photo credit: elev8

Mashed potatoes is one of my favorite foods…you can make them so many ways and they are just the perfect comfort food. But most homemade mashed potatoes recipes come with lots of fat and calories, which can add up to lots of Weight Watchers Points. This alternative dish -Cauliflower Mashed ‘Potatoes’, is a great substitute. While I won’t lie and tell you that it’s as fabulous as traditional mashed potatoes, it definitely makes for a great low point substitute. Just by replacing the potatoes with cauliflower, you eliminate most of the calories. You’ll notice that this Mashed Cauliflower Recipe still uses one small potato. This helps the dish to keep a texture similar to that of regular mashed potatoes and helps add a bit of potato-y flavor. The end result is really quite tasty! And though this is not an official Weight Watchers Mashed Potatoes Recipe, it’s a great meal idea for anyone who wants to eat more veggies and cut excess calories.

Mashed Cauliflower Recipe

Ingredients:
- 1 small head cauliflower, trimmed, core removed, cut into small florets (should yield about 2-3 cups of cauliflower
- 1 small red potato, unpeeled and chopped
- 1 cup turnips, trimmed and cubed
- 2 tbsp fat free half & half
- 1 tbsp fat free sour cream
- 1 tbsp light butter (I used Brummel & Brown)
- Salt and pepper to taste

Top with chives or green onions if you’d like!

*OPTIONAL: add in freshly chopped thyme, sage and rosemary for a fabulous Fall- like flavor

Directions:
Bring a large pot of water to a boil, and add about 1 tbsp salt; add the cauliflower, potato, and turnips as they’re prepped. Reduce heat to maintain a fast simmer, cover and cook for about 20 minutes or until vegetables are cooked through. Drain well and transfer to a food processor. Process until smooth. Return pureed cauliflower to the hot pan on medium high heat. Stirring often, cook off the excess liquid, about 5 – 10 minutes. Stir in remaining ingredients. Transfer to serving bowl. Serve and enjoy!

Serving size is 3/4cup
Each serving = 1 Point Total

photo credit: earl and pearl

It’s no surprise that the creamy dips, greasy chips, fried finger foods, and super-sized sandwiches usually served at Superbowl parties are not diet or health-friendly. The good news is that with a few recipe makeovers, all the flavors of football can be savored without wreaking havoc on your New Year’s weight-loss resolutions. So today, I’m sharing one of the YUMMIEST meatball recipes EVER. These Crock Pot BBQ Meatballs are crazy delicious and still pretty low in Points Total. They are a perfect Superbowl party food that will be adored by weight watchers and non-weight watchers alike. They stay nice and warm and moist in your crock pot, and the spicy BBQ sauce adds such a nice flavor to the meat. And with just a 2 Point Total per serving, these make a great appetizer recipe. Or, double the size of your meatballs, and serve it as a main dish recipe! Though not an official one of Weight Watchers Superbowl Recipes, these barbecue meatballs will definitely be a hit with all weight watching Superbowl snackers, and makes a great Superbowl party food idea.

Crock pot BBQ Meatballs Recipe

Ingredients:
- 1 1/2 pounds extra lean ground beef
- 1/2 cup uncooked quick oats
- 1/4 cup dry red wine
- 1/4 cup liquid egg whites
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp dried oregano
- 1 tbsp Kosher salt
- 1 cup beef broth
- 1/2 tsp black pepper
- 1 1/4 cup BBQ sauce

Directions:
In a large bowl, combine the meat, eggs, garlic, parsley, oregano, onions, salt and pepper. In a small bowl, soften the oats with the wine for 10 minutes Add the oats and wine to the meat mixture and mix well – you will need to do this with your hands in order to get everything incorporated well. Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a crock pot to keep warm. Meanwhile, heat barbecue sauce and beef broth over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. For parties, I just set the crock pot up on the food table, set on warm.

