Miscellaneous

This frittata highlights some of spring’s best vegetables, deliciously seasoned with fresh lemon juice, zest and dill.

Spring Frittata

3 large eggs

6 large egg whites

3 Tbsp dill, fresh, or to taste

1⁄2 tsp table salt, or to taste

1⁄4 tsp black pepper, or to taste

3 sprays cooking spray, divided

1⁄2 pound uncooked asparagus, cut into bite-size pieces

1⁄2 pound uncooked sugar snap peas, trimmed, sliced in half

1 lemon, juiced and zested

In a medium bowl, beat eggs and egg whites with dill, salt and pepper until frothy; set aside. Coat a large omelet pan with cooking spray; heat over medium-high heat. Add asparagus and sugar snap peas; sauté, tossing constantly, until tender crisp, about 2 minutes. Remove vegetables to another bowl and toss with lemon juice and zest; set aside. Off heat, coat pan with cooking spray again; heat over medium-high heat. When pan is hot, add egg mixture and then reduce heat to medium. Tilt pan to cover entire surface evenly with eggs; cook for 2 minutes. Top with vegetables; cook until eggs are set, tilting pan a few times so uncooked egg moves to sides of pan, about 2 to 3 minutes more. (Or finish under broiler if you are using an oven-safe pan). Slice into 4 pieces and serve. Serving size: 1 piece

SmartPoints:  2

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In honor of National Spinach Day, March 26, here’s a recipe for a quick, easy, scrumptious side dish.  Garlic-and-cheese bread crumbs top tender spinach in this versatile side dish. It’s so easy to make, too, thanks to bagged baby spinach.

Spinach with Parmesan Breadcrumbs

1 1⁄4 tsp olive oil, divided

1⁄2 cup fresh breadcrumbs, coarse (Preferably from crustless French or Italian bread)

1 Tbsp grated Parmesan cheese

1⁄2 tsp minced garlic

1 1⁄2 pound fresh spinach, baby leaves, washed, well-drained

1⁄2 tsp table salt

Heat 1 teaspoon oil in a large nonstick skillet over medium heat; add breadcrumbs and cook, stirring often, until golden, about 3 minutes. Remove from heat; stir in Parmesan cheese. Spoon bread crumbs into a small bowl; set aside.  Heat remaining 1/4 teaspoon oil in same skillet. Add garlic, cook, stirring, until fragrant, about 30 seconds. Gradually add half of spinach to skillet, tossing mixture and adding more spinach as some of it cooks down. Continue cooking and tossing, until spinach is wilted and tender, about 2 to 3 minutes. Remove from skillet and repeat with remaining spinach.  Return cooked spinach to skillet; add salt and toss over low heat. Transfer to a serving bowl and sprinkle with crumbs. Or toss with half of crumbs and sprinkle remaining crumbs over each serving.  Serves 4.  Yields about 3/4 cup spinach and 2 tablespoons crumbs per serving.

SmartPoints:  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

 

 

 

While this does take 45 minutes to bake, it comes together fairly quickly. Packed with broccoli and three cheeses, this quiche makes for a special and delightful breakfast, lunch or dinner!  Not a broccoli fan? Sub in spinach.

Broccoli and Cheddar Quiche

2 tsp olive oil

1⁄2 cup red onion, chopped

1 1⁄4cup part-skim ricotta cheese

1cup low fat shredded cheddar cheese

1 large egg

2 large egg white

1 Tbsp Dijon mustard

1 tsp dried oregano

1⁄2 tsp table salt, or more to taste

1⁄4 tsp black pepper, freshly ground, or more to taste

10 oz frozen chopped broccoli, thawed and well-drained

1 Tbsp grated Parmesan cheese

Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.  To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.ake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

SmartPoints:  7

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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

 

 

 

 

An easy sandwich to spice up your breakfast. There’s a coupon on the back of your Weekly for English Muffins. This recipe puts them to good use!

Mexican Scrambled Egg Sandwiches

2 sprays cooking spray

6 large eggs

4 large egg whites

3 Tbsp uncooked scallion, sliced

2 Tbsp cilantro, fresh, chopped

1⁄2 tsp table salt

1⁄8 tsp black pepper, freshly ground

3⁄4 cup fat free salsa, chunky variety

6 light English muffin, split and toasted

Coat a large skillet with cooking spray; place over medium-high heat. In a bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended; pour into skillet and scramble just until barely set, about 2 1/2 minutes (egg mixture should still be slightly wet; be careful not to overcook).  Remove from heat and gently fold in salsa.

Place 1/6 of eggs on top of each muffin bottom.  Top with muffin tops. Serving size:  1 sandwich

Notes

Want to eat it on the run? Wrap it up in whole grain flour tortilla and make a breakfast burrito instead (might affect SmartPoints value). Add fresh sliced tomato, sliced water-packed roasted red peppers and/or jalapeno slices, if desired.

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 frittata is baked in an easy hash brown crust and packed with the delicious flavors of crispy bacon, tangy goat cheese and sautéed mushrooms.  These can be stored in the refrigerator for up to 3 days and reheated.

Mushroom and Canadian Bacon Frittatas

3 spray(s) cooking spray00 Points

2 oz uncooked Canadian bacon, cut into 1/2-inch pieces 1 Points

16 oz frozen hash brown potatoes, shredded, defrosted 10 Points

1 ⁄ 2 small uncooked onion(s), thinly sliced 0 Points

6 oz button mushrooms, or mixed mushrooms, sliced 0 Points

2 medium uncooked scallion(s), finely chopped 0 Points

1 ⁄ 2 tsp ground coriander 0 Points

3 ⁄ 4 tsp dried thyme 0 Points

4 large egg(s) 8 Points

3 large egg white(s) 1 Points

1 ⁄ 2 cup(s) fat free skim milk 2 Points

2Tbsp fresh parsley, chopped, flat-leaf variety 0 Points

1 ⁄ 2 tsp table salt 0 Points

1 ⁄ 4 tsp black pepper 0 Points

2oz hard-type goat cheese, crumbled (1/4 c) 10 Points

Preheat oven to 375ºF. Place rack in lower third of oven. Coat a 12-hole standard muffin tin with cooking spray; set aside.  In a nonstick skillet over medium-high heat, cook bacon until just brown, about 2 minutes; remove from skillet and set aside. Off heat, coat skillet with cooking spray; set over medium-high heat. Add hash browns and onion to skillet; cook, stirring occasionally, until hash browns are heated through and start to brown, about 7 to 9 minutes. Remove from skillet and set aside. Off heat, recoat skillet with cooking spray; set over medium-high heat. Add mushrooms and scallions to skillet; cook, stirring occasionally, until mushrooms are soft, about 5 minutes. Stir in coriander and thyme; remove from heat and set aside. In a mixing bowl, whisk together eggs, egg whites, milk, parsley, salt and pepper; stir in mushroom mixture and cooked bacon.  Evenly divide hash brown mixture among prepared muffin holes; press down on mixture so it forms an even bottom and covers some of the sides. Spoon about ¼ c egg mixture over potato layer; crumble 1 tsp cheese over each.  Bake frittatas until egg is cooked through, about 25-30 minutes. Let cool slightly and remove from pan with a knife. Serve warm.  Serves 12. Serving size:  1 frittata

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

 

 

 

Give plain cranberry sauce a rest this year and try our slightly sweet-slightly tart version instead. It’s chock-full of apricots with a hint of orange.

Cranberry- Apricot Sauce

12 oz fresh cranberries, or frozen

1⁄2 cup(s) dried apricot halves, chopped or thinly sliced

1⁄2 cup(s)unsweetened applesauce

1⁄2 cup(s)water

1⁄4 cup(s)spreadable fruit, orange-flavor

Combine all ingredients in a medium pot. Cook over medium-high heat until

cranberries have popped, about 10 minutes. Allow to cool and serve at room

temperature. Serves 10. Yields about 1/4 cup per serving.

SmartPoints:  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

 

 

 

July brings temperatures that are so high many of us want to stay out of the kitchen and this recipe will add tropical sweetness to grilled fish, chicken, etc.  Or, you can serve it with a store-bought roasted chicken for a flavorful no-cook meal.

Mango Salsa

1 large mango(es), finely chopped 0 SmartPointsTM

1 medium sweet red pepper(s), finely chopped 0 SmartPointsTM

1∕2 medium uncooked red onion(s), finely chopped 0 SmartPointsTM

1∕2 medium jalpeño pepper(s), seeded, minced (don’t touch seeds with bare

hands) 0 SmartPointsTM

1Tbsp cilantro, fresh, chopped 0 SmartPointsTM

2Tbsp fresh lime juice 0 SmartPointsTM

1∕8 tsp table salt, or to taste 0 SmartPointsTM

1∕8 tsp black pepper, or to taste 0 SmartPointsTM

Combine all ingredients in a medium bowl; toss to mix and coat. Serves 8.  Yields about 1/3 cup per serving. Notes:  Omit the jalapeño if you do not want the salsa to be spicy.

SmartPoints:  0

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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.

 

 

 

Finish off your 4th of July barbecue with this 3-ingredient recipe.  I made these last summer on Fox 4.  Grilling the peaches helps elicit that warm, peach pie flavor.  They are so sweet and delicious!

Grilled Cinnamon Peaches

3 spray(s) butter flavor cooking spray 0 SmartPoints™

1 ⁄2 tsp ground cinnamon 0 SmartPoints™

4 large peach(es), peeled, halved and pitted 0 SmartPoints™

Off heat, lightly coat grill grate with cooking spray; preheat grill to medium-high heat. Sprinkle cinnamon evenly over cut sides of peaches; lightly coat with cooking spray. Place peaches on grill, cut side down. Grill until browned and slightly softened, about 5 minutes. (For best results, do not move the peaches during grilling; this will ensure the attractive grill marks and keep the peaches from sticking to the grill.)  Turn peaches over and grill on other side for about 3 minutes more; serve warm. Serves 4.  Yields 2 peach halves per serving.

Notes Serve plain or with your favorite light vanilla ice cream or frozen yogurt (will affect SmartPoints values).

SmartPoints:  0

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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.

 

 

 

 

 

Goes down real smooth. A sweet, creamy way to fuel up in the morning or energize your afternoon.

Strawberry-Mango Smoothie

8 oz unsweetened frozen strawberries

1⁄2 cup(s) low fat vanilla yogurt

4 fl oz fruit juice, mango-variety (1/2 cup)

1 Tbsp honey

Combine all ingredients in a blender; blend on high for 1 to 2 minutes. Yields about 1 cup per serving.

Notes

If your blender isn’t strong enough to process the fully frozen strawberries, let them defrost slightly before using. Swap fresh strawberries for frozen if desired. Just make sure to add some ice cubes to the blender before processing

SmartPoints: 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.

 

 

 

This frittata is baked in an easy hash brown crust and packed with the delicious flavors of crispy bacon and sautéed mushrooms. They freeze well, too. Make a batch on the weekend and enjoy a quick breakfast all week!

Mushroom and Canadian Bacon Frittatas

3 spray cooking spray

2 oz uncooked Canadian bacon, cut into 1/2-inch pieces

16 oz frozen hash brown potatoes, shredded, defrosted

1⁄2 small uncooked onion, thinly sliced

6 oz button mushrooms, or mixed mushrooms, sliced

2 medium uncooked scallions, finely chopped

1⁄2 tsp ground coriander

3⁄4 tsp dried thyme

4 large egg(s)

3 large egg white(s)

1⁄2 cups fat free skim milk

2 Tbsp fresh parsley, chopped, flat-leaf variety

1⁄2 tsp table salt

1⁄4 tsp black pepper

2 oz hard-type goat cheese, such as Feta, crumbled (1/4 c)

Preheat oven to 375ºF. Place rack in lower third of oven. Coat a 12-hole standard muffin tin with cooking spray; set aside. In a nonstick skillet over medium-high heat, cook bacon until just brown, about 2 minutes; remove from skillet and set aside.

Off heat, coat skillet with cooking spray; set over medium-high heat. Add hash browns and onion to skillet; cook, stirring occasionally, until hash browns are heated through and start to brown, about 7 to 9 minutes. Remove from skillet and set aside. Off heat, recoat skillet with cooking spray; set over medium-high heat. Add mushrooms and

scallions to skillet; cook, stirring occasionally, until mushrooms are soft, about 5 minutes. Stir in coriander and thyme; remove from heat and set aside. In a mixing bowl, whisk together eggs, egg whites, milk, parsley, salt and pepper; stir in mushroom mixture and cooked bacon.  Evenly divide hash brown mixture among prepared muffin holes; press down on mixture so it forms an even bottom and covers some of the sides. Spoon about ¼ c egg mixture over potato layer; crumble 1 tsp cheese over each.

Bake frittatas until egg is cooked through, about 25-30 minutes. Let cool slightly and remove from pan with a knife. Serve warm. Serves 8.

Notes:

These can be stored in the refrigerator for up to 3 days and reheated. They can also be frozen and reheated.

SmartPoints: 3 (1 frittata)

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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 National Popcorn Day on Tuesday, Jan. 19, here’s a simple way to doll up microwave popcorn. When you need a mindless munch, reach for this dolled-up popcorn. The combination of heat and sweet gives microwave popcorn new meaning. And a satisfying treat!

