Yummy.. Comfort Foods
Cheesey Baked Sweet Potat0

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.

Yummy.. Comfort Foods
Four Cheese Macaroni and Cheese

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.

Yummy.. Comfort Foods!
Hot Spinach-Artichoke Dip

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.