Entire recipe makes 30 servings
Serving size is 2 meatballs
Each serving = 2 Point Total

photo credit: Rachael Ray

Its almost that time of year again….the day we get together, turn on the TV, and allow ourselves to consume large quantities of super yummy, fattening foods, and lots of beer, in order to celebrate the most anxiously awaited game in the NFL…the SUPERBOWL!! I love Superbowl parties as much as anyone, but if you’re not careful, these parties can be a weight watchers nightmare!! So this week, I’m devoting each day to a different low calorie Superbowl recipes that not only taste good, but will help keep you on track to reaching your weight loss goals. Though these aren’t official Weight Watchers Superbowl Recipes, they are ideal for anyone who wants healthier, lower calorie versions of their favorite Superbowl snacks. And today, I’m posting this super rockin’ 2 Point Total Buffalo Chicken Dip Recipe that will knock your socks off! It’s a very easy Superbowl recipe that will be adored by all, and is a great (and less messy) alternative to serving buffalo wings. Try serving it with some 0 Point veggies (I like celery and green pepper strips the best), or some low points tortilla chips. If you love buffalo flavored anything, this low calorie dip recipe is a must try!

Make sure to check out all my other weight watchers Superbowl Recipes too!

Buffalo Chicken Dip Recipe

Ingredients:
- 16 oz boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8-oz. fat-free cream cheese, softened
- 1/2 cup fat free sour cream
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 tbsp low calorie butter ( I used Brummel & Brown)
- 1/2 packet of Hidden Valley Ranch Dressing Dry Mix

NOTE: If you are feeling lazy, you can use two 9.75oz cans of white chicken meat in water (drained), instead of the grilled chicken, but the taste isn’t nearly as good as using actual grilled chicken breasts.

Directions:
Preheat oven to 325 degrees. Rub chicken breasts with salt, pepper, garlic powder and onion powder. Spray a skillet with non-fat cooking spray, and set on med/high heat. Put in chicken breasts, and cook until brown on both sides and meat is cooked through. Once meat is cooked, cut it up into bite sized shredded chunks. Set aside. In a large, oven safe bowl, stir cream cheese and butter until smooth. Add in chicken and other remaining ingredients, and mix until thoroughly combined. Bake in the oven for about 20-25 minutes, or until dip has heated all the way through.

Entire recipe makes 12 servings
Serving size is approx 1/2 cup
Each serving = 2 Point Total

I LOOOOOVE sweet potatoes, so when I found this awesome recipe, I was psyched to give it a try! It’s super creamy and yummy, and loaded with fiber and antioxidants. This low calorie sweet potato soup is a perfect easy crock pot recipe for any weight watcher. It tastes great and is good for you too! Plus, it’s seasonal flavor makes it a wonderful soup to add to your collection of holiday crock pot recipes. Though this is not an official one of Weight Watchers Crock Pot Recipes, I think anyone watching their weight will truly enjoy this sweet potato soup.

Sweet Potato Soup Crock Pot Recipe

Ingredients:
- 2 cups fat-free chicken broth
- 4 medium sized sweet potatoes
- 1 1/2 cups fat-free half-and-half
- 2 packets Splenda or Truvia
- 1/2 teaspoon allspice
- 1 tsp salt
- 1 tsp dry mustard

OPTIONAL: I topped mine with a tablespoon of non-fat sour cream for additional flavor and 0 points

NOTE: To make this into a vegetarian recipe, just use vegetable broth instead of chicken broth

Directions:
Peel and slice the sweet potatoes. Place them with the chicken broth in your slow cooker. Cover and cook on medium for about 3 hours (or until the potatoes are tender).
Using an immersion blender (or putting the sweet potatoes and broth into a food processor), blend until smooth. Put the soup back into the crock pot. Add the half-and-half, Splenda, salt, dry mustard and allspice. Cover and cook on medium for about 1-3 hours.

