Sandwiches/Soups

Serve this up on a cold weekday night. Freeze leftovers in 1-cup containers for easy, portion-controlled lunches another time.

White Chicken Chili with Salsa Verde

2 serrano chile(s)(average), seeded, minced

1 Tbsp minced garlic

1 Tbsp chili powder

2 tsp kosher salt, or to taste

1 1⁄2 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano

3 cups reduced-sodium chicken broth

2 pounds uncooked boneless skinless chicken breasts

45 oz canned cannellini beans, rinsed and drained

1⁄3 cup salsa verde

2 Tbsp fresh lime juice

1⁄3 cup cilantro, minced, fresh

4 medium poblano chile, seeded, diced

1 large onion, chopped

1 Tbsp olive oil

Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.  Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.  Return shredded chicken to pot and stir in salsa verde, lime juice and cilantro; heat through.  Serves 10.  Serving size: 1 cup

SmartPoints:  4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

Some say this soup is the secret to their weight-loss success. It’s a great midday snack or dinner appetizer.

Fresh Vegetable Soup

2 clove(s)garlic clove(s), minced 0 Points

2 medium uncooked carrot(s), diced 0 Points

2 small uncooked zucchini, diced 0 Points

2 cup(s) uncooked savoy cabbage, or other variety, shredded 0 Points

2 cup(s) uncooked Swiss chard, chopped 0 Points

2 cup(s) uncooked cauliflower, small florets 0 Points

2 cup(s) uncooked broccoli, small florets 0 Points

1 medium uncooked onion(s), diced 0 Points

1 medium sweet red pepper(s), diced 0 Points

1 rib(s) uncooked celery, diced 0 Points

2 tsp fresh thyme, chopped 0 Points

6 cup(s) reduced sodium vegetable broth 4 Points

2 Tbsp fresh parsley, or fresh chives, chopped 0 Points

1 ⁄ 2 tsp table salt, or to taste 0 Points

1 ⁄ 4 tsp black pepper, or to taste 0 Points

2 Tbsp fresh lemon juice, optional 0 Points

 

Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a

boil over high heat; reduce heat to low and simmer, partly covered, about 10

minutes.  Stir in parsley or chives; season to taste with salt, pepper and lemon juice.  Serves 12.

SmartPoints:  0; Serving size: 1 cup

Notes:

If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones(though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket’s salad bar.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

These wraps are a tasty way to use up leftover Thanksgiving turkey. They’re also great with baby arugula or shredded romaine instead of watercress.

Turkey and Cheddar Wrap

1 1⁄2 Tbsp light mayonnaise

2 tsp mustard, coarse-grain

2 medium whole wheat tortilla(s), warmed according to package directions

4 oz cooked turkey breast without skin, chopped

1⁄4 tsp table salt

1⁄8 tsp black pepper, freshly ground (or to taste)

1⁄2 cup(s)fresh tomato(es), diced

2 Tbsp uncooked red onion(s), diced

1 cup(s) fresh watercress

3 Tbsp low fat shredded cheddar cheese, sharp-variety

In a small cup, combine mayonnaise and mustard. Lay tortillas on a cutting board; spread with mustard mixture.  Place 2 ounces of turkey in center of each tortilla; sprinkle with salt and pepper. Top each with half of tomatoes, onion, watercress and cheese. Tuck in sides of tortilla and then roll it up tightly; cut in half on a diagonal. Serves 2.  Yields 2 halves per serving.

SmartPoints:  5

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

 

This sweet-spicy-tart soup is comfort in a bowl. The addition of sweet potato lends amazing bisque-like thickness

Curried Carrot and Apple Soup

1 Tbsp unsalted butter

1 large uncooked onion(s), chopped

1 ¾ tsp kosher salt

3 cup(s)uncooked carrot(s), chopped

3 cup(s)uncooked sweet potato(es), chopped

2 large fresh apple(s), Macintosh, peeled, chopped

2 tsp ginger root, minced

1 tsp curry powder

4 cup(s)reduced-sodium chicken broth, or vegetable broth

3 Tbsp plain low fat Greek yogurt

1 tsp dark brown sugar

1⁄3 cup(s)uncooked scallion(s), chopped, for garnish

In a large soup pot, heat butter over medium heat.  Add onion and salt; cook, stirring frequently, until onion is softened, 5-7 minutes. Add carrots, sweet potatoes, apples, ginger and curry powder; stir to combine.  Add broth; stir to combine. Increase heat to high; bring to a boil. Cover pot and reduce heat to medium; simmer until vegetables are soft, 25-30 minutes.  Stir in yogurt and sugar; remove from heat. Puree soup in pot using an immersion blender (or use a regular blender working in batches); serve garnished with scallions.  Serves 6- 1 1/3 cups each.

SmartPoints:  3 (1 1/3 cups)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

Leftovers freeze exceptionally well: consider storing individual servings in small containers for lunches in the days ahead.

Slow Cooker Turkey, Butternut Squash and Cabbage Stew

Leftovers freeze exceptionally well: consider storing individual servings in small containers for lunches in the days ahead.

1 1⁄2 tsp dried thyme

1 1⁄2 tsp dried sage

1⁄2 tsp paprika

1⁄2 tsp table salt

1⁄2 tsp black pepper

2 pound(s) uncooked butternut squash, peeled and seeded, cut into 1-inch cubes

1⁄4 head(s) uncooked green cabbage, cored and roughly chopped

1 cup(s) fresh cranberries

2 Tbsp maple syrup

1⁄2 pound(s) uncooked boneless skinless turkey breast

In a small bowl, combine thyme, sage, paprika, salt, and pepper. Into the insert of a 5- to 6-quart slow cooker add squash, cabbage, cranberries, and maple syrup. Mix. Stir in half of the spice mixture and toss well. Rub the remaining spice mixture over the turkey breast; nestle it into the vegetables. Cover and cook on low for 6 hours, or until turkey is cooked through and the squash is tender. Transfer the turkey breast to a cutting board; cool for 5 minutes. Slice into 12 equal pieces. Serve in bowls, topped with the vegetables and sauce from the cooker.  Serves 6. Serving size: 2 turkey slices and 1 1/3 cups vegetables with sauce.

SmartPoints:  2

Notes:

This recipe is easily doubled to feed a crowd. If you’re not a sweet and salty fan, you can just omit the sea salt from the recipe.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

This vegetarian chili is a cinch to prepare thanks to supermarket staples. Leftovers make excellent burrito or taco fillings.

Super Easy Slow Cooker Three Bean Chili                     

1 large uncooked onion(s), minced 0 SmartPoints™

1 clove(s) garlic clove(s), minced 0 SmartPoints™

30 oz canned black beans, rinsed and drained 19 SmartPoints™

30 oz canned kidney beans, rinsed and drained 19 SmartPoints™

30 oz canned pinto beans, rinsed and drained1 9 SmartPoints™

30 oz canned diced tomatoes, with chilies 0 SmartPoints™

15 oz canned tomato sauce 0 SmartPoints™

¼ oz spiced seasoning mix, chili variety 0 SmartPoints™

14 oz frozen corn kernels, thawed 11 SmartPoints™

1 Tbsp fresh lime juice, or to taste 0 SmartPoints™

12 cup (s) cilantro, fresh, chopped

Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker.  Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours).

Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.  Serves 10.  Yields about 1 1/3 cups per serving.

SmartPoints:  7 (1 1/3 cups per serving)

Note:

Cook’s Tips This vegetarian chili is a cinch to prepare thanks to supermarket staples. Leftovers make excellent burrito or taco fillings.

© 2015 Weight Watchers International, Inc. © 2015 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

Give your brown-bag lunches a flavor boost with our lemony, veggie-filled tuna salad.

Lemon-Pepper Tuna Sandwiches

6 oz water-packed tuna fish drained 1 SmartPoints™

1⁄2 small uncooked carrot(s), grated 0 SmartPoints™

2 Tbsp light mayonnaise 3 SmartPoints™

2 Tbsp fresh parsley, chopped 0 SmartPoints™

1 medium uncooked shallot(s), minced 0 SmartPoints™

1 Tbsp fresh lemon juice 0 SmartPoints™

1 tsp lemon zest, or more to taste 0 SmartPoints™

1⁄2 tsp black pepper 0 SmartPoints™

4 slice(s) reduced calorie wheat bread, toasted 5 SmartPoints™

1⁄2 cup(s) arugula, baby variety 0 SmartPoints™

Combine all ingredients, except bread and arugula, in a small bowl; mix well.  Layer 2 slices toast with 1/4 cup arugula and about 1/2 cup tuna salad; top with remaining slices toast and serve. Serves 2.

SmartPoints:  5 (Serving size: 1 sandwich)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

What’s better than a cool dinner on a hot Summer day?

BBQ Chicken Pita

1 cup(s) Lettuce, romaine

2 oz Chicken, breast, rotisserie, without skin (cubed)

1/4 cup(s)Corn, yellow, canned (vacuum packed), or fresh corn

5 medium Grape tomatoes

2 Tbsp Feta, crumbled

1 1⁄2 Tbsp Juice, lime, fresh

1 ⁄2 Tbsp Cilantro, raw (chopped)

1 Tbsp Sauce, barbecue (smoky variety)

1 large Pita, whole wheat, cut in half

Combine lettuce, chicken, corn, tomatoes, feta, lime juice and cilantro in a bowl; roughly chop. Add barbecue sauce and toss to coat; spoon into pita.

