Sunday, January 17, 2010

Weekly Weight Watchers Menus Week #3

This all I have for this week.

Martin Luther King Monday

Breakfast= 1/2 cup cooked oatmeal, with 2 Tbs. raisins and 1 tsp. brown sugar= 3pts.

Lunch= Egg Salad Sandwich: 1 chopped hard-boiled egg, 1/4 cup chopped celery and minced onion and 1 Tbs. light Mayo between 2 slices of wheat bread and as much lettuce as you want=5 pts.

Dinner= Courage Chicken Salad

It's actually a Curried Chicken Salad but in honor of MLK Day we shall call it Courage Chicken Salad. May he rest in peace.

Veggie Sunday

Breakfast= Light yogurt any flavor= 3pts.

Lunch=1 can Minestrone soup= 2pts., 2 tsp. Parmesan cheese= 1pt., Salad with 2 Tbs. FF Italian dressing=0 pts.

Polenta with Spicy Tomato-Basil Sauce 8 pts.

Adapted from Bon Appetit

8 cups water
5 tablespoons (or more) olive oil, divided
2 teaspoons salt
2 cups
polenta (coarse cornmeal)
1/4 teaspoon freshly ground black pepper
Spicy Tomato-Basil Sauce (recipe follows)
Fresh basil sprigs (for garnish; optional

Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness. DO AHEAD Can be made 2 days ahead. Cover with plastic wrap; chill.

Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired. 8 servings.

Spicy Tomato-Basil Sauce

4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans),
4 1/2 tablespoons extra-virgin olive oil
3/4 cup finely chopped onion
4 large garlic cloves, minced
3/8 teaspoon (or more) dried crushed red pepper
1/2 cup finely chopped fresh basil, divided
1/3 cup dry white wine
1 teaspoon dried oregano
Freshly ground black pepper

Heat oil in heavy large pot over medium-low heat. Add onion, garlic, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.


Jamie Watson said...

I haven't eaten lunch yet, and thanks to you, I am going to go get an egg salad sandwich.

Courage Chicken Salad melted my heart.

Charlotte said...

I LOVE egg salad.