Oven Kalua Pig

• 3 lb pork butt
• 1 1/2 teaspoons liquid smoke
• 2 1/4 teaspoons Hawaiian salt, or sea salt, or kosher salt

1. Preheat oven to 350-400 degrees F.
2. Pierce pork butt all over with carving fork or score with a knife.
3. Rub salt and liquid smoke into meat.
4. Place pork fat side up in a roasting pan or deep casserole dish.
5. Cover and roast in oven for 2 1/2-3 hours.
6. Remove the pork from pan and shred with two forks.

Makes six servings.

Cincinnati Style Beef Chili

• 2 TBSP paprika
• 2 TBSP cocoa powder
• 2 tsp chili powder
• 1 tsp cinnamon
• 1 tsp allspice
• 1 ¼ lb lean ground beef (7% fat or less)
• 1 (15.5 oz) can diced tomatoes
• 1 onion, diced
• 8 cloves garlic, peeled and minced
• ¼ cup apple cider vinegar
• 1 (14.5 oz) can kidney beans, rinsed and drained
• 8 oz whole wheat spaghetti
• ½ cup diced red onion
• 4 TBSP shredded reduced fat cheddar cheese
• 4 TBSP chopped fresh cilantro

1. Stir together all spices in small bowl. Place beef in medium bowl and mix in 3 TBSP of spices. Saute beef in skillet until browned, breaking up with spoon, 6-9 minutes. Transfer to 4 quart slow cooker.
2. Add tomatoes, onion, garlic and vinegar to slow cooker and cook on low 8-10 hours or 4-5 hours on high.
3. About 20 minutes before finished, add beans and remaining spices. Stir to combine.
4. Cook pasta per package directions. Divide pasta in 4 bowls. Divide chili in half and then divide half in 4 servings over pasta. Sprinkle with red onion, cheese and cilantro
5. Reserve other half of chili 4 days in refrigerator or freeze 3 mos.

Weight Watchers Points Plus = 7
Serves 4 plus leftovers

Sweet Potato Crunch

• Sweet Potatoes (8-9 oz each)
• 1½ cups Weight Watchers Vanilla nonfat yogurt
• ½ tsp. pumpkin pie spice
• 2/3 cup low fat granola
• Non stick cooking spray

1. Bake sweet potatoes in 350 oven 40-60 minutes until fork tender.
2. After the potatoes cool to touch, remove skin. Place in mixing bowl and beat together yogurt, potatoes and spice.
3. Coat 1 ½ or 2 quart baking dish with nonstick spray, fill bowl with potato mixture and sprinkle granola on the top.
4. Spray granola topping quickly with nonstick spray, and bake casserole at 350 for 45 min. Remove and serve.

Serves 8 ½ cup serving
Weight Watchers Points Plus = 4 points

CRUSTLESS PUMPKIN PIE

• 1 (15 oz) can pumpkin
• 1 can evaporated skim milk (12 oz)
• 2 eggs, beaten
• 1/2 tsp salt
• 2 tsp pumpkin spice (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
• 1 tsp vanilla
• 2/3 c Splenda or sugar to taste (I use much less Splenda) or about 1/3 or less c sugar

1. Combine all ingredients and beat until smooth. Pour into pie plate (sprayed with Pam). Bake 400 degrees 15 min. then 325 degrees for 45 or until knife inserted comes out clean.
2. Top with a little fat free cool whip for even more of a treat.

6 servings
Weight Watchers Points Plus = 2

Pumpkin Fluff

• 1 package sugar free vanilla pudding
• 1 can pumpkin
• 1 tsp pumpkin pie spice
• 1 tsp vanilla
• Dash of nutmeg
• 1 packet splenda
• 1 (8 oz) tub fat free cool whip

1. Mix everything but cool whip well, then fold cool whip in.

Serves 6 (1/2 cup)
Weight Watchers Points Plus = 2

Salty Caramel Smoothie

• 1 Cup Skim Milk
• 1/2 Cup plain canned pumpkin
• 1/8 tsp pumpkin pie spice.

