2 large Russet baking potatoes (8 oz each)
1 T olive oil
1 t Lawry’s seasoning salt
fresh ground pepper, to taste
0live oil cooking spray
Preheat the oven to 425 F. Cut potatoes lengthwise into 4 equal slices. Cut each slice into thirds or fourths. Once over with the cutting, place the potatoes in a dish of ice water and let sit for 10 min. Remove the potatoes from the water and dry them. In a bowl, place the potatoes and add in the seasoning salt, pepper and drizzle with olive oil. Mix all together very well. On a baking sheet sprayed with nonstick spray, place the potatoes and add a little cooking spray. Bake for 35 – 40 min until golden brown. Turn the potatoes from time to time to cook well. If you want, you can bake them for 10 additional min to have crispy fries. If you want, you can sprinkle the fries with more seasoning salt and pepper.
4 large apples, peeled, cored, cut into 1/8″ slices (6 c sliced apples)
2 t fresh lemon juice
3/4 c packed light brown sugar, divided
2 T minute tapioca, or other brand
1 t ground cinnamon
1/4 t ground nutmeg, or freshly grated nutmeg (fresh preferred)
1/2 c flour
4 T butter, melted
Preheat oven to 400ºF. Place rack in bottom third to middle of oven. In a large bowl, toss together apple slices, lemon juice, 1/4 c brown sugar, tapioca, cinnamon and nutmeg; let stand for about 30 min. Spoon apple mix into an ungreased 9″ square baking dish, or glass or ceramic pie plate; cover loosely with aluminum foil and bake for 30 min. Meanwhile, to make topping, in a small bowl, combine flour with remaining 1/2 c brown sugar; mix with a fork until completely blended. Add melted butter; work in thoroughly with fingertips. After pie has baked for 30 min, remove from oven and discard foil. Sprinkle topping over apples and bake, uncovered, until apples bubble and topping turns golden, about 35 – 45 min. Cool at least 2 hours before serving. Slice into 8 pieces and serve. Yields 1 slice per serving, 4 points per serving.
1 lb lean ground turkey
1 pkg Hidden Valley Ranch Dressing Dry Mix
2 green onions, chopped
2 T fresh parsley, chopped
3 cloves garlic, minced
In a bowl, combine all the ingredients. Form into 4 patties. Spray a frying pan with cooking spray. Cook the patties until done. Serve on hamburger buns or wrap in iceberg lettuce for a carbohydrate free hamburger recipe version. Note: Serving with hamburger buns will add additional points to the recipe – make sure to factor that in! Makes 4 servings. 3 Points.
1 lb ground turkey
1 10 oz can enchilada sauce
1 8 oz can tomato sauce
1 can reduced fat refrigerator biscuits
1 1/4 c shredded low fat Mexican Cheese
Preheat oven to 350. Brown turkey and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mix. Then you just dump it all in a greased casserole and bake for 25 min. Take out of oven and sprinkle cheese on top. Bake an additional 10 min. Let stand for 5 min before serving. You can make this into 6 or 8 servings. Weight Watcher Recipes 5 points
1 2/3 c sugar
2/3 c fat free evaporated milk
2 T light butter
1 1/2 c semisweet chocolate, chopped
14 large marshmallows)
Coat an 8 x 8″ pan with cooking spray. In a medium saucepan, stir together sugar, evaporated milk and butter; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 min. Stir in chocolate and marshmallows; remove pan from heat and stir until smooth. Pour mix into prepared pan and refrigerate until firm, about 2 hours. Cut into 36, 1 1/3″ squares and serve. Yield: 1 piece per serving. Note: Store fudge in refrigerator or freeze for a firmer consistency. 3 points plus per serving.
2 1⁄2 lb boneless, skinless chicken breast, cut into 2″ pieces
1⁄2 c soy sauce
1⁄2 c honey
3 whole garlic cloves
1 t hot chili sauce or to taste (opt)
Add chicken to a crock pot with soy sauce, honey, garlic cloves and hot chili sauce, if using. Set the crock pot to low and cover. Stir after 2 hours and then cook an additional 2 hours. Remove garlic cloves. Serves 6. 8 PointsPlus per serving.
1 c Greek yogurt
3 T dry ranch seasoning
Simply mix together the two ingredients and refrigerate for up to three days. Makes 1 cup. Calories: 72, Weight Watchers Points: 1.
6 frozen, chopped bananas
3 T Nutella
1/4 t vanilla
Chop up and freeze 6 bananas overnight. Add all ingredients into a food processor or blender. Makes 6 servings @ 177.2 cal. each and 3 Weight Watcher Points. Note: Can refreeze for at least an hour after mixing all the ingredients.
1 1.5 litre bottle red table wine
10 oz grenadine
16 oz cranberry juice cocktail
12 oz sweet vermouth
10 oz sugar water
Mix all ingredients except ice. Pour sangria in glass and then add ice and fruit. 4 ww points.
2 T instant coffee granules (regular or decaf)
2 T fat free vanilla flavored coffee creamer, powdered
1/2 c fat free milk
8 – 10 ice cubes
Blend all ingredients together in a blender and process until smooth. If desired, sweeten with Splenda. Yield: 1 1/4 c. 2 ww points.
3 lb pork shoulder blade roast, lean, remove all fat
1 T liquid mesquite smoke
1 T coarse sea salt
Place pork in the crock pot and pierce it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and cook on LOW about 16 hours. Remove from crock pot and place on a large platter. Remove any fat left and shred pork with 2 forks. Discard liquid reserving a little to keep pork moist. Note: This freezes very well. Serves 8. Weight Watchers = 4 points.
4 boneless chicken breasts
1/2 c ketchup
3 T brown sugar
2 T vinegar
2 T Worcestershire sauce
2 t dry mustard
Place chicken in baking dish. Mix other ingredients, spoon over chicken. Bake uncovered at 350 for 40 min or so. (5 points.)
3 c potatoes, shredded
3/4 c shredded low-fat cheddar cheese
3 oz Canadian bacon, chopped
1/2 c green onion, sliced
4 whole eggs, beaten
12 oz evaporated nonfat milk
salt & pepper
Preheat oven to 350°F. Spray a 8 x 8″ pan with nonstick cooking spray. Arrange potatoes at the bottom of the dish. Sprinkle with cheese, Canadian bacon and green onions. In large mixing bowl, combine eggs, milk, salt & pepper; pour over potato mixture in dish. Bake uncovered in oven for 40 min or until center appears set. Let stand 5 min before cutting.