Here's a few of my fav WW recipes!Shrimp and Angel Hair Pasta - 8 points for 1 serving - makes 4 servings
3 medium scallion(s), chopped
1 Tbsp fresh oregano, or 2 tsp dried
1 tsp lemon zest
3 oz feta cheese
1 cup(s) plain fat-free yogurt
14 1/2 oz canned diced tomatoes, drained (I use Rotel for a little kick)
1/8 tsp black pepper, or to taste
8 oz uncooked angel hair pasta
8 oz shrimp, medium-size, cleaned, peeled and deveined
1/8 tsp table salt, or to taste
Bring a large pot of salted water to boil.
In a food processor, process scallions, oregano and lemon zest until scallions are finely minced (or just chop them up, if you're short on time). Add half the feta cheese, crumbling and reserving remaining feta in a small bowl. Add yogurt and blend until smooth. Transfer to a bowl and stir in diced tomatoes and reserved feta. Season with salt and pepper to taste.
Add shrimp to boiling water and cook until done, about 2 minutes (less if you are using small shrimp). Remove shrimp with a slotted spoon and add to sauce. Do not drain water. When water returns to boil, add pasta and cook until al dente, about 2 minutes. Combine with sauce and serve.
You can substitute chicken for the shrimp. You can also add Kalmata olives for a greek flair! It's Yummy!
Cheesy Chili-Mac - 5 points per serving - makes 8 servings
1 spray(s) cooking spray
2/3 pound(s) raw extra lean ground beef
2 medium onion(s), chopped
29 oz canned crushed tomatoes, Mexican-style (undrained)
2 1/2 cup(s) canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup(s) uncooked macaroni, elbow-size
31 oz canned pinto beans, rinsed and drained
1/2 cup(s) low-fat shredded cheddar cheese
(sometimes I use 2 cans of Rotel in place of the 29 oz can crushed tomatoes and the 4 oz can green chilis)
Coat a large skillet with cooking spray; set over medium-high heat. Cook beef and onion until meat is browned, stirring and breaking up meat with a spoon as it cooks, about 10 minutes; drain off fat.
Stir in undrained tomatoes and their juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to a boil. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup chili and 1 tablespoon cheese per serving.
Taco Soup - 2 points per cup
•1 lb. ground turkey or lean beef
•1 large onion, chopped
•1 (1 oz.) package Hidden Valley Ranch Dressing Mix
•1 (1 oz) package Taco Seasoning Mix
•1 (16 oz.) can pinto beans
•1 (16 oz) can chili beans (either hot or regular)
•1 (16 oz) can whole kernel corn
•1 (8 oz) can Mexican-style tomatoes
•1 (8 oz) can diced tomatoes (any flavor)
Directions
1.Brown meat & onions and drain.
2.Mix Ranch & Taco seasonings into meat.
3.Add rest of ingredients, undrained to mixture.
4.Simmer 1 hour.
This is delish served w/ baked tortilla chips and low fat shredded cheese.
Chocolate Cake - 2 points for 1/12 of the cake
1 devils food cake mix
1 - 15 oz can of pumpkin
Mix together. Bake according to directions on cake mix. It's sooooooo moist and yummy!
Chocolate Pie w/ Peanut Butter Crust - 3 points for 1/6 of the pie
1 box sugar free chocolate pudding
2 cups skim milk
1 1/2 cups rice crispies
2 tbsp honey
2 tbsp peanut butter
Make pudding according to the pie recipe on the box. Set aside in refrigerator to set up. Mix together honey, peanut butter, and rice crispies. Press mixture into a pie pan. Spoon pudding into crust. Allow to set up in refrigerator for about an hour (or until the pie is set). Top w/ sugar free whipped topping! Soooooooo good!
Oatmeal Pecan Lace Cookies - 2 points per cookie - recipe should yield 18 cookies
1 1/4 cup(s) rolled oats
1/2 cup(s) dark brown sugar, packed
1 tsp baking powder
1/2 cup(s) chopped pecans, finely chopped
1/8 tsp table salt
1/3 cup(s) butter, melted
1 large egg(s), beaten
1/2 tsp vanilla extract
Preheat oven to 350ºF and cover 2 cookie sheets with parchment paper.
Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
Add butter, egg and vanilla to oat mixture; mix well.
Drop teaspoonfuls of batter onto prepared cookie sheets and flatten each out, leaving at least 2-inches between each cookie.
Bake cookies until edges turn golden, about 8 to 12 minutes. Let cookies stand on cookie sheets for 2 minutes before removing to a cooling rack. Yields 2 cookies per serving.
(my friend made these at Christmas and they are SO SO yum! totally worth 2 pts!)
Do you have a fav low-cal/WW recipe? Do share!
for more FMMs!!
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