1. Add all ingredients to a blender with a ice, blend till ice is dissolved.

Serving Size 1 Cup
Weight Watchers Points Plus = 4 Points

Stuffed Peppers

• 1 lb Lean Ground Beef 93%
• 1 Cup Brown Rice - Cooked
• 1 Onion chopped
• 1/2 cup frozen peas - thawed
• 1/2 cup shredded parmesan cheese
• 4 tbsp Tomato Paste
• 6 Garlic Cloves - minced
• 2 tsp fresh Thyme
• 2 tsp fresh Basil
• 8 Bell Peppers (Yellow, Green or Red) tops cut off and deseeded
• 1/2 Cup Spaghetti Sauce or Marinara

1. Preheat oven to 350 degrees
2. Using a large bowl, mix together Ground Beef, Brown Rice, Onion, Peas, Cheese, Paste, Garlic, Basil and Thyme - Mix well.
3. Spoon mixture evenly into Peppers.
4. Place upright in a baking dish.
5. Pour Marinara Sauce on top of each pepper.
6. Add water to bottom of pan so that the water covers 1/2 of the pepper.
7. Cover baking pan with foil and bake for 30 minutes, basting along the way.
8. Uncover pan and continue baking for another 20 minutes until the peppers are soft.
9. Let stand for 5 minutes before serving

Serving Size = 1
Weight Watchers Points Plus = 5

Slow Cooker Indian Butter Chicken

• 1 lb Boneless, Skinless Chicken Thighs
• 1/2 Onion
• 3 Garlic Cloves
• 7 1/2" Cardomon Pods sewn together
• 1 tsp Curry
• 1/4 tsp Cayenne Pepper
• 1 tsp Garam Masala
• 1/4 tsp Ground Ginger
• 1 (130ml) Coconut Milk
• 1 3oc Can Tomato Paste
• 1 TBSP Lemon Juice
• 3 to 4 pats of Butter

1. Use a 5 quart (20 cups) or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
2. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
3. Option: Stir in plain yogurt 15 minutes before serving.

Serves 2

Cuban-Style Pork and Sweet Potato Slow Cooker Stew

	1 pound(s) uncooked sweet potato(es), peeled and cut into 1/2-inch pieces
	1 pound(s) uncooked lean only pork loin, cut into 1-inch pieces
	14 1/2 oz canned diced tomatoes, with green chiles
	1 clove(s) (medium) garlic clove(s), minced
	1/4 cup(s) unsweetened orange juice
	2 medium uncooked scallion(s), chopped (green parts only)
	1/2 tsp table salt
	1/4 tsp ground cumin
	1/4 tsp black pepper
	1 1/2 Tbsp fresh lime juice
	2 Tbsp cilantro, fresh, chopped

1. Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.

2. Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid)

 

Weight Watchers Points Plus = 5 Points
Serving Size 1.5 Cups

 

Kale and Avacado Salad

• 1 Head of Kale, stems removed and chopped into small pieces
• 2 Hass Avacados
• 1 Lemon
• Salt
• Pepper
• Sliced Almonds

1. Chop kale and wash. let dry
2. Peel Avacados and chop into smaller pieces
3. Smash pieces of Avocado into Kale Piecs and mix well.
4. Sprinkle juice of 1 lemon onto Kale/Avacado mix.
5. Sprinkle with salt and pepper
6. Add almonds and mix well.

*Note - The natural oils in the avacado combine with the acidity of the lemon, creating a light dressing.

Smoked Sausage and Pepper Creole Jambalaya

1 Pkg McCormick Gourmet Creole Jambalaya Mix - or dissect mix and use your own.

• 1 tbsp Olive Oil

• 1 Cup Chopped Celery

• 1 Cup Chopped Yellow Onion

• 1/2 lb boneless skinless chicken breast, cut into 1" cubes

• 1/2 lb Andouiee Sausage

• 2.25 Cups of Water

• Can Diced Tomatoes

• 1 Cup Long Grain Rice

• 1/2 Pound Cooked Shrimp

1. Heat oil in a large skillett on medium.
2. Add celery and onions cook until slightly soft.
3. Add chicken and sausage and cook until chicken is no longer pink.
4. Stir in seasoning packet or use your own
5. All Water, tomatoes and rice and bring to a simmmer
6. Cook for 30 minutes
7. When rice is cooked add shrimp and mix well.

Makes 8 Servings.

Quinoa Tabouleh

• 2 cups rinsed quinoa
• 4 cups water
• Zest of 2-3 lemons
• 1/3 cup lemon juice
• 2 TBSP olive oil
• 8 scallions sliced, white and green
• ¾ cup chopped mint
• 1 cup chopped fresh parsley
• 6-8 tomatoes diced

1. Prepare quinoa per package directions. 
2. Cool and toss with other ingredients.

Makes 12 1.1 Cup Servings

Weight Watchers Points Plus = 4

Frozen Mojito

• 1/4 Cup Simple Syrup  (equal parts sugar and water boiled together until sugar melts)
• 2 limes, juiced
• 12 fresh mint leaves, plus mint sprigs for garnish
• 4 ounces white rum
• 2 cups crushed ice

1. Combine simple syrup, lime juice and mint leaves in a blender and blend until combined. Add the rum and crushed ice and blend until frothy. Pour into 2 rocks glasses and garnish with mint sprigs.

