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WW Copycat Recipes

Page history last edited by PBworks 13 years, 10 months ago


 

Red Lobster Cheddar Biscuits

 

2 c Reduced-Fat Bisquick Baking Mix

3/4 c Low-Fat Buttermilk

1 c Shredded Fat Free Cheddar Cheese

I Can't Believe It's Not Butter Spray

1/4 t Garlic Powder

1/4 t Dried Parsley Flakes, crushed fine

 

Preheat the oven to 400 degrees. Combine the baking mix, buttermilk, and cheese in a medium bowl. Mix by hand until well combined. Divide the dough into 12 equal portions (about 3 Tbsp each), and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers. Bake for 18-20 minutes or until the tops of the biscuits begin to brown.

 

In a small bowl, combine the ICBINB spray with the garlic powder. Heat this mixture for 30 seconds in the microwave, then brush a light coating over the top of each biscuit. Sprinkle crushed parsley on top of each biscuit. Serve Warm. 2 points per serving.

 

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Macaroni Grill’s Chicken Portabello

Yield: 4 servings

 

4 boneless, skinless chicken breasts

8 oz portabello mushrooms

2 oz smoked mozzarella cheese

1 TBS olive oil

2 cloves garlic, chopped

1 red bell pepper, diced

1 c chicken broth or chicken stock

8 oz spinach, chopped

4 servings of ww couscous or ww orzo, cooked

Sea salt and pepper to taste

 

Place breasts, skin side down, onto a heated grill and cook halfway. Turn breasts over and arrange mushrooms on top of breasts. Cover the topped breast with a pie tin or small cookie sheet. This will heat the mushrooms.

 

In a hot saute pan, place the oil, garlic, peppers, salt and pepper. Saute until garlic begins to brown. Add couscous/orzo and chicken broth/stock, and saute for one minute, stirring to prevent sticking. Add spinach and toss until spinach begins to wilt. Place smoked mozzarella slices over mushrooms/breasts.

 

Plate spinach/orzo. Place cooked breast on top of spinach/orzo.

 

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