Here are some recipes I've made and will recommend to anyone looking to try something new. If I know where the recipe came from, I give credit where it's due - I get alot of recipes from WW cookbooks, and love trying new things - keeps me from getting bored with what I'm eating.
Balsamic Chicken with Mushrooms
4 servings, 4 points each
-2 tsp vegetable oil
-3 tbsp balsamic vinegar
-2 tsp Dijon mustard
-1 large garlic clove, crushed
-Four 4-oz thin-sliced skinless chicken breasts
-2 cups small mushrooms, halved
-1/3 cup chicken broth
-1/4 tsp dried thyme leaves, crumbled
-In a large nonstick skillet, heat 1 tsp of the oil. In a medium bowl, mix 2 tbsp of the vinegar, the mustard and garlic. Add the chicken and turn to coat.
-Transfer the chicken and marinade to the skillet; saute the chicken until cooked through, about 3 minutes on each side. Transfer the chicken to a platter and keep warm.
-In the skillet, heat the remaining tsp of oil. Saute the mushrooms 1 minute; add the broth, thyme and the remaining tbsp of vinegar. Cook, stirring occasionally, until the mushrooms are deep brown, about 2 minutes longer. Serve the chicken, topped with the mushrooms.
Per Serving: 187 Calories, 4g Fat, 0g Fiber
From WW's "In A Flash" Cookbook
Berry-Lemon Pudding Cake
5 servings, 6 points each
-2/3 cup granulated sugar
-1/4 cup all-purpose flour
-1/8 tsp salt
-1/8 tsp ground nutmeg
-1 cup low-fat buttermilk
-1 tsp grated lemon rind
-1/4 cup fresh lemon juice
-2 tbsp butter or stick margarine, melted
-2 large egg yolks
-3 large egg whites (at room temp)
-1/4 cup granulated sugar
-1.5 cups fresh blackberries, blueberries or raspberries
-Cooking spray
-3/4 tsp powdered sugar
-Preheat oven to 350 degrees
-Combine first 4 ingredients in a large bowl. Combine buttermilk and next 4 ingredients in a bowl, stir well. Add to flour mixture, stirring with a whisk until smooth.
-Beat egg whites with clean, dry beaters at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tbsp at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into buttermilk mixture, and gently fold in remaining egg white mixture. Fold in berries.
-Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350 for 35 minutes or until cake springs back when touched lightly in center. Sift powdered sugar over cake. Serve warm.
Per Serving: 285 Calories, 7.2g Fat, 3.3g Fiber
From WW's "Cream of the Crop" Cookbook
Cajun Shrimp and Pasta
Serves 4, 5 points each
-4 oz uncooked vermicelli
-2 tbsp light butter
-3/4 cup finely chopped Vidalia or other sweet onion
-1 lb peeled and deveined large shrimp
-1 3/4 tsp Cajun seasoning
-1/4 cup water
-Cook pasta according to package directions, omitting salt and fat; drain.
-While pasta cooks, heat butter in a large non-stick skillet over medium-high heat, stirring until butter melts. Add onion, and cook, stirring constantly, about 3 minutes. Add shrimp and Cajun seasoning; cook 3 minutes or until shrimp are done, stirring constantly. Remove from heat.
-Divide pasta evenly among 4 shallow bowls; spoon shrimp mixture over pasta. Add water to pan drippings, and cook over high heat 30 seconds; pour evenly over each serving.
Serving size: 3/4 cup shrimp mixture and 1/2 cup vermicelli
Per serving: 232 calories, 4.5g fat, 2g fiber
From WW's Five Ingredients, 15 Minute Cookbook
Cheddar Chicken with Warm Black Bean Salsa
4 servings, 5 points each
-Four 3-oz thin-sliced skinless chicken breasts
-1/2 tsp dried oregano, crumbled
-1/4 tsp salt
-1/8 tsp freshly ground pepper
-3/4 cup shredded reduced-fat sharp cheddar cheese
-One 14.5 oz can Mexican-style stewed tomatoes
-One 15 oz can black beans, rinsed and drained
-2 tbsp chopped cilantro (optional)
-Spray a large nonstick skillet with nonstick cooking spray; heat. Saute the chicken until lightly browned, about 3 minutes, then sprinkle with the oregano, salt and pepper. Turn over and saute until cooked through, about 3 minutes longer. Sprinkle with all but 1 tbsp of the cheese.
-Meanwhile, in a small saucepan, bring the tomatoes and beans to a boil. Serve the chicken, topped with the black bean salsa, the remaining 1 tbsp of cheese and the cilantro (if using).
