Weight Watchers Cheesy Chili Mac - 5 points

Ingredients:

• 2/3 lb extra lean ground beef
• 2 medium onions, chopped
• 1 (29 ounce) can Mexican-style stewed tomatoes (undrained)                             
• 2 1/2 cups tomato juice                                           
• 1 (4 ounce) can green chili peppers, diced, drained                                           
• 2 teaspoons chili powder                                           
• 1 1/2 cups elbow macaroni                                           
• 1 (31 ounce) can pinto beans, drained and rinsed                                           
• 1/2 cup low-fat cheddar cheese, shredded                             

Directions:

1. Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
2. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

Fruit Crisp 3 points

Filling:

• 2 tablespoons granulated sugar 
• 1 1/2 tablespoons all-purpose flour 
• 1 teaspoon ground cinnamon 
• 6 cups peeled and sliced fresh peaches (6 to 8 medium) or 2 (16 ounce bags) frozen peaches, thawed 
• 1 teaspoon vanilla extract

Topping:

• 1 cup oats (quick or old fashioned, uncooked) 
• 1/4 cup coarsely chopped walnuts, pecans or almonds 
• 2 tablespoons granulated sugar 
• 1/4 cup (1/2 stick) margarine, melted 
• 1/2 teaspoon ground cinnamon

Directions:

1. Heat oven to 350 degrees F.
2. Spray an 8-inch square glass baking dish with cooking spray.
3. In large bowl, combine sugar, flour and cinnamon and mix well.
4. Add fruit and vanilla extract and stir until fruit is evenly coated.
5. Spoon into baking dish.
6. Combine topping ingredients in small bowl; mix well.
7. Sprinkle evenly over fruit.
8. Bake 35 to 40 minutes or until fruit feels tender when pierced with a sharp knife.
9. Serve warm.

 Makes 9 servings.

Weight Watchers Pork Fried Rice (9 points)

Ingredients

	1/2 pound(s) cooked lean pork tenderloin, reserved from Crusty Pork Tenderloin with Sweet Potato and Apple
	1 tsp dark sesame oil, Asian
	2 medium uncooked scallion(s), thinly sliced
	1 rib(s) (medium) uncooked celery, thinly sliced
	1 tsp ginger root, fresh, peeled and grated
	1 cup(s) frozen peas and carrots, thawed
	1 cup(s) cooked white rice
	2 tsp low sodium soy sauce
	1 tsp oyster sauce, bottled
	1/8 tsp red pepper flakes, or to taste
	1/4 cup(s) fat free egg substitute
	1/8 tsp table salt    Scrape away and discard the topping from the pork. Cut the pork into thin strips; set aside. Heat the sesame oil in a medium nonstick skillet over medium-high heat. Add the scallions, celery, and ginger. Stir-fry until softened, about 2 minutes. Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and crushed red pepper. Stir-fry until heated through, about 3 minutes. Transfer the mixture to a warm serving bowl. Spray the same skillet with nonstick spray and set over medium-high heat. Add the egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through, about 1 minute. Stir the egg into the rice mixture and serve at once. Yields 1 3/4 cups per serving. Notes If you are boiling the rice just before making this recipe, spread the hot cooked rice on a baking sheet to cool (about 10 minutes) before using it. Substitute a chopped small onion for the scallions, if scallions aren’t a staple in your pantry. For extra flavor, without increasing the PointsPlus™ values, add a tablespoon or two of chopped fresh cilantro or basil at the last minute.

French Onion Soup

Ingredients

• 2 tablespoons butter
• 1-1/2 onions, thinly sliced
• 1/2 teaspoon white sugar\
• 1-1/2 teaspoons all-purpose flour
• 1-1/4 cups water
• 1/4 cup red wine
• 1 (10.5 ounce) can condensed beef broth
• 1/2 French baguette
• 1/4 pound sliced Swiss cheese

 

Directions

NOTE: Recipe directions are for the original serving size of 4.

1. Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
2. Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
3. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
4. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
5. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

Weight Watchers Pumpkin Bread - 3 points

Ingredients

• 1/4 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp table salt
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1 2/3 cup(s) all purpose flour
• 1/2 cup(s) water
• 1 cup(s) sugar
• 2 cup(s) canned pumpkin
• 2 large egg white(s)    

Instructions

1. Heat oven to 325 degrees.
2. Combine ingredients in a large bowl: mix well.
3. Coat a 9-inch loaf pan with cooking spray.
4. Pour batter into prepared pan.
5. Bake 1 1/2 hours.
6. Cool on wire rack for 5 to 10 minutes before slicing.

