Petite Lasagnas (5 Points Plus)

Okay, I admit it. I like food I can cook in a muffin pan. I think it's so much fun, and my kids like it too. So, when I saw this recipe on the internet, I had to make it! Apparently it was adapted from Hungry Girl, whom I also happen to adore. Thank you to Andie Mitchell at www.canyoustayfordinner.com for posting this yumminess!

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Thai Chicken Pizza (8 Points Plus)

I changed the recipe a little. I did not use crushed red pepper. Instead, I served it on the side for those who wanted it.

Ingredients

• 1/3 cup natural creamy peanut butter
• 1/4 cup warm water
• 2 teaspoons sugar
• 2 teaspoons rice vinegar
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 teaspoons canola oil
• 12 ounces skinless boneless chicken breast, cut into bite-size pieces
• 1/2 cup very thinly sliced green onion
• 2 cloves garlic, minced
• Nonstick cooking spray
• 1 recipe Thin Crust Pizza Dough
• 1 cup red sweet pepper, cut into thin strips
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup chopped cilantro

Directions

Preheat oven to 475°F. In a small bowl combine peanut butter, water, sugar, rice vinegar, and crushed red pepper. Set aside.

In a medium skillet heat oil over medium heat. Add chicken; cook and stir until no pink remains. Add green onion and garlic; cook 1 minute more. Turn heat to low; add 2 tablespoons of the peanut butter mixture (set the rest aside). Mix until chicken is coated; remove from heat.

Coat a 12 to 14-inch pizza pan, large cookie sheet or pizza screen with nonstick spray. Roll out Thin Crust Pizza Dough according to dough recipe. Slide onto prepared pan. Spread dough with remaining peanut sauce, adding water if needed to make it of spreading consistency. Top with chicken mixture, red pepper strips, and cheese.

Bake 11 to 14 minutes or until cheese is melted and crust starts to brown. Remove from oven and sprinkle with cilantro. Slice into 8 slices. Serve immediately.

Nutrition Facts

• Servings Per Recipe 8 (1-slice) servings
• Calories303,
• Total Fat (g)11,
• Saturated Fat (g)2,
• Monounsaturated Fat (g)2,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)29,
• Sodium (mg)190,
• Carbohydrate (g)31,
• Total Sugar (g)3,
• Fiber (g)2,
• Protein (g)19,
• Vitamin C (DV%)51,
• Calcium (DV%)8,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet

Better Homes and Gardens

Marshmallow Fudge (1 point, 1 Point Plus per piece)

Ingredients

• 1-1/3 cups HERSHEY’®S Semi-Sweet Chocolate Chips
• 2/3 cup fat-free sweetened condensed milk
• 1 teaspoon vanilla extract
• 1-1/3 cups miniature marshmallows
• 2 whole reduced-fat graham crackers, broken into bite-size pieces

Directions

• Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in the marshmallows and graham crackers.
• Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out the pan and remove foil; cut into 48 pieces. Yield: 4 dozen.

Nutrition Facts: 1 piece equals 41 calories, 1 g fat (1 g saturated fat), 0.55 mg cholesterol, 10 mg sodium, 7 g carbohydrate, 0.55 g fiber, 1 g protein.

Taste of Home: Guilt-Free Cooking

Three Bean Pot (3.5 points)

Yields: 6 Servings
Serving size = 1 cup

Ingredients

10 ounce Great Northern Beans rinsed and drained
10 ounce Pinto beans rinsed and drained
10 ounce Red kidney beans rinsed and drained
1 3/4 cups Stewed tomatoes chopped
1/2 cup Mushroom sliced
3/4 cup Onion chopped
1 cup Celery chopped
1 cup Carrots sliced
1/4 cup Bacon bits
1/8 teaspoon Black pepper
1/4 teaspoon Garlic minced

Instructions
Put in all the ingredients. Mix it up. Cover and cook low for 6 to 8 hours.

A Potful of Recipes

Cheesy Spinach-Artichoke Dip (3.5 Points, 4.5 Points Plus)

Yields 5 1/4 cups dip (serving size: 1/4 cup dip and about 6 pita wedges)

Ingredients

11 (6-inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes packed without oil
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese softened
1 (8-ounce) carton low-fat sour cream
3/4 cup grated Parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper

Instructions
1. Preheat oven to 350°.

2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted.

3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.

4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.

Nutritional Information

Calories: 166 (26% from fat)

Fat: 4.8g (sat 2.9g)

Protein: 7.6g

Carbohydrate: 22.9g

Fiber: 1.3g

Cholesterol: 14mg

Iron: 1.4mg

Sodium: 429mg

Cooking Light, OCTOBER 2004

Red Beans & Rice (7.7 points)

(From my new favorite cookbook; Cooking Light Slow Cooker)

Serving size: 1 cup bean mixture, 3/4 cup rice, 1 tbsp green onions
Yields: 4 Servings

Ingredients

3 cups Water
1 cup Red kidney beans dried
1 cup Onion chopped
1 cup Bell pepper chopped
3/4 cup Celery chopped
1 teaspoon Dried thyme
1 teaspoon Paprika
3/4 teaspoon Red pepper ground
1/2 teaspoon Black pepper
7 ounces Smoked turkey sausage thinly sliced
1 each Bay leaf
1/2 teaspoon Salt
3 cups Long grain rice cooked
1/4 cup Green onions chopped

Instructions
Combine the first 12 ingredients in a 2 quart electric slow cooker. Cover and cook on high for 5 hours. Discrad bay leaf; stir in salt. Serve over rice in individual bowls; sprinkle evenly with green onions.

Grilled Asian Pork Chops (4 Points)

Sorry no picture this time :)

Ingredients

6 tablespoons Low Sodium Soy Sauce
1 teaspoon Pepper
2 teaspoons Toasted sesame oil
2 teaspoons Lime Juice
6 each Boneless Center Cut Pork Loin

Instructions
Combine all the ingredients. Marinate the pork in the refrigerator for at least 10 minutes. Grill for 3 - 4 minutes on each side or until done.

WW Five Ingredient 15 Minute Cookbook

Summer Corn, Bacon and Potato Chowder (4 points, 7 points plus)

Ingredients

1 medium Yukon Gold potato
1 sprays cooking spray
1/2 cup celery
1/4 cup onion
4 piece corn on the cob
1 cup sweet red pepper
4 oz Canadian-style bacon
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce

Instructions
* Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

* Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes.

* Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

Serving Size: 1 (413 g)

Servings Per Recipe: 4

Calories 266.5

Calories from Fat 32 12%

Total Fat 3.6 g 5%

Saturated Fat 1.0 g 5%

Monounsaturated Fat 1.3 g 6%

Polyunsaturated Fat 0.7 g 3%

Trans Fat 0.0 g 0%

Cholesterol 17.7 mg 5%

Sodium 817.1 mg 34%

Potassium 953.2 mg 27%

Magnesium 79.4 mg 3%

Total Carbohydrate 47.2 g 15%

Dietary Fiber 5.2 g 20%

Sugars 7.2 g 28%

Protein 16.4 g 32%

Read more: http://healthy.food.com/recipe/summer-corn-bacon-and-potato-chowder-ww-core-325145#ixzz1CIFzJSMI

From www.weightwatchers.com

Chicken 'n' Cheese Casserole (6 Points)

Yields: 8 Servings

Ingredients

2 cups Macaroni cooked
2 cups boneless chicken breast halves chopped
2 cups Condensed Cream of Mushroom Soup
2 cups Fat Free Milk
8 ounces Reduced Fat Cheddar cheese cubed

Instructions
1. Preheat oven to 350 degrees.

2. In large casserole, combine all ingredients, mixing well.

3. Bake, covered 35 - 45 minutes. Remove cover; bake 10 - 15 minutes longer, serve immediately.

Weight Watcher's Winning Points Week 5 handout

Pan-Seared Chicken with Artichokes and Pasta (9.5 Points, 11 Points Plus)

Yields: 4 Servings

Ingredients

1 (6-ounce) jar marinated artichoke heart quarters undrained
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup sliced green onions
1 garlic clove minced
1/2 cup dry white wine
4 cups hot cooked cavatappi (about 2 1/2 cups uncooked spiral tube-shaped pasta) or fusilli
1 tablespoon chopped pitted kalamata olives
1 (14.5-ounce) canned diced tomatoes drained
2 tablespoons grated fresh Parmesan cheese

Instructions
Drain artichokes in a colander over a bowl, reserving marinade.

Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side. Add onions and garlic; sauté 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until thoroughly heated. Sprinkle with cheese.

from Cooking Light Magazine

Oriental Pepper Steak (4 Points)

Yields: 6 Servings

Ingredients

1 teaspoon Canola Oil
1 pound Flank Steak trimmed & cut into strips
1 Onion sliced
1 Green pepper sliced
1/2 Yellow bell pepper sliced
1/2 Orange bell pepper sliced
2 tablespoons Reduced-sodium soy sauce
1 1/2 tablespoons Cornstarch
1 3/4 cups Beef broth

Instructions
1. Heat a large nonstick skillet or wok over high heat unitl a drop of water sizzles. Add the oil, swirl to coat the pan, then add the steak. Stir-fry until lightly browned, about 4 minutes. Transfer to a bowl.
2. Add the onion and bell peppers to the skillet. Reduce the heat and cook, covered, until the vegetables are softened, about 6 minutes. Uncover and stir-fry until the vegeatbles are browned, about 4 minutes.
3. Meanwhile, whisk together the soy sauce and cornstarch in a medium bowl until smooth; whisk in the broth. return the steak to the skillet, along with the soy sauce mixture. Cook, stirring occasionally, until the sauce boils and thickens, about 3 minutes.

from WW Stir It Up Cookbook

Chicken Tortilla Soup (8 Points)

Yields: 8 Servings

Ingredients

4 boneless chicken breast halves uncooked
2 can (15 oz) Black beans undrained
1 can (15 oz) Low-sodium Mexican stewed tomatoes
1 cup Salsa
4 ounce Green chili chopped, undrained
Baked tortilla chips
2 cup Fat Free Cheese grated

Instructions
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on low 8 hours.
3. Just before serving, remove chicken breast and slice into bite-size pieces. Stir into soup.
4. To serve, put a handful of ships in each individual soup bowl. Ladle soup over chips. Top with cheese.

Fix It & Forget It Lightly

Motz's Homemade Macaroni and Cheese (5 Points)

Serving size = Approx. 3/4 cup
Yields: 8 Servings

Ingredients

2 cups elbow macaroni
2 tablespoons Reduced Fat butter
1 tablespoon Flour
2 cups Skim milk
1/2 pound Reduced Fat Cheddar cheese shredded
1/2 small Onion
1 teaspoon Salt
1/3 cup Bread crumbs

Instructions
Cook macaroni, drain, and set aside.

Melt butter or margarine in saucepan. Add onion, flour and then milk. Add salt. (Don't forget the salt!) Heat on medium-high while stirring constantly. When mixture is at a rolling boil, add ¾ of the cheese. (save the other ¼ for the top.) I recommend adding the cheese a little bit at a time so it melts nice and soft. Also be sure to keep mixture at rolling boil while adding cheese or it may not melt correctly.

Put macaroni in large bowl or casserole dish. (I use a 2L round glass dish.) Pour cheese sauce over mixture; stir. Top with remaining cheese and breadcrumbs. Bake uncovered in 400º oven for 35-40 minutes.

http://shadesofjaim.com/recipes/macncheese.html

Chocolate-peanut Butter Snack Cake (6.5 Points)

Ingredients

1 package fat-free chocolate snack cake mix such as Betty Crocker sweet rewards
3/4 cup water
1/2 cup Dry roasted peanuts
1/4 cup peanut butter chips
1 large egg lightly beaten
nonstick cooking spray
1 cup miniature marshmallows

Instructions
1. Preheat oven to 375 2. Combine first 5 ingredients in a bowl; stir with a whisk. Pour into a9-inch square baking pan coated with cooking spray; sprinkle marshmallows over batter. Bake 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 8 servings.

CHEESEBURGER AND FRIES CASSEROLE (5 Points)

8 Servings

Ingredients

1 lb. lean ground beef
1/4 medium onion chopped
1 c. reduced-fat shredded cheddar cheese
5 oz. FF cream of mushroom soup
5 oz. Cheddar cheese soup
12 oz. frozen French fried potatoes

Instructions
Preheat oven to 375 degrees.
Cook ground beef and onion in a nonstick skillet over medium-high heat. Stir occasionally, cooking until beef is no longer pink and onion is translucent.
Drain off excess grease, and season with salt, pepper and garlic powder.
Return to the heat and stir in the soups until well blended.
Heat through and remove from stove.
Transfer mixture to a 9"x9" baking dish.
Cover the ground beef with a layer of French fries.
Bake 45-50 minutes.
When the fries are golden brown, remove the casserole from the oven and sprinkle cheese over the top.
Return to oven and bake just until cheese is melted.

Broccoli and Carrots with Toasted Almonds (1 Point, 1 Points Plus)

Ingredients

1/3 cup sliced almonds
1 pound Carrot sliced
1 (12-ounce) bag broccoli florets (about 6 cups)
1 tablespoon butter
1/4 cup finely chopped shallots
1/2 cup Chicken broth fat free, sodium free
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions
Preheat oven to 350°. Spread almonds in a single layer in a shallow pan. Bake at 350° for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely, and set aside. Place carrots in a large saucepan of boiling water; cook 3 minutes. Remove with a slotted spoon. Plunge into ice water, and drain. Place broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water; drain. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, Homemade Turkey Stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.

Nutritional Information

Calories: 54 (43% from fat)

Fat: 2.6g (sat 0.7g,mono 1.1g,poly 0.4g)

Protein: 2.5g

Carbohydrate: 6.3g

Fiber: 2.3g

Cholesterol: 5mg

Iron: 0.6mg

Sodium: 130mg

Calcium: 36mg

Southwestern Skillet Macaroni & Cheese (6 Points)

Serves 6

Ingredients

1 cup Elbow Macaroni Noodles
1 pound Ground turkey
1/2 cup Onion chopped
1/2 cup Bell pepper chopped
2 tablespoons Chili powder
1 teaspoon Cumin
1/2 teaspoon Salt
14 ounces Diced tomatoes
8 ounces Tomato sauce
4 ounces Green chili
1/2 cup Water
1 cup Reduced Fat Cheddar cheese shredded

Instructions
1. Cook the macaroni according to package directions omitting the salt, if desired; Drain.

2. Meanwhile, spray a large nonstick skillet with a nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 8 minutes.

3. Stir in the onion, bell pepper, chili powder, cumin and salt. Cook, stiring occasionally, until the onion is softened, about 3 minutes.

4. Add the tomatoes, tomato sauce, chiles and water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes.

5. Add the macaroni and the cheese, stirring to combine.

from the Weight Watchers Stir It Up Cookbook

Weight Watchers Low-Fat Chocolate Crunch Bars (2pts)

Ingredients

6 cups chocolate-flavor crisp rice cereal
1 1/2 tablespoons margarine
1 1/2 tablespoons reduced-fat peanut butter
8 ounces large marshmallows (use half 16-ounce package)
1/3 cup reduced-fat semisweet chocolate morsels

Instructions
Spray a 13 x 9-inch baking dish with non-stick cooking spray.

In a saucepan combine the margarine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.
Pour the cereal into the marshmallow mixture; stir with wooden spoon until well coated.

Add/mix in reduced-fat chocolate morsels. Press the mixture into prepared pan, using a rubber spatula to spread out. Cut into 24 bars.

Pulled Pork (4 Points, 4 Points Plus)

Ingredients

1 can (12 oz) Diet Coke
1 large Pork Tenderloin
1 Onion chopped
1 cup Ketchup
1 teaspoon Garlic powder
1 package Rolls

Instructions

Put all the ingredients in a crock pot. Cook on high for 4-5 hours. Pull the pork apart and place it on a bun or roll. Enjoy!

4 pts for the pork. The roll needs to be calculated separately.

Skinny Chimichangas (4 points)

Ingredients

1/2 pound Ground turkey
1 Onion chopped
1 Garlic minced
2 teaspoons Chili powder
1 teaspoon Oregano
1/2 teaspoon Cumin
8 ounces Tomato sauce
2 tablespoons Green chili
1/2 cup Reduced Fat Cheddar cheese shredded
4 Fat free flour tortillas

Instructions
Preheat the oven to 400. Spray a nonstick baking sheet with nonstick spray; set aside.

Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin.

Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.

Stir in the tomato sauce and the the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.

Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

Spoon about 1/2 cup of the filling into the center of each tortillas. Fold in the sides, then roll to enclose the filling.

Place the chimichangas, seam-side down, on a baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Weight Watcher's Take Out Tonight Cookbook