Weight Watchers Lasagna w/meat sauce 8pts

weight-watchers-lasagna-with-meat-sauce

Weight Watchers Taco Casserole

This is a great taco casserole recipe the whole family will love.

I haven't made this yet but plan to this coming week. Hubby is one who goes on weight watchers and so good loses weight but starts to eat again. I am guilty of making wonderful dishes full of calories, so NOW I need to start remaking Weight Watcher dishes again, which are very yummy. My problem is I need to gain weight lol and I have to watch out for all this dairy , so I will be adjusting how much I put in which will make this even less points.

~Happy Cooking~ ♥

Ingredients

1 lb ground chicken 

1/2 cup onions, chopped

1/2 cup bell peppers, chopped

1 clove garlic

1 pkg taco seasoning mix

8 ozs taco sauce

1 cup fat-free sour cream

1 cup fat-free cottage cheese

1 cup low-fat tortilla chips, whole or broken up

1 cup low-fat cheddar cheese, shredded

3/4 cup salsa, for garnish (optional)

Directions


Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish set aside.


In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside.


In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture.
Sprinkle with cheese and remaining crushed chips.
Bake for 30 mins, uncovered and cheese is all melted.


Top with 3/4 cup salsa if desired.




Makes 8 (1 Cup Servings) Old Points 6 Points Plus+ 7


Nutritional Info Per Serving:
287 Calories;
4g Fat
25g Protein
34g Carbs
43mg Cholesterol
2g Fiber

Blueberry Cream Dessert

 This is a great dessert on a hot day

I  add some fresh blueberry's

on top when serving it.

This is a favorite of mine

From Quick Cooking Magazine 

{ it is now Simple and Delicious Magazine }

16 servings  3.9 WW Points

Crust:

1/2 cup granulated sugar

1 3/4 cups low-fat graham cracker crumbs

2 whole eggs

1/4 cup granulated sugar

1 tsp pure vanilla extract

1/4 cup margarine, melted

21 ozs blueberry pie filling

Filling:

8 ozs Cool Whip Free, thawed

8 ozs fat-free cream cheese, softened

Directions

Preheat oven to 350.

To prepare crust, combine cracker crumbs, 1/4 cup sugar, and margarine in a mixing bowl. Mix until crumbly. Press into a prepared 13"x9" pan; set aside.

 In another mixing bowl, combine cream cheese and remaining sugar until smooth. Add eggs and vanilla extract. Pour over crust.

 Bake for 15 minutes, or until set.

Spread pie filling evenly over top. Then, spoon whipped topping over top.

Chill several hours before serving.

Nutritional Analysis per serving (16 servings total)

Calories 191

%CFF 16 %

Total Fat 3 g

Saturated Fat 0.7 mg

Protein 3 g

Cholesterol 23 g

Carbohydrates 26 g

Sodium 234 mg

Sugars 22 g

Fiber 1 g

3.9 WW Points

Honey Chicken Kabobs

                                        This recipe is so easy and yummy! You can just put the skewer through the  chicken tender and cook it that way if you desire.

                           Or you can cut it into nugget size and cook it that way with veggies on a seperate skewer.  There just something  about cooking food on the grill that just makes it taste so much better! I cook on the grill a lot during the spring in to the fall. So I hope to be posting more grilled recipes as the days go on and I go through all the recipes I have collected over the years.

Happy Grilling ü


Ingredients

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast

halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch pieces

skewers

Directions
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better). Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

I make rice and put chicken and veggies on top

Cinnamon Bun Scones

                             Yield: 12 servings (12 scones)
Ingredients:

2 cups all-purpose flour
1 cup oatmeal, quick or old- fashioned, uncooked
1/4 cup plus 2 Tablespoons granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons (1 stick) chilled salted butter, cut into pieces
3/4 cup 2% milk
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions:1. Place rack in center of oven. Preheat oven to 425°F. Spray 12x 18-inch pan with nonstick spray (or line with parchment paper).
2. In a large bowl, combine flour, oatmeal, 1/4 cup sugar, baking powder and salt; mix well. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. In a small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula just until dry ingredients are moistened.
4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture. (Do not blend completely).
5. Drop dough by 1/4 cupfuls (or use an ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons nonfat milk

DirectionsIn small bowl, combine powdered sugar, vanilla and enough milk for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

*I like to whisk in a little bit of cream cheese to the glaze to make it more like a true cinnamon roll glaze

Honey Mustard Grilled Chicken

  

Ingredients

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon steak sauce
• 4 skinless, boneless Chicken Breasts halves ( or any chicken pieces you perfer)

Directions

1. Start grill - if you use gas grill Preheat the grill for medium heat.                        
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. Spray the grill grate with Pam . Grill chicken  for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!               

