Blueberry Bars PointsPlus+ = 3

Ingredients

Nonstick cooking spray
1-1/4 cups graham cracker crumbs
1/4 cup no-calorie granulated sugar substitute
1/3 cup light butter, melted
12 oz Neufchatel cheese, softened
2/3 cup no-calorie granulated sugar substitute
2 large eggs
1/3 cup reduced fat sour cream
2 tsp vanilla extract
3/4 cup fresh or frozen blueberries, thawed
1/4 cup reduced-sugar apricot preserves
1 tbsp water

Directions:

1. Preheat oven to 350º F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.

2. Combine graham cracker crumbs, the 1/4 cup granulated sweetener and butter. Mix well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.

3. Beat Neufchatel cheese at medium speed with an electric mixer until smooth. Gradually add the 2/3 cup of sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

4. Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for
30 minutes. Cover and chill 2 hours.

5. Topping Directions:
Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until preserves melt. Spread over filling; cut into 20 bars.


Yield: 20 servings
Serving Size: 1 Bar per serving

Weight Watchers PointsPlus+ = 3

Nutritional Information:
Calories: 100, Fat 6g, Cholesterol 40mg, Carbs 8g, Sugars 3g, Sodium 110mg, Fiber 0g,
Protein 3g

Creamy Chicken Penne Plus+ 7 Per Serving

Ingredients:

8 ounces uncooked multigrain penne pasta
1 1/2 cups fresh or frozen small broccoli florets
1 cup fat free half-and-half
4 ounces Neufchâtel cheese, cubed
1 teaspoon oregano leaves
1 teaspoon rosemary leaves, finely crushed
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 1/2 cups chopped cooked chicken breast
2 tablespoons grated Parmesan or Asiago cheese

Directions:

1. Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.

2. Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.


Makes 6 Servings

Nutritional Info Per Serving: Calories 283, Carbs 32 g, Fat 7 g, Fiber 3 g, Protein 23 g.

Skinny Meatloaf Muffins with Barbecue Sauce POINTS PLUS 4

These little gems have been very popular on my site… Have you tried them yet?  They are yummy, yummy, yummy! The whole family will love them and so will you because they are super easy to make. What a fun way to present meatloaf. Even meatloaf haters love them! The skinny for each muffin, 115 calories, 2 grams of fat and 4 Weight Watchers POINTS PLUS.  So low in calories and fat you can easily enjoy 2 of them!

Prep Time: 15 minutes

Bake Time: 40 minutes

Ingredients for Meatloaf Muffins:

1 package (~1.25 pounds) 99% fat-free ground turkey breast

1 slice whole wheat or multigrain bread (I used Milton’s Multi-Grain) or ½ cup store bought bread crumbs.

1 cup onions, finely diced

1 egg, I used Egg-Land’s Best eggs

2 tablespoons Worcestershire sauce

½ cup Sweet Baby Ray’s barbecue sauce or your favorite

¼ teaspoon salt

Fresh ground pepper, to taste



Ingredients for Topping:

⅓ cup Sweet Baby Ray’s barbecue sauce or your favorite


Instructions

1. Preheat oven to 350 degrees.  Coat a regular (12-cup) muffin pan with cooking spray.  Set aside.

2. To make bread crumbs: Toast 1 slice whole wheat or multi-grain bread. Place in blender and pulse until made into crumbs.

3. In a large bowl, add ground turkey, bread crumbs, onions, egg, Worcestershire sauce, ½ cup barbecue sauce,  salt and pepper.  Using your hands or a large spoon, thoroughly mix together until well blended.

4. Add meatloaf mixture to the top of each muffin cup, flattening out the tops. Top each meatloaf muffin with ¾ tablespoon barbecue sauce and spread evenly over top.

5. Bake for 40 minutes. Run a knife around each muffin to loosen it from pan. Remove to a serving plate.

Makes 9 meatloaf muffins (1-2 muffins per serving)

Shopping Tips
I love Milton’s Multi-Grain bread and used it to make the bread crumbs. It’s sold in most supermarkets and Trader Joe’s.

Sweet Baby Rays is such a delicious barbecue sauce. You’ll find it in most supermarkets where other barbecue sauces are sold.

Weight Watchers (old points) 2
Weight Watchers POINTS PLUS 4
Share This Recipe!

