Total Time: 30 minutes

Quick enough for a weeknight, eases you like comfort food and all for 1 Weight Watcher point.  This recipe is so worthy!
 
Ingredients

1 ½ tbsp  whole wheat flour
½ tsp sea salt
½  tsp pepper, freshly ground
4 uncooked boneless skinless chicken breasts, cut in chunks
2 tsp olive oil
2 cups reduced sodium chicken broth
4 minced garlic cloves
½ tsp ground red pepper
16 oz baby broccoli (can use regular)
2 tsp lemon juice
16 oz cauliflower rice
Parmesan cheese to taste (optional)

Instructions

1. On a plate, combine, flour, salt and pepper; add chicken and coat
2. Heat oil in large non-stick skillet over medium-high heat.  Add chicken and cook until browned and cooked through, turning.  About 6 minutes, remove to plate.
3. Add broth, garlic and red pepper, bring to a boil, scraping bottom.
4. Add baby broccoli and cauliflower rice and cook until al dente, about 3 minutes.
5. Add chicken and heat through.
6. Serve with parmesan cheese (optional and adds points)

Yield: 4 servings

1 Weight Watchers Smart Point

Author: Kim Trotto
​
Inspired by a Weight Watchers recipe, Chicken with Broccoli Rabe and White Beans

My Teenaged Son Loved This!! Yahoo, mom victory!!

My 16-year old son loves Alfredo sauce.  He is my most honest and harshest critic. Every day, I hear, “what’s for dinner, Mom?”  I know some days he will groan, other days he is O.K. with it and some days he is excited!  I love it when he is happy and eager for my cooking. 

I wanted to make a “worthified” version of Alfredo, so that he and I would both be happy. I didn’t have all of the ingredients that I wanted or enough, so I punted and used what I had. 

It turned out awesome, if I do say so myself and my son said so too!  Happy mom!  I had made him some regular pasta, but he said it wasn’t necessary, the spaghetti squash was really good with it.  Another mom victory!

Oh, and be careful with the spaghetti squash.  I microwave it, but of course you can roast it in the oven.  I left mine in the microwave a bit too long and it exploded! 

​I could hear that it sounded like it was probably done or something crazy was going to happen and before I could press stop, it was all over the microwave.  Oh well, it needed a cleaning anyways.

So, here we go…

Total Time: 20 minutes

Ingredients

1 tbsp butter
1 clove garlic, minced
2 tsp whole wheat organic flour
1 cup milk (I used whole, Smart Points for all types at the end)
2 oz reduced-fat cream cheese
1/8 cup parmesan cheese
sea salt
1 large spaghetti squash
 
Instructions

1. Poke holes with a sharp fork or knife in the spaghetti squash
2. Microwave for 6-9 minutes depending on the size,  it should feel softer and more pliable.  Let it cool for about 5 minutes.  While you are waiting, start on the sauce.  Then cut squash in half and remove the seeds and pulp.  Use a sharp fork to scrape and harvest all of the “spaghetti”.
3. Melt butter in medium sauce pan over medium heat, add garlic and stir to warm through for 30 seconds
4. Add flour and stir for 1 minute
5. Whisk in milk and a pinch of sea salt until thickened, about 3 minutes
6. Cut cream cheese and add to sauce along with parmesan cheese
7. If sauce is too thick, use water or milk to thin it. 

Yield: 4 servings
WW SP = Weight Watchers Smart Point
5 WW SP if using whole milk or 2%
4 WW SP if using 1% or skim
 
Author: Kim Trotto