This rocks. Very good for comfort food or cold weather days.
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup(s) fat-free sour cream
1 tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast
3 tbsp all-purpose flour
1 tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions
* Preheat oven to 400ºF.
* Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
* Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
* Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Chef Tips
* We renovated Shepherd's Pie by:
o Using naturally lean turkey breast instead of fattier lamb or beef.
o Swapping nonfat sour cream for most of the butter in the mashed potato topping.
o Adding reduced-calorie margarine, instead of butter, to the mashed potatoes.
From Weight Watchers website.
Showing posts with label weight watchers. Show all posts
Showing posts with label weight watchers. Show all posts
Sunday, February 22, 2009
Chocolate Amaretto Cheesecake
This is one of my favorite low fat dessert recipes. This and the Key Lime Pie satisfy most of my dessert cravings and they are gooooood.
Weight Watchers Recipe
6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs
2 1/3 cups part-skim ricotta cheese
4 oz. nonfat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
3 tbsp. all-purpose flour
2 tbsp. Amaretto liqueur
1 tsp. vanilla extract
2 tbsp. semisweet chocolate chips
Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.
(If you don't have an 8-inch springform pan, make cheesecake in an 8-inch aluminum foil baking pan. Using a scissors, cut sides away before serving.)
In a blender or food processor, puree the ricotta and cream cheeses, sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.
Pour the mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1d hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.
Serves 12, with each serving having 99 calories, 2 g fat, and 17 g carbohydrates. Weight Watchers count is 2 points per serving.
Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers
Weight Watchers Recipe
6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs
2 1/3 cups part-skim ricotta cheese
4 oz. nonfat cream cheese
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 egg
3 tbsp. all-purpose flour
2 tbsp. Amaretto liqueur
1 tsp. vanilla extract
2 tbsp. semisweet chocolate chips
Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.
(If you don't have an 8-inch springform pan, make cheesecake in an 8-inch aluminum foil baking pan. Using a scissors, cut sides away before serving.)
In a blender or food processor, puree the ricotta and cream cheeses, sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.
Pour the mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1d hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.
Serves 12, with each serving having 99 calories, 2 g fat, and 17 g carbohydrates. Weight Watchers count is 2 points per serving.
Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers
Wednesday, February 11, 2009
Parmesan-Turkey Meatloaf
Weight Watchers recipe.
This is one of my all-time favorite recipes, nevermind Weight Watchers recipe. I am making it right now! My husband loves it and requests it. AND it takes about 15 minutes to make, the rest is cooking time. Gotta love that!
1 Tbs olive oil
1 onion, chopped
1 1/4 lbs ground skinless turkey
4 slices whole-wheat bread, made into fine crumbs (i chop or use food processor)
1/2 cup fat-free milk
1 egg white, lightly beaten
3 Tbs ketchup
2 Tbs grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp dried thyme leaves, crumbled
1/4 tsp freshly ground black pepper
Preheat the oven to 350F.
Spray and 8x5" loaf pan with nonstick cooking spray. In a small, non-stick skillet, heat the oil. Saute the onion until tender, 4-5 minutes.
In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic powder, basil, thyme and pepper; blend well. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.
181 Calories, 9 g total fat, 2 g Sat. Fat, 53 mg Cholesterol, 247 mg Sodium, 10g Total Carbohydrate, 1g Dietary Fiber, 15g Protein, 64mg Calcium.
Points per serving: 4.
From Weight Watchers New Complete Cookbook, pub. 1998, pg. 145.
This is one of my all-time favorite recipes, nevermind Weight Watchers recipe. I am making it right now! My husband loves it and requests it. AND it takes about 15 minutes to make, the rest is cooking time. Gotta love that!
1 Tbs olive oil
1 onion, chopped
1 1/4 lbs ground skinless turkey
4 slices whole-wheat bread, made into fine crumbs (i chop or use food processor)
1/2 cup fat-free milk
1 egg white, lightly beaten
3 Tbs ketchup
2 Tbs grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp dried thyme leaves, crumbled
1/4 tsp freshly ground black pepper
Preheat the oven to 350F.
Spray and 8x5" loaf pan with nonstick cooking spray. In a small, non-stick skillet, heat the oil. Saute the onion until tender, 4-5 minutes.
In a medium bowl, combine the onion, turkey, bread crumbs, milk, egg white, ketchup, cheese, garlic powder, basil, thyme and pepper; blend well. Shape into a loaf and transfer to the pan. Bake until browned and cooked through, 50-60 minutes. Let stand 10 minutes before slicing.
