Vegetarian Main Dishes

This casserole is luscious and super-creamy. It makes a great side dish or meatless main meal.

Creamy Spaghetti Squash with Ricotta and Spinach

3 1⁄2 pound(s) uncooked spaghetti squash, halved lengthwise and seeded 0 SmartPoints™

1 tsp extra virgin olive oil 1 SmartPoints™

1 small uncooked onion(s), finely chopped 0 SmartPoints™

2 cup(s) grape tomatoes, halved 0 SmartPoints™

2 clove(s) garlic clove(s), chopped 0 SmartPoints™

6 oz fresh baby spinach (about 6 cups) 0 SmartPoints™

15 oz part-skim ricotta cheese 19 SmartPoints™

1⁄2 cup(s) part-skim mozzarella cheese, divided 5 SmartPoints™

3 Tbsp grated Parmesan cheese, divided 3 SmartPoints™

1⁄4 cup(s) basil, fresh, chopped 0 SmartPoints™

1 tsp table salt 0 SmartPoints™

1⁄2 tsp black pepper, freshly ground (or to taste) 0 SmartPoints™

Preheat oven to 400°F.  Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.  Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook, stirring occasionally, until golden and tender, 5 minutes. Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.  Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.  Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, 1/4 c mozzarella, 2 Tbsp Parmesan, basil, salt and pepper. Transfer to a 2- to 3-qt baking dish; sprinkle with remaining mozzarella and Parmesan. Bake 15-20 minutes. Serves 8.  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

 

 

 

No-Noodle Vegetable Lasagna

5 spray(s) cooking spray, divided

1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices

2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices

1 large egg(s), beaten

3⁄4 pound(s)part-skim ricotta cheese

1⁄4 cup(s) basil, fresh, cut into thin strips

1⁄2 cup(s) grated Parmesan cheese, high-quality recommended, divided

4 cup(s)store bought marinara sauce, divided 22 SmartPoints™

1⁄2 pound(s) shredded part-skim mozzarella cheese, divided

To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; flip vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy). Remove vegetables from oven; reduce oven temperature to 350°F.  Meanwhile, while vegetables roast, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.

To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and Parmesan cheeses.  Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.

Use a mandoline to slice the vegetables, if possible. If you do not have a mandoline and you cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into 1/4-inch rounds instead.  Serves 12.

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.

 

 

 

 

Keeping up with our theme of the week, a slightly different meal yet not too extreme! This lightened up beans and rice recipe is part of a traditional Cuban menu. Pair it with lean turkey picadillo and a pineapple and avocado salad for a delicious meal.

Cuban Rice and Black Beans

2 Tbsp olive oil

2 slice(s) uncooked turkey bacon, chopped

1 small uncooked onion(s), finely chopped

1 item(s) uncooked bell pepper(s), green variety, finely chopped

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

1 tsp table salt

1⁄2 tsp ground cumin

1⁄2 tsp dried oregano

1 leaf/leaves bay leaf

3⁄4 cup(s) uncooked white rice, long-grain, rinsed

15 oz canned low sodium black beans, or no salt added, with liquid

1 cup(s) water

1 Tbsp cider vinegar

Heat oil in a large, heavy pot over medium heat. When oil shimmers, add bacon; cook, stirring occasionally, until browned, 5-6 minutes. Add onion and pepper; cook, stirring occasionally, until softened, 3-4 minutes. Add garlic; cook, stirring a few times, 30 seconds. Stir in salt, cumin, oregano, bay leaf and rice. When rice is coated with oil, add beans and their liquid, water and vinegar; bring to a boil over high heat. Reduce heat to low and cover; simmer until rice is cooked and liquid has been absorbed, 20-30 minutes.  Remove pot from heat; cover and let sit 5 minutes. Remove bay leaf before serving.

SmartPoints: 6 (3/4 c.)

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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.

 

 

 

 

No Noodle Vegetable Lasagna

Roasted vegetable strips replace noodles in this recipe. Add some heat by flavoring the ricotta with crushed red pepper flakes or minced garlic.

5 spray(s) cooking spray, divided

1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices

2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices

1 large egg(s), beaten

3⁄4 pound(s) part-skim ricotta cheese

1⁄4 cup(s) basil, fresh, cut into thin strips

1⁄2 cup(s) grated Parmesan cheese, high-quality recommended, divided

4 cup(s) store bought marinara sauce, divided

1⁄2 pound(s) shredded part-skim mozzarella cheese, divided

 

1-To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; flip vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy). Remove vegetables from oven; reduce oven temperature to 350°F.