SmartPoints:  10

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Give your brown-bag lunches a flavor boost with our lemony, veggie-filled tuna salad.

Lemon and pepper add some zing to classic tuna salad. Sub sweet onion for the shallot and spinach or other baby greens for the arugula, depending on what you have on hand.

Lemon Pepper Tuna Sandwiches

6 oz water-packed tuna fish drained

1⁄2 small uncooked carrot(s), grated

2 Tbsp reduced-calorie mayonnaise

2 Tbsp fresh parsley, chopped

1 medium uncooked shallot(s), minced

1 Tbsp fresh lemon juice

1 tsp lemon zest, or more to taste

1⁄2 tsp black pepper

4 slices reduced calorie wheat bread, toasted

1⁄2 cups arugula, baby variety (or spinach, kale or other baby greens)

Combine all ingredients, except bread and arugula, in a small bowl; mix well. Layer 2 slices toast with 1/4 cup arugula and about 1/2 cup tuna salad; top with remaining slices toast and serve.  Makes 2 sandwiches.

SmartPoints: 5 (1 sandwich)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

Chicken Tortilla Soup – 3 SmartPoints

This spicy and substantial soup cooks up quickly. Serve it topped with Weight Watchers

Mexican Blend Shredded Cheese and crushed up chips for a fun twist on traditional chicken

soup. I like using Weight Watcher Cheddar Twists and Crunchy Snacks are on sale this week!

1 tsp olive oil

1 1⁄2 cup uncooked onion(s), chopped

1 1⁄2 tsp kosher salt

4 tsp minced garlic

1 medium jalapeño pepper, seeded and minced

1 tsp chili powder

6 cups reduced-sodium chicken broth

15 oz canned diced tomatoes, fire roasted, drained

4 4 oz Chicken breasts

1⁄3 cup(s) fresh lime juice

1 cup cilantro, chopped

1⁄3 cup Weight Watchers Reduced fat Mexican blend shredded cheese, (about 6 Tbsp)

12 baked low fat tortilla chips

Heat olive oil in a large soup pot set over medium heat. Add onion and salt and cook for 5-10 minutes or until onion is softened. Add garlic, jalapeno, and ancho chili powder and cook for 1 minute.  Add broth, tomatoes, chicken breasts, and lime juice.  Bring to a simmer and cook, covered for 20 minutes or until chicken breasts are cooked through.  Remove breasts from soup and use 2 forks to shred. Return chicken to pot with cilantro.  Serve soup garnished with cheese and tortilla chips.

Notes

Serves 6- ~1 ½ cup servings soup, 1 Tbsp. cheese, 1 Tbsp. chips. Brand of ingredients used

may impact the nutritional information of this recipe resulting in a different Smart Points value.

SmartPoints: 3

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

I picked up this great magazine cookbook from Weight Watchers for new SmartPoints!!!  It is a five-ingredient 15-minute recipes.  Be sure to look for it.  It is great!  Even has me meal planning again!

Broccoli-Cheese Soup

¾ c. organic vegetable broth

¼ tsp. freshly ground black pepper

1 (24-ounce) package frozen broccoli and three cheese sauce

1 (12-ounce) can evaporate fat-free milk

1.3 ounces shredded reduced-fat sharp cheddar cheese (about 1/3 cup)

Chopped fresh flat-leaf parsley (optional)

Additional freshly ground black pepper (optional)

Combine first 4 ingredients in a 3-quart saucepan. Bring to a boil, stirring occasionally; cover, reduce heat, and simmer 10 minutes or until broccoli is crisp-tender and cheese melts. Place half of broccoli mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over lid opening (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining mixture. Ladle soup into bowls; top with shredded cheese. Sprinkle with parsley and additional pepper, if desired. Serves 5 (serving size: 1 cup soup and about 1 T. shredded cheese.

SmartPoints: 6; Calories: 138; Saturated Fat: 1.5 g; Sugar 12 g.; Protein: 10 g.

© 2015 Weight Watchers International, Inc. © 2015 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc

 

 

 

I had never had a Reuben sandwich before until I was pregnant with Alex.  Since I was in bed for 6 months, people would bring me food all the time.  One of my friends brought me a “real” Reuben one day for lunch and I was hooked!!!  I would continue to eat one once a week.  I would make Reuben’s at home since I didn’t want to spend the extra PPV for all those Reuben’s at different restaurants and delis.  Until two months ago, I had a “real” Reuben somewhere in the middle of Iowa and it was “awesome.” Thanks Yelp for the suggestion. I enjoyed every bite.  I even took a picture of it and sent to friend (fellow WW employee) and said look at this.  Of course, as any good WW member/staff person/friend would say, once is ok, you chose to do that, and you thoroughly enjoyed it.  Count it and move on. Leftover turkey? Here’s a deli favorite — an old-fashioned, cheesy, comfort food made much healthier by using low-fat cheese and turkey breast.

Turkey Reuben

2 slice(s) reduced-calorie rye bread

1 Tbsp Dijon Mustard

3/4 oz low-fat Swiss cheese

2 oz deli sliced turkey

2 Tbsp sauerkraut, squeezed of excess moisture

1 spray(s) cooking spray

Place bread on a work surface; spread 1/2 tablespoon mustard on each slice.  On one slice, place cheese, turkey and sauerkraut. Top with second slice of bread, mustard-side down; press down gently.   Spray a large skillet with cooking spray; set over medium heat. Add sandwich and press down on it lightly while it cooks (you can even rest a flat pot lid or a heat-safe plate on top of the sandwich). Cook, turning once, until toasted and cheese has melted, about 6 minutes. Yields 1 sandwich per serving.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

In line with this week’s topic here’s a recipe with less saturated fats and added sugars! A quick and easy way to add protein would be to add some beans (garbanzo for instance) or some chicken breast. Both would add only a few extra points per serving and give an extra satisfying punch.

Super Veggie Minestrone

1 cup canned minestrone soup low-fat

1 cup fresh spinach chopped

½ uncooked string beans chopped

½ cup fresh tomatoes chopped

1 tbsp grated parmesan cheese

Combine soup, spinach, string beans and tomatoes in a microwavable bowl; microwave until heated through and spinach is wilted. Sprinkle with cheese. Serves 1.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

These are awesome sandwiches! Give them a try. I didn’t use as many red onion though. The lime juice and cilantro make these sandwiches.

Cuban Chicken Sandwiches

1 cup(s) (sliced) uncooked red onion(s), thinly slivered, rinsed under cold running water

6 Tbsp fresh lime juice, divided

3 Tbsp cilantro, fresh, coarsely chopped (plus extra for garnish)

3/4 tsp table salt, divided, or to taste

2 tsp olive oil, extra virgin

1 1/2 tsp hot pepper sauce

1 tsp ground cumin

1 tsp dried oregano

1 tsp minced garlic

1 pound(s) uncooked boneless skinless chicken breast(s), thin cutlets

2 spray(s) cooking spray

4 item(s) thin sandwich bread, lightly toasted

In a medium bowl, combine onions, 1/4 cup lime juice, cilantro and 1/4 teaspoon salt; toss to mix. Let stand, tossing occasionally, until slightly wilted, about 45 minutes.

Meanwhile, in a large bowl, combine remaining 2 tablespoons lime juice, 1/2 teaspoon salt, oil, hot sauce, cumin, oregano and garlic. Add chicken to bowl and turn to coat; let stand 20 minutes, turning occasionally. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken (discard marinade) and cook, turning once, until chicken is cooked through, about 8 to 10 minutes. Remove chicken to a cutting board and thinly slice. To make sandwiches, layer 1/4 of sliced chicken and then 1/4 of pickled onions on each roll bottom. Drizzle with any juices in bottom of bowl and then sprinkle with cilantro (optional); cover with roll tops. Serves 4. Yields 1 sandwich per serving.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

I have recently for the first time grill pork tenderloin. It is wonderful. You can do all sorts of seasonings, etc with it. I did like the BBQ sauce and I also used chicken and steak seasoning blends. I also love the warm sandwich with the cold slaw taste.

BBQ Pork Sandwich with Homemade Slaw

1 pound(s) uncooked lean pork tenderloin

3 1/3 Tbsp barbecue sauce, divided (equals 3 Tbsp plus 1 tsp)

3 Tbsp reduced-calorie mayonnaise

1 Tbsp water

1 tsp apple cider vinegar

1/8 tsp black pepper, freshly ground

2 cup(s) packaged coleslaw mix (shredded cabbage and carrots)

3 Tbsp uncooked scallion(s), sliced

4 item(s) mixed grain hamburger roll(s)

Preheat oven to 450ºF. Line a shallow roasting pan with nonstick foil or coat pan with cooking spray. (You can also cook the pork on an outdoor grill.). Place pork in pan and brush with 2 tablespoons of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.  Meanwhile, in a medium bowl, whisk mayonnaise, water, vinegar and pepper until smooth. Add coleslaw mix and scallions; toss to mix and coat. Slice pork into 20 thin pieces. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll.  Serves 6.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

 

 

 

One of my favorite combination of foods is eggs and black beans or just about any type of bean. I make this combination at least once a week. I like topping with some nonfat Greek plain yogurt and salsa. Great source of protein.

