Weight Watcher Recipes

Place chicken in nonstick baking pan. In 1-cup glass measure, combine remaining ingredients; pour over chicken. Cover and refrigerate at least 1 hour. Preheat oven to 350 degrees F. Uncover chicken; bake 15 minutes; turn and bake 10 to 15 minutes longer, until cooked through. Serves 4. Thanks to Jenn.

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Combine Sweetened condensed milk and lemonade concentrate; fold in whipped topping. Pour mixture into crust. Cover and freeze 8 hours or overnight. Cut pie into 10 equal slices. Garnish with lemon slices if desired. 10 servings. Thanks to Kathy Hemphill.

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Cook noodles and measure out 1 cup. Run cold water over the noodles to chill them. Mix the shredded or diced crab pieces with the pasts. Mix in green onions or chives. In a separate bowl, mix remaining ingredients. Pour sauce over pasta mixture and stir well. Put it in the fridge for a few hours or overnight to let the flavors blend. 2 big servings, 5 POINTS each. Thanks to Jenn.

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Preheat oven to 375. Combine yogurt, milk, oats, vanilla, egg and banana. Set aside for 5 minutes to soften. In separate bowl, stir together brown sugar, flour, baking soda, baking powder and salt. Stir flour mixture into yogurt mixture to moisten. Add chips. Do not beat, will be thick. Spoon by heaping teaspoons into mini-muffin tins. Bake until golden brown, about 15-18 minutes. Servings: 36.

Points per serving: 1 Per Serving: 59 Calories; 1g Fat; 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. Thanks to Jenn.

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In a large bowl, soak cereal in water for 5 minutes. Add baking powder and brownie mix. Fill muffin tins about 1/2 way. Bake at 350 for 20 minutes. Servings 40. Estimated POINTS per serving: 2. Thanks to Jenn.

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In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice. Fold in whipped topping and 4 tablespoons of mini chocolate chips. Spoon peanut butter mixture into prepared pie crust. Sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. (Note: If you prefer a firmer texture let it chill overnight.) Slice into 10 pieces and serve. 6 points a slice.
Thanks to Marla Hudgins.

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In large pot or dutch oven, heat oil, add onions. Cook over medium heat, stirring often, 8-10 min, until onions are golden brown. Add carrots and garlic, stirring often, 5 min, until carrots are tender. Sprinkle beef on all sides with salt and pepper, add to vegetable mixture. Cook turning beef often, 5 min, until brown on all sides. Add wine, bay leaf, oregano and thyme to beef mixture, bring liquid to a boil. Reduce heat to low, simmer covered, turning beef occasionally and adding water, a little at a time, to keep beef from sticking. 1 1/2 - 2 hours, until beef is cooked through and very tender and liquid is thickened. Remove from heat, let stand 10 min. Remove and discard bay leaf. Transfer beef to cutting board and slice. Arrange beef slices on serving platter and top with vegetable mixture. Makes 8 servings.

Serving (3 oz beef and 1/4 of vegetable mixture) provides: 1/2 Fat, 2 Vegetables, 3 Proteins, 25 optional calories. Per serving: 229 calories, 7 g Total Fat, 2 g Saturated Fat, 64 mg Cholesterol, 157 mg Sodium, 13g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein. Thanks to Pam Cedar.

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In large pot of boiling water, cook pasta 3 min, until tender. Drain. Add oil to pasta and toss to coat. Set aside; keep warm. In medium saucepan, combine vegetable, chicken and beef broths, bring to a boil. Reduce heat to low, add pork. Simmer 1 minute, until pork is heated. Divide warm pasta mixture evenly among 4 soup bowls, add broth mixture. Top each portion with 1/4 cup of scallions. Makes 4 Servings.

Serving (1 1/2 cups) provides: 1/2 Fat, 1/2 Vegetable, 1 Protein, 1 Bread, 30 optional calories. Per serving: 199 calories, 7 g Total Fat, 2 g Saturated Fat, 22 mg Cholesterol, 241 mg Sodium, 20g Total Carbohydrate, 1 g Dietary Fiber, 16 g Protein, 35 mg Calcium. Thanks to Pam Cedar.

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Fill large saucepan with 1" water, set steamer rack into saucepan. Place broccoli onto rack. Bring water to a boil, reduce heat to low. Steam broccoli over simmering water, covered 4-5 minutes, until tender. In small saucepan, combine broth and 1 cup water, bring liquid to a boil. Reduce heat to low, let simmer while preparing chicken.

In large saucepan, melt 2 Tsp of the margarine, add chicken and salt. Cook over medium high heat, stirring often, 4 minutes, until chicken is cooked through. With slotted spoon, remove chicken from saucepan, set aside. In same saucepan, melt remaining 2 Tsp margarine, add onions and pepper. Cook over medium high heat, stirring often, 5 minutes, until onions are softened. Add rice, cook stirring constantly, 1 minute. Add wine, cook, stirring constantly, until most of the liquid is absorbed. Add 1/2 cup hot broth mixture to rice mixture, cook, stirring constantly, until liquid is absobed. Continuing to stir, add all but 1/4 cup of the remaining broth mixture, 1/2 cup at a time, cook, stirring constantly after each addition, 18 minutes, until all liquid is absorbed, rice is tender and mixture is creamy. Stir cheese, zest, steamed broccoli, cooked chicken and remaining 1/4 cup broth mixture into rice mixture, cook stirring often, 2 minutes, until heated through. Makes 4 Servings.

Serving (1 cup) provides: 1/2 Fat, 1 1/2 Vegetable, 2 Protein, 1 1/2 Bread, 50 optional calories.Per serving: 326 calories, 5 g Total Fat, 1 g Saturated Fat, 43 mg Cholesterol, 337 mg Sodium, 42g Total Carbohydrate, 3 g Dietary Fiber, 24 g Protein, 92 mg Calcium. Thanks to Pam Cedar.

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Cocoa Crispy Bars

2 Tbsp unsalted butter

1 oz unsweetened chocolate, finely chopped

1 (7 oz) jar marshmallow cream

2 Tbsp unsweetened Dutch process cocoa powder

1 tsp vanilla extract

6 cups crisped rice cereal

Spray a 13 x 9 inch baking pan with nonstick spray. Melt the butter and chocolate in a large saucepan over low heat. Add the marshmallow cream, cocoa, and vanilla; stir until smooth. Remove from heat and add the cereal, stirring until well coated. Spread the mixture into the prepared pan. Spray your hands with nonstick spray and press the batter down evenly. Let cool 10 minutes, then cut into 24 squares. Per serving (1 square): 69 Cal, 2 g Fat, 1 g Sat Fat, 3 mg Chol, 77 mg Sod, 13 g Carb, 1 g Fib, 1 g Prot, 3 mg Calc. Point 1. Thanks to Weight Watchers Magazine.

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