WW Recipe Thread

I don't know if there is one. . .if not can I start one here?

I'm always willing to try new WW recipes but it's so hard to figure out which one to make. So it's always nice to see what others have made and actually LIKED.

here is one from Gina's site that I made tonight. (side note- next time I'd grate the sage leaves b/c I'd get a giant bit of a sage leaf and it was a bit much for me )

Lighter Chicken Saltimbocca
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 piece • Points: 3 ww pts
Calories: 155.2 • Fat: 4.3 g • Protein: 21.7 g • Carb: 4.5 g • Fiber: 0.2 g

3 (8 oz) chicken cutlet halves (24 oz total) , fat removed
3 (1.5 oz) slices paper thin prosciutto, cut in half
6 sage leaves
1/4 cup flour
olive oil spray
1 tbsp butter
salt and fresh pepper
3/4 cup fat free chicken broth
1/4 cup white wine
Cut each breast into two cutlets to make a total of 6. Pound each one to about 1/4".

Season chicken with pepper. Lay a sage leaf on top, then a 1/2 slice of prosciutto, fold over and lightly pound ends of chicken to seal.

Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess.


Heat a nonstick frying pan. When hot, spray olive oil. Sauté chicken 1 minute on each side. You may have to do this in a few batches.

Remove chicken from pan and deglaze the pan with wine, scraping up any brown bits. Add chicken broth, butter and return chicken to the sauce. Finish cooking on low, 5 minutes. Serve this over a bed of wilted greens and top with sauce.

LINK

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Asparagus, New Potato and Chive Frittata


main meals

POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 13 min
Level of Difficulty: Easy

Welcome spring with our flavorful frittata. It's the perfect seasonal brunch, lunch or light supper.

Ingredients
1/2 pound(s) uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 pound(s) asparagus, trimmed and cut into 2-inch lengths
2 large egg(s)
1 cup(s) fat-free egg substitute
1/2 tsp table salt
1/8 tsp black pepper
2 Tbsp chives, fresh, chopped
1 spray(s) cooking spray
Instructions

* Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.

* Preheat broiler.

* In a large bowl, whisk together eggs, egg substitute, salt, pepper and chives.

* Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and cook until eggs are set around edges, about 5 minutes.

* Uncover and broil frittata until top is golden brown, about 1 to 2 minutes. Cut into 4 wedges and serve.

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Baked Eggplant with Tomato and Basil

by Weight Watchers Magazine
main meals
POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 28 min
Level of Difficulty: Easy
Fans of eggplant parmigiana are going to love this healthful rendition.

Ingredients
2 medium raw eggplant, cut into 1/2-inch rounds
3 cup(s) marinara sauce, store-bought
24 leaf/leaves basil, large
1 1/4 cup(s) shredded part-skim mozzarella cheese
Instructions

* Preheat the broiler. Put the eggplant in a single layer on a baking sheet and spray with nonstick spray. Broil until well browned, about 4 minutes. Turn the rounds over, spray again, and broil until well browned on the other side, about 4 minutes longer. Remove from the oven and reduce the temperature to 375°F.

* Spread 1 cup of marinara sauce in a shallow 11 x 14-inch baking dish. Add the eggplant rounds, overlapping slightly. Top with the remaining 2 cups sauce, then the basil leaves; sprinkle with the cheese. Bake until the sauce is heated through and the cheese has begun to brown, about 20 minutes. Let stand about 10 minutes before cutting.

Notes

* Broiling the eggplant achieves a similar taste and texture to the usual, more cumbersome process of dipping the slices into a batter, breading, and then frying them. It also eliminates the need to salt the eggplant to remove the bitterness. To serve this as an appetizer, slice the eggplant lengthwise, top each slice with basil and cheese, roll up, and secure with toothpicks before baking in the marinara sauce.

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Baja Taco Blitz


Image of tacos
main meals

POINTS® Value: 6
Servings: 1
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy

These tacos are a Hungry Girl creation. If you're a taco lover she says that "You'll FREAK over these!!!"

