Mom's Pimento Dip

4 oz. pimentos, chopped
8 oz. cream cheese
1 small onion, chopped
18-20 green olives, chopped
3 egg yolks
3 T sugar
3 T milk
1 T vinegar
1 T mayonnaise

In a small pot combine egg yolks, sugar and milk.  Cook over medium heat until thick.  Stir in 1 T vinegar.

Combine egg yolk mixture with remaining ingredients; mix well with a mixer.  Chill at least 1 hour.

Great with veggies or crackers.

Mexican Brown Rice Casserole ~ WW website

4 c. cooked brown rice
1 1/4 c. fat free salsa
1 tsp. cumin
15 oz. canned refried beans
10 oz. corn kernels, thawed
4 oz. canned green chili peppers, diced
1 T chili powder
10 oz. chopped frozen spinach thawed and squeezed dry
3/4 c. low fat shredded cheddar cheese, divided
2 T cilantro, fresh, chopped (for garnish...optional)

Preheat oven to 375 F.  Spray a 2 quart baking dish with cooking spray.

In a large bowl combine rice, salsa and cumin.  Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

In another large bowl combine refried beans, corn, chili peppers and chili powder.  Spread on top of rice and smooth out top.

Spread spinach over top next and then top with 6 T of cheddar cheese.  Top with the remaining rice mixture and smooth out top; sprinkle with remaining cheese.

Bake until heated through and cheese is browned and bubbling, about 30 minutes.  Sprinkle with cilantro if desired.

YIELD:  6 servings; 1 serving = 8 WW PP

Stove Top Rice Pudding ~ Guideposts Magazine

1/2 c. sugar
2 T cornstarch
Pinch of salt
2 1/4 c. milk (I used fat free)
3 large eggs, slightly beaten
2 T butter
2 tsp. vanilla
1 1/2 c. cooked rice (I used brown)
ground nutmeg

**The recipe says to use a double boiler.  I just made it in the pan, stirring constantly on medium-high heat, like I was making a cream pie.  I hate double boilers.

Mix sugar and cornstarch in a medium pot.  Add milk and eggs; mixing well until smooth.  Add butter.  Cook over medium-high heat whisking constantly until mixture starts to thicken around the edges (and butter starts to melt.

Reduce heat to a simmer, cook and stir constantly for 10 min. (I switched to a wooden spoon here).  Be careful to not let pudding stick.

Gently mix in vanilla and fold in cooked rice (rice should be warm).  Sprinkle with nutmeg.  Cover, turn off heat, and let set about 10 minutes.

Serve warm with whipped cream if desired.  (I like it cold).

YIELD:  8 servings about 1/2 cup each.  1 serving = 5 WW PP

Lentil Bean Chili ~ Weight Watchers

1 T canola oil
1 large onion chopped
28 oz. can crushed tomatoes
1 c. vegetable broth
1 1/2 c. dried lentils, picked over, rinsed and drained
1 c. fresh or frozen corn kernels
1 red bell pepper diced
1 green bell pepper diced
2 tsp. chili powder
2 tsp. ground cumin
salt and pepper to taste
15 oz. can black beans, rinsed and drained

Saute onion in oil over medium heat until soft (I added chopped garlic, too). Add tomatoes, broth and lentils; bring to a boil. Reduce heat and simmer, covered, about 20 min.

Add the rest of the ingredients, return to boil, reduce heat and simmer, covered, until lentils are tender, about 15 minutes.

Serve with shredded cheddar cheese and sour cream.

YIELD: 6 servings; 1 serving (1 1/4 c.) = 7 WW PP (without cheese or sour cream)


I like it soupier than this, and next time will add more broth or maybe tomato juice. It was very filling. I think it would be great served over brown rice, too.  I think pepper jack cheese would be a good topping, also.

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

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

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+

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

Guilt Free Mac 'n' Cheese ~ Taste of Home

1/2 c. skim milk
1 c. 1% cottage cheese
1/4 c. finely chopped onion
2 T grated Romano cheese
1/4 tsp. salt
pepper to taste
3 c. cooked elbow macaroni
1/2 c. 2% cheddar cheese, shredded & divided
In a blender, combine the milk, cottage cheese, onion, Romano cheese, salt and pepper; cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 c. cheddar.

