We’ve updated our iOS app!
Written by ww.comproductteam on 11/27/2013 9:00 AM
barcode scanner in WW Mobile app Thanks for your patience – we’re pleased to announce that we’ve released an update to our WW Mobile app. Not only has the Weight Tracker bug on iPad been fixed (we know: phew!), but we’ve also added some great new functionality we think you’ll love. You can now scan a barcode without using a separate app (it’s built in!). And for a nice change of scenery, we redesigned our Home and Tracker screens. Search also got much easier with Favorites, Recently Added, and Items I Created built right into the search suggestions. Want to see more of the changes? Download the update to check them out – then come right back here and tell us what you think in the Comments field below. We love hearing from you!
-Weight Watchers Mobile Team
Saturday, November 30, 2013
Thursday, November 28, 2013
Wednesday, November 27, 2013
Last-Minute Mashed Sweet Potatoes
Last Minute Mashed Sweet Potatoes
Larger Image
Weight Watchers Recipe
4PointsPlus Value
Prep time: 5 min
Cook time: 40 min
Other time: 15 min
Serves: 8
Baking the potatoes helps concentrate their sweetness. Couple that with naturally sweet pineapple and you've got a delicious, two-ingredient Thanksgiving side dish.
Recipe
Read All Reviews (154)
Ingredients
4 large uncooked sweet potato(es), washed and dried
15 1/4 oz canned pineapple packed in juice, crushed, drained
Instructions
Preheat oven to 400ºF.
Place potatoes directly on middle rack of oven. Bake, checking for doneness by either gently squeezing potatoes or pricking them with a fork to see if they’re really soft, about 40 minutes. Remove from oven and let cool for 10 minutes. Slice potatoes in half lengthwise and cool for 5 minutes more.
Scrape potato flesh from skin into a large bowl. Add drained pineapple chunks and mash with a potato masher or spoon until pineapple has broken down slightly, about 2 to 3 minutes. Yields about 3/4 cup per serving.
Tuesday, November 26, 2013
What's New Blog
Weight Watchers are 8x More Likely to Lose Weight!
Monday, November 04, 2013
We’re pretty excited by the news published in The American Journal of Medicine, which found that a community-based weight loss intervention – specifically Weight Watchers – is more effective than a self-help approach (think apps or other DIY options).
But of course, if you’re reading this we bet you knew that already.
A study by Baylor College of Medicine has found that people who opt for community-driven group-slimming are eight-times more successful than those who attempt going it alone. The study notes that this is particularly true of those who’ve selected Weight Watchers.
In fact, study participants who combined With Weight Watchers meetings and eTools, which includes access to the mobile Apps lost the most weight of anyone in the study—19 pounds on average! Here’s how the study worked: Researchers observed groups of obese / overweight adults over a period of six months. In that period, participants who went the DYI-route lost 1.3 pounds on average, while those taking the Weight Watchers approach averaged 10.1. People in the Weight Watchers group were given the option of following the plan in meetings, online or exclusively via mobile app – or any combination thereof. They all yielded superior results.
The takeaway: People who followed the Weight Watchers plan were eight (8!) times more likely to lose at least 5% of their initial body weight, the percentage loss that is associated with improved health markers such as cardiovascular risk factors and blood sugar levels.
As if this weren’t exciting enough, the Affordable Care Act of 2012 states that primary care physicians should recommend multi-component behavioral intervention to patients suffering from obesity. This is exactly the kind of method that Weight Watchers offers, and the U.S. Preventive Services Task Force (USPSTF) specifically highlights this as the most cost-effective course.
To get the full scoop, check out this article.
Report this post 'Weight Watchers are 8x More Likely to Lose Weight!' by WW.COMPRODUCTTEAM
Weight Watchers are 8x More Likely to Lose Weight!
Monday, November 04, 2013
We’re pretty excited by the news published in The American Journal of Medicine, which found that a community-based weight loss intervention – specifically Weight Watchers – is more effective than a self-help approach (think apps or other DIY options).
But of course, if you’re reading this we bet you knew that already.
A study by Baylor College of Medicine has found that people who opt for community-driven group-slimming are eight-times more successful than those who attempt going it alone. The study notes that this is particularly true of those who’ve selected Weight Watchers.
In fact, study participants who combined With Weight Watchers meetings and eTools, which includes access to the mobile Apps lost the most weight of anyone in the study—19 pounds on average! Here’s how the study worked: Researchers observed groups of obese / overweight adults over a period of six months. In that period, participants who went the DYI-route lost 1.3 pounds on average, while those taking the Weight Watchers approach averaged 10.1. People in the Weight Watchers group were given the option of following the plan in meetings, online or exclusively via mobile app – or any combination thereof. They all yielded superior results.
The takeaway: People who followed the Weight Watchers plan were eight (8!) times more likely to lose at least 5% of their initial body weight, the percentage loss that is associated with improved health markers such as cardiovascular risk factors and blood sugar levels.
