Here are the recipes from our Summer Recipe Swap Meetings the week of August 6. Hope you all enjoy! Let us know if you've tried any and what you think.

Berry-Banana Smoothie

2 PPV per serving
Makes: 4 servings

2 cups 1% milk
1 ripe banana, sliced
1/2 cup Splenda
1 (.13 oz) package Kool-Aid Strawberry flavor
2 cups ice cubes

Process milk, banana, Splenda, Kool-aid and ice cubes in a blender until smooth, stopping to scrape down sides. Serve immediately.

Blackberry Twist Lemonade

1 PPV per serving
Makes 7 servings

2 cups fresh blackberries, or unsweetened frozen blackberries, thawed
1 cup fresh lemon juice
1 cup Splenda
4 cups cold water

Combine blackberries, lemon juice and Splenda in a blender; process until smooth, stopping to scrape down sides. Press mixture through a sieve into a pitcher; discard solids. Stir in water. Serve over ice.


1 PointsPlus Value

Serves: 8
Member built RECIPE


6 cup(s) V8 Calcium-Enriched Vegetable Juice

1 medium uncooked onion(s)

1/2 large green pepper(s)

1/2 cup(s) cucumber(s)

1 clove(s) (medium) garlic clove(s)

1/4 tsp balsamic vinegar

1 cup(s) fresh tomato(es)

1/2 cup(s) uncooked onion(s)

1/2 large green pepper(s)

1/2 cup(s) cucumber(s)


  • Combine 2 cups V-8, onion, green pepper, cucumber and garlic chunks in blender. Puree them until smooth. Transfer to a large bowl and stir in remaining V-8, pepper and finely chopped vegetables. Cover and chill. Before serving, stir in the vinegar. Serve with croutons and parmesan cheese.

Overnight Asian Salad

3 PointsPlus Value

Serves: 8
Subscriber built RECIPE


8 oz canned mandarin oranges in light syrup

2 tsp canola oil

2 Tbsp rice wine vinegar

1 Tbsp low-sodium soy sauce

1 item(s) ramen noodle soup mix

6 cup(s) cooked green cabbage

4 medium uncooked scallion(s)

1/4 cup(s) slivered almonds


  • Drain oranges reserving 2 Tbs. In a large bowl, stir together the oranges and their reserved syrup, the oil, rice vinegar, soy sauce and ramen seasoning packet. Shred cabbage thinly. Add to mixture along with the scallions and noodles; toss gently. Cover with plastic wrap and refrigerate at least 6 hours or overnight. Sprinkle with the almonds before serving.

external image yellowstar.gifI Can't Believe It's Not
Potato Salad!
PER SERVING (2/3 cup): 97 calories, 1.25g fat, 729mg sodium, 17g carbs, 3g fiber, 8g sugars, 4.5g protein -- PointsPlus® value 2*

Prep: 25 minutes
Cook: 10 minutes
Chill: Several hours

external image print-recipe.png Click to download a printer-friendly version!


1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika

Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.

Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmm!


HG Alternative! Cauliflower can be steamed on the stove in a metal steamer pot instead of in the microwave... Your call!

Veggie-Loaded Tangy Tuna Salad

external image tunasalad.jpgPER SERVING (half of recipe, about 3/4 cup): 153 calories, 2.5g fat, 730mg sodium, 14g carbs, 2g fiber, 7g sugars, 18g protein -- PointsPlus® value 4*

This tuna salad is not only gorgeous, but it tastes great, too!

One 6-oz. can tuna packed in water, drained & flaked
1/2 cup finely chopped sweet bell peppers (red, orange, yellow, or any combination)
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/3 cup fat-free mayonnaise
2 tsp. honey mustard
1 tsp. sweet relish
dash salt
dash pepper
Optional: additional salt and pepper

Combine mayo, honey mustard, relish, salt and pepper, and mix well. Then stir the tuna into this mixture. Finally, fold in all the veggies. If you like, season to taste with some more salt and pepper. Mmmmmm!!!


Citrus-licious Egg White Salad

external image eggsalad.jpgPER SERVING (half of recipe, about 1 cup): 90 calories, 1g fat, 556mg sodium, 9g carbs, 1.5g fiber, 4g sugars, 11g protein -- PointsPlus® value 2*

If a beautiful spring day could turn itself into egg salad, it would taste like this! Refreshing... light... YUM!!!

