Double Mushroom Soup - 4 points

Double Mushroom Soup - 4 points

Source: WW Jan/Feb 2012
Prep: 20 min.  Slow-cook: 3 hours   Serves 4

1 (.35 ounce) package dried mushrooms, preferably porcini
1/2C boiling water
3C reduced sodium beef or veggie broth
1/4 pound small white mushrooms, sliced
1 carrot, halved lengthwise, and sliced
1 celery stalk with leaves, thinly sliced
1 small red onion, quartered and thinly sliced
1 small bay leaf
3/4 tsp dried dill
1/2 tsp salt
1/8 tsp black pepper
2Tbsp chopped fresh flat-leaf parsley
1/2C low-fat sour cream
2 slices Canadian Bacon, cut into matchsticks

Mix dried mushrooms and water in small bowl; let stand until softened, 20 minutes.  Remove mushrooms and reserve liquid.  Rinse mushrooms; pat dry and finely shop.  Pour liquid through fine sieve set over 5 or 6 quart slow cooker.

Add dried mushrooms and next 9 ingredients to slow cooker.  Cover and cook 3 hours on high or 6 hours on low.  Discard bay leaf, stir in parsley, divid soup among four bowls; top evenly with sour cream and bacon.

Per serving (1 & 1/4Cups)  145 calories, 7G total fat, 3G sat fat, 0G trans fat, 18MG chol, 581MG sodium, 10G carb, 4G sugar, 2G Fiber, 11G Protein, 79MG calcium, points 4

Fiery Shrimp with Bok Choy and Rice - 6 points

Fiery Shrimp with Bok Choy and Rice - 6 points

Source: WW Jan/Feb 2012
Prep: 15 min   Stir-Fry/Cook: 30 min  Serves: 4

3 tsp Canola Oil
1 lb medium shrimp, peeled and deveined
1c matchstick-cut carrots
2 baby bok choy, quartered lengthwise
6 scallions, cut into 1 & 1/2 inch lengths
2 Tbsp grated peeled fresh ginger
2 Large garlic cloves, minced
1/2 C jasmine rice (uncooked)
1&1/2 Tbsp reduced sodium soy sauce
1/4-1/2 tsp red pepper flakes

Heat 1&1/2 teaspoons oil in large nonstick skillet over medium-high heat.  Add shrimp and stir fry until just opaque in center, 3 minutes.  Transfer to medium bowl.

Add remaining oil, carrots, bok choy, scallions, ginger, and garlic.  Stir-fry until fragrant, 2 minutes.  Add rice, tossting to coat.  Stir in broth, soy sauce and pepper flakes; bring to boil.  Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-22 minutes

Add shrimp to skillet; cook, stirring frequently, until heated through, 3 minutes.

Per serving (about 1&1/2 cups): 231 Calories, 5G total fat, 1G sat fat, 0G trans fat, 168MG Chol, 613MG Sodium, 18G Carbs, 5G sugar, 3G fiber, 22G Protein, 83MG Calcium, points 6.

Pie-Style Spanikopita - 5 points

Pie-Style Spanikopita - 5 points

source: WW Jan/Feb 2012
Prep: 15 min   Cook: 30 min  Serves: 6

1 10oz pkg frozen, chopped spinach, thawed & squeezed dry
1 C fat-free ricotta cheese
4 scallions, finely chopped
1/2 C Crumbled reduced-fat feta
1/4 C snipped fresh dill
1 large egg, lightly beaten
1/4 tsp salt
10 (9x14) sheets frozen phyllo dough, thawed


Preheat oven to 375.  Spray shallow 1&1/2 quart shallow casserole dish or 9-inch deep dish pie plate with nonstick spray.

Mix together all ingredients except phyllo in large bowl

Lay 1 sheet of phyllo ni prepared casserole dish, allowing it to extend over rim of dish; lightly spray with nonstick spray (keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out).  Repeat with 3 more sheets of phyllo, placing corners at different angles and lightly spraying each sheet with nonstick spray.  Fold edges of phyllo in to form 1 & 1/2 inch high rim.

Spread spinnach mixture over phyllo.  Lightly spray 1 of remaining sheets with nonstick spray; crumple loosely and place on top of filling.  Repeat with remaining 5 sheets of phyllo.  Bake until heated through an phyllo is golden, about 30 minutes.  Let stand 10 minutes before serving.

