Mini Cheesecake Recipe

(makes 15)
15 vanilla wafer cookies (such as Nilla Wafers)
muffin liners
8 ounce package of Neufchatel cheese
1/2 cup 1% cottage cheese (no salt added)
2 large eggs
1/4 cup sugar
1 tsp vanilla strawberries and blueberries (optional)

Preheat to 325 F and place rack in center of oven. Place muffin tin liners into muffin tin and add one cookie to each liner. Mix all of the remaining ingredients until smooth with a mixer. When ready, add two tablespoons of batter to each muffin cup.
Bake for 10-12 minutes until firm in the center. Serve room temperature or cold with a few blueberries or a sliced strawberries.

For one mini cheesecake without berries = 87 calories, 5.0 g fat, 7.1 g carbohydrates, 5.4 g sugar, 3.6 g protein, 0 g fiber, 113 mg sodium, 2 PointsPlus

Strawberry Swirl Cheesecake

Servings: 9 • Size: 1 slice • Old Points: 3 pts • Points+: 4 pts
Calories: 132.9 • Fat: 5.6 g • Carb: 15.1 g • Fiber: 0.1 g • Protein: 5.8 g

• non stick cooking spray
• 1/2 cup crushed graham cracker crumbs
• 1 tbsp light butter, softened
• 8 oz package reduced fat cream cheese, softened
• 1/4 cup sugar
• 6 oz fat-free vanilla Greek yogurt (I used Chobani)
• 2 large egg whites
• 2 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp all purpose flour
• 1/4 cup strawberry jam (I used sugar free)

Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.
Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.
Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.
Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

Skinny Pina Colada Ice Pops

If you're looking for a cool dessert to make you feel like you're on a tropical island, then these are a must! They're so refreshing, delicious and simple to make.

You can use fresh pineapple if you wish, but for simplicity I made these with canned diced pineapple packed in juice. The rum is completely optional, so if you are serving these to children, leave it out.

ingredients: 

1 1/3 cups canned diced pineapple, in juice
1/4 cup pineapple juice (from the can of pineapple)
1/4 cup sugar
1/2 cup light coconut milk
1 tsp coconut extract
1 Tbsp dark rum (optional)

 

directions: Cut the pineapple into chunks. Puree the pineapple along with the juice in a blender with sugar, light coconut milk, coconut extract and rum if using, until smooth. Pour into popsicle molds and freeze.

 

KITCHEN COUNTER: Serves 6. Per Serving: 84.6 calories, 18.8g carbs, 0g protein, 0.6g fat, 0mg cholesterol, 3.2mg sodium, 0.5g fiber

Asian Inspired Vegetable Soup

• IELD: 12 servings
• |
• PREP TIME: 20 min
• |
• COOK TIME: 20 min

An Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter.

Ingredients

	2 cup(s) bok choy, chopped
	2 cup(s) chinese cabbage, chopped
	3 clove(s) garlic clove(s), minced (medium)
	¼ cup(s) ginger root, thinly sliced and julienned
	4 small raw oyster mushrooms, chopped
	2 cup(s) scallion(s), chopped
	1 cup(s) canned water chestnuts, sliced (8 oz can)
	½ cup(s) sweet red pepper(s), thinly sliced
	¼ tsp crushed red pepper flakes
	6 cup(s) vegetable broth
	2 cup(s) snow peas, stringed
	2 Tbsp low-sodium soy sauce
	½ cup(s) cilantro, finely chopped

Directions

Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
Stir in soy sauce and cilantro. Yields about 1 cup per serving.

Slow Cooker Thai Chicken

Ingredients

	13 1/2 fl oz light coconut milk
	7 tsp Thai curry paste, red variety, divided (or to taste)
	1 1/2 tsp table salt, (or to taste)
	1/2 head(s) (large) uncooked cauliflower, cut into small florets
	1 pound(s) uncooked potato(es), peeled, cut into small chunks
	1 medium sweet red pepper(s), cut into chunks
	2 medium uncooked carrot(s), cut into 1/2-inch-thick slices
	1 1/2 pound(s) uncooked boneless skinless chicken breast(s), six 4 oz pieces
	2 Tbsp reduced-fat peanut butter
	1/3 cup(s) cilantro, fresh, chopped
	3 medium uncooked scallion(s), sliced
	1 medium fresh lime(s), cut into 6 wedges
	2 Tbsp peanuts, salted, chopped

Instructions In a 4- to 6-quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving. Notes Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time. Season to taste with salt and fresh lime juice before serving, if desired. For a spicier kick, serve with sriracha sauce on the side. 8 Points Plus Value Prep time: 25 min Cook time: 360 min Serves: 6

Sichuan-Style Chicken with Peanuts

Makes: 4 servings, 1 cup each
Active Time: 25 minutes
Total Time: 25 minutes
 

 

