WW

Wellness that Works.

[weightwatchers]

Turkey Chili (0 SmartPoints)~ 4-6 servings

INGREDIENTS

1 lb 99% fat-free ground turkey

1 jar Salsa (I used a chipotle corn, medium hot flavor)

1 can low sodium kidney beans, drained and rinsed

1  4oz can of chopped green chilies

1 container chopped tomatoes

1 small onion, chopped

Spices - s&p, garlic, cumin, chili powder (I didn’t measure. You’ll have to taste as you go and adjust)

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How to make:

Add onion into a deep frying pan (or pot of your choice) with a little cooking spray and cook until onions start to become translucent.

Add in the ground turkey; chopping it up and stirring with your spatula; lightly brown the meat.

Add everything else to the pot; stir, taste, and adjust seasoning if necessary.

Cover and turn the heat to medium low.

Let simmer for approximately a half hour.

Enjoy! 

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Spicy Chips - 3 SmartPoints

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INGREDIENTS

2 Flatout original light wrap

4 tbsp Nutritional yeast

2 tsp Smoked paprika

2 tsp Chili powder

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp Salt

Olive oil cooking spray

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DIRECTIONS

Mix all the spices together in a Ziploc bag.

Cut the flat out into triangles and arrange in a single layer on an aluminum foil lined baking sheet

Mist with cooking spray

Shake the spices onto the chips; coating generously

Bake at 350°for two or three minutes

Flip the chips; spray and season the other side* and bake for another couple of minutes. You have to keep a close eye on them so they don’t burn!

Enjoy!

[weightwatchers]

Pumpkin Kojac Risotto with Kale & Chicken Sausage

5 SmartPoints | 

Ingredients:

15 oz Libby’s 100% pure pumpkin

2 cup organic chicken broth

1 cup uncooked kale

10 oz sliced crimini mushrooms 

1/2 medium sweet red peppers, chopped

1 small uncooked diced onion

4 cloves finely chopped garlic

1 tbsp regular butter

2 links Organic mild Italian chicken sausage

5 sprays olive oil cooking spray

1 tsp table salt

1 sp black pepper

2.5 servings Skinny Pasta konjac rice 

To make it:

Prep veggies & sausage.

Chop onion, red pepper & garlic

Slice mushrooms. 

Tear kale into pieces

Cut sausage into bite size pieces. Set aside

Heat sauté pan with some olive oil or cooking spray, add sausage & sauté util nicely browned. Remove from pan and set aside. 

Add onions into the same pan & reduce heat to medium. Let cook, stirring occasionally, until onions are translucent.

Add the garlic, peppers & mushrooms to the onions. Season with salt & pepper. When the garlic becomes fragrant & the mushrooms have some color, remove & add into the bowl with the cooked sausage

In the same pan, add pumpkin & chicken broth. Heat on high continually stirring. Let the mixture reduce until it thickens a bit. Taste and adjust seasoning.

Mix in your drained & rinsed konjac rice. Add kale. The heat from the mixture will wilt the kale without overcooking it. Add back in the rest of the veggies and sausage. Mix to distribute the ingredients evenly and serve. 

[weightwatchers]

Halloween Oatmeal Recipe

Date Caramel – Four - 4 SmartPoints per serving

4 Medjool dates, pitted

¼ c Unsweetened vanilla almond milk

1 tspVanilla extract

1 tsp Ground cinnamon

Add dates, vanilla & cinnamon into the food processor (or blender) and pulse until smooth; adding the almond milk in slowly until the desired caramel consistency is achieved.

Transfer mixture into a container and keep in refrigerator until ready to use.

Homemade Raw Chocolate – Twelve 1 SmartPoint servings

2 tbsp   Unsweetened cocoa powder        

2 tbsp Extra virgin coconut oil

½ tsp   Honey

1 tsp     Vanilla extract

Liquid stevia, to taste

Mix all the ingredients together in a bowl

Place a piece of wax paper on a tray or plate

Spread chocolate mixture evenly on wax paper and freeze for a minimum of 20 mins.

Cut or break into 12 pieces

Snickers Oatmeal Parfait - 10 SmartPoints total 

¾ c Cooked oatmeal

1 serving Date Caramel

1 serving Homemade Raw Chocolate

2 tbsp Roasted salted peanuts, chopped

Prepare Date Caramel & Homemade Raw Chocolate recipes ahead of time

Prepare favorite oatmeal

Layer oatmeal, date caramel, peanuts and chocolate into a wine or parfait glass!

Enjoy!

[weightwatchers]

Rainbow Buddha Bowl - 7 SmartPoints 

Recipe by WW member Harley.

Bowl Ingredients: (3 SmartPoints total) 

7 oz Angel hair kojnac noodles

1 tsp sesame seeds

1/2 cup shredded cabbage 

1/6 cup chopped red hot chili pepper

5 oz shrimp 

1/2 cup uncooked carrots 

1/2 cup sliced zucchini 

1 cup uncooked kale 

4 cups cooked broccolini 

1 cup purple cauliflower

Dipping sauce ingredients : (4 SmartPoints total) 

1/3 cup low sodium soy sauce

2 tsp sriracha chili sauce

2 tsp sesame oil

2 tbsp powdered peanut butter

1 tbsp hoisin sauce 

To make: 

Wash & prep veggies (slice, spiralize, etc...)

Line baking sheet with aluminum foil, mist with preferred oil

Arrange cauliflower, zucchini, & broccolini in a single layer on a baking sheet, leaving little space between veggies. Mist with oil & season w/ salt, pepper + garlic powder (& chili flakes if you like heat!)