 

0 Point Tortilla Soup

Ingredients:

• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 3 green onions, chopped
• 2 (12 ounce) cans diced tomatoes
• 4 cups low-fat chicken broth
• 1/3 cup salsa
• 1 Anaheim pepper chopped
• 3 -4 celery ribs, chopped
• 1/3 cup fresh cilantro
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon basil
• 4 tablespoons fat free sour cream
• 4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)

Directions:

1. Simmer onions, garlic & green onions in a pan until tender.
2. Put all ingredients in a pot, simmer until all veggies are tender.
3. **** You can add chicken, divide the points by 9 servings. Taste great with a couple toasted taco shells on the side, but count your points -- .

Apple Betty

Ingredients

• 1 1/2 to 2 sticks salted butter, cut into pieces, plus more for greasing
• 8 slices hearty wheat bread, diced
• 3 apples, preferably Granny Smith, peeled, cored and diced
• 1 1/2 packed cups brown sugar, plus more if needed

Directions

Preheat the oven to 375 degrees F. Generously butter a 9-by-13-inch rectangular baking dish.

Place half the diced bread in the baking dish, and then sprinkle on half the diced apples, half the brown sugar and half the butter. Repeat with another layer of bread, apples, brown sugar and butter. End by sprinkling 1/2 cup water all over the surface, a spoonful at a time.

Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes to brown.

Sage and Ricotta Baked Meatballs, 3 points +

Ingredients

• 1lb extra lean ground beef (96% lean /4% fat)
• 1/2 cup fat free ricotta
• 1 large egg
• 4 garlic cloves, minced
• 2 tsp dried sage
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups corn flakes, crush well or Panko breadcrumbs

Instructions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and mist with non-fat cooking spray.
2. In a medium sized bowl, combine all ingredients, except for the cornflakes, and using hands, work to mix ground beef with the ricotta and the seasonings.
3. Form into 24 1” meatballs.
4. In a separate shallow bowl, add cornflakes or panko, and roll each meatball, thoroughly coating. Then, lightly mist the meatballs with an olive oil mister, or non-fat cooking spray.
5. Transfer meatballs to baking sheet, and roast in oven for about 15-20 minutes, or until meatballs are cooked through.

Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Serving: 3 meatballs

Pork and Potato Hash with Poached Eggs and Avocado

Ingredients:

• 1-1/2 lb. russet potatoes, peeled and cut into small dice (about 3-3/4 cups)
• Kosher salt      
• 2 Tbs. extra-virgin olive oil; more as needed      
• 1 medium yellow onion, cut into small dice (about 1-1/4 cups)      
• 2-1/4 cups leftover finely shredded Slow-Roasted Pork Shoulder       
• 2 medium cloves garlic, finely chopped      
• 1/2 tsp. white wine vinegar or lemon juice      
• 4 large eggs      
• 1 large ripe avocado, sliced      
• 1/4 cup coarsely chopped fresh cilantro      
• Piment d’Espelette or other medium-hot red chile flakes, to taste (optional)      

Directions:

1. Put the potatoes in a medium saucepan, add water to cover by about 3/4 inch, and add 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the potatoes are tender but not falling apart, about 5 minutes. Drain the potatoes, transfer to a plate, and set aside.
2. Heat the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally until soft, 5 to 7 minutes. Add the pork and continue to cook until the pork is warm, about 3 minutes.
3. Add the garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the potatoes, toss gently to combine, and continue to cook, stirring, until heated through, 1 to 3 minutes more. Season to taste with salt. If the hash is a little dry, add a drizzle of olive oil. Keep warm.
4. Fill a medium saucepan with 3 inches of water. Add the vinegar and a pinch of salt, and bring the water to a simmer. Crack the eggs one at a time into a small bowl or teacup and then gently slide each egg into the water. Poach the eggs, gently turning once or twice until the whites are completely opaque but the yolks are still soft, 3 to 4 minutes. Using a slotted spoon, remove the eggs from the water and gently blot dry with a towel.
5. Evenly distribute the hash among 4 plates. Prop a poached egg and a few slices of avocado next to each portion. Sprinkle the egg and avocado with salt. Sprinkle the cilantro and piment d’Espelette (if using) over the hash, and serve immediately.

Weight Watchers Zero Point Vegetable Soup

Ingredients:

• 3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
• 2 garlic cloves, minced
• 1 tablespoon tomato paste                                              
• 2 cups chopped cabbage
• 1/2 yellow onion
• 1/2 cup chopped carrot
• 1/2 cup green beans
• 1/2 cup chopped zucchini
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• salt & pepper

Directions:

1. Spray pot with non stick cooking spray
2. Sauté onions carrots and garlic for 5 minutes.
3. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
4. Simmer for a about 5-10 minutes until all vegetables are tender
5. Add the zucchini and simmer for another 5 or so minutes.
6. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
7. All very good. You can customize it a bit.

