WW Recipes

[susieokla]

Elizabeth had requested some WW recipes that had the points and everything figured. I e-mailed them all to her but thought some others might enjoy them as well.

Here goes...

[susieokla]

4 Skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) corn, drained
Ground cumin to taste

In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes beans and corn. Reduce heat and let simmer for 25-30 minutes or until chicken is cooked through. Add cumin and serve.

Points 4.5 per serving – makes 4 servings

[susieokla]

1 Large Apple – peeled and cut into ¼ inch dice
2 tablespoons packed dark brown sugar
2 tablespoons chopped dried cherries or cranberries
2 teaspoons all –purpose flour
1 teaspoon grated lemon zest
¼ teaspoon cinnamon
Flaky-Pie Crust Dough
1 tablespoon fat –free milk
2 teaspoons granulated sugar

Preheat oven 400. Spray baking sheet.
Combine the apple, brown sugar, cherries, flour, lemon zest and cinnamon in a medium bowl; set aside.

Divide the dough into 8 pieces and roll into a ball. Roll each ball between sheets of plastic wrap into a 5-inch round. Leaving a ½ inch border, dab a tablespoon of the filing on the top half, then fold the bottom half of the dough over to enclose filling and crimp along the edges. Pierce in a few places with a fork.

Brush the top of the pies with the milk and sprinkle with granulated sugar, place on baking sheet. Bake 8 minutes, reduce heat to 375 and bake until golden , 15 -20 minutes more.

Points 4 per serving – makes 8 servings

[susieokla]

1 lb skinless, boneless chicken breasts, cut into strips
4 cups frozen stir-fry vegetables
½ cup chicken broth
¼ cup light teriyaki sauce
Salt and pepper to taste



Spray large non-stick skillet with nonstick spray; heat. Add chicken; cook over medium heat, stirring constantly, until browned.

Add vegetables; stir-fry until barely tender -2-3 minutes.

Add broth, teriyaki sauce, salt and pepper; stir fry until chicken is cooked through and vegetables are tender-crisp, about 3 minutes longer.


Points 3 per serving – makes 4 servings

**IF served over rice, add 4 points per cup**

[susieokla]

4 (4 oz) Chicken Breast Halves OR Wings
¼ cup hot sauce (or salsa)
1 tablespoon white vinegar
1 tablespoon margarine
1 teaspoon celery seeds
1 /2 teaspoon pepper

Dressing for dipping (Ranch – optional)

Preheat oven 400. Lightly spray a 11x9 inch pan.

Combine all ingredients. Dip chicken in mixture. Brown chicken and place in pan.

Bake uncovered at 400 until done approximately 25-40 minutes



Points 5 per serving – makes 4 servings

[susieokla]

1 ½ cups all-purpose flour
2/3 cup packed dark brown sugar (can use splenda)
1 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoons cinnamon
½ teaspoon ground allspice
1/4 teaspoon salt
1 cup canned pumpkin
1 (8 ½ oz) jar mango chutney, large pieces – chopped
¾ cup golden raisins
¼ cup chopped pecans
1 large egg
2 egg whites
1/3 cup vanilla low-fat yogurt
¼ cup vegetable oil

Preheat oven 350. Lightly spray a 5x9 inch loaf pan.

Combine all dry ingredients. Set aside.

Combine the pumpkin, mango, raisins, pecans, eggs, yogurt and oil in a small bowl. Add the pumpkin mixture to the flour mixture and stir until just blended.

Pour in the loaf pan – cook 60-70 minutes. Cut into 10 slices

*freezes well*


Points 6 per serving – makes 10 servings

[susieokla]

1 ½ cups all-purpose flour
1 cup sugar (can use splenda)
½ cup whole-wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs, beaten
½ cup unsweetened applesauce
1/3 cup canola oil
2 teaspoons vanilla extract
1 ½ cups shredded peeled apples (about 2 medium)
1 cup shredded carrot (about 1 medium)

Preheat oven 350. Line with cupcake/muffin liners – 24

Whisk together the flour, sugar, soda, cinnamon, and salt – and set aside.

In a large bowl whisk together the eggs, applesauce, oil and vanilla. Stir in the apples and carrots. Then combine in the flour mixture. Spoon the batter in the muffin cups, filling half full.

Bake 25 minutes

*These Freeze Well!*

Points 2 per serving – makes 24 servings

[susieokla]

½ cup low-fat buttermilk
2 teaspoons hot pepper sauce (optional)
8 (5 ounce) skinless bone-in chicken thighs (or legs/breast)
½ cup seasoned dry bread crumbs
½ cup ground almonds
¼ teaspoon salt
½ teaspoon freshly ground pepper

Preheat oven 425. Use non-stick foil Or (9 x 13) inch square baking pan with nonstick spray.

Combine the buttermilk and hot pepper sauce. Dip the chicken in the mixture, turning to coat; set aside.

Combine the bread crumbs, almonds, salt and pepper in a shallow plate. Dip the chicken into the crumb mixture, turning to coat all sides.

Place the chicken in baking pan. Bake until the chicken is golden, about 25 minutes.

Points 5 per serving – makes 8 servings

[susieokla]

1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
1 garlic clove, minced
1 teaspoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon coarsely ground pepper
1 (1 pound) pork tenderloin, trimmed of all visible fat
1 large (10 oz) sweet potato, peeled and cut crosswise into 8 slices
1 tablespoon water
1 apple, cut into six wedges
1 teaspoon packed dark brown sugar
1/8 teaspoon cinnamon


Preheat oven 450. Spray an 9 x 13 inch square baking pan with nonstick spray.

Mix the parsley, lemon zest, garlic, oil, salt and pepper to taste in a small bowl. Place the pork in the baking dish. Spread the parsley mixture evenly over the top of the pork and let stand 5-10 minutes.

Meanwhile, place the sweet potato slices and water in a small microwavable casserole dish. Cover and microwave on high until partially cooked, 3 mintues, drain.

Place the sweet potato slices and apple wedges around the pork. Lightly spray the sweet potato and apple with nonstick spray; then sprinkle with sugar, cinnamon, and remaining salt. Roast until an instant-read thermometer inserted into the center of the pork registers 160 F for medium and the sweet potatoes and apple are tender, about 30 minutes. Cover the pork lightly with a foil tent and let stand 5 minutes.

Cut the pork crosswise into two. Wrap half and refrigerate for up to 3 days for later use. Cut the remaining pork into 6-8 slices and serve with the sweet potato and apple.

Points 6 per serving

[susieokla]

1 Dry Spice Cake Mix OR Carrot Cake Mix
1 can pumpkin (15 oz)



Mix dry cake and pumpkin together. Grease cookie sheet. Drop by teaspoon. Cook at 350 for 12-14 minutes.

**Adding pecans or raisins** is fun (might have to add a point)

Makes 48 servings - Points 1 per cookie