“Slimmed” Down Favorites
Pita Chips and Salsa

Pita Chips and Salsa

PREP TIME: 5 min
COOKING TIME: 5-6 minutes
EASE OF PREPARATION: Easy

Servings – Makes 1 serving
Per serving = 16chips = POINTS® value 1*

Pita Chips and Salsa

Ingredients:

Nonstick cooking spray
1 – Alternative Western Pita, cut into 1/8th wedges, split in half to yield 16 chips (see picture below)
1/2 teaspoon low sodium Taco Seasoning
1/4 cup salsa, your favorite brand… (calculate your POINTS.. if needed)

Directions:

Preheat oven to 400 degrees.

As described above, cut the pita into 1/8th wedges, split in half to yield 16 chips.

Pita Bread cut into 1/8ths

Spread evenly on a baking sheet, spray lightly with a nonstick cooking spray. Dust the tops with 1/2 of the taco seasoning. Bake in oven for about 3-4 minutes. Remove from oven and turn each of the chips over and repeat the spray and seasoning for the other side. Repeat in the oven for approx 3-4 more minutes. Let cool on a paper towel.

Seasoned ready for the oven

Serve alongside with a dish of salsa.. Voila. a healthy low point snack!!

Servings – 1 serving
Per serving = 16chips = POINTS® value 1*
110calories/.5gfat/8gfiber

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

“Slimmed” Down Favorites
Pan-Fried Turkey Schnitzel

Servings – Makes 2 servings
Per serving = 1/2recipe = POINTS® value 5*

Pan-Fried Turkey Schnitzel

Ingredients:

2 – 4 to 5 oz Turkey Cutlets (Jennie-O 99% Fat Free) cooked weight approx 4oz.
1/2 cup Panko (for breading)
1 teaspoon Paul Purdhommes Salt Free seasoning
Fresh ground pepper
1/2 cup of skim milk
1/4 cup EggBeater, egg substitute
1 tablespoon worchestershire sauce
Nonstick cooking spray
2 cups mushrooms, sliced
1/2 onion, chopped
1/2 cup lemon juice
1 tablespoon capers
1/2 cup fat free less sodium chicken broth
2 teaspoons olive oil

Directions:

Pound the cutlets very thin with a kitchen mallet (to the approximate thickness of a quarter).

Blend milk, egg beater, and worchestershire sauce. In a seperate flat dish mix panko,seasoning, and pepper.

Dip the cutlet into the milk mixture and then into the panko mixture, and then to a plate. Repeat for other cutlet.

In a large nonstick skillet, heat to a medium heat. Add olive oil. Brown cutlets on both sides (about 2 minutes on each side). Remove to a plate.

Spray skillet with cooking spray, return to medium to medium high heat, add onions to sweat. Add mushrooms and cook for another 1-2 minutes. Add capers, lemon juice, and chicken broth. Cover and simmer for 2 more minutes.

Serve cutlets on a plate with mushroom mixture over the top, and the remaining sauce.

Servings – 2 servings
Per serving = 1/2recipe = POINTS® value 5*
259calories/5.8gfat/1gfiber

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

“Slimmed” Down Favorites
Southwest Shrimp Salad

Servings – Makes 1 serving
Per serving = 1salad = POINTS® value 4* 

Southwest Shrimp Salad

Ingredients:

3 oz cooked shrimp, thawed, rinsed, tails removed

3 cups romaine, rinsed and chopped coarsely

1 corn tortilla, zero fat, 6″
1/4 teaspoon low sodium taco seasoning

1/2 cup red bell pepper, sliced to approx 1/4 ring lengths
1/2 cup yellow bell pepper, sliced to approx 1/4 ring lengths
1/4 cup red onion, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons white balsamic vinegar
2 tablespoons lime juice
1 packet of Splenda, sugar substitute

1/4 cup black beans, drained and rinsed
1/4 cup corn – I love Trader Joe’s frozen Roasted Corn
1/2 cup grape tomatoes, halved

Dressing:

3 tablespoons non fat ranch dressing
2 tablespoons salsa
1/4 teaspoon low sodium taco seasoning

Directions:

Preheat the oven to 400 degrees. Take one corn tortilla fold in 1/2 and cut into matchstick strips. On the stovetop, lightly spray a nonstick skillet and crisp up the tortilla strips adding 1/4 teaspoon taco seasoning, over med high heat. Remove to a baking sheet and continue to crisp in the oven, watching not to burn. Remove to a paper towel to cool.

In a small microwave safe bowl combine peppers, onion, cilantro vinegar, lime juice, and Splenda. Heat in microwave on high for 2 minutes. Drain the vinegar/juice off. Set in refrigerator to cool.

In a strainer, over the sink combine shrimp, black bean, and corn, if any are needing to be thawed.

For dressing: Combine ranch dressing, salsa, and taco seasoning, mix well.

In a large salad bowl combine, romaine, pepper mixture, tomatoes, beans, corn, shrimp and toss. Add dressing and tortilla strips and toss again. Serve on a large salad plate or bowl.

Servings – 1 serving
Per serving = 1salad = POINTS® value 4*
251.3calories/1gfat/5.5gfiber

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

“Slimmed” Down Favorites
Buffalo Chicken Salad

Buffalo Chicken Salad

Ingredients:

2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon Splenda Brown Sugar Blend
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup Panko bread crumbs
1 teaspoon canola oil
1 ounce crumbled reduced fat blue cheese (about 1/4 cup)
1/4 cup plain nonfat yogurt
2 tablespoons low-fat buttermilk
1/4 teaspoon black pepper

1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

Directions:

Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, brown sugar and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.

Put the panko crumbs and oil in a shallow dish and toss to combine. Dredge each chicken tender in the bread crumbs, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.

While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.

Servings – 4 servings
Per serving = 1/4recipe = POINTS® value 4*
186.5calories/3.8gfat/.25gfiber

  *The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.