SLOW COOKER TURTLE MONKEY BREAD (14 SMARTPOINTS)

INGREDIENTS

2/3 c. brown sugar, packed
1/2 c. butter
1/4 c. granulated sugar
1 tsp. cinnamon
16.3 oz. Grands biscuits
3/4 c. pecan halves, divided
2 T. whipping cream
1/3 c. milk chocolate chips

DIRECTION

1 Spray a 5 quart slow cooker with non stick cooking spray.

2 Combine brown sugar and butter in a microwavable measuring bowl, microwave uncovered on High for 1 to 2 minutes, stirring every 30 seconds, until brown sugar and butter is smooth.

3 Combine granulated sugar and cinnamon in a resealable plastic bag. Separate dough into 8 biscuits; cut each into fourths. Add a few of the biscuit pieces at a time to bag; shake to coat. Scant 1/4 c. of the pecans in slow cooker; top with half of the biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker. Repeat with 1/4 c. pecans and remaining biscuit mixture. Pour remaining butter mixture over biscuits, and sprinkle with remaining 1/4 c. pecans.

4 Place 5-7 paper towels under the lid to collect the condensation.

5 Cover. Cook on High for 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. (Optional: For even crocking, halfway through crocking time, twist crock around half way.) Tops of biscuits will be moist. Turn off cooker.

6 Replace with paper towels and lid, letting stand for 10 minutes.

7 While monkey bread is standing for 10 minutes, heat cream just to boiling. Remove from heat. Stir in chocolate chips until smooth or heat hot fudge to drizzle over the bread.

8 Run a knife around edge of crock; turn bread upside down onto heatproof serving plate.

9 Drizzle chocolate over monkey bread.


Nutritions Facts : Calories 342 ; Total Fat 20.7g ; Cholesterol 24mg ; Sodium 490mg ; Protein 3.6g
SmartPoints value : 14

Zucchini-Noodle Pad Thai Smartpoints : 4

Ingredients:

1 1/2 tbsp. lite/reduced-sodium soy sauce
1 tbsp. apple cider vinegar
2 tsp. molasses
1 1/2 tsp. lime juice
1/2 tsp. chopped garlic
4 tsp. crushed peanuts
20 oz. (2 - 3 medium) zucchini
1/2 cup egg whites (about 4 large eggs' worth)
6 oz. extra-firm tofu, chopped and blotted dry
Dash each salt and black pepper
1 cup 1-inch scallion pieces
1/2 cup shredded carrot
1/4 cup roughly chopped cilantro
Optional topping: bean sprouts

Directions:

To make the sauce, in a small bowl, combine soy sauce, vinegar, molasses, lime juice, and garlic. Mix until uniform. Stir in 2 tsp. peanuts.

Using a spiral veggie cutter like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiralizer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Spray a wok (or large skillet) with nonstick spray and bring to medium heat. Scramble egg whites until fully cooked, about 2 minutes. Transfer to a bowl.

Remove wok from heat; clean, if needed. Re-spray, and return to medium heat. Add chopped tofu, and season with salt and pepper. Stirring occasionally, cook until lightly browned, about 5 minutes.

Add zucchini noodles. Cook and stir until hot and slightly softened, about 2 minutes.

Transfer wok contents to a strainer, and thoroughly drain excess liquid.

Return wok to medium heat, and return drained mixture to the wok. Add sauce, scrambled egg whites, scallions, and carrots. Cook and stir until sauce is evenly distributed and has mostly absorbed, about 2 minutes.

Top with cilantro and remaining 2 tsp. peanuts.
MAKES 2 SERVINGS

1/2 of recipe (about 2 cups): 260 calories, 8.5g total fat (1g sat fat), 657mg sodium, 25.5g carbs, 6g fiber, 15g sugars, 23g protein -- SmartPoints® value 4*

Forget the chicken, skip the shrimp... Heck, leave out the traditional noodles too!


Prep: 15 minutes
Cook: 15 minutes

Doritos Taco Salad 4 smartpoints per

Ingredients:

1 lb 95% lean ground beef
1 (1.25 oz) packet reduced sodium taco seasoning
1 medium-large head of iceberg lettuce, chopped into bite sized pieces (if you’ve never chopped up a head of iceberg before you can follow these directions)
1 medium-large tomato, diced
4 oz 50% less fat or 2% sharp cheddar cheese, shredded (such as Cabot)
4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
1 cup light Catalina or French dressing (I used Kraft Lite Catalina)

Directions:

Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside.
In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.
4 smartpoints per (1 cup) side dish serving

4 PointsPlus per (1 cup) side dish serving

150 calories, 14 g carbs, 6 g fat, 10 g protein, 1 g fiber


*If you’re eating this as a main dish I recommend a 2 cup serving size (8 WW Points+, double the nutrition info)

Fruit Salad Smartpoints : 4

Ingredients

29 oz can peach, slices, undrained
20 oz can pineapple, chunks, undrained
3 1⁄8 oz box dry vanilla instant pudding mix
1 lb strawberry, stemmed and quartered
1 banana, sliced
1⁄2 pt blueberries
1 bunch grapes, (I use the red ones)
1 tbsp sugar, (optional)

Directions

In a large bowl, combine peaches, pineapples, and vanilla pudding mix.

