Easter Candy Cheat Sheet |Weight Watchers Smart Points Edition

Okay friends, here’s the scoop.  As I’m sure you know by now, Weight Watchers launched a new program that completely redefined the values of our Points system.  This means that everything you knew about Points Plus is now irrelevant and Smart Points are the new Weight Watchers tracking system.  With the introduction to Smart Points came the recalculating of everything we had the PP values memorized on.  This, of course, includes our beloved Easter candy.  While I had an entire Easter Candy Cheat Sheet made up with Points Plus values (and it’s still valid for those who chose to stay on that plan), I felt compelled to write up another cheat sheet for the majority of us who transitioned to the Beyond the Scale plan with Smart Points.

Due to the nature of Smart Points, which really cracks down on our sugar intake (and for a good reason), you will notice that the Smart Points values of your favorite Easter goodies have gone up drastically.  While this is in fact a sad thing, don’t shoot the messenger.  I’m just here to tell it like it is.  I didn’t get a hold of every candy out there, but I did pick up some of my personal favorites and I wanted to share the calculations with you.  Without further ado, here’s the Easter Candy Cheat Sheet with Smart Points.

Chocolate

Cadbury Creme Egg

Regular size: 8 sp

Mini Creme Eggs (come in 12 pack): 4 eggs- 8 sp  2 eggs- 4 sp  1 egg- 2 sp

Cadbury Creme Egg Cookies: 8 so for 2 cookies, 4 sp for 1 cookie

Cadbury Mini Eggs: 1 small individual pack- 11 sp

Whoppers Robin Eggs (24 pieces): 11 sp        12 pieces: 5 sp 

Reeses Egg (milk and white): 8 sp for 1

Reeses Mini eggs: 4 sp for 1

Snickers Egg: 8 sp

Butterfinger Egg: 8 sp

Russell Stover Coconut Nest: 8 sp

Russell Stover Vanilla Cream Egg: 6 sp

Non Chocolate

Peeps

Regular Peeps chicks: 8 sp for 5 chicks

Limited edition, bottom coated 3 packs (I bought strawberry, vanilla, blueberry, and chocolate dipped)  9 sp for 3 chicks, 6 sp for 2 chicks, 3 sp for 1 chick

Chocolate covered Peeps (milk and dark): 5 sp *Winner in my book*

Starburst Jellybeans (1/4 C, 40g): 8 sp

Brach’s Jellybeans(25 pieces, 40g): 8 sp

Just For Fun: XL Goodies

Giant Reeses Egg: 1 serving- 10 sp            Entire egg- 41 sp

Russell Stover Solid Chocolate Rabbit (3oz whole): 1/2 bunny- 12 sp      Whole bunny- 23 sp

See? I told you it wasn’t going to be pretty…  Consider yourselves informed.  Go forth and make smart, conscious choices about what Easter goodies you’ll indulge in and which ones you’ll stay away from. 

Do you have a candy to add to the cheat sheet? Write it in the comments below!  This is a place for us to help one another 

Source: http://divaandthedivine.com

Baked Bananas Smart Points: 3

Ingredients:


1 medium ripe banana, cut in half lengthwise
2 tsp honey
cinnamon

Directions:

Preheat oven to 400 degrees. Peel and cut bananas in half. Arrange banana in an oven safe dish or on tinfoil. Sprinkle with cinnamon and honey. Cover and bake for 10 to 15 minutes, depending on how soft you like them.


Servings: 1
Size: 1 baked banana
Pointsplus : 4
Smart Points: 3
Calories: 151
Fat: 0.6 g
Protein: 1.2 g
Carb: 39 g
Fiber: 3 g
Sugar: 26 g
Sodium: 1.7 mg
Cholesterol: 0.0 mg

Loaded Cauliflower Bake Smart Points: 2

Ingredients:

4 slices center cut bacon
6 cups (about 24 oz) cauliflower florets
3 cloves crushed garlic
1/3 cup 1% buttermilk
1 tablespoon whipped butter
3/4 tsp kosher salt
fresh black pepper, to taste
2 tablespoons minced fresh chives, divided
1/4 cup shredded reduced fat shredded cheddar


Directions:

Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.

Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.

Preheat the oven to 350°F.

Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well.

Mix in 1 tbsp of the chives
and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.


Servings: 4 • Size: 3/4 cup • Points+: 3 pts • Smart Points: 2
Calories: 112 • Fat: 5.5 g • Carb: 10 g • Fiber: 4 g • Protein: 1.5 g • Sugar: 0 g
Sodium: 107 g (without the salt)

Gluten Free Lemon Poppy Seed Muffins 5 Smart Points

Ingredients

1/2 cup oat flour
1/2 cup white rice flour
1/3 cup brown rice flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1/4 cup unsweetened applesauce
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 large lemon, zested and juiced
3/4 cup plain Greek yogurt (fat free)
2 Tbsp poppy seeds
2 Tbsp sliced almonds

Instructions


Preheat the oven to 350 degrees F and lightly grease a muffin tin, or line with muffin papers.

In a large bowl, cream together the applesauce, sugar, eggs and vanilla.

Add the lemon zest, lemon juice, and yogurt. Mix until well combined.

Add the flours, salt, baking soda, baking powder. Mix until well combined.

Add the poppyseeds and mix well.

Allow the batter to rest for 10-15 minutes.

Evenly divide the batter into the prepared pan.

Sprinkle the almonds on top.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Preparation time: 20 minute(s)


Cooking time: 25 minute(s)

Entire recipe makes 12 servings
Serving size is about 1 muffin
Each serving = 5 Smart Points
PER SERVING:

132 calories
3g fat
0.5g saturated fat
22g carbohydrates
10g sugar
5g protein
1g fiber

Spaghetti Pie 8 Smart Points

Ingredients

4 oz whole wheat pasta, uncooked
1 egg, beaten
1/4 cup parmesan cheese, shredded
1 cup low fat cottage cheese
1/2 lb ground turkey, cooked
1 1/2 cups pasta sauce
1/2 cup mozzarella cheese, shredded

Instructions


Cook the pasta according to package directions. Drain and cool.

Preheat the oven to 350 degrees F. Lightly grease a 9 inch pie plate.

Mix together the pasta, egg and parmesan cheese.

Press the mixture into the bottom of the pie plate and up the sides to make the “crust”.

Spread the cottage cheese on top of the “crust”.

Mix the turkey and pasta sauce together, and spread over the cottage cheese.
Sprinkle the mozzarella on top.


Bake for 25 minutes.
Serve hot.
Entire recipe makes 6 servings
Serving size is about 1 cup
Each serving = 8 Smart Points / 7 Points +

PER SERVING:
250 calories
10g fat
3g saturated fat
25g carbohydrates
7g sugar
16g protein
2g fiber

Cajun Chicken Pasta Smart Points: 8

Ingredients:


8 ounces uncooked linguine (I used Dreamfields)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!


Servings: 5
Serving Size: 1 1/2 cups
Points+: 8 pts • Smart Points: 8

Calories: 323.8
Fat: 6.2 g
Protein: 25.9 g
Carb: 44.1 g
Fiber: 6.3 g
Sugar: 3.2 g
Sodium: 126.5 mg (without salt)

Makes 7 1/2 cups.

Source: http://77wwrecipes.blogspot.com

Chocolate Chip Banana Bread 4 Smart Points

Ingredients

1 3/4 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
6 large, very ripe bananas, peeled
1/2 cup unsweetened applesauce
2 large eggs
1/4 cup light brown sugar, packed
1 tsp vanilla extract
1/2 cup mini chocolate chips

Instructions


Preheat the oven to 350 degrees F. Lightly grease an 8×4-inch bread pan.
In a medium bowl, mix together the dry ingredients.

In a microwave safe bowl, combine all the bananas and cover with plastic wrap.
Pierce the plastic wrap to vent.

