Family Dinners with Weight Watchers: Part X

Here we go…
Another installment of Family Dinners with Weight Watchers: Part X
A friendly battle of the Weight Watcher recipes between my Mother and I.

Basically we take turns preparing and serving Weight Watchers recipes to one another and our family in an effort to step outside of the box (we all get in food ruts on this journey), eat healthy, and to eat as a family at least once a week despite a bevy of INSANE schedules and life in general.

Sometimes it’s a huge success
And sometimes it’s a total flop…
Tonight was my turn and on the menu was Chicken and Penne Casserole with Tomatoes and Goat Cheese. You can find this recipe right on the Weight Watcher Website if you use e-tools or view it below – as I always post the recipes for those who don’t use the Weight Watcher site.

I followed the recipe as directed only I added some fresh garlic, red crush pepper flakes and extra mushrooms for more flavor and bulk without adding extra PointsPlus™ .

It was fairly easy to prepare – although I would recommend grilling your chicken ahead of time to allow extra time for it to cool – something I learned the hard way.

Taste wise – Anything with goat cheese (feta) rocks in my book – the added texture and saltiness was SUPERB!! And despite some bad reviews I had read prior to making this dish, I found it to be quite delicious. Maybe it was the added garlic and/or red crushed pepper flakes – maybe it was the crispy grilled chicken – maybe it was the unique combination of ingredients? Either way this dish was a hit and the serving size and PointsPlus™ value are awesome.

SUPER DUPER YUM!!!

I would serve this dish again and Brian even thinks it would make a nice cold pasta dish/salad as well? I will have to try some cold leftovers before weighing in my opinion on that…

*On a side note: I usually double the recipes because of the size of my family and the fact that I have to feed three men – but this dish was quite substantial and I easily would have had enough food had I not doubled it.*

So yes… another success!
Thank you Weight Watchers!

Blessed Be…
♥Cyn♥

Chicken and Penne Casserole with Tomatoes and Goat Cheese
Course: main meals
PointsPlus™ Value: 8
Servings: 6
Preparation Time: 10 min
Cooking Time: 58 min
Level of Difficulty: Easy

A dish for everyone who loves chicken.

Ingredients
8 oz uncooked pasta, penne variety
2 tsp olive oil
3 cup(s) cremini mushrooms, sliced
1 medium onion(s), chopped
2 medium tomato(es), chopped
1 cup(s) roasted chicken breast, cubed (chopped)
1 cup(s) canned black beans, rinsed and drained
1/2 cup(s) fat-free egg substitute
1/4 cup(s) reduced-sodium chicken broth
2 oz hard-type goat cheese, low-fat, crumbled
2 Tbsp dried bread crumbs
1 Tbsp grated Parmesan cheese
1 Tbsp parsley, fresh, chopped

Instructions
Preheat the oven to 375°F. Spray a 7 x 11-inch baking dish with nonstick spray.
Cook the pasta according to package directions; drain. Transfer to a large bowl.
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion; cook, stirring frequently, until softened, about 8 minutes. Add the mushroom mixture to the pasta in the bowl. Stir in the tomatoes, chicken, beans, egg substitute, and broth. Spoon the mixture into the baking dish. Top with the goat cheese.
Combine the bread crumbs, Parmesan cheese, and parsley with the remaining 1 teaspoon oil in a small bowl. Sprinkle the crumb mixture over the casserole. Bake, uncovered, until the topping is browned and the filling is hot and bubbly, about 40 minutes. Yields 1 cup per serving.

Family Dinner with Weight Watchers: Part IX

Here we go…
Another installment of Family Dinners with Weight Watchers: Part IX
A friendly battle of the Weight Watcher recipes between my Mother and I.

Basically we take turns preparing and serving Weight Watchers recipes to one another and our family in an effort to step outside of the box (we all get in food ruts on this journey), eat healthy, and to eat as a family at least once a week despite a bevy of INSANE schedules and life in general.
Sometimes it’s a huge success
And sometimes it’s a total flop…

Tonight was my Mom’s turn and on the menu was Broccoli and Sausage Casserole – a recipe featured in last week’s handout Weekly that is given at all Weight Watcher weigh-in and meetings. You can also find this same recipe right on the Weight Watcher Website.

Mom followed the recipe to a *T* and it was relayed to me that this particular dish rates a thumbs up on the easy scale – always a plus in my book!

