Recipes and more recipes, oh my!

This is a delicious and very low point breakfast that can be made the night before and reheated. Thanks Q!
2 pieces of high fiber bread1 medium pepper1/4 cup mozzerella cheese2 egg beater cupsbasil (dried or fresh)Break up 2 pieces of high fiber bread into a small casserole dish.Dice 1 medium green pepper, (or any diceable veggie) and add it to the dishAdd 1/4 cup of lowfat mozzerellaPour in 2 egg beater cups ..equivalent of 4 eggsBake at 350 for 40 MinutesAfter 40 Minutes, sprinkle top with basil and a sprinkling of Mozzerella.Bake 10 more minutes.4.5 pointsCore if made with FF cheese


Cranberry-Orange Relish

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POINTS® Value: 2Servings: 8Preparation Time: 7 minCooking Time: 0 minLevel of Difficulty: Easy
Forget the canned stuff. This fresh cranberry sauce is spiked with orange and requires absolutely no cooking.
Ingredients
12 oz cranberries, fresh
1 medium orange(s), navel, washed, unpeeled and cut into chunks*
1 cup sugar
1 piece ginger root, fresh, peeled, about 1-inch, chopped
1/4 tsp ground cinnamon
Instructions
Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until serving. Yields about 1/3 cup per serving.
Notes
*If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead, and then remove the white pith before cutting the orange into chunks.
If you want to give the relish a different spin, add chopped cilantro or mint and minced jalapeno pepper. Also, some or all of the sugar can be substituted with Splenda (could affect POINTS values).
You can make this relish up to 5 days ahead.
This recipe is great as a spread for leftover turkey sandwiches or as an accompaniment to roast pork or chicken.

Sauteed String Beans with Almonds

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POINTS® Value: 1Servings: 8Preparation Time: 8 minCooking Time: 11 minLevel of Difficulty: Easy
Forget fattening green bean casserole. These string beans are simple and flavorful, with lots of almond crunch.
Ingredients
1/2 cup slivered almonds
2 tsp olive oil
3 medium garlic clove(s), minced
8 cup green snap beans, fresh, trimmed, or thawed if frozen
1/2 cup canned chicken broth, or vegetable broth
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
Instructions
Place almonds in a large dry skillet and place pan over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan; set aside.
Heat oil in same skillet over medium-high heat. Add garlic and cook , stirring, 1 minute. Add string beans and sauté 1 minute. Add broth to pan; cover and steam until string beans are crisp-tender, about 3 to 5 minutes. Add salt and pepper; stir to coat. Remove from heat; stir in toasted almonds. Yields about 3/4 cup per serving.
Notes
For variety, substitute pine nuts for almonds. Toast them just as you would the almonds. You may also use wax beans, snap peas or snow peas, if desired.
Pumpkin Pie with Graham Cracker Crust

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POINTS® Value: 3Servings: 8Preparation Time: 10 minCooking Time: 65 minLevel of Difficulty: Moderate
Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice.
Ingredients
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp unsalted butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
4 Tbsp lite whipped topping
Instructions
Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
Roasted Acorn Squash with Cumin and Pumpkin Seeds

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POINTS® Value: 1Servings: 8Preparation Time: 7 minCooking Time: 30 minLevel of Difficulty: Easy
Smoky cumin and toasted pumpkin seeds add delicious flavor to acorn squash. Toast extra seeds for use as a garnish for other Thanksgiving dishes.
Ingredients
4 medium acorn squash, halved crosswise and seeded
2 sprays cooking spray
1/8 tsp table salt, or more to taste
1/8 tsp black pepper, freshly ground, or more to taste
2 tsp ground cumin
1/3 tsp pumpkin seeds (unhulled), toasted*
Instructions
Preheat oven to 400ºF.
Place acorn squash halves, cut side up, in a large baking dish or on a baking sheet; spray with cooking spray. Season with salt and pepper; sprinkle with cumin.
Roast squash until tender, about 30 minutes. Transfer squash to serving plates and sprinkle each half with about 2 teaspoons of pumpkin seeds.
Notes
*To toast the seeds, heat a heavy, large skillet over medium heat. Add seeds and shake pan constantly or stir seeds to prevent burning. Seeds are toasted when they look slightly golden and are aromatic. If you can’t find pumpkin seeds, substitute pine nuts.
Individual Berry Custards

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POINTS® Value: 3Servings: 12Preparation Time: 20 minCooking Time: 40 minLevel of Difficulty: Moderate
This summer specialty will set off culinary fireworks. Use a combination of blueberries and raspberries for a patriotic July 4th dessert.
Ingredients
3 large egg(s), beaten
1 1/2 cup part-skim ricotta cheese
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup sugar, divided
24 items reduced-fat vanilla wafer(s)
1 pound blueberries, washed, picked over and dried
12 Tbsp Reddi-Wip Original Real Whipped Light Cream, or other brand
1 pound raspberries, washed, picked over and dried
Instructions
Place a roasting pan on middle rack of oven and fill it halfway up with water. (You will be placing twelve 2 1/4- X 3-inch custard cups in pan; water should not come more than halfway up the height of custard cups). Then preheat oven to 350ºF.
Combine beaten eggs with ricotta cheese, cinnamon, nutmeg and 1/4 cup of sugar in a medium bowl until well blended.
Place a wafer on bottom of each custard cup; top each with 1 tablespoon of ricotta mixture. Arrange a single (but well-packed) layer of blueberries on top of ricotta mixture; top each with another wafer. Fill custard cups with about 2 tablespoons more of ricotta mixture so each wafer is completely covered.
Carefully place custard cups in roasting pan (careful not to scald yourself with hot water). Bake until top just starts to turn slightly golden, about 35 to 40 minutes; carefully remove custard cups from hot water and allow to cool on a rack, about 30 minutes.*
Squirt about 1 tablespoon of whipped cream over each custard and top with a layer of raspberries; sprinkle remaining sugar over top. Yields 1 custard per serving.
Notes
*These custards can be served warm or cold. To serve cold, cover cooled custards with plastic wrap and refrigerate. Top with whipped cream and raspberries just before serving.Feel free to use any combination of seasonal berries in this recipe such as blackberries, golden raspberries and/or strawberries.