Corn Bread

Ingredients

• 1 cup yellow cornmeal                                       
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/2 teaspoon baking soda
• 1 (14 3/4 ounce) can cream-style corn
• 1/2 cup buttermilk
• 2 large egg whites
• 2 teaspoons corn oil

Directions:

1. Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
2. Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
3. Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.
4. Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely before cutting into 8 squares.

Pumpkin Custard

Ingredients:

• 1/2 cup(s) dark brown sugar
• 1/4 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp cornstarch
• 1/8 tsp table salt
• 1 1/2 cup(s) canned pumpkin, puree
• 1 1/2 cup(s) fat free evaporated milk
• 1/2 cup(s) fat free egg substitute
• 1 tsp vanilla extract

Directions:

1. Whisk together brown sugar, spices, cornstarch and salt in a large bowl.
2. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl.
3. Gradually whisk wet ingredients into dry ingredients.
4. Pour filling into ramekins.
5. Bake until set, about 50 minutes.
6. Cool completely.

Spinach and Bacon Quiche, 7 points(?)

Ingredients

• 1 whole wheat pie crust
• 1 cup reduced fat extra sharp cheddar, shredded
• 1 cup liquid egg whites
• 1/2 cup fat free milk
• 3 cups fresh spinach
• Bacon, cooked crispy
• 1 cup mushrooms, sliced
• 1/4 cup green onions, diced
• 1 tbsp light butter, melted
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 350.
2. In a medium sized bowl, whisk together the egg whites, milk, butter, salt, pepper, garlic powder and paprika.
3. Spray a small skillet with non-fat cooking spray and set over medium high heat. Once the pan is hot, add in the spinach and cook just until wilted, about 1 minute.
4. Place ½ cup cheese on bottom of pie shell. Top with spinach and other vegetables. Now top with remaining cheese and bacon. Pour egg white mixture over top of everything.
5. Place in oven and bake for about 45 minutes, or until egg is cooked through and is no longer runny.
6. Let set for about 10 minutes before serving. Cut into 8 servings.

Read more: http://www.laaloosh.com/2013/08/01/cheesy-spinach-and-mushroom-quiche-recipe/#ixzz2dV9bVV6L 

Okonomiyaki

Ingredients:

• 1 cup chopped cooked chicken
• 1 1/2 cups thinly sliced napa cabbage
• 1/4 cup shredded carrots
• 3 green onions, chopped
• 12 fresh green beans, cut into 1/2 inch pieces
• 1 small pepper, cut into thin strips
• 1 small zucchini, cut into thin strips
• 3 eggs, lightly beaten
• 3/4 cup all-purpose flour
• 3/4 cup chicken stock
• 2 teaspoons soy sauce
• 1 teaspoon vegetable oil
• 1/4 teaspoon toasted sesame oil

Directions:

1. In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
2. Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.

Zucchini Fries

Ingredients:

• 3/4 cup Italian seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon seasoned salt
• (9 inch) zucchini, peeled
• 1/4 cup margarine or butter, melted

Directions:

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.
3. Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini ito 1/2 x 1/2 x 4 inch pieces.
4. Combine the bread crumbs, cheese, and seasoned salt in a pie plate.
5. Dip the zucchini fries into the melted margarine, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.
6. Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.

Shrimp Fettucine Alfredo

Ingredients:

• 16 oz. shrimp (deveined and peeled)
• 1 bunch of green onions
• 1/2 small yellow onion
• 1 clove garlic
• 7 wedges of Laughing Cow cheese (I used Light Garlic and Herb)
• 1 cup lowfat milk
• 1 tbsp margarine (I used Smart Balance)
• 1 tbsp parmesan cheese
• 1 tsp garlic powder
• Oil spray
• 4 cups cooked whole wheat pasta
• Pepper to taste

Directions:

1. Dice green and yellow onions, along with the garlic clove. Place in a Pam sprayed skillet and cook for a minute.
2. Add shrimp and cook for a couple minutes, until the shrimp is done.
3. In a small pot, place LC cheese, milk, margarine, parmesan cheese and powder together.
4. Keep on low until it melts, mixing ever so often. You may want to start the sauce first because it takes the longest.
5. In a larger pot, boil spaghetti.
6. After the spaghetti and alfredo are done, add to the shrimp and combine together (either in the skillet or the pasta pot...wherever it all fits).
7. Add pepper to taste! ENJOY!