I also use Kernel Season’s popcorn seasonings. Comes in wacky flavors like Bacon Cheddar, Buffalo Wing, Caramel, and Milk Chocolate. Give it a try. Can buy at Walmart.

Chili-Parmesan Popcorn

3⁄4 cup grated Parmesan cheese

1 1⁄2 tsp sugar

1 tsp chili powder

1⁄2 tsp cayenne pepper

1⁄2 tsp table salt

12 cups Healthy Pop® Jolly Time Healthy Pop low sodium, 94% fat free

Combine cheese, sugar, chili powder, pepper and salt in a small bowl; toss with popcorn. Serves 6. Yields about 2 cups per serving.

SmartPoints: 3 per 2 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

 

 

 

Fall always gets me thinking about pumpkin. I add pumpkin to my oatmeal, bake with it and if you haven’t tried these muffins, they are fantastic and you can freeze.

Grandma’s Pumpkin Muffins

1 spray(s) cooking spray

2 cup(s) all-purpose flour

1 Tbsp baking powder

1 tsp table salt

1 tsp baking soda

1/2 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

2/3 cup(s) unsweetened applesauce

1 cup(s) canned pumpkin

2/3 cup(s) sugar

1/2 cup(s) regular liquid egg substitute

2/3 cup(s) fat free skim milk

Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. Line with cupcake wrappers, if desired. Combine flour, baking powder, salt, baking soda, cloves, cinnamon and nutmeg in a large bowl. Combine applesauce, pumpkin, sugar, egg substitute and milk in a medium bowl; mix thoroughly with a wooden spoon. Add applesauce mixture to flour mixture and mix until completely incorporated. Pour batter into muffin tins so each hole is about 2/3 full. Bake for 20 to 25 minutes, or until a tester inserted in the center of a muffin comes out clean. Serves 12. Yields 1 muffin 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.

Note: You can use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan but you can use a nonstick pan instead, if you prefer.

 

 

 

 

This is a great recipe once again using eggs. Eggs baked in the oven offer a wonderful creaminess, almost better than those cooked on top of the stove. However, the oven’s constant, ambient heat can toughen the eggs quite a bit — so a little fat (as here, in the shredded cheese) protects the delicate whites and keeps them tender.

Baked Eggs Italian-Style

4 cup(s) store bought marinara sauce

1/2 cup(s) basil, fresh, chopped (do not use dried basil)

8 large egg(s)

1 cup(s) grated Parmesan cheese, such as Parmigiano-Reggiano

1/2 tsp red pepper flakes

Position the rack in the center of the oven and preheat the oven to 350°F. Pour the marinara sauce into a 9-x 13-inch baking pan. Sprinkle the chopped basil over the sauce. Use the bottom of a small custard cup or a similarly sized glass to make 8 rounded indentations in the marinara sauce. Crack an egg into each of these indentations. Sprinkle the Parmigiano-Reggiano and red pepper flakes over the tops of the eggs. Bake until the egg whites are set, the yolks are a bit runny and the cheese has melted, about 18 minutes. Serve by scooping eggs and sauce into individual bowls, using a large spoon. Serves 8. Yields about 1 egg and 1/3 cup sauce 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.

 

 

 

Oatmeal in summer you say?!? Why not, it is easy to make, very nutritious and extremely satisfying. It’s that power breakfast that can keep you going on long summer days!

Cranberry-Maple Slow Cooker Oatmeal

8 cup(s) water

2 cup(s) uncooked steel cut oats

2/3 cup(s) dried cranberries, chopped

1/2 cup(s) maple syrup

1 tsp ground cinnamon

1/2 tsp table salt

3 Tbsp slivered almonds, toasted

Combine all ingredients, except almonds, in a 5- to 6-quart slow cooker. Cook on low power for 4 to 6 hours, depending on desired creaminess. Stir well to combine and then sprinkle with almonds.  Serves 9.  Yields about 3/4 cup oatmeal and 1 teaspoon almonds per serving.

Notes

Be sure to use steel-cut oats for this recipe as regular oatmeal will not hold up to this length of cooking. If you like your oatmeal very creamy, you can cook it up to 8 hours.

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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.

 

 

 

Many of you were asking about how to cook the spaghetti squash in the crock pot.  Take your squash, wash, (and I poked a couple of holes in it) and place in crock pot.  Then, add a little water and cook on high for 2-1/2 hours.  Finished and ready to eat!

Also it came up in one of the meetings about oatmeal in a cup.  Here is the recipe from the Dr. Oz show.  In this recipe, the oats soak.  The oats will soak up the milk and yogurt and become a creamy breakfast meal.  It is easy, and required no cooking.  The original recipe comes from the Canyon Ranch.

Overnight Oats Sundae

1/3 cup rolled oats

1/2 cup milk

1/3 cup plain Greek yogurt

1 tsp chia seeds

Mix ingredients together in a small mason jar or lidded glass jar/bowl. Cover and place in fridge overnight. The next morning, mix well and add other items such as fresh or dried fruit, flaked unsweetened coconut, nuts, or a drizzle of maple syrup.

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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.

 

 

Chipotle Chicken Salad in Lettuce Cups

1 Tbsp. reduced calorie mayonnaise

½ tsp. canned chipotle peppers in adobo sauce, mined

3 oz. cooked boneless skinless chicken breast(s), diced

½ medium avocado, diced

4 leaf/leaves Bibb lettuce or Boston lettuce

2 tsp. fresh cilantro, chopped

¼ tsp. fresh lime juice or to taste

Combine mayonnaise and chipotle in a small bowl; stir in chicken and avocado. Spoon chicken salad into lettuce leaves; sprinkle with cilantro and lime juice.  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.

 

 

 

 

 

I made these frittatas for Fox 4.  They are so easy and so good!  What a great breakfast or snack for on the go.  Two of these will keep you satisfied until your next meal.  You probably could use any kind of vegetable-peppers, mushrooms, etc  Give them a try!

Feta & Vegetable Frittatas

Cooking spray

6 large eggs

4 large egg whites

1⁄2 cup water

1⁄4 tsp salt

1⁄4 tsp freshly ground black pepper

2 cups fresh baby spinach, coarsely chopped

1 cup canned artichoke hearts (packed in water), cut in chunks, or frozen, cooked artichoke hearts

1 cup crumbled feta cheese

1⁄2 cup roasted red peppers (packed in water), chopped

1⁄2 cup sliced scallions

1⁄4 cup low-fat cream cheese, at room temperature

Preheat oven to 350°F. Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and 4 holes from another muffin pan).  In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Add spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.  Spoon about 1⁄4 cup egg mixture into each prepared muffin hole. Bake until just set, about 18–22 minutes. Cool pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift out of pans; serve.  Makes 16.

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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.

 

 

 

A couple of times in the past month, we have had pancakes for dinner. They are so good. They are actually an ancient food. They have been around since Neolithic humans used wheat ground into flour, mixed with bird eggs and goat’s milk and then poured on a heated rock. There is actually a Pancake Day and it is called Shrive Tuesday. Shrive is an old Saxon word and signifies confession. This is of Roman Catholic origin where all people rejoiced alike in the forgiveness of their sins. All then should eat alike on the same simple dish. Pancakes have become an essential part of a classic American breakfast. They are easy to make and so many different ways to prepare them. The first Colonial settlers were taught by the local Native Americans to make griddlecakes which then became known as johnnycakes and then pancakes.

Pumpkin Spice Pancakes

1 1/4 cup(s) all-purpose flour

1 1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp table salt

1 1/4 cup(s) low-fat buttermilk

1 cup(s) canned pumpkin, do not use pumpkin pie filling

2 large egg(s)

3 Tbsp packed brown sugar, dark variety

1 Tbsp unsalted butter, melted

3 spray(s) cooking spray

2 tsp powdered sugar

Instructions:

In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine. Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. 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.

 

 

 

Since my Fox 4 segment is all about great breakfasts, I thought I would share another great breakfast recipe.  Whip up a batch of these tasty scones and you’ve got a hearty breakfast, ready to take on-the-go. They also make a great snack!

Ham and Cheese Scones

2 spray(s) cooking spray, or enough to coat sheet

1 1/2 cup(s) all-purpose flour

1/2 cup(s) whole-grain wheat flour

1 Tbsp baking powder

2 tsp sugar

3 Tbsp reduced-calorie margarine, chilled, cut into small pieces

3/4 cup(s) low fat shredded cheddar cheese

1/3 cup(s) cooked ham (sliced, cubed, or shredded), finely chopped

3/4 cup(s) low-fat buttermilk

2 large egg white(s)

2 Tbsp all-purpose flour, or up to 4 tbsp if necessary (for kneading dough)

Preheat oven to 400°F. Coat a metal baking sheet with cooking spray and set aside.

Combine first two flours, baking powder and sugar in a large bowl; cut in margarine with a pastry blender or fork until mixture resembles coarse meal; stir in cheese and ham.

In a separate bowl, whisk together buttermilk and egg whites with a fork. Add milk mixture to flour mixture, stirring just until moist.  Place dough onto a lightly floured surface; knead 5 to 6 times. Place dough on baking sheet and  pat into an 8-inch circle; cut dough into 8 wedges. Bake until slightly browned, about 20 minutes. (Note: For a bit more flavor, add garlic seasoning to taste to the dough.) 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.

 

 

 

If you haven’t used pumpkin in cooking, you are missing out on a very versatile food. Not only do you use pumpkin for pie and bread, but you can use with a cake mix to make cupcakes or cake to making pumpkin soup. My favorite is using pumpkin in oatmeal. Nothing better than a warm bowl of oatmeal with pumpkin and cinnamon or pumpkin pie spice. The pumpkin is native to North America and is a part of the squash family. The pumpkin dates back to 7000-5500 BC and found in Mexico. The word pumpkin is a Greek word meaning “large melon.” The biggest producers of pumpkin today are the United States, Canada, Mexico, India, and China. An interesting fact is that 95% of the pumpkin used in the United States for processing is grown in Illinois. This is also home to the Libby’s plant. The pumpkin is very nutritious and very high in Vitamin A and C. Give it a try in the yummy pancakes.

Pumpkin Spice Pancakes

1 1/4 cup(s) all-purpose flour

1 1/2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp table salt

1 1/4 cup(s) low-fat buttermilk

1 cup(s) canned pumpkin, do not use pumpkin pie filling

2 large egg(s)

3 Tbsp packed brown sugar, dark variety

1 Tbsp unsalted butter, melted

3 spray(s) cooking spray

2 tsp powdered sugar

In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine. Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 6 servings.

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A delicious way to start your day. Toss in some diced Canadian-style bacon for smoky flavor*  You can eat at home or pack up and heat up at work!!!  If you don’t have time in the morning, cook the vegetables and whisk the eggs the night before.  Combine ingredients, cover and store in refrigerator overnight.  Then just preheat oven, cut bread circles and pour mixture into ramekins when you’re ready for breakfast the next morning.  Sometimes, I top with fat free Greek yogurt (just like sour cream but better), salsa, or Trader Joe’s Reduced Fat guacamole made with Greek yogurt.  I actually will eat this for dinner sometimes!

Breakfast Veggie Casserole

2 spray(s) cooking spray

2 slice(s) whole wheat bread

3 Tbsp (chopped) uncooked red onion(s), diced

3 Tbsp sweet red pepper(s), diced

3 Tbsp uncooked zucchini, diced

2 large egg(s)

2 large egg white(s)

1/8 tsp table salt

1/8 tsp black pepper

2 Tbsp Weight Watchers reduced fat Mexican style blend shredded cheese

Preheat oven to 400°F.  Lightly coat two oven-safe, 8-ounce ramekins (3 1/2-inches in diameter) with cooking spray.  Cut a circle from each slice of bread and firmly press into bottoms of both ramekins; set aside.  Lightly coat a medium sauté pan with cooking spray; heat over medium-high heat. Add onion, red pepper and zucchini to pan; cook, stirring occasionally, until vegetables soften and onion is translucent, about 3 to 5 minutes. Promptly remove from heat; set aside. In a medium bowl, whisk together eggs, egg whites, salt and pepper until well combined; stir in cooked vegetables and cheese. Pour equal amounts of egg-vegetable mixture into each ramekin. Bake, uncovered, until a knife inserted into center of a ramekin comes out clean, about 20 minutes. Remove promptly from oven; let sit for 5 to 10 minutes before serving. Yields 1 ramekin per serving.  Serves 2

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As  you know, I am a huge fan of pumpkin.  I love it in my oatmeal, pancakes, yogurt and it tastes so good especially this time of year.  I received this recipe from a fellow leader.  It is so good.  Pumpkin is from the squash family.  Pumpkins are native to North America.  The oldest evidence show pumpkin seeds dated back to 7000 and 5500 BC and they were found in Mexico.  The main nutrients are lutein (great for vision), alpha and beta carotene and vitamin A.

Pumpkin Spice Pancakes

1 1/4 cup(s) all-purpose flour

1 1/2 tsp. baking soda

1 1/2 tsp. pumpkin pie spice

1/2 tsp. ground cinnamon

1/2 tsp. table salt

1 1/4 cup(s) low-fat buttermilk

1 cup(s) canned pumpkin, do not use pumpkin pie filling

2 large egg(s)

3 Tbsp. packed brown sugar, dark variety

1 Tbsp. unsalted butter, melted

3 spray(s) cooking spray

2 tsp. powdered sugar

In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine.

Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Serves 6.  Yields 2 pancakes per serving.

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If you haven’t tried roasted cauliflower, you are missing a treat!!  I like to cut the head of cauliflower in slices and sprinkle with flavored olive oil and add a sprinkle of any of kind of spices.  Then, I put in the oven until turning light brown and tender.  This recipe reminds me of this.  It tastes great with an added treat, cheese!  You can find in the great cookbook Make & Take meals.  I would highly recommend for meals on the go!

Cauliflower Pizzaiola

1 lg. head cauliflower

3 tsp. olive oil

1 tsp. Italian seasoning blend

¼ tsp. salt

¼ tsp. black pepper

1 red bell pepper, seeded and cut into 1/4 –inch thick slices

1 green bell pepper, seeded and cut into ¼-inch thick slices

1 lg. onion, cut into ¼-inch thick slices

1 (14 ½ oz.) can Italian seasoned diced tomatoes.

1 c. fat-free shredded mozzarella cheese

Preheat oven to 400.  Spray rimmed baking sheet with nonstick spray.  Trim green leaves off cauliflower, leaving cauliflower whole.  Cut into 4 thick slices and place on prepared baking sheet.  Brush slices with 2 tsp. olive oil and sprinkle with ½ tsp. of Italian seasoning and salt and pepper.  Bake until tender, about 30 minutes.  Meanwhile, heat remaining 1 tsp. oil in large skillet over medium-high heat.  Add bell peppers and onion; cool, stirring occasionally, until crisp-tender, about 5 minutes.  Stir in tomatoes and remaining ½ tsp. Italian seasoning. Simmer 5 minutes.  Spoon pepper and onion mixture over cauliflower and scatter cheese over the top.  Bake until cheese melts, about 3 minutes.  Serve at once, or cool on baking sheet and transfer to microwavable containers.  Reheat in microwave 1 minute on high; allow to rest, covered, 1 minute.  Uncover and microwave in 30-second intervals until desired temperature is reached.  Serve 4.

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Weight Watchers Make & Take Meals-Easy Recipes for at Home or On the Go Cookbook:  250 recipes in 15, 20, 30 minutes ©2014 Weight Watchers.com. All rights reserved

 

 

 

The history of French toast dates  back to the 4th or 5th century.  It is known as eggy bread, gypsy toast, or omelette bread.  It can be served either sweet or savory.  When sweet it is made with milk, sugar, vanilla or cinnamon and served on top with powdered sugar, butter, fruit or syrup.  When made savory, it Is fried with salt and can be served with a sauce such as ketchup or mayonnaise.

Baked Almond French Toast with Maple Berries

1 ¾ c. vanilla almond milk

2 lg. eggs

2 lg. egg whites

¾ tsp. ground cinnamon

12 slices light multigrain bread

1 ½ c. sliced fresh strawberries

1 ½ c. fresh blackberries

2 T. pure maple syrup

4 tsp. toasted sliced almonds

Preheat oven to 425.  Spray two large rimmed baking sheets with nonstick spray.  Whisk together milk, eggs, egg whites, and cinnamon in large shallow dish or deep dish pie plate until blended.  Add bread, 2 slices at a time, and let stand until evenly soaked, about 15 second per side.  Place soaked bread on prepared baking sheets.  Bake until slightly puffed and browned about 12 minutes per side.  Meanwhile, stir together strawberries, blackberries, and maple syrup in medium bowl.  Place 3 slices French toast on each of 4 plates.  Spoon berry mixture evenly on top and sprinkle with almonds.  Serves 4

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Watchers Cook It Fast Cookbook:  250 recipes in 15, 20, 30 minutes ©2014 Weight Watchers.com. All rights reserved

 

 

 

The Weight Watchers Cook It Fast!  250 recipes in 15, 20, 30 Minutes is a great cookbook with some never seen before recipes.  One of my favorite go to quick easy meals is using polenta.  I love a Weight Watchers recipe from years ago using polenta in a lasagna instead of noodles.  It is derived from the early forms of much eaten in Roman times.  It is actually cornmeal boiled into a porridge and then baked, fried, or grilled. I like buying the polenta in tubes.  You can even buy different flavors such as sun dried tomato garlic.  It is already precooked and ready to heat and serve.  Very reasonable in price too.

Ranch-Style Eggs over Polenta

1 (16 oz.) tube fat-free polenta, cut into 12 slices

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

1 c. fat-free chunky salsa

½ tsp ground cumin

½ tsp. canola oil

4 lg. eggs

½ c. shredded reduced-fat Cheddar cheese

2 T. chopped fresh cilantro

Preheat oven to 425.  Spray baking sheet with nonstick spray.  Arrange polenta slices in single layer on baking sheet.  Spray polenta lightly with nonstick spray.  Bake until hot, about 15 minutes.  Meanwhile, combine beans, salsa. And cumin in small saucepan; bring to boil.  Reduce heat and simmer, covered, about 10 minutes.  Coat large nonstick skillet with oil.  Crack eggs into skillet; set over medium heat and cook until yolks just begin to set, 2-3 minutes.  Remove skillet from heat and sprinkle eggs with Cheddar cheese and cilantro.  Cover skillet and let stand until cheese melts, about 2 minutes.  To serve, place 3 polenta slices on each of 4 plates.  Spoon beans over polenta and top with an egg.  Serves 4.

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Watchers Cook It Fast Cookbook:  250 recipes in 15, 20, 30 minutes ©2014 Weight Watchers.com. All rights reserved

 

 

 

One of my favorite meals these days is just a plain baked potato with just some kind of topping.  A lot of times, I just like putting ½ c. black beans with sprinkle of cheese, salsa, and Greek nonfat yogurt.  I also just might steam a bag of veggies and put those on top and top off with BBQ sauce.  The possibilities are endless.  So, when I found this recipe, again from the Weight Watchers cookbook, All-American Comfort, I had to try the twice-baked potato.  It actually gives some of the history behind the twice baked potato which is also known as “potatoes in jackets.”They have been around since the late 19th century.  They were prepped very much like we do today.

Cheddar and Chive Twice-Baked Potatoes

3 (1/2 lb.) baking potatoes, scrubbed

½ c. shredded fat-free Cheddar cheese

1/3 c. fat-free buttermilk

¼ c. fat-free sour cream

3 T. snipped fresh chives

¾ tsp. salt

¼ tsp. black pepper

Preheat oven to 400.  Line baking sheet with foil.  With fork, prick potatoes in several places place on prepared baking sheet.  Bake potatoes until fork tender, about 1 hour.  Transfer to wire rack to cool (leave oven on).  When cool enough to handle, cut each potato lengthwise n half.  Scoop out flesh, leaving ¼-inch shell; transfer flesh to medium bowl.  Return potato shells to oven to crisp while preparing filling.  Mash potato flesh until smooth.  Stir in Cheddar, buttermilk, sour cream, chives, salt, and pepper.  Remove potato shells from oven.  Increase oven temperature to 450.  Stuff potato shells evenly with potato mixture, mounding it. Bake until browned about 15 minutes. Serves 6

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This recipe comes from the All-American Comfort.  200 Delicious Classics From Across the Country cookbook.  This recipe is for you if you have difficulty getting breakfast ready and have to hurry in the morning.  You want a nutritious breakfast but what do you do.  You turn to overnight oatmeal.  This is so good.

You do need to use the old-fashioned (rolled) oats.

No-Cook Overnight Oatmeal

1 c. old-fashioned (rolled) oats

2 c. light vanilla soy milk

¼ c. dried currants

8 dried apricots, chopped

½ tsp. ground cinnamon

Pinch ground nutmeg

Combine oats, milk, currants, apricots, cinnamon, and nutmeg in medium bowl, stirring until mixed well.  Cover and refrigerate at least 8 hours or up to overnight.  To serve, transfer oatmeal to microwavable container and microwave on High until heated through, about 2 minutes, stirring halfway through cooking time.  Divide oatmeal evenly among 4 bowls.  Serves 4

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I never would have thought about trying a dish like this until I started making omelets with refried beans, salsa, sour cream, and cheese.  I looked up what exactly huevos rancheros (rancher’s eggs) are and they are a popular Mexican egg breakfast dish.  The dish consists of fried eggs, served on fried corn tortilla topped with tomato-chili sauce.  It is served with refried beans, Mexican-style rice, avocado or guacamole.  Non-Mexican additions include cheese, sour cream, and lettuce.  There is a similar dish named Huevos divorciados which means divorced eggs.  This is a dish served with two eggs and each has a different type of sauce, usually red and green chile.  I have been eating this for years and it is so filling and yummy!

Black Bean Huevos Rancheros

½ c. canned fat-free refried black beans

¼ c. fat free salsa

1 large egg

1 (6-inch) corn tortilla, warmed

2 tsp. reduced-fat sour cream

Chopped fresh cilantro

Thinly sliced scallions

Spray small nonstick skillet with nonstick spray and set over medium heat.  Add beans and 2 T. salsa.  Cook, stirring often, until heated through, about 3 minutes.  Meanwhile, spray another small nonstick skillet with nonstick spray and set over medium heat.  Break egg into saucer, and then slip egg into skillet.  Reduce heat and cook egg slowly until white is set and yolk begins to thicken, or turn egg to cook both sides.  Place tortilla on plate and spread with bean mixture.  Top with egg, then with remaining 2 T. salsa, sour cream, cilantro, and scallions.

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EGGS!  Eggs are a great source of nutrition.  Egg whites are a low-calorie, fat free food.  The egg white contains the greatest amount of protein.  It contains 4 grams of protein and only 17 calories!  It also contains, calcium, magnesium, and potassium.  The egg yolks carries the cholesterol.  The egg yolk contains fat-soluble vitamins, essential fatty acids and 55 calories with 2.7 grams of protein.   This is a yummy recipe.

Ham-Stuffed Eggs

6 large eggs

½ c. canned cannellini (white kidney) beans, rinsed and drained

2 T. plain fat-free Greek yogurt

1 T. fat-free mayonnaise

1 ½ tsp. Dijon mustard

½ tsp. smoked paprika

1/8 tsp salt

2 oz. sliced lean reduced-sodium ham, finely chopped

2 T. diced celery

Place eggs in enough cold water to cover by at least 1 inch in medium saucepan; bring to boil.  Immediately remove saucepan from heat and cover.  Let stand 15 minutes.  Pour off water and rinse eggs under cold running water until cool.  Peel eggs.  Cut eggs lengthwise in half and remove yolks; place 4 yolks in mini food processor (discard remaining yolks or save for another use).  Add beans, yogurt, mayonnaise, mustard, paprika, and salt; process until smooth.  Transfer yolk mixture to small bowl; stir in ham and celery.  Place egg whites on plate.  Spoon yolk mixture evenly into egg white halves.  Cover and refrigerate up to 3 days.  (Serves 4)

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I found this recipe on the www.weightwatchers.com.  I am always intrigued by pancake recipes because they are so versatile.  I had some ricotta cheese in the fridge and wanted to use up.  For the buttermilk, always remember you can use regular milk and add a few drops of lemon juice and let sit for 5 minutes.  POOF!  You have buttermilk!  Did you know the British pancakes resemble crepes while Americans is similar to a drop scone.  Also, the British are associated with pancakes and Shrove Tuesday.  This is also known as Pancake Day.  This the day before Ash Wednesday since the perishable ingredients needed to be used before the fasting period of Lent began.

Fluffy Lemon-Ricotta Pancakes

1 ½ c. all-purpose flour

1 tsp. baking soda

½ tsp. salt

1 c. low fat buttermilk

2 large eggs, yolks and whites separated

2 T. sugar, granulated

2 T. lemon zest

½ c. part-skim ricotta cheese

Cooking Spray

In a small bowl, whisk together flour, baking soda, and salt.  In a large bowl, beat together buttermilk, egg yolks, sugar, lemon zest and ricotta cheese by hand.  In a clean bowl, using an electric mixer, beat egg whites until soft peaks form.  Add dry ingredients to buttermilk mixture until just combined; gently fold in egg whites until they are just incorporated.  Coat a large nonstick griddle or pan with cooking spray; heat over medium heat.  Spoon batter into pan in batches using a ¼ c. batter for each pancake; cook until lightly browned, about 2-3 minutes per side.  Remove pancakes to a try in a warm oven and repeat with remaining ingredients (being careful not to spray cooking spray into open flame).  Serves 6.

Note:  You can thin out batter with a little water, if desired.

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This recipe uses quinoa.  This is truly one of my most favorite grains.  I do eat for breakfast and sometimes mix in with my oat bran or oatmeal to give it a different texture.  This is a very simple to go breakfast from the cookbook Make & Take Meals.  I love this cookbook!  You can mix all different kinds of things together for this recipe such as fruit, instead of the tomatoes or different peppers, carrots, or kale.  I like using plain olive oil and then maybe season with one of my own spices.  Give this a try!!

Ham-and-Egg Breakfast Mix

¼ c. (1 oz.) diced lean low-sodium ham

1 large hard-cooked egg, chopped

2 T. plain cooked red or white quinoa

6 grape tomatoes halved

¼ c. diced green bell pepper

1 T. fat-free Italian dressing

Combine ham, egg, quinoa, tomatoes, and bell pepper in small take-out container.  Drizzle with dressing and toss.

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As you all know, I am a huge fan of whole grains.   There is no excuse not to have breakfast in the morning.  This is just too easy.  And, you ask what is porridge?  It is a recipe using ground, crushed, or chopped cereal in water, milk, or broth.  It is usually served hot with some other flavorings.  Usually oats are used in porridge but you can use other whole grains or legumes.  Some you may be familiar with are polenta, grits, or kasha.  In the United States and Canada, a recipe using oats alone is known as oatmeal.  The origin of oat porridge comes stems back to 5000 years ago in Central Europe and Scandinavia.  It is also popular in Scotland, Nordic countries, and Germany.

Slow-Cooker Oatmeal with Dried Cherries

Steel-cut oats (sometimes called “Irish oats”) are about as “whole grain” as you can get. They’re just the oat groats, sliced into bits to become a hearty, healthy meal. Even better, the slow cooker’s long, slow heat softens the oats to perfection with nary a worry. If you know you’re going to hit the snooze alarm more than once, consider increasing the water by 1/4 cup.

5 cups water

1 1/4 cups steel-cut oats (do not use rolled oats or quick-cooking oats)

1/3 cup dried cherries, chopped

1/4 cup honey

1/2 tsp ground cinnamon

1/2 tsp salt

Stir water, steel-cut oats, chopped dried cherries, honey, cinnamon, and salt in a 4- to 5 1/2-quart slow cooker. Cover and cook on low for 7 hours. (The porridge can keep on warm setting for 1 hour.) Makes 6 servings (Serving size:  about ¾ cup)

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Vanilla-Almond Quinoa and Millet Porridge

Here’s an unusual but sophisticated porridge, even a little savory despite the maple syrup. Read the package of quinoa carefully: Some quinoa has been rinsed; others need rinsing. Follow the directions on your package. And watch out for that millet. Among the smallest grains in the supermarket, millet is a nightmare to sweep up if you spill any. Measure it over the sink, just in case.

5 cups plain, unsweetened almond milk

1/2 cup plus 2 Tbsp white quinoa

1/2 cup millet (do not use millet grits)

1/4 cup maple syrup

3 Tbsp golden raisins

2 tsp vanilla extract

Stir almond milk, quinoa, millet, maple syrup, raisins, and vanilla in a 4- to 5 1/2-quart slow cooker. Cover and cook on low for 7 hours. (The porridge can keep on warm setting for 1 hour.) Makes 6 servings (Serving size:  1 c.)

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Oat and Farro Porridge with Dates and Coconut

Mixing grains like these in the slow cooker adds more texture and flavor to a comforting, warm, morning porridge. If you intend to sleep a little later — or if you’re making this for a weekend morning — add up to 1/4 cup additional water with the other ingredients.

2 2/3 cups fat-free milk

2 cups water

2/3 cup steel-cut oats (do not use regular rolled oats or quick-cooking oats)

2/3 cup farro

1/2 cup shredded, unsweetened coconut

1/3 cup chopped, pitted dates

3 Tbsp unpacked brown sugar

1/2 tsp salt

1/4 tsp grated nutmeg

Stir milk, water, steel-cut oats, farro, coconut, dates, brown sugar, salt, and nutmeg in a 4- to 5 1/2-quart slow cooker until the brown sugar dissolves. Cover and cook on low for 7 hours. (The porridge can keep on warm setting for 1 hour.)  Makes 6 servings (Serving size:  1 c.)

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Great Breakfast!  But, I have to admit I also eat this for dinner.  I always thought you have to have a flour tortilla for eggs and cheese but this recipe uses corn tortillas.  I love it for a change pace.  And again, this recipe comes from the cookbook Weight Watchers Good Deal cookbook.  What is a Huevos Ranchero?  Popular Mexican breakfast dish made with eggs and is traditionally served as a large mid-morning fare on Mexican farms.  It is made up of fried eggs on a lightly fried corn tortilla topped with tomato-chili sauce.  They are served often with refried beans, Mexican-style rice, avocado, or guacamole.

Cheddar Huevos Ranchereos with Fresh Salsa

1 large tomato, diced

1 jalapeno, seeded and minced

2 tsp. lime juice

1 T. chopped fresh cilantro

1/8 tsp. salt

1/2 tsp. canola oil

4 large eggs

4 (6-inch) corn tortillas, warmed

4 T. shredded reduced-fat Cheddar or Monterey Jack cheese

To make salsa, stir together tomato, jalapeno, lime juice, cilantro, and salt in small bowl.  Coat large nonstick skillet with oil and set over medium heat.  Crack eggs into skillet, cover, and cook until whites are completely set and yolks begin to thicken, but are not hard, 3-4 minutes.  Place tortilla on each of the 4 plates. Place 1 egg in center of each tortilla.  Spoon ¼ of salsa over each egg, sprinkle with 1 T. cheese, and serve at once.  Serves 4

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This recipe comes from the cookbook:  “Master Your Meals and Snacks” book is very easy to read.  In the beginning of the book, it contains a list of pantry essentials, how to steam veggies in microwave, and how to cook different grains.  And, speaking of grains, the following recipe is a keeper for breakfast.  This is a great recipe to try out 3 different grains in one recipe.  It is one of the most filling breakfasts.

Multigrain Cereal

Mix together 2 T. quick- cooking barley, 2 T. bulgur, 2 T. old-fashioned (rolled) oats, and 2/3 c. water in 1-quart microwavable bowl.  Microwave on High 2 minutes.  Stir in 1 T. dark raisins and pinch ground cinnamon; microwave on High 3 minutes.  Top with 1 T. chopped almonds.  Serves 1

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There is nothing better than pumpkin pancakes.  I love making these and topping with vanilla yogurt!  They taste like pumpkin pie!!  I have also made with just oatmeal too instead of the flour!

Pumpkin Spice Pancakes

1 ¼ c. flour, white

1 ½ tsp. baking soda

1 ½ tsp. pumpkin pie spice

½ tsp. cinnamon, ground

½ tsp. slat, table

1 ¼ c. milk, buttermilk, low fat (1%)

1 c. pumpkin, canned, do not use pumpkin pie filling

2 lg. eggs

3 T. sugar, brown, packed, dark variety

1 T. butter, unsalted, melted

3 sprays, cooking spray

2 tsp. sugar, powdered

In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt.  In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter.  Add dry ingredients to wet ingredients; fold in just to combine.  Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat.  Spoon batter into pan in batches using ¼ c. batter for each pancake; cook until lightly browned, about 3-4 minutes per side.  Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame).  Sprinkle with powdered sugar just before serving.  Yields 2 pancakes per serving.

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A member, John had told me about mixing cottage cheese and yogurt together as a great breakfast.  I didn’t think it sounded very good, but thought I would give it a try.  As I am typing this, I am eating breakfast and I am having cottage cheese with pina colada yogurt, walnuts, almonds, strawberries, sprinkled with fiber cereal.  It is so good.  This recipe is very similar but I would leave out the shredded coconut just because I don’t like it.  Give these a try.  I like substituting nonfat plain Greek yogurt for other yogurts to give it a protein punch.

Pina Colada Breakfast Cups

2 T. unsweetened shredded coconut

2 T. Ground flaxseed

1 ½ c. fat-free cottage cheese

½ c. vanilla fat-free yogurt

1/8 tsp. ground nutmeg

1 ½ c. diced fresh pineapple or canned unsweetened pineapple in juice

Preheat oven to 350.  Line a baking pan with foil.  Sprinkle coconut and flaxseed on foil and bake until coconut is golden, 5-6 minutes.  Combine cottage cheese, yogurt, and nutmeg in a medium bowl.  Divide among 4 bowls, top with pineapple and sprinkle with coconut mixture.  Serves 4

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Once again, I am in love with the Weight Watchers Cookbook:  Family Style. Last weekend made these Pear and Pecan Scones.  What is a scone you ask?  Well, a scone is a single serving cake or quick bread.  It is usually served with Devonshire tea.  It is made with wheat, barley, or oatmeal, with baking powder and baked on sheet pans.  They differ from a teacake or other sweet buns which are made from yeast and not considered a pastry.  The scone originated back in 1513.  It is popular in Britain, Scotland, Australia, Canada, New Zealand, and the United States.  Although, we do pronounce differently.  The UK pronounces the word scone to rhyme with gone.  In the United States it is pronounced to rhyme with tone.  The word could also be based on the town of Scone, Scotland.  This is where Scottish monarchs were crowned and even today, monarchs of Great Britain and the UK are crowned today on the Scone Stone.  They can be lightly sweetened or savoury.  They can include raisins, currants, cherries, cheese, or dates.  They also vary in shape from round and flat to triangles and squares.  You will love them!!  Great grab and to go.

Pear and Pecan Scones

¾ c. + 2 T. whole wheat pastry flour

¼ c. quick-cooking oats

2 T. ground flaxseed

1 T. + 1 tsp. granulated sugar

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

1 ½ T. cold light cream cheese (Neufchatel), cut into small pieces

1 T. cold unsalted butter, diced

1 pear, peeled, cored, and finely diced

3 T. finely chopped pecans

1/3 c. + 1 T. low-fat buttermilk

1 lg. egg white

Preheat oven to 375.  Spray small baking sheet with nonstick spray.  Whisk together flour, oats, flaxseed, 1 T. sugar, baking powder, baking soda, and salt in medium bowl.  With pastry blender or 2 knives used scissor-fashion, cut in cream cheese and butter until mixture resembles fine crumbs.  Gently stir in pear and 2 T. pecans.  Whisk 1/3 c. buttermilk and egg white together in small bowl. Add to flour mixture and stir just until flour mixture is moistened (dough will be soft).  Gather dough into ball and place on floured surface.  Knead just until dough comes together, 2-3 times.  Gather into a ball and place on prepared baking sheet.  Pat into 7-inch round.  Brush dough with remaining 1 T. buttermilk; sprinkle evenly with remaining 1 tsp. sugar and remaining 1 T. pecans.  Spray long, thin knife with nonstick spray; cut round into 6 wedges (do not separate wedges).  Bake until toothpick inserted into center comes out clean, 20-25 minutes.  Let colon baking sheet on rack 10 minutes.  Separate wedges and serve warm.  (Serves 6)

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The following recipe was sent to me by Joyce!  Thank you so much.  This is super yummy and eat quite a bit.  I also love to add peanut butter but then I do warm the oatmeal.

Overnight Oatmeal INGREDIENTS 1 container (6 oz) greek yogurt, any flavor  (this can vary depending on what type. I use plain fat free 1 cup, 1/4 cup uncooked old-fashioned or quick-cooking oats, and 1/4 cup fruit (see ideas below)

Instructions:

In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.  Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit. Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut.

S’moresOvernight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows.

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips.

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips.

Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds.

Honey Power Oatmeal: Stir in 1 tablespoon honey:

Banana Power Oatmeal: Stir in 1/4 cup banana slices.

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds.

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries.

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries.

Those with bee sting allergies should consult their physician before consuming comb honey.

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

 

 

Another great idea sent to me by another member, Vicki!  Thank you so much.  What a great breakfast on the go!

Egg Muffins

Egg Muffins!!! Favorite and easy meal prep!

Spray a muffin/cupcake pan w/ non-stick spray. Fill with anything you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers….whatever you have in the fridge. (Note: add all veggies RAW – they will cook to perfection during the baking process) Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim. Top with shredded or sliced cheeses of your choice. Bake at 425 degrees for approx 20 min. Let cool before removing from pan These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

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I never would have thought about trying a dish like this until I started making omelets with refried beans, salsa, sour cream, and cheese.  I looked up what exactly huevos rancheros (rancher’s eggs) are and they are a popular Mexican egg breakfast dish.  The dish consists of fried eggs, served on fried corn tortilla topped with tomato-chili sauce.  It is served with refried beans, Mexican-style rice, avocado or guacamole.  Non-Mexican additions include cheese, sour cream, and lettuce.  There is a similar dish named Huevos divorciados which means divorced eggs.  This is a dish served with two eggs and each has a different type of sauce, usually red and green chile.  I have been eating this for years and it is so filling and yummy!

Black Bean Huevos Rancheros

½ c. canned fat-free refried black beans

¼ c. fat free salsa

1 large egg

1 (6-inch) corn tortilla, warmed

2 tsp. reduced-fat sour cream

Chopped fresh cilantro

Thinly sliced scallions

Spray small nonstick skillet with nonstick spray and set over medium heat.  Add beans and 2 T. salsa.  Cook, stirring often, until heated through, about 3 minutes.  Meanwhile, spray another small nonstick skillet with nonstick spray and set over medium heat.  Break egg into saucer, and then slip egg into skillet.  Reduce heat and cook egg slowly until white is set and yolk begins to thicken, or turn egg to cook both sides.  Place tortilla on p0late and spread with bean mixture.  Top with egg, then with remaining 2 T. salsa, sour cream, cilantro, and scallions.  Serve at once.  Serves 1.

