Chicken Piccata

Chicken Piccata is an Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley. - This is a remake of Ina Garten's Chicken Piccata recipe, which is breaded... not a traditional Piccata, however it sounded like it would be really good. To lighten it, I reduced her portions, used whole wheat bread crumbs, and reduced the fat. I served this to my family and my husband pointed out the obvious, "this isn't Chicken Piccata... but it's good!" My daughter who loves anything with lemon really loved this dish. Serve this with a salad and a vegetable.

Chicken PiccataGina's Weight Watcher RecipesServings: 4 • Serving Size: 1 piece Old Points: 5 pts • Points+: 5 ptsCalories: 214 • Fat: 5.5 g Protein: 24.2 g Carb: 13.4 g Fiber: 2.8 g 

2 (16 oz total) chicken cutlet halves, all fat trimmed freshly ground black pepper 2 large egg whites 2/3 cup seasoned whole wheat dry bread crumbs olive oil spray (about 1 tbsp worth) 1 tbs light butter juice of 1 lemon, lemon halves reserved 1/4 cup dry white wine 1/2 cup fat free chicken broth 1 tbsp capers Sliced lemon, for serving Chopped fresh parsley leaves, for serving

Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

- In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.- Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.- For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Lemon Feta Chicken with Oregano

 Mediterranean ingredients such as lemon, oregano and feta cheese makes your everyday chicken dinner spectacular. The cheese forms a nice crust on top when broiled, you won't even miss the skin! Serve this with a big green salad and a simple side dish like orzo with broccoli.

Lemon Feta Chicken with Oregano Servings: 4 • Serving Size: 2 thighs Old Points: 5 pts Points+: 5 ptsCalories: 203.8 • Fat: 8.2 g Protein: 29.1 g Carb: 2.2 g Fiber: 0.5 g

Ingredients: 

8 skinless chicken thighs juice of 1 lemon 2 tsp garlic powder 3 tsp oregano salt and fresh ground pepper 1/3 cup feta cheese, crumbled

Spanish Chicken & Rice

Directions: Preheat oven to 375°. Trim all fat off chicken. Season chicken with salt, pepper, oregano, and lemon juice. Place in a roasting pan and bake for about 35 - 40 minutes. When chicken is cooked, remove from the oven and sprinkle with feta.

Broil on low for about 2-3 minutes, until cheese is golden brown (careful not to burn).

Mom's Spanish Chicken and RiceSkinnytaste.comServings: 8 Size: about 1 1/2 cups Old Points: 7 pts Points+: 9 ptsCalories: 319 • Fat: 5.2 g • Carb: 46.3 g • Fiber: 1.7 g • Protein: 18.3 g • Sugar: 0.4 gSodium: 844 mg

Ingredients:

8 skinless, boneless chicken thighs, chopped 1 cup chopped onion 1 medium bell pepper 2 cloves garlic 2 tbsp cilantro, chopped 1 tbsp olive oil 3 3/4 cups water 3/4 cups light beer 2 oz tomato sauce 1 chicken bouillon cube 1 packet Badia sazon (or make your own, see above) 6 oz frozen mixed vegetables 2 tbsp (30 g) alcaparrado (or pitted green olives, capers and pimentos) 2 1/4 cups uncooked long grain white rice 2 tsp kosher salt

Directions:

Place onion, bell pepper, garlic, and cilantro in a chopper or food processor to chop fine.

In a large heavy pot with a good fitting lid such as a Dutch oven; heat 1 tsp of oil over medium heat. Season chicken pieces with salt and sauté until browned, about 5-7 minutes. Remove chicken and set aside.

Heat remaining oil in skillet, then add onions, peppers, garlic and cilantro. Sauté, stirring frequently, about 5 minutes. Add water, beer, tomato sauce, chicken bouillon, sazon, chicken and salt. Cook 10-12 minutes on medium heat.

Add frozen mixed vegetables, alcaparrado (or pimientos) with a little of the brine (liquid) from the olive jar, and rice. Stir and bring to a boilReduce heat to medium low and simmer uncovered, stirring occasionally until water boils down and barely skims the top. Once the water level reaches the top of the rice, cover with a tight fitting lid so no steam escapes and cook 25-30 minutes. (Tip: if your lid doesn't have a good tight fit, place a paper towel over the pot then cover as pictured below)

Shut heat off and let the pot sit wit the cover on an additional 10 minutes. Remove lid and fluff with a fork

Garlic Lime Marinated Pork Chops

The lime zest gives these chops an extra zing. Adjust the seasoning to your liking. Make these in the broiler or on the grill. Serve this with cilantro lime rice on the side.

