Loaded Cauliflower Bake

Loaded Cauliflower Bake
This is a weight watcher’s recipe that is a great delicious side dish with the added advantage of being low cal. low fat. and low carb
Recipe type: Side Dish
Serves: 4
Ingredients
  • 4 slices center cut bacon
  • 6 cups (about .) cauliflower florets
  • 3 cloves crushed garlic
  • ⅓ cup 1% buttermilk
  • 1 tablespoon whipped butter
  • ¾ tsp kosher salt
  • fresh black pepper, to taste
  • 2 tablespoons minced fresh chives, divided
  • ¼ cup shredded reduced fat shredded cheddar
Directions
  1. Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.
  2. 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.
  3. Preheat the oven to 350 F .
  4. 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 will 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.
Notes
Don't have buttermilk you can substitute ⅓ cup milk with 1 tsp white vinegar or lemon juice and let it sit for 5 minutes.
Nutrition Information
Serving size: ¾ cup Calories: 112 Fat: 5.5 g Carbohydrates: 10 g Sugar: 0 Sodium: 107 g Fiber: 4 g Protein: 1.5 g

 

Kung Pao Chicken with Zucchini

Kung Pao Chicken with Zucchini
This Low Carb & Low Calorie(Less than 300 Calories) Chicken and Zucchini stir fry has a sauce that combines salty, sweet, sour, and spicy flavors. Topped with crushed peanuts – it's pretty hard to pass this up! The Zucchini makes a great substitute for noodles.
Serves: 2
Ingredients
  • 2 medium zucchini, about 8 oz. each, ends trimmed
  • 1 teaspoon grape seed or canola oil
  • 6 oz. skinless chicken breasts, cut into ½-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • ½ red bell pepper, cut into ½-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp. crushed dry roasted peanuts
  • 2 tbsp. thinly sliced scallions along diagonal
  • For the sauce:
  • 1½ tbsp. reduced soy sauce (tamari for gluten free)
  • 1 tbsp. balsamic vinegar
  • 1 tsp hoisin sauce
  • 2½ tbsp. water
  • ½ tbsp. Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch
Directions
  1. Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips.
  2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
  3. Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
  4. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.
Notes
If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.
Weight Watcher Points: Old points 6, Points + 7
Nutrition Information
Serving size: 2 cups Calories: 277 Fat: 12 g Carbohydrates: 21 g Sugar: 9 g Sodium: 725 mg (without salt) Fiber: 4 g Protein: 24 g Cholesterol: 62 mg

Kung Pao Chicken & Zucchi

Frozen Chocolate Mint Dessert (Weight Watchers)

Frozen Chocolate Mint Dessert (Weight Watchers)
Keep a stash of these low calorie chocolate-mint treats in your freezer for a sweet summer indulgence
Serves: 6
Prep time: 
Total time: 
Ingredients
  • 1 oz. Nabisco Famous chocolate wafers, or other brand (about 5 cookies)
  • ¼ tsp mint extract
  • 1 tsp unsweetened cocoa powder
  • 7 oz. fat free whipped topping, about 1 whole aerosol can
  • ¼ cup(s) fat free skim milk
  • 41 gm York Dark Chocolate Covered Peppermint Patties, (3 patties, chopped into pieces)
  • 2 Tbsp. chocolate syrup
  • 6 Tbsp. whipped topping light or fat free, vanilla or chocolate
Directions
  1. Line six muffin holes with foil muffin liners.
  2. In a blender, combine wafers, extract, cocoa, fat-free whipped topping and milk; blend until completely combined. Divide mixture among prepared muffin liners; freeze for 2 hours or more.
  3. Just before serving, top each with ⅙ of mint patties, 1 teaspoon of chocolate syrup and a tablespoon of whipped topping. Yields 1 mint dessert per serving.
Notes
This easy chocolate dessert can be made in several flavours. For a pure chocolate treat, replace the mint extract with chocolate or vanilla extract and swap the peppermint patty for an ounce of mini chocolate chips.

Weight Watchers PointsPlusValue 3

Linguini with Sautéed Scallops and Peas

 

Linguini with Sautéed Scallops and Peas
Low calorie low fat and so quick to mak
Source:
Serves: 2
Ingredients
  • 4 oz. linguini, whole wheat or low carb
  • 1 cup frozen peas
  • 2 tbsp. chopped parsley
  • 1 tsp. extra virgin oil
  • 1 tsp. butter
  • 6 large sea scallops, cleaned
  • Coarse salt
  • Ground pepper
Directions
  1. Cook pasta in a medium pot of boiling salted water until al dente, according to package instructions adding the peas to the boiling pasta water 4 minutes before finished. Reserve ½ cup of pasta water before draining, drain the pasta and return to pot. Add parsley and 1 teaspoon of olive oil. Stir, adding reserved pasta water a little at a time. Adjust salt and pepper, to taste.
  2. Meanwhile while the pasta is cooking, season the scallops with salt and pepper. In a large skillet, heat butter over medium flame. Cook scallops until browned on one side, 2 to 3 minutes. Flip; cook until opaque throughout, about 30 to 60 seconds more, while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook or they will become tough. Serve over pasta.
Notes
Note: Try a handful of fresh spinach or sautéed kale or mushrooms or asparagus To cook scallops: Really hot pan, butter and olive oil. Sear on one side (DON'T TOUCH!!!), Turn with tongs when it will release- about 2 minutes. Cook one minute, they should still be springy to the touch and a have a beautiful caramel color on the seared side. Serve right away. Weight watchers pts. old points: 7 Points+: 9
Nutrition Information
Serving size: 1 cup 3 scallops Calories: 374 Fat: 6.5 g Carbohydrates: 56 g Sugar: 8 Sodium: 261 mg Fiber: 9 g Protein: 6.5 g Cholesterol: 40 mg

 

Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa

 

Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa
Source:
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup papaya, diced
  • 1 cup mango, diced
  • ¾ cup onion finely chopped, divided
  • ½ cup green pepper, finely chopped, divided
  • 2 Tbsp. cilantro, fresh, chopped (optional)
  • 2 Tbsp. fresh lime juice
  • ½ cup uncooked quick oats or Panko crumbs
  • ⅓ cup ketchup
  • 1 Tbsp. jerk seasoning, Jamaican-variety
  • 1 large egg
  • 1 pound uncooked ground turkey
Directions
  1. To prepare salsa, combine papaya, mango, ¼ cup each of red onion and green pepper, cilantro and lime juice in a medium bowl; set aside. (Note: You can make the salsa up to 1 day in advance.)
  2. To prepare burgers, combine remaining ½ cup of red onion, remaining ¼ cup of green pepper, oats or Panko crumbs, ketchup, jerk seasoning and egg in a large bowl; mix until well combined. Add turkey; mix thoroughly. Divide turkey mixture into 4 equal portions and shape each portion into a 1-inch-thick patty; cover and refrigerate for a minimum of 20 minutes.
  3. Preheat broiler. Broil burgers until cooked through, flipping once, about 16 -20 minutes total. Serve each with about a heaping ⅓ cup of salsa.
Notes
These Caribbean-inspired burgers also taste great made with ground chicken breast or extra-lean ground beef. Trim prep time by making the fruity salsa a day in advance

This is a weight watchers recipe and has 7 points per serving

 

Social Media Auto Publish Powered By : XYZScripts.com
RecipesToTry.ca©2012 Website by Techurs.com
%d bloggers like this: