Baked Cream Cheese Wonton Recipe

Ingredients:
- 1 can of lump crabmeat, drained
- 1/2 cup shredded cabbage
- 1 tsp table salt
- 1/2 cup fat free cream cheese, room temperature
- 24 pieces wonton wrappers, (3 1/2-inch square)
- 1/4 cup egg substitute
- 1 tbsp cilantro, fresh, finely chopped
- 3 stalks of scallions, finely chopped

Directions:
Preheat the oven to 350°F.

In a large bowl, combine cream cheese, egg substitute, crab meat, shredded cabbage, salt and cilantro.

Spray 2, 12 cup muffin pans with non-stick cooking spray. Lay each wonton wrapper inside each cup, placed evenly apart. Bake in the oven until wonton begins to turn golden – approx 3-5 minutes. Take out from oven and transfer wontons to a baking sheet, sprayed with nonstick cooking spray. Place 2 tsp of the crab mixture in the center of each wonton skin. Spray each wonton lightly with nonstick spray. Bake again until golden and crisp, about 10 minutes.

Entire recipe makes 12 servings
Serving size is 2 wontons
Each serving = 1 Point Total

I have seriously been on a Chinese food recipes obsession lately. I can’t stop fantasizing about them!! My favorite Chinese restaurant makes this super yummy Mu Shu Beef dish, but it’s NOT a Weight Watchers friendly meal. So I decided to experiment a bit and come up with a slimmer version of this delicious dish. These Moo Shu Beef Lettuce cups pack all the flavor and zing of traditional moo shu beef recipes, but it’s a lot leaner. And because it’s in a lettuce cup, it’s portion controlled, which can help keep you from going overboard. Though this is not an official one of Weight Watchers Chinese Food Recipes, it’s a meal that is sure to be appreciated by dieting Chinese food lovers!!

Mu Shu Beef Lettuce Cups

Ingredients:
- 16 oz extra-lean ground beef (96/4)
- 1 cup finely chopped onion
- 1/4 cup fat free beef broth
- 1/2 cup thinly sliced bell pepper
- 1/2 cup bean sprouts
- 1 cup sliced bok choy
- 3 tbsp fresh ginger root (minced)
- 3 tbsp fresh garlic, minced
- 1 tbsp hoisin sauce
- 1 tsp black pepper
- 3 tbsp low sodium soy sauce
- 8 bibb lettuce leaves, washed and dried
**please note that in the photo, I used romaine lettuce because the store was out of bibb lettuce. You can use either, but the bibb lettuce is firmer, which makes these moo shu beef cups much easier to eat ;)

Directions:
Spray a large skillet with non-fat cooking spray. Over medium heat, cook beef, garlic, ginger, onion and cook until beef is brown. Make sure to break up the beef into crumbles as you cook it. Add remaining ingredients (except for lettuce leaves) and stir fry for about 5 minutes. Fill each lettuce leaf with approx 3/4 cup of beef stir fry.

Entire Recipe makes 4 servings
Serving size = 2 Mu Shu Beef Lettuce Cups
Each serving = 4 Point Total

photo credit: cave cibum

Mmmmmm…Chinese Egg Rolls….who doesn’t love them? I sure do! But trying to find a healthy, low calorie version of these is pretty much impossible. So I decided to make my own. And I must say, my Baked Chicken Egg Roll Recipe ROCKED! Crunchy, tangy and full of flavor, this baked version of the greasy Chinese food favorite, are a real treat for any weight watcher. Each nicely sized egg roll has just a 2 Point Total, and that includes some sweet and sour sauce for dipping (cause you’ve GOT to have that!!) Simply by baking instead of frying, lots of calories were cut, thus making the overall point value much lower than traditional Chinese egg roll recipes, which can clock in at 4 -8 points each. So if you’ve got a craving for some Chinese Chicken Egg Rolls, give my version a try, and indulge without the guilt! Though this is not an official one of Weight Watchers Chinese Food Recipes, it’s a dish that anyone who loves Chinese fast food with less calories, will appreciate.