Green Beans with Caramelized Shallots and Gremolata

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Core Recipe
Servings: 8Preparation Time: 20 minCooking Time: 10 minLevel of Difficulty: Easy
We sauteed the green beans and shallots and then topped them with fresh parsley, lemon zest and minced garlic for a fabulous addition to your Thanksgiving meal.
Ingredients
1 1/2 pound green snap beans, fresh, trimmed
2 tsp olive oil
6 medium shallot(s), peeled and thinly sliced (about 1 cup)
2 Tbsp parsley, fresh, chopped
2 1/2 tsp lemon zest
1/2 tsp minced garlic
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
Instructions
Heat a large pot of water to a simmer. Place green beans in a steamer and steam over simmering water until tender, about 5 minutes. Run steamed green beans under cold running water for 30 seconds to stop cooking; set aside.
Heat oil in a large nonstick skillet. Add shallots and cook, stirring often (and adding a little water to prevent sticking if necessary), until golden and tender, about 5 minutes.
Meanwhile, to make gremolata, combine parsley, lemon zest and garlic in a small bowl.
Add green beans to skillet; toss over medium heat until heated through. Season with salt and pepper; toss to mix and coat.
Place green beans in a serving bowl or platter and sprinkle with gremolata. Yields about 3/4 cup of green beans and 1 teaspoon of gremolata per serving.
Notes
You can steam the green beans 1 day ahead and store them in a zip-top bag in the refrigerator.
This is 1 Pt. on Flex

Wild Mushroom-Barley Stuffing

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Core Recipe
Servings: 8Preparation Time: 23 minCooking Time: 30 minLevel of Difficulty: Easy
If you're tired of bread stuffing, give our barley-based recipe a try. It's full of exciting flavor from smoky bacon, fresh herbs and wild mushrooms.
Ingredients
2 tsp table salt, divided
1 1/2 cup uncooked barley, pearl variety
2 tsp olive oil, divided
1 medium onion(s), chopped
5 slices Canadian-style bacon, diced
2 small carrot(s), diced
1 pound mushroom(s), fresh, assorted wild-varieties, sliced*
2 tsp minced garlic
2 Tbsp thyme, fresh, chopped
2 Tbsp fresh sage, chopped
1/4 tsp black pepper, freshly ground
1 cup fat-free, reduced-sodium chicken broth, optional
2 Tbsp parsley, fresh, chopped
Instructions
Bring 8 cups of water and 1 1/2 teaspoons of salt to a boil in a large saucepan; add barley. Cover saucepan, reduce heat and simmer barley until tender, about 30 minutes; drain.
Meanwhile, heat 1 teaspoon of oil in a large nonstick stockpot over medium-high heat; add onion, bacon, and carrots. Cook, stirring often, until onion is lightly browned and almost tender, about 5 minutes. Add mushrooms and garlic; cook, stirring often, until all vegetables are tender, about 5 minutes more.
Stir in thyme, sage, pepper, remaining 1/2 teaspoon of salt and remaining 1 teaspoon of oil. Reduce heat to low; stir in broth to achieve desired consistency. Add cooked barley; toss to coat. Remove from heat; transfer to a serving bowl and sprinkle with parsley. Yields about 1 cup per serving.
Notes
*We suggest using baby bella, oyster and/or shiitake mushrooms.This unusual but delicious stuffing has all the traditional flavors of regular bread stuffing but with much less fat and much more fiber. We used low-in-fat Canadian bacon to replace the sausage found in typical stuffings, but feel free to omit the bacon, and swap vegetable broth for the chicken broth to make a vegetarian version. You can prepare this recipe a day in advance. When ready to serve, coat a shallow 2- to 3-quart casserole dish with cooking spray. Spoon in stuffing, cover dish and bake at 350ºF until heated through, about 30 minutes.
This is 3 pts. on Flex
Individual Baked Pumpkin Custards

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Core Recipe
Servings: 8Preparation Time: 10 minCooking Time: 20 minLevel of Difficulty: Easy
The sweetness of these pumpkin custards is offset by a spiced yogurt topping. Each one comes in its own ramekin for easy portion control.
Ingredients
1 pound canned pumpkin, solid, not pureeCustard Seasonings
4 large egg(s)
4 egg white(s)
1/2 cup fat-free skim milk
1/2 cup fat-free evaporated milk
2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
2 tsp vanilla extract
1 tsp ground cinnamon, Topping
2 cup plain fat-free yogurt, Greek-variety recommended
2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Instructions
Preheat oven to 325ºF.
To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.
Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard—if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.
When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.
Notes
You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.
These are 2 pts. on Flex

PUMPKIN FLUFF
(1 pt per serving) -- 4 servings 1/2 cup fat-free skim milk 1 cup Cool Whip Free Whipped Topping 15 oz canned pumpkin 1 1/2 tsp pumpkin pie spice 1 serving fat-free sugar-free instant vanilla pudding & pie filling mix Mix, refrigerate and serve! From the Community Message Boards on www.weightwatchers.com

Pumpkin Flan

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POINTS® Value: 2Servings: 8Preparation Time: 15 minCooking Time: 45 minLevel of Difficulty: Easy
Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up our smooth, spicy and low-calorie flan.
Ingredients
1/2 cup unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp cayenne pepper
1/8 tsp table salt
16 oz canned pumpkin
1 cup fat-free evaporated milk
1/4 cup orange juice
3/4 cup fat-free egg substitute
8 Tbsp lite whipped topping
1/2 medium orange(s), cut into 8 thin wedges
Instructions
Preheat oven to 350°F.
Stir together sugar, cinnamon, cloves, cayenne and salt in a large bowl. Whisk in pumpkin, milk, orange juice and egg substitute; divide among eight 6-ounce custard cups.
Set custard cups in a high-rimmed roasting pan and pour boiling water around them to a depth of 1 inch. Bake until firm around edges and slightly puffed, about 45 minutes. Remove cups from water (careful not to burn yourself), cool completely, cover and refrigerate. Before serving, top each cup with a tablespoon of whipped topping and an orange wedge.

Pumpkin Pie Smoothie
1 C skim milk1 C applesauce (if you use unswetened this will be core)1 WW Vanilla Smoothie packetcinnamon to taste5-6 ice cubesPlace ingredients in a blender and blend until smooth.5 Points2 milk servings2 fruit servings


Since its cold out there, I thought you might like a yummy chili recipe. This may be vegetarian, but you won't miss the meat. It is delish! I first discovered this at a staff meeting. My boss made this and it was the first to disappear! Please do give it a try. It is also core. You can find the butternut squash at Trader Joe's and I have seen it a few grocery stores elsewhere. White Bean Chili
Vegetarian White Bean ChiliPOINTS® value 3Servings 8Soups
Ingredients
1 cup cooked cubed butternut squash32 oz Green Giant Canned Great Northern Beans16 oz Birds Eye Farm Fresh Pepper Stir Fry, Frozen1 package frozen chopped onions2 cup Swanson Clear Vegetable Broth2 Tbsp ground cumin2 clove garlic clove(s)1/4 cup olive oil
Instructions
Chop garlic and put into pan with olive oil. Add peppers and onions and cook until soft. Add all other ingredients and bring to a boil. Add more spice as needed. I use sea salt if needed and some dried cilantro also.After it's hot, remove about 3/4 of soup and puree in blender. I do 1 blender full and add it back, then another, etc.

