weight watchers best recipes | Mini Chocolate-Banana Cupcakes with Peanut Butter Frosting PointsPlus 2

Greek yogurt and bananas make these cupcakes super moist. An easy two-ingredient frosting adds amazing richness.

Ingredients

3/4 cup(s) all-purpose flour
1/3 cup(s) unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/4 tsp table salt
 3 small banana(s), ripe, mashed (about 1 1/2 cups)
1/4 cup(s) plain low fat Greek yogurt
1/3 cup(s) sugar, granulated
1 large egg(s)
1 tsp vanilla extract
10 Tbsp mini chocolate chips
4 spray(s) cooking spray
1 cup(s) lite whipped topping
3 Tbsp creamy peanut butter

Instructions

Preheat oven to 350ºF.

In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. In a large bowl, combine mashed bananas, yogurt, sugar, egg and vanilla extract. Fold dry ingredients into wet ingredient until just combined; gently stir in chocolate chips.

Coat a 24 hole mini-muffin pan with cooking spray (or line with cupcake liners) and fill each with a heaping tablespoon batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 13 minutes. Cool to room temperature in pan, about 45 minutes.

Meanwhile, to make frosting, beat together whipped topping and peanut butter by hand until light and fluffy. Frost each cupcake with a rounded teaspoon frosting and chill until ready to serve. Yields 1 cupcake per serving.

weight watchers best recipes | Mini Mexican Layered Dips PointsPlus 2

Here’s everyone’s favorite layered dip served in individual cups. It’s an adorable and genius way to avoid a messy dip bowl. Plus, it's built-in portion control.

Ingredients

1 cup(s) fat free canned refried beans  
1 Tbsp taco seasoning mix  
3/4 cup(s) reduced-fat sour cream  
3/4 cup(s) store bought guacamole  
1 cup(s) fat free salsa, chunky variety, or pico de gallo  
1/2 cup(s) low fat shredded cheddar cheese  
1/2 cup(s) sweet red pepper(s), chopped  
1/2 cup(s) uncooked scallion(s), chopped  
1/4 cup(s) cilantro, chopped  


Instructions

In a small bowl, combine beans and taco seasoning.

Line up eight 9-oz plastic cups (or very small glass bowls). In each cup, layer 2 tablespoons bean mixture, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons guacamole, 2 tablespoons salsa, 1 tablespoon cheese, 1 tablespoon red pepper and 1 tablespoon scallions; garnish with cilantro. Refrigerate until ready to serve. Yields 1 dip per serving.


Notes
It’s easiest to fill the cups assembly line-style, one ingredient at a time. Just rinse your measuring spoon in hot water between ingredients. The dips can be assembled the morning of the party, just cover with plastic wrap and chill before serving.

Serve with baked chips, celery sticks and pepper strips.

weight watchers best recipes | WW Pizza Puffs PointsPlus+ = 2

Ingredients

Non-stick cooking spray
1 (4-1/2 oz) package reduced-fat refrigerated
buttermilk biscuits (found in dairy case area)
1-1/2 tbsp low-sodium tomato sauce
Scant 1/2 tsp Italian seasoning
1/2 tbsp grated Parmesan cheese

Directions:

1. Preheat oven to 450 F.

2. Spray a small baking sheet with nonstick spray coating; set aside.

3. In a custard cup, mix together the tomato sauce and Italian seasoning; set aside.
Open biscuit package; separate biscuits and place on prepared baking sheet.

4. With a small spoon, spread the tomato sauce and seasoning mixture on biscuits, dividing mixture evenly. Bake on center rack of oven 8 to 10 minutes or until golden. Serve hot.


Serving Size: 1 Per Serving.

Weight Watchers PointsPlus+ = 2

Nutrition Information:
Calories: 54, Fat: 1g, Sodium: 191mg, Carbs: 10g, Fiber: 0g, Sugars: 1g, Protein: 2g

weight watchers best recipes | Quinoa and Apple Breakfast Cereal PointsPlus 5

A delicious protein-packed cereal that also makes a sweet side dish – great with raisins, crystallized ginger, sautéed pear, nuts and dried berries, too.*



Ingredients

1 cup(s) uncooked quinoa
2 spray(s) cooking spray
1 Tbsp salted butter, divided
2 medium fresh apple(s), chopped or diced
2 cup(s) water, cold
1/2 tsp ground cinnamon
3 Tbsp packed brown sugar
1/4 cup(s) fat free milk

Instructions

Soak quinoa in a bowl of water for 5 minutes.

