Mexican Inspired Vegetable Soup (Weight Watchers, 1 point / cup)

Ingredients

• 2 cups Green Snap Beans cut
• 3 cloves Garlic minced
• 2 small Zucchini cubed
• 14 oz. Canned Diced Tomatoes
• 1 med Onion
• 1 cup Chopped Tomatillos
• 1 med Jalapeno Pepper
• 1 Anaheim Pepper
• 1 tsp. Oregano
• 1/2 tsp. Cumin
• 6 cups Vegetable Broth
• 1/2 cup Roasted Red Peppers in water (about 2)
• 1 tbsp. Chipotle Peppers in Adobe Sauce
• 1/2 cup Cilantro
• 2 tbsp. Lime Juice
• Salt to taste

Directions

1. Put everything but roasted peppers, chipotle, salt, cilantro, and lime juice into pot.
2. Puree chipotles and roasted red peppers, add to pot
3. Bring soup to boil and reduce to simmer for 10 minutes.
4. Stir in cilantro, juice, and salt and serve.

Cashew Roca

Ingredients

• 1 lb Butter
• 1 lb light brown sugar
• 1 lb Raw Cashews (broken into pieces, not too small)
• 1 lb Walnuts
• 30 1.5 lb Hershey Bars (or enough to cover the bottom of the cookie sheet twice)
• Rimmed Cookie Sheet

Instructions 

1. Grind walnuts, put 1/2 in bottom of cookie sheet
2. Grate Chocolate (or what we have been doing lately is just covering the walnuts with whole regular sized Hershey bars laid side by side) and use 1/2 to cover walnuts in cookie sheet.
3. Melt butter with brown sugar.  Stir until dissolved.
4. Cook to 284 degrees (Use candy thermometer), stirring constantly and remove from stove. 
5. Add cashews.
6. Pour over walnuts and chocolate in the cookie sheet.  Smooth to corners.
7. Add rest of chocolate and cover with walnuts.
8. Cover with foil and store overnight.
9. Cut up and wrap.

Weight Watchers Oven Fried Chicken (5 points+)

Ingredients

	3 spray(s) cooking spray
	1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces
	1/2 tsp table salt, divided, or to taste
	1/4 tsp cayenne pepper, divided, or to taste
	1/3 cup(s) all-purpose flour
	3 oz buttermilk
	1/2 cup(s) cornflake crumbs

Instructions

1. Preheat oven to 375ºF. Lightly coat an 13- X 8- X 2-inch baking dish with cooking spray; set aside. 
2. Season chicken with salt and cayenne pepper to taste; set aside.
3. Combine flour, 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper together in a medium-size bowl. Place buttermilk and cornflakes crumbs in 2 separate shallow bowls.
4. Dredge chicken in flour mixture and evenly coat both sides. Next, dip chicken into buttermilk and turn to coat both sides. Last, dredge chicken in cornflake crumbs and turn to coat both sides.
5. Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink in center, about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 chicken breast per serving.

Cranberry Oatmeal Crisp

Ingredients:

• Strawberries (Large, Uncut)
• Cranberries
• 1/2 cup Splenda
• 1 cup Cranberry Juice
• 1 tsp Fresh Grated Orange Zest
• 2 tbsp Corn Starch
• Pinch Salt
• 2/3 cup All Purpose Flour
• 2/3 cup Oatmeal
• 1/2 cup Brown Sugar
• 1/2 cup Butter
• 1/2 tsp  Cinnamon
• 1/4 tsp Nutmeg

Instructions

1. Preheat the oven to 375 degrees
2. Fill a 9" shallow baking dish with large strawberries
3. Pour Cranberries over the strawberries to fill in the spaces
4. Sprinkle Splenda and Orange Zest over the berries. Add a pinch of salt
5. Mix Corn Starch with a little cold water until dissolved; pour over berries along with the Cranberry Juice
6. Combine Flour, Oatmeal, REAL Brown Sugar, Cinnamon, and Nutmeg in a bowl
7. Add real butter and cream together
8. Sprinkle over berries and put into the oven for at least a half hour or until fruit is bubbling and crisp looks done. Take out of oven and let rest for five minutes. Serve.

Broiled Tilapia with Parmesan Cream Sauce (Weight Watchers 6 points+)

Ingredients

• 1 pound tilapia fillets (4, 4oz fillets)
• 1/2 cup Parmesan cheese
• 2 tbsp Brummel & Brown butter
• 1/2 cup plain, fat free Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp fresh basil, finely chopped
• 1/2 of a lemon
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, Greek yogurt, basil, lemon juice, salt, pepper and onion powder. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan, and rub and juice the 1/2 lemon over the fish fillets before you broil them. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.
4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 3 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over-cook the fish.

