Weightwatcherstunaputtanesca Recipes

CHICKEN BREAST SAUTé PUTTANESCA-STYLE

Steps:

• Coat a large nonstick skillet with cooking spray and heat over medium heat. Meanwhile, season the chicken with salt and pepper.
• Slip the chicken into the skillet and cook until golden brown, about 5 minutes. Flip and continue cooking just until the chicken is cooked through, and an instant-read meat thermometer inserted into the center of one chicken breast registers 165°F, about 3 minutes more. Transfer the chicken to a plate and set aside.
• Melt the butter in the same skillet and add the garlic and red pepper flakes; stir over the heat for 30 seconds.
• Stir in the olives and capers; pour in the tomatoes. Bring to a simmer, scraping up any browned bits on the bottom of the skillet. Reduce the heat to low and simmer slowly until just slightly reduced, about 3 minutes.
• Return the chicken and any accumulated juices to the skillet; cook until just warmed through, about 2 minutes. Yields 1 chicken breast and about 1/3 cup sauce per serving.

WEIGHT WATCHERS CROCKPOT LASAGNA

Steps:

• In a large skillet, add beef, onion, and garlic. Cook over medium-high heat, stirring frequently, making sure the meat breaks up into small bits while cooking. Use a wooden spoon to break up the meat. This should take about five to seven minutes. Remove pan from heat.
• In a separate saucepan, combine crushed tomatoes, tomato sauce, and dry seasonings. Bring to a slow boil over medium heat, then turn to low and let simmer for 15 to 30 minutes so the flavors can combine nicely.
• Add tomato mixture to beef. Heat over medium-low heat to combine flavors.
• In a separate bowl, combine shredded mozzarella and ricotta cheese until well blended.
• Place one third of the beef mixture into your slow cooker. Take three pieces of uncooked lasagna noodles and break in half. Arrange lasagna on top of the beef mixture.
• Top noodles with half of the cheese mixture.
• Repeat with meat sauce, noodles, and cheese layers.
• Top with remaining one third of the beef and sauce mixture.
• Cover the slow cooker, then to low, and cook for four to six hours. At end of cooking period, you may want to add more seasonings on top to taste.
• In a small bowl, mix remaining mozzarella cheese with the grated Parmesan cheese and sprinkle on top of beef mixture. Replace cover and let sit for five to 10 minutes so the cheese melts and lasagna gets a bit firmer.