LaaLoosh » 8 Point

Middle Eastern Olive Chicken Recipe – 8 Points +

LaaLoosh — Tue, 31 Jan 2012 16:14:25 +0000

This is one of my favorite light Shabbat dinner recipes that is a huge hit every time I serve it. Each serving of this Middle Eastern Olive Chicken Recipe has just 8 Points + per serving, which includes a chicken breast smothered in potatoes and a spicy green olive sauce. It’s so flavorful and so filling, it’s really hard to believe that this hearty dish will fit into your Weight Watchers plan! Plus, I love how easy it is to make. It’s a one pot chicken recipe, which makes clean up a lot easier (and I’m ALL about quick and easy clean up on a Friday night). I made this again a few weeks ago, and I was so full that I really had no desire to snack later that evening, which is great, because my Weight Watchers weigh in was the next morning. Truly a delicious dish, this easy Middle Eastern Olive Chicken Recipe has become a regular meal around here.

Middle Eastern Olive Chicken Recipe

An easy one pot chicken recipe, this delicious Middle Eastern Olive Chicken is flavorful and filling, making it a wonderful healthy dinner idea that won’t use up all your Points.

Ingredients

1 lb of boneless, skinless chicken breasts ( I used 4, 4oz breasts)
1 large onion, finely chopped
3 small red potatoes, peeled and diced
1 28oz can of diced tomatoes
4 large garlic cloves, minced
1-2 cups fat free chicken broth
1 cup green olives, pitted
3 tbsp capers, rinsed
1/4 cup fresh parsley, finely chopped
1 tsp turmeric
1 tsp cumin
1 tsp paprika
1/2 tsp nutmeg
1/2 tsp cinnamon
Juice from 1 lemon, fresh squeezed
Zest from ½ lemon
Salt and pepper to taste

Instructions

Spray a large pot or Dutch oven with non-fat cooking spray and set over medium high heat.
Cut chicken into bite size pieces, and brown in pot. Remove chicken after all pieces are browned on each side.
Add in garlic and onion and sauté, stirring constantly, until tender, about 5 min.
Return chicken to pan, and sprinkle with cumin, paprika, turmeric, salt, pepper, cinnamon and nutmeg.
Add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes. Cover and simmer over low heat, stirring occasionally, until chicken is tender and cooked through (about 25-30 minutes).
Add in lemon juice, lemon zest, capers olives and parsley and heat through. Add in additional salt and pepper to taste, if desired. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: Middle Eastern

Entire Olive Chicken Recipe makes 4 servings
Serving size is 1 4oz breast and ¼ of the sauce
Each serving = 8 Points +

PER SERVING: 315 calories; 8g fat; 31g carbohydrates; 32g protein; 5g fiber

Braised Brisket with Root Vegetables – 8 Points +

LaaLoosh — Tue, 20 Dec 2011 15:31:23 +0000

photo credit: cybele pascal

Braised Brisket has always been a traditional Hanukkah recipe, so it’s certainly something I plan on making each year. Brisket is notoriously a fatty meat, but I’ve altered the traditional Braised Brisket recipe to make it a lot leaner and healthier. The key step is getting the flat, first-cut section of the meat. It’s a great way to trim a good bit of fat and calories without sacrificing the flavor. Serve this juicy braised brisket with some deliciously tender root vegetables and the white wine and mustard based sauce, and you’ve got yourself one divine, low calorie Hanukkah dinner! Enjoy.

Braised Brisket with Root Vegetables

Keep your traditional Hanukkah dinner lean with this slimmed down Braised Brisket and Root Vegetables. Brisket done right lets you enjoy the holiday flavors you love for less Weight Watchers Points.