Taste wise – unexpectedly flavorful, even a little spicy thanks to those delicious red pepper flakes! And I fully admit to being a little confused by this recipe and its combination of ingredients – yet the flavor palette works – go figure!

The best part – this recipe is VERY filling. I found the serving size to be more than enough, if not actually a bit too much. But I always love a little more bang for my buck – if ya know what I mean!

I would serve this dish again and love the initial idea of it being a brunch entrée as suggestion in Weekly

So yes… another success!
Thank you Mom!
And thank you Weight Watchers!

Blessed Be…
♥Cyn♥


Broccoli and Sausage Casserole

Course: main meals
PointsPlus™ Value: 6
Servings: 8
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Easy

A fabulous go-to entrée for brunch or lunch. Vary the flavors with different types of sausage.


Ingredients
12 oz Italian bread, do not use slices; use in loaf form
2 clove(s) garlic clove(s), peeled and smashed (or to taste) (medium)
1 large red onion(s), cut into thin wedges
4 cup(s) broccoli, florets
1 tsp olive oil
12 oz raw turkey sausage, sweet Italian-variety
1/2 cup(s) canned chicken broth
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes
1 spray(s) cooking spray
3/4 cup(s) low-fat shredded cheddar cheese, sharp-variety

Instructions
• Preheat oven to 400ºF.
• Slice bread in half length-wise; rub insides with garlic clove. Place bread, open-face, on one side of a baking sheet; spread onion on other side. Place broccoli on another baking sheet. Coat vegetables and bread with cooking spray. Bake until broccoli is tender, flipping bread over and stirring vegetables halfway through, about 15 to 20 minutes total. Remove pans from oven and cut bread into 1/2-inch cubes; reduce oven temperature to 350ºF.
• Heat oil in a large nonstick skillet over medium-high heat. Remove sausage from casing; cook sausage, breaking it up with a wooden spoon as it cooks, about 7 to 10 minutes. Stir in broccoli and onion, bread cubes, broth, salt, pepper and red pepper flakes. (Make sure to scrape up any browned bits of food on sides of skillet and stir into mixture.)
• Coat a 9-inch square baking dish with cooking spray. Spoon 3 cups broccoli mixture into prepared dish; sprinkle with 1/4 cup cheese. Top with remaining broccoli mixture; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted and casserole is heated through, about 30 minutes. Slice into 8 pieces and serve.

Family Dinner with Weight Watchers: Part VIII

Here we go…
Another installment of Family Dinners with Weight Watchers: Part VIII
A friendly battle of the Weight Watcher recipes between my Mother and I.

Basically we take turns preparing and serving Weight Watchers recipes to one another and our family in an effort to step outside of the box (we all get in food ruts on this journey), eat healthy, and to eat as a family at least once a week despite a bevy of INSANE schedules and life in general.

Sometimes it’s a huge success
And sometimes it’s a total flop…
This time around it was my turn and Slow Cooker Lasagna was the recipe of choice.
I have heard a lot of good things about this particular recipe plus anything I can prep in the morning and forget about until dinner time scores MAJOR points for me!
I followed the recipe below as instructed minus using ground turkey in lieu of lean ground beef and I added frozen chopped spinach and canned mushrooms to the sauce.
The results…
LOVED IT!!!
Flavorful, filling, ooey-gooey, robust and just overall a crowd pleaser! I would make this recipe again in a heartbeat and would even serve it to my non-Weight Watcher friends just to prove that all *diet/healthy* food isn’t boring; quite to the contrary!
This dish will knock your socks off!

SLOW COOKER LASAGNA

Course: main meals
PointsPlus™ Value: 9
Servings: 6
Preparation Time: 20 min
Cooking Time: 360 min
Level of Difficulty: Easy

No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.


Ingredients
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 clove(s) garlic clove(s), minced (medium)
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) shredded part-skim mozzarella cheeses, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Instructions
• Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
• Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
• Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
• Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
• In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Notes
• To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.

Blessed Be...
♥Cyn♥

Family Dinner with Weight Watchers: Part VII

So after a week off for the Thanksgiving holiday it was back to business as usual...

Here we go…
Another installment of Family Dinners with Weight Watchers: Part VII
A friendly battle of the Weight Watcher recipes between my Mother and I.

Basically we take turns preparing and serving Weight Watchers recipes to one another and our family in an effort to step outside of the box (we all get in food ruts on this journey), eat healthy, and to eat as a family at least once a week despite a bevy of INSANE schedules and life in general.

