Mini Chocolate-Chip Cookies

PointsPlus™ Value: 1
Servings: 48
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

Go ahead and grab a few of these bite-size cookies. They might be little, but they pack a big chocolate punch.

Ingredients

	2 Tbsp butter, softened
	2 tsp canola oil
	1/2 cup(s) packed brown sugar, dark-variety
	1 tsp vanilla extract
	1/8 tsp table salt
	1 large egg white(s)
	3/4 cup(s) all-purpose flour
	1/4 tsp baking soda
	3 oz semi-sweet chocolate chips, about 1/2 cup

Instructions

• Preheat oven to 375ºF.
  
  
• In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine.
  
  
• In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
  
  
• Drop 48 half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 1 cookie per serving.

**I didn't have chocolate chips in the house so I used raisins and they turned out yummy!**

source: www.weightwatchers.com

Baked Honey-Mustard Chicken Bites

PointsPlus™ Value: 1
Servings: 24
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy

Just dunk and pop them into your mouth. Go sweet with our honey mustard dip or make it spicy by adding hot red pepper sauce.

Ingredients
8 oz refrigerated bread stick dough
1 pound(s) skinless chicken thigh(s), cut into 24 equal-size pieces
1/4 cup(s) honey mustard,

Dipping Sauce
3 Tbsp honey mustard
1 1/2 tsp low-sodium soy sauce
2 tsp chives, fresh, minced
Instructions

* Preheat oven to 375ºF. Line a baking sheet with parchment paper.

* Unroll dough and cut it into 24 strips; place strips horizontally in front of you. Top each strip with a piece of chicken and brush chicken with some mustard; roll dough around chicken (chicken will stick out on the ends).

* Place chicken bites on prepared baking sheet. Bake until dough is golden brown and chicken is cooked through, about 15 to 20 minutes. Let cool for 5 minutes before serving.

* Meanwhile, combine mustard and soy sauce in a small bowl; sprinkle with chives. Yields 1 chicken bite per serving.

source: www.weightwatchers.com

South African Corn and Tomato Soup

Course: soups
PointsPlus™ Value: 5
Servings: 8
Preparation Time: 10 min
Cooking Time: 32 min
Level of Difficulty: Easy

Corn, tomato and basil are a delicious trio in this lightened-up version of a traditional South African recipe. Use fresh corn when in season.

Ingredients
1 Tbsp unsalted butter
1 cup(s) onion(s), chopped
2 tsp kosher salt, divided
2 large tomato(es), beefsteak, ripe, cored, coarsely chopped
3 cup(s) frozen corn kernels, or fresh corn kernels from 4 cobs
14 3/4 oz canned cream-style white corn
12 oz fat-free evaporated milk
3 cup(s) canned chicken broth
1/4 tsp black pepper
1/2 cup(s) basil, fresh, cut into ribbons*
Instructions

* In a large saucepan over medium-low heat, melt butter. Add onions and 1 teaspoon salt; cook, stirring frequently, until onions are extremely soft, about 10 minutes.

* Stir in tomatoes; cook for 5 minutes more.

* Add both types of corn, milk, broth, remaining teaspoon salt and pepper; simmer for 15 minutes so flavors can combine. Top each serving with basil. Yields about 1 1/4 cups soup and 1 tablespoon basil per serving.

source: www.weightwatchers.com

Baked Ziti

PointsPlus™ Value: 7
Servings: 12
Preparation Time: 10 min
Cooking Time: 40 min
Level of Difficulty: Easy

Here’s a tasty, healthy version of the Italian classic. For more robust flavor, add crushed fennel seeds. For a meaty version, add lean ground beef to the sauce.*

Ingredients
3 spray(s) cooking spray
1 pound(s) uncooked pasta, rigatoni or penne
3/4 pound(s) part-skim ricotta cheese
1/4 tsp crushed red pepper flakes, or more to taste
1/4 cup(s) grated Parmesan cheese, divided
4 cup(s) marinara sauce, store-bought, divided**
1/2 pound(s) shredded part-skim mozzarella cheeses
1/4 cup(s) basil, cut into ribbons, for garnish***
Instructions

* Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray.

