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.

Classic Macaroni Salad - 4 points per serving

Another one from WW website. 




Salads
Points per serving: 4
Yield: 8 servings
Difficulty: easy
Prep Time: 12 minutes
Cook Time: 10 minutes

Ingredients
8 oz uncooked macaroni, elbow-variety 
1/8 tsp table salt, or to taste (for cooking pasta) 
1/2 cup(s) reduced-calorie mayonnaise 
1 Tbsp red wine vinegar
1 tsp Dijon mustard 
1/2 tsp garlic powder  
1 cup(s) celery, chopped
1/3 cup(s) red onion(s), finely chopped   
2 Tbsp parsley, fresh, chopped  
1/4 tsp table salt, or to taste   
1/8 tsp black pepper, freshly ground, or to taste

Instructions

• Cook macaroni in salted water according to package directions; drain and transfer to a large bowl.
  
• Meanwhile, in a medium bowl, whisk together mayonnaise, vinegar, mustard and garlic powder; stir mixture into cooked macaroni. Fold in celery, onion and parsley; season to taste with salt and pepper. Serve warm or chilled. Yields about 2/3 cup per serving.

NOTES: This is made with regular pasta - I would swap out for whole wheat pasta, though I'm not sure how it would effect the points values.  Comments on the WW said it's a good recipe to build on, add tomatoes, shrimp, etc. if you wanted to. 

Spinnach Artichoke Dip - 2 points plus per serving

This one comes to us from WW.  I have NOT tried it yet.




Snacks
Yield: 12 servings
Difficulty: Easy
Prep: 10 minutes
Cook: 20-30 minutes

Ingredients
 2 spray(s) cooking spray
 1/2 pound(s) spinach, baby leaves, washed and dried*
1 1/2 cup(s) canned artichoke hearts, without oil, drained
1 clove(s) (medium) garlic clove(s), minced (or more to taste)
1/2 tsp crushed red pepper flakes, or to taste
1/2 tsp table salt   
1/2 cup(s) grated Parmesan cheese
1/2 cup(s) reduced-fat sour cream 4 oz low fat cream cheese, at room temperature

Instructions

• Preheat oven to 350ºF. Coat a 7 1/2-inch deep-dish glass or ceramic pie plate (or oval oven-proof dish) with cooking spray.
• In a food processor, combine spinach, artichokes hearts, garlic, red pepper flakes, salt, Parmesan cheese, sour cream and cream cheese; puree until smooth. Using a spatula, scrape dip into prepared dish; smooth top into an even layer. Bake until golden on top, about 20 to 30 minutes, depending on desired doneness. Serve warm. Yields about 1/4 cup serving.

NOTES: I saw in one of the comments where someone said they were going to use this to fill a portabello mushroom cap - what a brilliant idea for the fourth of july!

Curried Egg Salad Sandwich: 3 or 4 points per serving (without bread)

This one is from Weight Watchers, I haven't tried it myself yet, but I will review it as soon as I do!  It looks simply WONDERFUL!


 Servings: 2
Points per serving (see below)

Curry powder adds great flavor to egg salad. The yellow color also fools the eye into thinking there are more than only 2 egg yolks in the recipe.

Ingredients

4 Egg Whites (large, boiled)
2 Egg Yolks (large, boiled)
2 1/2 Tbsp reduced-calorie mayonnaise (using Reduced Cal = 4 points per serving, 9 points for total recipe not including any bread)
OR . . . 2 1/2 Tbsp Fat Free mayonnaise (using Fat Free Mayo = 3 points per serving, 6 for total recipe not including any bread)
1 Tbsp raisins, chopped   
1 Tbsp red onion(s), finely chopped   
3/4 tsp curry powder   
1/4 tsp table salt, or to taste   
2 leaf/leaves Boston lettuce   

Bread not included in the point total for this recipe so that you can figure out what YOUR favorite bread would add to the points total.  Consider making a lettuce wrap instead, if you're short on points! 

Instructions

• In a bowl, combine egg whites and yolks, mayonnaise, raisins, onion, curry powder and salt.
  
• Place 1/2 cup egg salad on each of two slices of toast; top each with a lettuce leaf, torn or folded to fit bread. Top each sandwich with a second slice of toast. Yields 1 sandwich per serving.

Notes

• Instead of the red onion, you could use either sliced scallions or snipped chives.

Roasted Red Pepper Dip (YUMMY!!!) - 2 points

This one is from the new WW cookbook - it's fantastic with Carrots!  It makes 4 servings, 2 points each.  It's great for taking to a game, or munching on when guests are coming over - they'll never know it's Weight Watchers!

2 large red bell peppers

1 Tbsp extra-virgin olive oil

2 tsp tomato paste

2 tsp balsamic vinegar

1 garlic clove, minced

½ tsp salt

1/8 tsp pepper

1/8 tsp cayenne pepper

1.       Line rack of broiler pan with foil and preheat broiler

2.       Cut bell peppers in half, remove seeds.  Arrange peppers, cut sides down, on prepared pan.  Broil 5 inches from heat until skin is blackened, about 10 minutes.  Transfer peppers to large zip-loc bag.  Seal and let steam for 10 minutes more.

3.       When cool enough to handle, peel the peppers and cut into large pieces.  Put in a food processor.  Add all the remaining ingredients and puree, add a little water if it’s too thick.  Serve at once, or refrigerate for up to 4 days.