Meanwhile, coat a large skillet with cooking spray; set over medium heat. When skillet is hot, melt 1/2 tablespoon butter until it just starts to sizzle. Add apples and cook, turning occasionally, until apples are soft and begin to caramelize, about 5 to 10 minutes depending on personal taste; set aside.

Rinse and drain quinoa. Add quinoa and 2 cups of cold water to a medium saucepan and bring to a boil over medium-high heat; boil for 1 minute. Reduce heat to low, cover pan tightly and allow quinoa to simmer for 10 minutes. When quinoa is cooked (a little "tail" will appear on each grain), remove from heat and fluff with a fork. Add remaining 1/2 tablespoon butter, cinnamon, sugar and milk; stir to combine and fold in apples. Garnish with cinnamon, if desired. Yields about 2/3 cup per serving.



  Notes
*Could affect PointsPlus value.

This recipe reheats well in the microwave.

weight watchers best recipes | fruit pudding

Autumn fruit pudding is perfect if you fancy something sweet but guilt-free, bursting with autumnal fruits including
apple, pears and blackberries. Made in just 30 minutes, this fuss-free pudding is great for sharing with friends.


Ingredients

2 apples, peeled, cored and chopped
2 pears, peeled, cored and chopped
15g caster sugar
Grated zest of 1 lemon
300g blackberries
150g raspberries
11 slices Weight Watchers Foods thick sliced white
loaf
120g Weight Watchers Foods West Country thick
cream

Method

1. Place the apples and pears in a pan with the sugar,
zest and 4 tbsp water. Cover and simmer for 5
minutes.

2. Stir in the blackberries and raspberries. Simmer for 5
minutes.

3. Slice the crusts from the Weight Watchers Foods thick
sliced white loaf. Stamp out one 7½cm round.

4. Dip in the fruit juices and place in a 1 litre pudding
basin, juice side up.

5. Dip 7 slices in the fruit juice.

6. Use to line the basin, juice side out, overlapping the
slices slightly. Spoon in the fruit.

7. Dip the remaining bread slices in any remaining juices
and use to make a lid over the fruit, cutting to fit.

8. Cover with a saucer and top with a heavy can. Chill
overnight in the fridge.

9. Turn out onto a plate and serve each slice with 20g
Weight Watchers Foods west country thick cream.



Serves: 6
Prep time: 20 mins
plus setting time
Cooking time: 10 mins
Total time: 30 mins
plus setting time
Skill level: Bit of effort
Costs: Mid-price

weight watchers best recipes | Hot Fudge Pudding Cake Plus+ 4 Per Serving

Ingredients:

1 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat milk
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup pecan halves, toasted
3/4 cup brown sugar
1 1/3 cups hot strong coffee

Directions:

Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.

Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.

Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

Makes 12 Equal Servings


Nutritional Info Per Serving: 142 calories; 5 g fat; 18 mg cholesterol; 24 g carbs;
2 g protein; 1 g fiber; 204 mg sodium

weight watchers best recipes | Pumpkin Pie Cheesecake 3 PointsPlus Per Serving

Ingredients:

3 8oz packages of Fat Free Cream Cheese
1 cup of sugar substitute
1 tsp of Vanilla Extract
1 cup of canned pumpkin
4 egg whites
1/2 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of ground allspice

Directions:

1. Combine cheese, sugar and vanilla in large bowl
2. Mix until smooth with an electric mixer
3. Add pumpkin, eggs, and spices
4. Beat until smooth and creamy
5. Pour into a 9" pan (or pie crust if preferred)
6. Bake for 60-70 mins or until the top turns a
bit darker @ 375 degrees F
7. Remove from oven and allow to come to room temperature
8.Refrigerate
9. After it has thoroughly chilled, remove the pan sides and cut.
10. Serve with fat free whipped cream or cool whip


Makes 8 Servings

Nutritional Info Per Serving: Calories 96, Carbs 9.6g, Fat 0.1g, Fiber 1g, Protein 17g

weight watchers best recipes | Chocolate Marshmallow Bark

Ingredients

8 oz bittersweet chocolate, finest quality recommended
2 tsp regular butter
3 cup(s) mini marshmallows

Instructions

Line a 9- X 9-inch pan with heavy-duty aluminum foil.

