Curried Red Quinoa Salad with Chicken

Curried Red Quinoa Salad with Chicken
Ingredients

1 pound boneless skinless chicken breast, cut into 3/4 inch pieces
¼ teaspoon salt
¼ cup fat-free italian dressing
2 teaspoons curry powder
1 cup cooked red quinoa
1 large gala apple, cored and thinly sliced
¼ cup thinly sliced red onion

Method
1. Spray medium skillet with nonstick spray and set over medium heat. Sprinkle chicken with salt and cook, turning occasionally, until cooked through, about eight minutes.
2. Meanwhile, combine dressing and curry powder in large bowl. Add kale, quinoa, apple, onion, and chicken; toss to coat.

Notes
We like the look of red quinoa in this salad, but you can substitute white quinoa.

Source: Weight Watchers Love It, Cook It, Eat It (Servings: 4 | Yield: 2 1/2 cups per serving)




Chicken, Mushroom, and Barley Stew

Chicken, Mushroom, and Barley Stew
Ingredients

½ ounce dried porcini mushrooms
1 cup boiling water
1 pound boneless skinless chicken breast, cut into 1/2 inch pieces
¼ teaspoon salt
¼ teaspoon pepper
3 large shallots, sliced
4 cups chicken broth
2 large carrots, sliced
1 stalk celery, thinly sliced
½ cup pearl barley, rinsed
1 large bay leaf

Method
1. Combine mushrooms and boiling water in cup; soak 10 minutes. Lift mushrooms out with slotted spoon, leaving soaking liquid in cup. Coarsely chop mushrooms and reserve soaking liquid.
2. Set large nonstick saucepan over medium heat. Sprinkle chicken with salt and pepper and lightly spray both sides with nonstick spray. Add chicken to pan and cook, stirring occasionally, until browned, 8 to 10 minutes. Add shallots and cook until softened, about three minutes. Add broth, carrots, celery, barley, bay leaf, and mushrooms. Carefully pour in reserved mushroom liquid leaving any grit in the bottom of cup. Reduce heat and simmer, covered, until barley is tender, 40 to 50 minutes. Discard bayleaf.

Notes
Simple addition – Sprinkle each serving of stew with one or more finely chopped fresh herbs, such as parsley, thyme, sage, or chives.

Source: Weight Watchers Love It, Cook It, Eat It (6 servings)




Pork Chops Marinara with Spaghetti

ChefPork Chops Marinara with Spaghetti

Ingredients
¼ pound whole wheat spaghetti
1 teaspoon olive oil
20 ounces lean bone-in pork loin chops, trimmed, 4 chops
¼ teaspoon salt
¼ teaspoon black pepper
2 bell peppers, assorted colors, diced
2 cloves garlic, finely chopped
⅛ teaspoon red pepper flakes
1 cup marinara sauce

Method
1. Cook spaghetti according to package directions, omitting salt. Drain and keep warm.
2. Meanwhile, heat oil in large nonstick skillet over medium heat. Sprinkle pork with salt and black pepper. Add pork to skillet and cook until browned, about 3 minutes per side. Transfer to plate.
3. Return skillet to medium heat. Add bell peppers, garlic, and pepper flakes; cook, stirring frequently, until vegetables begin to soften, about 4 minutes. Add marinara sauce and pork chops; turn pork to coat with sauce. Reduce heat and simmer until instant-read thermometer inserted into side of each chop registers 145°F, 3-4 minutes. Serve over spaghetti.

Notes
11 WW SmartPoints
Source: Weight Watchers Love It, Cook It, Eat It (Servings: 4 | Yield: 1 pork chop, 2/3 cup sauce, and 1/2 cup spaghetti per serving)