Chicken Chili Surprise

Makes 10 servings

Serving Size: 1 cup
Points Per Serving :PointsPlus® value3*
Recipe taken from Hungry Girl

 

2  15 oz cans of Cannellini Beans (White Kidney Beans)
4 cups Fat Free Chicken Broth
1  7 oz can diced greenchilies
1 ½ lbs chicken breasts raw
¼ tsp each salt and pepper
1 small onion
1 cup finely chopped celery
1 cup frozen white corn kernels
1 tsp chili powder
½ tsp ground cumin

Place 1 can worth of beans in a blender or foodprocessor. Add 1 cup broth and puree until smooth. Transfer to crock pot. Addall other ingredients. Cover and cook on high for 3-4 hours or low for 7-8hours.

Just before serving take out chicken and shred it. Returnto crock pot stir, and serve.

Can be served over rice or mashed potatoes (extra points)

Green Bean Casserole

Serves 8
Weight Watchers PointsPlus per Serving 2

2 cans cut green beans

2 can fat free cream of mushroom soup
1 cup sliced water chestnuts
1 oz Frenches Fried Onions

Preheat oven to 325 degrees. Make sure green beans are thoroughly drained and completely dry -- use a towel if you need to. Then, place half of the green beans in a casserole dish (a 2 - 3 quart rectangular one works best). Pour 1 can of soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer. Cover with remaining green beans, and then top with the rest of the soup. Evenly top with the remaining water chestnuts. Place dish in the oven, and cook for 45 minutes. Top with crushed Frenches onions, and return dish to the oven for another 10 minutes or so, until chips turn golden brown.

Crispy Pecan Pie Bites

Makes 5 servings
PER SERVING (1/5th of recipe, 3 pieces):
PointsPlus® value 3* 
Recipe taken from Hungry Girl



 One 15-piece box frozen Athens Mini Fillo Shells
1/4 cup Egg Beaters Orginial
3 tbsp. brown sugar (not packed)
1/2 tbsp. light whipped butter or light buttery spread, room temperature
1 drop vanilla extract
Dash salt
1/4 cup roughly chopped pecans, divided
Optional topping: Fat Free Reddi-wip


Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray, and arrange shells on the baking sheet. Set aside.In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, and salt. Mix well.Stir in 2 tbsp. chopped pecans. Evenly distribute the mixture among the fillo shells. Evenly top shells with remaining 2 tbsp. chopped pecans, a little less than 1/2 tsp. per shell.Bake in the oven until edges are crisp, 15 - 18 minutes. Allow to cool slightly before serving. If you like, top each piece with a squirt of Fat Free Reddi-wip. Enjoy!

Thanksgiving Menu

Thanksgiving Day Menu:










Brunch/Football Snacks:

Devilish Egg
Chili Party Dip
Layered Mexican Dip
Spinach Artichoke Dip
Make a veggie and fruit tray


Thanksgiving Meal

Sage and Chive Stuffing
Cranberry Orange Sauce
Green Bean Casserole
Mashed "Potatoes" and Chives
Sweet Potato Casserole

Gravy- They have non fat packets that are really good!


Thanksgiving Desserts

Skinnyville's Pumpkin Pie
Mini Pecan Pies
Skinnytaste Apple Cranberry Crumble
Pumpkin Fluff

Spinach Artichoke Dip

Serving Size: 1/3 cup Serves 8 Weight Watchers PointsPlus Value 2    One 10-oz. package frozen chopped spinach, thawed and drained very well One 14-oz. can artichoke hearts (packed in water), drained very well and chopped One 8-oz. container fat-free cream cheese, room temperature Half an 8-oz. can water chestnuts, drained and chopped 1/4 cup fat-free sour cream 1/4 cup fat-free mayonnaise 1/4 cup reduced-fat parmesan-style grated topping, divided 3 tbsp. minced shallots 2 cloves garlic, minced 1/4 tsp. salt 1/8 tsp. cayenne pepper   If you want to serve this dish hot, preheat oven to 350 degrees.  In a large bowl, combine cream cheese, sour cream, mayo, and 3 tbsp. of the parm-style topping. Add the salt and cayenne pepper, and then stir until smooth.  In a pan sprayed with nonstick spray, cook the shallots and garlic over medium heat until soft (1 - 2 minutes). Set aside. To the large bowl, add spinach, artichoke hearts, water chestnuts and garlic/shallot mixture. Stir well.  If serving dip cold, top with the remaining tbsp. of parm-style topping. If you want to serve the dip hot, transfer to a casserole dish, top with the remaining parm, and then bake for 30 minutes (or until bubbly).