Baked Chicken Egg Roll Recipe

Ingredients:
- 8 egg roll wrappers
- 1 medium shallot, minced
- 1 garlic clove, minced
- 2 tsp minced, fresh ginger
- 6 oz boneless, skinless chicken breast, shredded
- 1/3 cup Kikkoman Low Sodium Teriyaki Sauce
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 cup packaged coleslaw mix
- 1/4 cup chopped green onions
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp ground cumin
- 1/2 cup of Kikkoman Sweet & Sour Sauce (for dipping)

** NOTE: Substitute the chicken for strips of tofu to make this a vegetarian egg roll recipe!

Directions:
Preheat oven to 400ºF.
Coat a nonstick wok or large skillet with non fat cooking spray. Add shallot and garlic and cook over medium heat for 30 seconds; add chicken to skillet. Brown chicken, stirring frequently with a wooden spoon to break chicken into small pieces, about 5 minutes; drain off all liquid. Stir in teriyaki sauce, vinegar, sugar, ginger, salt, pepper, and cumin; simmer for 3 minutes to blend flavors. Toss in packaged coleslaw mix and diced onions and saute for about 1 minute.
Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down like a diamond shape). Arrange 4 full tablespoons of filling down the center of wrapper, leaving 1/2 inch at the bottom and top.
Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with non fat cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.

Entire Recipe makes 8 servings
Serving size is 1 Baked Egg Roll and aprox. 1 tbsp of Sweet and Sour Sauce
Each serving = 2 Point Total

photo credit: the daily green

As many of you know, I’ve always been a fan of Miracle Noodles. They are a 0 calorie pasta that are so versatile, they can be used in a variety of low calorie recipes. Recently, Rachael Ray prepared a fabulous Hot or Cold Sesame Noodles Recipe using Miracle Noodles, and it is truly an awesome dish. Traditional noodle recipes can rack up a LOT of calories and Weight Watchers Points. However, this slimmed down version, has just a 6 Point Total per serving, and the serving is HUGE!!! It’s half of the entire recipe!! And though this is not an official one of Rachael Ray Weight Watchers Recipes, it’s a great alternative dish that any dieter will appreciate. Sesame noodles are one of my favorite Asian Recipes, but I usually avoided them because of the calorie count. But now with this awesome Rachael Ray recipe, I can enjoy them once again!

Hot or Cold Sesame Noodles Recipe

Ingredients:
- 1 or 2 7oz. bags of Miracle Noodles (the less noodles you use, the more the sauce is distributed, and the more flavorful the noodles are)
- 1/4 cup Kikkoman – Tamari Soy Sauce
- 1/4 rounded cup smooth peanut butter or crunchy peanut butter, softened in microwave 15 seconds on high
- 2 tbsp cider or rice wine vinegar
- 1 tsp dark sesame oil
- 2 tbsp Sriracha Hot Chili Sauce
- 2 cups shredded cabbage and carrot mix
- 1 cup bean sprouts
- 4 scallions, chopped
- 1 tbsp sesame seeds

Directions:
Open bag of Miracle Noodles into a colander and rinse with warm water for a couple of minutes and boil for one minute, pat dry with a paper towel or small hand towel. Cut noodles with scissors to make smaller pieces.

In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce.
Sprinkle scallions and sesame seeds throughout the salad and serve.

Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot! It’s makes great leftovers the next day!!

Entire Recipe makes 2 servings
Each serving = 6 Point Total

P.S. If you are interested in seeing the Rachael Ray Clip with Rocco DiSpirito and Miracle Noodles it is here

I have always been a fan of low calorie Chinese fast food recipes, but this one really caught my eye, as sweet and sour chicken is my all time fave! This chicken stir fry recipe is pretty easy to prepare, and tastes great!! In the past, I’ve just used pre-made sweet and sour sauce, but this dish uses a sweet and sour sauce recipe, made from scratch, so the taste is really fresh. With just a 4 Point Total, this popular Chinese dish is loaded with protein and veggies, but also full of tangy flavor. Each nicely sized serving gives you a healthy dose of vitamins and antioxidants too. Though this is not an official one of weight watchers chicken stir fry recipes, it’s an ideal meal choice for any weight watcher who loves Chinese fast food as much as I do!