Heat the bananas in the microwave until they begin to turn soft and loose their liquid.

Using a mesh strainer, drain the bananas, catching the liquid in a small saucepan.

Stir the bananas occasionally to help get rid of as much liquid as possible.

Reduce the liquid from the bananas over medium high heat for 5 minutes, or until it’s about 1/4 cup.

Mix together the bananas and liquid. Mash the bananas until they are smooth.

Whisk in the eggs, brown sugar and vanilla. Mix until well combined.

Combine the wet and dry ingredients and mix until just combined.

Fold in the chocolate chips.

Pour the batter into the pan.

Bake for 55-75 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 15 minutes and then remove from the pan and finish cooling on a wire rack.

Serve warm or at room temperature, or store in an airtight container for up to 3 days.


Preparation time: 15 minute(s)

Cooking time: 75 minute(s)

Diet type: vegetarian

Diet tags: low fat

Number of servings (yield): 16
Entire recipe makes 16 servings
Serving size is about 1 slice
Each serving = 4 Smart Points = 3 Points +
PER SERVING:
127 calories
3g fat
1g saturated fat
24g carbohydrates
11g sugar
3g protein
3g fiber

Skinny Bang Bang Shrimp Smart Points: 3

Ingredients

1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
10 skewer sticks (optional)
3 T chobani plain greek yogurt
3 T chopped green onion, plus more for garnish
1½ T sweet chili sauce (I used Franks brand)
½-3/4 T sriracha sauce

Instructions


(If you’re grilling on a grill, be sure to soak wooded skewers a couple minutes in water to avoid burning)
combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside. (if you want to make the sauce a bit thicker, do 2 T yogurt and 1 T light mayo)
place 5 shrimp on each skewer
If shrimp are raw:
grill on each side for 5-8 minutes, until opaque and cooked through
If shrimp are pre-cooked:
Place shrimp skewers on a baking sheet and bake at 350 for 5-10 minutes
Brush each hot skewer liberally with the sauce, on both sides
serve immediately


Notes

Points Plus: 4
Smart Points: 3
Nutrition Information

Serving size: 4 Calories: 122 Fat: 5.65g Saturated fat: .81 Carbohydrates: 2.79 Sugar: 1.24 Sodium: 435mg Fiber: 0 Protein: 14.4g

Pumpkin Spice No-Bake Cheesecake Smart Points: 9

Ingredients:

8 oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar, unpacked
4 oz Truwhip, thawed
9 inch reduced-fat Graham Cracker Crust

Directions:


In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy.  A hand mixer or spatula both work fine. Add Truwhip and whip until smooth.

Servings: 8
Size: 1/8th slice
Smart Points: 9


Nutrition Information:
Calories: 222
Fat: 13 g
Carbs: 25 g
Fiber: 1 g
Protein: 3 g
Sugar: 16 g
Sodium: 224 mg
Cholesterol: 28 g

Low Fat Cream Cheese Frosting Smart Points: 3

Ingredients:


8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract

Directions:


Beat together cream cheese, powdered sugar and vanilla until smooth

Nutrition Info:

Servings: 16  Smart Points: 3
Calories: 64.9
Fat: 3.0 g
Carb: 8.0 g
 Fiber: 2.0 g
Protein: 1.0 g
Sugar: 7.4 g

Crock Pot Buffalo Chicken Lettuce Wraps Smart Points: 2

Servings: 6
Size: 1/2 cup chicken + veggies

Ingredients:

For the chicken:

24 oz boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank’s)

For the wraps:

6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks

Directions:


In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Smart Points: 2


Nutrition informations:
Calories: 147.7
Fat: 0.1 g
Carb: 5.2 g
Fiber: 1.6 g
Protein: 24.9 g
Sugar: 1.7 g

Raw Zucchini Noodles with Tomatoes and Pesto Smart Points: 4

Servings: 4

Ingredients:

For the Pesto:

1 cup packed fresh basil
1 clove garlic
1/4 cup fresh grated parmesan cheese
 kosher salt & pepper to taste
3 tbsp extra virgin olive oil
For the zoodles:

21 oz (3 medium or 4 small) zucchinis
1 cup heirloom grape or cherry tomatoes, halved
kosher salt and black pepper to taste

Directions:


In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.

Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. Toss with the pesto and tomatoes and season with salt and pepper as needed.


Nutrition Information:
Serving: 4
Serving Size: 1 1/4 cups
Pointsplus: 4
Smart Points: 4
Calories: 148
Fat: 12 g
Carb: 9 g
Fiber: 3 g
Protein: 4 g
Sugar: 3 g
Sodium: 102 mg (without salt)
Cholesterol: 4 mg

Chicken Cordon Bleu Smart Points: 6

Servings: 6
Serving Size: 2 pieces

Ingredients:

cooking spray
12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each
salt and fresh cracked pepper
1 large egg
2 large egg whites
1 tbsp water
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
5 oz (6 slices) thinly sliced lean deli ham, sliced in half
6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half

Directions:


Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray.

Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.

Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.

In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.

In another medium bowl, combine breadcrumbs and parmesan cheese.

Dip the chicken into the egg wash, then into the breadcrumbs.

Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.

Makes 12.


Nutrition Facts:

Smart Points: 6
Pointsplus: 8
Calories: 378
Fat: 10 g
Protein: 55 g
Carbs: 8 g
Fiber: 0.5 g
Sugar: 1 g
Sodium: 813 mg (without salt)

Parmesan Ranch Potato Wedges smart points 8

Recipe makes 4 large servings
1 serving = 6 weight watchers points+
= 8 weight watchers smart points

Ingredients –

2 lbs potatoes  (I used russet)
1 tsp salt
1 tsp sugar
1 tbsp olive oil
1 pkg Hidden Valley Ranch Greek Yogurt Dressing Mix
1/4 cup grated parmesan

Directions:


Cut the potatoes into wedges. Sprinkle sugar & salt over them & then cover with cold water & let sit for 15 minutes. This makes them extra crunchy.

Drain the potatoes & return to the bowl. Drizzle olive oil over potatoes & stir to coat.

Sprinkle ranch mix over potatoes & stir to coat. Pour onto a baking sheet that has been sprayed with non stick cooking spray.

Sprinkle with parmesan cheese.

Bake in a preheated 425 degree oven for 30-45 minutes stirring every 15 minutes.


Serve with ketchup or enjoy on their own…. they may even be good dipped in ranch dressing!

Source: https://adventuresinmommahood.wordpress.com

Baked Lemon Donuts smartpoints 3

Baked Lemon Donuts smartpoints 3

These disappeared quickly in our home! They were so light & fluffy!

Recipe makes 18 donuts
1 donut = 2 weight watchers points+
= 3 weight watchers smart points

Ingredients
1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup egg beaters or better’n eggs
3/4 cup plain non fat greek yogurt
1/3 cup unsweetened applesauce
1/3 cup milk (I used unsweetened plain almond milk)
Zest of 1 lemon

Glaze:
Lemon juice
Powdered sugar

INSTRUCTIONS
page 1 of 2 click the Next button to continue

INSTRUCTIONS
... In a medium bowl stir together flour, sugar, baking powder, baking soda, & salt. Set aside.

In a large bowl whisk together egg beaters, yogurt, milk, applesauce, & lemon zest.

Gradually add dry ingredients together with wet ingredients.

Pour into a piping bag or a large ziploc. Cut a corner off & pipe into a donut pan that has been sprayed with non stick cooking spray.

Bake in a preheated 325 degree oven for 10-15 minutes.

Let cool in the pan for a few minutes before transferring to a cooling rack.

Make a glaze with some powdered sugar & lemon juice. Drizzle glaze on donuts. I juiced a whole lemon & then it took 2 cups of powdered sugar to make it into a glaze. I ended up tossing most of it.

