Weight Watchers Fettuccine with Chicken and Broccoli Rabe

I feel that I can not say this enough; healthy food does not have to taste like cardboard! There I said it =)I am feel that you can still have great meals without feeling guilty. It as long been said that you can eat just about anything, as long as you make the right choices when picking your ingredients.

This is another winner Weight Watchers recipe! My only regret is I just wished I hadn't waited as long as I did to try it. I foresee becoming one of my go to recipes for chicken for many years. I hope you all enjoy it as much and we have.

I did make a few minor modifications to the original recipe, therefore I am not listing the point value today. I don't think that the changes I made would change the points on this dishes, however I also want to make sure that I do not give the wrong information should anyone here be counting points.

Like always happy cooking!

WHAT YOU WILL:

1 Bunch of broccoli rabe (cleaned)
1 lb fettuccine (I usually use whole wheat)
4 Teaspoons of olive oil
4 skinless boneless chicken breasts
1 Teaspoon salt
crushed red pepper flakes to liking
1 medium red onion thinly sliced
4 Garlic cloves minced
2 Tablespoons Parmesan cheese
fresh ground pepper to taste
2 oz half and half (fat free works well)
4 oz chicken broth

WHAT YOU'LL NEED TO DO:
In a large pot of boiling water cook broccoli rabe for 2 minutes

With slotted spoon transfer broccoli rabe into a bowl of cold water.

I the boiling water cook fettuccine according to directions on the box.

In a large nonstick skillet, heat 2 teaspoons of oil.

Add chicken, salt, pepper flakes and saute until cooked through. about 4 minutes on each side.

Remove chicken and place on plate.

In the skillet heat remaining 2 teaspoons of oil, saute onion and garlic until tender about 4 minutes.

Stir in broccoli rabe let cook until tender.

Add chicken, broccoli rabe to the fettuccine.

In hot skillet add chicken broth and half and half and just let it come to a boil.

Add liquid mixture to pasta mixture and add the cheese and black pepper.

Toss until everything is well combined and serve while hot.

Toddler approved Weight Watcher Blueberry Muffins

The winter months are upon us again, that means longer commutes to work...well if you live in New England you expect to have longer commutes =) With longer commutes it means more time on the road, which means you have to get up earlier...which means you would rather have something that you can just take and eat in the car, or eat once you get to work.

Has you all know by now, I'm always looking for recipes that are lighter, and less fating. Muffins are not an exception I'm always looking do was to make them healthier while still trying to make them taste good. I got this recipe from weight watchers, and I did make a few minor adjusts to this recipe and I'm very happy with the end results. Hope you all like it as much as my toddler and I have.

Happy baking!

WHAT YOU'LL NEED:

2 1/4 cup(s) all-purpose flour,
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 of sugar (I use splenda)
2 large egg whites -- slightly beaten
3/4 cup skim milk
1/3 cup canola oil (I used unsweetened applesauce)
3/4 cup blueberries (I used a little more than 1 cup)
1/2 teaspoon vanilla

Preheat oven to 400 degrees F.

Stir together flour, sugar, baking powder and salt.

Make a well in the center. Set aside.

In a separate bowl, combine the egg, milk, vanilla and applesauce.

Add egg mixture, all at once, to the flour mixture.

Stir until just moistened.

The batter will be lumpy. Stirring all the lumps out will make a tough muffin.

Carefully fold in the blueberries.

Line muffin tin with baking paper cups; fill each 2/3 full.

Bake at 400 degrees F for 20-25 minutes or until golden brown.

Remove from pans.

Calories 158; Fat 6; Fiber 1, 3 Weight Watcher Points

Weight Watchers Grilled Red Snapper With Herb Pesto

Let me first start off with saying sorry for the bad picture. My husband wanted to help and he took a picture of the wrong dish and then on top of that he only took one picture. I was actually thinking about not posting this recipe until I made it again, since I wasn't happy with the plating, but then again It was so delicious I couldn't wait to share it with all of you.

Anyway I have to say that this was a really good recipe. I did make a few changed to it because I wasn't a fan of some of the ingredients that they added, and I also grilled it different than the way they recommend. I do have the stove top griddle but I have the smell that fish leaves in the house so I always grill outside.

