New Favorite Snacks

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Okay, no matter how good we’re being about our eating, we need snacks, right? Over the past few months I’ve found a few new, low WW point snacks, that get me through the evenings watching TV. Of course, there’s popcorn. At zero pts for air popped it’s hard to beat, but I need variety. My two new favorites are:

Snacklins: 

The company describes these delicious devils  as impossibly crunchy, remarkably airy crisps. And that’s true! They are plant-based and 90 cal per snack size bag. I buy the larger bags at Sprouts, so I can’t eat the whole bag, but for a serving of 25 chips they’re 3 points for me, which is great! And, It’s not like there are 25 little puny chips sitting at the bottom of a bowl either, which is often the case with other bagged snacks (say pretzel sticks). These are big chips and I always feel very happy when I look at that full bowl that I get to eat. They come in barbecue and nacho at Sprouts, but it looks like you can get others online, such as teriyaki, Chesapeake Bay, sea salt and vinegar, and Cinnamon churro.  My favorite is Nacho right now but I haven’t had all of them.  I love these crunchy nibbles! I just wish my grocery store would stock them.

Arrowhead Mills Cereal Puffed Corn: 

I guess it might seem weird to just eat cereal like a snack, but I’ve done this all my life, with no regard to calories or points.  I love Arrowhead’s puffed rice as a snack now too, but their puffed corn has become my newest favorite.  I can only find them in my area at Sprouts.  This cereal is 1 point for 1 cup and I always fill my bowl with two servings. It’s addictive though, so beware…..always measure  and don’t eat out of the bag (which you would never do, right?) 🙂

I firmly believe it’s important to keep my snacks around so I won’t go off the rails when I get the nibbles, so I do. A trip to Sprouts is a weekly event for me.  

Well, have a good WW week….it’s Snack time!  

Thanksgiving Cheat Sheet from Weight Watchers

Weight Watchers has a good Cheat Sheet to use when choosing between Holiday dishes.  This article provides good tips and an interactive Thanksgiving plate that you can load up with the choices you might make.

Here's the article:

Thanksgiving Cheat Sheet
Article By: Leslie Fink, MS, RD

For some of us, Thanksgiving is a simple turkey dinner and a time to give thanks. But for many, it's an eating orgy and a six-week countdown to the same lose-weight-and-get-back-in-shape New Year's resolution that we make year after year…after year.
Break the cycle this holiday season. Enjoy Thanksgiving but don't overindulge; head into the New Year feeling confident, slimmer and in control.

Ready, set, eat
Consider the worst-case scenario: If you were to eat a serving of dark-meat turkey with all the fixings and sides on the plate above, it would total a whopping 40 PointsPlus^® values. Here's how to slash that number:

Continue Reading on Weight Watcher's Site Here.

Cabbage and Bacon

This is one of my favorite side dishes or quick meals.  I love cabbage cooked this way.

WW+ Pts 5 for the whole batch (I eat it all in one sitting for dinner!)

Fry 2 strips of Bacon, cut up
Reduce bacon grease to 1 Tablespoon (eyeball it)
Add 1/2 head thinly sliced Cabbage
Season with Seasoning Salt and Pepper
Stir fry on medium heat until crisp tender
Cover and cook to preference, stirring frequently

Note: I sometimes add a tablespoon or so of hot water if needed.

Alternate Veggies to try: If you don't like cabbage, I also use frozen french cut green beans or thinly sliced brussel sprouts.  It tastes equally good with all 3 of these vegetables!


That's it! It's yummy!

Zucchini Potato Pancakes

Hello all! Today I got creative in the kitchen and found a yummy alternative to hash browns or potato pancakes. It's healthy, simple and tastes Delicious!

Makes 6 medium sized pancakes/2 servings at 3 Pts. per serving

Simple Instructions:
Peel a small potato and wash one medium zucchini then grate both into a bowl. Add 1 egg, 1 tablespoon milk, seasoning salt to taste, and 1 tablespoon baking mix (like Bisquick).  Mix together and drop large spoonfuls onto hot griddle sprayed with Olive Oil Spray. Brown to your preference and enjoy!