Garlic Lime Marinated Pork ChopsGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1 pork chop Old Points: 4 pts • Points+: 5 ptsCalories: 194.6 • Fat: 7.8 g • Protein: 27.7 g • Carb: 2.3 g • Fiber: 0.6 g • Sodium: 235.5 mg

Ingredients:

4 (6 oz each) lean boneless pork chops 4 cloves garlic, crushed 1 tsp cumin 1 tsp chili powder 1 tsp paprika 1/2 lime, juice of lime zest salt and fresh pepper

Directions:

Trim any fat off pork. In a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes.Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned.

Crock Pot Italian Turkey Meatballs

Crock pots are so convenient, plug them in and go to work... come home and dinner's ready! I've always wondered if I can make meatballs start to finish in my crock pot without having to bake them first. Well now I know the answer, yes you can!

I'm starting to experiment with some of my favorite recipes to see how they translate into the crock pot and I plan on posting the ones I have success with. One thing I should mention, it's best to carefully form the meatballs with gentle hands, if you pack them tight they will get tough while cooking. If you prefer to bake them in the oven first, bake them for 15 minutes at 350°. Then add to the crock pot for 2 - 3 hours on low. If you want more sauce, add another can of crushed tomatoes.The one step I wouldn't skip is browning the garlic in oil first, this is a must for best results. And of course, you all know I swear by Tuttorosso crushed tomatoes (green label.)And since so many are asking, I have the 6 Quart Hamilton Beach Stay or Go Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it's done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is great, I am very happy with it and it's only about $28 on Amazon right now!

Crock Pot Italian Turkey MeatballsAdapted from my stove top Skinny Italian Turkey Meatball recipe.Skinnytaste.comServings: 6 • Size: 4 meatballs with sauce • Old Points: 5 pt • Points+: 5 ptsCalories: 200.4 • Fat: 8.1 g • Carbs: 12.6 • Fiber: 0.6 • Protein: 17.3 g • Sugar: 4.4Sodium: 427.5 mg

Ingredients:

20 oz (1.3 lb) ground turkey breast 93% lean 1/4 cup whole wheat seasoned breadcrumbs 1/4 cup Reggiano Parmigiano cheese, grated 1/4 cup parsley, finely chopped 1 egg 1 large clove garlic, crushed 1 tsp kosher salt + fresh pepper

For the sauce:

1 tsp olive oil 4 cloves garlic, smashed 28 oz cans crushed tomatoes (I like Tuttorosso) 1 bay leaf salt and fresh pepper to taste 1/4 cup fresh chopped basil or parsley

Directions:

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using clean hands, mix all the ingredients and form small meatballs, about 1/8th cup each.In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.Serve with ricotta, over pasta or enjoy with French bread.Makes about 24 meatballs, 2 tbsp each

Turkey Chili Taco Soup

Turkey Chili Taco SoupGina's Weight Watcher RecipesServings: 9 Size: 1-1/4 cups Old Points: 3 pts Points+: 5 ptsCalories: 198.8 • Fat: 1.4 g • Carb: 29.7 g • Fiber: 7.0 g  • Protein: 19.5 g 

1.3 lbs 99% lean ground turkey 1 medium onion, chopped 1 bell pepper, chopped 10 oz can rotel tomatoes with green chilies 15 oz canned or frozen corn, drained 15 oz kidney beans, drained 8 oz tomato sauce 16 oz fat free refried beans 1 packet taco seasoning (you can use 40& less sodium)

2 1/2 cups fat free low sodium chicken broth

In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions, onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals

Turkey Sausage and Tomato Sauce over Pasta

Turkey Sausage and Tomato Sauce over PastaGina's Weight Watcher RecipesServings: 8 Size: 1/2 cup sauce, 1 cup pastaCalories: 324 • Old Points: 6 pts • Points+: 8 pts

1 lb lean Italian turkey sausage, casings removed 1 28 oz can crushed tomatoes (I love Tuttorosso) fresh or dried basil salt and pepper to taste 1/2 cup fat free ricotta 16 oz uncooked whole wheat, high fiber or low carb pasta

Remove the casings from the sausage and saute in a deep skillet. When browned and cooked through, add crushed tomatoes. Add salt and pepper to taste. Cover and simmer on low for about 10 minutes. Add basil and ricotta and simmer another 5 minutes. Serve 1/2 cup sauce over approx 1 cup (2 oz dry) of your favorite cooked whole wheat, low carb or high fiber pasta.

Turkey Cutlets with Parmesan Crust

These cutlets have a wonderful Parmesan crust and taste great topped with fresh lemon. A quick and easy weeknight meal your family will love. I like to serve this with a salad and a simple low point veggie like Sauteéd Brussel Sprouts, Sauteéd Zucchini with Tomatoes, String Beans with Garlic and Oil or Sauteéd Baby Zucchini. You'll be very tempted to have more than one cutlet!

