Baked Chicken ~ Weight Watchers

1 spray cooking spray
1 pound uncooked boneless skinless chicken breast, four 4 oz. halves
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. olive oil
2 tsp. fresh lemon juice, or more to taste
2 tsp. fresh rosemary, chopped
2 tsp. fresh parsley, chopped (I use dried spices)
1/4 c. canned chicken broth
1/2 medium lemon, quartered for garnish

Preheat oven to 400F.  Spray small roasting pan with cooking spray.

Season both sides of chicken with salt and pepper..  Place in prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley.  Pour broth around to coat bottom of pan.

Bake until chicken is cooked through, about 30 minutes.  Garnish with fresh lemon and serve.

YIELD:  4 servings; 1 chicken breast = 3 WW PP

Easy Fried Rice ~ Weight Watchers

2 sprays cooking spray (I use a couple tsp. olive oil)
2 large eggs, lightly beaten
1 c. carrots, shredded
1 c. scallions, sliced, divided
3 c. cooked white rice (I use brown rice)
1/2 c. frozen green peas, thawed
1/4 c. low sodium soy sauce, or to taste

Coat a large skillet with cooking spray or oil, warm over medium-high heat.  Add eggs; tilt pan so that eggs cover bottom.

When eggs start to set, break them up into pieces with wooden spoon.  Cook until eggs are cooked through, remove them from skillet and set aside.

Off heat, recoat same skillet with cooking spray or oil, warm over medium-high heat.  Add carrots and all but 2T scallions; saute until carrots are crisp tender, 2-3 minutes.

Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.  Gently stir in cooked egg and remaining scallions; heat through.

YIELD: 6 servings; 3/4 c. = 4 WW PP

Slow Cooker Lasagna ~ WW

1 lb. 93% fat free ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. can crushed tomatoes
15 oz. can tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. crushed red pepper flakes
1 c. part-skim ricotta cheese
1 1/2 c. part-skim mozzarella cheese
6 dry lasagna noodles, no cook variety (I just used uncooked whole grain lasagna)
1/2 c. shredded Parmesan cheese

Brown beef, onion and garlic.  Stir in tomatoes, tomato sauce, salt, oregano, basil and pepper flakes; simmer 5 minutes to allow flavors to blend.

In a medium bowl stir together ricotta cheese and 1 c. mozzarella cheese.

Spoon 1/3 of beef mixture into a 5 quart slow cooker.  Break 3 lasagna noodles in half and arrange over beef mixture; top with 1/2 of ricotta mixture.  Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4-6 hours.  Remove cover; turn off heat.

Sprinkle remaining mozzarella cheese and the Parmesan cheese over top of lasagna.  Cover and let set until cheese melts and lasagna firms up, about 10 minutes.

YIELD: 6 servings; 1 serving = 9 WW PP

***I double this recipe, put it in a 9x13 pan, and bake it in the oven at 350F covered for 45 min; take the cover off and bake 15 minutes longer.  Let stand 15 minutes to firm up before cutting into 12 servings.

Dark and Creamy Fudge ~ Weight Watchers

10 oz. bittersweet or semisweet chocolate, chopped (I used semisweet)
14 oz. can fat free sweetened condensed milk
1/2 tsp. vanilla extract
Pinch salt

Line 8" square baking pan with plastic wrap, leaving 2" overhang.  Smooth out wrinkles.

Combine all ingredients in a large saucepan.  Cook, stirring occasionally, over medium-low heat until chocolate melts and mixture is smooth, about 5 minutes.  Transfer fudge to prepared pan; spread evenly with rubber spatula.  Let cool.  Cover with plastic wrap and refrigerate until firm, at least 2 hours.

Uncover fudge, remove from pan by lifting edges of plastic wrap.  Invert fudge onto cutting board; discard plastic wrap.  Cut fudge into 8 strips, then cut each strip crosswise into 8 pieces.

