WW Lemon Ricotta Cookies

Weight Watchers Lemon Ricotta Cookies
3 Points+ Per Serving

Ingredients:

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Makes 44 Cookies (1 Cookie Per Serving)

Nutritional Info Per Serving: Calories 113, Total Fat 3.5 g, Protein 2 g, Carbs 22 g, Sodium 76 mg, 
Fiber 0 g

Weight Watchers Buffalo Chicken

Weight Watchers Buffalo Chicken Lasagna
Plus+ 7 Per Serving

Ingredients:

12 Whole Wheat Lasagna Noodles, uncooked
1 lb. Skinless Chicken Breast, cubed
3 Cups Hunt’s Four Cheese Spaghetti Sauce
1 Cup Very Mild Buffalo Wing Sauce
1 1/2 Cups Water
15 oz. Nonfat Ricotta Cheese
1/2 Cup Egg Substitute
9 Slices 2% Pepperjack Cheese

Directions:

Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute.

Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

Makes 9 Equal Servings

Nutritional Info Per Serving: 285 Calories; 4g Fat; 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; Points Plus+ 7

WW Orange Dream Cheesecake

Orange-Dream Cheesecake is a delicious and easy recipe for a dessert that will bring back the taste of the “Orange Dreambar” from the ice cream truck in our childhood years. The difference is this is even better in that it is a cheesecake. It is also a low fat, low cholesterol, low sodium, low carbohydrates, low sugars, heart-healthy, diabetic, WeightWatchers (2) PointsPlus recipe. Makes (8) Servings. Orange-Dream Cheesecake will be loved by everyone in your family and all your friends and guests.

INGREDIENTS:

1 graham cracker, crushed
2/3 cup boiling water
1 (.3 oz) box sugar-free orange gelatin
1 cup 2% cottage cheese
1 (8 oz) tub fat-free cream cheese
2 cups thawed fat-free whipped topping

DIRECTIONS:

1. Sprinkle the graham cracker crumbs onto the bottom of an 8 or 9 inch springform pan sprayed with cooking spray. (Note: If you don’t have a springform pan a 9 inch pie plate may be used instead.).

2. Add the boiling water to gelatin mix; stir 2 minutes until completely dissolved. Cool 5 minutes; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into a large bowl. Whisk in the whipped topping. Pour into prepared pan; smooth out the top.

3. Refrigerate 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim. If desired, garnish with fresh mint sprigs and thin orange slices just before serving.

Yield: 8 Servings.

WW PointsPlus+ = 2
Carb Choices: 1

Diet Exchange:
1 Carbohydrate + 1 Meat(L)

NUTRITIONAL INFORMATION:
Calories: 90, Total Fat 1.5g, Saturated Fat 1g, Cholesterol 10mg, Sodium 300mg, Sugars 4g, Carbohydrates 11g, Fiber 0g, Protein 8g

Healthy Chocolate Cake

Healthy Chocolate Cookie Cake (I do not have the nutrition facts on this)

•1 can white beans
•3/4 cup applesauce
•1 ripe banana
•1 1/4 cup rolled oats
•1 tsp vanilla
•2 tsp baking powder
•1/2 cup cocoa powder
•1/4 tsp salt
•1/2 tsp baking soda
•1 tbsp honey
•1/2 tbsp melted coconut oil
•1/2 cup chocolate chips

Preheat oven to 350F.  Drain and rinse beans very well.  Add beans, and every other ingredient except chocolate chips to bowl of food processor.  Blend until oats have broken down and a thick batter has formed.  Add chocolate chips to food processor and process quickly to break down and combine.  Scoop batter into a greased 9in pan and spread into an even layer.  Bake for 40-45 minutes. Serves 8-12.

WW Cheddar, Ham & Egg Casserole

Weight Watchers Cheddar, Ham and Egg Casserole
Plus+ 6 Per Serving

Ingredients:

Cooking spray
6 ounces thinly-sliced deli ham, 
torn into quarters
4 whole-wheat English muffins, 
split, toasted and halved
4 scallions, trimmed and cut into 2-inch pieces
2/3 cup shredded extra-sharp Cheddar, divided
4 large eggs
3 large egg whites
3 cups reduced-fat milk (2 percent)
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Directions:

Lightly mist a round 2-quart casserole dish with cooking spray. Alternately place the ham and muffins in the dish to make a shingled pattern. Sprinkle the scallions and 1/3 cup cheddar over the casserole.

In a large bowl, whisk the eggs, egg whites, milk, and mustard; season with salt and pepper. Pour the custard filling over the casserole and sprinkle with the remaining 1/3 cup cheese. Cover the casserole with plastic wrap; refrigerate at least 5 hours and up to overnight.

