Pierogies with Creamy Mushroom and Sherry Sauce

From the Weight Watchers'
Stir It Up
Super Skillet Cookbook
Requested family favorite
Prepare in 5 minutes, Cooks in 10 minutes
Serves 4
Pierogies with Creamy Mushroom Sauce 
* * *
1 tsp. olive oil
2 cups sliced fresh mushrooms
1 onion, sliced
1/4 tsp. salt
1/4 tsp. ground black pepper
2 TBLS dry sherry
1 TBLS all-purpose flour
2/3 cup low-fat milk
1/4 cup reduced-sodium chicken broth
1 (1 lb) pkg. frozen low-fat pierogies, thawed
2 TBLS light sour cream
* * *
Heat oil in large nonstick skillet over medium heat.
Add mushrooms, onions, salt & pepper.
Cook stirring occasionally until lightly browned,
about 4 minutes.
Stir in sherry; cook until it evaporates.
Sprinkle flour over mushroom mixture,
stirring to combine.
Stir in the milk, broth, and pierogies;
bring to boil.
Remove from the heat and stir in sour cream.
* * *
Serving size: 1 1/2 cups
7 points plus 
* * * 
Serve with a nice green salad.

Tortellini with Prosciutto and Peas

 (photo taken from WW cookbook)
WW Make it in Minutes
has a terrific recipe for tortellini.
Serves 4 (yields 8 cups)
20 minutes to make.
We love this!

* * *

1/2 lb. refrigerated fresh cheese tortellini
* I use the 20 oz. package *
1 cup frozen peas
1/4 lb. deli-sliced prosciutto, chopped
2 TBL all-purpose flour
1 cup skim milk
1/2 lb. grated Parmesan cheese
1/2 tsp coarsely chopped black pepper
* * *
1)  Bring large pot of water to boil. Add tortellini
and cook according to package directions,
usually 7-9 minutes.
Stir in peas during the last 2 minutes of cooking;
drain.
2)  Meanwhile, coat large nonstick skillet with
nonstick spray and heat over medium heat.
Add the prosciutto and cook, stirring occasionally,
until lightly browned, 2-3 minutes.
Remove and reserve the prosciutto.
Dissolve the flour in milk in a small bowl
and add to the skillet.
Cook, stirring constantly, until thickened,
8-10 minutes.  Remove from the heat and stir
in the Parmesan cheese and pepper.
Add the prosciutto, tortellini, and peas.
Toss to coat
* * *
Serve with spinach salad if desired.
(6 ww points plus per serving,
if using 8 oz. pkg tortellini)  

Throw-in-a-pot vegetarian chili

Some nights are meatless at our house.

I'm always trying new vegetarian chili recipes.

Today I treated myself to an afternoon television show

(Oprah revealing her half-sister)

and threw it together during commercials.

Frozen veggies and canned goods

make this a pantry meal.

• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can navy (or pinto) beans, drained and rinsed
• 1 cup frozen corn
• 1 cup frozen okra
• 1/2 cup frozen lima beans
• 1-28 oz can crushed tomatoes
• 1 cup vegetable broth
• 3 garlic cloves, peeled and minced
• 1 heaping TBL. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. cocoa powder (unsweetened)
• 2 sprinkles garlic powder
• 1 sprinkle cayenne pepper
• 3-4 shakes worcestershire sauce
• 1/2 tsp. kosher salt
• A few grinds of black pepper

Combine in pot.

Bring to boil.

Reduce heat, cover, simmer 20-30 minutes.

Top with cheese & sour cream.

Serve with tortilla chips.

Makes 12 ladlefuls.

1 ladle contains:

135 calories, 8 g protein, 8 g fiber

Pizza Margherita Our Way

Preheat oven to 425-450 degrees,

following the directions on your pizza crust.

 Spread 1/2 TBLS olive oil over one

whole wheat Mama Mary's crust.

(Personally, we don't like the Boboli brand crust.)

In a bowl, mix 2 chopped plum tomatoes and 

1/8 tsp salt. Set aside.

1/2 cup lightly packed basil leaves, chopped

1/2 cup shredded mozzarella

3 TBLS grated parmesan cheese

Sprinkle tomatoes, mozzarella, parmesan,

and basil over the prepared crust.

Bake 10-15 minutes until the cheese melts.

Enjoy!

Comfort Food in a Hurry

When the snow flies and all you want

is something warm and filling,

this chicken pot pie fits the bill.

For a relatively quick dinner, 

this is the perfect combination of

fresh and ready-to-make ingredients.

CHICKEN POT PIE

butter-flavor cooking spray

1 tsp butter

1 small onion, chopped

2 cups mushrooms, sliced

1/4 tsp paprika

1/4 tsp dried thyme

1/2 tsp salt, or more to taste

1/4 tsp black pepper

2 cups frozen peas and carrots

1 cup canned chicken broth

3 cups baked chicken breast, chopped

2 Tbsp all-purpose flour

1/2 cup fat-free evaporated milk, divided

4 rolls from 1 pkg reduced-fat crescent rolls

Preheat oven to 375'.

Coat 10" round shallow baking dish with cooking spray.

Coat large pot with cooking spray.

Add butter & melt over medium heat.

Add onion and mushrooms, cook until tender,

stirring frequently, about 5 minutes.

Stir in paprika, thyme, salt, and pepper.

Add vegetables, broth, and chicken.

Cover and simmer 15 minutes.

In small cup, combine flour and 1/4 cup of evaporated milk;

stir into chicken mixture.  Cook over medium heat until 

thickened, stirring constantly, about 2 minutes.

Stir in remaining 1/4 cup of evaporated milk and cook

until mixture is slightly thickened, about 2-3 min. more.

Spoon chicken mixture into prepared baking dish. Unroll

crescent rolls and arrange dough around inside edge

of baking dish to form border, leaving hole in middle.

Bake until rolls are golden brown, about 15 minutes.

Cut into 6 pieces and serve.

WW Points Plus Value per serving: 6