Here are my top three favorite Weight Watchers Recipes. Not only are they delicious, they are quick and easy– definitely, “Heather Proof”! Bon Appetit!!
I love this Eggplant Parm recipe! The only change I made was not putting as much sauce on the eggplant- it prevents it from getting soggy.
1 spray(s) cooking spray
1/3 cup(s) seasoned breadcrumbs, Italian-style
1 tsp Italian seasoning
1 Tbsp grated Parmesan cheese
1/4 tsp garlic powder
1 medium uncooked eggplant(s)
|2 large egg white(s), lightly beaten|
1 1/2 cup(s) canned tomato sauce
1/2 cup(s) (shredded) part-skim mozzarella cheese, shredded
Preheat oven to 350°F.
Coat a 9 X 13-inch baking dish with cooking spray; set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Me- “Mom, what’s for Dinner?”
My Mom- “Pork chops”
This is not the case anymore! I’ve grown to love pork chops because of this recipe! It’s super quick to make too!
In a small bowl, combine chili powder, brown sugar, cumin, cinnamon, salt and pepper.
Butterfly pork chops by laying them flat on a cutting board and slicing in half horizontally, stopping a 1/2-inch from edge to keep halves attached. Pry chops open, then flatten them on your work surface. Rub spice mixture on both sides of chops. Place chops on a plate, cover and refrigerate at least 1 hour or up to 24 hours.
Coat grill rack or a large grill pan with cooking spray; heat grill or set pan over medium heat.
Grill chops for 3 minutes, then turn and continue cooking until grill marks appear and chops are firm, about 4 minutes more. (An instant-read meat thermometer inserted into thickest part of a chop should register 160°F.) Transfer to a serving plate or cutting board; let stand 5 minutes before serving. Yields 1 chop per serving.
Filet Mignon & Mushroom Stroganoff
Lastly, this is from my Weight Watchers One Pot Cookbook (got it for xmas..love it).
For breakfast recipes, check out my Just Call Me Martha post!