Weight Watchers

2/3 cup whole-wheat panko breadcrumbs
1 tbsp. ranch dressing/dip seasoning mix
10 oz. (about 1 large) zucchini, ends removed
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
Optional dips: light ranch dressing, ketchup

In a wide bowl, mix breadcrumbs with seasoning.
Cut zucchini into quarter-inch-wide coins. Place in a second wide bowl. Top with egg, and flip to coat.
One at a time, shake zucchini coins to remove excess egg, and lightly coat with breadcrumb mixture.
Place zucchini in the air fryer in a single layer, and top with any remaining seasoned crumbs.
Set air fryer to 392°F.
Working in batches as needed, cook until golden brown, 8 - 10 minutes.

Oven alternative! Bake at 400°F. until golden brown, about 20 minutes, flipping halfway through.

3 oz light brie, skin removed cut into (15) 1/2-inch cubes
4 tbsp craisins
4 tbsp chopped walnuts or pecans
2 tbsp honey
15 Mini Phyllo Shells (Athens)

Preheat oven to 325°F.
Combine craisins, chopped nuts and honey in a bowl and mix well.
Arrange mini shells on a baking sheet. Fill mini shells with cheese (each piece of cheese weighs about 0.2 oz). Top with sticky craisin/nut mixture and bake 5-7 minutes, or until the cheese melts.Serve immediately. Source:

Thanksgiving Quesadillas
Smart Points = 8 point per serving
Serving size=4 wedges

8 smallcorn tortilla(s)
12 SmartPoints™
1 cup(s)low fat shredded cheddar cheese
4 oz cooked turkey breast without skin, shredded
1⁄4 cup(s)canned cranberry sauce, or leftover cranberry sauce
1⁄2 cup(s)stuffing
2 spray(s)cooking spray

Place 4 tortillas on a flat surface; sprinkle each with 1/4 c cheese. Top each with 1 oz turkey and 1 Tbsp cranberry sauce; crumble 2 Tbsp stuffing on top. Cover each quesadilla with another tortilla; press down firmly.

Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Carefully place 2 quesadillas in skillet; cook until browned on bottom, about 3 minutes. Flip quesadillas; cook until browned on second side, about 3 minutes more. Remove from pan, cover to keep warm and repeat with remaining ingredients. Cut each quesadilla into 4 wedges and serve.

10 oz frozen baby peas
1 Tbsp olive oil
1 Tbsp fresh lime juice, or more to taste
3/4 tsp ground cumin
1/2 tsp table salt
1 medium plum tomato(es), seeded, diced
2 Tbsp uncooked red onion(s)
3 Tbsp cilantro, fresh, chopped
1/4 tsp hot pepper sauce, or to taste
Instructions

Bring a small saucepan half full of water to a boil. Add peas; cook until tender, about 4 to 5 minutes. Drain peas and rinse under cold running water; drain again.
Put peas, oil, lime juice, cumin and salt in a food processor; process until smooth and scrape into a bowl. Stir in tomato, onion, cilantro and hot pepper sauce; cover and refrigerate at least 15 minutes for flavors to blend.
Let come to room temperature before serving. Yields about 3 tablespoons per serving.

15 oz canned turkey chili without beans
1/2 cup(s) fat-free cream cheese
4 oz canned jalapeno peppers, drained and chopped
1 small uncooked onion(s), finely chopped
1/2 tsp hot pepper sauce

Combine all ingredients in a saucepan and set over medium heat.
Cook, stirring frequently, until well-combined and heated through, about 7 minutes.
Yields about 1/4 cup per serving.

10 1/2 oz baked low-fat tortilla chips
7 oz roasted red peppers, packed in water, drained
1 pound(s) 1/3 less-fat cream cheese, two 8-oz blocks, softened, cut up
4 oz reduced-fat feta cheese, crumbled
1 clove(s) (medium) garlic clove(s), peeled
1/4 tsp black pepper, freshly ground
3 Tbsp dill, fresh, chopped
1/4 cup(s) dill, fresh, whole sprigs

Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.

Notes:
This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables.

Go To Top

17 oz cooked cornmeal, in the form of a prepared polenta log, sliced into 16 rounds
2 spray(s) olive oil cooking spray
8 tsp grated Parmesan cheese, divided (Parmigiano Reggiano recommended)
2 tsp olive oil
1 1/4 pound(s) mushroom(s), shiitake caps and Baby Bellas, sliced
2 tsp minced garlic
1 tsp rosemary, fresh, chopped
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3 Tbsp 1/3 less-fat cream cheese
1/4 cup(s) water
2 Tbsp parsley, fresh, chopped (for garnish)

Preheat oven to 450ºF. Line a baking sheet with nonstick foil (for easy clean-up) or coat pan with cooking spray.
Arrange polenta on pan in a single layer. Lightly coat polenta with cooking spray and sprinkle each with 1/4 teaspoon of cheese; bake until cheese is lightly browned, about 15 to 18 minutes.
While polenta rounds bake, prepare mushroom topping. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, rosemary, salt and pepper; cook until fragrant, about 1 minute.
Stir cream cheese and water into skillet; cook over low heat until cream cheese melts and mixture looks creamy, about 2 to 3 minutes.
To assemble, place about 2 tablespoons of mushroom mixture onto each polenta round. Sprinkle each round with 1/4 teaspoon cheese; sprinkle with parsley to garnish.
Yields 2 polenta rounds per serving.

Notes
You can make the polenta rounds and top them with the mushroom mixture a few hours before you plan to serve them. Just reheat them in a 350ºF oven for about 10 minutes. Then create a festive serving platter garnish using rosemary sprigs and some fresh or dried cranberries.

Go To Top

4 cup spinach, fresh, chopped (about 2 oz)
1/2 cup light cream cheese
1/2 cup fat-free sour cream
1/4 cup crumbled feta cheese
1/4 cup chives, fresh, minced, divided
2 tsp fresh lemon juice
1/4 tsp black pepper
1/4 tsp table salt, or less to taste (optional)

Place spinach in a small saucepan with 2 cups of water. Bring to a boil over high heat and then cook for 1 minute; drain well.
Place spinach, cream cheese, sour cream, feta cheese, 2 tablespoons of chives, lemon juice and pepper in a blender; puree. Taste dip and add salt if desired. Spoon dip into a serving bowl and sprinkle with remaining tablespoon of chives. Yields about 3 tablespoons of dip per serving. 1pt
Go To Top

Roasting brings out the natural sweetness of most vegetables. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.

4 sprays olive oil cooking spray
1 medium zucchini, sliced crosswise into 1/8-inch-thick slices
1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices
1 tsp kosher salt, or to taste
1 tsp fresh oregano, or to taste

Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.
Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano.
Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving.

Notes
Use a mandolin to evenly slice the vegetables if you have one.
To keep chips crisp, store in an airtight container or zip-close plastic bag for up to 3 days.
To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF.
Go To Top

1 small head cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
1 sprays cooking spray

Preheat oven to 400°F.
Cut cauliflower florets into grape-sized pieces. (There should be about 4 cups.) Place cauliflower in a medium bowl; add cumin, chili powder, salt and pepper and toss well to coat.
Coat baking sheet with cooking spray. Spread cauliflower on sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes.
Source: Weight Watchers

1 pound fat-free cottage cheese
1 medium celery, stalk, diced
1 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1/4 cup shallot(s), finely chopped
1/8 tsp hot pepper sauce, or to taste
1/8 tsp black pepper, or to taste

Combine all ingredients in a small bowl; mix well. Season to taste and serve. Yields about 1/3 cup per serving. Source: Weight Watchers

Go To Top

6 oz plain fat-free yogurt
2 Tbsp cilantro, fresh, chopped
1 tsp curry powder
1/4 tsp dry mustard, powder
1/8 tsp black pepper

Combine all ingredients in a medium bowl. Mix until well blended. Yields about 2 tablespoons per serving. (Note: Serve as a dip with fresh vegetables or as a sauce for the protein of your choice. Microwave on HIGH for 30 seconds to warm.) Source: Weight Watchers

Cooking spray (5 one-second sprays per serving)
2 oz light cream cheese
1/2 cup low-fat shredded cheddar cheese
1 Tbsp fat-free mayonnaise
8 medium jalapeno pepper(s)
1/4 cup fat-free egg substitute
3/4 cup cornflake crumbs

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture.
Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat. Transfer jalapenos to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.
(Note: You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave.) Source: Weight Watchers

16 pieces wonton wrapper(s)
1/4 cup low-fat shredded cheddar cheese
4 oz fat-free cream cheese, softened
1/4 tsp cayenne pepper
1/2 Tbsp Dijon mustard
2 Tbsp sweet red pepper(s), chopped
7 oz canned artichoke hearts, without oil, drained and chopped
1/4 cup parsley, fresh sprigs

Preheat oven to 350°F.
Coat a 16-hole miniature muffin pan with cooking spray.
Gently press 1 wonton wrapper into each muffin hole,
allowing ends to extend above cups.
Coat edges of wrappers with cooking spray and set aside.
Combine cheeses, cayenne pepper
and mustard in a medium bowl; mix well.
Stir in red pepper and artichoke hearts;
spoon about 1 teaspoon of cheese mixture into each muffin cup.
Bake until cheese mixture is set and edges of wrappers
are lightly browned, about 15 minutes.
Garnish with parsley and serve. Yields 2 tarts per serving.
Source: Weight Watchers

2 Cans of Black Beans
8 Roma Tomatoes
2 Cloves Garlic
2 teaspoons Cumin
1/3 Cup Cilantro
5 Green Onions
2 Tablespoons Olive Oil
1/4 Cup Lime Juice
Dash of Salt and Pepper

Rinse and drain black beans, put in large bowl.
Finely chop tomatoes, garlic, green onion, cilantro
Mix with the black beans.
Add lime juice and Olive oil,salt,pepper and stir.
Special Notes
This recipe has a taste I cannot describe. It's addicting and taste like it came from a very expensive restaraunt. It is VERY good and high in fiber. (I calculated whole recipe at 14 pts.) We serve this with white corn chips. (Add additional points for chips)
Source:Vicki Jackson - Topeka, KS

8 oz fat-free cream cheese, at room temperature
4 oz feta cheese, crumbled
1 1/2 Tbsp fresh oregano, or 2 tsp dried oregano
1 1/2 tsp lemon zest, finely shredded

Using a food processor or blender, mix ingredients together.
Blend until smooth and transfer to a small bowl.
Yields about 2 tablespoons per serving.
Source: Weight Watchers

19 oz canned cannellini beans, drained and rinsed
1/4 cup sun-dried tomatoes, with oil
3 Tbsp water
1/2 tsp rosemary, coarsely chopped
1/2 tsp lemon zest, grated
3/4 tsp table salt
3/4 tsp black pepper

In food processor, combine ingredients until smooth.
Makes 1/4 cup per serving.
Source: Weight Watchers

12 items baked low-fat tortilla chips
1/4 cup salsa
1/2 cup cooked kidney beans,
canned, rinsed and drained
2 Tbsp scallion(s), chopped
2 oz low-fat cheddar or colby cheese, shredded
2 Tbsp guacamole
1 cup carrot(s), sliced
2 Tbsp fat-free italian salad dressing

Preheat oven to 350°F. Place chips on a foil-lined baking sheet.
Top with salsa, beans, scallions and cheese. Heat until cheese is melted.
Top with guacamole. Enjoy with vegetable sticks dipped in dressing.
Source: Weight Watchers

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2/3 cup honey
2 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups mashed ripe bananas, from 5 small
8 ounce zucchini, grated and squeezed well
8 ounce can crushed pineapple in juice, drained well

For the Frosting:
8 oz 1/3-less fat Philadelphia Cream Cheese
1/4 cup powdered sugar
2 teaspoons vanilla extract

To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
Bread:
Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan* with cooking spray.
In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
Spoon batter into the sheet pan.
Bake at 350°F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Spread frosting over the cake once cooled and cut into 16 pieces. Source: https://www.skinnytaste.com
*Note: Sheet pan made very thin pieces. I would try a smaller pan.

1 cup (5 oz) unbleached all purpose flour, whole wheat or gluten-free mix
2 teaspoons baking powder
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
1 egg white, beaten (whole egg works fine too)
(optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**

Oven Method:
Preheat oven to 375°F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting.

Air Fryer Method:
In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels.
Top with egg wash and sprinkle both sides with seasoning of your choice.
Preheat the air fryer 325°F and set for 11 to 12 minutes. Transfer in batches without overcrowding and bake 11 to 12 minutes, or until golden. No need to turn. Let cool at least 10 minutes before cutting.
Go To Top

2 large apple(s), such as Braeburn and Granny Smith
1 tsp fresh lemon juice
1 large egg(s)
3/4 cup(s) sugar, turbinado-variety (sugar in the raw)
1/2 cup(s) reduced-fat sour cream
2 cup(s) white all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
6 piece(s) caramel candies, about 1/3 oz each
2 tsp vanilla extract

Preheat oven to 350ºF. Prepare a 12-hole muffin tin with paper cupcake liners.
Cut each apple into 8 slices and cut each slice in half; place in a bowl and toss with lemon juice.
Using an electric mixer, in a large bowl, beat egg and sugar until fluffy and sugar is completely dissolved. Add sour cream and blend thoroughly. Add flour, baking powder, baking soda, salt, cinnamon and nutmeg; combine well but do not over beat. Fold in apples.
Fill each muffin liner about two-thirds full with batter.* Bake until a toothpick inserted in center of a muffin comes out clean and the top turns lightly golden, about 29 to 33 minutes. Flip muffins out of pan onto a wire rack to cool.
Meanwhile, to prepare icing, in a small saucepan, combine caramel and vanilla extract; place over low heat and stir to melt and combine. While icing is warm, drizzle over tops of cooled muffins. Yields 1 muffin per serving.

Notes: *Batter is extremely gooey. To turn batter into cupcake pans, you might want to coat a 1/4-cup measuring cup with cooking spray and use it to scoop up the batter. Then use a spatula coated with cooking spray to help transfer the batter into the prepared pan.

2 spray(s) cooking spray
2 large pear(s), ripe, Bosc, with skin
1/2 tsp ground cinnamon
1/3 cup(s) sugar, granulated
1 tsp fresh lemon juice
1/2 cup(s) sour cream
1 large egg(s), beaten
1 tsp vanilla extract
1/3 cup(s) fat-free skim milk
2 cup(s) all-purpose flour, unbleached
1/2 tsp table salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup(s) powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp water, warm, or more if necessary
Instructions

Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.
In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
In a large bowl, sift together flour, salt, baking soda and baking powder.
Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)
Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full;
bake until top is golden, about 30 to 35 minutes.
Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)

While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick).
Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.

Lemon Blueberry Bundt Cake
(Serves: 24 - Points Plus per serving: 5)

3 cups flour
2 cups sugar
3/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 cup fat-free buttermilk
3 large eggs
1/2 cup canola oil
1 tbl. grated lemon zest
1/2 tsp. vanilla extract
2 cups fresh or frozen blueberries

Preheat oven to 350°F. Spray 10" bundt or tube pan with Pam and dust with flour. Set aside.
Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl.
Combine the buttermilk, eggs, oil, lemon zest and vanilla in another bowl. Add the buttermilk mixture to the flour mixture and stir just until flour is moistened. Stir in the blueberries and pour into the pan.
Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 10 minutes. Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool completely on the rack. Cut into 24 slices.

Go To Top

7-Up Muffins
(Serves: 12 POINTS PLUSper serving: 3)

8 tbl. Fat Free I Can't Believe It's Not Butter
1 Cup Cake Flour
1 Cup Splenda for baking combo
1 Egg
1 Cup Plain Non-fat Yogurt (flavored non-fat yogurt- 2 pts)
1 tsp Lemon Extract (alternative almond extract)
1/4 cup 7-Up (not diet)

Preheat oven at 350°F.
Using a medium or large mixing bowl: Blend butter and Splenda together until smooth. Add cake flour and mix well. Add Egg and mix well Add Yogurt, Lemon Extract and 7-Up and mix until smooth. Spoon a little less than 3 tbl. (2 tbl. and 2 tsp. per/baking cup) of mixture into 12 baking cups. Bake for approximately 40 - 45 minutes, or until cooked throughly.
Special Notes:
Makes 12 muffins for 3 points each. This makes for a good snack, dessert, and breakfast.

Pumpkin Muffins
(Serves: 24 POINTS PLUS per serving: 2)

1 Serving cooking spray (5 one-second sprays per serving)
18 1/4 oz unprepared yellow cake mix
12 oz. canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves

Coat two, 12-hole muffin tins with cooking spray. Combine cake mix, pumpkin and spices in a large bowl and beat until light. Divide batter among muffin tins and bake according to directions for cake mix.
Yields 1 muffin per serving.

Three Berry Scones
(Serves: 12 POINTS PLUS per serving: 3)

2 cup all-purpose flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp table salt
2 Tbsp unsalted butter, chilled and cut into small pieces
1 cup buttermilk
1 1/2 cup unsweetened frozen mixed berries (well drained)

Preheat oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk, then berries. On a prepared baking sheet, shape dough into two 7-inch circles. Cut each into 6 wedges; coat with butter-flavored cooking spray. Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.

1 1/4 cup all-purpose flour
1/2 cup unpacked brown sugar
1/2 tsp table salt
1/2 tsp baking soda
1/4 tsp baking powder
3 Tbsp canola oil
1 large egg(s), beaten
2 medium egg white(s), beaten
3 large banana(s), ripe
1 cup uncooked old-fashioned oats

Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.

1 medium peach
1/4 cup panko breadcrumbs
1 packet natural no-calorie sweetener (like Truvia)
1/4 tsp. cinnamon, or more for topping
Dash salt
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/4 tsp. vanilla extract

Optional dips/toppings: natural light whipped topping, light vanilla yogurt.
Remove peach pit, and cut peach into half-moon slices, about 1/2-inch thick.
In a medium bowl, combine breadcrumbs, sweetener, cinnamon, and salt.
In another medium bowl, mix egg with vanilla extract. Add peach slices, and toss to coat.
One at a time, shake peach slices to remove excess egg, and lightly coat with breadcrumb mixture.
Spray air fryer basket with nonstick spray. Add peach slices in a single layer. (Save any remaining slices for a second batch.)
Set air fryer to 392°F. Cook until golden brown and crispy, 6 - 8 minutes.