This includes the juices from the cans.

Mix well until pudding is dissolved.

Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
Chill.


Smartpoints : 4
Serves : 15

Crab & Cream Cheese Dip (3 SmartPoints)

Ingredients:

2 green onions, sliced thin & divided
1/2 cup fine chopped red bell pepper
1 (8 oz) tub soft cream cheese (1/3 less fat)
1 (6 oz) can lump crabmeat, drained
1/2 cup 2% shredded sharp cheddar cheese
1 tbsp Dijon mustard
Ritz Reduced Fat crackers

Directions:

1. Remove 2 tbsp of the onions and set aside.
Mix remaining onions with all remaining ingredients except crackers.

2. Refrigerate for at least 1 hour. Sprinkle with reserved onions. Serve with crackers.

Yield: 18 Servings
Serving Size: 2 tbsp spread and 5 crackers per serving


Nutritional Info Per Serving: Calories 110, Carbs 13 g, Sat. Fat 1.9 g, Fiber 1 g, Protein 4 g

Mini Flourless PB Chocolate Cakes SmartPoints® value 3*

1/8th of recipe (1 cake): 105 calories, 2.5g total fat (1.5g sat fat), 326mg sodium, 21.5g carbs, 4.5g fiber, 4g sugars, 6g protein

SmartPoints® value 3*

Built-in portion control is always an advantage when you're dealing with things as delicious as chocolate and peanut butter! These treats are so low in calories, though,
feel free to have a couple of 'em!

Prep: 15 minutes
Cook: 40 minutes
Cool: 1 hour

Ingredients:

One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. peanut butter baking chips, chopped

Directions:

Preheat oven to 350 degrees. Generously spray 8 cups of a 12-cup muffin pan with nonstick spray.

Place all ingredients except peanut butter chips in a food processor. Puree until completely smooth and uniform.

Fold in 1 tbsp. chopped peanut butter chips.

Evenly distribute batter into the 8 cups of the muffin pan, and smooth out the tops. Sprinkle with remaining 2 tbsp. chopped peanut butter chips, and lightly press into the batter.

Bake until a toothpick (or knife) inserted into the center of a cake comes out mostly clean, 35 - 40 minutes.

Let cool completely, about 1 hour.

Refrigerate leftovers.

MAKES 8 SERVINGS


HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.

Source: http://www.hungry-girl.com

Breakfast Cauliflower Fried Rice SmartPoints® value 4*

1/2 of recipe (about 2 1/4 cups): 245 calories, 5.5g total fat (1.5g sat fat), 803mg sodium, 31.5g carbs, 7g fiber, 13.5g sugars, 19g protein

SmartPoints® value 4*
Prep: 10 minutes
Cook: 20 minutes

Ingredients:

2 slices center-cut bacon or turkey bacon
4 cups roughly chopped cauliflower (or HG Alternative)
3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
1 cup frozen petite mixed vegetables
1 cup chopped onion
1 tsp. chopped garlic
1 tsp. sesame oil
2 tbsp. thick teriyaki marinade or sauce

Directions:

Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.

Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble egg whites/substitute until fully cooked, 3 - 4 minutes, using a spatula to break it up into bite-sized pieces. Transfer to a medium bowl, and cover to keep warm.



Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add frozen veggies and 2 tbsp. water. Cover and cook for 2 minutes, or until thawed.

Meanwhile, chop or crumble bacon.

Add cauliflower rice, onion, garlic, and sesame oil to the skillet. Cook and stir until veggies have mostly softened, 6 - 8 minutes.



Add scrambled egg whites/substitute, chopped/crumbled bacon, and teriyaki sauce. Cook and stir until hot and well mixed, about 1 minute.

MAKES 2 SERVINGS


HG Alternative: Instead of blending 4 cups of roughly chopped cauliflower into rice-sized pieces, use 3 1/2 cups premade cauliflower rice or crumbles, like the kinds by Trader Joe's and Green Giant Fresh.

SmartPoints® Reminder: Recipe values won't always match up with the SmartPoints® calculator. Just like Weight Watchers, in recipes, we don't factor in the calories, sugar, etc., from fruits and veggies with a SmartPoints® value of 0. (Blended beverages are the exception.) Click here for the full 411!

