Cream of Mushroom Soup


Cream of Mushroom Soup

Serves 6 – a bit over a cup per serving

Adapted from Cafedelites.com

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https://cmx.weightwatchers.com/details/MEMBERRECIPE:61e494874e4afd500c5265e0

  • 1 Tbsp butter
  • 1 tsp olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1¼ pounds mushrooms, sliced/chopped
  • 1 tsp dried thyme
  • 1/2 cup Marsala cooking wine or any dry red wine
  • 6 Tbsp all purpose flour
  • 4 cups low sodium chicken broth
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 2 beef bouillon cubes, crushed
  • 1 cup fat free half and half
  • chopped fresh parsley

  1. Heat butter and oil in a large pot or dutch oven over medium high heat until melted. Saute onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute

  2. Add mushrooms and thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.

  3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add chicken broth, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and bouillon cubes.

  4. Cover and allow to simmer for 10-15 minutes, stirring, until thickened

  5. Reduce heat to low, stir in half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste. Mix in parsley. Serve.

Soup
soup
mushrooms




Parmesan Cod II


Parmesan Crusted Cod II

Serves 4

My Personal Points: If you are a USA WW Member, Click on this link to get your points:

https://cmx.weightwatchers.com/details/MEMBERRECIPE:61df482339cb32722d0566ea

  • 1/2 cup all purpose flour
  • 1/4 cup shredded parmesan cheese
  • 2 Tbsp yellow corn meal
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 1/4 cup low-fat milk
  • 24 oz cod filets

  1. Preheat oven to 350°

  2. In a shallow dish, combine the flour, Parmesan cheese, cornmeal, paprika, salt and pepper; set aside.

  3. In another shallow dish, beat egg and milk. Dip fillets in milk mixture, then in flour mixture.

  4. Place in 13x9x2 baking dish coated with nonstick cooking spray.

  5. Bake uncovered, at 350° for 35-40 minutes or until fish flakes easily with a fork.

Main Course
Fish
cod, fish




Italian Chicken Strips


Italian Ranch Chicken Strips

Serves 4

Adapted from Light and Tasty Magazine

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  • 2/3 cup cornflake crumbs
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 5 Tbsp reduced fat ranch dressing (I use my homemade – recipe linked below)
  • 1 tsp water
  • 12 oz boneless, skinless chicken breasts, cut into strips

  1. Preheat oven to 400°

  2. In a shallow bowl, combine the cornflake crumbs, Italian seasoning and garlic powder.

  3. In another shallow bowl, combine dressing and water. (Here is the link to my homemade ranch dressing:

    https://joanspointedplate.com/ranch-dressing-and-dip-mix/

  4. Dip chicken into dressing mixture, then coat with crumb mixture.

  5. Arrange chicken on a baking sheet coated with non stick spray.

  6. Lightly spray top of chicken with nonstick cooking spray. Bake, uncovered at 400° for 12-15 minutes or until juices run clear.

Main Course
Chicken
Chicken Strips




Breakfast Potato Casserole


Breakfast Potato Casserole

A great way to use up leftover hash brown or baked potatoes! You can also use frozen hashbrowns. You can substitute the full fat cheese for a low fat cheese or cheese of your choice. Just be sure to recalcuate points!

Serves 4

My Personal Points: If you are a USA WW Member, Click on this link to get your points:

https://cmx.weightwatchers.com/details/MEMBERRECIPE:61d9c3e8aef8c4057f8f3628

  • 2 cups potatoes, cooked and sliced/cubed, seasoned to your liking (I use Trader Joe's Onion Salt)
  • 8 slices candadian bacon, diced
  • 2 ounces sharp cheddar cheese, grated
  • 8 eggs, beaten and seasoned with salt and pepper to taste

  1. Preheat oven to 375. Spray an 8×8 dish with nonstick spray

  2. Place cooked, diced potatoes in the bottom of baking dish.

  3. Sprinkle on Canadian bacon.

  4. Sprinkle cheese on top of Canadian bacon.

  5. Pour eggs on top.

  6. Bake 35-45 minutes or until eggs are completely set.

Breakfast
Breakfast, Casserole, Eggs
breakfast casserole




Pork with Garlic Cream Sauce


Pork with Garlic Cream Sauce

Serves 4 ( 1 – 3 oz. cooked pork chop + 2 Tbsp sauce)

My Personal Points: If you are a USA WW Member, Click on this link to get your points:

  • 4 4 oz boneless, lean pork chops
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp butter
  • 1/3 cup 1% milk
  • 3 oz light cream cheese
  • 1 Tbsp minced chives
  • 1 tsp toasted sesame seeds, divided

  1. In a large skillet, heat olive oil. Cook pork chops until nicely browned and cooked through. Remove from pan and keep warm

  2. Place butter in the same pan the pork chops were cooked in and let heat/melt.

  3. Saute garlic in butter for 30 seconds.

  4. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives.

  5. Plate pork chop, drizzle with 2 Tbsp sauce and sprinkle with sesame seeds.

Main Course
Pork
pork chops




Chicken Stroganoff II


Chicken Stroganoff II

Adapted from Light and Tasty Magazine

Serves 6

My Personal Points: If you are a USA WW Member, Click on this link to get your points:

https://cmx.weightwatchers.com/details/MEMBERRECIPE:61cd098ab84cb3188ef69b6c

  • 1 pound fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 Tbsp butter
  • 1½ pounds boneless, skinless chicken breasts, cut into 2 inch strips
  • 1⅓ cups reduced sodium beef broth
  • 1 cup white wine OR additional beef broth
  • 2 Tbsp ketchup
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 2 Tbsp cornstarch
  • 1 cup light sour cream

  1. In a large skillet, saute mushrooms and onions in butter until tender

  2. Remove and set aside. In the same skillet, cook the chicken until golden brown.

  3. Add 1 cup of broth, wine (or additional broth), ketchup, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes

  4. Combine cornstarch and remaining 1/3 cup broth until smooth; stir into chicken mixture. Add reserved mushrooms. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in sour cream; heat through, do not boil. Serve over egg noodles.