HG FYI: Our air fryer’s max temperature is 392°F. Depending on your air fryer model, you can set to 392° or 400°F.

Oven alternative: Preheat oven to 400°F. Bake peach slices on a baking sheet until golden brown, about 12 minutes, flipping halfway through. Source: Hungry Girl

2 large ripe pears
1/4 tsp ground cinnamon
2 tsp honey
1/4 cup crushed walnuts
(optional) yogurt or frozen yogurt

Preheat the oven to 350°F.
Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).
Using a measuring spoon or melon baller, scoop out the seeds.
Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.
Bake in the oven 30 minutes. Remove, let cool and enjoy!
4 servings, Serving Size: 1/2 pear
Go To Top

2 slice(s) raisin bread, crusts removed
2 tsp spreadable fruit
2/3 cup(s) instant nonfat dry milk
2 cup(s) water, boiling
2 large egg(s)
1/2 tsp vanilla extract
1 Tbsp sugar
1/8 tsp ground cinnamon, or to taste
1/8 tsp ground nutmeg, or to taste
Instructions

Preheat oven to 350ºF (180ºC). Coat a 4-cup capacity ovenproof baking dish with cooking spray.
Spread bread with jelly and cut into squares. Layer into dish.
Combine milk powder, boiling water, eggs, sugar and vanilla extract. Pour over bread and sprinkle with cinnamon and nutmeg.
Place baking dish in a larger baking dish. Fill larger baking dish with boiling water, halfway up the side of the bread pudding dish.
Bake for 1 hour or until set. Brown under broiler if desired. Serve hot. 4 servings

Mix together (my intuition says blend/whisk the eggs), then stir in the milk, then flavorings) and distribute into ramekins. Bake in a water bath (bain marie) in the oven at 350°F for 25 minutes. Cool. 4 servings.

2 cups all purpose flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate
1/3 cup dried cranberries, chopped

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
2 ounces white baking chocolate, melted*
1/3 cup dried cranberries, chopped
1/2 tsp vanilla extract

Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.
*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.
When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

Source: http://www.skinnytaste.com/skinny-cranberry-bliss-bars/#ViVTsHfq0WexDe1V.99

Go To Top

1/4 cup(s)fat-free plain Greek yogurt
1 Tbsp crystallized ginger, minced (candied ginger)
1 medium pineapple, peeled, cored, cut into 12 rounds
1 1/2 Tbsp unpacked
l/2tsp ground allspice
4 piece(s)mint leaves, large sprigs (optional)

Set oven rack about 5 inches from broiler. Preheat broiler.
Place yogurt in a small bowl and stir in ginger; set aside.
Place 3 slices pineapple in each of 4 small (10-inch) oval gratin dishes, overlapping them slightly; sprinkle with sugar and allspice. Broil pineapple until bubbling and lightly caramelized, about 8 minutes (but check once or twice to make sure pineapple isn’t getting too dark).
Remove pineapple from oven; top each dish with 1 rounded Tbsp topping. Garnish with mint; serve warm.
Serving size: 3 slices pineapple with 1 Tbsp topping

8 spray(s)cooking spray, divided
15 oz pumpkin puree, canned
1/2 cup(s)packed light brown sugar
1/4 cup(s)low-fat milk
1 large egg(s)
1 1/2 tsp pumpkin pie spice
1 tsp minced ginger
1/2 tsp table salt
2 Tbsp chopped pecans
24 item(s)wonton wrapper(s)

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
In a large bowl, using an electric mixer, beat together pumpkin, sugar, milk, egg, pumpkin pie spice, ginger and salt.
Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle, so each muffin cup has 8 wonton wrapper corners sticking up.
Evenly divide filling among muffin cups; smooth filling with back of a spoon and sprinkle with pecans. Bake until wontons are crispy and browned, 13-17 minutes. (Make sure to check after 3-4 minutes to see if edges of tartlets start to burn. If they do, cover pan loosely with foil and continue baking until filling is set.) Serving size: 1 tartlet
Source: Weight Watchers

3/4 cup sugar substitute
1/2 cup fat free egg substitute
2 cups canned pumpkin
12 z. fat free evaporated milk
2 1/2 tsp. pumpkin spice
1/2 cup Bisquick (Heart Smart()
1/8 cup unsweetened applesauce
2 tsp. vanilla extract

Combine all ingredients in a large bowl. Stir 2 minutes with a whisk. Pur into a 9" deep dish pie plate coated with cooking spray.
Bake at 350°F. for 50 minutes or until set. Let cool completely.

2 large banana(s), ripe but firm
2 Tbsp. chopped pecans
4 spray(s)cooking spray
1/4 tsp. ground cinnamon
2 tsp. maple syrup, divided

Trim stem ends of bananas; halve lengthwise through peels (leave peels on) and set aside.
Put pecans in a small nonstick skillet; cook over medium heat, stirring frequently, until pecans smell toasted, 4 minutes. Remove from heat; set aside.
Off heat, coat an outdoor grill or stove-top grill pan with cooking spray; heat to medium.
Sprinkle cut sides of bananas with cinnamon; lightly brush with 1 teaspoon maple syrup. Cook, cut sides-down, until grill marks appear, 2-3 minutes. Flip and cook until bananas start to pull away from peel and soften, 3-5 minutes.
Remove bananas from grill; place on a serving platter. Brush cut sides of bananas with remaining 1 teaspoon maple syrup; sprinkle with pecans (dust with additional cinnamon, if desired).

Notes: Chop the bananas and serve over Greek yogurt, low-fat ice cream or whole grain waffles.

½ cup all-purpose flour
½ cup whole wheat flour
½ cup corn starch
1 tbsp sugar
3.5 ounces of butter, cold
1 egg
¼ tsp salt
¼ tsp baking powder
parchment paper

Combine all dry ingredients for the pie crust in a bowl.
Add the butter and mix together with fingers until you have a crumbled texture. Add the egg and mix well until it all comes together as a ball.
Roll the dough between two pieces of parchment paper until ¼” thick. Place sheet of dough on a cutting board in fridge while working on apples.
Wash apples and cut off the tops of each one. With a sharp knife and small spoon, carve out the apples to create bowls (add a few drops of lemon juice if desired to keep from browning). Put apple pulp into a bowl.
Mix in all the ingredients for the apple filling with bowl of apple pulp. Evenly distribute the apple filling back into the apple bowls.
Remove dough from the fridge, cut out shapes with a mini cookie cutter, and place shapes on top of apple bowls. Do not try to mold the dough—the heat will take care of that!
Bake at 370° F in a baking pan lined with parchment paper until they are tender and the dough is lightly golden, which will be about 40 minutes.Serve warm or cool.

1 spray(s) cooking spray
1 2/3 cup(s) sugar
2/3 cup(s) fat free evaporated milk
2 Tbsp reduced-calorie margarine, or light butter
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallow(s)
Coat an 8- X 8-inch pan with cooking spray.

In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.
Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Yields 1 piece per serving.

1 3/4 cups moist-style devil's food cake mix
1 cup canned pure pumpkin
1/2 cup peanut butter baking chips

Preheat oven to 400°F. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, mix cake mix with pumpkin until smooth and uniform. (Batter will be thick!) Spread batter into the baking pan.
Bake until a toothpick inserted into the center comes out clean, about 18 minutes.
Let cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.
Line a baking sheet with wax/parchment paper.
Break cake into pieces, and place in a large bowl. Use your hands to crumble cake into very small pieces. Thoroughly knead into a ball. On a dry surface, form cake into a log of even thickness, about 9" long. Cut into 18 evenly sized pieces, and form each piece into a ball.
Place peanut butter chips in a medium microwave-safe bowl, and microwave at 50% power for 1 minute.
Vigorously stir, and microwave at 50% power for 30 seconds. Repeat, as needed, until completely melted.
Spoon and spread melted peanut butter onto a cake ball, evenly coating the top half. Place on the wax/parchment paper, peanut butter side down. Repeat with remaining cake balls, reheating peanut butter chips at 50% power and stirring, if needed.
Insert a lollipop stick into the top of each ball, stopping at the center. Let cool until peanut butter has completely hardened, about 5 minutes. Eat up! MAKES 18 SERVINGS
Serving Size: 1 cake pop (1/18th of recipe)
HG Tips! Dampen your hands before rolling the cake into balls. It moistens the crumbs and helps the cake form together easily. And feel free to sprinkle the pops with a little unsweetened cocoa powder, like we did!

1 oz caramel candies, soft, about 4 squares
2 item(s) pretzel rods
1 Tbsp sprinkles, chocolate

Put caramel squares in a glass bowl and microwave on high for 10 seconds. Remove and stir. Repeat until caramel is melted. Or melt caramel squares in a saucepan over very low heat, stirring constantly.
Dip 1/3 of each pretzel rod into caramel, then roll in sprinkles. Place on wax paper and allow to harden for 5 minutes before eating.

1 tsp. mini semi-sweet chocolate chips
2 tsp. reduced-fat peanut butter, room temperature
3 tbsp. moist-style devil's food cake mix
1 tbsp. fat-free sour cream
1 tbsp. fat-free liquid egg substitute
1/8 tsp. baking powder
2 tbsp. Fat Free Reddi-wip

Place chocolate chips in a microwave-safe mug sprayed with nonstick spray. Add 2 tbsp. hot water. Microwave for 20 seconds, and stir to dissolve. If needed, microwave for an additional 10 - 20 seconds, and stir until fully dissolved.
Add 1 tsp. peanut butter and all remaining ingredients except Reddi-wip. Mix well. Microwave for 1 minute and 45 seconds, or until set.
Gently spread cake with remaining 1 tsp. peanut butter. Top with Reddi-wip and eat up!
MAKES 1 SERVING Go To Top

For Crust
2 cups Fiber One Original bran cereal
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener (granulated)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup sugar-free pancake syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Preheat oven to 350°F. Spray a deep-dish pie pan with nonstick spray.
To make the crust, in a blender or food processor, grind cereal into crumbs. Transfer to a medium bowl, and mix in Splenda and cinnamon.
In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted. Add mixture to the medium bowl, and thoroughly mix.
Evenly distribute mixture along the bottom of the pie pan, and firmly press to form the crust. Press it into the edges and up along the sides of the pan.
In a large bowl, combine all filling ingredients. Whisk thoroughly. Pour into pie crust. The filling may be taller than the crust -- trust us, this is okay! Bake until center is set, about 45 minutes.
Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve! MAKES 8 SERVINGS
Go To Top

1 oz fat-free sugar-free instant banana pudding and pie filling mix
2 cup fat-free evaporated milk
1 cups strawberries, thinly sliced, divided
2 medium kiwifruit, peeled and sliced

Prepare pudding according to package directions but use fat-free evaporated milk instead of regular skim milk.
Cover bottom of a 9-inch glass pie plate with a layer of sliced strawberries.
Pour pudding on top of strawberries. Smooth pudding surface with a wooden spoon and garnish with remaining strawberries and with kiwi slices. Refrigerate pie for at least 2 hours. Slice into 6 pieces and serve immediately.
Notes:This pie is a little 'soft' so serve immediately after cutting.

For Cake
1 cup moist-style chocolate cake mix (1/4 of an 18.25-oz. box)
One 25-calorie packet diet hot cocoa mix
1/4 cup fat-free liquid Egg Beaters
1 tbsp. mini semi-sweet chocolate chips
1/2 tsp. Splenda No Calorie Sweetener (granulated)
2 dashes salt

For Filling
1/4 cup Jell-O Sugar Free Chocolate Pudding Snack
1/2 tbsp. mini semi-sweet chocolate chips
1 tsp. fat-free liquid creamer
1/2 tsp. light whipped butter or light buttery spread

Place the chocolate chips for the filling in a glass and set aside. Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes. Add the pudding to the mixture and stir well. Spoon the chocolate mixture into four evenly spaced mounds on a plate. Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)
Preheat oven to 350°F.
Place chocolate chips for the cake in a tall glass along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl. Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda, and salt) to the mixing bowl, and whip batter with a whisk or fork for 2 minutes.
Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins. Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 minutes. Cakes will look shiny when done.
Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) MAKES 4 SERVINGS

1 1/4 cup rolled oats
1/2 cup dark brown sugar, packed
1 tsp baking powder
1/2 cup chopped pecans, finely chopped
1/8 tsp table salt
1/3 cup unsalted butter, melted
1 large egg(s), beaten
1/2 tsp vanilla extract

Preheat oven to 350ºF and cover 2 cookie sheets with parchment paper.
Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
Add butter, egg and vanilla to oat mixture; mix well.
Drop teaspoonfuls of batter onto prepared cookie sheets and flatten each out, leaving at least 2-inches between each cookie.
Bake cookies until edges turn golden, about 8 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes before removing to a cooling rack. Yields 2 cookies per serving.
Go To Top

1 box Angel Food Cake
15.5 oz. can of pumpkin
1 tsp. pumpkin pie spice
1 c. water

Mix all ingredients together and pour into a 9x13" pan. Bake in 350°F oven for 25-30 min.

2 8-ounce packages of cream cheese, softened (I use non-fat)
1/4 teaspoon of vanilla
1 cup sugar (I sometimes use the Splenda baking blend)
1 egg yolk (save the white)

1 egg white (saved from the egg used in the filling)
Cinnamon sugar - mix 1/2 cup sugar with 1 teaspoon of ground cinnamon

Preheat oven at 350°. Unroll one package of crescent rolls into bottom of greased 9 x 13 baking dish (metal or glass). Be sure to press the edges together. Use a mixer to combine cream cheese, sugar, vanilla, and egg yolk. Spread mixture over crescent rolls. Roll out the second package of crescent rolls over the cream cheese mixture. Beat the egg white and spread over the top. Then sprinkle with the cinnamon sugar mixture. Bake for 30 minutes. Cool in refrigerator before cutting into squares. (I've been told that these are also good served warm.) I keep them refrigerated because of the cream cheese. These also freeze well.Makes twenty-four (24) 2" x 2" squares.

Source: Susan Farnum of the Twilight Red Hatters Chapter (Maryland, United States)

2 spray(s) cooking spray
1 cup(s) all-purpose flour
1 cup(s) whole wheat flour
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp table salt
1 tsp ground cinnamon
1/2 cup(s) packed brown sugar
1/4 cup(s) sugar, granulated
2 large egg(s), beaten
1/4 cup(s) unsalted butter, melted
1/2 cup(s) unsweetened applesauce
2 cup(s) shredded carrots, finely grated (about 1/2 lb carrots)
2 tsp ginger root, fresh, grated
1/2 cup(s) canned carrot juice, or fresh

Icing Ingredients
1/2 cup(s) powdered sugar
1/2 tsp vanilla extract
2 tsp fresh lemon juice, or less to taste
2 2/3 Tbsp light cream cheese, at room temperature

Preheat oven to 350°F. Generously coat a bundt pan with cooking spray.
In a medium bowl, whisk together both types of flour, baking powder, baking soda, salt and cinnamon; set aside.
Using an electric mixer, in a large bowl, beat together both sugars, eggs and melted butter until light and fluffy. Add applesauce; beat again. Fold in carrots and ginger. Working in small batches, add flour mixture, alternating with juice, until batter is blended; beat on high for 30 seconds more.
Pour batter into prepared pan; smooth top. Bake until a tester inserted in cake comes out clean, about 50 to 60 minutes. Cool cake in pan for 15 minutes; turn cake out onto a wire rack to cool completely.
While cake is cooling, combing icing ingredients in a medium bowl; using an electric mixer, beat until well-combined. (Add water for desired consistency if necessary.) Drizzle or pour icing over top of cake; let sit a few minutes. Slice into 16 pieces and serve. Yields 1 piece per serving.

POINTS PLUS ® Value: 6
Servings: 4

3/4 cup all-purpose flour
1/4 tsp sugar
1/4 tsp table salt
3 Tbsp reduced-calorie margarine
2 Tbsp sugar
1/4 tsp ground cinnamon
3 small apple(s), peeled and thinly sliced

Preheat oven to 350°F (175°C). Mix flour with 1/4 teaspoon sugar and salt.
Cut margarine into flour mixture with a fork until flour is the consistency of cornmeal. Mix with 2 or 3 tablespoons cold water until dough forms a ball (a little drier is better than a little sticky). You can make the dough up to 24 hours ahead of times if you wrap it securely in plastic wrap and refrigerate it until you need it.
Divide dough into four pieces. Roll each into a ball and then flatten into a disc about 5 inches (13 cm) across. Place the discs on a baking sheet a few inches apart.
Combine remaining sugar with cinnamon.
Arrange apple slices on top of dough discs, overlapping and fanning them (so they make a flower shape). Sprinkle generous amounts of sugar-cinnamon mixture over them.
Bake until crust is browned, approximately 35 to 40 minutes. Serve warm or at room temperature.
Serve these rustic-looking tarts warm with vanilla fat-free frozen yogurt.

Servings: 8 = 2 points
1 can pumpkin (29oz)
1 8oz fat free cool whip
1 box fat free, sugar free, vanilla pudding
1-2 tsp. pumpkin pie spice

Preheat oven to 350°F. Coat a 6-cup casserole dish with cooking spray.
Arrange apples, pears, raisins, lemon juice and zest in bottom of prepared casserole dish.
Combine sugar and allspice in a small bowl; sprinkle over fruit.
Combine oats, almonds and flour in same small bowl; rub in margarine using fingertips and then sprinkle the topping over the fruit mixture.
Bake until the fruit is tender, about 25 to 30 minutes.
Cut into 6 pieces and serve warm.

Go To Top

1 1/3 cups all-purpose flour
5 tbsp. packed light brown sugar
8 tbsp. unsalted butter, cold, cut into 1/2-inch pieces
4 large eggs
1/2 tsp. vanilla extract
1 1/2 cups powdered sugar, divided
3/4 cups fresh lemon juice
2 tsp. lemon zest

Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.
Notes:
The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.

1 spray(s) cooking spray
1 pound(s) apple(s), Granny Smith, cored, cut into 1-inch-thick slices
1 pound(s) pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
2 tsp fresh lemon juice
4 tbsp dark brown sugar, unpacked

Topping
1 large egg(s)
6 tbsp dark brown sugar, unpacked
1/4 tsp table salt
1 tsp ground cinnamon
1 cup(s) rolled oats
6 tbsp light butter, melted
Instructions

Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.
To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours. Cut into 9 pieces and serve. Yields 1 piece per serving.