As if this weren’t exciting enough, the Affordable Care Act of 2012 states that primary care physicians should recommend multi-component behavioral intervention to patients suffering from obesity. This is exactly the kind of method that Weight Watchers offers, and the U.S. Preventive Services Task Force (USPSTF) specifically highlights this as the most cost-effective course.
To get the full scoop, check out this article.
Report this post 'Weight Watchers are 8x More Likely to Lose Weight!' by WW.COMPRODUCTTEAM
Monday, November 25, 2013
Fending off Family Pressure at the Holidays
Connecting with family cen be the best part of the holiday season – and also the worst. Arrive prepared with these clever comebacks for whatever weight-loss roadblocks they throw at you.
Article By: Cari Wira Dineen
muffins
No one said dieting was easy – especially at the holidays. Extra giblet gravy. Sweet-potato-marshmallow casserole. Pecan pie a la mode. It’s hard to resist. Add to the calorie-fest a well-meaning friend or family member who likes to push food on you and you’ve got a total diet derailment.
“Even though your family has good intentions and wants you to be happy, they may let their own insecurities – about their weight, their cooking, the way they raised you, whatever – get in the way of your weight-loss success," says Deborah Beck Busis, LSW, the diet program coordinator for the Beck Institute for Cognitive Behavior Therapy.
Lurking next to the bread pudding and that tray of cookies is a person ready to inadvertently destroy your diet with one "harmless" statement. Fend off family pressure with a witty retort that keeps the peace and keeps you on Plan:
Diet-busting Comment: "I made my coconut custard pie just for you. I know how much you love it," says Aunt Sally.
Diet-saving Comeback: “Thank you so much! I do love it, but this year, I’ll have to pass.”
Turn down the sweets in the sweetest way you can. And stay strong! In awkward situations where your refusal can crush someone, it’s easy to whither and just eat the stupid pie (or stuffing or cheese ball). Before you cave, ask yourself who will be more upset in the end. “Your aunt will most likely get over your refusal pretty quickly,” says Busis. “But if you blow your plans for that meal, you’ll be mad at yourself for days.”
You best bet: Tell your aunt (and anyone else you’ll be celebrating with) ahead of time that you’ve joined Weight Watchers. That way, you won’t have to worry about hurting anyone's feelings on the holiday.
Diet-busting Comment: "Of course you have to make all 10 types of cookies for the cookie swap,” says your mother. “It's tradition!"
Diet-saving Comeback: “Let’s try a new tradition.”
“Holiday rituals are tough to break,” says Busis. “People look forward to them, even if they’re unhealthy.” Opting out of a long-standing tradition is bound to rub some people the wrong way. To lessen the blow, suggest a new tradition that isn’t food related, such as going ice-skating as a family or making homemade ornaments.
Still getting push-back? Busis suggests it might be worth it to take one for the team: Bake and swap some healthier versions that won’t send you into a temptation tailspin). Instead of eating them, give ’em away as gifts to your friends, neighbors, and postman. Better yet, here’s an idea for a new holiday tradition your whole family can get in on: Deliver them to a senior home or soup kitchen.
Diet-busting Comment: "Did you try this 10 cheese dip? It's amazing,” says your sister.” Go 'head, you gotta try it!"
Diet-saving Comeback: “Nope. Not gonna try it. No, thank you. Thanks, but no thanks.”
You said no already. But the food pusher won't quit. Feel yourself close to surrender? Think about your weight loss goals as completely inflexible, the way a vegetarian or diabetic might, suggests Busis. Would a vegetarian eat a steak just because her aunt got pushy with her? No way.
The point is to stick to your guns and say no as many times as you need to send your food-pushing sister (and her cheese dip) packing. “Food pushers think that if they push hard enough, they’ll eventually get you to do what they want,” says Busis. But if you never give in, she will eventually give up.
Diet-busting Comment: “Why do you even bother dieting at the holidays?" asks your father.
Diet-saving Comeback: “Because I’ve lost 10 pounds so far – and I want to lose more.”
Don’t let your downer Dad – or anyone – derail you. “There are negative people in all of our lives who feel bad about themselves and don’t want to see us succeed,” says Busis. Cement your resolve by reminding naysayers (and yourself!) why you're watching what you eat: Because losing weight makes you feel good, both physically and mentally. Fitting into your skinny jeans is the holiday gift that keeps on giving.
Diet-busting Comment: After hosting the holidays, your sister-in-law says, "I don't want to bring home any leftovers. You can have them all."
Diet-saving Comeback: “If I take them, I’m just gonna toss ’em.”
And don’t just say it, do it! Yes, it’s awful to waste food. But you’ve got to weigh (ahem) your feelings. What’s going to make you feel worse: Throwing out leftovers or stepping on the scale come January 2 and discovering that you’re up 10 pounds? Yup, that’s what we thought. Now go throw out that food (or on second thought, make up a plate of holiday cookies for your hard-working trash collectors).
