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Saturday, January 15, 2011

Mandarin Orange Chicken

Mandarin Orange Chicken (leigh)

1 1/2 lb boneless, skinless chicken breasts, cooked and chopped into bite-size
1 1/2 T. veg. oil

8oz sliced, fresh mushrooms

3 t. all purpose flour

1 1/2 c. water

4 1/2 oz frozen OJ concentrate, thawed

1/2 c. thinly sliced green onion bulbs (w/o greens)
3 chicken bouillon cubes

1 11oz can mandarin orange sections, drained

1 1/2 c. rice, uncooked

Saute mushrooms in oil over med high heat, stirring constantly. Sprinkle flour

over mushrooms, stirring quickly to combine. Gradually stir in water, OJ, gr.

onions and bouillon cubes. Stir constantly and bring to boil. Reduce heat, add

chicken, simmer 3-4 minutes. Cool and freeze.

To serve - thaw mixture, cook rice. Heat chicken mix in saucepan until bubbly,

stir in mandarin oranges and heat through. Combine with rice and serve.

For meal swap, I will have chicken mix in one bag, rice (for ones that want it)

in another bag, and the can of mandarin oranges.

Weight Watchers Mexican Brown Rice Casserole

Weight Watchers Mexican Brown Rice Casserole (Kate)

PointsPlus™ Value: 8

Servings: 6

1 spray(s) cooking spray

4 cup(s) cooked brown rice

1 1/4 cup(s) salsa

1 tsp Durkee Ground Cumin Seed, or other brand

15 oz canned refried beans

10 oz frozen corn kernels, thawed

4 oz canned green chili peppers, mild, diced

1 Tbsp chili powder

10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl

3/4 cup(s) low-fat shredded cheddar cheese, divided

2 Tbsp cilantro, fresh, chopped (optional; for garnish)


· Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray

· In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

· In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

· Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

· Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Baked Ziti with Italian Sausages

Baked Ziti with Italian Sausages by Lauren

Spaghetti sauce

Mozzarella cheese

Italian Sausages



1 c. cooked chopped spinach

1 c. Cheddar, shredded

8 strips bacon, fried and crumbled

1/4 tsp. nutmeg


1 3 oz package Philadelphia Cream Cheese

1/2 cup butter

1 cup flour

Pecan Chicken Strips



spicy brown mustard

salt, garlic, pepper

panko bread crumbs

pecans (could be omitted as needed)

chicken tenderloins

TexMex Lasagna

Tex Mex Lasagna (Ellen)


· 1 pound lean ground beef

· 1 cup frozen diced onion, red and green bell pepper, and celery

· 3 garlic cloves, minced

· 1 tablespoon chili powder

· 1 teaspoon salt-free chipotle seasoning blend

· 1 (24-oz.) jar mild salsa

· 1 (15-oz.) can dark red kidney beans, drained

· 1 (10-oz.) can enchilada sauce

· 1 (10-oz.) package frozen whole kernel corn, thawed

· 16 (6-inch) fajita-size corn tortillas

· 4 cups (16 oz.) shredded Mexican four-cheese blend

· Toppings: sour cream, chopped tomatoes


1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.

2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.

3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.

Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.