Ingredients

2 pounds flat, lean, first-cut brisket, trimmed
3 medium onions, sliced
2 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/4 cup fresh parsley, chopped
4 cloves garlic, chopped
1 tsp sweet paprika
2 bay leaves
1 ¼ cups white wine
3 cups fat free beef broth
4 medium carrots, peeled
3 medium parsnips, peeled and cored
1 medium rutabaga, peeled
1 tsp Dijon mustard
1 tbsp cornstarch
1 tbsp Kosher salt
1 tsp freshly ground pepper

Instructions

Preheat oven to 325°F. Generously spray a large Dutch oven with non-fat cooking spray and set over medium-high heat.
Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
Add onions and garlic to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in thyme, rosemary, paprika, salt, pepper and bay leaves, then add in the wine. Bring to a boil. Cook for 3 minutes.
Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours.
Cut carrots, parsnips and rutabaga into bite sized pieces.
Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves.
Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
Once the vegetables are tender, transfer to a platter, cover with foil and set aside.
If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
Skim fat from the sauce. Place the pot over high heat and bring to a boil.
Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve cornstarch in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
Slice the brisket into 8 equally sized slices and arrange slices on platter and mound the vegetables around the brisket.
Spoon the sauce over the meat and vegetables. Garnish with fresh parsley.

Preparation time: 30 minute(s)

Cooking time: 5 hour(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is 3 ounces meat, 1 cup vegetables, 1/4 cup sauce
Each serving = 8 Points +

PER SERVING: 305 calories; 8g fat; 20g carbohydrates; 41g protein; 5g fiber

Slow Cooker Vegetarian Lasagna Recipe – 8 Points +

LaaLoosh — Wed, 02 Nov 2011 14:54:31 +0000

Who says lasagna can only be cooked in a casserole dish? This super yummy vegetarian lasagna recipe is made easy by using a crock pot instead of the traditional oven and baking dish. It’s loaded with protein and veggies, and saves all the Points for the good stuff….the CHEESE. This recipe doesn’t skimp – it’s made with 3 cups of reduced fat mozzarella. Each nicely sized serving is just 8 Points +, which is a pretty good bargain for a big hunk of cheesy lasagna! Perfect for a quick weeknight dinner idea that’s not only delicious, but is a healthy meal that the whole family will enjoy.

Slow Cooker Vegetarian Lasagna Recipe

Need a quick dinner idea that you can throw in a pot and forget about? Well, this Slow Cooker Vegetarian Lasagna Recipe fits the bill! Healthy and delicious, you can treat yourself to a cheesy piece of low calorie lasagna made the easy way.

Ingredients

15 (12oz) whole-wheat lasagna noodles uncooked
1 15 oz container fat free ricotta
3 cups shredded reduced fat mozzarella
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
1 5-ounce package baby spinach, coarsely chopped
3 large portobello mushroom caps thinly sliced
1 small eggplant, quartered lengthwise and thinly sliced
1/2 cup liquid egg substitute
5 cloves garlic, minced
1/4 cup fresh basil, finely chopped
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper

Instructions

In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
Coat a 6-quart or larger slow cooker with non-fat cooking spray.
Spread 1 1/2 cups of the tomato mixture in the slow cooker.
Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
Set aside the remaining 1 cup mozzarella.
Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Preparation time: 20 minute(s)

Cooking time: 2-4 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 8

Culinary tradition: Italian

Entire recipe makes 8 servings
Serving size is 1/8th of lasagna
Each serving = 8 Points +

PER SERVING: 290 calories; 7 g fat; 38 g carbohydrates; 29 g protein; 8 g fiber

Spinach and Mushroom Stuffed Shells Recipe – 8 Points +

LaaLoosh — Tue, 18 Oct 2011 14:50:30 +0000

This easy Stuffed Shells Recipe is not only delicious, it’s loaded with heart healthy fiber and is just 8 Points + for 4 stuffed shells! That’s right, for cheesy stuffed shells people. 8 Points + is a pretty good bargain for that satisfying portion. Pair it with a 0 Points Plus salad or some roasted veggies for a very filling meal without using up a lot of Weight Watchers Points. Filled with fresh spinach, mushrooms and herbs, it’s a great vegetarian casserole recipe that the whole family can enjoy!