In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows.

Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve. Yields 1 piece per serving.


Notes
This basic recipe is very versatile: You can add your own favorite ingredients like nuts, dried fruit, crispy cereal, crisp crumbled cookies or even fresh fruit. If you use fresh fruit, however, the bark must be refrigerated and eaten the day it is made. Fresh strawberries, blueberries and pineapple are all excellent options (any additions to recipe could affect PointsPlus values).

weight watchers best recipes | Crock-Pot Italian Turkey Meatballs and Homemade Sauce

These meatballs and homemade sauce are AMAZING…So flavorful!  They’ll be a hit with both the adults and the kids. Each serving includes 4 small meatballs, 1 cup of sauce and has 267 calories, 10 gram fat and 7 Weight Watchers POINTS PLUS. This recipe is so versatile you can serve over whole grain pasta (as pictured) spaghetti squash, zucchini noodles, steamed veggies, baked potatoes or over whole wheat toasted bread. Enjoy your dinner!

Prep Time: 20 minutes

Crock-Pot Time: low heat about 6 hours or on high heat 3 hours


Ingredients for Meatballs:

½ cup whole wheat bread crumbs made from ¾ of a piece of whole wheat bread, see step 1

1.25 pound package (20 ounces) ground turkey breast 93% lean

¼ cup Parmesan cheese, grated

1 egg

1 teaspoon garlic, minced

1 teaspoon salt

Fresh ground pepper to taste


Ingredients for Sauce:

2 cups onions, diced

1 teaspoon olive oil

1½ tablespoons garlic, minced

2 (28 oz) cans crushed tomatoes

2 teaspoons sugar

1 teaspoon dried oregano

¾ teaspoon salt and fresh ground pepper, to taste

¼ teaspoon red pepper flakes (add ⅛ teaspoon more if you like a bit of kick)


Instructions

1. To make the bread crumbs: Toast bread. Place in blender and grind into crumbs.

2. In a large bowl, combine ground turkey, bread crumbs, cheese, egg, garlic, salt and pepper.  Using clean hands, mix all the ingredients and form 24 small meatballs, about ⅛ cup each (2 tablespoons)

3. To cook onions: cook in microwave for 3-4 minutes to soften.

4. In a small, nonstick pan, heat olive oil over medium heat. Add garlic and sauté until light golden but not burned.

5.  Pour into crock-pot the garlic and oil, crushed tomatoes, softened onions, sugar, oregano, bay leaves, salt, pepper and red pepper flakes. Mix well. Drop meatballs into sauce, press them down to cover completely with sauce. Set crock-pot to low, about 6 hours or on high heat about 3 hours.

Makes 6 servings. Each serving, 4 meatballs and 1 cup sauce.
Note: There will be 1½ cups extra sauce for another use. This extra 1½ cup sauce has not been calculated in the Skinny Facts.


Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 7

SKINNY FACTS: for 4 meatballs and 1 cup sauce
267 calories, 10g fat, 98mg chol, 25g prot, 23g carbs, 5g fiber, 356mg sod, 2g sugar

weight watchers best recipes | WW Macaroni Salad PointsPlus+ = 3

Ingredients

1-3/4 cups multi-grain macaroni, uncooked
3 cups small broccoli florets
1 red bell pepper, chopped
1 cup reduced fat mayonnaise with olive oil
1/4 cup reduced fat sour cream
2 tbsp Dijon mustard
2 hard boiled eggs, chopped

Directions:

1. Cook macaroni in a large saucepan as directed on package, adding the broccoli and bell pepper to the boiling water for the last 2 minutes; drain. Rinse with cold water and drain well.

