POINTS® Value | 1
Servings | 4
Preparation Time | 12 min
Cooking Time | 0 min
Level of Difficulty | Easy
Ingredients
1 cup canned black beans
1/2 cup cooked corn kernels
1/2 medium sweet red pepper(s), seeded and chopped
4 medium scallion(s), sliced
1/4 cup cilantro, chopped
2 Tbsp fresh lime juice
1 tsp olive oil
1 tsp ground cumin
1 medium garlic clove(s), chopped
1/2 tsp table salt
1 head Boston lettuce, washed and seperated into leaves
Instructions
1.In a medium bowl, mix the black beans, corn, bell pepper, scallions, cilantro, lime juice, oil, cumin, garlic and salt. Refrigerate, covered, until the flavors are blended, at least 1 hour.
2.Place a lettuce leaf on a work surface and fill with about 1/3 cup of the bean mixture; fold up burrito-style. Repeat, using all the bean mixture (save any extra lettuce for a salad).
POINTS® Value | 9
Servings | 2
Preparation Time | 8 min
Cooking Time | 20 min
Level of Difficulty | Easy
Ingredients
8 oz asparagus
2 tsp olive oil
3 medium garlic clove(s), finely chopped
1/8 tsp red pepper flakes
1/4 cup hot water
1/4 tsp table salt
1/8 tsp table salt
4 oz uncooked fettuccine
6 oz salmon fillet(s), skinless
1 Tbsp fresh lemon juice
Instructions
1.Snap off woody ends of asparagus; cut each stalk crosswise diagonally into 1-inch pieces.
2.In a large skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; saute 1 minute. Add asparagus and saute 2 minutes. Stir in hot water and 1/4 teaspoon salt; cover skillet and cook asparagus 2 minutes or until almost tender. Uncover and cook 1 minute longer. Remove from heat and set aside.
3.Cook fettuccine according to package instructions. Meanwhile, place salmon in a microwave-safe bowl and sprinkle with lemon juice and 1/8 teaspoon salt. Microwave 2 to 3 minutes or until fish is just cooked through. Separate fillet into bite-size chunks, and mix gently with cooking juices in bowl.
POINTS® Value | 3
Servings | 4
Preparation Time | 20 min
Cooking Time | 0 min
Level of Difficulty | Easy
light meals | Feta cheese and buttermilk combine in this creamy yet tangy dressing. If you can find reduced-fat feta, use it.
Ingredients
1/2 cup buttermilk
1/2 cup fat-free sour cream
2 tsp red wine vinegar
1/4 tsp dried oregano
1/4 tsp table salt
1/8 tsp garlic powder
1/8 tsp black pepper
1/2 cup feta cheese, crumbled
1 medium scallion(s), minced
1 head romaine lettuce, cut or torn into bite-size pieces
2 medium tomato(es), cored and cut into wedges
1 medium bell pepper(s), seeded and cut into strips
1 large cucumber(s), peeled, halved lengthwise and sliced
1/4 cup red onion(s)
16 medium olive(s), pitted
Instructions
1.To prepare the dressing, in a small bowl, whisk buttermilk, sour cream, vinegar, oregano, salt, garlic powder and pepper; stir in feta cheese and scallion. On 4 plates, arrange lettuce, tomatoes, bell pepper, cucumber, onion and olives. Serve the salads with dressing on the side
Now POINTS® value of | 5
Servings | 6
Preparation Time | 25 min
Cooking Time | 60 min
Level of Difficulty | Easy
Ingredients
14 1/2 oz canned tomatoes, whole peeled
1 Tbsp canned tomato paste
2 medium tomato(es), coarsely chopped
1/2 tsp sugar
2 medium eggplant(s)
1/4 tsp table salt, or to taste
1 medium leek(s), finely chopped
2 medium garlic clove(s), crushed
12 medium basil, leaves, torn
1/2 pound dry lasagna noodles, cooked (about 9 noodles)
1 cup part-skim mozzarella cheese, shredded
Instructions
1.Preheat oven to 400şF. Lightly coat a 2-quart rectangular baking dish with cooking spray.
2.Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and sugar.
3.Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand 15 minutes, rinse and drain.
4.Coat a nonstick pan with cooking spray and warm over medium heat. Cook eggplant in batches until soft and well-browned; set aside.
