weight watchers meals recipes | Crustless Pumpkin Cheesecake Plus+ = 3 per serving

Crustless Pumpkin Cheesecake is an easy, delicious, perfectly spiced recipe for a great cheesecake. It is a healthy recipe also. It is a low fat, low carbohydrates, low sugars, (1) Carb Choice and Weight Watchers (3) PointsPlus+ recipe. Crustless Pumpkin Cheesecake makes 12 Servings.crustless-pumpkin-cheesecake

Ingredients:

Non-Stick cooking spray
3 (8 oz) bars Neufchatel cream cheese, warmed in microwave 15 seconds
1/3 cup Splenda® Brown Sugar Blend
3 large eggs
1 (15 oz) can pumpkin
1/2 cup low-fat maple or vanilla yogurt
2 tbsp flour
1-1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp imitation maple or rum flavoring
1 tsp vanilla extract
1/4 cup thinly sliced crystallized ginger (for garnish), optional

Directions:

1. Preheat oven to 350 F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.

2. Using an electric mixer, beat cream cheese and brown sugar blend together until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring and vanilla extract.

3. Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.

4. When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.



Yield: 12 equal size servings.

WW PointsPlus+ = 3 per serving

Carb Choices: 1

Nutritional Information:
Calories: 130, Total Fat 2.5g, Saturated Fat 1g, Cholesterol 60mg, Sodium 420mg, Carbohydrates: 16g, Sugars 7g, Fiber 1g, Protein 11g

IMPORTANT: http://wwrecipes7.blogspot.com is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

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 meals recipes | Butterfinger Cake Plus+ 5 Per Serving

Ingredients:

1 prepared angel food cake
1 (1 ounce) package fat-free sugar-free vanilla pudding mix
2 (8 ounce) containers fat-free cool whip
4 (2 1/8 ounce) size butterfinger candy bars
1 1/2 cups skim milk

Directions:

1. Spray a 9 x 13" pan with cooking spray.
2. Tear angel food cake into bite size pieces.
3. Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
4. Crush candy bars.
5. Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.


Makes 15 Servings
Plus+ 5 Per Serving

Nutritional Info Per Serving: 185 calories; 3 g fat; 0.4 mg cholesterol; 36 g carbs;
4.2 g protein; 0.4 g fiber; 254 mg sodium

weight watchers meals recipes

Heavenly Chicken Tortilla Soup

This homemade Mexican-style chicken soup is so rich in intriguing flavors, vibrant in color and full of tantalizing aromas that fill your kitchen!  It’s usually made by combining chicken broth, tomatoes, onion, garlic and fried tortillas.  There are dozens of variations to add after that. I’ve added cooked chicken along with fiber rich black beans and hominy for texture.  The skinny for 1 cup, 180 calories, 4 grams of fat and 4 Weight Watchers POINTS PLUS.  One cup of Baja Fresh’s chicken tortilla soup has 320 calories and 14 grams of fat. This recipe’s always a huge hit with everyone.  It’s so hearty, satisfying and can be served as the main course too!

Prep Time: 15 minutes

Cook Time: 25 minutes


Ingredients for Soup:

1 tablespoon plus 1 teaspoon extra virgin olive oil

2½ cups chopped onion

2 tablespoons chopped garlic

2 (6-inch) corn tortillas, chopped

2 tablespoons tomato paste

1 tablespoon smoked paprika, 1½ teaspoons chili powder, 1½ teaspoon cumin,  1½ teaspoon garlic powder and black pepper, to taste , shopping tips below

6 cups reduced-sodium chicken broth, I like Swanson’s

1 (15 oz) can diced tomatoes

1 (14 oz) can yellow hominy, drained and rinsed

1 (14 oz) can black beans, drained and rinsed

2 cups cooked chopped chicken

Juice of 1 lime


Ingredients for Topping:

1¼ cups reduced-fat tortilla chips, crushed


Instructions

1. In a large nonstick pot, add olive oil, onions and garlic. Sauté for 1 minute.

2. Add chopped tortillas, tomato paste, smoked paprika, chili powder, cumin, garlic powder and black pepper, to taste. Sauté for 2 minutes.

3. Stir in chicken broth and tomatoes.  Bring up to a boil, turn down heat and simmer for 15 minutes.

4. Add hominy, beans, chicken and fresh squeezed lime juice.  Mix well.  Cook 10 minutes more.

Makes 10 cups or 5 main-course servings (2 cups each)


Food Facts
Tortilla soup is so popular. You see it served in a variety of restaurants. It’s so versatile with dozens of ways to make.  It originated in Mexico.

