Creamy Mediterranean Spaghetti Squash SmartPoints® value 2*

Ingredients


1 spaghetti squash (at least 4 1/2 lbs.)
4 cups roughly chopped cauliflower
1/4 cup grated Parmesan cheese
1 tbsp. chopped garlic
3/4 tsp. salt
1/2 tsp. black pepper
1/2 cup fat-free milk
2 cups sliced mushrooms
1 cup chopped onion
2 cups chopped spinach
1/4 cup bagged sun-dried tomatoes (not packed in oil), chopped
1/4 cup sliced black olives
1/4 cup chopped fresh basil

Directions

Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.

minutes. (For alternative cooking methods, see below.)

Meanwhile, prepare sauce and veggies. Place cauliflower in a large microwave-safe bowl with 1/4 cup water. Cover and microwave for 6 minutes, or until soft. Drain excess liquid.

In a blender or food processor, combine cooked cauliflower, Parm, 2 tsp. garlic, 1/2 tsp. salt, and 1/4 tsp. pepper.

Add milk and 3 tbsp. warm water. Blend on high speed until smooth and uniform.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, remaining 1 tsp.

garlic, and remaining 1/4 tsp. each salt and pepper. Cook and stir until mostly softened and lightly browned, about 6
minutes.

Add spinach, sun-dried tomatoes, olives, and basil to the skillet. Cook until spinach has wilted, about 1 minute.

Reduce heat to medium low. Add cauliflower sauce. Cook and stir until hot and well mixed, about 2 minutes. Remove from heat, and cover to keep warm.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry,
removing as much moisture as possible. Transfer 5 cups to a large bowl. (Reserve any extra squash for another
time.)

Add saucy veggies to the bowl, and mix well.

MAKES 4 SERVINGS
Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave,
halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side
down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.

Source: hungry-girl.com

Salmon & Avocado Salad with Lemon Dressing Weight Watchers SmartPoints 9

Ingredients

Salmon & Avocado Salad
1 (6 to 8 ounce) can wild salmon, drained
1 avocado, pitted, peeled, and diced
2 cups loosely packed salad greens
1/2 cup shredded reduced-fat monterey jack
3/4 cup chopped tomato
1 tablespoon freshly squeezed lemon juice (from half lemon)
Lemon Dressing
1 tablespoon fresh squeezed lemon juice (from half lemon)
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/8 teaspoon kosher or sea salt
1/8 teaspoon black pepper
1/2 teaspoon dijon mustard
4 jars

Directions

Whisk together all ingredients for the dressing except olive oil. Slowly drizzle olive oil, whisking all the while. Dressing can be packed separately or placed as the first ingredient in the bottom of jars.

Toss avocado in lemon juice. This will add some zing to the avocado and keep it from browning.

Add an even amount of diced tomatoes to each jar, then cheese, then avocado, then salmon, then lettuce. Securely screw the lid on each jar and refrigerate until ready to eat.

Enjoy!

Yields: 4 servings | Calories: 267 | Total Fat: 21g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 206mg | Carbohydrates: 8g | Fiber: 4g | Sugar: 3g | Protein: 14g | SmartPoints: 9

Source: skinnyms.com

Skinny Lemon Muffins Weight Watchers SmartPoints 9

Ingredients

Muffin Ingredients:

1 cup flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of sea salt
1/2 cup of coconut oil, melted
2 large eggs
2 tablespoon of coconut palm sugar
1/4 cup of raw honey
1 cup of Greek yogurt, low-fat
1 teaspoon of vanilla extract
3 tablespoon of lemon juice, freshly squeezed
1 teaspoon of lemon zest

Optional Glaze:

2 tablespoons organic powdered sugar
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon vanilla extract
1/2 teaspoon lemon zest

Directions

For Muffins:
Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick cooking spray and set aside.

In a large mixing bowl, sift together flour, baking powder, baking soda, and salt and set aside.

In another large mixing bowl, whisk together coconut oil and eggs until a smooth consistency. Add coconut palm sugar, raw honey, and Greek yogurt and mix again. Add vanilla extract, lemon juice, and lemon zest and whisk well.