2-Meanwhile, while vegetables roast, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.

3-To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and Parmesan cheeses. 4-Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.

SmartPoints: 5

Notes: Use a mandolin to slice the vegetables, if possible. If you don’t have a mandolin and you cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into ¼-inch rounds instead.

© 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 a member reach goal last week.  So, I gave her the “Welcome to Goal” book developed by Weight Watchers.  When I was going through the book, I discovered this recipe in the back of the book.  I went home and tried the next night.  It is absolutely delicious!  This recipe would be a real family pleaser.

Baked Macaroni and Cheese with Broccoli

2 sprays cooking spray

12 oz. uncooked gemelli pasta or other twisted pasta

1/8 tsp. salt (for pasta cooking water)

10 oz. uncooked small broccoli florets (about 2 ½ cups)

1 tsp. salted butter

1/3 c. fresh bread crumbs

3 Tbsp. grated Parmesan cheese, divided

2 ½ c. fat-free milk

1/3 c. all-purpose flour

½ c. diced raw onion

1 c/ low-fat shredded sharp cheddar cheese

1 tsp. Dijon mustard

1 ½ tsp. table salt

½ tsp. freshly ground black pepper

Preheat oven to 375.  Coat a shallow 2-quart baking dish with cooking spray.  Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes, before pasta will be done; drain pasta and broccoli; return to pot.  Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden about 2 minutes.  Remove from heat and transfer crumbs to a small bowl; stir in 1 T. of Parmesan cheese and set aside.  In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion.  Bring to a boil over medium-high heat, whisking frequently.  Reduce heat to low and simmer until thickened, about 2 minutes.  Remove from heat and whisk in cheddar cheese, mustard, salt, pepper, and remaining 2 T. of Parmesan cheese.  Pour over cooked, drained pasta and broccoli toss to mix and coat.  Transfer to baking dish and sprinkle top evenly with bread crumbs.  Bake until bubbly at edges, about 20 minutes to 5 minutes.  Divide into 8 pieces and serve.  Yields 1 piece per serving.

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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 Welcome to Goal book

 

 

 

I picked up this cookbook at HyVee a couple of months ago, “Weight Watchers Five-Ingredient 15-Minute Recipes and it is another great edition to your WW cookbook collection.  After last week’s recipe, Huevos Ranchero, I was intrigued by the meaning of Ranchero.  I have heard several dishes use this terminology.  I looked up the word and it actually means an owner of a small farm.  And, since I am a huge fan of Mexican cooking, I thought I would look for some more WW recipes.  I found one in this cookbook and it is started and finished in 12 minutes.  Give it a try, great source of fiber and all power foods except for the center-cut bacon slices.  I would also top with a sprinkle of fat free cheddar cheese and a dollop of either fat free sour cream or fat free plain Greek yogurt.

Ranchero Beans

2 center-cut bacon slices

1 (8 oz.) container refrigerated prechopped tricolor bell pepper

1 T. bottled minced garlic

½ tsp salt

½ tsp. chili powder

¼ tsp. smoked paprika

2 (16 oz.) cans reduced-sodium kidney beans, rinsed and drained

1 (14.5 oz.) can unsalted diced tomatoes, undrained

1 small jalapeno pepper, seeded and chopped

Cook bacon in a large Dutch oven over medium heat 4 minutes or until crisp.  Remove bacon from pan crumble.  Add bell pepper and garlic to drippings in pan sauté 4 minutes or until tender.  Stir in bacon, salt, and remaining ingredients; cook 3 minutes or until thoroughly heated.  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.

Weight Watchers Weight Watchers Five-Ingredient 15-Minute Recipes © 2014 Weight Watchers.com. All rights reserved

 

 

 

Ok, another great recipe from the cookbook:  Weight Watchers Good Deal-more satisfying meals for less money.  Once again, I would highly recommend.  I love putting cheese, eggs, and beans together and this recipe intrigued me.