6 large hard-boiled egg whites, chopped (about 2 cups)
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
3 tbsp. fat-free mayonnaise
1 tsp. creamy Dijon mustard
1 tsp. lime juice
1/2 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper

Place onions in a small microwave-safe bowl with 1 tbsp. of water. Cover and microwave for 1 1/2 minutes. Once cool enough to handle, drain water and allow to cool completely.

In a separate dish, stir together the mayo, mustard, lime juice, lemon juice, salt, and pepper. Once the onions have cooled, combine them with the chopped egg whites, red pepper and celery. Then add the mayo mixture, and stir until thoroughly mixed. Now devour...

Salad of Black Beans, Hearts of Palm and Corn

9 PointsPlus Value

Serves: 4


16 oz canned black beans, Drained and rinsed

10 oz frozen corn kernels on cob, Thawed and drained

7 1/2 oz hearts of palm, Drained and cut into 1/4" thick rounds

2 large fresh tomato(es), Seeded and diced

1/2 medium uncooked red onion(s), minced

1/2 cup(s) cilantro, Chopped

1/4 cup(s) olive oil

3 Tbsp fresh lime juice

1 tsp ground coriander


  • Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Strawberry Spinach Salad

2 PointsPlus Value

Serves: 10


1 medium lemon(s)

2 Tbsp white wine vinegar

1/3 cup(s) sugar

1 Tbsp vegetable oil

1 tsp poppy seeds

1/2 medium cucumber(s)

1/4 small uncooked red onion(s)

8 oz strawberries

1/4 cup(s) almonds, sliced and toasted

4 cups Fresh Express Baby Spinach


  • For dressing, zest lemon to measure 1/2 tsp. Juice lemon to measure 2 tbsp. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small mixing bowl; whisk until well blended. For Salad: Score cucumber lenghtwise, remove seeds. Slice cucumber and onion. Cut cucumber slices in half. Place spinach in a large serving bowl. Add cucumber, onion, strawberries and dressing; toss gently. Sprinkle with almonds and serve immediately.

Chickpea and Fennel Pasta Salad

Image of  Chick Pea and Fennel Pasta Salad
Image of Chick Pea and Fennel Pasta Salad

Weight Watchers Recipe

25 people rated this recipe
25 people rated this recipe

Ratings (25) Rate it
5PointsPlus Value

Prep time: 20 min
Cook time: 10 min
Serves: 8
This Mediterranean-influenced pasta salad gets its crunch from raw diced fennel. Try it with garlic-grilled chicken skewers at your next BBQ.


3/4 cup(s) uncooked orzo

1/4 tsp table salt, for cooking orzo

2 Tbsp fresh lemon juice

1 Tbsp olive oil, extra virgin

1 Tbsp fresh oregano, minced

2 tsp Dijon Mustard, grainy variety

1 1/2 tsp kosher salt

1/2 tsp minced garlic

1/4 tsp black pepper

15 oz canned chickpeas, rinsed and drained

4 medium plum tomato(es), seeded, chopped

1 medium uncooked fennel bulb(s), trimmed, diced (reserve 1/2 cup fennel fronds)

12 oz roasted red peppers (packed in water), rinsed, drained chopped (about 1 cup)

1/4 cup(s) crumbled feta cheese

3 Tbsp uncooked shallot(s), minced


  • Cook orzo in salted boiling water until al dente, about 9 minutes; drain and let cool.

  • Meanwhile, in a small bowl, whisk together lemon juice, oil, oregano, mustard, kosher salt, garlic and pepper.

  • In a large bowl, combine orzo with chickpeas, tomatoes, fennel, roasted peppers, feta and shallot; drizzle with dressing and toss to coat. Garnish with chopped fennel fronds, if desired. Yields about 1 cup per serving.

Cumin-Lime Confetti Salad

Cumin-Lime Confetti Salad
Cumin-Lime Confetti Salad

Weight Watchers Recipe

234 people rated this recipe
234 people rated this recipe

Ratings (234) Rate it
5 PointsPlus Value

Prep time: 20 min
Cook time: 0 min
Serves: 10
This colorful, crunchy salad would be a great addition to any summer BBQ or picnic. Try it as a topping for fish tacos, too.


