A few weeks back, I was contact by the folks over at Yoplait to try out their Nonfat Greek Yogurt and review the product. I love Greek Yogurt, so I was happy to oblige, as I use yogurt in many recipes and had never yet tried Yoplait’s Greek Yogurt. So, after picking up some of the yogurt, I headed into the kitchen last night to try out their Greek Turkey Burger Recipe with Homemade Tzatziki sauce. I’m a big fan of burgers and of Greek food, so I was excited to combine the two. I made a few alterations to the recipe in order to make it more Weight Watchers friendly, and I have to say, these low calorie turkey burgers turned out SOOOOOO yummy!! The feta cheese and homemade Tzatziki sauce really added a nice flavor, while still keeping it low in points. Each burger, with bun and sauce came out to just a 4 Point Total each. While I didn’t find the Yoplait Greek Yogurt better or much different than other non fat Greek yogurts I’ve used, their Greek Turkey Burger is definitely a hit and something that the whole family would enjoy.

Greek Turkey Burger Recipe

Ingredients:
Tzatziki Sauce:
- 1 container (6 oz) Yoplait© Greek Fat Free plain yogurt
- 1/4 cup chopped cucumber
- 3 tablespoons chopped red onion
- 1 tablespoon chopped fresh dill weed
- 2 teaspoons fresh lemon juice
- 2 garlic cloves, minced
- ¼ tsp salt

PS. This sauce also makes a great low calorie dip recipe for veggies, pita chips or my 1 Point Baked Sweet Potato Chips Recipe!

Burgers:
- 1 lb lean ground turkey
- 1 cup crumbled fat free feta cheese (4 oz)
- 1/3 cup chopped red onion
- 1 tablespoon chopped fresh dill weed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic cloves, minced
- 4 Arnold Select Sandwich Thins Multi-Grain
- 1 medium tomato, thinly sliced
- fresh lettuce leaves

Directions:
In small bowl, mix 1/2 cup yogurt and remaining sauce ingredients; refrigerate until serving. Heat gas or charcoal grill. In medium bowl, mix all burger ingredients and remaining yogurt. Shape mixture into 4 patties, about 1/2 inch thick.
Place patties on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning after 5 minutes, until thermometer inserted in center of patties reads 160°F. Place burgers in buns with tomato slices and sauce.
If you choose to broil your burgers instead, broil patties with tops about 6 inches from heat 4 minutes; turn patties. Cook 6 to 8 minutes longer or until meat thermometer inserted in center of patties reads 160°F.
Place a patty on one of the sandwich thins, top with 1 tbsp of Tzatziki sauce, a few tomato slices and a few fresh lettuce leaves.

Entire recipe makes 4 burgers
Serving size is 1 Greek Turkey burger with bun, 1 tbsp Tzatziki sauce and lettuce/tomato
Each serving = 4 Point Total

photo credit: cascadian farms

This versatile Blueberry Breakfast Granola Crisp recipe can be served as a breakfast or a dessert! Sweet, tangy, crispy and delicious, I absolutely LOVED this low calorie dish as a healthy alternative for blueberry pie recipes. It’s SUPER easy to make, and doesn’t involve a lot of fancy ingredients, but man it’s good! Each serving has just a 4 Point Total, but if you are into using Splenda as a sugar substitute, swap out the sugar with 3-4 packets of Splenda and knock a Point off of each serving. You can also serve it with a scoop of Weight Watchers ice cream to jazz it up as a satisfying dessert. Though this isn’t an official one of Weight Watchers Breakfast Recipes, it’s a must have dish for any weight watcher who loves blueberry pie or fritters!

Blueberry Crisp Fritter Recipe

Ingredients:
- 1/4 cup low-fat, ready-to-eat granola cereal
- 10 oz unsweetened frozen blueberries
- 2 1/2 tsp cornstarch
- 1/8 tsp nutmeg
- 2 tbsp sugar
- 1/4 tsp orange zest
- 1/2 cup fresh blueberries
- 1/4 tsp table salt
- 1 tsp honey

Directions:
In a saucepan, combine sugar, nutmeg, frozen berries, and cornstarch in a saucepan; bring to a boil, stirring gently and frequently with a rubber spatula. Reduce to a simmer and cook until thickened – about 3 minutes. Turn off heat, stir in fresh blueberries, orange rind and salt, and set aside to cool for 10 minutes.
Meanwhile, in toaster oven or dry skillet, toast granola until lightly browned, about 3 to 4 minutes.
To serve, divide blueberry mixture among 2 bowls and top with granola and drizzle each serving with ½ tsp honey.