2. Mix together the mayonnaise, sour cream and mustard in a large bowl.
Stir in macaroni mixture and eggs. Refrigerate at least 2 hours or until well chilled.


Yield: 16 Servings
Serving Size: 1/2 cup per serving

Weight Watchers PointsPlus+ = 3 per serving

Nutrition Information:
Calories 120, Carbs 13 g, Fat 6 g, Fiber 2 g, Protein 4 g

weight watchers best recipes | Creamy Pumpkin Pie PointsPlus+ = 5

Ingredients

1 (4 oz) bar or (1/2 of 8 oz bar) Neufchatel
cheese, softened

1 cup + 1 tbsp cold skim milk, divided
1 tbsp sugar
1-1/2 cups frozen light whipped topping, thawed
1 ready-to-use (6 oz) reduced-fat graham
cracker crumb crust

1 (16 oz) can pumpkin (NOT Pumpkin Pie Mix!)
2 boxes (1.0 oz each) vanilla sugar-free instant pudding mix
1/4 tsp ground cinnamon
1/8 tsp ground ginger

Directions:

1. Beat together the Neufchatel, the 1 tbsp milk and sugar in a medium size bowl with whisk until blended; stir in the thawed topping. Spread onto bottom of crust.

2. Beat together the pumpkin, pudding mix, spices and remaining milk with whisk 2 minutes. (Mixture will be thick.) Spread over the whipped topping layer in crust.

3. Refrigerate 4 hours or until firm.


Yield: 10 servings

Weight Watchers PointsPlus+ = 5

Nutritional Information:
Calories: 180, Fat 7g, Cholesterol 10mg, Sodium 380mg, Carbs 27g, Fiber 1g, Sugars 11g, Protein 

weight watchers best recipes | Crockpot Chicken Stew WW Plus+ = 7

Ingredients:

1-1/2 lbs boneless, skinless chicken thighs,
cut into 1-inch pieces

1/4 cup flour
1 (8 oz) pkg sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 (14-1/2 oz) can fat-free, reduced-sodium chicken broth
1 cup frozen peas, thawed, drained
1/2 cup (1/2 of 8-oz tub) Philadelphia* brand, or similar
"Chive & Onion Cream Cheese Spread"
Salt & Pepper to taste

Directions:

1. Place chicken in slow cooker; add flour over chicken and toss to coat.

2. Add all remaining ingredients except peas and cream cheese spread; cover with lid.

3. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir in cream cheese and peas; cook, covered an additional 30 minutes. Add salt & pepper to taste if desired.


Yield: 6 Servings
Serving Size: 1 Cup per serving.

Weight Watchers PointsPlus+ = 7

Nutritional Information:
Calories: 280, Total Fat 13g, Saturated Fat 5g, Cholesterol 85mg, Sodium 350mg, Carbohydrates 14g, Fiber 3g, Sugars 6g, Protein 25g, Vitamin A 130 %DV, Vitamin C 6 %DV, Calcium 6 %DV,
Iron 15 %DV

Carb Choices: 1

Diet Exchange:
1/2 Starch + 1 Vegetable + 3 Meat(L) + 1-1/2 Fat

weight watchers best recipes | Crockpot Eggplant Zucchini Parmesan

Ingredients:

1 medium size eggplant, peeled and
cut in 1 inch cubes

1 medium size zucchini, cut into 1 inch pieces
1 medium size medium onion, cut into thin wedges
1 1/2 cups light spaghetti sauce
1/3 cup shredded Parmesan cheese
1/4 cup fine shred Parmesan cheese

Directions:

1. In a 3 1/2 or 4 quart slow cooker, combine eggplant, zucchini, onion, spaghetti sauce and the 1/3 cup Parmesan cheese.

2. Cover and cook on LOW 4 to 5 hours or HIGH 2 to 2 1/2 hours.
Sprinkle with the 1/4 cup Parmesan cheese.


Yield: 8 Servings Serving Size: 3/4 cup Per Serving.

WW Plus+ = 1 Per Serving.