 

Serves 6.

 

Nutritional Info: (includes pasta, shrimp and sauce)

 

Calories 276.7

Total Fat 5.2 g

Dietary Fiber 4.7 g

 

Points Value: 5 points and a VERY hefty serving at that!! Enjoy :)

 

Pan-Sautéed Rockfish With Capers

Ingredients:

• 24 ounces rockfish fillets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon olive oil
• 1/3 cup dry vermouth (or white wine)
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers
• 1/4 teaspoon dried herbs (like herbes de Provence)
• 1 tablespoon butter, chilled and cut into pieces
• 2 tablespoons fresh flat leaf parsley, chopped

Directions:

1. Heat a non-stick skillet over medium high heat.
2. Add the oil and swirl to coat the pan.
3. Season the fish on both sides with the salt and pepper.
4. Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
5. Remove the fish to a warm plate.
6. Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
7. Cook for 30 seconds.
8. Add the butter to the pan, whisking to incorporate into the sauce.
9. Pour the sauce over the fish, top with the parsley.

 

Minestrone Soup - 4 points

Ingredients

• 2 medium carrots, peeled and cut into 1/4 inch rounds
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 (28 ounce) can crushed tomatoes
• 1/2-1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2-1 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 (14 ounce) can vegetable stock
• 1/2 cup small macaroni noodles or other small pasta
• 8 ounces spinach (fresh or frozen), cut into thin strips
• 1 (16 ounce) can kidney beans, undrained
• 1/4 cup packed fresh parsley or 1 tablespoon dried parsley
• grated parmesan cheese (for topping)

Instructions

1. Combine the carrots, garlic and onion in a large soup kettle or pot, and cook, covered, over low heat for about 10-15 minutes (until the onion is soft and translucent).
2. Stir occasionally and add a little stock or water if necessary to prevent scorching.
3. Add the vegetable stock, tomatoes, basil, marjoram, oregano and pepper and bring to a boil over medium-high heat.
4. Add the pasta and cook for about 10 minutes (until tender).
5. Add the spinach, parsley, beans and their liquid, and cook for about 5 more minutes (until heated through).
6. Serve with grated parmesan cheese on the side to sprinkle on top, if desired.

Servings: 6

Shrimp Louie Salad

Ingredients:

• 2 cups shrimp
• Lettuce
• Endive
• 8 Tomato wedges
• 2 hard boiled eggs
• 20 black olives
• 8 lemon wedges

Louie Dressing:

• 1 cup mayo
• 2 tbsp. parsley
• 2 tbsp. chili sauce
• 1 tbsp. catsup
• 1 tbsp. Worcestershire sauce
• 1 tbsp. A-1 sauce

Instructions:

1. Chill dressing
2. Arrange lettuce and endive on salad plates
3. Place shrimp on greens
4. Add tomato wedges, eggs, olives, and lemon wedges
5. Spoon dressing over shrimp

Tortilla Soup, 2 points+

Ingredients:

• 4 medium corn tortilla(s)
• 1/2 tsp garlic salt
• 1 small uncooked onion(s), chopped
• 1 clove(s) (medium) garlic clove(s), minced
• 2 medium fresh tomato(es), cored and chopped
• 1 average serrano chile(s)(average), cored, seeded and minced (use 1 chile)
• 1 medium yellow pepper(s), cored and chopped
• 3 cup(s) fat free chicken broth
• 2 Tbsp cilantro, minced
• 1/4 tsp table salt
• 1/4 tsp black pepper

Directions:

1. Preheat oven to 400ºF.
2. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges.
3. Place on cookie sheet; bake until crisp, about 8 to 10 minutes.
4. Remove from oven and set aside.
5. (no)In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper.
6. Process until vegetables are finely chopped.
7. Coat a 3-quart pot with cooking spray.
8. Add vegetables; sauté until crisp-tender, about 5 minutes.
9. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes.
10. Stir in cilantro, salt and pepper.
11. Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas.
12. Yields about 1 1/2 cups per serving.