Preheat the oven to 350 degrees F. Place the casserole on a large rimmed baking sheet; bake until golden around edges and just set, about 1 hour. Let stand 10 minutes before serving.

Makes 8 Equal Servings 

Nutritional Info: Calories 227; Total Fat 8g; Protein 17g; Carb 22.5g

One Skillet Spicy Ranch Chicken

One Skillet Spicy Ranch Chicken 

Nutrition Facts not available. 

Prep Time: 8 minutes, Cook Time: 12 minutes
Total Time: 20 minutes, Yield: Serves 4-6

A healthy, easy one-skillet dinner that is ready in 20 minutes flat! With chicken, black beans, and southwest ranch flavor, this recipe is sure to become a family favorite.

Ingredients
2 teaspoons extra virgin olive oil 
1pound boneless skinless chicken breasts, cut into bite-sized pieces 
1/4 yellow or red onion, chopped 
1 packet Hidden Valley Spicy Ranch Mix (NOT ranch dip mix) 
1 red bell pepper, cored and chopped 
1 green bell pepper, cored and chopped 
1 can black beans, drained & rinsed 
1 can fire roasted diced tomatoes 
1 1/2 cups instant brown rice 
1 cup low sodium chicken stock 
1 cup freshly grated cheddar cheese, for serving 
Cilantro, for serving

Directions
1.Heat olive oil in large nonstick skillet on medium-high heat. Add chicken, onions, and ranch mix. Sauté, stirring often, for 2 minutes.
2.Stir in red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock. Bring to boil, then cover. Simmer on low heat 5 minutes, or until chicken is done and rice is nearly tender. Let stand, covered, for 5 minutes, until liquid is absorbed. Serve topped with cheese and cilantro.

Copycat Orange Berry Blitz from Jamba Juice

Copycat Orange Berry Blitz (Jamba Juice)

Ingredients:
-1 1/2 cups Private Selection Tropical Smoothie Blend (Kroger’s fancy way of saying pineapples, mangos + strawberries)
-1/2 cup frozen blueberries
-1/2 cup Fage Greek yogurt
-1 cup orange juice
-1 scoop unflavored protein powder

Instructions:
1) Put all ingredients into a blender and blend until smooth!

WW Crockpot Chicken Stew

Weight Watchers Crock Pot Chicken Stew
7 Points+ Per Serving

Ingredients:

1 pound mushrooms, stems trimmed, caps wiped clean
1/2 cup finely chopped shallots, (2 large)
2 teaspoons extra-virgin olive oil
1/2 cup water, divided
4 cups reduced-sodium chicken broth
1 (14oz) can pinto beans
1 cup thinly sliced carrots, (1 large)
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
2 bay leaves
2 pounds boneless, skinless chicken thighs, trimmed
and cut in 2-inch chunks
2 1/4-inch-thick lemon slices, (including peel), seeded
1/2 teaspoon freshly grated lemon zest
2 tablespoons cornstarch
1/4 cup whipping cream
2 tablespoons lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
1 1/2 cups frozen green peas, rinsed under cold water to thaw
1/2 cup chopped fresh parsley 

Directions:

1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch-Oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.
2. Place chicken in a 5- to 6-quart crockpot and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.

Makes 7 (1 Cup Servings)

Nutritional Info Per Serving: 270 calories; 12g fat; 86mg cholesterol; 13g carbs; 26g protein; 2g fiber;
329mg sodium

WW Crockpot Ham & Potato Soup

Weight Watchers Crock Pot Ham & Potato Soup
Plus+ 4 Per Serving

Ingredients:

7 c. diced potatoes (about 4 medium)
1 c. diced onion (about 1 medium)
1 large carrot, chopped
2 c. ham, diced
5. c. hot water
1 Knorr Chicken Bullion cube (extra large size that
makes 1 quart broth or 4 small cubes that make 1 cup each)
1 c. 2% milk
1/2 c. sour cream
Salt and Pepper to taste

Directions:

Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also. Cook on low 7 hours, or high 3 hours. Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste. Makes twelve 1-cup servings.

If you'd like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and slightly mash, then return the mashed mixture to the crock pot.