Hominy is yellow or white corn that has its hull removed mechanically or by soaking in lime.


Health Benefits
Black beans are digested slowly and can suppress your appetite for hours.  They’re packed with fiber, iron, B vitamins and folate.

Rinsing canned beans and hominy before adding to soups greatly reduces the sodium content.

Weight Watchers (old points) 3
Weight Watchers POINTS PLUS 4

weight watchers meals recipes

Tex-Mex Bean-Burger Soup

Tex-Mex Bean-Burger Soup is a quick 35 minute recipe. It is also an easy, hearty and spicy recipe for a delicious main dish meal. It is also a healthy, low fat, low calories, low cholesterol, low sugars, low carbohydrates, low sugars, low carbohydrates, vegetarian, diabetic and WeightWatchers (3) PointsPlus per serving recipe. Black Beans, onions, corn, tomatoes, garlic, cumin and hot sauce combine with veggie crumbles to  replace the ground beef for a great hearty meal. Tex-Mex Bean-Burger Soup will be loved by family and friends.Tex-Mex-bean-burger-soup

INGREDIENTS:

1 (15 oz) can black beans, drained
1 (14-1/2 oz) can diced tomatoes & green chiles, undrained
1 pkg (12 oz) frozen veggie ground crumbles, (such as Boca brand or other).
3 cups water
1 cup frozen corn
1 small onion, chopped
3 garlic cloves, minced
1 Tbsp ground cumin
1/2 tsp hot sauce (adjust to suit your taste)

DIRECTIONS:

1. Place all ingredients in a large saucepan and bring to a boil medium-high heat; cover.

2. Simmer over low heat 15 minutes or until veggie crumbles are cooked through (160º F.), stirring occasionally.


YIELD: 8 Servings.
Serving Size: 1 Cup per serving.

WW PointsPlus+ = 3
Carb Choices: 1

Diet Exchange:
1 Starch + 1 Vegetable + 1 Meat (L)

NUTRITIONAL INFORMATION:
Calories: 140 Total Fat 0.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 430mg, Sugars 3g, Fiber 7g, Carbohydrates 20g, Protein 14g, Vitamin A 4 %DV, Vitamin C 8 %DV, Calcium 8 %DV, Iron15 %DV

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 Watcher’s 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.

IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

weight watchers meals recipes | Stovetop Zucchini Parmesan WW Plus+ = 3

Stovetop Zucchini Parmesan WW Plus+ = 3

Ingredients:

Non Stick Cooking spray
1 small red bell pepper, chopped
1 small onion, chopped
4 small zucchini (1 lb total), thinly sliced
1/2 cup spaghetti sauce
3/4 cup shredded 2% Mozzarella cheese
2 tbsp grated Parmesan cheese
Italian Seasoning, Oregano to taste (optional)


Directions:

1. Cook and stir peppers and onions in a large nonstick skillet sprayed with cooking spray over medium heat 5 miutes. Add in the zucchini; cook and stir 2 minutes.

2. Stir in the spaghetti sauce; Add in seasoning, if desired (to your taste). Cover & cook 8 minutes or until vegetables are crisp tender, stirring occasionally.

3. Sprinkle with the Parmesan and Mozzarella cheese; cook, covered another 1 minute or until Mozzarella is melted.

Yield: 4 Servings
Serving Size: 3/4 cup

Weight Watchers PointsPlus+ = 3

Nutritional Information:Calories: 120, Total Fat 5g, Saturated Fat 2.5g, Cholesterol 15mg, Sodium 360mg, Fiber 3g, Carbs 10g, Sugars 5g, Protein 10g, Vitamin A 30 %DV, Vitamin C 45 %DV, Calcium 40 %DV, Iron 4 %DV

Carb Choices: 1/2

Diet Exchange
1/2 Starch + 1 Vegetable + 1 Meat(L)

weight watchers meals recipes | EASY, CROCK-POT BARBECUE CHICKEN BREASTS

Easy, Crock-Pot Barbecue Chicken Breasts

Of all the sauces out there, it seems everyone likes barbecue sauce! I’ve doctored up a bottle by adding some tomato sauce, onions, and Worcestershire sauce. This sauce is sensational and perfect over this NEW chicken recipe. Serve with baked or mashed potatoes and some kind of vegetable and you’re good to go! Each skinny serving has 231 calories, 3 grams of fat and 6 Weight Watchers POINTS PLUS.

