Judy and I were double teaming in the kitchen this afternoon preparing a dinner for some friends we were having over. This was our first little “dinner party” since returning from our trip abroad, and we wanted to do something special. We decided that I would prepare the starter course; Judy would prepare the main course and dessert.
|Crab and Corn Bisque|
I had a craving for some type of seafood bisque, but most of the recipes I found were much too high in calories and fat content to incorporate into our WW lifestyle. Eventually I located the recipe for our featured starter course for the evening, Crab and Corn Bisque. This recipe utilizes the creaminess of the corn, rather than an abundance of heavy cream, to give the soup its body. The other ingredients created a depth of flavor that made the dish so very tasty.
Crab and Corn Bisque
1 Tbsp Butter
½ cup Celery, chopped
½ cup Onions, chopped
14 ¾ oz creamed corn, canned
1 ½ cups fat-free chicken broth
1 Tbsp cooking sherry
1 Tbsp Dijon Mustard
½ tsp Worcestershire sauce
2 pc Bay leaf
½ tsp Celery seed
12oz Crabmeat, we used Geisha brand, 2 6oz. cans
2 Tbsp 2% reduced fat milk
1 Tbsp All purpose flour
1/8 tsp salt, or to taste
1/8 tsp pepper, or to taste
1/8 tsp Cayenne pepper
1 Tbsp Basil, fresh, Chiffanade for garnish
Melt Butter in large Saucepan. Add Celery and Onions and cook until tender, about 5 minutes.
Add Corn, Broth, Sherry, Mustard, Worcestershire sauce, Bay leaves, and Celery seed; bring to a boil, reduce heat and simmer 15 minutes. Stir in Crabmeat.
Combine Milk and Flour and whisk into soup. Stir until thick and creamy, about 5 minutes. Season to taste with salt and pepper. Remove Bay leaves, add Basil for garnish and serve. Yields about 1 cup per serving.
Weight Watchers PointsPlus per serving, 5. Level of difficulty is Easy. Prep time is 20 minutes. Cooking time is 30 minutes. Makes 4 servings.
The Main Event
|Roasted Chicken with Peppers and Onions|
Roasted Chicken Tenders with Peppers and Onions
½ tsp Freshly grated Lemon Zest
3 Tbsp Lemon juice
2 Tbsp Garlic, finely chopped
2 Tbsp Oregano, fresh, finely chopped
2 Tbsp Jalapeno peppers, pickled, finely chopped. I’m sure Judy used a little bit more than this. WOW!!
2 Tbsp Extra virgin Olive Oil
½ tsp salt, or to taste
1 pound Chicken Tenders
1 Red, Yellow or Orange bell pepper, seeded and thinly sliced
½ medium Onion, thinly sliced
Preheat oven to 425 degrees. Whisk Lemon Zest, Lemon juice, Garlic, Oregano, Jalapeno Peppers, Oil and Salt in a 9” x 13” glass baking dish. Add Tenders, Bell pepper, and Onion. Toss to coat.
Spread the mixture out evenly, cover with foil. Bake until the chicken is cooked through and no longer pink in the middle, about 25 – 30 minutes.
Yields 4 servings. PointsPlus value per serving is 5. Level of Difficulty is Easy. Prep time, about 15 minutes. Cooking time 25 – 30 minutes.
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Photos by Barry Baruh