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Sangria is a wine from Spain, Portugal, and Argentina.  It is normally made with wine, chopped fruit, some kind of sweetener, and possibly some brandy.  The fruits can range from orange, lemon, lime, apple, peach, melon, berries, pineapple, grapes, kiwifruit, and mango.  The sweetener can be honey, sugar, or orange/cranberry juice, and sometimes instead of the brandy, people add seltzer, sprite, or 7 Up.  The word sangria is the Spanish word for “blood.”This is because of the sangria’s dark-red color.  There is also a white wine variation which is called sangria blanca.  It is primarily served in Cuba, Peru, Mexico, Puerto Rico, Dominican Republic, Chile, and Argentina.  It has also become quite popular in the UK and the United States. I had never tried Sangria until just recently in the last year or so.  It is quite refreshing in the summertime and can be made with red or white wine.  I love the fresh fruit, a nice surprise at the end of your drink!  Enjoy!

Fruity Sangria

1 c. wine, dry, red

3 fl. oz. juice, cranberry cocktail, low-calorie, cold

2 c. strawberries, fresh, chopped

2 medium apples, fresh, chopped

1/8 tsp. cinnamon, ground, or to taste

Stir together all ingredients in a large pitchers; allow to stand for 30 minutes.  Place ice in glasses and serve.  Yields about ¾ c. per serving.  Serves 8.

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Another great recipe from the Simply Solo Cookbook you can find in your meeting room.  Actually, I was intrigued by this recipe because a lot of times, for lunch, I will take black beans, corn, salsa, cilantro, cumin, and lime juice and make a salad.  I never thought about making a pizza.  But, either way, it tastes great! If you are asking what is 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.

Corn and Black Bean Tortilla Pizza

1 (8-inch) whole-wheat tortilla

¼ c. thawed frozen corn kernels

2 T. diced red bell pepper

2 T. diced onion

¼ c. canned black beans, rinsed and drained

1/8 tsp ground cumin

1/8 tsp minced chipotle en adobo

3 T. fat-free salsa, drained

¼ c. shredded reduced-fat Mexican cheese blend

2 tsp. chopped fresh cilantro

Preheat oven to 350.  Spray small baking sheet with nonstick spray.  Place tortilla on baking sheet and bake until crisp, 8-10 minutes.  Meanwhile, spray small skillet with nonstick spray and set over medium heat.  Add corn, bell pepper, and onion.  Cook, stirring occasionally, until vegetables are softened, 5 minutes.  Add beans, cumin, and chipotles and cook, stirring constantly, until heated through, 2 minutes.  Spread salsa over tortilla.  Top with corn mixture; sprinkle with cheese.  Return tortilla to oven and bake until cheese melts, about 4 minutes.  Sprinkle with cilantro and serve at once.  Serves 1

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I was able to get a sneek preview of the Weight Watchers 50th Anniversary Cookbook when I received it to do a Fox 4 segment on Saturday.  What a collector’s edition!  You will find everything.  My favorite, of course in the dessert section, Fudgy Brownie Pudding Cake!!  I would highly encourage you, whether you are a brand new member or a lifelong member, pick up this cookbook for your homemade dining experiences.  Below you will find a recipe loved by all!  Never have seen it as a Weight Watchers recipe though.  It is from the south and other fruits can be substituted.  But, to keep southern, keep the coconut and pecans.  The maraschino cherries have been deleted.  So, in honor of National Pecan Day, April 14th, a recipe featuring pecans. Enjoy!

Ambrosia

3 T. honey

2 navel oranges

¼ medium pineapple, trimmed, cored and chopped

1 tart green apple or red apple, cored and chopped

1 c. seedless red or green grapes, (halved, if large)

¼ c. sweetened shredded coconut

½ oz. pecan halves, toasted and finely chopped (about 2 T.)

Place the honey in a large bowl.  Trim the rind and white pith from the oranges, then cut each orange in half lengthwise.  Slice the orange halves crosswise into ¼-inch thick half rounds; place in the bowl, along with any of the juices.  Add the pineapple, apple, grapes, and coconut, tossing to combine.  (The salad can be made ahead up to this point up to 1 day in advance, then covered and refrigerated.)  When ready to serve, toss the fruit mixture gently and place it in a serving dish. Sprinkle with the toasted pecans and serve at once.  (Serves 6)

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Another great recipe from the Weight Watchers Simply Solo cookbook.  I think this book is fabulous!  Love to eat breakfast for dinner sometimes!!  French toast used to one of my favorite breakfasts; however, I always felt it wasn’t worth it and if I was to use the light bread, it just didn’t taste as good as the real stuff!!  Well, this recipe is fantastic!!  I love banana and peanut butter sandwiches so this intrigued me with banana stuff cinnamon-raisin French toast.  Give it a try!! (I used the Weight Watchers reduced-fat whipped cream cheese and didn’t use real maple syrup but sugar free pancake syrup.

Banana-Stuffed Cinnamon Raisin French Toast

2 T. fat-free cream cheese, at room temperature

2 (3/4-inch-thick) slice cinnamon-raisin bread

¼ c. thinly sliced banana

¼ c. fat-free egg substitute

½ T. fat-free milk

1/8 tsp. vanilla extract

1 tsp. pure maple syrup

Spread 1 T. cream cheese on one side of each slice of bread.  Top one slice with banana; top with remaining slice of bread.  Whisk together egg substitute, milk, and vanilla in small shallow bowl.  Briefly dip sandwich into egg mixture.  Spray medium nonstick skillet with nonstick spray and set over medium heat.  Place sandwich in skillet.  Cook until golden brown, 3-4 minutes on each side.  Place on plate; top with maple syrup and serve at once.  Serves 1

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What is better than a warm breakfast cereal with apples and lots of protein to help you fill you up for the morning ahead.  Breakfast isn’t just for oatmeal anymore.  You can use many of the high fiber type of whole grains.  My favorite is bulgur and even add just a couple of tablespoons to your oatmeal or yogurt for a different texture and a boost of fiber.  This recipe uses quinoa.  Quinoa is an ancient grain cultivated in the Andes Mountains of South America for over 5,000 years. Locally referred to as the ‘mother grain’ and as a ‘protein powerhouse’, quinoa has been said to have kept the Incan armies strong and robust.  There are 14 grams of protein per 3.5 oz.   Also, a great source of fiber, calcium, magnesium, and iron.  I have also made this same recipe with pears.  You can add nuts, dried fruit, etc to this recipe too.

Quinoa and Apple Breakfast Cereal

1 cup(s) uncooked quinoa

2 spray(s) cooking spray

1 Tbsp salted butter, divided

2 medium fresh apple(s), chopped or diced

2 cup(s) water, cold

1/2 tsp ground cinnamon

3 Tbsp packed brown sugar

1/4 cup(s) fat-free skim milk

Soak quinoa in a bowl of water for 5 minutes. Meanwhile, coat a large skillet with cooking spray; set over medium heat. When skillet is hot, melt 1/2 tablespoon butter until it just starts to sizzle. Add apples and cook, turning occasionally, until apples are soft and begin to caramelize, about 5 to 10 minutes depending on personal taste; set aside.  Rinse and drain quinoa. Add quinoa and 2 cups of cold water to a medium saucepan and bring to boil over medium-high heat; boil for 1 minute. Reduce heat to low, cover pan tightly and allow quinoa to simmer for 10 minutes. When quinoa is cooked (a little tail will appear on each grain), remove from heat and fluff with a fork. Add remaining 1/2 tablespoon butter, cinnamon, sugar and milk; stir to combine and fold in apples. Yields about 2/3 cup per serving.

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If you have never tried roasted vegetables, you are missing out on a treat.  My favorite right now is roasted brussels sprouts.  But, I also love roasted cauliflower.  Here is a recipe that you will find yummy!   Great side dish and I feel this satisfies not only the vegetable lover but the carb lover, as well.  This comes from the cookbook:  Turn Up the Flavor”.  Roasting, certainly, turns up the flavor.

Roasted Cauliflower “Steaks” With Brown Butter Rye Crumbs

1 head cauliflower

¼ tsp. salt

¼ tsp. black pepper

2 T. unsalted butter

2 tsp. lemon juice

¾ c. fresh rye bread crumbs (about 1 ½ slices bread)

¼ c. chopped fresh flat-leaf parsley, snipped fresh chives, or a combination

2 tsp. finely grated lemon zest

1 tsp tiny (nonpareil) capers, drained, rinsed, and chopped

Fresh chives, cut into 2-inch lengths

Preheat oven to 425.  Spray large heavy rimmed baking sheet with olive oil nonstick spray.  Place cauliflower, core side down, on cutting board.  Starting in middle of head, with large knife, cut 4 (3/4-inch-thick) slices.  Trim stems, if necessary.  Cut remaining cauliflower into florets and reserve for another use.  Lightly spray slices of cauliflower on one side with nonstick spray and sprinkle with 1/8 tsp salt and 1/8 tsp. of pepper.  Place cauliflower, seasoned side down, on prepared baking sheet.  Spray cauliflower with nonstick spray and sprinkle with remaining 1/8 tsp. salt and 1/8 tsp. pepper.  Roast cauliflower until golden on bottom, about 15 minutes.  With wide metal spatula, carefully turn cauliflower over and roast until tender and browned, about 15 minutes longer.  Arrange on platter keep warm.  Meanwhile, melt butter in small nonstick skillet over medium heat.  Cook, shaking skillet occasionally, until butter is browned, about 2 minutes.  Add lemon juice, then stir in bread crumbs, parsley, lemon zest, and capers.  Cook, stirring, until crumbs are crisp and golden, about 2 minutes.  Spoon crumb mixture evenly over cauliflower.  Sprinkle with chives.  Serves 4.

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This is a recipe from the cookbook: What to Eat Now!!  I love this cookbook!!  It is a keeper and very normal recipes.  There are 150 recipes, meal ideas, and more for your first 12 weeks on the plan.  Be sure to check it out.  You will love this for breakfast or dinner!

Easy Huevo Ranchero

3 T. canned fat-free refried beans

1 (6-inch) corn tortilla

½ tsp canola oil

1 lg. egg

2 T. fat-free salsa, at room temperature

2 tsp. fat-free sour cream

1 T. chopped fresh cilantro

Place refried beans in small microwavable bowl.  Microwave on high until very hot, 45-60 seconds, stopping to stir every 15 seconds.  Keep warm.  Place tortilla on plate and cover with paper towel.  Microwave until warm, 20-30 seconds.  Keep warm.  Heat oil in small skillet over medium heat.  Beat egg in small bowl until frothy; pour into skillet and cook, stirring, just until set, about 3 minutes.  Spread tortilla with beans.  Top with egg, salsa, sour cream, and cilantro.  Serve 1

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Okay, so this recipe is going to be a little different today. I have had several of you ask about my apple pie/oatmeal breakfast creation for the morning (or I guess you can make for dinner too!).  It is very versatile.  But, it is so good in the am for a nice, fall warm breakfast.  Here you go!  Enjoy!

Apple Oatmeal Creation

¼ c. uncooked oatmeal

1/3 c. unsweetened almond milk

1/3 c. plain fat free greek yogurt

Water

Mix ingredients in a bowl and add water until you get the consistency you want you’re your oatmeal, thick or thin.  Cook this in the microwave for about 2 minutes.

Meanwhile,

1 apple, small (chopped finely)

Cinnamon to taste

Sweetner to taste, Stevia, Truvia, Splenda, etc

1 tsp. cornstarch

2 Tbsp. of water

Mix ingredients in a bowl and put saran wrap over and cook in microwave for approximately 2 minutes.  Once finished, you can stir in warm oatmeal.  Enjoy!

Other variations, depending how many PointsPlus values you want to use, you can add 2 T. peanut butter powder to the oatmeal.  You can add 2 T. mixed nuts w/raisins. The sky is the limit!

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I was looking for something different other than always a muffin.  I came across this recipe in the Weight Watchers “I Love Leftovers” cookbook .  If you haven’t had a chance to look at this cookbook, you should!  There are some great recipes including this Cranberry-Pumpkin Scone.  In case you didn’t know,  a scone is a single-serving cake or quick bread which originated in Scotland.  They are lightly sweetened and sometimes glazed.  The main ingredient is normally wheat, barley or oatmeal with baking powder and baked on sheet pans.  The original scone was flat and round, and cut into triangle-like quadrants for serving.  Grab a cup of tea and enjoy!!

Cranberry-Pumpkin Scones

2 ½ c. white whole wheat flour or all purpose flour

¼ c. packed brown sugar

2 tsp. baking powder

½ tsp. salt

1 tsp. ground ginger

3 T. cold unsalted butter, cut into small pieces

1 c. canned pumpkin

1 lg. egg, lightly beaten

½ c. dried cranberries

¼ c. plus 1 T. low-fat (1%) milk

1 T. raw (turbinado) sugar

Preheat oven to 400.  Line large baking sheet with parchment paper.  Combine flour, brown sugar, baking powder, salt, and ginger in large bowl.  With pastry blender, cut in butter until mixture is crumbly.  Add pumpkin, egg, cranberries, and ¼ c. milk and stir just until moistened.  Sprinkle work surface lightly with flour.  Turn dough onto surface and kneed lightly.  Divide dough in half and pat each piece into 6-inch round.  Cut each round into 6 wedges.  Transfer wedges to prepared baking sheet.  Brush scones with remaining 1 T. milk; sprinkle evenly with raw sugar.  Bake until toothpick inserted into centers comes out clean, 19 minutes.  Transfer scone to wire rack and let cool 5 minutes.  Serve warm.  Serves 12.

