Baked Fried Oysters (Weight Watchers 4pts)

Ingredients

	1/4 cup(s) cornflake crumbs
	1/4 cup(s) 4C Bread Crumbs Panko plain bread crumbs
	1/8 cup(s) all-purpose flour
	1/4 cup(s) Egg Beaters Egg substitute
	10 medium uncooked oyster(s)

Instructions

1. Pre-heat oven to 375.
2. Rinse oysters off and pat dry with a paper towel.
3. In a bowl, combine cornflake crumbs, bread crumbs , salt, pepper and any other seasoning you like ( I use Italian and garlic powder).
4. Put egg beaters in another bowl.
5. Dip oysters into flour, then egg beaters, then cornflake/breadcrumb mixture.
6. Spray baking pan with cooking spray and place oysters on pan.
7. Lightly spray tops of oysters.
8. Bake for 30 minutes or until done and golden.

Ginger Snaps (Weight Watchers, 2 points / cookie)

Ingredients

• 1 cup Packed Brown Sugar (I use 1/2 Splenda mix)
• 3/4 cup Sugar (Splenda)
• 1/4 cup Molasses
• 1/4 cup Shortening
• 1 tbsp Softened Butter (Brummels and Brown)
• 1 egg (1/4 cup Egg Beaters)
• 1/2 tsp Vanilla
• 2 1/2 cups Flour
• 2 tsp Baking Soda
• 2 1/2 tsp Ground Ginger (more if wanted)
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1/2 tsp Salt
• 1/4 cup Coffee or Water

Preparation

1. Preheat oven to 350 degrees
2. Cream together Brown Sugar through Vanilla
3. Combine the dry ingredients in another bowl
4. Pour dry into wet, mix well
5. Add coffee and knead until ball holds together
6. Cut ball into 4ths and each part into 12ths
7. Wet hands and roll each dough section into a ball
8. Press and flatten ball on cookie sheet. (Use Parchment)
9. Bake for 10 minutes

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DEPRECATED: Baked Macaroni and Cheese with Broccoli and Califlower (Weight Watchers 7 points+)

Ingredients

• Cooking Spray
• 12 oz Uncooked Elbow Macaroni
• 10 oz Brocolli and Califlower Mix
• 1 tsp Butter (Brummels and Brown)
• 1/3 cup Bread Crumbs
• 3 tbsp Grated Parmesan Cheese
• 2 1/2 cup Fat Free Milk
• 1/3 cup All Purpose Flour
• 1/2 cup Onion Diced
• 1 cup Low Fat Shredded Cheddar
• 1 tsp Dijon Mustard
• 1 1/2 tsp Salt
• 1/2 tsp Pepper

Directions

1. Preheat oven to 375 and coat a shallow 2-quart paking dish with cooking spray
2. Cook pasta, adding broccoli and califlower to water 3 minutes before it's done
3. Drain pasta and broccoli and califlower mixture and return to pot
4. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes.
5. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.
6. In same saucepan, whisk together milk and flour until blended; add onion.
7. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.
8. Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.
9. Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving

Super-Easy Cream of Broccoli Soup (Weight Watchers)

Ingredients:

• 1 tsp Unsalted Butter (Brummels and Brown would do)
• 1 Medium Onion, chopped
• 20 oz Broccoli and Califlower
• 3 (10 3/4 oz) cans Condensed Cream of Potato Soup
• 4 cups Fat Free Milk
• 3/4 cup Shredded Extra-Sharp Low Fat Cheddar
• 1 tbsp Dijon Mustard
• 1/8 tsp Cayenne Pepper
• 1 tsp Koshor Salt

Directions:

1. Melt butter in a large non-stick saucepan over low heat.
2. Add onion and increase to medium low, cook (stirring occasionally) until tender
3. Stir in Broccoli and Califlower and Potato Soup
4. Gradually stir in milk until blended
5. Bring to a boil and reduce heat to low, simmering covered until broccoli is tender (don't forget to stir!)
6. Remove from heat, stir in cheese, mustard, cayenne, and salt.
7. Serving size: 1 1/4 cups.

Note:

• This is taken from a Weight Watchers recipe: 4 points
• Original recipe called for frozen broccoli, but I like the broccoli and califlower combination

Super Meatball Subs (Weight Watchers)

Ingredients:

• 1 tsp Olive Oil
• 1 pound Isernio's Hot Italian Chicken Sausage
• 1/2 cup Panko bread crumbs
• 1/4 cup Parmesan
• 1 large egg (1/4 cup Egg Beaters)
• 24 oz Canned Tomatoes
• Fresh Basil leaves, sliced
• Buns
• Shredded Mozzarella

Instructions:

1. Set a non-stick pan on medium heat with a tsp of olive oil.
2. Combine sausage, crumbs, eggs, and Parmesan.
3. Scoop out 1" balls using a spoon or an ice cream scoop and add to pan
4. Fry meatballs, turning occasionally, until browned.
5. Add tomatoes and basil, simmer until done.
6. Toast buns and add meatballs and sauce
7. Add mozzarella and serve

Notes:

• Weight Watchers recipe: 9 Points+

Triple the Ginger Cookies (allrecipes.com)

Ingredients:

• 3/4 cup butter (or Brummels and Brown)
• 1 cup packed brown sugar
• 1 egg (or 1/4 cup egg beaters)
• 1/4 cup molasses
• 2 1/4 cup all-purpose flower
• 2 tsp ground ginger
• 2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tbsp minced fresh ginger root
• 1/2 cup chopped crystalized ginger

Directions:

1. In a large bowl, cream together butter and brown sugar until smooth. Beat in the egg and molasses.
2. Combine flour, ground ginger, baking soda, and salt; stir into molasses mixture with a wooden spoon.
3. Mix in the fresh and crystallized gingers.
4. Cover and refrigerate dough for at least 2 hours, or overnight.
5. Preheat oven to 350 degrees.
6. Scoop dough using a 1" ice cream scoop and place 2" apart on ungreased cookie sheet.
7. Bake until lightly browned. Cool on wire racks.

Notes:
1) These tend to be soft, so they shouldn't be stacked without wax paper between them
2) The recipe says bake for 10 minutes, but my oven requires a lot longer.
3) They will be tasty but not as spicy as they may seem. Definitely one of my favorite recipes!