any good low pt recipes?

I was wondering if any of you have some good WW recipes. They can be anything from dinners, lunches, breakfast or snacks. I also LOVE sweets...so if any one has any low pt sweets they eat let me know.

Thanks

Core Taco Soup

Flex POINTS® Value: 2 (for 1 cup)
Servings: 12-14


Ingredients

1 lb ground beef, browned and rinsed (to remove all fat)
1 large onion, chopped
2 (16 ounce) cans chopped tomatoes
3 (16 ounce) cans Mexican style pinto beans, undrained
1 (16 ounce) can corn, undrained
1 (4 1/2 ounce) can chopped green chilies
1 (15 ounce) can rotel
1 1/2 cups water
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope ranch dressing mix

Additional Ingredients if desired (will add more point value): FF Cheddar Cheese and/or FF Sour Cream

Instructions

Cook the beef and onion, drain and rinse.
Add the other ingredients and simmer until hot, giving time for flavors to blend.

Peanut Better Cups

Servings | 12
Estimated POINTS® value per serving | 1
Course | Snacks


Ingredients

1 8-oz. container Cool Whip Free
1/3 cup Better ‘n Peanut Butter, Regular Creamy
4 tbsp. Hershey’s Syrup, Sugar Free

Instructions


Line a 24-mini cupcake pan with mini cupcake holders, or spray pan with nonstick spray. Using a whisk, combine one cup of Cool Whip Free with Better 'n Peanut Butter. Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly Top each cup with a dollop of sugar-free chocolate syrup. Freeze. Enjoy. Yields 24 Peanut Butter Cups, you can have 2 per serving.





Other

They don't make the Better N' Peanut Butter where i live, so i use a peanut butter dip. It's 1 8oz package of FF Cream Cheese, 2 TBSP Peanut Butter, 1/4c Splenda.... mix it all together

1 pt. Chocolate Cake

Servings | 12
Estimated POINTS® value per serving | 1
Course | Cakes

Ingredients

1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa
3 items egg white(s)
1 1/2 tsp vanilla extract
1 3/4 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
4 Tbsp Musselman's Natural Unsweetened Apple Sauce
12 fl oz Coca-Cola Diet Coke
3/4 cup water hot
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp table salt

Instructions


Grease 9X13 pan. Mix all dry ingredients together. Then all wet except for 3/4 cup hot water. Then add together and slowly stir in hot water. Do not over mix. Batter will be super thin. Bake at 350 for about 20-25 mins. or until toothpick comes out clean. Let cool for 10 mins. then cut into 12 pieces. Each piece= 1 point!!!

Special Notes


This favorite recipe of mine has been put through the recipe builder several times. I realized that those dry cake mixes are 3-4 points per slice so I created a way to enjoy a Super Chocolately moist cake that is truly decadent, it feels like cheating. Enjoy!!!

Italian Peasant Soup
POINTS: 6


30 oz Progresso Cannellini Beans
1/2 cup grated Parmesan cheese
6 clove garlic clove(s)
2 medium onion(s)
6 cup chopped spinach
1 tsp dried basil
1 tsp dried oregano
60 oz fat-free chicken broth
14 1/2 oz Eden Organic Diced Tomatoes with Green Chilies
1 cup shredded carrots
10 oz Hodson Mill Whole wheat penne
1 pound Jennie-O Turkey Store Sweet Italian dinner sausage

INSTRUCTIONS

In a large pot, cook sausage over medium heat until browned and no longer pink; drain.

Add onions and garlic; saute until tender. Add in the beans, broth, tomatoes, carrots, basil, and oregano; stir to mix. Cook uncovered, for 10 minutes. Add the spinach and heat just until wilted. Add the cooked noodles last. Serve with parmesan cheese sprinkled on top.

crockpot breakfast
POINTS: 6


1 1/2 cup Kraft Free Shredded Cheddar Cheese
12 large egg(s)
1 tsp black pepper
1 tsp table salt
1 medium onion(s)
32 oz frozen hash brown potatoes
1 medium green pepper(s)
2 second spray PAM Cooking Spray
1 cup 8th Continent Light original soy milk
1 pound Jennie-O Turkey Store Turkey breakfast sausage links

INSTRUCTIONS

Spray crockpot well with cooking oil.

Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot.

Start with the hash browns, then sausage, onions peppers and last cheese. Repeat until you have several layers.

Beat eggs, milk salt and pepper pour over layers in the crockpot cover and turn on low.

Cook for 10-12 hours overnight.