Ingredients

Sichuan Sauce

• 3 tablespoons reduced-sodium chicken broth
• 1 tablespoon tomato paste
• 2 teaspoons Chinkiang rice vinegar, (see Note) or balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon reduced-sodium soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon cornstarch
• 1/4 teaspoon crushed red pepper, plus more to taste

Chicken

• 1 pound skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes
• 1 teaspoon Shao Hsing rice wine, (see Note) or dry sherry
• 1 teaspoon reduced-sodium soy sauce
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon minced garlic
• 1 tablespoon canola oil
• 2 1/2-inch-thick slices ginger, smashed
• 2 cups sugar snap peas, (8 ounces)
• 1/4 cup dry-roasted peanuts
• 1 scallion, minced

Preparation

1. To prepare Sichuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.
2. To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.

Tips & Notes

• Make Ahead Tip: Prepare Sichuan Sauce (Step 1); cover and refrigerate for up to 1 week.

• Notes: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
• Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. An acceptable substitute is dry sherry, sold with other fortified wines in your wine or liquor store. (We prefer it to the “cooking sherry” sold in many supermarkets, which can be surprisingly high in sodium.)

Nutrition

Per serving: 273 calories; 12 g fat ( 2 g sat , 6 g mono ); 66 mg cholesterol; 11 g carbohydrates; 28 g protein; 3 g fiber; 177 mg sodium; 427 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Iron (15% dv).
Carbohydrate Servings: 1
Exchanges: 1/2 other carbohydrate, 1 vegetable, 3 lean meat, 1 fat

 

Weight Watchers Brownie Bites:

2 tbsp margarine
1/3 cup sugar
1/4 cup cold water
1/2 tsp vanilla
1/2 cup flour
1/2 tsp baking powder
2 tbsp unsweetened cocoa powder
2 tbsp chopped walnuts
nonstick cooking spray
1 tsp powdered sugar

 

In a small saucepan melt margarine, remove from heat. Stir in sugar, vanilla and water. Stir in flour, cocoa powder, and baking powder. Mix well. Stir in chopped nuts.

Spray the bottom of a 8x4x2 inch loaf pan with nonstick spray coating. Pour batter into pan.

Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool thoroughly. Remove from pan. Cut into 8 bars. Sprinkle with powdered sugar. 

 

Servings: 8 • Serving Size: 1/8th • Old Points: 2 pt • Points+: 3 pt

Calories: 103.9 • Fat: 4.3 g • Protein: 1.3 g • Carb: 15.6 g • Fiber: 0.6 g

Parmesan-Crusted Chicken with Arugula Salad

Ingredients

Serves: Prep:  20min |Cook: 10min |Total: 30min
              

• 1 tablespoon whole grain mustard
• 1 egg white
• 1 cup fresh whole wheat bread crumbs
• 1/3 cup (1 1/2 ounces) freshly grated parmesan cheese
• 1 teaspoon grated lemon peel
• 4 boneless, skinless chicken breast halves, pounded to 1/2" thickness
• 1/4 cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1/8 teaspoon salt
• 2 bunches watercress or arugula
• 3 large plum tomatoes, chopped
• 1/2 small red onion, finely chopped

Directions

1.

Coat a broiler-pan rack with cooking spray. Preheat the broiler.

2.

In a shallow bowl, combine the mustard and egg white. In another shallow bowl, combine the bread crumbs, cheese, and lemon peel. Dip the chicken into the mustard mixture, turning to coat, and then into the bread-crumb mixture, pressing to coat thoroughly with crumbs. Place the chicken on the prepared rack.

3.

Broil 6" from the heat for 10 minutes, turning once, or until golden brown and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the chicken browns too quickly, turn off the broiler and bake the chicken in a 350°F oven for 15 minutes, or until golden brown and a thermometer inserted in the thickest portion registers 160°F and the juices run clear.

4.

Meanwhile, in a medium bowl, whisk together the basil, vinegar, oil, and salt. Add the watercress or arugula, tomatoes, and onion, and toss to coat well. Evenly divide the salad among 4 plates. Top each with a chicken breast.

 

 

Nutritional Facts per serving

CALORIES

339.3 CAL

FAT

8.9 G

SATURATED FAT

2.9 G

CHOLESTEROL

108 MG

SODIUM

498.7 MG

CARBOHYDRATES

16 G

TOTAL SUGARS

3.3 G

DIETARY FIBER

2.3 G

PROTEIN

47.2 G

Bock-Bock Tacos

Ingredients

Serves: Prep:  17min |Cook: 13min |Total: 30min
               TACOS

• Small (about 1 1/2-lb) rotisserie chicken
• 1 can 11-oz corn with peppers, drained
• 1 can 10-oz mild or hot enchilada sauce
• 1 box 6-oz crisp taco shells (12 shells)
• 1 tsp olive oil
• 1 cup chopped onions
• 2 tsp chopped garlic
• 1 cup shredded reduced-fat pepper Jack or sharp Cheddar cheese
• 1 cup shredded or torn lettuce
• 1/2 cup chunky salsa

Directions

1.