Stuffed Shells Recipe

Indulge in a delicious Italian Stuffed Shells Recipe without breaking your Points Plus bank. Loaded with all the flavors you’d expect, this dish is just 8 Points + for four large stuffed shells. It’s the perfect healthy family dinner recipe!

Ingredients

24 jumbo pasta shells, (8 ounces)
3 cups prepared, jarred marinara sauce
2 onions, finely chopped
2 pounds fresh spinach, trimmed and washed
2 cups chopped mushrooms
2 cups fat free ricotta cheese
1 large egg white
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper

Instructions

Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.
Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
Add spinach in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. Set aside.
Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg white.
Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture.
Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: Italian

Entire recipe makes 6 servings
Serving size is 4 shells
Each serving = 8 Points +

PER SERVING: 269 calories; 5 g fat; 48 g carbohydrates; 27 g protein; 7 g fiber

Steak Burrito Recipe – 8 Points +

LaaLoosh — Wed, 13 Jul 2011 23:10:11 +0000

Looking for a quick and easy low calorie dinner for two? Try this DELICIOUS Steak Burrito Recipe, and enjoy it without feeling any guilt. Each burrito has just 8 Points +, which is pretty good, considering most traditional Mexican burrito recipes are about 30-something Points+ and super high in fat and calories. And this slimmed down version comes with all the bells and whistles too – sour cream, guacamole, steak, beans and rice. It’s LOADED with fiber and protein, and lower in carbohydrates and fat. If you are feeling the need for a steak burrito, but don’t want to go overboard on your Points +, give this low Points recipe a try! Though it’s not an official one of Weight Watchers Mexican Food Recipes, it’ll help any dieter feel satisfied, while still staying on track to reach their weight loss goals.

Steak Burrito Recipe

This healthier version of a Mexican Burrito Recipe, still has all the fixin’s, but a lot less fat and calories. It’s very filling and is a great way to satisfy your craving for Mexican food without going off track of your daily Weight Watchers Points Plus Allowance.

Ingredients

2 La Tortilla Factory Smart & Delicious 100 Calorie Tortillas
6 ounces strip steak, trimmed and thinly sliced
3/4 cup canned black beans, drained and rinsed
2 tbsp instant brown rice
1/4 cup prepared fresh salsa
1/4 cup water
Juice from 1 lime, freshly squeezed
1/2 tsp Kosher salt
1/4 teaspoon freshly ground pepper
2 tbsp prepared guacamole
1/4 cup red onions, thinly sliced
2 tbsp coarsely chopped fresh cilantro
2 tbsp reduced fat sour cream

Instructions

Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes.
Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
Meanwhile, sprinkle steak with salt & pepper. Spray a medium skillet with non-fat cooking spray and set over medium-high heat. Add steak and onions, and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
To assemble, divide the steak & onions among the tortillas and squeeze ½ of the lime over each. Then top with equal amounts of sour cream, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced carbohydrate, High protein

Number of servings (yield): 2

Culinary tradition: Mexican

Entire recipe makes 2 servings
Serving size is 1 burrito
Each serving = 8 Points +

PER SERVING: 364 calories; 11g fat ; 28 g carbohydrates; 36 g protein; 10 g fiber

