Jake's Weight Watcher's Recipes

We want to offer some good recipies to those who might be dieting. This comes from Jake, who is always referred to as "Oh yeah, you're the fat one", when being introduced with his brother Elwood.

Anyway, here's what we have so far - let us know what you think!

Jake's 4-point Pizza
  • 1 - Fajita-size tortilla
  • 2 T - pizza sauce
  • 1/4 C - no-fat shredded mozzarella
  • 2 slices Pepperoni, cut into quarters (if desired)
  • Veggies (you choose)
    • onions, thinly sliced
    • green and red peppers - thinly sliced (sorry, Rachael)
    • 5 - 6 black olives
    • fresh (or canned) sliced mushrooms
    • whatever your heart desires (veggies only)
  1. preheat oven to 350
  2. place tortilla on baking sheet
  3. add sauce
  4. sprinkle with fat-free Parmesan (if desired)
  5. add fat-free Mozarella
  6. add veggies and pepperoni
  7. sprinkle with fat-free Parmesan (if desired)
  8. bake until cheese bubbles
one serving

Chicken Moutard # 1 (4 points/serving)
  • 1 skinless, boneless chicken breast
  • 2 T Dijon mustard
  • mustard seeds
  1. preheat oven to 400
  2. lie the breast on a cutting board, place your hand on top of it, and draw a knife through the side edge, cutting into
  3. two equally-thin pieces
  4. spread the dijon on both pieces
  5. sprinkle mustard seeds on top
  6. bake 20 minutes or until done
two servings

Chicken Moutard # 2 (5 points/serving - takes longer but worth it)
  • 2 boneless, skinless chicken breasts, halved as described above, then cut into thin strips
  • Pam, or other spray oil
  • 1 large onion chopped
  • 1 T flour
  • 2 C water
  • 2T dijon mustard
  • onion powder
  • garlic powder
  • pepper
  1. Spray a skillet with Pam
  2. Cover the chicken with onion and garlic powder (more is good - it's "free")
  3. Brown the chicken in the skillet
  4. Add the onions and cook until they are clear
  5. sprinkle the flour onto the chicken pieces (both sides, if possible)
  6. Saute long enough to brown the flour
  7. Add the water, reduce the heat, cover and simmer for 20 minutes
  8. Remove the chicken
  9. Turn up the heat and reduce the liquid to a thickened sauce
  10. Turn down the heat, and add the mustard, or more if you wish
  11. Cook for 5 minutes, but DO NOT LET IT BOIL
  12. Add the chicken and lightly stir for about 5 minutes - still DO NOT LET IT BOIL
  13. Serve with rice or your favorite side dish
2-3 servings

Chicken Fingers (4 points/serving; 5-6 with too much sauce)
  • 2 boneless, skinless chicken breasts, halved as described above, then cut into thin strips
  • 1-1/2 C Corn Flakes, crushed
  • milk or buttermilk
  • garlic powder
  • Chopped parsely (dried is OK)
  • Paprika
  • Red pepper flakes
  • Black pepper
  1. Preheat oven to 375
  2. Soak the chicken pieces in milk or buttermilk in the fridge for as long as you want
  3. Add the seasonings to the crushed corn flakes and mix
  4. Dredge the chicken pieces in the cornflakes to coat completely
  5. Spread them on a baking sheet and bake for 20-25 minutes or until brown
  6. Serve with honey-mustard sauce (if you dare)

Sauce:
  • Equal parts honey and Dijon mustard
  • 1/4 of a part of Heinz 57
2-3 servings

Bean Burritos (3- 4 points)
  • Fajita size flour tortillas (2 points)
  • 1 can refried beans
  • 1/2 chopped onion
  • 4T chopped jalapenos (fron a jar is ok)
  • fat-free cheddar cheese
  • fat free sour cream
  • chopped tomatoes
  1. Heat the refried beans in a sauce pan, add the jalapenos and onions near the end - take off heat
  2. Nuke a tortilla in the microwave for 5-10 seconds, layer some beans on it, add cheese, tomatoes and sour cream, fold, eat and die lovin' it.

2-3 servings