Source: http://www.hungry-girl.com

Mexican Spaghetti Squash Casserole SmartPoints® value 1*

1/8th of recipe (1 slice): 80 calories, 0.5g total fat (0 sat fat), 96mg sodium, 22.5g carbs, 2g fiber, 12g sugars, 0.5g protein

SmartPoints® value 1*

Prep: 10 minutes
Cook: 15 minutes
Cool/Chill: 5 hours

Ingredients:
2 tbsp. cornstarch
8 cups peeled and thinly sliced Fuji or Gala apples (about 6 apples)
2 tbsp. Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
2 tsp. cinnamon
2 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 tsp. salt
2 sheets (8 crackers) cinnamon graham crackers, finely crushed
Optional topping: natural light whipped topping (like Skinny Truwhip or So Delicious CocoWhip! Light)

Directions:

Spray a 9" deep-dish pie pan with nonstick spray.

In a large nonstick pot, combine cornstarch with 1 1/2 cups cold water, and stir to dissolve. Add all remaining ingredients except graham crackers. Mix well.

Set heat to medium. Stirring frequently, cook until apples have softened and mixture is thick and gooey, 12 - 15 minutes.

Carefully transfer filling to the pie pan, and smooth out the surface with the back of a spoon.

Let cool completely, about 1 hour.

Refrigerate until chilled and set, at least 4 hours.

Just before serving, sprinkle with crushed graham crackers.

MAKES 8 SERVINGS
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.


Source: http://www.hungry-girl.com

Bell Pepper Nacho Boats weight watchers SmartPoints: 4

Ingredients

1 pound lean ground turkey
1 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea salt
3/4 cup salsa, no sugar added
1 cup grated cheddar cheese, reduced-fat
3 bell peppers

Directions

Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.

Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it’s pink color and is cooked through. Drain off any fat.

Preheat oven to 375 degrees.

Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.


NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes.

Remove from the oven and add additional toppings, If desired.

Optional ingredients: sliced Jalepeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.

Yields: 18 boats – Serving: 2 boats
Nutrition information:
Calories: 145
Saturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Sugars: 2g
Protein: 13g
SmartPoints: 4

Healthy Chicken Fajitas – 2 SmartPoints

Easy, healthy and delicious these Weight Watchers friendly chicken fajitas were a big hit when I made them.

Author: Martha | Simple Nourished Living
Recipe type: Main
Serves: 4

INGREDIENTS

1-1/4 pounds boneless skinless chicken breasts, sliced into ½-inch strips
¼ cup fat-free Italian dressing
2 teaspoons chili powder (or more to taste)
2 onions, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips

INSTRUCTIONS

In a large zipper-lock plastic bag, combine the sliced chicken, Italian dressing and chili powder. Squeeze out the air and seal the bag, turning and squeezing to coat the chicken. Refrigerate to marinate at least 30 minutes. (Marinate longer, perhaps overnight, to enhance flavor even more.

Lightly coat a large skillet nonstick spray and place over medium-high heat. Add the chicken and marinade and cook, stirring frequently, until the chicken is no longer pink in the center, 8 - 10 minutes. Transfer the chicken to a large bowl and cover it to keep warm.

Lightly coat the same skillet with more cooking spray. Add the onion and cook, stirring occasionally until beginning to soften, about 5 minutes. Add the green and red peppers and cook, stirring occasionally, until tender, about 7 minutes longer.
Add the cooked chicken back into the skill and stir to combine and heat through, about 2 more minutes.

Serve with tortillas, beans, or rice and your favorite garnishes such as salsa, shredded cheese, lime wedges and/or guacamole.


COOK'S NOTES

[b]Nutritional Estimates Per Serving (1/4 chicken and vegetables): 216 calories, 1g fat, 32 g protein, 14g carbs, 7g sugar, 2g fiber, 4 PointsPlus, 2 SmartPoints

please support us by pining this post and shearing it with your friends.

After i lost my official pinterest page which was so special because of your all participation, i decided not to give up and start over,

Mexican Stuffed Peppers SmartPoints

(NEW RECIPE) So colorful, easy and really yummy! Use any color of bell peppers you like or mix and match them. Each satisfying, fiber rich serving has 267 calories 4 grams of fat and 5 Weight Watchers SmartPoints. They freeze great too!

