Chicken and Cheese Quesadillas

• 2 cup(s) cooked chicken breast, chopped or shredded
• 1 tsp fresh lime juice, or to taste
• 1/4 tsp ground cumin
• 1/4 tsp table salt
• 8 medium whole wheat tortilla(s), about 6-inches each
• 1/2 cup(s) fat-free black bean dip, spicy-variety
• 1/2 cup(s) low-fat shredded cheddar cheese, sharp-variety
• 2 medium scallion(s), green parts only, diced
• 4 spray(s) cooking spray
• 1/2 cup(s) salsa
• 1/4 cup(s) reduced-fat sour cream

1. In a small bowl, combine chicken, lime juice, cumin and salt; toss well to combine.
2. Place 4 tortillas on a flat surface and spread each one with 2 tablespoons of bean dip. Top each with about 1/3 cup of chicken and then sprinkle each with 2 tablespoons of cheese; divide scallions over top. Cover with remaining tortillas and gently press down on each one.
3. Coat a very large nonstick skillet with cooking spray; place over medium heat. Cook quesadillas in a single layer until golden brown on bottom, about 2 minutes. Flip quesadillas and press down on them with a spatula; cook until golden brown on second side, about 2 to 3 minutes more. Remove to a serving plate and cover to keep warm (or place in oven); repeat with remaining quesadillas.
4. Slice each quesadilla into 4 pieces; serve with salsa and sour cream.

Yields 1 quesadilla, 2 tablespoons of salsa and 1 tablespoon of sour cream per serving.

Weight Watchers Points Value = 7 Points

Honey-Ginger Chicken Thighs

• 2 Tbsp ginger root, freshly grated, or less to taste
• 2 large garlic clove(s), minced
• 1/2 cup(s) hoisin sauce
• 1/4 cup(s) orange juice
• 2 Tbsp low-sodium soy sauce
• 1/4 tsp black pepper
• 1 pound(s) boneless, skinless chicken thigh(s), cut into 36 chunks
• 2 tsp honey
• 1 Tbsp scallion(s), fresh, minced (for garnish)

1. In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.
2. When ready to cook, soak 12 wooden skewers in water for 30 minutes (or use metal skewers).
3. Preheat oven to 375ºF. Line a roasting pan with aluminum foil to catch drippings; place a wire rack over prepared pan.
4. Remove chicken from marinade; reserve marinade. Thread 3 pieces of chicken onto each skewer and place on wire rack; cook for 10 minutes.
5. Meanwhile, spoon reserved marinade into a small saucepan; stir in honey. Bring to a rolling boil over high heat; boil for at least 1 minute to kill any bacteria.
6. After chicken has cooked for 10 minutes, remove from oven and generously brush with boiled marinade. Flip skewers and bake until chicken is cooked through, about 10 minutes more. Place on a serving platter and garnish with scallions.

Yields 2 skewers per serving.

Weight Watchers Point Value = 3 Points

Honey Hoisen Glaze for Chicken, Veggies

• 1/4 cup hoisin sauce
• 2 Tbsp orange juice
• 2 tsp honey
• 1/8 tsp spicy mustard
• 1 tsp minced fresh chives

1. In a small bowl, combine hoisin sauce, orange juice, honey and mustard; set aside and sprinkle with chives just before serving.

Yields about 6 tablespoons

Weight Watchers Point Value = 1 Point per Tablespoon

Crispy Chipotle Potato Skins

• 4 large potato(es), baking-variety, cooked, cooled and quartered lengthwise
• 1 1/2 Tbsp olive oil
• 1 tsp chili powder, or chipotle chili powder
• 1/4 tsp hot pepper sauce
• 6 slice(s) cooked Canadian-style bacon, finely chopped
• 3/4 cup(s) low-fat shredded cheddar cheese
• 2 medium tomato(es), diced
• 3 medium scallion(s), finely chopped
• 1/2 cup(s) reduced-fat sour cream

1. Preheat oven to 425°F. Scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
2. In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
3. Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 2 tablespoons sour cream per serving.