YIELD:  64 pieces; 2 piece = 2 WW point; 2 WW P+

Jen's Chili ~ Mamamoz from SL

2 lb. ground beef
1 T chili powder
2 cloves garlic
1 tsp. cumin
1/2 tsp. salt
3 T flour
2 c. water
14 oz. can diced tomatoes
1 can red beans, drained
1 can black beans, drained
**Rice, pasta or tortilla chips

Brown beef with garlic and spices.  Stir in flour and water to coat.  Boil and cook until thickened.  Add tomatoes and beans.  Simmer.  Serve over rice, pasta or tortilla chips.

55 points for entire recipe.  I'm not sure how many cups this makes, so you'll have to measure and divide.

157g fat, 130.5g carbs, 42g fiber, 206g protein for entire recipe; divide by number of servings you serve to get nutritional info to calculate the points plus for each serving.

Pumpkin Pancakes ~ Christina/Choogie ~ SL Forums

2 c. flour (whole wheat)
3 T. brown sugar
2 t. baking powder
1 t. baking soda
1 t. allspice
1 t. cinnamon
1/2 t. ginger
1/2 t. salt
1 1/2 c. milk (fat free)
1 c. pumpkin puree
1 egg
2 T. vegetable oil
2 T. vinegar

Mix milk, pumpkin, egg, oil and vinegar together. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt; stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes about 15 pancakes.


Made with whole wheat flour and fat free milk 1 pancakes = 2 WW points


These are fabulous!!

Pumpkin Spice Latte

I was searching the net for a yummy recipe.  This one is a combo of a couple different ones.

2 c. nonfat milk (or whatever type of milk you drink)
1 T and 2 tsp. sugar
2 T pumpkin puree
2 T vanilla
1/2 tsp. pumpkin pie spice
2 c. double strength coffee or a 3-4 shots espresso

Whisk all ingredients, except coffee, together in a pan.  Cook over medium-high heat until heated through.  Whisk to froth milk.

Pour coffee into a large mug.  Add 1 1/4 c. milk mixture to each cup.  Top with whipped cream and/or cinnamon if desired.

YIELD:  2 servings
1 serving made with nonfat milk = 3 WW points

**I am going to make the milk mixture in bulk to keep in the refrigerator and heat while making coffee.  This is yum.

Pizza Soup ~ My Recipe

1 red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
12 oz. mushrooms, sliced
1 T olive oil
1/2 lb. 90% fat free turkey sausage links, casings removed
6 oz. turkey pepperoni, chopped
24 oz. Newman's Own sockarooni sauce (or any spaghetti sauce)*
16 oz. Homestyle pizza sauce (I used Mids brand)
28 oz. crushed tomatoes
1 c. fat free chicken broth
6 c. water
2 1/2 c. cooked whole wheat rotini pasta
Salt and pepper to taste
2 tsp. red pepper flakes
1 T dried parsley
2 tsp. dried basil

Saute vegetables in olive oil.  Add sausage, breaking up and cooking until browned.  Add remaining ingredients.  Simmer 30 minutes or more until heated through.

YIELD:  5 qts.
1 c. = 2 WW points; 3 WW P+

*Using different sauce may affect the WW points value

Tropical Angel Dessert

I box angel food cake mix
16 oz. crushed, undrained pineapple in juice
1/2 tsp. coconut extract OR banana extract
8 oz. fat free cool whip
1/2 c. shredded coconut OR 2 bananas, sliced

Mix angel food cake mix with crushed pineapple and extract.  Pour into a 9x13" baking pan.

Bake at 350F for 35-40 minutes.

Cool completely.  Top with cool whip.

Either toast coconut lightly or toss banana slices with lemon juice (or lemon soda) to prevent browning.  Sprinkle coconut OR arrange banana slices over cake.