Nutrition Information:
Calories 55, Carbs 9 g, Fat 1 g, Fiber 3 g, Protein 3 g

weight watchers best recipes | Grilled Jerk Chicken

Grilled Jerk Chicken is an easy, delicious and quick recipe with 5 minutes prep time and 14 minutes to cook. It’s also a healthy, low calorie, low fat, low carbohydrates, low sodium and WeightWatchers (4) PointsPlus+ recipe also. Bring the flavors of Jamaica to your family and guests with Grilled Jerk Chicken.

INGREDIENTS:grilled-jerk-chicken

4 boneless, skinless chicken breast halves (1-1/4 lbs total)
1 tbsp orange juice
1 tbsp Caribbean or Jamaican Jerk seasoning
1 tsp onion powder

DIRECTIONS:

1. Mix seasoning, orange juice and onion powder together in a small bowl to make a paste.

2. Rub paste on both sides of chicken.

3. Preheat grill to medium. Grill 6 to 7 minutes per side or until chicken is cooked through.


Yield: 4 Servings.
Serving Size: (about 6 oz) per serving.

WW PointsPlus+ = 4

Carb Choices: 0

NUTRITIONAL INFORMATION:
Calories 176, Fat 4g, Cholesterol 91mg, Sodium 273mg, Carbohydrates 2g, Fiber 0g, Protein 33g

DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

weight watchers best recipes | Biggest Loser Beef Stew PointsPlus+ = 7

Biggest Loser Beef Stew is a delicious, hearty and healthy low calories, low fat, low carbohydrates, Biggest Loser and a WeightWatchers (7) PointsPlus+ per serving recipe. Ingredients include carrots, mushrooms, onions, and sweet potatoes all cooked on top of the stove. Makes 9 Servings. Any leftovers will be even more delicious the next day as the flavors meld together overnight. Biggest Loser Beef Stew will be loved by you and your family alike.biggest-loser-beef-stew

INGREDIENTS:

1 tbsp whole grain oat flour
1/8 tsp garlic power
1/8 tsp salt
Pinch of ground black pepper
1 lb top round steak, cut into 1″ cubes
2 tsp extra-virgin olive oil
8 oz fresh button mushrooms, halved
1 onion, chopped
1 tbsp minced garlic
1 tsp dried thyme
2 (14 oz) cans lower-sodium, fat-free beef broth
2 large carrots, peeled and sliced
1 lb sweet potatoes, peeled and cut into 1″ cubes

DIRECTIONS:

1. In a medium size resealable plastic bag, combine the flour, garlic powder, salt and pepper. Add the beef and shake the bag until all the beef cubes are coated. Refrigerate for at least 15 minutes.

2. Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pan in a single layer. Cook for about 1 minute per side, or until browned. Reduce heat to medium. Add in the mushrooms, onion, garlic and thyme. Cook, stirring occasionally with a wooden spoon and scraping any browned bits from the pan bottom, for about 10 minutes, or until the onion is tender.

3. Add in the broth and carrots. Increase heat to high. When the broth comes to a boil, reduce heat to low so the mixture simmers gently. Cover and cook for 45 minutes.

4. Add in the sweet potatoes. Cook for 45 minutes, or until the beef is fork tender. Season to taste with salt and pepper. Serve immediately.


Yield: 9 Servings
Serving Size: 1 cup per serving.

WW PointsPlus+ = 7
Carb Choices: 2

NUTRITIONAL INFORMATION:
Calories: 275, Total Fat 6g, Saturated Fat 2g, Cholesterol 50mg, Sodium 583mg, Carbohydrates 29g, Fiber 6g, Protein 31g

DISCLAIMER: WeightWatchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of WeightWatchers International Inc. Authentic information about the program is only available at your local WeightWatchers meeting. This site is not affiliated with WeightWatchers International in any way and WeightWatchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

DISCLAIMER: The Biggest Loser is a trademark of NBC
http://wwrecipes7.blogspot.com is not endorsed or associated with NBC or The Biggest Loser show in any way. All material provided on this web site is for informational or educational only. Consult a physician regarding the applicability of any opinions with respect to your symptoms or medical conditions.

weight watchers best recipes | Raspberry Zinger Poke Cake Plus+ 6 Per Serving

Ingredients:

1 (18 ounce) box white cake mix
10 ounces diet Sprite
2 egg whites
1 (3 ounce) box raspberry Jell-O gelatin sugar free
1 1/2 cups boiling water
8 ounces Cool Whip
1/4 cup flaked coconut

Directions:

1. Take dry cake mix and add the 2 egg whites and soda. Mix well with electric mixer. Pour into ungreased 9x13 dish and bake as directed on the box. Let cool for 15 minutes.