Lemon Meringue Pie Recipe – 8 Points +

LaaLoosh — Fri, 03 Jun 2011 22:05:58 +0000

For the past few months, I CANNOT stop thinking about Lemon Meringue Pie. And it’s taken every ounce of discipline I have to keep myself from to the nearest Marie Callender’s and buying one. Even though lower in PointsPlus than most other pies, a slice of Lemon Meringue can still rack up the PointsPlus. The average slice has around 12-15 PointsPlus. Not exactly crazy, but definitely not a bargain. But by making a few small, healthier changes in a traditional lemon meringue pie recipe, I was able to trim off a few Points +, making each serving of 1 slice, just 8 Points +. Not bad for a dessert that truly tastes rich and decadent (this isn’t a pie made with Splenda and Fiber One, people!). Most of the other low calorie lemon meringue pie recipes I found online just sacrificed too much flavor, and/or used a lot of artificial sweetener, which I am not a fan of. When I want pie, I want PIE….not something that tastes like chemicals served on cardboard. When the taste is good, it makes me feel satisfied, and I’m less likely to go eating something else because my need for fabulous pie wasn’t met. So, if you are looking for a tasty, yet much more Weight Watchers friendly pie recipe for dessert this weekend, give this one a try, and enjoy the light & lemony flavors — they are HEAVENLY!

Lemon Meringue Pie Recipe

This delicious, low calorie pie recipe is much more Weight Watchers friendly than most other pies out there. It’s fresh, lemony, sweet, and full of all the deliciousness that you’d expect from a traditional Lemon Meringue Pie Recipe, but with just 8 Points + per slice. Not a bad bargain for such a decadent dessert.

Ingredients

- Crust

1 cup whole wheat all-purpose flour
1/4 teaspoon salt
1 tbsp sugar
1 tbsp light butter, melted (I used Brummel & Brown)
3 tbsp applesauce
1-2 tbsp ice water

- Filling

1 1/4 cups sugar
1/4 cup liquid egg substitute (like Egg Beaters)
1 large egg white
1/4 cup cornstarch
1/2 cup freshly squeezed lemon juice
1 1/2 cups boiling water
1/4 tsp salt
2 tbsp freshly grated lemon zest

- Meringue

2 tbsp light butter (I used Brummel & Brown)
3 large egg whites
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp cream of tartar
Pinch of salt

Instructions

To make crust: Set oven rack at lowest level; preheat oven to 425°F. Stir together flour, 1 tablespoon sugar and 1/4 teaspoon salt in a medium bowl.
In a small bowl, combine the melted butter and applesauce. Slowly stir this mixture into the flour with a fork until the mixture is crumbly. Gradually stir in enough ice water so that the dough will hold together in a ball. Press the dough into a flattened disk.
Place the dough between two sheets of plastic wrap and roll into a circle about 12 inches in diameter. Remove the top sheet and invert the dough over a 9-inch pie plate. Remove the remaining wrap.
Fold the edges under at the rim and crimp.
Line the shell with a piece of foil or parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights or beans, and continue to bake until the crust is golden, 8 to 10 more minutes. Cool the pie shell on a rack while you make the filling.
Reduce the oven temperature to 350°.
To make filling: Whisk together 1 1/4 cups sugar, cornstarch and 1/4 teaspoon salt in a medium heavy saucepan. Gradually whisk in boiling water.
Place the saucepan over medium-high heat and bring to a boil, whisking constantly. Reduce heat to medium-low and cook, stirring, for 1 minute. Remove from the heat.
Whisk together lemon juice, zest, egg substitute and 1 egg white in a small bowl. Whisk a small amount of the hot mixture into the egg mixture, then whisk this mixture back into the hot sauce.
Return to a simmer over medium heat, stirring, then cook for an additional 30 seconds. Stir in the butter until melted and pour into the baked pie shell. Set aside while you prepare meringue.
To make meringue: Beat 3 egg whites in a large bowl with an electric mixer on medium speed until frothy.
Add the cream of tartar and pinch of salt and beat at high speed until soft peaks form.
Slowly add 1/2 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks.
Beat in the vanilla.
Spread the meringue over the hot filling, sealing to edge of crust. Make attractive peaks with a metal spatula, knife or the back of a spoon.
Bake until the top is lightly browned, about 15 minutes. Cool the pie on a rack until it is room temperature, about 2 hours.