Mexican Style Weight Watchers 0 Points Soup

Ingredients:

• 2 cups fresh green snap beans, chopped
• 3 cloves garlic, minced
• 2 small zucchini, cubed
• 1 cup tomatillos, chopped
• 1 medium jalapeno, chopped fine
• 14 oz canned tomato, diced (Mexican)
• 1/2 medium poblano chili pepper
• 1 medium onion, chopped
• 1/2 tsp cumin
• 1 tsp fresh oregano
• 6 cups vegetable broth
• 2 roasted red peppers in water
• 1 Tbsp chipotle peppers in adobo sauce
• 3/4 tsp salt
• 2 Tbsp fresh lime juice
• 1/2 cup fresh chopped cilantro

Instructions:

1. Puree roasted peppers with chipotle in blender
2. Add to pan, along with vegies
3. Cover, bring to a boil
4. Reduce to low, simmer for 10 minutes
5. Stir in salt, lime juice, cilantro
6. Serving size: 1 cup

Banana Bread - 1 Point

Ingredients:

• 3 bananas, mashed
• 1 cup Splenda sugar substitute
• 1/2 cup natural applesauce
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Directions:

1. Preheat oven to 350 degrees.
2. In a mixer, mash bananas, add Splenda and mix.
3. Mix in rest of indgredients.
4. Pour ingredients into a bread pan sprayed with non-stick spray.
5. Bake for 50 to 60 minutes; cake tester should come out clean when done.
6. Remove from pan and cool on a wire rack.
7. *If using a dark coated pan, bake at 325 degrees and bake a little longer; cake tester to should come out clean when done.

Italian Sausage and Pepper Pasta - 7 Points+

Ingredients:

• 1/2 pound Italian sausage
• 2 tsp olive oil
• 2 peppers, cut into long thin strips
• 1 medium onion, thinly sliced
• 1/2 cup red wine
• 1 1/2 tbsp. garlic
• 28 oz canned crushed tomatoes, fire-roasted
• 1/2 tsp crushed red pepper
• pinch salt

Instructions:

1. Bring water to boil
2. Large non-stick skillet, cook sausage breaking it up. Remove to plate
3. Heat oil in skillet. Add peppers and onion; cook about 5 minutes
4. Add wine and garlic; cook until most liquid evaporates (1 minute)
5. Add tomatoes, crushed red pepper, salt, sausage
6. Bring to boil
7. Reduce heat to medium-low; cover and simmer
8. Add pasta to water; cook until done
9. Toss pasta with sauce
10. Serve: 1 1/3 cups

Low-Fat Chicken Enchiladas, 4 points

Ingredients:

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken:

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

• 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable 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, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce. Then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas

Super-Easy Cream of Broccoli Soup, 4 points per serving

Ingredients:

• 1 tsp unsalted butter
• 1 medium onion, chopped
• 20 oz frozen broccoli, chopped
• 3 cans Cream of Potato soup
• 4 cups fat-free milk
• 3/4 cup shredded cheddar
• 1 tbsp. Dijon mustard
• 1/8 tbsp. Cayenne Pepper
• 1 tsp Kosher salt

Directions:

1. Melt butter in saucepan over low heat
2. Add onion and increase heat. Cook until tender
3. Stir in broccoli and potato soup
4. Stir in milk until blended
5. Increase heat and bring to a boil
6. Reduce heat and simmer, covered, until broccoli is tender
7. Remove from heat
8. Add cheese, mustard, and cayenne, stirring until cheese melts.
9. Serve (1 1/4 cups/serving)

Breakfast Cheese Pie

Ingredients

• 1 can (8 oz) low-fat refrigerator rolls
• 3 tbsp. margarine
• 1/4 cup sugar
• 2 eggs
• 2 cups (1 lb) ricotta cheese
• 2 tsp grated orange peal
• 1/2 tsp vanilla

Topping:

• 1 cup flour
• 1/4 tsp cinnamon
• 1/4 cup sugar
• 1/2 cup margarine

Directions:

1. Heat oven to 350 degrees
2. Spread crescent rolls in bottom of pie plate with edges hanging over side.
3. Beat margarine, sugar, and eggs until blended.
4. Stir in ricotta cheese, orange peel, and vanilla.
5. Pour into dough lined pie plate.
6. Make topping by combining flour, sugar, cinnamon, and margarine.
7. Cut together until crumbly.
8. Sprinkle on top of ricotta cheese mixture.
9. Pull overlapping dough over mixture.
10. Bake for 40 minutes or until mixture is set.