Pumpkin and Black Bean Soup
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
30-Minute Veggie Feast
2 tablespoon extra-virgin olive oil, 1 turn of the pan 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock, found on soup aisle 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree (found often on the baking aisle) 1 cup heavy cream 1 tablespoon curry powder, 1 palm full 1 1/2 teaspoons ground cumin, 1/2 palm full 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand Coarse salt 20 blades fresh chives, chopped or snipped, for garnish Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.To make this WW friendly, I use fat free evaporated milk in place of the cream and less olive oil. It is core if made this way and only 1 or 2 points. I can't remember how many to be exact. I haven't made this in a while. Now that it is cool, I bet I'll make it soon! I think I might try it with sweet potato puree instead. I bet a bit of nutmeg would be good too!Enjoy!Leader Meg

Apple-Pear Crisp

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POINTS® Value: 3Servings: 9Preparation Time: 20 minCooking Time: 50 minLevel of Difficulty: Easy
Get ready to say good-bye to summer with our fabulous two-fruit crisp. A warm dessert fresh from the oven is the ultimate fall treat.
Ingredients
1 sprays cooking spray
1 pound apple(s), Granny Smith, cored, cut into 1-inch-thick slices
1 pound pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
2 tsp fresh lemon juice
4 Tbsp dark brown sugar, unpackedTopping
1 large egg(s)
6 Tbsp dark brown sugar, unpacked
1/4 tsp table salt
1 tsp ground cinnamon
1 cup rolled oats
6 Tbsp light butter, melted
Instructions
Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.
To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
Spoon fruit into prepared baking dish; evenly sprinkle oat mixture on top. Drizzle melted butter over top, and bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours. Cut into 9 pieces and serve. Yields 1 piece per serving.
Notes
Peeling the fruit is optional. Add a 1/2 teaspoon of ground nutmeg and a 1/4 teaspoon of ground ginger for a more robust spice flavor.The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. If the crisp is chilled overnight, it will be much more firm. Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums make a lovely crisp.

Pear Upside-Down Cake with Pecans

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cakes

POINTS® Value: 5Servings: 10Preparation Time: 18 minCooking Time: 32 minLevel of Difficulty: Moderate
An artful arrangement of pears and pecans on the top of this cake make this dessert an crowd-pleasing showstopper.
Ingredients
1 Tbsp butter
1/4 cup packed light brown sugar
1 large pear(s), peeled and thinly sliced
8 pieces pecan halves
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp table salt
2/3 cup sugar
1/4 cup butter, softened
1 large egg(s)
1 tsp vanilla extract
1/4 tsp almond extract
1/3 cup reduced-fat sour cream
1/2 cup 1% low-fat milk
Instructions
Preheat oven to 350°F.
Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.
Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spoke-like over sugar; set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda and salt in a medium bowl. Beat sugar, butter, egg and extracts with a mixer at medium speed until well blended. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently. Bake at 350°F for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 5 minutes.
Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate. Serve warm or cool completely. Yield: 10 servings (serving size: 1 wedge).

Warm Pear Cobbler

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POINTS® Value: 2Servings: 6Preparation Time: 18 minCooking Time: 45 minLevel of Difficulty: Moderate
Take the chill out of a cold winter night with this delicious, homey dish.
Ingredients
1 sprays cooking spray
3 medium pear(s), peeled and sliced
2 Tbsp packed brown sugar
2 tsp all-purpose flour
2 tsp fresh lemon juice
1/4 tsp ground cinnamon
1/4 cup all-purpose flour
1/4 cup whole-grain wheat flour
1 1/2 Tbsp unpacked brown sugar
1/2 tsp baking powder
1 Tbsp reduced-calorie margarine
1/2 cup buttermilk
1 Tbsp powdered sugar
Instructions
Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
Combine pears, 2 tablespoons of brown sugar, 2 teaspoons of flour, lemon juice and cinnamon in a large bowl; toss to coat pears and pour mixture into prepared baking dish.
In a medium-size bowl, combine the remaining flours, remaining brown sugar and baking powder; cut in margarine with a pastry blender, or quickly with your fingertips, until mixture resembles coarse meal. Add buttermilk and toss with a fork until flour mixture is moist.
Drop four heaping tablespoons of dough onto pear mixture. Bake until crust is lightly browned and fruit is bubbly, about 40 to 45 minutes. Allow to cool slightly, dust with powdered sugar and cut into 6 pieces

Apple Pie

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Was POINTS® Value: 9Now POINTS® Value: 4Servings: 8Preparation Time: 25 minCooking Time: 50 minLevel of Difficulty: Moderate
Part pie, part cobbler, this dish is a must for fall parties and get-togethers.
Ingredients
1 cup all-purpose flour
2 tsp sugar
3 Tbsp reduced-calorie margarine, chilled and cut up
2 Tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup sugar
1 Tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup uncooked old fashioned oats
5 Tbsp all-purpose flour
2 Tbsp sugar
2 Tbsp reduced-calorie margarine, melted
Instructions
Preheat oven to 400ºF.
To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
Chef Tips
We Renovated Apple Pie by:
Using reduced-calorie margarine to create a reduced-fat piecrust.
Replacing a second (top) crust with a much lighter crumb topping.
Eliminating butter in the filling.

Community Recipe Swap: Snacks Home Made SalsaFrom the kitchen of BELLOPHELIAServings 10Estimated POINTS® value per serving 0Course Snacks

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Ingredients
1 green bell pepper1/2 red bell pepper1/2 orange or yellow bell pepper3+ jalapeños (more or less depending on how spicy you like it)1-2 pablamo peppers 1 cucumber, peeled1/2 large onion (red or sweet)1 c +/- chopped tomatoes1/8 tsp salt to tastejuice of 1/2 a limefresh cilantro
Instructions
-Dice all veggies very small (or coarsely chop in a food processor). -Squeeze the juice of half a lime over mixture.-Chop fresh cilantro to taste (about 1/8 cup)-Add salt to taste-Mix all ingredients well.-Refrigerate for at least an hour before eating.
Special Notes
The flavors mingle after being left to set in a fridge for a while, bearing in mind that the peppers' heat will calm down a bit with refrigeration. I like to add cucumber because I think it cuts the heat, but you can add any number of things, we've also done mango and pineapple. It's a pretty versatile recipe, you can add or subtract what you want. Since it's fresh veggies, it won't last too long, but the acidity of the ingredients assures up to a week, we've found.12 regular tortilla chips are 3 points, baked are 2. Enjoy
Community Recipe Swap: Light Meals Portabella PizzaFrom the kitchen of AMANDAPANDA81Servings 1Estimated POINTS® value per serving 3Course Light Meals