Entire recipe makes 6 servings
Each serving = 2 Point Total

Nutritional Stats:
Calories: 112
Total fat: 1g
Sodium: 298mg
Total carbohydrates: 23.1g
Dietary fiber: 2.6

As the cold weather really kicks in for these last few weeks of 2009, it’s time to enjoy some hot, yummy holiday recipes that will warm your tummy and soul! This Peppered Beef Brisket in Beer crock pot recipe is the perfect dish to take away that winter chill. It’s an easy holiday recipe that takes minimal prep, but delivers maximum taste. I love using my crock pot, so I jump at every chance I get to try out some delicious crock pot recipes! And I plan on making this one for my Christmas Eve dinner this year. The best thing is that it only has a 6 Point Total per serving. Though this is not an official one of Weight Watchers Christmas Recipes, it’s great for anyone who is a weight watcher and this dish makes a wonderful, low calorie Christmas recipe. Pair it with some salad or roasted veggies to keep your overall meal points low. Enjoy!

Crockpot Peppered Beef Brisket in Beer Recipe

Ingredients:
- 1 (4 lb) beef brisket, the leanest you can find
- 1 large yellow onion, chopped
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp Kosher salt
- 3 tbls all-purpose flour
- 3 tbls brown sugar
- 3 garlic cloves, minced
- 3/4 cup beer
- 2/3 cup chili sauce

Directions:
Trim fat from brisket; and cut in half. In a small bowl, combine salt, pepper, paprika and cumin. Evenly rub the mixed spices. Place onions in slow cooker. Place brisket halves over onions. In a small bowl, combine flour, brown sugar and garlic and gradually add beer and chili sauce, stirring until well blended. Pour over brisket. Cover with lid and cook on high setting for 1 hour then reduce to low setting and cook 6-8 hours our until tender.

TIP: To make serving sizes easier to dish out, cut the brisket into 12 evenly sliced pieces after rubbing with seasonings and before putting in the slow cooker.

Entire Recipe = 12 servings
Serving size is 3 oz and approx 6 tbsp of sauce
Each serving = 6 Point Total

With all the holiday parties coming up, it’s easy to be tempted by all the fabulously delicious food, and to let yourself be seduced into an all you can eat holiday buffet. But just by making some healthier versions of the holiday favorites, you can save yourself some calories and weight watchers points! If you are hosting a holiday party this year, and are in need of a good, low calorie Christmas appetizer recipe, this Spinach Puffs Recipe is a must try. Full of flavor, but low on fat, I found them to be much more yummy than I expected. And it’s a quick and easy Christmas recipe to make if you need something in a pinch. Just prepare it the night before, them pull them out of the freezer, pop them into the oven, and you’re good to go. Though this is not an official one of Weight Watchers Christmas Recipes, I think it’s a great holiday appetizer for anyone who is watching their weight, but wants to serve an appetizer that tastes good enough to serve to everyone.

Spinach Puffs Recipe

Ingredients:
- 10 ounces frozen spinach, thawed
- 2 cloves garlic
- 1 small onion (I used red onion)
- 3 egg whites, slightly beaten
- 1 cup dried bread crumbs
- 1 tsp basil
- 1 tsp salt
- 1/2 tsp marjoram
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 3 tablespoons light butter, melted (I used Balade Light Butter)

Directions:
Squeeze liquid from spinach very well. Chop garlic and onion in food processor and process until finely chopped. Add spinach and remaining ingredients. Pulse two or three times, leaving spinach in distinct pieces but the mixture well combined. Chill 2 – 3 hours or overnight. Roll into 1-inch balls and place on baking sheet. Freeze. When frozen, transfer to freezer bags.
To serve, bake at 300F for 30 minutes.