Add dry ingredients to the mixture. Using a spatula, fold them in together until smooth. Divide the batter between muffin tins and bake at 350°F for 18-20 minutes or until a toothpick inserted comes out clean. Take it out and set on a wire rack to cool off. Enjoy!
For Optional Glaze:
Combine all glaze ingredients together and mix well. If needed, adjust powdered sugar and lemon juice for desired consistency. Glaze should easily drizzle off of a spoon or fork. Once consistency is reached, drizzle over slightly warm muffins.

Yields: 12 muffins | Serving Size: 1 muffin | Calories: 180 | Total Fat: 11g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 34mg | Sodium: 147mg | Carbohydrates: 17g | Fiber: 0g | Sugar: 9g | Protein: 4g | SmartPoints: 9

Source: skinnyms.com

Roasted Chickpeas Weight Watchers SmartPoints 4

Ingredients

2 (15-ounce) cans chickpeas, drained, rinsed, and patted with paper towels to dry
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher or sea salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Directions

Preheat oven to 400 degrees.

After drying chickpeas, toss in a bowl with olive oil and salt. Spread in an even layer on a baking sheet and bake for 25-30 minutes, until crunchy and golden.

Combine the remaining spices and sprinkle over the roasted chickpeas. Allow to cool slightly and enjoy!

TIP:
If desired, loosely tint foil over the chickpeas to prevent popping while in the oven.

Yields: 6 servings | Calories: 139 | Total Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 368mg | Carbohydrates: 16g | Fiber: 5g | Sugar: 3g | Protein: 5g | SmartPoints: 4

Souurce: skinnyms.com

Chocolate Covered Cheesecake Bites Weight Watchers SmartPoints

Ingredients

8 ounces room temperature reduced-fat cream cheese
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1/4 cup coconut sugar
1 egg
12 ounces dark chocolate
3 tablespoons coconut oil

Directions

Preheat oven to 325 degrees. Spray an 8 x 8-inch square pan with nonstick cooking spray. Mix together the cream cheese, yogurt, vanilla extract, coconut sugar and egg. Bake for 55 to 60 minutes until cheesecake is set. Let cool, the cut into 1x1 inch square.

Meanwhile, heat dark chocolate and coconut oil over low-medium heat on the stove. Once it is thoroughly melted, turn off the heat. Dip cheesecake bites into chocolate. Once all bites are chocolate covered, place into fridge to cool.

Yields: 12 servings | Calories: 272 | Total Fat: 20g | Saturated Fat: 13g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 90mg | Carbohdyrates: 24g | Fiber: 2g | Sugar: 21g | Protein: 5g | SmartPoints: 14

Resource: skinnyms.com

Cheesy Mexican Cornbread Weight Watchers SmartPoints: 5

Ingredients

1 cup yellow cornmeal
1 cup white whole wheat flour
2 tablespoons coconut sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 3/4 cup milk
3 tablespoons melted butter
1 (4.5 ounce) can diced green chiles
1/2 cup corn, fresh or frozen
1 tablespoon onion, minced
1/2 cup low-fat Mexican blend cheese

Directions

Preheat oven to 400 degrees.

Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together the egg, milk, and butter in another bowl. When everything is well-combined, pour the dry ingredients into the wet ingredients. Fold in the chiles, corn, onion, and cheese. Mix just until combined.

Oil an 8-inch cast iron skillet or an 8 x 8-inch baking pan and pour in cornbread mixture.

Cook for 20-25 minutes, until the edges are golden and the middle is fully cooked.

Yields: 12 servings | Serving Size: 1 slice | Calories: 162 | Total Fat: 6g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 192mg | Carbohydrates: 23g | Fiber: 2g | Fiber: 4g | Protein: 6g | SmartPoints: 5

resource: skinnyms.com

Weight Watchers 2-Ingredient Pineapple Angel Food Cake *7 Weight Watchers SmartPoints

Delicious desserts don't get much lighter or simpler than this easy 2-ingredient Weight Watchers Pineapple Angel Food Cake.

Course: Dessert
Servings: 12
Calories: 148 kcal

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Author: Martha | Simple Nourished Living

Ingredients

1 box (1-step) angel food cake mix (I used Betty Crocker)
1 large can (about 20 ounces) crushed pineapple, undrained

Instructions

Preheat oven to 350F degrees.