For people who are not familiar with Red Snapper delicate in flavor, mild, not unlike flounder but not as strong as swordfish. Red Snapper gets it's name from it's skin color not it's meat color so it is nothing like salmon. If you like firm white fish that is flaky then this is the fish for you. I recommend trying it at least once in your life time you will not be disappointed.

Adapted from Weight Watchers

WHAT YOU'LL NEED:

-1/4 cup fresh lemon juice
-1/4 cup dry white wine
-1 lb red snapper fish (if you do not feel comfortable cooking a whole fish then then you could use fillets)
-1 cup packed fresh basil leaves
-1/2 cup packed fresh parsley leaves
-1 Tbs. plus 1 tsp. olive oil
-2 garlic cloves
-1/4 tsp. salt
-Fresh ground black pepper, to taste
-Cooking spray


WHAT YOU'LL NEED TO DO:

To prepare the marinade, in a gallon-size sealable plastic bag, combine the juice, wine and add the fish

Seal the bag, squeezing out air; turn to coat the fish

Refrigerate at least 2 hours or overnight, turning the bag occasionally

Take a sheet of foil (big enough to wrap the fish) and spray foil with nonstick cooking spray

Take the fish and place on prepared foil.

In a food processor blend the basil, parsley, oil, garlic, salt and pepper; puree until smooth.

Preheat grill and then take the pesto paste and spread all over the fish.

Once the fish is coated wrap this dish tight in the foil and place on grill.

If you are doing a whole 1 lb fish on med heat let cook for 15 minutes and then flip and let cook for another 10 mins.

Once cooked Fish should flake nicely with a folk.

Serve along side with your favorite veggies and enjoy!

Nutrition Info: Calories 189, Fat 6g, Saturated Fat 1g, Cholesterol 40 mg, Sodium 284mg, Carbohydrate 7g, Fiber 1g, Protein 24g, Calcium 210mg

Whole Wheat Apple Cinnamon Pancakes

Because Jonathan is in daycare it's hard to know if his is eating all his food during the day. By the time we drop him off at daycare he has already missed the morning snack time and doesn't eat again until 11:30, so I want to make sure that he gets a nice big breakfasts in the morning. I love making him homemade waffles and pancakes because it's so easy and most importantly, I'm able to incorporate another serving of fruit into his day.

The funny thing about Jonathan is every morning after he wakes up he says "mommy potty...mommy wash hands...mommy give be breakfast please..." I guess he knows that breakfast in the most important meal of the day! LOL! With all kidding aside, Jonathan loves this recipe because it's naturally sweet, and I love it because it's healthy.

I make a big batch on Sundays and freeze them so each morning all I have to do is take two pancakes out and heat them up, top with some maple syrup, along with a few strawberries and he is ready for the day.

I hope your little ones enjoy this as much as mine does. Happy Cooking!

WHAT YOU'LL NEED:
1 medium Golden Delicious apple, cored and finely diced (about 1 1/2 cups)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup of organic sugar free apple sauce (I like Motts)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup lowfat buttermilk
3/4 cup lowfat milk
2 tablespoons of cinnamon
2 teaspoons honey
1 teaspoon of vanilla
pinch of salt
Ingredients


WHAT YOU'LL NEED TO DO:

Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.

In a large bowl, whisk the flours, baking powder, cinnamon, baking soda and salt.

In a small bowl, whisk together the eggs, apple sauce, 1/2 cup of buttermilk, and honey.

Slowly whisk the egg mixture into the dry ingredients, stirring until just combined.

If the batter seems too thick, add as much of the remaining buttermilk as necessary.

Spray a large non-stick griddle with cooking spray and heat over medium heat.

Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple.

Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes.

Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes.

Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest.

Top with powdered sugar, fresh fruits or your favorite syrup. Enjoy and happy cooking!

Weight Watchers Chicken Cacciatore in the Crock-pot

Some people have the notation that if it's good for you, or if it's a diet/low calorie recipe then it has to taste bad. People think that just because it's weight watchers it has to taste like cardboard, or have no taste at all. This recipe is none of them, in fact it's a amazing recipe and I can't wait to make it again.

This recipe was meant to be made on the stove top, however I adapted it to work in the crock-pot. I hope you all enjoy it as much as I have. Happy cooking!