Enjoy!
Source: https://adventuresinmommahood.wordpress.com

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Unstuffed Cabbage Rolls 3 Smart Points

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 Ingredients:

1 1/2 to 2 pounds lean ground beef
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) low sodium diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt


Directions:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.


Yield: Serves 6 to 8.
3 Smart Points

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Olive Garden Slow Cooker Pasta Fagioli Recipe 5 Smart Points

5 Smart Points

Serves: 10

Ingredients

1 pound extra lean ground beef, browned and drained
1 cup chopped onion
1 cup chopped carrots
½ cup chopped celery
1 can (14 to 15 ounces) diced tomatoes with juice
1 can (14 to 15 ounces) kidney beans, rinsed and drained
1 can (14 to 15 ounces) white beans, rinsed and drained
4 cups beef broth
1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
1-1/2 teaspoons oregano
¾ teaspoon hot pepper sauce (such as Tabasco)
½ teaspoon salt
½ teaspoon black pepper
1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
¼ cup chopped fresh parsley, optional for serving
Grated Parmesan, optional for serving



Instructions

Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.

Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.

When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.

Serve with grated parmesan and a sprinkling of fresh parsley if desired.



Cook’s Notes
Nutritional Estimates Per Serving (1-1/4 cups): 238 calories, 3 g fat, 32 g carbs, 9 g fiber, 19 g protein and *5 PointsPlus

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Pumpkin Pie Cupcakes 3 Smart Points

Makes 16 ( 1 cupcake with 1 T. Cool Whip Free = 3 Smart Points = 2 points +)

1 ( 15 oz) can pumpkin
1/2 c. sugar
1/4 c. brown sugar
1/2 c. egg beaters
1 tsp. vanilla
3/4 c. ( 2%) evaporated milk
2/3 c. flour
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
16 T. Cool Whip Free


Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.

Mix the pumpkin with the next 5 ingredients ( through evap. milk).
Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.

Fill each muffin cup 2/3  full. Bake 20 minutes and let cool 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with Cool Whip Free.

Slow Cooker Stuffed Cabbage Rolls Smart Points: 7

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Ingredients

For the rolls:
12 leaves cabbage
1 cup cooked long grain rice
1 egg, beaten
1/4 cup milk
1/4 cup finely chopped white or yellow onion
1 clove finely chopped garlic
1 pound lean ground turkey
For the sauce:
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (15-ounce) can tomato sauce
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 teaspoon paprika
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon dried thyme leaves


Directions

Bring a pot of salted water to a boil over high heat. Boil cabbage leaves for 2 minutes. Whisk together tomato sauce, honey, spices, lemon juice, ketchup, the salt and pepper, and Worcestershire sauce.

In a separate bowl, combine the cooked rice, egg, milk, onion, garlic, and ground turkey. Add in 1/4 of the sauce and combine well.

Scoop about 1/4 cup of the rgound turkey mix into the center of each cabbage roll. Roll up the leaves, tucking in the ends. Top with tomato sauce and cover.

Cook on low for 8 to 9 hours or on high for 4 to 5 hours.

Yields: 6 servings | Serving Size: 2 cabbage rolls


Points Plus: 6 |Smart Points: 7

Calories: 218 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 93 mg | Sodium: 201 mg | Carbohydrates: 23 g | Dietary Fiber: 3 g | Sugars: 12 g | Protein: 17 g


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Snacks with 0 Weight Watchers Smart Points

0 Weight Watcher Smart Points snacks… Fruits and veges!
Load up on as many of these as you can!


Bananas
Apples
Strawberries
Blueberries
Raspberries
Grapes
Tomatoes
Watermelon
Oranges
Cucumber
Broccolli
Pineapple
Cantaloupe
Sweet red peppers
Pears
Mango
Peaches
Zucchini
etc.

Snacks with 1 Weight Watchers Smart Point

Snacks with 2 Weight Watchers Smart Points

Snacks with 3 Weight Watchers Smart Points

Snacks with 4 Weight Watchers Smart Points

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