Prep Time: 10 minutes

Crock-Pot Time: 2 hours on high heat and 4 hours on low heat



Ingredients

6 chicken breasts (1½ pounds total) boneless, skinless

3 cups chopped onions

1 (18 oz) bottle of barbecue sauce, I like Sweet Baby Ray’s, original, Bull’s-eye original or use your favorite

1 (8 oz) can tomato sauce

2 tablespoons Worcestershire sauce

Instructions

1. Place onions in a microwave safe bowl and cook in the microwave for 3 minutes to soften.

2. Add cooked onions to crock-pot.  Stir in barbecue sauce, tomato sauce, and Worcestershire sauce. Mix well. Add the chicken breasts and submerged into sauce. Cover and cook on high heat 2 hours or on low heat 4 hours.

Makes 6 servings (each serving 1 chicken breast and ¼ cup sauce)


There will be Leftover Sauce

The skinny facts were calculated based on using only ½ the sauce. This recipe uses all the sauce to cook the chicken in the crock-pot. Once cooked, you only use ½ of it to serve over the 6 chicken breasts. There will be 1½ cups leftover. It’s yummy to use some of this extra sauce to mash into a baked potato over drizzle rice.

Gluten Free
Sweet Baby Ray Original sauce and Lea & Perrins are both gluten free! Be sure to choose a gluten free can of tomato sauce.


Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 6

SKINNY FACTS: for 1 chicken breast and ¼ cup sauce
231 calories, 3g fat, 0mg chol, 24g prot, 30g carbs, 1g fiber, 600mg sod, 20g sugar

FAT FACTS: the skinny and fat facts are the same for this recipe

weight watchers meals recipes | Crockpot Pork Chops & Apples PointsPlus+ = 7

Crockpot Pork Chops & Apples PointsPlus+ = 7

Ingredients:

2 (10 3/4 oz) cans condensed golden mushroom soup
1/2 cup water
1 tbsp brown sugar, packed
1 tbsp Worcestershire sauce
1 tsp dried thyme leaves, crushed
8 boneless pork chops, 3/4 inch thick, about 2 lbs
4 large Granny Smith or Jonathan apples, sliced
2 large onions, sliced, about 2 cups

Directions:

1. Add soup, water, brown sugar, Worcestershire sauce and thyme in a 4 quart slow cooker
stir until well combined. Add and combine chops, apples and onions.

2. Cover and cook on LOW 8 to 9 hours or until pork chops are cooked through.

Yield: 8 Servings
Serving Size = 1/8 of recipe

Weight Watchers Points Plus+ = 7


Nutrition Information:
Calories 278, Fat 9 g, Cholesterol 54 mg, Carbs 26 g, Fiber 4 g, Protein 24 g

Crockpot Beef Stew & Apples PointsPlus+ = 6

Ingredients:

4 tsp cumin seed
1-1/2 lbs beef stew meat, cut into 1 inch cubes
3 tbsp flour
1 tbsp vegetable oil
1-3/4 cups beef stock
1 (6 oz) can frozen apple juice concentrate, undiluted
1-1/2 tsp dried thyme leaves
1/2 tsp ground allspice
1/2 tsp ground black pepper
1/2 tsp salt
2 medium sweet potatoes, peeled, cut into 1 inch chunks
2 medium red cooking apples, peeled, cored and cut
into 1-1/2-inch chunks

Directions:

1. Heat small skillet over medium heat. Add cumin seed; cook and stir about 2 minutes or until
fragrant. Immediately pour out of hot pan to avoid over-toasting. Set aside.

2. Coat meat with flour. Heat oil in large saucepan or Dutch oven on medium-high heat.
Add meat in batches; cook 5 minutes or until browned. Place meat and remaining ingredients
in slow cooker; toss to coat well. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Thicken with additional flour, if desired.

Yield: 8 Servings
Serving Size: 1 Cup per serving

Weight Watchers PointsPlus+ = 6

Nutrition Information:
Calories 255, Carbs 26g, Cholesterol 62mg, Sodium 405mg, Fat 7g, Fiber 3g, Protein 22g

WW Sweet & Sour Coleslaw WW Plus+ = 1

Ingredients:

2/3 cup Light zesty Italian salad dressing, divided
1 tbsp lemon juice
2 Granny Smith apples, chopped
1 tbsp sugar
1 tbsp Dijon mustard
1 tsp caraway seed
1 pkg (10 oz) cabbage slaw mix
1/2 cup finely chopped onions
1 red bell pepper, chopped
2 celery ribs, chopped

Directions:

1. Mix together 2 tbsp of the dressing and the 1 tbsp lemon juice.
Add to apples in a large bowl; toss to coat.

2. Combine remaining dressing, sugar, mustard and caraway seed.
Add to apple mixture with remaining ingredients; mix lightly. refrigerate
at least one hour before serving.

