POINTSPLUS

====**With the launch of PointsPlus come changes to this website. The recipes listed on the other pages have yet to be converted. If you could, I'd appreciate some help in converting them. If you are a subscriber to e-tools, it would be great if you could take a few recipes and put them in recipe builder to convert to PointsPlus values. Then just delete the old recipe from the page it is on and copy and paste the new converted recipe to this page. It will really make my life so much easier. Whatever you could help out with would be greatly appreciated.**====

==**// All of the recipes on the Sweets for the Sweet page have been converted except for the last couple of them. If they don't say PointsPlus Values on them, they haven't been converted. I moved the Desserts that were on this page to the Sweets for the Sweet page. //**==

Black Coffee or tea 0
Need a good drink for the holidays? Here's one complements of Red Mill ES and Hungry Girl. Thanks to both of you!

HG's Magical Low-Calorie Margarita

 * PER SERVING (entire recipe, 1 margarita): 115 calories, 0g fat, 55mg sodium, 2g carbs, 0g fiber, <0.5g sugars, 0g protein --** //PointsPlus//**® value 4***

3/4 cup Sierra Mist Free (or Diet Sprite Zero, or your other fave no-cal lemon-lime soda) 1 packet (two 5-calorie servings) sugar-free powdered drink mix, lemonade (like the one by Crystal Light) 2 tbsp. lime juice Optional: lime slice for garnish and salt or no-calorie sweetener for rim of glass
 * //Ingredients://**
 * 1.5 oz. tequila

If desired, run some lime juice along the rim of the glass and dip into a dish of salt or sweetener. Mix all ingredients together. Pour over 1 cup of crushed ice. Optional: Garnish with lime slice. Enjoy. Serves 1!*You can also make your margaritas alcohol-free. Each recipe, without tequila, contains around 20 calories!
 * //Directions://**

==//For those of you who missed the recipe in the weekly, I'm posting it here. It is fantastic! Think I will leave out the Canadian Bacon the next time. Don't think it really did anything. Will be just as good without it.//==

=Slow Cooker Lentil Soup= so comforting on chilly days—and a great do-ahead dish. Lean canadian bacon adds a hint of smokiness, but the recipe works for vegetarians, too. PER SERVING PREP: 12 MIN COOK: 8 HOURS SERVES 8 2 medium carrots, peeled, cut into large chunks 2 medium celery stalks, cut into large chunks 1 medium onion, cut into large chunks 2 medium garlic cloves, minced 2 cups dry lentils, picked over 3 bay leaves 1⁄2 tsp crushed dried thyme 1⁄2 tsp table salt, or to taste 1⁄4 tsp black pepper, or to taste 8 cups canned chicken broth 4 oz diced Canadian-style bacon (4 or 5 slices) Place ingredients in a 4- to 5-quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper, and broth. Cover slow cooker; cook on low setting for 6 hours. Uncover, stir in bacon, and heat for 30 minutes more; remove bay leaves. Yields about 11⁄2 cups per serving.

Instructions
===Place peeled, cubed sweet potatoes (about 9 lbs.) in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain. Combine the half and half and next 4 ingredients (through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium spped until smooth. Spoon potato mixture into a 13x9 inch baking dish coated with cooking spray. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture. This can be frozen at this point up to 2 weeks. Thaw in the refrigerator and bake as directed. Cover and bake at 375 for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.===

Mashed Potato Casserole
Course: side dishes **//PointsPlus™//** Value: 3 Servings: 12 Preparation Time: 0 min Cooking Time: 0 min Level of Difficulty: Easy 5 large whole uncooked white potatoes 1 cup fat-free sour cream 16 oz. fat-free cream cheese 1 tsp. garlic salt 2 cups shredded fat-free cheddar cheese

Instructions
Preheat oven to 350 F. Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool. When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with cheddar cheese. Bake for 20 minutes.

Instructions
=== Melt margarine slowly in 5 qt. Dutch oven. Just before it bubbles, add onions, simmer slowly 5 minutes. Stir frequently until onion wilt. Remove from heat and add celery immediately. Blend celery soup into mixture, add hot water and rice. Stir well. Add dry stuffing, mix well. Add nuts and stir. Spread misture in 9x13 pan. Bake uncovered in 350 oven for about 30 minutes or until top is crusty. ===

[|Baked Turkey Croquettes]
====

**Calories:** 217.1 • **Fat****:** 6.2g • **Protein:** 13.8 g • **Carb****:** 26.9 g • **Fiber:** 2.7 g
In a large bowl, **mash** potatoes with 1/4 cup broth, salt and pepper. **Set aside**.
 * 12 oz cooked turkey breast, chopped fine (a food processor or chopper is great for this)
 * 3 potatoes, peeled, cooked and mashed
 * 3/4 cup fat free chicken broth
 * 2 tsp olive oil
 * 3 cloves garlic
 * 1 medium onion, chopped
 * 1/2 cup parsley, chopped
 * salt and fresh pepper
 * 1/2 cup seasoned whole wheat bread crumbs
 * 1 egg, whisked
 * olive oil spray[[image:http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B00004SPZV width="1" height="1"]] (about 1 tbsp)

**Saute** garlic, and onions in oil on low heat. **Add** parsley, salt and pepper and cook until soft, about 2-3 minutes. **Add** turkey, and remaining broth, **mix well** and shut heat off.

**Add** turkey to mashed potatoes and using your clean hands **mix well**. **Taste** for salt and adjust if needed.

**Preheat** oven to 450°.

**Measure** 1/4 cup of mixture then form into croquettes. **Place** on waxed paper. **Repeat** with remaining mixture.

**Dip** each croquette in egg wash, then breadcrumbs and place on a parchment lined cookie sheet for easy cleanup. **Spray generously** with olive oil spray (about 1 tbsp worth). **Bake** in the oven about 15 minutes, or until golden.

**Eggplant Parmesan Stacks**
//Prep 35 MIN cook 30 MIN serves 4//


 * 1/2 cup fresh bread crumbs
 * 1 garlic clove, crushed through a press
 * ¼ cup grated Parmesan cheese
 * 2 small eggplants (3/4 pound each)
 * ¼ teaspoon salt
 * 2 tomatoes, ends trimmed, each cut into 8 slices
 * 8 large fresh basil leaves
 * 8 tablespoons shredded fat-free mozzarella cheese


 * 1) Preheat grill to medium-high or prepare a medium high fire.
 * 2) Spray a medium grill-safe skillet with nonstick spray. Place the skillet to one side of the grill and preheat 5minutes. Add the bread crumbs to the skillet and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Transfer to a small bowl and let cool slightly. Stir in the Parmesan; set aside.
 * 3) Trim both ends off the eggplants and cut each eggplant into 6 rounds, about ¾ inch thick. Spray the eggplant slices on one side with nonstick spray and sprinkle with the salt. Place, sprayed side down, on the grill rack and grill until lightly charred and tender, 4-6 minutes on each side. Transfer the eggplant to a plate.
 * 4) Top 4 of the largest eggplant slices with 1 slice of tomato and 1 basil leaf. Sprinkle each with 2 tablespoons mozzarella and 1 tablespoon crumb mixture. Repeat layering once. Top each stack with 1 slice of eggplant and sprinkle with the remaining crumb mixture. Press down lightly to compact the stacks. Transfer the stacks to a grill safe 13x9 inch baking pan.
 * 5) Place the pan on the grill rack and grill, covered, until the stacks are heated through, the cheese is melted, and the crumbs are browned, about 10 minutes, rotating the pan from the front to the back of the grill after 5 minutes. Transfer the stacks to a platter; let stand about 1 minute before serving.

Per Serving (1 eggplant stack): 130 cal, 3 g Fat, 1 g Sat Fat, 0 g Trans Fat, 7 mg Chol, 470 mg Sod, 19 g Carb, 4 g Fib, 9 g Prot, 233 mg Calc. **POINTS PLUS value: 3**

**Here are some wonderful looking recipes from www.skinnytaste.com. Great ways to get in more fruits and veggies. Enjoy and let us know if you try them and what you think!**
Servings: 4 • Serving Size: 1 1/4 cup • Old Points: 4 pts **• Points+:** 6 pts Calories: 227.6 • **Fat**: 7.0 g • Protein: 5.4 g • **Carb**: 38.3 g • Fiber: 6.9 g
 * Pasta with Asparagus**


 * 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
 * 6 oz uncooked pasta such as Ronzoni Smart Taste or Dreamfields
 * 1 tbsp extra virgin olive oil
 * 3 cloves garlic, crushed
 * salt and fresh cracked pepper
 * 1 large egg yolk
 * 1/4 cup freshly grated Parmigiano-Reggiano cheese

In a large pot **boil** 4 cups water with salt. When boiling, **add** asparagus and **cook** 3-5 minutes, until tender crisp. **Drain** asparagus in colander **reserving** 1 cup liquid before draining.


 * Fill** pot with salted water, **cover** and boil for pasta. When water boils **cook** pasta according to package directions for al dente.

Meanwhile, in a sauté pan **heat** olive oil. **Add** garlic and **cook** until golden, **add** asparagus, salt and pepper and **sauté** about 1-2 minutes, **tossing** with oil and garlic.

In a small bowl **combine** egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper. **Mix** well. After pasta is drained **return** to pot and **mix** with egg mixture. **Cook** on medium-low about 2 minutes, until sauce thickens and sticks to pasta. **Toss** in asparagus and mix well. **Adjust** salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.

= = =Black Bean, Avocado, Cucumber and Tomato Salad= A touch of lime and a little cilantro makes this a perfect companion for grilled chicken or steak. Serve this as a side dish or also delicious served as a dip with nachos. My girlfriend made this recently at a party and I couldn't stop eating it. I knew I had to make it here. The cucumbers give this a wonderful fresh summer flavor. If you like this, you may also like my [|Southwestern Salad] made with corn.
 * Serve** with additional grated cheese.