Article Source: http://www.skinnykitchen.com

Prep Time: 20 minutes
Bake Time 45 minutes

Ingredients

5 large bell peppers, use red, orange, yellow or a combination
1 pound extra lean ground beef or ground turkey
1 cup onions, chopped
1 oz package Lawry’s taco seasonings
1 cup water
1 can (15 oz) black beans, rinsed and drained
1 can (8 oz) tomato sauce
½ cup corn, fresh or frozen

Ingredients for Topping: Optional

⅓ cup fat-free sour cream or plain yogurt
⅓ cup salsa
Romaine lettuce, shredded

Instructions

1 Preheat oven to 400 degrees. Cut off the top of 5 bell peppers about 1-inch down from top. Clean out seeds and membranes. Throw away tops. Set bell peppers aside.

2. In a large, nonstick pan, cook ground beef and onions over medium-high heat, stirring frequently, until beef is no longer pink; drain. Stir in taco seasoning mix, water, black beans, tomato sauce and corn. Bring to a boil, reduce heat to medium-low; simmer 5 minutes. Stir occasionally.

3. In an un-greased baking dish, arrange peppers. Spoon Mexican mixture evenly into each, about 1 cup filling for each. Pour 1 cup water in the bottom of baking dish. Cover dish with foil.

4. Bake 45 minutes, until peppers are tender. It might need 5 additional minutes for the peppers to be soft.

5. Top each serving with lettuce, fat-free sour cream or plain yogurt and salsa, if desired.

Makes 5 servings. Each serving, 1 stuffed bell pepper.


Food Facts
Bell peppers come in a variety of colors. Did you know that green peppers are just unripe red peppers? Because they are not fully mature, they have a bitter after taste. The red, yellow, orange taste naturally sweet. I personally dislike the green so whenever a recipe calls for bell peppers, I opt for red, orange or yellow..

Healthy Benefits
Sweet bell peppers are a good source of vitamin A, C and folate. The green ones have half the vitamin C and 1/10th the vitamin A compared to red, orange and yellow ones.

Weight Watchers SmartPoints 5
Weight Watchers Points plus 7
Weight Watchers (old points) 5

SKINNY FACTS: for 1 Mexican stuffed pepper (not including toppings)
267 calories, 4g fat, 2g sat. fat, 25g protein, 37g carbs, 8g fiber, 717mg sodium, 3g sugar
FACTS: for SmartPoints
211 calories, 2g sat. fat, 3g sugar, 23g protein

Peanut Butter Cup Cookies 5 Smartpoints

INGREDIENTS

3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

NUTRITION TIPS

Peanut Butter Cup Cookies
1 Serving
Servings Per Recipe: 40
Amount Per Serving

 5 Smartpoints


Total Fat: 6.5
Saturated Fat: 2.7
Cholesterol: 11
Calories: 122
Total Carbohydrates: 14.4
Sugars: 9.2
Dietary Fiber: 0.6
Protein: 2.4

Donut Muffins SmartPoints

Ingredients

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.

Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Nutritional Information
1 Serving
Servings Per Recipe: 24
Amount Per Serving

Calories: 88
Calories from Fat: 35

Total Fat: 3.9
Saturated Fat: 0.7
Cholesterol: < 1
Sodium: 66
Total Carbohydrates: 12.8
Sugars: 8.6
Dietary Fiber: 0.2
Protein: 0.8
SmartPoints per 1 Donut: 4, So Please be carful

weight watchers banana smoothie

Ingredients:

1 banana, medium, sliced
1 cup skim milk
3/4 cup nonfat vanilla yogurt
1/4 cup pineapple juice
1/2 tablespoon honey

Directions:

Add all ingredients to blender. Process the bananas, milk, yogurt, juice and honey until
smooth. Serve immediately.

Makes 4 Equal Servings

Per serving: 89 calories, 5 g protein, 16 g carbs, 1 g fat


2 Pointsplus, 2 Smartpoints

please support us by pining this post and shearing it with your friends.

After i lost my official pinterest page which was so special because of your all participation, i decided not to give up and start over,

BLT Wraps (3 SmartPoints)

Ingredients:

1 large stone ground 100% whole wheat tortilla
1/2 cup chopped romaine lettuce
2 slices fat-free turkey bacon
5 grape tomatoes, halved
1 teaspoon ranch dressing
1 tablespoon grated monterey jack cheese

Directions:

1. While heating Bacon to desired crispness, warm the tortilla and spread thin layer of Ranch Dressing on top.

2. Arrange the chopped lettuce and halved grape tomatoes in center of tortilla being careful not to overstuff.

3. When Bacon reaches it's desired crispness, chop into bitesize pieces and layer over the lettuce and tomatoes. Sprinkle with cheese.

4. Roll-up the tortilla and serve

Makes 1 Serving


Nutrition Information:
96 calories; 7.5 g fat; 8.6 mg cholesterol; 5.2 g carbs; 3 g protein; 1.5 g fiber; 142 mg sodium