Transfer to a 1 qt. baking dish. Sprinkle with remaining cheese. cover and bake at 350F for 30 min. Uncover; bake 5 min. longer until bubbly and the edges are set.

YIELD: 4 servings
1/4 of the casserole = 4 WW points' 6 WW P+

Skillet Macaroni and Cheese ~ Weight Watchers

8 oz. whole wheat elbow macaroni
1 T butter
2 T flour
1 1/2 c. fat free milk
1 c. shredded 2% sharp cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1 T plain dried bread crumbs
1 T grated Parmesan cheese

Cook the macaroni according to package directions, drain.

Meanwhile, melt the butter in a large ovenproof skillet over medium heat. Add the flour and cook, whisking constantly, for 1 min. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until the mixture comes to a boil and thickens slightly, about 5 min. Remove from the heat and add the cheddar, salt, and pepper, whisking until the cheese is melted. Add the pasta to the cheese sauce, stirring to coat.

Preheat the broiler.

Stir the bread crumbs and Parmesan together in a small bowl; sprinkle over the macaroni and cheese in the skillet. Broil 5" from the heat source, until the crumbs are browned, about 1 minute.

YIELD: 4 1-cup servings
1 cup = 6 WW points; 6g fat, 50g carbs, 5g fiber, 20g protein

French Onion Soup ~ Taste of Home

6 c. thinly sliced onions
1 T sugar
1/2 tsp. pepper
1/3 c. vegetable oil
6 c. beef broth
8 slices French bread (3/4 inch thick), toasted
1/2 c. shredded Romano or Swiss cheese

In a Dutch oven over medium-low heat, cook onions, sugar and pepper in oil for 20 min. or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 min.

Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil until cheese is melted. Serve immediately.

YIELD: 8

Make-Head Spinach Manicotti ~ Taste of Home

15 oz. ricotta cheese
10 oz. frozen chopped spinach, thawed and squeezed dry
6 oz. shredded mozzarella cheese, divided
3/4 c. shredded Parmesan cheese, divided
1 egg
2 tsp. minced fresh parsley
1/2 tsp. onion powder and pepper
1/8 tsp. garlic powder
2 (28 oz. each) jars marinara sauce
1 1/2 c. water
8 oz. package manicotti shells

In a large bowl, combine ricotta, spinach, 1 c. mozzarella, 1/4 c. Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 c. sauce in an ungreased 9x13 baking dish.

Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan.

Cover and refrigerate overnight. Remove from the refrigeratore 30 min. before baking. Bake uncovered at 350F for 50 minutes.

YIELD: 6-8 servings

Navy Bean Stew ~ Taste of Home

1 lb. dry navy beans
4 qts. water, divided
1 1/2 lb. Italian sausage, cut into 1/4" slices
2-14 1/2 oz. cans chicken broth
2 c. chopped onion
1 1/2 c. thinly sliced carrots
15 oz. frozen corn
1 T minced parsley
1 1/2 tsp. Italian seasoning

Soak beans in 2 qts. of water overnight; drain. Place in a large saucepan and add remaining water. Bring to a boil; boil for 2 minutes. Reduce heat; cover and simmer for 60-70 minutes until beans are tender. Drain.

In a Dutch oven, brown sausage. Add broth, onion, carrots, corn, parsley, Italian seasoning and beans. Cover and bake at 350F for 30 min. Uncover and bake 30 min. longer or until bubbly.

YIELD: 8-10 servings

Four Cheese Spinach Lasagna ~ Taste of Home

2 c. chopped fresh brocoli
1 1/2 c. julienned carrots
1 c. sliced green onions
1/2 c. chopped red pepper
3 garlic cloves, minced
2 tsp. olive oil
1/2 c. flour
3 c. skim milk
1/2 c. grated Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. pepper
10 oz. frozen chopped spinach, thawed and well drained
1 1/2 c. small curd low fat cottage cheese
4 oz. shredded part skim mozzarella cheese
1/2 c. shredded low fat swiss cheese
12 lasagna noodles, cooked and drained

In a skillet, saute the vegetables and garlic in oil. Remove from the heat; set aside.