30 oz canned black beans, rinsed, drained

2 cup(s) edamame (shelled), cooked, drained, cooled (about 12 oz)

10 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups)

1 average serrano chile(s), seeded, minced

1 medium sweet red pepper(s), chopped

1 medium orange bell pepper, chopped

1 medium yellow pepper(s), chopped

1 medium uncooked red onion(s), minced

1/2 cup(s) cilantro, fresh, minced


3 Tbsp fresh lime juice

3 Tbsp olive oil

1 Tbsp lime zest

1 Tbsp kosher salt

2 tsp sugar

1 tsp cumin seeds


  • In a large bowl, combine black beans, edamame, corn, peppers, onion and cilantro.

  • In a small bowl, whisk together vinaigrette ingredients.

  • Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.


  • This salad can be made a day ahead - just refresh with additional lime as needed before serving.

Fruit Salad with Agave

3 PPV per 1 cup serving

1 1/2 cup fat-free vanilla yogurt
1/8 cup agave nectar
5 medium apples, chopped
2 cups grapes
1 lb. strawberries, chopped
1 cup fresh blueberries


Clean and chop fruit. Add yogurt and agave nectar. Mix well. Chill.

Broccoli Slaw

1 PointsPlus Value
Serves: 4


1/2 cup(s) fat-free mayonnaise

1 Tbsp fat-free skim milk

1 Tbsp white wine vinegar

1/2 tsp sugar

12 oz Dole Fresh Discoveries Broccoli Slaw


  • Toss slaw mix until well coated. Refrigerate.

Cowboy Caviar


Your Recipe

3PointsPlus Value

Prep time: N/A
Cook time: N/A
Serves: 12
Serving = 1/2 cup


15 1/2 oz canned black beans, drained 7ppv

15 1/2 oz cooked black-eyed peas, drained = 10 ppv

14 1/2 oz canned diced tomatoes, drained = 0 ppv

1/2 small uncooked onion(s), finely chopped = 0 ppv

1/2 medium green pepper(s), finely chopped = 0 ppv

1/2 cup(s) canned jalapeno peppers, finely chopped = 0 ppv

1/2 tsp garlic salt, = 0ppv

1 cup(s) reduced-calorie Italian salad dressing, = 8 ppv

3/4 cup(s) cilantro, If using dried Cilantro, use less. = 0 ppv

2 cup Green Giant Corn, White Shoepeg, drained = 10 ppv


  • Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro. Toss to coat. Refrigerate for 20 minutes or until ready to serve.

Summer Zucchini Salad

10 PointsPlus Value

Serves: 1


1 medium uncooked zucchini

1 cup(s) arugula

1/2 cup(s) basil, torn

1/4 cup(s) pine nuts, toasted

1 Tbsp olive oil

2 tsp fresh lemon juice


  • 1. Halve zucchini lengthwise and steam for 7 minutes until soft but not mushy. Lay on paper towels to drain. When zucchini is cool, cut into paper-thin slices. 2. Place zucchini slices on a plate and top with arugula. Garnish with basil, pine nuts, olive oil, lemon juice, salt to taste and Parmigiano-Reggiano.

'Cue the Pulled Pork

external image 5373cuethepulledpork_websml.jpgPER SERVING (2/3 cup): 220 calories, 6g fat, 540mg sodium, 16g carbs, 1g fiber, 12g sugars, 24g protein -- PointsPlus® value 5*

No-guilt BBQ pork!?! Prepare to be wowed...

1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
2 cups sliced onion, cut into 2-inch strips
3/4 lb. raw lean boneless pork tenderloin, trimmed of excess fat
3/4 lb. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
Optional: crushed red pepper

To make the sauce, place all ingredients except onion and pork in the crock pot. Stir until mixed. Add onion and pork and coat well with the sauce.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until pork is fully cooked.

Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it.

Return the shredded pork to the crock pot and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. If you like, season to taste with crushed red pepper. Yum time!