181 Calories, 9 g total fat, 2 g Sat. Fat, 53 mg Cholesterol, 247 mg Sodium, 10g Total Carbohydrate, 1g Dietary Fiber, 15g Protein, 64mg Calcium.
Points per serving: 4.
From Weight Watchers New Complete Cookbook, pub. 1998, pg. 145.
Saturday, February 7, 2009
Baja-Style Fish Tacos
Weight Watchers Recipe.
Baja-Style Fish Tacos
POINTS® Value: 7
Servings: 4
Preparation Time: 30 min
Cooking Time: 8 min
Level of Difficulty: Moderate
This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch.
Ingredients
2 spray(s) cooking spray
1/2 cup(s) yellow masa corn flour
1 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 pound(s) snapper fillet(s), red-variety, cut into 2-inch pieces
8 medium corn tortilla(s), buy a few extra in case some break
1 head(s) romaine lettuce, outer leaves removed and remaining leaves sliced into 1/4-inch strips
5 medium radishes, red-variety, thinly sliced
2 medium scallion(s), thinly sliced
10 medium cherry tomato(es), quartered
1/4 cup(s) shredded red cabbage
3/4 cup(s) low-fat plain yogurt
2 tbsp fresh lime juice
1 tsp canned chipotle peppers, in adobo sauce, finely chopped
2 tbsp cilantro, fresh sprigs, for garnish
Instructions
* Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).
* Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat
* Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.
* Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
* To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
* To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.
* To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.
From Weight Watchers website.
Baja-Style Fish Tacos
POINTS® Value: 7
Servings: 4
Preparation Time: 30 min
Cooking Time: 8 min
Level of Difficulty: Moderate
This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch.
Ingredients
2 spray(s) cooking spray
1/2 cup(s) yellow masa corn flour
1 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 pound(s) snapper fillet(s), red-variety, cut into 2-inch pieces
8 medium corn tortilla(s), buy a few extra in case some break
1 head(s) romaine lettuce, outer leaves removed and remaining leaves sliced into 1/4-inch strips
5 medium radishes, red-variety, thinly sliced
2 medium scallion(s), thinly sliced
10 medium cherry tomato(es), quartered
1/4 cup(s) shredded red cabbage
3/4 cup(s) low-fat plain yogurt
2 tbsp fresh lime juice
1 tsp canned chipotle peppers, in adobo sauce, finely chopped
2 tbsp cilantro, fresh sprigs, for garnish
Instructions
* Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).
* Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat
* Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.
* Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
* To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
* To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.
* To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.
From Weight Watchers website.
Lasagna
Weight Watchers Recipe.
Lasagna
Was POINTS® Value: 8
Now POINTS® Value: 5
Servings: 6
Preparation Time: 25 min
Cooking Time: 60 min
Level of Difficulty: Easy
Who says you can't eat lasagna? We nearly halved the calories by scaling back on the cheese and replacing it with lots of flavorful vegetables and fresh herbs.
Ingredients
14 1/2 oz canned tomatoes, whole peeled
1 tbsp canned tomato paste
2 medium tomato(es), coarsely chopped
1/2 tsp sugar
2 medium raw eggplant
1/4 tsp table salt, or to taste
1 medium leek(s), finely chopped
2 medium garlic clove(s), crushed
12 medium basil, leaves, torn
1/2 pound(s) dry lasagna noodles, cooked (about 9 noodles)
1 cup(s) part-skim mozzarella cheese, shredded
Instructions
* Preheat oven to 400ºF. Lightly coat a 2-quart rectangular baking dish with cooking spray.
* Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and sugar.
* Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand 15 minutes, rinse and drain.
* Coat a nonstick pan with cooking spray and warm over medium heat. Cook eggplant in batches until soft and well-browned; set aside.
* Cook leeks and garlic in the same pan, stirring until leeks soften.
* Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each eggplant, tomato mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with rest of eggplant, tomato mixture, leeks and basil. Top with remaining noodles and cheese.
* Bake uncovered for 40 minutes. Cool slightly and serve.
Chef Tips
* We renovated Lasagna by:
o Relying on vegetables instead of high-fat meat or excessive amounts of cheese to bulk out the dish.
o Using part-skim cheese to cut back on fat.
o Using shredded cheese, which covers a larger surface area with a lesser amount, but imparts lots of flavor.
o Making our own fresh tomato sauce - less POINTS than many of the store-bought varieties.
From Weight Watchers website.
Lasagna
Was POINTS® Value: 8
Now POINTS® Value: 5
Servings: 6
Preparation Time: 25 min
Cooking Time: 60 min
Level of Difficulty: Easy
Who says you can't eat lasagna? We nearly halved the calories by scaling back on the cheese and replacing it with lots of flavorful vegetables and fresh herbs.