Yield: 14 (1/2) Cup Servings or, 7 (1) Cup Servings


WW Plus+ = 1 Per 1/2 Cup Serving

Nutrition Information for 1/2 Cup Serving:
Calories 35, Fat 1 g, Carbs 7 g, Fiber 1 g, Protein 1 g

WW Crockpot Chicken Chili WW Plus+ = 4

Ingredients

Non-stick cooking spray
(12 oz) boneless, skinless chicken breasts, diced
1 (1.5 oz) envelope chili seasoning
1 (28 oz) can diced tomatoes with liquid
1 (15.25 oz) can whole kernel corn, drained
1 (15.25 oz) can kidney or red beans, drained
1 green bell pepper, chopped
1 onion, chopped
1/2 cup salsa
1 cup water


Directions:

1. In a skillet cook chicken just until seared.

2. Spray crock pot with non-stick cooking spray.
Add chicken and all other ingredients to crock pot and mix well.

3. Cover and cook on LOW 6 to 8 hours.

Yield: 8 servings
Serving Size: 1-1/2 cups per serving.


Weight Watchers PointsPlus+ = 4 per serving.

Nutrition Information:
Calories 160.4, Carbs 23.6 g, Fat 1.9 g, Fiber 5.6 g, Protein 14.3 g

Bacon Egg & Cheese Casserole WW Plus+ = 5

Ingredients:

Non-Stick cooking spray
2 whole eggs
2 egg whites
1-1/2 cups skim milk
1/2 tsp ground black pepper
6 cups multi-grain bread cubes
8 slices cooked bacon, chopped
1 cup shredded 2% Cheddar cheese, divided

Directions:

1. Preheat oven to 350º F.

2. In a large bowl whisk first 4 ingredients together until blended. Add bread cubes, bacon and
1/2 cup of the cheese; stir to evenly moisten bread.

3. Pour into a 9 inch square baking dish sprayed with cooking spray; top with remaining cheese.

4. Bake 35 minutes or until center is set. Let stand 5 minutes before serving.

Yield: 8 equal size servings


Weight Watchers PointsPlus+ = 5

Nutritional Information:
Calories: 180, Total Fat 8g, Saturated Fat 3.5g, Cholesterol 70mg, Sodium 420mg, Carbs 13g,
Fiber 2g, Sugar 2g, Protein 14g, Vitamin A 6 %DV, Vitamin C 0 %DV, Calcium 30 %DV, Iron 6 %DV

Carb Choices: 1
Diet Exchange
1 Starch + 1 Meat(L) + 1 Fat

Chicken Salad Pockets WW PointsPlus+ = 5

Chicken Salad Pockets is an easy and delicious Indian style recipe. It is also a healthy, low calories, low fat, low sodium, low carbohydrates, Biggest Loser, WeightWatchers (5) PointsPlus and heart healthy recipe. Makes 2 sandwiches. Chicken Salad Pockets will be loved by you and your family.chicken-salad-pockets


INGREDIENTS:

1-1/2 tbsp low-fat mayonnaise
1/2 tsp curry paste
1 tsp lime juice
3/4 cup (4 oz) chopped grilled chicken breast
1-1/2 tbsp seeded, chopped cucumber
1-1/2 tbsp chopped red onion
1 whole wheat pita (6-1/2″ diameter), cut in half
2 leaves green leaf lettuce

DIRECTIONS:

1. In a medium size bowl, combine the mayonnaise, curry paste and lime juice. Whisk to blend. Add the chicken, cucumber and onion. Mix well.

2. Spoon the mixture evenly divided into the pita halves. Add the lettuce last placing 1 leaf into each pita half. Serve immediately.

Yield: 2 Servings
Serving Size: 1 pita half per serving.




WW PointsPlus+ = 5
Carb Choices: 1

NUTRITIONAL INFORMATION:
Calories: 186, Total Fat 5g, Saturated Fat 1g, Cholesterol 48mg, Sodium 304mg, Carbohydrates 16g, Fiber 2g, Protein 20g

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 WeightWatchers 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.

Disclaimer: The Biggest Loser is a trademark of NBC
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.

Red Lobster Cheddar Biscuits Points Plus+ 2 Per Serving

Ingredients:

2 cups reduced fat Bisquick
3/4 cup lowfat buttermilk -- 1% fat
1 cup lowfat cheddar cheese -- shredded
2 tablespoons diet margarine
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley -- crushed fine

Directions:

Preheat the oven to 400 º F.
Combine the baking mix, milk, and
cheddar cheese in a medium bowl.
Mix by hand until well combined.
Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a
lightly greased or nonstick cookie sheet.
Flatten each biscuit a bit with your fingers.
Bake for 18 to 20 minutes or until the tops of the biscuits begin to brown.
In a small bowl, combine the buttery spread with the garlic powder.
Heat this mixture for 30 seconds in the microwave, then brush a light coating
over the top of each biscuit immediately after removing them from the oven.
Sprinkle a dash of parsley over the top of each biscuit.

Makes 12 Servings (1 Biscuit Per Serving)

Nutritional Info Per serving: 107 Calories; 3g Total Fat; 4g Protein; 15g Carbs; 6 Fiber;
3mg Cholesterol; 349mg Sodium

Pina Colada Cheesecake Bars Plus+ 3 Per Serving

Ingredients:

Crust:
1 cup graham cracker crumbs
2 tablespoons coconut flour or all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons butter, melted
1 tablespoon canola oil
1 tablespoon water
Cooking spray

Filling:
1 cup 2% low-fat cottage cheese
1/2 cup sugar
1/4 cup (2 ounces) block-style fat-free cream cheese, softened
1 1/2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
Dash of salt
3/4 cup egg substitute
Remaining ingredients:
1 cup chopped fresh pineapple
1/4 cup unsweetened shredded coconut, toasted

Directions:

Preheat oven to 350°.

To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.

To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.

Makes 16 Servings (1 Bar Per Serving)

Nutritional Info Per Serving: Calories 117; Total fat 4.6 g; Sodium 143 mg;
Carbs 15 g; Fiber 0.9 g; Protein 4

Bacon And Cheddar Mashed Potatoes Plus+ 6 Per Serving

Ingredients:

2 1/2 pounds Yukon gold or baking potato, peeled and coarsely chopped
1/2 cup fat-free milk
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
1/2 cup fat-free sour cream
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/3 cup sliced green onions
2 smoked bacon slices, cooked and finely chopped

Directions:

Place potato in a large saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain well; return potato to pan over medium-low heat.

Add milk; mash potato mixture with a potato masher to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly. Remove from heat.
Add cheese, and stir until cheese melts. Stir in sour cream, pepper, and salt. Top with green onions and bacon.

Makes 6 Servings (1 Cup Per Serving)

Nutritional Info Per Serving: Calories 236; Total fat 5 g; Sodium 238 mg;
Carbs 38 g; Fiber 2 g; Protein 9

Tomato Soup Mac & Cheese Points Plus 9

Ingredients:

1 lb (16 oz) uncooked wheat or otherwise high fiber elbow macaroni or pasta shells
3 tablespoons light butter, divided
¼ cup chopped onion
1 clove garlic, minced
1/8 teaspoon crushed red pepper
1 (14.5 oz can) whole tomatoes
1 cup vegetable broth
¼ cup torn basil leaves
1/8 teaspoon dried thyme
2 tablespoons flour
1 ¼ cups fat free milk
½ teaspoon dry mustard powder
 ½ teaspoon salt
 2 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)

4 oz sharp cheddar, shredded (I used Cabot Seriously Sharp)

Directions:

Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.

Cook pasta in salted water according to package instructions. Drain and set aside.

While the water is boiling for step one, melt one tablespoon of the light butter in a medium saucepan over medium-low heat. Add the onion, garlic and red pepper flakes and cook for about 5 minutes until softened. Add the canned tomatoes, vegetable broth, basil and thyme and raise heat to bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

While the tomatoes are simmering, melt the remaining 2 tablespoons of light butter in another saucepan. Add the flour to the butter and stir to combine. Add the milk a little at a time and whisk the flour mixture into the milk until smooth. Add the mustard powder and salt and stir to combine. Add 4 ounces of the shredded cheese (set aside 2 ounces for topping) to the milk mixture and whisk together until smooth. Make sure heat is on the lowest setting and warm cheese sauce for about 5 minutes to thicken.