Notes
Peeling the fruit is optional.
Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor.
The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm.
Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.

1 cup all-purpose flour
1/8 tsp table salt
4 Tbsp unsalted butter, cold, divided
1/3 cup buttermilk, cold
2 Tbsp all-purpose flour, for rolling out dough
4 large apple(s), Granny Smith
2 tsp fresh lemon juice
1/4 cup sugar
1 Tbsp fat-free caramel topping

Place oven rack in lowest position; preheat oven to 400ºF. Place cookie sheet in oven on rack.
Place 1 cup of flour and salt in a large bowl. Cut 3 tablespoons of cold butter into 4 to 5 pieces; work butter into flour mixture with a pastry cutter or fork (pieces of butter should resemble small peas). Add buttermilk and work dough until it just starts to come together (do not overwork dough; pieces of butter should still be visible).
Gather dough together into a ball and wrap well in plastic wrap. Pat dough into a hamburger shape; chill for at least 20 minutes (or up to 2 days).
To roll out dough, dust a large piece of wax paper with flour; set dough in middle of flour. Dust top of dough with flour and place a second large piece of wax paper on top. Roll out dough to an 11- or 12-inch circle; remove from wax paper and place in a 10-inch round cake or tart pan. Work top edge into a decorative scallop. Chill for at least 20 minutes (or up to 2 days).
Peel, core and slice apples into 1/8-inch-thick slices; place in a bowl as you work and sprinkle with lemon juice. Arrange apples slices in pan in concentric circles—like a rose—starting on the outside rim; apple slices should overlap tightly. Sprinkle sugar over tart and dot with remaining tablespoon of butter.
Bake on top of cookie sheet until apples are tender but not mushy, about 40 to 45 minutes. (If apples get too brown at any point, place a loose piece of aluminum foil over the tart and continue baking.)
Remove tart from oven to cool. Drizzle caramel over tart, slice into 8 pieces and serve immediately. Yields 1 slice per serving.

1 oz chocolate wafer(s), about 5 cookies
1/4 tsp mint extract
1 tsp unsweetened cocoa
7 oz fat-free whipped topping, about 1 whole aerosol can
1/4 cup fat-free skim milk
3 piece Weight Watchers by Whitman's Mint Patties, frozen, chopped into pieces
2 Tbsp chocolate syrup
6 Tbsp whipped topping, light or fat-free, vanilla or chocolate

Line six muffin holes with foil muffin liners.
In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined.
Divide mixture among prepared muffin liners; freeze for 2 hours or more.
Just before serving, top each with 1/6 of mint patties, 1 teaspoon of chocolate syrup and a tablespoon of whipped topping. Yields 1 mint dessert per serving.

Notes:

Go To Top

1/2 c. sugar
1 1/2 tbl. cornstarch
1 1/2 C. sliced fresh rhubarb
1/2 c. water
1 tsp. grated lemon zest
1/2 tsp. ginger
1 pint fresh strawberries, halved
3 anisette toasts, coarsely chopped
1 tbl. brown sugar
1/8 tsp. cinnamon
1 tbl. unsalted butter, melted
2 c. vanilla fat-free frozen yogurt

Filling:
Combine sugar and cornstarch in med. saucepan. Stir in rhubarb, water, zest and ginger.
Bring to simmer, covered, over med. heat.
Cook, stirring occasionally, until rhubarb is tender and sauce is thickened, about 8 min.
Stir in strawberries and cook just until fruit is tender, about 2 min.
Pour into 9" pie plate.Topping:
Combine toasts, brown sugar and cinnamon in med. bowl. Add melted butter, stirring, until evenly moistened. Sprinkle over filling just before serving. Serve warm or room temp. with frozen yogurt.

POINTS PLUS® Value: 5
Servings: 6

Tart Granny Smith apples and dried cranberries are baked under a crisp coating of oats, cinnamon and brown sugar.
The result is not overly sweet so it's perfectly suited for breakfast or a light dessert.

4 medium apple(s), Granny Smith, peeled, cored and thinly sliced
1 Tbsp fresh lemon juice
3 Tbsp sugar, Splenda
1/2 cup dried cranberries
1 cup uncooked old fashioned oats
2 Tbsp unpacked brown sugar, Splenda
2 Tbsp reduced-calorie margarine
1 tsp ground cinnamon

Preheat oven to 350ºF.
In a large bowl, combine apples, lemon juice and granulated sugar; toss to combine. Place apple mixture in bottom of a 9-inch pie plate; sprinkle cranberries over top and set aside.
In a medium bowl, combine oats, brown sugar, margarine and cinnamon; mix with a fork or your fingers until mixture is combined and crumbly. Sprinkle crumb mixture over apple mixture.
Bake until filling is bubbly and top is golden brown, about 50 to 55 minutes. Yields about 3/4 cup per serving.

3 cup rhubarb, cut into 1-inch pieces
1 1/2 cup Splenda No Calorie Sweetener
2 Tbsp cornstarch
1/4 cup water
1 tsp vanilla extract
1 1/2 cup uncooked old fashioned oats
1 1/2 cup cake flour
1/2 cup packed brown sugar
1 tsp baking soda
1/2 cup unsweetened applesauce

Preheat oven to 350°F.
Mix rhubarb, Splenda, cornstarch, water and extract together in a saucepan; cook until thick. Set aside.
Mix remaining ingredients together in a medium bowl until crumbly.
Press 2/3 of crust mixture into a 13 X 9-inch nonstick baking pan. Pour rhubarb mixture on top.
Sprinkle with remaining 1/3 of crumb mixture.
Bake for 30 to 35 minutes, until browned. Let cool and cut into 16 pieces.

1 serving cooking spray
9 whole reduced-fat cinnamon graham crackers
3 Tbsp butter
16 oz fat-free cream cheese
1 cup sugar
2 cup fat-free sour cream
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
3 large egg(s)
1 cup canned pumpkin

Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line the bottom of the pan with parchment paper. Alternatively, you can use a 9 X 13-inch non-stick pan.
Grind graham crackers a food processor until fine or place crackers in a plastic bag and crush with rolling pin. Place crumbs into a small bowl.
Melt butter on the stove top or in a microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
Press crumbs evenly onto bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
Place cream cheese in the bowl of a mixer fitted with a paddle attachment or beat with an electric mixer mix until smooth. Add sugar and mix until incorporated.
Mix in 1 cup of sour cream until combined and then add cloves, cinnamon, nutmeg and ginger. Add remaining sour cream and mix until just combined.
Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature, and mixed as little as possible, only until each ingredient is just combined.)
Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
Bake until set at the edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting and serving.
Source: Weight Watchers

6 oz reduced-fat graham cracker piecrust
4 cup fat-free vanilla frozen yogurt, or chocolate, or a combination of flavors, softened
2 large egg white(s)
1/8 tsp cream of tartar
1/4 cup sugar, preferably superfine
1/2 tsp vanilla extract

Fill piecrust with yogurt and smooth the top; freeze until yogurt is completely firm, about 1 hour. Preheat oven to 425ºF.
Using an electric mixer, beat egg whites in a large mixing bowl until frothy; add cream of tartar and beat until soft peaks form. Gradually add in sugar while beating mixture and continue to beat until peaks are stiff and glossy; beat in vanilla. Immediately spread meringue mixture over frozen pie, making sure to spread meringue to the edges of the dish. Using the back of a spoon, make swirling motions to form a decorative top; place pie on a baking sheet.
Bake until meringue is golden, about 3 to 5 minutes. Slice into 10 pieces and serve immediately.

4 cup Kraft Jet-Puffed Mini Marshmallows, or similar brand
1/3 cup orange juice
16 oz fat-free cream cheese, softened
12 oz fat-free whipped topping, thawed
6 oz reduced-fat vanilla wafer(s), crushed
1/2 cup fat-free margarine, melted

In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered on high for 1 1/2 minutes; stir until smooth.
In a mixing bowl, beat cream cheese. Add marshmallow mixture and beat just until smooth. Fold in whipped topping; set aside.
Combine wafer crumbs and margarine. Set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13 x 9 x 2-inch pan.
Spoon cream cheese mixture over crust. Sprinkle with reserved crumbs; cover and refrigerate for 1 hour or until set. Cut into 16 pieces and serve.
Source: Golden Spoon Award-Weight Watchers

1/3 cup sugar
1 Tbsp. cornstarch
3/4 cup whole milk
1 item egg
1 large egg yolk(s)
3 Tbsp. fresh lime juice
1 Tbsp. butter
1 drop green food coloring
2/3 cup low-fat plain yogurt
8 oz. store bought angel food cake
2 small papaya(s)
2 medium kiwifruit
1 medium guava

In a small saucepan combine sugar and cornstarch. Stir in milk. Cook and stir milk mixture over medium heat until thickened and bubbly. Reduce heat. Cook and stir milk mixture for 2 minutes more. In a small mixing bowl beat egg and egg yolk.
Gradually stir about 1/2 cup of the hot milk mixture into the beaten egg mixture. Return milk and egg mixture to saucepan. Cook and stir until nearly bubbly. Do not boil. Cook and stir mixture for 2 minutes more. Remove from heat.
Stir in lime juice, butter, and food coloring. Cover surface of custard with plastic wrap. Cool completely.
Fold custard into yogurt. Cover and chill. To serve, cut angel cake or pound cake into 8 slices. Place one slice each on 8 dessert plates.
Spoon lime custard onto each piece. Top with sliced fruits. Makes 8 servings.

Nutritional facts per serving calories: 188 , total fat: 4g , saturated fat: 2g , cholesterol: 113mg , sodium: 266mg , carbohydrate: 34g , fiber: 2g , protein: 5g , vitamin A: 7% , vitamin C: 87% , calcium: 12% , iron: 3%
Special Notes : Weight Watchers POINTS per serving = 4. For less points, substitute some non-or low fat ingredients. From: Ladies Home Journal - ref:04/26/03

3 Tbsp margarine, softened
3 Tbsp fat-free cream cheese
1 1/2 cup sugar
1 large egg yolk(s)
3/4 cup all-purpose flour
2 Tbsp all-purpose flour
3 Tbsp powdered sugar
1 large egg(s)
1/4 cup fat-free egg substitute
1/3 cup fresh lime juice, from Key limes

Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
To make the crust, beat margarine, cream cheese and 1/2 cup of sugar with an electric mixer until light and fluffy. Beat in egg yolk and gradually add 3/4 cup of flour. Spread into baking dish using your hands (coat hands with 1 tablespoon of powdered sugar to prevent batter from sticking). Bake until crust is lightly browned, about 15 minutes.
To make the filling, beat egg and egg substitute in the same bowl used to make crust. Add remaining 1 cup of sugar and 2 tablespoons of flour; beat on low speed until blended. Add lime juice; beat on low speed until blended. Pour onto warm crust and bake 15 minutes more.
Cool on a rack. Sprinkle with 2 tablespoons powdered sugar and cut into 16 pieces.
Serves - 16 - POINTS per serving = 3 - From: Weight Watchers - ref:05/31/03

1 lb cooked extra lean ground beef
1 7.5 oz package Pillsbury biscuits ((10 biscuits to the pack)
1 package taco seasoning, 30g
1 1/3 cup salsa
2 cup diced peppers (I used red, orange and yellow)
1 cup diced onion (I used red onion)
1 cup reduced fat shredded cheese (I use a 3 cheese blend)
Green onion
Fat free sour cream for topping (optional)

Cook the ground beef in a pan on the stove, add the taco seasoning and simmer for a few minutes.
Preheat oven to 350°F, spray a 9x13 casserole dish and set aside.
Mix the ground beef and salsa together in a bowl.

Cut up the peppers & onion, and then cut the biscuits into 6 pieces each.
Place half of the biscuit pieces in the bottom of the casserole dish, top with half of the meat mixture, half of the peppers and onions and half of the cheese. Repeat layers and finish with the chopped green onion on top.
Loosely cover with foil and bake in oven for 35 minutes, remove foil and continue baking for 15 minutes.Let cool for 5 minutes then cut into 6 servings.

8 personal points per serving. Top with a spoon of fat free sour cream (optional)
NOTES
WW Points=8

2 tsp olive oil, divided
1 lb. 95% lean ground beef
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked brown rice
2 cups low-fat mozzarella cheese (Sargento)

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13″ x 10″)
Heat a large frying pan on medium heat; add ground beef and cook until it’s browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.
While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.
Freezer friendly if you have leftovers. To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a glass dish covered with foil.

Seared Rosemary Beef Tenderloin

POINTS® Value: 4
Servings: 4

12 oz beef, tenderloin, trimmed, raw, (4 steaks about 1 inch thick)
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
1 tsp olive oil
1 tbsp rosemary, chopped
2 tbsp shallot(s), minced
2 medium garlic clove(s), minced
1/4 cup(s) wine, Madeira
14 oz canned beef broth, reduced sodium
1 tbsp light butter

Sprinkle steaks with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.
Add steaks; cook 8 minutes, turning every 2 minutes. Transfer beef to a serving platter; cover and keep warm.
Reduce heat to medium-low; add rosemary, shallot and garlic to pan. Cook, stirring constantly, 30 seconds.
Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1?3 cup.
Remove from heat; stir in butter. Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce).

4 pound(s) uncooked lean whole beef rib(s), trimmed of visible fat
1 1/2 tsp table salt
1/2 tsp black pepper
2 clove(s) (medium) garlic clove(s), minced
1/4 cup(s) Dijon mustard
2 Tbsp reduced-calorie mayonnaise
1 1/2 tsp horseradish sauce
1/4 cup(s) fresh parsley, chopped
2 Tbsp fresh thyme, chopped
2 Tbsp dill, fresh, chopped

Preheat oven to 375°F. Season roast with salt and pepper.In a small bowl, combine garlic, mustard, mayonnaise and horseradish.
In another small bowl, combine parsley, thyme, dill and 1 tablespoon of mustard mixture.
Place meat, rib-bone down, in a roasting pan; coat top with remaining mustard mixture and cook meat until an instant-read thermometer inserted in center of roast registers 110?F.
Coat roast with remaining mustard mixture and press herb mixture onto mustard with your hands.
Continue cooking roast until a thermometer inserted in center of meat registers 140°F for medium, or longer until desired degree of doneness.
Cover loosely with foil and then let stand 20 to 30 minutes before carving into 12 thick slices.
Yields 1 slice per serving. Serves: 12

2 1/2 Tbsp cornstarch, divided
1/4 tsp table salt
3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain
2 tsp canola oil
1 cup(s) reduced-sodium chicken broth, divided
5 cup(s) broccoli, florets (about a 12 oz bag)
1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup(s) low-sodium soy sauce
1/2 cup(s) water

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving. WW on line

4 cup cabbage, all varieties, shredded
1 medium garlic clove(s), peeled and minced
1/2 cup canned chicken broth
2 cup frozen potatoes o'brien, thawed (potato, onion and red pepper)
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/2 tsp caraway seeds
1 piece bay leaf
2 Tbsp lemon zest
1/2 pound corned beef brisket, cooked and diced
4 sheet whole-wheat phyllo dough
1/2 cup mustard

Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes.
Stir in potatoes O’Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough.
Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more.
Preheat oven to 350°F.
Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray.
Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard. Source: Weight Watchers

Go To Top

1 pound lean beef round, cut into 1-inch cubes (London Broil)
1 serving cooking spray (5 one-second sprays per serving)
1 small onion(s), chopped
2 cup mushroom(s), sliced
2 medium garlic clove(s), minced
2 large carrot(s), sliced (about 1 cup)
15 oz canned pinto beans, drained and rinsed
1 1/2 cup canned beef broth
14 1/2 oz canned crushed tomatoes
1/2 tsp dried oregano, crushed
1/4 tsp dried thyme, crushed
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp thyme, fresh, or 2 whole sprigs, for garnish (optional)

Place beef in a 5-quart slow cooker. Coat a 12-inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic. Sauté over medium-high heat 5 minutes, stirring occasionally. Add to slow cooker. Add carrots. Place half of beans in slow cooker. Place remaining beans in blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker. Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme. Yields about 2 cups per serving.
Source: Weight Watchers, In One Pot

Go To Top

2 tsp. canola oil
1# boneless beef round, cut into chunks
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 1/2 c. beef broth
1/2 c. dry red wine
2 potatoes, cut into cubes
1/2# white mushrooms, quartered
1 c. frozen small onions
2 garlic cloves, minced
1 tbl. chopped thyme or 1 tsp. dried thyme
1 bay leaf
2 tbl. flour
3 tbl. cold water
2 tsp. browning sauce
2 tbl. chopped parsley

Heat the oil in a large skillet over medium heat. Add the beef, then sprinkle with the salt and pepper. Cook, turning occasionally, until browned. 6 minutes.
Transfer the beef to a slow cooker. Add broth, wine, potatoes, mushrooms, onions, garlic, thyme, and bay leaf. Cover and cook until meat and veggies are fork tender, 4-5 hours on high, 8-10 hours on low.
About 20 minutes before the cooking time is up, combine the flour, water and seasoning sauce in a small bowl until smooth; stir in about 1/4 cup of hot liquid from slow cooker until blended. Stir flour mixture into the slow cooker. Cover and cook on high, until mixture simmers and thickens, about 15 min. Discard bay leaf. Stir in parsley just before serving.
Source: Weight Watchers, In One Pot

8 oz. angel hair pasta
4 tsp. vegetable oil
2 tbl. sugar
1 pound beef tenderloin, trimmed of all fat and cut very thin
1/2 pound napa cabbage, cut into 1" pieces
1 bunch scallions, cut into 1" pieces
6 oz. fresh white mushrooms, halved
1 1/3 cups chicken broth
1/3 cup sake, dry white wine
1/4 cup soy sauce
1/2 pound firm tofu, cut into 1" pieces
1 - 6oz package fresh spinach

Cook pasta according to package. Rinse under running water; drain again. Wipe the pot dry.
Meanwhile, heat the oil in the same pot over medium heat. Sprinkle the sugar evenly in the pot and cook, stirring frequently, until the sugar turns caramel-colored.
Add half of the beef and cook over medium heat until just cooked through, about 2 minutes. Transfer the beef to plate. Repeat with the remaining beef. Reduce the heat to medium to prevent the sugar from burning.
Return the beef to the pot along with the pasta, cabbage, scallions, mushrooms, broth, wine, and soy sauce. Bring to a boil. Reduce the heat and simmer covered, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in the tofu and spinach, cook until the spinach wilts, about 1 minute.
Source: Weight Watchers, In One Pot

Mini Red-Curry Burgers
(Serving: 2 burgers with 2 tbl. sauce - POINTS per serving: 2)

1 medium zucchini
1/2 tsp + 1/8 tsp. salt
3/4# lean ground beef or turkey
2 tsp. Thai red curry paste
2 tbl + 1 tsp. grated onion
1/3 cup low-fat yogurt

Coarsely shred the zucchini; set aside 1/3 cup.
Combine the remaining zucchini, beef, 2 tbl. of the onion, 1/2 tsp. salt and the curry past in a bow. Form into 8 (2 1/2" burgers.
Spray a large nonstick skillet with Pam spray and set over medium-high heat. Add 4 of th burgers and cook until the meat is done to taste, 3-4 min. (be sure if using turkey that it is well done)
Set aside and keep warm. Repeat with the remaining burgers.
Yogurt Sauce:
Combine the yogurt, reserved 1/3 cup zucchini (save a bit for garnish) and the remaining 1 tsp. onion and 1/8 tsp. salt in a small bowl.
Serve with the burgers.
2 burgers with 2 tbl sauce=115 cal., carb 1 g, points=2.
Source: Weight Watchers, Take 5 Cookbook

Extra virgin olive oil -2tbsp
Garlic clove(s)-2medium clove(s)
basil-2cap(s)
Uncooked boneless skinless chochken breast- 9 piece(s)
Romano cheese- 4tbsp
Cherubs tomatoes, 18 oz
Sargento off the block reduced fat mozzarella cheese -18tbsp

Put basil, olive oil, pacorino romano and garlic in Ninja - chop/blend. There is your pesto. Preheat oven to 400°F. Place chicken breasts in pan, spread pesto on top of each one. cover loosely witch aluminum foil, bake for approx 15-20 minutes (until chicken is on longer pink in center) Remove from oven.
Put the tomatoes in ninja. chop/blend. Spoon the tomatoes over the chicken. Top each chicken with 2 tbsp of shredded mozzarella.
Put back into oven (uncovered) and bake an additional 5 minutes until cheese is melted.

