Twice Baked Potatoes

Serves 6, 3 FSP per serving

• 3 baking potatoes, totaling 1 pound
• 1/2 cup fat free, reduced sodium chicken broth
• 4 oz Cabot 75% reduced fat cheddar cheese (shredded)
• 1/3 cup green onions (sliced)
• 1/4 cup fat free sour cream
• 1 tsp dijon mustard
• 1/4 tsp paprika

1. Heat oven to 400. Pierce potatoes in several places with the tip of a sharp knife. Bake 1 1/4 hours or until tender. Immediately cut potatoes in half lengthwise, scoop out the centers leaving a 1/4 inch thick shell.

2. Beat potato pulp, broth, 1/2 of the cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells. Top with remaining cheese and paprika.

3. Bake at 400 for 20 minutes.

4. ***These can be frozen! Freeze before you bake. Thaw and bake at 400 for 20 minutes or until heated through.***

Kodiak Sheetpan Pancakes-Lemon Almond Poppyseed

Cut into 6 servings, 5 Points on All Plans

Cut into 8 servings,4 Points on all Plans

**There are so many variations you can make with the different flavors of Kodiak, just make sure to check the points of the flavor you are using and adjust accordingly!**

• 3 cups Almond Poppy Seed Kodiak Power Cake mix ((the Pancake mix))
• 2 1/2 cups unsweetened almond milk
• 2 tsp baking powder
• 2 tsp lemon extract

1. Preheat oven to 350. Spray a 15×10 inch cookie sheet with side (jellyroll pan) with non stick spray
2. Mix all ingredients together. Pour in pan.
3. Bake 20 minutes. Serve warm with syrup and a squirt of Redi Whip

 5

Sloppy Joes (Instant Pot)

Serves 8

2 Points on all plans

For stovetop directions, see below

• 1 pound 96% lean ground beef
• 4 cloves garlic (minced)
• 2/3 cup green bell pepper (chopped)
• 1/2 cup celery (chopped)
• 1/2 cup low sugar ketchup
• 2 tsp brown sugar
• 1 Tbsp tomato paste
• 2 Tbsp prepared mustard
• 1 Tbsp cider vinegar
• 2 Tbsp Worcestershire sauce
• 1/2 Tbsp chili powder
• 1/2 cup beef broth
• 1 Tbsp cornstarch
• 2 Tbsp water

1. Turn Instant Pot to saute function. Here is the IP I use: 6 Quart Instant Pot Duo In a small bowl, mix together ketchup, brown sugar, tomato paste, mustard, vinegar, chili powder, and Worcestershire then set aside.

2. Add ground beef and garlic to Instant Pot. Cook until almost done. Drain fat from beef.
3. Add celery, peppers and onion to beef in the pot (pot still on saute) and cook for 2 minutes.
4. Turn IP off and add ketchup and beef broth.
5. Cook on high pressure for 7 minutes. When timer goes off, do a controlled quick release.
6. In a small bowl, mix cornstarch and 2 Tbsp water. Turn pot back on to saute and add cornstarch mixture. Cook for 1-2 minutes until sauce becomes thick. Stir and serve on buns. FOR STOVE TOP DIRECTIONS SEE BELOW

To make on Stovetop:  Brown ground beef, garlic, celery, peppers and onions in a large skillet.  Drain fat.  Add ketchup mixture and beef broth.  Stir.  Cover and cook over low heat about 45 minutes or until veggies are tender.  Mix together cornstarch and water, add to meat mixture, cook until thick.

Shrimp Scampi

Serves 4

4 Points on Blue, Purple

5 Points on Green

Recipe adapted from Smoked n Grilled

• 3 tsp olive oil
• 2 pounds medium raw shrimp, peeled and tails removed
• 6-8 cloves garlic (minced)
• 1 cup low sodium chicken broth
• 1 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup minced fresh parsley (+ one Tablespoon)
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tsp cornstarch

1. In a large skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon, remove shrimp to a platter and keep warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of parsley, salt and pepper; bring to a boil. Boil uncovered for 2 minutes. In the meantime, mix cornstarch with 2 tsp water to make a slurry. Add to sauce and cook and stir until sauce thickens.
3. Add shrimp back into sauce. Serve shrimp and sauce over pasta. Garnish with remaining 1 Tbsp parsley.

Aloha Chicken

Serves 4

3 Points -Blue and Purple

 7 Points – Green
adapted from Living Well Mom

• 1.5 pounds boneless, skinless chicken breasts
• 1 Tbsp flour
• 1/2 Tbsp coconut oil
• 1 16 oz can pineapple chuncks or tidbits in 100% juice (drain and reserve juice)
• 1/4 cup reserved pineapple juice
• 1 1/2 tsp cornstarch
• 1 Tbsp honey
• 2 Tbsp soy sauce
• 1/4 tsp black pepper

1. If serving over rice, cook rice while preparing chicken.
2. Cut the chicken into bite size chunks. Put the flour into a ziploc bag, add the chicken and shake to coat.
3. Brown the chicken in the coconut oil over medium heat in a skillet. Cook for 3-5 minutes on each side or until cooked through. Set aside
4. While the chicken is cooking, drain pineapple and reserve 1/4 cup of the juice. Combine the juice and cornstarch in a small bowl. Whisk until smooth. Add to the skillet after you have removed the chicken. Add honey, soy sauce, and pepper. Stir well.
5. Turn heat up to medium-high and cook and stir sauce. Bring to a boil, cook and stir for another minute or until the juice mixture is thickened.
6. Reduce the heat to medium and add the pineapple and chicken. Heat through. Serve over rice, if desired.

Stuffed Peppers

Serves 4

Serves 4, I like serving this with homemade mashed potatoes and a vegetable!

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

https://cmx.weightwatchers.com/details/MEMBERRECIPE:5b4f805cb43b560272f7af18

I like serving this with homemade mashed potatoes and a vegetable!

• 4 small-med size green bell peppers
• 1 pound 96% lean ground beef (can sub ground turkey to lower points, but we prefer beef.)
• 2/3 cup rice (cooked)
• 1 small onion
• 2 cans stewed tomatoes

1. Cut tops off peppers, clean out the seeds and membranes. Cook in a pot of boiling water for about 7-9 until soft. Carefully remove without ripping/breaking. Drain on paper towels, upside down and let cool enough to handle.
2. While peppers are cooking, put meat in a bowl. Season with salt and pepper to taste. Grate the onion into the bowl (use the small side of the grater so it is very fine/almost liquid). Add cooked rice and mix everything together. Divide into 4 equal portions, Stuff into pepper cups.
3. Place pepper cups into a baking dish. Pour stewed tomatoes over the top of peppers. Cover with foil. Bake at 350 for 35 minutes. Uncover and bake 10-15 minutes more or until a meat thermometer reads 175F.