Middle Eastern Olive Chicken Stew Ww Weight Watchers Recipes

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MIDDLE EASTERN OLIVE CHICKEN STEW WW WEIGHT WATCHERS



Middle Eastern Olive Chicken Stew WW Weight Watchers image

Has a delicate fresh flavor, not heavy at all. Got from another site and it was given 8 points per serving. Can serve over basmati rice, couscous, or rice - I served in a bowl as a stew.

Provided by Southern Lady

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb chicken breast, boneless, skinless, cut into bite size pieces
1 large onion, finely chopped
4 large garlic cloves, minced
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
12 extra small red potatoes or 3 large red potatoes, peeled and diced
1 (28 ounce) can diced tomatoes
1 -2 cup fat free chicken broth
1 lemon, juice of, fresh squeezed
zest from 1/2 lemon
1 cup green olives, pitted
3 tablespoons capers, rinsed
1/4 cup fresh parsley, finely chopped
salt and pepper

Steps:

  • Cut chicken into bite size pieces.
  • Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
  • Brown chicken and remove chicken and set aside
  • Add in garlic and onion and sauté, stirring constantly, until tender, about 5 minute.
  • Return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
  • Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
  • Cover and simmer over low heat for 25-30 minutes, stirring occasionally.
  • Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired (I didn't need additional S&P).
  • Serve immediately.

Nutrition Facts : Calories 808, Fat 17.2, SaturatedFat 4.1, Cholesterol 72.6, Sodium 1362.5, Carbohydrate 128.2, Fiber 19.3, Sugar 12.6, Protein 40.2

SAUSAGE AND WHITE BEAN STEW (WEIGHT WATCHERS)



Sausage and White Bean Stew (Weight Watchers) image

This is the first Weight Watchers recipe I've used, and, boy, am I glad I did! The stew is SO tasty and easy. Even better, the recipe can be modified according to what you have on hand. For instance, I used spinach instead of broccoli rabe and a small white onion since in the place of the red, and instead of the Italian sausage, I used kielbasa. I also added lots of red pepper flakes and some cayenne, too. So have fun with this recipe! I can hardly wait to hear what you think of it.

Provided by CorriePDX

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1/2 lb Italian turkey sausage, casing removed
1 red onion, minced
3 garlic cloves, minced
1 teaspoon dried basil leaves, crumbled
salt, to taste (use seasoned salt if you like)
black pepper, to taste
1 bunch spinach or 1 bunch kale
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can white beans, drained and rinsed
2 tablespoons grated parmesan cheese (optional)

Steps:

  • In a stockpot or large nonstick skillet, heat the oil.
  • Crumble the sausage into the skillet, and cook, breaking apart with a wooden spoon, until browned, about 8 minutes. (NOTE: If you're using kielbasa, just saute briefly until it browns).
  • Add the onion, garlic, basil, salt, and pepper, stirring as needed, until fragrant, about 2 minutes.
  • Stir in the broccoli rabe, tomatoes and beans; cook until the broccoli rabe is wilted, about five minutes. (If you're using fresh spinach, it will wilt! I promise.
  • Just cover it with the bean and sausage mixture and let it cook for about 5 minutes).
  • Top with cheese if desired and serve.

MEXICAN POTATO CASSEROLE (WEIGHT WATCHERS)



Mexican Potato Casserole (Weight Watchers) image

Make and share this Mexican Potato Casserole (Weight Watchers) recipe from Food.com.

Provided by Chesska

Categories     Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1/2 lb lean ground beef
2 green peppers, chopped
1 onion, chopped
2 tomatoes, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 large baking potatoes, sliced thin
3/4 cup nonfat cheddar cheese, shredded

Steps:

  • Preheat oven to 350º.
  • Spray a 9x13" pan with nonstick cooking spray, set aside.
  • In a large nonstick pan, heat the oil, add the beef, bell peppers and scallions. Cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes.
  • Add tomatoes, spices and salt, cook, stirring as needed until the flavors are blended, about five minutes.
  • Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes, uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

Nutrition Facts : Calories 228.5, Fat 7.8, SaturatedFat 2.6, Cholesterol 36.9, Sodium 213.6, Carbohydrate 26.4, Fiber 4.6, Sugar 5.5, Protein 14.9

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