LaaLoosh » 9 Point

No-Bake Macaroni and Cheese Recipe – 9 Points +

LaaLoosh — Thu, 23 Jun 2011 20:50:55 +0000

Need a quick and healthy dinner recipe in a pinch? Try this No-Bake Macaroni and Cheese Recipe! It’s loaded with fiber and healthy ingredients and is a great dish to serve to the whole family. Each serving has 9 Points +, which isn’t bad at all for 1 1/4 cups of cheesy macaroni goodness. Pair it with a 0 Points Plus Salad Recipe, and you’ve got an amazingly yummy and filling meal that is very Weight Watchers Friendly. I also found this dish to be a great way to help get kids to eat more vegetables. Creamy, yummy and really quite flavorful, this No-Bake Macaroni & Cheese is not only super easy, but it’s the perfect, healthy alternative to traditional macaroni and cheese recipes that clock in at an average of 16 Points Plus per serving.

No-Bake Macaroni and Cheese Recipe

The perfect healthy dinner recipe that doesn’t require much effort and has just 9 Points + for a very filling serving. Creamy and cheesy, this Broccoli Macaroni and Cheese Recipe has all the flavor you’d want it to, but without the added fat and calories.

Ingredients

2 cups Ronzoni Smart Taste Elbow Noodles
1 10-ounce package frozen chopped broccoli
3 tbsp whole wheat flour
3/4 cup shredded extra-sharp reduced fat Cheddar cheese
1/4 cup shredded Parmesan cheese
1 1/2 cups fat free milk
1 tsp Dijon mustard
1 tsp onion powder
1 tsp salt
1/4 tsp ground white pepper

Instructions

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
Meanwhile, heat 1 1/4 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, onion powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes.
Remove from the heat and whisk in cheddar, Parmesan and mustard until the cheese is melted.
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 ¼ cups
Each serving = 9 Points+

PER SERVING: 289 calories; 6 g fat; 51 g carbohydrates; 24 g protein; 7 g fiber

Chicken Pad Thai Recipe – 9 Points +

LaaLoosh — Tue, 05 Apr 2011 23:56:53 +0000

photo credit: taste defined

Lately, I’ve had a non-stop craving for Weight Watchers Thai food recipes, and I’ve managed to find a much healthier version of one of my favorite Thai food staples – Chicken Pad Thai. It’s a pretty simple recipe that really tastes amazing and even though it’s 9 Points + per serving, it has waaaaaay less fat and calories than the traditional Pad Thai recipes. I could have made it a few points less, but it was important to me to keep the peanut oil and peanuts, so as not to lose the flavor integrity of the dish. And if you’d rather have a Vegetarian Pad Thai Recipe, just sub out the chicken for tofu or shrimp. So if you need to get your Thai food craving satisfied, give this recipe a try!

Chicken Pad Thai Recipe

This low calorie Pad Thai Recipe with Chicken, is so delicious and yet has so much less PointsPlus than traditional chicken Pad Thai Recipes. It’s a great healthy meal idea to help satisfy your craving for Thai food, while still keeping you on track with Weight Watchers.

Ingredients

6oz chicken skinless, boneless chicken breast, chopped into bite size pieces
4 oz dried rice noodles
1/4 cup egg beaters
2 cups bean sprouts
1/2 cup sliced scallions
1/4 cup shallots, minced
4 cloves garlic, minced
4 tbsp rice vinegar
2 tsp peanut oil
1 tsp salt
2 1/2 tablespoons fish sauce
2 tbsp chopped dry-roasted peanuts
2 tbsp fresh cilantro, finely chopped
1 tbsp sugar
1 1/2 tsp chili-garlic sauce

Instructions

In a large bowl, soak rice noodles in warm water until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok until very hot. Add the shallots and garlic and stir-fry until golden, about 10 seconds.
Add the egg and cook, stirring, until scrambled, about 30 seconds. Add chicken and stir-fry until mostly cooked through, about 5 minutes
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute.
Add bean sprouts, cilantro, scallions, vinegar, fish sauce, sugar , salt and chile-garlic sauce; toss until the chicken is fully cooked and noodles are heated through, 1 to 2 minutes.
Sprinkle with peanuts and serve immediately.

Cooking time (duration): 45

Diet (other): Reduced fat, High protein

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: Thai

Entire recipe makes 3 servings
Serving size is 1 ¼ cups
Each serving = 9 Points +

PER SERVING: 323 calories; 6g fat; 49 g carbohydrates; 25 g protein; 3 g fiber

Fettuccine Alfredo Recipe, with Broccoli – 9 Points +

LaaLoosh — Mon, 07 Mar 2011 21:53:32 +0000

photo credit: real simple

Treat your family to a delicious and healthy Italian dinner, and while still staying on track with your Weight Watchers goals, by trying out this easy Fettuccine Alfredo Recipe with Broccoli! By making a few small substitutions, and adding in a veggie, we raised the fiber and protein while lowering the fat and calories. And it’s just as creamy and fabulous and the traditional fettuccine Alfredo recipes you’ve tried before. Each serving has 9 Points +, which is not bad for a nicely sized 1 1/2 cup serving. At most restaurants, that dish would cost you about 25-38 Points Plus, making this low calorie fettuccine recipe is a pretty darn good swap. So the next time you are craving some creamy Italian pasta, try out this slimmed down version instead of throwing caution to the wind, and hitting up your fave Italian bistro.

Fettuccine Alfredo Recipe, with Broccoli

Ingredients:
- 4 ounces whole-wheat fettuccine noodles
- 1 cup fresh broccoli, cut into small, bite sized florets
- 3/4 cup fat free vegetable broth
- 2 tbsp fat free sour cream
- ½ cup freshly grated Parmesan cheese
- 1 wedge of Laughing Cow Light Cheese, cut into small pieces
- 2 tsp cornstarch, mixed with 1 tbsp water
- 4 garlic cloves, peeled
- ½ tsp salt
- 1/4 tsp freshly ground pepper
- 1 tbsp fresh parsley, finely chopped
- pinch of nutmeg

Directions:
Prepare fettuccine noodles according to package instructions. Right before noodles are finished cooking, drop in broccoli and cook about 2 additional minutes.
In the meantime, combine broth and garlic in a small saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook about 15 minutes, or until garlic is tender.
Transfer the garlic and broth to a blender. Process until the mixture is smooth. Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk it until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, Laughing Cow Cheese, nutmeg, salt and pepper. Return the pot to very low heat to keep the sauce warm. (Do not boil.)
Drain the pasta and place in a large bowl. Add the sauce and the fresh Parmesan; toss to coat well. Sprinkle with parsley and serve immediately.

Entire recipe makes 2 servings
Serving size is 1 ½ cups
Each serving = 9 Points +

PER SERVING: 312 calories; 8 g fat; 52 g carbohydrates; 22 g protein; 7 g fiber

Tuna Noodle Casserole Recipe – 9 Points +

LaaLoosh — Thu, 17 Feb 2011 22:00:56 +0000

photo credit: pinch my salt

Good, healthy casserole recipes are not always easy to find, but this new spin on a traditional Tuna Noodle Casserole Recipe lets you enjoy the benefit of making a quick and easy meal, while still providing a healthy, low calorie dinner. By making a few substitutions, this Tuna Noodle Casserole maintains it’s delicious flavor, and creamy, cheesy texture, but with a lot less fat and calories, thus making it lower in WW Points +. Each nicely sized serving is just 9 Points +, and is loaded with fiber and protein. Good served alone or with some low PointsPlus side dishes, this casserole recipe makes a GREAT meal for any Weight Watcher!

Tuna Noodle Casserole Recipe

Ingredients:
- 8 ounces whole-wheat egg noodles
- 2 5oz cans chunk light tuna, drained
- 3/4 frozen peas, thawed
- 8 ounces mushrooms, sliced
- 1 cup asparagus, chopped
- 1 medium onion, finely chopped
- 1/2 cup dry white wine
- 5 tablespoons all-purpose flour
- 2 1/2 cups fat free milk
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup reduced fat cheddar cheese, shredded
- 1/2 cup Fiber One breadcrumb mixture
- 1 tsp extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper

Directions:
Bring a large pot of water to a boil. Cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse.
Position rack in upper third of oven and preheat broiler.
Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, asparagus, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes. Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
Sprinkle the casserole with Fiber One breadcrumbs and the cheddar cheese. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

Entire recipe makes 6 servings
Serving size is 1 ½ cups
Each serving = 9 Points +

PER SERVING: 280 calories; 6g fat; 45g carbohydrates; 30g protein; 6g fiber

Barbecue Beef Sandwiches Crock Pot Recipe – 9 Point Value

LaaLoosh — Wed, 18 Jun 2008 05:53:45 +0000

photo credit: joshbousel

With summer barbecues on the calendar, this crock pot recipe is a perfect dish to serve! It’s easy to make and, tastes delicious, and is relatively low in calories compared to the typical BBQ Beef Sandwich recipes. Serve with some veggies, salads (try my Zero Points Cumin Tomato Salad) or fresh fruit to help keep the Points down for the entire meal. With just 9 Weight Watchers Points per BBQ sandwich, this barbeque recipe is sure to satisfy your guests without ruining your diet!

Barbecue Beef Sandwiches Recipe

Ingredients:
3 pounds beef boneless chuck roast (try to get the leanest meat available)
1 cup barbecue sauce
1/2 cup apricot preserves
2 tablespoons red or green bell pepper — chopped
1 tablespoon Dijon mustard
2 teaspoons brown sugar — packed
1 small onion — sliced
12 whole grain hamburger buns or Kaiser rolls — split

Remove excess fat from beef. Cut beef into 4 pieces. Place beef in 4 or 5 quart slow cooker.
Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker. Cut beef into thin slices; stir back into sauce. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture. Spread the buns with horseradish sauce for a delicious flavor kick!

Serving Size = 1 Sandwich