Roast at 300 degrees for 20 minutes

While the veggies are roasting, steam the shrimp for 6 minutes

Mix sauce for the sesame noodles. Toss noodles in sauce. Set aside in fridge until ready to eat

Once veggies are done roasting, remove from oven and begin assembling in bowl

Arrange veggies in rainbow order placing the cold sesame noodles in the center

Enjoy! 

[weightwatchers]

42 Meals Under $75 from WW Member Amanda (@ImperfectWeightloss)

Scroll down to get a weeks worth of recipes for 2!

Egg Cups – 5 SmartPoints per serving, $.69 per serving

Ingredients:

·       4 eggs

·       ¼ of an onion, diced

·       Handful of spinach, chopped

·       4 tbsp shredded mozzarella cheese

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     Preheat oven to 375oF. Spray mini muffin pan with cooking spray.

2.     Whisk eggs together with salt and pepper.

3.     Distribute onions, spinach, and cheese in 12 mini muffin cups.

4.     Divide eggs between the 12 cups.

5.     Bake for 20 minutes or until the eggs are set.

Stuffed Pepper Soup – 10 SmartPoints per serving, $2.49 per serving

Ingredients:

·       ½ lb lean ground beef (93%)

·       1 tbsp olive oil

·       ½ of an onion, diced

·       1 green bell pepper, diced

·       1 clove garlic, minced

·       1 can diced tomatoes with Italian seasoning

·       1 can (8 oz) tomato sauce

·       1 can beef broth

·       1 cup cooked rice

·       Salt and pepper, to taste

Directions:

1.     Heat olive oil in large pot over medium heat. Add beef, onion, and bell pepper and cook until beef is browned.

2.     Add garlic and sauté for 1 minute. Add diced tomatoes, tomato sauce, and beef broth.

3.     Bring to a boil and then reduce the heat to low, cover, and simmer for 20-30 minutes.

4.     Mix in cooked rice and serve.

Chicken Fajitas – 13 SmartPoints per serving, $1.94 per serving

Ingredients:

·       2 chicken breasts, sliced

·       1 tbsp olive oil

·       ¼ of an onion, sliced

·       ½ of a green bell pepper, sliced

·       4 tortillas

·       ½ of an avocado

·       ¼ cup plain nonfat greek yogurt

·       4 tbsp reduced fat shredded mozzarella cheese

·       ½ of a lime

·       1 tsp cumin

·       Salt and pepper, to taste

Directions:

1.     Heat olive oil in pan over medium heat. Add chicken, onion, bell pepper, cumin, salt, and pepper. Sauté until chicken is cooked through.

2.     Mix together avocado, yogurt, and juice from the lime with salt and pepper, to taste.

3.     Heat tortillas to soften. Top with chicken, onions, pepper, cheese, and avocado mixture.

Breakfast Tacos – 10 SmartPoints per serving, $.62 per serving

Ingredients:

·       4 eggs

·       4 tortillas

·       Handful of spinach

·       1 tomato, diced

·       4 tbsp reduced fat shredded mozzarella cheese

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     Whisk eggs with salt and pepper. Heat pan over medium heat and spray with cooking spray.

2.     Warm tortillas in the microwave. Scramble eggs then top tortillas with eggs, cheese, spinach, and tomato.

Greek Bowl – 10 SmartPoints per serving, $1.45 per serving

Ingredients:

·       4 cups of lettuce

·       1 can of chickpeas

·       1 tbsp olive oil

·       ½ of a lemon

·       ½ tsp cumin

·       ½ of a cucumber, sliced

·       1 tomato, diced

·       2 cups cooked rice

·       ¼ cup plain nonfat greek yogurt (optional)

·       Salt and pepper, to taste

Directions:

1.     Preheat oven to 400oF. Rinse and drain chickpeas. Toss chickpeas in olive oil, salt, and pepper.

2.     Cook chickpeas for 20 to 30 minutes until crispy, stirring the chickpeas every 7-10 minutes.

3.     Add 1 cup of rice to each plate. Top with lettuce, cucumber, tomato, and chickpeas. Squeeze lemon juice over bowl. Top with greek yogurt, if desired.

Stuffed Spaghetti Squash – 6 SmartPoints per serving, $1.58 per serving

Ingredients:

·       1 spaghetti squash

·       2 cloves of garlic

·       1.5 tbsp olive oil

·       ½ can crushed tomatoes

·       ¼ of an onion, diced

·       12 tbsp reduced fat shredded mozzarella cheese

·       Salt and pepper, to taste

Directions:

1.     Preheat oven to 400oF. Cut spaghetti squash in half and scoop out seeds. Sprinkle with salt and let sit for 15 minutes.

2.     Heat pan over medium heat with ½ tbsp olive oil. Add onion and sauté until translucent. Add garlic and sauté for another minute. Add crushed tomatoes, salt, and pepper. Reduced heat and simmer for 20-30 minutes, stirring occasionally.

3.     Wipe excess water from spaghetti squash. Season with salt and pepper, and brush with 1 tbsp olive oil. Cook face down on a baking sheet until fork-tender, about 30-40 minutes. Pull strands with a fork. Scoop sauce into squash, pushing it down into the strands. Top with 6 tbsp of cheese on each squash. Broil for 3-5 minutes until cheese is bubbly and browned.

Shakshuka with Toast – 6 SmartPoints per serving, $.85 per serving

Ingredients:

·       2 eggs

·       1 can of diced fire roasted tomatoes

·       .5 tbsp olive oil

·       ¼ of a bell pepper, sliced

·       ¼ of an onion, sliced

·       1 clove of garlic

·       1 tsp paprika

·       1 tsp cumin

·       2 slices of bread, toasted

·       Salt and pepper, to taste

Directions:

1.     Preheat oven to 375oF. Heat olive oil in an oven-safe skillet (I use 2 individual cast iron skillets).

2.     Sauté bell pepper and onion until soft. Add garlic and cook an additional minute. Add tomatoes, cumin, paprika, salt, and pepper. Simmer for about 10 minutes until tomatoes have thickened.