Eggs n’ Beans Sandwich

1 large egg(s)

2 large egg white(s)

1/4 cup(s) canned black beans

2 slice(s) reduced-calorie whole wheat bread toasted

1/2 medium plum tomato(es) sliced

Scramble egg and egg whites; spoon beans into eggs and sandwich between toast, layered with tomato slices. Serves 1

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

Nothing like a hearty crock pot soup during the cold winter months. We love chicken sausages at our house and have used in soup for years. Give this a try and so easy!

Slowcooker Red Bean, Sausage and Rice Soup

1 clove(s) (medium) garlic clove(s), minced

1 medium uncooked red onion(s), chopped

1 rib(s) (large) uncooked celery, rib, chopped

1 medium green pepper(s), chopped

15 oz canned kidney beans, dark-variety, rinsed and drained

14 1/2 oz canned diced tomatoes, undrained

9 oz cooked chicken sausage(s), andouille-style, cut into bite-size pieces

1/4 tsp dried thyme

1/4 tsp black pepper

6 cup(s) fat free chicken broth

1 cup(s) uncooked white rice, converted-variety recommended

Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme and pepper; stir well. Pour in broth and rice; stir again. Cover slow cooker and set on high power; cook for 4 hours. Serves 8

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

When I went home to visit my mom a couple of weeks ago, she makes this most awesome French Onion Soup.  This recipe reminds me of that soup but it has an unusual twist, diced roast beef.  YUMMY!  Give this a try, very filling.

Beefy French Onion Soup

1 T. olive oil

2 medium sweet onions, thinly sliced

2 garlic cloves, minced

1 tsp. fresh thyme or ¼ tsp dried

3 c. reduced-sodium beef broth

1 ½ tsp. sherry vinegar

¼ tsp black pepper

¼ lb. lean sirloin roast beef, in one slice

4 slices reduced-calorie whole wheat bread, toasted and quartered

½ c. shredded fat-free Swiss cheese

Heat oil in large saucepan over medium-high heat.  Add onions, cover and cook, stirring occasionally, until onions are softened, about 12 minutes, lowering heat if onions begin to stick.  Add garlic and thyme and cook, stirring, 1 minute  Stir in broth, vinegar, and pepper and bring to a boil.  Reduce heat to medium-low and simmer, uncovered, 10 minutes.  Dice roast beef and add to soup.  If serving, divide soup among over-proof bowls, top each with read slice, and sprinkle cheese over bread, preheat broiler and broil  inches from heat until cheese browns, 2-3 minutes.  If packing, cook soup and place in thermos or airtight containers and refrigerate up to 3 days.  Place bread and cheese separately in zip-close plastic bags.  To serve, place soup in microwavable bowl, top with bread and cheese and microwave until soup I heated through and cheese melts, 2-3 minutes on high.  Serve 4

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Make and Take Meals © 2014 Weight Watchers.com. All rights reserved 

 

 

 

 

Want a new recipe to use your leftover turkey!  Here you go.  This recipe is from the cookbook:  Weight Watchers Under 20.  This means all the recipes can be prepared in 20 minutes or less.

Creamy Turkey and Navy Bean Soup

1 T. olive oil

2 small red onions, thinly sliced

½ c. coarsely shredded carrot

2 garlic cloves, sliced

¼ tsp. salt

1/8 tsp. black pepper

3 c. reduced-sodium chicken broth

1 (15 ½ oz.) can no-salt added navy or small white beans, rinsed and drained

2 c. (1/2 lb.) coarsely shredded cooked skinless roast turkey breast

2 T. chopped fresh parsley

Heat oil in large saucepan over medium-high heat.  Add onions, carrot, garlic, salt, and pepper.  Cook, stirring frequently, until onions begin to soften, about 3 minutes.  Stir in broth and beans; bring to boil over high heat.  Reduce heat and simmer 5 minutes.  Puree soup in saucepan with immersion blender.  Stir in turkey and cook, stirring occasionally, until heated through, about 3 minutes.  Sprinkle with parsley.  (Serves 4)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Master Your Meals and Snacks © 2013 Weight Watchers.com. All rights reserved

 

 

 

This is my favorite Weight Watchers Soup of all times!!  It came from the website in 2003.  To add a little to the soup, add a few croutons on top once heated.  But be sure to add a point.

Tuscan Pumpkin-White Bean Soup 

1 serving olive oil cooking spray (5-1 second sprays per serving), or enough to coat pot

1 medium onion, coarsely chopped

1 (15 oz.) canned pumpkin

3 1/12 c. fat-free chicken broth

1 (15 ½ oz.) canned white beans, rinsed and drained

¼ tsp. ground oregano

1/8 tsp. table salt, or to taste

1/8 tsp. black pepper, or to taste

6 T. grated Parmesan cheese

Coat a lg. soup pot w/cooking spray and set over medium-low heat.  Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.  Stir in pumpkin, broth, beans, and oregano; simmer 8 minutes. In a blender, process soup in batache4s until smooth.  (Note:  Make sure not to overfill blender in order to avoid splattering.).  Return soup to pot and reheat season w/salt and pepper.  To serve, ladle soup into bowls and top each w/1 T. of grated cheese.  Yields:  6 servings

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Bonus Recipe:  Great soup when you are in a pinch and looking for something fast.  Don’t forget to get your oil in, once you heat the soup, add 1 tsp. of olive, canola, safflower or sunflower oil in the soup.

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This week I am going to feature a recipe from one of my dear members, Melody!  First of all, thank you for the recipe  She actually shared with us in the meeting a couple of weeks ago, she entered her PTA Chili Cookoff at her child’s school.  And, guess what, she won 1st prize with this chili recipe from the Momentum Slow Cooker cookbook.  I have made this chili, several years ago and it is “delish.”  The absurd thing is, yes, it has pinto beans, tomatoes, ground beef, green pepper, but it also has butternut squash!

Hint:  to save you time and maybe a finger or two (I always hurt myself when trying to cut and peel a butternut squash), buy the already prepped in the bag in your produce section.  Surprise!  Enjoy!  (You can also make it a smoky flavor by adding Liquid Smoke)

Smoky BBQ Beef Chili

1 tsp. canola oil

1 onion, chopped

3 garlic cloves, minced

2-15 oz cans pinto beans, rinsed and drained

1 14 ½ oz. can diced tomatoes

1 lb. extra lean ground beef

1 green pepper, chopped

1 small butternut squash, peeled and cubed

2 c. low-sodium chicken broth

2/3 c. chipotle barbecue sauce

2 T. chopped fresh cilantro

½ c. shredded low-fat cheddar cheese

Heat oil in large nonstick skillet over medium-high heat.  Add beef, onion, bell pepper, and garlic.  Ground beef breaking apart with wooden spoon, 6-8 minutes.  Transfer beef mixture to slow cooker.  Stir in squash, beans, broth, tomatoes, barbecue sauce, and salt.  Cover and cook until vegetables are fork tender, 4-5 hours on high or 8-10 hours on low.  Transfer half of chili (about 5 c.) to freezer container and let cool.  Cover and freeze up to three months.  Stir cilantro into remaining 5 c. chili.  Serve sprinkled with cheese.  Serving size:  1 ¼ c. chili with 2 T. of cheese.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Momentum Slow Cooker © 2010.  All rights reserved

 

 

 

A member, Mary recommended this cookbook to me.  It cannot be found at Weight Watchers stores but at a grocery store (HyVee or Price Chopper) or Sam’s Club.  It is a cookbook strictly for chicken recipes, Weight Watchers Five-Ingredient 15-Minutes Chicken Recipes.  There is never been a time I have scrolled through a cookbook and wanted to make almost each recipe.  This cookbook is probably the best main meal cookbook I have ever seen.  It is the magazine type so don’t look for the book.  I would add this one to your cookbook collection.  It is a keeper!   This one uses sauerkraut (I have used coleslaw in the past) and Thousand Island dressing.  It is a hearty sandwich.  Also, I use sauerkraut on other sandwiches too.  It adds a totally different taste and dimension to your sandwich.  The history of the Reuben has a couple of different stories but dates back to 1914 when Arnold Reuben made a sandwich for a leading lady actor of Charlie Chaplin, Annette Seelos.  She was starving and asked for something other than a hamburger.  Reuben took rye bread, ham, roast turkey, imported Swiss cheese, coleslaw and a special Russian dressing and another slice of bread.  She wanted to name the sandwich after herself.  Reuben replied:  “Like hell I will, I’ll call it a Reuben Special”.  And that is how it got started

Chicken Reubens

4 (4 oz) chicken cutlets

¼ tsp. freshly ground black pepper

Cooking spray

¼ c. light Thousand Island dressing

8 (1 oz) slices rye bread

½ c. drained refrigerated sauerkraut

4 (0.75 oz) slices reduced-fat Swiss cheese

Sprinkle chicken with pepper.  Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chicken to pan; cook 3 minutes on each side or until done.  Remove chicken from pan, and keep warm.  Wipe pan with a paper towel.  Spread 1 T. dressing on 1 side of each of 4 bread slices.  Top each with 2 T. sauerkraut, 1 chicken cutlet, 1 cheese slice, and 1 bread slice.  Heat a large skillet over medium heat.  Coat both sides of sandwiches with cooking spray.  Add sandwiches to pan; cook 2 minutes on each side or until bread is browned and cheese melts.  Remove sandwiches from pan, and cut in half.  Serve immediately.  Yield:  4 servings (serving size:  1 sandwich)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Five-Ingredient 15-Minutes Chicken Recipes © 2013 Weight Watchers.com. All rights reserved