Crock Pot Mexican Chicken

11 PointsPlus Value
Serves: 5


5 breast(s) uncooked boneless skinless chicken breast(s)

15 oz canned black beans

15 oz canned white corn

1 cup(s) fat free salsa

1 oz reduced-sodium taco seasoning

1/2 pound(s) fat-free cream cheese


  • Place chicken breasts in crock pot, pour in drained black beans and corn. Mix taco seasoning in with the salsa and pour in crock pot. Let cook on low 6-8 hours. An hour before serving place cream cheese in crock pot and let melt. Once melted mix carefully so not to tear up your chicken.

Crock Pot Chicken and dressing

7 PointsPlus Value

Serves: 6


7 fl oz low-fat canned cream of chicken soup made with fat-free milk

7 oz fat-free chicken broth

4 Tbsp light butter, Melted

24 oz Tyson Chicken Breasts, Boneless, Skinless, 6-4 oz. breasts

1 pouch Stove Top Stuffing Mix, Chicken


  • Place chicken breast in greased slow cooker. Spread shicken soup over chicken. Mix broth and butter with stuffing mix and spread on top. Cook on low, 4-5 hours until chicken is done.

Outside-In Turkey Tamale Pie

external image BCturkeytamalepie.jpgPER SERVING (1 cup): 230 calories, 7.5g fat, 481mg sodium, 21g carbs, 3g fiber, 3g sugars, 19g protein -- PointsPlus® value 6*

Get ready for an amazingly comforting, scoopable, Mexican-inspired dish, because HERE... IT... IS!!! Just a warning: This stuff is hauntingly delicious!

1 1/4 lbs. raw lean ground turkey
3/4 cup yellow cornmeal
1 cup fat-free chicken or vegetable broth
One 14.5-oz. can diced tomatoes with chiles
1 small onion, chopped
3/4 cup canned sweet corn, drained
1/2 cup canned kidney beans, drained
1/2 cup sliced black olives, drained
2 tsp. chili powder
1 tsp. ground cumin
Optional toppings: fat-free shredded cheddar cheese, fat-free sour cream

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and spread it around to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any excess liquid and add turkey to the crock pot.

In a bowl, combine cornmeal with broth and whisk thoroughly. Let stand for 5 minutes.

Add cornmeal mixture to the crock pot along with all other ingredients. Mix thoroughly.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.

Serve and, if you like, top each serving with cheese and/or sour cream. Mmmmmm!!!


Tater tot Casserole

Community Posted Recipe
Posted on 5/19/2011 by
1 people rated this recipe
1 people rated this recipe

Ratings (1) Rate it
8 PointsPlus Value
Prep time: 60 min

Serves: 6


1 pound(s) uncooked lean ground beef

1 can(s) canned condensed cream of mushroom soup

1 can(s) canned condensed cream of chicken soup

4 oz canned mushrooms

12 oz low-fat evaporated milk

1 serving(s) ore ida tater tots


  • Brown groung beef in pan Combine soups & milk in bowl. Once Meat is browned - drain & place on bottom of 13 x 9 pan. Pour soup mixture over top & add canned mushrooms. Next layer on tater tots. bake at 400 - YOU CAN ALSO USE GROUND TURKEY!!

Potato and Cabbage Casserole

8 PointsPlus Value

Serves: 6


1 head(s) (small) uncooked green cabbage

1 pound(s) uncooked 95% lean ground beef

2 cup(s) low-fat shredded Cheddar cheese

7 fl oz low-fat canned cream of chicken soup made with fat-free milk

1 lb Simply Potatoes Shredded Hash Browns

1 oz French's French Fried Onions, Original


  • Line pan with shredded potatoes and dook for about 20 min. Cook ground beef and layer on top of potatoes. Cook cabbage and layer on ground beef. Mix soup with 1/2 can water and pour on top of cabbage. Top with French Fried onions and then top with cheddar cheese. Bake about 30 min. to heat through and melt cheese.

