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

Oatmeal Raisin Cookies ~ Taste of Home

2 c. butter or margarine, softened (I used butter flavored Crisco)
2 c. packed brown sugar
1 c. sugar
2 eggs
1/2 c. water
2 tsp. vanilla
6 c. quick cooking oats
2 1/2  c. flour
2 tsp. salt
2 tsp. ground cinnamon
1 tsp. baking soda
2 1/2 c. raisins
12 oz. chocolate chips
1 1/2 c. chopped walnuts
1 c. flaked coconut

In a large bowl, cream the butter and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in water and vanilla.

Combine the oats, flour, salt, cinnamon and baking soda; gradually add to creamed mixture.  Stir in raisins, chocolate chips, walnuts and coconut.

Drop by level tablespoonfuls 2" apart onto ungreased baking sheets.  Bake at 350F for 12-14 minutes or until lightly browned.  Remove to wire racks to cool.

YIELD:  12 1/2 dozen cookies
1 cooking = 2 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

Orange Beef & Broccoli ~ WW Healthy & Happy Celebrations Cookbook

1 large bunch broccoli
4 navel oranges
1 T cornstarch
1/4 tsp. red pepper flakes
3 T reduced-sodium soy sauce (I used regular)
1 1/4 lb. flank steak, trimmed, halved lengthwise and thinly sliced crosswise (I used round steak)
1/3 c. water
1 red bell pepper, cut into thin strips
3 scallions, cut into 1" pieces
3 large garlic cloves, minced
1 T minced peeled fresh ginger

Remove florets from stems of broccoli and cut into bite size pieces.  Trim, peel and thinly slice stems.

Grate 1 tsp. orange zest from 1 orange, then squeeze 3/4 c. juice (from about 2 oranges)* into measuring cup.  Whisk in cornstarch, pepper flakes, orange zest and 2 T soy sauce.  Remove peel and pith from remaining oranges and cut into chunks.

Spray nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat (I used 1 tsp. olive oil).  Toss beef with remaining 1 T soy sauce in large bowl.  Add beef to skillet and stir-fry until beef is no longer pink, about 1 min. (Do the beef 1/2 at a time if the skillet isn't large enough for all of it in a single layer).  Remove from pan; keep warm.

Add broccoli and water to wok.  Cover and cook 1 minute.  Uncover, add bell pepper and stir-fry 1 minute.  Stir in scallions, garlic, and ginger; stir-fry until fragrant, about 1 minute.  Stir orange juice mixture and add to wok.  Stir-fry until sauce thickens, about 1 minute.  Stir in beef and cook until heated thoroughly through.  Spoon mixture onto platter and top with orange segments.  (I tossed the orange pieces in the last minute of cooking.)

YIELD:  6 servings; 1 serving (about 1 2/3 c.) = 6 WW PP

*I added water to my fresh OJ to measure 3/4 c.

**I served this with brown rice.  It was delicious!  You'll need to adjust the WW points accordingly for the rice.

Brazilian Chicken with Black Beans and Rice

1/2 c. instant brown rice (I used regular brown rice*)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. ground allspice
4 5-oz boneless skinless chicken breasts
1 tsp. olive oil
1 medium onion, chopped
2 T water
1 garlic clove, minced
1 15 1/2-oz. can black beans, rinsed and drained
1 T lime juice
2 T chopped fresh cilantro

Cook rice according to package directions omitting salt and butter.

Meanwhile, stir together cumin, coriander, thyme, salt and allspice.  Sprinkle on both sides of chicken.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken and cook, turning occasionally, until cooked through.  Transfer to plate; cover and keep warm.

Add onion and water to same skillet and cook over medium heat, stirring occasionally, until softened.  Add garlic and cooking, stirring constantly until fragrant.  Add beans and lime juice and cook, stirring often, until heated through.  Stir in rice and 1 T cilantro.

Divide chicken and rice and beans evenly among 4 serving plates.  Sprinkle evenly with remaining 1 T cilantro.

YIELD:  4 servings; 1 serving (1 chicken breast and about 3/4 cup rice and beans) = 7 WW PP

**If you use regular brown rice instead of instant, the PP value will increase to 8 PP per serving.

Chocolate Pudding Cake ~ Guideposts

2 c. flour
1 1/2 c. sugar
1/2 c. unsweetened cocoa powder
1 T plus 1 tsp. baking powder
1/4 tsp. salt
1 c. fat free milk
1/2 c. unsweetened applesauce
2 tsp. vanilla

Pudding:
2 c. boiling water
1 1/2 c. firmly packed brown sugar
1/2 c. unsweetened cocoa powder

Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray.

In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt.

Whisk in remaining cake ingredients, blending thoroughly. Pour into baking pan, spread evenly.

In a large bowl whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)

Bake at 350F for 35-40 minutes, or until top is firm to the touch. (A toothpick inserted in center of cake won't be an accurate test for doneness). Let cake rest for 15 minutes before cutting. To serve, slice cake and top with sauce or pool sauce on plate and top with cake.

Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

YIELD: 18 servings; 6 PP per serving (9 PP for 1/12th and 4 PP for 1/24th ... which is what the recipe calls for.)


**This cake is delicious, very ooey gooey and rich.  I made 18 servings instead of the 24 the recipe calls for.  Next time I will cut it into 24 servings.  I served it with low fat vanilla bean ice cream.  Delicious.

Turkey Breakfast Sausage ~ Taste of Home

1 lb. lean ground turkey breast
3/4 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. black pepper
1/4 tsp. ginger

Mix seasonings into turkey.  Shape into 8 2" patties.

Preheat skillet (I prefer cast iron for these).  Spray with oil.  Cook patties over medium-high heat for 6-8 minutes per side until no longer pink.

YIELD:  4 servings; 2 patties = 3 WW PP

Crispy Pecan Crusted Chicken Breast ~ Weight Watchers

3/4 c. low-fat buttermilk
4 5-ounce boneless skinless chicken breasts
1/4 c. pecans, finely chopped
1/3 c. plain dried bread crumbs
1 tsp. Cajun seasoning

Soak chicken in buttermilk in the refrigerator for 20 min.

Preheat oven to 350F.  Combine pecans, bread crumbs and Cajun seasoning on a sheet of wax paper.  Remove 1 chicken breast from buttermilk, allowing excess buttermilk to drip off.  Coat chicken with pecan mixture, gently pressing to help it adhere.  Repeat with remaining chicken and pecan mixture.  Discard any leftover buttermilk and pecan mixture.  Lightly spray chicken on both sides with nonstick spray.

Spray a large nonstick oven proof skillet with nonstick spray and set over medium-high heat.  Add chicken and cook until golden, 2-3 minutes per side.  Transfer skillet to oven and bake until chicken is cooked through, 10-12 minutes.

YIELD:  4 servings; 1 = 6 WW PP

***I used 4 tsp. olive oil to brown the chicken.  Each serving is 7 PP with the oil and meets 1 oil requirement.  I also transfered the chicken to a baking stone and baked for 25 minutes.

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.

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+