Dinner menu for this week:

In an effort to do better on planning and making healthy meals at home, I'm going to start posting my weekly dinner menus on my family blog. I'm hoping that by doing this, it will help me to continue doing it. I haven't tried many of these recipes but have usually had lots of luck with Gina's recipes. Her website is: skinnytaste.com

Sunday: Baked Chicken Parmesan

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g

• 4 (8 oz) chicken breast halves, sliced in half
• 3/4 cup seasoned breadcrumbs (I used 4C whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• 3/4 cup reduced fat mozzarella cheese (I used Sargento)
• 1 cup marinara or Filetto di Pomodoro (or use homemade)
  cooking spray

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Monday: Pork Chops with Mushrooms and Shallots

Gina's Weight Watcher Recipes
Servings: 4 servings • Serving Size: 1 chop • Old Points: 4 pts • Points+: 5 pts

Calories: 179.9 • Fat: 9.5 g • Protein: 18.5 g • Carb: 4.3 g • Fiber: 0.9 g

Adapted from Food and Wines

• 1 tsp butter
• 4 pork loin chops (with bone), 1 inch thick, trim all visible fat
• 1/2 tsp salt
• fresh ground pepper
• 1/4 cup chopped shallots
• 1 cup fat free chicken stock
• 10 oz sliced baby bella mushrooms
• 1 tbsp dijon mustard
• 2 tbsp chopped, fresh parsley

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper. Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.
Add shallots to the pan and cook, stirring, until soft, about 3 minutes. Add the stock to deglaze the pan, stir in the mustard, 1 tbsp parsley, then add mushrooms, season with fresh pepper and cook about 3 minutes, or until mushrooms are done. Put the chops on a platter and pour the mushroom sauce over the meat, top with remaining parsley.

Tuesday: Chicken Divan, Lightened Up

Gina's Weight Watcher Recipes

Servings: 6 • Serving Size: 1/6th • Old Points: 7 pts • Points+: 8 pts

Calories: 335.7 • Fat: 12.3 g • Protein: 34.5 g • Carb: 19.8 g • Fiber: 4.1 g

• 1-1/2 lbs broccoli (3 large heads) chopped
• 24 oz boneless skinless chicken breasts (or 18 oz cooked)
• salt and fresh ground pepper
• 1 tbsp butter
• 2 tsp extra virgin olive oil
• 2 cloves garlic, crushed
• 2 tbsp shallots, minced (onions would work too)
• 4 tbsp flour
• 1 cup fat free chicken broth
• 1 cup fat free milk
• 2 oz dry sherry (white wine would work)
• 6 oz shredded reduced-fat swiss
• 1/4 cup grated parmesan cheese
• 1/4 cup seasoned whole wheat breadcrumbs
• cooking spray

Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking.Drain well and set aside.
Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.

Season the chicken with salt and pepper. Using a grill pan or Forman grill, saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transferchicken to a cutting board. When cooled, slice chicken into bite sized pieces.
Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinklethe flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese. Season to taste with salt and pepper.
Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli. Arrange the chicken on top andcover with remaining sauce. Sprinkle the remaining swiss cheese, grated parmesan and top with breadcrumbs.Spray a little oil on top.
Bake 30 minutes, serve hot.

Wednesday: Skinny Sloppy Joes

Adapted from Rachel Ray
Gina's Weight Watcher Recipes
Servings: 7 • Serving Size: 1/2 cup or 1/4 lb • Old Points: 2 pts • Points+: 3 pts
Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g

• 1.25 lbs 93% lean ground beef sirloin
• 1 tbsp steak seasoning or seasoned salt
• 1 carrot, minced
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1/4 cup red bell pepper, minced
• 4 oz mushrooms, minced
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 2 cups tomato sauce
• 2 tbsp tomato paste

Chop all the vegetables really fine, using a chopper or food processor.

Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks. Season with steak seasoning and cook the meat until it browns, then add onion, carrots, mushrooms and red peppers to the skillet.Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes. Add tomato sauce and paste to pan, stir to combine. Cover and reduce heat to simmer and cook an additional 5 minutes. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Thursday: Chicken and White Bean Enchiladas with Creamy Green Chile Sauce

Servings: 8 • Serving Size: 1 enchilada • Old Points: 4 • Points: 5
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g


Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Green Chile Enchilada Sauce:

• 1 tsp butter
• 1/2 cup chopped white onion
• 2 tbsp flour
• 1 cup fat free chicken broth
• 7 oz can chopped green chile
• 2 jalapeños, chopped (I used jarred)
• salt
• 1/2 cup light sour cream

• 3/4 cup reduced fat Mexican cheese
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Preheat oven to 375°.
For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue fillingremainder of the tortillas.
Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Friday: Pizza for kids, leftovers for parents

Saturday: Leftovers for kids, Out to dinner for parents