Ingredients
14 1/2 oz canned tomatoes, whole peeled
1 tbsp canned tomato paste
2 medium tomato(es), coarsely chopped
1/2 tsp sugar
2 medium raw eggplant
1/4 tsp table salt, or to taste
1 medium leek(s), finely chopped
2 medium garlic clove(s), crushed
12 medium basil, leaves, torn
1/2 pound(s) dry lasagna noodles, cooked (about 9 noodles)
1 cup(s) part-skim mozzarella cheese, shredded
Instructions
* Preheat oven to 400ºF. Lightly coat a 2-quart rectangular baking dish with cooking spray.
* Blend undrained canned tomatoes with paste until combined. Stir in fresh chopped tomatoes and sugar.
* Cut eggplant lengthwise into 1/2-inch slices; place in a colander and sprinkle with salt. Let stand 15 minutes, rinse and drain.
* Coat a nonstick pan with cooking spray and warm over medium heat. Cook eggplant in batches until soft and well-browned; set aside.
* Cook leeks and garlic in the same pan, stirring until leeks soften.
* Cover bottom of prepared pan with 3 cooked noodles. Layer with 1/2 each eggplant, tomato mixture, leeks, basil and cheese. Repeat with 3 more noodles and top with rest of eggplant, tomato mixture, leeks and basil. Top with remaining noodles and cheese.
* Bake uncovered for 40 minutes. Cool slightly and serve.
Chef Tips
* We renovated Lasagna by:
o Relying on vegetables instead of high-fat meat or excessive amounts of cheese to bulk out the dish.
o Using part-skim cheese to cut back on fat.
o Using shredded cheese, which covers a larger surface area with a lesser amount, but imparts lots of flavor.
o Making our own fresh tomato sauce - less POINTS than many of the store-bought varieties.
From Weight Watchers website.
Pasta Alfredo
Weight Watchers Recipe.
Pasta Alfredo
Was POINTS® Value: 23
Now POINTS® Value: 9
Servings: 2
Preparation Time: 10 min
Cooking Time: 12 min
Level of Difficulty: Easy
Cream, Parmesan, bacon … no wonder Pasta Alfredo is such a favored dish. But when an average serving is full of fat and calories, it's not a meal you can enjoy too often. By making simple substitutions we've transformed this dish!
Ingredients
5 oz uncooked linguini
1 1/2 oz cooked Canadian-style bacon, chopped
1 small onion(s), red, finely chopped
2 medium garlic clove(s), crushed
6 tbsp vegetable broth
1/2 cup(s) fat-free evaporated milk
1 tsp cornstarch
1 tbsp water
3/4 oz grated Parmesan cheese
2 tbsp chives, chopped
1/8 tsp black pepper, or to taste
Instructions
* Add pasta to large pot of boiling water; cook, uncovered, until tender, drain.
* Return pan to heat; cook onion and garlic, stirring, until onion is soft. Stir in broth and milk. Bring to a boil, stir in combined cornstarch and water. Simmer, uncovered, until thickened slightly, about 5 minutes.
* Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 minutes.
* Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large garden salad on the side.
Chef Tips
* We renovated Pasta Alfredo by:
o Substituting the cream for evaporated skim milk.
o Using bacon as a garnish, not a staple. Opting for a small amount of good quality, Parmesan cheese, rather than a lot of the average kind.
o You can further renovate this dish by bulking the sauce out with vegetables such as tomatoes, snow peas or beans.
From Weight Watchers website.
Pasta Alfredo
Was POINTS® Value: 23
Now POINTS® Value: 9
Servings: 2
Preparation Time: 10 min
Cooking Time: 12 min
Level of Difficulty: Easy
Cream, Parmesan, bacon … no wonder Pasta Alfredo is such a favored dish. But when an average serving is full of fat and calories, it's not a meal you can enjoy too often. By making simple substitutions we've transformed this dish!
Ingredients
5 oz uncooked linguini
1 1/2 oz cooked Canadian-style bacon, chopped
1 small onion(s), red, finely chopped
2 medium garlic clove(s), crushed
6 tbsp vegetable broth
1/2 cup(s) fat-free evaporated milk
1 tsp cornstarch
1 tbsp water
3/4 oz grated Parmesan cheese
2 tbsp chives, chopped
1/8 tsp black pepper, or to taste
Instructions
* Add pasta to large pot of boiling water; cook, uncovered, until tender, drain.
* Return pan to heat; cook onion and garlic, stirring, until onion is soft. Stir in broth and milk. Bring to a boil, stir in combined cornstarch and water. Simmer, uncovered, until thickened slightly, about 5 minutes.
* Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 minutes.
* Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large garden salad on the side.
Chef Tips
* We renovated Pasta Alfredo by:
o Substituting the cream for evaporated skim milk.
o Using bacon as a garnish, not a staple. Opting for a small amount of good quality, Parmesan cheese, rather than a lot of the average kind.
o You can further renovate this dish by bulking the sauce out with vegetables such as tomatoes, snow peas or beans.
From Weight Watchers website.
Open-Faced Tuna and Artichoke Melt
Weight Watchers Recipe.
Open-Faced Tuna and Artichoke Melt
POINTS® Value: 6
Servings: 2
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy
You won't find any mayo in this tuna salad just lemon juice and a hint of olive oil. Use albacore tuna because it flakes better.
Ingredients
1/2 cup(s) canned artichoke hearts, without oil, about four pieces, drained and chopped
1/4 cup(s) scallion(s), chopped
1 tbsp fresh lemon juice
1 tsp olive oil
1/2 tsp Italian seasoning
1/8 tsp black pepper
1/8 tsp cayenne pepper
6 oz water-packed tuna fish, drained, albacore, and flaked
2 average whole-wheat english muffin(s), split
3 tbsp grated Parmesan cheese
Instructions
* Preheat broiler.
* Combine first 8 ingredients in a medium-sized bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.
* Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.
From Weight Watchers website.
Open-Faced Tuna and Artichoke Melt
POINTS® Value: 6
Servings: 2
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy
You won't find any mayo in this tuna salad just lemon juice and a hint of olive oil. Use albacore tuna because it flakes better.
Ingredients
1/2 cup(s) canned artichoke hearts, without oil, about four pieces, drained and chopped
1/4 cup(s) scallion(s), chopped
1 tbsp fresh lemon juice
1 tsp olive oil
1/2 tsp Italian seasoning
1/8 tsp black pepper
1/8 tsp cayenne pepper
6 oz water-packed tuna fish, drained, albacore, and flaked
2 average whole-wheat english muffin(s), split
3 tbsp grated Parmesan cheese
Instructions
* Preheat broiler.
* Combine first 8 ingredients in a medium-sized bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.
* Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.
From Weight Watchers website.
Chicken Parmigiana Sandwich
Weight Watchers Recipe.
Chicken Parmigiana Sandwich
POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 25 min
Level of Difficulty: Easy
Our "You won't believe you're on a diet" recipe series concludes with this Italian classic.
Ingredients
1/4 cup(s) fat-free Italian salad dressing
1/3 cup(s) seasoned bread crumbs
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1/2 cup(s) canned tomato sauce
1/4 cup(s) part-skim mozzarella cheese, shredded
8 slice(s) reduced-calorie bread, Italian-style, toasted
Instructions
* Preheat oven to 400°F. Coat a baking pan with cooking spray.
* Place Italian dressing and bread crumbs in separate shallow bowls. Dip chicken in dressing and turn to coat; dip chicken in bread crumbs and turn to coat.
* Place chicken in prepared pan and bake for 15 minutes. Top with tomato sauce and cheese and bake until chicken is no longer pink, about 10 minutes more.
* Place each chicken breast on 1 slice of bread; top with remaining slices of bread and serve.
From Weight Watchers website.
Chicken Parmigiana Sandwich
POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 25 min
Level of Difficulty: Easy
Our "You won't believe you're on a diet" recipe series concludes with this Italian classic.
Ingredients
1/4 cup(s) fat-free Italian salad dressing
1/3 cup(s) seasoned bread crumbs
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1/2 cup(s) canned tomato sauce
1/4 cup(s) part-skim mozzarella cheese, shredded
8 slice(s) reduced-calorie bread, Italian-style, toasted
Instructions
* Preheat oven to 400°F. Coat a baking pan with cooking spray.
* Place Italian dressing and bread crumbs in separate shallow bowls. Dip chicken in dressing and turn to coat; dip chicken in bread crumbs and turn to coat.
* Place chicken in prepared pan and bake for 15 minutes. Top with tomato sauce and cheese and bake until chicken is no longer pink, about 10 minutes more.
* Place each chicken breast on 1 slice of bread; top with remaining slices of bread and serve.
From Weight Watchers website.
Buffalo Wings with Blue Cheese Dip
Weight Watchers Recipe.
Buffalo Wings with Blue Cheese Dip
Was POINTS® Value: 12
Now POINTS® Value: 4
Servings: 4
Preparation Time: 12 min
Cooking Time: 20 min
Level of Difficulty: Easy
Don't succumb to traditional, artery-clogging wings. Simply bake them in a tangy rub and then dip them in lightened-up dressing.