Mediteranean Grilled Pizza

• Premade Gourmet Pizza Shell (found in deli at Market Basket)
• 1 Yellow Onion
• 1.5 Cups Mushrooms
• 8 cloves of garlic
• EVOO for frying
• Feta Cheese
• Artichokes

1. Fry onions in EVOO till carmelized, add shrooms and garlic until shrooms release moisture.
2. Top pizza shell with carmelized veggie mixture, add artichoke.
3. Add feta cheese to top of pizza.
4. Heat grill until temp reaches 450.
5. Turn off one side of grill.
6. Place pizza on indirect heating side. Cook with lid closed,
7. Check every 2 minutes and turn pizza, Should take 6-7 minutes to cook.

Serves 6-8

Coconut-Curry Marinated Chicken Kebabs

• 1 pound skinless, boneless chicken breast, cut into 1 ½ inch chunks
• ½ cup light coconut milk
• 1 TBSP packed light brown sugar
• 1 TBSP lime juice
• 1 TBSP garam masala
• 1 tsp red Thai curry paste

1. Place chicken, coconut milk, brown sugar, lime juice, garam masal, and curry paste in large zip close baggie. Squeeze out air and seal bag. Turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour.
2. Skewer and grill on medium grill heat, turning occasionally until fully cooked…8-10 minutes

Serves 4
Weight Watchers Points = 4

Jicama, Grapefruit and Olive Salad

• 1 TBSP lemon Juice
• 1TBSP olive oil
• ½ jicama, peeled and sliced thinly
• 1 (20 oz) jar refrigerated red grapefruit sections in light juice, drained
• 10 pitted kalamata olives, sliced

1. Toss all together'
2. Chill before serving

Serves 4
Weight Watchers Points = 3

Wheatberry Salad

• 2 Cups Wheatberries
• 4 Qts Water
• 1 Cup Diced Celery
• 1 lb Chopped Smoked Turkey
• 1 Peeledm Cored Chopped Granny Smith
• 4 Scallions Thinly Sliced
• 1 cup dried cranberries
• 1 cup chopped pecans
• 3 tablespoons walnut or corn oil
• 2 tablespoons cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh sage,
• 1 teaspoon coarsely ground black pepper

 

1. Place wheatberries in a large pot, add water. Bring to a boil over high heat. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool.
2. Place wheatberries in a large bowl; stir in remaining ingredients. Serve cold or at room temperature.

 Serves 10.

Nutritional Information Per serving: 392 calories, 19g fat, 36mg chol., 19g prot., 36g carbs., 7g fiber, 712mg sodium.

Lemon Dill Fingerling Potatoes

• 1 pound fingerling potatoes, scrubbed and cut lengthwise in half
• ½ cup fresh dill, chopped
• 2 TBSP fresh lemon juice
• 4 tsp olive oil
• salt and pepper

1. Preheat oven to 400.  Line a large baking pan with foil.
2. Combine lemon juice, olive oil, dill and potatoes in large bowl and toss.
3. Spread on baking dish. 
4. Roast 20 min, turn, and roast another 20. 
5. Sprinkle with salt and pepper to taste.

Serves 4                 
5 points plus each

Rhode Island Clear Broth Chowda

2 tablespoons olive oil

1/2 lb Salt Pork

1 large onion, chopped (about 2 cups)

1 cup chopped celery (about 3 stalks)

4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice

2 cups chopped clams

2 cups clam juice*

1 teaspoon fresh thyme or 1/2 teaspoon dried

Water, to cover

Salt

Freshly ground black pepper

Heat the oil in a large soup pot over a medium-high heat. Add the Salt Pork, onions and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the potatoes, clams, clam juice, thyme and water, to cover. Bring to a boil, and simmer until potatoes are soft, about 30 minutes. Season with salt and pepper.

* Can use clams and clam juice from 2 (1-pound) containers of frozen chopped clams in natural juice, thawed.

Rocky Point Rhode Island Red Chowder

• 1/2 lb. Salt Pork (finely diced)
• 1 lb. Onions (chopped)
• 1 lb. Potatoes (diced)
• 2 cups Tomato Puree
• 1-1/2 qts. Quahogs (chopped)
• 1 Tbsp. Paprika
• Water as needed
• 1 gal. Clam Juice
• Salt & Pepper to taste
• Oyster or Saltine Crackers (broken)

1. In a large kettle, heat the salt pork until the fat melts. Add the onions. Cook over medium heat until very soft.
2. Add the clam juice, potatoes, seasonings, tomato puree and a little water. Simmer until the potatoes are soft, then add the quahogs. Heat and taste for seasoning. Add water if needed. Crush some saltine crackers and stir them into the chowder to thicken it further, near the end of the cooking. Makes about 15 servings.