Makes 12 Servings (About 1 Cup Per Serving)

Nutritional Info Per Serving: Calories: 151.7; Fat: 5.3 g; Cholesterol: 18.7 mg;
Sodium: 534.2 mg; Carbs: 19.5 g; Fiber: 2.5 g; Protein: 6.9 g

Weight Watchers Chocolate Crunch

Weight Watchers Chocolate Crunch Bars
Plus+ 3 Per Serving

Ingredients:

6 cups chocolate-flavor crisp rice cereal
1 1/2 tablespoons margarine
1 1/2 tablespoons reduced-fat peanut butter
8 ounces large marshmallows (use half 16-ounce package)
1/3 cup reduced-fat semisweet chocolate morsels

Directions:

1. Spray a 13 x 9-inch baking dish with non-stick cooking spray.

2. Place the rice cereal in a large bowl.

3. In a saucepan combine the marshmallows and margaine with peanut butter; cook stirring constantly over low heat until marshmallows are melted.

4. Pour the marshmallow mixture over the cereal; stir with wooden spoon until well coated.

5. Add/mix in reduced-fat chocolate morsels.

6. Press the mixture into prepared pan, using a rubber spatula to spread out.

7. Cut into 24 bars.

Makes 24 Servings

Nutritional Info Per Serving: 93 calories; 2 g fat; 0.1 mg cholesterol; 18 g carbs;
0.9 g protein; 0.3 g fiber; 72 mg sodium

WW Stuffed Chicken Breasts

Weight Watchers Stuffed Chicken Breasts
Plus+ 5 Per Serving

Ingredients:

1/2 cup shredded Gouda cheese, preferably smoked
2 tablespoons chopped scallion
1 tablespoon sliced pimientos, chopped
1 teaspoon paprika, divided
4 small boneless, skinless chicken breasts (1 1/4-1 1/2
pounds total), trimmed and tenders removed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil

Directions:

1. Preheat oven to 400°F.
2. Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
3. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the
opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and
pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the
breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the
remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until
browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the
oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer
inserted into the thickest part registers 165°F, about 15 minutes.

Makes 4 Servings

Nutritional Info Per Serving: 200 calories; 10 g fat; 76 mg cholesterol; 1 g carbs;
26 g protein; 0 g fiber; 445 mg sodium

WW Italian Pasta Salad

Weight Watchers Italian Pasta Salad
Plus+ 3 Per Serving

Ingredients:

4 ounces tricolor rotini (corkscrew) pasta, uncooked
3/4 cup cubed part skim mozzarella cheese
1/2 cup sliced zucchini
1/4 cup chopped, seeded tomato
3 tablespoons fat free Italian dressing
2 tablespoons white wine vinegar
3/4 teaspoon minced garlic
1/2 teaspoon granulated sugar substitute
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper

Directions:

Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water and drain. Add cheese, zucchini and tomato, tossing gently.

Combine Italian dressing and remaining 5 ingredients, stirring well with a wire whisk. Add vinegar mixture to pasta mixture and toss gently. Cover and chill 1 hour.

Toss gently before serving.

Makes 6 (1/2 cup) servings

Nutritional Info Per Serving: calories 108, fat 2.6g, fiber 0.9g, protein 5.8g, sod 162mg,
carbs 14.9 g

WW Breakfast Pizza

WW Breakfast Pizza 

6 pts per serving

Ingredients:

Nonstick cooking spray

1 1/2 cups frozen loose-pack diced,

hash brown potatoes with peppers and onion

1 clove garlic, minced

1 1/2 cups refrigerated or frozen egg product,

thawed, or 6 eggs, beaten

1/3 cup fat-free milk

1 tablespoon snipped fresh basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 ounce Italian bread shell (Boboli)

1 cup shredded part-skim mozzarella cheese (4 ounces)

2 plum tomatoes, halved lengthwise and sliced

1/4 cup shredded fresh basil

Directions:

1. Preheat oven to 375 degrees F. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir about 4 minutes or until the vegetables are tender.

2. In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper. Add oil to skillet; add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through but is still glossy and moist. Remove from heat.

3. To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with cooked egg mixture, tomatoes, and the remaining cheese.

4. Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 cup shredded basil. Cut into wedges to serve.

Makes 8 Servings

Nutritional Info Per Serving: Calories 233, Carbs 29 g, Fat 7 g, Fiber 2 g, Protein 15 g

Better Than Sex Cake

WW Better Than Sex Cake

4 pts 

Ingredients:

1 (12 ounce) can Diet Coke

1 (18 ounce) box devil's food cake mix

1 egg white

6 ounces fat free caramel topping

7 ounces fat-free condensed milk

1 english toffee-flavored candy bar, chopped

8 ounces fat-free whipped topping

Directions:

