Blueberry Pie

(courtesy of hungrygirl.com)

Serving size: 1 slice (1/8 of pie);  Points Plus: 3

Calories: 120    Fat: 3.5g    Sodium:  168mg   

Carbs: 25g   Fiber: 5.5   Sugar: 8.5g   Protein: 1.5g

Ingredients

Pie Crust:

• 1 cup Fiber One Original bran cereal
• 2 sheets (8 crackers) low-fat graham crackers, broken into pieces
• 3 T. Splenda (granulated)
• 1/4 tsp cinnamon
• 1/4 cup light whipped butter or light buttery spread

Filling:

• 2/3 cup Splenda (granulated)
• 3 T. cornstarch
• 1 tsp. lemon juice
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 4 cups blueberries
• Fat Free Reddi-Whip, optional

Directions:

1. Preheat oven to 350 degrees.  Spray a pie pan with nonstick spray.
2. In a food processor, grind cereal and graham cracker pieces into crumbs.  Transfer to a medium bowl, mix in Splenda and cinnamon.
3. Microwave butter and 2 Tablespoons of water for 30 seconds, or until butter has melted.  Add to crumb mixture and mix thoroughly.  Evenly distribute in pie pan.  (Waxed paper is a great tool to use to press crust into the pie pan.)
4. Bake for 10 minutes.
5. In large, nonstick pot, combine all ingredients except blueberries.  Add 1/2 cup cold water and mix until all ingredients are dissolved.
6. Add blueberries and stir.  Set heat to medium.  Stirring frequently, cook until berries have softened and burst and thickened, 10-12 minutes.
7. Carefully transfer filling to pie pan.  Let pie cool and set, about 1 hour.
8. Refrigerate until chilled, about 1 hour.
9. Slice and ENJOY!!!

Orzo Salad with Watermelon and Feta

Courtesy of weightwatchers.com

Ingredients:

• 1 cup orzo, uncooked
• 2 cups watermelon, seedless and diced
• 1/2 cup feta cheese, crumbled
• 1/2 cup fresh basil, cut in thin strips
• 1 Tbsp extra virgin olive oil
• 1 tsp salt
• 1/8 tsp freshly ground pepper

Directions:

1. Cook orzo according to directions (in salted water).
2. Drain and rinse in cold water; allow to dry completely.
3. Stir together olive oil, salt & pepper in the bottom of a medium-size bowl.
4. Once orzo is cool, toss in the olive oil mixture (make sure to coat all of the orzo).
5. Add watermelon, feta cheese, and basil and toss gently.
6. Serve immediately.

Split Pea Soup with Ham

Split Pea Soup with Ham

Courtesy of Gina's Weight Watcher Recipes

Servings: 6 • Size: 1/6th of recipe • Points: 3 pts • Points+: 4 pts

Calories: 183.3 • Fat: 5.9g • Protein: 10.9 g • Carb: 22.2 g • Fiber: 7.3 g

Ingredients:  

• 16 oz bag of dried split peas
• 1 medium chopped onion
• 1 garlic clove or more if you like more garlic, use 2-3 cloves of garlic
• 8 cups fat-free chicken broth
• 2 tsp of olive oil
• 2 large carrots - chopped
• salt and pepper, to taste
• 1 ham hock

Directions: 

1. Wash peas and drain them. In a pot, saute onions and garlic in about 2 tsp of oil.
2. Add peas, carrots, ham hock and your chicken stock, then cover the pot and let it come to a boil. Add salt and pepper to taste. 
3. Once it boils you can reduce heat and cook for about two hours (beans should be very soft by then). Make sure to check the water and consistency. You may need to add hot water if it becomes too thick.
4. Remove ham hock and serve. 
5. Serve with toasted bread. (Extra pts)

Crock Pot Bolognese

Crock Pot Bolognese

 Adapted from Skinnytaste.com

Servings: 20  Serving Size: 1/2 cup   Calories: 146   Points +: 4 pts

Fat: 8.7g   Protein: 6.7g   Carb: 6.8g 

Ingredients:

• 4 oz. Pancetta, chopped
• 1 T. butter (or olive oil)
• 3-4 cloves of garlic, minced*
• 1 large white onion, minced
• 2 celery stalks, minced
• 2 carrots, minced
• 2 T. rosemary, chopped (optional)*
• 2 lbs. lean ground beef
• 2 T. Worcestershire sauce*
• 1/4 cup white wine (or beef broth)
• 2 T. dried Italian seasoning*
• 2 - 28 oz cans crushed tomatoes
• 3 bay leaves
• salt and freshly ground pepper
• 1/2 cup fat free half & half
• 1/4 cup chopped fresh parsley

NOTE:  I used a food processor to chopped the onion, celery and carrots. 