Sweet and Sour Chicken Recipe

Ingredients:
– 8 ounces boneless skinless chicken breasts
- 1 1/2 oz thinly sliced carrots
- 3 stalks green onions, chopped
- 2 bell peppers, chopped
- 1 teaspoon minced garlic
- 1 tsp red pepper flakes
- 3 oz sugar snap peas, cut in half width-wise
- 1 tsp cornstarch
- 1/2 cup canned pineapple in it’s own juice
- 2 tablespoons reduced sodium soy sauce
- 1 1/2 teaspoons cider vinegar
- 1/2 tsp black pepper
- 1/2 teaspoon ground ginger
- 2 packets Splenda sugar substitute

Directions:
Cut chicken into bite sized pieces. Spray a non-stick skillet with non-fat cooking spray and saute the garlic for about 2 minutes. Add the chicken and brown over medium heat. Add the carrots, bell peppers, and peas, and stir fry for about 5-7 minutes (until the carrots soften a little bit). In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, pepper, Splenda and ginger. Stir well and bring to a boil. Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens). Serve over some 0 point cabbage for added crunch and aesthetic appeal.

Entire recipe makes 2 servings
Each serving = 4 Point Total

Ok, I admittedly have been obsessed with my crock pot recipes lately. But come on…who doesn’t love a good slow cooker recipe? They are fast and easy, and taste delicious! And this low calorie Lemon Garlic Chicken Recipe is truly one of the yummiest low calorie crock pot recipes I’ve tried. It’s zesty and tangy and full of fabulous garlicky flavor! And the best part, is that it’s so low in fat and calories, so each serving has just a 3 Point total! So if you are following the Weight Watchers plan, I’m thinking you’ll definitely appreciate this rockin’ Lemon Garlic Chicken Slow Cooker Recipe. Try serving this dish with a side of roasted veggies or one of my favorite 0 Point salads! Again, please note that this not an official Weight Watchers Chicken Recipe. :)

Lemon Garlic Chicken Crock Pot Recipe

Ingredients:
- 8 boneless skinless chicken breasts
- 10 garlic cloves, finely chopped or minced
- 2 yellow onions, chopped
- 2 cups fat free, low sodium chicken broth
- 1/4 cup lemon pepper seasoning
- 4 tbsp paprika
- 2 tbsp fresh parsley, finely chopped
- 1 tablespoon kosher salt
- 1 tsp lemon zest

Directions:
Rinse the chicken and pat dry. Mix together the lemon pepper seasoning, paprika and salt. Coat the chicken with the spice mixture. Place the coated chicken in the crock pot and cover with the fat free chicken broth, garlic cloves, parsley and onions and lemon zest. Cook on low heat for about 3-4 hours (or until done).

Entire recipe makes 8 servings
Serving size is 1 breast, with approx 4 tbsp of sauce
Each serving = 3 Point Total

Diet friendly Chinese food recipes are pretty hard to find, so when I find a good one, I LOVE sharing it. I am seriously obsessed with Chinese foods, and I’m always on the lookout to find ways to make Weight Watchers versions of my favorite Chinese dishes. This Sweet and Sour Chicken Crock Pot Recipe is SO good, and it tastes just as good, if not better, than the sweet and sour chicken you get in a Chinese Fast Food Restaurant. And, this crock pot recipe is really good for you too! It’s loaded with protein and fiber to fill you up. So if you are following the new Weight Watchers Momentum Plan, this is a great Momentum Recipe to add to your collection. I’ve been kinda lazy this week, so I’m really into making Weight Watchers crock pot recipes now…it saves me time and is easy clean up. Plus, the food is oh so yummy! If you are feeling a Chinese food craving coming on, give this delicious crock pot recipe a try — and hey — if you are looking for a yummy side dish to serve with it, try my Weight Watchers Fried Rice Recipe! Enjoy ;)

Weight Watchers Sweet and Sour Chicken Crock Pot Recipe

Ingredients:
- 1 lb boneless, skinless chicken breast
- 5.5 oz (about half of the 11.5 oz jar) Kikkoman Sweet & Sour Sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 8 oz pineapple chunks in juice, drained (reserve 1/4 cup juice)
- 1 tablespoons brown sugar
- 16 oz bag of frozen stir-fry vegetables

** If you are feeling ambitious (not lazy), nix the bag of frozen veggies, and cut your own! I used green and red bell peppers, 2 stalks of green onions, broccoli, and some sugar snap peas — SOOOOOO yummy!