5.Cook leeks and garlic in the same pan, stirring until leeks soften.
6.Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each eggplant, tomato mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with rest of eggplant, tomato mixture, leeks and basil. Top with remaining noodles and cheese.
7.Bake uncovered for 40 minutes. Cool slightly and serve.
(from WW Complete cookbook)
2 tbsp grated parm cheese (I used ½ cup shredded parm mixture)
1 tbsp red-wine vinegar (more to balance out yogurt)
1 tsp grated lemon zest (I substituted a smidge of lemon extract instead because I am lazy)
4 tsp olive oil (more to balance out yogurt)
1 garlic clove, minced
1/2 tsp salt (I left this out)
1/4 tsp pepper
2 cups cooked rotelle
1 cup small broccoli florets, steamed to tender-crisp
1 cup small cauliflower florets, steamed to tender-crisp
12 cherry tomatoes, halved
1/4cup shredded fresh basil
1/2 red onion, finely chopped (I recommend less)
1 small container of plain fat-free yogurt
1. Prep dressing in small bowl by adding cheese, vinegar, lemon zest, oil, garlic, salt and pepper. Get to desired consistency/taste with vinegar, oil and yogurt.
2. In large bowl, combine pasta, broccoli, cauliflower, tomatoes, basil and onion. Drizzle with dressing; toss to coat. Refrigerate, covered, until chilled, at least 1 hour.
Original recipe had a points value of 3.
(from WW Complete cookbook)
2 tsp extra-virgin olive oil
1 onion, chopped (Frozen works great for this)
3 garlic cloves, minced (I used more)
1 (28 oz) can diced tomatoes (don’t used crushed – if so, add more diced tomatoes; petite might be nice)
3 tbsp tomato paste
2 tbsp dry red wine
1/2 tsp sugar
1/4 tsp salt
1/4 - 1/2 tsp crushed red pepper
1/4 cup chopped fresh flat-leaf parsley (I used less dried)
1/2 lb linguine
Optional: 3/4 lb shrimp
1. In saucepan, heat oil. Add garlic and onion and cook until golden, 8 minutes.
2. Add tomatoes, paste, wine, sugar, salt and red pepper; bring to boil. Reduce heat and simmer, uncovered, until flavors blend and sauce is slightly thickened, about 20 minutes. Stir in parsley.
3. Meanwhile, cook linguine according to directions. Drain and divide among 4 plates.
4. Optional: Put peeled and deveined shrimp into simmering sauce and cook until just opaque in center – 3 minutes (increases points by 2)
Points value: 5
From Weight Watchers website
3/4 cup canned chicken broth reduced sodium (or veggie broth if you want just veggies)
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced (bottled)
1/2 tsp red pepper flakes, or 1 dried chili pepper minced
1 lb uncooked boneless, skinless chicken breasts cut into 2" pieces
2 cups cooked white rice
In med. bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in wok over med-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through about 3 minutes.
Serve chicken and sauce over rice.
1 cup chicken and sauce over 1/2 cup rice per serving = 6 points
WW Complete Cookbook
This was an awesome recipe that was quick and easy!
1 tbsp butter (I recommend using margarine or the AWESOME gourmet parmesan butter)
2 garlic cloves, minced (I used more bottled)
1 tbsp all-purpose flour
1 cup fat-free milk
1/4 cup fat-free cream cheese
1/4 cup Asiago or Parmesan cheese (Kraft has a nice blend)
1 cup broccoli florets (I added more)
1 medium bell pepper, seeded and cut into 1” pieces
1 carrot, thinly sliced (I left this out)
4 cups hot cooked linguine
1.In medium saucepan over med-low heat, melt the butter. Saute the garlic until fragrant, about 30 seconds. Whisk in the flour then gradually whisk in the milk; cook, stirring constantly, until slightly thickened, about 2 minutes.
2.Whisk in the cream cheese and Asiago; cook, stirring, until smooth, 1-2 minutes. Remove from heat and cover to keep warm.
3.Meanwhile, place broccoli, bell pepper and carrot in steamer basket; set in a saucepan over 1” of boiling water. Cover and steam until tender-crisp, about 3 minutes. (Note: I just put the veggies in a bowl and added 2 tbsp of water and microwaved them until tender-crisp)
4.In large bowl, combine the pasta and steamed vegetables. Add the cheese sauce; toss and coat thoroughly.