WHAT YOUR GOING TO NEED
1/4 cup flour
Salt and pepper to taste
8 chicken legs (I use breast meat)
1 tablespoon olive oil
3 garlic cloves, chopped (I like to use more)
1 large onion, chopped (about 2 cups)
1 red pepper, chopped
8 ounces fresh mushrooms, quartered
24 ounces canned diced tomatoes 16 ounces tomato sauce
1 cup dry red wine (optional)
2 tablespoons brown sugar
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon oregano

WHAT YOUR GOING TO NEED TO DO:
Combine the flour, salt and pepper in a large dish.

Roll the chicken pieces in the flour until lightly coated.

Heat a large Dutch oven on medium high. Add the olive oil and lightly brown the chicken on all sides.

Set the chicken in crock-pot and add the garlic, onion, red pepper and mushroom.

Cook on low for 8 hours.

NUTRITION ESTIMATE 189Cal; 11g Protein; 6g Tot Fat; 1g Sat Fat; 19g Carb; 3g Fiber; 666mg Sodium; 36mg Cholesterol; Weight Watchers 4 points

Weight Watchers Crock-pot Beef Stroganoff

I have to admit, I had fallen into the rut of making the same few dishes over and over again. Maybe it has to do this the fact that I just wanted to come home after work and make something for the family that didn't involve to much thinking, or maybe, I would rather stick with something I knew, apposed to making something that could be a complete failure and have nothing as a back-up. Whatever the reason was, I had to get out of the funk.

Long story short, I decided it was time to break out the crock-pot, and try a few recipes I had bookmarked. I must say that this was such an easy meal and was a great idea for today. We had so many things that we wanted/needed to do today that it was nice to be able to assemble this meal in the morning and when dinner time rolled around we had our meal made. I will surely keep this recipe and make it again on days that I have a lot going on. I hope you all enjoy it as much as we did! Happy cooking!

Adapted from: The Weight Watchers Magazine
Serving Size : 6-9

WHAT YOU WILL NEED:

1 1/2 lbs beef, (trimmed off fat)
1 cup chopped onion
1 medium red pepper chopped (can be omitted)
8oz of sliced mushrooms (I just chopped them into large chunks)
1 teaspoon Dijon mustard
2 tablespoons dried parsley (I used fresh)
1/2 teaspoon salt
fresh ground pepper
1/2 teaspoon of crushed red pepper flakes (can be omitted)
1/2 teaspoon dill dried (I used fresh)
1/4 tsp pepper
2 cloves garlic minced
1/2 c all-purpose flour
1 can fat-free beef broth
3/4 c low-fat sour cream (I use fat-free)
6 cups of cooked egg noodles

WHAT YOU WILL NEED TO DO:

Trim fat from steak.

Wrap steak in heavy-duty plastic wrap; freeze 30 minutes.

Unwrap steak; cut steak diagonally across grain into 1/8-inch thick slices.

Place steak, onion, and next 7 ingredients in a 3-quart electric slow cooker.

Combine flour and broth in a bowl; stir with a whisk until blended.

Add broth mixture to cooker; stir well.

Cover; cook on low-heat setting for 8 hours or until tender.

Turn slow cooker off; remove lid. Let stand 10 minutes.

Stir in sour cream. Serve stroganoff over cooked noodles.

Per serving: 436 Calories; 8g Fat (17% calories from fat); 38g Protein; 53g Carbohydrate; 133mg Cholesterol; 409mg Sodium

Weight Watchers White Chicken Chili

So a few months ago I couldn't get over the amount of food (leftovers), I was tossing each week. I hate wasting, and to see perfectly good meals go to waste upsets me. One day I found myself doing the math and found that, my husband was spending over $2,000 a year on lunches during the week. That total doesn't even include hundreds that I was tossing out at the end of each week. Granted it's not a lot of money, but just picture taking $2,500 dollars and burning it. You would never do that, so why would you toss it into the trash?

This set me on a mission to save money on lunches. My goal was to come up with meals that would leave us with leftovers, so we could at least pack a lunch 2-3 times a week. Needless to say, I haven't tossed much food out over the passed few months and we have saved a few hundred dollars on lunches.

I think the key is making dishes that you like and don't mind reheating. For example soups, chowders, stews, and of course chilies are one of the best things you can make for reheating purposes. This recipe is so good, and packed with flavor, that I found it to be better the second day. I hope you all enjoy it as much as I do.