HOW TO MAKE IT: Preheat the oven to 350°F. Use a fork and your fingers to shred the chicken, discarding the skin and bones. Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook for 4 minutes or until soft. Dump in the chicken, corn, and garlic, and cook for 1 minute. Dump in the enchilada sauce, reduce the heat to medium-low, and simmer for 5 minutes. Heat the taco shells in the oven for 2 to 3 minutes, or until warm. For each taco, fill a shell with a tablespoon or two of cheese and about 1/3 cup of the chicken. Top with some lettuce and salsa.

 

 

Nutritional Facts per serving

CALORIES

212.1 CAL

FAT

8.9 G

SATURATED FAT

2.9 G

CHOLESTEROL

49.2 MG

SODIUM

439.3 MG

CARBOHYDRATES

14.9 G

TOTAL SUGARS

2.7 G

DIETARY FIBER

1.4 G

PROTEIN

18.2 G

Balsamico Grilled Chicken

Ingredients

Serves: Prep:  8min |Cook: 12min |Total: 20min
              

• CHICKEN:
• 4 boneless, skinless chicken breast halves (6 ounces each), trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• BALSAMICO SAUCE:
• 3 tablespoons finely chopped fresh basil
• 1 tablespoon balsamic vinegar
• 1 tablespoon finely chopped shallots
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons extra virgin olive oil

Directions

1.

Prepare the grill for medium-hot direct-heat grilling (see note below).

2.

To prepare the chicken, lightly pound the chicken to an even thick ness using a meat mallet or the heel of your hand. Toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. Grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165°F.

3.

To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey, salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced grilled chicken breasts.

 

Recipe Notes

To coat the grill with a thin layer of oil, which will help prevent sticking, crumple a ball of foil, drizzle with a teaspoon of vegetable oil, and rub onto the surface of the grill with a pair of tongs.

Nutritional Facts per serving

CALORIES

348.8 CAL

FAT

19.5 G

SATURATED FAT

3 G

CHOLESTEROL

98.7 MG

SODIUM

564.4 MG

CARBOHYDRATES

2.8 G

TOTAL SUGARS

2.1 G

DIETARY FIBER

0.2 G

PROTEIN

39.4 G

Chicken Rosemary Fingers

• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breast halves, cut into thick strips

Directions

1.

In a medium bowl, whisk together the lemon juice, oil, garlic, rosemary, salt, and pepper. Add the chicken and toss until evenly coated. Cover and refrigerate for up to 3 hours.

2.

Coat the unheated grill rack with cooking spray. Preheat the grill.

3.

Place the chicken on the rack and grill, turning occasionally, for 6 minutes, or until the chicken is no longer pink and the juices run clear.

 

Recipe Notes

Serve these chicken fingers with a heavenly mustard dipping sauce you can make yourself. Just combine 2 tablespoons prepared honey-mustard with 2 tablespoons mayonnaise-it's that easy!

Nutritional Facts per serving

CALORIES

220.9 CAL

FAT

11.6 G

SATURATED FAT

1.8 G

CHOLESTEROL

65.8 MG

SODIUM

219.9 MG

CARBOHYDRATES

1.9 G

TOTAL SUGARS

0.4 G

DIETARY FIBER

0.3 G

PROTEIN

26.3 G

Penne With Shrimp, Feta and Olives

 

Makes: 4 servings

Prep 15 mins Cook 20 mins

View Nutrition Facts

Ingredients

• 1 cup of penne pasta
• 300 grams medium shrimp (about 13 to 15), peeled and deveined, tails removed
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 garlic clove, thinly sliced
• 1/2 medium onion, thinly sliced
• 1/2 medium head fennel, quartered, cored and thinly sliced
• 1/4 cup white wine
• 1 can crushed tomatoes
• 1/4 cup roughly chopped pitted green olives
• 1/4 cup feta, crumbled
• 2 tablespoons fresh oregano

Directions

1. Cook penne according to package directions, reserving 1 cup pasta water; drain.
2. Meanwhile, pat shrimp dry and season with salt and pepper to taste. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook until pink in the middle, about 3 minutes. Transfer shrimp to a plate and set aside.
3. Return skillet to stove and heat remaining oil over medium heat. Add garlic, onion and fennel; season with salt and pepper to taste; and cook until golden brown, about 5 minutes. Stir in wine, scraping the bottom of skillet. Stir in tomatoes and simmer 5 minutes. Stir in olives, shrimp and penne, adding reserved pasta water as needed to loosen sauce. Sprinkle with feta and oregano