 

 

 

Interesting fact about chickpeas:  They are one of the earliest cultivated legume dating back to over 7500 years ago in the Middle East.  India, Pakistan, and Turkey are the top producers of chickpeas.  They are also referred to as garbanzo beans which dates back to the Portugese and one of the oldest languages (Basque) where the words garau = seed and antzu = dry were used to form garbanzo.  They have been sued for everything from hummus, salads, soups, and even desserts.  This soup came from the Weight Watchers cookbook, Simply Solo.  I love this cookbook.  Very rarely do I pick up a cookbook and study it and find I have most of the ingredients at home already and the recipes are quick and easy.  I also want to make almost everyone.  This usually tells me, it is a great cookbook.  In this soup, you can also substitute the broccoli with cauliflower and the chickpeas with white cannellini beans.  I also took some of the soup once it was all combined and blended in a magic bullet/blender.  Then added back with the rest of the soup.  This adds some thickness.

Spicy Chickpea and Broccoli Soup

1 tsp. olive oil

1 small garlic clove, minced

1 c. reduced-sodium chicken broth

½ c. canned diced tomatoes

1/8 tsp red pepper flakes

1 c. small broccoli florets

½ c. canned chickpeas, rinsed and drained

2 tsp. grated Parmesan cheese

Heat oil in small saucepan over medium heat.  Add garlic and cook, stirring constantly, until fragrant, about 1 minute.  Add broth, tomatoes, and pepper flakes; bring to boil.  Add broccoli and chickpeas; reduce heat and cover.  Simmer, stirring occasionally, until broccoli is tender, about 5 minutes.  Transfer to bowl; sprinkle with Parmesan.  Serves 1

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Simply Solo © 2013 Weight Watchers.com. All rights reserved

 

 

 

 

Last week when the snow hit, I was in the mood for either soup or a crock pot dinner (ok, and I also baked low fat chocolate cake).  I had a head of broccoli that was in the fridge a few extra days so I decided to cook and use in soup – Broccoli-Cheese Soup.  It was fantastic and hit the spot for lunch and dinner a couple of times.  I ended up using fat free shredded cheese instead of the low fat cubed cheese.  I didn’t have any of that in the refrigerator and I certainly wasn’t to go run up to the store for a quick trip!!!  One other suggestion and I learned from old WW recipes for thickening soups – once the soup is cooked and prior to adding the cornstarch, I took the liquid and about half of the broccoli and pureed or blended in the Magic Bullet.  Then, I poured back into the pot with the rest of the broccoli.  This thickens the soup without adding a lot of calories.  So, here you go:

Broccoli-Cheese Soup

2 tsp. olive oil

½ c. onion, uncooked, minced

16 oz. broccoli, frozen, chopped, unprepared

29 oz. broth, chicken, canned

4 oz. cheese, low fat, cheddar or colby, cut into cubes

½ c. milk, fat free

½ tsp. garlic powder

½ c. water

¼ c. cornstarch

Heat oil in a large saucepan over medium-high heat.  Add onion and cook 3 minutes, until soft.  Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.  Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.  Whisk together water and cornstarch.  Add mixture to pan and simmer 2 minutes, until thick.  Serve hot.  Yields about 1 ½ cups per serving.  Serves 4.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

At my other job at the church, we make cheese, chicken, or steak quesadillas.  We have an actual quesadilla maker.  Well, I went and purchased one and the only place I could find one was Target.  Click here to see the quesadilla maker.  This was one of the best kitchen gadgets I have ever purchased (other than the Magic Bullet).  We use this multiple times a week for a quick, easy, and healthy dinner, snack, lunch, etc.  I like using chicken, cheese, steak, Boca crumbles, fat free refried beans, lettuce, olives, etc.  Or, I have used eggs, peanut butter, bananas and apples.  The possibilities are endless.  I would highly recommend getting one but you do need to find a healthy tortilla.  Many members recommend La Tortilla Factory’s Low Carb Tortillas.  Also, for more information about choosing which tortilla is the healthiest, click here.  I didn’t know but the history of the tortilla goes all the way back to the Mayans and they were invented by a peasant for his hungry king and the first tortilla dates back to 10,000 BC.  I make this recipe quite often and use the Tyson precooked chicken for the fastest dinner.

Chicken-Tomatillo Quesadilla

1 (8-inch) low-fat, low-sodium wheat tortilla

2 T. shredded fat-free Monterey Jack cheese

½ c. baby spinach leaves

½ c. chopped skinless roast chicken breast

2 T. fat-free tomatillo salsa 0r just plain salsa

½ tsp. fat-free sour cream

1 T. chopped fresh cilantro (optional)

Sprinkle half of tortilla with Monterey Jack cheese and then top with spinach, chicken, and salsa.  Fold other half over filling and press down lightly.  Heat oil in medium nonstick skillet over medium heat.  Place quesadilla in skillet and cook until bottom is crisp, 2-3 minutes.  Flip and cook until other side is crisp and cheese is melted, about 2 minutes.  Top with sour cream and cilantro.  Serves 1

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers What To Eat Now Cookbook © 2012  All rights reserved (found in the Ultimate Deluxe Kit)

 

 

 

 

This recipe came from the website:  www.weightwatchers.com. You’ll feel satisfied after eating and won’t be hungry for quite some time.  I also thickened the soup by removing 1 c. cooked lentils and pureed in food processor stirred back into the soup.  The recipe also said for a lighter flavor, replace 4 c. chicken broth with 4 c. water, I replaced 2 c.  To make this a vegetarian version, substitute a c. of sliced shitake mushroom caps for the Canadian bacon and use vegetable broth instead.  Also, for additional flavor top each serving with a splash of white wine vinegar.

Slow Cooker Lentil Soup

2 medium carrots, chopped

2 medium celery, chopped

1 medium, onion,

2 medium garlic cloves, minced

2 c. dry lentils

3 pieces bay leaf

½ tsp. dried thyme

½ tsp. table salt

¼ tsp. black pepper

8 c. canned chicken broth

4 oz. Canadian-style bacon

Place ingredients in a 4-5 qt. slow cooker in 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.  Serves 8 and makes a  1 1/2 cup servings.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

 

 

Another great recipe coming from the cookbook “What to Eat Now” which is found in the Ultimate 360 Deluxe Kit.  I love this cookbook!!  This particular recipe is for a turkey reuben.  I never order this sandwich due to the fact the reuben calorie count can range from 465 – 2300!!!  The origin of the reuben sandwich is disputed but the typical reuben contains rye bread, corned beef, swiss cheese, Russian or Thousand Island dressing, and sauerkraut.  I have made many WW variations along with there are many others served in various restaurants and delicatessens.  I didn’t use jarred pickled red cabbage because of the sodium.  I used packaged cole slaw, which was very easy!

Deli-Style Turkey Reubens

4 slices reduced-calorie rye bread

2 T. reduced-fat Thousand Island dressing

3 ounces sliced turkey pastrami

¼ c. drained jarred pickled red cabbage, rinsed and squeezed dry

2 (3/4 oz) slices low-fat reduced-sodium Swiss cheese

1 tsp. canola oil

Spread 2 slices of bread evenly with dressing.  Top each slice with half of pastrami, half of cabbage, and 1 slice Swiss cheese.  Top sandwiches with remaining bread.  Heat oil in large nonstick skillet over medium-low heat.  Add sandwiches and cook until bread is toasted and cheese is melted, about 2 minutes per side.  Cut each sandwich in half and serve at once.  Serves 2

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers What to Eat Now © 2012 Weight Watchers.com. All rights reserved

 

 

 

This stew recipe comes from the “I Love Leftovers” cookbook found in the meeting room.  A great recipe for the cold fall nights coming up and it is in the crock pot!!  I love this recipe just because I have been becoming a fan of Hominy.  Basically, Hominy is corn.  The corn is soaked in lye (an alkali), and this process is called nixtamalization.  This process kills the seed’s germ and also increases the nutritional value of the hominy.  It takes the niacin and makes it more absorbable for the body, increases the amino acids that are available, and supplements the calcium.