Entire recipe makes 36 puffs
Serving size is 1 puff
Each serving = 1 Point Total

Though this is not one of Weight Watchers Thanksgiving Recipes, it’s a FABULOUS stuffing recipe for anyone who needs a delicious low calorie stuffing to put on their table this year! Plus, it’s my absolute favorite Thanksgiving recipe because I LOOOOOVE stuffing and I go crazy eating this stuff every year. So I had to find a way of making a lower calorie version of my favorite Thanksgiving food. Using the basic, traditional ingredients, this Thanksgiving stuffing is really too good to be true. To create this dish, I just took my mom’s traditional stuffing recipe, and altered it with lower calorie ingredients. Using the light bread and less butter really makes a huge difference without compromising taste. It has just a 2 point value for a 1/1/2 cup serving! Not bad!! so you can still enjoy all the fabulous flavors of Thanksgiving without sacrificing that diet plan you’ve been working so hard on all year. And it’s so yummy, you may just find yourself making this dish for non Thanksgiving Dinners too! Enjoy.

Low Calorie Thanksgiving Stuffing Recipe

Ingredients:
- 8 slices light bread (I used Weight Watchers bread)
- 1 1/2 cups fat-free chicken or vegetable broth
- 1 1/2 cup chopped onion
- 1 1/2 cup chopped celery
- ¼ cup granny smith apples (finely chopped with skin on)
- 1/3 cup fat-free liquid egg substitute
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 1 tbsp fresh sage
- 2 tbsp. light butter (I used Brummel & Brown)
- Kosher salt and pepper to taste

Directions:
Start by drying out your bread. You can either do this by toasting in the oven, or by leaving the bread sit out at room temperature overnight.

Preheat oven to 325 degrees.

In a medium pot, combine chicken broth, onions, celery, apples, butter, salt, pepper, rosemary, thyme and sage. Cook for about 15 minutes over medium heat. Mean while, break up your bread into small ½” pieces by chopping or just breaking apart with your hands. Put bread into a large oven safe dish.

When broth mixture is ready, slowly pour onto bread, making sure to cover all the pieces. Next, mix in the egg substitute and make sure to cover all pieces. If bread cubes do not seem wet enough (they should be moist, but not saturated), add a tbsp or two of warm water until appropriate texture is reached. Season with more salt and pepper if desired.

Cover dish with foil and transfer to over. Cook for about 25 minutes. Then, take out stuffing, mix it around and fluff it a bit and put back in the oven, uncovered for about another 15 minutes. Enjoy!

Entire Recipe is 4 servings
Serving size is 1 1/2 cup
Each serving = 2 Point Value

With all the food filled holidays just around the corner, it’s time to start stocking up your arsenal of delicious, yet low calorie Weight Watchers Thanksgiving Recipes and Weight Watchers Christmas Recipes. And with Thanksgiving being the first in the lineup, we’ve got one tough holiday feast to conquer! And this delicious Thanksgiving Pumpkin Pie Recipe is a great dish to add to your lineup of low calorie Thanksgiving recipes! Creamy and delicious, this dessert recipe uses a light graham cracker crust instead of the traditional pie crust recipe. In my opinion, I think it actually tastes better and it helps us cut a lot of calories and Weight Watchers Points from this dish.

Low Calorie Pumpkin Pie Recipe

Ingredients:
For the crust:
- 4 oz reduced-fat cinnamon graham crackers
- 2 Tbsp light butter, melted (I suggest Brummel and Brown)
- 2 large egg white
- 1 Tbsp packed light brown sugar
- 1 tsp light Pancake Syrup (I used Aunt Jemima Butter Light Syrup)

For the pie filling:
- 1 1/4 cup canned pumpkin
- 1 large egg
- 2 tbsp light Pancake Syrup (I used Aunt Jemima Butter Light Syrup)
- 2 tsp pumpkin pie spice
- 1/2 cup dark brown sugar
- 1/4 tsp table salt
- 1/2 cup fat-free evaporated milk
- Top with a dollop of Fat-Free Reddi-Whip whipped cream

Directions:
Preheat oven to 350 degrees.

