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.

Crockpot Chicken-Wild Rice Soup (5 Points+)

Crockpot Chicken-Wild Rice Soup is an easy, delicious and healthy, low calories, low fat, low carbohydrates, low sodium, WeightWatchers (5) PointsPlus recipe. Makes 6 (1-1/2 cup) servings. Crockpot Chicken-Wild Rice Soup will be loved be everyone.

INGREDIENTS:

3 cups water
1 (14 oz) can low sodium chicken broth
1 (10-3/4 oz) can condensed low fat, low sodium
cream of chicken soup

2/3 cup uncooked wild rice, rinsed and drained
1 tsp dried thyme, crushed
1/4 tsp ground black pepper
3 cups chopped cooked chicken
2 cups shredded fresh spinach

DIRECTIONS:

1.  in a 3-1/2 or 4 quart quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and black pepper.

2. Cover and cook on LOW 7 to 8 hours or on HIGH 3-1/2 to 4 hours.

3. Turn off cooker and stir in chicken and spinach.


Yield: 6 Servings.
Serving Size: 1-1/2 cups per serving.

WW PointsPlus+ = 5

Carb Choices: 1

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

NUTRITIONAL INFORMATION:
Calories: 216, Total Fat 4g, Saturated Fat 1g, Cholesterol 64mg, Sodium 397mg, Carbohydrates 19g, Fiber 2g, Protein 26g

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.

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Weight Watchers Cheesecake Squares recipe (5 points)

Weight Watchers Cheesecake Squares recipe
Makes 16 squares

Ingredients:

1 (8 ounce) package cream cheese, softened
3/4 cup M&M or Smarties candies
1/2 cup walnuts, chopped
1 egg
1/3 cup margarine
1 cup flour
1/4 cup sugar, granulated
1/3 cup sugar, brown packed
1 teaspoon vanilla extract.



Preparation:

1. Preheat the oven to 350 degrees F.
2. Beat the margarine and brown sugar until light and fluffy.
3. Add the walnuts and flour; mix well.
4. Reserve 1/2 cup of the crumb mixture; press the remaining crumb mixture into bottom of a 8″ square pan.
5. Bake at 350 degrees for about 10 minutes.
6. Combine the softened cream cheese, granulated sugar and vanilla; using an electric mixer, mix at medium speed until well blended.
7. Add the egg; mix well.
8. Layer 1/2 cup of the Smarties or M&M candies over the crust; top with the cream cheese mixture.
9. Combine the remaining candy and reserved crumb mixture; mix well.
10. Sprinkle the crumb mixture over the cream cheese mixture.
11. Bake at 350 degrees for about 20 minutes.
12. Let cool completely before serving.

WW POINTS for one square: 5

Nutritional information for one square:
217 calories, 13.6g fat, 0.7g fiber

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Crockpot Turkey Lasagna WW Plus+ = 8

Ingredients:

1 medium size onion, chopped
2 garlic cloves, minced
1 1/4 lbs ground turkey
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 (15 oz) carton Low Fat Ricotta cheese
1 cup Italian blend shredded cheese
12 dry lasagna noodles, broken in half
1 (10 oz) box frozen chopped broccoli, thawed and squeezed dry

1 (26 oz) jar chunky style pasta sauce

Directions:

1. In a large nonstick skillet, cook onions and garlic over medium high heat for 4 minutes or until softened. Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, salt and pepper. Set aside.

2. In a small bowl, combine ricotta and 1/2 cup of the Italian shredded cheese.

3. In a 5 to 6 quart slow cooker, layer 6 of the uncooked noodles, overlapping as necessary. Spread half of both the meat mixture and broccoli over noodles then top with about half of the pasta sauce and 1/4 cup water. Gently spread ricotta mixture on top and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.

4. Cover and cook on HIGH for 4 hours or LOW for 5 hours.
Sprinkle remaining 1/2 cup of cheese on top for last 15 minutes of cooking time or until melted.

Yield: 8 Servings Serving size= 1/8 of Recipe


WW Plus+ = 8 Per Serving

Nutritional Information:
Calories 333, Fat 14 g, Cholesterol 85 mg, Carbohydrates 24 g, Fiber 3 g, Protein 27g

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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