Ingredients
1 spray(s) olive oil cooking spray, or enough to coat sheet
12 oz uncooked skinless chicken wing(s)
1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product
1/2 cup(s) fat-free sour cream
2 tbsp blue cheese, or gorgonzola, crumbled
2 tbsp fat-free skim milk
4 medium stalk(s) celery, cut into 2-inch pieces
Instructions
* Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
* Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.
* Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.
* Serve wings with dip and celery on the side. Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving.
From Weight Watchers website.
Buffalo Wings with Blue Cheese Dip
Was POINTS® Value: 12
Now POINTS® Value: 4
Servings: 4
Preparation Time: 12 min
Cooking Time: 20 min
Level of Difficulty: Easy
Don't succumb to traditional, artery-clogging wings. Simply bake them in a tangy rub and then dip them in lightened-up dressing.
Ingredients
1 spray(s) olive oil cooking spray, or enough to coat sheet
12 oz uncooked skinless chicken wing(s)
1 1/4 oz Old El Paso Taco Seasoning Mix, or similar product
1/2 cup(s) fat-free sour cream
2 tbsp blue cheese, or gorgonzola, crumbled
2 tbsp fat-free skim milk
4 medium stalk(s) celery, cut into 2-inch pieces
Instructions
* Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
* Place chicken wings in a zip-close plastic bag, add taco seasoning, seal bag and shake to coat. Transfer wings to prepared baking sheet and bake until cooked through, about 18 to 20 minutes.
* Meanwhile, to prepare dip, whisk together sour cream, cheese and milk.
* Serve wings with dip and celery on the side. Yields about 3 wings, 3 tablespoons of dip and 1 celery stalk per serving.
From Weight Watchers website.
Grilled Cinnamon Peaches
Weight Watchers Recipe.
Grilled Cinnamon Peaches
POINTS® Value: 1
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling
Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.
Ingredients
3 serving(s) butter-flavor cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions
* Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
* Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.
* Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)
* Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.
From Weight Watchers website.
Grilled Cinnamon Peaches
POINTS® Value: 1
Servings: 4
Preparation Time: 5 min
Cooking Time: 8 min
Level of Difficulty: Easy
Works with Simply Filling
Finish off your 4th of July barbecue with this 3-ingredient recipe. Grilling the peaches helps elicit that warm, peach pie flavor.
Ingredients
3 serving(s) butter-flavor cooking spray
1/2 tsp ground cinnamon
4 large peach(es), peeled, halved and pitted
Instructions
* Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat.
* Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray.
* Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)
* Turn peaches over and grill on other side for about 3 minutes more; serve warm. Yields 2 peach halves per serving.
From Weight Watchers website.
Baked Pasta with Butternut Squash and Ricotta
Weight Watchers Recipe.
Baked Pasta with Butternut Squash and Ricotta
POINTS® Value: 5
Servings: 8
Preparation Time: 25 min
Cooking Time: 60 min
Level of Difficulty: Moderate
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese.
Ingredients
2 spray(s) cooking spray
20 oz butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 tbsp thyme, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted
Instructions
* Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
* Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
* Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
* In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
* Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
* Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
Notes
* *Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can't find any, cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.
Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.
From Weight Watchers website.
Baked Pasta with Butternut Squash and Ricotta
POINTS® Value: 5
Servings: 8
Preparation Time: 25 min
Cooking Time: 60 min
Level of Difficulty: Moderate
This pasta casserole is a hearty yet elegant combination of whole wheat penne, rich butternut squash, toasted walnuts, ricotta and Parmesan cheese.
Ingredients
2 spray(s) cooking spray
20 oz butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 tbsp thyme, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted
Instructions
* Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.
* Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
* Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.
* In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.
* Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.
* Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.
Notes
* *Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can't find any, cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.
Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.
From Weight Watchers website.
Roasted Pork Tenderloin
Weight Watchers Recipe.
POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy
Works with Simply Filling
A simple blend of herbs and spices, with a touch of olive oil, transforms an ordinary pork roast into an exceptional main course.
Ingredients
1 spray(s) cooking spray
2 tsp dried thyme, or 2 Tbsp freshly chopped thyme
2 tsp dried oregano, or 2 Tbsp freshly chopped oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp table salt
1 tsp black pepper, freshly ground
2 tsp olive oil
2 pound(s) lean pork tenderloin
Instructions
* Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.
* Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.
* Rub oil all over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.
* Roast until an instant-read thermometer inserted in center of pork reads 160ºF, about 30 minutes.
* Let stand 10 minutes before slicing crosswise into thin (about 1/2-inch thick) slices. Yields about 3 ounces per serving.
