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side dishes

Ingredients

• 2 cup cherry tomato(es), small, red
• 2 cup cherry tomato(es), small, yellow
• 2 medium shallot(s), minced
• 1 medium garlic clove(s), minced
• 1/4 tsp table salt
• 1/8 tsp black pepper, freshly ground
• 2 Tbsp pine nuts
• 1/4 cup basil, fresh, slivered

Instructions

• Preheat oven to 400ºF.
• Tear off four 12-inch or larger sheets of heavy-duty aluminum foil. In a medium bowl, toss together tomatoes, shallots, garlic, salt and pepper. Spoon 1/4 of tomato mixture in center of each piece of foil; bring up sides of foil to center. Seal foil making sure to leave space in each packet for air to circulate.
• Place packets in a roasting pan and cook until tomatoes are aromatic and tender, about 20 to 30 minutes, depending on tomato size.
• Meanwhile, warm a small nonstick skillet over medium heat. Place pine nuts in skillet and cook, shaking pan frequently, until pine nuts start to lightly brown, about 30 seconds; immediately remove nuts from skillet and set aside.
• Remove packets from oven and let sit for 5 minutes; open each packet but be careful of escaping steam. Sprinkle each packet with 1 tablespoon of basil and 1/2 tablespoon of pine nuts. Yields 1 packet per serving.

Notes

• You can also cook these on an outdoor grill until aromatic.

  Serve these tomatoes warm or at room temperature, as a side dish or as a topping for grilled chicken or fish.

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snacks

Ingredients

• 4 oz fat-free cream cheese
• 2 items canned chipotle peppers in adobo sauce, seeded
• 3 cup frozen corn kernels, or fresh corn kernels*
• 2 Tbsp fresh lime juice
• 1 1/2 tsp ground cumin
• 1/2 tsp table salt

Instructions

• Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.

Notes

• *When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels.

  We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.

(1 Stack = 71 calories, 4g fat, 5g fiber)

1 Cup Fiber One Cereal
1 (1.5 oz.) Hershey’s Milk Chocolate Bar
1 Tbsp. reduced fat peanut butter, smooth or chunky

Directions:
Melt bar and peanut butter in microwave until smooth, at 30-second intervals. Be careful not to burn or overcook. Stir chocolate and peanut butter mixture. Add cereal and gently toss till coated. Drop onto wax paper, making 6 stacks. Refrigerate until chocolate hardens (about 30 minutes). Serves 6.

PUMPKIN FLUFF

1/2 cup fat-free skim milk
1 cup Cool Whip Free Whipped Topping
15 oz canned pumpkin
1 1/2 tsp pumpkin pie spice
1 serving fat-free sugar-free instant vanilla pudding & pie filling mix

Refrigerate and serve!

Serves 4, 1 “unit”/serving

Broccoli Cheddar Nuggets

10 oz. Frozen Broccoli
1/2 Cup Seasoned Bread Crumbs
3/4 cup Kraft Fat Free Shredded Cheese
1/8 teaspoon Salt
1/4 Cup Egg Substitute

Serves: 7 (2 Nuggets Each)
Per Serving: 69 Calories; 1g Fat (8.1% calories from fat); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 411mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 1  ( www.AimeesAdventures.com)

2 non-fat yogurts, 80 cal.

1 pkg. of FF, SF Vanilla pudding (instant)

1 small can of Mandarin oranges, drained

1 small can of pineapple tidbits or crushed, not drained

12 oz. Cool Whip light or FF

Mix yogurts and pudding.

Add Oranges and pineapple.

Fold in Cool Whip.

1 point for 1 1/2 cups.

1 1/2 pound frozen cut green beans
3 Tbsp low-sodium soy sauce
1 Tbsp sesame oil
1 tsp SPLENDA No Calorie Sweetener
1 Tbsp minced garlic

Cook beans until tender,4-5 minutes.