Per serving (1/6 of pie): 176 calories, 5G total fat, 2G sat fat, 0G trans fat, 41MG Cholesterol, 455MG Sodium, 22G carb, 2G sugar, 2G fiber, 12G Protein, 231MG Calcium, points 5

Wild Mushroom-Barley Salad - 4 points

Wild Mushroom-Barley Salad

Source: WW Jan/Feb 2012
Prep: 10 minutes    Cook: 14 minutes   Serves: 6

Bring 1 & 1/2 cup water to boil in medium saucepan.  Stir in 3/4 cups quick cooking barley; cover and cook until tender, 12 minutes.  Remove pan from heat; let stand, covered, 5 minutes.  Meanwhile, heat 1 Tablespoon olive oil in large nonstick skillet over medium heat.  Add 1 (10-oz) package sliced crimini mushrooms and 1 (3 & 1/2 ounce) package shitake mushrooms, stems removed, caps sliced; cook, stirring frequently, until softened, 3 minutes.  Add 1/2 diced small red onion and 3 Tablespoons chopped fresh dill; cook, stirring, until onion is softened, 2 minutes.  Stir in barley, 2 teaspoons champagne or white-wine vinegar, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.  Garnish with fresh dill sprigs (optional).

Per serving (2/3 cup): 149 calories, 3g Total Fat, 0G sat fat, 0G trans fat, 0MG cholesterol, 76MG sodium, 28G total carb, 2G total sugar, 6G Fiber, 5G Protein, 22MG Calcium, Points: 4.

Lemon-Ginger Cookie Stacks - 2 points

Lemon-Ginger Cookie Stacks - 2 points

Source: WW Magazine, Jan/Feb 2012

Prep: 10 minutes   Cook: none  Serves: 6

With rubber spatula, mix 1/2 cup plain fat-free Greek yogurt, 1/2 cup nondairy light whipped topping, and grated zest and juice of 1/2 lemon in medium bowl.  Place 6 scallop-shaped ginger thin cookies (such as Anna's Ginger thins) on each of 6 plates.  Top each cookie with 1 Tablespoon of yogurt mixture, sprinkle evenly with 1/2 cup fresh raspberries.  Repeat layering with 6 scallop-shaped ginger thin cookies, remaining yogurt mixture and 1/2 c fresh raspberries.

Per serving (1 stack): 72 calories, 2G total fat, 1G sat fat, 0G trans fat, 1MG Cholesterol, 77MG Sodium, 12G Total Carb, 6G total sugar, 1G Fiber, 2G Protein, 59MG Calcium, Points 2.

Lemony Linguini with Sausage - 9 points per serving

Lemony Linguine with Sausage: 9 points per serving
Prep: 5 minutes   Cook: 15 minutes   Serves: 4

Bring 3 Quarts of water to boil in a large saucepan.  Add 1 (9 ounce) package fresh linguine and cook until al dente, 2 minutes. Drain, reserving 1/2 cup cooking water.  Meanwhile, heat 2 teaspoons extra-virgin olive oil in large nonstick skillet over medium-high heat.  Add 1/2 pound sweet italian turkey sausage links, casings removed, cook, breaking up with a spoon, until browned, 5 minutes.  Transfer to plate.  Add 1 sliced shallot and cook, stirring, until colden, 2 minutes.  Add to asusage.  Add 1 (9oz) bag baby spinach and cook, stirring, just until wilted, 3 minutes.  Return sausage to skillet and cook stirring, until heated through, 2 minutes.  Add pasta, reserved water, and grated zest and juice of 1 lemon cook, stirring, until heated through, 1 minute.

Per serving (1 & 1/2 cups):  366 calories, 10G total fat, 2G Sat fat, 0G Trans fat, 53MG cholesterol, 431MG Sodium, 48G Total Carb, 2G Total Sugar, 4G Fiber, 23G Protein, 90MG Calcium.  Points: 9

Meyer Lemon Chicken - 5 points per serving

Meyer Lemon Chicken (5 points)

Source: WW mag, Jan/Feb 2012
Prep: 5 minutes   Cook: 15 minutes   Serves: 4

Mix 1/4 cup all-purpose flour, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in shallow bowl.  Add 4 (1/4 pound) chicken cutlets; toss to coat.  Heat 1 Tablespoon olive oil in large nonstick skillet over medium heat.  Add chicken and cook until browned and cooked through.  3 minutes per side.  Transfer to plate.  Add 1 minced shallot to skillet and cook until softened.  2 minutes.  Add 1 cup low-sodium chicken broth; bring to a boil.  Boil until reduced to 2/3 cup.  2-3 minutes.  Meanwhile, cut 1 of 2 Meyer lemons into sections; discard seeds.  Grate 1/2 teaspoon of zest and squeeze juice from remaining lemon.  Whisk lemon zest and juice, 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried and 1 teaspoon cornstarch in a small bowl until smooth.  Stir juice mixture into broth mixture; return to boil and cook, stirring, 1 minute.  Stir in chicken and lemon sections; cook, stirring to coat chicken with sauce, util hot, 1 minute.

Per serving: (1 chicken cutlet with about 2 Tablespoons sauce):  211 calories, 8G total fat, 1G sat fat, 0G Trans Fat, 70 MG Cholesterol, 181 MG Sodium, 7G Total Carbs, 0G Total Sugar, 0G Fiber, 28G Protein, 22 MG Calcium.

Tip: To cut a lemon into sections, remove the peel with a small knife.  Cut along both sides of each dividing membrane.  Lift out hte sections from the center and remove any seeds.