3.     Crack eggs into skillet. Season eggs with salt and pepper. Bake in oven for 8 to 10 minutes until eggs are just set. Serve with toast for dipping.

Fried Rice – 9 SmartPoints per serving, $.40 per serving

Ingredients:

·       2 cups cooked rice

·       2 eggs

·       2 green onions

·       1 carrot, diced

·       ¼ cup frozen peas

·       3 tbsp soy sauce

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     Heat pan over medium heat with cooking spray. Whisk eggs together with salt and pepper.

2.     Add carrot and peas to the pan and cook for about 5 minutes. Push to the side and scramble eggs.

3.     Once eggs are cooked, add rice and soy sauce and mix well. Divide into 2 servings and top with sliced green onion for garnish.

Burrito Bowl – 14 SmartPoints per serving, $1.14 per serving

Ingredients:

·       2 cups cooked rice

·       1 sweet potato, diced

·       1 tbsp olive oil

·       ½ can black beans

·       ½ can corn

·       ¼ of an onion, diced

·       ½ of a lime

·       ¼ cup plain nonfat greek yogurt

·       1 tsp cumin

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     Preheat oven to 400oF. Toss sweet potato with olive oil, cumin, salt, and pepper. Roast until browned and tender, stirring occasionally, for about 30 minutes.

2.     Spray pan with cooking spray. Add onions and season with salt and pepper. Once translucent, add corn and cook until warm. Heat black beans until warm.

3.     Scoop 1 cup of rice into each bowl. Top with black beans, corn mixture, and sweet potatoes. Add dollop of plain nonfat greek yogurt and lime.

Breakfast Rice Bowl – 7 SmartPoints per serving, $.77 per serving

Ingredients:

·       1 cup cooked rice

·       ½ of an avocado, sliced

·       2 eggs

·       Handful of spinach

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     Spray pan with cooking spray and heat over medium heat. Crack eggs into pan, season with salt and pepper, and cook until whites are set and the yolk is still runny.

2.     Add ½ cup rice to each bowl. Top with spinach, avocado, and egg.

Mujadara – 8 SmartPoints per serving, $.43 per serving

Ingredients:

·       1 cup cooked rice

·       1 cup cooked lentils

·       1 onion, sliced thin

·       1 tbsp olive oil

·       Salt and pepper, to taste

Directions:

1.     Heat olive oil over medium low heat. Add onions, season with salt and pepper, and cook slowly until caramelized, stirring occasionally, about 30 minutes.

2.     Combine rice and lentils. Split into two bowls. Top with onions.

Lemon Garlic Drumsticks with Sweet Potatoes and Green Beans – 13 SmartPoints per serving, $2.53 per serving

Ingredients:

·       6 chicken drumsticks, skin removed

·       2 cloves of garlic, minced

·       ½ lemon, juiced and zested

·       2 tbsp olive oil

·       1 tsp paprika

·       1 sweet potato, diced

·       1 can green beans

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     In a baggie, combine drumsticks, olive oil, garlic, lemon juice and zest, paprika, salt, and pepper. Marinate for at least 30 minutes.

2.     Preheat oven to 425oF. Line pan with aluminum foil. Bake chicken drumsticks for 30 minutes, flipping after 20 minutes.

3.     Spray baking pan with cooking spray. Add sweet potatoes with salt and pepper. Spray top of sweet potatoes with cooking spray as well. Bake, stirring occasionally, for about 30 minutes.

4.     Heat green beans until warm. Serve drumsticks with potatoes and green beans.

Veggie Omelet – 6 SmartPoints per serving, $.67 per serving

Ingredients:

·       6 eggs

·       ¼ of an onion, diced

·       ¼ of a red bell pepper, diced

·       Handful of spinach

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     Heat a medium skillet over medium heat. Spray with cooking spray. Sauté the onion and bell pepper until tender. Add spinach and cook until wilted.

2.     While vegetables are cooking, whisk together the eggs with salt and pepper.

3.     Once vegetables are cooked, set half of them aside. Pour half of the eggs over the remaining vegetables. Cook until set then fold over. Slide onto plate for serving.

4.     Spray pan again. Repeat with the remaining vegetables and eggs.

Taco Rice – 11 SmartPoints per serving, $.97 per serving

Ingredients:

·       2 cups of cooked rice

·       ½ packet of taco seasoning

·       ½ of a green bell pepper, diced

·       ½ of an onion, diced

·       ½ can of black beans

·       ½ can of corn

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     Heat large pan over medium heat. Spray pan with cooking spray, add onion and bell pepper and sauté until tender.

2.     Add black beans and corn and heat through.

3.     Add rice and taco seasoning. Mix well. Split into two servings.

Stir Fry – 11 SmartPoints per serving, $1.83 per serving

Ingredients:

·       2 chicken breasts, sliced

·       1 tbsp olive oil

·       2 cups of cooked rice

·       ½ of a red bell pepper, sliced

·       ½ of an onion, sliced

·       1 carrot, cut into sticks

·       Handful of spinach

·       3 tbsp soy sauce

·       1 tsp crushed red pepper flakes

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     Heat olive oil in large skillet. Add chicken, season with salt and pepper, and cook through. Remove cooked chicken.

2.     Spray pan with cooking spray. Add bell pepper, onion, and carrot. Cook until tender. Add spinach and cook until wilted.

3.     Add chicken to pan with red pepper flakes and soy sauce. Cook another minute or two until heated through.

4.     Divide rice between two bowls. Top with stir fry mix.

Hash Brown Waffle – 5 SmartPoints per serving, $.59 per serving

Ingredients:

·       2 cups frozen hash browns

·       4 eggs (2 whole, 2 egg whites only)

·       ¼ cup plain nonfat greek yogurt

·       4 tbsp reduced fat shredded mozzarella cheese

·       3 green onions, chopped

·       Salt and pepper, to taste

·       Cooking spray

Directions:

1.     Preheat waffle maker. Mix hash browns, 2 eggs, 2 egg whites (discard yolks), greek yogurt, cheese, green onions, salt, and pepper.

2.     Spray waffle maker. Add half of mixture. Cook until brown and crispy.

3.     Repeat step 2 for second waffle.

Tacos – 12 SmartPoints per serving, $2.38 per serving

Ingredients:

·       4 tortillas

·       ½ lb lean ground beef

·       1 tbsp olive oil

·       ¼ of an onion, diced

·       1 cup of chopped lettuce

·       2 tomatoes, diced

·       ¼ cup plain nonfat greek yogurt (optional)

·       ½ packet taco seasoning

Directions:

1.     Heat olive oil in a medium pan over medium heat. Add onion and ground beef. Cook until meat is browned.

2.     Add taco seasoning to meat mixture. Warm tortillas in microwave.

3.     Top tortillas with lettuce, tomato, and meat. Add a dollop of plain nonfat greek yogurt to each taco if desired.

Indian Chickpeas and Spinach – 11 SmartPoints per serving, $1.36 per serving

Ingredients:

·       2 cups cooked rice

·       ½ of an onion, diced

·       1 tbsp olive oil

·       1 clove garlic, minced

·       1 can (8 oz) tomato sauce

·       1 can of chickpeas, drained and rinsed

·       1 tbsp curry powder

·       5 oz frozen spinach

·       ¼ cup plain nonfat greek yogurt (optional)

·       Salt and pepper, to taste

Directions:

1.     Heat olive oil in skillet. Add onion and cook until translucent. Add garlic and cook an additional minute.

2.     Add spinach and curry powder. Sauté until the spinach is warmed through.

3.     Add chickpeas and tomato sauce. Mix and simmer for 10 minutes.

4.     Split rice between two bowls. Top with the chickpea and spinach mixture. Add a dollop of greek yogurt, if desired.

Avocado Toast – 5 SmartPoints per serving, $.60 per serving

Ingredients:

·       2 slices of bread, toasted

·       ½ of an avocado

·       1 tsp red pepper flakes

·       Salt and pepper, to taste

Directions:

1.     Split avocado between two pieces of toast. Mash onto toast. Season with red pepper flakes, salt, and pepper.

Veggie Sandwich – 8 sp per serving, $1.03 per serving

Ingredients:

·       4 slices of bread, toasted

·       ½ of an avocado, sliced

·       ½ of a cucumber, sliced

·       2 tomatoes, sliced

·       ¼ of an onion, sliced

·       1 carrot, cut into matchsticks

·       Handful of spinach

·       Salt and pepper, to taste

Directions:

1.     Divide vegetables between two sandwiches.

Lemon Chicken Sheet Pan Dinner – 10 SmartPoints per serving, $1.81 per serving

Ingredients:

·       2 chicken breasts

·       4 cloves of garlic, minced

·       1 lemon, divided

·       2 tomatoes, sliced

·       1 potato, diced

·       4 carrots, cut into thirds

·       2 tbsp olive oil

·       Salt and pepper, to taste

Directions:

1.     Preheat oven to 425oF.

2.     Set potatoes, carrots, and chicken breast onto baking sheet. Toss with olive oil, salt, pepper, garlic cloves, juice of ½ of the lemon, and lemon zest.

3.     Bake for 20-25 minutes, until chicken is cooked through, turning potatoes and carrots after 10 minutes.

[weightwatchers]

Your Fall Shopping List:

Squash ✅ Apples ✅ Pears✅ Brussell Sprouts ✅ See below for delicious recipes you can make with your fave fall produce:  

 Butternut Squash, Sage & Mushroom Casserole - 5 SmartPoints

What you’ll need:

2 medium uncooked butternut squash, about 3 pounds total

2 spray(s) cooking spray

1 tsp olive oil

4 clove(s) garlic clove(s), chopped

1 pound(s) fresh mushroom(s), white button, wiped clean and thinly sliced

1⁄2 pound(s) dried shiitake mushroom(s), stems removed and thinly sliced

1⁄4 tsp table salt

11 oz fat free evaporated milk

3 medium uncooked shallot(s), sliced

1⁄8 oz raw sage, chopped (use 1 tbsp)

1⁄8 tsp table salt, or to taste

1⁄8 tsp black pepper, or to taste

8oz uncooked whole wheat pasta, about 12 lasagna noodles

 How to make it: 

Preheat oven to 400°F. Cut 1 squash in half lengthwise. Peel other squash and cut into 1/2-inch cubes.

Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwise and place cut side down on cookie sheet. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/4 teaspoon salt. Increase temperature to high and cook, stirring often, 6 minutes. Remove from heat and stir in cubed butternut squash; let cool.

Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan. Bring to a boil, cover and remove from heat.

Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.

Coat a 9 X 9-inch pan with cooking spray. Spoon half of mashed squash into bottom of pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon over 1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.

Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces.