From Weight Watchers website.
POINTS® Value: 3
Servings: 8
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy
Works with Simply Filling
A simple blend of herbs and spices, with a touch of olive oil, transforms an ordinary pork roast into an exceptional main course.
Ingredients
1 spray(s) cooking spray
2 tsp dried thyme, or 2 Tbsp freshly chopped thyme
2 tsp dried oregano, or 2 Tbsp freshly chopped oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp table salt
1 tsp black pepper, freshly ground
2 tsp olive oil
2 pound(s) lean pork tenderloin
Instructions
* Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.
* Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside.
* Rub oil all over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan.
* Roast until an instant-read thermometer inserted in center of pork reads 160ºF, about 30 minutes.
* Let stand 10 minutes before slicing crosswise into thin (about 1/2-inch thick) slices. Yields about 3 ounces per serving.
From Weight Watchers website.
Creole-Style Stuffed Mushrooms
Weight Watchers Recipe.
Creole-Style Stuffed Mushrooms
POINTS® Value: 0
Servings: 12
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Moderate
Serve these gorgeous stuffed mushrooms at your next party. They're an easy crowd-pleaser.
Ingredients
1 spray(s) olive oil cooking spray
1 pound(s) button mushrooms, about 24 large mushrooms
1 tsp olive oil
1/4 cup(s) onion(s), chopped
1/4 cup(s) sweet red pepper(s), chopped
10 oz chopped frozen spinach, thawed and drained
2 1/2 slice(s) whole-wheat bread, chopped into bread crumbs
1 tsp Creole seasoning, or Cajun seasoning
1/4 tsp ground turmeric
Instructions
* Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
* Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
* Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.
* Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)
From Weight Watchers website.
Creole-Style Stuffed Mushrooms
POINTS® Value: 0
Servings: 12
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Moderate
Serve these gorgeous stuffed mushrooms at your next party. They're an easy crowd-pleaser.
Ingredients
1 spray(s) olive oil cooking spray
1 pound(s) button mushrooms, about 24 large mushrooms
1 tsp olive oil
1/4 cup(s) onion(s), chopped
1/4 cup(s) sweet red pepper(s), chopped
10 oz chopped frozen spinach, thawed and drained
2 1/2 slice(s) whole-wheat bread, chopped into bread crumbs
1 tsp Creole seasoning, or Cajun seasoning
1/4 tsp ground turmeric
Instructions
* Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
* Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
* Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.
* Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)
From Weight Watchers website.
Red Velvet Angel Food Cake
Weight Watchers Recipe.
Red Velvet Angel Food Cake
POINTS® Value: 3
Servings: 16
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Difficult
This Southern classic has been retooled into a 4-inch-high angel food cake that’s chocolaty-rich, moist and of course, bright red.
Ingredients
1/3 cup(s) unsweetened cocoa, do not use Dutch cocoa
1/4 cup(s) water, boiling
2 tsp vanilla extract
1 fl oz food coloring, red
1/4 tsp table salt
1 3/4 cup(s) sugar, divided
1 cup(s) cake flour
16 large egg white(s), about 2 cups
2 tsp white vinegar
Instructions
* Preheat oven to 350ºF.
* In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.
* In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.
* Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.
* Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.
* Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.
* Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.
* When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.
Notes
* Treat the egg whites gently and you’ll be rewarded with a high cake.
From Weight Watchers website.
Red Velvet Angel Food Cake
POINTS® Value: 3
Servings: 16
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Difficult
This Southern classic has been retooled into a 4-inch-high angel food cake that’s chocolaty-rich, moist and of course, bright red.
Ingredients
1/3 cup(s) unsweetened cocoa, do not use Dutch cocoa
1/4 cup(s) water, boiling
2 tsp vanilla extract
1 fl oz food coloring, red
1/4 tsp table salt
1 3/4 cup(s) sugar, divided
1 cup(s) cake flour
16 large egg white(s), about 2 cups
2 tsp white vinegar
Instructions
* Preheat oven to 350ºF.
* In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.
* In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.
* Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.
* Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.
* Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.
* Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.
* When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.
Notes
* Treat the egg whites gently and you’ll be rewarded with a high cake.
From Weight Watchers website.
Beer-Soaked Beef
I can't wait to make this one!
Weight Watchers Recipe.
POINTS® Value: 6
Servings: 6
Preparation Time: 7 min
Cooking Time: 14 min
Level of Difficulty: Easy
This meat is wonderfully tender and so well-flavored. Marinate it in the morning before you go to work and just pop it in the oven when you get home.