YIELD:  12 servings
1 serving = 4 WW points; 5 WW P+

Apple Crisp ~ Allrecipes.com

1 c. whole wheat pastry flour
3/4 c. rolled oats
3/4 c. brown sugar
1 tsp. ground cinnamon
8 T butter, melted
4 c. peeled, sliced apples
1 T cornstarch
1/2 c. water
1/2 tsp. vanilla extract
1/2 tsp. ground nutmeg
4 T sugar

Preheat oven to 350F.

Combine flour, oats, brown sugar and cinnamon.  Mix in melted butter and stir until crumbly.

In a saucepan, combine sugar, cornstarch, water and vanilla.  Cook, stirring often, until thick and clear, about 10 min.

Arrange apples in an 8x8 baking dish.  Pour syrup over apples.  Cover with crumb mixture.

Bake 45 minutes until golden and bubbly.

YIELD:  9 servings
1 serving = 6 WW points; 8 WW P+

Spicy Peach Cobbler Muffins

3 c. whole wheat pastry flour
1 T cinnamon
1 1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. salt
1 1/4 c. unsweetened applesauce
3 eggs, lightly beaten
1 c. sugar
1/2 c. brown sugar
2 c. peeled chopped peaches

Preheat oven to 400F.  Line 24 muffin cups with papers.

In a medium bowl mix flour, cinnamon, nutmeg, baking soda and salt.  In a smaller bowl combine applesauce, eggs, and sugars until incorporated.  Mix wet mixture into dry mixture.  Fold in peaches.

Bake 15-18 minutes until muffin tests done with a toothpick near the center.

YIELD:  24 muffins
1 muffin = 2 WW points; 3 WW P+

Crispy Sweet Onion Rings ~ Weight Watchers

2 T flour
1/2 tsp. salt and paprika
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
3/4 c. plain dried bread crumbs
2 egg whites, lightly beaten
1 lb. sweet onions, cut crosswise into 1/2" slices and separated into 32 rings

Preheat the oven to 400F.  Spray two baking sheets with cooking spray.

Place flour, salt, paprika, pepper and cayenne in a large zip-closed plastic bag.  Place the bread crumbs in a shallow dish.  Place egg whites in another dish. (I find the bread crumbs in another bag is less messy).

Place the onion rings, a few at a time, in the flour mixture and shake to coat.  Dip each ring into egg whites and roll lightly with bread crumbs.  Arrange the rings in a single layer on the baking sheets and lightly spray the tops with nonstick spray.

Bake until the bottoms of the onion rings are browned, about 10 min.  Turn the rings and bake until browned, about 5 min.  (I baked mine on a baking stone and did not turn them).

YIELD:  4 servings
1/4 of the onion rings = 3 WW points; 4 WW PP; 2g fat, 27g carbs, 3g fiber, 6g protein

Tomato and Feta Salad

Diced tomatoes
Thinly sliced red onion
1 1/2 oz. fat free feta cheese
1 tsp. olive oil
1 tsp. balsamic vinegar
Salt and pepper to taste

Mix together and enjoy.

YIELD:  1 serving = 2 WW points

Grilled Chicken Salad ~ Weight Watchers

Mixed greens
Sliced tomato
Red onion, thinly sliced
Cucumber, diced
10 small black olives
1 1/2 oz. fat free feta cheese
2 oz. cooked grilled bl/sl chicken breast
1 tsp. olive oil
1 tsp. balsamic vinegar
Salt and pepper to taste

Toss veggies, olives, cheese and chicken in a bowl.  Drizzle with olive oil and vinegar.  Sprinkle with salt and pepper.

YIELD:  1 large serving = 5 WW points; 5 WW P+

Pasta with Meat Sauce ~ Weight Watchers

4 tsp. olive oil
2 tsp. minced garlic
1 c. chopped onion (I also add chopped bell pepper and sliced mushrooms)
12 oz. 93% lean ground beef or turkey
14.5 oz. Italian style diced tomatoes (I just use diced tomatoes and add Italian seasoning)
1/2 tsp. dried basil
3 c. cooked whole wheat pasta

In a medium skillet over medium heat, saute garlic and onion (and additional veggies if you use them) in oil until lightly browned.  Add beef, cook 4 minutes until browned.  Add tomatoes and basil.  Simmer 10 minutes.  Serve over pasta.