Diet-busting Comment: Your best friend offers you spiked egg nog. ”One drink can’t hurt, right?”
Diet-saving Comeback: “OK.”
Most of us want to indulge a little bit at the holidays. And that is totally reasonable and okay. “It’s not all or nothing, there is a middle ground,” says Busis. Enjoy small indulgences so that you're not coming from a place of total deprivation when you’re faced with more overwhelming situations. One cup of cocoa isn’t going to kill you. This is what your weekly PointsPlus® Allowance is for, after all! The key is to plan ahead. Decide in advance when and what you’re going to indulge in so you don’t overdo it. And then enjoy!
Connecting with family cen be the best part of the holiday season – and also the worst. Arrive prepared with these clever comebacks for whatever weight-loss roadblocks they throw at you.
Article By: Cari Wira Dineen
muffins
No one said dieting was easy – especially at the holidays. Extra giblet gravy. Sweet-potato-marshmallow casserole. Pecan pie a la mode. It’s hard to resist. Add to the calorie-fest a well-meaning friend or family member who likes to push food on you and you’ve got a total diet derailment.
“Even though your family has good intentions and wants you to be happy, they may let their own insecurities – about their weight, their cooking, the way they raised you, whatever – get in the way of your weight-loss success," says Deborah Beck Busis, LSW, the diet program coordinator for the Beck Institute for Cognitive Behavior Therapy.
Lurking next to the bread pudding and that tray of cookies is a person ready to inadvertently destroy your diet with one "harmless" statement. Fend off family pressure with a witty retort that keeps the peace and keeps you on Plan:
Diet-busting Comment: "I made my coconut custard pie just for you. I know how much you love it," says Aunt Sally.
Diet-saving Comeback: “Thank you so much! I do love it, but this year, I’ll have to pass.”
Turn down the sweets in the sweetest way you can. And stay strong! In awkward situations where your refusal can crush someone, it’s easy to whither and just eat the stupid pie (or stuffing or cheese ball). Before you cave, ask yourself who will be more upset in the end. “Your aunt will most likely get over your refusal pretty quickly,” says Busis. “But if you blow your plans for that meal, you’ll be mad at yourself for days.”
You best bet: Tell your aunt (and anyone else you’ll be celebrating with) ahead of time that you’ve joined Weight Watchers. That way, you won’t have to worry about hurting anyone's feelings on the holiday.
Diet-busting Comment: "Of course you have to make all 10 types of cookies for the cookie swap,” says your mother. “It's tradition!"
Diet-saving Comeback: “Let’s try a new tradition.”
“Holiday rituals are tough to break,” says Busis. “People look forward to them, even if they’re unhealthy.” Opting out of a long-standing tradition is bound to rub some people the wrong way. To lessen the blow, suggest a new tradition that isn’t food related, such as going ice-skating as a family or making homemade ornaments.
Still getting push-back? Busis suggests it might be worth it to take one for the team: Bake and swap some healthier versions that won’t send you into a temptation tailspin). Instead of eating them, give ’em away as gifts to your friends, neighbors, and postman. Better yet, here’s an idea for a new holiday tradition your whole family can get in on: Deliver them to a senior home or soup kitchen.
Diet-busting Comment: "Did you try this 10 cheese dip? It's amazing,” says your sister.” Go 'head, you gotta try it!"
Diet-saving Comeback: “Nope. Not gonna try it. No, thank you. Thanks, but no thanks.”
You said no already. But the food pusher won't quit. Feel yourself close to surrender? Think about your weight loss goals as completely inflexible, the way a vegetarian or diabetic might, suggests Busis. Would a vegetarian eat a steak just because her aunt got pushy with her? No way.
The point is to stick to your guns and say no as many times as you need to send your food-pushing sister (and her cheese dip) packing. “Food pushers think that if they push hard enough, they’ll eventually get you to do what they want,” says Busis. But if you never give in, she will eventually give up.
Diet-busting Comment: “Why do you even bother dieting at the holidays?" asks your father.
Diet-saving Comeback: “Because I’ve lost 10 pounds so far – and I want to lose more.”
Don’t let your downer Dad – or anyone – derail you. “There are negative people in all of our lives who feel bad about themselves and don’t want to see us succeed,” says Busis. Cement your resolve by reminding naysayers (and yourself!) why you're watching what you eat: Because losing weight makes you feel good, both physically and mentally. Fitting into your skinny jeans is the holiday gift that keeps on giving.
Diet-busting Comment: After hosting the holidays, your sister-in-law says, "I don't want to bring home any leftovers. You can have them all."
Diet-saving Comeback: “If I take them, I’m just gonna toss ’em.”