Mexican Bean and Hominy Stew

1 c. dried black beans, picked over, rinsed, and drained

8 c. reduced-sodium vegetable broth

2 (6-ounce) cans tomato paste

1 large sweet onion, quartered

4 cloves garlic, peeled

2 T. dried oregano

4 poblano peppers, chopped

2 large red onions, sliced

1 (15 ½ ounce) can hominy, rinsed and drained

2 T. ground cumin

½ c. chopped fresh cilantro

¼ c. lime juice

Combine beans and enough water to cover by 1 inch in medium saucepan.  Bring to boil over medium-high heat.  Reduce heat and cook beans 10 minutes.  Drain and place in 6-quart slow cooker.  Puree 1 c. broth, tomato paste, sweet onion, garlic, and oregano in blender or food processor, in batches if necessary.  Transfer to slow cooker.  Stir in remaining 7 c. broth, peppers, red onions, hominy, and cumin.  Cover and cook until beans are tender, 4-5 hours on high or 8-10 hours on low.  Stir in cilantro and lime juice.  Reserve half of stew (about 6 2/3 c.) in airtight container and let cool.  Cover and refrigerate up to 4 days or freeze up to 3 months.  Ladle remaining 6 2/3 c. evenly into 4 bowls.  Serves 4 plus leftovers.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers I Love Leftovers! Cookbook © 2012  All rights reserved.

 

 

 

I believe soup weather has finally arrived.  I kicked off the season with a new soup off of the Weight Watchers website:  Spicy Black Bean Soup.  It was fantastic.  I sprinkled a little shredded cheese on top along with a dollop of sour cream, and it was so satisfying.   The trick to making this soup thicker is you puree some of the beans before cooking.  Give it a try!

Spicy Black Bean Soup

1 spray cooking spray

1 medium onion, finely chopped

4 medium garlic cloves, minced

45 oz. canned black beans, undrained, divided (3 15 oz. cans)

½ tsp. red pepper flakes, or to taste

1 tsp. ground cumin

14 1/12 oz. fat-free chicken broth, or vegetable broth

10 oz. canned tomatoes with green chilies

11 oz. canned yellow corn, drained

Coat bottom of a large stockpot with cooking spray.  Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.  Place one can of beans in a blender, add sautéed onion mixture, red pepper flakes and cumin.  Cover and blend on high until smooth, about 30 seconds.  Pour mixture back into stockpot.  Place second can of beans and broth in blender and puree until smooth.  Add to stockpot.  Stir third can of beans (do not puree first), tomatoes, and green chilies, and corn into stockpot.  Bring to a boil, lower heat to medium and simmer for 20-25 minutes.  Yields about 1 ½ c. of soup per serving.   Serves 8

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

www.weightwatchers.com

 

 

 

My favorite type of cuisine is Mediterranean style food.  I could eat everyday of the week.  And, one of my favorite foods are gyros.   This is a great recipe using chicken instead of lamb.  It also calls for using plain fat-free Greek yogurt, my favorite food!  I was wanting to know the origin of the gyro so found out that “Giorgos” brought them to Thessaloniki in 1900 and another story said the first gyro was introduced by a cook in Piraeus in the 1950s.  Depending on what part of the world you eat them, the contents wills vary with everything from beef, veal, lamb, and chicken.  The fixings are usually tzatziki sauce, sometimes, mustard, fried potatoes, bulgur, hummus, cucumbers.  Again, depending on what country.   I am not a big fan of cucumbers even though they are over 90% water.  But, I will eat if mixed with other ingredients.  The cucumber originated in India and comes in three different varieties:  pickling, slicing, burpless.  The Kirby cucumber is best used for pickling.  Give this recipe a try!

Grilled Chicken Gyros With Bell Pepper

1 lg. red bell pepper, quartered
2 tsp. olive oil
1 lg. garlic clove, minced
1 tsp. ground cumin
1 tsp. dried oregano
¼ tsp. salt
¼ tsp. cayenne pepper
4 (1/4 lb.) thin-sliced skinless chicken cutlets
4 (7-inch) whole wheat pocketless pita breads, warmed
1 lg. Kirby cucumber, halved lengthwise, sliced
½ small red onion, sliced
½ c. plain fat-free Greek yogurt

Spray nonstick ridged grill pan with canola nonstick spray; set over medium heat.  Place bell pepper in pan and grill, turning occasionally, until tender and browned, about 10 minutes.  Meanwhile, whisk together oil, garlic, cumin, oregano, salt, and cayenne in large bowl.  Add chicken and turn to coat.  Transfer chicken to pan and grill, turning once, until chicken is browned and cooked through, 5-6 minutes.  Transfer bell pepper and chicken to cutting board and cut into strips.  Top pitas evenly with chicken, bell pepper, cucumber, onion, and yogurt.  Roll up pitas and serve immediately.  Serves 4

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Tastier Than Takeout Cookbook © 2012 Weight Watchers.com. All rights reserved

 

 

 

Since the topic this week is all about fiber, I thought it would be appropriate to include a recipe that would have some fiber!  So, I thought what a better way than with fruits and vegetables.  Be sure to check out the Weight Watchers Fruits & Veggies A to Z Cookbook in the meeting room.  I love this cookbook because of all the information you get about each fruit and vegetable.  It even includes pictures of the various varieties of some of the fruits/veggies.  Asparagus has to be my favorite vegetable.  My mother used to fix it for my birthday each year along with chicken cordon bleu!  It was always a big deal for me to get the tips of the asparagus.  They were the best.  My mom mainly served steamed but then browned butter and poured on top.  I can’t say I serve it this way now, but here is a recipe using it in a wrap.  Try roasting it too!  There is a great recipe in the same cookbook on page 28 for Roasted Sesame Asparagus and Scallions.  Also, be sure to check out the great recipe “Grape Salad with Goat Cheese and Pistachios on page 104.  I like how these recipes include the different food groups.  What a great way to be satisfied.

Asparagus and Hummus Lettuce Wraps

Start with 12 trimmed and steamed pencil or medium asparagus stalks.  Lay 3 large leaves Boston lettuce on work surface.  Top leaves evenly with 2 T. hummus and lay 4 asparagus stalks on each. Sprinkle with lemon juice and roll leaves up to enclose filling.  A variation of the recipe is to roast the asparagus or blanch (still be crisp) and do the same with the lettuce and hummus on a whole wheat tortilla wrap.  Love this with different flavored hummus.  Our favorite is Roasted Red Pepper hummus from Aldi’s.  It is awesome!  Also, I tried a hummus from Trader Joe’s using edamame.  it is the best yet!!  Even a wasabi flavored hummus, experiment!

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Fruits & Veggies A to Z Cookbook , © 2011  All rights reserved.

 

 

Another great recipe out of the cookbook:  Best Darn Food Ever.  As one member said in the meeting:  I read the cookbook and marked 32 recipes to make.  I can’t decide either.  But, with it getting colder this past week, I made the Creamy cheddar Cheese Soup.  Give it a try.  The comments following the recipe recommended using a Vermont Cheddar cheese such as Cabot, Graton, or Shelburne Farms.  Stay warm!!

Creamy Cheddar Cheese Soup

2 tsp. olive oil
1 small onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 T. all-purpose flour
¾ tsp. mustard powder
1 (32 oz.) carton reduced-sodium chicken broth
1 (12 oz.) can fat-free evaporated milk
2 c. shredded reduced-fat yellow Cheddar cheese
2 tsp. Worcestershire sauce

Heat oil in large nonstick saucepan over medium heat.  Add onion, celery, and carrot; cook, stirring, until onion is softened, about 5 minutes.  Stir in flour and mustard powder; cook, stirring, 1 minute.  Stir in broth simmer 15 minutes.  Puree soup, in batches, in blender or food processor.  Return soup to saucepan and stir in evaporated milk; cook over medium heat until heated through, about 5 minutes (do not boil).  Add Cheddar and Worcestershire sauce cook, stirring, just until cheese is melted.  Serves 6.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Best Darn Food Ever!  Cookbook © 2012  All rights reserved.

 

 

A Super Bowl isn’t complete without chili!  Here is another great recipe from the new cookbook, Best Darn Food Ever!!!  If you haven’t purchased yet, I would recommend while supplies last.  It is flying off the shelves.  You will love it!  This recipe is quite simple and I would think you could even put in the crock pot.  Enjoy!  I always add a sprinkle of cheese and a dollop of nonfat sour cream on my chili.  Enjoy!

Beef and Beer Chili

2 T. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
¼ tsp. black pepper
1 T. canola oil
2 lbs. sirloin or top round steak, trimmed and cut into ½ inch pieces
1 large onion, chopped
3 large garlic cloves, minced
1 (12 oz.) can light beer
1 (14 ½ oz.) can fire-roasted diced tomatoes
1 c. water
1 small red bell pepper, diced
1 small red onion, diced

Mix together chili powder, cumin, oregano, salt and black pepper in cup.  Heat oil in Dutch oven over medium-high heat.  Cook beef, in batches, until browned, transferring each batch to medium bowl as it is browned.  Reduce heat to medium.  Add chopped onion to pot and cook, stirring, until softened, about 5 minutes.  Add garlic and cook, stirring, until fragrant, about 1 minute.  Sprinkle spice mixture over onion mixture cook, stirring, until fragrant about 1 minute longer.  Pour beer over onion mixture and cook, stirring to scrape up any browned bits from bottom of pot. Return beef to pot along with tomatoes, and water bring to boil.  Reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 ½ hours.  Serve chili accompanied by bowls of bell pepper and red onion.  Serves 6.

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Best Darn Food Ever!  Cookbook © 2012  All rights reserved.

 

 

Another great recipe from the Weight Watchers Four Ingredient 10 Minutes Recipes cookbook I found at Price Chopper.  If you see this cookbook when you are at the store, I would highly recommend to purchase.  It isn’t sold in the meeting room.