 * Black Bean, Avocado, Cucumber and Tomato Salad**

Gina's Weight Watcher Recipes

Servings: 10 • Serving Size: 1/2 cup •Old Points: 2 pts• Points+: 3 pts

Calories:126.9 • **Fat**: 5.7 g •Protein: 5.0 g • **Carb**: 16.0 g •Fiber: 6.7 g Ingredients:

Directions:
 * 1 seedless cucumber, peeled and diced
 * 2 medium ripe tomatoes, diced
 * 2 hass avocados, diced
 * 15.5 oz can black beans, rinsed and drained
 * 2 tbsp red onion, minced
 * 2 tbsp cilantro, minced
 * 2 limes, juice of
 * salt and fresh pepper

= = =Western Omelet Potato Skins | Ginas Skinny Recipes= Potato skins for breakfast? Why not! Potato skins stuffed with scrambled eggs, ham, pepper, onion and topped with reduced fat cheddar cheese, it's a perfect breakfast combination.
 * Combine**all the ingredients and season with salt and pepper to taste.
 * Keep refrigerated**until ready to serve. Makes 5 cups.


 * Western Omelet Potato Skins**

Gina's Weight Watcher Recipes

Servings: 2 • Serving Size: 2 skins •Old Points: 6 pts •Points+: 8 pts

Calories: 305.1 • **Fat**: 7.6 g •Protein: 23.8 g • **Carb**: 35.1 g •Fiber: 2.7 g


 * 2 medium russet potatoes
 * olive oil spray
 * 2 large eggs
 * 3 egg whites
 * 2 tbsp fat free milk
 * 2 thin slices lean ham, chopped
 * 2 tbsp chopped onion
 * 1/2 cup bell pepper, chopped
 * salt and fresh pepper
 * 4 tbsp reduced fat cheddar cheese

In a large bowl, = = =Sauteed Collard Greens with Bacon=
 * Pierce** potato with a fork a few times all around.
 * Place**in microwave and
 * cook**about 5 minutes per potato. When finished, allow to cool enough to handle.
 * Cut** potatoes in half horizontally.
 * Scoop** out potatoes leaving about 1/4 inch thick wall. (Skins weigh 2.5 oz after scooped)
 * whisk**eggs, milk, salt and pepper.
 * Add**onion, pepper and ham and mix well. Spray a medium nonstick skillet with olive oil spray and cook the eggs, mixing often.
 * Heat** oven to 450°. Lightly **spray** potato skins on both sides with oil. **Season** both sides with salt and pepper. **Fill** with eggs and **top** each one with 1 tbsp cheese. Place on a baking sheet and **bake** 5-10 minutes or until cheese is melted.


 * Sauteed Collard Greens with Bacon**

Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 1/4th •Old Points: 1 pt •Points+: 2 pts

Calories: 72.9 • **Fat**: 4.5 g •Protein: 3.1 g • **Carb**: 6.8 g •Fiber: 2.4 g
 * 1 tbsp olive oil
 * 1 slice bacon, chopped
 * 3 cloves garlic, chopped
 * 1 bunch collard greens, washed and dried
 * salt

In a large saute pan, **heat** bacon on low heat. When bacon fat melts, **add** oil and garlic, **saute** until golden, about a minute. **Add** chopped collards to the pan, **season** with salt and cover.
 * Remove**the tough stems that run down the center of the leaf. Then
 * stack**a few leaves,
 * roll**and
 * slice**into thin strips.
 * Simmer** covered until tender, about 10 minutes, stirring occasionally.

//Gina's Weight Watcher Recipes//
 * Orecchiette with Chicken Sausage and Broccoli Rabe**
 * Servings:** 6 • **Serving Size:** 1 1/2 cups • **Old Points:** 6 pts • **Points+:** 7 pts
 * Calories:** 289.4 • **Fat:** 5.3 g • **Protein:** 21 g • **Carb:** 38.7 g • **Fiber:** 3.7 g • **Sugar:** 1 g
 * 1 large bunch broccoli rabe, washed and 2" trimmed off stems
 * 1 lb lean chicken sausage, removed from casing
 * 1 tsp olive oil
 * 5-6 cloves garlic, chopped
 * 10 oz orecchiette
 * 1 cup low sodium fat free chicken broth
 * 1/4 cup grated Parmigiano Reggiano[[image:http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B0000D9N59 width="1" height="1"]]
 * crushed red pepper flakes (optional)

broccoli rabe in quarters. Bring a large pot of water to boil. When it comes to a rolling boil, In a large deep sauté pan, **brown** sausage on medium heat, breaking up into small pieces as it cooks. When completely cooked through
 * Cut**
 * add** broccoli rabe.
 * Blanch** for about 1 1/2 - 2 minutes,
 * drain** and **set aside** in a colander.
 * Re-fill** pot with water and salt for the pasta and bring back to a boil.
 * Add** pasta and **cook** according to package directions for al dente.
 * set aside** in a dish or a bowl.

about a minute.
 * Increase heat** to medium high, **add** olive oil to the pan; when hot **add** garlic and cook until golden (don't burn).
 * Return** broccoli rabe to the pan, mix well with the garlic and oil,
 * season** with salt and pepper and **cook**

cooked sausage to the pan and mix well. pasta and to the broccoli rabe. heat and for about 30 seconds. chicken broth, parmesan cheese and red pepper flakes if using. salt and pepper to taste and another 30 seconds so that everything is mixed well and the pasta is coated with the sauce. from heat and to a large pasta dish or equally between 6 pasta bowls. with additional grated cheese if you desire.
 * Return**
 * Drain**
 * add**
 * Reduce**
 * stir**
 * Add**
 * Adjust**
 * toss**
 * Remove**
 * add**
 * divide**
 * Serve**

**Overnight Bananas Fosters French Toast**
Gina's Weight Watcher Recipes Servings: 8 • Serving Size: 1 slice with bananas • Points: 6 pts • Points+: 8 pts Calories: 294.8 • **Fat**: 4.9 g • Protein: 10.5 g • **Carb**: 59 g • Fiber: 1.6 g Banana Topping:
 * cooking spray
 * 10 oz Challah bread, sliced 1 inch thick (Hawaiian or Brioche would work)
 * 2 large eggs
 * 1 cup egg substitute
 * 1-1/2 cups fat free milk
 * 1 1/2 tsp vanilla extract
 * 1/2 tsp cinnamon
 * 1/4 cup agave or white sugar
 * 1/4 tsp salt
 * 1 tsp Meyers rum or rum extract (optional)
 * 1 tbsp light butter
 * 1/2 cup brown sugar (packed)
 * 1 tsp vanilla extract
 * 1 tsp cinnamon
 * 1 tbsp Meyers rum or 1 tsp rum extract (optional)
 * 4 medium __ripe__ bananas, sliced


 * Spray** a 13 x 9-inch baking dish with cooking spray. **Arrange** bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl **whisk** together eggs, egg substitute, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until combined well and pour evenly over bread. **Cover** and **refrigerate** at least 8 hours or overnight for best results.


 * Preheat** oven to 350° F. and bring bread to room temperature.


 * Bake** uncovered, in middle of oven until puffed and edges are pale golden, 40 to 45 minutes.

Meanwhile while it's baking, in a large deep sauté pan **melt** light butter over low heat. **Add** brown sugar, cinnamon, vanilla and rum and **stir** until sugar is dissolved. **Add** a few drops of water if needed and let sauce **simmer** about 2 minutes. **Add** sliced bananas and **remove** from heat. Keep covered until french toast comes out of the oven.

When french toast is cooked, **divide** among 8 plates and top with bananas. Enjoy!!

//Gina's Weight Watcher Recipes//
 * Chicken Rollatini with Spinach alla Parmigiana**
 * Servings:** 8 • **Serving Size:** 1 stuffed breast • **Old Points:** 4 pts • **Points+:** 5 pts
 * Calories:** 194.7 • **Fat:** 7 g • **Protein:** 24.2 g • **Carb:** 7.2 g • **Fiber:** 1.5 g


 * 8 thin chicken cutlets, 3 oz each
 * 1/2 cup whole wheat Italian seasoned breadcrumbs
 * 1/4 cup grated parmesan cheese, divided
 * 6 tablespoons egg whites or egg beaters
 * 5 oz frozen spinach, squeezed dry of any liquid
 * 6 tbsp part skim ricotta cheese
 * 6 oz part skim mozzarella (I used Polly-O)
 * olive oil non-stick spray (I use my Misto[[image:http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B00004SPZV width="1" height="1"]])
 * 1 cup [|pomodoro sauce] or your favorite marinara sauce
 * salt and pepper to taste


 * Wash** and **dry** cutlets, season with salt and pepper. **Preheat** oven to 450°. Lightly **spray** a baking dish with non-stick spray.


 * Combine** breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.


 * Shred** or **finely chop** 1.5 oz of mozzarella cheese and **combine** with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.


 * Lay** chicken cutlets down on a working surface and **spread** 2 tbsp of spinach-cheese mixture on each cutlet. **Loosely** roll each one and keep seam side down.


 * Dip** chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). **Repeat** with the remaining chicken. When finished, **lightly** spray[[image:http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B00004SPZV width="1" height="1"]] with olive oil.


 * Bake** 25 minutes. **Remove** from oven, **top** with sauce then cheese.


 * Bake** until cheese is melted and bubbling, about 3 more minutes. **Serve** with additional sauce on the side and grated cheese.

======

I was never a big fan of brussels sprouts until I tasted my friend Nicole's recipe. She shreds them first and then sautés them in garlic and oil which really allows the seasoning to flavor every bite. I added some diced shallots along with the garlic and really enjoyed these. This would make a nice Thanksgiving side dish. Give this method a try if you don't care for brussels sprouts, you might be pleasantly surprised like I was!

