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.

Black Bean Soup

Adapted from a recipe at Gina's Weight Watcher Recipes  
Servings: 8 • Serving Size: about 1-1/2 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 234.4 • Fat: 2.6 g • Protein: 13.6 g • Carb: 40.1 g • Fiber: 19.6 g  

For the beans:
    •    1 lb dry black beans
    •    1 small bell red pepper
    •    1 small onion, quartered 
    •    2 cloves garlic
    •    3 bay leaves

For the soup:
    •    1 tbsp olive oil

    •    1 large onion, minced

    •    1/2 cup chopped parsley

    •    1 red pepper, minced

    •    2 medium carrots, shredded

    •    5 cloves garlic, minced

    •    1 tbsp red wine vinegar

    •    1/4 (2 oz) cup white wine (or chicken broth)

    •    1 tsp cumin

    •    1 tsp oregano

    •    1 chicken bullion cube

    •    salt and black pepper

         Add 4-6 packets of SazónGoya (Con Azafran)

Rinse beans and place in a large pot with about 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. (Or you can let them soak overnight in cold water)
*NOTE:  Black beans take forever to soften so I would suggest soaking them at least 24 hours.

Drain the water, then add 8-10 cups of cold water when ready to cook.

Add bell pepper, garlic, onion and bay leaves to the beans. Bring to a boil and reduce heat to low. Simmer for about 2 hours, or until tender, stirring occasionally. (Add water if necessary)

Meanwhile, in a large frying pan, heat oil on low. Add chopped vegetables (onion, parsley, carrots, pepper, garlic) season with salt and pepper and sauté for about 5 minutes, or until soft.

Add the vegetables to the soup, then add wine, vinegar, cumin, oregano, bullion, salt and pepper and adjust water if too needed.  Add SazónGoya seasoning.
Cover and simmer on low about 20-30 mintes (until beans are completely softened - keep checking them). 
Remove bay leaves, then using an immersion blender, partially blend the soup for about 10 seconds to thicken. If you don't have an immersion blender, put about 3 cups of the soup in a blender, then add it back to the pot. 


Adjust salt, pepper, and cumin to taste.  Ladle about 1 1/2 cups into each bowl. Top with sour cream (extra points), chopped onions, scallions, chives or/or cilantro.


ENJOY!!!

Tuna Craisin Egg Salad

Points Plus:  3
Servings:  8

Ingredients:

• 12 oz. water-packed white tuna, drained
• 1/2 cup Vidalia onion, diced
• 1 large stalk celery, diced
• 1/4 cup Craisins
• 2 hard boiled eggs, chopped
• 4 Tbsp light mayonnaise
• 3 Tbsp light (or fat free) sour cream
• salt and pepper

Mix mayonnaise and sour cream together.  Add all ingredients.  Mix well.

Serve on a Sandwich Thin (1 point) with lots of lettuce.  Add a cup of Progresso Light soup (a 0 point flavor).  Makes a great lunch!!!

Very VERY Veggie Stew

I know fresh produce is expensive right now, but this crock pot recipe is so worth it.

(Courtesy of Hungry Girl)

PER SERVING (about 1 cup): 100 calories, 

1g fat, 296mg sodium, 20g carbs, 6g fiber, 7g sugars, 4g protein --  

PointsPlus™ value 2*

Ingredients: 
1 cup garbanzo beans (chickpeas), drained
1 eggplant, peeled and cut into 1/2-inch cubes
1 tomato, coarsely chopped (I used a can of diced tomatoes, undrained)
2 cups coarsely chopped zucchini
1 cup coarsely chopped carrot
1 cup cubed butternut squash
1 cup chopped onion1 1/2 cups fat-free vegetable broth
One 6-oz. can tomato paste
 1 tbsp. chopped garlic
1 tsp. extra-virgin olive oil
1 tsp. dried basil
1/3 tsp. cinnamon
1/4 tsp. salt, or more to taste
1/8 tsp. paprika
1/8 tsp. ground ginger
1 no-calorie sweetener packet (like Splenda)

Directions:
Place all the veggies and the garbanzo beans in your crock pot.

In a medium bowl, combine broth, tomato paste, garlic, olive oil, basil, cinnamon, salt, paprika, ginger, and sweetener. Mix well and pour evenly over the contents of the crock pot. Gently stir to allow the sauce to coat the veggies.

Cover and cook on high for 4 hours. (OR cover and cook on low for 7 - 8 hours.) If you like, add additional salt to taste. Enjoy!

MAKES 8 SERVINGS

Broiled Salmon with Herb Mustard Glaze

Recipe courtesy of Giada De Laurentis 

(Food Network)


So easy and so delicious . . .

Click here for the recipe.

Cuban-Style Pork and Sweet Potato Stew

A crock pot recipe . . .

Adapted from weightwatchers.com

PointsPlus™ Value: 7 

Servings:  4

 



Ingredients:

• 2 sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 to 1-1/2 lb. lean pork loin, cut into 1-inch pieces (I bought boneless pork loin chops)
• 2 - 10 oz cans diced tomatoes with green chiles (this will be spicy, adjust accordingly)
• 2 medium garlic cloves, minced
• 1/4 cup orange juice
• 4 medium scallions, chopped
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/4 tsp. black pepper
• 1-1/2 Tablespoons lime juice 
• 2-3 Tablespoons chopped fresh cilantro 

Directions:

1. Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin, and pepper in a crock pot.  Mix well.
2. Cover and cook on LOW for 7 hours.
3. Stir in lime juice and cilantro and cook for 5 minutes more. 
4. Serve with a Tablespoon of fat free sour cream, if desired. 

Spinach Lasagna Rolls

Courtesy of Gina's Weight Watchers Recipes
Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

Ingredients:

• 9 whole wheat lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz part fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions:

1. Preheat oven to 350°.
2. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
3. Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry.
4. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
5. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Cover baking dish with foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
6. To serve, ladle a little sauce on the plate and top with lasagna roll.

Mexican Meatloaf

Adapted from a recipe in Weight Watchers Momentum booklet

Ingredients
1 lb. ground turkey breast (or ground chicken breast)
2 large egg whites (or 1/3 cup liquid egg whites)
1 cup cornbread stuffing dry mix (one box = 2 cups)
1 medium chopped onion
1/2 to 3/4 teaspoon chili powder (to taste)
1/4 to 1/2 teaspoon ground cumin (to taste)
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Directions:

1. Preheat oven to 375.
   
2. Coat a 8 x 11 baking pan with cooking spray.
3. Mix together turkey, egg whites, stuffing mix, onion chili powder, cumin, chilies, and half of enchilada sauce.
4. Place mixture in baking pan and shape into an oval (use your hands).
5. Bake for 1 hour. Top with remaining enchilada sauce and bake 10 minutes more.
6. Slice into 6 pieces and serve. Each serving = 4 points.
   

Beef, Bleu Cheese and Spinach Quesadillas

Courtesy of Weight Watchers.com

Ingredients:
1 lb. cooked lean ground beef
1/2 to 2/3 cup taco sauce, to taste
2 - 10 ounce packages frozen chopped spinach, thawed and squeezed dry.
8 large whole wheat tortillas (burrito size)
8 oz. crumbled bleu cheese - you can use less if you want
1 1/2 teaspoons red pepper flakes



Directions:

1. Stir together cooked beef and taco sauce. Add spinach and mix well.
2. Lay four tortillas on a flat surface and divide beef mixture evenly between them.
3. Sprinkle each tortilla with equal amounts of the bleu cheese and red pepper flakes.
4. Top each with a remaining tortilla.
5. Place one tortilla in a large preheated (medium-high heat) nonstick skillet* and cook 3-4 minutes on each side (pressing down with a spatula to melt the cheese and seal).
   
6. Repeat until all quesadillas are cooked.
7. Cut each into 8 wedges and serve. (Two wedges equals 3 points.)
   

*NOTE: I have a quesadilla maker, which makes it much easier. You can always bake them in a 350 degree oven for 10-15 minutes.

Balsamic Chicken and Peppers

Serves 6.

Ingredients:
3 Tbsp olive oil
6 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

1 red bell pepper, thinly sliced
1 yellow (or green) bell pepper, thinly sliced
1 pkg sliced Baby Bella mushrooms
1/2 large onion, sliced
4 cloves garlic, chopped
1 Tbsp tomato paste
1 cup balsamic vinegar (I only used 3/4 cup)
2 Tbsp honey
2 cups fat free chicken broth
1/4 cup Italian parsley (flat leaf), chopped

Directions:

1. Heat oil (medium high) in medium Dutch oven. Pat chicken dry and season with salt and pepper. Brown chicken on both sides (about 3-4 minutes each) and remove to a plate.
2. Add peppers, mushrooms, and onion and cook, stirring occasionally, until slightly soft (about 5 minutes). Add garlic and cook 1 minute. Add tomato paste and cook for 1 minute.
3. Add the vinegar and cook until reduced by half. Add honey and chicken broth, season with salt & pepper, cook for 5 minutes.
4. Return chicken to pot; reduce heat to medium, cover and cook for 15 minutes (until chicken is cooked through).
5. Remove chicken and cook sauce for an additional 5 minutes. Stir in parley and pour sauce over the chicken.
6. Serve over brown rice or a baked potato. Don't forget to add a salad.
   

Crock Pot Santa Fe' Chicken

Courtesy of Gina's Weight Watcher Recipes
Servings: 8 servings • Size: 1 cup • Points+: 4 points
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g
• Carbs: 23.1 g • Protein: 21 g

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans, drained
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning.

Serve over a baked potato (YUM) and top with chopped scallions, fresh cilantro, fat free sour cream, and reduced fat cheddar cheese.

Veggie Soup (0 points)

I love broth-based soups so I always take a cup of soup for lunch. Progresso makes really good "light" soups but the light varieties are rarely on sale.
This "0" point veggie soup can be made using pretty much any vegetables you like (except potatoes and corn) but I always add cabbage and canned tomatoes.

Directions:
Heat 2 (32 oz) containers of fat free vegetable, beef, or chicken broth in a pot (beef adds the best flavor).
Finely chop 1 onion and 2 stalks of celery (including leaves) in a food processor.
Chop 2 carrots into small soup-size pieces.
Add onions, celery, carrots, and 2 bay leaves to broth and simmer for 30 minutes.

Chop all other vegetables - red/green bell peppers, zucchini, cabbage, green beans, broccoli, spinach, etc. (Butternut squash would probably be good but I've never actually included it yet.)
Add veggies to soup in order of cooking time and simmer for 10-15 minutes or until veggies are tender. NOTE: Add 1 teaspoon apple cider vinegar (for the cabbage).

Add 1-2 cans of diced tomatoes (depending on your taste). Add Kosher salt and freshly ground black pepper. Simmer for 10 more minutes.

Season the soup to your taste. Some suggestions for seasonings:
Hot Sauce, Worcestershire sauce, Italian seasoning (dry), beef bouillon cubes, fresh Italian parsley.

ENJOY!!!

How to make Spaghetti Squash (O points)

Preheat oven to 400 degrees.

Cut spaghetti squash in half lengthwise and scoop out seeds and membrane (much like you scoop out a pumpkin).

Season with salt and bake 1 hour on a baking sheet, cut side up. Test for tenderness with a sharp knife and bake for up to 10-15 minutes longer, if needed.

Let squash cool for about 10 minutes. Use a fork to remove/scrape flesh, which will come out looking like spaghetti.

Serve topped with your favorite pasta sauce.

Homemade Bleu Cheese Dressing

For all of you bleu cheese lovers out there - a great tasting bleu cheese dressing that's almost guilt-free . . .

Skinny Italian Spinach Meatballs

Courtesy of Gina's Skinny Recipes - http://www.skinnytaste.com/

Servings: 6 • Serving Size: 5 meatballs w 4.5 oz sauce • Points+: 5 points
Calories: 211.2 • Fat: 9.8 g • Protein: 17.4 g • Carbs: 14.3 g • Fiber: 4.2 g

• 1 lb 93% lean ground beef
• 1 tbsp olive oil
• 10 oz frozen chopped spinach, thawed and drained of all liquid
• 2 slices whole wheat Weight Watchers bread (or any half point bread)
• 1 large egg
• 1 clove garlic, minced
• 2 tbsp fresh parsley
• 1/2 cup Pecorino Romano cheese (or your favorite Parmesan Cheese)
• salt and pepper

Tomato Sauce:

• 1 tsp olive oil
• 3 cloves smashed garlic
• 28 oz can of crushed tomatoes
  
• 1/2 onion (don't chop)
• salt and pepper

Wet bread with water then mash up with your hands. Add to large bowl and combine with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Mix all ingredients well until thoroughly combined. Using a 1/4 cup measuring cup, measure meat, then divide in two so that each meatball is 1/8th of a cup. Roll into little meatballs.

In a large pot, add olive oil and heat on medium. When hot add smashed garlic. When garlic is golden brown, add tomatoes, onion, salt and pepper and cover, reduce heat to low.

Meanwhile, in a large nonstick skillet, add 1 tbsp olive oil on low heat. When oil is hot add as many meatballs that will fit, cook on low, turning often so that all side get browned. Cook until the centers are cooked through. When finished, place on a dish lined with paper towels to blot any excess oil. Drop meatballs into sauce and continue cooking the remaining meatballs, repeating the process. When all meatballs are in the sauce, simmer for an additional 15-20 minutes. Discard onion and serve over whole wheat spaghetti or spaghetti squash (see next recipe for directions).