In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (The mixture will get really foamy.)

Pour the batter into an ungreased 9x13 pan. (DO NOT GREASE THE PAN.)

Bake at 350F degrees for time specified on the box for size pan. When the sides pull away from pan and toothpick inserted in the center comes out clean, the cake is done. (About 30-40 minutes for a 9x13-inch pan.)

Remove from the oven and place on a wire rack to cool.

Recipe Notes

*4 Weight Watchers PointsPlus
*7 Weight Watchers SmartPoints

Nutrition Facts

Weight Watchers 2-Ingredient Pineapple Angel Food Cake Recipe

Amount Per Serving (1 /12th)

Calories 148

% Daily Value*

Total Carbohydrates 35g12%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

Source: simple-nourished-living.com

What advice would you give a friend who just joined Weight Watchers?

My advice for people doing Weight Watchers

Warning: I wrote this quickly. Expect mistakes and oversights

Today I earned "Lifetime Membership" in Weight Watchers. You get this when you reach your goal weight and stay there for six weeks. 

This milestone took me seven months. And that's fine with me. I wasn't in a hurry. I just wanted to keep making progress (less fat, more muscle) without any real pain or deprivation. I learned this is entirely possible. 

Many people have the wrong idea about getting in shape. They believe they must suffer to lose weight or to build fitness. This idea is damaging because the pain approach stops people from continuing (Seriously . . . who wants to endure pain?). And the idea of "no pain, no gain" stops many people from even trying in the first place.

How I got started
When I first met David K, the CEO of Weight Watchers, at TEDMED in 2011, I was impressed by two things. First, David has a great sense of how human behavior works. Next, I was impressed with this one idea: In the new Weight Watchers program, you can eat all the veggies you want. You don't have to track them. You can also eat most fruits. (And you don't have to buy any food from Weight Watchers. In all my months with them, I've never purchased any WW food.)

I loved the idea of the all-you-can-eat veggie policy. So I decided, for a variety of reasons (including my own research), to join WW and see how it went.

My conclusion
The Weight Watchers program clearly works. There's nothing gimmicky about it. 

The program is not so much about motivation. The focus is on "how to." You learn a bunch of skills and you change a bunch of habits.

The key, I believe, is to look at Weight Watchers as a long-term change in your life. You will be following this path for the rest of your life. It's not a diet. It's a permanent change in how you eat. 

I've made this change, and I don't feel deprived. I've learned to make some yummy food that has replaced food that wasn't so healthy. But that's not all. The program teaches you about portion control, what to do at parties, and on and on. You won't learn it all at once. 


My advice
When you start Weight Watchers, don't overdo it. Just change a few things the first week. Then change a few more things in your life the next week. And on and on. Be persistent and take a long-term view. 

My belief is this: "The slower the change, the longer it lasts."

Now down to my specific advice:


1. Go to weekly meetings
The weekly meetings are fascinating (at least to me). And you'll also learn a bunch of tips and tricks from others who attend. The meeting leader has a short lesson each week. Participate in the lesson, with questions and comments.

I admire people who come to meetings. They are the ones -- the few -- who are really trying to improve their lives. As I see it, those who go to Weight Watchers are top-notch people. I made some great friends at the meetings.

2. Learn PointsPlus and track
Tracking your food is the hardest part of Weight Watchers. Why? Because it takes persistence. The good news: You don't have to track food for the rest of your life. However, I strongly advise you to learn the system early (in the first few weeks) and to track until you really know how much you should eat each day. 

I found that tracking with the WW iPad app was by far the best way -- better than paper, better than iPhone, better than web. (If you don't have an iPad, now you have an excellent excuse.)

3. Never be hungry -- eat all your points
Each day I can eat 42 points worth of food (plus all the veggies and fruits in the universe!). The obvious idea is to not exceed your points for the day or the week. But for me the real breakthrough ideas was this: I should be eating 42 points each day. Eating just 32 is a mistake. In other words, you *should* eat all your points. 

You can eat anything you want and not feel guilty. Want ice cream? That's fine. Pizza? Fine. Just mind your points. 

On days I was hungry and near my point limit, I learned what to do: I would eat veggies, plain yogurt, fruit, more veggies . . . and it worked. The hunger went away, and I felt successful. 

4. Just aim to lose a bit of weight each week.
It's not hard to lose two pounds each week on Weight Watchers. But for me, that was too extreme. I didn't want to suffer, because I know that humans will work to avoid suffering. So I took it at my own pace. I learned eventually this meant I would lose about 1/2 pound a week. That was fine with me. 

My goal each week when I weighed in was to just weigh less than the previous week. That's all. Even if it was one ounce less. And when I didn't lose weight, I went back to tracking and careful monitoring of my food. (Note: I didn't step up exercise. But that's the next point)

5. Do strength training, but don't punish yourself with too much cardio
Surprise: You don't have to exercise to lose weight. In fact, over the last 7 months I've exercised *less* than ever before in my life (I've been busy). But I did a good job of strength work, especially pushups and quads. I did all this mostly at home in short bursts (tiny habits for the win!)

I did cardio maybe once a week. That's all. 

From what I can tell, most people think you must do hours of cardio to lose weight. That's a bad idea. It's punishment -- you huff and puff and you sweat. I know people will criticize me for this view, but I say cardio is the wrong place to focus if you want weight loss. Instead, use your time and energy to learn to eat differently. And build strength (pushups eventually get fun). And don't make any of it too painful.

6. Follow directions from WW
The WW program works if you adhere to it. So just follow directions. Do what they suggest (except don't buy or eat their food. (Sorry WW Execs, but you already know my view: I think you should get out of the food business completely. Selling food detracts from the real genius of your program.)

7. Forgive failures and keep going
You won't learn how to change all your eating behaviors in a few weeks. You probably have lots of old habits you'll need to replace. Do this little by little. Along the way, you'll make mistakes. But just don't take it too personally. Never feel guilty. Just keep going. 

As long as you persist, you'll reach your goal. 

Realize that your real goal isn't hitting an ideal weight. Instead, your real goal is to create a new set of eating habits that will benefit you for a lifetime.


Source: BJ Fogg

Easy Egg Salad Recipe *3 Weight Watchers SmartPoints

A simple and delicious easy egg salad recipe you can modify lots of ways.

Servings: 4
Calories: 121 kcal
Author: Martha |simple-nourished-living.com

Ingredients

6 hard boiled eggs, peeled and chopped
2 tablespoons light Hellman's mayonnaise
3 tablespoons plain non-fat Greek yogurt
2 teaspoons mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Optional Egg Salad Additions:
1/4 cup finely chopped celery
2 tablespoons minced red onion or green onion (scallion)
2 teaspoons lemon juice
1-2 tablespoons chopped fresh parsley
1-2 tablespoons chopped fresh dill

Instructions

In a medium bowl, mix all ingredients (along with any optional additions), until well blended.

Chill, or serve immediately.

Recipe Notes

*3 Weight Watchers PointsPlus
*3 Weight Watchers SmartPoints

Skinny Broccoli Cheese Muffins 6 Weight Watchers SmartPoints

Skinny, healthy and delicious savory broccoli cheese muffins are a fun way to increase your intake of vegetables. They're yummy served alongside your favorite soup or salad. Use whatever cheese you prefer or a combination - Parmesan, Cheddar, Swiss, Feta, and Goat are all delicious.

Servings: 6
Calories: 178 kcal

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Author: Martha | Simple Nourished Living

Ingredients

1 cup finely chopped broccoli, lightly cooked, drained and cooled to room temperature
3/4 cup + 2 tablespoons all-purpose flour
1/2 cup quick cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup + 2 tablespoons milk
2 tablespoons olive oil
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 cup chopped scallions (green onions)
1/2 cup coarsely grated reduced-fat cheese
Order Ingredients Powered by Chicory

Instructions

Position an oven rack in the center of your oven and preheat your oven to 400F degrees.

Line a 6-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, oats, baking powder and salt until well combined.

In a small bowl, whisk together the egg, milk, olive oil, sugar, and mustard until well blended. Stir in the broccoli, scallions and 1/4 cup of the cheese.

Add the egg broccoli mixture to the flour mixture and stir until just blended. (The batter will be very thick.)