Per Serving: 287 Calories, 6g Fat, 8g Fiber
From WW's "In A Flash" Cookbook, from the 1-2-3 Success Points system
Chicken Paella
Serves 4, 7 points each
-1 LB(s) Tyson boneless, skinless chicken thighs, or similar product (four 4 oz thighs)
-2 medium tomatoes, chopped
-1 medium onions, chopped
-1 medium green pepper, chopped
-1/2 cups chicken broth
-3 medium garlic clove, chopped
-1 tsp. dried oregano
-1 tsp. ground turmeric
-1/3 cup(s) frozen green peas
-2 cup(s) cooked white rice
-Place chicken, tomatoes, onion, pepper, broth, garlic, oregano and turmeric in a 4-quart or larger slow cooker (crockpot). Cover and cook on low setting for 5 hours. Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes. Yields about 1 1/2 cups per serving (includes 1 chicken thigh per serving).
From Tink's Crockpot Recipe collection
Chile & Cheese Quesadillas **Another VERY popular party recipe, I've made these alot for parties, and have often had the recipe asked for**
8 servings, 4 points each
-8 oz light cream cheese
-1 cup shredded reduced-fat Mexican cheese, or reduced-fat Monterey Jack cheese
-4.5 oz canned chipolte chiles, chopped (I can't ever find these, so normally use green chiles and some hot pepper sauce - a friend used chipolte ones once, and didn't like as much)
-2 tbsp cilantro, chopped
-1 tsp chili powder
-1 tsp black pepper
-8 medium flour tortillas
-Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray.
-In a bowl, combine cream cheese, Mexican cheese, chiles, cilantro, chili powder and black pepper. Mix well.
-Arrange 4 tortillas on prepared baking sheet. Spoon cheese mixture evenly onto each tortilla, leaving a 1/4 inch border around the edges. Top each with second tortilla and press down gently. Lightly coat with cooking spray. Cover with foil and bake 25 minutes.
-Slice each quesadilla into 4 wedges and serve warm.
Yields 2 wedges per serving.
From WeightWatchers.com website
Chili Party Dip **This is a GREAT party recipe, everyone I've made it for loves it, and you can't get much easier - use a small crockpot, if you have one**
10 servings, 1 point each
-15 oz canned turkey chili without beans
-8 oz fat-free cream cheese
-4 oz canned chopped jalapeno peppers
-1 small onion, finely chopped
-1/2 tsp hot pepper sauce
-Combine all ingredients in a saucepan
-Cook over medium heat, stirring frequently, until cheese melts, about 10 minutes. Yields about 1/4 cup per serving.
From WeightWatchers.com website
Drunken Stir-Fried Beef with Green Beans (Thai Recipe)
Serves 5, 5 points each
-1/2 tsp kosher salt
-7 garlic cloves, minced
-1 1/4 tsp minced bird chile or 2 1/2 tsp minced serrano chile
-2 tsp coarsely chopped galangal or peeled fresh ginger
-1 tbsp chopped peeled fresh lemon grass
-2 kaffir lime leaves, thinly sliced or 1 teaspoon grated lime rind
-cooking spray
-1 (1-lb) flank steak, trimmed and cut into 1/4 inch strips
-2 cups (1-inch) diagonally cut fresh green beans
-1 cup quartered cherry tomatoes
-1 tbsp sugar
-3 tbsp fish sauce
-1 tsp cider vinegar
-1 cup basil leaves
-Combine salt and garlic in a mortar and pestle, and pound to form a paste. Add chile, galangal, lemon grass, and lime leaves, 1 at a time, until each ingredient is incoporated into paste. (Note: a mortar and pestle works best for making the paste, but you can use a food processor instead)
-Coat a large nonstick skillet or wok with cooking spray, and place over medium-high heat until hot. Add paste; stir-fry 30 seconds (fumes may cause eyes and throat to burn slightly). Add steak; stir-fry 3 minutes. Add beans; stir-fry 1 minute. Add tomatoes, sugar, fish sauce, and vinegar; stir-fry 1 minute or until steak reaches desired degree of doneness. Remove from heat; stir in basil.
Serving size: 3/4 cup
Per serving: 202 calories, 9.2g fat, 1.4g fiber
**Serve over jasmine rice, but will need to add points**
From WW's Around the World cookbook, from the Winning Points program
Easy Cheese Lasagna
6 servings, 6 points each
-1 jar (28oz) spaghetti sauce
-6 uncooked lasagna noodles
-1 container (15oz) fat-free ricotta cheese
-1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli and bell pepper
-1 pkg (8oz) shredded low-fat mozzarella cheese
-Preheat oven to 375 degrees. Spray 11x7-inch baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of sauce, all of the ricotta cheese and vegetables, and 1/2 of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.
-Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.
Per Serving: 301 Calories, 7.2g Fat, 4.6g Fiber
From WW Week 9 card, Winning Points system
Farfalle Primavera
4 servings, 4 points each
-1/2 pound farfalle
-1 tbsp olive oil
-1 cup sliced mushrooms
-1/2 pound aparagus, cut into 1" lengths (I prefer the canned to fresh for this)
-1 red bell pepper, seeded and chopped
-1/3 cup pitted oil-cured black olives, chopped
-2 tbsp dry white wine
-Juice of 1 lemon (2-3 tbsp)
-Zest of 1 lemon (1-2 tsp)
-3 tbsp chopped basil
-2 tbsp grated Parmesan cheese
-Cook the farfalle according to package directions. Drain and keep warm.
-Meanwhile, in a large nonstick skillet, heat the oil. Saute the mushrooms until softened, about 5 minutes. Add the asparagus, bell pepper and olives; cook, stirring, until the vegetables are tender, about 5 minutes.
-Stir in the wine and lemon juice; simmer 1 minute. Remove from the heat; stir in the lemon zest and basil. Pour over the farfalle and add the cheese; toss to combine.
Per Serving: 193 Calories, 8g Fat, 4g Fiber
From WW's "In A Flash" Cookbook
Feijoada (Brazilian Recipe)
Serves 8, 8 points each
-1 tbsp vegetable oil
-1 2/3 cups cubed ham (about 8 oz)
-8 oz low-fat smoked sausage (such as Healthy Choice), cut into 1/4 inch-thick slices
-4 cups chopped onion
-10 garlic cloves, minced
-3 cups fat-free, less sodium chicken broth
-4 (15-oz) cans black beans, rinsed and drained
-1/2 tsp pepper
-1 bay leaf
-4 cups hot cooked rice, cooked without salt or fat
-1/4 cup chopped fresh cilantro
-Heat oil in a Dutch oven over medium-high heat. Add ham and sausage; saute 5 minutes or until browned. Reduce heat to medium. Add onion and garlic; saute 10 minutes. Add broth and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until slightly thick, stirring occasionally. Discard bay leaf. Serve over rice; sprinkle with cilantro.
Serving size: 1 cup bean mixture, 1/2 cup rice, and 1 1/2 teaspoons cilantro
Per serving: 340 calories, 5.2g fat, 8.7g fiber
From WW's Around the World cookbook, from the Winning Points program
Greek Gyros
2 servings, 6 points each
-6 oz boned leg of lamb, cut into strips
-1/4 cup red wine vinegar
-2 tbsp chopped fresh parsley
-1 tbsp minced fresh onion
-1 tsp minced garlic
-1/2 tsp dried oregano
-1/8 tsp salt
-1/8 tsp pepper
-1/4 cup plain fat-free yogurt
-3 tbsp peeled shredded cucumber, drained
-1/2 tsp minced garlic
-1/8 tsp dried dill
-Cooking spray
-2 curly leaf lettuce leaves
-2 (8-inch) pita bread rounds
-1/4 cup seeded chopped tomato
-1 tbsp chopped green onions
-Place first 8 ingredients in a zip-top plastic bag; seal bag, and shake until meat is well coated. Marinate in refrigerator at least 8 hours.
-Combine yogurt and next 3 ingredients in a small bowl; stir well. Cover and chill.
-Remove lamb from bag; discard marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add lamb; cook 2 minutes or until browned, stirring frequently. Drain well.
-Place 1 lettuce leaf on each pita round; place half of lamb on each round. Top each with 2 tbsp tomato and half of yogurt mixture. Sprinkle with green onions. Roll up pita rounds, and secure with wooden picks.
Per Serving: 308 Calories, 8.3g Fat, 3.0g Fiber
From WW's "Two's Company" Cookbook, from the Winning Points System
Macaroni and Cheese
6 servings, 8 points each
-4 cups hot cooked elbow macaroni (about 8 oz uncooked), cooked without salt or fat
-2 cups (8oz) shredded reduced-fat sharp cheddar cheese
-1 cup 1% low-fat cottage cheese
-3/4 cup fat-free sour cream
-1/2 cup skim milk
-2 tbsp grated fresh onion
-1.5 tsp reduced-calorie stick margarine, melted
-1/2 tsp salt
-1/4 tsp pepper
-1 large egg, lightly beaten
-Cooking spray
-1/4 cup fresh or dry breadcrumbs
-1 tbsp reduced-calorie stick margarine, melted
-1/4 tsp paprika
-Preheat oven to 350 degrees
-Combine first 10 ingredients; stir well. Spoon into a shallow 2-quart casserole coated with cooking spray.
-Combine breadcrumbs, 1 tbsp margarine, and paprika; stir well. Sprinkle breadcrumb mixture over casserole. Cover and bake at 350 for 45 minutes. Uncover casserole; bake an additional 5 minutes or until breadcrumbs are lightly browned.
Per Serving: 356 Calories, 11.2g Fat, 1.2g Fiber
From WW's "Cream of the Crop" Cookbook, from 1-2-3 Success Points system
Mocha-Chocolate Trifle **This has always been a BIG
hit when I've made it for gatherings, NO one believed
it's a WW recipe**
16 servings, 5 points each
-One 18.25oz pkg light devil's food cake mix
-1.33 cups water
-2 tbsp vegetable oil
-2 large egg whites
-1 large egg
-Cooking spray
-3 cups cold skim milk
-1 3.9oz pkg chocolate instant pudding mix (do not substitute sugar-free or fat-free)
-1/2 cup Kahlua (coffee-flavored liqueur) or 1/2 cup strong brewed coffee
-1 8oz carton frozen fat-free whipped topping, thawed
-1/2 cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as Hershey's Sweet Escapes)
-Preheat oven to 350 degrees
-Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well blended. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on a wire rack.
-Combine milk and pudding mix in a medium bowl; prepare according to package directions.
-Tear cake into bite-sized pieces. Place half of cake pieces in a 3-quart clear, glass bowl or trifle dish. Pour half of Kahlua over cake pieces, and top with half of pudding, half of whipped topping, and half of chocolate bars. Repeat procedure with remaining cake, Kahlua, pudding, whipped topping, and chocolate bars. Cover and chill at least 4 hours.
Per Serving: 269 Calories, 4.2g Fat, 1.1g Fiber
From WW's "Cream of the Crop" Cookbook
Roast Beef Poor Boys
2 servings, 6 points each
-2 tbsp fat-free mayonnaise
-1 tbsp Creole mustard
-1 tsp prepared horseradish
-2 (2.5 oz) hoagie rolls with sesame seeds, split
-4 oz thinly sliced cooked lean roast beef
-1 cup thinly sliced iceburg lettuce
-4 (1/4-inch thick) slices tomato
-Combine first 3 ingredients in a small bowl, stir well. Spread 1 tbsp mayonnaise mixture over bottom half of each roll; top each evenly with roast beef, lettuce and tomato slices. Spread remaining mayonnaise mixture evenly over top halves of rolls, and place on sandwiches.
Per Serving: 301 Calories, 6.6g Fat, 4.9g Fiber
From WW's "Two's Company" Cookbook
Salmon with Moroccan Tomato Relish (Morocco Recipe)
Serves 4, 7 points each
-1/2 tsp salt, divided
-1/2 tsp coarsely ground black pepper
-4 (6 oz) skinned salmon fillets (about 1 inch thick)
-2 tsp olive oil, divided
-1 3/4 cups chopped red onion
-1 tbsp minced peeled fresh ginger
-4 1/2 cups coarsely chopped tomato (about 1 3/4 pounds)
-1 tsp grated orange rind
-2 tbsp fresh orange juice
-1 tsp grated lemon rind
-1 tbsp fresh lemon juice
-1 tbsp capers
-1/4 tsp ground cinnamon
-1/4 cup chopped fresh mint
-3 tbsp chopped fresh cilantro
-mint sprigs (optional)
-Sprinkle 1/4 teaspoon salt and pepper evenly over salmon. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add salmon; cook 2 minutes on each side or until lightly browned. Remove from skillet; set aside, and keep warm.
-Add remaining 1 teaspoon oil to skillet; place over medium-high heat until hot. Add onion and ginger; saute 2 minutes. Add remaining 1/4 teaspoon salt, tomato, and next 6 ingredients; cook 5 minutes, stirring occasionally.
-Return salmon to skillet, nestling fillets into tomato mixture; cook 3 minutes until salmon is medium-rare or desired degree of doneness. Remove from heat, and place salmon on individual plates. Stir chopped mint and cilantro into tomato mixture; spoon tomato mixture around each fillet. Garnish with mint sprigs, if desired.