 Gina's Weight Watcher Recipes Servings: 4 • Size: about 1/2 cup • Calories: 82 • Old Points: 1 pt **• Points Plus:** 2 pts Calories: 86.2 • Fat: 3.7 g • Carbs: 11.9 • Fiber: 4.3 • Protein: 4.1 g Finely shred the brussels sprouts after thoroughly washing. In a sauté pan, heat olive oil. Add shallots and sauté about 2 minutes, add garlic and saute until golden. Add brussels sprouts, salt and pepper and sauté on medium-low for about 4-5 minutes. This simple side dish recipe is a great way to use your summer garden zucchini and tomatoes. Use a good extra virgin olive oil and fresh tomatoes for the best flavor. My husband raved about this and asked me to make it again tomorrow. This would be wonderful over pasta!
 * Sautéed Brussels Sprouts**
 * 1 lb brussels sprouts (outer leaves removed and washed)
 * 1 tbsp extra virgin olive oil
 * 2 cloves garlic, minced
 * 1 shallot, minced
 * kosher salt and fresh ground pepper

Gina's Weight Watcher Recipes Servings: 4 • Cook Time: 20 minutes • Old Points: 2 pts • Points+: 3 pts
 * Sautéed Zucchini with Plum Tomatoes**
 * Calories:** 91.8 **• Fat:** 7.3 g **• Carb:** 6.9 g **• Fiber:** 1.7 g **• Protein:** 1.2 g **• Sugar:** 0.8 g **Sodium:** 9.3 mg (without salt)

//Ingredients://
 * 1 zucchini, cut up
 * 5 fresh plum tomatoes, diced
 * 5 cloves garlic, smashed
 * 2 tbsp extra virgin olive oil
 * 1/2 tsp Herbes de Provence
 * kosher salt and fresh pepper

//Directions://

In a large non-stick skillet, heat olive oil over medium-high heat. Add garlic and sauté until golden. Add zucchini, salt and pepper. Cook about 4-5 minutes on each side, add tomatoes and season with additional salt and herbes de provence. Lower heat and simmer about 5-10 minutes. Divide into 4 equal portions when serving.

A great recipe for zucchini lovers! Makes a great side dish. I am always looking for great recipes for zucchini since I have so many in my garden. I used one large zucchini to make this recipe. It is best to use a 9 x 12 casserole dish.

 Gina's Weight Watcher Recipes Servings: 12 servings • Old Points: 2.5 pts • Points+: 3 pts Calories: 110.2 • **Fat**: 6.2 g • **Carb**: 10.6 g • Fiber: 1.2 g • Protein: 3.7 g Preheat oven to 350°. Mix everything together in a bowl. Spray a pie dish or a casserole with Pam and pour mixture. Bake approximately 45 minutes, until golden brown. Put a toothpick in the center to test if it is done. If it comes out clean, it is ready. Divide into 12 equal parts.
 * Zucchini Casserole**
 * 4 cups grated zucchini
 * 1 cup bisquick (using heart smart)
 * 1 small onion, grated
 * 3 egg whites, 1 whole egg
 * 1/4 cup olive oil
 * 1/4 cup grated parmesan cheese
 * 1 tsp salt
 * 1 tsp parsley

// Gina's Weight Watcher Recipes //
 * Summer Squash and Chive Pancakes**
 * Servings:** 4 **• Serving Size:** 3 pancakes **• Old Points:** 3 pts **• Points+:** 4 pts
 * Calories:** 154.3 **• Fat:** 3.9 g **• Protein:** 9.1 g **• Carb:** 20.9 g **• Fiber:** 1.8 g **Sugar:** 2 g **Sodium:** 541.6 mg

Ingredients:
 * 2 cups cooked shredded squash (from 3 1/2 yellow squash)
 * 1 egg
 * 1 egg white
 * 2/3 cup flour
 * 1/2 tsp baking powder
 * 1 clove garlic, crushed
 * 1/3 cup parmesan cheese
 * 3 tbsp fresh chopped chives
 * 1/2 tsp kosher salt
 * pinch fresh cracked pepper
 * olive oil spray (I used my Misto[[image:http://www.assoc-amazon.com/e/ir?t=ginsweiwatrec-20&l=btl&camp=213689&creative=392969&o=1&a=B002V91TY4 width="1" height="1"]])

Directions:


 * Add** squash to a medium pot and cover with water. **Bring** to a boil and **cover**; **cook** until soft. When soft, **drain**; **add** to food processor and **pulse** a few times until chopped. **Add** 2 cups of squash to a medium bowl. **Combine** squash with remaining ingredients except oil and mix well.


 * Heat** a large skillet on medium heat, when hot **spray** lightly with oil and **reduce** heat to medium-low. **Drop** 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden. **Turn** and **cook** the other side until golden. **Set aside** and repeat with the remaining batter.

//Makes 20 pancakes.// Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 5 pancakes • Old Points: 2 pts • Points+: 4 pts
 * Zucchini Pancakes**
 * Calories:** 134.9 • **Fat:** 4.7 g **• Carb:** 16.2 g **• Fiber:** 3.5 g **• Protein:** 8.7 g **• Sugar:** 2.1 g
 * Sodium:** 0 mg (without salt)

//Ingredients:// //Directions:// Grate zucchini using the large holes of a cheese grater and place in a large bowl. Add flour, shallots, garlic, parsley, chives, eggs, cheese, salt and pepper. Season with salt and pepper.
 * 2 medium zucchini, grated
 * 2 shallots, finely chopped
 * 1/4 cup fresh chives
 * 1/4 cup parsley, chopped
 * 1 garlic clove, minced
 * 2 eggs
 * 1/4 cup grated Parmesan cheese
 * 6-8 tbsp whole wheat flour
 * kosher salt and fresh pepper to taste
 * olive oil spray

Heat a large skillet over medium heat and spray oil to cover pan. Drop tablespoons of the batter into the skillet. Cook about 2 minutes on each side until golden brown. Set aside and keep warm. **Spray** more oil in the skillet as needed, and continue with remaining batter. Makes about 20 small pancakes. Here's one from Kim. She says it is fabulous and very filling. Thanks, Kim!

Spinach Noodle Kugel
Course: side dishes PointsPlusTM Value: 6 Servings: 8

Preparation Time: 0 min Cooking Time: 0 min Level of Difficulty: Easy

Member built RECIPE

Ingredients 8 oz no-yolk egg noodles 1 cup(s) reduced-fat sour cream 8 oz chopped frozen spinach 1 packet(s) onion soup mix 3/4 cup(s) Egg Beaters Egg Beaters 1/4 cup(s) reduced-calorie margarine Instructions

Thaw and drain spinach. Cook and drain noodles. Melt margarine. Combine all ingredients. Bake at 350 for 45 minutes in an 8” square pyrex sprayed with pam.

Instructions
===In a large bowl, combine cauliflower, flour, garlic, egg beaters, grated cheese, parsley, salt and pepper. Add water so that batter becomes slightly more dense than pancake batter. Spray a 10" skillet with pam. Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time. Cook until golden brown, turn and cook another few minutes. Repeat with remaining batter. Makes 24 fritters. ===

This was a favorite with my kids.
=**Broccoli Rice Quiche**=
 * //POINTS//**: 5 PPV

2 cup cooked Brown rice 3 1/2 oz low-fat Swiss cheese 1 cup Egg Beaters Egg Beaters 1/4 cup onion(s) 1 tsp Herb-Ox Instant Chicken Bouillon Powder 1 cup cooked frozen chopped broccoli 1/2 oz Parmesan cheese 1/2 cup fat-free skim milk 1/8 tsp ground nutmeg 1/8 tsp cayenne pepper

INSTRUCTIONS : Combine rice, 2 oz. swiss, 1 egg and salt and press into pie pan, sprayed with pam. Cook onion with boullion and drop of watter till tender or 4 minutes in microwave. Spread over rice. Top with broccoli and parmesan. In a bowl combine 3/4 cup Eggbeaters with milk, nutmeg and cayenne and pour over broccoli. Bake at 375 for 20 minutes then top with remaining swiss and bake 20 minutes. Let stand 15 minutes.

= Grilled Chicken and Vegetables Packets = Individual foil packets make this dish a snap to prepare. You can easily make the packets ahead of time—just refrigerate until ready to grill. From //Prevention Healthy Cooking//.


 * Prep Time:10 min ||
 * Start to Finish:35 min ||
 * **makes:4 servings @ 7 PPV each** ||


 * 4 || boneless, skinless chicken breasts (about 1 1/4 lb) ||
 * 2 || green and/or red bell peppers, cut into strips ||
 * 1 || lb red potatoes, thinly sliced ||
 * 1/4 || cup barbecue sauce ||
 * 1 || tablespoon orange juice ||
 * 1/4 || teaspoon salt ||
 * 1/4 || teaspoon cracked black pepper ||
 * 1/8 || teaspoon ground red pepper (cayenne) ||
 * 1. || Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat. ||
 * 2. || Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts. ||
 * 3. || In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables. ||
 * 4. || Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet. ||
 * 5. || Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil. ||

Nutritional Information **1 Serving:** Calories 300 ( Calories from Fat 45 ); Total Fat 5 g ( Saturated Fat 1 1/2 g, Trans Fat 0 g); Cholesterol 85 mg; Sodium 400 mg; Total Carbohydrate 30 g ( Dietary Fiber 4 g, Sugars 8 g); Protein 33 g **Percent Daily Value*:** Vitamin A 6 %; Vitamin C 50 %; Calcium 6 %; Iron 20 % **Exchanges:** 1 Starch ; 1/2 Other Carbohydrate ; 1 Vegetable ; 4 Very Lean Meat ; 1/2 Fat **Carbohydrate Choices:** 2

Baked Turkey and Jack Cheese Chimichangas
Course: main meals PointsPlus™ Value: 6 Servings: 8 Preparation Time: 20 min Cooking Time: 30 min Level of Difficulty: Moderate

No need to fry this traditional Mexican dish: Simply bake until the tortillas are lightly browned and crisp. Serve with spicy salsa and a dollop of sour cream.

Ingredients 2 spray(s) cooking spray 1/2 pound(s) uncooked ground turkey breast 16 oz fat-free canned refried beans 1 3/4 cup(s) salsa 4 1/2 oz canned green chili peppers, mild, drained and diced 1 tsp chili powder 3 Tbsp scallion(s), thinly sliced 1 cup(s) shredded reduced-fat Monterey Jack cheese 8 large burrito-size wheat flour tortilla(s) 1 cup(s) salsa 1/2 cup(s) fat-free sour cream

Instructions


 * Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.


 * Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.


 * Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.


 * Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.


 * Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.


 * Chicken Cordon Bleu - Really Easy, Really Good**

Course: Main Dish PointsPlusTM Value: 6 Servings: 4

Ingredients: 4 - 4oz chicken breasts pounded thin 8 pieces thinly sliced honey ham 4 wedges Laughing Cow Chesse (I used garlic and herb) 1/2 package Shake & Bake

Instructions: Preheat oven to 400. Pound out the chicken until about 1/4 inch thickness. Place 2 slices ham per chicken and 1 wedge of Laughing Cow (I also put some chopped chives in). Roll up the chicken and secure with tooth picks. Try to not let any of the ham show, as it will get crispy during baking. Place in a Pam greased packing dish and sprinkle tops with Shake and Bake. Bake 35-45 mins depending on the thickness of the ham.

This recipe was posted on our FB group. I altered it slightly and made it today. It really is good.


 * Quinoa Salad**

Course: side dishes PointsPlusTM Value: 5 Servings: 8

Ingredients 1 cup(s) uncooked quinoa 1/2 cup(s) Ocean Spray Craisins Dried Cranberries 1/2 medium red onion(s), Diced 1 clove(s) garlic clove(s), minced (medium) 2 Tbsp Maple Grove Vermont sugar free 1/4 cup(s) pecan halves, chopped (chopped) 1 tsp curry powder 1 tsp Durkee Ground Cumin Seed 1 tsp sea salt 2 cup(s) butternut squash, diced 1 tsp black pepper 4 tsp olive oil Instructions

Cook Quinoa according to the package. Preheat oven to 375. Drizzle the butternut squash, cranberries onion and garlic with the maple syrup-only 1-2 tsp don’t use too much. sprinkle with sea salt toss everything to coat.Roast in the top half of the oven until the squash is tender-15-20 min. Remove the pan and set aside. Toast pecans on a sheet pan 5-7 min in the oven till fragrant. Then combine the quinoa, butternut mixture, pecans, fold in parsley, cumin, curry, salt and pepper to taste. Drizzle with a little extra virgin olive oil and toss to coat. may be served warm or cold.


 * Easy Chicken Tetrazzini**

PointsPlusTM Value: 7 Servings: 6

We lightened up this Italian favorite by using reduced-fat and fat-free versions of many of its staple ingredients.

Ingredients 1 Tbsp reduced-calorie margarine 1/2 cup(s) scallion(s), chopped (about 5 scallions) 8 oz button mushrooms, sliced 3 Tbsp all-purpose flour 1/4 tsp garlic powder 1/8 tsp black pepper 1 cup(s) fat-free chicken broth 1/2 cup(s) fat-free skim milk 1/2 pound(s) chicken breast, cooked, skinless, cubed 1/4 cup(s) canned pimento, drained and sliced (about a 2 oz jar) 2 Tbsp sherry cooking wine 3 1/2 Tbsp grated Parmesan cheese 8 oz uncooked spaghetti, broken into thirds and cooked Instructions


 * Melt margarine in a large saucepan over medium-high heat. Add scallions and mushrooms; cook until tender, stirring, about 5 minutes. Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended. Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.


 * Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in cheese and add cooked spaghetti; toss gently. Yields about 1 cup per serving.


 * Flavor Booster: Porcini mushrooms, prized in Italian cooking, will add a woodsy taste and meaty texture to this dish. Although fresh are rare, you’ll find dried porcini in gourmet and natural food supermarkets. Measure a half cup into a heat-proof bowl. Cover with boiling water and soak for 10 minutes. Drain and use in place of the button mushrooms.


 * Turkey Enchilada Pie**

Course: main meals PointsPlusTM Value: 5 Servings: 6 Preparation Time: 15 min Cooking Time: 30 min Level of Difficulty: Moderate

Happy Cinco de Mayo! This Mexican specialty will easily become a family favorite. We used lean turkey but you can use lean ground beef instead.*

Ingredients 1 spray(s) cooking spray 3/4 pound(s) uncooked ground turkey breast 1 medium onion(s), chopped 1 tsp chili powder 3 Tbsp all-purpose flour 1 cup(s) fat-free skim milk 4 oz canned jalapeno peppers, drained and chopped 1/2 tsp Durkee Ground Cumin Seed, or other brand 3 large burrito-size wheat flour tortilla(s) 3 cup(s) tomato(es), chopped 10 Tbsp low-fat shredded cheddar cheese Instructions


 * Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to break up meat, about 8 minutes. Remove turkey mixture from skillet and set aside.


 * Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.


 * Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.


 * Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.


 * Cover pie plate with aluminum foil and cook until cheese melts and filling is warmed through, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.

Instructions
====Preheat oven to 350. In 10” skillet cook ground turkey and onion until browned, 8 to 10 minutes; drain well. Add tomato sauce and chilies and continue to cook until flavors blend, about 10 minutes. Remove from heat and set aside. Spray 2 1/2 qt. casserole with Pam. Arrange 1/2 of the crused taco shells in bottom of casserole; top with 1/2 of the cheese cubes and then with 1/2 of the meat mixture. Repeat layers. Bake until heated through, 20-25 minutes. Remove casserole from oven; spread sour cream over meat mixture and then sprinkle with shredded cheddar. Return to oven and bake until cheese melts, 4 to 5 minutes longer. Serve immediately.====

= =

=**Layered Mexican Chicken **=

Servings: 12 Preparation Time: 20 min Cooking Time: 45 min Level of Difficulty: Moderate ||
 * **//POINTSPlus//**® Value: 7
 * This Mexican lasagna will last up to five days in the refrigerator. It's a terrific make-ahead meal from our [|Cook Once, Eat All Week] Series. ||

Ingredients


 * 1 sprays olive oil cooking spray
 * 2 pound uncooked boneless, skinless chicken breast
 * 30 oz canned black beans, rinsed and drained
 * 3 cup fat-free sour cream
 * 2 cup shredded reduced-fat Mexican-style cheese, divided
 * 8 oz chopped green chilies, two 4-oz cans
 * 2 tsp ground cumin
 * 1/2 tsp black pepper
 * 12 medium corn tortilla(s), cut into 2-inch strips
 * 1 cup salsa, mild, medium or hot

Instructions

 * Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
 * Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
 * Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
 * Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
 * Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

 Mexican Bean and Tortilla Pie
Servings: 6 Preparation Time: 18 min Cooking Time: 35 min Level of Difficulty: Easy ||
 * **//POINTS//**® Value: 4
 * Lightly toasting the tortillas in a dry skillet helps enhance their flavor without adding any calories. Try this technique with nuts and seeds, too. ||

Ingredients

 * 1 cup canned tomato sauce
 * 3/4 cup salsa
 * 1/4 cup cilantro, fresh, chopped
 * 2 tsp chili powder
 * 1 tsp ground cumin
 * 5 medium corn tortilla(s), 6-inches each
 * 30 oz canned black beans, drained, rinsed and mashed
 * 8 oz chopped green chilies, canned
 * 1/2 cup low-fat shredded cheddar cheese

Instructions

 * Preheat oven to 400°F. Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.
 * Heat a large nonstick skillet over medium-high heat. Add as many tortillas as will fit in one layer. Cook about 1 minute, turning once, until lightly toasted. Remove and set aside. Repeat with remaining tortillas.
 * Spoon 1/4 cup of tomato sauce mixture over bottom of a 9-inch pie plate or other round, shallow baking dish. Top with a tortilla and 1/4 cup more sauce. Spread with 1/2 cup of mashed beans; top with 2 tablespoons of green chilies and 1 tablespoon of shredded cheese. Repeat with remaining ingredients to form 3 more layers and then top with remaining tortilla, sauce and cheese.
 * Cover dish with foil and bake for 30 minutes. Uncover and bake until heated through and sauce bubbles around edges, about 5 minutes more. Cut into 6 wedges and serve. Yields 1 wedge per serving.

 Shrimp Veracruz
Servings: 4 Preparation Time: 20 min Cooking Time: 10 min Level of Difficulty: Easy ||
 * **//POINTS//**® Value: 4
 * Juicy tomatoes and freshly squeezed lime juice give this dish super flavor. Add heat with a pinch of crushed red pepper flakes. ||

Ingredients

 * 1 sprays cooking spray
 * 1 small onion(s), white, finely chopped
 * 1 small jalapeno pepper(s), cored, seeded, minced (don't touch seeds with bare hands)
 * 1 medium garlic clove(s), minced
 * 1 1/4 pound shrimp, large, peeled, deveined, tails removed
 * 3 medium tomato(es), cored and diced
 * 1/2 tsp table salt
 * 1/4 tsp black pepper
 * 1 Tbsp fresh lime juice
 * 2 tsp cilantro, fresh, minced

Instructions

 * Coat a 12-inch nonstick skillet with cooking spray; set pan over medium-high heat. Add onion, jalapeno and garlic; sauté for 2 minutes. Add shrimp; sauté 1 minute, stirring frequently.
 * Add tomatoes, salt and pepper; reduce heat to low and simmer until shrimp are cooked through, about 5 minutes. Stir in lime juice and cilantro; simmer 1 to 2 more minutes so flavors blend. Yields about 1 cup per serving.

