Cabbage Roll Up Casserole

Cabbage roll bake makes about 10 1 cup servings. 3ppts for 1 cup

1 28 oz can tomato sauce
1 can tomato paste
1 head cabbage chopped
1 medium onion chopped
2 tsp garlic chopped
2 tbsp apple cider vinegar
Salt and pepper to taste
3 large basil leaves sliced thin
1 lb ground turkey
1 cup uncooked brown rice
1 cup chicken broth


Sautéed onions and garlic. Add turkey and cook through. In a side bowl mix 1 cup chicken broth and tomato paste. Stir in tomato sauce. Chop cabbage and put into a really big bowl. Mix in the turkey and onion mixture. Stir in tomato mixture. Pour into a 9X13 pan and bake at 350 for 1 hour.
Serve as a dinner or freeze in individual servings for later.

Shopping List

I wanted to share my shopping list with yall. I find it is easier to print off a copy and leave it on my fridge. When I run out or want something it is easy to find and check off. I hope this helps you some.
Weight Watchers/Clean Eating Shopping List

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.