Moroccan Chickpea- Stuffed Acorn Squash - 3 SmartPoints

What you’ll need:

3 spray(s) cooking spray

3 medium uncooked acorn squash

2 tsp olive oil

1 medium uncooked onion(s), chopped (1 ½ cups)

2 tsp minced garlic

3⁄4 tsp ground cumin, divided

1⁄2 tsp table salt, divided

1⁄8 tsp ground cinnamon, cinnamon

15 oz chickpeas, rinsed and drained

1⁄4 cup(s)water

1⁄4 cup(s) raisins, chopped

1⁄4 cup(s) cilantro, chopped

2 tsp fresh lemon juice

2 Tbsp sliced almonds, toasted

How to make it: 

Preheat oven to 375°F. Coat a baking sheet with cooking spray;

Slice squash in half, stem to bottom; scoop out seeds. Place squash on prepared pan, cut sides-down; bake until tender, 50 minutes.

Meanwhile, while squash is baking, heat oil in a large nonstick over medium-high heat; add onions and cook, stirring frequently until onions are nice and golden, 8 minutes.

Stir in garlic, 1/2 tsp cumin, 1/4 tsp salt and cinnamon; cook, stirring until fragrant, 30 seconds. Stir in chickpeas, water and raisins; cook, stirring, until hot and raisins are soft, 2 minutes.

When squash is tender, remove from oven; flip squash over. Sprinkle hot squash with remaining 1/4 tsp each salt and cumin.

Stir cilantro and lemon juice into chickpea mixture; divide evenly between squash halves. Sprinkle each half with 1 tsp almonds; serve while hot.

Serving size: 1 filled squash half

Apple Fritters - 3 SmartPoints

What you’ll need:

1⁄2 cup(s)all-purpose flour

6 tsp sugar, granulated

1⁄8 tsp table salt

1⁄2 cup(s)regular liquid egg substitute

1⁄4 cup(s)fat free skim milk

1 tsp vanilla extract

2 large fresh apple(s), peeled, cored, grated (McIntosh or Granny Smith)

1Tbsp unsalted butter

1Tbsp powdered sugar

How to make it:

In a large bowl, combine flour, granulated sugar and salt; mix well. Whisk in egg substitute, milk and extract; stir in apples.

Melt butter in a large nonstick skillet over medium-high heat. Drop apple mixture into pan, making 8 even fritters. Cook until golden brown, about 2 to 3 minutes per side. (If your pan is not large enough to cook all 8 fritters at once, cook in 2 batches using 1/2 tablespoon butter per batch.)

Sift powdered sugar over top of fritters just before serving.

Serving size: 1 fritter

Pear Crisp with Star Anise - 3 SmartPoints

What you’ll need:

5 medium raw Bartlett pear(s), or Anjou, cored, cut in 1/4-inch-thick slices

1⁄4 cup(s) dark brown sugar, divided1

1⁄2 Tbsp fresh lemon juice

1⁄4 fl oz brandy, regular or pear variety (1/2 Tbsp)

1⁄4 cup(s) uncooked old fashioned oats

2 Tbsp all-purpose flour

1⁄2 tsp star anise, finely ground

1⁄2 tsp ground cinnamon

1⁄4 tsp table salt

1 Tbsp unsalted butter, melted

How to make ‘em:

Preheat oven to 375°F.

Place pears in an 8 X 8-inch rectangular baking dish; sprinkle with 2 tsp sugar. Drizzle lemon juice and brandy over top; gently toss to coat and arrange pear slices in an even layer.

Combine oats, remaining 3 Tbsp plus 1 tsp sugar, flour, star anise, cinnamon and salt in bowl of a food processor; pulse a few times to blend. Add butter; pulse a few times until you have a crumbly mixture and then scatter evenly over pears.

Bake until pears are tender and top is golden and bubbling, 45 minutes. Serve warm.

Serving size: 1/8 of pan

Roasted Spicy Brussel Sprouts - 1 SmartPoint 

What you’ll need:

1 pound(s) uncooked Brussels sprouts, medium-size

1 Tbsp olive oil

1 Tbsp minced ginger

1Tbsp low sodium soy sauce

1⁄4 tsp table salt

1⁄4 tsp black pepper, freshly ground

1 oz uncooked Canadian bacon, diced

1 Tbsp Sriracha hot sauce

1 spray(s) cooking spray

How to make ‘em:

Preheat oven 400°F. Line a roasting pan with aluminum foil or coat pan with cooking spray.

Remove any yellow outer leaves from Brussels sprouts; trim ends and slice each one in half.

Place Brussels sprouts, oil, ginger, soy sauce, salt and pepper on prepared pan; toss to combine and roast 15 minutes.

Remove pan from oven and add ham and sriracha; toss to coat. Roast until Brussels sprouts are just tender when pierced with a knife and bacon is just crispy, about 10 minutes.

Serving size: 3/4 c

[weightwatchers]

…and HELLO to apple picking season!  

Take a bite out of the new month with these awesome 🍎 recipes:

Apple Cinnamon Muffins : 2 SmartPoints per muffin 

What you’ll need: 

4 sprays cooking spray

1 Tbsp all-purpose flour

1 Tbsp dark brown sugar, firmly packed

1⁄2 Tbsp salted butter

3 Tbsp quick cooking rolled oats

3⁄4 cup(s)all-purpose flour

1⁄2 cup(s)whole wheat flour

1 tsp baking powder

1⁄2 tsp ground cinnamon

1⁄4 tsp table salt

1 pinchg round allspice

3 Tbsp dried currants, chopped

1 large egg(s)

1⁄2 cup(s)unsweetened applesauce

3 Tbsp low-fat milk

3 Tbsp sugar

1 1⁄2 Tbsp canola oil

1⁄2 tsp vanilla extract

How to make ‘em:

Preheat oven to 425°F. Coat 24 mini muffin cups with cooking spray.

To make topping, with your fingertips, combine 1 Tbsp flour, brown sugar and butter in a small bowl until crumbly; stir in oats and set aside.

To make muffins, in a large bowl, combine 3/4 c all-purpose flour, whole wheat flour, baking powder, cinnamon, salt and allspice; stir in currants.

In a medium bowl, whisk together egg, applesauce, milk, granulated sugar, oil and vanilla extract until blended. Stir applesauce mixture into flour mixture just until blended.

Evenly divide batter among prepared muffin cups (about 1 Tbsp in each); evenly sprinkle with reserved oat topping. Bake until toothpick inserted in center of each muffin comes out clean, about 12 minutes. Transfer muffins from pan to a wire rack and cool completely.

Apple Pie Cups - 3 SmartPoints each

What you’ll need:

1 1⁄2 cup(s)Granny Smith apple, peeled and finely chopped

1tspfresh lemon juice

1⁄2 tsp ground cinnamon

1⁄4 tsp table salt

2 tsp canola oil

1 Tbsp honey

2 stick(s) Weight Watchers Reduced fat mild cheddar cheese sticks, finey chopped5SmartPoints™

12 item(s) mini phyllo shell(s) (such as Athens®)

How to make ‘em: 

Combine apple, juice, cinnamon, and salt in a bowl; toss to coat. Heat a medium skillet over medium heat. Add oil; swirl to coat.

Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally. Add honey; cook, uncovered, 1 minute. Divide cheese evenly among phyllo cups; top evenly with apple mixture. Serve warm.

Quinoa And Apple Breakfast Cereal - 6 SmartPoints

What you’ll need:

1 cup(s) uncooked quinoa

2 spray(s) cooking spray

1 Tbsp salted butter, divided

2 medium fresh apple(s), chopped or diced

2 cup(s) water, cold

1⁄2 tsp ground cinnamon

3 Tbsp packed brown sugar

1⁄2 cup(s) fat free skim milk

How to make ‘em: 

Soak quinoa in a bowl of water for 5 minutes.

Meanwhile, coat a large skillet with cooking spray; set over medium heat. When skillet is hot, melt 1/2 tablespoon butter until it just starts to sizzle. Add apples and cook, turning occasionally, until apples are soft and begin to caramelize, about 5 to 10 minutes depending on personal taste; set aside.

Rinse and drain quinoa. Add quinoa and 2 cups of cold water to a medium saucepan and bring to a boil over medium-high heat; boil for 1 minute. Reduce heat to low, cover pan tightly and allow quinoa to simmer for 10 minutes. When quinoa is cooked (a little "tail" will appear on each grain), remove from heat and fluff with a fork. Add remaining 1/2 tablespoon butter, cinnamon, sugar and milk; stir to combine and fold in apples. Garnish with cinnamon, if desired. Yields about 2/3 cup per serving.

[weightwatchers]

Member Sean’s Burger & Potato Recipes

To make the burger , you’ll need:

1 No Bull Burger Mama Mia Spicy Italian (5 SmartPoints)

1 Aunt Millies Hearth Whole Grain Hamburger Bun  (4 SmartPoints)

1⁄8c  Peppadew Peppers, Whole Sweet Piquante   (1 SmartPoint)

1⁄4c  Trader Giotto's Organic tomato basil marinara sauce  (1 SmartPoint) 1 Tbsp    Basil, fresh ( 0 SmartPoints)

How to make ‘em:

Grill burger patties until cooked through - always use a probe thermometer to cook to the recommended internal temperature for safety

While the patties are cooking heat up measured portions of your favorite pasta sauce and then mince a handful of fresh basil leaves and peppadew peppers.

Top your favorite bun with the cooked patty, pour over the sauce and then sprinkle on your basil and peppadews.

Serve hot with extra napkins!

For the potatoes, you’ll need:

8.6oz  Potatoes, white or red, cooked  (6 SmartPoints)

1 tsp    Oil, canola( 1 SmartPoint)  

2 cloves of fresh garlic (0SmartPoints)

 2 Tbsp of Parsley ( 0 SmartPoints)

How to make ‘em:

Slice one large potato per serving, using either a knife or mandolin. Don't forget to pre-weigh the potatoes for tracking, as cooking tends to change the weight of the potatoes, so pre-cooked weight is most accurate.

Soak the potato slices in salty water for 30 minutes (just add a tablespoon or two of salt to a large bowl of water, and stir until diluted)

Preheat the oven to 375°F

Measure one teaspoon of canola oil out into a small bowl per serving.

Chop two or more cloves of fresh garlic per serving (fresh is best, but minced garlic is a quick and easy substitution)

Chop fresh parsley as fine as you can as this releases the flavor, making the taste brighter

Drain the potatoes and shake as much of the water off as you can in a colander or sieve

 Place the potatoes onto a non-stick baking surface like a silicone baking sheet, parchment paper, or a lightly oil-sprayed baking pan.  I prefer the silicone baking sheet because it's reusable and doesn't add points to the recipe.

Brush the oil onto the potatoes lightly, then sprinkle a light dusting of salt over the top

Bake the potatoes for 25 minutes

Once the potatoes look like they are starting to brown, turn on the broiler, slide out the pan, and sprinkle the garlic and parsley evenly over the potatoes.  Put the pan back under the broiler and cook for an additional five minutes, or until the garlic starts to brown. (I prefer a low broiler setting, but if you want to use high, just make sure you watch things very closely)

Remove the potatoes from the oven and arrange on a pretty plate next to your burger.

Dip in your favorite low-SP sauce, ketchup, or just eat them plain.

[weightwatchers]

Berry Cobbler Recipe

Berries and cream make the perfect combo! These Berry Cobblers can be made in a mug, and whipped up in under 4 minutes! Get the quick & easy 4 Smartpoint Berry Cobbler recipe below!