Divide the batter equally among the 6 prepared muffin cups. Sprinkle tops with the remaining 1/4 cup cheese.

Bake until a toothpick inserted in the center of a muffin comes out clean, 18-22 minutes.

Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Transfer the muffins from the pan directly to the wire rack.

Serve warm or let cool completely.

Recipe Notes

*5 Weight Watchers PointsPlus
*6 Weight Watchers SmartPoints

Nutrition Facts

Skinny Broccoli Cheese Muffins Recipe

Amount Per Serving (1 muffin)

Calories 178Calories from Fat 74

% Daily Value*

Total Fat 8.2g13%

Total Carbohydrates 20g7%

Dietary Fiber 1.6g6%

Protein 7.1g14%

* Percent Daily Values are based on a 2000 calorie diet.

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

Pomegranate and Pistachio Frozen Yogurt Bark with weight watchers points

INGREDIENTS:

3 (5.3 oz) containers nonfat vanilla Greek yogurt (I used Dannon Light & Fit Greek)
1/3 cup pomegranate arils (the juicy pockets with the seeds inside)
2 tablespoons shelled pistachio nuts (mine were roasted and salted)

DIRECTIONS:

Line a 7×11 or 9×9 baking dish with parchment paper (I creased my paper along the bottom edges of the dish to help it stay put). Empty the yogurt containers into the dish and use a rubber spatula to spread it evenly across the bottom of the dish. Sprinkle the pomegranate arils across the surface of the yogurt and then press them in a bit so that they’re not just resting loosely on top.

Put the shelled pistachios into a Ziploc bag and crush them up using a meat mallet or other heavy object. Sprinkle the crushed pistachio nuts over top of the yogurt and pomegranate seeds. Place the entire baking dish into the freezer and freeze for at least 5-6 hours (check to see if your yogurt is frozen solid before removing from the freezer).

Lift the parchment paper with the slab of frozen yogurt out of the baking dish and place on a flat surface. Break the slab of yogurt into pieces (“bark”) and serve immediately. Leftovers should be wrapped (I layered mine with parchment paper in a Tupperware) and returned to the freezer. My finished product weighed about 18 oz, so each serving was 4.5 ounces.

WEIGHT WATCHERS SMARTPOINTS:

2 per (4.5 ounce) serving (SP calculated using the recipe builder on weightwatchers.com)

WEIGHT WATCHERS POINTS PLUS:

2 per (4.5 ounce) serving (PP calculated using the nutrition information below and a Weight Watchers PointsPlus calculator)

NUTRITION INFORMATION PER (4.5 OUNCE) SERVING:

91 calories, 10 g carbs, 7 g sugars, 2 g fat, 0 g saturated fat, 10 g protein, 1 g fiber (from myfitnesspal.com)

Source www.emilybites.com

WEIGHT WATCHERS NO BAKE CHOCOLATE COOKIES 4 Smart Points

INGREDIENTS

1⁄2 cup light butter
1⁄2 cup 1% low-fat milk
2 cup white sugar (feel free to use sugar substitutes if you want or try less sugar)
3 tbsp unsweetened cocoa powder
1⁄2 cup reduced fat peanut butter
1 tsp vanilla extract
1⁄4 tsp salt
3 cup quick cooking oats
1⁄2 cup pecans, chopped

INSTRUCTIONS

Mix together butter, milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil and cook for 1 minute. Remove from heat and stir in peanut butter, vanilla extract, and salt. Stir in oats and pecans. Using a small cookie scoop or teaspoon, drop onto wax or parchment paper. Allow cookies to stand for 1 hour or until set

NOTES

1 Cookie
4 Smart Points
2 Points Plus

I have tried making these with only 1 cup of sugar, and they come out to be 3 Smart Points per cookie. Feel free to use 1 or 2 cups.

Author: Jenna www.recipe-diaries.com

Diet tips from Weight Watchers

It’s common for dieters to set lofty weight loss goals for themselves. That’s one of the reasons why many people don’t succeed. Lynn Pauly from Weight Watchers stopped by NewsChannel 13 with some tips to help.
Here are a few things you can do to help you continue on your path to achieving your goals:

1)      Shift your focus from “one and done” to “this is for keeps”: Replace the word “diet” with “lifestyle” because losing weight and getting healthier is all about making long-term, sustainable lifestyle changes that involve so much more than just food. Adopt this attitude and you’re more likely to make it permanent and not a temporary course in your life.