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Note:  I have received questions in the past about turbinado.  This is a sugar-cane based less processed and less refined sugar.  It is medium brown and had large sugar crystals.  It is used normally for a replacement for traditional brown sugar.  It has more moisture and if your recipe already has other ingredients to create moisture, substituting turbinado for regular sugar would cause the baked item to become soggy.

 

 

 

If you haven’t tried this pumpkin fruit dip, you are missing out!   This time of year always reminds me of pumpkin.  This is an old recipe on Weight Watchers website.You can serve with apples and I love to serve with the Ginger Snap cookies you can buy in the meeting room.  Also, in the past, I have used butterscotch pudding.  I have heard some people who have used white cheesecake.

Pumpkin Fluff Dip

15 oz. canned pumpkin

8 oz. Cool Whip Fat Free Whipped topping

1 1/8 oz. fat free-sugar free instant vanilla pudding mix, 1 pkg.

1 tsp. pumpkin pie spice

Mix all ingredients together and chill in refrigerator for about 1 hour.  Enjoy!  Makes 4 cups and serves 8.

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When it comes to drinks (alcohol) drinks, I am not very exciting, always drinking a martini; however, when we were in the Dominic Republic, someone had made me a sangria.  This was the perfect drink for the hot sun and warm weather laying by the pool.  Oh, how I wish I was there again!  Anyway, I found this recipe and it is so yummy.  You might even want to add a little fizz by adding some diet sprite or 7UP.

Fruity Sangria

1 c. table wine, dry red
3 c. low-calorie cranberry juice, cold
2 c. strawberries, chopped
2 medium fresh apples, chopped
1/8 tsp ground cinnamon, or to taste

Stir together all ingredients in a large pitcher; allow to stand for 20 minutes.  Place ice in glasses and serve.  Yields about ¾ c. per serving. Serves eight.

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Bonus Recipe:

I am addicted to Weight Watchers reduced calorie cream cheese.  I never really cared for cream cheese until I tried this.  Use it in tortiallas with bananas is my favorite right now.  You could also use Weight Watchers Strawberry reduced calorie cream cheese.

Strawberries with Cream Filling

1 lb. strawberries, fresh, jumbo size (about 18 strawberries)
4 oz. cheese, cream, light, at room temperature
½. c. sugar, powdered
½ tsp. vanilla extract

Wash and dry strawberries (leave green caps on).  Using a paring knife, cut a wide v-sharp out of the pointed end of each strawberry (like an open mouth); reserve cut out pieces of strawberries on a serving plate, green cap side down so they will be easy to fill.  Using an electric mixer, thoroughly combine cream cheese, sugar, and vanilla in a medium bowl.  Chop reserved leftover bits of strawberries into tiny pieces and gently stir into cream cheese mixture with a spoon.  Fill each cut strawberry with a small amount of cream cheese mixture using a spatula or knife.  Arrange filled strawberries on a serving plate, green cap side down.  Yields about 3 strawberries per serving.  Serves 6.

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Cinnamon Rolls With Cream Cheese Frosting
Filling:
¼ c. packed brown sugar
¼ c. granulated sugar
2 tsp. cinnamon

Dough:
2 ½ c. all-purpose flour
3 T. granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. fat-free buttermilk
1 lg. egg
3 T. unsalted butter, melted

Frosting:
¾ c. confectioners’ sugar
3 T. light cream cheese (Neufchatel)
1 tsp. fat-free buttermilk
1/8 tsp. vanilla extract

To make filling, combine all ingredients in small bowl.  To make dough, preheat oven to 425.  Spray 9×13-inch baking dish with nonstick spray.  Whisk together flour, granulated sugar, baking powder, baking soda, and salt in large bowl.  Whisk together buttermilk, egg, and 2 T. butter in small bowl.  Add to flour mixture and stir until dough forms.  Turn dough out onto floured surface and knead until smooth, about 30 seconds.  With floured rolling pin, roll out dough on floured surface to 12×9-inch rectangle.  Brush dough with remaining 1 T. butter and sprinkle with filling mixture.  Tightly roll up dough from long side.  Pinch seams to seal.  Turn roll seam side down, and with serrated knife, cut into 12 slices.  Arrange cut-side down in pan.  Cover pan with foil.  Bake 15 minutes.  Remove foil and bake until rolls are golden, 12-14 minutes.  Cool in pan 10 minutes.  To make frosting, with electric mixer, beat all ingredients in small bowl until smooth.  Spread frosting on rolls.  Let stand 15 minutes.  Serve warm or at room temperature.  Serves 12.

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This recipe comes from the cookbook:  Weight Watcher Tastier Than Takeout. As most of you have heard, I love making pancakes out of oatmeal.  But, I am always looking for ways to pump up the protein.  I have used cottage cheese in the past along with protein powder, etc.  This recipe is using ricotta cheese.  Very yummy with mixed berries.  Don’t’ forget the great 4 pound bags of blackberries, raspberries, and blueberries from either Sam’s Club or Costco.  Try this great recipe not just for breakfast but dinner too!

Ricotta Pancakes with Berries

¾ c. whole wheat pastry flour
1 T. sugar
1 tsp. baking powder
½ tsp. ground ginger
¼ tsp. salt
1 c. fat-free ricotta cheese
1 lg. egg
1 lg. egg white
¾ c. fat-free milk
¾ tsp. vanilla extract
2 c. mixed berries

Whisk flour, sugar, baking powder, ginger, and salt together in medium bowl.  Whisk ricotta, egg, egg white, milk, and vanilla together in large bowl.  Add dry ingredients to wet ingredients, stirring just until blended.  Spray large nonstick skillet or griddle with nonstick spray and set over medium heat.  When hot, drop batter by ¼ cupfuls onto pan (work in batches if necessary to avoid crowding pan).  Cook each until underside is browned and bubbles begin to form on top, 3-4 minutes.  Flip pancakes and cook other sides.  Repeat with remaining batter, making 8 pancakes.  Serve with berries.  Serves 4.

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I just made these yesterday.  I like using the apples that have sitting around for a week or so and aren’t just up to “par” to eat like a fresh apple.  So, a lot of times, I will slice them (with peels) and bake with the cinnamon, etc. and sprinkle the Weight Watchers Maple Brown Sugar oatmeal on top with some spray butter and bake.  I will then serve over ice cream or stir in yogurt or oatmeal.

Cinnamon Apples

5 c. (1/2-inch-thick) slices peeled McIntosh apple (about 4 large)
1/3 c. packed light brown sugar
1/3 c. cranberry juice cocktail
1 tsp. ground cinnamon
1 c. vanilla light ice cream (optional)

Combine first 4 ingredients in a large bowl; toss well.  Divide apple mixture evenly between 2 medium-sized (7 ½ “ by 8”) zip-top steam-in-bag microwavable cooking bags; seal bags.  Place both bags in microwave according to package directions.  Microwave at high 6 minutes or until apple is tender.  Let bags stand 1 minute.  Holding bags away from you, carefully open bags allowing steam to escape.  Spoon apple mixture into each of 4 dessert dishes.  Top each with ¼ c. ice cream, if desired.  Yields:  4 servings (serving size:  about 2/3 c.)

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BONUS RECIPE:

Okay, as I told you last week, this is my favorite new go to food for lunch or breakfast.  Then, I am flipping through the cookbook, and I find a revised version of the same dish.  I do use a quesadilla maker (like how it browns the tortillas into sections).  You could also brown in your pan on your oven or possibly a George Foreman grill.  I haven’t tried the chocolate syrup (you could use the sugar-free) but sure sounds good, along with a dollop of whipped topping!  Also, I do use the low-carb whole wheat torillas.

Peanut Butter-Banana Quesadilla

¼ c. crunchy peanut butter
2 (8-inch) flour tortillas
1 large ripe banana, sliced
Butter-flavored cooking spray
8 tsp. chocolate syrup

Preheat Panini grill.   Spread peanut butter on 1 tortilla.  Arrange banana slices over peanut butter; top with remaining tortilla.  Coat outsides of tortillas with cooking spray.  Place quesadilla on Panini grill.  Cook 3 minutes or until lightly browned and crisp; cut into 8 wedges.  Drizzle wedges with syrup.  Yields:  4 servings.  (serving size:  2 wedges and 2 tsp. syrup)

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Quesadillas have become my favorite “go-to” food these days.  They are so versatile.  I even purchased a quesadilla maker at Target ($19.99) and use all the time.  (You can also use a skillet too).  They come from Mexico and are derived from the Spanish word queso (cheese).  They are made with either a flour or corn tortilla and filled with many difference ingredients.  The most popular is using cheese and then folding in half to form a half-moon shape.  Other versions serve using the full circles and then cutting into wedges.  I use everything from eggs, chicken, steak, refried beans, apples, bananas, chocolate, cheese, tofu, etc as fillers for my different quesadilla, not all together though.   Here is one recipe for a vegetable quesadilla.  Serve with a side of salsa and nonfat sour cream, if you like.

Vegetable Quesadilla

4 plum tomatoes, chopped
8 white mushrooms, thinly sliced
1 small red bell pepper, chopped
3 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
4 (8-inch) reduced-fat whole wheat tortillas
4 T. shredded reduced-fat Monterey Jack cheese

Toss together tomatoes, mushrooms, bell pepper, scallions, and jalapeno in medium bowl.  Lay tortillas on work surface.  Spoon one-fourth of vegetable mixture over one half of each tortilla.  Sprinkle each with 1 T. of Monterey Jack.  Fold unfilled half of each tortilla over filling and press down lightly.  Spray large nonstick skillet with nonstick spray and set over medium-high heat.  Place 2 quesadillas in skillet and cook until browned in spots, about 2 minutes.  Spray tops of tortillas with nonstick spray; turn quesadillas over and cook until cheese is melted and tortillas are browned in spots on second side.  Transfer quesadillas to platter and keep warm.  Spray skillet with nonstick spray and cook remaining quesadillas.  Serves 4

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Now we have no more excuses to not have a healthy start to our day!!!  Steel cut oats with pumpkin!!!  I make this all the time especially in the winter, very filling. you could also use sweet potatoes for the pumpkin, if desired.

Slow-Cooker Pumpkin Oatmeal

6 c. water
3 c. pumpkin (raw 1-inch cubes), preferably from pie or guar pumpkins
1 ½ . steel cut oats, or other brand
¼ c. honey
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. nutmeg, or grated nutmeg

Put everything in a 3- to 6-quart slow cooker; stir well.  Cover and cook on low for 8 hours; stir we;; before serving. Yields about 1 c. per serving.  Serves eight.

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Bonus Recipe

Pumpkin and Cake Mix

1 pkg. pudding-type yellow cake dry mix
3 egg whites
1 ¾ c. canned pumpkin (1 can)

Mix and bake according to the package directions.  Makes 24 servings

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If you are like me, I love eggs.  It doesn’t have to be for breakfast.  They could be anytime!!   Here is a great fast and portable meal.  Enjoy!!  What a deal!

Bacon, Egg, and Cheddar Cups

4 slices Canadian bacon
4 lg. eggs lightly beaten
¼ c. hopped cherry tomatoes
¼ c. fat-free croutons, crumbled
2 T. shredded reduced-fat Cheddar cheese
1 spring chervil or parsley

Preheat oven to 350.  Place 1 slice of bacon in each of four 8-or 10-ounce custard cups.  Pour eggs evenly into cups.  Top evenly with tomatoes, croutons, and Cheddar.  Place cups on baking sheet and bake until eggs are just set, about 20 minutes.  Garnish with chervil.  Serves 4.

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Eggs With Polenta and Spicy Black Beans

1 (16 oz) tube prepared polenta, cut into 12 (1/2 inch) slices
1 (15 ½ oz) can low-sodium black beans, rinsed and drained
1 c. fat-free salsa
½ tsp. chili powder
4 large eggs
½ c. shredded reduced-fat pepper Jack cheese
2 T chopped fresh cilantro

Preheat oven to 425.  Spray baking sheet with nonstick spray. Arrange polenta slices in single layer on prepared baking sheet.  Spray polenta lightly with nonstick spray.  Bake until hot, about 20 minutes.  Meanwhile, combine beans, salsa, and chili powder in small saucepan; bring to boil.  Reduce heat and simmer, covered, about 10 minutes.  Spray a large nonstick skillet with nonstick spray and set over medium heat.  Crack eggs into skillet and cook until yolks just begin to set, 2-3 minutes.  Remove skillet from heat and sprinkle eggs with cheese and cilantro.  Cover skillet and let stand until cheese melts, about 2 minutes.  To serve, place 3 polenta slices on each of 4 plates.  Spoon bean mixture over polenta and top with egg.  Serve at once.  (Serves 4)

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Looking for a great weekend breakfast or week night dinner, this recipe is for you.  This is a brunch strata which serves 8.  It can be made the night before and then put into the oven the next morning or makes great leftovers and reheat very well covered in a 350 oven until hot, about 20 minutes.  This recipe comes from the Weight Watchers Kid-Friendly cookbook Eat, Move, and Play, A Parent’s Guide to Raising Healthy Happy Kids.