Ingredients
12 oz beer
2 tbsp olive oil
1 large garlic clove(s), peeled and smashed
2 tbsp fresh lemon juice
1 tbsp dark brown sugar
1 tsp table salt
1/8 tsp whole cloves
1 1/2 pound(s) raw lean flank steak, 1-inch thick, washed and patted dry
Instructions
* In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.
* Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.
* Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.
* Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.
From Weight Watchers website.
Weight Watchers Recipe.
POINTS® Value: 6
Servings: 6
Preparation Time: 7 min
Cooking Time: 14 min
Level of Difficulty: Easy
This meat is wonderfully tender and so well-flavored. Marinate it in the morning before you go to work and just pop it in the oven when you get home.
Ingredients
12 oz beer
2 tbsp olive oil
1 large garlic clove(s), peeled and smashed
2 tbsp fresh lemon juice
1 tbsp dark brown sugar
1 tsp table salt
1/8 tsp whole cloves
1 1/2 pound(s) raw lean flank steak, 1-inch thick, washed and patted dry
Instructions
* In a 9- X 13-inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves; add steak. Cover dish and marinate in refrigerator, turning once or twice, at least 2 hours and up to 24 hours.
* Place a grill pan in broiler; preheat broiler to high. Remove meat from marinade and broil about 3 1/2 minutes per side for medium rare, or longer until desired doneness.* Remove meat from broiler and place meat on a plate; loosely cover with aluminum foil and let stand for about 10 minutes.
* Meanwhile, place grill pan on stovetop over high heat; carefully pour marinade onto grill pan. Bring to a boil (beer will foam) and cook until all alcohol burns off, about 5 to 7 minutes.
* Thinly slice steak against the grain and serve with sauce. Yields about 4 ounces of steak per serving.
From Weight Watchers website.
Monday, November 24, 2008
Key Lime Pie
If you are looking for a GREAT low-fat dessert recipe, and you like key lime pie - this is something you should make. I made it with regular limes since finding key limes are not always the easiest, and added a touch (2 Tbs?) of lemon juice and used egg whites only instead of egg substitute and it was DELICIOUS. I did have to cook it for about 35-40 mins instead of 15. But once it cooled and refrigerated, we added fat-free Reddi Wip (ugh) and it was sooooo tasty. My husband is a key lime pie fanatic and we both gobbled it up within 2 days! Incredibly easy to make too. This one is a real keeper.
Weight Watchers Recipe
Ingredients
* 6 oz pie crust
* 14 oz fat-free sweetened condensed milk
* 8 oz fat-free egg substitute
* 8 oz fat-free whipped topping, thawed if frozen
* 1/2 cup(s) fresh lime juice, from key limes
Instructions
* Preheat oven to 325ºF. Place graham cracker crust on a baking sheet; set aside.
* Whisk together condensed milk, egg substitute and lime juice. Pour mixture into crust.
* Bake until center looks set but still slightly quivery, like gelatin, about 15 minutes. Cool completely on a wire rack. Transfer to refrigerator and chill completely, about 1 to 2 hours.
* Spread whipped topping over cooled pie. Cut into 10 slices and serve.
Weight Watchers Recipe
Ingredients
* 6 oz pie crust
* 14 oz fat-free sweetened condensed milk
* 8 oz fat-free egg substitute
* 8 oz fat-free whipped topping, thawed if frozen
* 1/2 cup(s) fresh lime juice, from key limes
Instructions
* Preheat oven to 325ºF. Place graham cracker crust on a baking sheet; set aside.
* Whisk together condensed milk, egg substitute and lime juice. Pour mixture into crust.
* Bake until center looks set but still slightly quivery, like gelatin, about 15 minutes. Cool completely on a wire rack. Transfer to refrigerator and chill completely, about 1 to 2 hours.
* Spread whipped topping over cooled pie. Cut into 10 slices and serve.
Penne with Vodka Sauce
Weight Watchers Recipe
Ingredients
* 1 tbsp unsalted butter
* 2 medium shallot(s), minced (about 1/2 cup)
* 2 medium garlic clove(s), minced
* 2 tbsp parsley, fresh, minced
* 1/2 small sea salt, or other coarse salt
* 1/4 tsp black pepper, freshly ground
* 3 tbsp canned tomato paste
* 2 oz vodka
* 1/8 tsp table salt, or to taste (for cooking pasta)
* 12 oz uncooked penne
* 1/2 cup(s) heavy whipping cream
* 20 leaves basil, fresh, cut into ribbons (chiffonade)
Instructions
* Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
* Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
* Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.
Notes
* Serve immediately when the sauce is at its creamiest.
If you prefer a looser sauce, add some pasta-cooking water to the sauce.
