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