Air Fryer Colombian beef and potato empanadas (Weight Watchers)

 6 - 7

PersonalPoints™ per serving

Ingredients

Olive oil

1 Tbsp

Bulgogi (beef stir fry)

¾ pound(s), strips, cut into 1/4-inch pieces

Uncooked onion(s)

1 medium, cut into 1/4-inch dice

Uncooked Yukon gold potato(es)

1 medium, peeled and cut into 1/4-inch dice

Plum tomato(es)

1 large, halved, seeded, and cut into 1/4-inch dice

Garlic clove(s)

3 medium clove(s), minced

Chili powder

2 tsp

Instructions

1. Preheat oven to 200°F. Line baking sheet with parchment paper.
2. To make empanada filling, heat oil in large nonstick skillet over medium-high heat. Add beef and onion and cook, stirring, until beef is browned and onion is softened, about 5 minutes. Add potato and reduce heat to medium. Cook, stirring, until potato is almost tender, about 10 minutes. Stir in tomato, garlic, chili powder, cumin, and salt. Reduce heat to medium-low; cook until potato is fork-tender, about 3 minutes longer. Transfer to medium bowl an stir in cilantro. Let cool.
3. For each empanada, mound 2 tablespoons filling along middle of each dough disk. Fold in half to form half-moon shape and press edges together to seal. Roll edge to form 1/2-inch rim; crimp with fork. Place on prepared baking sheet. Refrigerate until cold, about 30 minutes.
4. Line bottom of 6- to 8-quart air fryer basket with parchment paper, slightly smaller than basket. Depending on air fryer settings, preheat to 360°F or 370°F for 3 minutes.
5. Place 4 empanadas in prepared basket. Brush tops with beaten egg. Air fry 8 minutes. Turn empanadas over and brush with egg. Air fry until golden brown and firm, about 6 minutes longer. Place on wire rack and keep warm in oven. Air fry remaining empanadas. Serve warm with aji picante sauce.
6. Per serving: 1 empanada and about 2 1/2 tablespoons sauce

Notes

Aji picante sauce is easy to make. Combine 1 cup cilantro leaves; 2 jalapeños, chopped; 3 scallions, chopped; 1 large tomato, chopped; 3 tablespoons lime juice; 1 tablespoon white vinegar; 1/2 teaspoon kosher salt; and 1/4 teaspoon black pepper in food processor. Pulse until it forms a chunky puree. Makes 2 cups.

Ground cumin

2 tsp

Kosher salt

½ tsp, or to taste

Cilantro

⅓ cup(s), chopped fresh

Goya Discos para empanada dough

12 item(s), (or Avanti brand), frozen regular-size dough disks for baking, thawed

Egg(s)

1 large egg(s), lightly beaten

Fat free salsa

2 cup(s), or Colombian hot sauce (aji picante)

CREAMED CHICKEN AND BISCUITS CASSEROLE

 

INGREDIENTS

• 1

  small onion
• 1 1⁄2

  teaspoons butter
• 2

  lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
• 1

  (10 3/4 ounce) can cream of chicken soup
• 1⁄2

  cup mayonnaise
• 1

  cup milk
• 1⁄2

  1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
• 1 1⁄2

  cups shredded mild cheddar cheese
• refrigerated biscuit

DIRECTIONS

• Preheat oven to 350.
• Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
• Chop the onion.
• Heat butter in a small nonstick skillet and sauté until tender.
• Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
• Bake for 15 minutes and remove from oven.
• Sprinkle 1 cup of the cheese over the baked mixture.
• Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
• Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
• NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. 

Baked Ziti

Total Time 50 min

Prep 10 min

Cook 40 min

Serves 12

9 points on WW

Ingredients

Cooking spray3 spray(s)

Uncooked pasta1 pound(s), rigatoni or penne

Part-skim ricotta cheese ¾ pound(s)

Crushed red pepper flakes ¼ tsp, or more to taste

Grated Parmesan cheese ¼ cup(s), divided

Store bought marinara sauce 4 cup(s), divided

Shredded part-skim mozzarella cheese ½ pound(s)

Basil ¼ cup(s), cut into ribbons, for garnish

Instructions

Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.

Cook pasta according to package directions; rinse with cool water and drain.

While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.

To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Skinny Banana Bread or Muffins

 

This Skinny Banana Bread is perfectly

sweet, buttery, and very flavorful. Perfect

for a side dish, breakfast, or even as a

dessert!

