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

Libby's Pumpkin Pie

Ingredients:

• 1 1/2 cup sweetener
• 1 tsp salt
• 2 tsp ground cinnaon
• 1 tsp ginger
• 1/2 tsp cloves
• 4 eggs (1 cup egg beaters)
• 1 can pumpkin (29 oz)
• 2 cans Evaporated Milk

Directions:

1. Preheat oven to 425
2. Mix sugar, salt, cinnamon, ginger and cloves
3. Mix in eggs, pumpkin
4. Stir in evaporated milk
5. Pour into ramekins
6. Bake for 15 minutes
7. Reduce heat to 350 and bake for another 50 minutes or until done.
8. Cool and serve

Crispy Cauliflower Buffalo Wings

Ingredients:

• 1 head cauliflower, chopped into bite-sized pieces
• 1 cup flour
• 1 cup water
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1 tsp. melted butter
• 2/3 cups hot sauce

Directions:

1. Preheat oven to 450
2. Combine flour, water, garlic powder, salt
3. Whisk until smooth
4. Toss cauliflower in batter
5. Put on baking sheet and bake for 15 minutes, tossing half-way through
6. Remove from oven and toss in hot sauce
7. Cook again for 25 minutes
8. Serve with no-cal ranch.

Beef with Barley Soup, 8 Points+

Ingredients:

• 1 tsp oil
• 1-1/2 lbs lean beef round stew meat
• 1 cup chopped carrots
• 1 cup chopped onions
• 1/2 cup chopped celery
• 2 cloves garlic, chopped
• 6 cups water
• 1 - 2 tsp kosher salt, to taste
• 2 bay leaves
• 2/3 cup dry barley
• fresh ground black pepper

Cook the beef and all ingredients except the barley until vegetables and beef are done.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

Upside Down Cake, 7 Points+

Ingredients

•  20 oz canned pineapple packed in juice, rings    
•  6 Tbsp reduced-calorie margarine    
•  2 Tbsp packed light brown sugar    
•  7 item(s) maraschino cherries, halved    
•  1 cup(s) all-purpose flour    
•  3/4 tsp baking powder    
•  1/4 tsp baking soda    
•  1/4 tsp table salt    
•  1/2 cup(s) fat free skim milk    
•  1 tsp vanilla extract    
•  1/2 cup(s) sugar    
•  2 large egg(s)    

Instructions

1. Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside.
2. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan. Top margarine with brown sugar and, using a fork, swirl together to make an even layer. Place 1 pineapple ring in center of pan and arrange 6 more rings around it. Place cherry halves, cut side up, in center of each ring and in spaces between rings; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
4. In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla.
5. In a large mixing bowl, beat together remaining 4 tablespoons of margarine and granulated sugar. Add eggs, one at a time, mixing well after each addition. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended. Pour batter over pineapple in pan.
6. Bake until a wooden toothpick inserted near the center of cake comes out clean, about 30 to 35 minutes. Cool 2 minutes in pan, invert pan onto a serving plate and slice into 8 pieces. Serve warm or at room temperature.

 

Quick Quinoa Meatballs 2 Points + / Meatball

Ingredients

• 1/2 cup(s) uncooked quinoa
• 1 cup(s) water     
• 1 pound(s) uncooked ground pork     
• 1/2 cup(s) uncooked shallot(s), Diced     
• 4 clove(s) (medium) garlic clove(s), Smashed     
• 2 item(s) egg(s)     
• 1/4 tsp Salt
• 1/2 tsp black pepper     
• 1/2 tsp cayenne pepper     
• 1/2 tsp paprika     
• 1/2 Tbsp fresh oregano     
• 1/2 tsp dried parsley     
• 1/4 tsp ground cinnamon    

Instructions

1. Preheat oven to 450.
2. Line a baking sheet with parchment paper.
3. Put the quinoa and 1 cup water into a saucepan and bring to boil. Reduce heat, cover and simmer for 15 minutes. Take saucepan off heat and transfer the quinoa to a medium mixing bowl, allow to cool for at least 10 minutes.
4. While quinoa is cooking, add all of the remaining ingredients to the medium bowl.
5. Mix with quinoa once cooled. Mix well until evenly distributed and combined.
6. Shape the mixture into balls that are a little smaller than a golf ball.
7. Place in even rows on the lined baking sheet and place in oven.
8. Cook the meatballs until they're slightly browned and crispy on the top, 12-15 minutes

Greek Stuffed Beef Flank Steak Recipe

Ingredients

• 1 1/2 pounds (to 2 lb.) flank steak
• 4 ounces cream cheese, softened
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 3 cloves garlic, chopped
• 1 tablespoon dried oregano
• Fresh cracked pepper, to taste
• Spinach
• 4 ounces feta cheese
• Kitchen twine
• Olive oil