And don’t just say it, do it! Yes, it’s awful to waste food. But you’ve got to weigh (ahem) your feelings. What’s going to make you feel worse: Throwing out leftovers or stepping on the scale come January 2 and discovering that you’re up 10 pounds? Yup, that’s what we thought. Now go throw out that food (or on second thought, make up a plate of holiday cookies for your hard-working trash collectors).
Diet-busting Comment: Your best friend offers you spiked egg nog. ”One drink can’t hurt, right?”
Diet-saving Comeback: “OK.”
Most of us want to indulge a little bit at the holidays. And that is totally reasonable and okay. “It’s not all or nothing, there is a middle ground,” says Busis. Enjoy small indulgences so that you're not coming from a place of total deprivation when you’re faced with more overwhelming situations. One cup of cocoa isn’t going to kill you. This is what your weekly PointsPlus® Allowance is for, after all! The key is to plan ahead. Decide in advance when and what you’re going to indulge in so you don’t overdo it. And then enjoy!
Sunday, November 24, 2013
Friday, November 22, 2013
have you ever tried Kimchi?
I recently thought I would give this stuff a try. I was able to find it at my local Vons grocery store. I think now days you can find it almost anywhere, in the refrigerated section. Its a little on the spicy side but it was very good.
World's Healthiest Foods: Kimchi (Korea)
Why to try it: Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.
What to do with it: Theres no need to make your own; just pick it up in the refrigerated section of your grocery store or an Asian market for around $4 per 32-ounce jar (Sunjas is one popular brand). You can wake up your morning by scrambling eggs with kimchi, diced tomatoes, and mushrooms. Use it as a wrap filling or to top a baked potato, or with eggs or egg whites.
Thursday, November 21, 2013
These sound really good!
Toasty Marshmallow Sweet Potato Skins
1/10th of recipe (1 skin): 74 calories, <0.5g fat, 94mg sodium, 17.5g carbs, 1.5g fiber, 7.5g sugars, 1g protein -- PointsPlus® value 2*
Ingredients:
Five 8-oz. orange sweet potatoes, uniform in shape
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 tbsp. brown sugar (not packed)
1 1/4 cups mini marshmallows
Directions:
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Pierce potatoes several times with a fork. On a microwave-safe plate, microwave for 15 minutes, until potatoes are soft.
Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch inside the skin. Discard the potato pulp (or reserve for another use).
Place hollow shells on the baking sheet. Sprinkle with cinnamon, nutmeg, and salt.
Bake until the edges begin to crisp, about 10 minutes.
Top with brown sugar and marshmallows. Bake until marshmallows puff up and lightly brown, 3 - 4 minutes. Enjoy!
MAKES 10 SERVINGS
Toasty Marshmallow Sweet Potato Skins
1/10th of recipe (1 skin): 74 calories, <0.5g fat, 94mg sodium, 17.5g carbs, 1.5g fiber, 7.5g sugars, 1g protein -- PointsPlus® value 2*
Ingredients:
Five 8-oz. orange sweet potatoes, uniform in shape
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
2 tbsp. brown sugar (not packed)
1 1/4 cups mini marshmallows
Directions:
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Pierce potatoes several times with a fork. On a microwave-safe plate, microwave for 15 minutes, until potatoes are soft.
Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4 inch inside the skin. Discard the potato pulp (or reserve for another use).
Place hollow shells on the baking sheet. Sprinkle with cinnamon, nutmeg, and salt.
Bake until the edges begin to crisp, about 10 minutes.
Top with brown sugar and marshmallows. Bake until marshmallows puff up and lightly brown, 3 - 4 minutes. Enjoy!
MAKES 10 SERVINGS
Wednesday, November 20, 2013
Pizza Casserole
6 servings at 9 pt+s each
Green Salad
6 servings at 1 pt each
Prep Cook Total
15m 20m 35m
1 can refrigerated pizza crust dough
1 lb lean ground beef, browned and drained
½ teaspoon Italian seasonings
14 oz jar pizza sauce
1 cup shredded part skim mozzarella cheese
---------------------------------------------------------------
1 bag chopped salad mix
½ pint grape tomatoes, sliced
12 tablespoons Kraft® fat-free Catalina
dressing
Preheat oven to 400 degrees. Spray a 9 x 13
baking dish and press pizza dough into bottom
of dish and half way up the sides. Combine
browned beef, seasonings and sauce together;
spread evenly onto dough. Top with cheese;
bake 20 to 25 minutes.
---------------------------------------------------------------
Toss all salad items together and divide into 6
salads.
6 servings at 9 pt+s each
Green Salad
6 servings at 1 pt each
Prep Cook Total
15m 20m 35m
1 can refrigerated pizza crust dough
1 lb lean ground beef, browned and drained
½ teaspoon Italian seasonings
14 oz jar pizza sauce
1 cup shredded part skim mozzarella cheese
---------------------------------------------------------------
1 bag chopped salad mix
½ pint grape tomatoes, sliced
12 tablespoons Kraft® fat-free Catalina
dressing
Preheat oven to 400 degrees. Spray a 9 x 13
baking dish and press pizza dough into bottom
of dish and half way up the sides. Combine
browned beef, seasonings and sauce together;
spread evenly onto dough. Top with cheese;
bake 20 to 25 minutes.