 Baked Beef Ziti
Servings: 8 Preparation Time: 20 min Cooking Time: 50 min Level of Difficulty: Moderate ||
 * **//PPV =//** 7 per serving
 * If you thought you couldn't indulge in your fattening favorites and still lose weight, you'll be thrilled to know that baked ziti is //not// a thing of the past. Our version gets rave reviews on our community boards. ||

Ingredients

 * 12 oz uncooked ziti
 * 1 tsp olive oil
 * 2 medium garlic clove(s), minced
 * 1/3 pound raw lean ground beef
 * 1 tsp dried oregano
 * 1 tsp dried thyme
 * 1 tsp dried rosemary
 * 1/2 tsp table salt
 * 1/2 tsp black pepper
 * 28 oz canned crushed tomatoes
 * 1 cup part-skim mozzarella cheese, shredded

Instructions

 * Preheat oven to 350°F.
 * Cook pasta according to package directions; drain and set aside.
 * Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
 * Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
 * Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

 Feta-Stuffed Chicken Burgers



Servings: 4 Preparation Time: 15 min Cooking Time: 16 min Level of Difficulty: Easy ||
 * [[image:http://aka.weightwatchers.com/images/1033/Rating/Recipe_Rating_Stars_4.5.gif caption="375 people rated this recipe"]] ||
 * Course: main meals
 * //PointsPlus™//** Value: 7
 * //PointsPlus™//** Value: 7
 * Olives, roasted peppers and feta add great flavor to these burgers. Complete your meal with our light Greek Salad.* ||

Ingredients

 * || 1 pound(s) uncooked extra lean ground chicken breast ||
 * || 1 Tbsp fresh oregano ||
 * || 1/4 tsp garlic powder ||
 * || 7 Tbsp feta cheese, crumbled ||
 * || 4 item(s) reduced-calorie hamburger roll(s) ||
 * || 1 cup(s) lettuce, romaine, cut into thick strips ||
 * || 2/3 cup(s) roasted red peppers, sliced (without oil) ||
 * || 5 small olive(s), black, sliced (about 4 tsp) ||
 * || 5 small olive(s), black, sliced (about 4 tsp) ||

Instructions

 * Preheat grill or broiler.


 * In a medium bowl, combine chicken, oregano, garlic powder and feta; divide mixture into four balls and then press them gently into patties.


 * Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.


 * Serve each burger on a bun with 1/4 of lettuce, 1/4 of peppers and 1 teaspoon of olives. Yields 1 burger per serving.

//**Here's one that sounds yummy for lunch or a light dinner!**//

Chicken Wraps with Spiced Yogurt

Servings: 4 Preparation Time: 12 min Cooking Time: 20 min Level of Difficulty: Easy ||
 * **//POINTS//**® Value: 5
 * Tangy yogurt tenderizes and flavors the grilled chicken in these simple lunch or dinnertime wraps. ||

Ingredients

 * 1 1/2 cup Stonyfield Farm Organic Fat Free Yogurt Plain
 * 2 Tbsp fresh lemon juice
 * 3/4 tsp garlic salt
 * 3/4 tsp curry powder
 * 1/4 tsp chili powder, smoky or chipotle varieties preferred
 * 1 pound uncooked boneless, skinless chicken breast, cut into 1 1/2-inch chunks
 * 4 medium tortilla, flour, fat-free
 * 1 cup arugula
 * 3/4 cup roasted red peppers

Instructions

 * In a large bowl, combine yogurt, lemon juice, garlic salt, curry powder and chili powder. Measure out 1/2 cup of sauce and refrigerate. Add chicken to remaining sauce; coat well and marinate in refrigerator for 1 to 3 hours.
 * Preheat grill. Thread chicken onto 4 metal skewers; discard marinade. Cook chicken until no longer pink in center, about 10 minutes per side.
 * Remove chicken from skewers and place equal amounts down center of each tortilla. Top each with 1/4 of arugula leaves, 1 roasted pepper and 2 tablespoons of reserved yogurt sauce. Fold in bottoms of tortillas and roll up.

For those who enjoy grilling during the summer:

= Grilled Apple-Maple Brined Pork Tenderloin = Looking for a new way to cook pork tenderloin? Moist, juicy and flavorful pork is what you'll love about the easy brining technique done before grilling. From //eat**better**america//.

5 PPV per serving ||
 * Prep Time:40 min ||
 * Start to Finish:8 hr 40 min ||
 * makes:6 servings


 * 4 || cups cold water ||
 * 2 || cups apple cider ||
 * 1/2 || cup maple-flavored or real maple syrup ||
 * 1/4 || cup salt ||
 * 2 || pork tenderloins (about 1 lb each) ||
 * 1 || tablespoon chopped fresh rosemary leaves ||
 * 1/2 || teaspoon coarse ground black pepper ||
 * 1/4 || teaspoon garlic powder ||
 * 1. || In large container or stockpot, stir water, cider, maple syrup and salt until salt is dissolved. Add pork to brine mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours. ||
 * 2. || Heat charcoal or gas grill. Remove pork from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine. Sprinkle pork with rosemary, pepper and garlic powder. ||
 * 3. || Place pork on grill. Cover grill; cook over medium heat 20 to 25 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160ºF. ||
 * High Altitude (3500-6500 ft): Cook over medium-low heat. ||

Nutritional Information **1 Serving:** Calories 190 ( Calories from Fat 50 ); Total Fat 6 g ( Saturated Fat 2 g, Trans Fat 0 g); Cholesterol 95 mg; Sodium 470 mg; Total Carbohydrate 0 g ( Dietary Fiber 0 g, Sugars 0 g); Protein 34 g **Percent Daily Value*:** Vitamin A 0 %; Vitamin C 0 %; Calcium 0 %; Iron 10 % **Exchanges:** 0 Other Carbohydrate ; 0 Vegetable ; 5 Very Lean Meat ; 1/2 Fat **Carbohydrate Choices:** 0

= Apricot Salsa Grilled Chicken Salad (Cooking for 2) = Add sizzle to dinner salad with chicken hot off the grill and a peppy fruit salsa. From //eat**better**america//.


 * Prep Time:40 min ||
 * Start to Finish:40 min ||
 * makes:2 servings @ 7PPV each ||


 * Apricot Salsa ||
 * 1/3 || cup orange juice ||
 * 1/4 || cup chopped dried apricots ||
 * 1 || tablespoon apricot preserves ||
 * 1 || teaspoon olive or vegetable oil ||
 * 1/3 || cup chopped red bell pepper ||
 * 1 || tablespoon chopped fresh cilantro ||
 * 1 || medium green onion, sliced (1 tablespoon) ||
 * 1/2 || teaspoon grated orange peel ||
 * Salad ||
 * 2 || boneless skinless chicken breasts (5 oz each) ||
 * 1/4 || teaspoon garlic salt ||
 * 3 || cups bite-size pieces mixed salad greens ||
 * 1. || Reserve 1 tablespoon of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling. Reduce heat; simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 1 tablespoon orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients; set aside. ||
 * 2. || Heat gas or charcoal grill. Sprinkle chicken with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices. ||
 * 3. || Divide salad greens between 2 plates. Top with chicken and salsa. ||
 * High Altitude (3500-6500 ft): Cover and grill over medium-low heat. ||

Nutritional Information **1 Serving:** Calories 300 ( Calories from Fat 60 ); Total Fat 7 g ( Saturated Fat 1 1/2 g, Trans Fat 0 g); Cholesterol 85 mg; Sodium 230 mg; Total Carbohydrate 26 g ( Dietary Fiber 3 g, Sugars 20 g); Protein 33 g **Percent Daily Value*:** Vitamin A 110 %; Vitamin C 110 %; Calcium 8 %; Iron 15 % **Exchanges:** 1 Fruit ; 1/2 Other Carbohydrate ; 0

**Creamy Chicken Bake**
From [|www.campbellkitchen.com] Serves 4 6 PPV

1 pound boneless skinless chicken breast 1 can 98% FF cream of broccoli 1/3 c c milk 1/2 tsp garlic powder 4 oz sliced mushrooms drained, jar or can 1/4 c grated Parmesan cheese 1/4 c dry breadcrumbs 2 TBSP butter or margarine, melted

Place chicken in a 3-qt shallow dish. Mix soup, milk, garlic powder and mushrooms. Pour over chicken. mix cheese and breadcrumbs with melted butter and sprinkle over chicken. Bake at 400 for 30 mins or until chicken is done. Stir sauce before serving.

**//Here's a converted recipe from the Crock Pot Cookbook that I'm going to try this week.//**

 Chicken in Mushroom Gravy Servings: 6
 * Course: main meals
 * //PointsPlus™//** Value: 6

Preparation Time: 0 min Cooking Time: 0 min Level of Difficulty: Easy ||

Ingredients

 * || 36 oz uncooked boneless, skinless chicken breast ||
 * || 2 serving(s) 98%FF Cream of Mushroom Soup ||
 * || 1 cup(s) mushroom(s), Sliced ||
 * || 1/2 cup(s) white wine, Dry ||
 * || 1/2 cup(s) white wine, Dry ||

Instructions
Place frozen chicken breasts in the crock pot. Season with salt and pepper and garlic. Mix the wine and the soup. Poru over the chicken. Add the mushrooms. Cover. Cook on low for 8 hours.

//** Here's a recipe from the WW website that was recommended by a member in my Wed. evening meeting. Thanks, Tom! **//

 Meatloaf with Chive Mashed Potatoes

Servings | 6 Preparation Time | 15 min Cooking Time | 60 min Level of Difficulty | Moderate
 * [[image:http://aka.weightwatchers.com///images/1033/dynamic/foodandrecipes/2004/12/meatloafchivemashpot_lg.jpg width="158" height="192" caption="/images/1033/dynamic/foodandrecipes/2004/12/meatloafchivemashpot_lg.jpg_ALT"]] || [[image:http://aka.weightwatchers.com//images/spacer.gif width="15" height="1"]] || [[image:http://aka.weightwatchers.com/images/1033/Rating/Recipe_Rating_Stars_4.gif caption="139 people rated this recipe"]]
 * //PointsPlus//**TM value | 8


 * main meals** | Hot pepper sauce adds zip to this slimmed-down meatloaf, served with a healthy version of chive mashed potatoes. ||


 * **Ingredients** ||


 * 8 oz uncooked lean ground beef (with 7% fat)
 * 12 oz uncooked ground turkey breast
 * 1 medium onion(s), chopped
 * 1/2 cup(s) uncooked old fashioned oats
 * 8 oz canned tomato sauce
 * 2 Tbsp Worcestershire sauce
 * 1 Tbsp hot pepper sauce
 * 2 large egg white(s), beaten slightly
 * 1/4 tsp table salt
 * 1/4 tsp black pepper
 * 4 large uncooked potato(es)
 * 1/4 cup(s) fat-free skim milk
 * 1/4 cup(s) plain fat-free yogurt
 * 1/4 cup(s) reduced-fat sour cream
 * 1 Tbsp chives, minced
 * 1/8 tsp table salt, or to taste
 * 1/8 tsp black pepper, or to taste


 * **Instructions** ||


 * Preheat oven to 350°F. Spray loaf pan with cooking spray. Combine beef, turkey, onion and oats in a large bowl. Mix together tomato sauce, Worcestershire sauce, hot pepper sauce, egg whites, salt and pepper. Add to meat mixture and mix well with hands. Press into pan and bake for 60 to 70 minutes. (Note: Add an extra egg white if meatloaf does not hold together properly.)


