Mon | Chicken a la orange
Attention waist watchers! This recipe for Orange-Glazed Chicken Breasts comes from the new Weight Watchers in 20 Minutes cookbook. Combine 1/2 cup orange preserves, 2 chopped scallions, 1 tablespoon Dijon mustard and 1/2 teaspoon salt. Slather four boneless, skinless chicken breasts with the glaze and broil about 3 minutes on each side. Serve with veggies of your choice. Hold the butter.
Tues | Heavenly Pillows
Cheese Ravioli with Fresh Tomato and Artichoke (recipe below) is a simple dish that tastes like a million bucks. They'll think you're a genius when you bring this to the table. Serve it with a salad.
Wed | Rotisserie chicken
Looking for a way to use up some of those ramen noodles in your pantry? Make Chicken Ramen Soup with two cups of chopped chicken from a rotisserie bird. Boil the dried noodles and seasoning packet in 3 cups of water. Add the chicken, some shredded carrots and cabbage, sliced mushrooms if you'd like and a splash or two of sesame oil at the end. Cradle a big steaming bowl while watching Entertainment Tonight.
Thurs | How sweet it is
Loaded Sweet Potato Skins a la Martha Stewart are deliciously filling, plus they can be time-savers if you bake the potatoes the night before. Bake the orange 'taters for about 45 minutes, let cool slightly, slice in half lengthwise and scoop out flesh, momentarily reserving skins. Mash it with buttermilk (or milk) and salt and pepper. Stuff the skins. (Store in refrigerator overnight.) Bake the stuffed skins on a sheet for about 15 minutes at 350 degrees. While they are baking, cook bacon; crumble when cool. Mix with sour cream and dollop on hot skins. Garnish with fresh chives or sliced scallions. Serve with a green salad, loaded of course.
Fri | Get creative
Let the culinary juices flow tonight with a meaty red sauce that makes use of what you've got on hand. Dump Pasta starts with ground beef browned with onion and garlic. Drain off fat and start to doctor. Capers? Toss them in. Diced canned tomatoes? Sure. Shredded carrots and chopped zucchini? Yes and yes. Now add jarred red sauce and let it all cook through. Serve over a big pile of linguine. Soft breadsticks to go with.
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