Brunch Strata

I onion, chopped
1 red bell pepper, chopped
½ pound fully cooked low-fat chicken sausage, diced
1 (8 oz.) package cremini mushrooms, halved and sliced
1 tsp. dried thyme
1/8 tsp. salt
1 (12 oz.) whole wheat baguette, cubed
2. shredded fat-free cheddar cheese
5 lg. eggs
1 ½ c. low-fat (1%) milk
1 T. Dijon mustard

Spray a 9 x 13-inch baking dish with nonstick spray.  Spray a lg. nonstick skillet with nonstick spray and set it over medium heat.  Add the onion and cook until it begins to soften, about 3 minutes.  Add the pepper and sausage and cook until the sausage is lightly browned, about 4 minutes.  Add the mushrooms, thyme, and salt and cook until the mushrooms start to brown, about 6 minutes.  Scrape into a lg. bowl and toss with the bread and cheese.  Spread the mixture evenly in the baking dish.  Whisk the eggs, milk, and mustard together in a medium bowl.  Pour evenly over the bread mixture in the dish.  Cover and refrigerate at least 2 hours or overnight.  Preheat the oven to 350.  Bake the strata, uncovered, until it is puffed and golden brown, 35-40 minutes.  Cool in the pan for 10 minutes before cutting into 8 squares.

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Who doesn’t love banana bread!

Buttermilk-Banana Bread with Toasted Pecans

1 c. all-purpose flour
½ c. whole wheat flour
1 T. baking powder
½ tsp. baking soda
¾ tsp. slat
¾ c. sugar
5 T. unsalted butter, softened
2 lg. eggs
3 ripe bananas, mashed
½ c. low-fat buttermilk
1 tsp. vanilla extract
½ c. pecans, toasted and chopped

Preheat oven to 350.  Spray 5 x 9-inch loaf pan with nonstick spray.  Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in medium bowl.  Set aside.  With electric mixer on medium speed, beat sugar and butter in medium bowl until light and fluffy, about 3 minutes.  Beat in eggs, beating well after each additional.  Beat in bananas, buttermilk, and vanilla.  Reduce speed to low; beat flour mixture into banana mixture until just combined.  Stir in all but 2 T. pecans.  Pour batter into prepared pan, top with remaining pecans, and bake until toothpick inserte4d into center of loaf comes out clean, 50-55 minutes.  Cool in pan 10 minutes.  Remove bread from pan and cool completely on wire rack.  Cut into 18 slices.

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Great source of protein!   I used spinach instead of the Swiss chard since I had some I needed to use up.

Swiss Chard and Roasted Pepper Frittata

4 tsp. olive oil
1 medium onion, chopped
2 garlic cloves, mined
½ bunch Swiss chard (about ½ lb.) tough stems removed and leaves chopped
1 (5 oz.) jar roasted red peppers (not oil packed), drained and chopped
4 lg. eggs
2 lg. egg whites
¼ tsp. salt
¼ tsp. black pepper
1 c. shredded fat-free mozzarella cheese

Preheat broiler.  Heat oil in 10-inch ovenproof nonstick skillet over medium-high heat.  Add onion and garlic cook, stirring occasionally, until onion is softened, about 5 minutes.  Add chard and roasted peppers cook, stirring occasionally, until chard is tender, about 3 minutes.  Meanwhile, whisk together eggs, egg whites, salt, and black pepper in medium bowl;.  Stir in mozzarella.  Pour over onion mixture, stirring gently to combine.  Reduce heat to medium and cook until eggs, are set 7-8 minutes.  Place frittata under broiler and broil 5 inches from heat until top is lightly browned, about 2 minutes.  Let stand 2 minutes before serving.  (Serves 4)

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This bonus recipe is from the website:  www.weightwatchers.com.  It is a Fruity Brown Rice.  This is creating a dish that will have the brown rice with sweet!  In the winter, use such fruits as orange sections, sliced kiwi fruit and red grapes.  In the fall, you could use fresh figs, cubed pears, and dried apricots.  You can also use other grains too, such as bulgur, barley, etc.  You would need to adjust the points accordingly.

 

Fruity Brown Rice

1 c. fat free skim milk
1 c. quick-cooking brown rice
½ tsp. table salt
1 lg. banana, sliced
1 c. blueberries, stems removed
2 small peaches, sliced
4 tsp. honey

In a medium saucepan, bring milk and 1 ½ c. water to boil.  Add rice and salt.  Reduce heat and simmer, covered, until all liquid is absorbed, about 12 minutes.  When rice is done, stir in banana, blueberries, and peaches.  Divide among 4 bowls and drizzle with honey.  Serves 4

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Another very easy recipe from the Weight Watchers book:  Eat, Move, PlayA Parent’s Guide for Raising Healthy, Happy Kids. I am finding these recipes not only easy but very delicious.  These recipes were developed with kids in mind.  Not only from the perspective of eating but also helping out in the kitchen.  I love these pancakes.  Great protein and so versatile!  I love topping these with plain fat-free yogurt that I mixed in some added sweetener/sugar and some cinnamon.  I then top with berries, bananas, etc.

Cottage Cheese Pancakes

1 c. low-fat cottage cheese
1 c. vanilla low-fat yogurt
3 lg. eggs
1 tp. vanilla extract
1 c. all-purpose flour
1/3 c. whole-wheat flour
1 T. sugar
¼ tsp. salt

Whisk cottage cheese, yogurt, eggs, and vanilla together in a large bowl.  Stir in the all-purpose flour, whole-wheat flour, sugar, and salt.  Spray a large nonstick skillet or griddle with nonstick spray and heat over medium heat.  Pour the batter by 2 tablespoon measures onto the griddle.  Cook until small bubbles just begin to appear on top of the pancakes and they are golden brown underneath, about 2 minute.  Flip and cook until the second side has browned, about 2 minutes longer.  (Serves 6)

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Over time, breakfast has become my favorite meal of the day.  There is nothing better after a good workout and prior to starting the day to have a good breakfast.  I honestly believe if you eat a good breakfast that this not only does something good for you physically and mentally, but it sets you up for the rest of day and makes you feel in control.  I found these two recipes and use them all the time:  one on the Weight Watchers website and the other in a Weight Watchers meeting room publication about 7-8 years ago.  Here you go!  Enjoy!  Both are very quick and easy and “very good for you” foods.

Double Apple Bran Cereal Muffins (freeze great)

1 ¼ c. flour
1 T. baking powder
¼ tsp. ground cinnamon
¼ tsp. salt
2 c. bran flakes
1 c. fat-free milk
1 egg
1 small apple, peeled, cored, and finely chopped (about 1 c.)
½ c. applesauce (unsweetened)
1/3 c. firmly packed brown sugar
2T. margarine, melted

Mix flour, baking powder, cinnamon, and salt in large bowl.  Mix cereal and milk in another bowl; let stand 3 minutes.  Beat egg in medium bowl.  Add apple, applesauce, sugar and margarine; mix well.  Add cereal mixture; mix well.  Add to flour mixture; stir just until moistened.  (batter will be lumpy).  spoon batter evenly into 12 medium muffin pan cups sprayed with nonstick cooking spray, filling each cup 2/3 full.  Bake at 400 for 20 minutes or until golden brown.  Serve warm.  Makes 12 muffins.

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Weight Watchers meeting room publication, Today’s Special 2003

Bulgur or Couscous Pancakes

¼ c. bulgur
1 tsp. cinnamon
1 tsp. vanilla extract
3 egg whites
Add Splenda, optional

Mix all ingredients and cook in skillet sprayed with nonstick cooking spray to make a pancake.  I usually top with berries and yogurt.  You can drizzle 1 tsp. of flaxseed oil on top and then top with berries and yogurt.

PointsPlus Value:  2 points for just the pancake.  Add 1 PointPlus Value for 1 tsp. oil, 0 PointsPlus Value for berries, and however many PointsPlus value for the yogurt.  The entire breakfast is 4 -6 PointsPlus Value and very filling.  I guarantee you will not be hungry in addition that each food group is covered just in breakfast:  whole grain, protein, dairy, fruit, oil.
You can use ½ c. couscous instead and the points will increase by 1 PointPlus Value.  The combinations are endless, such as add an apple or pear and then cook.  Add applesauce, pumpkin, etc.  Play around with this and create a variety of breakfasts.

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This recipe comes from the Watchers Healthy & Happy Celebrations cookbook.  It is found on page 96 in the Time With Family section under the chapter:  Mother’s Day Brunch.  With the fruit coming for the summer season, this would be perfect to serve on a warm day at your next barbecue, plus it uses Greek yogurt.  Also, following this recipe is another:  Orange-Poppy Seed muffins also in this cookbook and found on page 25.  They would go great together!

Fruit Kebabs with Creamy Raspberry Sauce

2 c. frozen unsweetened raspberries, thawed
¼ c. plain fat-free Greek yogurt
3 T. honey
¼ cantaloupe, peeled, seeded, and cut into large chunks
¼ honeydew melon, peeled, seeded, and cut into large chunks
1 kiwi, peeled and cut into chunks
12 strawberries, hulled
1 banana, cut into 1-inch chunks
¾ c. large red seedless grapes

To make sauce, pulse raspberries in food processor until pureed.  Strain puree through sieve set over bowl; discard seeds.  Stir in yogurt and honey into puree.  Cover and refrigerate.  To make kebabs, thread fruits evenly on 6 (10-inch) wooden skewers.  (Fruit can be skewered 1-2 hours ahead, covered, and refrigerated.)  Serve with sauce on the side.  Serves 6

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Orange-Poppy Seed Muffins
1 ½ c. all-purpose flour
¼ c. whole wheat flour
¼ c. ground flaxseed
1 T. poppy seeds
2 tsp. baking powder
½ tsp. salt
1 c. sugar
¾ c. fat-free milk
¼ c. canola oil
1 lg. egg
1 lg. egg white
1 T. grated orange zest
¼ c. orange juice

Preheat oven to 400.  Spray 24-c. mini-muffin tin with nonstick spray.  Whisk together all-purpose flour, whole wheat flour, flaxseeds, poppy seeds, baking powder, salt, and ¾ c. sugar in large bowl.  Whisk together milk, oil, egg, egg white, and orange zest in small bowl.  Add milk mixture to flour mixture, stirring just until blended.  Fill muffin cups evenly with batter.  Bake until tops spring back when lightly pressed, 10-15 minutes.  Cool muffins in pan on rack.  Meanwhile, combine remaining ¼ c. sugar and orange juice in small microwavable bowl.  Microwave on High until bubbling, about 1 minute; stir until sugar dissolves.  With a wooden skewer, poke a few holes in each muffin.  Brush orange mixture over muffins, brushing each a few times to allow juice to seep in.  Serve muffins warm or at room temperature.  (Serves 24)

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What a treat!!  Mini-Cinnamon Rolls!  I know the smell of warm cinnamon rolls gets everyone.  Well, these are a healthy treat and very good.  Enjoy!

Mini-Cinnamon Rolls

2 T. packed dark brown sugar

1 tsp. cinnamon

1 tsp. unsalted butter, melted

1 (11 oz.) tube refrigerated breadsticks

¼ c. confectioners’ sugar

1 ½ tsp. reduced-fat cream cheese (Neufchatel)

¼ tsp. vanilla extract

Preheat oven to 375.  Spray a 9 x 13 inch baking pan with nonstick spray.  Combine brown, sugar, cinnamon, and butter in a small bowl; set aside.  Separate breadsticks into 12 strips.  Sprinkle tops with brown sugar mixture and roll each one into a spiral, pressing to seal ends.  Arrange in a baking pan about 1 inch apart and bake until lightly golden, 15-18 minutes.  Cool on rack 10 minutes.  To prepare frosting, combine confectioners’ sugar, cream cheese, and vanilla in a small bowl, adding a few drops of water, if needed to make a smooth, spreadable glaze.  Drizzle over tops of warm rolls and let stand a few minutes to set.  Serve warm.  (Makes 12)

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This is a great recipe for scones.  Scones have been in existence since 1513.  It is a small British quickbread of Scottish origin.  They can be sweet or savory and are usually served with a cup of tea.  The word scone comes from the Middle Dutch word: “schoonbrood.”Schoon means clean and brood means bread.  I remember these two words from my parents who spoke German. This recipe comes from the Weight Watchers cookbook:  Healthy Cooking Basics.  If you haven’t looked at this cookbook, I would recommend it.  The book is a very good teaching tool and one can learn a tremendous amount about cooking and preparing food.

Orange-Glazed Cranberry Scones

2 c. all-purpose flour
¼ c. granulated sugar
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 T. cold unsalted butter, cut into pieces
½ c. dried cranberries
¾ c. low-fat buttermilk
1 lg. egg
1 T. grated orange zest
1 c. confectioners’ sugar
4 tsp. fresh orange juice

Preheat oven to 400.  Spray lg. baking sheet with nonstick spray.  Whisk together flour, granulated sugar, baking soda, and salt in lg. bowl.  With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs with some small pieces of butter remaining.  Stir in cranberries.  Whisk together buttermilk, egg and orange zest in small bowl  Add to flour mixture and stir just until dough forms.
Gather dough into ball and place on lightly floured surface; lightly knead 2 times.  With floured rolling pin, roll dough to ¾-inch thickness.  With 1 1/2 –inch round cookie cutter, cut out rounds,  dipping cutter into flour between more scones.  Bake until golden brown, 10-12 minutes.  Let cool on baking sheet on rack until warm, about 10 minutes.
Stir together confectioners’ sugar and orange juice in small bowl until smooth.  Place sheet of wax paper under rack.  Dip tops of scones in glaze; place, glaze side up, on rack.  Let stand until glaze sets, about 1 hour.  (Makes 24)

PointsPlus Value:  3 (1 scone); Cal:  92, Fat:  2 g. Fiber:  0 g. Carb:  17 g.

