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 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