I recommend serving with Caesar salad and crusty French bread.
Original recipe yields 1 ½ cups per serving (serves 4) = 6 points
From WeightWatchers.com
********NEEDS TO MARINATE 24 HOURS********
2/3 cup low-fat (Dannon has fat-free) plain yogurt
1 Tbsp fresh lime juice (I used bottled)
1 tsp ginger root, fresh grated (I actually did this, but you can just use less of powder)
2 med. garlic cloves, minced (bottled works)
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp black pepper
1 lb uncooked boneless,skinless chicken breast, cut into 2" chunks
skewers
2 tsp extra virgin olive oil
1 med. garlic clove, minced
1 medium jalapeno pepper, minced (I just used the bottled sliced version)
1 tsp ground cumin
1/2 tsp paprika
8 oz. canned tomato sauce (Hunt's no salt)
1 cup fat-free evaporated milk
1/4 cup cilantro, fresh chopped (you can used dried, but much less)
2 cups cooked whit rice, basmati, kept hot.
Naan
1. To make chicken, in large bowl, whisk together first 7 ingredients. Add chicken and toss to coat. Cover bowl and marinate 1-24 hours.
2. Preheat outdoor grill, stovetop grill or skillet.
3. Skewer chicken pieces onto skewers. Grill or cook for 5-7 minutes until chicken is cooked through, turning frequently.
4. To make sauce,heat oil over med heat. Add remaining garlic and jalapeno and cook 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.
5. Remove chicken from skewers. Add to tomato mixture and simmer 1 minute. Remove from heat and stir in cilantro. Serve with rice and naan.
Yields 1 cup chicken and 1/2 cup rice per serving. Serves 4. Each serving is 7 points.
(WW Complete Cookbook)
4 tbsp red-sodium soy sauce
4 garlic cloves, minced
3/4 lb skinless, boneless chicken breasts, cut into 2" strips
1 tsp minced peeled fresh ginger
2 cups shredded Napa cabbage
2 cups shredded bok choy
1 carrot, shredded
1/2 cup canned straw mushrooms, rinsed, drained and thinly sliced
1/2 cup canned bamboo shoots, rinsed, drained and thinly sliced
1/4 tsp hot chili oil
8 whole-wheat pancakes (recipe to follow - or you can use wheat tortillas)
4 tsp hoisin sauce
1. To prepare marinade, in gallon-size sipclose plastic bag, comine 2 tbsp of soy sauce and half of garlic; add chicken. Seal bag, squeeze out air, turn to coat. Refrigerate, turning bag occasionally, 1 hour. Drain and discard marinade.
2. In small bowl, comine remaining 2 tbsp of soy sauce with remaining garlic and ginger; set aside.
3. Spray skillet/wok with non-stick spray. Saute chicken until cooked, 2-3 minutes. Transfer to plate.
4. In skillet, combine cabbage, bok choy, carrot, mushrooms, & bamboo shoots; cook, stirring frequently, until cabbage and choy begin to wilt, 4-5 minutes. Add chicken, soy sauce mixture and hot chili oil; toss to combine.
5. Spread pancakes with hoisin sauce, top with chicken mixture and roll up.
Serves 8, 1 pancake with 3/4 c. filling. Total points per serving, 5
Whole-Wheat Moo Shu Pancakes
(WW Complete Cookbook)
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
5 tbsp water
1. In med bowl, combine flour and water; stir until smooth dough forms, 3-4 minutes. If dry, add few drops of water. Knead the dough in the bowl until it is soft and elastic, about 3 minutes. Divide into 8 pieces.
2. On a lightly floured surface, roll each piece of dough into a 6" circile. Layer between sheets of wax paper; cover with plastic wrap and refrigerate until use, up to 2 hours. (If pancakes shrink slightly, roll them out again prior to cooking.
3. Heat medium skillet. One at a time, cook panckaes, turning every 10 seconds, until light brown spots appear on both sides, 30-40 seconds. Wrap in foil and keep warm until ready to use.
Note: You can make these ahead of a meal and wrap them in plastic wrap and freeze them.
(WW Complete Cookbook)
Ok, so my husband and I had some issues with this one.
I know how to fix one problem, but I haven't figure out how to solve the other one (it needed more spice to be classified "zesty" to us.
