Baked Chicken ~ Weight Watchers

1 spray cooking spray
1 pound uncooked boneless skinless chicken breast, four 4 oz. halves
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. olive oil
2 tsp. fresh lemon juice, or more to taste
2 tsp. fresh rosemary, chopped
2 tsp. fresh parsley, chopped (I use dried spices)
1/4 c. canned chicken broth
1/2 medium lemon, quartered for garnish

Preheat oven to 400F.  Spray small roasting pan with cooking spray.

Season both sides of chicken with salt and pepper..  Place in prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley.  Pour broth around to coat bottom of pan.

Bake until chicken is cooked through, about 30 minutes.  Garnish with fresh lemon and serve.

YIELD:  4 servings; 1 chicken breast = 3 WW PP

Easy Fried Rice ~ Weight Watchers

2 sprays cooking spray (I use a couple tsp. olive oil)
2 large eggs, lightly beaten
1 c. carrots, shredded
1 c. scallions, sliced, divided
3 c. cooked white rice (I use brown rice)
1/2 c. frozen green peas, thawed
1/4 c. low sodium soy sauce, or to taste

Coat a large skillet with cooking spray or oil, warm over medium-high heat.  Add eggs; tilt pan so that eggs cover bottom.

When eggs start to set, break them up into pieces with wooden spoon.  Cook until eggs are cooked through, remove them from skillet and set aside.

Off heat, recoat same skillet with cooking spray or oil, warm over medium-high heat.  Add carrots and all but 2T scallions; saute until carrots are crisp tender, 2-3 minutes.

Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.  Gently stir in cooked egg and remaining scallions; heat through.

YIELD: 6 servings; 3/4 c. = 4 WW PP

Slow Cooker Lasagna ~ WW

1 lb. 93% fat free ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. can crushed tomatoes
15 oz. can tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. crushed red pepper flakes
1 c. part-skim ricotta cheese
1 1/2 c. part-skim mozzarella cheese
6 dry lasagna noodles, no cook variety (I just used uncooked whole grain lasagna)
1/2 c. shredded Parmesan cheese

Brown beef, onion and garlic.  Stir in tomatoes, tomato sauce, salt, oregano, basil and pepper flakes; simmer 5 minutes to allow flavors to blend.

In a medium bowl stir together ricotta cheese and 1 c. mozzarella cheese.

Spoon 1/3 of beef mixture into a 5 quart slow cooker.  Break 3 lasagna noodles in half and arrange over beef mixture; top with 1/2 of ricotta mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4-6 hours.  Remove cover; turn off heat.

Sprinkle remaining mozzarella cheese and the Parmesan cheese over top of lasagna.  Cover and let set until cheese melts and lasagna firms up, about 10 minutes.

YIELD: 6 servings; 1 serving = 9 WW PP

***I double this recipe, put it in a 9x13 pan, and bake it in the oven at 350F covered for 45 min; take the cover off and bake 15 minutes longer.  Let stand 15 minutes to firm up before cutting into 12 servings.