Mexican Beans & Rice: Serves 4

1 Box Goya Yellow Rice
2tsp Olive Oil
8oz Red Potato – Cubed into 1/4″ Cubes
1 Bell Pepper – Chopped
1 Onion – Chopped
1oz Chorizo – Chopped into small chunks
1/8-1/4tsp Cayenne Pepper
1/4tsp Coriander
1/4tsp Cumin
8oz Tomato Sauce
1C Salsa
16oz Canned Pinto Beans – Drained & Rinsed
1C Water
Salt & Pepper

First chop up all your veggies, put a teaspoon of olive oil in a large skillet over medium heat and add the potato, bell pepper, onion and chorizo and stir to coat. Add the cayenne pepper, cumin & coriander with some salt and pepper (light on the salt as the chorizo has lots of flavor). Cook for 8-10 minutes until the veggies soften up then add the beans, tomato sauce, salsa and water, give it a stir, bring up to a simmer and cook for 20-30 minutes stirring occasionally. The sauce will thicken as it cooks.

Once you set the veggies to simmer you can get started on the rice. Add 2C of water to a pot with the remaining teaspoon of olive oil, bring up to a boil then add the goya rice (it has seasonings in the rice packet to make it nice and tasty!), let it boil for a minute, then reduce the heat to a low simmer, cover and cook for approximately 25 minutes or until all the water has been absorbed into the rice. Fluff with a fork then split the rice into 4 bowls, top with the veggie mix, serve and enjoy!

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WW: 10 Points Plus / serving

Italian Spiced Wild Rice: Serves 4

1C Lundberg Wild Rice
1.75C Water (or Chicken Stock)
1tsp Olive Oil
1/2tsp Oregano
1/2tsp Basil
1/4tsp Garlic Powder
1/4tsp Onion Powder

Place the rice, water, olive oil and seasonings in a small sauce pot, bring up to a boil, reduce to a simmer, cover with a lid and let it cook slowly until all of the water has been absorbed by the rice. Fluff with a fork, serve & enjoy!

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WW: 4 Points Plus / serving

Tip: To cook your chicken more evenly slice in half horizontally so it is a more even. It also helps speed up your dinner as the chicken cooks in 10-15 minutes!

Italian Spiced Chicken: Serves 2

2 Chicken Breasts (roughly 1/2lbs total)
Salt
Pepper
Garlic Powder
Onion Powder
Oregano
Basil

Lay the chicken breasts out on a plate and lightly sprinkle all of the spices evenly over each side. Place on a greased cookie sheet and bake at 375° for 10-15 minutes (longer if you don’t slice your chicken in half)! until the chicken is cooked through. Remove from the oven and let it sit for 5 minutes to make sure the juices stay in the chicken! Serve & Enjoy!

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WW: 3 Points Plus / serving

Shrimp in a Tomato Wine Sauce: Serves 4

8oz Pasta
1lbs Shrimp – Peeled & De-veined
1.5 Pints Cherry Tomatoes
1C Diced Onions
1-2 Garlic Cloves Minced
1tsp Olive Oil
1C White Wine
1/2tsp Oregano
1/2tsp Basil
1TB Butter

Bring a pot of salted water to a boil, add the pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat the olive oil in a large saute pan over medium heat, add the onions and garlic with some salt and pepper and cook for a minute or two. Add the cherry tomatoes, stir and cover with a lid and let cook for 5-8 minutes, stirring occasionally, until the tomatoes easily pop open when light pressure is applied with the back of a spoon (be careful of squirting liquid!!!) Pop all of the tomatoes, add the oregano and basil and cook for 2-3 minutes with the lid off and the sauce simmering rapidly.

Add the wine – I do this away from the stove to ensure that the alcohol does not catch fire. Stir and bring the sauce back up to a rapid simmer, allow the sauce to reduce for another 5-6 minutes stirring occasionally. Now add the shrimp and butter and stir into the sauce, bring back up to a simmer and cook for another 4-5 minutes until the shrimp is completely cooked through. Remove from the heat and add the cooked pasta. Stir to evenly coat the pasta, cover with a lid and let the sauce soak into the pasta for another 4-5 minutes. Stir once more, serve and enjoy!

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WW: 10 Points Plus / serving

Twice Roasted Cheesy Potatoes: Serves 4-8

1.5lbs Red Potatoes (small ones!)
1C Cottage Cheese – Low Fat (I used Daisy Brand)
2oz Shredded Cheddar
1TB Butter
1tsp Olive Oil
Salt & Pepper

At my grocery store they sell bags of small red potatoes that are about 2″ around and all the same size, I like using these because the potatoes will cook at the same rate. First scrub your potatoes – leave the skins on! Dry them, toss with the olive oil, salt and pepper and place on a greased cookie sheet. Place in a 450° oven for approximately 30 minutes until the potatoes are easily pierced with a fork – note cooking time can vary depending on the size of your potatoes.