Loaded Potato Soup

3 c. 2% reduced-fat milk
½ tsp salt
½ tsp. freshly ground pepper
1 (24 oz.) package refrigerated country-style mashed potatoes (such as Simply Potatoes)
1 c. (4 oz.) reduced-fat shredded sharp cheddar cheese, divided
¼ c. crumbled cooked bacon (about 3 slices)
1/3 c. sliced green onions (optional)

Combine first 4 ingredients in a large saucepan, breaking up potato with a whisk or wooden spoon.  Bring to a boil over high heat; reduce heat, and simmer, uncovered, 4 minutes or until thoroughly heated, stirring frequently with whisk.  Remove from heat; stir in 2/3 c. cheese.  Ladle soup into bowls; top evenly with remaining 1/3 c. cheese, bacon, and, if desired, green onions.  Yields:  6 servings (1 c. soup, 2 ½ tsp. cheese, and 2 tsp. bacon).

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Four Ingredient 10 Minutes Recipes © 2011 Weight Watchers.com. All rights reserved

 

 

This is my favorite Weight Watchers Soup of all times!!  It came from the website in 2003.  To add a little to the soup, add a few croutons on top once heated.  But Also, a great soup when you are in a pinch and looking for something fast.  Don’t forget to get your oil in, once you heat the soup, add 1 tsp. of olive, canola, safflower or sunflower oil in the soup but be sure to add the SP.

Tuscan Pumpkin-White Bean Soup

1 serving olive oil spray (5 1-second sprays per serving), or enough to coat pot
1 medium onion, coarsely chopped
1 (15 oz.) canned pumpkin
3 1/12 c. fat-free chicken broth
1 (15 ½ oz.) canned white beans, rinsed and drained
¼ tsp. ground oregano
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
6 T. grated Parmesan cheese
Coat a lg. soup pot w/cooking spray and set over medium-low heat.  Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.  Stir in pumpkin, broth, beans, and oregano; simmer 8 minutes. In a blender, process soup in batches until smooth.  (Note:  Make sure not to overfill blender in order to avoid splattering.).  Return soup to pot and reheat season w/salt and pepper.  To serve, ladle soup into bowls and top each w/1 T. of grated cheese.  Yields:  6 servings

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

www.weightwatchers.com

 

Bonus Recipe:

From the great Fruits and Vegetables A-Z cookbook.  Another great soup made with squash!

Squash Soup with Apples and Leeks

Preheat oven to 400.  Place ½ seeded medium acorn squash, cut side down, in small foil-lined baking pan.  Roast until tender, about 30 minutes.  Let cool slightly.  Scoop out flesh and combine with 1 ½ c. fat-free low sodium chicken broth, ½ chopped small apple, and ¼ c. sliced leeks in saucepan; cover and simmer until leeks are tender, about 15 minutes.  Transfer soup and ¼ c. fat free half-and-half to blender and puree.  sprinkle with grated nutmeg.  Serves 1

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Fruits and Vegetables A-Z © 2011.   All rights reserved 

 

 

A great chili recipe for a fall day!!  I like adding liquid smoke to give it a smoky taste and sometimes some horseradish for a kick!

Hearty Turkey Chili

1 large onion(s), chopped
2 clove(s) garlic clove(s), minced (medium)
1 pound(s) Turkey, ground, 93% lean/7% fat, raw
2 medium carrot(s), thinly sliced into rounds
2 Tbsp chili powder
1 Tbsp paprika
1 1/2 tsp red pepper flakes
1 tsp Durkee Ground Cumin Seed, or other brand
2 medium tomato(es), chopped
1 cup(s) canned tomato sauce
1 cup(s) canned chicken broth
1 1/2 Tbsp apple cider vinegar
1 1/2 cup(s) cooked kidney beans, rinsed and drained
1 medium green pepper(s), chopped
1/2 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup(s) scallion(s), chopped

Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft, about 5 to 7 minutes. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up with a wooden spoon as it cooks, about 5 minutes. Stir to break up lumps.  Add chili powder, paprika, red pepper flakes, cumin, tomatoes, tomato sauce, broth, vinegar, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper; garnish with scallions. Yields about 1 cup per serving. (Serves 6)

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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The idea to make this recipe all boils down to me using the function on eTools called:  “What’s in Your Kitchen” section of eTools homepage.  I had ½ of a package of Velveeta Reduced Calorie cheese left in the refridgerator.  So, I typed this ingredient in and it gave me all the recipes that use this ingredient.  I picked the slow-cooker Cheeseburger Soup just because it intrigued me.  It was one of the yummiest soups I have had in a long time and so easy to make in the crock pot no less.  Just be sure to cook on low for only the recommended 2 hours. Enjoy and this will be great for the upcoming colder season!!  Good comfort food and will fill you up!

Slow-Cooker Cheeseburger Soup

2 sprays cooking spray
1 medium garlic clove, minced
1 medium onion, chopped
1 lb. ground uncooked lean ground beef (with 7% less fat)
2 T. all-purpose flour
3 c. canned chicken broth, divided
1 c. low-fat evaporated milk
8 oz. light reduced-fat pasteurized processed cheese product, cubed
½ tsp. paprika
¼ tsp. table salt
1/8 tsp. black pepper
24 items baked low-fat tortilla chips, crumbled

Coat a lg. nonstick skillet with cooking spray and heat over medium-high heat for about 30 seconds.  Add garlic, onion, and celery to skillet; cook, stirring frequently, until vegetables are tender, about 5 to 10 minutes.  Coat a 3-qt. or lg. slow cooker with cooking spray; spoon in vegetables.  Place same skillet over medium-high heat and brown beef, breaking up meat with a wooden spoon as it cooks, about 5 to 6 minutes; pour off any liquid and add meat to slow cooker.  In a small cup, combine flour and ½ c. of broth stir until lump-free. Pour flour mixture into same skillet; add remaining 2 ½ c. of broth.  Bring to a simmer scraping up any browned bits in bottom of skillet with a wooden spoon, and then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.  Cover slow cooker and cook on low setting for 2 hours.  Serve soup topped with crumbled ships.  Serves 8.  Yields about ¾ c. of soup and 3 T. of chips per serving.

NOTE:  If the soup cooks too long, the cheese could separate.  If that happens, combine 1 T. of all-purpose flour and ¼ c. soup in a cup; stir to a paste.  Stir flour mixture back into soup in slow cooker; cover and cook on low setting for 10 to 15 minutes.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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I fell in love with reubens years ago when I was pregnant.  Just love the combination of sauerkraut and Thousand Island dressing.  I make these sandwiches quite a bit and actually use sauerkraut on all different kinds of sandwiches.  Just adds new flavor and is a change from always using lettuce.  This comes from the Weight Watchers Just 5 cookbook.

Pan Toasted Reubens

½ c. sauerkraut, drained
4 slices seedless rye bread
2 T. reduced-fat Thousand Island dressing
4 (3/4 oz) slices turkey pastrami
2 (3/4 oz) slices fat-free Swiss cheese

Put sauerkraut in small strainer and rinse well, tossing, under running water.  Squeeze dry.  Spray large nonstick skillet or griddle with nonstick spray and set over medium-low heat.  Spread bread with dressing and layer 2 slices evenly with pastrami, sauerkraut, and cheese.  Cover with remaining 2 slices and place Reubens on skillet.  Cook until bread is toasted and cheese is melted, 2-3 minutes per side.  Cut each Reuben in half and serve at once.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Just 5 Cookbook  © 2011.   All rights reserved 

 

 

 

Texas Chicken Soup

2 tsp. canola oil
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
3 c. reduced-sodium chicken broth
1 (14 ½ oz.) can diced tomatoes
1 (10 oz.) package frozen corn kernels
2 tsp. chili powder
1 tsp. ground cumin
1 ½ c. chopped cooked chicken breast
¼ c. coarsely chopped fresh cilantro

Heat oil in large saucepan over medium-high heat.  Add onion, bell pepper, jalapeno, and garlic; cook, stirring occasionally, until softened, 5 minutes.  Add broth, tomatoes, corn, chili powder, and cumin; bring to boil.  Add chicken; reduce heat and simmer until heated through, about 3 minutes.  Stir in cilantro.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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I don’t know about you but I am always in search of good soup recipes.  The first one comes from one of my favorite old-time cookbooks:  Weight Watchers Pure Comfort.  Fills you up!  The second soup is from the website.  We loved it and once again, very filling.  The olive oil and cheese are not power foods but this recipe is so simple.

