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.