Chile-Rubbed Chicken with Fresh Pineapple Salsa

Weight Watchers Recipe PointsPlus Value 5
Prep time: 12 min Cook time: 6 min Serves: 4 Thin-sliced chicken breasts are rubbed with chile powder, and topped with a refreshing fruit salsa to tame the heat.
1 pound(s) uncooked boneless skinless chicken breast(s),
four 4 oz thinly sliced cutlets
2 tsp chili powder, ancho variety
1/4 tsp table salt, or less to taste
2 tsp canola oil
8 oz pineapple, peeled and diced
1 medium sweet red pepper(s), seeded and diced
3 Tbsp mango chutney
2 Tbsp cilantro, chopped
1/8 tsp black pepper, freshly ground, or to taste
1/2 medium fresh lime(s), cut into 4 wedges


Rub the chicken with the chile powder and the 1⁄4 teaspoon salt. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side. Transfer the chicken to a serving plate; cover and keep warm. Meanwhile, combine the pineapple, bell pepper, chutney, cilantro, the remaining 1⁄8 teaspoon salt, and the ground pepper in a small bowl. Serve the chicken with the salsa and the lime wedges. Yields about 3 ounces chicken per serving.


Convenient precut fresh pineapple lets you assemble the salsa in seconds.
Add 1⁄2 cup cooked rice to each serving (will affect PointsPlus values) and you’ve got a meal. better if you pick up cinnamon-raisin bread at the local bakery and slice it yourself.

Filet Mignon with Bearnaise Sauce

Weight Watchers Recipe PointsPlus Value 6
Prep time: 10 min Cook time: 16 min Serves: 4 Juicy, tender beef is drizzled with a rich, tangy herb-sauce. Also great with rosemary or thyme instead of parsley or chives.


1/2 tsp table salt, or to taste, divided
1/2 tsp black pepper, freshly ground, or to taste, divided
1 pound(s) uncooked lean and trimmed beef filet mignon, use four 4 oz pieces
2 spray(s) cooking spray
1 large uncooked egg yolk(s)
1 Tbsp water
2 1/3 Tbsp unsalted butter, melted
1 tsp fresh lemon juice
1 1/2 Tbsp chives, and/or parsley, fresh, minced.


Rub 1/4 teaspoon each salt and pepper all over steak. medium-high heat. Heat pan until it’s almost smoking and sizzles when water is dropped onto pan surface. Place steak on pan and cook, without turning, about 5 minutes. Flip steak; cook about 4 to 6 minutes more for medium doneness. Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).
Meanwhile, to make sauce, bring a small saucepan one-third filled with water to a boil (creating a double boiler). In a metal bowl, beat egg yolk with 1 tablespoon room temperature water until frothy; set bowl over saucepan and cook, stirring constantly, until egg yolk thickens, about 3 to 5 minutes. Remove egg yolk from heat; slowly whisk in melted butter until well-combined. Stir in lemon juice and remaining salt and black pepper; whisk in fresh herbs. Serve steak with sauce. Yields about 3 ounces of steak and 1 tablespoon of sauce per serving.


Make sure you have all the ingredients prepped and ready before you start making the sauce.

Pork Tenderloin with Plum Chutney

Weight Watchers Recipe PointsPlus Value5
Prep time: 15 min Cook time: 35 min Serves: 4 This chutney it’s a chunkier and fresher rendition than most long-cooked chutneys.


1/3 cup(s) apple cider vinegar
2 medium uncooked scallion(s), sliced
3 Tbsp packed light brown sugar
1/2 Tbsp ginger root, grated peeled fresh ginger
1/2 tsp dry mustard
5 medium plum(s), ripe, pitted and cut into 1-inch chunks
3 Tbsp dried plain breadcrumbs, Italian style
1 Tbsp pine nuts
3/4 pound(s) uncooked lean pork tenderloin, trimmed of all visible fat
2 tsp Dijon mustard


Preheat the oven to 475°F. Bring the vinegar, scallions, brown sugar, ginger, and dry mustard to a boil in a medium skillet over medium heat. Boil to form a syrup, 4–5 minutes. Stir in the plums, reduce the heat to low, and cook until the plums are soft and well glazed, about 10 minutes. Transfer to a bowl to cool.
Meanwhile, combine the bread crumbs and pine nuts in a food processor or blender and grind to a fine consistency. Transfer the mixture to a plate or a sheet of wax paper. Rub the tenderloin all over with the Dijon mustard, then roll in the bread crumb mixture to coat and set in a baking dish. Roast until the pork reaches an internal temperature of 160°F, 20–25 minutes. Remove from the oven and let stand 10 minutes before slicing. Serve with the chutney on the side.