---------------------------------------------------------------
Toss all salad items together and divide into 6
salads.
Tuesday, November 19, 2013
5 Tricks for Fitness Success
Setting small goals is the secret to achieving them and feeling great.
Article By: Kimberly Dawn Neumann
5 Ways to Get to Your Fitness Goals
What's your fitness goal? Power-walking around the block without feeling winded? Lifting more weight than you did last week? Running a marathon? Whether your athletic aspirations are lofty or not, finding the energy to get up and go can be a challenge.
Chris Carmichael knows a thing or two about motivation. An author as well as founder and chairman of Carmichael Training Systems, Carmichael has built a career on helping people reach amazing fitness goals. Here are some of his tips to ensure success on your fitness path.
1. Name a dream goal that you're passionate about. Dream goals define the ultimate achievement. The key to setting a goal is to find something you're passionate about. The passion you feel for your ultimate goal is the foundation that will give you the drive and commitment to stay on your journey.
2. Set realistic and challenging confidence-builder goals. Once you have a dream goal, it's time to work backwards to determine the steps necessary to reach that goal. These steps determine the roadmap that ensures you stay on the right route. Confidence-builder goals provide the opportunity to see and recognize steady progress.
3. Focus on the process. Instead of concentrating only on results, try setting process-oriented goals. With weight loss, you can focus on outcome (losing five pounds, for instance) or process (such as making better decisions about food). Achieving process-oriented goals increases the likelihood of reaching your outcome goals because they focus on the steps needed to get you there.
4. Know the difference between a setback and derailment. A setback is a temporary detour from your planned route, such as a week when you don't stick to your regular exercise regimen. A derailment occurs when you abandon your goals completely because you think you've gone too far off track. Setbacks happen. The trick is to recognize a setback before it escalates into a full-scale derailment.
5. Recognize and celebrate your accomplishments. When you reach a goal, take credit for the work you've done. Congratulations, it's a big deal! Don't just shrug it off for the sake of being humble, be proud. Then turn your attention to the next goal, aiming for the day when you can again celebrate for completing another step toward your dream goal.
Setting small goals is the secret to achieving them and feeling great.
Article By: Kimberly Dawn Neumann
5 Ways to Get to Your Fitness Goals
What's your fitness goal? Power-walking around the block without feeling winded? Lifting more weight than you did last week? Running a marathon? Whether your athletic aspirations are lofty or not, finding the energy to get up and go can be a challenge.
Chris Carmichael knows a thing or two about motivation. An author as well as founder and chairman of Carmichael Training Systems, Carmichael has built a career on helping people reach amazing fitness goals. Here are some of his tips to ensure success on your fitness path.
1. Name a dream goal that you're passionate about. Dream goals define the ultimate achievement. The key to setting a goal is to find something you're passionate about. The passion you feel for your ultimate goal is the foundation that will give you the drive and commitment to stay on your journey.
2. Set realistic and challenging confidence-builder goals. Once you have a dream goal, it's time to work backwards to determine the steps necessary to reach that goal. These steps determine the roadmap that ensures you stay on the right route. Confidence-builder goals provide the opportunity to see and recognize steady progress.
3. Focus on the process. Instead of concentrating only on results, try setting process-oriented goals. With weight loss, you can focus on outcome (losing five pounds, for instance) or process (such as making better decisions about food). Achieving process-oriented goals increases the likelihood of reaching your outcome goals because they focus on the steps needed to get you there.
4. Know the difference between a setback and derailment. A setback is a temporary detour from your planned route, such as a week when you don't stick to your regular exercise regimen. A derailment occurs when you abandon your goals completely because you think you've gone too far off track. Setbacks happen. The trick is to recognize a setback before it escalates into a full-scale derailment.
5. Recognize and celebrate your accomplishments. When you reach a goal, take credit for the work you've done. Congratulations, it's a big deal! Don't just shrug it off for the sake of being humble, be proud. Then turn your attention to the next goal, aiming for the day when you can again celebrate for completing another step toward your dream goal.
Monday, November 18, 2013
Pumpkin Pie with Graham Cracker Crust
Pumpkin Pie with Graham Cracker Crust
Weight Watchers Recipe
5PointsPlus Value
Prep time: 15 min
Cook time: 65 min
Other time: 30 min
Serves: 8
Our take on this Thanksgiving classic features a light graham cracker crust. The filling's custardy and rich, with just a hint of spice.