YIELD:  4 servings
1 serving meat mixture with 3/4 c. whole wheat pasta = 7 WW points (This is a large serving); 7 WW P+

Mexican Meatloaf ~ Weight Watchers

This is just SO yummy!

1/2 lb. extra lean ground beef (93% or more)
1/2 pound lean ground turkey breast
2 large egg whites
2 oz. cornbread stuffing mix, dry (about 1 cup)**
1 medium onion, chopped
1/2 tsp. chili powder
1/4 tsp. ground cumin
4 oz. canned green chili peppers, chopped
8 oz. canned enchilada sauce, divided

Preheat oven to 375F.  Spray baking dish with oil. (I use a 9x13 baking dish).

Mix all ingredients ingredients using only HALF the ENCHILADA sauce.  Save the remainder for topping.

Shape into 1large loaf or 6 mini loaves.  Place in prepared pan.

Bake 1 hour for large loaf and about 40 min. for mini loaves.  Pour remaining enchilada sauce over top and bake 5 additional minutes.

YIELD:  6 servings
1 serving = 3 WW points (YES, only 3!!  And it's a nice size serving).
4 WW P+ (still an awesome bargain)
I think this would be SO yum with corn mixed in, but haven't tried it yet.

Black Bean Enchiladas ~ My recipe

1 onion, chopped
1 red pepper, chopped
2 garlic cloves, minced
1 T olive oil
1 c. frozen corn (I like white)
1 can black beans, rinsed and drained
14 oz. can diced tomatoes
small can green chilis
Salt
Pepper
Cajun seasoning
10 whole wheat tortillas
10 oz. can enchilada sauce
4 oz 2% cheese, shredded

Saute onion, pepper and garlic in oil until tender.  Stir in corn, beans, tomatoes, chipotle peppers, and seasonings to taste.  Simmer 15 min.

Spoon 1/2 c. filling into each tortilla, roll up, cover with enchilada sauce and cheese.  Bake at 350F for 30 minutes.

YIELD:  10 enchiladas
1 enchilada = 4 WW points; 5 WW P+

Lemon Bread ~ Allrecipes

1 cup cake flour
1/2 teaspoon salt
1 teaspoon baking powder
3 eggs
1 cup white sugar
1 tablespoon lemon juice
1/2 teaspoon lemon extract (I also add the zest of a lemon)
6 tablespoons hot milk

Preheat oven to 350F.

In a medium bowl mix together flour, salt and baking powder.

In a large bowl, beat eggs until fluffy and lemon colored. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased loaf pan.  (I do spray mine with oil).

Bake 350 degrees F for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.

YIELD:  12 slices
1 slice = 3 WW points

I make a glaze for this.  I squeeze the juice of one lemon and whisk in powdered sugar until it is as thick as I want.  Drizzle over the loaf.  I've not adjusted points for this because it is only a little bit.

I've as much as quadrupled this recipe and it has turned out great each time.

Sunshine Scones ~ Weight Watchers

2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 T chilled butter, cut into small pieces
2/3 c. light sour cream
1/2 c. low fat buttermilk
1 T grated lemon rind (I used the rind from a whole lemon)
Cooking spray
2 tsp. turbinado sugar (I used regular)

Preheat oven to 400F.

Mix flour, sugar, baking powder, baking soda and salt in a medium bowl.  Cut in butter until mixture resembles coarse meal.

Combine sour cream, buttermilk, and lemon rind in a small bowl; add to flour mixture stirring only until combined.

Turn on to a lightly floured surface; knead 4 times.

