Pasta Caprese

PREP TIME: 20 min to marinate
COOKING TIME: 25 minutes
EASE OF PREPARATION: Easy

Servings – Makes 2 servings
Per serving = 1/2 recipe = POINTS® value 9*

Pasta Caprese

Ingredients:

2 teaspoons extra-virgin olive oil
2 – 3 tablespoons lemon juice (juice from one lemon)
3 garlic cloves smashed and chopped fine.
1 small shallot , minced fine (about 2 tablespoons)
2 medium ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
6 small balls of fresh mozzarella cheese , cut into 1/2-inch cubes
4 ounces whole grain penne pasta
1/4cup chopped fresh basil
8 ounces chicken breast cut into small chunks.
about 12 basil leaves for garnish

Directions:

Place the chunks of chicken in a stainless bowl and put a tablespoon of lemon juice, a teaspoon of shallots and a teaspoon of basil and marinate, for 20 minutes. Meanwhile boil the pasta in lightly salted water, drain and shock with cold water.

In a stainless bowl add the oil, lemon juice, garlic, basil, salt and pepper. Add the tomatoes and mozzeralla and toss. Let this marinate for 15 minutes.

Heat a large skillet to medium heat and spray with non stick spray. Dry the chicken on a paper towel and cook
chicken in the skillet till done. Don’t crowd the skillet so if you need to cook in two batches.

Add the tomato mixture to the pan to heat, and then add the chicken and pasta.

Serve in a pasta bowl on a plate and garnish with fresh basil leaves

Servings – Makes 2 servings
Per serving = 1/2 recipe = POINTS® value 9*
435calories/13gfat/7.2gfiber

*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.

Coney Island.. Trio

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

Servings – Makes 2 servings

Per serving = 1/2 recipe = POINTS® value 5*

Coney Island.. Trio

Ingredients:

4 – Oscar Mayer 98% Fat Free Turkey Weiners
2 – Oroweat Multi Grain Sandwich Thins
4 – Kraft Fat Free Sharp Cheddar Cheese Slices
2 tablespoons Beaver Coney Island Hot Dog Relish
1/4 cup dill pickle slices
1 cup VandeKamp 98% Fat Free Pork & Beans
2 ounces (approx 22 chips) Pringle Lite Sour Cream and Onion Chips
Garnish: Tomato slices.. and don’t forget the American Flag picks…

Directions:

Warm pork & beans in a small stove top pot ot in a lidded microwave safe bowl.

Place the weiners on a paper towel in the microwave and heat on high for one minute, turn and repeat on minute.

Prepare the “buns” which are each 1/2 of the sandwich thin, with cheese slice, mustard and pickles. Place cooked weiner in bun, and poke closed with a toothpick.. heat in microwave for 30 seconds or so to melt the cheese.

Serve with 1/2cup of pork & beans and 11 pringle chips.

Servings – 2 servings

Per serving = 1/2 recipe = POINTS® value 5*
100calories/1gfat/5gfiber = 1POINT* – sandwich thin
140calories/0gfat/0gfiber = 2POINTS* – 2 turkey weiners
110calories/1gfat/6gfiber = 0POINTS* – pork & beans
50calories/0gfat/0gfiber = 1POINT* – 2 cheese slices
70calories/0gfat/0gfiber = 1POINT* – chips

*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.

Servings – Makes 2 servings
Per serving = 1skewer = POINTS® value 4*

Curry Shrimp Skewers

Ingredients:

10 large Shrimp, tails on, uncooked
1-2 teaspoon Indian Curry Seasoning, depending on desired curry heat
4 ounces rice wine vinegar
1 tablespoon honey
2 teaspoons extra virgin olive oil

Directions:

Soak wooden skewers.

Prepare marinate in a gallon size ziploc bag. Add shrimp, close bag and marinate for approximately 30 minutes in the refrigerator.

Heat grill to a medium-high temperature.

Skewer the shrimp – 5 large shrimp to a skewer. Discard the remaining marinate. Grill until cooked approximately 3 minutes, turn and repeat.
Serve directly from the grill.

Servings – 2 servings
Per serving = 1skewer = POINTS® value 4*
190calories/7gfat/0gfiber

*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.