Mini Pecan Pies

Serving Size 3
Serves 5
PointsPlus® value 3*


Ingredients:
One 15-piece box frozen Athens Mini Fillo Shells
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. brown sugar (not packed)
1/2 tbsp. light whipped butter or light buttery spread (like Brummel and Brown), room temperature
1 drop vanilla extract
Dash salt
1/4 cup roughly chopped pecans, divided
Optional topping: Fat Free Reddi-wip


Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray, and arrange shells on the baking sheet. Set aside. In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, and salt. Mix well. Stir in 2 tbsp. chopped pecans. Evenly distribute the mixture among the fillo shells.  Evenly top shells with remaining 2 tbsp. chopped pecans, a little less than 1/2 tsp. per shell. Bake in the oven until edges are crisp, 15 - 18 minutes.
Allow to cool slightly before serving. If you like, top each piece with a squirt of Fat Free Reddi-wip. Enjoy!

Skinnyville's Pumpkin Pie

Makes 8 servings
PointsPlus Per serving 4

½ tsp cinnamon

6 tbsp Brummel and Brown Butter melted mixed with 1 oz water
10  low fat Graham crackers, crushed
4 packets Splenda

 

One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

 

 

Preheat oven to 350 degrees. In a blender or food processor, grind Graham Crackers into a breadcrumb-like consistency. Or you can put them in a zip top bag and smash them up.  Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.

 In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight).

 

Cut into 8 slices, and if you like, top with Reddi-wip before serving!

Similar to a Hungry Girl Recipe

 

Banana Pumpkin Pie Pancakes

Weight Watchers Plus Points: 6
Servings: 1












1/3 c old-fashioned oats
1 tbsp dry pancake mix
1 splenda
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
dash salt
1/3 c egg beaters
2 tbsp mashed banana
3 tbsp canned pure pumpkin
1/4 tsp vanilla extract

In a medium bowl, mix oats, pancake mix, sweetner, pumpkin pie spice, cinnamon, and salt. Mix in all remaining ingredients.

Bring a skillet sprayed with nonstick spray to a medium-high heat. Add half the batter to form a large pancake. cook until it begins to bubble and is solid enough to flip. 2-3 minuts. Flip and cook until lightly browned 1-2 minutes. Repeat and enjoy!

Devilish Eggs

 

Weight Watchers Points Plus: 2
Servings: 5
Serving Size: 4 pieces







Recipe similar to Hungry Girl's


2 cups roughly chopped cauliflower*
1/4 cup fat-free mayonnaise
3 wedges The Laughing Cow Light Original Swiss cheese, room temperature
1 tbsp. dill relish, patted dry to remove moisture
2 tsp. minced green onion
10 hard-boiled eggs, chilled
1 tsp Paprika
1/4 tsp Yellow food coloring

Boil cauliflower until soft. I use the stove top or (Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave for 6 - 8 minutes, until cauliflower is soft.) Drain cauliflower.

Lightly mash cauliflower, and then place in a blender. Add mayo and food coloring. Puree until just blended, not smooth. Do not over-blend.

In a mixing bowl, combine cauliflower mixture with softened cheese wedges, relish, onion, and mustard. Stir until smooth. Season mixture to taste with salt and pepper.(I don't use salt)

Refrigerate mixture for 1 hour. (Optional)

Halve eggs lengthwise and remove yolks. Evenly distribute cauliflower mixture among egg white halves and top with paprika.

*If you can find orange cauliflower, you don't need the food coloring

Sweet Potato Casserole

	Weight Watcers PointsPlus: 3 Servings: 10 Serving Size: 1/10 2 pounds sweet potatoes, peeled, and cubed
	1/4 cup unpacked brown sugar 1/4 tsp ground cinnamon
	1 tsp vanilla
	20 pieces mini marshmallows
	1 oz pecan halves, Chopped

 

Preheat oven to 375°.

Place the sweet potatoes in a pot, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add brown sugar, cinnamon, and vanilla.Mash sweet potato mixture with a potato masher. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden

Mashed "potatoes" and chives

This recipe uses Cauliflower in addition to potatoes.

Weight Watcher Points Plus: 3
Servings: 4
Serving Size: 1/2 c.