Yields 8 Servings
Serving Size = 1/2 Potato
Weight Watchers Points Value = 4 Points per serving

7 Layer Mexican Dip

• 16 oz fat-free canned refried beans
• 3 medium avocado, Hass, finely mashed
• 1/4 tsp table salt
• 1 tsp fresh lemon juice
• 1 cup(s) Daisy Light sour cream
• 2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
• 1/2 cup(s) Reduced Fat Shredded Mexican-Style Cheese
• 1 small tomato(es), chopped
• 2 medium scallion(s), sliced
• 10 medium olive(s), black, sliced or chopped
• 2 Tbsp cilantro, fresh, chopped

1. Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
2. In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.
3. Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.
4. Serve immediately with jicama slices and other fresh vegetables for dipping, or chill until ready to use. Yields about 1/4 cup of dip per serving.

Serving Size = 1/4 Cup per serving
Yields 16 Servings

Weight Watchers Points Value = 2 Points

Bacon, Leek and Tomato Pasta

• 3 leeks, sliced
• 2 tablespoons Extra Virgin Olive Oil
• 6 slices center-cut bacon, thinly sliced
• 3 cloves garlic, very thinly sliced or chopped
• Salt and pepper
• 1 28-ounce can Italian whole tomatoes in purée
• 1/4 cup flat-leaf parsley, chopped
• 1 pound whole wheat spaghetti pasta
• Freshly grated Parmigiano-Reggiano cheese
• A handful of fresh basil, thinly sliced or chopped

1. Trim tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill sink or large bowl with water and wash leeks, separating layers and swishing them around in water. Dry in a salad spinner or on kitchen towel and reserve.
2. Bring a large pot of water to a boil for the pasta.
3. Heat a deep skillet over medium-high heat with EVOO, 2 turns of the pan. Add bacon and crisp. Add reserved leeks and garlic, cook 2-3 minutes to soften. Season liberally with black pepper.
4. Add tomatoes and purée to pan and mash up tomatoes. Bring up to a simmer and let thicken over low heat while you cook pasta. Stir in parsley.
5. Salt pasta water and cook pasta to al dente. Drain pasta and toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.

Irish Potato Soup

• 1 tbsp unsalted Butter
• 3/4 cup thinly sliced sweet onion
• 1/2 cup chopped celery
• 1 garlic clove minced
• 2 cups reduced sodium chicken broth
• 1 1/2 cups cubed potatoes
• 1/2 cup half and half
• 1/8 tsp salt
• 1/8 tsp white pepper
• chopped chives

1. Melt butter in medium saucepan over medium heat, add onions, celery, and garlic to cook until translucent.
2. Add broth and potatos and bring to a boil, reduce heat, cover and simmer until potatos are soft.
3. Transfer potatoes and broth in batches to a blender, puree until smooth and return to the pan.
4. Add half and half to pan, gently rewarm but do not boil, because it will burn.
5. Season with salt and pepper, garnish with chives.

Serves 4

Coq Au Vin

• 3/4 Cup Dry Red Wine
• 1/2 Tsp Salt
• 1/2 Tsp Course Ground Black Pepper
• 1 Bay Leaf
• 1 1/2 lbs boneless, Skinless Chicken Thighs
• 4 oz Bacon
• 3/4 Cup finely chopped Onion
• 3/4 Cup finely chopped Carrots
• 3/4 Cup finely chopped Mushrooms
• 3 Tbsp Olive Oil
• 1/4 Cup All Purpose Flour
• 3 Cups reduced sodium Chicken Broth
• 1 Tbsp Tomato Paste

1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refriderate overnite.
2. Heat a Dutch Oven over medium high heat, add baconand cook until crisp. Remove bacon and reserve 1 tbsp of drippings in the pan. Add onions, carrots and mushrooms to the pan and cook over medium heat, stir brown bacon bits from bottom of pan and incorporate through veggies. Remove Veggies from the pan al dente.
3. Remove chicken from marinade, drain well and reserve marinade. Discard the bay leaf. Toss chicken lightly in flour, Add 1 1/2 tbsp olive oil to pan, Working in batches, add chicken to pan and cook over medium heat until browned, add more oil if needed.
4. Add broth, tomato paste and reserve marinade. Bring to a boil and add veggies. Reduce heat, cover and simmer for 45 minutes. Crumble bacon on top of each serving.