Turkey Cutlets with Parmesan Bread-Crumb CrustGina's Weight Watcher RecipesServings: 8 • Serving Size: 1 cutlet Old Points: 4 pts • Points+: 5 ptsCalories: 184 • Fat: 6.2 g Carb: 5.8 g Fiber: 0.9 g Protein: 25.9 g

8 (4 oz) turkey breast cutlets 4 egg whites, beat 3/4 cup seasoned breadcrumbs 1/3 cup Parmesan cheese salt and fresh pepper 2 tbsp butter 2 tsp olive oil lemon wedges for serving

Heat oven to 250°.Season cutlets with salt and pepper. Combine bread crumbs and Parmesan cheese in a medium bowl. In

another bowl beat egg whites. Dip turkey cutlets in egg whites, then breadcrumb mixture, shaking off excess.Heat a large nonstick frying pan on medium heat. Add half of the butter and olive oil. When butter melts, add 4 cutlets and cook a few minutes on each side, until golden brown and cooked through. Set aside on a baking sheet and keep warm in oven. Add remaining butter and oil to frying pan. Cook remaining cutlets. Serve with lemon

Broiled Tilapia with Garlic

This fish recipe will work great with any white fish.

Broiled Tilapia with GarlicGina's Weight Watcher RecipesServings: 6 servings Time: 15 minutes Points: 4.5 ww points

Ingredients:

6 tilapia fillets (6oz) 2 cloves garlic, crushed 3 tsp extra virgin olive oil 1 tsp oregano 1 tsp parsley salt and pepper 1 lemon

Directions:

Wash fish and pat dry. Line broiler pan with tin foil. Place fish on the tin foil and season with salt, pepper, oregano, and parsley. Drizzle with olive oil and top with crushed garlic.Set broiler to low and place fish about 8 inches from the flame. Cook until fish is cooked through, about 7 minutes (be careful not to burn garlic). Serve with freshly squeezed lemon juice.

Broiled Tilapia with Tomato Caper Sauce

I try to eat fish twice a week because of the health benefits. This is one of my favorite ways to eat fish. This is a simple dish with only a few ingredients. I recommend always using high quality ingredients to achieve maximum results like extra virgin olive oil, fresh pepper, ripe tomatoes and a good dry wine. These subtle differences can make a dish go from good to great.

Broiled Tilapia with Tomato Caper SauceGina's Weight Watcher RecipesServings: 4 servings Calories: 256.5 Old Points: 6 pts Points+: 6 ptsFat: 10.5 g Carbs: 1.7 g Fiber: 0.2 g Protein: 37.4 g

2 tbsp extra virgin olive oil 4 (6 oz) tilapia filets 2 garlic cloves, crushed 2 shallots, minced 2 tomatoes, chopped 2 tbsp capers 1/4 cup white wine (I use Pinot Grigio) salt and fresh pepper

Brush fish with 1 tbsp olive and season with salt and pepper. In a medium sauté pan, heat remaining olive oil. Add garlic and shallots and sauté on medium-low about 4-5 minutes. Add tomatoes and season with salt and pepper. Add wine and sauté until wine reduces, about 5 minutes. Add capers and sauté an additional minute.

Meanwhile, set broiler to low and place fish about 8 inches from the flame. Broil until fish is cooked through, about 7 minutes.Place fish on a platter and top with tomato caper sauce.

Balsamic Chicken with Roasted Vegetables

Prep time is quick, throw it in the oven and dinner is ready in 35-40 minutes. For easy clean up you can make this in disposable tins.

Balsamic Chicken with Roasted VegetablesGina's Weight Watcher RecipesServings: 5 Size: 2 thighs plus vegetables Old Points: 8 pts Points+: 9 ptsCalories: 347.1 • Fat: 17.0g Protein: 31.1 g Carb: 19.2 g Fiber: 5.8 g

10 (20 oz) boneless skinless chicken thighs 20 medium asparagus, ends trimmed, cut in half 3 red bell peppers 1 cup carrots, sliced in half long way 2 red onions, chopped in large chunks 10 oz sliced mushrooms 1/2 cup plus 2 tbsp balsamic vinegar 1/4 cup extra virgin olive oil

1 tsp sugar salt and pepper 3 tbsp fresh rosemary 2 cloves garlic, smashed and sliced 2 tbsp oregano or thyme 4 leaves fresh sage, chopped

Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch chicken or it will steam. All ingredients should be spread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 - 40 minutes.

Baked Garlic Lemon Tilapia

Baked Garlic Lemon Tilapia Gina's Weight Watcher RecipesServings: 6 servings Total Time: 15 minutes Old Points: 5 pts • Points+: 5 ptsCalories: 199.5 • Fat: 7.2 g • Carb: 1.0 g • Fiber: 0.1 g • Protein: 33.4 g • Sugar: 0 gSodium: 29.0 mg

Ingredients:

6 (6 oz each) tilapia filets 4 cloves garlic, crushed 2 tbsp butter 2 tbsp fresh lemon juice 4 tsp fresh parsley salt and pepper

cooking spray

Directions:

Preheat oven to 400°.Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame.Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.