 

 

STEAK CASEROLE

• 2 lbs lean Sirloin Steak
• 1 Yellow Onion, Chopped
• 1 Red Bell Pepper, Chopped
• 1 Green Bell Pepper, Chopped
• 1 Pkg Mushrooms
• 1/4 Cup Sticky Fingers BBQ Sauce
• 2 Minute Rice Microvave Containers
• 1 Cup Green Peas
• EVOO

1. Saute Onions, Peppers and Mushrooms in EVOO until tender. Add BBQ Sauce and mix well. Place veggies aside.
2. Cook Steak to desired doneness.
3. Microvave Rice and Peas
4. After steak is cooked, cut into 1" cubes and return to pan, along with Rice, Vegetables and peas.
5. Mix Well.

Panko Crusted Mahi Mahi

• 2 sprays of Pam
• 3 tbsp chopped macadamia nuts
• 1/4 cup panko breadcrumbs
• 2 tbsp cilantro
• 3/4 tsp Hawaiian Sea Salt
• 1 lb Mahi Mahi, without skin
• 1 large egg white

1. Preheat oven to 450˚F. Coat a baking pan with cooking spray; place pan in oven to heat
2. Place nuts, panko, parsley (or cilantro) and 1/4 teaspoon salt in a mini chopper or blender; process until combined. Pour crumbs into a shallow bowl or plate; set aside.
3. Place fish on a plate; rub 1/2 teaspoon salt all over fish. Dip fish into egg white; turn to coat. Next, dip fish into nut mixture; turn to coat.
4. Remove pan from oven and place fish on pan. Roast until center of fish is no longer translucent, about 10 to 12 minutes. Serve immediately. Yields about 4 ounces fish per serving.

POINT PLUS = 4 Points

Hawaiian Curried Chicken with Pineapple Salsa

• 3 spray(s) cooking spray
• 2 tsp Peanut Oil
• 2 tsp Ginger Root, finely minced
• 1 large onion, chopped
• 1 tbsp curry powder, mild variety
• 1/2 tsp Hawaiian Sea Salt
• 1/8 tsp sugar
• 1 lb boneless skinless chicken breast, cut into 1" chunks
• 1 cup light coconut milk
• 2 1/2 cups diced pineapple
• 1/4 cup shallots, diced
• 1/4 cup cilantro
• 1/4 cup shredded coconut, toasted

1. Coat a large skillet with cooking spray; set over medium heat. Add oil; heat until oil starts to shimmer. Add ginger and onions; sauté until onions turn translucent and start to caramelize, about 5 to 7 minutes. Add curry powder, salt and sugar; cook, stirring, until curry becomes fragrant, about 1 minute.
2. Push vegetables to side of skillet and sauté chicken until lightly browned, about 1 to 2 minutes. Add coconut milk and reduce heat to low; simmer, partially covered, stirring occasionally, until chicken is done, about 20 to 30 minutes.
3. Meanwhile, to make salsa, combine pineapple, shallots and cilantro; toss well to coat
4. To serve, top chicken with salsa and sprinkle with coconut; sprinkle with salt if desired. Yields about 3/4 cup chicken, rounded 1/3 cup salsa and 2 teaspoons coconut per serving.

POINTS PLUS = 5 Points

Garlicky Shrimp with Broccoli and Toasted Breadcrumbs

• 3 Cups uncooked broccoli, small florets or broccoli rabbe
• 1/4 cup water
• 1 tbsp Olive Oil, divided
• 1/3 cup panko breadcrumbs
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1 lb large, peeled and deveined shrimp, uncooked
• 3-5 cloves of Garlic
• 1/3 cup canned chicken broth
• 1/8 tsp crushed red pepper flakes
• 1 tbsp fresh lemon juice.

1. Put broccoli and water in a microwave-safe bowl; cover and microwave on high until tender, about 4 minutes. Drain well; set aside (be cautious when uncovering bowl).
2. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and cook, stirring often, until lightly toasted, about 2 to 3 minutes. Scrape toasted crumbs into a bowl; stir in lemon zest and 1/8 teaspoon salt.
3. Heat 1 teaspoon oil in same skillet over medium-high heat; add shrimp and sauté until shrimp turn pink, about 2 minutes. Add garlic; sauté until very light golden, about 1 minute.
4. Stir in broth, pepper flakes and remaining 1/8 teaspoon salt; cook, stirring to loosen bits from bottom of pan, just until shrimp is cooked through, about 1 minute. 
5. Remove skillet from heat and add cooked broccoli; toss to mix and coat. Drizzle with lemon juice and remaining teaspoon oil; toss again. Serve shrimp and broccoli sprinkled with toasted breadcrumbs. Yields about 3/4 cup shrimp with broccoli and 4 teaspoon breadcrumbs per serving.