Freestyle™ SmartPoints® value 2*

1/2 cup sliced onion
1/2 cup sliced green and red bell peppers
2 tsp. fajita seasoning mix
Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/8 tsp. each salt and black pepper
1/4 cup shredded reduced-fat Mexican-blend cheese
1/4 cup salsa
Optional topping: light sour cream

Preheat oven to 350°F. Spray an 8" X 8" baking pan with nonstick spray.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion and bell peppers. Cook and stir until softened, about 6 minutes.
Transfer cooked veggies to a medium bowl. Sprinkle with 1 tsp. fajita seasoning, and stir well.
Season chicken cutlets with salt, black pepper, and remaining 1 tsp. fajita seasoning. Evenly divide cooked veggies between the centers of the cutlets.
Roll up each cutlet over the veggies. If needed, secure with toothpicks. Place in the baking pan.
Cover pan with foil, and bake for 20 minutes.
Remove foil, and sprinkle stuffed cutlets with cheese. Bake until chicken is cooked through, about 15 minutes. Serve with salsa. Eat up! 2 servings.

Greek Chicken with Tzatziki, Orzo & Peppers

1 tsp, divided olive oil
1 c sweet mini baby bell pepper(s) sliced
1⁄2 tsp minced garlic
1⁄2 tsp dried oregano
3 medium, Kalamata olives, quartered
1 pinch table salt
1⁄2 cup cooked orzo
1⁄4 tsp lemon zest
1⁄2 tsp fresh lemon juice
4 oz cooked skinless boneless chicken breast(s) sliced
2 Tbsp tzatziki sauce

Heat 1/2 tsp oil in small nonstick skillet over medium-high heat; cook peppers, garlic, and oregano, stirring occasionally, until peppers are tender, about 5 minutes. Stir in olives and pinch salt.
Toss hot orzo with lemon zest, lemon juice, and remaining 1/2 tsp oil.
Spoon tzatziki over chicken; serve with orzo and peppers.
Makes 1 serving. Source: WW

1 tsp extra virgin olive oil
1 cup(s), red and yellow varieties, sliced, uncooked bell pepper(s)
1⁄2 cup(s), chopped, sliced, uncooked onion(s)
2 medium clove(s), minced garlic clove(s)
1⁄2 tsp fennel seed
1⁄2 tsp dried oregano
1⁄2 cup(s), shredded cooked skinless light turkey meat
1 small, cut into chunks (3/4 cup)fresh tomato(es)
1 pinch table salt
1 oz, toasted Italian bread
2 Tbsp, fresh, sliced basil

Heat oil in a medium nonstick skillet over medium-high heat; cook peppers and onions, stirring occasionally, until golden brown, about 5 minutes.
Stir in garlic, fennel seeds, and oregano; cook, stirring, 30 seconds. Add turkey; toss to coat. Stir in tomato and salt; cook, stirring occasionally, until tomato softens and everything is heated through, 1-2 minutes. Spoon onto toast and sprinkle with basil.
Makes 1 serving.

2 whole wheat tortilla
1 lb ground chicken, or ground turkey
1 can (14 oz) tomato sauce
2 tsp tabasco sauce
1 cup low-fat cheddar cheese, of Mexican blend cheese
1 can (16 oz) fat-free refried beans
1 canola oil cooking spray, 3 sprays
1 baked corn tortilla chips, crushed
1 reduced-fat sour cream, optional topping
1 salsa, optional topping
1 lettuce, optional topping
1 onion, diced, optional topping
1 green pepper, diced, optional topping

Lightly spray a pan with cooking spray and brown ground chicken. Mix tabasco with tomato sauce and pour over the browned chicken. Simmer until slightly thickened.
Spray a 9 x 9 casserole (with a lid) with cooking spray. Tear up whole wheat tortillas and place them so they cover the entire bottom of the dish.
Sprinkle 1/2 the cheese on the tortillas, spread refried beans over the cheese and then top the beans with chicken and tomato mixture. Sprinkle the top of the casserole with crushed chips and remaining cheese.
Cover and bake until the cheese is bubbly. Remove the lid and let the cheese brown slightly.
Remove from the oven and allow to cool for 5 minutes.
Service with toppings of your choice: sour cream, salsa, lettuce, diced onions or peppers.

1 head iceberg lettuce, cored and outer leaves removed
1 tablespoon mayo (I love Sir Kensington) (check labels for W30)
3 ounces (about 6 slices) organic chicken or turkey breast
2 strips center cut bacon, cooked and cut in half
2 thin slices tomato
1 piece of parchment paper, about 14" x 14"

Place the parchment paper down on your work surface.
Layer 6 to 7 large leaves of lettuce in the middle of parchment paper so that you create a lettuce base about 9 inches by 10 inches.
Spread the mayo in the center of the lettuce wrap.
Layer with the chicken or turkey, bacon and tomato.
Starting with the end closest to you, roll the lettuce wraps jelly roll style using the parchment as your base as tight as possible.
Halfway through rolling, tuck the ends of the wraps towards the middle.
Continue to roll the lettuce wrap, keeping it as tight as possible and using the parchment paper to guide you.
When it is completely wrapped, roll the remainder of the parchment around the lettuce tightly.
Using a serrated knife, cut the lettuce wrap almost completely, leaving a small piece of the parchment intact to help hold it together.

1 pound (2) boneless, skinless chicken thighs
1 tablespoons extra virgin olive oil
Juice from 1 medium lemon
3 garlic cloves, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1/8 teaspoon cinnamon
Pinch red pepper flakes
1 teaspoon kosher salt
Freshly ground black pepper, to taste

1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly cracked black pepper
3 Persian cucumbers, chopped
1 cup (145 g) cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup feta (the kind that comes in brine), crumbled
4 cups butter lettuce, torn
1 cup Skinny Tzatziki (below)

Cut the chicken thighs into 1-inch pieces.
In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, 1/4 teaspoon salt and black pepper and whisk again. Pour the marinade over the chicken making sure it evenly coat (careful it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.
Preheat an outdoor grill or indoor grill pan to medium-low heat.
Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 to 18 minutes.To make the salad:
For the salad: In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
Divide the lettuce between 4 bowls, top with tomato salad, feta and grilled chicken. Serve with Tzaziki for dipping.

8 oz fat-free Greek yogurt (I used Fage, use full fat for Keto)
1 small cucumber, peeled and seeded (1 cup grated and squeezed dry)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper

Strain the yogurt using a metal strainer
or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor
or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer
and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate at least 1 hour before serving.
Makes about 2 cups. Store in refrigerator for about a week.

4 thin boneless, skinless cutlets, 4 oz each
1/2 teaspoon kosher salt
1/4 cup all purpose flour*
1/2 teaspoon butter
1 1/2 teaspoons olive oil
2/3 cup reduced sodium chicken broth
1 tbsp fresh lemon juice
1/2 tablespoon Dijon mustard
4 thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
4 slices light Swiss Cheese such as Alpine Lace (3 oz total)
chopped fresh parsley, for garnish

Season chicken with salt and pepper, to taste. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.

In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.

Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken. Cook 2 minutes on each side, until slightly golden, then transfer to a dish. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side. Set aside on a dish with the other pieces of chicken.

Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.

To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece. Source:Skinny Taste

Enchilada Chicken Roll-Ups
6 Smart Points/serving

1 teaspoon cumin
2 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon Kosher salt
Freshly ground black pepper, to taste
Cooking spray
1 (10-ounce) can mild red enchilada sauce (or use my homemade sauce)
1 ½ pounds (3) boneless, skinless chicken breasts, cut in half lengthwise
1 (4-ounce) can mild green chilis
1 cup reduced fat shredded Mexican cheese blend
1 large (6-ounce) avocado, cubed
Chopped cilantro (for garnish)

Preheat oven to 375°F.
In a small bowl, combine the cumin, oregano, garlic powder, chili powder, salt and pepper. Rub on both sides of each chicken piece.
Spray a small (8x6-ish) oval or rectangular baking dish with cooking spray and pour a thin layer of enchilada sauce on the bottom of the dish.
Lay chicken, cut side up on a work surface. Top each piece, in the center, with about 2 teaspoons chilis and 1 1/2 tablespoons cheese.
Roll each one up and set them seam side down in the baking dish. Top with remaining sauce, cheese and chilis.
Cover with foil and bake for 30 minutes. Remove foil and continue to bake 10-15 minutes more, or until chicken is cooked through.
Top each chicken roll-up with a few avocado pieces and cilantro and serve.

To freeze, transfer to a freezer safe container once cooked and cool for up to 3 months.
Yield: 6 servings, Serving Size: 1 roll-up with 1 ounce avocado

Breaded Chicken Cutlets with Deconstructed Guacamole
7 Smart Points - 4 Servings, Serving Size: 1 piece chicken, 1 oz avocado plus toppings

2 (8 ounce) boneless chicken breasts, cut in half legthwise
1/4 teaspoon seasoned salt (such as adobo seasoning)
2 large egg whites, beaten
1/2 teaspoon sazon (homemade or packaged)
1/2 cup seasoned breadcrumbs
1 -1/2 tbsp olive oil

4 ounces avocado (from 1 small Hass)
1 cup grape tomatoes, halved
1/4 cup slivered red onion
1/4 cup cilantro leaves
1/4 teaspoon kosher salt and black pepper
1/4 teaspoon cumin
juice of 1/2 lime
4 lime wedges for serving

Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess. Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through. In a large bowl combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges.
Source: http://www.skinnytaste.com

Chicken Curry with Coconut Milk
Serves: 6 - Serving Size: 1 thigh with sauce and potato

1/2 tbsp olive oil
1/2 tsp roasted cumin
1-1/2 tsp garam masala
2 tsp curry powder
1/2 onion, minced
5 cloves garlic, minced
1 large tomato, chopped
2 tbsp fresh cilantro, chopped
1/2 cup light coconut milk
2/3 cup water
8 oz (1 large potato), peeled and diced small
6 skinless chicken thighs
kosher salt to taste

Heat oil in a large deep skillet, over medium heat.
Add onion and garlic and sauté 1 minute. Add cumin, masala
and curry powder and mix well, cooking 1 minute.
Place chicken in the pan and season with 1 teaspoon salt.
Add tomatoes, cilantro, coconut milk and water.
Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.

8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
1 teaspoon kosher salt
fresh black pepper, to taste
cooking spray
10 medium asparagus, ends trimmed, cut in half
2 red bell peppers
1 red onions, chopped in large chunks
1/2 cup carrots, sliced in half long, cut into 3-inch pieces
5 oz sliced mushrooms
1/4 cup plus 1 tbsp balsamic vinegar
2 tablespoons extra virgin olive oil
2 cloves garlic, smashed and roughly chopped
1/2 tsp sugar
1 1/2 tablespoons fresh rosemary
1/2 tbsp dried oregano or thyme
2 leaves fresh sage, chopped

Preheat oven to 425°F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.

Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (I used Polly-O)
olive oil non-stick spray (I use my Misto)
1 cup pomodoro sauce or your favorite marinara sauce
salt and pepper to taste

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.
Bake 25 minutes. Remove from oven, top with sauce then cheese.
Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 cup chopped green bell pepper
1 cup chopped onion
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Oregano Leaves
1 teaspoon McCormick® Cumin, Ground
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Red Pepper, Crushed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes, , undrained
1 cup Kitchen Basics® Original Chicken Stock
1 cup frozen corn

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add paprika, oregano, cumin, garlic powder and red pepper; mix well. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 20 minutes.

1/4 cup shredded 2% cheddar
4 wedges light Laughing Cow blue cheese
1/3 cup celery stalk, minced
1/4 cup green onion, minced
1/4 cup carrot, minced
salt and pepper, to taste
5 (3 oz each) thin boneless chicken breasts cutlets
15 reduced fat Ritz Crackers, crushed into crumbs
1 tbsp light mayonnaise
6 tbsp Franks hot sauce
1 tbsp lemon juice
2 tsp light butter
1/2 tsp garlic powder
cooking spray (I used my Misto)

Preheat the oven to 400°F. Lightly spray a baking dish with oil.
Mix cheddar, Laughing Cow cheese, celery, green onion, carrot, salt and pepper in a dish.
Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center.
In one bowl make a breading station out of crushed ritz crumbs. In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.
Lightly spray top of chicken with cooking spray. Bake 30 minutes. While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder. Drizzle buffalo sauce over finished chicken breast and serve.

3/4 cup bagged broccoli cole slaw, roughly chopped
2 wedges The Laughing Cow Light Creamy Swiss cheese
Two 5-oz. raw boneless skinless chicken breast cutlets, 1/2-inch thickness
2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving
Spices: onion powder, salt, black pepper

Preheat oven to 350°F. Spray an 8" X 8" baking pan with nonstick spray.
Place chopped broccoli slaw in a medium microwave-safe bowl. Microwave for 2 minutes, or until softened.
Add cheese wedges to the broccoli slaw, and mix thoroughly.
Season chicken with 1/8 tsp. onion powder, 1/8 tsp. salt, and 2 dashes black pepper. Evenly divide slaw mixture between the centers of the cutlets.
Roll up each cutlet over the slaw mixture. If needed, secure with toothpicks. Place in the baking pan.
Cover pan with foil, and bake for 20 minutes.
Remove foil, and evenly spoon BBQ sauce over chicken. Bake until chicken is cooked through, about 15 minutes. Makes 2 Servings.

1 cup(s) reduced-sodium chicken broth
1/2 tsp sherry vinegar
4 clove(s) (medium) garlic clove(s)
1/8 tsp peppercorn, or 5 whole black
1 leaf/leaves bay leaf
10 oz uncooked boneless skinless chicken breast(s), 2 halves
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
1 tsp olive oil
1 tsp capers, drained
1 tsp regular butter, softened
1 tsp all-purpose flour

Bring the broth, vinegar, garlic, peppercorns, and bay leaf, to a boil in a small saucepan.
Reduce the heat and simmer until the liquid is reduced to about 3/4 cup and the garlic is very tender, 8–9 minutes. Discard the peppercorns and bay leaf; puree the garlic mixture in a blender.
Sprinkle the chicken with the salt and pepper. Heat the oil in a medium nonstick skillet over medium heat.
Add chicken and cook until browned, about 5 minutes on each side.
Add the garlic mixture and capers; partially cover and cook, turning the chicken, until heated through, 2–3 minutes longer.
Meanwhile, mix the butter and flour in a small custard cup to form a paste.
Stir it into the sauce until blended and smooth. Simmer until the sauce is thickened, about 1 minute.
Yields 1 chicken breast half and 1/3 cup sauce per serving. Serves: 2

6 small skinless bone-in chicken breast halves (about 4 pounds)
1 tablespoon dried oregano
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 can (14.5 ounces) diced tomatoes
1 small onion, cut into 1-inch chunks
2 garlic cloves
1/2 chipotle chile (from canned chipotle in adobo sauce)
1 can (14 ounces) low-sodium chicken broth
1-1/2 cups instant rice
1-1/2 cups frozen peas
1 pint cherry tomatoes
1/4 cup coarsely chopped fresh cilantro lime wedges, for serving

Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.
Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quartslow cooker.
Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.
Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.
Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.

1 pound(s) uncooked ground chicken breast
1 tbsp fresh oregano
1/4 tsp garlic powder
7 tbsp feta cheese, crumbled
4 item(s) reduced-calorie hamburger roll(s)
1 cup(s) lettuce, romaine, cut into thick strips
2/3 cup(s) roasted red peppers, sliced (without oil)
5 small olive(s), black, sliced (about 4 tsp)

Preheat grill or broiler.
In a medium bowl, combine chicken, oregano, garlic powder and feta; divide mixture into four balls and then press them gently into patties.
Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.
Serve each burger on a bun with 1/4 of lettuce, 1/4 of peppers and 1 teaspoon of olives. Yields 1 burger per serving.