Happy cooking!

Makes 9 cups

WHAT YOU WILL NEED:

1 pound chicken breasts, diced
14 ounces chicken broth
2 tablespoons (I use unsalted)
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon kosher salt
Pepper to taste
1 large onion, chopped
1 red pepper, chopped
1 large carrot chopped
2 celery ribs chopped
1 tablespoon minced garlic
8 ounces canned chopped mild green chilies
2 tablespoons flour
28 ounces canned white beans, rinsed
14 ounces canned corn, including liquid (I omitted this because I do not like corn)
14 ounces canned red kidney beans
1 tablespoon vinegar
2 cups fat-free half ‘n’ half
½ cup sour cream (I use fat free)
½ teaspoon Tabasco
Garnish with chopped cilantro (I omitted this because I'm not a fan of cilantro)

WHAT YOU WILL NEED TO DO:

Cook chicken in splash of the chicken broth in a Dutch oven over medium heat until cooked. (If you do not have one, just cook the chicken in a regular pot, it works just as well)

Heat remaining broth in microwave.

Transfer chicken into a dish to hold while you prepare the rest of the chili.

Melt butter with chili powder, cumin, salt and pepper.

Add onion, red pepper, celery, carrot, garlic and chilies; cook until onion is soft.

Stir in flour; cook 1 minute.

Stir in hot broth, chicken, beans, and vinegar.

Cover and bring to a boil, reduce heat to simmer for 90 minutes.

Stir in half ‘n’ half, sour cream and Tabasco; rewarm but do not boil.

Serve and enjoy!

NUTRITION ESTIMATE Per Cup: 261 Cal; 7g Tot Fat; 3g Sat Fat; 32g Carb; 5g Fiber; 1013mg Sodium; 44mg Cholesterol; Weight Watchers 5 points

Grilled Pork-Chops with Weight Watchers Mushroom Sauce

I sometimes wonder if anyone else ever gets sick and tired of having the same thing over, and over again. I know, I sure do. When it comes to dinners I try to change things up as much as possible, especially when it comes to pork.

My husband is not a picky eater, however he also isn't a big fan of pork. He states that it tends, to be dry and tough, and in some cases, he is right. Which brings me to my point of how glad I am to have come across this recipe for mushroom sauce. It adds that extra something, and is a great alternative to the usual red sauce.

One of the great things about this sauce is that it's weight watchers recipe. It is packed with flavor, and is so easy to make. I hope that if you try it, that you all enjoy it as much as we did. Happy Cooking!

Mushroom sauce adapted from the Weight Watchers Cookbook

Makes 4 servings:

WHAT YOU ARE GOING TO NEED FOR THE SAUCE:

1.5 Tablespoons of unsalted butter
1 shallot finely diced
2 garlic clove
4 cups of thinly sliced mushrooms (to save time you can buy the mushrooms already sliced)
1/8 teaspoon of black pepper
1/4 teaspoon of salt (or more to adjust to taste)
2 tablespoons brandy (I didn't have brandy so I used some Portuguese Port wine)
1 1/2 tablespoon of all-purpose flour
1 1/2 cup fat-free milk (you might need to add a little extra milk while cooking to thin out the sauce)
2 tablespoons fat-free sour cream (A must have it makes the sauce creamy and makes the sauce taste really good.)

WHAT YOU WILL NEED FOR THE REST OF THE DISH:

2 bone-in Pork-chops (doesn't need to have bone, and be center cut)
half box of your favorite Whole Wheat pasta
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1/8 teaspoon of garlic powder
1 teaspoon of olive oil


WHAT TO DO:

In a stockpot bring water to a boil, and cook pasta as directed by package.

Season pork-chops with salt,pepper, and garlic powder.

Pour olive oil onto a hot grill pan, and place pork-chop to sear the meat. Once the meat is seared reduce the heat and let cook (about 5-6 minutes on each side depending on thickness of the pork.)

While pork is cooking, melt butter for sauce in a large skillet.

Saute the shallot until soft, it will take about 2 minutes.

Add garlic and cook for another minute.

Stir in mushrooms, salt, and pepper. Stir frequently until mushrooms are tender. (This will take another 5-6 minutes.)

Increase the heat to high, and cook until almost all the liquid has evaporated.