Divide dough in half.  Spray a baking pan (I used a stone) with cooking spray.  Shape each half into a 5" circle on the baking pan.  Score each circle into 6 pieces.  Sprinkle each with 1 tsp. sugar

Bake for 14 minutes or until lightly browned.  Cook on a wire rack.

YIELD:  12 scones
1 scone = 3 WW points

These were light and refreshingly lemon but not overpowered.  I may add lemon juice or extract next time.  I'd like a bigger scone for 3 points (the whole wheat blueberry scones that I posted on this blog are much bigger and 4 points for instance), but they were filling and a yummy snack with a cup of coffee.

French Dip Sandwiches ~ Weight Watchers

1 medium Vidalia or other sweet onion, thinly sliced
Cooking spray (I used a tsp. olive oil)
2 tsp. salt-free onion and herb seasoning blend, divided
1/2 c. plus 2 T water
1 c. fat-free beef broth
12 oz very thinly sliced low sodium deli roast beef (such at Boar's head.  I used Dietz & Watson)
4 (2.5 oz) hoagie rolls, split lengthwise
4 (.8 oz.) slices reduced-fat Swiss cheese, torn in half

Preheat oven to 500F

Heat a large nonstick skillet over high heat; add onion.  Coat onion with cooking spray; stir in 1/2 tsp. seasoning blend.  Saute 11 to 12 minutes or until onion is tender and golden brown.  While cooking the onion, add 2 T of water at a time; cook each time until liquid evaporates, scraping pan to loosen browned bits.

While onion cooks, combine broth and remaining 1 1/2 tsp. seasoning blend in a medium saucepan; cook over medium heat until hot.  Remove pan from heat; add beef, pushing beef down into liquid until covered.  Let stand 5 min.

While beef stands, place hoagie rolls, cut sides up, on a baking sheet.  JBake at 500F for 4 min. or until bread is lightly toasted.

Remove beef from broth, allowing excess broth to drip back into pan; reserve broth.  Arrange beef evenly over bottom halves of rolls; top evenly with onion, cheese slices, and remaining bread halves.  Serve with warm broth for dipping.

YIELD:  4 servings (serving size, 1 sandwich and 2 T broth)
1 Serving = 7 WW points; 10g fat, 42g carbs, 2.7g fiber, 37.4g protein

Grilled Flatbreads ~ Weight Watchers

2 1/4 tsp. active dry yeast
1 1/2 c. warm water
3 3/4 c. flour, divided
1 T kosher salt, divided
2 T Dried rosemary or Italian seasoning
Cooking spray
2 T olive oil

Dissolve yeast in warm water in a large bowl and let stand 5 min.

Mix 1 c. flour into yeast mixture.  Cover and let stand 30 min.

Add remaining 2 3/4 c. flour, 1 tsp. salt and 1 T rosemary to yeast mixture; stir until a soft dough forms.  Knead on a floured surface until smooth and elastic, about 6 min. (I did mine in the KitchenAid).  Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place free from drafts 40 min. or until doubled in size.  Gently press two fingers into dough.  If indentation remains, dough has risen (Mine took 30 min.).

Heat grill.

Punch down dough; divide in 12 equal portions.  Roll each portion into a 5" circle on a lightly floured surface (Mine were not circles).  Brush dough rounds with olive oil, sprinkle with remaining salt and seasoning.

Place dough rounds on grill rack coated with cooking spray; grill 3 to 4 minutes on each side or until puffed and golden.

YIELD:  1 dozen
1 flatbread = 3 WW points; 2.8g fat, 30.2g carbs, 1.2g fiber, 4.3g protein

These are SO GOOD! and very easy :)

White Chocolate Raspberry Cheesecake ~ Weight Watchers

10 sheets low-fat graham crackers, crumbled
1 1/4 c. sugar, divided
3 T butter, melted and cooled
2 8-oz packages fat-free cream cheese, softened
1 8 oz. package 1/3 less-fat cream cheese, softened
1/2 c. light sour cream, at room temperature
4 oz. bar white chocolate, melted and cooled
3 T flour
3 large eggs
1 tsp. vanilla
1/3 c. seedless raspberry preserves
2 1/2 c. fresh raspberries

Preheat oven to 350F.