2)      Focus on the good stuff: Whether it’s the camaraderie you get from your support group, that powerful feeling of making a healthier choice or the energy you get after a workout, focus on those moments that make you feel good emotionally and physically.

3)      Set non-scale goals: Setting goals that are beyond the number on the scale is a great way to keep you motivated and on course.  And they don’t have to be big, lofty goals. Small ones like taking more steps in a day, trying one new food or recipe a week or committing to personal “me time” are all effective ways to stay motivated.

Speaking of trying new things, fall is a great time of year to incorporate new foods or recipes into your routine.  Apples are a quintessential fall food, and there’s so much you can do with them.

Chicken Salad
If you want to add some crunch to your Chicken Salad, fold in some apple chunks instead of celery.  This is  great way to make your meal more filling and vibrant in a very healthy way.
————————————————————————————————————–
Did you ever think to use apples in a salsa recipe?  Here’s a great Spicy Salsa that will add a touch of sweetness to any chicken or fish dish.

Spicy Salsa

Ingredients:
Apple diced into 1/4-inch pieces.
Chopped orange segments
Jalapeno, finely minced
Onion, chopped
Lime juice
Apple cider vinegar
Vegetable oil
Fresh cilantro

Instructions:

In a medium bowl, toss apple with chopped orange segments, a finely minced jalapeno, chopped onion, a little lime juice, apple cider vinegar, vegetable oil and fresh cilantro.
————————————————————————————————————–
Apple Braised Chicken
This easy one-pan supper pairs juicy chicken breasts with a tangy apple-onion compote. It’s a wonderful autumn-inspired meal.

Recipe link

Ingredients
2 tsp olive oil
1 pound uncooked boneless skinless chicken breast(s), four 4-oz pieces
1 Tbsp all-purpose flour
2 large uncooked red onion(s), sliced
1 tsp kosher salt
1/4 tsp black pepper, freshly ground
1 1/2 cup(s) apple cider
1 cup(s) fat-free reduced sodium chicken broth

Peanut Butter Cup Cookies 5 Smartpoints

INGREDIENTS

3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

NUTRITION TIPS

Peanut Butter Cup Cookies
1 Serving
Servings Per Recipe: 40
Amount Per Serving

 5 Smartpoints

Total Fat: 6.5
Saturated Fat: 2.7
Cholesterol: 11
Calories: 122
Total Carbohydrates: 14.4
Sugars: 9.2
Dietary Fiber: 0.6
Protein: 2.4

Peanut Butter Cup Cookies 5 Smartpoints

INGREDIENTS

3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

NUTRITION TIPS

Peanut Butter Cup Cookies
1 Serving
Servings Per Recipe: 40
Amount Per Serving

 5 Smartpoints

Total Fat: 6.5
Saturated Fat: 2.7
Cholesterol: 11
Calories: 122
Total Carbohydrates: 14.4
Sugars: 9.2
Dietary Fiber: 0.6
Protein: 2.4

Mexican Stuffed Peppers SmartPoints

(NEW RECIPE) So colorful, easy and really yummy! Use any color of bell peppers you like or mix and match them. Each satisfying, fiber rich serving has 267 calories 4 grams of fat and 5 Weight Watchers SmartPoints. They freeze great too!

Article Source: http://www.skinnykitchen.com

Prep Time: 20 minutes
Bake Time 45 minutes

Ingredients

5 large bell peppers, use red, orange, yellow or a combination
1 pound extra lean ground beef or ground turkey
1 cup onions, chopped
1 oz package Lawry’s taco seasonings
1 cup water
1 can (15 oz) black beans, rinsed and drained
1 can (8 oz) tomato sauce
½ cup corn, fresh or frozen

Ingredients for Topping: Optional

⅓ cup fat-free sour cream or plain yogurt
⅓ cup salsa
Romaine lettuce, shredded

Instructions

1 Preheat oven to 400 degrees. Cut off the top of 5 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away tops. Set bell peppers aside.