Add brandy (or Port) and cook another minute.

Stir in flour, and stir constantly until smooth.

Stir in milk, reduce the heat and simmer stirring constantly until thickened. (this will take about 7 minutes)

Remove from heat and stir in the sour cream.

Serve over your favorite pasta or protein!

Serving size for sauce is 1/2 cup....79 cal, 2g fat, 1g sat fat, 7mg chol, 187mg sodium, 11g carbs, 1g fiber
weight watchers points 2 for sauce only

Weight Watchers Easy Pepper Steak

So ever since the New Year, I have been on a mission to find recipes that are not only healthier, but also tasty. I came across a Weight Watchers cookbook, and I saw a few recipes that I would like to try. Based on the amount of calories, I thought it was worth trying. Besides, if dinner was a complete failure, we could have done cereal.

I bet, your wondering how it was. Well ladies, it was the best weight watchers meal I have ever made!!! It will surely be a dish that I will continue to make for year to come. I hope you all enjoy it as much as we did.

Adapted form the "Weight Watchers Complete Cookbook"
WHAT YOU WILL NEED:

1 1/4 Cups Reduced-sodium beef broth (original recipe called for 1 3/4 cup, but I think it's too much)
2 Tablespoons Reduced Sodium soy sauce
1 1/2 Tablespoons cornstarch
2 Teaspoons canola oil (omitted and used cooking spray worked perfectly)
1 Pound Flank steak, trimmed and thinly sliced against the grain (I ended up using New York Strips but will try flank steak next time)
4 Assorted color bell peppers cut into thin strips (I used all red)
6 Scallions, cut into 2 inch lengths (I was out of scallions so I added a thin sliced onion)
1 Serrano pepper diced with seeds (I kick the added kick this can be omitted)
3 Garlic cloves minced
1/4 teaspoon of salt
1/4 teaspoon of pepper

WHAT YOU WILL HAVE TO DO:

Stir together 1 1/4 broth, soy sauce, and cornstarch in a small bowl until smooth

Heat the oil (or spray with cooking spray) a nonstick wok over high heat.

Add steak, salt and pepper and stir-fry until browned about 4 minutes, then transfer to bowl, and set aside. (I like to season the steak with salt and pepper 15 minutes before stir frying the meat.)

Add the bell peppers to the wok and stir-fry until tender for about 3 minutes.

Add the scallions and garlic and stir-fry for additional 1 minute.

Add mixture of broth, soy sauce, and cornstarch and cook,covered for another 3 minutes.

Return beef to work, and stir-fry until sauce thickens and bubbles.

Serving size is 1 1/4 cup 183 cal, 5g Fat, 1g Sat Fat, 9g Carb, 2g Fiber, 25g Protein, Weight Watcher POINTS 4

Weight Watchers Guacamole

I admit it... I hate Guacamole I would much rather have salsa on my plate. The only reason that I make it is because my husband loves it and likes to have some whenever I make Mexican food.

So on my quest of getting both my Husband and myself back to your "ideal weight" I decided that I would trying making him some homemade Guacamole. I hate buying processed foods or anything that has additives. I really try to avoid buying anything that could be made at home. My husband told me that this is the best guacamole he has ever had, therefore anytime I made Mexican food, I will always use this recipe to go with it. I hope you all enjoy!

Recipe from the Weight Watchers Cookbook.

Makes 6 servings:

WHAT YOU ARE GOING TO NEED:

1 Large ripe avocado
2 Plum tomatoes chopped
2 Scallions (white and lite green part only) finely chopped
1 Small jalapeno pepper, minced (remove seeds if you would like it to be mild, if you are looking for it to be a little more spicy leave seeds in.)
1 Tablespoon fresh lime juice (this will help aid the guacamole from turning brown)
A pinch of salt

WHAT YOU NEED TO DO:

Cut the avocado in half and discard the pit

Scrape the avocado pulp into a small bowl and mash with fork.

Add tomatoes, scallions, jalapeno, lime juice, and salt.

Mx just enough to combine everything together.

Serve at once.

Serving size is 1/4 cup...54 cal, 4g fat, 1g sat fat, 0mg of chol, 196mg sodium, 4g carbs, 3g fiber, WEIGHT WATCHER POINTS 1

Weight Watchers Potato Pancakes

I love food! But more than anything I love the fact that I am able to eat yummy foods and not feel guilty eating them. Making the smallest adjustments to certain recipes helps at the end of the year.