This spectacular dish is extraordinarily flavorful, elegant, and easy to prepare. This chutney features traditional ingredients such as vinegar, brown sugar, ginger, and dry mustard. Compliment this beautiful dish with a colorful rice-and-peppers pilaf. Try to use red plums for the chutney, to achieve a beautiful jewel-like color. Black plums will still be tasty, but their darker skin isn’t quite as pretty.

Fresh Tomato and Basil Sauce

Weight Watchers Recipe PointsPlus Value 1
Prep time: 10 min Cook time: 0 min Serves: 8
This no-cook sauce is quick and easy. It's fantastic with pasta but also delicious on grilled chicken, fish or scrambled eggs.


4 cup(s) fresh tomato(es), Campari, roughly chopped
1/4 cup(s) basil, cut into ribbons
3 clove(s) (medium) garlic clove(s), minced
1 1/2 tsp olive oil
1 tsp table salt
1/2 tsp black pepper, freshly ground
1 Tbsp balsamic vinegar


In a glass, stainless steel or other non-reactive mixing bowl, mix together all ingredients; let stand at room temperature for 15 minutes.
Yields about 1/2 cup per serving. Notes For a rich variation, toss part-skim ricotta cheese into hot, freshly drained pasta before adding the sauce (will affect PointsPlus values.)

Spiced Honey Almonds

Weight Watchers Recipe PointsPlus Value 3
Prep time: 4 min Cook time: 19 min Serves: 32 Intensify the flavor and add extra crunch to your almonds by toasting them first.


1/4 cup(s) honey
3/4 tsp crushed red pepper flakes
3 cup(s) almonds, whole, natural, toasted (about 1 pound)
1 spray(s) cooking spray
3 Tbsp sugar
1 tsp table salt
1/2 tsp chili powder


Preheat oven to 325°F. Warm honey and crushed red pepper in a large skillet over medium heat for 1 minute. Stir in almonds. Remove from heat and spread almonds in a single layer on a baking sheet coated with cooking spray. Bake for 18 minutes; cool 2 to 3 minutes. (Honey mixture will still be slightly sticky.) Combine sugar, salt and chili powder in a medium bowl. Place almonds in same bowl with sugar mixture; toss gently. Spread nuts on parchment paper or wax paper to cool completely. Store in an airtight container until ready to use. Yields about 10 nuts per serving.


The spicy-sweet coating tastes delicious on almonds or any nut such as pecans, peanuts or cashews.

Banana-Stuffed French Toast

Weight Watchers Recipe 10 PointsPlus Value
Prep time: 8 min Cook time: 8 min Serves: 2


2 Tbsp low fat cream cheese, (Neufchâtel), at room temperature
4 slice(s) raisin bread, with cinnamon (3⁄8-inch-thick)
1 medium banana(s), ripe, thinly sliced
1/4 cup(s) low-fat milk
1 large egg(s)
1/4 tsp vanilla extract
1/3 Tbsp unsalted butter, or 1 teaspoon
2 Tbsp maple syrup, warmed
6 medium strawberries, fresh, hulled and sliced


Spread the cream cheese on the bread. Divide the banana over 2 slices of the bread and top each with a slice of the remaining bread. Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork. Melt the butter in a large nonstick skillet over medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3–4 minutes on each side. Place a stuffed French toast on each of 2 plates; top each with 1 tablespoon of the maple syrup and 3 of the sliced strawberries. Yields 1 stuffed French toast with toppings per serving.


Whichever kind of bread you use, you can either remove the crusts or leave them on. Serve this hearty breakfast dish with a variety of your favorite fresh fruits. To warm the maple syrup, place it in a small custard cup and microwave on High for about 20 seconds. For a creamier taste, you can substitute fat-free half-and-half for the milk if you like.

Key Lime Pie

4 PointsPlus Value

Serves: 8
Subscriber built RECIPE


1 item(s) Ready Crust 25% Less-Fat Graham Cracker Ready pie crust

4 serving(s) Sugar Free Lime Jello

1/4 serving(s) Boiling Water

8 oz Cool Whip Whipped Topping Free cool whip

2 containers Key Lime nonfat yogurt


  • In large, heat resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired.


