A couple yummy weight watcher recipes

I made two really easy and delicious recipes this week (both were weight watchers recipes). I made the Chicken Divan Sunday evening and just popped it in the oven Monday when we got home from work and had leftovers on Tuesday.  Tuesday night after Hadley was asleep, I made the Spinach Lasagna rolls.  We heated them in the oven on Wednesday night and had the leftovers on Thursday.  This was really nice only having to cook one night during the week so I need to remember this routine :)  As I'm on a gluten-free diet (and my Kroger didn't have GF lasagna noodles), I made some gluten-free pasta and mixed all the ingredients and put in a small baking dish.  I made Brandon's according to the direction.  

Chicken Divan, Lightened Up

Weight Watcher Recipe

  

Ingredients

1-1/2 lbs broccoli (3 large heads) chopped

24 oz boneless skinless chicken breasts (I used 3 breasts)

salt and fresh ground pepper

1 tbsp butter

2 tsp extra virgin olive oil

2 cloves garlic, crushed

2 tbsp shallots, minced (I used one small yellow onion + about 1/2 cup shredded carrot for added veggie/color)

4 tbsp flour

1 cup fat free chicken broth

1 cup fat free milk

2 oz dry sherry (I used white wine)

6 oz shredded reduced-fat swiss

1/4 cup grated parmesan cheese

1/4 cup seasoned whole wheat breadcrumbs

Directions:

Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.

Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.

Season the chicken with salt and pepper. Saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.

Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese. Season to taste with salt and pepper.

Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli.Arrange the chicken on top and cover with remaining sauce. Sprinkle the remaining swiss cheese, grated parmesan and top with breadcrumbs. Spray a little oil on top. (I just mixed all the ingredients up and topped with breadcrumbs)


Bake 30 minutes.

Spinach Lasagna Rolls

Weight Watcher Recipe

Ingredients 

9 lasagna noodles, cooked

10 oz frozen chopped spinach, thawed and completely drained

15 oz fat free ricotta cheese 

1/2 cup grated Parmesan cheese

1 egg

salt and fresh pepper

32 oz tomato sauce (I used a jar of Ragu)

9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions:

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.