Sometimes it’s a huge success
And sometimes it’s a total flop…
This week it was MY turn and FINALLY I decided to take a friend’s (Liz!) advice and make Cider-Braised Chicken Thighs with Sweet Potatoes and Sage taken right from WeightWatchers.com.
I followed the recipe exactly only doubling the portion due to my enormous brood of HUNGRY dudes. It was fairly easy to prep and prepare and I LOVE that dish is prepared all in one pan! Less to clean!

The verdict—
Once again a winner!
SUPER DUPER flavorful due to the fresh thyme and sage (a personal favorite) and so moist! I am slowly but surely becoming the number one fan of boneless chicken thighs – and this from a diehard chicken breast gal! My only complaint was that I didn’t think the dish tasted very apple cider-y! If I were to remake this I may consider cutting down on the chicken broth in order to increase the apple cider to give it more of a cider flavor. But no mistaking – this dish is delicious even despite this one little flaw.

I would recommend this dish and serve it to any of my friends and family for a special evening of healthy comfort food!
Meat and potatoes never looked or tasted SO good!

Blessed Be…
♥Cyn♥

Cider-Braised Chicken Thighs with Sweet Potatoes and Sage
Course: main meals
PointsPlus™ Value: 8
Servings: 6
Preparation Time: 15 min
Cooking Time: 53 min
Level of Difficulty: Moderate

This comforting dish boasts the fall flavors of apples, sage and sweet potatoes. Serve with crusty bread to soak up the sauce.

Ingredients
1 1/2 pound(s) skinless chicken thigh(s), about 6 thighs
1 1/2 tsp kosher salt, divided
1/8 tsp black pepper, freshly ground
1 Tbsp canola oil
8 medium shallot(s), thickly sliced
1 clove(s) garlic clove(s), minced (medium)
2 cup(s) reduced-sodium chicken broth
1/2 cup(s) apple cider
1 Tbsp apple cider vinegar
2 tsp fresh sage, minced, divided (or to taste)
1 Tbsp thyme, fresh, use 4 whole sprigs
1 1/2 pound(s) sweet potato(es), peeled, cut into 3/4-inch cubes
Instructions
• Season both sides of chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large nonstick skillet over high heat. Brown chicken in batches, flipping once, about 2 minutes per side; set aside.
• Reduce heat to medium and add shallots and remaining 1/2 teaspoon salt to pan; cook shallots, stirring frequently, until softened and beginning to brown, approximately 5 to 8 minutes. Add garlic to pan; cook, stirring frequently, for 1 minute.
• In a small bowl, combine broth, cider, vinegar, 1 teaspoon sage and thyme sprigs; add to pan and scrape down sides of pan to loosen any brown bits. Increase heat to high; bring to a boil and cook until mixture reduces slightly and flavors blend, about 5 minutes.
• Add chicken and potatoes to pan; stir to combine and reduce heat to low. Cover pan and simmer, flipping over chicken and stirring potatoes halfway through cooking, about 30 minutes.
• Remove thyme sprigs from pan; stir in remaining 1 teaspoon sage. Yields 1 chicken thigh and about 3/4 cup sweet potato-shallot mixture per serving.

Notes
• If the final sauce isn’t thick enough for your taste, use a slotted spoon to remove the chicken and sweet potatoes from the pan. Then increase the heat to high and reduce the remaining pan sauce to your desired thickness.

This dish can be made ahead and reheated. It freezes exceptionally well.

Plateau BUSTED!

Day 112
♥~♥~♥~♥~♥~♥~♥

Since the end of September I have been losing and regaining the same two freakin' pounds!
But today...
FINALLY -- I broke through!

I literally wanted to do cartwheels right there in the middle of my Weight Watcher meeting!
I earned the 2.2 lbs I lost today!
And despite it all I have remained OP (On Plan) and didn't give up!
*w00ts* to me for not letting the frustration ruin my hard work!

I feel in control again!






This is a pic I JUST took of Skylar -- she is reading my Weight Watcher pamphlet I recieved at my meeting today -- *heh*! I swear my little girl will read ANYTHING!

And don't ya just love her in the midst of a BAJILLION toys...
She is a riot!

Blessed Be...
♥Cyn♥

Family Dinner with Weight Watchers: Part VI

Day 110
♥~♥~♥~♥~♥~♥~♥

As promised …
Another installment of Family Dinners with Weight Watchers: Part VI
A friendly battle of the Weight Watcher recipes between my Mother and I.