Grilled Pork Chops with Avocado-Pineapple Salsa - 7 PP

Ingredients

 

•  1/4 cup(s) fresh lime juice    
•  1/4 cup(s) pineapple juice, *    
•  3 Tbsp cilantro, fresh, chopped    
•  1 tsp olive oil, extra virgin    
•  3/4 tsp ground cumin, divided (or less to taste)    
•  1/2 tsp table salt    
•  1 tsp minced garlic    
•    1 pound(s) uncooked pork chop(s), four 4-oz pieces    
•    1 1/2 cup(s) pineapple, diced    
•  1 item(s) (medium) avocado, diced    
•    2 Tbsp (chopped) uncooked red onion(s)    
•  2 spray(s) cooking spray    

Instructions

1. In a small bowl, combine lime juice, pineapple juice, cilantro, oil, 1/4 teaspoon cumin and salt
2. Remove 5 tablespoons juice mixture to a zip-top food storage bag (or a glass container with lid). Set bowl with remaining juice mixture aside.
3. Add garlic and remaining 1/2 teaspoon cumin to bag (or glass container).
4. Add pork chop to bag (or container);
5. seal bag and turn to coat with mixture (or toss in container and then cover).
6. Refrigerate at least 30 minutes or up to several hours.
7. Meanwhile, to make salsa, add pineapple, avocado and onion to bowl with remaining lime juice mixture; toss gently to coat.
8. Off heat, coat grill rack or stove-top grill pan with cooking spray; heat to medium-high heat.
9. Remove pork chop from marinade; discard marinade. Grill pork chop until cooked through, flipping once, about 5 to 7 minutes per side.
10. Transfer pork chop to plates and top with salsa; season with salt and serve with lime wedges, if desired. Yields 1 pork chop breast and about 1/2 cup salsa per serving.

 

Weight Watchers 0 Point Tortilla Soup

Ingredients:

• 1 cup onion, chopped
• 2 garlic cloves, chopped                                           
• 3 green onions, chopped                                           
• 2 (12 ounce) cans diced tomatoes                                           
• 4 cups low-fat chicken broth                                    
• 1/3 cup salsa                                           
• 1/2 red pepper, chopped                                    
• 1/2 green pepper, chopped                                            
• 3 -4 celery ribs, chopped                                           
• 1/3 cup fresh cilantro                                           
• 1/2 teaspoon cumin                                           
• 1/2 teaspoon chili powder                                           
• 1/2 teaspoon basil                                           
• 4 tablespoons fat free sour cream                                           
• 4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)

Directions:

1. Simmer onions, garlic & green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender.
2. You can add chicken, divide the points by 9 servings. Taste great with a couple toasted taco shells on the side, but count your points -- .

Kaylin's Stuffed Cabbage Casserole, Serving Size 1/10th, Points+: 7 pts

Ingredients:

• 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)

Directions:

1. Preheat oven to 350°F.
2. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10").
3. 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.
4. 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.
5. 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.
6. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
7. 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.
8. 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.
9. Season with salt and fresh-ground black pepper.
10. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
11. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
12. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
13. Remove foil and sprinkle on cheese (if using.)
14. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Twice-Baked Potatoes Plus+ 2 Per 1/2 Potato

Ingredients:

• 3 large baking potatoes
• 1/2 cup fat-free reduced-sodium chicken broth
• 1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
• 1/3 cup thin green onion slices
• 1/4 cup Light Sour Cream
• 1 teaspoon Dijon Mustard
• 1/4 teaspoon paprika

Directions:

1. Heat oven to 400 degrees F.
2. Pierce potatoes in several places with tip of sharp knife.
3. Bake 1 to 1-1/4 hours or until tender.
4. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
5. Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended.
6. Spoon into shells; top with remaining cheese and paprika.
7. Bake 20 minutes or until heated through.

Zucchini Casserole, 3 pts+ with 1/12th per serving

Ingredients:

• 4 cups grated zucchini
• 1 cup bisquick (using heart smart)
• 1 small onion, grated
• 3 egg whites, 1 whole egg
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese
• 1 tsp salt
• 1 tsp parsley

Directions:

1. Preheat oven to 350°.
2. Mix everything together in a bowl.
3. Spray a pie dish or a casserole with Pam and pour mixture.
4. Bake approximately 45 minutes, until golden brown.
5. Put a toothpick in the center to test if it is done. If it comes out clean, it is ready.
6. Divide into 12 equal parts.

Cauliflower Fritters, 3 Weight Watchers+ points for 2 fritters

Ingredients:

• 4 cups steamed cauliflower (roughly chopped)
• 2 cloves garlic, crushed
• 1 cup whole wheat flour
• 2 eggs
• 1/2 cup Pecorino Romano
• 1/4 cup parsley, finely chopped
• 1/4 cup hot water
• salt and pepper
• 1/4 cup olive oil

Directions:

1. In a large bowl, combine cauliflower, flour, garlic, eggs, grated cheese, parsley, salt and pepper.
2. Add water so that batter becomes slightly more dense than pancake batter.
3. On medium-low heat, add 1 tbsp of oil in a 10 inch skillet coating bottom of the pan.
4. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time.
5. Cook until golden brown, turn and cook another few minutes.
6. Add a little more oil to the pan, and repeat with the remaining batter.
7. Makes 24 fritters