* Cook pasta according to package directions; rinse with cool water and drain.

* While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce.

* To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella and remaining tablespoon Parmesan. Bake until cheese melts and is browned, about 20 to 30 minutes. Allow ziti to sit for 10 to 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.

source: www.weightwatchers.com

Mango Nut bread

Mango Nut Bread
Gina's Weight Watcher Recipes
Servings: 16 slices • Serving Size: 1/2 inch slice • Points: 2.5 ww pts
Calories: 125.1 • Fat: 3.9 g • Protein: 2.6 g • Carb: 21.0 g • Fiber: 1.6 g

• 1 cup mango purée (about 2 ripe mangos)
• 1 cup all purpose flour
• 1 cup unbleached whole wheat flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup chopped walnuts
• 1/4 cup coconut flakes
• 1 large egg, beaten
• 2 tbsp melted butter or margarine

Preheat oven to 325°. Puree mango in a blender until smooth.

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl. Mix well. Add nuts and coconut and mix to combine. In a medium bowl, mix eggs, melted butter and puréed mango. Add to the flour mixture and stir until just blended. Pour batter into a large 9x5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

source: http://www.skinnytaste.com/

chocolate Peanut butter Frozen Cookies

1/4 cup fat-free skim milk
2 Tbsp unsweetened cocoa, powder
2 Tbsp sugar
1/4 cup chunky peanut butter
1 cup uncooked old fashioned oats
2 tsp canola oil

Mix milk, cocoa powder and sugar in a small saucepan over low heat.


Bring to boil, then remove from heat. Add peanut butter and stir into mix until melted.


Stir in oatmeal and oil.


Drop 16 spoonfuls onto a baking sheet lined with wax paper. Freeze for at least four hours; they are better the day after you make them. Yields one cookie per serving.

1 pt per cookie

Weight Watchers Mexican Chicken Casserole recipe

Weight Watchers Mexican Chicken Casserole recipe
Makes 6 servings

Ingredients
6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 cup reduced-fat Monterey Jack cheese, shredded
3/4 cup salsa
1 1/4 cups hot water
1 tablespoon lowfat margarine (optional)

Preparation
1. Preheat the oven to 350 degrees F.
2. In a 2-quart baking pan, stir in the water, 1/4 cup of the salsa, seasoning packet and margarine (if using).
3. Arrange the chicken over the stuffing.
5. Pour the remaining salsa over the chicken.
6. Loosely cover pan with foil; bake for about 35 minutes.
7. Sprinkle with cheese while still hot and serve.

One serving is approximately 235 grams.
WW POINTS per serving: 5
Nutritional information per serving: 262 calories, 3.3g fat, 1.2g fiber

from: http://ww-recipes.net/

WW Bistro chicken

2 Tablespoons butter
1 Tablespoon olive oil
6 each boneless skinless chicken breast halves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped shallots
14 1/2 ounces diced canned tomatoes, with juice
1 1/2 teaspoons dried thyme
1 can French onion soup, condensed
1 cup Swiss cheese, grated (I don't like Swiss so I used cheddar)

Preheat the oven to 375 degrees. In a 12" ovenproof skillet, melt the butter in the olive oil over medium-high heat.

Sprinkle the chicken breasts with half the salt and pepper, reserving the rest for the sauce.

Pan-fry the the chicken until both sides are golden but the chicken is not cooked through.

Remove the chicken from the skillet, add the shallots, and cook stirring, until they are softened, 3 to 4 minutes.

Add the tomatoes and thyme and cook until the sauce has reduced a bit, 4 to 5 minutes. Add the soup and cook another 4 minutes, seasoning with the remaining salt and pepper.

Return the chicken to the skillet, cover with the cheese, and bake until the cheese is melted and the chicken is cooked through, about 20 minutes.