	8 oz uncooked cauliflower, florets
	3 small uncooked yukon gold potato(es), peeled, cut into 1-inch chunks (about 10 oz)
	2 clove(s) (medium) garlic clove(s), peeled
	1 tsp table salt, divided
	1/4 cup(s) low-fat milk
	2 tsp salted butter
	1/8 tsp black pepper
	1 Tbsp chives, fresh, snipped

Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes; drain and return to saucepan.

Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper; mash with a potato masher until smooth. Stir in chives and serve.

Cranberry Orange Sauce

Weight Watchers Points Plus: 2
Servings: 16
Serving Size: 2 2/3 tablespoons

12 oz fresh cranberries
1 medium orange, navel, washed, unpeeled and cut into chunks*
1 cup sugar
1 piece ginger root, fresh, peeled, about 1 inch, chopped
1/4 tsp ground cinnamon.


Put cranberries, orange, sugar, ginger and cinnamon in a food processor; pulse until finely chopped. Scrape into a serving bowl (or a plastic container if making ahead). Cover and refrigerate until ready to use. Yields about 2 2/3 tablespoons per serving.

*If the flavor from using the entire orange peel is too strong for you, add some fresh orange zest instead. Then remove the peel and white pith before cutting the orange into chunks.

You can make this relish up to 5 days ahead.

Sage and Chives Stuffing

Weight Watchers Plus points: 3
Servings: 8

12 slices whole-wheat bread or white bread, preferably day-old, cubed
2 tsp olive oil
2 tsp light butter
1 cup uncooked onions, diced
3 ribs uncooked celery, diced
2 tsp dried thyme
2 tsp dried sage
1/2 tsp salt
1/4 tsp black pepper
2 cups canned chicken broth
2 tsp chives, fresh, chopped



Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.

Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.

Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.

Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, 15 minutes more. Yields about 1 cup per serving.


You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.


For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing.

Basic Egg Mug

Servings: 1
Weight Watchers Plus Points: 2









1/2 c. fat-free liquid egg substitute
1 wedge The Laughing Cow Light Creamy Swiss cheese

In a large microwave-safe mug sprayed with nonstick spray, microwave egg substitute for 1 1/2 minutes.
Mix in cheese wedge, break it into pieces. Microwave for 1 minute, or until set. Sir and enjoy!

** Add veggies!! Some of my favorites are: Tomatoes, Onions, Mushrooms, Bell Pepper.....**
You can substitute real eggs but I'm not sure how it will turn out.

Oat-Rageous Chocolate Chip Pancake Minis

Servings: 1
Weight Watchers Points Plus: 4








3 Tbsp old fashioned oats
2 Tbsp whole-wheat flour
1/4 tsp baking powder
1 no-caloried sweetener packet
dash salt
3 Tbsp fat free liquid egg substitute
1 Tbsp light vanilla soymilk
1/8 tsp vanilla extract
1/2 Tbsp mini semi-sweet chocolate chips


In a medium bow, mix oats, flour, baking powder, sweetner and salt. Mix in egg substitute, soymilk, vanilla extract, and 1 Tbsp water. Fold in chocolate chips

Bring a skillet sprayed with nonstick spray to medium-high heat. Add batter to form 5 mini pancakes. Cook just until they begin to bubble and are solid enough to flip, about 2 minutes. Flip and cook until lightly browned and cooked through, about 2 more minutes. Enjoy.

Top with 1 tsp light pancake syrup for 0 points.

All About...Pomegranates

Pomegranate arils (AKA the seeds) are rich in antioxidants and a great source of vitamin C, fiber and potassium. Enjoy the seeds on their own, sprinkle some into salads, stir some into oatmeal or incorporate the seeds into your favorite fall dishes like a barley or rice pilaf.
What is it?
A pomegranate is a fruit the size of a large orange. The leathery reddish-pink skin shelters the membranous walls and bitter tissue that house compartments or sacs filled with hundreds of seeds. A translucent red pulp that has a slightly sweet and tart taste surrounds these seeds. Pomegranates are grown in California and throughout Asia and the Mediterranean countries.

Selection and Storage.
Pomegranates are available in the United States from September through December. Select fruit that is heavy for its size with bright, fresh color and blemish-free skin. You can refrigerate whole pomegranates for up to 2 months or store them in a cool, dark place for up to a month. Pomegranate seeds packed in an airtight container and stored in the freezer will keep for up to 3 months.

How to extract seeds:

1. Get a bowl of water.
2. Cut the fruit in quarters.
3. Submerse one of the quarters into the water and gently separate the outer skin, white pith, and the seeds. Remove the skin and discard. The seeds will sink to the bottom and the white pith with float to the top and you can scoop it out.
4. Remove the seeds and place on a paper towel. Pat dry. Store in the fridge in an air tight container with a paper towel over the top of the seeds.

Ways to use Pomegranates:

Sprinkle pomegranate seeds over salads, or desserts.

Use pomegranate extract in marinades or as a glaze for poultry.

Use pomegranate seeds as a garnish on rice dishes, potatoes, and applesauce.

Eat pomegranate seeds by the handful — like tiny berries.

Top yogurt, cereal,oatmeal,cottage cheese, with pomegranates seeds the possibilities are endless.

 

Spinach with Parmesan Bread Crumbs

WW PointsPlus: 2 pts for 3/4 c spinach sprinkled with 2 tbsp bread crumbs
Servings:  4


1 1/4 tsp olive oil, divided
1/2 c fresh coarse bread crumbs (preferably from crustless french or italian bread)
1 Tbsp grated Parmesan Cheese
1/2 tsp minced garlic
1 1/2 lbs fresh baby spinach washed well drained
1/2 tsp table salt

Heat 1 tsp oil in a large nonstick skillet over medium heat; add bread crumbs and cook, stirring often, until golden, about 3 minutes. Remove from heat; stir in Parmesan cheese/ Spoon bread crumbs into a small bowl; set aside.
Heat remaining 1/4 tsp oil in same skillet. Add garlic;cook, stirring until fragrant, about 30 seconds. Gradually add half of the spinach to skillet. Tossing mixture, until spinach is wilted and tender, about 2-3 minutes. Remove from skillet and repeat with rest of spinach.
Return cooked spinach to pan; add salt and toss over low heat. Transfer to a serving bowl and sprinkle with crumbs. Or toss with half the crumbs and sprinkle remaining crumbs over each serving.

Garden Fresh Herb Sauce

1 pt  8 servings   2 tbsp per serving


So fresh and fragrant, this versatile sauce can be used as a condiment, a pest or in lieu of chimichurri with your favorite grilled meat.

4 cups fresh looseley packed cilantro, stems removed
3 cups fresh looseley packed parsley, stems removed
1 garlic clove peeled
1 tsp red pepper flakes
1 tsp table salt
1/4 c white wine vinegar
2 tbsp Olive Oil

Pulse all ingredients in a food processor, scraping down sides, until consistency is a wet paste. Add a bit more vinegar if mixture to too dry. Adjust flavor, if necessary, with pepper flakes and salt.

Chicken and Sausage Gumbo

Points: 3 weight watchers points plus - plus rice
Serving Size: 1 cup
Servings: 10



Gumbo has been a part of my family for years! My made it every year for Thanksgiving. Her Gumbo was traditional southern gumbo that took 2 days to make and made a HUGE amount!! This recipe is an adaptation of her gumbo and Hungry Girl's gumbo. Enjoy!









8 oz raw boneless skinless chicken breast cutlets If using crock pot cooked if using stove top method.
12 ounces (about 4 links) fully cooked chicken sausage, sliced into 1/4 inch coins
One 14.5 ounce can diced tomatoes
3 oz tomato paste
3 cups(24 oz) reduced sodium fat free chicken broth
1/8 tsp each salt and pepper
1 c. frozen okra
1 1/2 c chopped celery
1 green bell pepper chopped
1 large onion chopped
1 tsp chopped garlic
1 1/2 tsp Cajun seasoning or a 1/4 tsp of each: paprika, dry mustard, oregano, 2 bay leaves(do not eat) and old bay seasoning.
1 tbsp Worcestershire sauce

Stove Top Method:

Saute on med-low onions, celery, bell pepper, and garlic until veggies are tender. In a large pot combine chicken broth, tomato paste, and all seasonings. Stir to combine. Add can tomatoes, sauteed veggies, frozen okra, chicken and sausage. Let simmer for 30 minutes. Serve with rice, or eat by itself.


Crock pot Method:
Season chicken with salt and pepper and place it in a crock pot. Add all remaining ingredients and lightly stir.
Cover and cook on high for 3-4 hours and on low for 7-8 hours, until chicken is fully cooked.
 Remove chicken and place in a bowl. Shred with two forks. Return to crock pot, stir and serve. Serve with rice or simple eat by itself.

Cranberry-Walnut Maple Oatmeal

Points: 7 weight watchers pointsplus
Servings: 1





Recipe from Hungry Girl To The Max
1/2 cup old-fashioned oats
1 cup water
3/4 cup Unsweetened Vanilla Almond Breeze
1 packets no-calorie sweetener
2 dashes cinnamon
Dash salt
2 tbsp dried cranberries chopped
1/2 tsp vanilla extract
2 TBSP sugar free pancake syrup
1/2 tsp crushed walnuts

Combine all ingredients except for syrup and walnuts in a nonstick pot.
Bring to a boil and then reduce to a simmer. Cook and stir until thick and creamy about 12-15 minutes.
Remove from heat and stir in syrup. Transfer to a bowl and let cool slightly until it thickens some. Sprinkle with walnuts and enjoy.

All about: Weighing and Cooking Spaghetti

I have been asked before about pasta. "How do I count it? Do I weigh first and then cook? Cook first then weight?" It is just about enough to give you a headache. So I decided to do an experiment.. and here are my findings.

The box says that 2 oz is a serving and it will be 5 pts, that doesn't look like much.

But when you cook it it does turn into 5 oz which is 5 pts cooked spaghetti.



I hope this has helped some, it really seems simple but yet so complicated. 

Hungry Girl's Cheesy "broc star" Soup

Serving Size- 1
Points per serving 3









Recipe Taken from Hungry Girl 200 under 200
Picture Taken From http://www.hungry-girl.com/books/2/4/2

1 tray Green Giant Just for One! Broccoli & Cheese Sauce
1/2 c plain light soy milk
1 wedge The Laughing Cow Light Original Swiss cheese, chopped into pieces
salt and pepper to taste

To prepare Broccoli, pull film corner back slightly to vent. Cook in microwave for 1 1/2 minutes.
Stir in cheese wedge, microwave an additional 45 seconds.
In a blender put Broccoli mixture and soy milk, Blend at medium speed until desired consistency is reached.
Transfer soup to a microwave safe bowl and heat until hot, about 45 seconds.
Season to taste with salt and pepper.

**Skinnyville changes-**

Add more broccoli florets,  add 1 additional cheese wedges and add a touch of nutmeg. No additional points.

Chicken and Dumplings

Serves 6
Points per serving: 8

4 boneless skinless chicken breasts cut into chunks
1 can fat free cream of chicken soup
6 reduced fat biscuits
2 c. water
1 TBSP chicken bouillon
1/2 bag- 1 bag mixed veggies

Mix togerher soup, water and bouillon. Put all ingredients except for the biscuits into crock pot and mix together. Add salt, pepper and any other seasonings you would like.  Cook on low for 5-6 hours. In the last 30 minutes of cooking, turn your crock-pot on high and tear biscuits into 1 inch pieces and add to slow cooker.

Mustard Lime Dressing

Serving size 2 Tablespoons
Points per serving 1

10 TBSP Fresh Lime juice (about 8-10 limes)
2 TBSP Olive Oil
2 TBSP Dijon Mustard
1 TBSP Water
5 Garlic Cloves minced
1/2 tsp Salt
1/2 tsp Red Pepper Flakes (optional)

Mix all together and keep in fridge

Zucchini and ham boats

Servings 1
Points Plus 5


1 large zucchini
9 slices oscar mayer ham lunch meat chopped
3-4 mushrooms sliced
1/4c chopped onion
8-10 cherry tomatoes halved
2 slices sargentos ultra thin provolone cheese
1/4 c cooked couscous


Slice zucchini about 1/4 from the top and scoop out, creating a "boat". Saute the onions and mushrooms until soft. mix together with tomatoes and ham and couscous. Layer into 4 layers ham mixture and cheese ending with cheese. Cook in 350 oven until zucchini is soft and cheese is melted.

Jalapeno "Popper" Grilled Cheese Sandwich

Points:7 pts
Servings: 1












1 jalapeno (seeded)
59g Fat Free Cream cheese
3 slices Center Cut Bacon Cooked
2 slices Natures Own Sourdough Bread
2/3 TBSP light butter


Cook the jalapeno in a fry pan or in the oven until soft. Cook bacon until crisp. Slice jalapeno in the small chunks. mix with cream cheese and spread over bread, half the mixture on each slice. Chop bacon and put evenly over on side of bread. Butter and cook like you would a grilled cheese.

Busy Workday Quick Lunch Ideas

Here are a few ideas to get started..

• Baked potato topped with
• Broccoli cheese soup
• Chili
• Mason Jar Meals Click Here
• Lettuce Wraps- you can make a healthy chicken salad and wrap it in Romaine leave
• Garden Vegetable Soup Click Here
• More 1 pt WW soups Click Here

Mason Jar Meals

Mason jar meals are a great way to have a week's worth of meals for not much prep work on the weekends. You can mix and match in so many different ways. The biggest thing you have to remember is this: Put the dressing/sauce on the bottom and all tender veggies (such as your lettuce) and pasta on the top put hearty meats and veggies in between the two.

 

Here are a few pictures to give you ideas.

 

Measure out your pasta, add chicken, pesto or a light alfredo sauce

Chickpeas add a nice substitue for meat, this meal has lettuce, cucumber, feta, carrots and chickpeas



Garden Veggie Soup 0 pts

3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)

2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

Spray pot with non stick cooking spray sauté onions carrots and garlic for 5 minutes.

Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for another 5 or so minutes. Don’t be afraid to change it up.

Skinnyville's Favorite Grocery Store Finds

*Remember you don’thave to use the actual serving size, I reduce them sometimes to reduce thepoints, it CAN be as simple as ¼ cup reduction and 2 pts off.*

Fruit

Apples

Oranges
Bananas
Grapes
Pretty much all fruit!!
 

Veggies

Baby Carrots

Celery
Tomatoes
Cucumber
Lettuce
Variety of canned veggies- no salt added when possible.
Wholly Guacamole 100 cal. Packs – 2 pt 

 Bread

Natures Own Honey Wheat (40 cals a slice- 2 slices for 2pts)

Flatout Flatbread wraps ( 1 wrap = 2 pts)
Jiffy Pizza Crust Mix (1/5 pkg = 4 pts) It makes a pretty big crust.
Pilsbury Cinnamon Rolls (yes you read that correctly) I get the 5 roll pack 1 roll with icing = 4 pts
Wasa Crisp’n Light 3 crackers = 1 pt

 Pasta

Ronzoni Garden Delight Pasta (2 oz = 5 pts) its not anylower in points but you get 1/2 serving of veggies in 2 oz and it is tasty!

Orzo
Rice
Couscous

Isle foods

Martha Holmes Collard Greens (6 pts for the whole can)

Salsa!!!!! 0 PTS I make my own but any kind is good!
Pop Secret 100 calorie kettle corn pop corn- 3 pts forthe whole bag
Low Fat Honey Maid Grahams 2 sheets = 4 pts 1 sheet= 2pts (I put ½ sheet on top of oikos key lime yogurt)
Beans- Variety
                RefriedBeans Fat Free ½ c = 2 pts
Nonni’s Biscotti – 1 = 3 pts
House of Tsang Bangkok Padang Peanut Sauce – 1 pt
Knorr Packaged Rice

 

Soups, Sauces and Spices
I love keeping lots of spices on hand. My spice cabinetis slightly embarrassing. But it keeps me from getting board with the same oldchicken/pork/steak.

Stubbs BBQ Sauce
Progresso Soups (Weight Watchers) I haven’t found one I don’tlike
Pioneer No- Fat Gravy Mixes-
                CountryGravy- ¼ c = 1 pt
                McCormick Gravy

                 Pork¼ c = 0 pts

   Chicken, Turkey ¼ c = 1 pt

Meats/ Cheese

Chicken Breast (frozen)

Oscar Mayer Deli Fresh Lunch Meat- Any flavor (6 slices =1 pt)
Sargentos Ultra Thin Cheese (1 slice= 1 pt)
Pouch Tuna and Pouch Salmon (1- 2.6 oz packages= 2 pts)
Ball Park White turkey Hot Dogs (1 dog = 1 pt)
Butterball Turkey Breast (found at wal-mart) 2 oz = 1 pt)
Jimmy Dean Hearty Turkey Sausage Crumbles ½ c = 2 pts
Laughing Cow Cheese Wedges LIGHT
           Swiss 2 wedges = 1 pt
           All others 1 wedge= 1 pt

