A few recipes with Points or nutritional information

The BBQ Pork recipe doesn't make enough for a family of 4. You might want to double the recipe. I used Pork Loin and couldn't get the pork to shred, and after cooking all day, it was pretty dry. Don't know if there is another cut that might be better suited for this recipe. I served 1/2 cup BBQ - 6 pts over a baked potato- 3 pts with a tbsp of I Can't Believe It's Not Butter - 2 pts and 2 tbps of Sour Cream - 2 pts. Total points for the dinner 13 points.

BBQ Pork

8 Servings (1/4 cup)

 129 calories, 0 g. fiber, 3 g. fat

1-1/2 lbs. pork tenderloin, cut into small pieces

½ c. diet Coke

1 c. barbecue sauce

1 c. onion, chopped

¼ t. pepper

-Spray crock pot with Pam.

-Place all ingredients in crock pot; mix well.

-Cook on high 5-6 hours or low 7-9.

-Stir well to break up pieces, to shred press down with fork.

-If you like a thicker sauce, remove lid during the last 30 minutes of cooking.

-Serve on buns or baked potatoes for additional points.

Can't wait to try this one. Every Friday night my hubby asks for Pizza. Maybe this will work on him too!

Pot of Pizza 

Serves 6 (1 cup) 305 calories, 9 gm fat, 21 gm protein, 35 gm carbohydrates, 866 mg Sodium, 209 gm Calcium, 4 gm Fiber 

8 ounces extra lean ground beef or turkey

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained

1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce <-- I used Hunt's pizza sauce

1 teaspoon Italian Seasoning

1 teaspoon pourable Splenda

3 cups cooked noodles, rinsed and drained

1/4 cup shredded Kraft reduced-fat Cheddar cheese

1/4 cup shredded Kraft reduced-fat Mozzarella cheese

In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving

Pizza dough

Estimated POINTS® Values Per Serving- 5   Servings -6

It is 5 points for the DOUGH only! You have to add points for the sauce, cheese, and toppings used. 

Ingredients

1/2C Water

2TBSP Olive Oil

1/2C AP Flour

2-1/2C Heart Smart Bisquick

Instructions

Mix all ingredients together. Divide into 6 pieces and roll each piece out to 1/4 inch thick. Place each piece on pan and brush with olive oil. Bake 10 minutes at 425 degrees. Top with sauce, cheese and toppings. Bake 12 more minutes at 425 degrees.

This recipe is AH-MAZING. I love Taco Soup. This recipe is a little different from what I used to make, but tastes better! This is great to make a big pot and have left overs all week. This is a great lunch and is sooo low points!

TACO SOUP 1 CUP = 1 point

1 lb ground beef (93%ff) or ground turkey

1 onion, chopped

1 can chopped green chilies (any size – I use the larger)

2 cans beans (16 oz – any type you like – I use black and northern)

1 can seasoned chili beans (16 oz)

1 can fat free refried beans (16 oz)

1 can whole kernel corn (16 oz)

1 can tomato sauce (16 oz)

1 can petite chopped tomatoes (32 oz)

3 cups water

1 envelope dry ranch dressing

1 envelope taco seasoning

Seasoning (cumin, chili powder, salt/pepper) to taste

Brown onion and meat. Add all other ingredients. Do not “drain” any cans everything goes in.

Heat through (about 15 minutes). Freezes very well in Gladware bowls.

Can top with chopped onion, fat free or low fat sour cream, small amount of shredded cheese, etc. when serving.

Skinny Nachos with Turkey, Beans and Cheese
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: about 14 chips • Points: 7 ww pts
Calories: 347 • Fat: 9.4 g • Protein: 27.1 g • Carb: 40.6 g • Fiber: 7.1 g 

• 4 oz baked tortilla chips (I used Baked Tostitos Scoops)
• 8 oz 99% lean turkey breast
• 1 tsp cumin
• 1 tsp garlic powder
• salt and pepper
• 1 cup fat free spicy black bean dip
• 1 1/3 cup reduced fat Mexican cheese like Weight Watchers
• 2 cups pico de gallo salsa
• 1/2 cup light sour cream
• 2/3 cup fresh cilantro

Preheat oven to 425°. Place 1 oz (about 14) chips on four oven-proof dishes or one large baking sheet.
Heat a large nonstick sauté pan over high heat. Add turkey. Season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon. When cooked, add bean dip and mix well.
Spoon the turkey mixture over the chips and sprinkle the cheese on top. Bake until cheese melts, about 6 minutes.
Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños. Serve immediately.

Just made this the other night and I  must admit, I am not a fan! I thought that despite all the spices that goes into it, it was very bland and I am not a fan of sausage, and the meat tasted more like sausage than turkey. I ended up having to eat mine with A1 sauce.