Entire recipe makes 2 servings
Each serving = 4 Point Total

Berry Meringue with Vanilla Custard Recipe

Ingredients:
- 4 large eggs
- 1/4 tsp cream of tartar
- 1 cup sugar
- 3/4 cup 1% low-fat milk
- 1 tsp vanilla extract
- 3 large egg yolks
- 1 cup fresh strawberries
- 1 cup blueberries
- 1 cup raspberries

Directions:
Preheat oven to 325 degrees.
With an electric mixer on medium speed, beat the egg whites and cream of tartar in a large bowl until just frothy. Gradually pour in 3/4 cup of the granulated sugar, 2 tablespoons at a time, until sugar completely dissolves and the whites stand in stiff, glossy peaks, about 8 minutes. Spoon the egg-white mixture onto the baking sheets, making 8 (6-inch) rounds. Spread the mixture with the back of a spoon or a small metal spatula, leaving about 1/2 inch between each meringue. Bake the meringues until they feel crisp to the touch, about 2 hours. Turn the oven off and leave the meringues in the oven until they are crisp and dry to the touch, about 1 hour longer. Cool the meringues on the baking sheets on racks 10 minutes. Carefully loosen and transfer the meringues with a metal spatula to the racks to cool completely. Meanwhile, to prepare the vanilla custard bring the milk to a boil in a medium saucepan; remove from heat. Stir vanilla extract into the hot milk mixture off the heat. Whisk the egg yolks and the remaining ¼ cup sugar in a bowl until the sugar is dissolved and the mixture is slightly thickened and a pale yellow. Whisk 1/2 cup of the hot milk mixture into the egg mixture. Slowly pour the egg mixture back into the hot milk mixture, whisking quickly and constantly. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6 minutes. (Do not boil or the mixture may curdle.) Transfer the custard to a bowl; let cool. Refrigerate, covered, until chilled, at least 2 hours or up to 2 days. To serve, combine the strawberries, blueberries, and raspberries in a bowl. Drizzle about 3 tablespoons of the custard onto each serving plate. Top each plate with a meringue, then about 1/3 cup of the berries.

Entire recipe makes 8 servings
Serving size is 3 tbsp of custard, 1/3 cup of berries and 1 meringue
Each serving = 4 Point Total

Here are a few tips for baking meringue:
Meringue recipes work better with eggs that are at least 3 or 4 days old. Thin, older egg whites whip more easily to a higher volume than thick, fresh egg whites. Once whipped, the foam from thin whites is less stable because the liquid film drains more easily from the bubbles. If volume is more important than stability, then older eggs are better to use. For better stability, a good rule of thumb is to use fresher eggs for meringues, saving older ones for general baking.

Don’t make egg white meringues on a rainy or really humid day (remember that they are mostly air and if that air contains a lot of water, it will have an effect).

Copper, stainless-steel, or glass bowls work best for making meringues. Avoid using plastic bowls for whipping egg whites as they cn often harbor traces of grease or fat, which prevents the whites from getting stiff. Whichever type of bowl you use, be sure it’s spotlessly clean.

In the mood for some traditional soul food recipes that don’t take hours to prepare and are low in Point Total? Well this deeeeelicious, quick and easy Chicken Gumbo Recipe is sure to make you smile. Get your New Orleans grub on and use up only a 4 Point Total for a serving that’s 1 1/2 cups!! Not bad! Plus, it’s loaded with veggies and protein, so it ends up being pretty darn healthy too. Just by making a few small changes, you can enjoy this classic southern dish, for a lot less points! And though this is not and official Weight Watchers Gumbo Recipe, this is definitely a dish for all dieters to enjoy.

Low Calorie Chicken Gumbo Recipe

Ingredients:
- 1 16 oz package frozen gumbo-style vegetables(okra, peppers, onions, etc)
- 12 oz grilled chicken breast, cut into bite size pieces
- 2 ribs celery,chopped
- 1 4oz can of mild chilies
- 1 medium garlic clove, minced
- 29 oz can diced tomatoes
- 1 tsp Creole Seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- 1 tbsp all-purpose, whole wheat flour

** For an even more traditional version, add in some Miracle Noodle Orzo to substitute for rice for 0 additional Points!!!