12 Servings

ok so I do not like chunky veggies in my soup so I put them in the food processor and chop them up really good! Even my brothers come to eat when I make this soup. Some times I add brown rice or boca ground meat and it only makes the soup ONE point.

Zero Point soup!

6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 Carrots
1 Container (10 oz. or so) Mushrooms
1 bunch of celery
half a head of cabbage
1 package Lipton soup mix
1 or 2 cubes of bouillon (optional)
1 48oz can V8 juice (optional)
Season to taste with salt, pepper, parsley, curry, garlic powder, etc.
Directions:

Slice green onions, put in a pot and start to saute with cooking spray.

Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.

Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Clean carrots, cut into bite size pieces, and add to pot.

Slice mushrooms into thick slices, add to pot.

If you would like a spicy soup, add a small amount of curry or cayenne pepper now.

You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.

Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

OK I found a recipe for Olive Garden's Zuppa Toscana which I love...but I adpated to be more WW friendly. I intend to try this out this weekend!



Zuppa Toscana
POINTS: 6


1 pound Hot Italian Lean Turkey Sausage, Cooked
1/2 pound Extra lean turkey bacon
4 cup water
29 oz Swanson Chicken Broth
2 large potato(es)
3 clove garlic clove(s)
1 medium onion(s)
2 cup kale
1 cup light whipping cream



-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.


*sausage crumbled
*bacon chopped
*potatoes - scrubbed clean, cubed
*garlic peeled and crushed
*kale chopped

Bacon and Potato Soup

6 servings
3 points each serving

Ingredients

6 slices Hormel Black Label Cooked Center Cut Bacon
1 1/2 tsp olive oil
1/2 cup onion(s)
1/2 cup carrot(s)
1 medium stalk celery
4 cup fat-free chicken broth
4 medium uncooked red potato(es)
1/8 tsp cayenne pepper
1/2 cup shredded fat-free cheddar cheese
1/2 tsp kosher salt


Instructions


cook bacon until crisp remove and drain on paper towels.

chop vegetables.

add olive oil to pan and add onion carrot and celery as they are cut up. saute until onion is soft but not brown - about 3-4 minutes.

stir in chicken broth, potatoes, and pepper. bring to boil reduce heat and simmer covered until potatoes are tender, about 10-15 min.

stir in cheese heating until just melted--do not boil. chop bacon and add to soup. Adjust seasoning to taste by adding salt if desired. Serve at once.

Chicken & Cream Cheese Pasta


Servings | 8
Estimated POINTS® value per serving | 6
Course | Main Meals




Ingredients

2 whole uncooked boneless, skinless chicken breast

10 oz chopped frozen spinach

4 clove garlic clove(s)

28 oz fat-free
chicken broth

14 oz fat-free cream cheese

1 cup cherry tomatoes

18 oz Whole wheat penne

parmesean cheese


Instructions


cut chicken in bite size pieces. Put half of the chicken broth in a pot and add chicken, cook until no longer pink. Add the remaining chicken broth, cream cheese and chopped garlic, stir frequently to melt cream cheese. Once cream cheese is melted add spinach.

Cook pasta seperatly and add to pasta after the spinach.

Cut the cherry tomatoes in to quarters and add last. Let stand for a few minutes to thicken. Sprinkle with parmesean cheese if desired. Season with salt and pepper as desired.

Sour Cream Chicken Enchiladas



Servings | 6
Estimated POINTS® value per serving | 5
Course | Main Meals



Ingredients

1 1/4 cup fat-free chicken broth
1 Tbsp cornstarch
1 tsp cornstarch
1/2 tsp ground cumin
1/4 tsp black pepper
12 medium corn tortilla(s)
12 oz uncooked boneless, skinless chicken breast
4 oz fat-free cream cheese
1/2 cup salsa
3/4 cup fat-free sour cream
2 tsp fresh lemon juice
1/4 tsp chili powder
1/4 cup shredded fat-free cheddar cheese


Instructions


In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high and cook for 1 to 2 minutes, or until mixture is thick and bubbly; set aside.
Preheat oven to 350 degrees.
In a medium non-stick skillet, combine chicken, cream cheese and salsa.
Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed
through and cream cheese has melted, stirring occasionally.
Lightly spray a 9"x13" baking dish with non-stick cooking spray.
Wrap tortillas in damp paper towels and microwave on high for about 1minute or until hot.

To assemble, pour 1/2 cup of sauce into baking dish; spread to cover the bottom of the dish. Put a tortilla on a plate and spoon about 1/4 cup of chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas. Cover with foil. Bake for 10 minutes.