Can I hear a Way to Stretch a Potato, Jan?

Eggplant Parmesan Stack

Eggplant Parmesan Stack for Weight Watchers

This is one of my favorite dishes to make! I love it whether I am trying to lose weight or just hungry!


Makes 4 Servings

• 1 Medium to Large Eggplant
• 1 egg plus 1 egg white
• 2-3 Teaspoons Olive Oil
• 1/4 cup Grated Parmesan Cheese
• 1/4 cup Shredded Parmesan Cheese (1.5g fat)
• Reduced Fat Mozzarella Cheese
• 1 Large Tomato
• Salt to taste (minimal needed)

1. Peel Eggplant and slice into 1 inch thick slices, salt if desired but don't get carried way because the Parmesan cheese is salty. I usually don't add any salt.)
2. Drop 1 egg + egg white into zippered baggie and shake together.
3. Mix together Parmesan cheeses in flat bowl
4. Add sliced eggplant to egg mixture in baggie and shake to coat lightly
5. Dip each eggplant slice into cheese mixture creating a light batter.
6. Spray pan with non-stick spray and add a little additional olive oil (1 teaspoon or as needed)
7. Brown each side of coated slice of eggplant , testing with fork to make sure eggplant is cooked through (approx 5 to  8 minutes)
8. While eggplant is cooking, slice tomato

On serving plate:

• Place one slice of cooked eggplant
• Stack one to two slices of tomato, a few spoonfuls of marinara sauce and sprinkle a bit of mozzarella cheese
• Stack a second slice of eggplant
• Top with grated Parmesan cheese and another spoonful or so of marinara sauce

4 Weight Watchers Pts
Refrigerate the extra slices for quick future meals. 

Jennifer Hudson's Veggie Lasagna

Jennifer Hudson is an icon when it comes to Weight Watchers and she recently shared some of her weight loss secrets on the Dr. Oz Show.  Her recipe for a "No Noodle Lasagna" went viral on Facebook recently and for good reason! I tried it and it is delicious!

Recipe note: I didn't have the eggplant so I just used zucchini from my sister's garden.

In case you missed this recipe from the Dr. Oz show, here it is:


Jennifer Hudson Veggie Lasagna Recipe

12 servings

(Only 5 Weight Watchers points per serving)

Ingredients :

• Cooking spray
• 1 med eggplant – Trim the eggplant into slices lengthwise
• 2 large uncooked zucchini sliced and trimmed into 1/4 inch thick slices lengthwise
• 1 large beaten egg
• 3/4 pound part skim ricotta cheese
• Fresh basil
• 1/2 cup grated Parmesan cheese
• 4 Cups marinara sauce
• 1/2 pound shredded part skim mozzarella cheese

Directions

• Preheat your oven to 400 degrees
• Spray two baking sheets with cooking spray
• Place the 1/4 inch lenghtwise sliced eggplant on one prepared baking sheet nd do the same with the zucchini on the other baking sheet
• Roast for 8 minutes
• Turn vegetables and roast 7-10 additional mins
• Remove from oven
• Combine egg, ricotta cheese, basil, and 1/4 cup Parmesan cheese
• After you have removed the veggies from the oven reduce heat to 350 degrees
• Spray 14″ x 8″ baking dish with cooking spray
• Spread thin layer of marinara sauce on bottom of pan.
• Layer eggplant over sauce
• Add another layer of marinara sauce over eggplant
• Add Ricotta cheese and half the mozzarella cheese over the eggplant and marinara sauce
• Add layer of zucchini
• Add Remaining marinara sauce and mozzarella cheese
• Bake at 350 degrees for approximately 35-40 minutes until the bottom starts to bubble
• Remove from oven to cool
• After the lasagna cools you can cut it into 12 pieces
• Each piece is considered one serving

Note : If you can’t cut the eggplant or zucchini lengthwise you can cut them into 1/4 inch round slices as well and layer accordingly.