  • Boiling water should be 1/4 cup. The jello is the 4-serving package.

Chocolate-Peanut Butter Shake

Weight Watchers Recipe 6 PointsPlus Value
Prep time: 3 min Cook time: 0 min Serves: 2
We went nuts for this famous duo blended into an icy cold shake. It's richly satisfying.


1 3/4 cup(s) fat-free chocolate milk
1 Tbsp unsweetened cocoa, powder
1 1/2 Tbsp sugar
1 1/2 Tbsp reduced-fat peanut butter
1 1/4 cup(s) ice cube(s)


Place all ingredients in a blender; cover and blend until smooth. Yields about 1 cup per serving

Chocolate Chip Bundt Cake

Weight Watchers Recipe 6 PointsPlus Value
Prep time: 15 min Cook time: 60 min Serves: 16
Wow your guests with this incredibly tasty and low calorie dessert. You can put it together in just minutes!


1 spray(s) cooking spray
2 tsp all-purpose flour
18 1/2 oz unprepared yellow cake mix
1 package(s) instant vanilla pudding dry mix, 3.4 oz
8 oz fat-free egg substitute
8 oz fat-free sour cream
3/4 cup(s) water
2 Tbsp vegetable oil
1 1/2 tsp vanilla extract
1/2 cup(s) mini chocolate chips
1 Tbsp powdered sugar


•Preheat oven to 350oF. Coat a 12-cup Bundt pan with cooking spray, dust the inside of the pan with flour and set aside. •Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist, about 30 seconds. Then mix on medium speed until batter is almost smooth, about 2 minutes; fold in chocolate chips.
•Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack and cool completely. Sift powdered sugar over cake just before serving; slice into 16 pieces.

Cherry Custard
Servings: 4 • Size: 1 custard • Old Points: 4 pts • Points+: 4 pts
Calories: 156 • Fat: 2.6 g • Protein: 5.5 g • Carb: 27.8 g • Fiber: 1.3 g • Sugar: 8.8 g
Sodium: 204 mg


  • 1 1/3 cups of pitted cherries, sliced in half
  • 2 large eggs
  • 1/4 cup raw sugar
  • 1/4 cup unbleached all-purpose flour, sifted
  • pinch of salt
  • 1/2 cup fat free milk
  • 1 tsp vanilla extract
  • powdered sugar for dusting
  • baking spray


Preheat the oven to 350°. Lightly spray 4 5-oz ramekins with baking spray and dust with a little flour. Toss in the cherries.

Whisk the eggs, sugar, salt, and flour together until smooth.

Add the milk and vanilla extract. Whisk until smooth. Pour into the baking dish.

Bake for 25-28 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle and puffed up and will deflate while cooling. Cool on a wire rack.

When cool, dust with powdered sugar and serve.

Fruit Crisp

PointsPlus® Value: 6
Servings: 12
Level of Difficulty: Easy

32 oz frozen sliced peaches or mixed berries
1 package(s) regular white cake dry mix
1 1/2 cup(s) diet Sprite


Spray 9x13 pan with Pam. Spread fruit (you can use any type of sugar free frozen fruit) in pan. Sprinkle cake mix evenly over fruit. Pour diet sprite evenly over the top. Bake at 350 till cake begins to brown.
If you get 16 servings it’s only 4 PPV per serving.

10 No-Cook Dinners

If you can't stand the heat... try these deliciously simple ideas.
Article By: Mark Scarbrough
10 No Cook Dinners
10 No Cook Dinners

Too hot to cook? No sweat! With these easy meals, you don't have to go near the oven, the stove, or even the microwave. Each serves two, but feel free to double or triple the recipes as needed.
Cantaloupe Soup with Basil and Crab

Puree 2 cups cubed cantaloupe with 1/2 cup mango nectar. Pour the mixture into a large bowl and stir in 1 small shallot, minced; 6 basil leaves, shredded; 3 dashes hot pepper sauce; and 1/4 teaspoon salt. Chill at least 2 hours. Top each serving with 3 ounces cooked lump crab meat, picked over for shell and cartilage.