In a food processor, combine graham crackers and light brown sugar, and process into fine crumbs. In a small bowl, combine the crumbs and the melted butter, and pancake syrup, and mix with hands. Then transfer to an ungreased 9” pie pan, and distribute crust mixture evenly, pressing it against the pan with your hands. Put in the fridge and chill for 40 minutes. Then, bake about 8-10 minutes, or until the pie crust starts to turn that yummy golden brown.

In a large bowl, whip egg whites into a soft peak, using an electric mixer. Fold in remaining ingredients (except the whipped cream). Beat the mixture until smooth, creamy and lump free, and pour into your pie shell. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes. Cut into 8 even slices and top with a nice dollop of the Fat Free Whipped Cream. Enjoy!

Total servings per recipe: 8
Serving size = 1 slice
Each serving = 3 Point Value

With Memorial Day right around the corner, it’s time to start putting together your Memorial Day Weight Watchers Recipes! And this yummy, low calorie Potato Salad Recipe is the perfect addition to your holiday BBQ. It has a 4 point value for each serving, and is packed with fiber and antioxidants. I beefed it up with some green beans to add quantity, without adding more fat and calories. And instead of using mayo as in a traditional potato salad recipe, I used just a bit of reduced calorie mayo and GOLD DIPT FAT FREE TARTAR SAUCE instead! And it is soooooo yummy! Your guests will be surprised at how delicious this low fat potato salad recipe is. So there’s no need to give up your favorite Memorial Day Recipes when you are on Weight Watchers! And this version is even better than the Weight Watchers Potato Salad Recipes that I’ve tried!

Low Fat Potato Salad Recipe

Ingredients:
- 1 1/2 pounds uncooked red potatoes
- 2 tbsp reduced-calorie mayonnaise
- ¼ cup of fat free tartar sauce (Mc Cormick’s makes a YUMMY one)
- 1 tbsp red wine vinegar
- 2 tbsp parsley, fresh, chopped
- 1/2 cup scallions, chopped
- 3 tbsp chives, fresh, chopped
- 8 oz green snap beans, stem ends trimmed, cut into bite-size pieces
- Salt and pepper to taste

Directions:
Place potatoes in a large saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium and simmer until potatoes are fork-tender, about 20 to 30 minutes; drain. When potatoes are cool enough to handle, slice each into eight pieces.
In a small bowl, combine mayonnaise, tartar sauce, vinegar, parsley, salt and pepper.
Transfer cut potatoes to a large bowl; add scallions, chives, and green beans. Toss with dressing until coated.

Entire recipe makes 6 servings
Serving size is 1 cup
Each serving = 4 point values

O M G…..Can I just, for one brief moment, express my insane obsession with mojitos?! I seriously CANNOT get enough of them, but being on Weight Watchers, the average mojito recipe can typically have 6-10 Weight Watchers Points! And if you drink as many I do, you’d have all your daily points gone in just a few drinks. Yikes! So when I found this 2 point value mojito recipe, I was super psyched to give it a try. And it’s the perfect low calorie cocktail recipe to serve up this Memorial Day! The recipe does call for Splenda, and I’m not always a big fan of artificial sweeteners, but sometimes, it’s the only way to get the point value lowered without sacrificing too much taste. So, if you are looking for a good Memorial Day Drink Recipe, add this weight watcher mojito recipe to your menu. Your weight watching guests will love you!

Weight Watcher Mojito Recipe

Ingredients:
- 1.5 oz Bacardi Rum
- 12 fresh spearmint leaves
- 1/2 lime
- 7 oz sprite zero or club soda
- 2 tbsp. Splenda

Directions:
In a cool tall glass, muddle the mint, Splenda and lime juice. Add crushed ice. Add rum, soda and stir well. Garnish with a lime wedge and a few sprigs of mint. Serve and enjoy!

Recipe makes 1 serving
Each serving = 2 point value

This recipe was created by Gina’s WW Recipes.