Basically we take turns preparing and serving Weight Watchers recipes to one another and our family in an effort to step outside of the box (we all get in food ruts on this journey), eat healthy, and to eat as a family at least once a week despite a bevy of INSANE schedules and life in general.
Sometimes it’s a huge success
And sometimes it’s a total flop…
So last night was my Mom’s turn and she ran with it…
We had Sneaky Meatloaf Sandwiches (from Weight Watcher Magazine’s October issue)and Carmelized Onions, Fennel, and Brussel Sprouts (from The New Complete Cookbook)!
*Recipes Below*

My understanding is that my Mother followed both recipes as directed only she substituted ground turkey in lieu of ground chicken.

Now… I opted to go sans bread but the meatloaf was SUPERB solo! I was amazed at how moist and really flavorful it is! The fact that this meatloaf is loaded with a bevy of vegetables just makes it that much more healthy and filling – and trust me, it is indeed filling – I couldn’t finish my serving!

The brussel sprouts were AMAZING and my favorite part of the meal oddly enough! Seriously… this dish is just ridiculously good! And while this dish is sweetened with sugar and will cost you two points per serving (something I normally get pretty miffed over in regards to veggies) it is worth the two points!
Y-U-M-M-Y!!!!

So another evening of WINNING dishes!
Thanks Mom!

Trust me… either dish will make you happy and FULL! But if you were to choose one – go with the brussel sprouts! They are divine! And maybe even a nice choice for the holidays? I know I will be partaking of this particular recipe again!

Blessed Be…
♥Cyn♥


Sneaky Meatloaf Sandwiches
Serves 6
Serving size: One sandwich
Points value: 8

Ingredients:
• 1 teaspoon olive oil
• 1 red onion, chopped
• 3 carrots, shredded
• 1 zucchini, shredded
• 1 yellow bell pepper, minced
• 1 celery rib, minced
• 8 mushrooms, chopped
• 3 garlic cloves, minced
• 1 1/4 lbs ground chicken
• 3/4 cup rolled oat
• 1/2 cup no-sugar-added applesauce
• 1/4 cup fresh parsley, chopped
• 1/4 cup egg substitute
• 1 teaspoon kosher salt
• 1 teaspoon dried Italian seasoning (basil, oregano, thyme and rosemary)
• 6 tablespoons ketchup
• 12 slices multigrain bread
• 12 lettuce leaves
• 6 cherry tomatoes or 6 yellow cherry tomatoes, halved for garnish

Directions:
Prep Time: 25 mins
Total Time: 1 3/4 hrs
Preheat oven to 350 degrees F; spray a loaf pan with cooking spray.
Heat oil in a skillet over medium heat; add onions and cook until softened, about 5 minutes.
In a large bowl, combine onions, carrots, zucchini, bell pepper, celery, mushrooms, and garlic; mix well.
Add the remaining ingredients, through the Italian seasoning, and get in there with your hands and mix well.
Press mixture evenly into prepared loaf pan.
Bake 1 hour and 15 minutes; let stand 10 minutes, then slice into 6 pieces.
Meanwhile, lightly toast bread.
Lay toast out on a flat work surface; spread 1 tablespoon ketchup on the six slices of toast you designate as the tops.
Place a large lettuce leaf on each bottom toast, top with a slice of meatloaf, cover with toast spread with ketchup; cut in half on the diagonal.
Garnish with toothpicks through the cherry tomato halves.


Carmelized Onions, Fennel, and Brussel Sprouts
Makes four servings
Serving size: ¾ cup
Points value: 2

Ingredients

1 10oz pacakge of Brussel sprouts, haved.
1 ½ tablespoons butter
2 cups frozen whole onions thawed.
½ medium fennel bulb thinly sliced.
2 tablespoons sugar
½ teaspoon salt
1/8 teaspoon finely ground pepper

Directions

Bring a medium pan of lightly salted water to a boil. Add the Brussel sprouts and cook for 3 minutes. Drain.
In a large nonstick skillet melt the butter over medium heat. Add the onions, fennel, and sugar; cook untill golden brown, stirring occasionally, 12-14 minutes. Add the Brussel sprouts, salt, and pepper, cook until heated through; 2-3 minutes.

Family Dinners with Weight Watchers: Part V

As promised …
Another installment of Family Dinners with Weight Watchers: Part V
A friendly battle of the Weight Watcher recipes between my Mother and I.