Salsa, Bean, and Cheese Pizza Plus+ 6 Per Serving

Ingredients:

4 6 inches corn tortillas*
4 teaspoons olive oil
1 medium onion, chopped (1/2 cup)
1 fresh jalapeno chile pepper,
seeded and finely chopped
1 clove garlic, minced
1 cup rinsed and drained canned black beans
1 cup chopped seeded tomato
4 ounces Monterey Jack, Cheddar,
or mozzarella cheese, shredded (1 cup)
2 tablespoons chopped fresh cilantro


Directions:

1. Preheat oven to 425 degrees F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes on each side until lightly browned and crisp.

2. Meanwhile, in a large skillet, cook onion, chile pepper, and garlic in the remaining 3 teaspoons oil over medium-high heat until onion is tender. Stir in black beans and tomato; heat through.

3. Sprinkle tortillas with half of the cheese. Spoon bean mixture over cheese. Sprinkle with remaining cheese. Bake about 4 minutes or until cheese melts. Sprinkle with cilantro.


Nutritional Info Per Serving:
Calories 231, Carbs 25 g, Fat 11 g, Fiber 6 g, Protein 12 g

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

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

WW Cheesy BBQ Chicken Bites PointsPlus+ = 3

Ingredients

(2 oz) 2% milk Cheddar cheese
1 (4 oz) cooked, boneless, skinless chicken breast
half, cut into 16 thin slices

1/4 cup barbecue sauce
16 Triscuit Crackers
1 green onion, sliced

Directions:

OVEN DIRECTIONS
1. Preheat oven to 350º F.

2. Cut cheese into 8 slices; cut each slice diagonally in half. Combine chicken and sauce.

3. Place crackers in a single layer on baking sheet; top with chicken and cheese.

4. Bake 4 to 5 minutes or until cheese is melted. Top with onions.

MICROWAVE DIRECTIONS
Top crackers as directed; place 8 on microwaveable plate. Microwave on HIGH 10 to 15
seconds or until cheese begins to melt. Repeat with remaining topped crackers.



Yield: 8 Servings
Serving Size = 2 Per Serving

Weight Watchers PointsPlus+ = 3 per serving.

Nutritional Information:
Calories 100, Total Fat 3.5 g, Saturated Fat 1.5 g, Cholesterol 15 mg, Sodium 210 mg,
Carbs 10 g, Fiber 1 g, Sugars 3 g, Protein 7 g, Vitamin A 2 %DV, Vitamin C 0 %DV,
Calcium 6 %DV, Iron 4 %DV

WW Tex-Mex Chicken Salad PointsPlus+ = 5

Ingredients

1 tbsp chili powder
1 tsp ground cumin
(1-3/4 lbs) boneless, skinless chicken breasts,
cut into strips

1 tbsp olive oil
1 cup chunky salsa
1/4 cup water
1 bag (about 7 ounces) mixed salad greens



Directions:

1. In a medium size bowl, stir together the chili powder and cumin. Add in the chicken and toss to coat.

2. Heat the oil in a 12 inch skillet over medium-high heat. Add the chicken and cook 15 minutes or until well browned and cooked through, stirring often. Remove chicken from skillet; cover and keep warm.

3. Stir the salsa and water into the skillet and cook until mixture is hot and bubbly. Divide greens among 6 plates. Top with the chicken and the salsa mixture.

Yield: 6 Servings
Serving Size: 2 cups per serving

Weight Watchers PointsPlus+ = 5


Nutritional Information:
Calories 194, Total Fat 6g, Saturated Fat 1g, Cholesterol 78g, Sodium 391mg,
Carbs 4g, Fiber 1g, Protein 29g, Vitamin A 19 %DV, Vitamin C 8 %DV,
Calcium 3 %DV, Iron 9 %DV

Cauliflower Mashed Potatoes

Ingredients:

1 1/2 pounds cauliflower,
cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives

Instructions

In a large saucepan, combine cauliflower, garlic, and broth. If cauliflower is not completely covered by broth, add water to just cover. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.

Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.


Makes 4 (1 Cup Servings)

Per serving:
80 calories, 8 g protein, 12 g carbs, 1 g fat, 4 g fiber, 183 mg sodium