Crepes are wonderful. You can fill them with just about anything and they’re really delicious. Quite often we fill our crepes with yogurt and fresh fruit or a fruit sauce. We’ve also made Eggs Benedict in crepes. Really, the filling options are endless. These savory crepes are simple and delicious as well as being vegetarian. The spinach and mushroom filling sautéed in butter with onions adds wonderful flavor. They are savory and rich without being overwhelming. Crepes can be a little difficult to get the hang of at first, but don’t worry. This recipe makes about 15 crepes, but you’ll only need 12 of them for the filling. That gives you a couple of extra crepes to get the heat right, as well as figuring out how to swirl the batter in the pan. The batter will be very thin, so it’ll spread out on the bottom of the pan well. However, your first crepes might still be a little strange. I always know that no matter how many times I’ve made crepes the first one or two will be terrible, then I’ll get the heat just right and they’ll go really well. Crepes hold over well, so you don’t need to fill them if you aren’t going to eat them, just keep the filling and crepes separate. Fill the crepes and heat as needed for a snack, lunch or breakfast the next day.
Healthy Chinese fast food recipes are always popular in my house. The kids love them, the husband loves them, and I love them. So, I’m often experimenting with making lighter and healthier versions of our restaurant favorites. This Orange Beef recipe is a great one to try! The sauce is rich, fresh and flavorful, yet still very light. If I’m making it for just me and my husband, I’ll add in some crushed red pepper flakes to give it a spicy kick. It also works nicely with some bell pepper strips and or zucchini chunks – which is a great way to bulk it up some more, too. Served over fresh steamed brown rice, this is one seriously satisfying meal.
There is very little that isn’t better when it’s homemade, and sweet and sour chicken is one of those things that’s much better when you make it yourself. The pineapple gives a sweet flavor, while the onion and bell pepper add a delicious crunch. The best part is that it’s simple and delicious, and you can avoid the scary orange sauce. I used white rice, because that’s what I had on hand, but brown rice is a much better option since it has considerably more fiber (1 gram per serving).
I absolutely love seafood. I started creating some scampi recipes that did not have butter in them to see what they would taste like and I was pleasantly surprised. This lobster and shrimp scampi is the perfect dish to have at the end of the week when you have some points to use. It is delicious. Some recipes use all parts of the lobster, but I prefer to use the tails, especially if I want to reduce time in the kitchen. I have found it easier to check the tenderness of the tails verses the whole lobster. I used regular organic pasta noodles. You certainly can use whole wheat or whole grain pasta as I have done that with shrimp scampi. But I do prefer the regular pasta for this recipe.
Back when Weight Watchers was still using their old Points plan, I posted a Beef Tips in Mushroom Sauce Recipe. Since then, I’ve gotten a lot of feedback and questions about it, so I decided to re-make this dish, change it up a bit, and calculate the new Points + value. Even though it ends up being 10 Points + per serving, these beef tips were sooooooo good! If you are a meat lover, then this is absolutely worth the splurge in Points. It packs in tons of protein too, so it’s really a satisfying dish. Try serving it over some Miracle Noodle orzo for 0 Points +, or over your favorite rive or noodles for additional Points +. This is one easy Weight Watchers Crock Pot Recipe that is a must make this fall/winter
If you are looking to indulge a bit and spend some Points on a seriously delicious and healthy recipe, then this Lemon Spinach Chickpea Pasta with Parsley Pesto is that dish. It’s so beautiful and flavorful, and even though each serving is 10 Points +, it’s crazy filling. I found the original version of this Pasta Recipe at The Year in Food, and thought it looked incredible. So I re-made her Preserved Lemon + Chickpea Pasta with Parsley Pesto, and created a version that was much lower in Points +, but still had all the divine flavors and textures of the original version. With all the protein, fiber, carbs and nutrients this vegan Weight Watchers recipe has to offer, I didn’t even feel the need to serve it with a side dish. My family enjoyed it for a nice Saturday afternoon lunch, and then we followed it with some fruit a couple of hours later. We were full till dinnertime. A complete meal that’s well worth the 10 Points +.
If you want a delicious, yet healthy pasta recipe that is oh-so satisfying, give this Creamy Garlic Shrimp Pasta with Vegetables Recipe a try, asap! I know, I know…10 Points + can seem kinda scary, but it’s really equivalent to the old Weight Watchers Pasta Recipes that were around 7 Points. So try not to freak about the Points + Value of this dish, since everyone’s daily Points Plus allowance is a lot higher now. But if you are really that freaked out, cut the serving size down to 1 cup for just 5 Points +. :) Also, keep in mind that each serving is 2 cups, which a FABULOUS serving size! It’s such a flavorful dish with so many wonderful colors and textures, it makes an ideal healthy pasta recipe to serve at a dinner party! Loaded with veggies and fiber, it has a slight Mediterranean flavor, and works well with a variety of side dishes. It’s also pretty easy to make, so you won’t be slaving all day in the kitchen!