Serves 6

Weight Watchers Points Value = 7 Points

Irish Rueben Eggs

• 3 Eggs
• 1/8 Cup Fat Free Milk
• 5 Slices Deli Corned Beef, cut into pieces
• 1/2 Cup Sauerkraut
• 1 Slice Swiss Cheese
• Light Thousand Island Dressing (Optional)

1. Whisk together eggs and milk.
2. Spray skillet with PAM.
3. Cook eggs, add corned beef on top.
4. Add kraut and scramble eggs.
5. Place slice of cheese on top.
6. Cover skillet to melt cheese.

Add a little Thousand Island Dressing on top if you wish!

Chicken Saltimbocca

• 4 Boneless Chicken Skinless Breast
• 1/2 tsp Salt
• Course Black Pepper
• 8 lrg fresh Sage Leaves, chopped
• 4 paper thin slices Proscuitto
• 1/2 cup grated Pecorino Romano Cheese
• 1/2 cup All Purpose Flour
• 2 eggs
• 1/2 cup Olive Oil
• Fresh Thyme Sprigs
• 1 Garlic clove crushed
• 2 lemons cut in half

1. Preheat oven 375 Degrees
2. Pound chicken to 1/4 inch thick.
3. Sprinkle w/salt and pepper, top with sage and cover with proscuitto. Press proscuitto down so it adheres to chicken.
4. Whisk cheese and flour together in a small bowl. In a second bowl beat eggs.
5. Heat Olive Oil until hot, add thyme and garlic
6. Dredge chicken in cheese mix to completely coat.
7. Dip into eggs and again in flour and place in pan.
8. Sautee until golden. Set aside.
9. Place pan in oven and bake 10-15 min. Serve with lemon.

Serves 4

Spinach Feta Dip

• 3/4 Cup Fat Free Sour Cream
• 1/2 Cup 2% reduced fat cottage cheese
• 1 10 oz pkg frozen chopped spinach, thawed and squeezed dry.
• 2 scallions sliced thin
• 2 tsp lemon juice
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1/2 Cup crumbled Feta Cheese

1. Place Sour Cream and Cottage Cheese in a Food Processor, and process until smooth.
2. Add spinach, onions, lemon juice, salt and pepper, process to combine.
3. Add feta and pulse to combine
4. Transfer to serving bowl, cover and refriderate for an hour before serving.

Serving Size = 1/4 Cup

Weight Watchers Points Value = 1 Point

Guiltfree Berry Cheesecake

Recipe has two parts.

Cake

• Cooking Spray
• 1/2 Cup Graham Cracker Crumbs
• 3/4 Cup, plus 2 tbsp sugar, divided
• 1 tbsp butter, melted
• 1 lbs tub 2% reduced fat Cream Cheese
• 8 oz block reduced fat Cream Cheese
• 3/4 cup reduced fat Sour Cream
• 3 tbsp All Purpose Flour
• 2 eggs @ room temperature
• 2 egg whites @ room temperature
• 1 tsp vanilla extract

Topping

• 4 cups fresh strawberries or blackberries
• 1/2 cup seedless raspberry preserves or orange marmalade

1. Preheat oven to 300 degrees F, and coat a 9 inch springform pan with spray.
2. Combine cracker crumbs, 2 tsp sugar and butter and press evenly on bottom of the pan.
3. Place cheeses in bowl of food processor and process until smooth.
4. Add 3/4 cup of sugar, sour cream, flour, eggs, egg whites and vanilla, process until smooth
5. Pour into pan and bake for 55 minutes or until set. Cool on wire rack.
6. Refriderate several hours or overnite.
7. Top with berries and spoon jam over the top of the berries.