Preparation time: 50 minute(s)

Cooking time: 55 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 8

Culinary tradition: USA (Southern)

Entire recipe makes 8 servings
Serving size is 1 slice of pie
Each serving = 8 Points +

PER SERVING: 236 calories; 4g fat; 58 g carbohydrates; 6g protein; 2 g fiber

Turkey Shepherd’s Pie Recipe – 8 Points +

LaaLoosh — Fri, 21 Jan 2011 22:34:22 +0000

photo credit: la city zine

Make ahead Casserole Recipes are a lifesaver for me during the hectic week. I prepare them over the weekend, pop them in the freezer, and then have a fast go-to meal on hectic days. One of my favorite Weight Watchers Casserole Recipes is for Turkey Shepherd’s Pie. By using lean turkey, and by making a few other simple substitutions, I was able to take a traditional Shepherd’s Pie recipe and turn it into a much healthier option. Still full of flavor and just as satisfying, but with only 8 Points + per serving. Try serving with this tasty 0 Points + Salad Recipe as a healthy side dish!

Turkey Shepherd’s Pie Recipe

Ingredients:
- 2 lbs potatoes, peeled and cut into chunks
- 2 cups ground turkey, lean
- 2 cups fat free chicken broth
- ½ cup nonfat buttermilk
- ¼ cup fat free sour cream
- 1/3 cup dry white wine
- 3 tbsp whole wheat, all-purpose flour
- ¼ cup egg substitute
- 2 tsp extra-virgin olive oil
- 2 large leeks, thinly sliced
- 1 1/2 cups carrots, thinly sliced
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1 tsp fresh sage, chopped
- 1 tsp fresh thyme
- salt and pepper to taste

Directions:
Preheat oven to 425°F. Spray a non-stick skillet with no-fat cooking spray, and brown the ground turkey. Set aside. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 5 minutes. Add garlic and cook, stirring, 1 minute more.
Pour in wine and stir until most of the liquid has evaporated. Add flour, thyme and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.
Add turkey and peas and season with salt and pepper. Transfer the mixture to a deep 2-quart baking dish and set aside.
Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan.
Mash the potatoes with a potato masher or whip with an electric mixer, add buttermilk to make it smooth and creamy, but not runny. Season with salt and pepper. Stir in egg substitute and sour cream.
Spread the potatoes on top of the turkey mixture. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, about 25 to 30 minutes.

Entire recipes makes 6 servings
Serving size is 1/6th of casserole dish
Each serving = 8 Points +

PER SERVING: 300 calories; 8 g fat; 40 g carbohydrates; 22 g protein; 6 g fiber

Beef Stew Crock Pot Recipe – 8 Point Value

LaaLoosh — Thu, 02 Apr 2009 16:17:35 +0000

When I found this Weight Watchers Beef Stew Recipe for the crock pot, I literally was drooling. Though I initially thought it was just a traditional beef and vegetable stew recipe, it’s actually a classic Jewish recipe for Tzimmes! I’ve had Tzimmes before, but I’ve never had it prepared with the beef and vegetables so I was so excited to give it a try, and YOWSA!! IT WAS SO YUMMY!! Hearty and delicious, this Weight Watchers Recipe for Beef Stew is an incredibly filling meal, and with 8 Weight Watcher Points per serving, it’s much lower in calories than most stews. Try serving this stew up with a tasty 0 Points Salad for a complete and tasty meal! But keep in mind that it will also make a wonderful Passover Recipe and/or Hanukkah Recipe! This Weight Watchers crock pot recipe offers a truly unique and delicious take on beef stew by adding in some non traditional ingredients like prunes, cinnamon and honey – and it is definitely worth trying!

Weight Watchers Beef Stew Crock Pot Recipe

Ingredients:
- 7 oz frozen chopped onions, about 2 cups
- 3 pounds raw, lean beef brisket, trimmed, boneless, cut into 1-inch pieces
- 2 large garlic cloves, minced
- 2 medium sweet potatoes, peeled and cut into bite-size chunks
- 1/2 pound baby carrots, cut in half if large
- 8 small uncooked new potatoes, cut in half (unpeeled)
- 16 prunes, pitted
- 4 tbsp fresh lemon juice, divided (from 2 small lemons)
- 5 tsp honey, divided
- 1 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1 cup beef broth

NOTES: You can substitute dried apricots for the prunes if you prefer.
For a stew with thicker gravy, spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the tzimmes liquid until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes. (Adding the flour does not affect the recipe’s POINTS value.)

