Taco Tuesday.. and More
Classic Beef Taco

Classic Beef Taco

PREP TIME: 5 min
COOKING TIME: 6-8 minutes
EASE OF PREPARATION: Easy

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

Classic Beef Taco

Ingredients:

Nonstick Cooking Spray
1/2 pound 93% Ground Beef
1/2 tablespoon Chili Powder
1/2 tablespoon Dried Onion Flakes
1 teaspoon Garlic Salt
1 cup of Savoy Cabbage, finely spreaded
2/3 cup Weight Watchers Mexican Four Cheese, grated
4 Corn Tortilla’s
4 tablespoons Fresh Pico de Gallo
4 tablespoons Red Onion Slices

Directions:

In a nonstick skillet lightly spray with cooking spray. Brown ground beef adding chili poweder, onion flakes, and garlic salt. Drain any excess fat.

In a nonstick skillet, lightly spray with cooking spray, heat tortillas, flipping on both sides, til warmed and lightly browned.

To build your taco. Plate tortilla, top with cabbage, ground beef, onion slices, pico de gallo, and cheese.

Servings – 4 servings
Per serving = 1taco = POINTS® value 4*
174calories/5.2gfat/1.45gfiber

*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.

Taco Tuesday.. and More
Country Skillet Taco

Country Skillet Taco

PREP TIME: 10 min
COOKING TIME: 5-6 minutes
EASE OF PREPARATION: Easy

Servings – Makes 4 servings
Per serving = 1taco = POINTS® value 3*

Country Skillet Taco

Ingredients:

Nonstick Cooking Spray
6 slices of Oscar Mayer Fully Cooked Canadian Bacon
2 medium Yukon Gold Potatoes
1 cup EggBeaters Original, egg substitute
Sea Salt and Fresh Ground Pepper
4 Corn Tortilla’s
4 tablespoons Fresh Pico de Gallo
4 tablespoons Green Onions, chopped
2 cups Strawberries, rinsed, sliced

Directions:

To make hashbrowns, cook potatoes in microwave for 3-4 minutes, then check for firmness. You want the potatoes to be cooked throughout, but not overdone. Microwave again at one minute intervals to achieve doneness. Peel and cube the potatoes. Lightly spray nonstick skillet with cooking spray and heat to medium high heat. Cook potatoes, add salt and pepper, until lightly golden brown.

In a nonstick skillet lightly brown the canadian bacon. When heated throughout, remove from the skillet and slice into strips. While skillet is hot place tortilla’s in the skillet to warm and slightly brown on both sides.

In a microwavable bowl lightly spray the inside of the bowl with cooking spray. Add eggbeaters, salt and pepper. Heat at full power in microwave for 2 minutes, remove, stir with fork, return to microwave and heat again in one minute intervals, stirring each time until cooked throughout. They will be light and fluffy.

To built taco, plate the tortilla, top with 1/4 of the potato, 1/4 of the egg beaters, 1/4 of the canadian bacon slices. Top with pico de gallo and green onions. Garnish with 1/2 cup of strawberries.

Servings – 4 servings
Per serving = 1taco = POINTS® value 3*
210calories/1.1gfat/4.9gfiber

*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.

Taco Tuesday.. and More
German Frankfurter Taco

German Frankfurter Taco

PREP TIME: 10 min
COOKING TIME: 3-4 minutes
EASE OF PREPARATION: Easy

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

German Frankfurter Taco

Ingredients:

Nonstick Cooking Spray
4 Hebrew National 97% Fat Free Beef Franks
4 teaspoons Chili in Adobo Sauce or Picante Sauce
4 Corn Tortilla’s
1 cup Savoy Cabbage, finely shredded
1/2 cup red onion, finely sliced
4 teaspoons Pickled Jalepeno, sliced
4 tablespoons Nonfat Greek-style Yogurt
2 tablespoons Cilantro, finely chopped
Garnish: Lime Wedge and Tomato Slice

Directions:

To make sauce in a small bowl add yogurt, lime juice, and chopped cilantro, mix and chill.