2. Then take the boiling water and add the jello. Stir till jello is disolved.

3. Poke holes into your cake with end of wooden spoon. Then pour jello mixture over the cake. Cover and referigerate 2 hrs or overnight. Then spread on the cool whip and top with coconut.


Makes 16 Servings

Nutritional Info Per Serving: 210 calories; 7 g fat; 0.0 mg cholesterol; 34 g carbs;
2.5 g protein; 0.3 g fiber; 253 mg sodium.

weight watchers best recipes | Banana Bread WW Plus+ = 4

Ingredients:

1 egg
1/2 cup Miracle Whip (brand) salad dressing
1 1/3 cups mashed, ripe bananas (about 3 bananas)
1 1/2 cups flour
1 cup sugar
1/2 cup chopped walnuts
1 tsp baking soda
1 tsp salt

Directions:

1. Preheat oven to 350º F.

2. Beat together the egg, Miracle Whip salad dressing and bananas in a large bowl with whisk until well blended. Mix remaining ingredients in a seperate bowl and add to banana mixture; stir just until moistened and pour into a greased 9 x 5 inch loaf pan.

3. Bake 1 hour or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes. Remove from pan to wire rack and cool completely
before slicing.


Yield: 16 Servings ( 16 equal sized slices, total)
Serving size: 1 slice per serving

WW Plus+ = 4 Per Serving

Nutrition Information:
Calories 160, Carbs 27 g, Fat 4.5 g, Fiber 1 g, Protein 2 g

weight watchers best recipes | Easy, Skillet Chicken Tetrazzini Made Skinny

Even though this comfort food classic is extremely quick and easy to make doesn’t mean it’s not extraordinary because it really is!!!  Packed with powerful, dreamy flavors and lots of veggies.  For the sauce, I used a jar of light Alfredo sauce. Each huge portion has 323 calories, 9 grams of fat and 8 Weight Watchers POINTS PLUS.  It’s one of my favorites and my husband’s too.  I hope you enjoy it!

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

4 ounces dried whole grain thin spaghetti or spaghetti, break in half before cooking

2 cups onions, chopped

1½ cups zucchini, chopped

1 cup red sweet pepper, chopped

1 (15 oz) jar Light Classico Creamy Alfredo Sauce, see shopping tips

1¼ cups chicken, cooked and diced, see shopping tips

¼ cup Parmesan cheese, grated

3 tablespoons nonfat milk

Instructions

1. Cook the spaghetti according to package directions, except omit the cooking oil and salt. Cook al dente, about 5 minutes. Drain well and rinse in cold water. Set aside.

2. Meanwhile, in a microwave safe bowl, add the zucchini, onions and red bell pepper. Cook for about 4-5 minutes, until onions are soft.

3. In a large nonstick pan, add cooked vegetables, Alfredo sauce, chicken, pasta, Parmesan cheese, milk and season with a little black pepper. Mix together well over med-high heat. Turn heat down and simmer, stirring often for about 5-8 minutes, until heated through.

4. Serve immediately. Store any leftovers in refrigerator. You might need to add a little more nonfat milk to thin before reheating in microwave. This recipe freezes great too.


Makes 4 generous servings (each serving about 1¾ cups)


Food Facts
Tetrazzini is an American dish often made with diced chicken, turkey, tuna or seafood with vegetables such as mushrooms and onions and cooked in a butter/cream sauce. Usually served over pasta There are numerous variations of this dish.

Chicken tetrazzini was made famous by chef Louis Paquet.

Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 8


SKINNY FACTS: for 1 serving (about 1¾ cups)
323 calories, 9g fat, 22g protein, 40g carbs, 6g fiber, 658mg sodium, 4g sugar.