2 tsp olive oil
1/2 cup onion(s), chopped
2 medium garlic clove(s), minced
1 medium green pepper(s), diced
1 cup mushroom(s), sliced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 tsp dried basil
1 1/2 tsp curry powder
1/2 tsp table salt
1/4 tsp black pepper
28 oz canned diced tomatoes
1/4 cup parsley, fresh, chopped
8 oz uncooked whole-wheat spaghetti

Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms.
Sauté until vegetables are tender and mushrooms release juice, about 4 minutes.
Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper;
stir to coat.

Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes.
Remove from heat and stir in parsley.

Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.

(POINTS® Value: 3 - Servings: 4)

2 Tbsp all-purpose flour
1/2 tsp table salt, divided
1/4 tsp black pepper, freshly ground
12 oz uncooked boneless, skinless chicken breast, thinly sliced
2 tsp olive oil
1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
2 tsp minced garlic
2 1/2 cup(s) broccoli, small florets
2 tsp lemon zest, or more to taste
2 Tbsp parsley, fresh, chopped
1 Tbsp fresh lemon juice

On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

1/2 c. plain fat free yogurt
1 chipotle chile in adobo
1 large garlic clove, crushed
1 tsp. ground cumin
2/2 tsp. salt
1/4 tsp. pepper
1 1/2 pounds skinless, chicken breast, cubed
Cooking spray

Combine first 6 ingredients in a small bowl, stirring with a whisk.
Pour into a heavy-duty zip-top plastic bag. Add chicken; seal bag, and toss to coat.
Marinate in refrigerator 1-2 hours, turning bag occasionally.
Thread chicken evenly onto 4 10" metal skewers; place on grill rack coated with cooking spray.
Grill 11 min. or until done, turning once.

Moroccan Chicken with Chile-Corn Salsa
(1 kebab with 1/2 c. salad = 6 points - For Core omit apricots)

Grated Zest and juice of 1/2 lemon
1 garlic clove, minced
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. hot paprika
1/4 tsp. salt
1# chicken thighs, cut into 1 inch pieces
1 chile pepper, minced
14/ c. chopped onion
1 garlic clove, minced
1 1/2 c. frozen corn kernels
1/4 c. chicken broth
1/4 c. whole-wheat couscous
4 dried apricot halves, chopped
1-2 tsp. jalapeno pepper sauce
Chopped fresh cilantro

Spray grill rack with nonstick spray and preheat. Soak 4 - 8" wooden skewers in water.Combine the lemon zest and juice, garlic, cumin, cinnamon, paprika, and salt in bowl.
Add chicken; toss to coat. Let skewers and chicken stand at room temp. for 20 min.Spray nonstick saucepan and set over med-hi heat. Add chile, onion and garlic; cook, stirring until the veggies are softened, about 5 min.
Add the corn and cook, stirring constantly, until well coated, about 1 min.
Stir in broth, couscous, apricots, and pepper sauce; bring to boil.
Cover and remove from heat. Let stand 5 min.Meanwhile, thread chicken on skewers. Place on grill, turning occasionally, until browned and cooked through.
Fluff couscous mixture with fork. Serve at once with kababs, sprinkled with cilantro.

1 tbl. olive oil, divided
1 large lemon, thinly sliced
1/2 tsp. fresh lemon juice
1/2 tsp. salt, divided
1/4 tsp. freshly ground pepper, divided
6 cloveds garlic, minced and divided
8 (3 oz.) skinless, boneless chicken thighs
1 tsp. chopped fresh or 1/4 tsp. dried rosemary
12 grape or cherry tomatoes
12 kalamata olives
8 small red potatoes, quartered
Rosemary sprigs (optional)

Preheat oven to 450°F.
Brush a 10" cast iron skillet with oil. Arrange lemon slices in a single layer in bottom of skillet.
Combine 1 tsp. oil, lemon rind, lemon juice, 1/4 tsp. salt, 1/8 tsp.pepper and 4 garlic cloves in a large bowl. Add chuicken; toss to coat. Arrange chicken in a single layer over lemon slices; drizzle with remaining lemon juie mixture.
Combine remaining 1 tsp. oil, salt, pepper, remaining garlic, rosemary, tomatoes, olives, and potatoes in bowl; toss to coat. Arrange potato mixture over chicken; drizzle with remaining oil mixture. Bake for 1 hour or until chicken is done and potatoes are tender. Garnish with rosemary springs.

Port-Glazed Chicken with Shallots and Dried Cherries
(Serves: 4 - POINTS per serving: 5)

4 skinless boneless chicken beasts
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 tbl. unsalted butter
3/4# shallots, halved
1/3 c. dried cherries
1/4 c. water
1/2 c. ruby port wine

Preheat oven to 375°F. Sprinkle the chicken with salt and pepper.
Melt the butter in Dutch oven, then add shallots. Cook, turning, until they soften, about 10 min. Transfer shallots to a bowl and set aside.
Add the chicken to Dutch oven. Cook over medium heat until browned, about 5 min.
Turn chicken; add the cherries and water and bring to boil. Scatter the shallots on top and transfer the pot to oven. Bake, uncovered, until cooked through, 10-12 min. Transfer chicken to platter and keep warm.
Add wine to Dutch oven. Bring to a boil over med-hi heat and cook until mixture is reduced to a thin glaze, about 5 min. Pour glaze over chicken. Serve.
Source: Weight Watchers

1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast(s)

Preheat oven to 350°F.
Combine mustard, yogurt, garlic salt and dill in a small bowl. Thoroughly coat chicken with mustard sauce.
Cut 4 sheets of aluminum foil large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil. Gather foil loosely around chicken and fold over to seal.
Place foil packs on a nonstick baking sheet. Bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more.
Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350°F until chicken is golden brown, about 10 to 15 minutes.
Source: Weight Watchers

Go To Top

1 serving olive oil cooking spray (5 one second sprays)
2 pound uncooked chicken breast, boneless and skinless
30 oz canned black beans, rinsed and drained
4 cup fat-free sour cream
2 cup shredded reduced-fat Monterey Jack cheese,
or Mexican-style cheese blend
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken.
Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain.
When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream,
1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface.
Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.
Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes.
Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
Source: Weight Watchers

Go To Top

8 pieces Tyson Boneless, Skinless Chicken Tenderloins, or other brand
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
3/4 cup fat-free sour cream
2 Tbsp reduced-fat peanut butter
1 Tbsp low-sodium soy sauce
2 tsp dark sesame oil

Preheat outdoor grill, stovetop grill pan or broiler.
Thread chicken tenders onto 8 individual metal or wooden skewers (if using wooden skewers, soak skewers in water first); season to taste with salt and pepper. Grill or broil skewers until chicken is cooked through, turning skewers frequently, about 5 to 7 minutes.
Source: Weight Watchers

1 tsp olive oil
1 cup mushroom(s), sliced
1 cup broccoli
1/2 cup canned tomato sauce, heated
2 oz cooked, skinless chicken breast(s), thinly sliced
1 tsp grated Parmesan cheese
3/4 cup cooked spaghetti

Sauté vegetables in olive oil. Toss pasta with vegetables, tomato sauce and chicken. Sprinkle with Parmesan cheese.
Source: Weight Watchers

1 Tbsp honey
1 Tbsp low-sodium soy sauce
1 Tbsp fresh lime juice
2 Tbsp cucumber(s), chopped
2 Tbsp ground coriander, chopped
1/4 small onion(s), finely chopped
1/8 cup mango(es), canned or fresh, chopped
2/3 cup cooked couscous
2 cup romaine lettuce
1 small tomato(es), sliced
1 Tbsp vinegar
1 tsp olive oil
4 oz uncooked chicken breast, boneless and skinless

Marinate chicken in honey and soy sauce.
Combine mango, onion, cucumber, coriander and lime juice and set aside.
Cook chicken breast in nonstick pan until tender and browned.
Serve chicken topped with mango salsa on a bed of couscous.
Complement with salad tossed with oil and vinegar.
Source: Weight Watchers

Go To Top

2 tsp. vegetable oil
3 Tbsp. balsamic vinegar
2 tsp. Dijon mustard
1 large garlic clove(s), crushed
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
2 cup mushroom(s), small, halved
1/3 cup chicken broth
1/4 tsp. dried thyme, crumbled

In a nonstick skillet, heat 1 teaspoon of oil.
In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar.
Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms.
Source: Weight Watchers

2 Tbsp reduced-calorie Italian salad dressing
1 medium sweet red pepper(s), cut into 1-inch chunks
1 medium bell pepper(s), cut into 1-inch chunks
3/4 cup cooked brown rice
3 oz uncooked chicken breast, boneless and skinless

Marinate chicken in dressing. Preheat grill.
Place chicken cubes on a metal skewer one piece at a time, alternating with peppers.
Grill until chicken is no longer pink, turning once.
Serve with brown rice.
Source: Weight Watchers

Go To Top

1/3 cup plain fat-free yogurt
1 tbl. grated peeled fresh ginger
1 tbl. mild cayenne pepper sauce
2 tsp. curry powder
1/4 tsp. salt
8 small skinless boneless chicken thighs, trimmed of fat

To prepare the marinade:
Combine the yogurt, ginger, pepper sauce, curry powder, and salt in a large zip-lock plastic bag; ad the chicken.
Squeeze out the air and seal bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 1 hour or overnight.
Spray the grill or broiler rack with nonstick spray, prepare the grill or preheat the broiler.
Remove the chicken from the marinade, scraping off any excess. Discard the marinade. Grill or broil the chicken 5 inches from the heat, until cooked through, 8-9 minutes on each side.
Note: Great on the George Foreman Grill, approximately 4-5 minutes.
Source: Weight Watchers Take 5 Cookbook, page 126

1 pound(s) lamb, loin, trimmed, raw, cut into 1-inch cubes
2 tbsp all-purpose flour
3/4 tsp table salt, divided
1/4 tsp black pepper, divided
2 spray(s) cooking spray
1 medium onion(s), chopped
1 medium garlic clove(s), minced
1 1/2 medium parsnip(s), diced (or 1 large)
2 medium carrot(s), diced
1/4 tsp dried rosemary, crushed
14 1/2 oz canned crushed tomatoes, oven-roasted variety
1/2 cup(s) reduced-sodium chicken broth
14 1/2 oz canned cannellini beans, rinsed and drained

Place lamb in a plastic bag and add flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper; shake well to coat and let sit for 15 minutes.
Remove lamb from bag. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Brown lamb, flipping once, about 4 minutes total (do in two batches if necessary to avoid crowding). Spoon lamb into a 3- to 4-quart slow cooker.
Off heat, recoat skillet with cooking spray; set over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 5 minutes; spoon into slow cooker. Add remaining 1/2 teaspoon of salt, 1/8 teaspoon of pepper, parsnip, carrots, rosemary, tomatoes and broth to slow cooker.
Cover slow cooker and cook for 6 hours on low setting. Uncover slow cooker and add beans; cover again and cook until beans are heated through, about 15 minutes more. Yields about 1 1/4 cups of stew per serving.

Garlicky Seared Lamb Chops
POINTS® value | 3 - Servings | 1 chop with 2 tbl. vinaigrette

3 tbl. chicken broth
2 tbl. olive oil
1 shallot, minced
2 garlic cloves, minced
1 tbl. grated lemon zest
1 tbl. fresh lemon juice
1/4 c. chopped fresh mint
1 tsp. dried oregano
3/4 tsp. salt
4 bone-in lamb chops
1/2 tsp. ground black pepper

Chop garlic and mint. Save half the garlic and mint for the vinaigrette. Put lamb chops into a plastic bag and add 1 clove chopped garlic, 1/4 tsp. mint, salt, pepper and about a tbls. of olive oil. Put bag into fridge for a few hours to marinate.
To make the vinaigrette, combine the broth, 1 tbl. oil, shallot, 1 clove garlic, lemon zest, lemon juice, 1/4 tsp. mint, oregano and 1/4 tsp. salt to bowl. Set aside.
Take chops out of fridge for a while to bring to room temp before cooking. Spray skillet with Pam or use the George Forman to cook chops. They take about 3 minutes on each side.
Transfer to platter and spoon vinaigrette over chops.
Note: Sprinkle with feta cheese, if desired. Add one point.
Source: Weight Watchers, "Stir It Up Super Skillet Cookbook"

Go To Top

1/4 cup(s) seasoned bread crumbs
1 tbsp basil, fresh, finely minced (or 1 tsp dried basil)
1 tbsp parsley, fresh, finely minced (or 1 tsp dried parsley)
1 tbsp rosemary, fresh, finely minced (or 1 tsp dried rosemary)
1 pound(s) lean raw veal cutlet, four 4 oz pieces, lightly pounded
1/2 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
2 tbsp honey mustard
1 large egg white(s), whipped until stiff
2 spray(s) olive oil cooking spray
2 tbsp olive oil
1/4 cup(s) canned beef broth, or water

In a shallow dish, combine bread crumbs, basil, parsley and rosemary; mix well and set aside.
Place veal on a plate and season all over with salt and pepper; spread mustard on both sides of cutlets and then dip into egg white. Dust veal with bread crumb mixture, turning to coat the whole surface.
Coat a large nonstick skillet with cooking spray and place over medium to medium-high heat; heat oil until shimmering. Cook veal 4 to 5 minutes on one side; flip and cook until done, about 4 to 5 minutes more on other side.
Remove veal to a serving plate and deglaze pan with broth; pour over veal. Yields 1 cutlet per serving.

Veal Scallopini with Lemon, Garlic and Pine Nuts
POINTS® value | 3 - Servings | 4

2 Tbsp all-purpose flour
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound lean veal leg, four 4 oz scaloppini cuts
1 serving olive oil cooking spray (5 one-second sprays per serving)
2 tsp light butter
1 Tbsp pine nuts, chopped
1 medium garlic clove(s), minced
3 Tbsp fresh lemon juice
1/4 cup fat-free chicken broth
1 Tbsp parsley, fresh, chopped

Mix together flour, salt and pepper on a large plate. Dredge veal in flour, coating both sides and patting off any excess. Coat a large, nonstick skillet with cooking spray; set over high heat. Sauté veal on both sides until nicely browned and firm, about 2 minutes per side (sauté in batches, if necessary, recoating the pan with cooking spray between each batch); remove and set aside. Add butter, pine nuts and garlic to pan and toss over medium heat until fragrant, about 2 minutes. Whisk in lemon juice and broth; bring to a simmer. Return veal to pan, along with any accumulated juices, just long enough to reheat, about 2 to 3 minutes. Place veal on dinner plates, top each with 1/4 of sauce, sprinkle with parsley and serve.
Source: Weight Watchers

16 large sea scallops, cleaned and pat dry with paper towels
8 slices center cut bacon(par cook before wrapping)
16 toothpicks
olive oil spray
freshly ground black pepper, to taste

Preheat air fryer to 400°F 3 minutes.
Place the bacon in the air fryer to partially cook 3 minutes, turning halfway. Remove and set on a paper towel to cool.
Remove any side muscles on the scallops. Pat the scallops dry with paper towels to remove any moisture.
Wrap each scallop in slice of bacon and secure it with a toothpick.
Spritz olive oil over scallops and season lightly with black pepper.
Arrange scallops in a single layer in the air fryer, cook, in batches 8 minutes turning halfway until scallop is tender and opaque and bacon is cooked through. Serve hot.
Blue Smart Points:2 Green Smart Points:3 Purple Smart Points:2
Source: Skinny Taste

4 (5 oz) thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)
1 tablespoons extra virgin olive oil
1 tablespoon salted butter
1 cup red bell pepper chopped
2 cloves garlic minced
9 ounces fresh baby spinach (from two bags)
2 ounces 1/3 less fat cream cheese (I like Philadelphia)
¼ cup half & half cream
3 tablespoons grated Parmesan cheese
kosher salt
fresh black pepper

In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
Heat a separate skillet on medium high heat, add remaining oil and butter.
Season fish on both sides with salt and pepper and place on the hot pan.
Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
Divide the spinach mixture on the bottom of each plate and top with piece of fish.

6 oz no-yolk noodles (Ronzoni Healthy Harvest, or brown rice pasta for gluten free)
1 tbsp butter
1 medium onion, minced fine
3 tbsp flour (gluten free use rice flour)
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz sherry (optional)
10 oz sliced baby bella mushrooms
1 cup frozen petite peas (thawed)
2 (5 oz) cans tuna in water, drained (I used albacore)
4 oz 50% reduced fat sharp cheddar (I used Cabot)
cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
Add drained tuna, stirring another minute.
Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
Place under the broiler a few minutes to get the crumbs crisp (careful not to burn). Source: Skinny Taste
NUTRITION INFORMATION Yield: 6 servings, Serving Size: 1/6th of casserole
Amount Per Serving: Freestyle Points: 7 Points +: 8 Calories: 318 calories Total Fat: 7g Saturated Fat: g Cholesterol: mg Sodium: mg Carbohydrates: 34.3g Fiber: 3.6g Sugar: g Protein: 27.3g
Go To Top

2 strips bacon, diced
2 tsp. garlic, diced
Green pepper, diced
2 cups reduced-sodium chicken broth
1/4 table salt
1/2 cup uncooked white corn grits
1 1/4 tsp Creole seasoning
2 tbl. milk
10 oz. medium, peeled and deveined, uncooked shrimp

Grits:
Bring chicken stock to a boil, add grits, salt and pepper. Cover and stir occasionally until thickened, about 5 min. Stir in milk and cooked uncovered about 1 min. Remove from heat, cover and keep warm.
Shrimp:
Meanwhile, set a large skillet on medium heat, add bacon, stirring occasionally until crisp. Add green pepper and garlic until browned. Add shrimp, granulated garlic, black pepper, Cajun spice.Saute until shrimp is pink, about 3 min.

Divide grits mixture evenly among 42 shallow bowls and top evenly with shrimp.
Per serving: 1/2 cup grits mixture with about 8 shrimp
Source: WW
Go To Top

2 Tbsp. low sodium soy sauce
1 Tbsp. honey
1 Tbsp. sherry (dry or sweet)
1⁄3 cup(s) water
2 spray(s) cooking spray
2 tsp. peanut oil
1 piece(s) ginger root, 3-inches, peeled, thinly sliced, cut into julienne
1 medium uncooked onion(s), roughly chopped
1 pound(s) uncooked shrimp, large, peeled and deveined

In a small bowl, whisk together soy sauce, honey, sherry and water; set aside.
Coat a large skillet or wok with cooking spray; set over medium-high heat. Add oil; heat until oil begins to shimmer.
Add ginger; cook, stirring frequently, until ginger becomes fragrant and starts to brown, about 2 to 3 minutes. Add onions; cook, stirring frequently, until onions start to release their moisture, about 3 to 4 minutes. Add shrimp; cook, stirring, until shrimp are opaque and pink, about 3 to 4 minutes. Stir in soy mixture; cook until well-blended and heated through, about 1 or 2 minutes.

Yields about 1 1/4 cups per serving. WW

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Servings: 4 • Serving Size: 1/4 • Old Points: 6 • Weight Watchers Points+: 7

1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk (50% less fat)*
1/2 lime, squeezed

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute. Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce. Add shrimp and cook 5 minutes. Add lime juice. To serve, divide equally among 4 bowls and top with scallions and cilantro.Adapted from Fine Cooking

Fillet of Sole with Crispy Ginger and Baby Bok Choy

POINTS® Value: 4
Servings: 4

2 tbsp canola oil, divided
1 pound(s) sole, four 4 oz fillets
2 pieces ginger root, fresh, about 2-inches each, peeled, cut in thin matchsticks
2 tbsp low-sodium soy sauce, divided
1 spray(s) cooking spray
2 medium garlic clove(s), thinly sliced
1 tsp ginger root, fresh, minced
8 oz bok choy, baby-variety, cut in half lengthwise and washed in cold water

Place a large nonstick skillet over medium-high heat; add 1 tablespoon of oil. Place fillets in skillet and cook, flipping fillets gently so they do not break apart, about 2 to 3 minutes per side; remove fish to a plate and cover to keep warm.
Add remaining tablespoon of oil to same skillet; place over medium-high heat. When hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1 tablespoon of soy sauce and cook until all liquid is absorbed; remove ginger from skillet.
Off heat, coat skillet with cooking spray; add garlic and minced ginger and cook over medium-high heat for 30 seconds. Add bok choy and cook until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.
To serve, place 1/2 cup of bok choy on a plate; top with 1 fillet and 2 tablespoons of ginger.

2 spray(s) cooking spray
2 tsp olive oil
1 Tbsp curry powder, mild or hot, to taste
1/2 tsp table salt
3 medium uncooked scallion(s), thinly sliced, green and white parts separated
1/2 cup(s) light coconut milk
1 pound(s) uncooked shrimp, large, shelled and deveined
3 cup(s) cooked brown rice

Coat a medium to large skillet with cooking spray; add oil and set over medium heat.
When heated, add curry powder and salt; cook, stirring constantly, until curry is fragrant, about 1 minute.
Add white parts of scallions; cook, stirring occasionally, about 2 minutes more. Add coconut milk; stir to blend.
Add shrimp; cook, stirring occasionally, until shrimp turn pink, about 4 to 5 minutes. Sprinkle with green parts of scallions; serve.
Yields about 5 to 6 shrimp, 3/4 cup rice and 1 to 2 tablespoons sauce per serving.

Notes:Add cilantro, hot peppers or tomatoes for a completely different twist.
Serve this recipe with fresh pineapple, mango or papaya to cut the spice (will affect PointsPlus values).
Serves 4. Source: WW

1 cup(s) uncooked quinoa
2 cup(s) water
1/4 tsp table salt
2 Japanese cucumber, diced
1 small Maui onion, diced
1 small container of grape tomatoes
2 jalapenos, diced
16 oz uncooked shrimp, medium-size, cooked, peeled
3 Tbsp fresh lime juice
1 1/2 tbl. balsamic vinegar
2 Tbsp fat-free chicken broth
2 Tbsp olive oil
1/2 cup cilantro, finely chopped
1/4 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
1/4 cup feta cheese

Place quinoa in a fine mesh sieve and hold under cold, running water to rinse well; drain. (Or you can put quinoa in a sheet of cheesecloth, run water through it and then let it drain).
Bring 2 cups of water and 1/4 teaspoon of salt to a boil in a small saucepan; stir in quinoa and bring to a boil again. Reduce heat to low, cover and cook until tender, about 15 minutes. Uncover and remove pan from heat to cool.
Place cucumber in colander and sprinkle with salt, toss and allow to sit for 15 min. Rinse.

Mix together cucumber, onion, grape tomatoes, jalapenos, lime juice, balsamic vinegar, chicken broth, olive oil. Add cooled quinoa.
Mix shrimp with olive oil and any seasonings you like. Grill for five minutes.
Allow shrimp to cool, then mix with quinoa mixture. Garnish with feta and cilantro.
NOTE:Capers can add a delightful tangy flavor to this salad. Skip the dill and add 2 tablespoons of capers to the recipe instead, if desired. Because capers are salty, taste the salad before adding the last 1/4 teaspoon of salt – you may not need it.
Go To Top

POINTS® Value: 5
Servings: 4
1 1/2 tsp olive oil
2 medium garlic clove(s), minced
1 1/2 tbsp shallot(s), finely chopped
1/4 cup(s) white wine, divided
1 tbsp fresh lemon juice, divided
2 tsp parsley, fresh, minced
1 tsp fresh tarragon, minced
1 tsp thyme, fresh, minced
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 tbsp unsalted butter, at room temperature
1 1/4 pound(s) shrimp, jumbo-size, shelled and deveined*

Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.
In a small bowl, combine shallots, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).
Preheat oven to 475°F.
Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)
Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.

12 oz uncooked orzo
2 tsp olive oil
1/2 cup onion(s), chopped
1 medium green pepper(s), chopped
2 medium garlic clove(s), minced
28 oz canned diced tomatoes
1 tsp dried oregano
1 pound shrimp, medium-size, peeled and deveined
1/4 cup basil, fresh, chopped
2 Tbsp feta cheese, crumbled

Cook orzo in salted water according to package directions without added fat; drain and set aside.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion, pepper and garlic; cook until soft, about 3 minutes. Add tomatoes and oregano; bring to a simmer. Add shrimp and cook until shrimp are bright pink and cooked through, about 5 minutes.
Stir cooked orzo into shrimp mixture; stir to combine. Remove from heat and stir in basil. Spoon about 1 1/4 cups of orzo-shrimp mixture onto each of six plates and top each with 1 teaspoon of feta.

Fish and Potato Bake
(Serving: 1/4 of fish and 1 cup veggies POINTS per serving: 7)

1# small potatoes, sliced 1/4"
2 red onions, cut into 8 wedges (I used Maui onions)
5 tsp. extra-virgin olive oil
1 tsp. salt
1/4 tsp. freshly ground pepper
4 plum tomatoes, chopped
Chopped fresh oregano
1 tbl. balsamic vinegar
1 1/2# cod fillet

Preheat oven to 450 degrees F. Spray shallow baking pan with Pam.
Combine the potatoes, onions, 3 tsp. oil, 1/2 tsp. salt, and 1/8 tsp. pepper in a large bowl; toss well. Spread in single layer in baking pan. Roast, stirring occasionally, until veggies are slightly softened, about 20 min.
Meanwhile, combine tomatoes with remaining 2 tsp. oil, 1/2 tsp. salt, and 1/8 tsp. pepper; set aside. Sprinkle with oregano and vinegar before roasting.
Remove the baking pan from oven. Slide potatoes and onions to one side and place the fish on the other side. Spoon the tomato mixture on top of fish. Roast until the fish is just opaque in the center and potatoes are tender and lightly browned, 15-18 minutes.
Source: Source: In One Pot (Weight Watchers) Page 128

1 tbl. butter
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 garlic cloves, minced
6z. turkey kielbasa, halved and sliced
1 1/2 cups long-grain rice
1 28z can whole peeled tomatoes, broken
1 can fat-free chicken broth
3/4 tsp. dried thyme
1/4 tsp cayennev 1# medium shrimp, peeled and deveined

Melt butter in Dutch oven over med. heat. Add the onion, pepper, celery and garlic. Cook stirring until softened, 7-8 min. Add kielbasa and cook 3 minutes longer.
Add rice and cook, stirring frequently, until lightly toasted, about 2 min. Add the tomatoes and their liquid, the broth, thyme, and cayenne; bring to boil.
Reduce heat and simmer, covered, until rice is tender, about 30 min.
Add shrimp to mixture and cook until just opaque in center and all liquid has been absorbed, 5-7 min. longer. Servings: 1 1/3 cups
Source: Source: In One Pot (Weight Watchers) Page 138

1 tsp. thyme, chopped
6 oz uncooked potato(es), uncooked, sliced into 1/4-inch slices
2 tsp. fresh lemon juice
4 oz halibut fillet(s)
1 cup cooked asparagus, steamed
1 cup mixed greens
2 Tbsp diet thousand island salad dressing, 10 calories per tsp.

Preheat oven to 450°F. Spray potato slices with cooking spray and sprinkle with thyme.
Season to taste. Bake on a nonstick baking sheet in a single layer, about 30 minutes, turning once.
Preheat broiler. Spray a pan with cooking spray. Sprinkle fish with lemon juice and season to taste.
Place on pan and broil until cooked through. Fish should flake when tested with a fork.
Complement with chips, salad tossed with dressing, and asparagus.
Source: Weight Watchers

1 teaspoon lime zest
2 tablespoons olive oil
1 tablespoon dry bread crumbs
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons mustard seeds
juice of large 1 lime
1 teaspoon Dijon mustard
1/8 teaspoon sugar substitute
4 5-ounce skinless salmon fillets
freshly ground pepper

Preheat oven to 250° F.
In a bowl combine the lime zest, olive oil, bread crumbs, parsley,
mustard seeds, lime juice, Dijon mustard, and sugar substitute.
Place the salmon fillets in baking dish, skinned sides down and sprinkle with pepper.
Place some of the lime coating on each fillet. Bake the salmon for 25- 30 minutes until done.
Serve hot or at room temperature.
Source: Marla

1 serving cooking spray (5 one second sprays)
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp paprika
1 tsp ground oregano
1 tsp sugar
1 1/2 pound Atlantic salmon fillet(s), cut into four 6 oz pieces
1 Tbsp olive oil
1 bunch spinach, steamed

Coat grill with cooking spray. Preheat grill.
Combine chili powder, cumin, paprika, oregano and sugar.
Rub salmon with spices and then drizzle with oil.
Grill salmon over medium heat, about 5 to 6 minutes per side.
Serve with spinach.
Source: Weight Watchers

3 Tbsp all-purpose flour
1 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided (or less to taste)
1 pound(s) uncooked lean pork tenderloin, trimmed, cut into 16 thin slices
2 1/2 tsp olive oil, divided
3/4 cup(s) canned chicken broth, reduced-sodium
1/4 cup(s) fresh lemon juice
2 tsp cornstarch
2 tsp salted butter
1 Tbsp capers, drained
1/2 tsp minced garlic
12 oz fresh spinach, baby-variety

In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of pork, shaking off excess.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 1/2 minutes per side; set aside on a serving plate and cover to keep warm.
In a cup, whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute.
Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm.
Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat.
Add garlic; cook, stirring, until fragrant, about 30 seconds.
Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down; cook, tossing,
until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt, a pinch of pepper and serve with pork.
Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.

Broiled Pork Chops with Italian Vegetables
(Serves: 4 - POINTS PLUS per serving: 6)

1 tablespoon dry white wine or orange juice
1 clove garlic, minced
1/8 teaspoon pepper
4 pork loin chops, cut 1/2 inch thick (1-1/4 pounds total)
Nonstick cooking coating
2 medium zucchini or yellow summer squash, cut into thin strips
1 small green or sweet red pepper, cut into strips
1 small onion, sliced
3/4 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/8 teaspoon salt
8 cherry tomatoes, halved

In a small bowl combine wine, garlic, and pepper; set aside.
Trim separable fat from pork chops.
Place on the unheated rack of a broiler pan.
Broil chops 3 to 4 inches from the heat for 6 minutes. Brush with wine mixture.
Turn and broil 6 minutes more or until juices run clear. Brush with remaining wine mixture.
Meanwhile, spray a large skillet with nonstick cooking spray.
Add zucchini or yellow squash, green pepper, onion, basil, oregano, and salt.
Cook and stir over medium-high heat for 4 minutes or until vegetables are crisp-tender.
Stir in tomato halves; reduce heat. Cover and cook 1 minute more.
Serve vegetables with pork chops.
Source: Marla

1 1/2 Tbsp chili powder
1 Tbsp unpacked brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 Tbsp Worcestershire sauce
20 oz lean boneless pork chop, four 1/2-inch thick chops
1 pound green snap beans, steamed
1/2 tsp fresh lemon juice

Preheat broiler and coat broiler pan with cooking spray.
In a small bowl, combine chili powder, sugar, cumin and garlic powder.
Add Worcestershire sauce and stir until paste forms.
Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink. Serve with string beans drizzled with fresh lemon juice.
Source: Weight Watchers

Go To Top

Low-Carb Zucchini Enchilada Roll Ups

5 Freestyle Points 225 calories

1 3/4 cups homemade enchilada sauce
2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
1/2 teaspoon kosher salt
fresh black pepper, to taste
1 tsp olive oil
8 ounces cooked shredded chicken breast (from rotisserie chicken)
1/2 cup minced onion
2 large clove garlic, minced
1/4 cup chopped cilantro, plus more for garnish
1 tsp cumin
1/2 tsp dried oregano
1/4 tsp chipotle chili powder
3/4 cup shredded Mexican cheese blend
sour cream, optional

Preheat the oven to 400°F. Spread 1/4 cup of the enchilada sauce on the bottom of a 13 x 9-inch baking dish.
Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, 1/4 cup of the enchilada sauce, and cook 4 to 5 minutes. Remove from heat.
Spread 3 tablespoons chicken on each slice zucchini. Roll up slices and arrange them each seam side down in the prepared dish.
Top with the remaining enchilada sauce and Mexican cheese blend and tightly cover with foil.
Bake 20 minutes, or until the cheese is hot and melted.
Drizzle with sour cream, if desired and garnish with cilantro.
Source: Skinnytaste

2 cup(s) yellow pepper(s), diced
2 cup(s) eggplant(s), diced
2 cup(s), chopped uncooked red onion(s), diced
4 spray(s)cooking spray
2 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt, divided
1⁄2 cup(s)fat-free plain Greek yogurt
3 Tbsp, chopped uncooked red onion(s), minced
4 tsp dill, fresh, minced
4 tsp fresh mint leaves, minced
2 tsp fresh lemon juice
2 tsp olive oil
1 tsp water
1⁄2 tsp minced garlic
1 cup(s) grape tomatoes, halved
1 cup(s), sliced English cucumber(s), diced
1⁄4 cup(s) fresh mint leaves, chopped
3 Tbsp dill, fresh, chopped
2 cup(s)canned chickpeas, rinsed, drained
2 cup(s) cooked quinoa
1⁄4 cup(s) crumbled feta cheese
12 medium olive(s), kalamata, pitted, sliced

Preheat oven to 425°F. Line a large baking pan with parchment paper.
Spread peppers, eggplant and diced onion on prepared pan; coat with cooking spray and sprinkle with cumin, oregano and ½ tsp salt. Roast until vegetables are softened
and browned, stirring a few times, 25-30 minutes.
While vegetables roast, whisk together yogurt, minced onion, minced dill, minced mint, lemon juice, oil, water, remaining 1/2 tsp salt and minced garlic; set aside.
Toss together tomatoes, cucumber, chopped mint and chopped dill in a small bowl.
To assemble, line up 4 bowls. Fill each with 1/2 c chickpeas, 1/2 c quinoa and 1/2 c roasted vegetables.
Top each with 3 Tbsp yogurt sauce and top each with about 1/2 c tomato-cucumber mixture. Sprinkle each with 1 Tbsp feta and 3 sliced olives.

1 teaspoon olive oil
2 loose cups baby spinach, chopped
3 cloves chopped garlic
1/3 cup chopped onion
1/3 cup chopped red bell pepper
kosher salt
3/4 cup part skim ricotta
1/2 cup grated parmesan cheese
1 large egg
4 large basil leaves, chopped
4 large portobella mushroom caps
1/2 cup marinara sauce
1/2 cup part skim shredded mozzarella

Preheat the oven to 400°F. Spray a baking sheet with oil.
Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with 1/8 tsp salt and fresh pepper.
Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
In a medium bowl add the ricotta, parmesan cheese and egg, mix well.
Add the cooked vegetables and basil and mix.
Stuff the mushrooms with ricotta mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
Bake in the oven for 20 to 25 minutes. Garnish with basil and enjoy!

1 large spaghetti squash
2 cloves garlic
4 roma tomatoes
1 small handful fresh basil
1 overflowing handful fresh baby spinach
2 tbsp extra virgin olive oil
3/4 cup + 1/4 cup shredded part-skim mozzarella cheese
salt & pepper to taste

Cut you spaghetti squash in half lengthwise. Place in micro safe bowl and place in 1 inch of water into one side of squash and cover with second squash. Place in microwave for approx. 15 minutes. Once your squash is cooked, remove seeds and scrape the flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside.
Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash.
Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella.
Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish.
Sprinkle the remaining 1/4 cup of mozzarella over the top.
Bake at 375°F for 30-40 minutes or until cheese on top is lightly browned.
Top with additional fresh basil, and serve!

1½ cup(s)white self-rising flour
1 tsp. garlic powder
½ tsp. black pepper
1¼ cup(s)plain fat free Greek yogurt
5 spray(s)cooking spray
1 cup(s)jarred fat-free marinara sauce
5 oz. shredded (about 1 1/2 cups)part-skim mozzarella cheese
4 Tbsp. sliced small canned black ripe olive(s)
1½ oz. small, thinly sliced turkey pepperoni

Preheat oven to 375°F. Combine flour, garlic powder, and black pepper in a medium bowl. Add yogurt; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading).
Spray a 10-inch cast-iron or other ovenproof skillet with cooking spray. Roll dough into 1-tablespoon balls and arrange in a single layer in pan (it’s ok if there are some open spaces in pan). Spoon marinara sauce evenly over dough balls. Sprinkle about two-thirds of cheese over dough balls. Top with olives and pepperoni and sprinkle with remaining cheese. Bake at 375°F until dough is done and cheese is bubbly and beginning to brown, about 30 minutes. Serving size: 1/6th of skillet
Source: Pinterest
Go To Top

For the soup
cooking spray
14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:
6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade
*check labels for gluten free

Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

SLOW COOKER DIRECTIONS:
Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

INSTANT POT DIRECTIONS:
Press saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off.
Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook high pressure 15 minutes.
In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix. Set aside.
Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot.
Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Source: https://www.skinnytaste.com

6 cup(s) uncooked bliss potatoes, baby-variety (about 12 oz)
9 oz fresh spinach, baby-variety (about 1 1/2 c. after cooking)
1 cup(s) part-skim ricotta cheese
2 large egg(s), beaten
2 Tbsp chives, fresh, chopped
6 slice(s) uncooked Canadian-style bacon, quartered
1 cup(s) low-fat shredded Cheddar cheese

Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin.
Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.
Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.
In a small bowl, combine ricotta cheese, eggs and chives.
Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving. Serves: 12

Notes:
These stacks can be prepared ahead of time and then reheated in the microwave or served cold. Make them vegetarian by salting the potatoes and replacing the Canadian bacon with roasted red pepper or asparagus, or both.