1. Preheat oven to 375.

2. Mix cake mix, egg white, and diet soda. Bake for 35 minutes in a greased 9x13 pan.

3. During the last few minutes of baking, put the caramel and condensed milk in a saucepan on low heat until smooth.

4. After baking, remove cake from oven and pour caramel over top. Sprinkle half the heath bar on top.

5. Cool completely. Cover with whipped topping and remaining heath bar bits.

Makes 24 Servings

Nutritional Info Per Serving: 143 calories; 6 g fat; 22 g carbs;

1.8 g protein; 0.6 g fiber; 221 mg sodium

Low Cal Strawberry Shortcake

Smoothie to Slim Down

Weight Watchers Chicken & Rice Casserole

WW Mexican Chicken and Rice Casserole

6 Points+ Per Serving

Ingredients:

1 can fat free cream mushroom soup
1 can fat free cream chicken soup
2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 cup instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen boneless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese

Directions:

Preheat the oven to 350.

Coat a 13x9 inch glass casserole dish with cooking spray

In a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish.

Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.

Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions.

Cover with foil and bake for 1 hour, 40 minutes.

Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.

Makes 12 Servings

Nutritional Info Per Serving: 270 Calories; 5g Fat; 34g Protein; 19g Carbs; 4g Fiber; 79mg Cholesterol; 
546mg Sodium

WW Lemon Angel Food Cake

Weight Watchers Lemon Angel Food Cake
7 Points+ Per Serving

Ingredients:

1 1/2 cups sifted cake flour
2 cups sugar
14 egg whites, at room temperature
1 pinch salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 tablespoons lemon juice

Lemon Glaze Icing

1 3/4 cups confectioners' sugar
4 -5 tablespoons fresh lemon juice

Directions:

1. Preheat oven to 300°F Sift flour into a dry mixing bowl. Sift sugar into a separate bowl and set both aside.

2. Using a copper or stainless steel bowl, beat egg whites first until foamy. At this point add salt and cream of tartar if using stainless steel bowl and then beat egg whites to soft peaks. Gently fold in sugar with rubber spatula. Next, fold flour in to egg white and sugar mixture in 2 batches. Now, gently fold in vanilla, almond and lemon juice. When all has been incorporated, pour batter into a 10-inch non-stick tube pan and smooth out top.

3. Bake for approximately 1 hour until cake is pale creamy brown color and top springs back when gently touched with finger and/or a wooden skewer comes out clean. Cool cake upside down in pan.

4. When cool, remove cake from pan and frost with Lemon Glaze Icing

5. To make glaze: Sift sugar into a small bowl. Add lemon juice and beat until smooth. Drip, drizzle or pour icing on top of cake after it has cooled.

Makes 14 Equal Servings

Nutritional Info Per Serving: Calories 243, Total Fat 0.2 g, Protein 4.8 g, Carbs 56 g, Sodium 66 mg, 
Fiber 0.2 g

WW Oven Fried Green Tomatoes

Weight Watchers Oven-Fried Green Tomatoes
Plus+ 2 Per Serving

Ingredients:

1/2 cup water
1 1/2 teaspoon ground flax seed
1/2 cup cornmeal
1/4 cup quinoa flour (or other flour)
1 teaspoon cornstarch (or other starch)
1/2 teaspoon black pepper freshly ground
1/2 teaspoon salt
4 large green tomatoes

Directions:

Preheat oven to 425. Spray a baking sheet lightly with canola oil or non-stick spray.

Combine the water and ground flax seeds in a blender and blend at high speed for 30 seconds. Pour into a wide bowl and allow to sit for a few minutes to thicken slightly.

In another wide bowl, combine remaining ingredients (except tomatoes). Cut tomatoes into slices about 1/4 to 1/2-inch thick. Submerge a tomato slice in the flax-water, allow excess to drip off, and place slice into cornmeal mixture. Press lightly to assure that bottom of slice is covered with cornmeal and turn to coat other side. Place on prepared baking sheet.

When all tomato slices are coated, bake for 15 minutes, or until bottoms are golden brown. Turn and bake another 15 minutes to brown other side. Remove from oven and serve immediately.

Makes 6 Equal Servings

Nutrition Information:
Calories 94, Fat 1.5 g, Cholesterol 0 mg, Carbs 18.6 g, Fiber 2.7 g, Protein 3.2 g

Biggest Loser Crispy PB Squares

Biggest Loser Crispy Peanut Butter Squares

• Ingredients:
  
  Butter-flavored cooking spray
  3 cups 100% whole grain crispy brown rice cereal
  1/4 cup coconut sugar
  1/4 cup + 2 tablespoons unsweetened, 
  unsalted all-natural creamy peanut butter
• Instructions
  
  Lightly coat an 8" baking dish with cooking spray. Place the cereal in a large mixing bowl. Set aside
  
  Place a medium nonstick saucepan over medium heat. Add the sugar and agave and slowly bring the mixture to a boil. Boil for 1 minute. Reduce the heat to low and add the peanut butter. Stir until the peanut butter is melted and the mixture is well combined.
  
