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 Twice Baked Potatoes PointsPlus+ = 2

Ingredients:

3 large baking potatoes
1/2 cup fat free, reduced sodium chicken broth
1 cup 2% shredded sharp Cheddar cheese, divided
1/3 cup thin green onion slices
1/4 cup Light sour cream
1 tsp Dijon mustard
1/4 tsp paprika

Directions:

1. Preheat oven to 400 F.

2. Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1 1/4 hours or until tender. Immediately cut potatoes in half, lengthwise; scoop out centers, leaving 1/4 inch thick shells.

3. Beat potato pulp, broth, 1/2 cup of the cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.

4. Bake 20 minutes or until heated through.


Yield: 6 Servings
Serving Size= 1 Potato Half

Weight Watchers Points Plus = 2

Nutrition Information:
Calories 210, Carbs 17.3 g, Cholesterol 5 mg, Fat 1.1 g, Fiber 2.3 g, Protein 2.5 g

Pineapple-Raspberry Trifle WW PointsPlus+ = 5

Pineapple-Raspberry Trifle is an easy, quick and delicious recipe for the traditional English trifle. Canned pineapple, frozen red raspberries, angel food cake, cream cheese and whipped topping make up this fabulous dish. It is also a healthy recipe that no one will be able to distinguish. It is low in calories, low in fat, low in cholesterol, low in sodium, low incarbohydrates. A WeightWatchers (5) PointsPlus and also heart-healthy. Makes 12 Servings. Pineapple-Raspberry Trifle will be loved by family, friends and guests.pineapple-raspberry-trifle



INGREDIENTS:

1 (8 oz) bar Neufchatel cheese, softened
2 cups skim milk, divided
1 (4-serving size) box fat-free, sugar-free instant pudding mix
1 (8 oz) tub fat-free frozen whipped topping, thawed
1 (20 oz) can crushed pineapple in juice, undrained
1 (12 oz) pkg frozen red raspberries, thawed
1 (8.5 oz) angel food cake, cut into 3/4-inch cubes

DIRECTIONS:

1. Beat Neufchatel in a large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping.

2. In a seperate bowl; mix together the raspberries and pineapple.

3. Arrange 1/3 of the cake cubes in a 3 quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.

YIELD: 12 Servings
Serving Size: 3/4 Cup.



WW PointsPlus+ = 5
Carb Choices 2

NUTRITIONAL INFORMATION:
Calories: 200, Total Fat 5g, Saturated Fat 4g, Cholesterol 15mg, Sodium 370mg, Sugars 25g, Carbohydrates 35g, Fiber 2g, Protein 5g

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.

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

Lemon Yogurt Cookies 2 Points+ Per Serving

Ingredients:

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups granulated sugar
1/2 cup low fat lemon yogurt
1 large egg, lightly beaten
2 egg whites, lightly beaten
1/3 cup canola oil
1/2 tsp finely grated lemon zest
1 tsp fresh lemon juice

Directions:

Preheat oven to 375°. Line baking sheets with parchment paper.

In a medium bowl, combine flours, baking soda, baking powder and salt; set aside. In a large bowl, combine sugar, yogurt, egg, egg whites, oil, lemon zest and lemon juice and stir until well blended. Add dry ingredients and stir until combined.

Drop by teaspoonfuls, 2 inches apart, on prepared baking sheets. Bake for 9 to 12 minutes, or until edges are slightly brown. Cool for 1 minute; transfer to a wire rack to cool completely.


Makes 48 Cookies (1 Cookie Per Serving)

Nutritional Info Per Serving: 65 calories; 2 g fat; 5 mg cholesterol; 11 g carbs;
1 g protein; 0 g fiber; 76 mg sodium