Lightly spray nonstick cooking spray in a non stick skillet. Heat skillet to a medium to high heat. Heat the beef franks, until evenly heated throughout and browning. At this point add the chili in adobo sauce or picante sauce and heat for another minute. Remove from heat. With a sharp knife, slice them on a diagonal (julienne-style) in about 1/4″ slices.

To plate the taco place tortilla, spread 1/4 of the yogurt mixture on the tortilla, place 1/4 cup cabbage, 1/4 of the beef franks, red onion and jalepeno slices. Garnish with fresh cilantro, lime wedge and tomato slice.

Servings – 4 servings
Per serving = 1taco = POINTS® value 2*
136.5calories/1.6gfat/1.95gfiber*

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.

Taco Tuesday.. and More
Blackened Catfish Taco

Blackened Catfish Taco

PREP TIME: 10 min
COOKING TIME: 6-8 minutes
EASE OF PREPARATION: Easy

Servings – Makes 4 servings
Per serving = 1taco = POINTS® value 3*

Blackened Catfish Taco

Ingredients:

Nonstick Cooking Spray
8oz Catfish Filet
1 teaspoons Chef Paul Prudhommes Seafood Magic Seasoning
4 teaspoons Chef Paul Prudhommes Magic Salt Free Seasoning
4 Corn Tortilla’s
1 cup Savoy Cabbage, finely shredded
1/2 cup red onion, finely sliced
4 teaspoons Pickled Jalepeno, sliced
4 tablespoons Nonfat Greek-style Yogurt
Juice from 1/2 Lime
2 tablespoons Cilantro, finely chopped
Garnish: Cilantro, Lime Wedge and Tomato Slice

Directions:

To make sauce in a small bowl add yogurt, lime juice, and chopped cilantro, mix and chill.

Spray paper towel with nonstick cooking spray and whip grill area. Heat grill to medium to high heat. Season the catfish filet on both sides before placing on the grill. Grill each side approximately 3-4 minutes. Warm the tortilla’s on the same hot grill, flipping at least once on each side, being careful not to burn. Remove fish and tortilla from grill to a platter.

To plate the taco place tortilla, spread 1/4 of the yogurt mixture on the tortilla, place 1/4 cup cabbage, 1/4 of the fish filet, red onion and jalepeno slices. Garnish with fresh cilantro, lime wedge and tomato slice.

Servings – 4 servings
Per serving = 1taco = POINTS® value 3*
137.5calories/2.1gfat/1.95gfiber*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.

“Sin”sational Summer Fun
Rosemary Skewered Ahi

Rosemary Skewered Ahi

PREP TIME: 10 min
COOKING TIME: 15 min, 20 min for lemons
EASE OF PREPARATION: Easy

Servings – Makes 2 servings
Per serving = 1/2recipe = POINTS® value 2*
plus 1* for marinade

Rosemary Skewered Ahi

Ingredients:

For Marinade:

Nonstick Cooking Spray
2 Lemons, cut in half
Sea Salt and Fresh Ground Pepper
1 teaspoon Garlic, finely chopped
3 tablespoons Fresh Rosemary leaves, chopped
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Rice Wine Vinegar

For Skewers:

4 Rosemary Sprigs, reserving the leaves from the lower 5-6″ for above
2 Sashimi Grade Ahi Tuna Steaks – 5oz each, cubed into approx 1″ size cubes
Sea Salt and Fresh Ground Pepper

Directions:

Put lemons cut side up in a oven safe baking dish. Salt and Pepper. Place under the broiler and roast for approx 20 minutes about 6 inches from the broiler, until they are very soft. The tops will darken and carmelize. Remove and let cool.