Serving size: 1 1/4 cups

PointsPlus® value: 4
Cranberry-Nut Turkey Roll Ups

Spread two medium low-fat whole-wheat tortillas each with 1 tablespoon whole-berry cranberry sauce and 1 tablespoon fat-free mayonnaise. Top each with 3 ounces thickly sliced deli turkey breast, 1 leaf romaine lettuce, and 1 teaspoon chopped pecans. Roll up and serve.

PointsPlus value: 4
Bombay Tuna Salad

Drain a 6-ounce can of chunk white tuna packed in water and place in a bowl. Mix with 1/4-cup fat-free mayonnaise; 1 celery stalk, thinly sliced; 2 tablespoons minced red onion; 2 tablespoons sliced almonds; 2 tablespoons golden raisins; 2 teaspoons curry powder; 2 teaspoons lemon juice; and 1/4 teaspoon salt. Place a bed of Boston or Bibb lettuce on each of two plates and divide tuna between them.

PointsPlus value: 5
Melon and Berries with Poppyseed Dressing

Combine 1 cup diced watermelon, seeded or seedless; 1 cup diced honeydew melon; 1 cup sliced strawberries; and 1 cup raspberries. Toss with 1/4-cup bottled low-fat poppy seed dressing. Serve over 1/2 cup 1% low-fat cottage cheese.

Serving size: 2 cups

PointsPlus value: 8

Toss 4 ounces sea scallops, thinly sliced, and 4 ounces skinned red snapper filet, diced, with 1/2 cup fresh lime juice in a medium glass bowl. Cover and refrigerate until the fish becomes opaque, about 1 hour. Drain, then toss with 1 large tomato, diced; 1/2 medium avocado, pitted, peeled, and diced; 1 small red onion, minced; 2 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 3 dashes hot pepper sauce; salt to taste; and ground pepper to taste. Serve immediately, cold, on a bed of shredded iceberg lettuce. NOTE: Ask for sushi-grade fish at your market.

Serving size: 1 cup

PointsPlus value: 5
Chunky Roast Chicken Slaw

Pull 6 ounces of white meat off a store-bought roast chicken. Mix with 1 small Napa cabbage, finely shredded; 1 Granny Smith apple, peeled, cored, and shredded; 1 celery stalk, thinly sliced; 1 small shallot, minced; and 1/4-cup low-fat ranch dressing.

Serving size: 2 cups

PointsPlus value: 6
Two Bean Chili Salad with Smoked Chicken

Drain and rinse one 14 1/2-ounce can French-style green beans and place them in a large bowl. Toss with 1 cup canned kidney beans, drained and rinsed; 6 ounces chopped store-bought smoked chicken breast; 1 tablespoon cider vinegar; 2 teaspoons chili powder; 2 teaspoons olive oil; salt to taste; and ground pepper to taste.

Serving size: 1 1/2 cups

PointsPlus value: 7
Thai Summer Rolls

Soak 6 Thai rice paper wrappers (available in the Asian aisle of most supermarkets) in warm water until soft, about 10 seconds. Lay them flat on your work surface and top each with 1 large cooked cocktail shrimp (about 1 ounce), 2 cucumber slices, 2 tablespoons shredded carrot, 1 tablespoon minced scallion (green part only), and 1/2 teaspoon hoisin sauce. Roll to seal in the filling; serve immediately or wrap tightly in plastic wrap and refrigerate 1 hour.

Serving size: 3 rolls

PointsPlus value: 4
Mozzarella and Tomato

Thinly slice two large beefsteak tomatoes. Layer the slices with 4 ounces thinly sliced part-skim mozzarella and 12 basil leaves. Sprinkle the stacks with 2 teaspoons aged balsamic vinegar and 1/2 teaspoon salt.

Serving size: 1 1/2 cups

PointsPlus value: 4
Optional: Accompany each serving with 4 ounces cooked large shrimp, drizzled with a splash of white wine vinegar.

PointsPlus value: 6
Chef's Orchard Salad

Place 1 1/2 cups mixed greens on each of two plates. Top each set of greens with 1/2 peach, pitted and thinly sliced; 1/4-cup blueberries; 1/4-cup small red seedless grapes; 3 ounces thinly-sliced deli roast beef; and 2 tablespoons bottled fat-free vinaigrette. PointsPlus value: 5