I have been collecting recipes from my weight watchers program for several months. I finally put them all together and wanted to share them with everyone.
I cannot take credit for any of these. I found some on the Web, some directly from WW and some from friends.
Here is an example…….
Pork Chop Dinner with Apple-Cider Sauce
POINTS® Value: 7
Preparation Time: 17 min
Cooking Time: 25 min
Level of Difficulty: Moderate
A delicious one-pot meal perfect for a chilly fall or winter evening. Also terrific with sage instead of dill.
1 pound(s) uncooked red potato(es), baby-size
3/4 pound(s) savoy cabbage, cut into 3- to 4-inch-wide wedges
2 tsp canola oil
1 pound(s) lean boneless pork chop, four 4 oz chops
2 1/2 Tbsp dill, fresh, chopped, divided (plus extra for garnish)
3/4 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1 medium apple(s), Gala suggested, cored and cut into 12 wedges
1 1/4 cup(s) canned chicken broth
1/2 cup(s) apple cider
2 Tbsp all-purpose flour
1/4 cup(s) scallion(s), sliced
1 Tbsp Dijon mustard
Fill a large, deep skillet with a small amount of water; set a steamer basket on top and bring to a boil. Steam potatoes until almost tender, about 6 minutes. Add cabbage wedges and steam until potatoes and cabbage are both tender, about 3 to 4 minutes more. Drain and remove potatoes and cabbage to a serving platter; cover to keep warm.
Drain and carefully dry skillet. Heat oil in skillet over medium-high heat. Sprinkle pork with 1 tablespoon dill, 1/2 teaspoon salt and 1/4 teaspoon pepper; gently press to adhere seasonings to pork.
Add pork to skillet and cook, turning once, until golden and just cooked through, about 6 to 7 minutes; remove to serving platter.
Add apples to skillet; sauté 1 minute. Meanwhile, in a small bowl, whisk together broth, cider, flour and remaining 1/4 teaspoon each salt and pepper. Add broth mixture to skillet and bring to a boil; reduce heat and simmer 2 minutes. Stir in scallions; simmer until sauce is slightly thickened and apples are tender, about 1 minute. Remove from heat; whisk in mustard and remaining 1 1/2 tablespoons dill.
Lift apples with a slotted spoon onto platter; spoon sauce over top and garnish with remaining chopped dill or dill sprigs. Yields about 1 pork chop, 3 potatoes, 1 cabbage wedge, 3 apple slices and 1/4 cup sauce per serving.
Savoy cabbage is a more tender and looser leaf cabbage than regular green cabbage. If you use green cabbage just increase the steaming time by a few minutes.
If you can’t find baby red potatoes, simply cut 1 pound of red potatoes into 12 chunks.