Southwestern Black Bean and Vegetable Casserole

1 medium onion, thinly sliced

1 red or green bell peppers, thinly sliced

1 jalapeno, seeded and minced

2 garlic cloves, mined

1 (12 oz.) bag frozen corn, thawed

¼ tsp. salt

Pinch cayenne

2 lg. eggs

3 lg. egg whites

¼ c. low-fat (1%) milk

½ c. part-skim ricotta cheese

1 (15 ½ oz.) can black beans, rinsed and drained

½ c. shredded reduced-fat Cheddar cheese

12 baked low-fat tortilla chips, crumbled

Preheat oven to 375.  Spray 2-qt. baking dish with nonstick spray.  Spray large skillet with nonstick pray and set over medium heat.  Add onion, bell pepper, jalapeno, and garlic and cook, stirring frequently, until softened, 5 minutes.  Remove from heat and stir in corn, salt, and cayenne.  Whisk together eggs, egg whites, milk, and ricotta in large bowl.  Stir in beans and vegetable mixture.  Spoon into prepared baking dish and top evenly with cheese.  Sprinkle with crumbled chips and bake until golden brown and bubbling 30-35 minutes.  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 Good Deal-More Satisfying Meals for Less Money © 2014 Weight Watchers.com. All rights reserve

 

 

 

 

I am in love with the Weight Watchers Cookbook:  Family Style.  I have quite a few recipes marked to make within the next couple of months.  One we tried is Two-Bean and Cheese Enchiladas with Salsa Verde.  I learned a couple of things.  Salsa Verde is a green sauce.  Green sauce isn’t just for Mexican food.  It is for a sauce in many other countries such as Germany, France, Argentina, and Italy.  These sauces use various ingredients from eggs and mayo to capers and anchovies.  The Mexican version is pureed cooked or raw tomatillos with jalapenos, onion, cilantro, and sometimes lime.  The other ingredient I learned about was chipotle en adobo.  You can find in the Mexican food area in your local grocery store.  Adobo is actually the immersion of raw food in a stock composed of paprika, oregano, salt, garlic, and vinegar. So, in this recipe, the smoked jalapeno chilies are canned in the adobo sauce.  Great flavor.  So, enjoy!

Two-Bean and Cheese Enchiladas with Salsa Verde

2 tsp. olive oil

1 onion, finely chopped

1 red bell pepper, finely chopped

2 garlic cloves, minced

1 tsp. ground cumin

¼ c. water

1 (15 ½ oz) can no-salt-added black beans, rinsed and drained

1 c. fat-free refried beans

1 chipotle en adobo + 2 T adobo sauce

1 (16 oz) jar reduced-sodium fat-free salsa verde

8 (6-inch) corn tortillas

½ c. shredded fat-free Cheddar cheese

Preheat oven to 350.  Heat oil in medium skillet over medium heat.  Add onion, bell pepper, garlic, and cumin.  Cook, stirring occasionally, until vegetables soften, about 5 minutes.  Add water and bring to boil.  Reduce eat and simmer, covered, until vegetables are tender, about 3 minutes longer.  Stir in black beans, refried beans, chipotle en adobo, and adobo sauce.  Remove from heat.  Spread ½ c. salsa over bottom of 9 x 13-inch baking dish.  Place 1 tortilla on work surface and top with ¼ c. bean mixture.  Fold over two opposite sides of tortilla to enclose filling.  Place seam side down in baking dish.  Repeat with remaining tortillas and bean mixture, making 8 enchiladas.  Pour remaining salsa over enchiladas.  Spray sheet of foil with nonstick spray and cover baking dish, sprayed side down.  Bake 20 minutes.  Remove foil.  Sprinkle with Cheddar and bake until edges of enchiladas begin to brown and cheese has melted, about 15 minutes longer.  Cool 10 minutes before serving.  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 Family Style © 2013 Weight Watchers.com. All rights reserved

 

 

 

 

This was a recipe I featured about 7 years ago.  But, I have to admit I love it.  I have been eating more and more cauliflower in the last 6 months, not sure, why!  But it is a powerhouse of a vegetable. It is an annual plant and it resembles broccoli.  It is from the Latin word caulis which means cabbage and flower.  The family also includes cabbage, brussels sprouts, kale, broccoli, and collard greens.  If first reference was found in the writings of Arab Muslim scientists in the 12th and 13th century.  It is high in dietary fiber, folate, water, and vitamin C.  It is low in fat and carbohydrates.  There also various phytochemicals which help in protecting against certain cancers and enhances DNA repair; however, boiling reduces these compounds of 20-30% if boiled for 5 minutes, 40-50% in 10 minutes and 75% after 30 minutes.  But, using such techniques as steaming, microwaving, and stir-frying helps retain the compounds.

I love this recipe along with roasting a head of cauliflower.  This is probably my favorite.  I cut the head vertically so you large flat pieces and spray with olive oil and sprinkle some type of Penzy spice (whatever we are in the mood for) and then roast turning once in the oven. Usually about 425 and until golden brown.  It is our favorite right now.  The family will love the one below.  Happy Eating!

