Ingredients

• 1/4 teaspoon freshly ground pepper
• 1 teaspoon anchovy paste
• 1 tablespoon olive oil
• 1/4 cup red wine vinegar
• 1/3 cup fresh lemon juice
• 2 pounds skinned, boned chicken breast halves
• 1/2 teaspoon garlic powder
• 4 (1-ounce) slices French bread
• Vegetable cooking spray
• 5 cloves garlic
• 9 cups loosely packed torn romaine lettuce
• 1/4 cup grated fresh Parmesan cheese

Directions

1. Trim bread crusts, and discard. Cut bread into 1-inch cubes. Arrange bread cubes in a single layer on a baking sheet. Coat bread cubes with cooking spray, and sprinkle with garlic powder; toss well. Bake at 350¼ for 15 minutes or until lightly browned; set aside.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 6 minutes on each side or until done. Remove chicken from skillet; let cool. Cut chicken across grain into thinpar slices; set aside.

3. Combine lemon juice and next 5 ingredients in container of an electric blender; cover and process until smooth. Add 1/4 cup lemon juice mixture to chicken, tossing gently to coat.

4. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce, and toss well. Add chicken mixture and cheese, tossing gently to coat. Serve with croutons.

Yield: 7 servings (serving size: 1-1/2 cups salad and 1/3 cup croutons).

6 pts per serving

Ingredients

• 2 jalapeno peppers, seeded and minced
• 1 can (28oz) diced tomatoes, drained
• 3/4c diced green pepper
• 3/4c diced onion
• 1lb lean ground beef
• 8oz uncooked small cooked tube pasta
• 1T honey
• 2 to 3t chili powder
• 3/4t salt
• 1 1/2c reduced fat sour cream

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, jalapenos, honey, chili powder and salt. Reduce heat to low, cook, uncovered, for 10 mins, stirring occasionally. Drain pasta, add to beef mixture. Add sour cream, cook and stir until heated through (do not boil).

Yield 8 servings.

Ingredients

• 3 medium eggplant(s), cut into 1/2-inch pieces
• 3 medium sweet red pepper(s), chopped
• 4 small tomato(es), plum, seeded and chopped
• 4 medium garlic clove(s), peeled and chopped
• 2 tsp olive oil
• 1 tsp table salt, or more to taste
• 1/4 tsp black pepper, or more to taste
• 9 serving dry lasagna noodles, 9 noodles, cooked and drained
• 1/4 cup grated Parmesan cheese
• 3/4 cup part-skim mozzarella cheese, shredded

Directions

Preheat oven to 425°F.

In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.

Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.

Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.

Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.

Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.

POINTS® Value | 5
Servings | 6
Preparation Time | 25 min
Cooking Time | 65 min

Ingredients

• 1 pound lean beef round, cut into 1-inch cubes (London Broil)
• 1 small onion(s), chopped
• 2 cup mushroom(s), sliced
• 2 medium garlic clove(s), minced
• 2 large carrot(s), sliced (about 1 cup)
• 15 oz canned pinto beans, drained and rinsed
• 1 1/2 cup canned beef broth
• 14 1/2 oz canned crushed tomatoes, (about 1 1/2 cups)
• 1/2 tsp dried oregano, crushed
• 1/4 tsp dried thyme, crushed
• 1/2 tsp table salt
• 1/4 tsp black pepper 2 Tbsp thyme, fresh, or 2 whole sprigs, for garnish (optional)

Directions

Place beef in a 5-quart slow cooker. Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to slow cooker. Add carrots.

Place half of beans in slow cooker. Place remaining beans in blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.

Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme. Yields about 2 cups per serving

Ingredients

• 2 teaspoons Worcestershire sauce
• 2 tablespoons molasses
• 2 tablespoons packed brown sugar
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon cayenne
• 1/3 cup ketchup
• 1/4 cup cider vinegar
• 1 1/2 lbs. lean beef

Directions

Prepare the spice rub: combine brown sugar, paprika, chili powder, cumin, salt, cayenne, and pepper in a bowl. Rub half the mixture all over the beef and let stand for 15 minutes.

Prepare the Mop Sauce: combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl. Rub the beef with the remaining spice mixture and grill over indirect heat for 15 minutes. Turn and grill until a thermometer registers 150?, 12-15 minutes longer. Remove fro the grill. Cover loosely with foil, and let stand for 10 minutes before slicing. Serve with Mop Sauce.

(3 oz. meat with 2 tablespoons of sauce)

The spice rub also works well with chicken.

Recipe By : Weight Watchers Magazine July/August 2001