Recipe Wednesday

biddy53178 · January 2011

I feel like starting something new- and since Recipe Wednesday sounds catchy to me this is what I am going to start If i remember correctly months ago when I started on TTCAL there was a recipe day on Mondays but I think whoever ran it graduated to PGAL and it died away- Each Wed I will post a recipe- something I have tried or something I feel like trying- for those of you doing WW, I will also post the WW points that go with it. Feel free to play or just take my recipe and give it a try- today's recipe is my absolute FAVE- DH made this for me the first time I ever ate at his house. I'm not sure if that is why I love it so much or if it is because it tastes sooooo good!

Lemon Chicken and Wine Sauce

-Chicken Breast (or fish or shrimp) (for WW each oz of chicken equals one point)

-Two cups white wine (chardonnay works well- something cheap like double dog dare- I don't count this in my points because you cook the alcohol off IMO)

-One bunch of green onions finely chopped- ZERO points

-Three Lemons

-Cous Cous or Rice Pilaf (both 1 cup servings are 5 pts- but 1/2 cup of cous cous is quite a lot so that's usually what I use)

Brown your chicken on medium heat on the stove- either using a little bit of olive oil (one WW pt for each tsp of olive oil) or Pam cooking spray (zero points)

Slice one lemon and place slices over the chicken breast in the pan.

In a two cup glass measuring cup (or bowl) combine wine, chopped onions, and the juice from two lemons- pour mixture over chicken, cover and simmer for 20 minutes.

Remove chicken from pan after simmering and place on platter, reduce liquid in pan, pour sauce over chicken and serve over rice or cous cous. We usually have a side salad or some other veggie as well.

This chicken recipe is great served as cold chicken breast the next day-

Enjoy!

jertie · January 2011

I love food - so I think this is a great idea!!!

it! (And the recipe sounds delicious - easy too!) Thank you Big Smile

Deepak&Derek · January 2011

I absolutely love this recipe share idea!!!!!! thank you for bringing it back. I am definitely going to try the recipe you posted. It looks healthy and easy to prepare.

I will definitely play. Below is my recipe for today.

Pesto Salmon

Ingredients:

1 or 2 salmon filets (skin on)
1/2 cup of pesto
little salt

How to Make:

? heat oven to 400 degrees ? place salmon on a rimmed baking sheet with foil (do not spray, you want the skin to stick so you can loosen it with a flat spatula at the end when serving. ? spoon on pesto and cover evenly (as thick as you want). i like quite a bit ? bake about 12 to 16 minutes until done (depends on thickness) ? soo very simple. so very declicious. ? i usually serve this with grilled vegetables or even pasta.

LifeInANutshell · January 2011

BBQ Pulled Pork ~~ Made this recipe for the first time last week. Its so easy its scary but insanely tasty!

LaraGaudess · January 2011

Love this idea! Here is mine:

Shrimp in tomato sauce:

1 lb bag frozen raw shrimp, defrosted.1 onion chopped into small pieces6 roma tomato's, chopped1 Tbsp olive oil4 oz goat cheeseAny herbs and spices you like, sea salt to taste Sautee the onion in the oil over medium heat for a few minutes until soft. Add the shrimp and tomato's to the pot, cover and let cook on low heat for 10 minutes. Meanwhile, set the oven at 350. After 10 minutes, add the cheese and spices and allow to cook for another 2 minutes. After this, place pot in the oven and cook for 15 minutes. Remove from oven, and serve over brown rice or quinoa. Serves 6-8 people. Each serving is about 180-280 calories, which isn't too bad. Enjoy!

jerryliljess · January 2011

Thank you so much for sharing...I may have to try it tomorrow Big Smile

Tapatio · January 2011

I make Chipotle Tamale Pie about twice a month. We all love it and it's great with a green salad on the side.

https://www.foodnetwork.com/recipes/ingrid-hoffmann/chipotle-tamale-pie-recipe/index.html

ETA: I use half of the chipotle asked for in the recipe since my DH has no tolerance for spicy food. The two chipotles they ask for isn't spicy (in my opinion) but it does add a nice little kick

Temp774929562501329 · January 2011

sounds yummy!

and an interesting tidbit- i went to a cooking class at the viking cooking school at Harrah's in AC last weekend. the chef teaching the class said you burn off a lot less alcohol than you think when cooking. you'd have to cook off the alcohol for hours to get rid of as much as you think. so just something to think about when serving alcohol-including recipes to ex-drinkers and pregnant women!

ewilliams1127 · January 2011

Tonight I am making Stuffed Shells:

1 package of large pasta shells

4 cups shredded mozerella cheese

2 packages of cream cheeze

1/4 c parmesean cheeze

1 egg

Italian seasoning (I use the grinder one or Ms. Dash)

1-2 jar of sauce depending on how much sauce you like

Preheat oven to 375.

In a large bowl mix together egg, cream cheese, 3 1/2 c mozerella cheese and parmesean cheeze (with hands or large spoon).

Cook shells per package instructions and drain with cold water.

Fill shells with cheese mix and put in a 9x13 glass dish. Cover in sauce and use remaining moz. cheese on top.

Cook for 20-25 minutes or until top cheese is melted.

Want a personalized experience?

Recipe Wednesday

Re: Recipe Wednesday

Choose Another Board

Search Boards