Cauliflower Casserole, Pizza-Style

A great “old” recipe from my favorite Weight Watcher’s cookbook:  Greatest Hits, 250 Classic Recipes from the Sixties to Today.  If you can get your hands on this cookbook, it is a keeper.  I have made more recipes from this cookbook than any other!  Back in the old days, members used to use cauliflower for all sorts of things, such as blend in soups and add to meat loaf.

1 medium (2 pound) cauliflower head, trimmed and separated into florets

2 c. low-fat marinara sauce

¼ c. seasoned dried bread crumbs

1 c. shredded part-skim mozzarella cheese

2 T. freshly grated Parmesan cheese

Preheat oven to 350.  Fill a medium saucepan 2/3 full with water and bring to boil; add cauliflower.  Reduce heat and simmer until cauliflower is tender-crisp, 8-10 minutes; drain.  Spread 1 c. sauce in bottom of an 8-inch square baking dish or 9-inch pie plate.  Add cauliflower, then sprinkle with bread crumbs.  Pour remaining sauce evenly over, then sprinkle with mozzarella and Parmesan cheeses.  Cover with foil and bake until cauliflower is soft and cheese is melted, about 30 minutes. (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.

 

 

 

In the meal planning I have doing for the last 3 weeks, I came across this recipe because I was needing to use my whole wheat spaghetti pasta I have in the pantry.  We were totally surprised on how such a simple dish to make turned out so good.  This was a fabulous and fast recipe.  I also added one of the fully cooked chicken sausages you can buy at Sam’s or Costco.  This particular flavor was Spinach and Feta Cheese.  I just cut up and tossed them in the pasta.

Lemon Pasta

8 oz uncooked whole-wheat spaghetti

2/3 Tbsp unsalted butter, or 2 teaspoons

2 tsp olive oil

1/2 cup(s) canned chicken broth, or less as needed

1 large egg(s), beaten

1/3 cup(s) grated Parmesan cheese

3 Tbsp fresh lemon juice, or to taste

2 1/2 tsp lemon zest, or to taste

1/2 tsp table salt, or to taste

1/4 tsp black pepper, freshly ground, or to taste

1/4 cup(s) fresh parsley, fresh, minced

Cook pasta according to directions; drain and set aside. Add butter and oil to pasta pot;

melt over medium-low heat. Add broth; stir and heat through about 1 minute. Remove pot from heat and add pasta, egg and cheese; toss well so egg coats pasta. Add lemon juice and zest; toss well. Season to taste with salt and pepper; sprinkle with parsley. Yields about 1 cup per serving.

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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 recipe was a part of the two week meal plan I developed.  It was very good and loved the crunch of the walnuts!  But, I think the serving size of 2 c. is too much.  You could cut the serving size down.  Serve with a mixed green salad or a piece of fruit.  You have your whole grain, protein, vegetable, and oil all in one meal!  Serve with fruit and all you need is a milk serving!

Fusilli with Broccoli, Beans, and Walnuts

2 c. whole-wheat fusili pasta

1 head broccoli, florets halved and stems peeled and thinly sliced

2 tsp. extra-virgin olive oil

6 garlic cloves, thinly sliced

1 (15 oz) can cannellini beans, rinsed and drained

Pinch red pepper flakes

¼ c. grated Parmesan cheese

1/3 c. chopped walnuts

Cook the fusilli according to the package directions, omitting the slat if desired.  Four minutes before it’s done add the broccoli to the boiling water and cook until the pasta and broccoli are tender; Drain, reserving ½ c. of the cooking water.  Return the pot to medium heat.  Add the oil and garlic and cook until the garlic begins to turn golden, about 2 minutes.  Stir in the beans and pepper flakes.  Add the reserved pasta water, then the drained pasta and broccoli.   Add the cheese and walnuts and toss until combined.  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 Eat! Move! Play! © 2010 Weight Watchers.com. All rights reserved

 

 

 

This recipe is from the One Pot Cookbook.  I just started digging into it and marking the recipes I want to try.  Here is one that is super easy and very good.  I love it because it is very low fuss yet the whole family will like in one pot!