Directions:
Spray a large skillet with nonfat cooking spray. Add garlic, celery and veggies and sauté over high heat, stirring frequently, for about 2 minutes. Add in flour and cook 1 minute more. Stir in tomatoes, chicken, bay leaf, salt, pepper and Creole seasoning. Cook over medium heat, stirring frequently for about 6-7 minutes.

Entire recipe makes 4 servings
Serving size is 1 ½ cups
Each serving = 4 Point Total

BBQ Sloppy Joe Recipe

Ingredients:
- 1 pound lean ground turkey
- 1/2 medium green pepper, chopped
- 1/2 medium red bell pepper, chopped
- 1/2 medium yellow onion, chopped
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ cup barbecue sauce
- ½ cup canned crushed tomatoes
- 4 Arnold Select Sandwich Thins Multi-Grain

Directions:
Brown turkey over medium high heat in a nonstick skillet coated with non-fat cooking spray, about 8 to 10 minutes. Add peppers and onion and cook until tender, about 3 minutes. Add barbecue sauce, canned tomatoes, garlic powder, and chili powder; and cook for about 2-3 more minutes.
Open one of your sandwich thins and put 1/4th of turkey mixture on the bottom bun. Place bun top over the turkey mixture and serve.
*NOTE: You may want to toast your sandwich thin a bit first

Entire recipe makes 4 servings
Serving size is 1 sandwich
Each serving = 4 Point Total

photo credit: the rock of gibralter

If you are looking for a super yummy, low calorie version of a homemade carrot cake recipe, then you came to the right place! Considering that traditional carrot cakes can average 12-15 weight watchers points per serving, this diet friendly carrot cake recipe is a fabulous bargain at just a 4 Point Total per serving. And then there’s the not so average, Cheesecake Factory’s Carrot Cake Recipe. It has approximately: 1,510 calories, 84g fat, 600mg sodium, 179g carbs, 6g fiber, 129g sugars, 18g protein = 36 Weight Watchers Points!!!! CRAZY. I have always been a fan of carrot cakes with that rich, gooey, cream cheese frosting, but being a Weight Watcher pretty much kept me away from all my favorite dessert recipes. But after some trial and error and alterations with traditional carrot cakes recipes, I was able to create a version that is much lower in points and yet still tastes AMAZING. And though this is not an official one of weight watchers dessert recipes, it’s a great, low calorie dessert that will satisfy the carrot cake lover in everyone.

Carrot Cake Recipe

Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup raisins
- 1/2 cup egg substitute
- 2 egg whites
- 2 1/2 cups shredded carrots
- 1/2 cup applesauce
- 1/3 cup canola oil
- 12 oz fat free cream cheese
- 3 tbsp hot water
- 1 7 oz jar of marshmallow creme
- 1 tsp vanilla extract

Directions:
Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray.
Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the cake pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, approx 30-32 minutes. Let cool for 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on racks.
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
Place on layer of cake on a cake plate, and using 1/2 cup of frosting, frost evenly out to edges. Place other layer of cake on top, and spread remaining frosting on top and on sides. Slice into 16 servings.

Entire recipe makes 16 servings
Serving size is one slice
Each serving = 4 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

Lately, I have been really craving sandwiches. I want them for breakfast, lunch and dinner. And in my quest for a good Weight Watchers Breakfast Sandwich Recipe, that tasted yummy and was not full of preservatives like the frozen kind at the store, I ended up creating my own Spinach and Egg White Sandwich Recipe that was definitely a hit! My skinny version of this popular American food is loaded with protein, fiber, and calcium. It’s definitely larger than those skimpy ones you get at restaurants, so it’s very satisfying. And yet it has just a measly 4 Point Total. I also love that you can really mix this recipe up and try it with different meats and/or veggies without affecting the point total too much. I can’t wait to try out some yummy ideas I have!! If you too are looking for tasty, low calorie breakfast sandwiches, you must give this one a try!