Recipe
Read All Reviews (561)
Ingredients
3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 Tbsp packed light brown sugar
2 Tbsp regular butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat free evaporated milk
1/4 cup(s) lite whipped topping
Instructions
Position rack in middle of oven. Preheat oven to 350ºF.
Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.
Sunday, November 17, 2013
Saturday, November 16, 2013
Friday, November 15, 2013
Sweet Potato Stacks with Crispy Sage Leaves
Sweet Potato Stacks with Crispy Sage Leaves
Weight Watchers Recipe
2PointsPlus Value
Prep time: 10 min
Cook time: 40 min
Serves: 12
A restaurant-worthy side dish from the comfort of your own home. Stacking the ingredients in a muffin pan helps simplify the preparation process.
Recipe
Read All Reviews (82)
Ingredients
4 spray(s) cooking spray
1/4 cup(s) canned chicken broth
2 Tbsp heavy whipping cream
3/4 tsp kosher salt
2 large uncooked sweet potato(es), peeled, thinly sliced
2 tsp unsalted butter
1/2 cup(s) fresh sage, use 12 whole leaves
Instructions
Preheat oven to 400°F. Coat a 12-hole muffin pan with cooking spray.
In a medium bowl, whisk together broth, heavy cream and salt; add potatoes and toss until well-coated.
Layer 4 to 5 sweet potato slices in each prepared muffin hole; drizzle remaining liquid from mixing bowl over potatoes. Cover pan with foil and bake for 20 minutes; uncover pan and bake until tops are browned, about 20 minutes more.
While potatoes bake, to prepare sage leaves, melt butter in a small skillet over medium heat. Add sage leaves and cook, flipping once, until crispy, about 1 to 2 minutes; remove from heat. Top each potato stack with a sage leave when ready to serve. Yields one potato stack per serving.
Notes
Use long sweet potatoes that are not too fat in the middle so the potato slices in your stacks are somewhat even.
If your stacks don’t brown, put them under the broiler for a minute.
Weight Watchers Recipe
2PointsPlus Value
Prep time: 10 min
Cook time: 40 min
Serves: 12
A restaurant-worthy side dish from the comfort of your own home. Stacking the ingredients in a muffin pan helps simplify the preparation process.
Recipe
Read All Reviews (82)
Ingredients
4 spray(s) cooking spray
1/4 cup(s) canned chicken broth
2 Tbsp heavy whipping cream
3/4 tsp kosher salt
2 large uncooked sweet potato(es), peeled, thinly sliced
2 tsp unsalted butter
1/2 cup(s) fresh sage, use 12 whole leaves
Instructions
Preheat oven to 400°F. Coat a 12-hole muffin pan with cooking spray.
In a medium bowl, whisk together broth, heavy cream and salt; add potatoes and toss until well-coated.
Layer 4 to 5 sweet potato slices in each prepared muffin hole; drizzle remaining liquid from mixing bowl over potatoes. Cover pan with foil and bake for 20 minutes; uncover pan and bake until tops are browned, about 20 minutes more.
While potatoes bake, to prepare sage leaves, melt butter in a small skillet over medium heat. Add sage leaves and cook, flipping once, until crispy, about 1 to 2 minutes; remove from heat. Top each potato stack with a sage leave when ready to serve. Yields one potato stack per serving.
Notes
Use long sweet potatoes that are not too fat in the middle so the potato slices in your stacks are somewhat even.
If your stacks don’t brown, put them under the broiler for a minute.
Thursday, November 14, 2013
Green Beans with Mushrooms and Crisp Onion Crumbs
Green Beans with Mushrooms and Crisp Onion Crumbs
Larger Image
Weight Watchers Recipe
3PointsPlus Value
Prep time: 15 min
Cook time: 15 min
Serves: 8
A fresh-tasting, flavorful replacement for fattening green bean casserole. Our version's just as tasty and of course, healthier, too.
Recipe
Read All Reviews (323)
Ingredients
2 Tbsp unsalted butter, divided
3/4 cup(s) panko breadcrumbs
2 Tbsp dehydrated onion flakes, minced variety
3/4 tsp table salt, divided
2 spray(s) cooking spray
1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half
1 pound(s) button mushrooms, thinly sliced
Instructions
To make crumb topping, in a large, deep nonstick skillet, melt 1 tablespoon butter over medium-low heat; add panko, onion flakes and 1/4 teaspoon salt. Increase heat to medium and cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.
Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until vegetables are lightly browned and tender, about 6 minutes.
Add remaining tablespoon butter and 1/2 teaspoon salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer vegetables to a serving platter; sprinkle with crumb mixture. Yields about 1 cup vegetables and 2 tablespoons crumbs per serving.
Wednesday, November 13, 2013
Tuesday, November 12, 2013
Spice-Roasted Butternut Squash and Onions
Spice-Roasted Butternut Squash and Onions
Weight Watchers Recipe
4.5 Stars
2PointsPlus Value
Prep time: 15 min
Cook time: 25 min
Other time: 0 min
Serves: 6
The aroma of roasted, spice-coated squash is the essence of fall. A wonderful addition to any autumn menu.