Stuffed Cabbage    

Per roll, based on using barley. Calories: 139 Fat 3.4g Fiber 3.3g

1 yellow onion
3T  Smart Balance  

1 large green cabbage

1 pound ground turkey
1/2 pound ground turkey sausage
½  cup raw white long grain rice or barley
1 tsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
1/8 to 1/4 tsp cayenne pepper
1/2 t garlic
1/2 t paprika
8 ounces tomato sauce
1 can crushed tomatoes (28oz)
1 tsp black pepper
1/8 tsp cayenne pepper
1/2 t garlic
1/2 t onion powder
2 teaspoons sugar

Combine your tomatoes and tomato sauce and spices
Saute Smart Balance and onions and cool

Mix part turkey sausage, plain ground turkey or ground beef, barley or rice, egg, spices and Worcestershire sauce, cooked onions

Score the meat into a pie with 10 pieces to be a guide line.

Put a large deep pot of water on and bring up to a simmer

Using a small paring knife, carefully cut around the core to remove

Drop the whole head of cabbage into the water and watch.

Using tongs, carefully and gently remove a leaf and place it in a colander to cool.

You need 10 good leaves so once you have 12, you can turn the water off and remove the remainder of the head and set aside to cool..

Remove some of the hard rib ridge..

Add 1/10 of the meat mixture and form into a little log as shown above

Fold in the sides. 

IMPORTANT: Don't roll them too tightly, the barley or rice will expand as you cook and if you roll them too tightly, they will burst the cabbage.

Put them seam side down so they don't unroll. 

Next chop up any remaining leaves and the rest of the head of cabbage. Layer 1/3 to 1/2 of it in the bottom of your crock pot.

Carefully pour about 1/2 cup of sauce over top of the leaves. Next start adding your cabbage rolls.

Once you have the first layer down, go ahead and use some of the extra cabbage to fill in the holes

Spoon more sauce over this layer and add your second layer of rolls and extra cabbage leaves.

Top with the remainder of the sauce.

Add 1 cup at a time until the rolls are almost completely covered.

I cooked mine in a crock pot. 4 hours on high, 2 hours on low.

Crock Pot Minestrone Soup
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1 1/2 cups Calories: 232 • Points: 3.5•

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 3 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1 oz chunk of good Parmesan cheese rind
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh or frozen (defrosted) spinach
• 2 cups cooked small pasta like ditalini or elbows (al dente)
• extra Parmesan cheese to top

Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.

Cheesy Twice Baked Potatoes Recipe

Entire recipe makes 4 servings   Each serving = 2 Point Total

 

Ingredients:
- 2 large Idaho potatoes (approx 1 lb)
- 1/4 cup fat-free sour cream
- 1/4 cup crumbled blue cheese
- 1 tsp chopped fresh parsley
- 2 green onion stalks, finely chopped
- salt and pepper to taste
- non-fat cooking spray, Butter Flavored
- top with Bacon Bits and chives (optional)

**Try adding some steamed artichoke for some extra oomph!

Directions:
Preheat oven to 400ºF. Pierce potatoes with fork. Bake until tender, 45-50 minutes. Remove from oven; let stand until cool enough to handle. Cut potatoes lengthwise. With spoon, scoop out potato pulp, forming 4 shells. Place pulp in bowl; add sour cream, blue cheese, green onions, salt & pepper and parsley. With potato masher, blend until smooth. Spritz potato shells with a bit of butter flavored, non-fat cooking spray, and then sprinkle with a bit of salt and pepper. Smooth potato mixture into shells. Place on baking sheet and bake until heated through, 15 minutes

Low Calorie Ranch Dressing Recipe

This recipe makes an amazing 6-7 tbsp serving  Total Point Value per serving: 2 Point

Ingredients:
- 2 Tbsp Hellmann’s Low fat Mayo (must be Low fat not Light)
- 2 Tbsp Plain, Non-Fat Yogurt
- 1 tsp Hidden Vally Ranch Dressing (the powder mix kind)
- 2-3 Tbsp water (depending on how thin or thick you like it)
Directions:
Whisk everything together and put in fridge for about a hour, the longer it sets the more the ranch flavor

Weight Watchers Southern Style Oven Fried Chicken Recipe

Serving size is 1 chicken breast
Each serving = 4 Weight Watchers Points

Ingredients:
- 1/3 cup all-purpose flour
- Pam Butter Flavored Non-Fat, Nonstick Cooking Spray
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp granulated onion powder
- 3 oz buttermilk
- 1/2 cup cornflake crumbs, crushed finely
- 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces*
* You can use chicken wings and drumsticks with this recipe as well, just make sure to remove the skin
Directions:
Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with the butter flavored nonstick, non-fat cooking spray; set aside.
Combine flour, salt, pepper, onion powder and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
Place coated chicken breasts in prepared baking dish. Spray chicken with a light coating of the Butter Flavored non-fat cooking spray. Bake until chicken is tender and no longer pink, about 25 to 30 minutes (there is no need to flip the chicken during baking). Makes 4 servings

