Chicken Salad
submitted by Andrea Stunz
2 whole boneless skinless chicken breasts or 4 halves
Salt & Pepper to taste
Garlic Powder to taste
3/4 -1 c. mayonnaise
1 1/2 tbsp chopped fresh Terragon
1 cup chopped celery (about 2 stalks)
Boil chicken breasts with salt and pepper. Or you can use leftover grilled or baked chicken from a previous meal. Allow to cool and then shred it up with your hands or chop into small pieces. Add remaining ingredients and mix together. Serve on bread with lettuce or with crackers.
All ingredients from any grocery store. I buy my chicken fresh from Mr. Wee. He delivers chicken the same day as it’s “processed” to your door. Here’s the link to his contact information.
Salmon Salad
submitted by Andrea Stunz
This is a great recipe to use with your leftover poached salmon.
All measurements are “about”. Adjust amounts to your preference.
2 cups cooked, flaked salmon
2 hard boiled eggs
1 cucumber – peeled, seeded, chopped
2 stalks finely chopped celery
1/2 c or so of mayonnaise (just enough to moisten)
salt, black pepper, garlic powder (just a little), and cayenne pepper to taste
juice from 1/2 lemon
You can add chopped green bell pepper and chopped onion if desired.
Gently toss everything together and serve with crackers or on bread.
Keep refrigerated.
Poached Salmon
Submitted by Andrea Stunz
Salmon Filet (size of your choice) – bought at Ben Foods
1 fresh lemon
3-4 Garlic Cloves (depending on the size of your filet)
Fresh Parsley (can use dried)
Extra Virgin Olive Oil
Salt & Pepper
Place filet skin side down in a foil lined baking pan. Leave enough foil to loosely cover over the top of the fish. Drizzle EVOO over the top of it. Add minced fresh garlic, lemon juice from one lemon, chopped fresh parsley and salt and pepper to taste. Cover loosely but completely with the foil sort of rolling the ends together to form a dome. Bake in the oven on low heat for about 2 hours.
I served it with Uncle Ben’s Wild Rice (Cold Storage) and steamed brocolli.
Spicey Crackers
submitted by Andrea Stunz
(adapted from a recipe from my A.P. Beutel Elementary School cook book)
4 sleeves of premium saltine crackers (U.S.) or 3 containers Carrefour discount cracker rounds 250g)
1 c. canola oil (might need just a little more for the Carrefour crackers)
2 TBS. crushed red pepper (or more if you like them really spicey)
1 pkg. Hidden Valley Ranch dressing or dip mix (Cold Storage)
Mix oil, pepper seeds and ranch together in mixing cup. Put crackers in large bowl with lid. Pour mixture over crackers. Put lid on bowl. Every 15 minutes swirl bowl and flip. Repeat 4 times – every 15 min. for one hour. Keep in airtight container. Good as a snack or with spaghetti……ENJOY!
Baked French Toast
submitted by Andrea Stunz
Prepare mostly the night before so it make for a very easy breakfast casserole.
INGREDIENTS:
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/4 teaspoon ground cinnamon|
6 eggs
1 1/2 cups milk
1 cup cream
2 teaspoons vanilla extract
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup (found at Cold Storage)
DIRECTIONS:
1. Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 40 minutes or longer if desired.
4, Sprinkle with powdered sugar (icing sugar) and serve.
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Slow Cooker Chicken Stroganoff
submitted by Andrea Stunz (given to me by a friend in Texas, Cindy S.)
All ingredients but the chicken were found at Cold Storage and Fair Price. I get fresh chicken delivered from Mr. Wee, 9139 2189 (Singapore). Call ahead at least one day for delivery. Minimum order is $30SGD.
Makes 4-6 servings
4 skinless, boneless chicken breast halves – cubed
1/8 cup butter
1 4.7oz pkg dry Italian Salad Dressing mix
1 8oz. pkg cream cheese
1 10.75oz. can cream of chicken soup
Put chicken, margarine and Italian dressing mix in slow cooker. Cook on low for 5-6 hours.
Add cream cheese and chicken soup, mix together and cook on high for 1/2 hour more or until heated through.