2. In a large, nonstick pan, cook ground beef and onions over medium-high heat, stirring frequently, until beef is no longer pink; drain. Stir in taco seasoning mix, water, black beans, tomato sauce and corn. Bring to a boil, reduce heat to medium-low; simmer 5 minutes. Stir occasionally.

3. In an un-greased baking dish, arrange peppers. Spoon Mexican mixture evenly into each, about 1 cup filling for each. Pour 1 cup water in the bottom of baking dish. Cover dish with foil.

4. Bake 45 minutes, until peppers are tender. It might need 5 additional minutes for the peppers to be soft.

5. Top each serving with lettuce, fat-free sour cream or plain yogurt and salsa, if desired.

Makes 5 servings. Each serving, 1 stuffed bell pepper.

Food Facts
Bell peppers come in a variety of colors. Did you know that green peppers are just unripe red peppers? Because they are not fully mature, they have a bitter after taste. The red, yellow, orange taste naturally sweet. I personally dislike the green so whenever a recipe calls for bell peppers, I opt for red, orange or yellow..

Healthy Benefits
Sweet bell peppers are a good source of vitamin A, C and folate. The green ones have half the vitamin C and 1/10th the vitamin A compared to red, orange and yellow ones.

Weight Watchers SmartPoints 5
Weight Watchers Points plus 7
Weight Watchers (old points) 5

SKINNY FACTS: for 1 Mexican stuffed pepper (not including toppings)
267 calories, 4g fat, 2g sat. fat, 25g protein, 37g carbs, 8g fiber, 717mg sodium, 3g sugar
FACTS: for SmartPoints
211 calories, 2g sat. fat, 3g sugar, 23g protein

Kam Success Story Losing 56lbs with Weight Watchers

Kam lost 56 lbs on a prior program.

“When I started losing weight, I really focused on me. It was what I needed to do to create a fit future for me and my family.”

In Kam’s words:

I always knew I wanted to have kids by the time I was 30 years old. But as that birthday approached, I didn’t feel ready. My husband, Doug, and I had just moved to Washington and I didn’t have a job. Plus, I didn’t feel my healthiest: Portion control was never my strong suit. In college, we had this panini press and I’d eat two grilled cheeses for breakfast! It continued after I got married — my husband and I loved cooking, plus we had twice as many social events. I started not to like how I felt, and toward my 30s, I wanted to change.

Getting Prepared

I realized that this was my only chance to focus on myself before we grew our family. I wanted to be as healthy as I could be, so that I could raise healthy children, too. I got laser eye surgery so that I wouldn’t have to worry about my vision, and I joined Weight Watchers to take control of my weight. I joined back in 2000, when it was all pen and paper. I had a little journal where I would track all of my food. Though I didn’t have the technology, which makes the Program so easy now, I was able to learn portion control, and I started moving more, and that helped me drop the pounds and reach my goal in 2001.

Becoming Parents

When we adopted our son, Harmeet, in 2005, I felt like I could be the fit mom I always wanted to be. Ever since he was a small boy, we’ve been sharing healthy eating lessons with him. Of course, I’m not too restrictive with Harmeet — I buy him treats or snacks that he can enjoy. But sometimes, if he’ll ask me for a cookie before dinner, I’ll say no, and then he’ll ask for an apple instead. That just makes me smile. We rarely go out for pizza, but when we do, he’ll say to me, “Mom, the pizza you make at home tastes better.” And that’s a cue for me to get back to being creative in the kitchen.

Setting Up Your Space

I think that part of the reason why Harmeet makes good choices — and why I’ve been able to keep off the weight for 15 years — is because of the environment at home. I surround myself with healthy choices. We have several fruit bowls placed around the kitchen to help us pick the right foods to eat. I also know the value of everything I’m eating — I write the SmartPoints number on every recipe that I cook or bake!

Staying Active as a Family

My first Leader always used to tell me, “You never feel worse after a workout.” I’m always telling myself, “Just stay active, however you can.” Our son definitely keeps us moving — he has so much energy. We’re huge Seattle Seahawks fans, so we’ll toss the football back and forth. Or we’ll play soccer at a nearby park. We also make a point to walk or bike to stores or restaurants nearby instead of taking the car. He’s learned by example, and that makes me so proud.