This passed week I decided that after the Superbowl, I really need to get my butt back in shape if I want to get pregnant again. I have 6 months to try dropping 20lbs. It is going to be easy... I think not, but at least if I stick to eating healthier and exercise more, I know that it can be done. Weight watchers is going to help me achieve my goal. (Wish me luck ladies)

Adapted from the weight watchers cookbook

WHAT YOU NEED:

1 3/4 pounds baking potatoes peeled and shredded
2 eggs whites
3 tablespoons all-purpose flour
2 scallions, finely chopped
3/4 teaspoon salt
ground black pepper to taste
1 tablespoon chopped parsley (optional)
4 teaspoons vegetable oil (I used cooking spray)
1 tablespoon of fat-free sour cream (optional)

Soak potatoes in cold water 30 minutes

Drain and blot dry. Preheat the oven to 375

In a medium bowl, combine potatoes, egg whites, flour, scallions, and salt.

Form into 12 pancakes trying to flatten then so that they cook evenly.

In a large skillet over medium heat, heat 1/3 of the oil.

Cook the pancakes 4 at a time until golden brown (about 2 minutes on each side)

Transfer to a baking sheet and then bake at until crisp and cooked through about 5-7 minutes.

For best results serve hot with a side of sour cream. Yummy!

Serving Size: 2 pancakes 3oz • Calories: 137 • Points: 2.5

Weight Watchers Sour Cream Coffee Cake

Yum coffee cake...whats yummier than having coffee cake brimming with blueberries and topped with an orange-flavored crumble? I honestly don't think it gets much better than that!

This recipe is really good, however I did need to make some adjustments due to the fact that the batter was too thick when I combined everything. Once I made the adjustments this coffee cake was amazing. I hope you enjoy it as much as my family and I have.



WHAT YOU ARE GOING TO NEED:

1 Large egg + 1 extra egg white
2 Tablespoons canola oil
3/4 Cup granulated sugar
1/2 Cup reduced-fat sour cream (I use fat free)
1/2 Cup low-fat buttermilk (I use fat free)
2 1/3 Cups of all-purpose flour
1 Tablespoon baking powder
1/2 Teaspoon five-spice powder or cinnamon (I use cinnamon)
1 1/2 Cup fresh blueberries (frozen blueberries are OK.)
1/4 Cup packed brown sugar
1 Teaspoon grated orange zest
2 Tablespoon butter

WHAT YOU NEED TO DO:

Preheat oven to 350 and spray a 7x11 inch baking dish with non stick spray

In a bowl combine the egg, egg white, oil, and sugar. Whisk until pale yellow.

Then whisk in sour cream and buttermilk.

In another bowl mix 2 cups flour, baking powder, and cinnamon.

Mix in egg mixture with the dry ingredients until well combined.

Pour batter into the baking dish, then scatter blueberries on top.

In a Small bowl combine brown sugar orange zest, butter and remaining 1/3 cup flour.

Mix with back of fork until crumbly then sprinkle over batter.

Bake until tester inserted into the center of cake comes out clean.

Baking time will take about 45 minutes.

Serving 1/12 of cake 225 cal, 6g fat, 2g sat fat, 27mg chol, 145mg sodium, 40g carb, 1g fiber, WEIGHT WATCHER POINTS 5 PER SERVING

Weight Watchers Cream of Broccoli Soup

Being that my husband was having his wisdom teeth pulled and wasn't going to he able to eat/chew for a few days I wanted to make something that he could just swallow besides giving him ice cream and milkshakes all weekend.

Not only is this recipe delicious and packed with nutrients, it can also be ready in less than an hour. The fat free milk does help thin the soup, yet it adds a little extra creaminess goodness.

Yields 4 servings (I like double this recipe so I have extra soup for the week.)

WHAT YOU WILL NEED

1 1/2 Tablespoons of canola oil
1 onion chopped (this can be a rough chop because it will be going into the blender)
1 small carrot peeled and rough chopped
1/2 stock of celery chopped
3/4 teaspoon on thyme (I leave this out because my husband isn't a fan of it)
1 lb broccoli florets
3 cups of fat free low sodium chicken broth (I make my own)
1 teaspoon lemon juice
1/2 cup fat-free milk (I use 2 percent)
3/4 teaspoon of salt (you might need to add a little more)
1/4 teaspoon of fresh ground pepper

In a large sauce over medium heat, heat oil and add onion carrots and celery and thyme.

stir for about 5 minutes until veggies begin to soften.

