Sloppy Joes

Ingredients:

1.25 lbs extra lean ground beef

small onion, chopped

homemade taco seasoning 

1/8 c water

1 1/2 tbsp Worcestershire 

1/2 c ketchup

1 tbsp yellow mustard

3 tbsp brown sugar

Directions:

1. Add onion to large skillet over medium heat. Cook until tender, about 5 minutes. 

2. Add hamburger to onions cook over medium-high until brown. Drain and discard excess grease from skillet. 

3. Reduce heat to low. Add taco seasoning and water until well mixed. Stir in Worcestershire, ketchup, mustard, and brown sugar. Continue heating over low for an additional 5 minutes, or until evenly heated. 

4. Remove from heat. Scoop 1/3 c of sloppy joe mixture onto bun. Top with cheese, if desired.

 

Yields 9 servings, serving size 1/3 c

3 points on Weight Watchers Points+ System

 

*add additional points for bun and/or cheese

 

I am in no way affiliated with Weight Watchers.

Sausage & Sun-dried Tomato Penne

Ingredients:

2 c (8 oz.) whole wheat Penne noodles, uncooked

13 oz. Hillshire Farms smoked turkey sausage, chopped

1/4 tsp crushed red pepper flakes (more if you like it spicy or you can leave them out all together)

3 tbsp Smart Balance Light butter

1/4 c flour

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

2 1/2 c fat free milk

6 sun-dried tomato halves, diced

1 c reduced fat mozzarella 

1/2 c grated Parmesan

Directions:

1. Cook Penne noodles according to package directions. Drain and discard water.

2. In a large skillet, melt butter over medium-low heat. Whisk in flour and garlic powder. Heat for about one minute. 

3. Gradually whisk in milk and bring to a simmer for 5-7 minutes. Continue whisking as sauce thickens. Add in dried tomatoes, red pepper flakes, salt, and pepper and cook an additional one minute.

4. Reduce heat to low. Stir in mozzarella and Parmesan cheese, sausage pieces, and noodles. Continue to stir over low heat until heated through about 3-5 minutes. 

5. Transfer to serving dish.

 

Yields 9 1/4 servings, serving size 3/4 c

7 points on Weight Watchers Points+ System

 

Other point values for this dish:

1 c = 9 points

1/2 c = 4 points

 

I am in no way affiliated with Weight Watchers.

Three Cheese Tortellini with Chicken & Pesto

Ingredients:

18 oz. three cheese tortellini (I used two 9 oz. packages)

1 can reduced fat cream of chicken soup

2 tbsp original basil pesto

2 c chicken, chopped, cooked

1/2 c fat free milk

1/2 tsp garlic powder

1/4 c grated Parmesan 

Directions:

1. Cook tortellini according to package directions. Discard water and set aside.

2. In a large skillet, whisk together cream of chicken soup and milk until well combined. Add in garlic powder, pesto, and chicken. Bring to a simmer over medium low heat. Add cooked tortellini to sauce pan. Continue to simmer for an additional 5 minutes. 

3. Transfer to serving dish, top with Parmesan. Serve.

 

Yields 9 1/4 servings, serving size 3/4 c

7 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

Jalapeno-Lime Turkey Burger

Ingredients:

1.25 lbs ground turkey (I use extra lean)

3 tbsp fresh cilantro, chopped

1/2 tsp garlic powder

2 tbsp jalapeno, chopped

1/2 c multi grain oats

1/4 c pineapple juice

zest of one lime

1/2 tsp salt

homemade sun dried tomato guacamole 

Directions:

*Preheat broiler to low setting.
1. In a large mixing bowl, combine ground turkey, cilantro, garlic powder, jalapeno, oats, pineapple juice, lime zest, and salt. Mix all ingredients together.
4. Divide turkey mixture into six equal amounts and shape into burger patties.
5. Spray a broiler pan with non-stick spray (if you don’t have a broiler pan, a cookie sheet with a wire rack will do just fine. Just line the cookie sheet with foil so nothing burns to your pan).
6. Place patties on wire rack. Broil about 5 min on each side on top oven rack. (Grilling these burgers would also work well.)

7. Remove burgers from oven. Place on bun and top with a dollop sun dried tomato guacamole.

Yields 6 turkey burgers, serving size 1 burger
3 points on Weight Watchers Points+ System
*add additional points for hamburger bun

*add additional points for guacamole

 

I am in no way affiliated with Weight Watchers.

 

Sun-dried Tomato Guacamole

Ingredients:

4 small avocados, halved, pitted

2 tbsp red onion, chopped

1 tsp coarse Kosher salt

juices of 1 lime

6 sun dried tomatoes, chopped 

Directions:

1. Mash avocados in medium bowl to desired consistency. Add in onion, salt, lime juice, and sun dried tomatoes. 

2. Stir until all ingredients are combined. 

Yields 10 servings, serving size 2 tbsp

Peanut Butter Chocolate Chip Cookies

Ingredients:

1 c creamy peanut butter (you could use crunchy instead)

1 c sugar

1/4 c Egg Beaters 

2/3 c semi sweet chocolate chips 

Directions:

1. Preheat oven to 350°. Line a baking sheet with Silpat baking mat or parchment paper. Set aside.

2. Beat together peanut butter, sugar, and egg until well combined.

3. Stir in chocolate chips by hand.

4. Drop dough by the tablespoonful onto cookie sheet. Bake for 11-13 minutes.

5. As soon as you remove from oven, gently press the center of each cookie with the back of a spoon. Allow to cool on baking sheet for at least 5 minutes. Then, transfer to wire rack to cool completely. 

 

Yields 26 cookies, serving size 1 cookie

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

recipe modified from www.thefrugalgirls.com

Mediterranean Rice Fritters

Ingredients:

2 c cooked brown rice, cooled

1/2 tbsp onion flakes

1/2 tsp garlic powder

3/4 c Egg Beaters

1/4 tsp rosemary, crushed

1/4 tsp thyme

1/2 tsp Kosher salt

2 c fresh spinach, finely chopped

1/2 c breadcrumbs

1/3 c fat free Mediterranean feta cheese crumbles

1/2 c golden raisins 

1 1/2 tbsp extra virgin olive oil

Directions:

1. Preheat griddle to 300°. 

2. Combine cooked rice, onion flakes, garlic powder, rosemary, thyme, salt and egg beaters in a medium bowl. Stir until well combined.

3. Add spinach, bread crumbs, feta cheese, and raisins. Stir together and leave set for 5 minutes. If the mixture is still wet, add more breadcrumbs one tablespoon at a time until the mixture holds together without falling apart. You should be able to pinch the mixture together and it hold its shape.

4. Scoop out mixture 1/2 c at a time and shape into fritters until all of the mixture has been used. 

5. Brush the top of each fritter olive oil and place brushed side down on the preheated griddle. Allow to cook for 5-7 minutes.

6. Before flipping, brush top with olive oil. Flip and cook another 5-7 minutes, or until golden brown.

7. Remove from griddle on to plate. Serve immediately.

 

Yields about 7 rice fritters, serving size 1 fritter

3 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers.

 

recipe modified from www.vegetariantimes.com

Peanut Butter Honey Fruit Dip

Ingredients:

2 c 0% Greek Vanilla yogurt

1/4 c creamy natural peanut butter

2 tbsp pure honey

1/4 tsp cinnamon, ground

Directions:

1. Combine all ingredients in a medium bowl. Stir until well combined. 

2. Serve immediately with your favorite fruit. 

 

Yields about 18 servings, serving size 2 tbsp

1 point on Weight Watchers Points+ System

I am in no way affiliated with Weight Watchers.