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Ingredients
1- large portabella cap2 - tablespoon of Famous Dave's Devil Spit BBQ Sauce1- Laughing Cow Cheese Wedge slightly melted6 - turkey pepperoni slices
Instructions
Clean the portabella mushroom top. Add the BBQ sauce, smear the cheese on top of that, and add the pepperoni last. Heat in the oven about 10 mins at 350 degrees

Roasted Autumn Vegetable Soup

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soups

Core Recipe
Servings: 8Preparation Time: 25 minCooking Time: 25 minLevel of Difficulty: Easy
What better way to welcome fall than with a big bowl of thick vegetable soup? Add a pinch of freshly grated nutmeg for a touch of spice.
Ingredients
1 large onion(s), cut into large chunks
4 large carrot(s), peeled and cut into 1 1/2-inch pieces
6 medium parsnip(s), peeled and cut into 1 1/2-inch pieces
4 cup winter squash, such as butternut, peeled and cubed
2 sprays cooking spray
3 cup fat-free chicken broth
1/2 cup fat-free evaporated milk
1/2 tsp table salt, or to taste
1/2 tsp black pepper, or to taste
Instructions
Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.
Place vegetables in a large pot. Add broth and milk; season to taste with salt and pepper. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth. (Puree soup in batches if necessary to prevent hot liquid from splatterng. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.
Notes
You can add more water or broth to the pureed soup to achieve desired thickness.Roasting the vegetables helps bring out their natural sweetness.

Two Cheese Vegetable Lasagna

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Core Recipe
Servings: 6Preparation Time: 30 minCooking Time: 50 minLevel of Difficulty: Moderate
Lasagna is always a family favorite. Our version is cheesy and nutritious, made with whole-wheat pasta, spinach and mushrooms.
Ingredients
1 sprays cooking spray
1/2 cup onion(s), diced
2 cup button mushrooms, or cremini mushrooms, sliced
2 medium garlic clove(s), minced
16 oz chopped frozen spinach, thawed and well-drained
15 oz fat-free ricotta cheese
1 cup shredded fat-free mozzarella cheese
1 large egg white(s)
1/8 tsp ground nutmeg
14 oz canned tomato sauce
14 oz canned diced tomatoes, with basil, garlic and oregano
8 oz uncooked whole-wheat pasta, lasagna noodles (9 noodles)
2 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product
Instructions
Preheat oven to 350ºF.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.

This is from a former WW cookbook, Take-Out Tonight (2002).

Coconut Rice Pudding
3 C light coconut milk
3/4 C FF Milk
1/2 C long grain white rice (sub with brown rice to help meet the good health guideline of more whole grains)
1/4 C packed light brown sugar
1 t vanilla extract
1/2 t ground cinnamon
Combine the coconut milk, milk, rice, and sugar in a medium saucepan. Bring to a simmer, cover, and cook over low heat until the rice is tender and the mixture is creamy, about 1 hour. Remove from the heat; stir in the vanilla and the cinnamon. Serve the pudding warm or chilled.

1/2 C serving
Makes 6 servings
215 Cals
10 g fat
0 Fiber
5 Points

Thanks Avis for this!

1 sweet potato (cooked in microwave for 5 minutes)
1 apple
1 t honey
1 t cinnamon
Peel and slice apple and place it in a pot and cover with just enough water to cook. Cook until apple is tender and add honey and cinnamon. Serve on top of halved sweet potato!

Yum! This should be 4 or 4.5 points!

Joanne’s Honey Mustard Vinaigrette Dressing
2 Tbs. Olive Oil (240 calories/28 gram fat/8 points)
¼ Cup Honey (240 calories/5 points) ¼ Cup Balsamic Vinegar
¼ Cup Horseradish Mustard
2 Tbs. Lemon Juice
Combine all ingredients, stir with fork. Store in a glass bottle, refrigerated.
Makes 1 Cup (16 Tbs.) 480 calories/13 Points Total
Serving size: 1 Tbs - 30 calories/1.75 g. fat/1 point
Serving size: 2 Tbs - 60 calories/3.5 g. fat/1.5 points

Margarita Pie

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desserts

POINTS® Value: 4Servings: 8Preparation Time: 25 minCooking Time: 5 minLevel of Difficulty: Difficult
Chill out on hot days with this frozen pie. The pretzel crust is a nice salty contrast to the tart lime filling.
Ingredients
2 1/3 oz pretzel(s), miniature twists (about 2 cups)
1 Tbsp sugar
2 Tbsp light butter, at room temperature
6 oz frozen concentrate limeade, slightly thawed
4 cup light vanilla ice cream
1 1/2 oz tequila, about 3 tbsp
1/2 fl oz orange-flavored liqueur
1 tsp lime zest
Instructions
Preheat oven to 375°F. In a food processor or blender, process pretzels into crumbs; add sugar and pulse until combined. Add butter and mix well. With machine running, add 2 tablespoons of limeade concentrate; process until well-mixed.
Spoon mixture into an ungreased 9-inch pie plate. With back of a spoon, press mixture firmly into bottom and up sides of pan to form a pie shell. Bake until set, about 5 minutes; place in freezer for 10 minutes to cool.
Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon ice cream mixture into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 pieces. Yields 1 slice per serving.

Pumpkin Vanilla SmoothiePOINTS® value 3Servings 1Beverages
Ingredients
1 packet French Vanilla1/2 cup fat-free skim milk1 cup water1/3 cup canned pumpkin2 tsp pumpkin pie spice
Instructions
Blend and serve

Easy Pasta E FagiolePOINTS® value 4Servings 4Soups Can use vegetable broth instead of chicken broth
Ingredients
29 oz canned chicken broth16 oz Diced Tomatoes With Italian herbs1 cup canned white beans1 cup frozen mixed vegetables1/4 cup uncooked whole wheat couscous
Instructions
In a large saucepan, combine all ingredients. Bring to a boil; reduce heat and simmer for 10 minutes. Divide evenly among 4 large soup bowls.

Easy Pasta E Fagiole ModifiedPOINTS® value 2Servings 4Soups
Ingredients
29 oz broth, any type16 oz Diced Tomatoes With Italian herbs1 cup canned white beans1 cup frozen mixed vegetables
Instructions
Bring all ingredients to a boil; simmer for 10 minutes. Serve in 4 large soup bowls.

