Liver N Pepper Saute Vintage Weight Watchers Food

SAUTEED BEEF LIVER WITH ONIONS & PEPPERS

Steps:

• Remove all visible membranes from liver.
• Slice liver into thin strips.
• Set aside.
• In a heavy frying pan, heat one tbsp of the oil on medium, saute onions and red pepper for about 5 minutes.
• Remove from pan and keep warm.
• Combine flour and herbs.
• Dredge liver in flour mixture.
• Heat remaining oil in same frying pan on medium-high.
• Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
• DO NOT OVERCOOK.
• Add cooked vegetables to pan.
• Stir to combine.
• Serve immediately.

WEIGHT WATCHERS ITALIAN SAUSAGE AND PEPPER PASTA

Steps:

• Bring large pot of lightly salted water to boil.
• Meanwhile, to make sauce, in large nonstick skillet over medium high heat, cook sausage stirring and breaking up meat with back of wooden spoon, until cooked through, about 3 to 5 minutes; remove to a plate.
• Heat oil in same skillet. Add yellow peppers and onion; cook, stirring frequently, until vegetables are lightlycolored and crisp tender, about 5 minutes.
• Add wine and garlic; cook until most of liquid evaporate, about 1 minute. Add tomatoes, crushed red pepper, salt and browned sausage; bring to a boil. Reduce heat to medium low, cover and simmer until vegetables are tender and sauce is heated through, about 10 minutes.
• While sauce simmers, add pasta to boiling water and cook according to package instructions. Drain pasta; return to pot. Add sauce and basil; toss to mix and coat. Yields about 1 1/3 cups per serving.
• NOTES:.
• auce is also good over rice.
• Toss in some fennel seeds for even greater flaver.

TURKEY SAUSAGE, ONION & PEPPER HEROES - WEIGHT WATCHERS

Steps:

• Coat a large nonstick skillet with cooking spray and set over medium heat. Sauté sausage until browned, about 5 minutes; remove to a plate and cover to keep warm.
• Add oil to same skillet and heat for about 45 seconds; add garlic and sauté until golden, about 30 seconds.
• Add onion and sauté for 3 minutes.
• Add peppers and sauté until vegetables are softened, about 6 to 8 minutes more.
• Stir in vinegar and then return sausage to skillet; toss to combine.
• Split bread lengthwise-almost, but not all the way through; fill with sausage mixture.
• Cut into 4 equal pieces and serve.

WEIGHT WATCHERS ROASTED PEPPER SALAD (1 POINT)

Steps:

• Preheat the oven to 350°F Spray a large rimmed baking sheet with nonstick spread.
• Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp of the oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet. Spoon the tomato mixture over them. Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. Let the pepper mixture cool. Transfer to an airtight container and refrigerate up to two days.
• To serve, transfer the salad to a medium bowl and let come to room temperature, about 1 hour. Whisk the remaining 2 tsp oil, the vinegar, and salt in a small bowl. Drizzle over the salad and sprinkle with the basil or parsley.

CHICKEN BELL PEPPER CHILI - WEIGHT WATCHERS

Steps:

• In a large nonstick Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
• Sprinkle with the flour, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute. Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes. Stir in the chickpeas; simmer until heated through, about 5 minutes.