Ingredients
1 spray(s) cooking spray
1/2 small onion(s), sliced
1/4 large sweet red pepper(s), sliced
4 oz uncooked boneless, skinless chicken breast, cut into strips
2 small corn tortilla(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 medium avocado, sliced
1/2 cup(s) Iceberg lettuce, chopped
2 Tbsp shredded fat-free cheddar cheese, or Monterey Jack cheese
2 Tbsp fat-free sour cream
1 Tbsp salsa
1 tsp cilantro, fresh, chopped
Instructions

* Coat a skillet with cooking spray; set over medium heat. Saute onion for 2 minutes. Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp). Remove vegetables from pan and place in a small bowl. Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.

* Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.

* Season vegetable-chicken mixture with salt and pepper; divide among tortillas. Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve. Yields 2 tacos per serving.

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Barbecued Turkey Joes


main meals

POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 15 min
Level of Difficulty: Easy

Use extra-lean ground turkey to help keep the fat down in this zesty, quick-cooking sandwich. Opt for a tangy barbecue sauce for extra flavor.

Ingredients
1 pound(s) lean ground turkey
1/2 medium bell pepper(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium onion(s), chopped
1/8 tsp cayenne pepper
1 cup(s) barbecue sauce
4 medium mixed-grain hamburger roll(s), sliced in half
Instructions

* Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid. Add peppers and onion and cook until tender, about 3 minutes.

* Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.

* Top bottom half of buns with turkey mixture; cover with top half of bun and serve.

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Chicken Fingers with Barbecue Sauce


main meals

Was POINTS® Value: 0
Now POINTS® Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 12 min
Level of Difficulty: Easy

Fried chicken nuggets rank high — both in taste and fat at fast-food joints. But not when you make them our way!

Ingredients
2 Tbsp honey mustard
2 Tbsp buttermilk
1/2 cup(s) dried bread crumbs
1 pound(s) uncooked boneless, skinless chicken breast, cut into 12 equal strips
6 Tbsp barbecue sauce, hickory-flavored preferred
Instructions

* Preheat oven to 450ºF. Place a large baking sheet in the oven to preheat.

* In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat. Transfer chicken to bread crumbs and turn to coat.

* Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more.

* Serve chicken fingers with barbecue sauce on the side. Yields about 3 chicken fingers and 1 1/2 tablespoons of barbecue sauce per serving.

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aked Macaroni and Cheese with Broccoli


Image of baked macaroni and cheese with broccoli
main meals

POINTS® Value: 5
Servings: 8
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Moderate

This casserole-like dish hits the spot when you’re in the mood for a hearty pasta recipe. Serve right away for the best flavor and texture.

Ingredients
2 spray(s) cooking spray
12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)
1/8 tsp table salt, for pasta cooking water
10 oz broccoli, small florets (about 2 1/2 cups)
1 tsp butter
1/3 cup(s) fresh bread crumbs
3 Tbsp grated Parmesan cheese, divided
2 1/2 cup(s) fat-free skim milk
1/3 cup(s) all-purpose flour
1/2 cup(s) onion(s), diced
1 cup(s) low-fat shredded cheddar cheese, sharp-variety
1 tsp Dijon mustard
1 1/2 tsp table salt
1/2 tsp black pepper, freshly ground
Instructions

* Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.

* Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

* Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

* In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

* Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

* Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

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baked chicken with sun-dried tomato sauce


main meals

POINTS® Value: 4
Servings: 4
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

This juicy, flavorful dish is a wonderful surprise. The wheat germ adds a nutty edge to the chicken without adding any fat.

Ingredients
3/4 cup(s) wheat germ
1 tsp table salt, divided
1/8 tsp black pepper
2 large egg white(s), slightly beaten
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces
3/4 cup(s) water, boiling
12 medium sun-dried tomatoes, without oil
7 oz canned pimento, or jarred roasted red peppers
1 Tbsp red wine vinegar
1/2 tsp table salt
Instructions

* Preheat oven to 375ºF. Lightly coat a baking sheet with cooking spray.

* Mix wheat germ, 1/2 teaspoon salt and pepper and pour onto a plate or flat bowl. Place slightly beaten egg whites in another flat bowl.

* Dip each piece of chicken in egg white, then in wheat-germ mixture to coat. Place chicken pieces on baking sheet and bake for 20 minutes.