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In honor of our eating out topic this week, I thought I would give you a recipe for:  Super Nachos.  This recipe is from the Restaurant Smarts Book from the Deluxe Member Kit   It is located under the Mexican/Tex-Mex section.  There are other recipes for American Steakhouse, Chinese, Italian, Middle Eastern among a few of them.  Enjoy!  (Hint:  If I make recipes like this at home that are lower in SP and satisfy my cravings, I don’t have to have when I am out to eat.

Super Nachos

1 tsp. canola oil

1 onion, chopped

½ pound ground skinless turkey breast

2 T. taco or Mexican seasoning 1 (15 1/2 oz) can black beans, rinsed and drained

½ c. taco sauce

6 (6-inch) corn tortillas, each cut into 4 wedges

½ c, shredded reduced-fat cheddar cheese

1 T. chopped pickled jalapeno peppers

1 tomato, cut into small dice

3 scallions, thinly sliced

Heat oil in lg. nonstick skillet over medium-high heat.  Add onion and cook, stirring , until softened, about 5 minutes.  Add turkey and taco seasoning and cook, breaking up turkey with wooden spoon, until browned, about 6 minutes.  Stir in beans and taco sauce and cook, stirring, until flavors are blended, about 5 minutes.  Remove from heat.  Preheat broiler.  Arrange tortilla wedges in one layer on broiler rack and lightly spray with nonstick spray.  Broil 4 inches from heat until crisp and golden, about 2 minutes per side.  Spoon turkey mixture evenly on tortilla chips and sprinkle evenly with Cheddar and jalapeno peppers.  Broil 4 inches from heat until cheese is melted, about 2 minutes.  Arrange on platter and top evenly with tomato and scallions.  (Serves 6)

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I thought I would share a family favorite in case you wanted to make while you had family over for the holidays.  It one of our favorites on Christmas morning.

Caramel Upside-Down Pull-Apart Loaf

1 (1 lb.) loaf frozen white bread dough
½ c. firmly packed brown sugar
¼ c. evaporated skim milk
2 ½ T. butter or margarine
1 T. light-colored corn syrup
¼ tsp. ground ginger
¼ c. flaked sweetened coconut
¼ c. pineapple preserves

Thaw bread dough in refrigerator for 12 hours.
Combine brown sugar, skim milk, butter, corn syrup, and ginger; cook until butter melts, stirring frequently.  Bring mixture to a boil over medium-high heat; cover and cook 1 minute.  Remove from heat; stir in coconut and pineapple preserves.  Let cool; cover and chill.  Divide dough into 3 portions; cut each portion into 16 (1-inch) pieces.  Arrange 16 pieces of dough in an 8 ½ x 4 ½ inch loaf pan coated with cooking spray, and drizzle with 1/3 c. sugar mixture.  Arrange another 16 pieces in pan, and drizzle with 1/3 c. sugar mixture.  Add remaining 16 pieces of dough, and set remaining 1/3 c. sugar mixture aside.  Cover dough, and let rise in a warm place (85 degrees), free from drafts, 50 minutes or until doubled in bulk.
Preheat oven to 375.  Uncover dough, and bake at 375 for 20 minutes or until brown.  Let cool 10 minutes.  Place a plate, upside down, on top of pan, and invert bread onto plate.  Brush remaining 1/3 c. sugar mixture over top and sides of bread.  Yields:  12 servings

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Weight Watchers Magazine March 1999

 

 

 

This was a very old recipe I received from an email from a member years ago.  I will be very honest with you, if you aren’t a major gravy connoisseur, this gravy is for you.

Skinny Gravy

2 tsp. instant chicken bouillon
1 c. water
1 Tbsp. cornstarch dissolved in ¼ c. water
Salt and pepper to taste

In small saucepan, combine bouillon and water and heat until dissolved.  Pour cornstarch mixture into pan, lower heat and stir until blended and thickened, 2-3 minutes.

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Need I say again, another great recipe from the Weight Watchers cookbook, Comfort Classics.  I say over and over again in the meetings, how important breakfast is!!!  It not only sets your day off right, but can also determine how much you will eat later on throughout the day.  The National Weight Control Registry database of over 3000 people who have lost 30 pounds or more and have kept off for over 1 year, states that over 78% of the participants eat breakfast each day.  It is imperative. Porridge is the traditional breakfast of Scotland and is a dish primarily made with oats but can be used with other grains.  It used to be a standard food of Northern Europe and used to be prepared with meats, root crops, vegetables, and herbs. This recipe is one of the most filling recipes using barley, oatmeal, and yes, you guessed it:  bulgur!!!  Give it a try!

 

Breakfast Porridge with Blueberries

1 ½ c. fat free milk
Pinch salt
¼ c. quick-cooking barley
¼ c. bulgur
¼ c. old-fashioned rolled oats
½ blueberries
2 T. packed brown sugar
Pinch ground cinnamon

Put milk and salt in small saucepan and bring just to boil.  Stir in barley, bulgur, and oats.  Reduce heat and simmer, stirring frequently, until milk is absorbed and grains are tender, but still chewy, about 10 minutes.  Remove from heat and stir in blueberries.  Spoon porridge evenly into 2 serving bowls; sprinkle evenly with remaining brown sugar and cinnamon.  (Serves 2)

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Great recipe from Weight Watchers Best Eats cookbook.   It is a very simple and basic cookbook.  Love it!

Pepperoni Pizza Potato Skins

2 large baking potatoes, scrubbed, baked, and cooled
1/3 c. pizza sauce
2 oz. turkey pepperoni, finely chopped
¼. finely shredded part-skim mozzarella
½ tsp, dried oregano, crushed red pepper, or minced garlic

Preheat oven to 425.  Spray baking sheet with nonstick spray.  Cut each potato lengthwise into quarters.  Scoop out two thirds of flesh; leaving one third of potato in each shell.  Reserve scooped-out flesh for another use.  Spoon about 2 tsp. of pizza sauce over each potato wedge sprinkle evenly with pepperoni and cheese.  Transfer to baking sheet.  Bake until potatoes are hot and cheese is melted, 6-8 minutes.  Sprinkle with oregano.  Serve at once.  (Serves 4)

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BONUS RECIPE – Potato Skins with Cheese and Bacon

This has to be a favorite! This recipe is from an old cookbook but the best:  Weight Watchers Cream of the Crop Cookbook.

4 medium baking potatoes (about 2 pounds)
Cooking spray
4 turkey bacon slices
¾ c. (3 ounces) shredded reduced-fat sharp cheddar cheese
¼ c. fat-free sour cream
1 T. minced fresh chives or finely chopped green onions

Preheat oven to 425.  Bake potatoes at 425 for 1 hour or until tender.  Cut each potato in half lengthwise; let cool slightly.  Scoop out potato pulp, leaving a ¼-inch-thick shell.  Reserve pulp for another use.  Place potato shells on a baking sheet.  Spray inside of shells with cooking spray, and bake at 425 for 8 minutes or until crisp; set shells aside.  Cook bacon according to package directions, and let cool slightly.  Chop cooked bacon; set aside.  Sprinkle cheese evenly in potato shells.  Bake at 425 for 5 minutes or until cheese melts.  Sprinkle bacon evenly over cheese; top each serving with sour cream and chives.  (Yields:  8 servings)

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Who says pizza always have to have cheese and tomato sauce.  I have been experimenting with various toppings on our pizza crusts.  Have fun and experiment!  This recipe comes from another great cookbook, Weight Watchers Mix It, Match It.  If you haven’t looked at this cookbook, I would highly recommend.  It is worth it for the easy and quick meals for breakfast, lunch, and dinner plus desserts.

Mesclun Pizza with Pears

1 (10 oz.) prebaked thin pizza crust
2 T. balsamic vinegar
2 T. olive oil
1 small garlic clove, minced
1 tsp. honey
1 tsp. Dijon mustard
¼ tsp. salt
¼ tsp. black pepper
1 (5 oz.) bag mesclun salad greens
1 ripe pear, cored and cut into 12 slices
1/3 c. crumbled Gorgonzola cheese

Preheat oven to 450.  Place pizza crust on a baking sheet.  Bake until lightly browned and crisp, about 7 minutes.  Meanwhile, combine vinegar, oil, garlic, honey, mustard, salt, and pepper in a lg. bowl.  Add salad greens and toss to coat.  Spoon salad over warm crust; top with pear and sprinkle with cheese.  Cut pizza into 6 wedges and serve at once.

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This is a great breakfast recipe from the Weight Watchers Momentum Cookbook.  It is a very good all-around cookbook, quite simple.  This dish shows how versatile couscous can be.  Also, as you read the ingredients, be sure to take note that is covers:  whole grains, dairy, and protein.  You can also add fruit and a tsp. of oil.

Creamy Couscous Breakfast Pudding

1 ½ c. water
1 c. whole-wheat couscous
3 c. fat-free milk
2 T. packed brown sugar
½ tsp. grated orange zest
¼ c. fat-free egg substitute
¼ c. toasted wheat germ
3/5 tsp. vanilla extract
¼ c. sliced almonds (optional)

Bring water to boil in a lg. heavy saucepan over high heat.  Stir in couscous and salt.  Reduce heat and simmer until water is absorbed, about 2 minutes.  Remove saucepan from heat and fluff couscous with fork.  Cover and let stand about 5 minutes.  Whisk milk, brown sugar, and orange zest into couscous.  Bring to a boil over medium-high heat, whisking frequently to break up any lumps.  Reduce heat to medium-low heat and cook, stirring frequently, until mixture is slightly thickened, about 5 minutes.  Remove saucepan from heat.  Whisk together ½ c. of couscous mixture and egg substitute in a small bowl.  Return mixture to saucepan and cook over low heat, stirring, until pudding is thick and creamy, about 5 minutes longer.  Stir in wheat germ and vanilla.  Serve topped with almonds, if using.  Serves 6.

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This is a recipe I make very often at our house but with different variations.  This comes from the Weight Watchers Momentum Cookbook.  It is a great all-around simple cookbook with some great recipes.  I would highly recommend.  Another variation of this same recipe is using ½ c. corn, ½ c. black beans, ½ c. salsa, mix together and add some cilantro, and some green chiles.  Follow the recipe and once cooked, top with a dollop of fat free sour cream.  Enjoy!

Mushroom, Scallion, and Cheddar Quesadillas

1 (8 oz.) package sliced white mushrooms 8 (7-inch) fat free whole wheat flour tortillas
¾ c. shredded reduced-fat cheddar cheese
2 scallions, thinly sliced
1 T. sliced pickled jalapeno peppers, drained and finely chopped

Spray a lg. nonstick skillet with nonstick spray and set over medium heat.  Add mushrooms and cook, stirring occasionally, until mushroom liquid is evaporated, about 6 minutes.  With a slotted spoon, transfer mushrooms to a plate and let cool slightly.  Lay 4 tortillas out on a work surface.  Layer each with one-fourth of mushrooms, cheese, scallions, and jalapenos.  Top with remaining 4 tortillas, lightly pressing down.  Wipe skilled clean.  Spray with nonstick spray and set over medium heat.  Cook quesadillas, one at a time, until crisp and cheese begins to melt, about 12 ½ minutes on each side.  Transfer to cutting board and cover loosely with foil to keep warm.  Cut each quesadilla into 4 wedges.  Serves 8

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This recipe comes from the  Weight Watchers Hit the Spot!  140 Savory, Crispy, Spicy, & Sweet Recipes You’ll Love.  We loved this recipe, very simple and light!  Perfect for the summer.

Overstuffed Avocado-BLT Pizza

1 (10 oz.) prebaked thin whole-wheat pizza crust
3 T. reduced-fat mayonnaise
2 c. lightly packed mixed baby salad greens
1 tomato, diced
1 avocado, halved, pitted, peeled, and diced
4 slices turkey bacon, crisp cooked and coarsely crumbled

Preheat oven to 450.  Place pizza crust on a baking sheet.  Bake until crisp, about 10 minutes.  Transfer crust to a wire rack and let cool slightly.  Spread mayonnaise evenly over crust.  Top with remaining ingredients and cut into 8 wedges.

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Great recipe, yes you guessed it, Bulgur!  I know everyone has asked me what do you do with it.  This recipe from my favorite Weight Watchers cookbook, Pure Comfort, actually tells you how to cook it and prepare.  (If you remember you also don’t have to cook it.  Just add 1 c. bulgur to 1 c. boiling water and let sit for 1 hour or more.  It will cook itself.  From there, you can do whatever you want with it!

Simple Tabbouleh

1 c. water
1 c. bulgur
2 tomatoes, chopped
¼ c. chopped fresh parsley
¼ c. chopped fresh cilantro
¼ c. fresh lemon juice
1 T. extra-virgin olive oil
1 garlic clove, minced
½ tsp. salt
¼ tsp. freshly ground pepper

Bring water to a boil in a small saucepan.  Sit in bulgur and remove pan from heat.  Cover and let stand until water is absorbed, about 15 minutes.  Fluff bulgur with a fork; transfer to a medium bowl. Stir in remaining ingredients.  Serve at once or cover and refrigerate up to 3 days.

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