 * Peel potatoes and cut into large chunks. Cover with salted water and bring to the boil. Cook until tender when pierced by a knife. Remove from heat and drain.


 * Mash potatoes. Combine with milk, yogurt, sour cream and chives. Season to taste with salt and pepper. Do not overbeat or potatoes will become gummy.


 * Serve potatoes with meatloaf.

**//Hope you all are enjoying the PointsPlus Program as much as I am! Would love to hear some feedback from you.//**
Here are recipes posted on our FB Group page:

Thanks, Lisa S. **A "Lightened" Sweet Potato Casserole** 2 lbs sweet potatoes cooked & mashed 1/3 cup skim milk 1/4 cup egg beaters 2 T brown sugar 1/2 t salt 1/2 t vanilla 1/4 t cinammon

Combine everything. Bake on 350 for 30 minutes. PPV- 4

Thanks, Jennifer! **Crockpot Chicken Taco Chili** Servings: 10 • Size: 1 1/4 cups PPV: 5 pts

1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 8-oz can tomato sauce 10 oz package frozen corn kernels 2 14.5-oz cans diced tomatoes w/chilies 1 packet taco seasoning 1 tbsp cumin 1 tbsp chili powder

24 oz (3-4) boneless skinless chicken breasts chili peppers, chopped (optional)

1/4 cup chopped fresh cilantro Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream extra points

 Lemonade Cheesecake Thank you Sue!

Servings: 8
 * Course: desserts
 * //PointsPlus™//** Value: 4

If made without the crust it is 14 PPV for the entire recipe. ||

Ingredients

 * || 8 oz fat-free cream cheese, Softened ||
 * || 1 tsp Crystal Light Pink Lemonade ||
 * || 1/4 cup(s) fat-free skim milk ||
 * || 8 oz Cool Whip Whipped Topping Free Whipped Topping, Thawed ||
 * || 6 oz Ready Crust 25% Less-Fat Graham Cracker Ready pie crust ||
 * || 6 oz Ready Crust 25% Less-Fat Graham Cracker Ready pie crust ||

Instructions
Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whiped topping. Spoon into crust. or you could omit the crust and spoon into small cups. Refrigerate for 4 hours.

Here is the link to the Weight Watchers link for conversion points for different products: [|www.weightwatchers.com/productinfo]

//**These 2 recipes are staples for me on those late nights.**//
Minute Ready Brown Rice Cup-4 PPV 1/2 cup eggbeaters-1 PPV scallions (opt) 1 cup Frozen mixed veggies - 2 PPV Perdue chicken strips or shrimp Reduced sodium Soy Sauce
 * =Courtney's Chicken Fried Rice=
 * 1 serving, Points depend on how much protein you add.
 * This is a wonderful recipe that is simple to put together and could be a main dish.

In a heated fry pan sprayed with Pam, scramble eggbeaters and break into small pieces. Add rice and saute. Add chicken and thawed veggies. Saute until heated. Add Soy Sauce to taste. Enjoy!!!!

=**Brown Rice and Beans**= Here's another quick & easy recipe. Makes 1 serving @ 7 PointsPlus Values Minute Ready Brown Rice Cup 1/2 cup black beans (or any beans) 2 slices Bordens FF cheese Salsa

Cook rice in Microwave for 1 minute. Place in bowl. Top with 1/2 cup beans and the cheese. Put back in microwave for 1 1/2 minutes. Top with your favorite salsa. There you have it...a simply filling, easy to prepare dinner. Add some fresh veggies and it's complete.

10 Chicken Drumsticks without skin
=== Preheat oven to 425 degrees. Place the rice crispy cereal into a medium bowl and crush slightly with your hands. Stir in the garlic powder and set aside. In a large bowl, combine the honey and teriyaki sauce, set aside. Place the drumsticks into the honey mixture and toss to coat. Place a sheet a foil (dull side up) onto a baking sheet and spray with non-stick cooking spray. Place 1 drumstick at a time into the cereal mixture and place a thick coating of cereal onto it. Place each drumstick onto the prepared baking sheet. Drizzle any leftover honey mixture evenly over the drumsticks and then place any leftover cereal on top. Bake until the chicken is done and the coating is golden brown. Serves: 10 Per Serving: 111 Calories; 2g Fat (15.1% calories from fat); 10g Protein; 13g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 230mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1/2 Other Carbohydrates. PPV: 3 ===

**Deep-Dish Pizza Casserole**
**POINTSPlus Values 7**

From WW 5-ingredient 15-minute Cookbook~

1 lb ground round 1 15-oz can Italian-Style Tomato Sauce (I use spaghetti sauce in a jar) Cooking Spray 1 10-oz can refrigerated pizza crust dough 1-1/2 c. (6 oz) preshredded part-skim mozzarella cheese

1) Preheat Oven to 425. 2) Cook meat in nonstick skillet over medium-high heat until browned, stirring until it crumbls. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated. 3) While meat cooks, coat a 13x9 baking dish with cooking spray. Unroll pizza crust dough and press into bottom and halfway up sides of baking dish . Top bottom of pizza crust with meat mixture 4) Bake uncovered at 425 for 12 minutes. Top with cheese, and bake 5 minutes longer or until crust is browned and cheese melts. Cool 5 minutes before serving. **Yield 6 servings**

PER SERVING Cal 277 Carb 28.5 g Fat 7.7g (2.1g saturated) Fiber 1.6 g Protein 22.6 g  Cholesterol 49 mg  Sodium 667 mg  Calcium 208 mg  Iron 3.1 mg

PIZZA SPAGHETTI SKILLET Serves 4 (1 1/4 cups) 6 //PointsPlus// Values 8 ounces of extra-lean ground beef or turkey breast (I use the turkey) 1 cup chopped onion (I only use 1/2 cup) 2 cups of chopped fresh mushrooms ( I use a 4 oz. can drained) 1 (15 ounce) can diced tomatoes, undrained 1 (8 ounce ) can hunt's tomato sauce 1 cup water 1 tablespoon pizza or italian seasoning ( I have never found the pizza seasoning so I use the italian and I use less than the tablespoon as it is a strong seasoning) 1 tablespoon splenda Granular 1 cup broken uncooked spaghetti 1/4 cup sliced ripe olives 3/4 cup shredded reduced-fat mozzarella cheese

In a large skillet sprayed with olive oil flavored cooking spray, brown meat, onion and fresh mushrooms. Add undrained tomatoes, tomato sauce, water, italian seasoning and splenda. Mix well to combine. Stir in uncooked spaghetti and olives. (If you are using canned mushrooms, then add them now) Lower heat, cover and simmer for 15 min or until spaghetti is tender, stirring occasionally. Just before serving, stir in mozzarella cheese.

Each 1 1/4 cup serving equals: HE: 3 Vegetable, 2 1/4 Protein, 3/4 Bread, 1/4 Fat

231 calories; 7 gm fat; 20 gm protein; 22 gm carbohydrate; 375 mg sodium; 206 gm calcium; 3 gm fiber

**8 PointsPlus Values**
8 ounces of extra-lean ground beef or turkey 1/2 cup chopped onion 1 (10 3/4 ounce) can Healthy Request Cream of Mushroom soup 1 (15 ounce) can diced tomatoes, drained 1/2 cup shredded Kraft reduced-fat Cheddar cheese 1 teaspoon pizza or italian seasoning 1 1/2 cups cooked rotini pasta, rinsed and drained 4 (3/4 ounce) slices reduced-fat mozzarella cheese

Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with olive oil flavored cooking spray. In a large skillet sprayed with cooking oil spray, brown meat and onion. Stir in mushroom soup, tomatoes, cheddar cheese and pizza/italian seasoning. Continue cooking until cheese is melted, stirring often. Add rotini pasta and mix well to combine. Evenly spread mixture into prepared baking dish. Bake for 30 minutes. Arrange mozzarella slices evenly over top. Continue baking for 5 to 6 minutes or until cheese starts to melt. Remove from oven and let set for 5 minutes. Divide into 4 servings.

Each serving equals: 301 calories; 9 gm fat; 25 gm protein; 30 gm carbohydrate; 307 gm sodium; 498 gm calcium; 3 gm fiber

**Marinara Pizza Bread Casserole (serves 4)** **5 PointsPlus Values**

1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 (8 ounce) can tomato sauce 1/2 cup reduced sodium tomato juice 1 (8 ounce) can tomatoes, chopped and undrained 1 (2.5 ounce) jar sliced mushrooms, drained 1/4 cup reduced fat parmesan style grated topping 1 teaspoon pizza or italian seasoning 1/2 teaspoon dried minced garlic 1 tablespoon splenda granular 6 slices reduced calorie italian or white bread toasted and cut into 1 inch cubes 3/4 cup shredded reduced fat mozzarella cheese

Preheat oven to 375 degrees. Spray and 8x8 inch baking dish with cooking oil spray. In a large skillet sprayed with cooking oil spray, saute onion and green pepper for 5 minutes or until tender. Stir in tomato sauce, tomato juice, undrained tomatoes and mushrooms. Add parmesan cheese, pizza/italian seasoning, garlic and splenda. Mix well to combine. Fold in bread cubes. Evenly spoon hot mixture into prepared baking dish. Sprinkle mozzarella cheese evenly over top. Bake for 25 to 30 minutes. Remove from oven and let set for 5 minutes. Divide into 4 servings.