Breakfast Sandwich Recipe

Ingredients:
- 1 100 Calorie Sandwich Round
- 1/3 cup liquid egg whites (or egg substitute)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 slice fat-free American cheese (I used Kraft Singles)
- 1/4 cup chopped spinach leaves
- 1 slice lean deli ham
- 2 slices fresh tomato
- 1 slice red onion

Directions:
Spray a small frying pan with non-stick cooking spray and set to medium heat. Toast your Sandwich Round in a toaster. While bread is toasting, fry the slice of ham until it edges start to become a bit crisp. Place ham on 1 half of the toasted Sandwich Round. Next, add the spinach to the frying pan, and cover with a lid until the leaves start to wilt (about 1 minute). Add in egg whites, salt and pepper. Scramble egg whites with spinach and cook until egg whites are solid. Pile up the eggs into one section of the pan, and top with the slice of cheese. Cover pan with lid, and turn off heat. After about 30 seconds, remove the lid and cheese should be melted. Place eggs with the cheese on top of the ham on your sandwich. Finally, top with tomatoes, onions and the remaining half of the Sandwich Round. Enjoy!

Entire recipe makes 1 sandwich
Serving size = 1 sandwich
Calories – 230
Fat – 2g
Fiber – 5g
Each serving = 4 Point Total

photo credit: blackberry bramble

Risotto recipes have always been a favorite of mine, but I’ve often been too intimidated to attempt them! But after coming across this delicious Mushroom and Asparagus Risotto Recipe, I couldn’t resist any longer and had to give it a try. It was actually much easier than I thought and it tasted great! With just a 4 Point Total per serving, it makes a great side dish recipe to serve along with a variety of Weight Watchers entrees. And though this is not an official Weight Watchers Risotto Recipe, I’m sure that all dieters can enjoy this tasty and low calorie popular Italian dish.

Mushroom and Asparagus Risotto Recipe

Ingredients:
- 1 lb asparagus, trimmed and cut into bite-size pieces
- 1 package sliced mushrooms
- 1/2 tbsp light butter (I used Brummel & Brown)
- 3 shallots, minced
- 1 tsp fresh chopped parsley
- 1 cup uncooked Arborio rice (Risotto rice)
- 1 tbsp fresh lemon juice
- 4 cups low sodium chicken broth
- 1/3 cup grated Parmesan cheese
- Nonstick fat free cooking spray
- Sea salt & pepper to taste

Directions:
Bring a large pot of water to a boil and add about 1 tsp salt. While waiting for water to boil, fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.
Coat a medium pot with non fat cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add mushrooms, parsley and rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute. Meanwhile, bring broth to a simmer; keep warm.
Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper.

Entire recipe makes 6 servings
Serving size = 1 cup
Each serving = 4 Point Total

Inspired by Jamie Oliver’s Food Revolution, I decided to put a weight watchers spin on one of his yummy and healthy spaghetti recipes. It turned out delicious! My family gobbled it down and had no idea that they were eating something so good for them. With just a 4 Point Total per serving, this classic spaghetti recipe gets a healthy makeover and is sure to be a hit with the whole family. It’s a really easy recipe that I was able to slim down pretty easily without sacrificing any taste. One of my secret weapons is the pasta noodles. A while back I blogged about Ronzoni’s Smart Taste Pasta. I really love this stuff, and so does my family. It allows me the luxury to eat low Points pasta that actually tastes amazingly good and just like good ol’ carb heavy white pasta. It’s loaded with fiber and calcium and has just a 3 Point Total per serving! Good for me and good for my family. If you haven’t tried this pasta yet, get your butts to the grocery store and pick some up ASAP! Put it to use in this low points spaghetti recipe and enjoy!

Thanks Jamie Oliver!!

Jamie Oliver’s Classic Spaghetti Recipe

Ingredients:
- 3 cloves garlic
- 1 fresh red chile
- a small bunch of fresh basil
- sea salt and freshly ground black pepper
- 1 box of Ronzoni Smart Taste Spaghetti
- 1 tbsp olive oil
- 1 14 ounce can of diced tomatoes

Directions:
Bring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions.
Meanwhile, put a large saucepan on a medium heat and add olive oil.
Add the garlic, chile, and basil stalks and give them a stir.
When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper.
Drain the spaghetti in a colander, then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it.
TO SERVE YOUR PASTA: Divide the pasta between your bowls. Roughly tear over the remaining basil leaves.
OPTIONAL (THIS CAN BE ADDED TO YOUR TOMATO SAUCE WHEN IT’S FINISHED. JUST STIR IN AND WARM THROUGH): Add a handful of baby spinach leaves to the sauce at the same time that you add the pasta — when the leaves have wilted remove from the heat and serve with ½ oz crumbled goat’s cheese on top (this addition of goat cheese adds 1 extra Point Total).

Entire recipe makes 7 servings
Each serving = 4 Point Total

Are you inspired by Jamie Oliver too? If so, check out his book! It’s a must read!