 

Directions

1. Preheat oven to 350ºF.
2. Lay steak out flat. Salt and pepper to taste.
3. In a mixing bowl, combine cream cheese, roasted red peppers, garlic, oregano, and cracked pepper. Mix until smooth.
4. Spread cream cheese mixture over the steak.
5. Sprinkle on the spinach and feta.
6. Roll the steak up from the long edge, like a jellyroll, and secure with kitchen twine.
7. Brush steak with olive oil.
8. Place on baking sheet and bake 35 minutes or until cooking thermometer reaches 145ºF.
9. Remove from oven and allow to rest for 5 minutes.
10. Place on a serving platter and remove the kitchen twine.
11. Cut into 1 inch slices and serve warm.

Zero Point Cabbage 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 saute onions carrots and garlic for 5 minutes.
2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
4. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
5. All very good. You can customise it a bit.

Beef Tenderloin with Fresh Herb Sauce - 5 Points+

Ingredients

• 1/2 cup(s) fresh parsley, fresh, leaves     
• 1/4 cup(s) cilantro, fresh, leaves     
• 1 clove(s) (medium) garlic clove(s), smashed with side of a knife, peeled     
• 2 Tbsp water     
• 1/2 Tbsp red wine vinegar     
• 1 tsp olive oil     
• 1/2 tsp fresh lemon juice     
• 1/2 tsp table salt, divided     
• 1/8 tsp black pepper, freshly ground     
• 1 spray(s) cooking spray     
• 8 oz uncooked lean and trimmed beef tenderloin, (use two 1-inch-thick steaks) 

Instructions

• In a blender or food processor, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, 1/4 teaspoon salt and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.
  
• Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with remaining 1/4 teaspoon salt; add beef to skillet and cook, flipping once, about 7 to 8 minutes for medium, or longer for desired degree of doneness. Serve with sauce. Yields 1 steak and about 1/3 cup sauce per serving.

Cuban Black Beans And Rice (7 points, power food)

Ingredients

• 2 1/2 cup(s) water, divided  
• 1 cup(s) uncooked brown rice  
• 2 tsp olive oil  
• 1 3/4 cup(s) (chopped) uncooked red onion(s), divided  
• 1 medium banana pepper(s), cubanelle or other sweet pepper, diced (about 1 cup)  
• 1 1/2 Tbsp minced garlic  
• 1 tsp ground cumin  
• 1 tsp dried oregano  
• 31 oz canned black beans, two 15.5 oz cans (undrained)  
• 1 tsp table salt, or to taste  
• 1 Tbsp red wine vinegar  
• 2/3 cup(s) cilantro, fresh, chopped, divided  
• 1 medium fresh lime(s), cut into 6 wedges  

Instructions

1. In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.
3. Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.
4. To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.

Madras Curry Drumsticks - 2 for 3 points

Ingredients

• 1/2 cup plain yogurt
• 2 tbs fresh lemon juice
• 1 tbs curry powder (Madras)
• 1 tbs fresh grated ginger
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/4 tsp hot pepper sauce
• 8 drumsticks skinned
• 1/4 tsp salt

Directions

1. Combine yogurt, lemon juice, curry powder, ginger, garlic, cumin, pepper sauce in bag, add chicken.
2. Squeeze out air and seal, turn to coat chicken.
3. Refrigerate 30+ minutes, turning occasionally.
4. Remove chicken from marinade and add salt
5. Cook about 20 minutes, to an internal temp of 180 degrees.

Peanut Butter Cookies - 1 point

Ingredients:

• 1  cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon table salt
• 3  tablespoons reduced-calorie margarine, stick-variety
• 2  tablespoons  reduced-fat peanut butter
• 1/2 cup  packed light brown sugar
• 1/4 cup sugar
• 1  large  egg white
• 1  teaspoon vanilla extract
•  cooking spray (2 sprays)

Directions:

1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
2. Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth.
3. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
4. Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
5. Preheat oven to 350ºF.
6. Coat 2 large baking sheets with cooking spray.
7. Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.

Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

 

Wasabi Tempura Shrimp

Ingredients

Tempura:

• 8 cups vegetable oil
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 large egg
• 1/2 cup soda water
• 1 teaspoon rice wine vinegar

Sauce:

• 1/2 cup mayo
• 3 tablespoons wasabi, prepared or powdered mix made to instructions

Shrimp:

• 1 pound 21/25 count shrimp, peeled and deveined
• 1 lemon, juiced

Directions

For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.

For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.

For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.

Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.