No-Fuss Meatless Skillet Lasagna

1 red onion, finely chopped
1 garlic clove, minced
1 (28 oz.) can whole peeled tomatoes, drained and copped
¼ c. canned tomato sauce
1/8 tsp. black pepper
4 T. chopped fresh flat-leaf parsley
6 oz. whole wheat lasagna noodles, broken into 1 ½-inch pieces and cooked according to package directions
½ c. part-skim ricotta cheese
1/3 c. shredded part-skim mozzarella cheese
2 T. grated Parmesan cheese

Spray large nonstick skillet with nonstick spray and set over medium heat.  Add onion and cook, stirring, until softened, about 5 minutes.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  Stir in tomatoes, tomato sauce, and pepper; cook, stirring frequently, until slightly thickened, about 6 minutes; stir in 3 T. of parsley.  Stir noodles into skillet.  cook stirring, until heated through, about 3 minutes.  Drop 8 spoonfuls of ricotta, evenly spaced, onto noodle mixture, sprinkle with mozzarella, Parmesan, and remaining 1 T. parsley.  Cook, covered, without stirring, until heated through and cheese is melted, about 3 minutes longer.  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 One Pot Cookbook , © 2012  All rights reserved.

 

 

Polenta is Italian and made from boiled cornmeal.   It is either ground yellow or white cornmeal.  Depending on where it is being served and what country, the texture will be different.  Polenta has always been known as the peasant food but is now gaining popularity in fine restaurants throughout the United States.

Polenta Pizza Margherita

1 (16 oz.) tube refrigerated fat-free plain polenta, cut into ¼ inch-thick slices
¾ c. part-skim ricotta cheese
¼ c. grated Parmesan cheese
4 T. thinly sliced fresh basil
¼ tsp. red pepper flakes
2 plum tomatoes, thinly sliced and patted dry on paper towels
½ c. shredded part-skim mozzarella cheese

Preheat broiler.  Spray 10-inch pizza pan or large baking sheet with nonstick spray.  Place 1 slice of polenta in prepared pan; arrange remaining slices in 2 concentric circles around first slice, overlapping slightly to form 10-inch round.  Lightly spray polenta with nonstick spray.  Broil polenta 4 inches from heat until lightly browned and heated through, 6-8 minutes.  Meanwhile, stir together ricotta, Parmesan, 3 T. of the basil, and the pepper flakes.  Arrange tomato slices on polenta.  Top tomatoes with dollops of ricotta mixture sprinkle with mozzarella.  Broil until tomatoes are hot and mozzarella is melted, about 4 minutes. Sprinkle with remaining 1 T. basil.  Cut into 4 wedges 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 Fresh, Fabulous Fast Cookbook © 2011.   All rights reserved 

 

 

A different variation of the pizza.  Give it a try, a healthy twist!!  This is from the cookbook that comes with the Deluxe Member Kit, Ready, Set, Go!

Escarole Salad Pizza

1 (10 oz.) prebaked thin whole wheat pizza crust
2 T. grated Parmesan cheese
2 T. red wine vinegar
1 T. extra virgin olive oil
½ tsp. dried oregano
¼ tsp. black pepper
2 c. lightly packed thinly sliced escarole
1 c. lightly packed thinly sliced radicchio
1 small red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 plum tomatoes, chopped
4 moist-packed sun-dried tomatoes (not packed in oil, chopped)

Preheat oven to 400.  Place pizza crust directly on oven rack; bake until crispy about 10 min.  Meanwhile, to make dressing, whisk together Parmesan cheese, vinegar, oil, oregano, and black pepper in large bowl.  Add remaining ingredients to dressing; toss to coat evenly.  Spoon onto pizza crust.  Cut into 4 wedges.

© 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 Ready, Set, Go Cookbook © 2010 Weight Watchers.com. All rights reserved

 

 

 

Going with our theme of Fruits and Vegetables in July, I thought I would feature this Vegetable-Cheese Quesadilla.  You can really use any vegetable and not necessarily those listed below.  Enjoy!  (also don’t forget the sour cream!)