Cheeseburger In Paradise

Ingredients:

4 ounces Ground Beef (I used Debbie Moran’s 4% lean 96/4)
2 ounces Pork Tenderloin, ground (ground with our meat grinder, if you don’t happen to find extra lean ground pork)
1 slice of high fiber bread (2 slices for 1POINT* – Nature’s Own.. my new fav)
1 cup of lo-sodium beef stock
2 tablespoons of EggBeaters, egg substitute
2 teaspoons stone ground mustard
2 teaspoons dried onion flakes
1/4 teaspoon garlic salt
1/4 teaspoon paprika (we like smokey hungarian paprika)
Sea Salt and Fresh Ground Pepper
2 Whole Grain Oroweat Sandwich Thins
4 slices of Kraft Fat Free Sharp Cheddar Cheese Slices

Directions:

Because I was striving for the lowest fat content meats and didn’t want to run all over town to find an extra lean ground pork.. we just bought a very nice natural pork tenderloin and ran it through our meat grinder (too all of 2 minutes..) to come up with a great low fat option to add to what I found on sale.. Debbie Moran’s 4% fat.. 96/4 lean ground beef.  By the way.. the seasoning blend and meat mixture is a popular German-style burger (hense the paprika!!).. I just lightened up the fat contents in the meats. This is definately a juicy tasty (non greasy!! burger)

In a small bowl put the beef stock and bread slice in it. Moisten the bread and break it up. Squeeze the moisture out of the bread with your hand and now in a second bowl add the bread “crumbs” to the ground meats. Add egg beaters, mustard, onion flakes, garlic salt, and paprika. Mix well. Form into two equal sized “ginormous” patties.

Heat your nonstick skillet sprayed lightly with nonstick cooking spray to a medium to medium/high. Place patties in skillet. Salt/Pepper. Turn after 3-4 minutes.. Repeat. Do not overcook, but cook until at least 160° internal temp. Turn off heat. Place chesse slices onto burger which will warm and melt very quickly. Remove from pan to toasted bun. Serve with Fresh lettuce, red onion slices, and tomato slices.

Servings – 2 servings
Per serving = 1burger = POINTS® value 7*
382.5calories/7gfat/7.5gfiber

*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.

Servings – Makes 1 serving
Per serving = 1potato = POINTS® value 3*

Cheesey Baked Sweet Potato

Ingredients:

1 (6-ounce) sweet potato, scrubbed
1 wedge (3/4 oz) Laughing Cow Light Garlic & Herb Cheese
Garnish: Fresh Thyme

Directions:

With a fork, poke the potato 5 times on each side. Place in a microwave-safe bowl or on a microwave-safe dish.

Cover the bowl or dish loosely with a paper towel and microwave on high for 5 minutes. Carefully flip the potato (it will be very hot) and microwave 3 to 5 minutes longer, or until it is tender throughout. You also have the option to bake it, but this is much faster.

Cut an opening stretching from 1 inch from each end and deep enough to open the potato completely without cutting it in half. Spread the cheese (with some of the fresh thyme leaves) evenly in the center, mash it into the potato slightly with a fork to melt, and serve. Garnish with the remainder of the fresh thyme.

Servings – 1 serving
Per serving = 1potato = POINTS® value 3*
166calories/2gfat/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.

Four Cheese Macaroni and Cheese

PREP TIME: 20 min
COOKING TIME: 45 minutes
EASE OF PREPARATION: Easy

Servings – Makes 9 servings
Per serving = 1square = POINTS® value 5*

Four Cheese Macaroni and Cheese

Ingredients:

Nonstick cooking spray
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked whole grain macaroni
1 tbsp light butter
1 tbsp wondra flour
2 1/2 cups low-fat milk
2 cups onion, finely chopped
1/2 tsp paprika
2 bay leaf
1/4 cup reduced fat blue cheese, crumbled
5 oz low fat mexican blend cheese, shredded
3 oz low-fat cheddar cheese, shredded
3/4 tsp black pepper, freshly ground, or to taste
3/4 tsp table salt, to taste
2 oz Parmigiano Reggiano Parmesan cheese, finely grated

Directions:

Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.

Cook macaroni in salted water as directed on package, drain, set aside.

Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes.

Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.

Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces.

Servings – 9 servings
Per serving = 1square = POINTS® value 5*
266calories/6.87gfat/4.6gfiber

*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.

Servings – Makes 4 servings
Per serving = 1/4cup = POINTS® value 2*

Hot Spinach-Artichoke Dip

Ingredients:

1 Tbsp light butter
1 cup onion, finely chopped
2 medium garlic clove(s), minced
10 oz chopped frozen spinach,
8 oz canned water chestnuts, sliced, drained and coarsely chopped thawed, drained and squeezed dry
14 oz canned artichoke hearts, without oil, quartered, drained and coarsely chopped
8 oz 1/3 less-fat cream cheese, softened
8 oz reduced-fat sour cream
1 cup(s) low-fat shredded cheddar cheese, divided
1 tsp hot pepper sauce
1/2 tsp table salt
1/4 tsp black pepper
1 spray(s) cooking spray

Directions:

Preheat oven to 350°F.

Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1/2 cup of Cheddar cheese, hot sauce, salt and pepper.

Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1/2 cup of Cheddar cheese. Bake at 350°F for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips (need to count POINTS values for chips). Yields about 1/4 cup of dip per serving.

Servings – 18 servings
Per serving = 1/4cup = 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.

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.

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.

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.