Basically we take turns preparing and serving Weight Watchers recipes to one another and our family in an effort to step outside of the box (we all get in food ruts on this journey), eat healthy, and to eat as a family at least once a week despite a bevy of INSANE schedules and life in general.
Sometimes it’s a huge success
And sometimes it’s a total flop…

Tonight was my turn and after much debate and the fact that I had a crazy day planned – I decided to make Slow Cooker Chicken Caccitore. (recipe below) I also chose this recipe because all of the ingredients (minus the wine which I chose to leave out) are on the Simply Filling Food list.

I have been itching to break out my slow cooker and this recipe was recommended to me by a Weight Watcher friend (thank you Laura!) and am I ever glad I took her advice!

First of all…
This is the easiest recipe to throw together. Chopping the garlic, onion, peppers, and mushrooms (I opted for fresh) was the hardest part!

**Actually the hardest part was fitting it all into my crockpot due to having three very hungry men/young men in my life and needing to triple the recipe!**

I initially planned on using chicken breast (I am a diehard white meat fan) instead of thighs but when I found boneless thighs at a great local butcher we have nearby for $1.49 lb I decided to stay true to the recipe. And after all... part of this is about stepping outside your comfort zone and trying new/different things. right?

I also chose to add a teaspoon of red crushed pepper flakes as we like a little *kick* in our food.

I also used tomato puree instead of crushed and that was only because I obviously need an eye exam as I bought the wrong product. So my sauce wasn’t as *chunky* as the recipe probably intended it to be.

Other than that I followed the recipe to a *T*.

And the verdict?

In a word – DELISH!!!

SUPER DUPER DELISH!
Okay that was three words...

Truly it was wonderful.
So ridiculously flavorful, fresh, and robust!
And I am SO glad that I stuck to the recipe and used the thighs -- they were so moist and tender you could cut them with a butter knife!
The aroma alone that filled my house today was worth the minimal effort it took to execute this recipe. But added to the fact that it was a bonafide SUPER SUCCESS makes it that much more fabulous!
Everyone loved it!

Delish, successful, easy, AND healthy?
Win/win/win/win!!!

If you loved the stuffed pepper recipe -- you MUST give this one a whirl!
I promise you will thank me...

Blessed Be...
♥Cyn♥


Prep Work...







This is what a triple batch squeezed in a slow cooker looks like...




The best prep cook/helper around -- Miss Skylar!



















Slow Cooker Chicken Caccitore
Course: main meals
POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 480 min
Level of Difficulty: Easy

Serve this classic Italian stew plain or over whole-wheat penne for added points. For a spicier flavor, add a pinch of crushed red pepper flakes at the start of cooking.

Ingredients
1 pound(s) boneless, skinless chicken thigh(s), cut into bite-size pieces
1 cup(s) mushroom(s), sliced (fresh, frozen or canned)
1 cup(s) green pepper(s), sliced (fresh or frozen)
1 cup(s) onion(s), chopped (fresh or frozen)
1 large garlic clove(s), minced
1 Tbsp canned tomato paste
14 1/2 oz canned crushed tomatoes, fire-roasted
1/4 cup(s) red wine, dry-variety
3/4 tsp dried oregano, crushed
3/4 tsp table salt, divided
1/4 tsp black pepper

Instructions
• Place chicken in a 3- to 5-quart slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.
• Cover slow cooker; cook on high heat for 5 to 6 hours or on low heat for 6 to 8 hours.

Taste just before serving and add remaining 1/4 teaspoon of salt if necessary.
Yields about 1 cup per serving.

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♥

Family Dinner with Weight Watcher:s Part III

Happy Goddess Tuesday!!!

Today is yet another awesome installment of Family Dinners with Weight Watchers. 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!

Tonight it was turn to cook and on the menu:

Baked Winter Squash, Raisin, and Pine Nut Lasagna taken straight from the Weight Watcher website!

Ingredients
1/4 cup(s) all-purpose flour
2 1/2 cup(s) fat-free evaporated milk
2 medium garlic clove(s), minced
1/3 cup(s) grated Parmesan cheese
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
10 oz cooked winter squash, thawed if frozen
1 cup(s) part-skim mozzarella cheese, shredded
3/4 cup(s) golden raisins
2 Tbsp pine nuts, chopped

Instructions
• Preheat oven to 350°F.
• Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
• Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese.

• Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.