Serving size: 1 fillet and 3/4 cup tomato relish
Per serving: 334 calories, 13.1g fat, 3.1g fiber
From WW's Around the World cookbook, from the Winning Points program
Sausage-and-Pepper Heroes
4 servings, 6 points each
-1/2 pound Italian-style turkey sausage, cut into 1/2" slices
-1 sweet onion, halved lengthwise and thinly sliced
-1 tsp olive oil
-1 red bell pepper, seeded and thinly sliced
-1 green bell pepper, seeded and thinly sliced
-1 tbsp balsamic vinegar
-One 8oz loaf Italian bread
-In a large nonstick skillet, saute the sausage until browned, about 5 minutes. Add the onion and oil; saute until softened, about 5 minutes longer. Transfer to a plate.
-In the skillet, saute the bell peppers until softened, about 5 minutes; if necessary, add up to 4 tbsp water to prevent sticking. Stir in vinegar, then return the sausage mixture to the skillet; toss to combine.
-Split the bread lengthwise almost all the way through; spread open. Top with the sausage mixture. Close the bread, then cut crosswise into 4 sandwiches. (I usually cut the bread first!)
Per Serving: 303 Calories, 8g Fat, 3g Fiber
From WW's "In A Flash" Cookbook
Singapore Spicy Shrimp over Spinach (Singapore Recipe)
Serves 4, 5 points each
-1 tbsp vegetable oil, divided
-1 (10 oz) package fresh spinach, coarsely chopped
-1/4 cup sake (rice wine) or other sweet white wine
-1/4 cup oyster sauce
-1 tsp brown sugar
-2 tsp bottled minced garlic
-1 tsp Thai chili paste
-2 1/4 lbs medium shrimp, peeled and deveined
-1 cup red bell pepper strips (about 1 medium)
-Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add spinach; stir-fry 1 minute or until spinach wilts. Remove from skillet; set aside, and keep warm.
-Combine sake and next 4 ingredients; stir well, and set aside. Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add shrimp and bell pepper; stir-fry 2 minutes. Add sake mixture; bring to a boil, and cook 1 minute, stirring frequently. Serve shrimp mixture over spinach.
Serving size: about 1 cup shrimp mixture and 1/2 cup spinach
**Can serve over rice, but will have to add points**
Per serving: 257 calories, 6.8g fat, 3.3g fiber
From WW's Around the World cookbook, from the Winning Points program
Smothered Chicken with Pierogies
Serves 4, 7 points each
-1 dozen frozen potato and cheddar cheese Pierogies
-1 can (10 ¾ oz) low fat cream of chicken soup
-1 can (4 oz) sliced mushrooms, drained
-1 cup frozen peas
-2 cups cubed or shredded cooked chicken
-Preheat oven to 350*. Spray a 2-quart casserole with nonstick coating. Thaw Pierogies in boiling water for 5 minutes, drain and place in the casserole dish. In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over Pierogies. Bake 15 minutes.
From Tink's Crockpot Recipe collection
Tri-colored Edamame Salad
Got this from Grover on the boards, and it's GREAT and very easy!!! I plugged it into the recipe builder, and for 5 servings, it's 4 points each. Obviously, if you add olive oil, you'll have to add points for that!
One 16 oz. bag of frozen edamame (the kind that is already shelled)
2 cups yellow corn (fresh or frozen)
2 medium red peppers, chopped
1/4 cup cilantro
3 Tbsp fresh lime juice
2 cloves garlic
Salt to taste
Cook the edamame according to package directions. Throw in the corn for the final 2 minutes. Drain.
Add all the other ingredients, chill, and eat.
You can add olive oil if you want. I didn't, and it tastes great, but if you want/need to get your healthy oils in, go for it!
It makes about 5 1/2 cups.
It's totally CORE.
Zesty Cheese Ravioli
2 servings, 6 points each
-1/2 cup water
-1 (14.5 oz) can no-salt-added diced tomatoes, undrained
-1 garlic clove, minced
-1 (9 oz) pkg fresh cheese ravioli
-2 cups finely chopped fresh spinach
-1/8 tsp sugar
-1/8 tsp coarsely ground pepper
-1 tbsp grated Parmesan cheese
-Combine first 3 ingredients in a large saucepan; bring to a boil. Add ravioli; cover and cook 5 minutes, stirring occasionally. Uncover and cook an additional 5 minutes or until ravioli is done. Stir in spinach, sugar, and pepper; cover and cook 2 minutes, stirring occasionally. Remove from heat, and let stand, covered, 5 minutes. Sprinkle each serving
with Parmesan cheese.
Per Serving: 296 Calories, 7.3g Fat, 6.2g Fiber
From WW's "Two's Company" Cookbook