Once they are cooked through add to a stand mixer and on low gently beat until the potatoes are all broken up. Add the remaining ingredients, taste test to see if you need some more salt and pepper, mix again until nicely incorporated. Scoop into a greased casserole dish, rake with a fork to make ridges and put back in the oven for an additional 30 minutes until the top is nice and golden. Serve and Enjoy!

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WW: 7 Points Plus / serving @ 4 servings
5 Points Plus / serving @ 6 servings
3 Points Plus / serving @ 8 servings

Garlic Shrimp & Broccoli: Serves 2

1/2lbs Shrimp – Peeled & De-veined
1/2lbs Frozen Broccoli – Thawed
1/2 Red Onion – Diced
1 Garlic Clove – Minced
1tsp Olive Oil
1/2C Rice
1C Water
Salt & Pepper

In a small sauce pot place the water, rice and some salt, bring up to a boil, reduce to a simmer, give a quick stir, cover and forget about it until the rice has absorbed all of the water. Once that is done set to the side.

In a saute pan heat the olive oil over medium heat, add the onions with some salt and pepper and cook for 2 minutes, add the garlic and cook for another 30-40 seconds, then add the broccoli with some salt and pepper and cook for 5 minutes. Once the onion has become translucent add the shrimp with some more salt and pepper and toss around to get the shrimp in an even layer on the bottom of the pan. Cook until the shrimp is no longer translucent.

Remove from the heat and serve over the rice. For an added kick add a tablespoon or two of La Choy Teriyaki Sauce and saute for a minute or two – a great way to spice up left overs!

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WW: 8 Points Plus / serving
9 Points Plus / servings – with the Teriyaki Sauce

Balsamic Vinegar Strawberries: Serves 1

1C Sliced Strawberries
1TB Balsamic Vinegar
1tsp Sugar – optional

Toss all the ingredients together, wait a minute or two, toss again – serve and enjoy!

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WW: 0 Points Plus / serving – without sugar
1 Points Plus / serving – with sugar

Cheese Steak Couscous: Serves 4

1 Large Bell Peppers – Sliced
1 Large Onion – Sliced
1C Cherry Tomatoes – Sliced in Half
1tsp Olive Oil
Salt & Pepper
6 Steak Umms
4 Slices American Cheese
1C Israeli Pearled Couscous
1.5C Beef Stock – Fat Free

In a small sauce pot add the beef stock and bring up to a boil, add the couscous, give it a stir, reduce the heat to a simmer, cover and cook until the couscous has absorbed all of the stock. Remove from the heat and set to the side.

While the couscous is cooking heat the olive oil in a saute pan over medium heat, add the onions and peppers with some salt and pepper. Saute for 5-8 minutes until softened and the onions have turned translucent. Add the tomatoes and continue to cook for another minute. Add the couscous to the pan and stir to break up the couscous. Remove from the heat and cover.

In a skillet over medium heat toss the Steak-Umms down in a single layer (you may have to do this in 2-3 batches), sprinkle with some salt and pepper and with a spatula start to break up the steak as it thaws and cooks. Once it has all turned brown drain the fat from the meat and add the meat to the couscous pan. Once all the steak has been added to the couscous break up the cheese and add to the pot as well, turn the heat on low, stir to incorporate the cheese, cover with a lid for a minute or two, stir again and repeat as necessary until the cheese has melted. Serve and Enjoy!

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WW: 10 Points Plus / serving

Asparagus Quiche: Serves 1

1 Egg
1/4C Milk (I use Fat Free)
5-6 Roasted Asparagus Stalks – Cut into 2″ segments
1/2oz Cheddar Cheese
Salt & Pepper

Scramble the egg and milk together until nice and frothy, add some salt and pepper and stir again, pour into a greased ramekin. Add the roasted/sauteed asparagus (I used left overs from the night before) and the cheese. Place in a 375° oven for approximately 20-25 minutes until the egg is completely set in the center.

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WW: 4 Points Plus / serving

Wild Rice: Serves 4

1C Lundberg Wild Rice
1.75C Water (or Chicken Stock)
1tsp Olive Oil
2tsp Montreal Steak Seasoning
2tsp Parsley Flakes (dried)

Place the rice, water, olive oil and montreal steak seasoning in a small sauce pot, bring up to a boil, reduce to a simmer, cover with a lid and let it cook slowly until all of the water has been absorbed by the rice. Fluff with a fork, add the parsley, stir once more, serve & enjoy!

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WW: 4 Points Plus / serving