Dairy

2% Milk

Oikos Greek Yogurt (0% Fat = 3 pts I also like to keepthe key lime pie on hand for desserts it is 1 = 4 pts)
Hellmann’s Dijonnaise- (2 TBSP= 0 pts   6 TBSP = 1 pt)
Spray Whip Cream and Spray chocolate Whip Cream 2 tbsp =0 pts
Yoplait Light Yogurt- 2 pts I get yummy dessert flavors.
Cheese Sticks (Reduced Fat) 1 pt – 2 pts
Coffee-Mate Creamer 2 tbsp = 1 pt

                SugarFree 0 pts

2% Cottage Cheese ½ c = 2 pts

Frozen-

Cool Whip Free

No sugar added fruits
Green Giant Veggies
California Kitchen Pizzas (Individual size) around 12pts, depends on the type
Green Giant rice and Broccoli  1 cup = 4 pts
Garlic Bread 1/8 loaf = 3 pts (not all are the same checkthe points)

 

Other-
Pop Chips (these are sort of hard to find, I order themthrough Amazon)  (22 chips = 3 pts)
*Find a good low point/low calorie Tomato Bruschetta- Iuse the HEB Brand and it is 4 tbsp= 1 pt  
21 calories in 2 TBSP
Sugar Free Fat Free Pudding Mix- ¼ package is 1 pt  whole package = 3 pts
Sugar Free Fat Free Jello Mix – whole box = 0 pts
Sabra Hummus- 2 Tbsp = 2 pts

Oatmeal with "carmel" apples

5 pts

 

1 cup oatmeal uncooked (5 oz cooked)

1 sliced apple

30 g brown sugar

1/8 c apple juice

 

 

Cook oatmeal according to the package. Put brown sugar, apple juice and sliced apple in a pan. cook until apples are soft and juice has reduced some. Pour over oatmeal. Enjoy!!

Breakfast Hash

Points: 5 weight watchers pointsplus
Servings: 1















4 baby potatoes
1/3 zucchini diced
5-6 cherry tomatoes diced
1 green onion sliced
3 peppadew pepper diced
1/3 c Jimmy Dean turkey sausage crumbles
1 egg
¼ c egg beaters

 Slice potatoes thin and cook in a fry pan until cooked and slightly crisp. Add zucchini and cook until soft. Add tomatoes, onion, peppadews, and turkey sausage. 2-3 more minutes.

Transfer mixture to a plate and put 1 egg in the middle of fry pan, pour ¼ c egg beaters around the outside of the egg. Cook until egg yolk is how you like it. I like mine a little runny. Place egg on top of hash mixture

Pumpkin Pie Oatmeal Parfait

Points: 7 weight watchers pointsplus
Servings: 1

Oatmeal-

3/4 c water
1/2 c old fashioned oats
3/4 c unsweetened vanilla almond breeze
1/3 c canned pure pumpkin
2 splenda
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp vanilla extract
dash salt

Parfait-

1 60 calorie sugar free vanilla pudding snack
1 sheet (4 crackers) low fat honey graham crackers (roughly chopped)
optional topping- Fat Free Reddi-wip

Combine all ingredients for oatmeal in a small nonstick pot on the stove. Bring to a boil, and then reduce to a simmer.

Cook about 9 minutes, stirring often, until somewhat thick and creamy (it will thicken more upon cooling) Allow to cool slightly. Transfer to a bowl, cover and refrigerate until chilled at least 1 1/2 hrs.

Stir oatmeal thoroughly until uniform in texture. Spoon half of oatmeal into a tall glass, and top with half of the pudding snack and half of the graham crackers. repeat.

Top with Reddi-wip if you like

Favorite Fall Finds

Breakfast:
Baked Pumpkin Oatmeal For One
Pumpkin Pie French Toast
Apple Pie Oatmeal Bonanza

Lunch:

Dinner:
Pecan Crusted Chicken

Drinks:
Pumpkin Spice Latte

Snacks:
Pumpkin Butter
Pumpkin Dip
Pumpkin Pie Smoothie


Desserts:
Mini Pumpkin Swirl Cheesecakes
Pumpkin Fluff
Iced Pumpkin Cookies
Skinny Pumpkin Pie Cups
Pumpkin Mousse Shooters



Yummy Products!