In a heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 min. Reduce heat; add 1/4 c. Parmesan cheese, salt and pepper. Cook 1 min. Remove from the heat; stir in spinach. Set aside 1 cup.

In a bowl, combine cottage cheese, mozzarella and swiss. Spread 1/2 c. of spinach mixture in a greased 9x13 baking dish. Layer with flour noodles, half of the cheese mixture and vegetables and 3/4 c. spinach mixture. Repeat layers. Top with remaining noodles, reserved spinah mixture and remaining Parmesan cheese.

Cover and bake at 375F for 35 min. Uncover, bake 15 min. longer. Let stand 15 min. before serving.

YIELD: 12 servings
1 serving = 4 WW points

Avocado Taco Dip ~ Taste of Home

16 oz. refried beans
8 oz. sour cream
2/3 c. mayonnaise
1 envelope taco seasoning
4 oz. chopped green chilies, drained
4 medium ripe avocados, halved, pitted and peeled
1/4 tsp. salt and garlic powder
4 oz. shredded sharp cheddar cheese
1/2 c. thinly sliced green onions
1/2 c. chopped fresh tomato
2 1/4 oz. can sliced ripe olives
Tortilla chips

Spread beans in a pie plate.

In a bowl, combine sour ream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.

In a bowl, mash avocados with lime juice, salt and garlic powder. Spread over chilies. Sprinkle with the cheese, onions, tomatoes and olives. Cover and refrigerate until serving. Serve with tortilla chips.

YIELD: 12 servings

Tomato Spinach Spread ~ Taste of Home

8 oz. cream cheese, softened
1/3 c. milk
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 medium tomatoes, seeded and chopped
10 oz. frozen chopped spinach, thawed and squeezed dry
1 small onion, finely chopped

PITA TRIANGLES
1 T butter, melted
1 T olive oil
6 whole pita breads
1 tsp. cumin
1 tsp. lemon-pepper seasoning

In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Spoon into an ungreased microwave safe 9" pie plate. Microwave, uncovered, on high for 5 min. or until heated through, stirring once.

Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into 8 wedges; place on an ungreased baking sheet. Combine cumin and lemon-pepper seasoning; sprinkle over both sides of wedges. Broil 4" from the heat for 2-3 min. on each side or until lightly browned. Serve with spread.

YIELD: 4 c. spread and 4 dozen pita triangles
1/2 c. spread with 6 pita triangles = 5 WW points

Tortellini Spinach Casserole ~ Taste of Home

2 10-oz packages frozen cheese tortellini
1 lb. sliced fresh mushrooms
1 tsp. garlic powder
1/4 tsp. onion powder and pepper
1/2 c. butter, divided
12 oz. fat free evaporated milk
8 oz. brick cheese, cubed
3 10-oz packages frozen chopped spinach, thawed and squeezed dry
8 oz. mozzarella cheese shredded

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powderand pepper in 1/4 c. butter until mushrooms are tender. Remove and keep warm.

In the same skillet, combine milk and remaining butter. Bring to a gentle bil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat.

Transfer to a greased 3 qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350F for 15 min. Uncover; bake 5-10 min. longer.

YIELD: 12 servings
1 serving = 8 WW points

Pepper Poppers

8 oz. cream cheese, softened
4 oz. shredded sharp cheddar cheese
4 oz. shredded Monterey Jack cheese
6 bacon strips, cooked and crumbled
1/4 tsp. salt
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 lb. fresh jalapenos, halved lengthwise and seeded
1/2 c. dry bread crumbs
Sour cream, onion dip or ranch salad dressing for dipping

In a mixing bowl, combinethe cheeses, bacon and seasonings; mix well. Spoon about 2 T into each pepper half. Roll in bread crumbs. Place in a 15x10" pan.

Bake, uncovered, at 300F for 20 minutes for spicy flavor, 30 min. for medium flavor and 40 min. for mild flavor. Serve with dip.

YIELD: about 2 dozen

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