6 oz. wide noodles (I used the no-yolk egg noodles)
1 tbsp olive oil
4 tsp all-purpose flour
2 cups fat-free milk
1 tbsp grated Parm cheese (use the real stuff!) - maybe try jalapeno cheese instead????
2 cups cubed coked chicken breast
1 red onion, chopped
2 tbsp chopped canned green chiles (I even put in two cans and it wasn't "zesty")
1 tbsp Dijon mustard
4 tsp seasoned dried bread crumbs
1. Cook noodles accordingly. Preheat oven to 375F. Spray 2-quart casserole dish.
2. Cook red onion in a bit of olive oil until soft. (This is the step I added because it was weird eating a "squishy" meal and then biting into a firm piece of onion - bleh!).
Transfer to bowl.
3. In med. saucepan, heat the oil. Sprinkle with flour; cook, whisking constantly, 2 minutes. Whisk in the milk and cheese; cook, whisking constantly, until thickened, 2-3 minutes. Remove from heat. Stir in noodles, chicken, onion, chiles and mustard.
4.Transfer to the casserole dish; sprinkle with bread crumbs. Bake until browned and bubbling, 20-25 minutes.
Serves 4. Original Serving: 1 generous cup = 9 points
(WW Complete Cookbook)
1/2 lb lean ground beef
2 medium onions, chopped
10 oz frozen chopped spinach, thawed and squeezed dry
14 oz. diced tomatoes (no salt)
1/4 tsp nutmeg
1/4 tsp cinnamon
fresh ground pepper
1 1/2 cups cooked ziti
12 oz. evaporated fat-free milk
2 large eggs
2 egg whites
1/3 cup crumbled feta cheese
1. Preheat oven to 350F. Spray 2-quart casserole with spray.
2. Heat large skillet over high heat. Saute beefe and onions, breaking apart beef, until beef is cooked through and onions are soft, 5-8 minutes.
3. Stir in spinach, tomatoes, nutmeg, cinnamon and pepper; heat through. Stir in the ziti; transfer to baking dish.
4. In med saucepan, heat milk to just below a boil. Whisk in eggs and egg whites until frothy. Pour over beef mixture, spring with cheese and more pepper. Bake until golden brown, about 45 minutes.
Serves 6. Per serving: 235 calories, 7 g fat, 3 g fiber, 5 WW points.
(From WW.com)
Cooking spray
1 cup yellow onion, sliced
10 oz. chopped frozen spinach, thawed and well-drained
1 cup fat-free ricotta cheese
3/4 cup fat-free shredded cheddar cheese
2 slices fat-free american cheese, torn
1/4 cup fat-free blue cheese dressing
3 large eggs, slightly beaten (I used the Egg Beaters equivalent)
1 tsp Dijon mustard
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fat-free parmesan cheese
*I also added red peppers to my version
1. Preheat oven to 375F. Spray 9" pie pan with spray.
2. Coat large skillet with spray over med-high heat. Add onion and saute until soft and golden, 5 minutes.
3. Transfer onioins to large bowl and add spinach, ricotta, cheddar, American, blue cheese, eggs, mustard, oregano, salt and pepper. Mix until well blended.
4. Spoon mixture into pan and smooth top with back of spoon. Spring with parm. cheese.
5. Bake until knife insterted near center comes out clean, about 30 minutes. Let stand 10 minutes before slicing into 6 pieces.
Serves 6. Each original serving is 3 points.
This is a Weight Watchers muffin that I make to keep the dieters happy at work. (And me. Not that I'm dieting. I tried it. Hate it.) But these are great - can't tell the difference! (Makes 24 muffins at 1 point each.)
1/2 C. unsweetened cocoa
3/4 C. AP flour
1/4 tsp. baking powder
1/4 tsp. table salt
1 T. baking soda
1 1/4 C. sugar
1 tsp. vanilla
2 C. water
3 C. Fiber One Cereal
2 egg whites (or 1/4 C. egg beaters)
2/3 C. chocolate chips
1) Put cereal in water and set aside.
2) Mix dry ingredients with whisk.
3) Combine cereal, dry mixture, egg whites and vanilla and mix well in a mixer.
4) Fold in chocolate chips.
