Quinoa with Leeks and Mushrooms - WW 3 points

Ingredients

	3 spray(s) cooking spray
	2 tsp olive oil
	4 cup(s) uncooked leek(s), washed, trimmed, chopped*
	4 cup(s) cremini mushroom(s), sliced
	1/4 cup(s) fresh parsley, fresh, packed, minced (or more to taste)
	1 tsp table salt, divided
	1/2 tsp black pepper, divided
	1 cup(s) uncooked quinoa
	2 cup(s) reduced sodium vegetable broth
	2 tsp fresh lemon juice, or to taste Instructions Coat a large skillet with cooking spray; set over medium-high heat. Add oil to skillet and when it starts to shimmer, add leeks to pan. Reduce heat to medium and cook, stirring occasionally, about 10 minutes. Add mushrooms to pan; cook, stirring occasionally, until mushrooms release their moisture, about 10 minutes. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss gently and set aside. Meanwhile, while vegetables are cooking, soak quinoa in cold water for 1 minute; then rinse quinoa under cold running water until the water runs clear. In a medium saucepan, combine broth, rinsed quinoa, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring mixture to a boil. Cover, reduce heat to low and simmer for 10 minutes. After 10 minutes, remove from heat and uncover pan; fluff with a fork. Add vegetables to pan and gently toss to combine; finish with a squeeze of lemon juice. Yields about 1/2 cup per serving. Notes *To prepare the leeks, trim the dark green leaves and root ends off. Split the leeks lengthwise and soak in water until all the sand has washed away. Only chop the light green and white parts of the leeks. If you can find pre-rinsed quinoa, skip the rinsing step in the instructions above. Source Recipe

Chicken Noodle Soup - WW 4PP

Ingredients

• 2 (32oz) containers Swanson’s reduced-sodium chicken broth
• 1 (14 oz) can Swanson’s reduced-sodium chicken broth
• 12 ounces (¾ lb) chicken breasts, (boneless, skinless), cubed
• 1½ cups carrots, chopped
• 1½ cups celery, sliced
• 1 cup onions, chopped
• ½ teaspoon dried thyme
• Fresh ground pepper, to taste
• 3 ounces “no yolk” egg noodle (about ⅓ of an 8 oz bag)

Instructions

1. In a large pot, add all the ingredients, except the noodles. Bring to a boil.
2. Reduce heat to low, cover and simmer for 10 minutes.
3. Remove the cover, stir in noodles. Cook uncovered for 8 more minutes.
4. Serves 6 (each serving 2 cups)

Chicken and Cheese Quesadillas (http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=146831)

Ingredients

• 8 oz cooked skinless boneless chicken breast(s), chopped or shredded
• 1 tsp fresh lime juice, or to taste
• 1/4 tsp ground cumin
• 1/4 tsp table salt
• 8 medium whole wheat tortilla(s), about 6-inches each
• 1/2 cup(s) fat-free black bean dip, spicy-variety
• 6 Tbsp low fat shredded cheddar cheese, sharp-variety
• 2 medium uncooked scallion(s), green parts only, diced
• 4 spray(s) cooking spray
• 1/2 cup(s) fat free salsa
• 2 Tbsp reduced-fat sour cream

Instructions

1. In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine. 
2. Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip.
3. Top each with about 1/3 cup of chicken and then sprinkle each with 1 1/2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
4. Coat a very large nonstick skillet with cooking spray; place over medium heat.
5. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes.
6. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more.
7. Remove to a serving plate and cover to keep warm (or place in a warm oven); repeat with remaining quesadillas.
8. Slice each quesadilla into 4 pieces; serve with salsa and sour cream. Yields 1 quesadilla, 2 tablespoons of salsa and 1 teaspoon of sour cream per serving.

Cauliflower Wings

Ingredients

• ¾ cup brown rice flour
• 1 cup water
• 1 tsp paprika
• 2 tsp garlic powder
• Salt and pepper, as desired
• 1 head cauliflower, cut into bite size pieces
• ¾ cup cayenne hot sauce (such as Franks)
• 1 Tbsp coconut oil

Preparation

1. Preheat oven to 450°F and line a cookie sheet with parchment paper.
2. In a mixing bowl, combine brown rice flour, water, paprika, garlic powder, salt and pepper. Whisk to get all the lumps out. Add more water if need to thin out batter. Batter should just thinly coat cauliflowers.
3. Dip cauliflower into batter and allow excess batter to drip off. Place cauliflower on parchment lined cookie sheet.
4. Bake for 15-20 minutes, flipping once, or until batter is hardened and cauliflower is cooked through.
5. Whisk together cayenne hot sauce and coconut oil until combine. Toss cooked cauliflower in sauce. Serve with Cashew Ranch Dressing or Baba Ganoush.

Chicken Pot Pie (6 Points+)

Ingredients:

• 2spray(s) butter flavor cooking spray
• 1 tsp salted butter
• 1 small uncooked onion(s), chopped
• 2 cup(s) fresh mushroom(s), sliced
• 1/4 tsp paprika
• 1/4 tsp dried thyme, crushed
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper
• 2 cup(s) frozen mixed vegetables
• 1 cup(s) canned chicken broth
• 3 cup(s) (chopped) cooked skinless boneless chicken breast(s)
• 2 Tbsp all-purpose flour
• 1/2 cup(s) fat free evaporated milk, divided
• 4 piece(s) reduced fat crescent roll dough, unrolled

Directions:

1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
2. Coat a large pot with cooking spray. Add butter and melt over medium heat.
3. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes.
4. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken.
5. Cover and simmer 15 minutes.
6. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture.
7. Cook over medium heat until thickened, stirring constantly, about 2 minutes.
8. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
9. Spoon chicken mixture into prepared baking dish.
10. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle).
11. Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
12. Cut into 6 pieces and serve.

Italian Zero Point Soup

Ingredients:

• 6 cups vegetable broth
• 1 large onion, chopped
• 2 cloves garlic minced
• 2 small zucchini, chopped
• 1 fennel bulb, sliced thin
• 1 pepper, chopped
• 1 cup chopped radicchio
• 1 cup fresh spinach
• 28 ounce can diced tomatoes
• 1/4 tsp crushed red pepper flakes
• 2 tsp fresh thyme, chopped
• 1 tsp fresh oregano chopped
• Salt and pepper
• 1/2 cup fresh Itilian parsley
• 1/2 cup fresh basil

Directions:

1. Bring broth to a boil
2. Add vegetables through fresh herbs
3. Cover and return to boil
4. Uncover and cook for 10 minutes
5. Stir in rest of ingredients and serve

Pumpkin Soup (2 points)

Ingredients:

• 29 oz can Libby's Pumpkin
• 1 tbsp. butter
• 1/2 cup onion
• 3 tbsp. water
• 14 oz chicken broth
• 1.5 tbsp. brown sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp. splenda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Romano for garnish

Direction:

1. In large pot, cook onions in butter. Add water, cook until soft
2. Add pumpkin and broth, stir
3. Add remaining ingredients and stir until blended
4. Serve 1 cup portions with a topping of Romano