Vegetable –Cheese Quesadillas

2 small zucchini, thinly slices
2 red bell peppers, sliced
1/2 tsp. dried oregano
8 (8-inch) fat-free whole wheat tortillas
8 T. shredded reduced-fat Monterey Jack cheese
3 scallions, thinly sliced
½ c. fat-free salsa

Preheat broiler.  Line baking sheet with nonstick foil.  Spread zucchini and bell peppers on prepared baking sheet.  Lightly spray with nonstick spray; sprinkle with oregano.  Broil 5 inches from heat, stirring once or twice, until vegetables are softened and lightly charred, about 12 minutes.  Place 4 tortillas on work surface.  Top each with 1 T. of Monterey Jack, one-fourth of vegetable mixture, one-fourth of scallions, and 1 T. of cheese.  Cover with remaining 4 tortillas, lightly pressing down.  Spray large nonstick skillet with nonstick spray and set over medium heat.  Add 1 quesadilla and cook until crisp and cheese begins to melt, about 1 ½ minutes per side.  Transfer to cutting board; keep warm.  Cook remaining 3 quesadillas.  Cut each into 4 wedges.  Serve with salsa.  (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 Ready, Set, Go © 2010 Weight Watchers.com. All rights reserved

 

 

Four Cheese Macaroni and Cheese

1 sprays cooking spray
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked macaroni
1 Tbsp unsalted butter
1 Tbsp all-purpose flour
2 1/2 cup 1% low-fat milk
2 cup onion(s), finely chopped
1/2 tsp paprika
2 piece bay leaf
1/4 cup blue cheese, crumbled
5 oz cheddar or colby cheese, shredded (extra-sharp suggested)
3 oz low-fat shredded cheddar cheese
3/4 tsp black pepper, freshly ground, or to taste
3/4 tsp table salt, to taste
2 oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)
Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.  Cook macaroni in salted water as directed on package; set aside.  Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.  Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

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This is the fastest recipe and oh so good!  Give it a try when you are in a pinch for time.  It is from a cookbook I purchased through the mail for a Weight Watchers cookbook:  5 Ingredient 15 Minute Cookbook.  This recipe uses hominy which I have never eaten before.  I looked it up and basically it is corn without the germ. You can eat either whole or ground.  It is boiled until cooked either as a vegetable as in this recipe of as a cereal.  Hominy is very popular in the southern United States.

Southwestern Vegetable Bake

1 (11 oz.) cans whole-kernel corn with sweet peppers, drained
1 (14 ½ oz.) can chili-style tomatoes, undrained
1 (15 ½ oz.) can white hominy, drained
1 (15 oz.) can no-salt added black beans, rinsed and drained
¼ tsp. pepper
½ c. (2 oz.) shredded Monterey Jack cheese with jalapeno peppers

Preheat oven to 350.  Combine 1st 5 ingredients in a 2-quart baking dish; stir well.  Cover and bake at 350 for 25 minutes or until bubble.  Uncover, sprinkle with cheese, and bake 5 minutes.  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.

Weight Watchers 5 Ingredient, 15 Minute Cookbook © 2002 Weight Watchers.com.  All rights reserved

I know it isn’t the fall, but I just loved this recipe.  Don’t ever use leeks and parsnips so I thought I would try.  The flavors are great!  It comes from the Weight Watchers Healthy & Happy Celebrations cookbook.

 

Holiday Vegetable Ragout

4 tsp. olive oil
2 lg. leeks, white parts only, thinly sliced and well rinsed
3 baking potatoes, peeled and cut into 1-inch chunks
2 parsnips, peeled and cut into ½ inch thick slices
1 ½ c. baby carrots
1 zucchini, cut into ½ inch slices
3 garlic cloves, mined
2 T. tomato paste
4 c. reduced-sodium vegetable broth
2 (15 oz.) cans chickpeas, rinsed and drained
1 (9 oz) bag baby spinach
1 lb. oyster mushrooms or other wild mushrooms, trimmed
½ tsp. salt

Heat oil in large nonstick Dutch oven over medium-high heat.  Add leeks and cook, stirring occasionally, until softened, 5-6 minutes.  Add potatoes, parsnips, carrots, zucchini, and garlic. tomato paste, and broth; bring to boil.  Reduce heat and simmer, covered, until vegetables are fork-tender, 20-25 minutes.  Add chickpeas and spinach; cook, uncovered, stirring occasionally, until chickpeas are heated through and spinach is wilted, 2-3 minutes.  Remove from heat.  Meanwhile, spray large nonstick skillet with nonstick spray and set over medium-high heat.  Add mushrooms and salt; cook, stirring occasionally, until mushrooms are tender, 5-6 minutes.  Serve mushrooms over ragout.  (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.

