My Top 3

Here are my top three favorite Weight Watchers Recipes.  Not only are they delicious, they are quick and easydefinitely,  “Heather Proof”!  Bon Appetit!!

Eggplant Parm:

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

Do This:
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.

Chili Rubbed Pork Chops

Me- “Mom, what’s for Dinner?”
My Mom- “Pork chops”
Me- “Uccck”

This is not the case anymore!  I’ve grown to love pork chops because of this recipe!  It’s super quick to make too!

2 tsp chili powder 
1 1/2 tsp packed light brown sugar 
1 tsp ground cumin
1/2 tsp ground cinnamon  
1/4 tsp table salt 
1/4 tsp black pepper, freshly ground   
 20 oz uncooked lean only pork loin, boneless center-cut chops, four 5 oz pieces 
1 spray(s) cooking spray    

Do This:

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 it). 

For breakfast recipes, check out my Just Call Me Martha post!

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