Serves 10

Weight Watchers Points Value = 5 Points

Beef Bourguingnon

• 1 1/2 tsp Olive Oil
• 1 1/2 lbs lean Beef Stew Meat
• 2 Cups vertically sliced onions
• 2 Cups sliced Carrots
• 1 cup diced green or red bell pepper
• 1 14 oz can diced tomatoes, undrained
• 1 12 oz pkg Button Mushrooms, quartered
• 1 14 oz can reduced sodium Beef Broth
• 1 1/2 cups Dry Red Wine
• 2 cloves Garlic, pressed
• 2 tbsp Tomato Paste
• 1 Bay Leaf
• 1/2 tsp Dried Thyme Leaves
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 3 tbsp All Purpose Flour
• 2 tbsp Butter, softened

1. Heat oil in a large Dutch Oven over medium high heat. Add beef in batches and cook until browned, remove and set aside.
2. Add onion, carrot, mushrooms, and bell pepper and cook until onions are lightly browned.
3. Return beef and juices to the pan.
4. Add tomatoes and the followining ingredients to the pan. (Beef Broth, Wine, Garlic, Tomato Paste, Bay Leaf, Thyme, Salt and Pepper).
5. Cover and bring to a simmer, cook for 2 hours or until beef is tender.
   
6. Discard bay leaf - IF YOU CAN FIND IT!
   
7. Combine flour and butter in a small bowl, mix with your fingers until mixture becomes a paste, ladle 1/2 cup of pan juices into the mixture. Whisk until smooth and then add to the pan. Stir well                  
   
Serves 8   Weight Watchers Points Value = 5 Points

White Bean Soup

• 1 lb Dried Navy Beans, rinsed and picked over to remove stones if any
• 1/4 lb Smoked Ham Hock
• 2.5 qt Water
• 1 tbsp Butter or Fat Free Margarine
• 1 small Onion, chopped
• 1 tsp Salt
• 1/4 tsp Ground Pepper, course

1. Soak beans overnight in water
2. Rinse and drain beans. Combine in large pot with water and ham hock. Cover and bring to a boil, reduce heat and simmer, partially covered, until beans are tender, 1.1/2 hours. Stir occasionally and add more water in needed.
3. Remove ham hock, remove skin, bone and fat. Cut meat into small pieces and return to soup.
4. In a medium skillett, melt butter. Add oniions and saute until lightly browned,
5. Add onion, salt and pepper to the soup and stir.
6. Take 1/2 of the bean soup mixture, in small batches blend with a blender to puree, then pour back into the soup to thicken it.

Serves 6

Weight Watchers Points Value = 7 Points

Mexican Salad

• 2 oz cooked Chicken Thigh, sliced into 1/4 inch strips
• 2 cups mixed salad greens (Romaine, Red Leaf, Escarole, Arrugla)
• 1/2 cup Corn Kernels
• 1/4 cup diced Red Bell Pepper
• 1/4 cup diced Red Onion
• 1/2 cup Black Beans, rinsed
• 1/2 cup Minced Jalapeno Pepper
• 2 Tbsp Red Wine Vinegar
• 1 Tsp Extra Virgin Olive Oil
• Fresh Cilanto to your liking.