Weight Watchers Weight Watchers Healthy & Happy Celebrations cookbook! © 2010 Weight Watchers.com. All rights reserved

This recipe is from the Snacks and Drinks section of the Weight Watchers Slow Cook It cookbook.  I have always wanted to know what falafels are and how they taste.  They originated in the Middle East and are fried balls or patties made from chick peas or fava beans.  They can be serves as part of a mezze (a selection of small dishes or appetizers) or used as a filling in a pita or sandwich.  The origin of this Arabic word means hot pepper.  When they are made with chickpeas, like this recipe, they are high in protein, complex carbohydrates, and fiber.  They are eaten by many vegetarians as a replacement for hamburgers, etc.  I really enjoyed this recipe and would eat for a lunch, snack, etc.

Mini Falafels

1 (15 oz.) can chickpeas, rinsed and drained
1 small onion, coarsely chopped
½ c. whole wheat bread crumbs (1 slice)
¼ c. fresh cilantro or parsley leaves
1 lg. egg
Juice of 1 lemon
2 garlic cloves
1 ½ tsp. garam masala
¾ tsp. salt
¼ tsp. black pepper
2 tsp. olive oil

Put chickpeas, onion, bread crumbs, cilantro, egg, lemon juice, garlic, garam masala, salt, and pepper in food processor and pulse until coarsely chopped.  With moistened hands, form into 20 patties.  Heat 1 tsp. oil in lg. nonstick skillet over medium-high heat.  Add 10 patties and cook until browned, about 3 minutes per side.  Transfer patties to 5- or 6-quart slow cooker.  Repeat with remaining 1 tsp oil and 10 patties.  Cover and cook until falafels are firm and heated through, 2-3 hours on high or 4-6 hours on low.

Note:  Tope each falafel with 1 T. plain fat-free yogurt and sprinkling of finely chopped fresh 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 Slow Cook It Cookbook© 2010 Weight Watchers.com. All rights reserved

 

 

As most of you know, one of my favorite foods is:  Bulgur!!  Here is a great recipe to use with bulgur and some veggies too!  Everything but the oil and peanuts is a filler food!!  You will love this recipe.  The sesame oil adds a great flavor.  Notice the high amount of fiber:  9.6 grams!  This comes from the Weight Watchers, Down To Earth cookbook.

Bulgur and Broccoli Skillet Dinner

2 c. canned vegetable broth, undiluted
1 c. uncooked bulgur or cracked wheat
2 tsp. dark sesame oil
3 c. small fresh broccoli florets
¾ c. sliced celery
½ c. sliced green onions
½ c. red bell pepper
¼ c. chopped fresh parsley
¼ c. chopped dry roasted peanuts
1 T. low-salt soy sauce

Combine broth and bulgur in a medium saucepan; bring to a boil.  Cover, reduce heat, and simmer 15 minutes. Remove from heat.  Let stand, covered, 10 minutes or until liquid is almost absorbed.  Heat oil in a large nonstick skillet over medium-high heat.  Add broccoli and next 3 ingredients; Sauté 4 minutes or until crisp-tender.  Remove from heat; stir in bulgur, parsley, peanuts, and soy sauce.  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.

Weight Watchers Down To Earth Cookbook© 2000 Weight Watchers.com. All rights reserved

 

 

 

 

This is another great recipe from the cookbook, Healthy Cooking Basics.  There are some great recipes in this new book and some great cooking techniques.  This recipe is for a frittata.  A frittata is an Italian omelet which resembles a crustless quiche or omelet.  However, a frittata is cooked on top of the stove in a frying pan and finished in an oven or under a broiler.  It is not folded like an omelet and has other ingredients added such as meats, cheeses, vegetables, or even pasta.  This recipe uses goat cheese which is lower in fat, calories, and cholesterol compared to cow’s milk.  It has more calcium and fewer carbohydrates than cream cheese.  It is very versatile and can be used in a variety of recipes.

Spinach and Mushroom Frittata with Goat Cheese

4 lg. eggs
4 lg. egg whites
½ tsp. salt
¼ tsp. black pepper
1 (8 oz.) container sliced mushrooms
1 (6 oz.) bag baby spinach
½ c. fat-free garlic croutons
2 plum tomatoes, sliced
2 oz. goat cheese, crumbled

Whisk together eggs, egg whites, ¼ tsp. salt, and pepper in lg. bowl.  Spray 10″ nonstick ovenproof skillet with nonstick spray and set over medium heat.  Add mushrooms and remaining ¼ tsp. salt and cook, stirring occasionally, until lightly browned and most of liquid evaporates, about 8 minutes.  Add spinach, in batches if necessary, and cook stirring constantly, until wilted and most of liquid evaporates, about 2 minutes.  Preheat broiler.  Sprinkle vegetable mixture with croutons; pour egg mixture evenly over croutons.  Reduce heat and cook until eggs are set, 7-8 minutes (but do not stir).  Arrange tomato slices on top of eggs; sprinkle evenly with cheese.  Place skillet under broiler and broil frittata 5 inches from heat until top is lightly browned, about 2 minutes.  Cut into 4 wedges.  (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  © 2009 Weight Watchers.com. All rights reserved