* Pour boiling water over sun-dried tomatoes and allow to sit for 10 minutes. Put tomatoes and water, roasted red peppers, vinegar and remaining salt in a blender and blend until smooth. Taste and adjust for salt.

* Heat sauce in microwave or in a saucepan and pour over baked chicken when done.

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Baked Ziti with Turkey Sausage


Illustration of article authors
main meals

POINTS® Value: 5
Servings: 8
Preparation Time: 12 min
Cooking Time: 35 min
Level of Difficulty: Easy

Here's a fall warmer, a dish that's sure to get everyone to the table the minute it comes out of the oven.

Ingredients
3/4 pound(s) raw turkey sausage, casings removed
1 medium onion(s), chopped
1 medium green pepper(s), chopped
28 oz canned diced tomatoes
2 Tbsp canned tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seed
1/2 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground
12 oz uncooked whole-wheat pasta, ziti, cooked according to package directions
6 oz shredded fat-free mozzarella cheese
Instructions

* Position the rack in the center of the oven and preheat the oven to 350°F.

* Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.

* Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.

* Stir in the tomatoes, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.

* Stir in the pasta and half the grated cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese.

* Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces and then serve.

Notes

*

If the cheese is too soft to grate easily, allow it to "harden" in the freezer for 15 minutes, and then proceed.

Look for mild (sweet) Italian-style turkey sausage at the meat counter of your local market.

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oven-baked eggplant rounds


side dishes

POINTS® Value: 1
Servings: 4
Preparation Time: 7 min
Cooking Time: 15 min
Level of Difficulty: Easy

This easy side dish is sure to impress. Peel the eggplant for a better presentation.

Ingredients
1/2 medium raw eggplant, or 1 small, peeled
1/4 cup(s) fat-free mayonnaise
1/4 cup(s) grated Parmesan cheese
1/4 cup(s) chives, fresh, or 1 tbsp dried
Instructions

* Slice eggplant into four 1-inch slices.

* Coat a baking sheet with cooking spray. Spread mayonnaise on both sides of eggplant rounds and arrange them on cookie sheet.

* Sprinkle each slice with some Parmesan cheese and chives. Bake at 475°F for 15 minutes.

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Chocolate Chip Biscotti


snacks

POINTS® Value: 2
Servings: 20
Preparation Time: 15 min
Cooking Time: 42 min
Level of Difficulty: Moderate

Crisp and sweet. Perfect for dunking into coffee, hot milk and tea.

Ingredients
2 spray(s) cooking spray
2 cup(s) all-purpose flour
1 tsp baking powder
1/2 tsp table salt
3 Tbsp mini chocolate chips
1 cup(s) sugar
2 large egg(s)
1 tsp canola oil
1 tsp vanilla extract
Instructions

* Preheat oven to 325°F. Lightly coat a large baking sheet with cooking spray.

* In a medium bowl, whisk together flour, baking powder and salt until combined; stir in chocolate chips.

* Using an electric mixer, beat sugar, eggs, oil and vanilla until frothy, about 2 minutes. Make a well in center of dry ingredients and pour in egg mixture; stir just until moistened and dough forms.

* Shape dough into a 13 X 3-inch log on prepared baking sheet. Bake for 30 minutes and remove from oven. Reduce oven to 300°F.

* Let biscotti to cool for 10 minutes. Then cut warm log crosswise, on a slight diagonal, into twenty 1/2-inch-thick slices. Stand slices, about an inch apart, on baking sheet and return to oven to cook for 12 minutes more. The centers will be soft but biscotti will crisp when cooled. Yields 1 per serving.

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Cheeseburger Casserole


Image of cheeseburger casserole
main meals

POINTS® Value: 4
Servings: 6
Preparation Time: 30 min
Cooking Time: 55 min
Level of Difficulty: Easy

Meat, cheese, potatoes—we layered these favorite ingredients into a flavorful casserole. Sort of like a deconstructed cheeseburger and fries.

Ingredients
2 spray(s) cooking spray
2 large Yukon Gold potato(es), boiled or steamed whole, drained and cooled
1 medium garlic clove(s), minced
1 small onion(s), chopped
1 small green pepper(s), chopped
1 cup(s) mushroom(s), sliced
1 pound(s) lean ground turkey
1/8 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
2 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, or similar product, cubed
1/4 cup(s) low-fat evaporated milk
1/8 tsp crushed red pepper flakes
8 item(s) baked low-fat tortilla chips, crushed
Instructions

* Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.

* Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.

* While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over potatoes in baking dish.

* In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving.

Notes

* Serve with ketchup, if desired (could affect POINTS values).

Vary the flavor of this family favorite by substituting raw turkey sausage or ground sirloin for the turkey (could affect POINTS values).

Re: WW Recipe Thread

Corn Casserole


side dishes

Was POINTS® Value: 5
Now POINTS® Value: 3
Servings: 8
Preparation Time: 15 min
Cooking Time: 65 min
Level of Difficulty: Easy

Magazine reader Kathie asked for a renovation for the corn casserole she makes at family BBQs. We upped the veggies and dropped the butter to help lighten it up.

Ingredients
2 spray(s) cooking spray, divided
1 slice(s) bacon, uncooked, finely diced
2/3 cup(s) onion(s), diced
2/3 cup(s) sweet red pepper(s), diced
1 Tbsp all-purpose flour
14 3/4 oz canned cream-style white corn
3 medium corn on the cob, kernels removed* (about 1 3/4 cups)
1/4 cup(s) fat-free egg substitute
3/4 cup(s) low-fat Swiss cheese, shredded
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
3/4 cup(s) seasoned croutons, whole-grain, coarsely crushed
Instructions

* Preheat oven to 350°F. Coat a 2-quart shallow baking dish with nonstick spray.

* Cook bacon in a medium nonstick skillet over medium-low heat until crisp, about 5 minutes. Drain on paper towels and set aside. Pour off and discard drippings from skillet.

* Add onion to skillet. Reduce heat and cook, stirring occasionally, until softened, about 4 minutes. Add red pepper and cook, stirring occasionally, until vegetables are tender, about 6 to 8 minutes. Add flour and cook, stirring constantly, about 1 minute.

* Transfer vegetables to a large bowl and let cool 5 minutes. Stir in bacon, canned corn, fresh corn, egg substitute, cheese, salt and ground pepper. Spread corn mixture in baking dish. Top evenly with croutons and lightly spray croutons with cooking spray. Cover with foil and bake 30 minutes. Uncover and bake until top is golden and center is set, about 15 minutes more. Let stand 10 minutes before serving. Yields about 1/2 cup per serving.

Notes

* *To remove the corn kernels from the cobs, cut off the ends of each cob. Stand the cob on its end, holding it near the top. Hold a knife parallel to the cob and cut off the kernels using a sawing motion.

Chef Tips

* We renovated Corn Casserole by:
o Increasing the amount of vegetables.

o Omitting the butter and relying on cooking spray to cook the bacon and vegetables.

o Decreasing the total amount of fattening bacon and finely dicing it to help sprinkle it throughout the casserole.

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Tex-Mex Rice and Bean Casserole


Tex-Mex Rice and Bean Casserole
main meals

POINTS® Value: 4
Servings: 6
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Easy

Creamy, cheesy Mexican food is irresistible. This one-dish casserole is a vegetarian feast.

Ingredients
1 spray(s) cooking spray
1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
1 Tbsp canned green chili peppers, chopped, mild or hot
15 oz canned pinto beans, rinsed and drained
1 cup(s) cooked brown rice, fresh or day old
3/4 cup(s) shredded reduced-fat Mexican-style cheese
3/4 cup(s) fat-free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp scallion(s), chopped (dark green part only)
2 Tbsp shredded reduced-fat Mexican-style cheese
Instructions

* Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.

* In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.

* Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

Notes

* Change the beans or cheese to your liking: white or black beans, reduced-fat cheddar or Monterey Jack cheeses all work well.

If you want to brown the cheese more, place the dish (make sure it's broiler safe) under the broiler for a minute or two.

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Hash Browns, Egg, and Cheese Casserole

by Greatest Hits, from Weight Watchers Publishing Group
breakfast
POINTS® Value: 5
Servings: 6
Preparation Time: 10 min
Cooking Time: 41 min
Level of Difficulty: Easy
This homey, hearty casserole is a great addition to a brunch buffet.