Recipe
Read All Reviews (576)
Ingredients
1 spray(s) cooking spray
2 1/4 pound(s) uncooked butternut squash, fresh, peeled, cut into 1-inch chunks
1 medium uncooked red onion(s), halved and thinly sliced
1 Tbsp olive oil
1 tsp garam masala
1/2 tsp kosher salt
1/8 tsp black pepper, freshly ground, or to taste
3 Tbsp cilantro, fresh, chopped
Instructions
Preheat oven to 400ºF. Coat a large nonstick baking sheet with cooking spray.
Place squash and onion on prepared baking sheet; drizzle with oil and toss to coat. Sprinkle with garam masala, salt and pepper; toss to coat.
Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes.
Transfer vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat. Yields about 3/4 cup per serving.
Notes
Buy already peeled, precut squash at your super market to cut prep time.
Weight Watchers Recipe
4.5 Stars
2PointsPlus Value
Prep time: 15 min
Cook time: 25 min
Other time: 0 min
Serves: 6
The aroma of roasted, spice-coated squash is the essence of fall. A wonderful addition to any autumn menu.
Recipe
Read All Reviews (576)
Ingredients
1 spray(s) cooking spray
2 1/4 pound(s) uncooked butternut squash, fresh, peeled, cut into 1-inch chunks
1 medium uncooked red onion(s), halved and thinly sliced
1 Tbsp olive oil
1 tsp garam masala
1/2 tsp kosher salt
1/8 tsp black pepper, freshly ground, or to taste
3 Tbsp cilantro, fresh, chopped
Instructions
Preheat oven to 400ºF. Coat a large nonstick baking sheet with cooking spray.
Place squash and onion on prepared baking sheet; drizzle with oil and toss to coat. Sprinkle with garam masala, salt and pepper; toss to coat.
Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes.
Transfer vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat. Yields about 3/4 cup per serving.
Notes
Buy already peeled, precut squash at your super market to cut prep time.
Monday, November 11, 2013
Chocolate and Vanilla Meringue Cookies
Weight Watchers Recipe
Ratings
(334)
1PointsPlus Value
Prep time: 8 min
Cook time: 180 min
Other time: 0 min
Serves: 22
Meringues are egg white-sugar cookies that are baked for
a long time at a low temperature. Make yours swirled by combining the
two batters.
Ingredients
| 4 large egg white(s) | |
| 1/2 tsp distilled white vinegar, or cider vinegar | |
| 1 cup(s) sugar | |
| 2 tsp vanilla extract | |
| 2 Tbsp unsweetened cocoa powder, powder |
Instructions
- Preheat oven to 200ºF. Line 2 baking sheets with foil.
- In a large bowl, beat egg whites with an electric mixer until
frothy. Add vinegar; beat until soft peaks form. Increase speed to high
and gradually add sugar; beat until glossy stiff peaks form. Beat in
vanilla.
- Remove half of meringue to another bowl; stir in cocoa until blended.
- Spoon tablespoons of both meringues onto prepared baking sheets
about 1 inch apart each, making about 44 cookies – half vanilla-flavored
and half cocoa-flavored. Or you can make marbleized cookies by spooning
1/2 tablespoon of each type of meringue into a mound and then swirling
the 2 together with your fingers.
- Bake until meringues feel dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for 1 hour. Transfer baking sheets to wire racks to cool completely. Peel meringues off foil and store in an airtight container. Yields about 2 cookies per serving.
Notes
- Store leftovers in an airtight container at room temperature.
Sunday, November 10, 2013
Saturday, November 9, 2013
Thursday, November 7, 2013
spotted at Target
Found these at Target today. They are both 0 points plus per serving... The rumor has it they are sold year around... not just at this time of the year.
Kale!
Market Fresh: Kale
If you haven't already tried this incredibly nutritious, versatile leafy green, you're in for a delicious surprise.
Article By: Rich Rubin
KaleMarket Fresh Series Cap
Kale is the "it" vegetable of the moment, enjoying a celebrity status usually reserved for the likes of George Clooney and Jennifer Aniston. This leafy green can be found on restaurant menus across the country, from the salad course to the main meal, and chances are your supermarket carries at least one variety of this newly popular produce.
A member of the large brassica family (with such diverse cousins as broccoli, cauliflower, cabbage, brussels sprouts, bok choy, and turnips), kale is a top source of vitamin A and is loaded with beta-carotene. This nutritional powerhouse is also a significant vitamin C provider and is rich in fiber. It also contains huge amounts of the antioxidant lutein, thought to be helpful in avoiding such optical problems as macular degeneration and cataracts.
