Chicken Bacon And Vegetable Savoury Muffins Aust Ww 5 Points Recipes
25 BEST WEIGHT WATCHERS RECIPE COLLECTION
These Weight Watchers recipes make it easy to eat healthy foods! From pancakes to pizza to pasta, you'll never feel deprived with these dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Weight Watchers recipe in 30 minutes or less!
Nutrition Facts :
CHICKEN, BACON AND VEGETABLE SAVOURY MUFFINS AUST WW 5 POINTS
These savoury muffins are packed with Filling Foods! They're perfect to pop in the picnic basket and can be enjoyed warm or cold. I would leave out the capsicum as i cant eat it but this one sounds good. These chicken muffins can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. They can be enjoyed warm or cold. They are also suitable to freeze for up to 3 months. If using after freezing, it's best to thaw them in the fridge overnight, then reheat in either the microwave or in a moderate oven.
Provided by Sonya01
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200°C Spray a 12 hole muffin tray with oil. Place 10cm squares of baking paper into base of each muffin hole and set aside.
- Combine shallots, chicken mince, bacon, parsley and thyme in a large bowl and season well with salt and pepper. Place bread in a small bowl with milk and set aside for 1 minute for bread to break up. Add soaked bread to mince mixture and combine.
- Place carrots, zucchini and capsicum in a food processor and pulse until roughly chopped.
- Spray a large non-stick frying pan with oil and place over medium-high heat. Add vegetables and cook, stirring for 3-5 minutes, or until vegetables are tender. Set aside to cool for 5 minutes.
- Combine cooled vegetables with mince mixture and mix well using clean hands.
- Press an equal amount of chicken mixture into each muffin hole. Bake in the preheated oven for 25 minutes, or until chicken juices run clear when tested with a skewer. Allow to stand in tray for 5 minutes before serving. These are delicious served with a simple green salad tossed with fat-free dressing.
Nutrition Facts : Calories 314.4, Fat 12.8, SaturatedFat 3.8, Cholesterol 116.9, Sodium 291.2, Carbohydrate 12.5, Fiber 2.1, Sugar 2.9, Protein 36.8
HONEY MUSTARD CHICKEN WITH ROAST VEGETABLES WW AUST. 5.5 PNTS
Make and share this Honey Mustard Chicken With Roast Vegetables Ww Aust. 5.5 Pnts recipe from Food.com.
Provided by Sonya01
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
- Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
- Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
- Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.
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