Each serving equals: 197 calories; 5 gm fat; 12 gm protein; 26 gm carbohydrate; 865 mg sodium; 399 gm calcium; 3 gm fiber

**Slow Cooker Chicken Burritos **

 * [[image:http://aka.weightwatchers.com/images/1033/dynamic/foodandrecipes/2007/10/slowcookchickenburritos_202_n_lg.jpg width="216" height="216" caption="Image of chicken burritos"]] ||
 * Image of chicken burritos ||

=main meals= Servings: 12 Preparation Time: 16 min Cooking Time: 300 min Level of Difficulty: Easy ||
 * **//POINTSPlus//**® Value: 5
 * **//POINTSPlus//**® Value: 5
 * Mexican food is always a favorite. Just stir the ingredients for these burritos into your slow cooker and let everyone assemble their own. ||

Ingredients

 * || 1 medium garlic clove(s), minced ||
 * || 1 small red onion(s), chopped ||
 * || 14 1/2 oz canned diced tomatoes, with chiles ||
 * || 15 oz canned kidney beans, drained and rinsed ||
 * || 1/2 tsp chili powder ||
 * || 1/2 tsp table salt ||
 * || 1/4 tsp dried oregano, crushed ||
 * || 1/4 tsp black pepper ||
 * || 1 pound(s) boneless, skinless chicken thigh(s), cut into bite-size pieces ||
 * || 3/4 cup(s) canned chicken broth ||
 * || 12 medium whole wheat tortilla(s), about 7-inches in diameter each ||
 * || 3/4 cup(s) shredded reduced-fat Mexican-style cheese ||
 * || 3/4 cup(s) shredded reduced-fat Mexican-style cheese ||

Instructions

 * Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
 * To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.

Taco Soup
Points® Value: 4 pts Serving Size: 1 cup

1/2 pound lean ground beef, groud turkey or chicken breast-cooked 1 can black beans 1 can ranch style beans 2 can rotel or diced tomatoes 1 onion chopped and sauteed 1 cup frozen corn 1 package low sodium taco seasoning 1 package hidden valley ranch dry dessing 2 cups water

After meat & onions are cooked, add all ingredients to large pot and cook over medium low for 30-45 minutes. Note: to make this chili, I leave out the water. It is really yummy especially if you add it to a Taco Salad.

Preheat oven to 350. Arrange chicken in a 9x13 pan. In a medium bowl, mix the rest of the ingredients. Pour mixture over the chicken and bake 45 minutes. Very yummy!
==//**I have made this recipe many times for large crowds and it is wonderful. I have lightened it up. Have not tried the lightened up version, but I can't imagine that it wouldn't be wonderful as well.**//==

Instructions
==Preheat oven to 350. Spray a 9x13 pan with Pam. Cook macaroni in large pot of boiling water until tender; drain well. Mix with melted butter in a large bowl. Toss with cheeses. Blend egg beaters, milk and pepper. Arrange in prepare dish. (Can be prepared 1 day in advance at this point, covered and refrigerated.) Cover with phyllo, spraying each sheet with Pam. Score top 3 sheets with tip of sharp knife. Bake 15 minutes. Reduce oven to 300 and bake 35 minutes. Let stand 15 minutes. Cut into squares and serve.==

Instructions
==Preheat oven to 350 F. Lightly spray a 13x9” baking dish with nonstick cooking spray. Brown pepper, onion and turkey. Add taco seasoning, garlic and refried beans. Cook through. Place 4 lasagna noodles in bottom of baking dish. Spread half the turkey mixture over noodles. Top with 4 more noodles and remaining turkey mixture. Cover with remaining noodles. Combine 2 1/2 cups of water with the salsa. Pour over noodles. Cover with foil. Bake 1 1/2 hours or until noodles are tender. Combine sour cream, scallions, and olives. Spoon over casserole and top with shredded cheese. Bake uncovered until cheese melts. Remove and let stand for 10 minutes to set.==

Instructions
==Preheat oven to 350. Spray and 8x8 baking dish with Pam. In a large skillet sprayd with Pam, brown meat. Add mushrooms, green pepper, onion and olives. Mix well to combine. Separate biscuits and cut each biscuit into 4 pieces. Gently stir biscuit pieces into meat mixture. Pour mixture into prepared baking dish. Bake 20 minutes. Sprinkle shredded Cheddar and Mozzarella cheese evenly over the top. Continue baking until cheese melts, about 10 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 6 servings. This dish freezes well.==

White Chicken Chili
PointsPlus Values: 6 Servings: 4

Ingredients: 6 oz. skinless, boneless chicken breasts Nonstick cooking spray 1 large onion, finely chopped (about 1 cup) 2 cloves garlic (minced) 1 cup reduced-sodium chicken broth 2 cups sliced fresh mushrooms 1 (15.5 oz.) can reduced-sodium kidney beans, rinsed and drained 1 (8.5 oz.) can cream-style corn 1/2 cup dry white wine 1 (4 oz.) can diced green chilies, drained 1 tsp. ground cumin 1 tsp. dried oregano, crushed

Instructions: Rinse the chicken and pat dry with paper towels. Cut the chicken into 1" pieces. Spray a large saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add chicken, onion, and garlic. Cook about 2 minutes or till chicken is no longer pink. Stir in chicken broth, mushrooms, kidney beans, corn, chopped pepper, wine, chilies, cumin, oregano. Bring to boiling. Reduce heat; cover and simmer for 10 minutes.

Instructions
===Spray crockpot with cooking spray. Add the chicken breasts (I put them in frozen and they don’t shred in the cooking). Sprinkle with 1 pkg. of taco seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tbs. cornstarch in a small amount of cold water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.===

Bisquick Garden Bake
Course: side dishes **//PointsPlus™//** Value: 3 Servings: 6

Preparation Time: 0 min Cooking Time: 0 min Level of Difficulty: Easy

Ingredients 1 cup(s) zucchini, Chopped 1 large tomato(es), Chopped 1 medium onion(s), Chopped 1/3 cup(s) grated Parmesan cheese 1/2 cup(s) Bisquick® Reduced-Fat Baking Mix 1/2 cup(s) Egg Beaters Egg Beaters 1 cup(s) fat-free skim milk 1 tsp table salt, To Taste 1 tsp black pepper, To Taste

Instructions
1. Heat oven to 400 degrees. Spray 9" pie plate with fat-free cooking spray. Layer zucchini, tomato, onion and cheese in pie plate. 2. Stir remaining ingredients until blended. Pour over vegetables & cheese.  3. Bake approx 35 minutes or until knife inserted in centre comes out clean.  Cool 1/2 hour before serving.  Enjoy!

= Pita Tree Appetizers =


 * If you have time, make your own guacamole. Simply mash a ripe avocado and throw in a dash of salt, lime juice and chopped garlic. ||

Plant a forest of pita bread trees on your table in less than 30 minutes by topping wedges with store-bought guacamole. From //eat**better**america//.


 * Prep Time:25 min ||
 * Start to Finish:25 min ||
 * makes:32 appetizers 1PPV each ||


 * 4 || flavored or plain pita folds or pita (pocket) breads (about 6 inches in diameter) ||
 * 16 || thin pretzel sticks, halved ||
 * 1/2 || cup fat-free sour cream ||
 * 1/2 || cup guacamole ||
 * 2 || tablespoons finely chopped parsley ||
 * 1/4 || teaspoon garlic-pepper blend ||
 * 1/4 || cup very finely chopped red bell pepper ||
 * 1. || Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk." ||
 * 2. || In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge. ||
 * 3. || Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving. ||
 * High Altitude (3500-6500 ft): No change. ||

 Nutritional Information **1 Appetizer:** Calories 30 ( Calories from Fat 5 ); Total Fat 1/2 g ( Saturated Fat 0 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 60 mg; Total Carbohydrate 5 g ( Dietary Fiber 0 g, Sugars 0 g); Protein 0 g **Percent Daily Value*:** Vitamin A 0 %; Vitamin C 6 %; Calcium 0 %; Iron 0 %

= Mushroom Strudel Appetizer =


 * Make it with Mushrooms ||
 * Foods like mushrooms contain a high percentage of water. More water means fewer calories for the same weight of food. Good news for your waistline. ||
 * Mushroom Makeover ||
 * Mushrooms can be the low-calorie "meat" in almost any dish—from pasta to burritos. ||
 * Source ||
 * //Eat Up Slim Down Annual Recipes 2006// from Prevention® (2006) p. 175. ||

From //Prevention Healthy Cooking//.


 * Prep Time:20 min ||
 * Start to Finish:1 hr 5 min ||
 * makes:12 servings 1PPV each ||


 * 8 || oz mushrooms, sliced ||
 * 1 || small onion, chopped ||
 * 2 || or 3 cloves garlic, finely chopped ||
 * 2 || oz 1/3-less-fat cream cheese (Neuchâtel), softened ||
 * 1 || tablespoon chopped fresh chives ||
 * 1/8 || teaspoon salt ||
 * 1/8 || teaspoon pepper ||
 * || A grating of fresh nutmeg ||
 * 6 || frozen (thawed) phyllo sheets (15x12 inches) ||
 * 1. || Heat oven to 375°F. Coat baking sheet with cooking spray. ||
 * 2. || Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated. ||
 * 3. || Stir in cream cheese, chives, salt, pepper, and nutmeg. ||
 * 4. || Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray. ||
 * 5. || Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices. ||

 Nutritional Information **1 Serving:** Calories 50 ( Calories from Fat 10 ); Total Fat 1 1/2 g ( Saturated Fat 1/2 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 80 mg; Total Carbohydrate 8 g ( Dietary Fiber 0 g, Sugars 0 g); Protein 2 g **Percent Daily Value*:** Vitamin A 0 %; Vitamin C 0 %; Calcium 0 %; Iron 2 %

= Savory Spinach Dip =


 * Make this dip a nice alternative to your standard holiday appetizers. Stir about 1 cup of dried cranberries into the spinach dip; it's fun, festive and adds a touch of sweetness and color. ||
 * A hollowed-out bread loaf makes the perfect “bowl” for your dip. Cube the bread removed from the loaf, and use for dipping. ||
 * A hollowed-out bread loaf makes the perfect “bowl” for your dip. Cube the bread removed from the loaf, and use for dipping. ||
 * A hollowed-out bread loaf makes the perfect “bowl” for your dip. Cube the bread removed from the loaf, and use for dipping. ||

Whip up a batch of everyone’s favorite party dip-spinach and water chestnuts in a savory blend made using Yoplait® yogurt.Serve with crispy crackers. From //eat**better**america//.


