Strawberry and Spinach Salad with Strawberry Vinaigrette

Points: 1 weight watcher pointsplus
Servings: 1
Serving Size: Whole recipe










1 1/2 cups Spinach
4-5 strawberries sliced
6-8 blueberries
1/4c reduced fat blue cheese crumbles (0)
3 walnut halves cut into small pieces (1 pt)

Assemble salad



Dressing-
5-6 strawberries
1-2 Tbsp Balsamic Vinegar - use more or less depending on how tangy you want it

Put into a tall bowl or storage container, use an immersion (stick) blender, or put it in a blender until smooth and creamy. 0 pts

Pour over salad!!!

Garlic Lime Chicken

Points: The only points will come from the chicken and it is 1 pt=1 oz if you use boneless skinless breasts
Servings: 4 servings
Serving Size: 1 chicken breast

1/2 c soy sauce
1/2 c fresh lime juice
1 tbsp worcestershire sauce
3 garlic cloves minced
1/2 tsp dry mustard
1/2 tsp ground pepper
4 boneless skinless chicken breasts

In a glass bown mix- soy sauce, lime juice, worcestershire sauce, garlic, dry mustard, and pepper. Place chicken in a reclosable plastic bag. Pour marinade over chicken and close bag securely and toss to coat chicken well. Place marinade and chicken in refrigerator for 30 min.
Drain and discard marinade
Sprinkle chicken with more ground pepper.
Grill or cook on stove top until done.

Crab and Peach Stuffed Tomatoes

Points: 4 weight watchers pointsplus
Servings: 4
Serving Size: 2 stuffed shells = 1 serving

4 tomatoes cut crosswise in half and scooped out- keep pulp
2 6oz can lump crabmeat, drained
1 chopped peach
1 chopped rib celery
1/4 c low fat mayo
2 green onions sliced

Mix all ingredients except whole tomatoes. Fill into tomato shells.

Mama's Breakfast Squares

Points: 6 weight watchers pointsplus for 8x8 pan  1 weight watchers pointsplus for 24 mini muffins
Servings: 4 servings or 24 servings
Serving Size: 4 or 24
 
1/4 c flour
1 t. baking powder
1/8 c brown sugar
2/3 c dry milk
1 t cinnamon
1/4 c rasins
1 c apple sauce

Mix together, and then add:

3 oz Oatmeal (uncooked)

Spread in a 8x8 pan or muffin tins.

Bake 350 for 15-20 minutes

Spaghetti Burgers

Points: 8 weight watchers pointsplus (Plus bread)
Servings: 8 servings
Serving Size: 1/4 cup
Nutritional Info: 107.7 calories, 6.1 g of fat, 2.5 g of carbohydrates, .4 g of fiber, 10.8 g of protein














10 oz Bertolli tomato basil pasta sauce (4 oz in the burger,6oz for the top of burgers)
1 lb 96/4 ground beef
¼ tsp garlic powder
½ tsp Italian Seasoning
4 oz cooked spaghetti cut up a little
4 slices Sargentos Ultra Thin Provolne cheese
4-8 slices Lite Texas Toast (1 slice = 3 pts 2 slices = 7pts) If you want to just spend 3 pts, have an open face burger or you could make your own garlic toast using a low point (such as natures own sourdough bread)

Cook pasta and drain. Mix ground beef, garlic powder,Italian seasoning, and 4 oz sauce. Mix in cooked pasta. Cook burger on stove until done, serve on bread with 3 oz of sauce on top of each.

Chicken Stir Fry with Peanut Sauce

Points: 7 weight watchers pointsplus
Servings: 1 servings
Serving Size: Whole recipe








3 oz. shredded chicken (I used a can, but I would normally use a chicken breast cooked and shredded)
1/2 cup bok choy chopped
1 cup cabbage (I used Napa) chopped
1 green onion chopped
4 baby carrots shredded
1/2 stalk celery chopped
6-8 sugar snap peas chopped
2 T peanut sauce (I bought mine its House of Tsang- Bangkok Padang Peanut Sauce)

 4 oz cooked rice

 Spray cooking pan and start sautéing your celery bok choy and carrots until tender. If you want your sugar peas crunchy wait until the last to add them, if not add them now. Add 1 Tbsp of the peanut sauce and cabbage. Let the cabbage “melt” down some. Serve in a bowl with the rice. Top with last tbsp of peanut sauce. Enjoy!!