When the tomato mixture is done simmering, pour it into a blender (or use an immersion blender – one of my favorite tools!) and blend until smooth. Add the tomato mixture to the cheese sauce and stir to combine. Mix in the cooked pasta until well coated. Pour the pasta mixture into the reserved baking dish and sprinkle the reserved cheese over the top. Bake for 20 minutes until cooked through and bubbly.


Weight Watchers Points Plus:
9 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
330 calories, 48 g carbs, 10 g fat, 15 g protein, 7 g fiber (from myfitnesspal.com)

Grilled Steak Salad WW Plus+ = 5

Ingredients:

1/4 cup Light Ranch salad dressing
1/4 cup mayo with olive oil reduced fat mayonnaise
2 tsp horseradish
3/4 lb beef sirloin steak, 3/4 inch thick
2 tbsp A 1 Steak Sauce
8 cups chopped romaine lettuce
1 tomato, cut into wedges
1 small red onion, cut into thin wedges
1/2 cup 2% shredded sharp Cheddar cheese

Directions:

1. Preheat grill to medium heat.

2. Mix first 3 ingredients together.

3. Place steaks on grill and cook 5 minutes on each side or until medium doneness (160º F.), brushing occasionally with steak sauce. Remove steak from grill; cover. Let stand 5 minutes and cut steak across the grain into thin slices.

4. Cover platter with lettuce; top with tomatoes, onions and meat. Drizzle with dressing mixture. Sprinkle with cheese. Serve immediately.


Yield: 6 Servings
Serving Size = 2 Cups

WW Plus+ = 5 Per Serving

Nutrition Information:
Calories 200, Carbs 9 g, Fat 12 g, Fiber 2 g, Protein 14 g

Baked Crab Rangoon Plus+ 2 Per Serving

Ingredients:

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz surimi imitation crab
3 oz cream cheese

Directions:

In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.

Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.

Moisten edges with water; bring corners to center over filling and press edges together to seal.

Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.


Makes 14 Crab Rangoon (2 Per Serving)

Nutritional Info Per Serving: Calories 94; Total Fat 2.29g; Cholesterol 12mg;
Sodium 147mg; Potassium 40mg; Carbs 12.03g; Fiber 0g; Protein 5.76g

Gooey Rocky Road Bars PointsPlus 3

Ingredients

2 spray(s) cooking spray
4 oz chocolate wafer(s)
3 Tbsp unsalted butter, melted
3/4 tsp table salt, (or less to taste)
1/2 cup(s) mini chocolate chips
1/4 cup(s) walnut(s), coarsely chopped
1/2 cup(s) fat free sweetened condensed milk
1/2 cup(s) mini marshmallows, coarsely chopped  


Instructions

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper (or coat with cooking spray - though the bars will be a little trickier to remove from the pan).

Using a food processor, process wafers into fine crumbs (or place wafers in a large, sealed zip-close bag and crush with a rolling pin). Add butter and salt to crumbs and pour into prepared pan; press down to form an even layer of crust.

In a small bowl, combine chocolate chips and walnuts; sprinkle evenly over crust. Drizzle milk over top; sprinkle with marshmallow pieces. Bake until chocolate melts and marshmallows begin to brown, about 15 minutes. Cool completely in refrigerator before slicing into 16 pieces. Yields 1 piece per serving.

Notes

Spray your knife with cooking spray before chopping the marshmallows to help keep them from sticking to the blade.

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Better Than Sex Cake Points+ 4 Per Serving

Better Than Sex Cake Points+ 4 Per Serving

INGREDIENTS

1 box of chocolate cake mix
1 can of diet soda
1 container of cool whip light
1 box of instant vanilla pudding (sugar free)
2 cups of 1% milk
4 Skinny Cow Heavenly Crisp Peanut Butter Bars, chopped

INSTRUCTIONS
page 1 of 2 click the Next button to continue

INSTRUCTIONS
... Preheat oven to 350 degrees

In a bowl combine the chocolate cake mix and can of diet soda until that is well combined. Pour into a 8X13 in baking dish and bake in the oven until a tooth pick comes out clean. 30-35 minutes.

While the cake is cooking make the frosting. Whisk together the instant pudding and milk in a bowl. Then fold in the thawed cool whip.

Chop the Skinny Cow Peanut Butter Bars.

Once the cake has cooled, top with the frosting and the chopped candy bars.

NOTES

Smart Points: 6(without candy bars on top)
Points Plus: 3

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