Squeeze the lemon pulp and scrape all the cooking juices from the baking dish into a strainer supported over a bowl. Force it through and add garlic. Whisk in rosemary, rice wine vinegar and extra vigrin olive oil. Marinade will keep for up to 1 week refrigerated in a tightly sealed container.

Skewer tuna pieces on to rosemary sprigs and brush with marinade. Season with salt and pepper and grill turning once or twice to medium rare, 8-10 minutes, depending on the heat. Serve immediately.

Simple skewers of largely cut up vegetables (portabello mushrooms, cherry tomatoes, red and green bell peppers, and red onion) make a colorful side dish.

Servings – 2 servings
Per serving = 1/2recipe = POINTS® value 2* plus 1* for marinade
90calories/.75gfat/0gfiber
120calories/14gfat/0gfiber – oil/marinade

*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.

“Sin”sational Summer Fun
Grilled Chicken in Melon Bowl

Grilled Chicken in Melon Bowl

PREP TIME: 15 min
COOKING TIME: 15 min
EASE OF PREPARATION: Easy

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

Grilled Chicken in Melon Bowl

Ingredients:

1 Cantaloupe, cut in half, cleaned, reserving remaining juices
2 Boneless Skinless Chicken Breasts – 4oz each
Nonstick Cooking Spray
1/2 cup Baby Lima Beans, cooked, rinsed, drained
1/2 cup Romaine, torn
1oz Slivered Almonds, toasted
1/2 cup Tropicana 50% less sugar “Trop50″ Orange Juice
Juice of 1/2 Lime
1/4 cup Fresh Blueberries, rinsed
1/4 cup Fresh Raspberries, rinsed
1/2 cup Nonfat Greek-style Yogurt
Garnish: Fresh Mint Leaves

Directions:

Grill chicken 10-15 minutes, turning at least once to an internal temperature of 160°. Remove from heat to cool. When cool cut into bite size pieces. Chill in refrigerator.

With a melon baller scoop out the lower inside of each cantaloupe half. Set aside and keep chilled.

In a small non stick skillet toast the almonds, watching carefully not to burn. Let cool.

In a large mixing bowl, combine chilled chicken, beans and lettuce, toss gently. Add melon balls, almonds, orange juice, lime juice, yogurt and remaining cantaloupe liquid. Gently toss again. Divide mixture in half and evenly fill melon bowl. Top with blueberries and raspberries. Garnish with fresh mint leaves.

Keep well chilled in refrigerator, covered in plastic wrap, until ready to serve.

Servings – 2 servings
Per serving = 1/2recipe = POINTS® value 9*
476calories/8.8gfat/9.7gfiber

*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.

“Sin”sational Summer Fun
Spinach Tuna Salad

Spinach Tuna Salad

PREP TIME: 5 min
COOKING TIME: 0 min
EASE OF PREPARATION: Easy

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

Spinach Tuna Salad

Ingredients:

2 cups Fresh Spinach
1oz Broccoli Slaw
1/2 cup Cucumber, sliced – cut in half
2 tablespoons Green Onion, chopped
2 tablespoons Celery – chopped
1oz Kosher Dill Pickle, one whole, others chopped
1oz Baby Peeled Carrot, whole
1 – 5oz can Albacore Solid White Tuna, drained
1 tablespoons Smart Beat Nonfat Mayonnaise Dressing
2 teaspoons Trader Joe’s Aioli Garlic Mustard Sauce
1 teaspoon Pumpkin Seeds

Directions:

In a bowl mix tuna, mayonnaise, mustard, and half of each of the chopped green onion, pickles, and celery.

On a nice large salad plate, build your salad with first the spinach then broccoli slaw, cucumber, and the balance of the green onion, pickles and celery. Top with the tuna mixture. Garnish with the pumpkin seeds and on the side a kosher dill pickle and baby peeled carrots.

Servings – 1 servings
Per serving = 1salad = POINTS® value 4*
213calories/4.3gfat/5.7gfiber

*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.