1. Wash and prepare salad greens and place in a serving bowl.
2. If using canned corn, drain and rinse kernels, when dry sprinkle on top of greens.
3. Add diced red bell peppers and red onions.
4. Add rinsed Black Beans on top
5. Sprinkle Jalapeno on top
6. Layer chicken on top

To Make the Dressing combine vinegar and oil, pour on top of salad and lightly toss so that everything is coated.
Serving Size = 2 Portions
Weight Watchers Point Value = 6

Artichoke Pizza

• 1 Lrg Whole Wheat Pita
• 1 Tsp Extra Virgin Olive Oil
• 1 oz Shredded Mozzarella
• 1/2 Cup Artichoke Hearts
• 1/2 Cup Diced Tomatoes
• 1.5 Tbsp Grated Parmesan

1. Brush pita with olive oil.
2. Top with Mozzarella.
3. Top Mozzarella with Artichokes.
4. Top Artichokes with Tomatoes and Parmesan.
5. Bake at 400 degrees until cheese melts.

Serving Size = 1
Weight Watchers Points Value = 6 Pts

Oven Roasted Chicken Breast

• Natures Pride Chicken Breasts - Found in Stop and Shop, 6 Individually wrapped 3 oz chickens.
• Bottled Italian Salad Dressing, or Good Seasons Mix

1. Place each piece of chicken and place in a storage bag.
2. Add salad dressing to bag and let chicken marinate overnight.
3. Preheat oven to 350 degrees
4. Place chicken in a glass baking dish
5. Insert a digital meat thermometer in the biggest breast. (The kind you should use is one that has a wire attached to the probe, and the wire and probe is rated for 500 degrees)
6. Set thermometer to 180 degrees.
7. Roast chicken until thermometer reaches 180 degrees.

Chicken and Sausage Caserole

• 1 pound(s) chicken breast, cooked, skinless
• 1/4 pound(s) sausage
• 12 oz CHI-CHI'S® Hot Salsa
• 14 oz Bush's Red Beans
• 1 cup(s) tomato(es)
• 1 small cooked sweet potato
• 1 small onion(s)
• 1 cup(s) cooked green beans
• 4 tsp Durkee Garlic Powder
• 1 cup(s) canned chicken broth

 Place all ingredients into a crock pot, and after 6-8 hours of cooking it should be done.

 

Weight Watchers Points Value = 6 Points for 1 cup Serving

Honey Mustard Clove Corned Beef

• Hummel Corned Beef Brisket
• Guldens Mustard
• Cloves
• Honey

1. Blend mustard, cloves and honey together in a bowl.
2. Place brisket, fat side up in a reynolds wrap pouch.
3. Pour 1/2 the glaze over the brisket.
4. Seal reynolds wrap pouch
5. Grill on a gas grill until internal temperature reaches 160
6. Place brisket on serving platter and use remaining glaze on top.

Beef w/ Whskkey Cream Sauce

• 1.5 lb porterhouse or sirloin steak
• 4 tbsp mixed peppercorns
• 1 tbsp sea or kosher salt
• 2 tbsp Olive Oil
• 100ml Bushmills Irish Whiskey
• 400ml beef stock
• 200ml double cream
• Worcestershire sauce
• 1 tbsp dark brown sugar
• black pepper

1. Preheat oven to 350°F. Coarsely crush the peppercorns in a pestle and mortar, or with a rolling pin.
2. Place them on a plate with the salt and roll the beef fillet over them, pressing quite firmly so that the peppercorns stick to the flesh.
3. Heat 2 tbsp of olive oil in a roasting pan over a medium heat and when it is very hot, quickly fry the fillet until it is browned all over. Remove from the heat and place in the oven for about 35 minutes for rare beef, 50 minutes for medium or 1 hour for well done. Half way through the cooking time, turn the fillet over in the tray, to ensure even cooking.
4. Once the beef is cooked, remove the beef and leave to rest in a warm place and in the meantime, make the sauce.
5. Place the roasting pan over a high heat and add the whiskey and beef stock. Boil for about 3 minutes, scraping any sticky meat residue from the base of the pan. Stir in the cream; add a shake of Worcestershire sauce and stir in the sugar. Season to taste with salt and freshly ground black pepper and simmer for 2-3 minutes, until the sauce has thickened slightly.
6. Carve the beef into thick slices and serve with whiskey sauce