Green Chile Cornbread (from the My TurnAround Program Cookbook)
12 servings, 3 Points per
1 C all purpose flour
3/4 C yellow cornmeal
1 T Sugar
1 t baking powder
1 t salt
1 t ground cumin
1/4 t baking soda
1 C fat-free buttermilk
2 large eggs, lightly beaten
1 (4.5 ounce) can diced green chiles, drained
3 T unsalted butter, melted
1/2 C shredded reduced-fat sharp cheddar cheese
Preheat oven to 425° F. Spray an 8" square baking pan with non-stick spray.
Combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda in a medium bowl. Combine the buttermilk, eggs, chiles, and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir just until blended. Gently stir in the cheese. With a rubber spatula, transfer the batter to the pan and spread evenly.
Bake until the edges are golden and have pulled away from the sides of the pan, 20-22 minutes. Let cool in the pan on a rack, 10 minutes. Cut into 12 squares and serve warm.
135 cal, 5 g fat, 3 g sat fat, 0 g trans fat, 47 mg chol, 318 mg sod, 18 g carb, 1 g fiber, 5 g prot, 74 mg calc per serving
Classic Ceasar Salad (from the My TurnAround Program Cookbook)
Serves 4, 1 Point per serving
3/4 t anchovy paste
1 garlic clove, minced
1 T fresh lemon juice
1 t dijon mustard
dash Worcestershire sauce
2 T light mayonnaise
1 small head romaine lettuce, torn (about 8 cups)
2 T shredded Romano or Parmesan cheese
12 whole-wheat croutons
Mash the anchovy paste and garlic with a wooden spoon in a large wooden salad bowl. Stir in the lemon juice, mustard, and Wrocestershire sauce until well combined. Stir int he mayo.
Add the lettuce and toss to combine. Sprinkle with the cheese and croutons and serve at once.
Note: you can substitute 1/4 t salt for the anchovy paste! I think you could use any kind of bowl if you don't have a wooden salad bowl!
2 Cup serving: 72 cals, 4 g fat, 1 g sat fat, 0 g trans fat, 5 mg chol, 314 mg sod, 7 g carb, 2 g fiber, 4 g prot, 88 mg calc
Blueberry Mini-Cheesecakes (from the Pure Comfort Cookbook)
12 servings
3 Points Per
2 t honey
8 gingersnaps, crushed to fine crumbs (about 1/2 C)
1 8 ounce package light cream cheese, at room temp
1/4 C sugar
1 large egg
1 t grated orange zest
1/4 t almond extract
1/4 C all fruit blueberry jam
1 C fresh blueberries
Preheat oven to 375 degrees. Line 24 mini muffin cups with paper liners; spray with non-stick spray. Microwave the honey in a medium microwavable bowl on high until warm, about 10 seconds. Add the gingersnap crumbs; mix well. Sppon 1 scant teaspoon of the crumb mixture into the bottom of each muffin cup.
With an electric mixer on high speed, beat the cream cheese, sugar, egg, orange zest, and almond extract in a bowl until fluffy, about 3 minutes. Spoon 1 level tablespoon of the mixture into each muffin cup. Bake until cakes are puffed and set in the center, about 9 minutes. Cool in the pans on a rack.
Microwave the jam in a medium microwavable bowl on high just until it begins to bubble, about 15 seconds. Gently stir in the blueberries until evenly coated. Spoon 5-6 blueberries over each cheesecake. Refrigerate until ready to serve.
Per 2 mini-cheesecake serving: 117 cal, 5 g fat, 3 g sat fat, 0 g trans fat, 32 mg calc, 108 mg sod, 15 g carb, 1 g fib, 3 g prot, 21 mg calc
Southwestern Skillet Macaroni and Cheese (from the Stir It Up Cookbook)
6 servings
6 Points Per
1 C elbow macaroni
1 lb. ground skinless turkey breast
1/2 C chopped onion
1/2 C chopped green bell pepper
2 T chili powder
1 t ground cumin
1/2 t salt
1 14.5 ounce can diced tomatoes, with their juice
1 8 ounce can tomato sauce
1 4.5 ounce can chopped mild green chiles
1/2 C water
1 C shredded reduced-fat cheddar cheese (preferably extra-sharp)
Cook the macaroni according to package directions omitting the salt, if desired; drain.
Meanwhile, spray a large non-stick skillet with non-stick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes. Stir in the onion, bell pepper, chili powder, cumin and salt. Cook stirring occasionally, until the onion is softened, about 3 minutes. Add the tomatoes, tomato sauce, chiles and water, bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Add the macaroni and the cheese, stirring to combine.
Per 1 C serving: 297 cal, 13 g fat, 5 g sat fat, 0 g trans fat, 73 mg chol, 1,053 mg sod, 22 g carb, 3 g fib, 22 g prot, 198 mg calc

Chocolate Pudding Cake
24 servings
2 pts. per
1 pkg. dry mix chocolate cake mix
1 C unsweetened applesauce
3/4 C water
2 small pkgs. SF FF instant chocolate pudding mix
2 C cold FF milk
1 C water
2/3 C Splenda
Mix together the cake, applesauce and 3/4 C water. Put in a 9x13 pan.
Mix together pudding mix, milk, water and Splenda. Pour over cake batter and bake according to package directions.
Marlene @ IN Nat'l Guard
Thanks marlene!!!! Yummy!!!!

Amazing Oatmeal Cookies
2 pts or Core (4 cookies)
1 container Weight Watchers No Sugar Added Oatmeal (Maple Brown Sugar or Apple Cinnamon)
1/2 t baking powder (optional)
water
Combine all ingredients (up to 1/4 C water) and stir until you achieve a cookie dough consistency. Drop into 4 cookies on a greased cookie sheet. Bake in a pre-heated 350 degree oven and bake until firm, approximately 15 minutes.
I just made these. I don't know that I agree with "amazing" but they are very good, especially for the no sugar and lowpoint aspects. They sure smelled good while in the oven. I used the MBS oatmeal. I bet these would be very good with pumpkin pie spice or pumpkin added to them. Of course, the pumpkin would add a bit more as far as points. It would also add flavor, fiber and would still be core. And, it might even give you 5-6 cookies instead of 4!
This was in the Castleton meeting room a while back!
Turkey Tomato Soup
4 servings/ 3 pts.
1 lb. lean ground turkey
16 oz. tomato puree
16 oz. water
1/2 onion, chopped
1 C spinach, chopped
1 stalk celery, chopped
1 C green beans, chopped
2 garlic cloves, minced
1/2 medium green pepper, chopped
salt and pepper to taste
Brown turkey, add salt and pepper. Put turkey and remaining ingredients in a pot and cook over low heat for about an hour, until veggies are tender.
Wasabi Slaw