6 Weight Watcher Points ( Old System )

Nutritional Information

Honey Mustard Grilled Chicken

Servings Per Recipe: 4
Amount Per Serving
Calories: 266

• Total Fat: 8.3g
• Cholesterol: 70mg
• Sodium: 618mg
• Total Carbs: 22g
• Dietary Fiber: 0.1g
• Protein: 24.7

Grilled Salmon

"This can be cooked right on grill or on aluminum foil.
This also can be baked in a 450 degree oven for 12 minutes, and then broiled for 5 minutes"

Prep Time: 15 Minutes    Cook Time: 16 Minutes    Ready In: 2 Hours 31 Minutes
Servings: 6
"A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets."

Ingredients:
1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions:
1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Weight Watcher Points ( Old System) 8pts
The nutrition data for this recipe includes information for the full amount of the marinade ingredients.

Nutrition Information Servings Per Recipe: 6 Calories: 318

Amount Per Serving Total Fat: 20.1g Cholesterol: 56mg Sodium: 1091mg

Amount Per Serving Total Carbs: 13.2g Dietary Fiber: 0.1g Protein: 20.5g

Meatloaf on the Grill

"You could use any ground meat you'd like. This is a fun way to cook a meatloaf that is great for a hot summer day when you don't want to turn on the oven. We use a charcoal grill. I usually don't measure the seasoning, so go by your own tastes. I also put baked potaotes or sweet potaoes wrapped in foil and place on grill. "

Prep Time:15 Min    Cook Time:45 Min   Ready In:1 Hr Servings Per Recipe: 8

Ingredients

• 1 pound ground pork
• 1 pound ground turkey
• 2 eggs
• 2 tablespoons dry bread crumbs
• 8 ounces fresh mushrooms, sliced
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon basil
• 1 1/2 teaspoons Worcestershire sauce

Directions

1. Preheat an outdoor grill for medium heat.
2. In a large bowl, mix together the ground pork, ground turkey, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, and Worcestershire sauce using your hands. Pat evenly into a 9 inch pie plate.
3. Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.               

 Sometimes i add a topping
  1/3 cup ketchup, 1 TBLS Worchestershire Sauce, 2 tsp brown sugar.  Mix in a small bowl and brush on the meatloaf the last 5 mins.

Charred Tomato & Chicken Tacos

Prep Time:	35 minutes
Ready in:	35 minutes
Yield:	6 servings, 2 tacos each
Ease of Prep:	Easy

Recipe Ingredients
	1 pound ripe plum tomatoes cored (about 4-5)
	2 teaspoons extra-virgin olive oil divided
	1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks
	Salt & freshly ground pepper
	1 large white onion finely chopped (about 1 1/2 cups)
	2 cloves cloves garlic very finely chopped
	2 jalapeño peppers seeded and very finely chopped
	2 tablespoons lime juice
	2 tablespoons chopped fresh cilantro
	4 scallions chopped
	12 corn tortillas warmed
	1/4 cup reduced-fat sour cream for garnish
	2 limes cut into quarters

Recipe Directions

1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.

Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Health Advantages: low calorie, high fiber, low sat fat, low sodium, high potassium, heart healthy, healthy weight, gluten free diet.
Weight Watcher Points 6  ( Old System)

Nutrition Information
Servings Per Recipe: 6
	Amount Per serving
	Calories:	310 cal					Carbohydrate Servings:	2
	Carbohydrates:	35 g		Dietary Fiber:	6 g		Cholesterol:	68 mg
	Fat:	7 g		Sodium:	140 mg		Saturated Fat:	2 g
	Protein:	28 g		Potassium:	613 mg		Monounsaturated Fat:	3 g
	Nutrition Bonus:	Vitamin C (42% daily value), Selenium (35% dv), Magnesium (19% dv), Potassium (18% dv), Vitamin A (17% dv).
	Exchanges:	1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat