Banana Kale Shake – Weight Watchers

kale shake 1Banana Kale Shake

Weight Watchers Friendly Super Food

 

1 Teaspoon of Maple Syrupkale shake 2

1 Tablespoon of Flax Seed

2 Cups of Kale

1 Cup of unsweetened Almond or Coconut Milk

1 Banana

 

Add strawberry, blueberries or other fruits for sweeter flavors

kale shake 3 

Throw it all in a food processor and blend until smooth

 

This is NOT a super sweet shake so if you need sweet add more fruits

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Main Course – Weight Watchers – Kale Puttanesca

I was trying to find new ways to add Kale to my diet.  This was Excellent!

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Kale Puttanesca

2 cups fresh mushrooms   (SLICED)

1 large can of ripe black olives (6 PTS)  (SLICED)

1 tsp crushed red pepper flakes  1658342_10201810416196239_1028089619_o

2 cup(s) uncooked kale   (CHOPPED not to small)

1 Tbsp capers

1 item(s) anchovies canned in oil drained & rinsed  (MINCED)

4 tsp flax seeds   (2 PTS)

1/2 large uncooked onion  (CHOPPED)

2 Tbsp olive oil   (7 PTS)

2 oz uncooked angel hair pasta   (5PTS)

12 oz Can Diced Tomatoes, Italian Style   (2PTS)

¼ Cup Shredded Parmesan Cheese (2 PTS)

 

Boil Water for Pasta, After Water comes to boil put in pasta cook for 8-10 minutes

Drain and rinse in cold water

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Meanwhile Brown Onion in 2 TBS of Olive Oil after 5 minutes add mushrooms after 5 more minutes add Tomatoes, Capers, Anchovy, Flax Seed and Red Pepper Flakes.

Bring to simmer then reduce heat and add Kale and Parmesan.

Cover and let simmer 10 minutes

 

 

 

Serve over Pasta

(Use Spaghetti Squash for an even lower point version)

 

Recipe Serves 4

Points per serving 7

MAIN COURSE- Crockpot Lasagna

crockpot lasagna

1 pound Italian sausage (Replace meat with spinach for a healthier option)

1 onion, chopped

2 teaspoons minced garlic

jar of spag sauce 35 plus ounces

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package  lasagna noodles (I like wheat)

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

 

 

In a large skillet over medium heat cook the Italian sausage, onion, and garlic until brown.

Then drain fat.

Add the tomato sauce, tomato paste, salt, and oregano and stir.

(You can also use jar sauce here or your home made sauce)

 

In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

I prefer to mix in some provolone as well

 Spoon a layer of the meat mixture onto the bottom of the slow cooker.

Add a double layer of the uncooked lasagna noodles.  Add some of  the cheese mixture.

Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

Cover, and cook on LOW setting for 4 to 6 hours.

Main Course or Appetizer – Spaghetti Squash Cup Cake HEALTHY

sp squash with meatball spa meat ball cups
This is really a pretty healthy dish, served with a side salad it is a meal, perfect for dieting on the go and weight watchers
Ingredients
  • 1 medium spaghetti squash, cut in half lengthwise, seeds removed
  • 1lb Ground Beef, or to continue to keep it light use 1/2 Turkey/ 1/2 beef
  • 1 (14oz) can tomato sauce
  • 3 egg whites, whisked
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • salt and pepper, to taste
  • shredded cheese Mozzarella, Provel or Parmesan
Instructions
Preheat oven to 425 degrees.

Cut spaghetti squash in half lengthwise, use a spoon to remove the seeds and excess threads.
Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes. Make sure not to overcook!!

Add your ground beef/turkey to a large bowl and add ½ tablespoon of parsley, basil, and thyme and a bit of salt and pepper. Combine.
(See tip below on Fennel and Sage)
******TIP FENNEL can add a whole new flavor to your meat so try using just turkey meat with Fennel and Sage you will be AMAZED at how much flavor the meat has.
  • Make your ground beef into small bite-sized meatballs.
  • Now place a large skillet under medium heat, add a little olive oil then small meatballs.
  • Then add your can of tomato sauce, extra herbs, and salt and pepper.
  • After meatballs have cooked for about 3-4 minutes, flip them and let them simmer in the sauce.
  • While the meatballs are cooking through, remove your spaghetti squash from oven and use a fork to de-thread the squash. (Scrape it and it will shred and look like spaghetti)
  • Turn oven down to 350 degrees.
  • Spray your muffin pan then add your spaghetti squash threads  pressing down in the middle of the cup for the meatball to sit.
  • Once the meatballs are done cooking, remove them from the sauce, and place each one in a muffin pan
  • Sprinkle a little Parmesan or provel or mozzarella cheese as your taste requires
  • Now pour just a little bit of beaten egg white on top of each muffin, spaghetti squash and the meatball.
  • Bake for 18-20 minutes or until egg is completely cooked through.
  • Extra Sauce can be served in a side dish or added to the top before baking