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side dishes
POINTS® Value: 3Servings: 4
You can use as much Wasabi as you want. I like it hot. I didn't measure mine. I may have overestimated the amount in the recipe. Start off with a smaller amount if you don't want it as hot.
Edit
Ingredients
1/4 cup Hellmann's Light Mayonnaise
2 Tbsp fat-free sour cream
1 tsp white wine vinegar
1/2 tsp wasabi powder
1/8 tsp table salt
1/8 tsp black pepper
2 cup Fresh Choice® Asian Broccoli Slaw Prepared Salads
Instructions
Combine all ingredients besides the slaw. I used Mann's brand (one bag). Add slaw and let sit in the refrigerator at least one hour.
Breakfast!!!!
Spiced Orange-Cranberry Muffins
8 muffins / 3/per
1/2 C chopped cranberries
3 T packed brown sugar
1 C orange juice
1 egg white
2 T canola oil
1 C whole-wheat flour
1/2 C all-purpose flour
1 1/2 t baking powder
1/2 t ground cinnamon
1/4 t ground nutmeg
Preheat oven to 400 degrees. Line 8 (2 1/2") muffin cups with paper liners or coat with nonstick cooking spray; set aside.
Combine cranberries and sugar in a small bowl; let stand 5 minutes. Stir in orange juice, egg white and oil.
Combine whole-wheat flour, all-purpose flour, baking powder, cinnamon and nutmeg in a medium bowl. Add cranberry mixture to flour mixture; stir just until combined.
Spoon batter into prepared muffin cups, filling 3/4 full. Bake 18-20 minutes or until wooden toothpick inserted near center comes out clean. Immediately remove from pan; cool on wire rack.
150 cals
4 gms prot
o mg chol
71mg sodium
26 gms carbs
<1 gm sat fat
From Weight Watchers recipe builder
Lunch!!!!
South-of-the-Border Lunch Express
1 serving / 6 and Core (if made with fat free cheddar cheese)
1/2 C chopped seeded tomato
1/4 C chunky salsa
1/4 C rinsed and drained canned black beans
1/4 C frozen whole-kernel corn, thawed
1 t chopped fresh cilantro
1/4 t chopped garlic
dash ground red pepper
1 C cooked brown rice
reduced fat cheddar cheese (optional)
Combine tomato thru ground red pepper in a 1 quart microwavable bowl. Cover with vented plastic wrap. Microwave on high 1 to 1 1/2 minutes or until heated through; stir.
Microwave rice at high 1 to 1 1/2 minutes in separate 1 quart microwavable dish or until heated through. Top with tomato mixture and cheese, if desired.
350 cals
10 gms prot
0 mg chol
488 mgs sodium
69 gms carbs
<1 gm sat fat
From Weight Watchers recipe builder
Note: To save a dish and time of cookng brown rice, try Uncle Ben's Ready Rice. It is ready in 90 seconds and is oh so good!!!!!! I just had this for dinner. Yummy!!!!!
Dinner!!!!
Mediterranean Chicken Salad
4 servings/ 5 or Core
1 box (5.25 ounces) quick cooking bulgur
3/4 pound chicken tenders
1 T olive oil
1 C chopped tomato
1 C chopped fresh parsley
2 green onions, sliced
2 T lemon juice
salt and black pepper to taste
Prepare bulgur according to package directions.
While bulgur is cooking, cut chicken tenders into 1" pieces. Heat oil in a medium skillet. Add chicken; cook and stir until no longer pink in center. Remove from heat; cool slightly.
Combine cooked bulgur, chicken, tomato, parsley, green onions and lemon juice in a large bowl; tos gently to blend. Season with salt and pepper to taste.
249 cals
22 gms prot
36 mg chol
236 mg sodium
33 gms carbs
1 gm sat fat
From Weight Watchers recipe builder
Snack!!!!
From www.weightwatchers.com
Berries and Granola Snack

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snacks

POINTS® Value: 1Servings: 2Preparation Time: 5 minCooking Time: 0 minLevel of Difficulty: Easy
This combo of sweet berries, crunchy granola, creamy yogurt and a rice cake makes for one terrific snack. It's also a great breakfast in a rush.
Ingredients
1/4 cup light artificially sweetened vanilla yogurt
2 Quaker Multigrain Rice Cake(s)
1/4 cup blueberries
1/4 cups raspberries
1 Tbsp Quaker Oats Low-Fat 100% Natural Granola
Instructions
Spread 2 tablespoons of yogurt over each Multigrain Cake, spreading almost to the edges.
Top each with 2 tablespoons of blueberries and raspberries and sprinkle with 1/2 tablespoon of granola. Yields 1 topped cake per serving.Discover more easy, delicious recipes from Quaker Rice Snacks.

1 Point Bran Muffins (from the Veggie Board at www.weightwatchers.com
1 1/4 c whole wheat flour1/3 c sugar1/2 tsp salt1 Tbs. baking powder1 tsp. cinnamon (or pumpkin pie spice)2 c. all-bran cereal1 1/4 c. skim milk1/2 c. unsweetened applesauce (or pumpkin or mashed banana)1 egg (or two egg whites)Mix the cereal and skim milk in a large bowl and set aside for about 5 minutes. Meanwhile, mix first five ingredients in a smaller bowl. Add fruit and egg to the ceral mixture, then stir in dry ingredients.Spray muffin tins with non-stick spray. Fill the tins (using about 1/4 cup of batter per muffin works just about perfect!). Bake at 400 for 20 minutes.1 point per muffin. (I believe this is true whether you use the whole egg or the egg whites, and using the high-fiber all bran doesn't change the points either.)The muffins are slightly sweet and quite moist.

Megan, Here is the recipe that I told you about last week that you may want toshare with the WW class. Pumpkin Spread 2 TBLS = 1 pt 1 - 8oz. block of FAT FREE cream cheese 1/2 cup of canned pumpkin 3 TBLS of sugar 3/4 tsp. of pumpkin pie spice (or more if you like) 1 tsp. of vanilla 2 sm. pkgs. of equal Mix all the above with a mixer and let blend in the refrigerator fora least 2 hours or overnight. This is wonderful on vanilla wafers, English muffins, bagels, grahamcrackers, and our famous WW 2 pt. cupcakes, especially the spice cake. Enjoy! Jo Ann
Yogurt Parfait