Directions:
Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, prunes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper, cinnamon and broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes.

Entire Recipe makes 8 servings
Serving size is 1 ½ cups
Each serving = 8 Weight Watchers Points

Balsamic Chicken and Roasted Vegetables Recipe – 8 Point Value

LaaLoosh — Fri, 06 Mar 2009 23:45:01 +0000

This tasty chicken recipe is ideal for any Weight Watcher. I found it at Gina’s website and I was so excited to share it with all of my readers! It’s easy to make, is low in Points and calories, and is packed with protein and fiber, so it’s very filling – making it an excellent Weight Watchers Momentum Plan Recipe! The balsamic flavoring on the chicken is SO good and the vegetables are roasted perfectly to deliver a sensational taste. This Weight Watchers Recipe is really a dish that the whole family will love! If you are looking for a tasty new chicken recipe that is healthy and delicious – give this one a try. With just 8 Weight Watchers Points for a large sized serving, you can serve this up with a nice 0 Points Salad or 0 Points soup and have a fantastic (and low Points) meal!

Weight Watchers Balsamic Chicken and Roasted Vegetables Recipe

Ingredients:
- 10 (20 oz) boneless skinless chicken thighs
- 1 bunch asparagus, ends trimmed, cut in half
- 3 red bell peppers
- 1 cup carrots, sliced in half long way
- 2 red onions, chopped in large chunks
- 1 package sliced mushrooms
- 1/2 cup plus 2 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp sugar
- salt and pepper
- 3 tbsp fresh rosemary
- 2 cloves garlic, smashed and sliced
- 2 tbsp oregano or thyme
- 4 leaves fresh sage, chopped

Directions:
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch chicken or it will steam. All ingredients should be spread out in a single layer, if necessary use two baking dishes or disposable tins to achieve this. Bake for 35 – 40 minutes. Makes 5 servings.

Serving size is 2 chicken thighs and 1/5th of vegetables
Each serving = 8 Weight Watchers Points

Chicken and Spinach Lasagna Recipe – 8 Point Value

LaaLoosh — Mon, 29 Dec 2008 15:52:09 +0000

Start the new year off right with this delicious and healthy Chicken and Spinach Lasagna Recipe from Weight Watchers. It’s loaded with fiber, protein, and tons of vitamins and minerals — so not only is it low in Points, but it’s really good for you too! This fabulous pasta recipe is full of delicious flavors and has so many beautiful colors that it is something your whole family will enjoy and will be a fantastic dinner presentation. With 8 Weight Watchers Points per serving, this healthy lasagna recipe would work great served with a low calorie or low Point salad, or perhaps even my 1 Point Weight Watchers Garlic Bread! Whether you are starting off a new diet, restarting an old one, or just trying to eat better, this Weight Watchers Recipe should be a staple in your recipe book. It will NOT disappoint!

Weight Watchers Chicken and Spinach Lasagna Recipe

Ingredients:
- 1 sprays cooking spray
- 32 oz Marinara sauce, store-bought
- 1 tbsp olive oil
- 1 medium onions, chopped
- 1 pound uncooked ground chicken breast
- 30 oz fat-free ricotta cheese
- 2 large egg whites, lightly beaten
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 9 dry lasagna noodles
- 20 oz chopped frozen spinach, thawed and squeezed dry
- 1 ½ cup shredded Kraft Natural Cheese Low-moisture part-skim mozzarella, or other brand (about 12oz)

Directions:
Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside. Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside. Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.) Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 equally sized pieces.

Makes 8 servings
Each serving = 8 Weight Watchers Points