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




Cranberry Orange Tea Biscuits


Cranberry Orange Tea Biscuits

Makes 9

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

https://cmx.weightwatchers.com/details/MEMBERRECIPE:6192748024c7ae3d49c6fa56

  • 1 ½ Tbsp softened butter
  • 1/3 cup zero calorie sugar replacement (I use Lakanto Monkfruit)
  • 1 egg
  • 2 Tbsp non fat greek yogurt
  • 1 Tbsp unsweetened applesauce
  • zest and juice from a medium/large orange, reserve 1-2 tsp of juice
  • 1 cup flour
  • 1 ½ Tbsp baking powder
  • 1/2 cup chopped cranberries
  • 2 Tbsp powdered sugar OR zero calorie powdered sugar **SEE NOTE BELOW**

  1. Preheat oven to 350°. Line a baking sheet with parchment paper

  2. In a medium bowl, whisk together softened butter, orange zest and juice, monkfruit, egg, yogurt and applesauce.

  3. Add flour and baking powder and stir. Do not over stir.

  4. Fold in cranberries just until combined.

  5. Drop batter by large scoopfuls onto prepared baking sheet, leaving space in between. You should have 9 tea biscuits

  6. Bake for 20-25 minutes.

  7. Cool on wire rack

  8. Mix powdered sugar with reserved orange juice until desired consistency (**NOTE: If you use real powdered sugar, it will add 1 point to the tea biscuit, if you use a replacement it will not)

  9. Drizzle or brush on (this is the way I would do it in the future) glaze.

  10. Enjoy with a cup of tea or coffee!

Brunch, Dessert, Snack
brunch, Desserts, snack




Creamy Chicken Lasagna


Creamy Chicken Lasagna

Serves 9

Blue – 6 points

Purple – 4 points

Green – 7 points

  • 8 oz whole wheat lasagna noodles
  • 2 cans Healthy Request Cream of Chicken Soup OR 2 recipes of homemade cream of chicken soup mix – recipe linked below
  • 8 oz canned mushrooms OR 8 oz fresh mushrooms, sauteed
  • 2 oz freshly grated parmesan cheese
  • 1/2 cup light sour cream
  • 1/2 cup non fat greek yogurt
  • 3 cups cooked, diced chicken breast
  • 4 oz part skim mozzarella, shredded

  1. Cook lasagna noodles according to package directions. Drain

  2. In a mixing bowl, blend together soup (see homemade mix recipe here: https://joanspointedplate.com/cream-of-whatever-soup-mix/ ), mushrooms, parmesan cheese, sour cream and yogurt. Stir in chicken

  3. Put 1/4 of the chicken mixture into a greased 9×13 baking dish. Top with cooked noodles.

  4. Spoon in 1/2 of the remaining chicken mixture. Sprinkle with a third of the mozzarella. Repeat process to add another layer. Sprinkle with remaining mozzarella.

  5. Bake, covered at 350 for 25 minutes. Remove cover and bake an additional 15 minutes.

Main Course
pasta




Garlic Butter Gnocchi


Garlic Butter Gnocchi

Adapted from Robin at Faith and Flour

Serves: 6

10 points on all plans

To reduce the points, you can use light butter or less cheese.

  • 4 Tbsp butter
  • 3 cloves garlic
  • 2 cups cherry tomatoes, halved
  • 1 tsp oregano
  • salt and pepper to taste
  • pinch crushed red pepper
  • 4 cups baby spinach
  • 1 cup chicken broth
  • 1 cup fat free 1/2 and 1/2
  • 2 oz parmesan cheese, grated
  • 2 Tbsp fresh parsley chopped OR 1 tsp dried
  • 2 Tbsp fresh basil, chopped OR 1 tsp dried
  • 24 ounces cauliflower gnocchi (points were calculated with Trader Joe's brand – if you use a different brand, calculate points), thawed if frozen.
  • 4 oz part skim mozzarella, shredded

  1. Preheat oven to 350

  2. Melt butter in a skillet

  3. Add cherry tomatoes, oregano, salt and pepper and crushed red pepper

  4. Cook until the tomatoes start to burst.

  5. Add 1/2 of the spinach, cook down. Add the other half. After it is wilted, add chicken broth, half and half, parmesan cheese and herbs

  6. Bring to a simmer, reduce heat, cook 3 minutes until slightly reduced.

  7. Add gnocchi and toss to coat. Mix well

  8. Pour into a 9×13 pan. Top with mozzarella.

  9. Bake 30 minutes at 350

Main Course
pasta




Butternut Pasta Sauce


Butternut Pasta Sauce

Adapted from The Prairie Homestead Cookbook

Serves 8 (you can easily halve recipe)

Blue – 8 points (can lower it by using lower point pasta)

Purple – 2 points (if you use whole wheat pasta)

Green – 8 points (can lower by using lower point pasta)

  • 12 slices center cut bacon
  • 1 cup diced onion
  • 3 cups peeled and cubed butternut squash
  • 2 cloves garlic, minced
  • 2 Tbsp minced fresh sage leaves
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups chicken stock
  • 16 oz dry pasta
  • 1 cup 1% milk

  1. In a Dutch oven over medium high heat, cook the bacon until crispy, about 15 minutes.

  2. Remove the bacon, setting it aside on a paper towel to drain and leaving about 2 Tbsp of bacon fat in the pot.

  3. Saute the onion in the bacon fat until softened, about 6 minutes. Add the squash, garlic, sage, salt and pepper and saute for 2 to 3 minutes more to brown the cubes lightly and draw out more flavor.

  4. Add the stock, reduce the heat to low, cover and simmer for 10 to 15 minutes, until the squash is tender.

  5. Meanwhile, cook the pasta, drain and set aside

  6. Remove the squash mixture from the heat and pour in the milk. Using an immersion blender, puree the sauce. If you do not have an immersion blender, blend in batches in a regular blender. Taste and add more salt and pepper if needed

  7. Add the pasta to the sauce and toss to coat. Chop the cooled bacon into bits. Serve the pasta with the bacon sprinkled on top

Main Course
pasta
pasta