* Ingredients I added for more flavor.

Directions:

1. In large deep saute' pan, cook pancetta on low heat until the fat melts, about 4-5 minutes.
2. Add butter, garlic, onions, celery, carrots, and rosemary.  Cook on medium-low heat until soft, about 5 minutes.
3. Increase heat to medium-high; add meat, season with salt & pepper.  Saute' until browned.
4. Drain the fat and add the wine and Worcestershire sauce; cook until it reduces down, about 3-4 minutes.
5. Add mixture to crock pot.  Add Italian seasoning, tomatoes, bay leaves, salt & pepper.
6. Cover and cook on LOW for 6 hours.
7. After 6 hours, add half & half and parsley.  Adjust salt & pepper to taste.
8. Serve over whole grain pasta (extra points) or spaghetti squash (0 points).

ENJOY!!!

Grilled Chicken with Spinach and Melted Mozzarella

Grilled Chicken with Spinach and Melted Mozzarella

Adapted from Gina's Weight Watcher Recipes

Servings: 6

Calories: 153  Fat: 4.2g  Protein: 25g  Carb: 4 g  Fiber: 1.3g    

Points+:  4 pts

Ingredients:

• 24 oz boneless chicken cutlets (6 pieces)
• salt and pepper, to taste
• 1 tsp. olive oil
• 3 cloves of garlic, crushed
• 10 oz frozen spinach, drained
• 1 Tbsp tomato paste
• 1 teaspoon hot sauce, to taste
• 2 Tbsp grated Parmesan cheese
• 3 oz shredded part-skim mozzarella
• 1 roasted red pepper, sliced in strips

Directions:

1. Preheat oven to 400 degrees.
2. Season chicken with salt & pepper.  Lightly spray a grill pan (or grill) with oil.  Cook chicken until no longer pink (about 4-5 minutes per side).
3. Heat a saute pan on medium heat.  Add oil and garlic and quickly saute (a few seconds).  Add spinach, tomato paste, hot sauce and salt & pepper.  Cook a few minutes until heated through.
4. Lay cooked chicken on a foil lined baking sheet.  Divide spinach evenly between the 6 cutlets and place on top.  Sprinkle with Parmesan cheese.
5. Top each with half ounce mozzarella, then slices of roasted pepper.
6. Bake 6-8 minutes, until cheese is melted.

Skinny Sloppy Joes

Skinny Sloppy Joes

Adapted from Rachael Ray at Gina's Weight Watcher Recipes 

Servings: 7 • Serving Size: 1/2 cup or 1/4 lb • Old Points: 2 pts • Points+: 3 pts

Calories: 121.8 • Fat: 3.7 g • Protein: 13.7 g • Carb: 9.9 g • Fiber: 2.1 g 

  
Ingredients:

• 1.25 lbs 93% lean ground beef sirloin
• 1 tbsp Montreal steak seasoning 
• 1 carrot, minced
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1/4 cup red bell pepper, minced
• 4 oz mushrooms, minced (will add bulk)
• 1 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 2 cups tomato sauce
• 2 tbsp tomato paste

Directions:

1. Chop (pulverize) all the vegetables in a food processor.  
2. Heat a large skillet over medium high heat. Add the meat to the pan and break it up as it cooks.
3. Season with steak seasoning and cook the meat until it browns, then add onion, garlic, carrots, mushrooms and red peppers to the skillet. 
4. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 5 more minutes.
5. Add tomato sauce and paste to pan, stir to combine. 
6. Cover and reduce heat to simmer and cook an additional 5 minutes. 
7. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Pumpkin Butter

Pumpkin Butter

(Courtesy of Gina's Skinny Recipes)

Servings: 14 • Serving Size: 1/4 cup • Old Points: 1.5 pts • Points+: 3 pts

Calories: 88.2  Fat: 0.3 g • Protein: 1.0 g • Carb: 27.3 g • Fiber: 2.5 g  

Ingredients: 

• 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
• 2 tsp vanilla extract
• 3/4 cup apple cider or juice
• 1 cup packed brown sugar (I used Splenda Brown Sugar but regular is fine)
• 2-3 cinnamon sticks
• 1-2 tsp pumpkin pie spice (to taste)

Directions: 

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.