Bangin Good Shrimp

Stir fried shrimp mixed with a creamy sweet and spicy chili sauce served on a bed of shredded lettuce and purple cabbage topped with scallions. This is a bangin' good slimmed down copycat recipe of Bonefish Grill's very popular Bang Bang shrimp. Takes about 10 minutes to prepare which makes this perfect for lunch, as an appetizer or even a light meal.

A very patient and dear follower requested this recipe remake many moons ago. There are so many copycat recipes of this dish, I adapted my skinny version from a recipe I found here.

With the popularity of Thai food, ingredients like Thai Sweet Chili Sauce and Sriracha are very easy to find in your local supermarket or even stores like Target depending on where you live. Look for the Thai Kitchen line, I used their sweet chili sauce in this recipe.

Bangin Good ShrimpGina's Weight Watcher Recipes

Servings: 4 • Serving Size: 1/4th or recipe • Old Points: 5 pt • Points+: 5 ptCalories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 gSodium 443.9 mg

Ingredients:

5 tbsp light mayonnaise 3 tbsp Thai Sweet Chili Sauce 1 tsp Sriracha (to taste)

For the Shrimp:

1 lb large shrimp, shelled and deveined (weight after peeled) 2 tsp cornstarch 1 tsp canola oil 3 cups shredded iceberg lettuce 1 cup shredded purple cabbage 4 tbsp scallions, chopped

Directions:In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.Combine lettuce and cabbage and divide between four plates. Set aside. Coat shrimp with cornstarch, mixing well with your hands.Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.Place shrimp on lettuce and top with scallions.

BLT Lettuce Wraps

Crispy reduced fat bacon, shredded lettuce and ripe diced tomatoes mixed with light mayonnaise wrapped in a crispy green iceberg lettuce cup. A low carb guiltless BLT!

There is something about the flavor combination of a BLT that invokes childhood memories of sitting around mom's kitchen table, it's funny how the flavors of food can trigger a memory. Oh what I would give to be a kid for a day again. Back then we probably had it on white bread, but today I enjoy them just as much on a lettuce wrap, same great flavors without the bleached white bread.

This is easy to make ahead for lunch on the go and perfect for Low Carb or Gluten Free diets. You can use turkey bacon or lean center cut pork bacon, low sodium or nitrate-free bacon or even meatless bacon, whatever your preference. I used Oscar Meyer center cut bacon which is sliced close to the bone so it's lower in fat and calories than regular bacon but tastes just like the real thing.

BLT Lettuce WrapsGina's Weight Watcher Recipes

Servings: 1 • Serving Size: 2 lettuce wraps •  Old Points: 4 pts • Points+: 4Calories: 160.7 • Fat: 10 g • Protein: 10.8 g • Carb: 8.1 g • Fiber: 1.9 g • Sugar: 0.8 gSodium 505.8 mg  

Ingredients:

4 slices lean bacon (pork or turkey) cooked and chopped 1 medium tomato, diced 1 tbsp light mayonnaise (I like Hellman's) 3 large iceberg lettuce leaves fresh cracked pepper

Directions:

Carefully remove 2 large outer leaves of a head of lettuce. If you rip or tear one, just save it for the 3rd leaf you need to shred. Shred the 3rd leaf and set aside.Dice tomato and set aside in a bowl.Combine diced tomato with mayonnaise and fresh black pepper.Place lettuce cups on a plate, top with shredded lettuce.Add tomato...Then bacon and roll it like a wrap and dig in!

Broiled Salmon with Rosemary

Juicy salmon with rosemary, lemon and garlic, takes minutes to prepare which is always perfect for busy weeknights.

Salmon is high in protein and has heart-protective benefits associated with omega-3 fatty acids found in their fish oil. It is suggested that we eat fatty fish twice a week, I don't always manage that but I try!

Broiled Salmon with RosemaryGina's Weight Watcher RecipesServings: 4 servings Size: 5 oz Old Points: 6 pts • Points+: 6 pts

Ingredients:

24 oz or 4 pieces of salmon olive oil spray 2 tsp fresh lemon juice 2 tsp fresh, chopped rosemary 2 cloves garlic, minced salt and fresh pepper to taste

Directions:

Combine lemon juice, rosemary, salt, pepper and garlic. Brush mixture onto fish.Spray the rack of a broiler pan with olive oil spray and arrange the fish on it. Broil 4" from the heat until fish flakes easily when tested with a fork, approx. 4-6 minutes per 1/2" of thickness. If fish is more than 1" thick, gently turn it halfway through broiling.