Tag Archives: weight watchers

Weight Watchers Recipe- Rosemary-Grilled Pork Chops with Potatoes and Zucchini

13 Aug

Usually dinner is planned based upon what is in the fridge that day.  This day we had pork chops, yellow zucchini (not summer squash… I wonder what the difference is), and potatoes.  What luck that Weight Watchers has a recipe entitled “Rosemary-Grilled Pork Chops with Potatoes and Zucchini.”

Unfortunately, NYC living does not provide us with a grill, however, our apartment stove luckily provides us with a griddle top!  Usually works pretty well (besides the smoke alarm factor). 

I love mini potatoes, and when they get crispy and brown, they are my favorite.  I haven’t found any healthy way of making them as delicious as when you fry them up, but it’s a fine alternative.

It was easy to use the same top for the pork and zucchini.  The rosemary is key in this.  

The assemblage was delicious and everything went really well together.  It was incredibly easy and, though the potatoes take a pretty long time, it was quick to throw together!

It wound up being about 1.5 servings each based on the pork weight (the recipe called for 4, 4 oz portions but we had 2 6 oz. portions), so the point value was about 9 for the whole meal (would have been 6 with the 4 oz. chops).  To get a full meal this delicious for 9 points? I’m in!

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RECIPE
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Ingredients:

  • 1/8 tsp lemon zest, or to taste  (I used lemon juice only, but I think the zest would have been nice)
  • 1 tsp fresh lemon juice, juice of 1 large lemon  
  • 2 Tbsp rosemary, fresh, chopped  
  • 3 clove(s) garlic clove(s), crushed with a garlic press  
  • 1 Tbsp olive oil, extra-virgin  
  • 16 oz lean boneless pork chop, center-cut, trimmed of all visible fat, 4 (4-ounce)  
  • 1 tsp table salt  
  • 1/2 tsp black pepper, freshly ground  
  • 1 pound(s) Yukon Gold potato(es), or any baby potatoes, scrubbed and halved  
  • 2 medium zucchini, cut lengthwise into 1⁄8-inch-thick slices

Directions:

  1. Combine the lemon zest, rosemary, garlic, and oil in a small bowl. Sprinkle the pork with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Rub half of the rosemary mixture over the pork. Put the pork on a plate, then cover and refrigerate at least 1 hour or up to several hours.
  2. Spray the grill rack with nonstick spray; prepare the grill.
  3. Toss the potatoes with the remaining rosemary mixture,1⁄4 teaspoon of remaining salt, and 1⁄8 teaspoon of remaining pepper in a medium bowl. Lightly spray the potatoes with nonstick spray, then place on the grill, cut-side down. Grill the potatoes 5 inches from the heat, turning once, until tender, 45 minutes. Transfer the potatoes to a bowl; cover with foil to keep warm.
  4. Sprinkle the zucchini with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper; lightly spray the zucchini with nonstick spray. Put the pork and zucchini on the grill. Grill the pork until an instant-read thermometer inserted in the center of the pork chops registers 160°F for medium, about 4 minutes on each side. Grill the zucchini until tender, about 4 minutes on each side. Put the pork and zucchini on a platter. Drizzle the lemon juice over the zucchini. Serve with the potatoes. Yields 1 pork chop with 1⁄4 of zucchini and potatoes per serving.

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Just Desserts

6 Aug

The one prized possession I received in what I inherited from my Grandmother (beyond the awesome furniture, jewelry, and art) is her recipe folder.  There are recipes in here torn out from newspapers from decades ago and scribbled notes from friends (and friends of friends).  Some of them are so stained by butter that they are nearly translucent and the ink is almost impossible to read. 

 I have only just begun to explore the treasures in this folder.  The first one I sought out, however, was the famous brownie recipe.  I made these first thing when the family was getting together to celebrate my Grandmother’s life.  I have made them about a dozen times since and introduced them to friends and coworkers.  They are ALWAYS a hit.  They have even been called “the best brownies I’ve ever tasted.”  Thanks Grandma.

The batter is “old style,” using Baker’s chocolate (and none of that new age, chip stuff!)  It’s actually quite hard to find sometimes… but I try to keep a stash for the days I want to make a treat for someone.

The cook up so perfectly.  Crispy on the outside and on the top, fudgey on the inside.  Every time. 

And I’m sure you’re all licking your lips for the recipe, however, I am a terrible tease and will not be sharing it.

Though since I’m not ENTIRELY mean, I’ve also included the easy rugelach recipe I made a few weeks ago.

The secret to this is Pillsbury Crescent Recipe Creations, which is the same as their crescent rolls but without the pre cut slits.  (I used them before on the delicious chicken tarts).  You can roll it out thinner to use as the basis for rugelach.

I mixed up the classic filling, fruit and nuts.  I went with two variations.  The first was blueberries and nuts.

The second was strawberries with mini chocolate chips and nuts.

You slice the dough into long triangles and fill it with a thin layer of fruit.

Then you roll them up from the big end to the little end.

I layed them all on a Silpat and then sprinkled them with cinnamon and sugar.

They baked up very nicely, though next time I would back them a little more so they get a little crispier.  They tasted DELICIOUS, however.  Great and easy treat to bring to a picnic.

And they are only 1 Weight Watcher point per cookie! Not bad!

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RECIPE
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Pillsbury Crescent Recipe Creations Rugallach

Ingredients:

  • Cooking spray (or silpat mat)
  • 1 can of Pillsbury Crescent Recipe Creations
  • ~1/2 cup fresh fruit (your choice)
  • ~1/2 cup walnuts or pecans
  • 1 Tbl. granulated sugar
  • 1 Tbl. flour
  • 1 Tbl. powdered sugar
  • 1 Tbl. cinnamon

Directions:

  1. Preheat oven to 375 degrees
  2. Spray a cookie sheet with cooking spray or line with a Silpat
  3. Combine fruit, nuts, and granulated sugar in a separate bowl
  4. Roll out crescent rolls to 1/8” thickness on a lightly floured surface
  5. Cut into about 16 long triangles (a pizza slicer works best for this)
  6. Spoon about a teaspoon of filling into center of triangle, leaving ends free of filling
  7. Roll the dough from the wide edge to the point
  8. Place rolled cookies onto cookie sheet
  9. Bake for about 15 minutes or until golden brown
  10. Let sit for about 5 minutes
  11. Dust cookies with cinnamon and powdered sugar (if you push them all together, it makes this easier, but I never bother)

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Chicken in Blackberry Ginger Balsamic

30 Jul

Our trip through Maine brought us to Fiore, a specialty shop for balsamic vinegars and olive oils.  One vinegar we bought was the Blackberry Ginger variety that seemed to just scream “cook with me!”  So our first meal back, that’s just what we did.

We paired it with a boxed cous cous.  DELICIOUS! And sooooo easy.  One reason I love balsamic is that it packs a lot of flavor, is easy to cook with, and super low in Weight Watcher’s Points.  

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