 * Prep Time:15 min ||
 * Start to Finish:1 hr 15 min ||
 * makes:36 servings 1 PPV each ||


 * 2 || packages (10 oz each) frozen chopped spinach, thawed ||
 * 1 || can (8 oz) water chestnuts, drained and finely chopped ||
 * 1 1/2 || cups Yoplait® Fat Free plain yogurt (from 2-lb container) ||
 * 1/2 || cup reduced-fat sour cream ||
 * 1 || cup finely chopped green onion (9 medium) ||
 * 2 || teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves ||
 * 1/2 || teaspoon salt ||
 * 1/2 || teaspoon ground mustard ||
 * 1/4 || teaspoon pepper ||
 * 1 || garlic clove, crushed ||
 * || Rye crackers, rice crackers or raw vegetables for dipping ||
 * 1. || Squeeze excess moisture from spinach until dry. In glass or plastic bowl, mix spinach with all remaining ingredients except crackers. ||
 * 2. || Cover and refrigerate 1 hour to blend flavors. Serve with crackers. ||

 Nutritional Information **1 Serving (2 Tablespoons Dip, 3 Rye Crackers and 3 Carrot Sticks):** Calories 50 ( Calories from Fat 5 ); Total Fat 1/2 g ( Saturated Fat 0 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 100 mg; Total Carbohydrate 10 g ( Dietary Fiber 2 g, Sugars 3 g); Protein 2 g **Percent Daily Value*:** Vitamin A 130 %; Vitamin C 4 %; Calcium 6 %; Iron 2 %

= Spinach-Artichoke Dip =


 * Vote For Veggies ||
 * Vegetables offer a host of nutrients including vitamins A and folate. Be sure to get at least 3 to 5 servings of veggies daily. ||
 * Special Touch ||
 * Serve this classic dip in a hollowed-out loaf of rye or French bread. Serve with cubes of bread for dipping. ||

The addition of artichoke hearts and Parmesan cheese update this classic cold dip. From //eat**better**america//.


 * Prep Time:15 min ||
 * Start to Finish:2 hr 15 min ||
 * makes:2 1/2 cups (10 servings) 1/4 cup each 1PPV each ||


 * 1 || box (10 oz) Cascadian Farm® frozen cut spinach, cooked, cooled and squeezed to drain ||
 * 1/2 || cup artichoke hearts (from 14-oz can), drained, finely chopped ||
 * 2 || medium green onions, chopped (2 tablespoons) ||
 * 1 || small clove garlic, finely chopped ||
 * 1 1/2 || cups fat-free sour cream ||
 * 1/4 || cup freshly grated Parmesan cheese ||
 * 1/4 || cup fat-free mayonnaise ||
 * 1/4 || teaspoon coarse salt (kosher or sea salt) ||
 * 1/4 || teaspoon pepper ||
 * 1. || In medium bowl, mix all ingredients. Refrigerate 2 hours before serving. ||
 * 2. || Serve with crackers or raw vegetables. ||
 * High Altitude (3500-6500 ft): No change. ||

 Nutritional Information **1 Serving (1/4 cup):** Calories 60 ( Calories from Fat 10 ); Total Fat 1 g ( Saturated Fat 1/2 g, Trans Fat 0 g); Cholesterol 5 mg; Sodium 250 mg; Total Carbohydrate 9 g ( Dietary Fiber 1 g, Sugars 2 g); Protein 3 g **Percent Daily Value*:** Vitamin A 50 %; Vitamin C 2 %; Calcium 10 %; Iron 4 %

Instructions
===Combine onion, garlic, and water in a 2 qt. saucepan. Bring to boiling. Cook, uncovered, over medium heat till water has evaporated, about 2-3 minutes. Add tomatoes, chilies, chili powder, and hot pepper sauce. Cook and stir till hot. Add cheddar cheese and cream cheeses. Cook and stir over low heat till cheese is melted. Serve immediately with baked tortilla chips and/or fresh vegetables. Makes 2 1/4 cups. 2 Tbs. per serving.===

Instructions
===In medium bowl, stir cream cheese with a spoon until soft. Stir in taco seasoning, parsley flakes, and salsa. Add cheddar cheese and olives. Mix well to combine. Cover and refrigerate at least one hour.===

Instructions
===In a blender or food processor, puree the cottage and cream cheeses; add the mustard. Add the Asiago cheese, scallions & jalapeno; pulse to combine. Transfer the mixture to a 2 cup microwavable dish; microwave on High until heated through, about 3 minutes. Serve at once.===

Instructions
===Preheat oven to 350. Coat a 16 hole mini muffin pan with cooking spray. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside. Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichoke hearts; spoon about 1 tsp. of cheese mixture into each muffin cup. Bake until cheese mixture is set and edges of wrappers are lightly browned about 15 minutes. Garnish with parsley and serve.===

Instructions
====Trim crusts from bread. Artrange half of the bread in a 13x9” baking dish coated with cooking spray. Combine milk, 1 1/2 cups egg beaters, half & half and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish. Combine 1/2 cup egg beaters, 1/2 cup sugar, vanilla and cheeses in a food processor or blender; process until smooth. Pour creadm cheese mixture over moist bread in dish. Top with remaining bread; pour remaining mild mixture over bread. Cover and refrigerate 8 hours or overnight. Preheat oven to 350. Uncover and bake at 350 for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.====

Instructions
===Combine rice, 2 oz. swiss, 1 egg and salt and press into pie pan, sprayed with pam. Cook onion with boullion and drop of watter till tender or 4 minutes in microwave. Spread over rice. Top with broccoli and parmesan. In a bowl combine 3/4 cup Eggbeaters with milk, nutmeg and cayenne and pour over broccoli. Bake at 375 for 20 minutes then top with remaining swiss and bake 20 minutes. Let stand 15 minutes.===

= Turkey Meatballs in Cranberry Sauce =


 * Tip: ||
 * To make ahead, make meatballs in sauce as directed in recipe. Place in covered container; refrigerate. To reheat, place in microwavable bowl; microwave on High, stirring occasionally, until thoroughly heated. ||

Looking for a hearty appetizer recipe? Then check out these turkey meatballs served in cranberry sauce - ready in just 35 minutes! From //eat**better**america//.


 * Prep Time:35 min ||
 * Start to Finish:35 min ||
 * makes:15 servings (3 meatballs with sauce each)

//3 PointsPlus Value each serving//
||


 * 1 || lb lean ground turkey ||
 * 1/2 || cup finely chopped onion (1 medium) ||
 * 1/4 || cup uncooked instant white or brown rice ||
 * 1/4 || cup unseasoned dry bread crumbs ||
 * 1 || egg, lightly beaten, or 1/4 cup fat-free cholesterol-free egg product ||
 * 1 || teaspoon salt, if desired ||
 * 1/2 || teaspoon poultry seasoning ||
 * 1 || can (16 oz) jellied cranberry ||
 * 1/2 || cup water ||
 * 1. || In medium bowl, mix all ingredients except cranberry sauce and water. Shape mixture into about 45 (1-inch) balls. ||
 * 2. || Heat 10-inch nonstick skillet over medium heat. Add meatballs; cover and cook 8 to 10 minutes, turning occasionally, until thermometer inserted in center of meatballs reads 165°F. ||
 * 3. || Gently stir in cranberry sauce and water. Reduce heat to medium-low; cook 3 to 4 minutes, stirring frequently, until cranberry sauce is melted and smooth. ||

 Nutritional Information **1 Serving:** Calories 110 ( Calories from Fat 20 ); Total Fat 2 g ( Saturated Fat 1/2 g, Trans Fat 0 g); Cholesterol 35 mg; Sodium 50 mg; Total Carbohydrate 15 g ( Dietary Fiber 0 g, Sugars 11 g); Protein 7 g **Percent Daily Value*:** Vitamin A 0 %; Vitamin C 0 %; Calcium 0 %; Iron 4 %



= Spinach Manicotti =


 * Sensational Spinach ||
 * Spinach contains folic acid for the formation of healthy red blood cells. The iron it contains helps red blood cells carry oxygen to tissues. ||

From //eat**better**america//.


 * Prep Time:15 min ||
 * Start to Finish:50 min ||
 * makes:7 servings (2 manicotti each) 9 PPV each ||


 * 1 || box (8 oz) uncooked manicotti shells (14 shells) ||
 * 1 1/2 || cups shredded Italian cheese blend (6 oz) ||
 * 1/4 || teaspoon crushed red pepper flakes ||
 * 1 || container (15 oz) reduced-fat ricotta cheese ||
 * 1 || box (10 oz) Cascadian Farm® frozen cut spinach, thawed, drained, squeezed dry ||
 * 2 || cloves garlic, finely chopped ||
 * 1 || egg, slightly beaten ||
 * 1 || jar (25.5 oz) pasta ||
 * 1. || Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the Italian cheese blend, the pepper flakes, ricotta cheese, spinach, garlic and egg. ||
 * 2. || In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil. ||
 * 3. || Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted. ||
 * High Altitude (3500-6500 ft): Increase first bake time to about 45 min. ||

 Nutritional Information **1 Serving:** Calories 340 ( Calories from Fat 100 ); Total Fat 11 g ( Saturated Fat 6 g, Trans Fat 0 g); Cholesterol 65 mg; Sodium 690 mg; Total Carbohydrate 43 g ( Dietary Fiber 4 g, Sugars 8 g); Protein 19 g **Percent Daily Value*:** Vitamin A 70 %; Vitamin C 6 %; Calcium 35 %; Iron 15 % **Exchanges:** 1 1/2 Starch ; 1 1/2 Other Carbohydrate ; 0 Vegetable ; 2 Medium-Fat Meat **Carbohydrate Choices:** 3