FAT FACTS:  for 1 serving (1 cup) Better Crocker Chicken Tetrazzini
470 calories, 27g fat, 24g protein, 33g carbs, 2g fiber, 610mg sodium

weight watchers best recipes | Mini, Pigs In a Blanket (2 ingredients)

These NEW bite size treats are so cute to serve. Everyone loves them! How simple can you get with just 2 ingredients. I used reduced-fat refrigerated dinner rolls and 97% fat-free all beef hot dogs. Each has 40 calories, 2 grams of fat and 1 Weight Watchers POINTS PLUS. I like to serve them as an appetizer or as a fun lunch with a salad on the side.

Prep Time: 20 minutes

Bake Time: 16 minutes

Ingredients for Pigs in a Blanket:

1 (8-oz.) can Pillsbury Reduced-Fat Refrigerated Crescent Dinner Rolls

1 package Hebrew National 97% fat-free hotdogs, cut int 4 pieces each (you’ll have 1 leftover)


Ingredients for dipping: Optional

Mustard

Ketchup


Instructions

1. Heat oven to 375 degrees. Coat a cookie sheet with cooking spray.

2. Unroll dough; separate into 8 triangles. Cut each triangle into 3 smaller triangles. Don’t worry if the shape of the triangle looks more like a box. It will still roll up nicely. Place 1 mini hot dog on the shortest side of each triangle; roll up to opposite point. Fold in any dough sticking out. Place, point side down on cookie sheet. Repeat steps to make 24 total.

3. Bake for 14 to 16 minutes or until deep golden brown. Immediately remove from cookie sheet onto a serving plate.

4. Serve with mustard and ketchup on the side, if desired.

Makes 24 total


Food Facts
Pigs in a blanket are an extremely popular appetizer in America, for all ages. Did you know they may be as old as the 1600’s?  Despite rumors that it is an invention as modern as 1957, field laborers in the England of the 1600’s had what was essentially the same dish.  Putting meat inside of dough was an obvious solution for a quick and nourishing meal on the go.


Weight Watchers (old points) 1
Weight Watchers POINTS PLUS 1

SKINNY FACTS: for 1 mini pigs in a blanket
40 calories, 2g fat, 2g prot, 5g carbs, 0g fiber, 203mg sodium, 1g sugar

FAT FACTS: for 1 cocktail size pigs in a blanket with full fat dogs & rolls
66 calories, 5g fat, 2g prot, 3g carbs, 0g fiber, 200mg sodium, 0g sugar

weight watchers best recipes | Make-Ahead Pork Tenderloin & Apples

Ingredients:

Non-Stick cooking spray
1 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 tsp garlic powder
1 (1 lb) pork tenderloin
2 Granny Smith or Gala apples, peeled, cut
into 1/2 inch thick slices

1/4 cup plus 2 tbsp balsamic Vinaigrette salad dressing
made with olive oil, divided

4 cups peeled, cubed butternut squash (1 inch pieces)

Directions:

1. Mix together the first 3 ingredients; press onto meat. Place in freezer-weight resealable plastic bag. Add apples and the 1/4 cup of dressing; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw.

2. Preheat oven to 400º F. Place squash on rimmed baking sheet sprayed with cooking spray; drizzle with remaining dressing. Bake 20 minutes; turn squash.

3. Remove meat and apples from bag; place on baking sheet with squash. Bake 15 to 20 minutes or until meat is done (145º F.) and squash is tender. Discard bag and marinade.

4. Let meat stand 3 minutes; slice meat. Serve with apples and squash.


Yield: 4 Servings
Serving Size: 1/4 of recipe.

WW Points+ = 7

Nutritional Information:
Calories: 290, Total Fat 7g, Saturated Fat 1.5g, Cholesterol 60mg, Sodium 220mg, Carbohydrates 34g, Fiber 8g, Sugars 22g, Protein 24g, Vitamin A 460 %DV, Vitamin C 60 %DV, Calcium 10 %DV, Iron 15 %DV

Carb Choices: 2

Diet Exchange
2 Starch + 2 Meat(L) + 1 Fat