Spinach Egg-Drop Soup

1 (32 oz.) carton reduced-sodium chicken broth
4 quarter-size slices fresh ginger
1 T. reduced sodium soy sauce
3 lg. eggs, lightly beaten
2 c. baby spinach leaves
2 scallions, chopped 2 T. chopped fresh cilantro

Bring the broth, ginger, and soy sauce to a boil in a lg. saucepan.  Reduce the heat and simmer until the flavors are blended, about 10 minutes. slowly add the eggs and cook, whisking constantly to form strands, about 1 minutes.  Remove the pan from the heat; discard the ginger.  Add the spinach, scallions, and cilantro; cook, stirring constantly, just until the spinach wilts.  Serve at once.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Pure Comfort Cookbook © 2007 Weight Watchers.com.  All rights reserved

 

 

Broccoli-Cheese Soup

2 tsp olive oil
½ c. onion, minced
16 oz frozen chopped broccoli
20 oz canned chicken broth
4 oz. Velveeta light reduced-fat pasteurized processed cheese product, cut into cubes
½ c. skim milk
½ tsp. garlic powder
½ c. water
¼ c. cornstarch

Heat oil in a large saucepan over medium-high heat.  Add onion and cook 3 minutes, until soft.  Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.  Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.  Whisk together water and corn starch.  Add mixture to pan and simmer 2 minutes, until thick.  Serve hot.  Yields: 4 servings.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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I have to admit I was a little apprehensive when I saw that you needed to put brown sugar and cinnamon in this chili recipe from one of Weight Watchers best cookbooks ever:  Slow Good.  But, this chili not only will make your house smell good but it will have a variety of tastes.  It is a “pleasing” recipe not just for kids, adults too!  I didn’t serve with the corn chips and put a dollap of fat free sour cream on top.  Very, very filling!  Enjoy!

Kid Pleasin’ Chili

1 lb. ground lean beef (7% or less fat)
1 (28 oz.) can crushed tomatoes in puree
1 lg. Spanish onion, chopped
1 c. shredded carrots
¼ c. packed dark brown sugar
1 (1.25 oz.) package reduced-sodium taco seasoning
½ tsp. cinnamon
1 ½ c. frozen corn kernels
¼ c. corn chips, crushed, for garnish

Spray a large nonstick skillet with nonstick spray and set over medium-high heat.  Add the beef and cook, stirring frequently to break it up, until almost cooked through, about 5 minutes.  Transfer the beef to a 5-or 6-quart slow cooker.  Add the tomatoes, onion, carrots, brown sugar, taco seasoning, and cinnamon mix well.  With the back of a spoon, gently press the beef and vegetables so they form an even a layer.  Place the corn on top, leaving 1 ½-inch border around the edge of the slow cooker.  Cover and cook until the vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.  Garnish with the corn chips.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Slow Good Cookbook© 2005 Weight Watchers.com.  All rights reserved

 

 

 

This is one of my favorite soups using butternut squash.  Great for these cold winter nights!

Squash-Apple Soup with Pumpernickel Croutons

1 tsp. olive oil

1 onion, chopped

1 garlic clove, mined

1 (2 ½ pound) butternut squash, peeled, seeded, and cut into 1-inch chunks

1 lg. Granny Smith apple, peeled, cored, and chopped

2 (14 ½ oz) cans reduced=sodium chicken broth

½ tsp. salt

1/8 tsp. black pepper

1 slice pumpernickel bread, toasted

Heat oil in Dutch oven over medium heat.  Add onion and cook, stirring occasionally, until softened, about 5 minutes.  Add garlic and cook, stirring constantly, until fragrant, 30 seconds.  Add squash, apple, broth, salt, and pepper.  Bring to boil.  Reduce heat and simmer, covered, until squash is tender, 25 minutes.  Let mixture cool 5 minutes.  Puree, in batches, in food processor or blender.  Return soup to Dutch oven and cook over medium heat until heated through, about 4 minutes.  To make croutons, cut toasted bread into ½-inch cubes.  Ladle soup evenly into 4 bowls and sprinkle with croutons.  (Serves 4)

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I made this chili last week it is very good and filling.  Enjoy!  I also sprinkled a tablespoon of fat free shredded cheddar cheese on top along with the sour cream.

Lentil-Bean Chili

1 T. canola oil
1 lg. onion, chopped
1 (28 oz) can crushed tomatoes
1 c. reduced-sodium vegetable broth
1 ½ c. lentils, picked over, rinsed, and drained
1 c. fresh or frozen corn kernels
1 red bell pepper, diced
1 green bell pepper, diced
2 tsp. chili powder or to taste
2 tsp. ground cumin
½ tsp. salt
1 (15 ½ oz) can black beans, rinsed and drained
6 T. fat-free sour cream

Heat oil in nonstick Dutch oven over medium heat.  Add onion and cook, stirring, until softened, about 5 minutes.  Add tomatoes, broth, and lentils; bring to boil.  Reduce heat and simmer, covered 20 minutes.  Add corn, bell peppers, chili powder, cumin, and salt to pot.  Return to boil.  Reduce heat and simmer, covered, until lentils and vegetables are tender, about 15 minutes.  Add beans and cook until heated through, about 2 minutes longer.  Serve with sour cream (Serves 6)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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This is a chicken soup that will warm you up. 

Texas Chicken Soup

2 tsp. canola oil
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
3 c. reduced-sodium chicken broth
1 (14 1.2 oz.) can diced tomatoes
1 (10 oz.) package frozen corn kernels
2 tsp. chili powder
1 tsp. ground cumin
1 ½ c. chopped cooked chicken breast
¼ c. coarsely chopped fresh cilantro

Heat oil in lg. saucepan over medium-high heat.  Add onion, bell pepper, jalapeno, and garlic cook, stirring occasionally until softened, 5 minutes.  Add broth, tomatoes, corn, chili powder, and cumin; bring to boil.  Add chicken; reduce heat and simmer until heated through, about 3 minutes.  Stir in cilantro.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers PointsPlus Cookbook 2010  All rights reserved

 

 

 

I have been getting a lot of requests for the famous Weight Watchers Taco Soup.  There are numerous variations of this famous recipe.  I thought I would post one I found on the Weight Watchers website.   This is another great soup to have around all the time in the fridge during the colder fall and winter months!  Top with a tablespoon of nonfat sour cream!

Taco Soup

1 lb lean ground beef or ground turkey
1 small onion chopped
2 cloves of garlic chopped
1 can Del Monte Petite Diced tomatoes
1 can Del Monte Diced tomatoes with Zesty Mile Green Chilies
1 can Del Monte Petite Cut diced tomatoes with Zesty Jalapenos
1 can Lt. Red Kidney beans, drained
1 can Black beans, drained
1 can yellow/white corn
1 packet taco seasoning
1 packet Hidden Valley Ranch dressing mix

Brown ground beef and drain excess fat. Put the meat back in the pot and sauté with onion and garlic until soft. Stir in the remaining ingredients. Let simmer for about 10 minutes. (Serves 10)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Community Recipe Swap Board.

 

 

 

With fall approaching, we all want to have some great soup recipes.  I love to eat soups all year round because they are a great way to get lots of veggies in your day, plenty of nutrients, and they fill you up.  Studies have shown that if you eat a broth based soup prior to a meal, you will consume fewer calories during that meal since you will eat less.  However, you do need to eat broth based soups along with watch your sodium intake.  Here are two of my favorite recipes.

Roasted Butternut Squash Soup

4 c. vegetable broth
12 oz. butternut squash, peeled and cut into 1- to 1 ½ inch cubes
½ lg. Vidalia onion, cut into 2-inch cubes
½ small apple, peeled and cut into to 2-inch cubes
¼ tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1/8 tsp. ground nutmeg, or to taste

In a large stock pot, combine broth, squash, onion, and apple; cover pot and bring to a boil over high heat.  Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.  Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid).  Season with salt, pepper and nutmeg; serve.  Yields about ½ c. per serving. (Serves 12)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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Spicy Black Bean Soup

1 spray cooking spray
1 medium onion, finely chopped
4 medium garlic cloves, minced
45 oz. canned black beans, undrained, divided (3 15 oz. cans)
½ tsp. red pepper flakes, or to taste
1 tsp. ground cumin
14 ½ oz fat-free chicken broth, or vegetable broth
10 oz. canned tomatoes, with green chilies
11 oz. canned yellow corn, drained

Coat bottom of a large stockpot with cooking spray.  Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.  Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin.  Cover and blend on high until smooth, about 30 seconds.  Pour mixture back into stockpot.  Place second can of beans and broth in blender and puree until smooth add to stockpot.  Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot.  Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes.  (Yields about 1 1/2 c. of soup per serving and serves eight)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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Another great recipe from the Weight Watchers Healthy Cooking Basics cookbook.  I love quesadillas but the only way I will have them anymore is that I can make myself.  The cheese used in this recipe is goat cheese.  Goat cheese is known as chevre, French for goat.  Goat cheese is less in fat than cow’s milk, is naturally pasteurized, and has more protein that cow’s milk.  It is similar to human milk and can be tolerated better than cow’s milk.  One day when you are at the grocery store, buy some goat cheese, instead of feta, cheddar, mozzarella, etc.  You will be presently surprised!

Chicken and Goat Cheese Quesadillas

2 tsp canola oil
1 (10 oz.) package white mushrooms, thinly sliced
¼ tsp. salt
1 ½ c. shredded cooked chicken breast
3 oz. reduced-fat soft (mild) goat cheese, crumbled
1 jalapeno pepper, seeded and minced
4 (8-inch) whole wheat tortillas
½ c. store-bought salsa or the Everything Pico de Gallo (pg 40)

Heat oil in large nonstick skillet over medium-high heat.  Add mushrooms and salt and cook, stirring occasionally, until tender, about 8 minutes.  Sprinkle one quarter of mushrooms, chicken, goat cheese, and jalapeno on half of each tortilla.  Fold unfilled half of each tortilla over filling, pressing down lightly.  Wipe out skillet and spray with nonstick spray; set over medium heat.  Cook quesadillas, one at a time, until crisp and heated through, about 3 minutes on each side.  Cut each quesadilla into 4 wedges; arrange on platter. Serve with pico de gallo or salsa.  (Serves eight)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Healthy Cooking Basics Cookbook© 2009 Weight Watchers.com. All rights reserved

Great recipe out of the Weight Watcher Healthy Cooking Basics cookbook.  I love making regular reuben sandwiches using using coleslaw.  Great alternative to using salad all the time.  Enjoy on a nice summer day for a lighter dinner.