What You’ll Need:

3/4 cup berries of choices  (0 SmartPoints)

 2 tsp white, granulated sugar – 2  (SmartPoints) 

 1 tsp fresh lemon juice (0 SmartPoints) 

1⁄4 tsp Vanilla extract (0 SmartPoints) 

 1 pinch Salt  (0 SmartPoints)

2 Tbsp Ready to eat low fat granola  (2 SmartPoints) 

 1 Tbsp Aerosal Whipped Cream ( 0 SmartPoints)

How to Make It:

 Cover and microwave until berries are soft, about 2 1/2 to 4 minutes. Remove carefully. 

 Sprinkle berries with granola and top with whipped cream. Enjoy!

[weightwatchers]

Mini Shepherd’s Pies

Slay your season premiere spread with Mini Shepherd's Pies. They're 4 SmartPoints each and freeze well, so you can reheat them for a DVR marathon. Get the recipe below:

What you’ll need 

1 1⁄4 pound(s) uncooked Yukon gold potato(es), cut into 1-inch pieces

1 tsp table salt, divided

1 medium uncooked scallion(s), finely chopped

2⁄3 cup(s)fat free skim milk

1 pinch black pepper

1 spray(s) cooking spray

3⁄4 pound(s )uncooked 93% lean ground beef

1 small uncooked onion(s), finely chopped

2 medium uncooked carrot(s), finely chopped

1 clove(s)garlic clove(s), minced

2 1⁄2 tspgarlic herb seasoning

1 cup(s) no salt added canned tomato sauce

1 1⁄4cup(s) frozen cut green beans, thawed

6 Tbsp low fat shredded cheddar cheese

How to make ‘em:

Preheat oven to 400ºF. Place six 6-oz ramekins on a rimmed baking sheet; set aside.

Place potatoes in a saucepan; add enough water to cover them and stir in 1/4 tsp salt. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until tender, about 12 to 15 minutes. Drain potatoes and return to saucepan; stir in scallions, milk, 1/4 tsp salt and pepper. Mash with a potato masher until somewhat smooth; set aside.

Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning and remaining 1/2 tsp salt; sauté, breaking up beef, until onions are translucent and carrots are just tender, about 10 minutes. Stir in tomato sauce; remove from heat.

Spoon about 1/2 cup beef mixture into each ramekin. Top each with a layer of green beans and a layer of mashed potatoes; sprinkle each with a Tbsp cheese. Bake until heated through, about 20 minutes.

Serving size: 1 shepherd’s pie

[weightwatchers]

Zucchini Fries Recipe

Did someone say Zucchini Fries?! At 3 SmartPoints a serving, this crunchy finger food will have your guests like, "fast food who?"

What you’ll need:

4 spray(s) olive oil cooking spray

1 tsp Italian seasoning

1 1⁄2Tbsp all-purpose flour

3⁄4 tsp table salt

3⁄4 cup(s)dried plain breadcrumbs, panko-variety suggested

2 medium uncooked zucchini

2 large egg white(s), whipped until frothy (almost soft peaks)

How to make ‘em:

Preheat oven to 425ºF. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl.

Slice each zucchini in half lengthwise and then each half into 2 pieces widthwise. Next slice each zucchini chunk into 4 fries. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray.

Roast, turning once, until desired crispness, about 12 minutes. 

Yields about 8 fries per serving.

[weightwatchers]

Chocolate Chip Blondies Recipe

Easter candy is good, but homemade Chocolate Chip Blondies are better! Bake up these chewy squares for a holiday treat that's just 6 SmartsPoints a serving.

What you’ll need:

2 cup(s)all-purpose flour

2 tsp baking powder

1⁄2 tsp table salt

1 1⁄2 cup(s)unpacked brown sugar

6 Tbsp light butter

2 large egg white(s)

1 tsp vanilla extract

3⁄4 cup(s )mini chocolate chips

1⁄3 fl oz mineral water

How to make ‘em:

Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder and salt.

In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips.

Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.

[weightwatchers]

March Menu Recipes

It's a battle of MVP dishes in our March Menu bracket, and you decide which hometown fave gets turned into a slam-dunk video tutorial.  Peep all four of the recipes below:

North East: Cheesesteak (6 SmartPoints)

What you’ll need:

1 spray(s)olive oil cooking spray

1 mediumuncooked onion(s), thinly sliced

1 pound(s)uncooked lean flank steak, cut into 8 thin slices

2 tspWorcestershire sauce

1⁄4 tsptable salt

1⁄4 tspblack pepper

4 roll(s)reduced calorie hot dog bun(s)

1⁄4 cup(s)low fat shredded cheddar cheese

How to make

Preheat oven to 350 degrees F

Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. When pan is hot, add onion and sauté until tender and golden brown, about 10 minutes. Remove onion from pan; set aside.

Add steak to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper; cook until liquid is absorbed.

Divide steak evenly between buns and top with onion and cheese. Wrap in foil, transfer to oven and bake until cheese melts, about 5 to 7 minutes. Yields 1 sandwich per serving.

West: Fish Tacos (6 SmartPoints)

What you’ll need:

1⁄2cup(s)light sour cream

1tspcanned chipotle peppers in adobo sauce, minced

1⁄2tspchili powder

1⁄2tsptable salt

1⁄2tspblack pepper

16ozuncooked Atlantic cod, or halibut, skinless fillets cut in 1-inch pieces

8mediumcorn tortilla(s) (6-inch) varieties

1⁄2cup(s) uncooked green cabbage, thinly sliced or red variety

How to make:

Spray a broiler rack with cooking spray; preheat the broiler.

Stir together the sour cream and chipotles in a small bowl. Set aside.

Sprinkle the fish with the chili powder, salt and pepper. Spray lightly with olive oil cooking spray and place on the broiler rack. Broil 5 inches from the heat until the fish flakes easily when tested with a fork, 3-5 minutes. Divide the fish among the tortillas, and top with the sour cream mixture and cabbage.