Serve with egg noodles. I could not find egg noodles so you can use whatever you like.
Baked Garlic Lemon Tilapia
submitted by Sarah Koopersmith
http://weight-watchers-points-recipes.blogspot.com/
All ingredients were purchased at Cold Storage. I couldn’t find Tilapia in Singapore, so I used Cream Snapper fillets (from the frozen section, but you can also get them fresh). Any white fish would work perfectly for this recipe. I will try Cod next time. (Note from Andrea: Tilapia is available in Singapore but it could be pricey and not as easy to track down. A reasonably priced fish filet to try is Bocourti.)
Servings: 6 Total
Time: 15 minutes
Weight Watchers Points: 5
•6 -6 oz tilapia filets (or other white fish such as snapper or cod)
•4 cloves garlic, crushed
•2 tbsp butter
•2 tbsp fresh lemon juice
•4 tsp fresh parsley
•salt and pepper
•cooking spray
Preheat oven to 400°. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame. Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper.
Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.
6 oz Tilapia = 4 pts
1 tsp butter = 1 pt
Sautéed Zucchini Julienne
submitted by Sarah Koopersmith
http://weight-watchers-points-recipes.blogspot.com/
This is a delicious side dish and incredibly quick and simple to make!
Servings: 4
Time: 10 minutes
Weight Watchers Points: .25
Ingredients from Cold Storage
• 1 tsp olive oil
• 2 medium zucchini, cut into 2 inch julienne strips
• 2 cloves garlic, sliced thin
• salt and fresh pepper
In a 12 inch skillet, heat on high flame. When the pan is hot, add the olive oil. When oil is hot, add garlic and sauté until golden. Add zucchini, salt and pepper and sauté until tender, about 5 minutes.
Broiled Salmon with Rosemary
submitted by Sarah Koopersmith
http://weight-watchers-points-recipes.blogspot.com
This was a huge hit at my dinner party! We started with bruschetta, and then had the salmon with zucchini julienne – YUM! This also pairs well with Pinot Noir or a woody Chardonnay.
Servings: 4
Time: 10 minutes
Weight Watchers Points: 6
Ingredients were all purchased at Cold Storage – Great World City, including the wine!
• 4 (5 oz.) pieces of salmon (I used skin-on salmon – it helps keep the fish together while it broils)
• Olive oil spray
• 2 tsp. fresh lemon juice (I added a bit extra)
• 2 tsp. fresh, chopped rosemary
• 2 cloves garlic, minced
• Salt and fresh pepper to taste
Combine lemon juice, rosemary, salt, pepper and garlic. Brush mixture onto fish. Spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it (I placed foil in a pan and sprayed that, as I don’t have a broiling pan). Broil 4” from the heat until fish flakes easily when tested with a fork (~4-6 minutes per ½” of thickness). If fish is more than 1” thick, gently turn it halfway through broiling.
Enjoy!
Bruschetta with Tomato and Basil
submitted by Sarah Koopersmith
http://weight-watchers-points-recipes.blogspot.com/
I made this recipe in Singapore, and it was delicious! My dinner guests were eating the toppings with their fingers straight from the bowl! I didn’t follow the recipe exactly, and added my own personalized amounts of each ingredient. Play with it and see what tastes best to you!
Servings: 26 servings
Time: 15 minutes
Weight Watchers Points: 1 each
Ingredients were all purchased at Cold Storage – Great World City
• 6 or 7 ripe plum tomatoes, diced
• 2 cloves garlic, minced
• 1/4 small red onion, chopped
• 1 tbsp extra virgin olive oil
• olive oil spray
• 2 tbsp balsamic vinegar
• 6-8 fresh basil leaves, chopped
• Kosher salt
• Freshly ground black pepper to taste
• 1 whole wheat baguette or French bread
• 1-2 garlic cloves, peeled
Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Set aside.
Slice bread into 1/2 inch thick slices. Place on a tray and spray lightly with olive oil. Toast bread under broiler, until golden, watching closely not to let it burn. When bread is toasted, rub each piece with whole garlic clove.
Place bread on a platter and top with tomato mixture.
Serve immediately or the bread will become soggy.
Makes approximately 26 small slices.