Spray a wok or 10″ skillet, place over med-high heat. Add garlic cook stirring constantly until soft 20-30 seconds. Add green beans strirring constantly about 2 minutes. Add soy sauce mixture and continue to cook and stir until most of liquid is absorbed, 1-2 minutes

1 1/4 lbs. ground turkey breast
1/2 cup dried Italian bread crumbs
1/3 cup grated nonfat Parmesan cheese
2 egg whites
1 Tbsp. minced onions
1 tsp. garlic powder
1/2 tsp. crushed red pepper
1 tsp. dried oregano
1/2 tsp. black pepper

Preheat oven to 350 degrees.

Combine the meatball ingredients in a large mixing bowl and mix thoroughly.

Coat a baking sheet with nonstick cooking spray. Shape the meatball mixture into 50 (1 inch) balls and place on the baking sheet.
Bake the meatballs for about 25-30 minutes, or until cooked thoroughly.

Serve with wooden picks for appetizers.

Nutrition Information per serving:
46 Cal., 0.4 g fat, 0.2 g fiber

Additional Tips
These can be served with fat-free bottled marinara sauce. Can also be frozen ahead of time. These are great for meatball sandwiches. Just be sure to figure nutrition information according to desired use.

Ingredients:
4 oz. Almond Breeze, Unsweetened Chocolate
2 oz. Torani Sugar Free Raspberry Syrup
1 1/2 tsp. instant coffee
1 tsp. Fat Free French Vanilla Coffee-mate powder
1 tsp. unsweetened coc oa
3 packets Splenda
1 1/2 cups crushed ice OR 8-10 ice cubes
2 tbsp. Fat Free Reddi-wip (a one-serving squirt)

Directions:
Place coffee, cocoa, Splenda and Coffee-mate in a glass. Add 1 oz. hot water to glass, and stir to dissolve ingredients. Next add Almond Breeze and Torani syrup and stir briefly. Now place contents of glass in a blender. Add ice and blend on high speed until well blended. Pour into a tall glass, and finish off with whipped cream. Enjoy!

Serving Size: entire recipe (approx. 16 ounces)
Calories: 63
Fat: 2g
Sodium: 130mg
Carbs: 7.5g
Fiber: 1g
Sugars: 2.5g
Protein: 1.5g

*1 Point!

1 1/4 lbs. lean beef stew meat
1 chopped onion
4 small potatoes — chunked
1 can baked beans — (28 oz) any flavor

Place beef, onion and potatoes in slow cooker. Spread beans on top.

Cook on low 8-10 hours or high 6-8 hours.

Pure comfort food!
- – - – - – - – - – - – - – - – - – -
Per Serving (excluding unknown items): 95 Calories; trace Fat (2.3% calories from fat); 3g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 149mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable.

Preheat oven to 350 degrees. Prepare the corn by pulling off any parts of the husk from that stick out or are brown. If the corn has a lot of silks sticking out of the top, use a pair of kitchen scissors and cut them off. Soak corn for 1 minute in cool water and shake any excess water off. Place each ear directly onto the middle oven rack. Cook for 35-40 minutes. Remove from oven and allow to cool slightly. To serve, simply pull the husks back from the corn (you can pull it completely off, or use it as a handle) and remove any silks (the silks should come right off). Enjoy!

Serves: 4 (1 Each)
Per Serving: 77 Calories; 1g Fat (10.7% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1 Grain (Starch).
WWP: 1 (www.AimeesAdventures.com)

1 lb red potatoes cut in 1 1/2 inch cubes
1 lb. sweet potatoes cut in the same size
4 tsp. oive oil
2 onions finely chopped
6 T ff mayo
3 T chopped cilantro
1/2 t salt
1/2 t cumin
1/8 t cayenne pepper
1 t grated lemon zest
1/4 tsp coriander (i didn’t have this)

Heat oven to 425. Spray large lipped pan with pam. Combine potatoes with 2 t olive oil in large bowl–arrange in single layer in pan. Roast, tossing accoasionally until well-browned and tender…about 35-40 min.
Transfer to large bowl. Heat remaining 2 t. oil in non-stick skillet over medium heat. Add onions and cook stirring occasionally until golden and tender–12-15 min. Transfer to bowl with potatoes. Combine mayo, cilantro, lemon zest, and other spices in small bowl. Add to potato mixture and mix well. Serve warm or at room temperature–both work well!

