Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes
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Weight Watchers Make It in Minutes: Easy Recipes in 15, 20, and 30 Minutes

by Weight Watchers, Nancy Gagliardi
     
 

The most trusted name in weight loss makes healthy eating fast and delicious. Perfect for everyone who thought they were too busy" to cook healthy food, these meals are ready in 15, 20, or 30 minutes — just pick the time frame that fits your schedule. The wide range of recipes will please everyone, from fussy kids to gourmets. Sample Pierogies with Creamy

Overview

The most trusted name in weight loss makes healthy eating fast and delicious. Perfect for everyone who thought they were too busy" to cook healthy food, these meals are ready in 15, 20, or 30 minutes — just pick the time frame that fits your schedule. The wide range of recipes will please everyone, from fussy kids to gourmets. Sample Pierogies with Creamy Mushroom and Sherry Sauce, Berries and Cream Blintzes, Pepper-Crusted Flank Steak with Cucumber Relish, Cuban Sandwiches, Easy Paella, Tuna Panzanella and Wild Mushroom Risotto."

Product Details

ISBN-13:
9780764565175
Publisher:
Wiley
Publication date:
01/28/2001
Series:
Weight Watchers Series
Pages:
240
Product dimensions:
7.40(w) x 9.14(h) x 0.60(d)

Read an Excerpt

Zesty Chicken with Shallots, Capers and Olives

This spicy tomato sauce in this dish - redolent of garlic, rosemary, and basil - looks and smells as though you slaved for hours. Be sure not to drain the diced tomatoes; you will need the extra liquid their juice will provide.

Makes 4 servings

1 pound thin-sliced skinless boneless chicken breasts

1 teaspoon dried rosemary, crumbled

½ teaspoon salt

½ teaspoon coarsely ground q1`black pepper

2 teaspoons olive oil

2 shallots, chopped

1 garlic clove, minced

3 tablespoons cider vinegar

¼ cup dry white wine

1 (14 ½ ounce) can dried tomatoes, with their juice

5 kalamata olives, pitted and chopped

1 tablespoon capers, drained

¼ cup chopped fresh basil

1. Sprinkle the chicken with rosemary, salt and pepper.

2. Heath the oil in a large nonstick skillet over medium-high heat. Sauté the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate. Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds. Add the wine, tomatoes, olives, and capers. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes. Stir in the basil. Return the chicken to the skillet and cook about 1 minute longer to heat through.

Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.

Per serving: 186 Calories, 4 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 878 mg Sodium, 8 mg TotalCarbohydrate, 1 g Dietary Fiber, 28g Protein, 34 mg Calcium

4 POINTS per serving

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