Combine graham crackers and 1/4 c. sugar in a food processor; process until finely ground.  Transfer to a medium bowl, add butter and stir until well blended.  Firmly press mixture into bottom and 1" up sides of a 9" springform pan coated with cooking spray.  Bake at 350F for 10 min. Cool.

Reduce oven temperature to 325F.

While crust cools, place cream cheese and sour cream in a large bowl; beat with a mixer at medium speed until smooth and fluffy.  Gradually add chocolate; beat well.  Add remaining 1 cup sugar and flour; beat well.  Add eggs, 1 at a time, beating well after each addition.  Stir in vanilla.

Pour cheese mixture into prepared crust; bake at 325F for 37 minutes or until cheesecake center barely moves when pan is touched.  Turn oven off.  Leave cheesecake in oven with door partially open for 1 hour.  Remove cheesecake from oven; run a knife around outside edge.  Cool 1 hour on a wire rack.  Cover and chill at least 8 hours.

Spread preserves over top of cheesecake; top with raspberries.

YIELD:  16 slices
1 slice = 6 WW points; 7 WW PP; 10.5g fat, 1.6g fiber, 37g carbs, 8.5g protein

Loaded Potato Salad ~ Weight Watchers

1 1/2 lbs. baking potatoes
1/3 c. reduced fat sour cream
1/3 c. plain fat-free yogurt
3 T reduced-fat mayo
1/2 tsp. salt
1/2 tsp. pepper
5 precooked bacon slides
2 oz. shredded 2% sharp cheddar cheese
1/4 c. sliced green onions

Cook potatoes in boiling water to cover in a large saucepan 30 min. or just until tender; drain.  Cool to touch (about 15 min.), and cut into 1" cubes.

While potatoes cool, combine sour cream and next 4 ingredients in a small bowl.

Cook bacon in microwave according to package directions to crisp.  Cool and crumble.

Combine potato cubes, cheese and green onions in a large bowl.  Stir sour cream mixture into potato mixture, tossing gently to coat.  Sprinkle with bacon.  Cover and chill until ready to serve.

YIELD:  8 servings
2/3 c. = 3 WW points; 5g fat, 2.2g fiber, 16g carbs, 5.4g protein

This potato salad tastes like loaded potato skins.  YUM!

Breakfast Muffins

6 cups Eggbeaters
3 T olive oil
1 c. each chopped onion, mushrooms and broccoli
4 oz. 97% fat free Canadian bacon, finely chopped
2 oz. finely shredded 2% cheese (cheddar or mexi-blend)

Preheat oven to 350F.  Spray 24 muffin cups with cooking spray.

Saute vegetables in olive oil until tender.  Cool slightly.

In a bowl mix together the Eggbeaters, cooled vegetables and Canadian bacon.  Evenly divide between the 24 muffin cups (slightly more than 1/4 c. each).  Sprinkle evenly with shredded cheese.

Bake for 20-25 minutes until eggs are set.

YIELD:  24 muffins
1 muffin = 1 WW point; 2 muffins = 3 WW points

****I baked mine in Pampered Chef stoneware muffin pans.  I am not sure if the baking time would be different in metal pans, so you may want to watch them the first time you bake them.  These are SO good!

Peach Crisp ~ Weight Watchers

3 (20 oz) bags frozen unsweetened sliced peaches
2 tsp. vanilla
1/4 tsp. almond extract (did not use)
1 c. sugar
1 cup + 2 T flour (used white whole wheat)
1/2 tsp. ground ginger (used nutmeg instead)
1 c. old fashioned oats
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. butter, cut into small pieces
1 T water

Preheat oven to 375F.  Spray 3-quart baking dish with nonstick spray.

