Friday, June 11, 2010

I haven't been too impressed with many of the Weight Watchers recipes I've found

Weight Watchers online has a nice feature in that it includes a list of many recipes that are relatively healthy, and generally pretty easy to prepare. Often, the recipe is for something that is generally considered not-so-healthy (like cheeseburgers), but Weight Watchers provides ideas for making it better for you with different ingredients and smaller portions (like using ground turkey, and making smaller "sliders"). I've tried a few of the recipes that were not so yummy (how can a chicken with broccoli and garlic stir fry go wrong?), and I think way too many of them are focused on snacks and desserts to be useful to me (since I'd prefer to save my WW points for the actual meal). But I thought I'd post a few of the recipes that we have enjoyed. 

(POINTS® Value: 3)

Servings: 4 (1 wedge per serving)
Preparation Time: 8 min
Cooking Time: 12 min
Level of Difficulty: Easy

Terrific for breakfast, lunch or dinner. Serve with sliced tomatoes sprinkled with sea salt and fresh basil.

  • 2 spray(s) cooking spray
  • 1 small shallot(s), chopped
  • 2 large egg(s)
  • 4 large egg white(s)
  • 1/4 tsp table salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1 1/2 cup(s) grape tomatoes, cut in half if large
  • 1/2 cup(s) crumbled feta cheese
  • 2 Tbsp dried bread crumbs (Panko are light, coarse bread crumbs available in the Asian section of the supermarket, but other bread crumbs work, too.)
  • Fresh basil for garnish, if desired

Preheat broiler.

Coat a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add shallot to skillet; cook until tender, stirring occasionally, about 5 minutes.

In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and shallot.

Coat bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with bread crumbs.

Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges. Sprinkle with fresh basil if desired.

(POINTS® Value: 4)

Servings: 9 (about 1 1/2 cups per serving)
Preparation Time: 12 min
Cooking Time: 15 min
Level of Difficulty: Easy

Packed with beans, sausage and spaghetti, this soup delivers a big hearty taste. Top with minced pickled peppers for extra flavor.

  • 31 oz canned white beans, small variety, drained and rinsed
  • 2 spray(s) cooking spray
  • 1 tsp olive oil
  • 1/8 oz fresh sage, about 3 to 4 medium leaves, finely chopped
  • 2 medium garlic clove(s), minced
  • 1/2 pound(s) cooked chicken sausage, Italian-style, cut into bite-size pieces
  • 28 oz canned crushed tomatoes, with puree
  • 1 Tbsp canned tomato paste, or to taste
  • 2 1/2 cup(s) water
  • 3 cup(s) canned chicken broth
  • 1 tsp table salt, or to taste
  • 1/4 tsp red pepper flakes, or to taste
  • 3 oz uncooked whole-wheat spaghetti, broken into small pieces

Puree half of beans in a blender; set aside.

Coat bottom of a large soup pot with cooking spray. Add oil; heat over medium heat. Add sage and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add sausage; cook, stirring frequently, until sausage starts to brown, about 2 to 3 minutes.

Add pureed beans, whole beans, crushed tomatoes, tomato paste, water, broth, salt and pepper to pot. Bring soup to a boil; stir in spaghetti. Continue cooking soup according to time specified by pasta manufacturer.

Season to taste with salt and red pepper flakes.

(POINTS® Value: 3)

Servings: 4 (about 1/2 cup per serving)
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy

Forever a classic, our egg salad is light and delicious. Made with low-fat mayo, Dijon mustard and chives, it’s perfect as a sandwich filling or served over greens.

  • 4 large egg(s)
  • 2 large egg white(s), you’ll have to boil these as whole eggs and discard the yolks
  • 2 Tbsp chives, fresh, chopped
  • 2 Tbsp reduced-calorie mayonnaise
  • 1/2 tsp Dijon mustard
  • 1/4 tsp table salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp ground paprika for added flavor and color, if desired

Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes; drain and place eggs in an ice-water bath.

When eggs are cool enough to handle, remove shells. Discard yolks from two of the eggs. Chop remaining whole eggs and whites into bite-size pieces.

Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended.

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