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 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

Main Course – Tropical BBQ Cup Cake – Weight Watchers

Tropical Main Course Cup Cakes

Hawaiian BBQ “Cupcakes” 
Source: Emily Bites Original
 

Ingredients:
1 2/3 cups cooked boneless, skinless chicken breast, chopped up small or shredded
½ cup chopped fresh pineapple (if you can’t find fresh you can use canned NO SYRUP)
4 T  barbecue sauce
1 T chopped scallions
16 wonton wrappers
4 oz (1 cup) reduced fat 2% shredded cheddar cheese

Directions:

1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    In a medium bowl, combine the chicken, pineapple, scallions and barbecue sauce. Stir to combine until fully coated.
3.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the cheddar cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 “cupcakes.” WW P+:  4 per cupcake
139 calories, 11 g carbs, 3 g fat, 12 g protein, 0 g fiber

Soup – Vegetable – Weight Watchers Zero Point

ww soup

 

3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
2 garlic cloves, minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper
Directions:

1 Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
2 Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3 Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
4 I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.
5 All very good. You can customize it a bit.

 

Main Course – Taco Cups – Weight Watchers

taco cup cake

  • 1 ½ t chili oil (found near the Asian ingredients)
  • ½ lb 95% lean ground beef
  • 1 T taco seasoning
  • ¾ c canned black beans, drained and rinsed
  • 16 wonton wrappers
  • 5 T + 1 t of queso dip or salsa con queso
  • 1 c chunky salsa
  • 1 c reduced fat shredded Mexican cheese

 

1. Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside

2. Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

3. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

4. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 taco cupcakes. Weight Watchers Points Plus: 4 per cupcake

Nutrition Information per cupcake from myfitnesspal.com: 164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber

Soup- Crock Pot Potato Soup Weight Watchers Recipe

crockpot soup

Crockpot Potato Soup  a Weight Watchers Recipe

Makes 8-10 cup servings
WW Pts+: 3.5 per cup

Ingredients:
1 26-30 ounce bag frozen hash browns (plain)
2 14 ounce cans non-fat chicken broth
1 10-3/4 can 98% fat free cream of chicken soup
1/4 cup chopped onion
1/4 tsp pepper
1 – 8 ounce pkg lowfat (1/3 less fat) cream cheese
1 cup fat free milk

Directions:

Add first 5 ingredients to crockpot and cook on high for an hour
Stir and then turn to low for another hour.
Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture.
Add milk and cook 10 – 15 minutes longer.

Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish)
Variation: Use frozen Country potatoes or Potatoes O’Brien in place of the hash browns.