Notes
• You can add color and flavor to this lasagna recipe by using a medley of dried fruit. Use 1/4 cup of dried cranberries, 1/4 cup of dried cherries or blueberries, and 1/4 cup of golden raisins instead of 3/4 cup total of raisins.

Now…
Prep wise, like all Weight Watcher recipes, I thought it took longer than indicated by the *moderate* level of difficulty the site promised. Obviously in order to keep the Point value accurate I had to follow the recipe to a “T”. Hence, why I believe it seemed to be a lot of prep… I am still not used to measuring every little thing in a recipe being a former *eyeballer* when it comes to measurements.

Other than that and having to bake my butternut squash in the oven for about 45 minutes… it was relatively easy.

Now… I also doubled the amount of squash and added some cinnamon to the mixture after reading some of the recipes reviews on the Weight Watcher website. Most of the reviews said that the recipe as is seemed a little bland, hence the need to spice things up a bit. Overall the added squash added about one point to the entire dish and truly not enough to add to the value per serving.

The verdict:
I personally completely disliked the dish. Individually the components were fine. I thought the cheese sauce made with the fat free evaporated milk, garlic, salt, pepper, parmesan cheese, and flour was superb!
The squash was also delicious.
Added the two together along with golden raisins, mozzarella cheese, lasagna noodles and pine nuts and something definitely gets lost along the way. The flavor medley was bizarre to say the least and I have to say my least favorite part was the lasagna noodle, oddly enough.

Sadly I had two bites and pushed the dish aside. My oldest son Hunter was in complete agreement and the rest of the family found it mediocre at best. Needless to say… the dish was a flop and I will never make it again.

Cook and learn, right?

So there you have it.
And I must admit to being completely bummed in that the recipe sounded so much more appetizing than it actually was and my Mom remains on top of the recipe challenge!
Drats!

So now I must run along and get *witchy* for my Goddess Group’s Dress Up Field Trip!!!
Details to follow…

Blessed Be…
♥Cyn ♥

Family Dinners: Weight Watcher Style.

For anyone who isn't in the know in regards to *Family Dinners: WW Style* it is a friendly battle of the WW recipes between my Mother and I. 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 WW 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!

Anywho, now that we have that out of the way...

So this week it was Mom's turn.

On the menu was Stuffed Peppers, served with a side of sauteed cabbage and onions.

Normally stuffed peppers are not one of my favorite meals, but that changed tonight.

First of all, my peach of Mother had the brilliant idea to substitute the white rice the recipe called for with brown rice.

DELISH and healthy!

The meat stuffing was so flavorful (thank you lean beef with fresh herbs ).

The peppers cooked perfectly and just fragrant and robust.

The sauce a nice blend of acidic and sweet and seasoned perfectly.

I would eat these again in a heartbeat.

Matter of fact... I will, tomorrow for lunch!

And all this heavenly flavor (and so filling -- one pepper was MORE than enough) and only four points per pepper. So all in all I had a delicious filling meal ALL for only about five points!

Yeah... me likey!

And I have to give my Mom her due pat on the back because she hit this one outta the park!

Here is the recipe: taken straight from Weight Watchers The New Complete Cookbook.

TRY IT, YOU'LL LIKE IT!

Stuffed Peppers

Makes 4 Servings

1/2 pound lean ground beef (10% or less fat)

1 cup cooked white rice

1 onion finely chopped

1/4 cup thawed frozen peas

1/4 cup grated Parmesan cheese

2 tablespoons tomato paste

3 cloves garlic minced

1 teaspoon minced fresh thyme

1 teaspoon minced fresh basil

1/2 teaspoon minced fresh sage

4 green, red, or yellow bell peppers, tops cut off and seeded

1/2 cup tomato puree or tomato sauce

Preheat oven to 350 degrees Farenheit. In a large bowl combine the beef, rice, onion, peas, cheese, tomato paste, garlic, thyme, basil, and sage. Loosely stuff the peppers with the mixture; stand them in a baking dish or casserole. Pour the tomato puree over the peppers; add enough water so that the liquid comes about 1/4 up the sides of the peppers. Cover with foil and bake, basting occasionally with the juices, 30 minutes. Uncover and bake until the peppers and rice are tender and the filling is completely cooked, about 20 minutes longer. Let stand 5 minutes before serving.

Per Serving (1 stuffed pepper):POINTS value: 4

Now I am on the hunt for another recipe and one that will put me back on top!

I am thinking something using falls bounty?

Should be interesting...

STAY TUNED!

Blessed Be...

♥Cyn♥