Main Course
Chicken




Cranberry Salsa


Cranberry Salsa

The original recipe came from Becky at scratchpantry.com and Acre Homestead on YT. I lightened it up a bit. It's hard to figure out the points because it's hard to figure out the number of servings. So just use this as a guide

My Personal Points: If you are a USA WW Member, Click on this link to get your points:

https://cmx.weightwatchers.com/details/MEMBERRECIPE:61b35e225443a866262916d9

  • 12 oz bag of fresh whole cranberries
  • 1 bunch green onions (chopped into 2-inch lengths)
  • 1-2 fresh jalapenos peppers (to taste, roughly chopped)
  • 1 bunch fresh cilantro (roughly chopped)
  • 3/4 to 1 cup zero calorie sugar replacement (I use Lakanto Monkfruit (to taste))
  • 2 limes (juiced)
  • 1/4 teaspoon salt
  • 8 oz light cream cheese
  1. Place cranberries, cilantro, green onions and jalapenos into the bowl of a food processor. Pulse on and off until coarsely chopped. Scrape down the side of the bowl as needed. Be very careful not to over chop or cranberries will liquify.
  2. Add cranberry mixture into a bowl and mix in sugar, lime juice, and salt.
  3. Place cranberry salsa into the refrigerator overnight.
  4. Place cream cheese in your mixer and whip with whisk attachment for 5-7 until it is light and fluffy.
  5. Spread cream cheese on a serving platter
  6. Using a slotted spoon, spoon salsa over cream cheese leaving any excess liquid in a bowl.
  7. Serve with your favorite crackers or chips! Enjoy!
Appetizer
Appetizer, snack
cranberry




White Chip Orange Cream Cookies (NOT WW)


White Chip Orange Cream Cookies (NOT WW)

These are Doug's favorite cookies! Makes 5 dozen cookies

My Personal Points: If you are a USA WW Member, Click on this link to get your points:

https://cmx.weightwatchers.com/details/MEMBERRECIPE:61b25e6bf7d57b5a4dfde32b

  • 2 ¼ cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • zest of one large orange
  • juice of one orange
  • 12 ounces white morsels

  1. Combine flour, baking soda and salt in a small bowl.

  2. Beat butter and sugars until creamy

  3. Beat in egg, orange zest and orange juice. Beat until well combined

  4. Gradually beat in flour mixture.

  5. Stir in morsels

  6. Drop dough my rounded tablespoons onto ungreased cookie sheets. I use a small cookie scoop

  7. Bake in a preheated 350° oven 10 to 12 minutes or until just starting to get golden brown. Let stand on cookie sheet 2 minutes. Remove to wire rack to cook completely.

Cookies, DessertCookiescookies



Single Serve French Toast Bake


Single Serve Baked French Toast

Serves 1

Points will depend on the type of bread you use. If you use a low point bread, your points will be much less. I use my homemade bread that is 2 points per slice.

My Personal Points: If you are a USA WW Member, Click on this link to get your points:

https://cmx.weightwatchers.com/details/MEMBERRECIPE:61aa30819cbd4b18f56f4e02

  • 2 slices bread of choice, torn into pieces
  • 2 eggs
  • 1/4 cup almond milk or milk of choice
  • 1 Tbsp zero calorie sugar replacement – I use Lakanto Monkfruit
  • 1 tsp vanilla extract
  • **spices of your choice** To make a chai flavored, use cardamom, ginger, cloves and cinnamon. To make blueberry, add fresh blueberries and cinnamon. Use your imagination!

  1. Spray a mini loaf pan with non stick spray. Preheat oven to 350

  2. Tear bread into bite size pieces and add to mini loaf pan

  3. In a bowl, beat eggs, milk, vanilla, sugar and seasonings of choice.

  4. Pour egg mixture over bread. Mush it around so all the bread is soaked with the egg mixture.

  5. Bake for about 25 minutes or until the egg mixture is set and cooked through.

  6. Serve with syrup

Breakfast
Breakfast
french toast




Apple Cranberry Bread


Apple Cranberry Bread

Adapted from Quick Cooking Magazine Nov 2002

Serves: 16 slices

My Personal Points: If you are a USA WW Member, Click on this link to get your points:

https://cmx.weightwatchers.com/details/MEMBERRECIPE:619bd71d5d7612657b1d2a03

  • 2 eggs
  • 3/4 cup zero calorie sugar replacement (1:1 ratio) I use Lakanto Monkfruit
  • 2 Tbsp unsweetened applesauce
  • 1 ½ cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups apples – peeled and chopped
  • 1 cup cranberries – chopped coarse or quartered
  • ½ cup chopped walnuts

  1. Preheat oven to 350°

  2. In a mixing bowl, beat the eggs, sugar and applesauce

  3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; add to egg mixture just until combined (batter will be thick)

  4. Stir in the apples, nuts and cranberries.

  5. Pour batter into an 8x4x2 inch loaf pan that has been sprayed with non stick spray. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean.

  6. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

  7. Cut into 16 slices.

Bread
Bread
apples, cranberry