Buttermilk Ranch Fried Chicken Recipe

Entire recipe makes 2 servings
Each serving = 6 Point Total

Ingredients:
- 12 oz. boneless, skinless chicken breast, cut into strips
- 2/3 cup reduced-fat buttermilk
- 1/3 cup Fiber One bran Cereal
- 1 packet Ranch Salad Dressing and Seasoning Mix
- 1/3 cup Panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley flakes
- non fat cooking spray, butter flavored
Directions:
In a Tupperware container, or large Ziploc bag, mix the buttermilk, salt, pepper and dried parsley flakes. Add the chicken, and coat it well. Refrigerate overnight or at least 3 hours.
Preheat oven to 375ºF. Lightly coat a large baking sheet with the butter flavored nonstick, non-fat cooking spray. In a food processor or blender, and grind the Fiber One cereal to a breadcrumb-like consistency. Pour the crumb mixture into a large bowl and add in the Panko bread crumbs and Ranch Salad Seasoning Mix. Remove each individual piece of chicken from the buttermilk, and dip it into the crumb/seasoning mixture. Make sure to coat each piece thoroughly. Lay each coated piece on the baking sheet. Give them all a quick once over spray with the butter flavored non-fat cooking spray. Bake for about 1-12 minutes on each side, or until the edges are crispy.

Everyone needs a good, quick desert recipe! It really helps me with my sugar cravings.

Peanut Butter Cups 

Serves: 12

Per Peanut Butter Cup: 73 Calories; 2g Fat, 2g Protein; 10 carbs, Fiber: 0g

1 (8 oz.) Container Fat Free Cool Whip

1/3 Cup Reduced Fat Creamy (or Chunky) Peanut Butter

1/4 Cup Hershey's Light Chocolate Syrup

Line a 12 cupcake pan with cupcake holders. Combine 1 Cup of Cool Whip and the peanut

butter, with a whisk. (Put a little arm grease into it!) Fold in remaining Cool Whip.

Divide the mixture into the liners evenly (approx. 2 1/2 tablespoons each). Top each cup with a dollop of chocolate syrup. Freeze. 

GINORMOUS ICE CREAM SHAKE POINTS® value 3*

Serving Size: entire (24-ounce) shake

Calories: 206 Fat: <1g Sodium: 244mg Carbs: 48g Fiber: 7g Sugars: 30g Protein: 6g

Ingredients:

3/4 cup Breyers Double Churn Free ice cream, French Chocolate

1 25-calorie packet diet hot cocoa mix

1 1/2 tbsp. Hershey’s Syrup Lite chocolate syrup

2 no-calorie sweetener packets (like Splenda)

2 cups crushed iced (about 10 - 14 ice cubes' worth)

Optional: Fat Free Reddi-wip and a maraschino cherry

Directions:

Dissolve cocoa mix and sweetener into 2 oz. of hot water. Mix well. Add syrup and 6 oz. of cold water and stir. Place crushed ice and ice cream in a blender. Top with liquid mixture. At low to medium speed, blend until shake is thoroughly mixed (but not liquified). Pour into a very tall glass and, if desired, top with a generous squirt of Fat Free Reddi-wip and a cherry. Enjoy! 

Peanut Butter Cookie Recipe

Serving size is 1 cookie
Each serving = 1 Weight Watchers Point

Ingredients:
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp table salt
- 3 tbsp reduced-calorie margarine, stick-variety
- 2 tbsp reduced-fat peanut butter
- 1/2 cup packed light brown sugar
- 1/4 cup sugar
- 1 large egg white
- 1 tsp vanilla extract 2 sprays non fat cooking spray
Directions:
Combine flour, baking soda and salt in a small bowl; mix well and set aside.
Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.)
Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.

Weight Watchers Chocolate Chip Peanut Butter Pie Recipe

Serving size = 1 slice (1/10 of pie)
One serving = 7 Weight Watchers Points (*5 Weight Watchers Points if using the peanut butter substitution mentioned above).

Ingredients:
1/2 cup(s) reduced-fat peanut butter*
4 oz light cream cheese
4 oz fat-free cream cheese
12 oz fat-free sweetened condensed milk
2 tbsp fresh lemon juice
1 cup(s) lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips, divided
1 tbsp Hershey’s Chocolate Syrup
6 oz reduced fat pie crust
*You can save even more Points in this recipe by substituting the peanut butter with “Better’n Peanut Butter“, which you can find at Trader Joe’s or other health food stores. The taste is still very good, but it does a little different that the reduced fat peanut butter. Though, this substitution will save you 2 Weight Watchers Points per serving!
Directions:
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Drizzle with chocolate syrup. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Now drift off into creamy, chocolatey, peanut buttery goodness!