Combine peaches, vanilla extract, almond extract, 1/2 c. sugar, 2 T flour and ginger in large bowl; mix well, transfer to baking dish and level.

Combine dry ingredients; add butter and mix until crumbly.  Mix in water.  Spread evenly over peaches.

Bake until filling bubbles and top is golden, 45-50 minutes.  Serve warm or at room temperature.  To reheat, place in 300F oven until heated through; 20-30 min.

YIELD:  12 servings
1 serving (about a cup) = 4 WW points

Spicy Seven-Layer Taco Salad ~ Weight Watchers

3/4 lb. 93% fat free ground beef
2 tsp. chili powder
1 tsp. cumin
1/8 tsp. cayenne
1/2 tsp. salt
4 c. shredded romaine lettuce
2 chopped tomatoes (I use halved grape tomatoes)
1 c. rinsed and drained pinto beans (I use black beans)
3 scallions, sliced
1 c. fat free salsa
1/2 c. fat free sour cream
Fresh cilantro
**4 oz. 2% cheddar or mexi blend cheese, shredded

Brown beef and seasoning until beef is no longer pink, drain.

Layer lettuce, tomatoes, beans and scallions (and cheese if you are using it) in a glass bowl.  Top with ground beef, salsa and sour cream.  Sprinkle with cilantro.

YIELD:  4 servings
1/4 of the salad without cheese is 5 WW points; with cheese 7 WW points

Orange Cake ~ Weight Watchers

1 box white cake mix, dry
1 small can mandarin oranges, drained
12 oz. diet orange soda (I use regular); Faygo brand is the best for some reason
2 egg whites
8 oz. fat free Cool Whip

Stir together cake mix, oranges, soda and egg whites.  Pour into a 9x13 baking dish sprayed with oil or cooking spray.  Bake at 350F for about 33 minutes.

Cool and then spread Cool Whip over top.

YIELD:  18 servings; 1 serving = 3 WW points; 4 WW PP
1/12 = 6 WW PP

Mexican Lentils ~ Healthy Cooking

1 medium onion, chopped
2 garlic cloves, minced
1 tsp. olive oil
1 1/2 c. vegetable broth
1/2 c. dry lentils, rinsed
3 tsp. chili powder
1 1/2 tsp. ground cumin (I also used PC SW seasoning)
1 c. frozen corn
1 c. salsa, fat free
1/4 c. tomato paste
1 tsp. dried oregano
1 tsp. white vinegar

In a large saucepan, saute onion and garlic in oil until tender.

Add the broth, lentils, chili powder and cumin.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.

Stir in the corn, salsa, tomato paste, oregano and vinegar (I also added salt and pepper).  Bring to a boil.  Reduce heat; cover and simmer 10 min. longer or until lentils are tender.

Serve with brown rice and cheddar cheese.

YIELD:  4 cups lentils
1/2 c. = 1.5 WW points; .9g fat, 13.2g carbs, 2.8g fiber, 2.8g protein
3/4 c. - 2.5 WW points; 1.5g fat, 21.1g carbs, 4.5g fiber, 4.5g protein
1 c. = 4 WW points; 1.8g fat, 26.3g carbs, 5.6g fiber, 5.6g protein

Mom's Meat Loaf ~ Taste of Home

2 eggs
3/4 c. milk
2/3 c. finely crushed saltines
1/2 c. chopped onion
1 tsp. salt
pepper to taste
1/2 tsp. rubbed sage
1 1/2 pounds lean ground beef (I use 95% fat free)
3/4 c. ketchup
6 T brown sugar
1 tsp. Worcestershire sauce

In a large bowl, beat the eggs.  Add milk, saltines, onion, salt, sage and pepper.  Add beef and mix well.

Shape into 8 equal sized mini loaves and place on a baking sheet sprayed with oil.  Combine remaining ingredients; spread over mini loaves.

Bake at 350F for 40-45 minutes.

YIELD:  8 servings
1 mini meatloaf = 4 WW points; 5 WW P+