• Pepperidge Farm- Swirl Bread, Pumpkin Spice 1 slice= 2pts

Cheeseburger Mac Attack

Points: 5 weight watchers pointsplus
Servings: 8
Serving Size: 1/8 of the recipe (about 1 cup)


5 oz. (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving
10 oz. raw lean ground turkey
2 tbsp. ketchup
1/2 cup finely chopped onion (about 1/2 medium onion)
24 oz. (about 6 cups) frozen cauliflower and low-fat cheese sauce (like the kind by Green Giant)
3 wedges The Laughing Cow Light Creamy Swiss cheese
2 scallions, thinly sliced
Optional: salt and black pepper


In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside.
In a bowl, combine turkey, ketchup, and onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a crock pot.
Add cooked pasta to the crock pot and gently stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until the turkey is fully cooked.
Add cheese wedges and scallions, and stir until evenly distributed.
If you like, season to taste with salt and pepper. Dig in!

http://www.hungry-girl.com/show/under-200-cheeseburger-mac-attack-recipe

Pecan Cruisted Chicken

Points:7 weight watchers pointsplus
Servings: 4
Serving Size: 1- 4 oz chicken breast

 

 

½ c egg beaters
4 tablespoons minced toasted pecans
2 teaspoon chopped fresh parsley leaves
½  teaspoon salt
4- 4 oz boneless, skinless chicken breasts
low-fat honey mustard salad dressing or
Dijon mustard to taste


Preheat the oven to 350°F. Lightly mist a small nonstick baking sheet with olive oil spray.
In a small, shallow bowl, beat the egg white with a fork.
In a small bowl, combine the pecans, parsley, and salt.
Spread half of the mixture on a sheet of waxed paper. Dip 1 chicken breast into the egg white to coat. Place the smooth side of the breast on the nut mixture. Press to adhere.
Place the breast, nut side up, on the prepared baking sheet.
Repeat with the second breast and place on the baking sheet, not touching the other breast.
Bake for 20 minutes or until no longer pink. Let stand 5
minutes. Serve with honey mustard dressing or Dijon mustard
for dipping, if desired.
Makes 4 servings

Key West Grilled Chicken with Mango Salsa and Cilantro Cauliflower Rice

Points: 8 weight watchers pointsplus
Servings: 4
Serving Size: 1- 4 oz chicken breast with rice and salsa

 

For the Key West Grilled Chicken:

1/4 cup soy sauce

1/8 cup honey
2 Tablespoons vegetable or canola oil
3 Tablespoons fresh lime juice (1-2 limes worth)
3 garlic cloves, crushed
1/2 jalapeno, seeded
4 chicken breasts

For the Mango Salsa: (0 pts)

1 mango, chopped

1/2 jalapeno, seeded & minced
2 green onions, sliced
1 garlic clove, minced
1/4 cup cilantro, chopped
juice of 1 lime
salt & pepper, to taste

For the Cilantro-Lime Cauliflower Rice:  (0pts)

6 cups shredded cauliflower (about 1 head)

salt
1-2 Tablespoons fresh lime juice
1/4 cup cilantro, chopped
 

1. For the chicken: Whisk together soy sauce, honey, vegetable oil, lime juice, and garlic in a small bowl. Place chicken breasts in a ziplock bag and pour mixture on top. Add jalapeno, squish to coat chicken in marinade, then refrigerate for 1 hour, or up to 8 hours. Grill chicken over medium-high heat for 4-5 minutes a side, basting with the leftover marinade a few times as it grills.

 

2. For the mango salsa: Combine all salsa ingredients in a bowl. Refrigerate until ready to use.

 

3. For the cilantro-lime cauliflower rice: Shred cauliflower using the shredding blade on a food processor, or by hand with a flat or box grater. Spray large skillet with cooking spray and heat over medium-high heat. Add cauliflower, season with salt, then saute until soft and just starting to turn golden brown, about 10 minutes. Turn off the heat, then add 1 Tablespoon lime juice and cilantro. Taste and add more lime juice if desired.

Pumpkin Pie French Toast

Points: 4 weight watchers pointsplus (syrup and butter are extra points)
Servings: 7
Serving Size: 2 slices with fruit














14 slices Natures Own Sourdough Bread
3 eggs
1/2 cup milk
3/4 cup canned pumpkin
1 tsp pumpkin pie spice

Butter and syrup for serving
Fresh fruit or smoothie as side

 

Set out the bread for dipping.
In a medium mixing bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth.
Dip each side of the bread and cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes.
Once all are cooked, serve with butter and maple. And a side of fresh fruit.