Grilled Chicken Reubens

4 (5 oz.) skinless boneless chicken breasts
Nonstick cooking spray
3 c. prepackaged coleslaw mix
¼ c. chili sauce
3 T. fat-free mayonnaise
4 slices toasted reduced-calorie rye bread
4 (1 oz.) slices fat-free Swiss cheese

Preheat broiler.  Spray ridged grill pan with nonstick spray; set over medium-high heat.  Add chicken and cook until cooked through, about 5 minutes on each side.  Meanwhile, combine coleslaw, chili sauce and mayo in a medium bowl.  Place 4 slices of the toasted rye bread on the rack of broiler pan.  top each slice read with 1 chicken breast.  Spoon coleslaw mix evenly on top and cover each sandwich with 1 slice of Swiss cheese.  Broil until cheese melts, about 1 minutes.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Healthy Cooking Basics Cookbook© 2010 Weight Watchers.com. All rights reserved

 

 

This is an awesome soup which is extremely filling and will keep you satisfied.  It is out of an older Weight Watchers cookbook, Day By Day.  Enjoy!

Hearty Lentil Soup

8 c. beef broth
1 (28 oz.) can tomatoes, undrained and chopped
2 c. peeled diced carrot
1 ½ c. dried lentils
1 c. uncooked brown rice
1 c. chopped onion
½ c. chopped celery
½ tsp. dried basil
½ tsp. dried oregano
¼ tsp. dried thyme
3 garlic cloves, mined
2 bay leaves
½ c. chopped fresh parsley
2 T. balsamic vinegar
1 tsp. salt
½ tsp. pepper
¼ c. grated Parmesan cheese

Bring broth to a boil in a lg. Dutch oven.  Add tomatoes and next 10 ingredients; stir well.  Return to a boil; cover, reduce heat, and simmer 45 minutes or until rice is tender.  Remove from heat; stir in parsley and next 3 ingredients.  Discard bay leaves.  Ladle soup into bowls; sprinkle with cheese.  Yields 12 servings

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Day by Day Cookbook  © 2000 Weight Watchers.com. All rights reserved

 

 

 

This is a great sandwich from the Pure Comfort Cookbook.  It is a keeper.  This sandwich is very hearty and the base of it with the frozen pizza dough could remain the same; however, you could vary the ingredients such as carrots, spinach, leeks, or pineapple.  Remember this is what keeps it interesting.  Don’t get in a food rut!  (Hint, Hint, last week’s topic!)

Ham and Bell Pepper Calzones

2 tsp. olive oil
1 onion, sliced
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
2 garlic cloves, minced
1 tsp. dried oregano
¼ lb. thin-sliced lean deli ham, cut crosswise into thin strips
1 lb. refrigerated or thawed frozen pizza dough
1 c. shredded fat-free mozzarella cheese

Preheat oven to 400.  Spray baking sheet with nonstick spray.  Heat oil in lg. nonstick skillet over med-high heat.  Add onion, bell peppers, garlic, and oregano; cook, stirring occasionally, until softened, 5-7 minutes.  Add ham and cook, stirring occasionally, until lightly browned, about 3 minutes. Set skillet aside and let pepper and ham mixture cool.  Sprinkle a work surface lightly with flour.  Turn pizza dough onto surface; cut in half.  With a lightly floured rolling pin, roll each piece into a 10-inch circle.  Spread half ham mixture over half of one circle and spread other half over half of the other circle, leaving a 1-inch border.  Top mixture on each pizza with cheese.  Fold dough over filling, crimping edges to seal.  Transfer calzones to baking sheet.  Bake until golden brown, about 20 minutes.  Let cool 5 minutes.  Cut each calzone in half.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Pure Comfort Cookbook  © 2007 Weight Watchers.com. All rights reserved

 

 

 

This recipe takes the three best soup ingredients and combines them altogether:  Potato, Broccoli, and Cheese.  This is from an older Weight Watchers cookbook, Make It Fresh!  Very filling!

Potato-Broccoli Cheese Soup

Cooking Spray
1 c. chopped onion
3 c. peeled cubed baking potato (about 1¼ pounds)
1 ½ c. 1% low-fat milk
1 (14 ¼ oz.) can fat-free chicken broth
1 ½ c. finely chopped fresh broccoli
¼ tsp. salt
1/8 tsp. pepper
1 ½ c. (6 oz.) shredded reduced-fat sharp cheddar cheese

Coat a lg. saucepan with cooking spray, and place over medium heat until hot.  Add onion; sauté 5 minutes.  Add potato, milk, and broth; bring to a boil.  Partially cover, reduce heat, simmer 25 minutes.  Remove 1 c. potato mixture, and set aside.  Place remaining potato mixture in a blender, and process until smooth.  Return potato puree to pan; stir in broccoli, salt, and pepper.  Partially cover, and cook over medium heat 8 minutes, stirring frequently.  Add reserved potato mixture; cook 1 minute.  Remove from heat; add cheese, stirring until cheese melts.  (Yields:  6 servings)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Make It Fresh Cookbook © 1998 Weight Watchers.com. All rights reserved

I thought with the fall being here, you would like a great soup recipe.  This can be a great snack, lunch, or dinner paired with a great whole grain and protein!  It is from the Weight Watchers website and is so easy to make.  I like experimenting with different veggies, such as leaks, can of green chilies or water chestnuts!  You can also add whole wheat pasta, whole wheat couscous, bulgur, beans, chicken, hamburger, etc for making the soup more of a main meal.  But be sure to add the SP.  The soup will be very filling and yummy!  You can also add a tablespoon of salsa and non-fat sour cream to give the soup a kick and a creamier based soup.  Enjoy!

Tomato Spinach Slow Cooker Soup – Serves 8

10 oz. spinach, baby, washed
2 medium carrots, chopped
2 medium celery stalks, chopped
1 lg. onion, chopped
1 garlic clove, minced
4 c. vegetable broth, low sodium
28 oz. canned diced tomatoes, no-salt added
2 leaf bay leaf
1 T. dried basil
1 tsp. dried oregano
½ tsp. red pepper flakes, crushed

Place all ingredients in a slow cooker.  Cover and cook on high for 5 hours.  Remove bay leaves, stir and serve.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

 

 

In honor of St. Patrick’s Day, I thought corned beef, very lean, of course.  So, I made Reuben sandwiches from the Weight Watchers “Best Eats” cookbook.  This is another quick and easy cookbook from Weight Watchers that was published in 2008.  I got addicted to Reubens when I was pregnant!!!  You can also use cole slaw in place of the sauerkraut.  Enjoy!

Reuben Sandwiches

¼ c. fat-free mayonnaise
2 T. chili sauce
4 slices rye bread
¼ lb. thinly sliced lean corned beef
1 c. well –drained canned sauerkraut
2 oz. thinly sliced Swiss cheese

Preheat oven to 400.  Combine mayonnaise and chili sauce in a small bowl.  Spread evenly on 1 side of each slice of bread.  Layer with corned beef, sauerkraut, and cheese.  Place sandwiches on a baking sheet.  Bake until cheese melts, about 3 minutes.

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Best Eats Cookbook  © 2008 Weight Watchers.com. All rights reserved

Smoky Vegetarian Chili

2 tsp. olive oil
1 onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 T. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1 (28 oz.) can diced tomatoes
1 (15 1/2 oz.) can pinto beans, rinsed and drained
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1/2 tsp. salt
3 drops liquid smoke
4 scallions, sliced
1/2 c. shredded reduced-fat cheddar cheese
1/2 c. fat-free sour cream

Heat oil in lg. saucepan over medium-heat.  Add next 7 ingredients; cook until vegetables are softened, about 5 minutes.  Stir in next 5 ingredients; bring to a boil. Reduce heat and simmer until chili thickens slightly, about 15 minutes.  Divide chili evenly among 4 bowls and top evenly with scallions, cheddar, and sour cream.  (Serves 4)

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WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Weight Watchers Momentum Cookbook  © 2008 Weight Watchers.com. All rights reserved

 

 

Slow Cooker Lentil Soup

2 medium carrots, chopped
2 medium celery, chopped
1 medium, onion,
2 medium garlic cloves, minced
2 c. dry lentils
3 pieces bay leaf
½ tsp. dried thyme
½ tsp. table salt
¼ tsp. black pepper
8 c. canned chicken broth
4 oz. Canadian-style bacon

Place ingredients in a 4-5 qt. slow cooker in 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.  Serves 8

© 2014 Weight Watchers International, Inc. © 2014 WeightWatchers.com, Inc. All rights reserved.

WEIGHT WATCHERS and SmartPoints® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

© 2008 WeightWatchers.com. All rights reserved

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