Shrimp and Spaghetti Arrabbiata (Weight Watchers, 7 points)

Ingredients:

• 8 oz Whole Wheat Spaghetti
• 4 tsp Olive Oil
• 1 lb Large Shrimp, peeled and deveined
• 3/4 tsp Salt
• 3 Garlic Cloves, minced
• 1 lb Fresh Mushrooms
• 1 15-oz can Crushed Tomatoes
• 1 tiny can Tomato Paste
• 1/2 tsp Dried Oregano
• 1/4 tsp Red Pepper Flakes
• 6 large Basil Leaves, thinly sliced

Instructions:

1. Cook the Spaghetti, drain and keep warm
2. Heat 2 tsp oil in large pan over medium high heat
3. Sprinkle Shrimp with salt and add to skillet
4. Cook until just opaque, about 2 minutes per side
5. Remove Shrimp to a plate
6. Heat 2 tsp oil in pan and add garlic.
7. Cook until fragrant, add mushrooms
8. Cook until done, add Tomatoes, Tomato Paste, Oregano and Red Pepper Flakes
9. Cook until slightly thickened
10. Add shrimp, basil, pinch of salt
11. Cook until shrimp are heated through
12. Divide pasta into 4 portions and serve with Shrimp concoction

Chicken and Asparagus Stir-Fry (Weight Watchers, 5 pts)

Ingredients

• 3/4 cup Chicken Broth
• 3 tbsp Soy Sauce
• 1 tbsp Cornstarch
• 4 tsp Canola Oil
• 1 lb Chicken Thigh cut into strips
• 2 cloves Minced Garlic
• 1 tbsp Fresh Ginger
• 1 lb Asparagus, cut into bite-sized pieces
• 1 small Pepper
• 2 scallions
• 1/4 cup Basil

Instructions:

Peppered Chicken with Demi-Glace Sauce (Weight Watchers 4 points)

Ingredients:

• 1 1/2 tsp Black Peppercorns
• 4 Skinless Chicken Thighs
• 1/4 tsp Salt
• 3 tsp Butter (Brummels and Brown)
• 1/4 cup Onion, Chopped
• 2 cloves Garlic, Minced
• 1/3 cup Dry White Wine
• 3/4 cup Demi-Glace
• 1 tbsp Dijon Mustard

Instructions:

1. Smash the peppercorns in a plastic bag (Not sure about this step; might use ground)
2. Sprinkle chicken with salt and embed pepper corns
3. Melt 1 tsp butter in skillet
4. Add chicken and cook until browned and done; transfer to plate
5. Wipe out skillet and add 1 tsp butter
6. Add onion and garlic; cook until softened
7. Add wine and simmer until almost evaporated
8. Add demiglace and mustard; cook until thickened slightly
9. Remove skillet from heat and add 1 tsp butter and pinch salt
10. Serve chicken with sauce

Note: Chicken is done when interior is 165 degrees

Spicy Meatloaf (Weight Watchers - 5 points)

Ingredients:

• 1 1/2 lbs 93% Ground Beef
• 1 cup Rolled Oats
• 1 Onion, chopped
• 1/2 tsp Garlic Powder
• 4 oz canned Green Chili Peppers, diced
• 1/2 can Chilpotle Chilis in Adobe Sauce, chopped
• 1 Large Egg
• 1 tbsp Chili Powder
• 2 tsp Ground Cumin
• 8 oz Tomato Sauce (divided)

Instructions:

1. Preheat oven to 375
2. Spray a loaf pan
3. Combine all ingredients except 1/2 of the Tomato Sauce
4. Spoon into a pan and pack
5. Turn the pan over onto a rack in a cookie sheet
6. Bake for 1 hr
7. Remove from oven, spoon remaining Tomato Sauce over Meatloaf, and let rest 5 minutes
8. Slice into 8 pieces

Weight Watchers Zero Point Vegetable Soup

Ingredients:

• 6 cups Vegetable Broth
• Cooking Spray
• 2 Carrots, diced
• 1 Package Brussels Sprouts
• 1 Large Onion, diced
• 1 Large Zucchini, diced
• 4 tsp Garlic, minced
• 1/2 Cabbage, chopped
• 1/2 lbs Frozen Green Beans
• 2 tbsp Tomato Paste
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tsp Kosher Salt

Instructions:

1. Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH.
2. Add the carrots, onion and garlic and cook for about 5 minutes.
3. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil.
4. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender.
5. Add the zucchini and cook until the zucchini are tender.

Notes:

•  As presented, zero points; however, I may add some protein.

Turkey Tetrazzini (Weight Watchers, 5 points)

Ingredients:

• 6 oz Whole-Wheat Spaghetti
• 1/2 pound Ground Turkey
• 1/2 pound Mushrooms, sliced
• 3 Scallions, thinly sliced
• 1 1/2 tbsp All-Purpose Flour
• 2 tsp Sage, finely chopped
• 1/4 tsp Salt
• Pepper to taste
• 1 1/4 cups Chicken Broth
• 1/4 cup Sweet Vermouth
• 6 tbsp Fat Free Sour Cream
• 4 tbsp Reduced Fat Cheddar

Directions:

1. Cook the spaghetti
2. Heat oven to 375. Spray nonstick spray on 1 quart baking dish
3. Cook turkey in non-stick skillet over medium eat, breaking up with spoon
4. When browned, transfer to large bowl
5. Add mushrooms and scallions to pan, cook for about 4 minutes
6. Return turkey to pan, add flour, sage, salt, pepper. Cook until flour is absorbed; about 30 seconds
7. Stir in broth and vermouth; bring to boil
8. Reduce heat and simmer about a minute. Remove from heat and stir in sour cream
9. Add pasta and half the cheese. Transfer to baking dish
10. Sprinkle with remaining cheese and bake until brown and bubbling, about 20 minutes
11. Let stand about 5 minutes more before serving.