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

Mom's Pickled Beets ~ Taste of Home

3/4 c. sugar
3/4 c. vinegar
3/4 c. water
1 1/2 tsp. salt
1 tsp. pepper
1 large onion, thinly sliced
2 cans sliced beets, undrained

In a saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 5 min. Remove from the heat; add beets. Let stand at room temperature for 1 hour. Cover and chill 6 hours or overnight.

YIELD: 6 servings

Marinated Garden Tomatoes

6 large tomatoes, cut into wedges
1/2 c. thinly sliced green onions
1/3 c. olive oil
1/4 c. red wine vinegar
1/4 c. minced fresh parsley
2 garlic cloves, minced
1 tsp. salt
1 tsp. dried thyme
1/4 tsp. coarsely ground black pepper

Place tomatoes and onions in a shallow serving bowl. In a bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight.

YIELD: 10 servings
1 serving (3/4 c.) = 2 WW points

Zucchini Pancakes ~ Taste of Home

1/2 c.flour
1/2 c. grated Romano cheese
1/2 tsp. oregano
Salt and pepper to taste
1 1/2 c. shredded zucchini
1 egg, beaten
2 T chopped onion
2 T mayonnaise
2 T butter
Sour cream, optional

In a bowl, combine the flour, Romano cheese, oregano, salt and pepper. Combine the zucchini, onion, egg and mayonnaise; stir into dry ingredients until well blended.

In a large skillet, melt butter. Drop zucchini mixture by cupfulls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired.

YIELD: 3 servings
1 serving w/o sour cream = 7 WW points

Tomato Mozzarella Salad

3 large tomatoes, sliced
8 oz. mozzarella, sliced
1/4 c. olive oil
1/4 tsp. salt and pepper
1/4 c. minced fresh basil

On a large serving platter, alternate tomatoes with mozzarella slices. In a jar with a tight fitting lid, combine everything except basil; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil.

YIELD: 6 servings
1 serving = 5 WW points

Marinated Cucumbers ~ Taste of Home

6 medium cucumbers, thinly sliced
1 medium onion, sliced
1 c. vinegar
1/4 c. sugar
1/4 c. olive oil
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. dried marjoram
1/2 tsp. lemon pepper seasoning
1/2 tsp. ground mustard

In a bowl, combine the cucumbers and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture. Cover and refrigerate for at least 4 hours. Serve with slotted spoon.

YIELD: 12 servings
1 serving = 1 WW point

Spaghetti Squash Boats ~ Taste of Home

1 medium spaghetti squash ( 2 - 2 1/2 lbs.)
1/4 lb. 93% lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. sliced fresh mushrooms
1 garlic clove, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. pepper
14 1/2 oz. can diced tomatoes, drained
1/3 c. shredded mozzarella cheese

Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2". Bake, uncovered, at 375F for 30-40 min. or until tender. When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.

In a skillet over mediumheat, cook beef, onion and green pepper until meat is browned and veggies are tender; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 min. Add tomatoes; cook and stir for 2 min. Add squash; mix well. Cook, uncovered, until liquid has evaporated, about 10 min.

Fill shells; place in a shallow baking dish. Bake, uncovered, at 350F for 15 min. Sprinkle with cheese; return to the oven for 5 min.

YIELD: 2 main dish servings
1 shell = 3 WW points

Zucchini Garden Chowder ~ Taste of Home

2 medium zucchini, chopped
1 medium onion, chopped
2 T minced fresh parsley
1 tsp. dried basil
1/3 c. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 c. water
3 chicken bouillon cube (I just use 3 c. chicken stock)
1 tsp. lemon juice
14 1/2 oz. can diced tomatoes, undrained
12 oz. fat free evaporated milk
10 oz. frozen white corn
1/4 c. grated Romano cheese
8 oz. 2% cheddar cheese, grated

In a Dutch oven over medium heat, saute the zucchini, onion, parsley and basin in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 min. or until corn is tender. Just before serving, stir in cheese until melted.

YIELD: 2 1/2 qts.
1 c. = 4 WW points

Cream of Mushroom Soup ~ Taste of Home

2 garlic cloves, minced
1 c. butter, divided
2 medium onions, diced
3 celery ribs, diced
1 small green pepper, died
2 1/2 lb. fresh mushrooms, sliced
6 c. chicken broth
1 c. flour
9 c. skim milk
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground pepper

In a large kettle, saute garlic in 2 T butter. Add onions, celery and green pepper; saute until tender. Add mushrooms; saute for 5 minutes. Stir in broth and simmer for 20 min. In a saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Coook and stir over low heat until mixture comes to a boil; boil for 2 minutes. Add to mushroom mixture; stir in seasonings.

YIELD: 18 servings
1 c. = 4 WW points

Picnic Slaw ~ Taste of Home

1 medium head cabbage, shredded
1 large carrot, shredded
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, finely chopped
1/3 c. sliced green onions

DRESSING:
1/4 c. skim milk
1/4 c. low fat buttermilk
1/2 c. mayonnaise
1/3 c. sugar
2 T lemon juice
1 T vinegar
1/2 tsp. salt and celery seed
Dash pepper

In a large bowl, combine the first seven ingredients. Combine dressing ingredients in a blender; process until smooth. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Stir before serving.

YIELD: 14 servings
1 serving = 2 WW points

Tangy Coleslaw ~ Taste of Home

6 c. shredded cabbage
4 medium carrots, shredded
4 celery ribs, chopped
1/2 c. finely chopped green pepper
1/2 c. finely chopped onion
1/2 c. cider vinegar
1/4 c. vegetable oil
1/4 c. sugar
1 1/2 tsp.salt
1/4 tsp. pepper
1/4 tsp. paprika

In a large bowl, combine the cabbage, carrots, celery, green pepper and onion.

In a small bowl, combine the rest of the ingredients. Pour over cabbage mixture and toss to coat.

Cover and refrigerate until servings.

YIELD: 10 servings
1 serving = 2 WW points

Spinach Apple Salad

2 T cider vinegar
2 T vegetable oil
1/4 tsp salt
1/4 tsp sugar
1 c. diced unpeeled apple
1/4 c. chopped sweet onion
1/4 c. raisins
2 c. torn fresh spinach
2 c. torn romaine

In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes.

Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

YIELD: 4 servings
1 serving = 2 WW points

Baked Mashed Potatoes

4 large potatoes (about 2 lbs.) peeled and quartered
1/4 c. milk
1/2 tsp. salt
2 T butter melted, divided
1 egg, beaten
8 oz. sour cream
1 c. small-curd cottage cheese or ricotta cheese
5 green onions, finely chopped
1/2 c. Ritz style crackers

Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and 1 butter; beat until light and fluffy. Fold in egg, sour cream, cottage or ricotta cheese and onion. Place in a greased 1 1/2 qt. baking dish. Combine the cracker crumbs and remaining butter; sprinkle over potatoes.

Bake, uncovered, at 350F for 20-30 minutes or until crumbs are lightly browned.

YIELD: 4-6 servings
This dish can be made ahead and refrigerated. Sprinkle crumbs on top just before baking.