Ingredients
6 slice(s) uncooked turkey bacon, sliced crosswise into 1/4-inch strips
3 cup(s) frozen hash brown potatoes, 12 ounces
4 medium scallion(s), sliced
3 large egg(s)
3 large egg white(s)
3/4 cup(s) 1% low-fat cottage cheese, small-curd
2/3 cup(s) low-fat shredded cheddar cheese
3 Tbsp grated Parmesan cheese, freshly grated
3 Tbsp all-purpose flour
3/4 tsp poultry seasoning, or ground sage
1/2 tsp baking powder
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
Instructions

* Place the oven rack in the center of the oven; preheat oven to 375ºF. Spray a 1 1/2-quart shallow baking dish with nonstick spray.

* Spray a nonstick skillet with nonstick spray and set over medium heat. Add the bacon and cook until nearly crisp, stirring occasionally, 4 minutes. Add the potatoes and scallions; continue cooking and stirring until tender, about 7 minutes. Remove from the heat and let cool slightly.

* Beat together the eggs and egg whites in a large bowl until blended. Beat in the cottage cheese, 1/3 cup of the cheddar cheese, the Parmesan cheese, flour, poultry seasoning or sage, baking powder, salt, and pepper until combined. Stir in the cooled potato mixture and spread evenly into the baking dish. Bake until golden and set in the center, about 30 minutes. Sprinkle evenly with the remaining 1/3 cup cheddar cheese. Let stand until the cheese is melted, about 10 minutes, and serve hot or warm.

Notes

* The turkey bacon gives it a rich, smoky flavor without adding a lot of fat. If you find yourself with any leftovers, you can refrigerate the casserole for up to two days and reheat individual portions in the microwave.

Re: WW Recipe Thread

Feta-and-Veggie Stuffed Zucchini


light meals

POINTS® Value: 2
Servings: 4
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Easy

Serve this Mediterranean-inspired vegetarian entree hot or at room temperature. It's delicious on its own or as a side dish with chicken or fish.

Ingredients
4 medium zucchini
4 large tomato(es), cored and finely chopped
2 medium shallot(s), or 1 small onion, finely chopped
2 cup(s) mushroom(s), finely chopped
2 Tbsp basil, fresh, minced
1/2 tsp table salt
1/4 tsp black pepper
1/4 cup(s) reduced-fat feta cheese, crumbled
8 Tbsp fat-free ranch salad dressing
Instructions

* Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.

* Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.

* Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.

* In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini. Yields 2 stuffed and dressed halves per serving.

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holy cow Mel! haha

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Lemon-Scented Stuffed Shrimp


POINTS® Value: 5
Servings: 2
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Moderate


Jumbo shrimp or prawns are an impressive way to say, "I love you." You can also send your message using smaller shrimp arranged in a casserole and topped with the bread crumbs. Bake as directed.



1/2 pound(s) shrimp, about 6 jumbo-size
2 1/2 tsp lemon zest, or zest of 1 medium lemon
1/4 tsp garlic salt
1/4 tsp paprika
2 slice(s) mixed-grain bread, broked into coarse crumbs
1 small sweet red pepper(s), chopped
1/8 tsp dried thyme
1/8 tsp garlic salt
1/8 tsp paprika
1 medium shallot(s), peeled and minced
1/4 tsp table salt
2 Tbsp canned chicken broth
1/2 medium lemon(s), cut into wedges

Instructions
Peel and devein shrimp. Butterfly down the back (split but don’t cut through) and flatten. Combine lemon zest, 1/4 teaspoon each garlic salt and paprika. Rub over shrimp. Set aside.


To prepare filling, spray small skillet with cooking spray. Add bread crumbs, pepper, thyme, 1/8 teaspoon each garlic salt and paprika, and shallots. Sauté until crumbs are lightly browned, 5 minutes. Stir in salt and chicken broth.


Arrange shrimp in shallow dish. Heap on stuffing. Bake in preheated 450°F oven until done, 10 minutes. Serve with lemon wedges. Yields about 1 1/2 cups per serving.

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Shrimp Salad

POINTS® Value: 3
Servings: 4
Preparation Time: 15 min
Cooking Time: 2 min
Level of Difficulty: Easy
Works with Simply Filling

Shrimp salad does not have to be a fattening nightmare: Swap full-fat mayonnaise for fat-free and you're well on your way to a slimmed-down version of a classic.



