Spinach Artichoke Chicken Breasts Recipe – 6 Smart Points

Spinach Artichoke Chicken Breasts

If you love Spinach and Artichoke dip, you’ll go bonkers over this meal version! Tender roasted chicken breasts are smothered with a creamy spinach artichoke topping, delivering a mouthful of cheesy chicken goodness. This recipe takes relatively little effort, but the end result tastes like you’ve spent all day preparing it. The chicken is so moist and delicious, and the velvety spinach artichoke topping is perfection. Doesn’t it look tasty? If you have a few extra Points to spend, I’d recommend serving the finished chicken breast inside a toasted baguette or sandwich roll….it’s sooooo yummy!

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Portobello Eggs Benedict Recipe – 4 Smart Points

Portobello Eggs Benedict

Eggs Benedict is always my go to brunch choice when dining out. I am absolutely obsessed with it, and I love all the different varieties out there! Seriously…soooooo many good ones. Occasionally, I’ll make it at home for myself, and when I do, I use my homemade hollandaise sauce which helps to save a ton of extra fat and calories. If an effort to make my eggs benedict even more light and healthy, I created this Portobello Eggs Benedict Recipe that is just 4 Smart Points (including the hollandaise!) and is absolutely delicious. Plus, it’s a great way to get those veggie servings in. Enjoy!

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Spinach, Artichoke, and White Bean Soup Recipe – 6 Smart Points

Spinach, Artichoke, and White Bean Soup

We are still in the midst of summer, but savory fall foods are already filling up my brain, and I’ve already started working on some new seasonal recipes! A recent one that I whipped up is this Spinach, Artichoke, and White Bean Soup. I’m a HUGE fan of artichokes, and this soup definitely delivers their amazing flavor. Every spoonful is bursting with their unique flavor, but softened a bit by the creamy, mild beans and velvety broth. It’s a pretty quick and easy recipe to make, which is great when you don’t have much time or energy on your hands. But it’s hearty enough to be satisfying, and can easily be served as a main dish or a side. Loaded with protein, fiber and iron, this Spinach, Artichoke, and White Bean Soup is as nurturing as it is delicious. Enjoy!

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Pasta with Spinach Pesto – 6 Smart Points

Pasta with Spinach Pesto

Pasta dishes are one of my favorite go-to meals when I’m in a hurry and need dinner fast. I can my own pasta sauce, so I always have a few jars of that on hand so I can mix up a meal of spaghetti if we’re in a hurry. However, I thought I’d try something a little different for this one. I love pasta with pesto, but I saw a recipe on Pinterest for one with spinach, and I just had to try it. The original called for far more oil (and a far more expensive oil), but I used olive oil, and it worked fine and tasted fabulous. Since the nuts tend to make their own oil when they’re processed for long enough, I started with that and let it go for a few minutes. After a couple of minutes, I drizzled in a little olive oil at a time until it reached the right consistency. Combined with whole grain pasta, some garden fresh tomatoes, you’ve got a simple and delicious meal ready to go.
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Pasta with Spinach Pesto – 7 Smart Points

Pasta with Spinach Pesto

Pesto is a delightful way to dress pasta that’s a little different than your typical red or white pasta sauce. It usually just requires a lot of fresh basil, pine nuts and olive oil. This is one that mixes that up a little bit. The spinach is mild enough, but the basil adds the classic “pesto” flavor. Not only that, spinach is a nutritional powerhouse. This is also one of my favorite types of recipes – quick and easy to put together – just stick everything in a food processor. If your pasta is ready too soon, just rinse in cold water (helps to minimize the sticking) and then leave it drained. When you’re ready to serve, just reheat the pasta by running under hot water. If you’ve got extra of the pesto, it should keep in the fridge for a couple of weeks. The tomatoes add a beautiful pop of red to the dish and the flavor complements the pesto perfectly. [Read more…]

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Slow Cooker Zuppa Toscana Recipe – 6 Smart Points

Slow Cooker Zuppa Toscana

If you’ve ever been to Olive Garden’s all-you-can-eat soup, salad and breadsticks lunch special, then you are going to love today’s recipe! I’ve been a fan of their Zuppa Toscana soup for as long as I can remember, but with all the fat and calories, indulging in this delicious dish at Olive Garden could easily cost me almost an entire day’s worth of Smart Points – and that’s before we factor in the breadsticks and salad. Yikes! So, I’ve come up with my own lighter version at home, and it is fantastic. It’s a simple, slow cooker recipe that turns out incredibly tasty, yet with just 6 Smart Points per serving. Admittedly, I was feeling quite lazy and made this with pre-cooked Italian sausage links from Applegate Farms. Ideally, you could use ground Italian chicken sausage for a more authentic flavor. But you will need to brown that sausage first before adding it to the slow cooker. By using the precooked sausage, I saved a step (an an extra pan to wash). Plus, Applegate’s sausages are really tasty! No harm, no foul. This copycat Olive Garden Zuppa Toscana recipe is a real win for any Weight Watcher. Enjoy!