Directions:
Cut the raw chicken breast into bite sized pieces. Spray your crock-pot with cooking spray. Add chicken, garlic powder and onion powder; stir. Stir in sweet and sour sauce, pineapple chunks, brown sugar and the 1/4 cup of pineapple juice. Cover and cook on low for 3-4 hours. Add frozen vegetables during the last 30 minutes of cooking and cook on high. Makes 4 servings

Serving size is 1/4th of the entire recipe
Each serving = 5 Weight Watchers Points

Chicken Fried Rice is so delish, no matter where you have it. But it’s usually pretty greasy and carbohydrate heavy, and could end up costing you a lot of Weight Watcher Points. But this super awesome, low calorie Chicken Fried Rice Recipe not only boasts just 3 Weight Watchers Points per serving, but it tastes DELICIOUS!! Better than some of the fast food fried rice I’ve had! Plus, it’s so fast and easy to make, so if you need a quick side dish recipe to have on the table in minutes, this dish will work great! You can make it as is, or toss in any leftover vegetables you have on hand and bulk it up without adding any extra Points. The next time you are preparing a Chinese food dinner designed with Weight Watchers Recipes in mind, this healthy fried rice recipe will make a perfect addition. It’s loaded with fiber and vitamins, so not only will it keep you from using up all your Points, it’s actually quite good for you too!

Weight Watchers Chicken Fried Rice Recipe

Ingredients:
- 2 sprays non-fat cooking spray
- 4 large egg whites
- 1/2 cup scallions, chopped, green and white parts
- 2 medium garlic cloves, minced
- 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1/2 cup carrots, diced
- 2 cups cooked brown rice, regular or instant, kept hot
- 1/2 cup frozen green peas, thawed
- 3 tbsp low-sodium soy sauce

Directions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; saute until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Makes 6 servings.

Serving size is 1 cup
Each serving = 3 Weight Watchers Points

Photo by blogchef.net

Orange Flavored Chicken, also mistakenly referred to as General Tso’s chicken, is a Chinese fast food favorite. The problem is, this dish is packed with tons of fat and calories. One average sized portion of orange flavored chicken can set you back 600-800 calories and over 30 grams of fat! Yikes! Those are some scary numbers. Instead, try this amazing Orange Flavored Chicken recipe that has 6 Weight Watchers Points per serving. It’s deelish!

Orange Chicken Recipe

Ingredients:
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch strips
2 cup cooked white rice, kept hot
Rind of a small orange sliced into thin strips
1 1/2 Tbsp cornstarch
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp sugar
1 Tbsp white wine vinegar
2 tsp peanut oil
1/2 tsp ground ginger
2 medium garlic cloves, minced
2 Tbsp low-sodium soy sauce
2 medium scallions, chopped
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 tbsp sesame seeds

**For added nutritional value, substitute the white rice with brown rice

Directions:
In a bowl, whisk together the soy sauce, broth, sugar, cornstarch, ginger, and vinegar, then set aside.
In a large skillet, heat peanut oil on medium-high heat. Add orange rinds, scallions, garlic and red pepper flakes and cook for about 2 minutes. Add in the chicken and cook for approximately 6 minutes, or until chicken is golden brown.
Now mix in the sauce and let simmer until the chicken is cooked all the way through and the sauce starts to get thick, this should take approximately 3-4 minutes. On a plate, serve chicken and sauce over rice and garnish with a sprinkle of sesame seeds

Serving size = 1 cup of chicken and 1/2 cup of rice

When I think of beef and broccoli, I always think of traditional Chinese stir fry. But this tasty dish is made in a slow cooker or crockpot, and offers a whole new way to enjoy it! I really just adore crock pot recipes because they are so incredibly easy and so tasty. And this beef and broccoli recipe is no exception. The slow cooker really makes your meat so tender and juicy. And with just 7 Weight Watchers Points, it’s definitely a dish worth trying out. And don’t forget your fortune cookies for dessert!

Beef and Broccoli Recipe

Ingredients:
1 pound boneless beef top round steak — trimmed of fat, cut into cubes
1 4.5 ounce jar sliced mushrooms – drained
1 medium onion — cut into wedges
1/2 cup condensed beef broth
3 tablespoons purchased teriyaki baste and glaze
1 tablespoon sesame seed
1 teaspoon dark sesame oil — if desired
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
2 tablespoons water
1 tablespoon cornstarch
2 cups frozen broccoli florets or fresh broccoli

Directions:
In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

Makes 4 (1 1/4-cup) servings.

Calories 350
Fat 6 g
Carbohydrates 37 g
Protein 30 g
Sodium 600 mg
Fiber 3 g

Weight Watchers Points value = 7 (WW Points)