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breakfast
POINTS® Value: 5Servings: 1
You can use any type of low-fat granola.
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Ingredients
6 oz Weight Watchers Vanilla nonfat yogurt
4 Tbsp Nature Valley Low-Fat fruit granola
1 cup grapes
1 tsp slivered almonds
Instructions
Place yogurt in a tall parfait glass. Top with 2 T low-fat granola and 1/2 C grapes. Repeat and sprinkle with almonds.
Crispy Caribbean Veggie Wraps (from the recipe builder)
1 medium sweet potato
1/2 C canned black beans, drained and rinsed
1/4 C chopped red onion
2 T minced fresh cilantro
1 T lime juice
1 t each salt, ground cumin and chopped jalapeno
1 garlic clove, minced
1/4 C water
22 wonton wrappers
1 1/2 C salsa
Scrub sweet potato and pierce with a fork; place on a microwave safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. Cool. Split potato and scoop pulp into a small bowl. Mash pulp; stir in the next 8 ingredients.
Lightly brush water over all four edges of one wonton wrapper. (Keep wrappers covered with a damp paper toweltowel until ready to use.) Spread 1 T filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling. Place on a baking sheet coated with nonstick cooking spray. Lightly spray wraps with nonstick spray. Bake at 375 degrees for 15 minutes or until golden brown. Serve warm with salsa.
2 wraps per serving with 2 T salsa = 1 pt.
80 cals, trace fat, 1 mg chol, 482 mg sodium, 17 g carbs, 3 g fiber, 5 g protein; diabetic exchange: 1 starch
Low-Fat Broccoli Cheese Soup
1 medium onion, chopped
2 garlic cloves, minced
1 t extra-virgin olive oil
2 C ff chicken broth
1 lb. broccoli florets, fresh or frozen, chopped
2 C ff half and half
1 T arrowroot or cornstarch
1 C grated reduced fat cheddar cheese
In a saucepan, saute the onion and garlic in the oil over medium-high heat. Add a little of the broth and simmer for 3-4 minutes, adding more broth if needed.
Set aside 1 C of broccoli florets. Add the rest of the broccoliand cook 4-5 minutes, or until soft. Place the broccoli mixture in a blender, add remaining broth and puree.
Pour the blended soup back into the pan and add 1 C of the half and half and the reserved florets. Bring back to a boil. Dissolve arrowroot or cornstarch in the remaining cup of half anf half and add to the soup. Bring back to a boil, stirring constantly over medium-high heat. Turn off the heat and add the grated cheese.
4 servings
3 Points/per
From Barbara Baker (Monday night)

Taffy Apple Salad Dessert
1 lg. can crushed pineapple, drained
1 box ff, sf instant butterscotch pudding
1 8 oz. carton ff cool whip
Blend together with a spoon. Add one diced granny smioth apple.
1 pt/cup
Mimi (Monday night)

Fluff
20 oz. can crushed pineapple w/juice
1 sm. pkg. SF FF pudding mix (best are white chocolate, cheesecake, or vanilla)
16 ozs. FF vanilla yogurt
8 oz. container whipped topping
Mix first three ingredients. Fold in whipped topping. Refrigerate until ready to serve.
1Cup = 1 Point
Delish!!!!!!!!!!! Watch out - this can be addictive!

WW Potato Soup
Tammy - Allied Solutions
1 pt. per cup
servings unknown
1 pkg. O'Brien potatoes
1 pkg. Country Gravy mix
3 C fat Free Broth
Place all ingredients in a crock pot and cook on low 3-4 hours. This is yummy.
Meg's note: if you like pepper, try the Peppered Gravy Mix. It is peppery!!!!

This helps me with my "don't have time for breakfast" excuse as well as my love of chocolate and brownies!Alison L (Saturday meeting attender)Brownie Muffins1 low-fat brownie Mix (No Pudge, available at Marsh and WalMart)3 cups all-bran cereal2 cups water2 tsp baking powderPre-heat oven to 375 degrees. Spray muffin tin with Pam. Mix togethercereal, water and baking powder. Let this sit approx. 5 minutes untilcereal has absorbed most of the water. Mix in brownie mix a little at a time - it gets very stiff!! Bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool on a wire rack.
Makes 12 muffins, 2 POINTS each.
Basil Pesto Pomodoro SaucePOINTS® value 1Servings 8Sauces serve with 1 pound cooked pasta (adds points values). may also be served over cooked chicken breasts or fish (adds points values).
Ingredients
2 second spray Cooking Spray1 medium onion(s)29 oz canned diced tomatoes1/4 cup Basil Pesto Sauce
Instructions
Spray a large skillet with cooking spray. Heat over medium-high heat. Add chopped onion; cook and stir 5 minutes or until tender. Add tomatoes and simmer 5 minutes, or until slightly thickened. Stir in pesto just before serving.

Breakfast Cobbler, 5 points1 peaches [sliced] or one small pink lady apple [sliced]1/2 tsp. cinnamonpinch of nutmeg1/2 c. raw, non-instant oats1/2 milk (I use soymilk)1 scoop protein powder of your choosing (I use vegan rice protein)1 tsp. brown sugar [optional]1. In small bowl, mix together oats, milk, protein powder, and sugar.2. In a glass or cermaic cereal bowl, toss peaches or apples in spices. Top with oat mixture and microwave on high for 2 1/2 minutes.Serves 1. I like to top it with 1 T. sunflower seeds, pecans, or walnuts for an extra point and little crunch. One tasty variation is to use 1/2 c. Trader Joes dark sweet cherries (frozen section), mixed w/ a 1/2 banana [chopped] in lieu of the peaches/apples. It makes the recipe 6 points (w/out the nuts), but very decadent. When I do that version, I nix the nutmeg and add a tsp. of cocoa powder w/ the cinnamon for a spicy-chocolatey taste.
. . . . . . . . . .

'This is a GREAT recipe!' - Betty (Tuesday night class)
Pumpkin Cheesecake
16 servings
4 points - was 10

1 1/2 C low-fat honey graham cracker crumbs (12 whole cookies)
2 T granulated sugar
2 T light stick butter, melted
1 T water
2 8 oz. pkgs. fat-free cream cheese, softened
1 8 oz. pkg. light cream cheese, Neufchatel, softened
1 C vanilla fat-free yogurt
15 ozs. canned pumpkin
1 C packed dark brown sugar
1/3 C all-purpose flour
2 large eggs
2 egg whites
1 t pumpkin pie spice
To make the crust, preheat the oven to 350°F. Spray a 9" springform pan with nonstick spray. Combine the cracker crumbs, sugar, melted butter and water in a small bowl, stirring until the crumbs are evenly moistened. Firmly press the crumb mixture into the bottom of the springform pan and 2" up the sides. Bake until lightly golden, about 10 minutes. Cool on a rack.
Reduce the oven temperature to 325°F. Put the ff cream cheese, light cream cheese and yogurt in a food processor and process until smooth. Add the remaining ingredients and process until just blended. Pour the filling onto the crust. Bake until the center of the cake is lightly set, 55-60 minutes. Turn the oven off and leave the cake in the oven 1 hour. (Do not open the oven door). Cool completely in the pan on a rack, about 30 minutes; refrigerate at least 3 hours before unmolding and slicing.

