MAIN COURSE – Portabello Burgers – Weight Watchers

A wonderful healthy replacement to a hamburger.

First carve out a little well in the middle of the cleaned mushroom

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Then spray a pan with a little olive oil spray and grill the carved side of the mushroom

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Turn the mushroom cap over and fill it with a tablespoon or so of Pico, then sprinkle with some feta

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Next cover the cap with a slice of Swiss or pepper jack cheese, really any cheese will do but this will hold it all together.

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Place the bottom of your wheat bun on the cheese and the top of the bun on next.

Then cover and let sit for about 5 minutes with the fire off.

The heat of the pan will gently melt the cheeses

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Leaving you with this. YUM and healthy

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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

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 Risotto

Ingredients

1/2 c. olive oil, plus a little extra

2 shallots, minced

1 1/4 c. arborio rice

½ c. dry white wine

3 3/4 cups low sodium chicken broth

1 tsp. salt

1 tsp. dried thyme

1/2 cup grated Parmesan cheese

3 tbs. heavy cream

8 oz. sliced mushrooms (I like to experiment with mushrooms)

 

(You can add any meat you like such as Chicken, Shrimp or Lobster for a different flavor)

muchroom risotto

Instructions

Heat the oil in a pan and over medium heat the shallots until they are translucent.

Add the rice and coat with shallot/oil mixture cook until rice gets brownish

 

Coat the inside of the slow cooker with olive oil.

Add the shallot/rice mixture and oil to the slow cooker.

 

Cook the mushrooms in sauteé pan with 1tbsp. of olive oil and 1/4 c. of white wine.

 

Add ¼ c. of wine and chicken broth and the sautéed mushrooms to the crockpot

Add the salt and thyme and stir ingredients together.

 

Place cooker on slow cooker and cook on high for 2 hours or until liquid is absorbed into rice.

 

Stir cream and cheese into slow cooker and stir.

Top with some shaved parmesan

 

Let the mixture heat for another 5 minutes.

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.