African Spiced Broccoli and Cauliflower Salad, 2 servings, 1 point each

Ingredients

• 3/4 cup broccoli florets
• 1/2 cup carrots, sliced diagonally
• 3/4 cup cauliflower florets
• 2 tablespoons green onions, sliced
• 3 tablespoons nonfat sour cream
• 1 teaspoon honey
• 2 teaspoons cider vinegar
• 1/2 teaspoon soy sauce
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground coriander

Directions:

1. Steam the carrots, broccoli and cauliflower florets, covered, for about 2 minutes.
2. Rinse the broccoli mixture under cold water; drain well.
3. Combine the red pepper flakes, salt, ginger, cumin, coriander and nutmeg in a small skillet.
4. Cook over medium heat, stirring constantly, for about 2 minutes (or until lightly browned).
5. Combine the spice mixture, sour cream, soy sauce, honey and vinegar and honey in a bowl, stirring well.
6. Add the broccoli mixture; toss well to coat.
7. Stir in the green onions just before serving.

ROASTED SALMON & ASPARAGUS, Weight Watchers Old Points 6, PointsPlus 7

Ingredients:

1 pound fresh asparagus, woody ends snapped off

Olive oil

Salt & pepper

1-1/4 pounds fresh salmon with or without skin

Olive oil

Salt & pepper

Zest & juice (about 2 tablespoons) from 1 lemon

2 tablespoons chopped red onion

1 tablespoon olive oil

1 teaspoon fresh thyme

1 tablespoon drained capers

Directions:

1. Preheat oven to 450F.
2. Place asparagus in mound on baking sheet or four individual baking dishes.
3. Mist with olive oil, sprinkle with salt and pepper and stir to blend.
4. Place salmon atop asparagus.
5. Mist fish with oil, sprinkle with salt and pepper.
6. Roast until salmon is just opaque in center, about 20 minutes.
7. Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk.
8. Stir in capers.
9. Pour sauce over salmon to serve.

Sausage Stuffed Zucchini Boats, Size: 1 boat, Points+: 4 pts

Ingredients:

• 1 1/4 cups quick marinara sauce
• 4 (31 oz total) medium zucchini
• 1 tsp oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1/2 cup diced red bell pepper
• 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
• 1/2 cup part skim shredded mozzarella (Polly-O)
• 8 tsp grated Parmesan cheese

Directions:

1. Bring a large pot of water to boil.
2. Preheat oven to 400°.
3. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick.
4. Chop the scooped out flesh of the zucchini in small pieces and set aside.
5. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
6. Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
7. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
8. Heat oil and add onion, garlic and pepper.
9. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent.
10. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
11. Combine with sausage and cook a few more minutes.
12. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
13. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
14. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Quick Marinara Sauce, Serving Size: 1/2 cup Points+: 1 pt

Ingredients:

• 1 tsp olive oil
• 2 cloves garlic, smashed
• 28 oz can crushed tomatoes (I like Tuttorosso)
• 1 small bay leaf
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste

Directions:

1. In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
2. Add crushed tomatoes, salt, pepper, oregano, and bay leaf.
3. Stir and reduce heat to low.
4. Cover and let simmer about 15 - 20 minutes.
5. Remove from heat and add fresh basil.

Rainbow Chicken, 5/6 pp

Ingredients:
SPICE RUB

• 2 teaspoons sweet or smoked paprika
• 1 teaspoons cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon white wine vinegar
• 1 teaspoon olive oil
• 2 cloves garlic, minced

• 1-1/4 pound chicken thighs or legs, bone-in, skins off or on
• 1 potato, skin on, diced small (turnip works too)
• 1 sweet potato, peeled, diced small
• 1 medium onion, cut into lengths
• 1 bell pepper, cut into lengths
• 1 zucchini, cut into chunks
• 2 carrots, peeled and cut into chunks
• 1 lemon, sliced thin cross-wise (don’t skip)

Directions:

1. Mix the spice rub ingredients in a large bowl.
2. Rinse the chicken pieces under running water, pat dry with paper towels, then drop into the Spice Rub and turn to coat.
3. Arrange the chicken in a single layer in an oven-safe skillet or casserole dish with a lid.
4. Drop the vegetables into the remaining spice rub (there won’t be a lot, but it’s just enough), give it all a stir and then scatter over the chicken.
5. Top with lemon slices.
6. Cover and bake for 45 minutes (and up to 20 minutes longer if using a baking dish covered with foil) or until no pink remains in the chicken pieces.
7. Let rest for 5 minutes, serve and savor!