Enjoy! Thank you Weight Watchers!

 

Cheesy Zucchini

I saw this recipe posted on Facebook by Gregg Howard the other day and thought it was perfect for we Weight Watchers who enjoy growing veggies in our backyards or know someone who does.  If you strike out on both counts, look for a local farmers market, like Sprouts and buy a big baggie of zucchini....because this looks delicious!  I plan to keep the points as low as possible by spraying the tops with Olive Oil Spray and using a mixturre of low fat Parmesan and Mozarella cheeses. Yum!

Slice the zucchini in half. Slice off the bottom it sits flat on the pan. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

Estimated WW Pts: 1-2 per serving (2 Zucchini Strips) 

To befriend Greg Howard visit his Facebook Page

Creamy Chicken Noodle Soup for Weight Watchers

If you need a quick, low point lunch or dinner , try making this easy  chicken noodle soup.  It's tasty and the cream of chicken soup adds a satisfying creaminess to the broth. Sometimes I make it when I have leftover cooked spaghetti or noodles, or cooked chicken breast, which saves several steps:

Creamy Chicken Noodle Soup

Makes 8 - 1 cup servings
WW pts+ per serving: 3

Ingredients:

• 1/2 cup frozen Peas and Carrots
• 1/2 cup uncooked celery, sliced
• 1/2 medium onion, chopped
• 1 can low-fat cream of chicken soup
• 1 teas. garlic salt
• 1/8 teas. black pepper
• 1 cup sliced chicken breast
• 6 cups water
• 6 oz. noodles (1/2 of 12 oz box or 3 cups cooked)

Directions:

• Add large chicken breast or 4-5 chicken tenders to 2 cups water and simmer until tender.  
• Remove chicken from pan and cube.
• Add 4 additional cups of water  to broth in pot and bring to boil. (if using leftover chicken add 5 teaspoons chicken bouillon to water)
• Add noodles, soup, celery, onion, peas and carrots and cook 5 minutes.
• Return cubed, cooked chicken back to pot. 
• Add salt and pepper to taste and simmer on low for 15 - 20 minutes until veggies and noodles are done (not mushy).

Enjoy!

Almost All Veggie Spaghetti Sauce for Weight Watchers

I called this my "almost" all veggie spaghetti sauce because it is made primarily with veggies but does have a small portion of ground beef for flavor. I cheat a bit by starting with one of my favorite store bought marinara sauces and doctor it up with the fresh veggies.  It's tasty and easy to make too!

Makes 10 - 1/2 cup servings
WW Points Plus Value per serving: 2

Ingredients:

•  6 ounces ground beef (or turkey), browned (I keep cooked portions frozen in a freezer bag.)
• 1 onion, chopped
• 1 green pepper, chopped
• 1 small eggplant, cubed
• 1 - 26 ounce jar of low point marinara (the one I used has 1.5g fat, 13g carbs, 3g fiber, 2g protein)
• Optional: Mushrooms

Directions:

• Brown ground beef and drain off any remaining oil, or use precooked from your freezer
• Spray skillet with olive oil
• Saute onion and green pepper

 Add eggplant, stir into onions and peppers and cook additional 5 minutes, covered.

Add ground beef and spaghetti sauce. Simmer 15-20 minutes, adding a little water if it gets too thick

Enjoy!

Rachael Ray's Stuffed Zucchini

Just watched a Rachael Ray video for stuffed zucchini and thought this recipe looked delicious and easy! Each serving would have a very low Weight Watcher's point value (you figure it out, but figured appx 4 pts per serving).

With spring in the air, it might be time to plant a zucchini plant or two and enjoy this dish all summer! Until then check out your local farmers market or Sprouts Market for fresh zuchinni squash.

Watch the video for her recipe below:
Rachael Ray's Stuffed Zucchini

Enjoy!