1 pound(s) shrimp, large, peeled and deveined
1/3 cup(s) fat-free mayonnaise
2 medium stalk(s) celery, chopped
3 Tbsp red onion(s), minced
2 Tbsp parsley, fresh, chopped
1 Tbsp capers, drained
2 tsp Dijon mustard
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
Cook shrimp in a large pot of rapidly boiling water until bright pink and cooked through, about 2 minutes. Drain, rinse under cold water and drain again; set aside.


In a large bowl, combine mayonnaise, celery, onion, parsley, capers and mustard; mix well. Stir in shrimp; season to taste with salt and pepper. Serve at room temperature or chilled. Yields about 1 1/2 cups per serving.

Re: WW Recipe Thread

POINTS® Value: 5
Servings: 2
Preparation Time: 8 min
Cooking Time: 8 min
Level of Difficulty: Easy


You can use reduced-calorie or non-fat versions of syrups and sauces; when in season, these strawberries might even be sweet enough on their own.


1/3 cup(s) all-purpose flour
2 tsp sugar
2 large egg(s), lightly beaten
1/2 cup(s) fat-free skim milk
8 medium strawberries, sliced
2 Tbsp maple syrup




In a medium bowl combine flour, sugar, eggs and milk. Stir until well-mixed.


Coat a large pan with cooking spray and heat. Pour 1/4 of batter into pan and cook until browned on both sides, flipping once. Repeat with remaining batter.


Place 2 crepes on each serving plate and top with strawberries. Drizzle with maple syrup.

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Baked Strawberries with Sweet Ricotta Cream






POINTS® Value: 1
Servings: 6
Preparation Time: 15 min
Cooking Time: 10 min
Level of Difficulty: Moderate
Works with Simply Filling

A colorful dish for July 4th. If you’re strawberries aren’t very sweet, substitute 1 cup of pureed fresh raspberries or blackberries and sweeten to taste.



2 cup(s) strawberries, very sweet, hulled and sliced
1/4 cup(s) sugar substitute, divided
2 spray(s) cooking spray
4 large egg white(s)
1 tsp fresh lemon juice
1/2 cup(s) fat-free ricotta cheese
1/4 cup(s) blueberries

Instructions
Preheat oven to 375°F.


Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.


Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.


Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently fold strawberry puree into egg whites; spoon into prepared soufflé dishes. Place dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.


Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.

Re: WW Recipe Thread

I made this tonight, it was D E L I C I O U S!!!!!!!!!!!!

Turkey Picadillo
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 3.5 oz • Calories: 171 • Points: 3.5 ww pts
1.25 lb 93% lean ground turkey
4 oz (1/2 can) tomato sauce
kosher salt
fresh ground pepper
1 tsp ground cumin
2 bay leaves
2 tbsp alcaparrado (capers or green olives would work too)
Sofrito:
1/2 large onion, finely chopped
2 cloves minced garlic
1 tomato, chopped
1/2 bell pepper, finely chopped
2 tbsp cilantro
Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

Meanwhile, while turkey is cooking, make the sofrito by chopping onion, garlic, pepper, tomato and cilantro. (I quickly do it in my mini chopper)

Add sofrito to the meat and continue cooking on a low heat. Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat to low and simmer covered about 15 minutes.

LINK

Re: WW Recipe Thread

Kiwi Fizz **Cool Summer drink***

POINTS® Value: 0
Servings: 4
Preparation Time: 5 min
Cooking Time: 0 min
Level of Difficulty: Easy


A simple combination of water and fresh fruit. It’s light and freshing, perfect for hot summer days.


Ingredients

2 medium kiwifruit, peeled and coarsely chopped
1/2 cup(s) water, still-mineral
1/2 cup(s) orange juice
4 cup(s) water, sparkling-mineral

Instructions
Puree kiwi, still water and orange juice in a blender or food processor until smooth, about 2 minutes.


Add the puree to a large pitcher filled with ice, and pour in sparkling water; stir lightly and serve. Yields about 1 1/4 cups per serving.
Notes
Add sugar or artificial sweeteners, if desired (could affect POINTS values).