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Lemon Butter Chicken – 5 Smart Points

Lemon Butter Chicken

With my New Year’s Resolution in full swing, I am committed to eating healthy (yet deliciously), and this Lemon Butter Chicken Recipe is an ideal dish! The chicken is cooked to perfection in a velvety lemon butter sauce that is to die for. It’s hard to tell in the photo, but there is spinach in that dish too…it’s just buried under the heavenly sauce. Next time, I’ll try doubling the spinach I used because it wilted so much in the sauce, and there really wasn’t a lot of it in the final product. And at just 5 Smart Points per serving, this dish makes a great Weight Watchers dinner recipe that will help keep you on track without sacrificing flavor.

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Spinach & Pear Salad – 6 Points +

Spinach & Pear Salad

Even though I love salads, I really love salads for two reasons – they’re pretty and I can pack in the goodies. I’m not someone who just serves a bag of mixed lettuce and calls it a salad. My salads have lettuce, cucumbers, mushrooms, bell peppers, tomatoes, craisins, cheese and nuts in them. They’re beautiful and packed with flavor. Next to mixed baby lettuce, spinach is about my favorite green to use. Not only is it a great way to add nutrients to a smoothie, but it’s a wonderful base for a salad. Since we’ve got lots of fresh pears right now, I thought I’d add some pear to this spinach salad. I’ll be honest, goat cheese sounds great, but it can be a bit strong. If you get a more mild goat cheese, it’s much better, or you can just use feta cheese. When it comes to salad, feta is typically my go to cheese, so when I make this for a quick weekday lunch, I’ll probably use feta most of the time. However, if you’re feeling adventurous, add blue cheese instead of goat cheese. The balsamic vinaigrette is a powerful flavor, so it can balance out any cheese you want to try in there. This delicious salad is perfect for a healthy lunch. It’s packed with flavor and nutrients. It’ll also help keep you satisfied, since it’s packed with fiber.
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Savory Crêpes – 10 Points +

Savory Crepes

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.

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Chicken and Spinach Saute Recipe – 6 Points +

Chicken and Spinach Saute

When I’m pressed for time during the week, this Chicken and Spinach Sauté Recipe is a life saver. It requires minimal prep and cook time, yet tastes incredibly delicious and is quite healthy. My kids love it too, which is a huge plus. I simply get the chicken into the marinade before I leave to go pickup my kids from school, then come and home and toss it in the skillet for dinner. Easy peasy. The only problem is that it’s so good, there are never any leftovers! Simple, delicious, and satisfying, this Weight Watchers Chicken Recipe is a must try.

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Egg White, Spinach and Turkey Muffins – 3 Points +

Egg white, spinach, feta and turkey muffins

I am always looking for something quick and easy for breakfast. I made these delicious and healthy egg white, spinach and turkey muffins for brunch as well as breakfast. The turkey is the muffin holder and they are filled with feta cheese and spinach which gives it a nice Mediterranean flavor. The points are low which allows me not to feel guilty about having two of them at once. There are many different variations of this recipe too. A friend of mine prepared these for her children one day and they loved them (including the spinach).

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Stuffed Shells Casserole Recipe – 8 Points +

Stuffed Shells Casserole

I came up with the idea for this recipe on a day when I had planned to make traditional stuffed shells for dinner, but realized what I had in my pantry was the little pasta shells and not the big shells for stuffing. Grrrrr. I had bought all the other ingredients at the store earlier that day, and I was determined to make it work anyway. So I decided to do an inside out /casserole version, and I have to say, it turned out truly fantastic. I may never go back to making traditional stuffed shells again! It was a lot faster and less tedious than stuffing shells. Each big and hearty portion is just 8 Points + – not bad for a dish made with pasta and three different types of cheese. The whole family loved it, and it made for great leftovers. Definitely a Weight Watchers Casserole Recipe to add to you repertoire. Enjoy!

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