POINTS PLUS = 5 Points

Feta Stuffed Chicken Breasts

• 2 oz. fat free feta cheese, crumbled
• 2 moist packed in water, sun dried tomatoes, finely chopped.
• 4 large fresh basil leaves chopped
• ¼ tsp salt and ¼ tsp pepper
• ¼ cup Panko (Japanese bread crumbs)
• 4 (5 oz.) boneless, skinless chicken breasts
• 4 tsp fat free mayonnaise.

1. Preheat oven to 425. 
2. Spray nonstick baking pan with nonstick spray
3. With fork, mix together feta, sun dried tomatoes, basil salt and pepper in small bowl until well blended.
4. Spread panko on sheet of wax paper
5. With small, sharp knife, cut pocket about 2 and ½ inches long in each chicken breast.  Put ¼ cheese mixture in each pocket.  Press edges closed.  Brush top of each breast with mayonnaise.  Press coated side of chicken, one breast at a time, in crumbs.  Place coated side up, in prepared baking pan. 
6. Lightly spray crumbs with nonstick spray.  Bake until chicken is cooked through and crust is golden, about 25 minutes.

Serves 4                         
4 Points Plus Values

Ancho Beef and Bean Chili

• 2 dried ancho chili peppers, seeded and torn into pieces
• 2 dried pasilla or New Mexico red chili peppers, seeded and torn into pieces
• 2 garlic cloves, minced
• 1 ½ tsp dried oregano
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• 1 onion, chopped
• 1 green bell pepper, chopped
• ¾ pound boneless sirloin steak, trimmed and cut into ¼ inch cubes
• 1 ½ cups low sodium beef broth
• 1 ¼ cup rinsed, drained red kidney beans

1. Set medium skillet over medium low heat. 
2. Add dried peppers and toast until fragrant, about 4 minutes, stirring occasionally. Transfer to bowl.  Cover with boiling water and let sit about 10 minutes.  Drain, reserving 2 TBSP of soaking liquid.  Combine peppers, reserved liquid, garlic, oregano, cumin, and cinnamon mini food processor and blend til smooth.
3. Spray large saucepan with nonstick spray.  Over medium heat, add onion and bell pepper.  Cook, stirring frequently , until onion softens (about 4 minutes).  Add pepper and spice mix and cook until fragrant ( about 1 minute)  Add steak, cook stirring frequently until no longer pink  (about 3 minutes)
4. Stir in broth, bring to boil.  Reduce heat and simmer, covered, 20 minutes.  Stir in beans and simmer covered, about 20 minutes.

Serves 4
Points Plus Value = 6

Grilled “Bearnaise” Chicken

• 1 large Shallot, Minced
• 1/4 cup chopped, fresh tarragon
• 2 Tbsp Red Wine Vinegar
• 2 Tsp Olive Oil
• 4 (5 Ounce) boneless, skinless chicken breast

1. Spray grill rack or pan with non stick spray and preheat grill to medium.
2. Combine all ingredients except chicken in a bowl, add chicken and marinate.
3. Grill chicken for 8 to10 minute or until internal temperature reaches 180 degrees.

Serves 4
Points Plus Value = 4

SPAM Manapua

• 1 tablespoon olive oil
• 1 cup SPAM® Classic, diced
• 1 cup finely diced napa cabbage
• 1/4 cup finely diced green onions
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/2 tablespoon cornstarch mixed with 1 tablespoon water
• 1 (8.5-ounce) can refrigerated dinner roll dough

1. To make filling, in nonstick skillet, heat olive oil. Add SPAM® Classic; cook until SPAM® is lightly browned. Add cabbage and onions; cook 2 minutes. Stir in soy sauce, sugar and sesame oil. Add cornstarch mixture; mix well. Cook 2 to 3 minutes longer or until thickened. Remove from skillet to cool.
2. Heat oven to 375°F.
3. Divide dough evenly into 8 pieces; shape each into flat round disc. Fill each piece dough with about 1 tablespoon filling. Close and pinch ends of dough together to make round balls. Place balls seam-side-down on baking sheet. Bake 10 minutes or until lightly browned. Serve and enjoy!