Add chicken broth and increase heat to high. Once the broth begins to boil add broccoli.

bring to a boil and then turn heat to medium low cover and simmer until the broccoli is tender about 20 minutes.

Remove from heat and add lemon juice let cool for 10 minutes.

Transfer to a blender in batches and puree.

Return the soup to the saucepan over medium heat.

Add milk, salt and pepper, cook stirring occasionally, until hot for another 4-5 minutes.

Weight Watchers Cinnamon, Vanilla Buttermilk Pancakes

One of Jonathan's favorite breakfast items is pancakes. Every morning Jonathan gets two pancakes, a glass of milk and about an hour later he has a banana. He has always been a good eater but I have noticed that in the morning he prefers pancakes over waffles and toast. Therefore, I give him what I know he likes. Some times I like to change it up and add blueberries into the batter, and he loves that as well.

What I like about this recipe is that it allows me to make a week's worth of pancakes and all I have to do it stick them in the microwave for 20 seconds and they come out tasting fresh as if they came off the griddle. The key to these light and fluffy pancakes is whipping the egg whites before folding them into the batter.

This recipe was adapted from Weight Watchers.

Yields 6 servings:

WHAT YOU WILL NEED:

1 1/2 Cup all-purpose flour
3/4 Teaspoon baking powder
1/2 Teaspoon salt
3 Eggs, separated
1 Tablespoon of Cinnamon (I think that adding the cinnamon adds some yummy flavor)
1 Teaspoon of vanilla (Please use the good stuff it make a differeance)
1 Tablespoon sugar
1 3/4 Cups low-fat Buttermilk (I use fat free)
1 Tablespoon unsalted butter

WHAT YOU WILL HAVE TO DO:

In large bowl combine flour, baking soda, cinnamon, and salt.

In another bowl whisk egg yolks, vanilla, and sugar until well combined. Stir in buttermilk and butter.

Take mixture and stir into flour mixture until everything is well combined.

Beat egg whites until you get stiff peaks.

Now gently fold the egg whites into the mixture.

Coat a nonstick griddle with cooking spray heat over medium heat.

Spoon 1/4 cup of batter onto hot griddle.

Cook until the tops are covered with bubbles about 3-4 minutes

Turn pancakes over and cook until edges are lightly golden, about 2 minutes longer.

Serving size is 3 pancakes 204 Cal, 5g Fat, 2g sat fat, 114mg sodium, 30g carbs, 1g fiber, 9g protein WEIGHT WATCHERS POINTS 4

Weight Watchers Pesto sauce

When I was pregnant I just had to have Penne pasta in a creamy pesto sauce topped with grilled chicken. I will admit that there was a time when I had a hard time trying new recipes and pesto was one of them. I always wanted to try something new, however I was always fearful that it would be so awful that I would never want to eat it again.

Once a week (for lunch) I would always order penne pasta with grilled chicken and pesto sauce. I had it so much that the restaurant owner would just ask me if I would be having my usual. LOL! I no longer work at the same place so next time I become pregnant I will have no choice but to make it myself. It's so nice to know that I can still have pesto sauce and not feel bad about it later since I am using a weight watchers recipe.

Makes 6 servings:

WHAT YOU WILL NEED:

2 Cups of fresh basil
3 Tablespoons pine nuts
1 Tablespoon olive oil
2 Garlic cloves crushed
1/4 teaspoon salt
2 Tablespoons of water
1/2 Cup + 2 Tablespoons grated Parmesan cheese

WHAT TO DO:

In a food processor combine the basil, pine nuts, oil, garlic, salt, and water.

Puree, and then add cheese and puree additional 30 seconds.

You have use this to make chicken pesto pannis, or my favorite use mix it in with some whole wheat pasta and grilled chicken.

Serving size 3 large tablespoons... 88 cal, 7g fat, 2g sat fat, 6mg chol, 253mg sodium, 2g carbs, 1g fiber WEIGHT WATCHER POINTS 2