Texas-Style Casserole

POINTS® Value: 8
Servings: 6

1 sprays olive oil cooking spray
2 cup frozen hash brown potatoes
1 cup frozen corn kernels, thawed
1 cup frozen pepper strips, thawed
8 oz Casual Gourmet Turkey Sausage - Mild Italian, or other brand, thinly sliced
1 cup fat-free skim milk
2 large egg(s)
1/4 tsp table salt
1/4 tsp black pepper
3/4 cup low-fat shredded cheddar cheese

Preheat oven to 350°F. Coat a 9-inch square glass baking dish with cooking spray.
Place potatoes and then vegetables in baking dish; top with sausage.
In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.

16 slice light whole wheat bread
1 cup blueberries, fresh, or 1 cup frozen, thawed blueberries
1 large peach(es), chopped or 1 cup frozen, thawed peach slices
2 1/2 cup fat-free skim milk
2 cup fat-free egg substitute
2 Tbsp sugar, granulated
1 tsp ground cinnamon
1 tsp vanilla extract
1 Tbsp powdered sugar

Preheat oven to 400ºF.
Arrange 8 slices of bread in bottom of a 9 X 13-inch baking dish, squishing slices together to make one layer; sprinkle blueberries and peaches over top.
In a medium bowl, whisk together milk, egg substitute, granulated sugar, cinnamon and vanilla extract. Pour half of milk mixture over fruit; top with remaining 8 slices of bread. Pour remaining milk mixture over bread; using a spatula, press top layer of bread slices down to saturate with milk mixture.
Cover dish with aluminum foil and bake 20 minutes; uncover dish and bake until egg mixture is set and top is golden brown, about 10 minutes more. Cool slightly before sifting powdered sugar over top. Slice into 8 pieces and serve. Yields 1 slice per serving.

Notes: You can prepare this recipe in advance, cover it with plastic wrap and refrigerate it up to 24 hours. When you’re ready to cook it, replace the plastic wrap with aluminum foil and bake as directed.

POINTS® Value: 2
Servings: 12

7 small zucchini, trimmed and shredded*
2 sprays olive oil cooking spray
4 large egg(s), beaten
3/4 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground
1/2 tsp fresh oregano, minced or 1/4 tsp dried
1/3 cup parsley, minced
1/2 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
1 1/2 Tbsp olive oil

Steam, parboil or microwave shredded zucchini until soft but not mushy, about 2 to 7 minutes, depending on cooking method; drain thoroughly and allow to cool.
Preheat oven to 375ºF. Coat a 9- X 13-inch baking dish with cooking spray.
In a large mixing bowl, combine cooked zucchini, eggs, salt, pepper, oregano, parsley, feta cheese, Parmesan cheese and oil; pour into prepared baking dish. Bake until center sets, about 30 minutes. Allow to cool for at least 5 minutes before cutting into 12 pieces. Serve hot, warm or chilled. Yields 1 piece per serving.

Notes:
*Use a food processor or a mandolin to quickly and easily shred the zucchini. Or you can use the large holes of a box grater.

(One serving - PointsPlus® value of 3)

1 cup chopped spinach leaves
2/3 cup fat-free liquid egg substitute
1 oz. (about 2 slices) extra-lean ham, chopped
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 tbsp. chopped scallions
Optional seasonings: salt and black pepper

In a large microwave-safe mug sprayed with nonstick spray, microwave spinach for 45 seconds, or until wilted.
Blot away excess liquid. Add egg substitute, stir, and microwave for 1 1/2 minutes.
Mix in ham and cheese wedge, breaking the wedge into pieces as you add it. Microwave for another 1 1/2 minutes, or until set. Sprinkle with scallions and eat up!

Tuscan Pumpkin-White Bean Soup

(Serves: 6 - POINTS per serving: 2)

1 spray(s) olive oil cooking spray, or enough to coat pot
1 medium onion(s), coarsely chopped
15 oz canned pumpkin
3 1/2 cup(s) fat-free chicken broth
15 1/2 oz canned white beans, rinsed and drained
1/4 tsp ground oregano
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
6 tbsp grated Parmesan cheese

Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.
To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.

1 sprays cooking spray
1 cup cooked lean ham, diced
1 cup canned refried black beans
1 cup canned black beans, drained and rinsed
4 medium whole wheat tortilla(s), warmed
1/2 cup fat-free black bean dip
2 Tbsp cilantro, fresh, chopped
1/4 cup low-fat shredded cheddar cheese, or low-fat Monterey Jack
2 medium scallion(s), chopped

Coat a nonstick skillet with cooking spray and place over high heat. Add ham and sauté until browned and crispy on edges, about 3 minutes. Reduce heat to medium-low, stir in both beans and cook until hot, about 3 minutes.
Place a tortilla on a dinner plate. Top with 1/2 cup of beans, 2 tablespoons of dip, 1/2 tablespoon of cilantro, 1 tablespoon of cheese and 1/4 of scallions. Fold in sides of tortilla, roll up and repeat with remaining ingredients. Yields 1 wrap per serving.
Go To Top

1 sprays cooking spray
2 tsp olive oil
1 medium onion(s), red, thinly sliced
13 3/4 oz canned artichoke hearts, without oil
1/2 tsp dried tarragon
1 cup regular soy milk
2 large egg(s), lightly beaten
2 large egg white(s), lightly beaten
3 oz regular soy cheese, grated mozzarella variety, divided (about 3/4 cup)
1 tsp lemon zest
1/2 tsp table salt
1/4 tsp black pepper

Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray. Boil 4 cups of water in a medium saucepan.
Heat oil in a medium skillet over medium-high heat. Cook onion until softened, stirring occasionally, about 5 minutes. Add artichoke hearts and tarragon. Cook until artichokes are heated through, about 2 minutes.
Meanwhile, whisk together milk, eggs, egg whites, 1/2 cup of cheese, lemon zest, salt and pepper. Pour into prepared pie plate. Scatter onion mixture evenly over egg mixture. Sprinkle with remaining 1/4 cup of cheese.
To bake quiche, create a water bath: Set a large sheet pan with sides on a flat surface. Place pie plate on sheet pan. Pour hot water around pie plate so it goes 1/2 inch up sides of pie plate (do not get water on quiche). Carefully lift sheet pan to prevent splattering water and place in oven. Bake in water bath until quiche is set in center, about 45 minutes.
To remove pie plate from water bath, slide 2 large spatulas under pie plate and remove pie plate from oven (make sure to wear oven mitts). Leave sheet pan in oven so water can cool before removing pan from oven.
Turn oven to broil. Broil quiche 3 inches from heat until golden brown, about 2 minutes. Cool 5 minutes before cutting into 8 pieces.

1/4 cup basil, fresh, chopped
3 Tbsp reduced-calorie mayonnaise
1 tsp apple cider vinegar
1 pound portobello mushroom(s), caps (about 4 mushrooms)
4 serving olive oil cooking spray (5 one-second sprays), or enough to coat mushrooms
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium mixed-grain hamburger roll(s)
4 piece jarred roasted red peppers (water-packed), drained
4 slice red onion(s)
4 piece lettuce

Heat grill. In a small bowl, combine basil, mayonnaise and vinegar; set aside.
Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper.
Grill mushrooms over medium-hot coals, until just soft to the touch, about 6 minutes per side.
To serve, split rolls and toast on grill. Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls. Layer each bottom half with one red pepper, mushroom, onion slice and lettuce leaf; top with remaining half of roll and serve.
Source: Weight Watcher's Website

Go To Top

4 cup packaged coleslaw mix (shredded cabbage and carrots), with broccoli
2 large tangerine(s), seedless, peeled and segments divided
9 oz cooked boneless, skinless chicken breast, chopped
1/2 cup radishes, sliced
1/3 cup tangerine juice, freshly squeezed or store bought
2 Tbsp honey mustard
1 medium jalapeno pepper(s), seeded and minced
1 Tbsp vegetable oil
1/4 tsp table salt

Place broccoli slaw, tangerines, chicken and radishes in a large salad bowl; set aside. Combine remaining ingredients and pour over salad; toss to coat. Yields about 2 cups per serving.
Source: Weight Watcher's Website

1 10z. package falafel mix
1 1/4 cups water
6 tbl. light mayonnaise
2 tsp. minced chipotle en adobo
4 tsp. olive oil
4 onion or whole-wheat pitas
8 large romaine lettuce leaves

Combine the falafel mix and the water and let stand according to package directions. Meanwhile, combine the mayo and chipotle in a small bowl; set aside.
Drop the falafel mixture by 2 tablespoon measures onto a large sheet of wax paper. (You should have 20 mounds).
Heat 1 tsp. oil in a 12" nonstick skillet over medium high heat. Quickly shape 5 mounds of the falafel mixture into 2" patties and add to the skillet. Cook until the patties are golden and firm, 1-2 minutes on each side.
Transfer the patties to a plate and keep warm. Repeat 3 more times with the remaining falafel mixture and the oil, using 1 tsp. of the oil to cook each batch.
Spread the inside of each pita half with 1 1/2 tsp. of the chipotle mayo. Cut 4 of the falafel patties in half.
Fill each pita half with 2 1/2 falafel patties and 1/2 lettuce leaf.
Serve at once.
Source: Take 5 Weight Watchers Cookbook

3 pound butternut squash, peeled, seeded and diced into 1 inch (2.5 cm) cubes
2 medium onion(s), quartered
29 oz fat-free chicken broth
1 1/2 tsp curry powder
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup sour cream
1 medium scallion(s), thinly sliced, for garnish

Preheat oven to 425°F (220°). Place squash and onion in a large baking dish (baking sheet will also work). Pour in chicken broth and bake, uncovered, for 1 hour, stirring occasionally. Don't worry if some of the pieces get a bit browned . This will add to the roasted flavor of the soup.
Remove from oven. Let cool about 15 minutes. Do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
Toast curry powder in a small skillet over low heat until fragrant, about 2 minutes. Be careful not to burn it. Stir into puréed soup. Season to taste and divide into six bowls (yields about a 3/4 cup per serving); top each bowl with 1 tablespoon of the sour cream. Garnish with scallions and serve.
Source: Weight Watchers

3 cans of non-fat chicken broth
1 can Staggs chili 98% Fat Free
1 can black beans
1 can Mexican diced tomatoes
2 Tbl. taco seasoning
1/2 cup chopped onion
1 yellow summer squash
2-3 zucchini, sliced

Saute veggies in pan. When tender, add all other ingredients. Heat and serve.
Source: Weight Watchers

Go To Top

1 can Great Northern Beans
1 Can Navy Beans
1 Can Pinto Beans
1 pkg Lipton Soup/Dip Mix
1 Can Reduced Sodium, Fat Free Chicken Broth
8 oz frozen Sliced Carrots
10 1/2 Lean Center cut ham, all fat trimmed

Place all ingredients into crockpot and cook on high about 4 hours.
Special Weight Watchers Notes: Estimated POINTS® Per Serving = 3
Estimated calories = 150 Servings =10 cups
For New Year's Day, you can substitute Black Eyed Peas for one of the beans.
Source: Weight Watchers

Go To Top

4 small wheat pita(s), toasted and halved
1/4 cup store-bought hummus, three-pepper flavor
1/4 medium cucumber(s), cut into 24 slices
2 small radishes, cut into 12 slices
1/2 cup alfalfa sprouts

Spread each pita half with 2 teaspoons of hummus.
Fill each half with 3 cucumber slices, 3 radish slices and 1 tablespoon sprouts.
Source: Weight Watchers

1/2 large wheat pita(s), stuffed with:

2 oz low-fat cheddar or colby cheese, and 1/2 cup alfalfa sprouts, and 1/4 cup celery, diced, and 1/4 cup store-bought hummus, and 2 Tbsp canned pimento, chopped 1 medium pear(s)
Source: Weight Watchers

1/4 cup water-packed tuna fish, drained
2 tsp mayonnaise
1/4 cup cucumber(s), diced
1 medium flour tortilla(s), 6-inch 2
1 serving dill pickle(s), (optional)
1 medium pear(s)
1 cup carrot(s)

Combine tuna with mayonnaise. Season to taste and mix well.
Place mixture in center of tortilla and top with vegetables. Roll and secure with a toothpick.
Enjoy with pickle and save pear for dessert.
Source: Weight Watchers

Go To Top

Turkey Club with Fresh Fruit and Mixed Greens
(Serves: 1 - POINTS per serving: 6)

2 slice high-fiber bread
1 tsp mayonnaise
2 Tbsp cucumber(s), thinly sliced
2 Tbsp jicama, thinly sliced
2 cup mixed greens
1/4 cup mushroom(s), thinly sliced
1/4 cup tomato(es), diced
2 Tbsp fat-free italian salad dressing
4 oz Shady Brook Farms 99% Fat-Free
Deli-Style Honey Roasted Turkey Breast
2 1 small apple(s)

Spread one slice of bread with mayonnaise. Layer with 1/2 cucumber slices, jicama slices and turkey.
Repeat and cover with remaining bread slice.
Toss salad with mushrooms, tomatoes and salad dressing.
Enjoy apple for dessert.
Source: Weight Watchers

1/3 cup cooked black beans
1 medium flour tortilla(s), 6-inch
1 oz low-fat cheddar or colby cheese, shredded
1/4 cup salsa
2 cup spinach
1/2 small tomato(es), sliced
1/4 cup mushroom(s), sliced
2 Tbsp fat-free italian salad dressing
1/2 large banana(s)

Layer black beans on tortilla and top with cheese. Microwave until cheese melts.
Roll up tortilla, top with salsa and serve with spinach, tomato and mushrooms, tossed with dressing.
Enjoy banana for dessert.
Source: Weight Watchers

Go To Top

1 serving cooking spray (5 one-second sprays per serving)
1 cup onion(s), yellow, sliced
10 oz chopped frozen spinach, thawed and well-drained
1 cup fat-free ricotta cheese
3/4 cup Kraft Free Shredded Cheddar Cheese, or other brand
2 slice Borden Fat Free Singles American Cheese, or other brand, torn
3 large egg(s), lightly beaten
1 tsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
1/4 cup fat-free bleu cheese dressing
1/4 cup Kraft Non-Fat Grated Cheese Topping, or other fat-free parmesan cheese

Preheat oven to 375ºF. Coat a 9-inch nonstick pie pan with cooking spray.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion and sauté until soft and golden, about 5 minutes.
Transfer onions to a large bowl and add spinach, ricotta, cheddar cheese, American cheese, salad dressing, eggs, mustard, oregano, salt and black pepper.
Mix until well blended. Spoon mixture into prepared pan and smooth top with back of a spoon. Sprinkle with grated topping.
Bake until a knife inserted near center comes out clean, about 30 minutes. Let stand 10 minutes before slicing into 6 pieces.
Source: Weight Watchers

Go To Top

2 average wheat English muffin(s), split in half
4 large egg(s)
1/4 tsp table salt
10 oz chopped frozen spinach, thawed and excess water squeezed out
1 Tbsp fat-free mayonnaise
1/2 tsp lemon pepper, seasoning
2 1/2 Tbsp shredded Parmesan cheese

Preheat oven to 350°F.
Place English muffins on a nonstick baking sheet. Crack one egg onto each muffin half and sprinkle with salt. Bake until eggs are just about set, about 10 minutes. Meanwhile, place spinach in a microwave-safe dish; cover and microwave on high until hot, about 1 to 1 1/2 minutes. Stir in mayonnaise and lemon pepper seasoning.
(Note: To save on preparation time in the morning, thaw frozen spinach by putting it in the refrigerator the evening before.)
Remove muffins from oven, top each with about 1/4 cup of the spinach mixture, sprinkle each with 2 teaspoons of cheese and serve. Yields one muffin per serving.
Source: Weight Watchers

Citrus and Ginger Roasted Broccoli

Serving size: 2 slices topped eggplant
Smart Points = 1 point

Preheat oven to 450ºF. Line a large baking sheet with parchment paper (or coat pan with cooking spray).
Toss broccoli with oil; spread on prepared pan in an even layer. Roast, stirring once halfway through, until lightly browned, about 20 to 25 minutes.
While broccoli roasts, in a small bowl, whisk together soy sauce, orange juice, orange zest, ginger and garlic.
Immediately drizzle cooked broccoli with orange mixture and serve. Yields about 1 cup broccoli per serving. Makes 4 servings
Source: WW

Preheat grill to medium-high.
Meanwhile, in a small bowl, combine oil, oregano, vinegar, 1/4 teaspoon salt, red pepper flakes and garlic powder; set aside.
Coat eggplant liberally with cooking spray; sprinkle with remaining 1/4 teaspoon salt. Grill eggplant until lightly charred and tender, turning as needed, about 10 minutes.
Remove eggplant to a serving platter; evenly spoon and spread oil mixture over eggplant. Sprinkle with feta; garnish with oregano (and red pepper flakes if desired).
Source: WW

2 medium banana(s) ripe, divided
3 large egg(s) beaten
½ tsp vanilla extract
¼ tsp baking powder
1/4 tsp grouond cinnamon
1 pinch ground nutmeg
cooking spray, 4 spray(s)
2 tsp powdered sugar
½ cup(s)fresh blueberries

Mash 1 ½ bananas in a medium bowl; slice remainder of banana and set aside slices. Whisk eggs, vanilla, baking powder, cinnamon, and nutmeg into bowl with bananas until blended.