Ingredients

1 1/2 cup self rising flour ( I use Gold

Medal )

1 tsp baking powder

1 tsp baking soda

3 ripe bananas, medium-large

1 egg

1 Tbsp vanilla extract

2 Tbsp brown sugar substitute ( I use Lakanto Golden

Sweetener)

3 Tbsp white sugar substitute ( I use Lakanto Classic Sweetener)

2 Tbsp. Land o' lakes made with canola oil light butter melted or

3 Tbsp of unsweetened applesauce

Instructions

1. Preheat oven to 350 degrees and spray bread pan (9x5 or

8x4)or a 12 muffin tin with non stick cooking spray

2. In a large mixing bowl add bananas and use a fork to

mash well. Whisk in the egg, vanilla, brown sugar and

white sugar substitute. Stir well.

3. In a separate bowl combine, self rising flour, baking

powder and soda. Stir until well incorporated.

4. Gradually add dry ingredients into the wet ingredients

as you stir. Before the two are completely incorporated

add in melted butter. Stir just until barely combined.

5. DO NOT OVER MIX. (The number one tip is to not over

mix or it will ruin the texture)

6. Pour into pan and bake for 30-45 minutes or (18-20

minutes if making muffins) or until an inserted knife or

toothpick comes out clean.

Servings: 12 slices or 12 muffins

Easiest-Ever Holiday Sugar Cookie Bars

 Ingredients

1 roll (16.5 oz) refrigerated sugar cookies

2 tablespoons red and green candy sprinkles

1/3 cup butter or margarine, softened

2 cups powdered sugar

1 tablespoon milk

1/2 teaspoon almond extract

Additional red and green candy sprinkles

Directions

Heat oven to 350°F. Spray 8-inch square pan with cooking spray. In medium bowl, break up cookie dough. Knead in 2 tablespoons candy sprinkles until well blended. Press in pan.
Bake 20 to 23 minutes or until set and edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.
In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until light and fluffy. Beat in milk and almond extract. Frost bars. Decorate with additional candy sprinkles. Cut into 4 rows by 4 rows.

Barbecue Chicken Bubble-Up Bake

 

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits

1 bottle (18 oz) barbecue sauce

2 cups shredded mozzarella cheese (8 oz)

3 tablespoons chopped fresh cilantro, if desired

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes.
Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set aside.
Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top.
Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.

BAKED CAULIFLOWER MAC AND CHEESE

 

For the sauce

• 1 small head cauliflower, separated into small florets
• 1 medium yellow onion, chopped
• 3 cloves garlic, peeled
• Kosher salt
• 1 cup (102g) white cheddar cheese, shredded
• 1/4 cup (10g) Parmesan cheese, finely grated

For the filling

• 1 medium head cauliflower, separated into small florets
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 cups (175g) whole-wheat pasta, such as fusilli or rigatoni

For the topping

• 1/2 cup (45g) panko breadcrumbs
• 2 tablespoons Parmesan cheese, finely grated
• 1 tablespoon olive oil
• 1/2 tablespoon fresh thyme leaves
• 1/2 teaspoon lemon zest, freshly grated
• 1/2 teaspoon flaky sea salt or 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

For the sauce: In a large pot, combine the cauliflower, onion and garlic. Cover with water and season with a generous pinch of salt. Bring to a boil, then reduce the heat to low and simmer until the cauliflower is very tender, about 15 minutes. Drain the cauliflower, onion and garlic, reserving the cooking liquid.

Scrape the vegetables into a blender. Puree until smooth, gradually adding the cooking liquid until you reach your desired consistency. Add both cheeses and puree until smooth. Season with salt.

Preheat the oven to 450°F (230ºC). On a large rimmed baking sheet, toss the cauliflower florets with olive oil. Season with salt and pepper. Bake the cauliflower, tossing once, until crispy and browned, about 20 minutes. Reduce the oven to 400°F (200ºC).

Grease an 8- or 9-inch square baking dish. In a large pot of salted boiling water, cook the pasta until just shy of al dente (it continues to cook in the oven). Drain well and return to the pot. Add the roasted cauliflower and 2 cups of the sauce. Gently toss to coat and season with salt and pepper. Scrape the filling into the prepared baking dish. Spoon the remaining sauce on top and spread in an even layer.

For the topping: In a small bowl, combine all of the topping ingredients. Scatter the breadcrumbs over the mac and cheese and transfer the baking dish to the oven. Bake at 400°F (200ºC) until the mac and cheese is heated through and the top is golden brown, about 10 minutes.

Serves: 4 | Serving Size: About 2 cups

Nutrition (per serving): Calories: 464; Total Fat: 23g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Cholesterol: 38mg; Sodium: 686mg; Carbohydrate: 48g; Dietary Fiber: 7g; Sugar: 5g; Protein: 19g