Zucchini Tots 2 Smart Points

Zucchini Tots 2 Smart Points
Ingredients

2 cups shredded zucchini
1/2 medium onion, diced
1/2 cup dry Italian seasoned breadcrumbs
2 large eggs
4 ounces of extra sharp cheddar cheese, shredded
3 tbsp. panko breadcrumbs
salt and pepper to taste

Instructions

After shredding your zucchini, lay out on a clean kitchen towel and sprinkle salt on it.

Let it sit 15 minutes and then squeeze out as much water as you can. (The salt helps draw the moisture out)
In a medium mixing bowl, add in zucchini, onion, bread crumbs, eggs, and cheese. Add salt and pepper and stir well.

Spray a 24 cup mini muffin with cooking spray and then put zucchini mixture in each cup. Press each cup down slightly to compress. Sprinkle each cup with just a few panko crumbs for some added crunch.

Alternative Method: Shape heaping tablespoons of zucchini mixture into small football shapes. Place on a non-stick cooking sheet.

Bake at 400 degrees for 16-20 minutes, or until slightly golden brown and desired crispiness. We like ours crispy so I usually do 20 minutes.

If using the muffin pan, run a knife to loosen as soon as you get them out of the oven.

Let cool for a minute and then remove from pan.Enjoy!


Weight Watchers Info:
4 tots are 2 Smart Points

Summer Potato Salad with Apples and Chives Smart Points: 3

Ingredients:

4 cups (22 oz) baby red or yukon gold potatoes, cut in quarters
2 tbsp minced celery
1/4 cup red onion, finely diced
1 gala apples, peeled and diced into 1/2 inch chunks
2 tbsp chives, minced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper

Directions:

Boil potatoes in salted water until soft, approx 10 – 14 minutes, or until soft if pierced with a fork. Drain and let cool.

While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Makes 5 cups.


Article Source  Skinnytaste.com
Servings: 7 • Size: about 3/4 cup • Points +: 3 pts • Smart Points: 3
Calories: 101.6 • Fat: 2.6 g • Protein: 1.8 g • Carb: 18.1 g • Fiber: 2.2 g • Sugar: 3
Sodium: 43.1 mg

Loaded Cauliflower Bake Smart Points: 2

Ingredients:

4 slices center cut bacon
6 cups (about 24 oz) cauliflower florets
3 cloves crushed garlic
1/3 cup 1% buttermilk
1 tablespoon whipped butter
3/4 tsp kosher salt
fresh black pepper, to taste
2 tablespoons minced fresh chives, divided
1/4 cup shredded reduced fat shredded cheddar

Directions:

Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.

Preheat the oven to 350°F.

Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well. Mix in 1 tbsp of the chives
and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.


Servings: 4 • Size: 3/4 cup • Points+: 3 pts • Smart Points: 2
Calories: 112 • Fat: 5.5 g • Carb: 10 g • Fiber: 4 g • Protein: 1.5 g • Sugar: 0 g
Sodium: 107 g (without the salt)