The WW leaders were bragging about this one for good reason. My entire family loved it. It is filling and healthy and has an unusual Texas flavor. ENJOY!

Use this fruity light sauce on desserts such as fruit salad or sponge cake. When mangoes are unavailable, make the sauce with ripe peaches, plums, apricots, and/or fresh raspberries or blackberries.

- 1 medium mango, ripe
- 1 cup nonfat yogurt
- 1 tablespoon honey
- 1 medium lime, zest and juice

Peel the mango and cut the flesh off the pit. Squeeze the pit to release the juice. Place all the ingredients in a food processor or blender, and blend until smooth. Refrigerate until serving time.

1 POINT per serving

Serves: 4
Per Serving: 62 Calories; trace Fat (5.6% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 1/2 Fruit.
(www.AimeesAdventures.com)

Recipe by: Susan Voisin

This recipe makes a Texas-sized amount of salsa, so halve it if necessary.

12 Servings – 1 point

2 cans (16 ounces each) blackeyed peas
2 cups fresh or frozen (thawed) corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large red onion, chopped
1-2 jalapeños, seeded and chopped
6 roma tomatoes
1 tbsp. minced chipotle pepper (canned in adobo sauce)
1 large clove garlic, crushed
2 tsp. salt (or to taste)
1 tsp. pepper
1/2 tsp. sugar
1 tbsp. Tabasco sauce
1/2 cup red wine vinegar
1/4 cup water (may use “Thick Water”)

Drain and rinse black-eyed peas. Combine in a large bowl with corn, chopped peppers, onions, and tomatoes.

Mix chipotle pepper, water, vinegar, Tabasco, sugar, garlic, salt and pepper. Pour over salad and stir gently to coat. Refrigerate for several hours to overnight before serving.

Prepare grill. Combine tomatoes, cheese, 1/2 teaspoon olive oil, rosemary, pepper and garlic in small bowl.

Remove brown gills from the underside of mushroom caps, using spoon. Discard gills. Remove stem and discard

Combine 1/2 teaspoon oil, soy sauce and juice in small bowl; brush over both sides of caps. Place caps, stem side down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/2 cup tomato mixture into each mushroom cap. Cover grill and cook for 3 minutes or until cheese melts. Sprinkle with parsley.

4 servings – 1 point each

Ingredients:

1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
1/2 Wedge Laughing Cow Light Cheese
1 teaspoon Fat Free Sour Cream
2 teaspoons Kraft Reduced Fat Parmesan Cheese
Salt & Pepper (if desired)

Rinse fettuccine noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

This Fettuccine Hungry Girlfredo has just 80 calories per serving, and is only 1 point on Weight Watchers (if you’re counting). This is the guilt-free recipe of the century!

*I made this recipe and in my opinion it is SCREAMING for some red pepper flakes & some sort of grilled meat or seafood on top.

We’re serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into (yay!). This dip happens to be so delicious, that we’ve been wrapping it up in high-fiber tortillas and even eating it straight. And why stop at seven measly layers? HG has upped the ante, adding an eighth guilt-free layer to this fun fiesta food. Pay extra close attention to our most valuable layer (sorry, we had to!), spiced mashed butternut squash; it makes the perfect swap for refried beans.

