Points.

Ingredients

1 lb extra lean (94% or leaner) ground beef
6 cups fat free beef broth
1 15-ounce can crushed or diced tomatoes
4 cups coarsely chopped Savoy, or green cabbage
1 large yellow onion, diced
4 stalks of celery, finely chopped
1 tsp canola oil
1 tbsp tomato paste
1 ½ tsp caraway seeds
2 tbsp honey
1 tbsp paprika, preferably Hungarian sweet
1/4 cup cider vinegar
1 1/2 tsp salt
1/4 tsp pepper

Instructions

Set a Dutch oven over medium heat, and add in the oil.
Add beef and caraway seeds and and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes.
Stir in onion s and celery; cook, stirring, for 2 to 3 minutes more.
Stir in broth, tomatoes, tomato paste, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors.
Stir in cabbage, vinegar and salt & pepper and cook just until barely tender, 3 to 4 minutes more.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

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

Number of servings (yield): 6

Culinary tradition: Russian

Entire recipe makes 6 servings
Serving size is 2 cups
Each serving = 5 Points +

PER SERVING: 198 calories; 3 g fat; 20 g carbohydrates; 22 g protein; 4 g fiber

Ham and Cheese Breakfast Casserole Recipe – 5 Points +

LaaLoosh — Tue, 08 Nov 2011 14:31:25 +0000

Sunday morning breakfast is always a lot of fun for me. We usually have no where urgent to go, and my husband keeps an eye on the kids so that I can take my time and cook up something tasty. During one of my recent Sunday mornings in the kitchen while trying to use up some produce before it went bad, I played around a bit with an old breakfast casserole recipe that had been given to me, and I came up with a MUCH lighter version that tasted fantastic! Each serving is just 5 Points +, and because it’s loaded with fiber and protein, this dish is incredibly filling. Pair it with some zero Points + fruit for a complete healthy, low calorie Sunday morning breakfast. Enjoy!

Ham and Cheese Breakfast Casserole Recipe

Filled with delicious veggies, and ham, and topped with Swiss cheese, this tasty breakfast casserole is a real treat. At just 5 Points + per serving, it’s a healthy breakfast idea that everyone can enjoy. Great for large parties or brunches too!

Ingredients

1 cup liquid egg substitute
4 large egg whites
6 slices low calorie, high fiber bread (I used Sara Lee Delightful), cut into small, bite sized cubes
1 cup diced lean ham
1/2 cup tomatoes, chopped
1 cup shredded light Swiss cheese
5 cups chopped spinach, wilted
1/4 cup roasted red peppers, chopped
1/4 cup green onions, chopped
1 cup fat free buttermilk
2 tbsp Dijon mustard
1 tbsp fresh parsley, finely chopped
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper

Instructions

Preheat oven to 375°F.
Spray a 7-by-11-inch glass baking dish or a 2-quart casserole with non-fat cooking spray.
In a large bowl, egg substitute, egg whites and buttermilk. Add mustard, paprika, salt and pepper; whisk to combine.
In another large bowl, toss tomatoes, spinach, bread, ham, parsley, green onions and roasted red peppers.
Add the egg mixture and toss well to coat.
Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the casserole has set, 40 to 45 minutes.
Uncover, sprinkle with cheese and continue baking until the casserole is puffed and golden on top, 15 to 20 minutes more.
Remove from oven and cool for 15 to 20 minutes before serving. Cut into 6 equally sized pieces.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

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

Number of servings (yield): 6

Culinary tradition: USA (General)

Entire recipe makes 6 servings
Serving size is 1/6 of casserole
Each serving = 5 Points +

PER SERVING: 146 calories; 4 g fat; 21 g carbohydrates; 28 g protein; 6 g fiber

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Slow Cooker Vegetarian Lasagna Recipe – 8 Points +

LaaLoosh — Wed, 02 Nov 2011 14:54:31 +0000

Who says lasagna can only be cooked in a casserole dish? This super yummy vegetarian lasagna recipe is made easy by using a crock pot instead of the traditional oven and baking dish. It’s loaded with protein and veggies, and saves all the Points for the good stuff….the CHEESE. This recipe doesn’t skimp – it’s made with 3 cups of reduced fat mozzarella. Each nicely sized serving is just 8 Points +, which is a pretty good bargain for a big hunk of cheesy lasagna! Perfect for a quick weeknight dinner idea that’s not only delicious, but is a healthy meal that the whole family will enjoy.

Slow Cooker Vegetarian Lasagna Recipe

Need a quick dinner idea that you can throw in a pot and forget about? Well, this Slow Cooker Vegetarian Lasagna Recipe fits the bill! Healthy and delicious, you can treat yourself to a cheesy piece of low calorie lasagna made the easy way.

Ingredients

15 (12oz) whole-wheat lasagna noodles uncooked
1 15 oz container fat free ricotta
3 cups shredded reduced fat mozzarella
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
1 5-ounce package baby spinach, coarsely chopped
3 large portobello mushroom caps thinly sliced
1 small eggplant, quartered lengthwise and thinly sliced
1/2 cup liquid egg substitute
5 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Instructions

In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
Coat a 6-quart or larger slow cooker with non-fat cooking spray.
Spread 1 1/2 cups of the tomato mixture in the slow cooker.
Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
Set aside the remaining 1 cup mozzarella.
Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Preparation time: 20 minute(s)

Cooking time: 2-4 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 8

Culinary tradition: Italian

Entire recipe makes 8 servings
Serving size is 1/8th of lasagna
Each serving = 8 Points +

PER SERVING: 290 calories; 7 g fat; 38 g carbohydrates; 29 g protein; 8 g fiber

Amy’s Organic Chunky Tomato Bisque – 3 Points Plus

LaaLoosh — Fri, 21 Oct 2011 13:36:16 +0000

Need a quick, ready made soup for lunch that’s healthy, low calorie and delicious? Check out Amy’s Organic Chunky Tomato Bisque! It’s the best tomato soup I’ve ever had, and it’s just 3 Points Plus per serving. It’s made with just 8 natural, all organic ingredients, and it makes the perfect guilt free side dish to any tasty Weight Watchers Sandwich Recipe.

Amy’s Organic Chunky Tomato Bisque

Easy and convenient, this tomato bisque is definitely a great bargain. You can really taste the freshness of the ingredients, and it’s really hard to believe this soup comes from a can. So if you want a quick meal idea to have on hand when you don’t have time to cook one from scratch, stock your pantry with a few cans of Amy’s Organic Chunky Tomato Bisque!

Entire package has 2 servings
Serving size is 1 cup
Each serving is 3 Points Plus

PER SERVING: 130 calories; 3.5 g fat; 21 g carbohydrates; 3 g protein; 3 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

Cheesy Baked Tomatoes Recipe – 1 Points +

LaaLoosh — Wed, 07 Sep 2011 12:00:42 +0000

Looking for a quick and easy low calorie side dish recipe that will go well with a variety of entrees? This Cheesy Baked Tomatoes Recipe just may be the answer! Fresh, delicious and super quick to make, each serving has just 1 Points +. Perfect as a side dish, or even just as a quick, healthy snack, these super yummy tomatoes are a great idea for just 1 Point. I used heirloom tomatoes when I made this, but really, just about any kind will work. It’s the perfect way to bulk up your plate without adding a lot of extra Points Plus. Enjoy!

Cheesy Baked Tomatoes Recipe

A delicious and healthy side dish recipe, these cheesy baked tomatoes go well with just about anything. Take advantage of those fresh summer tomatoes before they are gone and try this fresh and flavorful low calorie side for just 1 Points + each!

Ingredients

4 tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1 oz reduced fat provolone cheese, shredded
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
Freshly ground pepper, to taste

Instructions

Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet.
Top with Parmesan, provolone, oregano, basil, salt and pepper.
Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is 1 tomato (2 tomato halves)
Each serving = 1 Points +

PER SERVING: 49 calories; 2 g fat; 6 g carbohydrates; 4 g protein; 2 g fiber