5) Put batter in 24 regular-sized muffin cups with liners. (Liners should be sprayed with cooking spray.)
6) Bake at 350* for 18 to 20 minutes.
Omigosh how I love these things. Another recipe made from Fiber One Cereal! Can't go wrong with fiber, right?
Makes 6 servings at 1 point each
1 chocolate bar
1 tbsp. reduced-fat peanut butter
2 C. Fiber One Cereal
1. Melt chocolate and peanut butter in microwave.
2. Stir in cereal.
3. Drop onto wax paper.
4. Refrigerate until solid.
5. Keep cool until serving.
My sister, who has been a member of weight watchers for about 9 months, gave me this recipe
2 serving butter-flavor cooking spray
2 medium apple(s), McIntosh, peeled, cored and minced
1 Tbsp packed light brown sugar
1 tsp fresh lemon juice
1/2 tsp ground cinnamon
POINTS® Value | 4
Servings | 6
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Moderate
24 items wonton wrapper(s), half of a 12 oz package
1 1/2 Tbsp powdered sugar
3 cup light vanilla ice cream
Preheat oven to 350ÂşF. Coat a large baking sheet with cooking spray.
In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples.
Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 15 minutes. Place wontons on individual plates and sift with powdered sugar. Serve with ice cream on the side. Yields 4 wontons, 1 teaspoon of powdered sugar and 1/2 cup of ice cream per serving.
I LOVED this recipe. My husband even liked it - well, as a side with grilled chicken ;D
They say you can sub arugula for the spinach. They say you can add anchovy paste to the oil mixture and sub chicken broth (of course, no longer vegetarian then).
Serves 4
8 Points per serving
1 cup sun-dried tomatoes, without oil
1/4 cup vegetable broth
1 tsp EVOO
1 Tbsp balsamic vinegar
3 medium garlic cloves, minced
16 oz. cooked garbanzo beans, drained and rinsed
2 cups spinach, chopped
6 oz. uncooked penne, cooked (I like the whole grain or Omega-3 enriched varieties)
2 Tbsp grated Parm. cheese
1/8 tsp sea salt, or to taste
1/8 tsp black pepper, or to taste
Combine tomatoes with 1 cup boiling water. Let stand about 20 minutes or until softened. Drain and chop.
In a large bowl, combine broth, oil, vinegar and garlic. Add chickpeas, spinach, penne, cheese and tomatoes.
Toss well. Season to taste and serve.
This isn't an exact recipe, but since it's WW, err on the side of caution and use just a bit of everything.
Pound chicken breasts to same thickness, then soak in the following mixture overnight:
(Dashes)
Salt
Pepper
Garlic powder
Cayenne
Mustard
Lemon Juice
Buttermilk (NF)
1. Preheat oven to 425*.
2. Dip chicken in cornflake crumbs.
3. Place on cookie sheet sprayed with NF spray.
4. Drizzle chicken with 1/2 tsp. olive oil per piece.
5. Bake about 10 minutes.
6. Turn chicken, drizzle with more oil, then bake another 10 minutes or until finished. (Juices should run clear.)
Point breakdown:
1 per ounce of chicken
1 for breading and buttermilk
1 for oil, if used. You can cut this part.
Sometimes you just have to cheat. I mean, we're all busy, right?
1 chocolate cake mix
2 T. margarine or butter, softened
2 T. water
2 egg whites
1 whole egg
1/2 C. semi-sweet chocolate chunks or chips
1. Preheat oven to 350*.
2. Combine cake mix, margarine, water, egg whites and egg in large bowl.
3. Beat on low speed until blended and smooth. Fold in chocolate.
4. Drop batter in heaping tablespoons - two inches apart - onto baking sheet.
5. Bake until puffed and dry to the touch -about 12 to 15 minutes.
* Makes 24 cookies at two points each.
I got this recipe from my ww meeting leader. The recipe says to divide into 12 pieces, and each piece is only 2 points! It is totally delish!
Cake:
1 yellow cake mix
1 small can mandarin oranges in juice (not syrup)
3 egg whites
1/2 cup unsweetened applesauce
Preheat oven to 350. Mix all ingredients together with mixer. Pour into 9 x 13 pan sprayed with cooking spray. Bake for 30-40 minutes, until toothpick inserted in center comes out with few crumbs. Cool completely on rack.
Frosting - The best part!
1 8 oz tub Cool Whip Lite
1 small can Crushed pineapple
1 4 serving size Fat free sugar free box Vanilla or White Choc Pudding mix
combine all ingredients in bowl. Gently mix with rubber spatula. Frost cake. Refrigerate. Rejoice at how big of a piece you get for only 2 points!
INGREDIENTS
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1/4 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas
DIRECTIONS
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
4 servings, 4 points per serving (computed on WW recipe builder)
INGREDIENTS
16 oz uncooked boneless, skinless chicken breast
1/2 cup ketchup
3 Tbsp packed light brown sugar
2 Tbsp vinegar
2 Tbsp teriyaki sauce
1 tsp dry mustard
DIRECTIONS
Preheat oven to 350 degrees. In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce, and dry mustard. Spray an 8x8" baking dish with non-stick cooking spray. Place 1/2 the sauce into the bottom of the baking dish. Place the chicken breasts on top of the sauce and cover the chicken with the rest of the sauce. Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish over each piece of chicken. Very yummy served with rice (but count the extra points)!
4 servings, 5 points each
INGREDIENTS
7.5 oz. can Pillsbury buttermilk refrigerated biscuits
12 1/2 oz. can cooked chicken breast, drained
10 3/4 oz. can 98% fat free cream of chicken soup
8 1/2 oz. can of peas and carrots, drained
1 teaspoon dried parsley
1/4 teaspoon black pepper
1/8 tsp. salt
DIRECTIONS
Preheat oven to 350 degrees.
In a medium bowl, combine chicken, soup, peas and carrots, parsley, black pepper and salt. Mix well to combine.
Spray an 8" x 8" baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Slightly flatten biscuits between your palms. Top chicken mixture evenly with biscuits.
Bake for 25 minutes or until biscuits are golden brown. Serve immediately.
Nutrition Information:
268 cal., 2.7 g. fat, 2.5 g. fiber
~I found this recipe at www.halfmysize.com and my husband and I absolutely love it. Our oven needs about 5 more minutes for the biscuits to be completely done and there was a tad too much pepper in it for our tastes (will decrease the next time I make it). This is the best WW-friendly chicken pot pie I've made yet.. and I've tried quite a few!
6 servings, 5 points
INGREDIENTS
6 oz. Morning Star Farms Burger Style Crumbles
8 oz. Extra Lean Ground Beef
1 Cup Onion, chopped
1/2 teaspoon Salt
1 Cup Fat Free Cheddar Cheese
1/2 Cup Reduced Fat Bisquick
1 Cup Fat Fee Milk
1/2 Cup Egg Substitute
DIRECTIONS
Preheat oven to 400 degrees. Grease a 9" pie plate with nonstick cooking spray. Cook beef and onion until beef is brown. Drain beef and add crumbles. Stir in salt. Spread in pie plate. Sprinkle cheese on top. Mix in remaining ingredients, and pour into pie plate. Bake 23 minutes or until knife inserted in center comes out clean.
Serves: 6
Per Serving: 232 Calories; 8g Fat (33.6% calories from fat); 23g Protein; 15g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 679mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat. WWP: 5
From AimeesAdventures.com. Very good and my husband had no idea it was half "real" ground beef and half "fake" ground beef.
9 servings, 4 points
INGREDIENTS
12 Whole Wheat Lasagna Noodles, uncooked
1 (12 oz.) Bag Morningstar Veggie Crumbles
4 Cups Hunt's Four Cheese Spaghetti Sauce
1 1/2 Cups Water
1 (15 oz.) Container Lowfat Ricotta Cheese
1/2 Cup Egg Substitute
9 Slices Kraft 2% Swiss Cheese
DIRECTIONS
Preheat the oven to 350 degrees. In a large bowl, combine the crumbles, sauce and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread another cup of sauce, then 1/3 of the ricotta mixture. Add another cup of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10 minutes before serving.
Per Serving: 210 Calories; 7g Fat (29.6% calories from fat); 22g Protein; 15g
Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 1230mg Sodium. Exchanges: 1
Lean Meat.