Meanwhile, in a small bowl, whisk together sour cream, lemon juice and chili powder. When enchiladas have baked for 10 minutes, remove from oven and spread sour cream mixture on top of enchiladas. Sprinkle with nonfat cheddar cheese and additional chili powder, if desired. Bake, uncovered, for 5 minutes.

Nutrition Information:
296 cal., 4 g. fat, 4 g. fiber


Special Notes


Sauce:
low-sodium chicken broth
cornstarch
ground cumin black pepper

Enchiladas:

corn tortillas

skinless boneless chicken breasts, cooked and chopped

fat free cream cheese

salsa

nonfat sour cream

lemon juice

chili powder

nonfat cheddar cheese, shredded

I haven't made this ye but it sounds so yummy!

Mexican Fried Chicken

4 points
8 servings

8 oz fat-free sour cream
1/4 cup 1% low-fat milk
1 tsp ground cumin
1/4 tsp black pepper
3/4 tsp table salt
2 Tbsp fresh lime juice
1 clove garlic clove(s)
2 Tbsp cilantro
1 cup all-purpose flour
4 uncooked boneless, skinless chicken breasts (the whole breast not the halves)
4 oz Diced green chili peppers



In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper.
Cut Chicken breasts in half. Place chicken pieces in a bag and set in a shallow dish.
Pour sour cream mixture over chicken, seal bag.
Refrigerate overnight, turn bag occasionally.
Place flour in a shallow dish.
Remove chicken from sour cream mixture shaking off excess.
Discard remaining sour cream mixture.
Add chicken pieces to flour mixture, a few at a time, turning to coat.
Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch.
Heat over medium high heat until hot (350F) Reduce heat.
Carefully add chicken to the skillet. Cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 F for breast), turning occasionally to brown evenly.
Drain on paper towel.

Crab Cakes
POINTS: 5
2 crab cakes is 1 serving

2 cup cooked crabmeat
2 cup fresh bread crumbs
2/3 cup fat-free mayonnaise
1 egg
1/3 cup celery
1/3 cup green pepper(s)
1/3 cup onion(s)
1/2 Tbsp seafood seasoning
1 Tbsp parsley
2 tsp fresh lemon juice
1/4 tsp black pepper
1/2 cup dried bread crumbs



In a large bowl, combine all ingredients. Shape into 8 patties. Broil for 5 minutes each side or until golden brown.

"Red Lobster" Cheddar Biscuits

This recipe was from "Top Secrets Recipes Lite!" Cookbook by Todd Wilbur

Makes 12 Muffins

Ingredients:

2 cups Bisquick, reduced-fat baking mix
3/4 cup low fat buttermilk (1% fat)
1 cup shredded low fat cheddar cheese
2 tbsp Fleischmann's Fat-Free Buttery Spread
1/4 tsp garlic powder
1/4 tsp dried parsley flakes, crushed fine

Preheat the oven to 400 degrees. Combine the baking mix, milk and cheddar
cheese in a medium bowl. Mix by hand until well combined. Divide the dough
into 12 equal portions (about 3 tbsp each) and spoon onto a lightly greased or
nonstick cookie sheet. Flatten each biscuit a bit with your fingers. Bake for
18 to 20 minutes or until the tops of the biscuits begin to brown. In a small
bowl, combine the buttery spread with the garlic powder. Heat this mixture
for 30 seconds in the microwave, then brush a light coating over the top of
each biscuit. TIDBIT: To make fine parsley flakes, as can be found on
the original, simply crush the flakes between your thumb and forefinger.

SERVING SIZE: 1 biscuit

POINTS: 2.5

PER SERVING: 112 Calories, 3 g Fat, 0.5 g Fiber
(original recipe has 130 calories and 7 grams of fat)

OK so I haven't tried this one yet...but it seems like it could work. I mean being from Texas I know all about Chicken Fried Steak so I'll try it and let yall know what I think.

Chicken Fried Steak



servings | 2
estimated POINTS® values per serving | 5
course | Main Meals


Ingredients


*8 oz. cubed beef
*8 fat-free saltine crackers
*1 tsp. California style garlic salt (mixed with parsley)
*1 tsp. ground black pepper
*2 egg whites


Instructions


1. Crack two eggs and strain out just the whites (toss the yolks)
2. Place the saltine crackers, garlic salt and ground pepper in a Ziploc bag (crush up saltine crackers to make crumbs)
3. Dip the cubed beef in the egg whites and place in ziploc bag and shake vigorously to coat
4. Place on a baking sheet and bake at 350 degrees for 25 minutes (flip during baking)

Shepards Pie
main meals
POINTS® Value: 6
Servings: 12



Ingredients
2 pound Jennie-O Turkey Store Lean Ground Turkey
8 oz canned tomato sauce
32 oz Green Giant French-Style Green Beans, Canned
10 oz Campbell's Tomato Soup
3 cup Betty Crocker Mashed Potatoes Homestyle recipe, prepared
1 cup low-fat shredded cheddar cheese
1/3 cup water
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp dried oregano
Instructions

BROWN MEAT DRAIN. ADD TOMATO SAUCE, TOMATO SOUP AND GREEN BEANS, GARLIC SALT, PEPPER, OREGANO AND WATER, SIMMER FOR 10 MINUTES SITRRING OCCASIONALLY. PLACE IN 9X13 PAN. PREPARE MASHED POTATOES. SPREAD EVENLY ON TOP OF MEAT MIXTURE. SPRINKLE WITH CHEESE AND HEAT IN OVEN ON 350 UNTIL CHESSE IS MELTED.

Hawaiian-Style Salmon
WW points 5

Four 4-oz. salmon steaks
Salt and pepper to taste
4 tsp. canola oil
2 cored pineapple slices, diced
1 shallot, minced
2 Tbsp. minced cilantro


Preheat the oven to 400 degrees. Rinse salmon steaks and pat them dry. Season with salt and pepper to taste. Drizzle the oil on the steaks and reserve. Cut a piece of parchment paper (one for each salmon steak) in circular shapes about 12 inches in diameter, fold in half, and place the fish steaks at the center of the half circle. Top with the remaining ingredients. Fold the other half of the parchment over the ingredients and crimp the edges to seal. Place parchment "bags" on a baking sheet and bake for 12 minutes. Serves 4.

Nutritional Information (per serving)
Calories 226 Protein 23 g Fiber 1 g
Carbs 5 g Fat Total 8 g Sat Fat 1 g

Pita Pizza
WW points 4

1 whole wheat pita
1/2 cup marinara sauce
1/2 cup nonfat mozzarella cheese, grated
1 cup veggies of your choice (mushrooms, onions, tomatoes, garlic, bell pepper), diced
2 oz. grilled chicken breast, or other lean meat or protein source, diced


Preheat oven to 350 degrees. Slice pita around the edges, making two open-faced discs. Bake discs for about a minute until slightly toasted, but not really brown. On the inside (bumpy) side of the bread, spoon sauce, followed by veggies, meat, and finally cheese. Bake for about 15 minutes or until cheese is golden brown. Makes two pizzas, but you can eat them both…quot;if you did your workout today!

Nutritional Information (for one pizza)
Calories 233 Protein 22 g Fiber 5 g
Carbs 29 g Fat Total 4 g Sat Fat 0 g

Chicken Pot Pie
POINTS: 5


1 pound uncooked boneless, skinless chicken breast
2 cup water
1/2 cup wine, dry white
2 cube chicken bouillon cube, crumbled
2 medium carrot(s), chopped
1 cup frozen green peas
2 tsp olive oil
1 medium onion(s), chopped
3 Tbsp white all-purpose flour
5 oz fat-free evaporated milk
15 1/4 oz canned white corn, drained
6 sheet phyllo dough



Place chicken, water, wine and bouillon cubes in a medium pan. Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of broth and chop chicken into chunks.


Preheat oven to 400ºF (200ºC). Coat a deep 8-inch (20cm) pie dish with cooking spray.


Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.


Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.


Pour chicken into prepared dish. Layer sheets of phyllo over pie, trim edges and press down firmly to seal. Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350ºF (180ºC) and bake until golden brown, about 20 minutes more.

Tortilla Soup
POINTS: 2


4 medium corn tortilla(s)
1/2 tsp garlic salt
1 small onion(s), chopped
1 medium garlic clove(s), minced
2 medium tomato(es), cored and chopped
1 average serrano chile, cored, seeded and minced (use 1 chile)
1 medium yellow pepper(s), cored and chopped
3 cup fat-free chicken broth
2 Tbsp cilantro, minced
1/4 tsp table salt
1/4 tsp black pepper



Preheat oven to 400ºF. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges. Place on cookie sheet; bake until crisp, about 8 to 10 minutes. Remove from oven and set aside.


In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely chopped.


Coat a 3-quart pot with cooking spray. Add vegetables; sauté until crisp-tender, about 5 minutes. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes. Stir in cilantro, salt and pepper.


Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas. Yields about 1 1/2 cups per serving.