Turkey, Zucchini and Quinoa Meatloaves, serves 6, 5 pp

Ingredients

	2 item(s) egg white(s)
	1/2 cup(s) chili sauce
	1/2 medium uncooked, onion(s), chopped, finely
	1/2 cup(s) uncooked quinoa, rinsed
	1 medium uncooked zucchini, coarsely shredded
	1 Tbsp fresh sage, chopped
	1/2 tsp table salt
	1/2 tsp black pepper
	1 pound(s) uncooked 93% lean ground turkey
	1 tsp Heinz Spicy Brown Mustard Instructions Cook quinoa according to package directions. Fluff with fork and let cool slightly. Preheat oven to 425F. Line large rimmed baking pan with foil; spray foil with nonstick cooking spray. Squeeze zucchini dry and place in large bowl with egg whites, 1/4 chili sauce, onion, sage, salt and pepper. Add turkey and quinoa and stir well to mix. Shape into 6 (2-1/2" x 4") oval loaves. Place ovals on baking pan. Stir together remaining 1/4 cup chili sauce and mustard in small bowl; spread evenly over loaves. Bake until instead read thermometer registers 165F, 30-35 minutes. Let stand 5 minutes before serving.

Green Chicken

6 tablespoons green jalapeno jelly

3 tablespoons white wine vinegar

2 tablespoons Dijon mustard

2 tablespoons honey

4 boned skinned chicken breast halves (cut in thirds)

1 can (7 oz) whole green chilies

5 oz sliced Jack cheese (or whatever white cheese you prefer)

 

-         Preheat the oven to 350

-         Heat the first four ingredients in a sauce pan or microwave, whisking, until the jelly is melted.

-         Turn chicken in jelly sauce and arrange pieces side by side in a 9x13 oven-proof pan.

-         Pour remaining sauce over chicken and bake for 20 minutes.

-         Pull chilies open and lay over chicken pieces.

-         Cover with cheese and baste with jelly sauce.

-         Put back in oven and bake until cheese is melted (I usually wait until the cheese is browned).

-         Serve over white rice with extra sauce.

 

Note: I usually double the sauce, because we never seem to have enough!

 

 

Sweet and Sour Pork, 8 points

Ingredients

	1 spray(s) cooking spray
	1 1/2 pound(s) uncooked lean pork tenderloin, cut into thin strips
	15 oz canned pineapple, packed in juice, chunks
	1/2 fl oz mineral water
	1/3 cup(s) rice wine vinegar
	1/4 cup(s) packed brown sugar
	2 Tbsp cornstarch
	1/2 tsp table salt
	1 Tbsp low-sodium soy sauce
	2 medium green pepper(s), sliced
	1 small uncooked onion(s), sliced
	3 cup(s) cooked brown rice, kept warm

Instructions

• Heat a nonstick skillet coated with cooking spray over medium-high heat.
  
  
• Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
  
  
• Drain pineapple chunks, reserving juice; set aside.
  
  
• Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
  
  
• Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.

Mushroom Bisque

Ingredients

	3 spray(s) cooking spray
	1 pound(s) cremini mushroom(s), coarsely chopped
	1/2 tsp table salt
	1/4 tsp black pepper
	1 tsp salted butter
	2 medium uncooked leek(s), chopped, white and light green sections only
	1 tsp minced garlic
	1 tsp rosemary, fresh, minced
	15 oz canned condensed cream of potato soup
	2 cup(s) low-fat milk
	1/3 cup(s) fat-free, plain Greek yogurt
	1/2 tsp Dijon Mustard
	1/2 tsp fresh lemon juice
	1 Tbsp chives, fresh, snipped

Instructions

• Preheat oven to 450°F. Coat a large cookie sheet with cooking spray. 
•  Spread mushrooms on prepared cookie sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place in lower 1/3 of oven and roast for 25 minutes, stirring once during cooking.
•  Meanwhile, heat butter in a large nonstick pot over medium-low heat. Add leeks and saute, stirring often, until extremely soft, about 15 minutes. Add garlic and rosemary; heat, stirring frequently, 1 minute.
•  Add soup, milk, mushrooms (reserve a few for garnish), yogurt, mustard and lemon juice to pot; carefully puree soup in pot using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender; puree in batches and then return to pot). Increase heat to medium-high and bring to a boil; stir in chives and heat through. Adjust seasonings if necessary before serving. Garnish with additional chives and reserved mushrooms, if desired. Yields about 1 1/4 cups per serving.