  Pour the peanut butter mixture into the bowl with the cereal. Using a rubber spatula, mix until the cereal is well incorporated. Transfer the mixture to the prepared baking dish and, using a piece of parchment or waxed paper, firmly press the cereal into the pan. 
  
  Allow to cool completely. Cut into 16 squares. Serve immediately or store in an airtight container for up to 4 days.
  
  Per serving: 83 calories, 2 g protein, 13 g carbs, 3 g fat, , 0 mg cholesterol, 1 g fiber, 41 mg sodium

WW Apple Crisp

Mom's Apple Crisp   Plus+ 6 Per Serving

Ingredients:

1/2 cup all-purpose flour, plus 2 Tbsp
1/2 cup old fashioned oats (not instant)
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1 pinch salt
3 tablespoons light stick butter, diced
1 teaspoon water
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1 pinch ground cloves
3 lbs jonathan apples, peeled and thinly sliced
1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 375°F Spray a shallow 1-1/2 quart baking dish with nonstick spray.
2. To make the topping, combine the 1/2 cup flour, the oats, brown sugar, ginger, cinnamon, and salt in a medium bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Add the water and firmly press mixture to form clumps.
3. To make the filling, mix the granulated sugar, the 2 tablespoons flour, the nutmeg, and cloves in a large bowl. Add the apples and vanilla; mix well. Transfer to the baking dish. Sprinkle the topping over the filling. Bake until the filling is bubbling and the topping is golden, 55 - 60 minutes. Serve warm or at room temperature.

Makes 8 Servings

Nutritional Info Per Serving: 227 calories; 5 g fat; 11 mg cholesterol; 46 g carbs;
2 g protein; 5 g fiber; 62 mg sodium

Yogurt Bark

Yogurt Bark - Low Carb 

Ingredients 

2 cups fage total classic yogurt

½ cup sweetener

2 medium strawberries, chopped

2 tablespoons pistachios

Instructions 

1.Mix sweetener and yogurt together. Pour into a freezer proof dish.

2.Top yogurt with strawberries and pistachios.

3.Freeze for 3 hours or until bark is solid. Remove from freezer and let sit for 5 minutes. Break into pieces.

4.Serve immediately or store in freezer safe bags for about one month.

Serving size: 1 Piece (Total recipe makes about 12 servings)

Protein 3.50g, Cals 42, Fat 2.42g, Carbs 5.67g, Fiber 0.20g — NET CARBS: 5.47g

Loaded Sweet Potato Fries Bites

 

Loaded Sweet Potato Fries Bites

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 14 servings

Ingredients

• 1 package (20 oz. ) frozen sweet potato waffle fries
• 2 oz. shredded 75% reduced fat sharp cheddar cheese
• 6 slices cooked center cut bacon, crumbled (you can substitute turkey bacon)
• ½ cup 0% fat Greek yogurt
• ½ tsp. ranch dressing mix
• ¼ cup chopped chives

Instructions

1. Bake waffle fries according to manufacturer’s directions.
2. Top each sweet potato with bacon and cheese.
3. Mix yogurt and ranch dressing mix together.
4. Drizzle or spoon ranch dressing yogurt over fries and sprinkle chives.
5. Serve immediately.

Notes

Nutritional value per serving: Cal 94/Fat 4 grams/Carbs 11 grams/Fiber 2 grams/Protein 4 grams

Peanut Butter, Honey & Fruit Wrap

Peanut Butter, Honey & Fruit Wrap

1- Flat Out wrap

1 tbsp all natural peanut butter

4-5 fresh strawberries quartered

Handful of blueberries

Drizzle in 100% raw honey

Roll Up and devour. So YUMMY!!!!   

Weight Watchers Chicken & Rice Casserole

WW Mexican Chicken and Rice Casserole

6 Points+ Per Serving

Ingredients:

1 can fat free cream mushroom soup
1 can fat free cream chicken soup
2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 cup instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen boneless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese

Directions:

Preheat the oven to 350.

Coat a 13x9 inch glass casserole dish with cooking spray

In a medium bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish.

Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top.

Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions.

Cover with foil and bake for 1 hour, 40 minutes.

Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.

Makes 12 Servings

Nutritional Info Per Serving: 270 Calories; 5g Fat; 34g Protein; 19g Carbs; 4g Fiber; 79mg Cholesterol; 
546mg Sodium