4 servings, 3 points
INGREDIENTS
1 (1-lb) boneless pork tenderloin, trimmed of all visible fat
2 Tbsp honey
2 Tbsp hoisin sauce
2 Tbsp sake or dry white wine
2 Tbsp oyster sauce
2 tsp reduced-sodium soy sauce
1 tsp Asian (dark) sesame oil
DIRECTIONS
1. Prick the tenderloin all over with the tip of a knife or tines of a fork. Combine the honey, hoisin sauce, sake or dry white wine, oyster sauce, soy sauce, and sesame oil in a large zip-close plastic bag; add the pork. Squeeze out the air and seal the bag; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 6 hours or up to 24 hours.
2. Preheat the oven to 450 degrees. Spray the rack of a roasting pan with nonstick spray and place in the pan. Remove the tenderloin from the marinade and place on the roasting rack, discard the marinade. Roast until an instant-read thermometer inserted in the thickest part of the tenderloin registers 160 degrees for medium, 25-27 minutes. Transfer tenderloin to a carving board and let stand 5 minutes before slicing.
~From WW take-out tonight cookbook. Incredibly delicious. I don't have a roasting rack, so I used a collapsible cooling rack in my roasting pan and it worked well.
INGREDIENTS:
1/4 cup fresh lemon juice
1 1/2 Tbsp extra-virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried marjoram
3/4 tsp salt
1/4 tsp freshly ground pepper
4 skinless bone-in chicken breasts (about 2 lbs)
1 lb small red potatoes, quartered
1/2 cup water
DIRECTIONS:
1. Preheat oven to 425 degrees.
2. Combine the lemon juice, 1 Tbsp of the oil, the garlic, oregano, marjoram, 1/2 tsp of the salt, and 1/8 tsp of the pepper in a large bowl. Add the chicken, tossing well to coat, and marinate 20 minutes.
3. Meanwhile, combine the remaining 1/2 Tbsp oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4. Remove the chicken from the marinade; reserve marinade. Remove the potatoes from the oven, and place the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes; baste with pan juices. Return the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of the chicken registers 170 degrees, about 15-20 minutes longer.
BACKSTORY:
-This recipe is from the WW cookbook take-out tonight!
-I did not have any pan juices to baste with - I'm assuming it's because I used the convection setting on my oven.
-I didn't have any marjoram, so I used 1 1/2 tsp oregano.
-I used boneless, skinless chicken breasts.
-The potatoes seemed to cook much faster than the chicken. I ended up taking them out of the oven and cooking the chicken alone.
-This was very delicious and flavorful!
1 point per serving, it's so simple to put together and really good!
1 bag of Ore Ida Hash Browns (shredded, or cubed)
1/2 chopped onion
2 quarts FF chicken broth (FF=fat free)
1 package Fat Free Pioneer cream gravy mix (whisked in 1/2 cup of water to remove lumps)
Place first 3 ingredients into large pot and simmer for 30 minutes. Add gravy mix and stir. Simmer 15 minutes. Or, you can put all the ingredients in a crock pot on high for 3-4 hours
INGREDIENTS
1 lb pork tenderloin, trimmed of all visible fat, trimmed into 1/2" cubes
2 Tbsp cornstarch
1/3 cup water
1/4 cup rice vinegar
1/4 cup sugar
3 Tbsp ketchup
2 Tbsp reduced-sodium soy sauce
1 Tbsp canola oil
1 Tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 green bell pepper, seeded and cut into 1/2" pieces
1 (8-oz) can pineapple chunks in juice, drained
DIRECTIONS
1. Combine the pork with 1 Tbsp of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining 1 Tbsp cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl; set aside.
2. Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry until fragrant, about 30 seconds. Add the bell pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly until the mixture boils and thickens and the pork is just cooked through, 1-2 minutes.
6 points per cup
*I haven't made this yet, but have to return the book (WW take-out tonight!) to the library tomorrow.
This fruit dip is so good, that when I had my girl friend taste it, she said, "Oh my, this is stupid good"! That is how it got it's name! I actually got the recipe at a WW meeting. It makes a healthy snack!
32 oz. fat free vanilla yogurt
2 packages fat free/sugar free instant pudding (cheesecake or white chocolate)
Mix ingredients together. Refrigerate for 2 hours. Serve with fresh fruit.
1 point for 1/4 cup
Simly delicious! I hope you enjoy it as much as I do! I got this recipe from one of my weight watcher meetings. I entered the ingredients in weight watchers recipe builder to get the points value.