Ingredients
* 1 tbsp unsalted butter
* 2 medium shallot(s), minced (about 1/2 cup)
* 2 medium garlic clove(s), minced
* 2 tbsp parsley, fresh, minced
* 1/2 small sea salt, or other coarse salt
* 1/4 tsp black pepper, freshly ground
* 3 tbsp canned tomato paste
* 2 oz vodka
* 1/8 tsp table salt, or to taste (for cooking pasta)
* 12 oz uncooked penne
* 1/2 cup(s) heavy whipping cream
* 20 leaves basil, fresh, cut into ribbons (chiffonade)
Instructions
* Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
* Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
* Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.
Notes
* Serve immediately when the sauce is at its creamiest.
If you prefer a looser sauce, add some pasta-cooking water to the sauce.
Hearty Turkey Chili
Weight Watchers Recipe
Ingredients
* 1 spray(s) cooking spray
* 1 tsp canola oil
* 1 large onion(s), chopped
* 2 medium garlic clove(s), minced
* 2 medium carrot(s), thinly sliced into rounds
* 1 pound(s) lean ground turkey
* 2 tbsp chili powder
* 1 tbsp paprika
* 1 1/2 tsp red pepper flakes
* 1 tsp ground cumin
* 2 medium tomato(es), chopped
* 1 cup(s) canned tomato sauce
* 1 cup(s) canned chicken broth
* 1 1/2 tbsp apple cider vinegar
* 1 1/2 cup(s) cooked kidney beans, rinsed and drained
* 1 medium green pepper(s), chopped
* 1/2 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
* 1/4 cup(s) scallion(s), chopped
Instructions
* Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
* Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.
Ingredients
* 1 spray(s) cooking spray
* 1 tsp canola oil
* 1 large onion(s), chopped
* 2 medium garlic clove(s), minced
* 2 medium carrot(s), thinly sliced into rounds
* 1 pound(s) lean ground turkey
* 2 tbsp chili powder
* 1 tbsp paprika
* 1 1/2 tsp red pepper flakes
* 1 tsp ground cumin
* 2 medium tomato(es), chopped
* 1 cup(s) canned tomato sauce
* 1 cup(s) canned chicken broth
* 1 1/2 tbsp apple cider vinegar
* 1 1/2 cup(s) cooked kidney beans, rinsed and drained
* 1 medium green pepper(s), chopped
* 1/2 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
* 1/4 cup(s) scallion(s), chopped
Instructions
* Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.
* Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving.
Turkey Apple Salad with Raspberry Vinagrette
Weight Watchers Recipe
Ingredients
* 2 cup(s) cooked skinless light meat turkey, sliced, shredded or chopped*
* 1 medium apple(s), cored and diced
* 1 cup(s) grapes, seedless, sliced in half*
* 2 medium celery, ribs, chopped
* 1 1/2 tbsp vinegar, raspberry-variety
* 2 tsp olive oil
* 1/2 tsp ground coriander
* 1/4 tsp table salt
* 1/4 tsp black pepper, ground
* 4 cup(s) romaine lettuce, shredded
Instructions
* In a large bowl, combine turkey, apple, grapes and celery; toss to combine.
* In a small bowl, whisk together vinegar, oil, coriander, salt and pepper. Add dressing to turkey mixture; toss to combine.
* Arrange lettuce on 4 individual plates and top with turkey salad. Yields about 1 1/4 cups of turkey salad and 1 cup of lettuce per serving.
Notes
* *You can substitute chicken breast for the tukrey and/or 1/2 cup of raisins for the grapes if you prefer (could affect POINTS values).
Ingredients
* 2 cup(s) cooked skinless light meat turkey, sliced, shredded or chopped*
* 1 medium apple(s), cored and diced
* 1 cup(s) grapes, seedless, sliced in half*
* 2 medium celery, ribs, chopped
* 1 1/2 tbsp vinegar, raspberry-variety
* 2 tsp olive oil
* 1/2 tsp ground coriander
* 1/4 tsp table salt
* 1/4 tsp black pepper, ground
* 4 cup(s) romaine lettuce, shredded
Instructions
* In a large bowl, combine turkey, apple, grapes and celery; toss to combine.
* In a small bowl, whisk together vinegar, oil, coriander, salt and pepper. Add dressing to turkey mixture; toss to combine.
* Arrange lettuce on 4 individual plates and top with turkey salad. Yields about 1 1/4 cups of turkey salad and 1 cup of lettuce per serving.
Notes
* *You can substitute chicken breast for the tukrey and/or 1/2 cup of raisins for the grapes if you prefer (could affect POINTS values).
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