Ingredients:

4 cups shredded lettuce
4 oz. fat-free sour cream
1 cup canned black beans; heated
10 oz. (about 2 and a 1/2 cups) butternut squash cubes
2 cups cherry tomatoes; chopped
1 cup diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz.) BOCA Ground Burger (or another ground meat substitute, like the Morningstar Farms version**)
1 oz. Galaxy Veggie Shreds, Cheddar (or another low-calorie cheddar cheese**)
3 and a 1/2 tsp. taco seasoning

Optional: lime juice, salt, cilantro, and pepper

Directions:

Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper, and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tbsp. water for 6 – 7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 1 and a 1/2 tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining 2 tsp. of taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, “meat” mixture, cheese shreds, and red peppers. Delicious served hot or cold! Makes approximately eight 1-cup servings!

Serving Size: 1/8th recipe; approx. 1 cup

Calories: 100
Fat: 1g
Sodium: 400mg
Carbs: 18g
Fiber: 4g
Sugars: 3.5g
Protein: 7g

* 1 Point! (THIS IS TOTALLY YUMMY!!!)

From: www.halfmysize.com
Submitted by: Susi L.
Serves – 16 (2 Tbsp. each)
Points – 1

1 pkg. Hidden Valley Ranch original dressing mix
1 cup low fat buttermilk
1/2 cup fat free plain yogurt
1/2 cup reduced calorie (not fat free) mayonnaise

Blend all ingredients and chill for at least 1/2 hour.

30 Cal., 2 g fat, 0 g fiber

Variations:
Add 1 Tbsp. blue cheese for blue cheese dressing.
Add cayenne pepper for a great dipping sauce for buffalo style chicken.
Add dill or chives for a great potato topping.
Add horseradish for a creamy sauce to accompany meat.

1 lb ground turkey or lean gr. beef
1 large chopped onion
2 cans chili beans (I did one can chili beans, 1 can black beans)
1 can corn- drained
1 can chili style diced tomatoes or Rotel Chili fixin tomatoes (I used original rotel)
15 oz can tomato sauce
1 1/2 c. water
1 taco seasoning packet
1 packet dry ranch dressing mix
1 can chopped green chilis

As I brown the meat and onion in a skillet, begin boiling tomatoes and liquids in a stock pot. When meat is done add to liquid and add all other ingredients. Heat until heated all the way through.

1 cup = 1 point

I topped the soup/chili with ff cheddar cheese and a dollop of ff sour cream. So good!! My friends thought it was great and didn’t believe me it was a WW recipe. My BFF said it was too good to be skinny people food!

1 point – 4 servings

2 cups crushed tomatoes
1 ½ cups tomato juice
½ cup chicken stock
7 fresh basil leaves
½ can evaporated skim milk
1 tbsp butter buds (that fake butter powder stuff that isn’t too terribly bad)
Salt and Pepper to taste.

Simmer tomatoes, juice & stock for 30 minutes.

Puree the tomato mixture, adding a basil leaf at a time.

Add the butter buds and blend a little while longer.

Return to soup pot and add the milk.

Heat, on low, stirring occasionally, until the soup is thickened.

Servings: 24 / 1 pt. each

1/2 cup unsweetened cocoa
1 1/4 cup sugar
3/4 cup all-purpose flour
1/4 tsp baking soda
1 tablespoon baking powder
1/4 tsp salt
1 tsp vanilla
2 cups water
3 cups General Mills Fiber One cereal
2 egg whites
3/4 cup semi-sweet chocolate chips Preheat oven to 350. Put cereal in water and set aside (make sure all the cereal gets completely wet). It works well to put the cereal and water into a blender and blend it all up. Mix all dry ingredients together. Combine cereal mixture, dry mixture, egg, and vanilla. Fold in chocolate chips. Spray muffin tins with Pam or use liners. Bake for 18-20 minutes. Great frozen, then defrost in microwave for about 30 secs.

Pineapple Angelfood Cupcakes
W/W Points: 1 /cupcake

1 package angel food cake mix
1 can crushed pineapple in water — 20 Ounce Can
1. Combine both ingredients in large bowl.
2. Mix on medium speed with electric mixer.
3. Bake in accordance with cake mix box.
makes 24 cupcakes
Calories: 68.2 Fat grams: 0.1 Fiber grams: 0.1 W/W Points: 1