Midwest: Chicago Style Hot Dog (5 SmartPoints)

What you’ll need:

4item(s)light beef or pork hot dog(s)

4item(s)reduced calorie hot dog bun(s)

4slice(s)Kosher dill pickle sandwich slice(s), blotted dry with paper towel

1⁄2mediumplum tomato(es), cut into 4 thin slices, each slice halved 

2tspmustard, or to taste

4tspsweet pickle relish, or to taste

8tspuncooked onion(s), or to taste

4item(s)pepperoncini, chopped

1pinchcelery seed, optional

How to make:

Heat outdoor grill to medium-high (or grill pan over medium-high heat).

Grill hot dogs, turning as needed until lightly charred, about 7 minutes. Add buns to grill during last minute of cook time and grill until lightly toasted.

Place hot dogs in toasted buns. Arrange 1 pickle slice on 1 side and 2 pieces tomato on other side of each hot dog. Spread each hot dog with 1/2 teaspoon mustard and then top each with 1 teaspoon relish and 2 teaspoons onion. Top each with a chopped pepperoncini pepper and sprinkle with celery seeds, if desired. Yields 1 hot dog per serving.

South: Shrimp Jambalaya (4 SmartPoints)

What you’ll need:

2 tspolive oil

1mediumuncooked onion(s), sweet, chopped

1mediumgreen pepper(s), chopped

8ozuncooked boneless skinless chicken breast(s), cut into bite-size pieces

29ozcanned stewed tomatoes, undrained

12ozuncooked shrimp, peeled and deveined

1tspItalian seasoning

1tsphot pepper sauce

4cup(s)cooked brown rice

How to make:

Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.

Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes.

Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, until shrimp are cooked through, about 5 minutes.

Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 1 cup per serving.

[weightwatchers]

Rosemary Roasted Potatoes

Up next for the Sides of March is Rosemary Roasted Potatoes for 4 SmartPoints! With flavor as full as their scent, these spuds are a delicious side for any dinner party.

What you’ll needL

1 1⁄2 pound(s)uncooked Yukon gold potato(es), scrubbed, quartered

8 medium uncooked shallot(s), peeled, left whole

2 Tbsp rosemary, fresh, minced, leaves only

2Tbsp olive oil

3⁄4 tsp kosher salt (or to taste

1⁄2 tsp black pepper, freshly ground (or to taste)

How to make ‘em:

Preheat oven to 400°F; position rack in middle of oven

In a large bowl, toss potatoes with shallots, rosemary, oil, salt and pepper until combined. Spread potatoes in a single layer on a large rimmed sheet pan. Roast until browned and crisp, stirring potatoes every 20 minutes to ensure even browning, at least 45 minutes.

Transfer pan to a wire rack, adjust seasonings and serve.

Serving size: 3/4 cup. 

[weightwatchers]

Roasted Cauliflower Recipe

The Ides of March has arrived and with it... The Sides of March! 😂 At just 1 SmartPoint, Roasted Cauliflower is a perfect Easter side for when you want to save room for 🍫. Get the recipe and stay tuned for more to come:

What you’ll need: 

2 head(s) uncooked cauliflower

1 Tbsp olive oil 

1 tsp kosher salt

1 1⁄2 Tbsp fresh parsley, minced

1 1⁄2 tsp lemon zest

1 tsp minced garlic

How to make ‘em:

Preheat oven to 450ºF. Line two large baking sheets with parchment paper (or coat with cooking spray).

Cut cauliflower into bite-size pieces; rinse in a colander and let dry. Place cauliflower in a large bowl and drizzle with oil; sprinkle with salt and toss thoroughly.

Spread florets evenly on prepared pans. Roast, stirring once halfway through, until well-browned, about 30 minutes. Toss cauliflower with parsley, lemon zest and garlic; serve. 

Yields about 2/3 cup per serving

[weightwatchers]

Avocado Toast

Avocado Toast is all the rage, so we just had to put our own twist on it. This recipe makes 2 servings at 6 SmartPoints a serving. Enjoy! 

What you'll need

•  2 slices hearty grain bread, toasted

•  4 mini heirloom tomatoes, sliced

•  1 tsp. sesame seeds

•  1/4 cup crumbled feta cheese

•  1/2 of a lemon

•  1/2 of an avocado, sliced

•  Salt and pepper, to taste

•  Olive oil, for drizzling 

 How to make it

1) Layer about half of the avocado slices on a slice of toast and mash with a fork. 

2) Top with half of the tomato slices and squeeze the juice of one lemon quarter over the tomatoes. 

3) Sprinkle with a half of the sesame seeds and half of the feta. 

4) Drizzle half of the olive oil and sprinkle salt and pepper over the sandwich.  

5) Repeat on second piece of toast with remaining ingredients.

[weightwatchers]

Black Tie Bites

Stylish and yummy, these Black Tie Bites are perfect for an award show party! The recipe yields 4 servings at 4 rounds a serving. Each serving is 2 SmartPoints.

What you'll need:

 •  pitted black olives

•  1-2 medium cucumbers

•  8 swiss cheese wedges

•  drinking straw

•  a cocktail stick

•  small sharp knife or scissors

 How to make 'em:

 1) Cut cheese into triangles, and cucumbers into 1/2 inch circle slices. Place cheese on top of cucumber slices.

2) Cut out buttons by inserting a drinking straw into a black olive. Using the cocktail stick, remove the olive circle from the straw. Repeat for each button. 

3) With a sharp knife or some scissors, cut out little triangles to use for the bow ties (it's easiest to cut each olive into quarters and flatten them first). 

4) Place the bow ties and buttons on top of each piece of cheese.