1/16th = 211 calories; 6 g fat; 3 g sat fat; 0 g trans fat; 42 mg chol; 319 mg sodium; 32 g carb; 2 g fiber; 9 g protein; 112 mg calcium

Australian Squash, Ricotta and Pesto Pasta

4t olive oil
1 1/4 lbs. butternut squash, seeded, peeled and cut into 1-inch pieces
10 oz. ff ricotta cheese
1 lb Whole Wheat pasta, spaghetti or linguine
1/2 cup pesto

Heat olive oil in roasting pan. Add the squash and toss to cook in oil, then return to oven and cook for 30 minutes at 350º or until tender golden. Meanwhile, slice ricotta and place on an oven tray and brush with a little olive oil. Season to taste, cooking under the broiler for 5 minutes or until it is golden brown.

Cook pasta in boiling, salted water until al dente. Drain and toss with a little olive oil. Gently toss the squash with the pasta and the crumbled ricotta. Top with a generous spoonful of pesto.

Serves 8 as a side dish
4 Points

Enjoy mates!
Low-Fat Sweet Potato & Apple Soup 1T canola oil 2T minced shallots 1 med. onion, coarsely chopped 1 lg. carrot, chopped 1T curry powder 1 lb. sweet potatoes, peeled and cut into 1" pieces 2 med. Granny Smith apples, peeled, cored and cut into chunks 2C ff vegetable broth 1C light soy milk or skim milk Heat oil over medium heat in a large pot or Dutch oven. Saute shallots, onions and carrots for 4-5 minutes. Sprinkle in curry powder and stir until fragrant. Add sweet potatoes, apples and vegetable broth. Bring to a boil, then turn heat to low, cover and simmer for 20 minutes, until potatoes are tender. Transfer soup to a blender and puree until smooth. Return to pot. Stir in milk and heat through. You can also add some thinly sliced sweet red peppers and a dash of cayenne to add some zip.
--From Vegetarians Get Together Message Board on www.weightwatchers.com

Green Bean Casserole
3 cans french style green beans, drained
1 can ff low sodium cream of chicken soup
1/2 pkg. low sodium Stove Top stuffign mix
Stir ingredients together and bake 15-20 minutes at 325° or 350° (no temp given).
1/3rd of recipe is 4 points

From WW staff newsletter in 2005

Chili
(2.5 points per cup)
1 lb. ground turkey breast, 99% fat free (found at Marsh)
2 cans Brooks chili beans
2 cans Red Gold chili ready tomatoes
1 can diced tomatoes
Place all in a pot at once and cook. Add extra chili powder and cumin as desired to taste.
Note: This is not my recipe. I assume you will use non-frozen turkey so it will need to cook as long as it takes to cook the meat - and at a medium or low-medium heat. Good luck!

This recipe is from the Weight Watchers Message Boards
Pumpkin Oat Fiber MuffinsPOINTS: 4 per very big muffin1 cup Fiber One cereal1 cup uncooked old fashioned oats1 cup Lite Plain Soy Beverage1 cup Reduced Fat Bisquick15 oz canned pumpkin2 large egg(s)1/4 cup canola oil1/2 cup chopped walnuts2 Tbsp pumpkin pie spice1/3 cup McNeil Nutritionals SPLENDA No Calorie SweetenerPulse fiber cereal in a food processor (I use my wonderful Magic Bullet!). Add to oats and milk and let sit for about 20 minutes. Combine rest of the ingredients. Divide into 12 muffins and bake at 350 for about 30 minutes.

This recipe is from the Weight Watchers Message Boards
Pumpkin Oat Fiber MuffinsPOINTS: 4 per very big muffin1 cup Fiber One cereal1 cup uncooked old fashioned oats1 cup Lite Plain Soy Beverage1 cup Reduced Fat Bisquick15 oz canned pumpkin2 large egg(s)1/4 cup canola oil1/2 cup chopped walnuts2 Tbsp pumpkin pie spice1/3 cup McNeil Nutritionals SPLENDA No Calorie SweetenerPulse fiber cereal in a food processor (I use my wonderful Magic Bullet!). Add to oats and milk and let sit for about 20 minutes. Combine rest of the ingredients. Divide into 12 muffins and bake at 350 for about 30 minutes.
Written by: CindyComment text: I found the Rachael Ray pumpkin soup recipe you spoke about in the meeting:http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21825,00.htmlSounds great! Thanks for the tip and for posting the other recipes. –Cindy
Hello all! To make the pumpkin soup WW friendly, simply reduce oil to 2 t and use fat free evaporated milk in place of cream. 2 points for 6 servings and 3 points for 4 servings!
Meg

Bean Soup
4 servings, 3 points per and core
2 cans ff chicken or vegetable broth
2 cans great northern beans
1 can sliced carrots
1 C chopped onions
2 large potatoes, chopped
Combine all ingredients and simmer until cooked through.
Corn Bread
8 servings, 1 point per and core
1 1/2 C cornmeal
1 t baking soda
1/2 t salt
1 1/2 C ff plain yogurt
1 T olive oil
2 egg whites
Spray a 9" round cake pan with Pam. Mix all ingredients together until well blended. Bake at 350° for 25-30 minutes. Allow to cool.
**The leader who gave me said this isn't the greatest corn bread in the world. You could certainly doctor it up!
Spinach Salad with Balsamic Vinegar, Berries, Goat Cheese and Toasted Walnuts
(That was a mouthful in and of itself!)
6 servings, 3 points
Salad:
1 6 oz. bag baby spinach
1 1/2 C strawberries, hulled and quartered
1/2 pint blueberries
1/4 C walnuts, toasted and chopped
2 ozs. low fat goat cheese
Dressing:
2 T extra virgin olive oil
3 T balsamic vinegar
2 t dijon mustard
2 t shallots
Assemble salad ingredients in a large serving bowl and mix together. Combine all dressing ingredients in a separate container and shake well. This may be made one to two days ahead of time. Drizzle dressing over salad, mix well and serve.

Dump Apples (Megan Canfield)
9 servings 2 points per
10 apples (small orhard apples, any variety - I use Jonathon's)
1 C Sugar Free Maple Syrup
1/2 C raisins (golden and regular mixed)
spray margarine
SugarTwin to taste
Cinnamon to taste
Nutmeg to taste
Preheat oven to 400°. Combine all ingredients in a sprayed 9x13 pan and bake for 25 minutes. Stir occasionally. This will set up as it cools. This is the especially yummy stage! Will keep for several days covered. Reheats well in the microwave. Great at any time of the day.