Coat a large nonstick skillet with cooking spray; set over medium heat. Spoon 2 Tbsp batter for each pancake into skillet. (You may need to do this in 2 batches.)

Cook over medium heat until edges are set and bottoms are golden, about 1 minute. Carefully flip pancakes with a thin spatula and cook on other side until bottoms are golden, about 1 minute.

Serve pancakes topped with berries, reserved sliced bananas and dusted with powdered sugar.

1 cup chopped bell pepper
1 cup chopped onion
1 cup chopped mushrooms
6 frozen turkey or meatless breakfast sausage links (like the kind by Morningstar Farms), thawed and sliced into coins
5 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 cup shredded reduced-fat cheddar cheese
Optional toppings: salsa, ketchup, black pepper

Preheat oven to 375°F. Spray a 9" X 13" baking pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir pepper, onion, and mushrooms until slightly softened, about 4 minutes. Transfer to a large bowl, and blot away excess moisture.
Remove skillet from heat, re-spray, and return to medium-high heat. Add sausage coins, and cook and stir until browned, about 3 minutes. Transfer sausage to the large bowl.
Add egg substitute and seasonings to the bowl, and mix well. Transfer mixture to the baking pan.
Bake until center is firm, about 40 minutes.
Sprinkle with shredded cheese, and bake until cheese has melted, about 5 minutes.
MAKES 6 SERVINGS. Source: Hungry Girl
Go To Top

6 cups water
3 cups raw pumpkin or butternut squash, cubed
1 1/2 cups steel cut oats
1/2 cup honey
1 spt ground cinnamon
1/2 tsp. salt
1/2 tsp. ground or grated nutmeg

Put all ingredients in a 3-6 quart crock pot, stir well.
Cover and cook on low for 8 hours. Stir well before serving.
Yields about 1 cup per serving.

Dressing:
2 tbsp light mayonnaise
1/4 cup 1% buttermilk
1/4 cup fresh chopped scallion
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
fresh black pepper

Salad:
2 strips center-cut bacon
10 grape tomatoes, quartered
2 ounces (1/2 small) avocado, diced*
2 large hard-boiled eggs, diced
4 ounces cooked or grilled chicken breast, diced
1/2 ouncecrumbled gorgonzola or blue cheese
4 cups chopped romaine lettuce

Whisk all dressing ingredients in a small bowl until combined. Set aside
Cook the bacon according to package directions. Once cooked, place strips on a paper towel lined plate and allow to cool.
Meanwhile, chop the tomatoes, avocado, eggs, and chicken. Once cool, chop the bacon.
In each quart size mason jar, divide all ingredients evenly.
Layer the dressing, chicken, tomato, eggs, cheese, bacon and top with chopped romaine and avocado.
*(I suggest adding avocado the day you plan to eat it).
These are the wide mouth mason jars I use which you can buy on Amazon.

In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
Preheat outdoor grill or stove-top grill pan to medium-high.
Slice eggplant lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
Grill eggplant until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over eggplant; sprinkle with mint and garnish with paprika. Yields about 2 slices of eggplant and 2 tablespoons of sauce per serving.

Notes:
Turn leftovers into a tasty sandwich filling: chop the eggplant and toss with some of the sauce, baby arugula and sliced tomato and/or cucumber.
Source: WW

4 cups diced seedless watermelon
3 oz crumbled feta
3 cups baby arugula
1/4 small red onion, chopped
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/8 tsp kosher salt
fresh black pepper

Divide the dressing equally between 4 pint sized glass jars. Divide and layer the onion, feta, watermelon and finish with 3/4 cup arugula.

1 1/3 cup sliced strawberries
1/4 cup slivered red onion
1 1/3 cup diced cucumber (about ½ large)
1 tsp chopped fresh mint
1 tsp chopped fresh basil
1 teaspoon fresh lime juice
pinch kosher salt
freshly ground black pepper
1 tbsp balsamic glaze
2 tbsp sliced almonds, toasted

Combine strawberries, onions, cucumbers, mint, basil, lime juice, salt and pepper. Lightly drizzle with balsamic glaze and finish with slivered almonds.

1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
2 tsp brown sugar
2 lbs mixed winter squash (butternut, kabocha, etc.), peeled and cut into 3/4 –inch cubes
1 tablespoon unsalted butter, melted
1 tablespoon olive oil

Preheat oven to 400°F.
In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and toss well to coat. Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture. Toss gently to coat and serve hot.

3/4 cup(s) part-skim ricotta cheese
2 Tbsp uncooked scallion(s), minced
2 Tbsp basil, minced
1 tsp lemon zest
1/2 tsp minced garlic
1/8 tsp black pepper, or to taste
1/8 tsp crushed red pepper flakes, or to taste

Tomato Salsa
2 medium plum tomato(es), chopped
1 Tbsp uncooked scallion(s), minced
2 tsp basil, minced
1/4 tsp balsamic vinegar, or to taste
1/8 tsp kosher salt, or to taste

Remaining Ingredients
1 large yellow summer squash
1 large uncooked zucchini
4 spray(s) cooking spray
3/4 tsp kosher salt

In a medium bowl, to make ricotta filling, combine ricotta cheese, scallion, basil, lemon zest, garlic, black pepper and red pepper flakes; refrigerate until ready to use.
In a small bowl, to make tomato salsa, combine tomatoes, scallion, basil, vinegar and salt; set aside at room temperature.
Slice squash and zucchini crosswise into eight 1/4-inch-thick slices each; place in a third bowl, coat with cooking spray and toss with remaining 3/4 teaspoon salt.
Off heat, coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill squash and zucchini, until softened and grill marks appear, about 8 to 10 minutes; let cool to room temperature.
To assemble stacks, spread 4 squash slices with 1 1/2 teaspoons ricotta mixture each; top each with a zucchini slice and spread with 1 1/2 teaspoons more ricotta mixture. Repeat with remaining ingredients so each stack contains 4 slices of vegetable; garnish each stack with 2 tablespoons tomato mixture and serve immediately. Yields 1 stack per serving.

Notes
The herbed ricotta can be made up to one day ahead and stored in the refrigerator.

3 Tbsp crumbled feta cheese
2 Tbsp mint leaves, minced
1 Tbsp olive oil, extra virgin
1 tsp fresh lemon juice
1 tsp lemon zest
2 medium uncooked scallion(s), minced
4 small uncooked zucchini, about 1 1/2 lbs
4 spray(s) cooking spray
1/2 tsp kosher salt

In a small bowl, combine feta, mint, oil, lemon juice, lemon zest and scallions; set aside.
Trim ends off zucchini and slice in half lengthwise; slice each half into 4 or 5 chunks. Place zucchini on a baking sheet (or other flat surface) in a single layer; coat both sides with cooking spray and sprinkle with salt.
Off heat, coat a grill rack or grill pan with cooking spray; heat over high heat. Cook zucchini, carefully flipping once, until grill marks are evident and zucchini is softened, about 3 to 4 minutes per side. Arrange zucchini slices on a platter and serve with reserved feta topping. Yields about 5 chunks zucchini and 1 heaping tablespoon feta topping per serving. WW

Notes
The feta topping can be made and refrigerated up to one day before use; for the best flavor, bring to room temperature before serving. Double the feta topping and use it with grilled eggplant and peppers, too.

Sesame Ginger Pasta Salad

8 oz uncooked whole-wheat spaghetti, or buckwheat soba noodles
1/4 cup(s) water
2 1/2 Tbsp low sodium soy sauce
2 Tbsp canola oil
2 Tbsp rice wine vinegar
2 tsp dark sesame oil
1 1/2 tsp ginger root, freshly grated
1 tsp sugar
1/2 tsp minced garlic
1 cup(s) cucumber(s), English-variety, cut into 2-inch long thin sticks, divided
3/4 cup(s) (sliced) fresh radish(es), thinly sliced and then each slice cut in half, divided
3/4 cup(s) uncooked carrot(s), thinly sliced diagonally and then each slice cut in half, divided
1/4 cup(s) uncooked scallion(s), sliced, divided
3 Tbsp peanuts, chopped, divided
1/4 tsp crushed red pepper flakes

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again.
In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended.
Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 tablespoons of scallions and 2 tablespoons of peanuts; toss to mix and coat.
Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.

Citrus and Ginger Roasted Broccoli (WW)

1 head(s) uncooked broccoli, large, cut into large florets with some stem
1 Tbsp olive oil, extra virgin
1 Tbsp low sodium soy sauce
2 tsp orange juice
2 tsp orange zest
1 1/2 tsp ginger root, fresh, minced
1 1/2 tsp minced garlic

Preheat oven to 450ºF. Line a large baking sheet with parchment paper (or coat pan with cooking spray).
Toss broccoli with oil; spread on prepared pan in an even layer. Roast, stirring once halfway through, until lightly browned, about 20 to 25 minutes.
While broccoli roasts, in a small bowl, whisk together soy sauce, orange juice, orange zest, ginger and garlic.
Immediately drizzle cooked broccoli with orange mixture and serve. Yields about 1 cup broccoli per serving.

1 spray(s) cooking spray
1/2 pound(s) sweet potato(es), peeled and cut into 1-inch cubes
2 pound(s) acorn squash, peeled and cut into 1-inch cubes
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving

1 butternut squash (large enough to yield 1 pound once peeled and sliced)
1/8 teaspoon coarse salt, plus more, optional
Ketchup, as dip, optional

Preheat the oven to 425°F.
Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
Serve with ketchup for dipping, if using.

2 spray(s) cooking spray, divided
1 slice(s) bacon, uncooked, finely diced
2/3 cup(s) onion(s), diced
2/3 cup(s) sweet red pepper(s), diced
1 tbsp all-purpose flour
14 3/4 oz canned cream-style white corn
3 medium corn on the cob, kernels removed* (about 1 3/4 cups)
1/4 cup(s) fat-free egg substitute
3/4 cup(s) low-fat Swiss cheese, shredded
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
3/4 cup(s) seasoned croutons, whole-grain, coarsely crushed

Preheat oven to 350°F. Coat a 2-quart shallow baking dish with nonstick spray.
Cook bacon in a medium nonstick skillet over medium-low heat until crisp, about 5 minutes. Drain on paper towels and set aside. Pour off and discard drippings from skillet.
Add onion to skillet. Reduce heat and cook, stirring occasionally, until softened, about 4 minutes.
Add red pepper and cook, stirring occasionally, until vegetables are tender, about 6 to 8 minutes. Add flour and cook, stirring constantly, about 1 minute.
Transfer vegetables to a large bowl and let cool 5 minutes. Stir in bacon, canned corn, fresh corn, egg substitute, cheese, salt and ground pepper.
Spread corn mixture in baking dish. Top evenly with croutons and lightly spray croutons with cooking spray.
Cover with foil and bake 30 minutes. Uncover and bake until top is golden and center is set, about 15 minutes more.
Let stand 10 minutes before serving. Yields about 1/2 cup per serving.

Notes
*To remove the corn kernels from the cobs, cut off the ends of each cob. Stand the cob on its end, over bundt pan, holding it near the top. Hold a knife parallel to the cob and cut off the kernels using a sawing motion. Kernels will fall into pan.

Go To Top

5 cup(s) vegetable broth, mushroom-flavor recommended
1 spray(s) cooking spray
2 tsp unsalted butter, divided
1 small onion(s), minced
1 pound(s) cremini mushrooms, shredded or thinly sliced (also known as baby bellas)
1/3 cup(s) white wine
1 1/2 cup(s) uncooked arborio rice
1/2 cup(s) grated Parmesan cheese, Parmigiano Reggiano recommended
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1/2 cup(s) parsley, fresh, minced

Place broth in a medium saucepan; bring to a boil. Reduce heat to low; cover to keep warm.
Meanwhile, coat a large saucepan with cooking spray; place over medium heat. Add1 teaspoon butter and cook until melted.
Add onion; cook, stirring, until onion begins to caramelize, about 7 to 10 minutes. Add mushrooms; cook, stirring occasionally,
until mushrooms release moisture, about 5 minutes. Add wine; bring to a boil. Reduce heat to low; reduce liquid by half, about 4 to 5 minutes. Remove vegetables from pan; set aside.
Add remaining teaspoon of butter to same pan; cook until melted. Add rice; stir to coat with butter.
Pour about 1/2 cup warm broth into rice; stir to keep grains from sticking to sides of pan. Keep stirring until all of broth is absorbed.
Add another 1/2 cup warm broth and repeat process. Keep adding broth and stirring in this manner until all of broth is used and rice is just
cooked but not mushy (should still be slightly chewy), about 18 to 20 minutes.
Stir in vegetables and cheese. Season to taste with salt and pepper; stir in parsley.
Yields about 1 1/3 cups per serving.

Notes:
To make rice cakes out of leftover risotto, press risotto into bottom of a small container; place in refrigerator. In the next day or two, remove risotto in one piece and cut into several slices. “Fry” risotto slices in a pan, coated with cooking spray and a little olive oil, until a light crust forms. Serve with roasted or steamed vegetables over the top (could change POINTS values).

2 small yellow squash, sliced
1 medium zucchini, sliced
1 large tomato, peeled and cut into wedges
1 small onion, sliced and separated into rings
1 tablespoon olive oil
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese

Preheat oven to 350°F. Combine vegetables, oil, and basil in a 1-1/4 quart casserole dish.
Sprinkle with cheese. Cover; bake 25-30 minutes. Makes 6 servings

Go To Top

3 spray(s) olive oil cooking spray
2 medium raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp table salt
1 pound(s) uncooked ground chicken breast
1 cup(s) onion(s), sliced
2 medium garlic clove(s), minced
2 tbsp parsley, fresh, chopped
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
28 oz canned diced tomatoes
2 tbsp canned tomato paste
3/4 cup(s) SoyaKaas Grated Parmesan Style Soy Cheese, or similar product

Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.
Go To Top

1 large apple(s), red, cored, thinly sliced and then cut into matchsticks
1 large apple(s), green, cored, thinly sliced and then cut into matchsticks
1 1/2 Tbsp fresh lemon juice, or less to taste
3 cup carrot(s), cut into matchsticks (many stores sell these precut)
1/4 cup chives, chopped
1 Tbsp olive oil
1 tsp sugar
1/2 tsp table salt
1/4 tsp black pepper, or more to taste
2 oz feta cheese, French-variety suggested, crumbled

Place apples in a large bowl and toss with lemon juice.
Add carrots, chives, oil, sugar, salt, pepper and cheese; toss to mix thoroughly. Yields about 3/4 cup per serving.

1 tsp. ginger root, freshly grated
2 tsp. toasted sesame oil
1 tsp. soy sauce
1 pound asparagus, trimmed

Heat broiler. Combine ginger, oil and soy sauce. On a sheet pan, coat asparagus with ginger mixture. Broil until asparagus are cooked through and tips begin to brown, about 5 to 8 minutes.

1 pkg. coleslaw mix (small pkg.)
1 small can crushed pineapple in own juice
2 tbl. olive oil
Salt and pepper to taste

3/4 c. bread crumbs
Parmesan cheese
1 pkg. ground turkey (1.25 #)
3 links of spicy turkey sausage
1 large eggplant - peeled and cubed
1 onion - chopped
2 or 3 minced galic
1 large can tomatoes
1 green or red bell pepper, chopped
1 or 2 carrots - sliced thin
2 or 3 kinds of squash
2 tbl. hot salsa
basil
oregano
salt and pepper, to taste

Spray a pot and saute onion, galic and bell pepper. Add ground turkey and sausage and seasonings. Drain, if necessary.
Add tomatoes, carrots, eggplant and squash. When cooked, add 1/2 cup bread crumbs.
Put mixture into sprayed casserole dish. Sprinkle top with remaining bread crumbs and parm cheese.
Bake at 350°F. for 35-40 min. 8 servings
Point Value = 3 points per serving - Source: Weight Watchers - ref:09/03/05

3 Tbsp red onion(s) or Maui onions, minced
2 cup pineapple, diced
1 1/2 medium mango(es), or 1 large, diced (about 1 1/2 cups)
2 1/2 Tbsp fresh lime juice
1 1/2 medium jalapeno pepper(s), or 1 large, seeded and minced
1/4 tsp table salt
3 Tbsp cilantro, or parsley, fresh, chopped

Soak onion in ice water in a small bowl for 15 minutes; drain. (Note: Soaking the onion in ice water removes its "bite" and helps to tone down the raw onion flavor in the salsa.)
Combine onion with remaining ingredients (except cilantro or parsley) in a medium bowl; cover and refrigerate until ready to serve. Stir in cilantro or parsley just before serving.
Can be refrigerated for up to 4 days. Yields about 1/2 cup per serving.
Source: Weight Watchers

2/3 Tbsp butter
2 tsp olive oil
1 pound asparagus, cut into 1-inch pieces
1/2 tsp table salt
1/4 tsp black pepper
1 large egg(s)
1 cup fat-free half-and-half cream
1 tsp cornstarch, mixed with 1 tablespoon water
1/2 pound uncooked fettuccine, cooked and kept hot(use whole wheat for more fiber)
1/4 cup parsley, fresh, chopped
2 Tbsp grated Parmesan cheese
1 Tbsp lemon zest
2 Tbsp fresh lemon juice

Place butter and olive oil in a large skillet and melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes. Remove from skillet and set aside. (Note: If using thick asparagus, peel the bottom of each stalk with a vegetable peeler and then slice each in half lengthwise to ensure they'll be properly cooked.)
Meanwhile, whisk egg and half and half together in a small bowl; add mixture to the same skillet used to cook the asparagus. Place skillet over medium heat and add cornstarch mixture, stirring constantly, until thickened. Add remaining ingredients and asparagus back to pot, stir to combine and serve immediately. Yields about 1 1/2 cups per serving.
Source: Weight Watchers

Go To Top

2 tsp olive oil
1 medium onion(s), finely chopped
20 oz chopped frozen spinach, thawed and squeeze dried
1/4 tsp table salt
1/4 tsp black pepper
3 oz reduced-fat feta cheese, crumbled

In a large skillet, heat oil over medium heat.
Add onion and cook, stirring frequently,
until just golden, about 3 minutes.
Add spinach, salt and pepper, stirring to combine.
Cook until heated through, about 3 minutes; stir in feta.
Yields about 1/2 cup per serving.
Source: Weight Watchers