Family Dinner with Weight Watchers: Part IV

Day 88:

Hiya my fellow Weight Watcher Peeps!
So tonight was yet another fun installment of Family Dinner with Weight Watchers: Part IV!

A friendly battle of the Weight Watcher recipes between my Mother and me. Our plan is that every week (day to be announced because getting everyone together one set day a week was proving to be harder than quantum physics) we would take turns buying, preparing, and serving a Weight Watcher recipe meal to one another.

Our goal is to step outside of the box and try various healthy alternatives instead of eating the same old stuff we ALL tend to get into the rut of eating while on our respective weight loss journeys all while having a healthy meal as a family!

With that being said…
Tonight it was my Mom’s turn to cook and she made Slow Cooker Tuscan Sausage-and-Bean Soup with Basic Yogurt Biscuits – both taken from the Weight Watchers New Complete Cookbook. I included both recipes below along with one minor revision.

According to my Mom this was a relatively easy meal to prepare and cook. She said the most tedious aspect was chopping the veggies and anyone who is faithful to the Weight Watcher program should be a PRO at chopping vegetables!
I know I am!

Anywho…
So dinner was served and as you can see from the pics, it looked lovely!
Taste wise – delicious!
Actually delicious doesn’t do this recipe justice. I have to admit that when she told me what was on the menu I wasn’t overly impressed. But this recipe is just divine. Simplistic yet aromatic, melodious, and utterly yummy! I give it two thumbs up, up, UP!
And everyone (Brian, my two teenage sons Hunter & Peyton, Mom, and I) all agree… a complete winner of a recipe!

The biscuits…
Well, obviously they aren’t going to give my Tennessee born Granny’s homemade biscuits a run for the money, but considering they are only a point and so deliciously dense and flavorful I have to give them mad props! And being a Southerner by birth and at heart – who doesn’t love a nice biscuit to sop up the remainder of one’s soup!
Yum…
Yum…
YUM!!!

So yes my dear friends… my Mom is still on top and pulled the cook-off rug out from under me yet again!
I need redemption!!!!

After the last flop of a recipe I must find something to knock everyone’s socks off!!!
Victory will be mine!!!

As promised, here are the recipes!

Weight Watchers Basic Yogurt Biscuits
copyright Weight Watchers New Complete Cookbook

Ingredients
Flour, white, 2 cup
Yogurt, plain, low fat, 1 cup
Granulated Sugar, 1 tsp
Baking Soda, .5 tsp
Baking Powder, 2 tsp
Salt, .5 tsp

Directions
* In a bowl, mix 1 cup flour, 1 cup yogurt
* Sprinkle sugar over mixture, cover with a damp cloth or loose plastic wrap and leave at least 4 hours or if able, overnight
*Pre-heat oven to 425 degrees
* Add remaining ingredients and mix thoroughly
* Spray a baking sheet with non-stick spray
* Turn out dough on a lightly floured surface and spread evenly with fingers or knife or spoon into a 8x6 inch rectangle
* Cut into 16 pieces
* Transfer to baking sheet, leaving 1 inch between biscuits
* Bake at 425 degrees for 10 minutes
* Lower heat to 400 degrees and bake until golden brown

Number of Servings: 16
Points Value: 1


Weight Watchers
Slow-Cook Tuscan Sausage-and-Bean Soup
copyright Weight Watchers New Complete Coookbook

Makes 6 servings

Ingredients
12 ounces turkey sausage or kielbasa, cut into 1/4-inch thick rounds (we used Italian turkey sausage)
2 cloves garlic, minced
1 onion, chopped
1 medium carrot, peeled and chopped
1 celery stalk, chopped
1/2 medium bunch kale, chopped (about 4 cups)
3 cups fat-free low-sodium chicken broth
1 (15.5-ounce) can red kidney beans, rinsed and drained
1 (15.5-ounce) can great Northern beans, rinsed and drained
1 (14.5-ounce) can Italian seasoned diced tomatoes
1/2 cup dry red wine or water (we used water)
1 teaspoon dried basil

Directions
In a slow cooker, place the sausage, garlic, onion, carrot, celery, kale, broth, kidney beans, great Northern beans, tomatoes, wine, and basil.

Stir to combine. Cover and cook on low until the vegetables are tender, 8-10 hours. Per serving (1 1/2 cups): 241 calories, 5 g Fat, 8 g Fiber

Points Value: 4

*My Mom made a double batch which would not fit in her slow cooker – so she used a large pan on the stove top which she cooked on low for about 6 hours.

Give this recipe a whirl on a cool Autumn evening -- I promise you will not be disappointed!!!

Blessed Be…
♥Cyn♥