 

 

 

This is a recipe with a history.  Red beans and rice is a dish that originated in Louisiana.  It is traditionally served on Mondays to use the leftover ham bone from the Sunday’s ham dinner.  And, yes red beans and red kidney beans are the same.  I used bacon bits instead of the bacon slices, 10 minute prep, low-cost, and cook in a slow cooker, you can’t ask for an easier recipe that will please the family!  I like topping it with a sprinkle of fat free cheddar cheese and a dollop of fat free sour cream.  There was a note to this recipe that is has a shorter than usual cooking time.  Don’t cook longer than specified or the dish will be too thick.  This recipe comes from the Weight Watchers Best Eats cookbook.   A great all-around cookbook which contains some great desserts.

Slow Cooker Red Beans and Rice

1 small onion, chopped
1 garlic clove, minced
2 crisp-cooked reduced-fat bacon slices, crumbled
2 c. reduced-sodium chicken broth
1 (15 oz.) can kidney beans, rinsed and drained
1 (10 ¾ oz.) can tomato puree
½ c. uncooked converted white rice
2 T. minced chipotles en adobo
½ tsp. dried oregano
½ tsp. salt
½ tsp. pepper
1 T. chopped cilantro
1 T. chopped scallion (green part only)

Spray a medium nonstick skillet with nonstick spray and place over medium-high heat.  Add onion and garlic and cook, stirring occasionally, until onion is softened, 2-3 minutes.  Add onion mixture to a 3-to4-quart slow cooker.  Add bacon, broth, beans, tomato puree, rice, chipotle en adobo, oregano, salt and pepper; cover and cook on low until rice is tender, about 3 1/2 hours. Stir in cilantro and scallion just before 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.

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

Another great recipe from the Weight Watchers cookbook:  Comfort Classics.  I can’t say enough about this cookbook!  This is the easiest and fastest recipe yet.  But, oh so good!

Easy Layered Ravioli Bake

1 (9 oz.) package refrigerated low-fat cheese ravioli
1 (24 oz.) jar fat-free marinara sauce
2 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry
1 c. shredded part-skim mozzarella
2 T. grated Parmesan

Preheat oven to 375.  Cook ravioli according to package directions, omitting oil and salt, if desired.  Spray 2-quart baking dish with nonstick spray.  Spread half marinara sauce in dish.  Add half of ravioli, then top with half of spinach and half of mozzarella.  Repeat layering once. Sprinkle with Parmesan.  Cover with foil and bake until bubbly, about 20 minutes.  Uncover and bake until cheese is melted and slightly golden, 6-8 minutes longer.  (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 Comfort Classics © 2009 Weight Watchers.com. All rights reserved

 

Lentil Lasagna

2 tsp. olive oil
1 onion, chopped
3 garlic cloves, minced
1 (14 1/2 oz) can diced tomatoes, (no salt added)
1 c. lentils, rinsed and drained
1 (6 oz) can tomato paste (no salt added)
1 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
5-6 cooked lasagna noodles (I use the no-cook noodles)
1 c. nonfat ricotta cheese
2 T. grated Parmesan cheese

Preheat oven to 350.  Spray 9″ square baking pan with nonstick cooking spray.
In a large nonstick skillet, heat oil.  Add onion and garlic; cook, stirring as needed, until softened, about 5 minutes.  Add tomatoes, lentils, tomato paste, cumin, black pepper, cayenne and 1 c. water; bring to boil.  Reduce heat and simmer, covered until lentils are tender, 30-35 minutes.  Cut noodles in half crosswise.  In pan, spread one-quarter of the lentil mixture; top with one-third of noodles and one-third of ricotta cheese.  Repeat the layering 2 more times, ending with the lentil mixture.  Sprinkle evenly with Parmesan cheese.  Bake, covered, 25 minutes.  Uncover and bake until cheese is golden and lasagna is bubbling around edges, about 10 minutes longer,   Let stand 10 minutes before 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.

Weight Watchers Simply The Best © 1997 Weight Watchers.com. All rights reserved
Bonus Recipe

 

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