Weight Watchers 4 Point Delicious Cabbage Casserole

1 Pound 93% Lean Ground Turkey
1 Container of Fat Free Ricotta Cheese 15 oz
2 Cans of Diced Tomatoes 14.5 oz (one drained, one undrained)
1 Can Tomato Sauce (15 oz)
1/2 Cup Diced Onion
1 Tablespoon Garlic Powder
2 to 3 Teaspoons of Salt
Pepper to taste 

1 Medium Head of Cabbage (Diced)

Preheat oven to 350 Degrees
Brown the ground turkey and then throw in the 1/2 Cup of onions
Simmer for 3 to 4 minutes
Add Diced Tomatoes, Entire can of tomato Sauce and seasonings
Let Simmer for about 15 minutes
While that is simmering Spray a 3 quart baking dish with Pam or Canola Spray
Add 4 Cups of Cabbage on the bottom of the pan
Now take your meat sauce and put half of it on top of the cabbage
Add 3 to 4 Cups of Cabbage and then top with the remaining meat sauce
Take the entire container of Ricotta and spread evenly over the entire dish
Cover with aluminum foil and Bake for 40 to 45 minutes
Remove aluminum foil and bake for an additional 15 to 20 minutes (until the top is lightly brown) 

Cut into 8 Slices! Each huge slice is only 4 Points.

weight watchers recipes | chicken cordon bleu casserole – 6 points +

Low calorie Southern comfort food at its finest, this casserole is absolutely delicious. All the fixings of a traditional chicken cordon bleu combined into a rich and creamy casserole, that is only 6 Points + per serving.

Ingredients

1 lb skinless boneless chicken breasts, cooked and shredded
8 oz of very thinly sliced lean ham (I used the whole package of THIS kind)
4 oz reduced fat swiss cheese (I used 4 slices of Jarlsberg Lite)
2 tbsp light butter
2 tbsp whole wheat flour
1 cup Panko breadcrumbs
2 cups reduced fat milk
1/2 cup fat free chicken broth (if needed)
1 tbsp Dijon mustard
1/2 tsp salt
1 tsp smoked paprika
1/2 tsp pepper
1 tsp dried parsley
Juice from 1 lemon

Instructions

Preheat oven to 350. Spray an 8”x 8” (approximately) casserole dish with non-fat cooking spray.

Spead chicken evenly along bottom of baking dish, top with the ham, then layer the cheese slices evenly on top.

Now, make the sauce by melting the butter in a small sauce pan over medium high heat. Quickly stir in the flour, and mix until just combined, about 30 seconds. Slowly pour in the milk, while continuously whisking. Continue to whisk constantly until sauce begins to thicken.

Add in lemon juice, mustard, paprika, salt and pepper, and stir well. Bring sauce to a low simmer, while always still whisking, and sauce is thickened, about 2-3 minutes. If sauce becomes too thick, thin it with a bit of broth, adding in the broth very slowly until desired level of thickness is reached. Then, remove from heat and pour sauce over casserole, making sure it runs into all the nooks and crannies and comes to edges of the casserole dish.

In a small bowl, combine Panko and dried parsley (and additional salt and pepper, if desired), and then sprinkle mixture evenly over top of casserole. Lightly mist top of Panko with non-fat cooking spray or an olive oil mister.


Place in oven, and bake, uncovered, for about 30 minutes, or until top of casserole has turned a light brown, and the casserole is hot and bubbly throughout.
Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (Southern)

Calories: 260

Fat: 6

Protein: 36
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Entire recipe makes 6 servings
Serving size is 1/6th of casserole
Each serving = 6 Points +

PER SERVING: 260 calories; 6g fat; 12g carbohydrates; 36g protein; 0g fiber

Source: http://www.laaloosh.com

weight watchers recipes | Chicken, Mushroom, and Brown Rice Slow Cooker Casserole

Serves: 8

7 Points+

Ingredients

 2 spray(s) cooking spray  
 20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs  
 2 cup(s) canned chicken broth, reduced-sodium  
  1/2 pound(s) cremini mushroom(s), sliced  
  1 cup(s) uncooked leek(s), white and pale green parts only, thinly sliced, washed carefully for grit  
  1 cup(s) uncooked carrot(s), thinly sliced  
  1 cup(s) uncooked celery, thinly sliced  
  3/4 cup(s) uncooked long grain brown rice, medium-grain (such as brown Arborio)  
 2 tsp Worcestershire sauce  
 1 tsp Dijon Mustard  
 1 tsp dried sage  
 1 tsp table salt  
 1/2 tsp black pepper, freshly ground  

Instructions

Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.


Notes

Although a slow cooker takes most of the work out of cooking, there’s still no getting around the fact that browned meat adds more flavor to a stew, braise or casserole. Although this recipe calls for the meat to be browned in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.

weight watchers best recipes | Weight Watchers Mexican Casserole

INGREDIENTS

1 lb extra lean ground beef (drained or rinsed!)
½ cup onion (chopped)
¼ cup canned jalapeno slices, chopped
2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
1 (15 ounce) can kernel corn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (1¼ ounce) package taco seasoning mix
8 corn tortillas
¾ cup nonfat sour cream
⅓ cup reduced-fat Mexican cheese blend, shredded
⅓ bunch fresh cilantro, chopped, to taste (or less (or more

INSTRUCTIONS

Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.


Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.

Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.

Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture.

(Cover tightly with foil & Freeze for later OR cook as directed below…).
(Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes.

Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc… /.

Makes 6 large Servings at 9 weight watcher pts/each.

NOTES
Calories 355.4
Fat 5.8 g
Carbohydrate 52.2 g
Fiber 10.3 g
Protein 26.7 g

Points Plus: 9
Servings: 6

Source: http://www.recipe-diaries.com