Selecting and storing
Look for deep color in the leaves. Kale is best kept in a plastic bag pierced for aeration, and it lasts in the refrigerator 3 to 4 days. While baby kale can be eaten raw, the bigger winter variety should be cooked. Rinse it well under cold water; if center stems are large, strip the leaves from the stem with a sharp knife. Steam about eight minutes and it will be nicely crunchy; steam 30 to 40 minutes to give it a soft texture similar to cooked spinach. Sliced or shredded kale will require less cooking time.
What to do with kale
Kale adds a distinctively sharp and nutty taste to salads as well as cooked dishes. Its strong, peppery flavor helps it stand up to strong meats and adds another layer of zip to salads and stir-fry. Try it on its own or in combination with other, equally robust foods.
1. Add it to soups. Coarsely chopped and sautéed, kale is a welcome ingredient in hearty winter soups such as minestrone or bean or lentil soup. Or try the rich, densely flavored caldo verde (greens soup) from Portugal: Sauté l medium onion, 2 cloves garlic, and 6 peeled, thinly sliced potatoes in olive oil; add 8 cups water or chicken broth and simmer until potatoes are soft, about 20 minutes. Mash potatoes in the pot. Stir in half a pound cooked, thinly sliced linguica sausage (or low-fat turkey sausage). Add 1 pound thinly shredded kale leaves (inner stem removed); simmer 5 more minutes.
2. Toss it in stir-fries. Add chopped kale to your favorite stir-fry about 5 minutes before it's finished cooking. For a quick side dish, simply stir-fry 2 cups of chopped kale with a clove of minced garlic for 5 minutes; top with toasted sesame seeds and a drizzle of sesame oil.
3. Juice it. Juicer devotees will appreciate the pick-me-up kale adds to vegetable juices; combine it with carrots and beets in your juicer and add a little fresh gingerroot for a healthy and delicious juice.
4. Bulk up baked goods. For a spicy twist, add 1/2 cup finely chopped kale and 1 minced jalapeño pepper to your favorite cornbread recipe.
5. Perk up your starches. Chopped very fine and sautéed or steamed, kale can be added to mashed potatoes (one bunch per dozen potatoes) for a boost in flavor, nutrition and color. Alternatively, toss some chopped kale into the pot when you're making rice (use 1/2 cup chopped kale per cup of rice and add at the beginning).
If you haven't already tried this incredibly nutritious, versatile leafy green, you're in for a delicious surprise.
Article By: Rich Rubin
KaleMarket Fresh Series Cap
Kale is the "it" vegetable of the moment, enjoying a celebrity status usually reserved for the likes of George Clooney and Jennifer Aniston. This leafy green can be found on restaurant menus across the country, from the salad course to the main meal, and chances are your supermarket carries at least one variety of this newly popular produce.
A member of the large brassica family (with such diverse cousins as broccoli, cauliflower, cabbage, brussels sprouts, bok choy, and turnips), kale is a top source of vitamin A and is loaded with beta-carotene. This nutritional powerhouse is also a significant vitamin C provider and is rich in fiber. It also contains huge amounts of the antioxidant lutein, thought to be helpful in avoiding such optical problems as macular degeneration and cataracts.
Selecting and storing
Look for deep color in the leaves. Kale is best kept in a plastic bag pierced for aeration, and it lasts in the refrigerator 3 to 4 days. While baby kale can be eaten raw, the bigger winter variety should be cooked. Rinse it well under cold water; if center stems are large, strip the leaves from the stem with a sharp knife. Steam about eight minutes and it will be nicely crunchy; steam 30 to 40 minutes to give it a soft texture similar to cooked spinach. Sliced or shredded kale will require less cooking time.
What to do with kale
Kale adds a distinctively sharp and nutty taste to salads as well as cooked dishes. Its strong, peppery flavor helps it stand up to strong meats and adds another layer of zip to salads and stir-fry. Try it on its own or in combination with other, equally robust foods.
1. Add it to soups. Coarsely chopped and sautéed, kale is a welcome ingredient in hearty winter soups such as minestrone or bean or lentil soup. Or try the rich, densely flavored caldo verde (greens soup) from Portugal: Sauté l medium onion, 2 cloves garlic, and 6 peeled, thinly sliced potatoes in olive oil; add 8 cups water or chicken broth and simmer until potatoes are soft, about 20 minutes. Mash potatoes in the pot. Stir in half a pound cooked, thinly sliced linguica sausage (or low-fat turkey sausage). Add 1 pound thinly shredded kale leaves (inner stem removed); simmer 5 more minutes.
2. Toss it in stir-fries. Add chopped kale to your favorite stir-fry about 5 minutes before it's finished cooking. For a quick side dish, simply stir-fry 2 cups of chopped kale with a clove of minced garlic for 5 minutes; top with toasted sesame seeds and a drizzle of sesame oil.
3. Juice it. Juicer devotees will appreciate the pick-me-up kale adds to vegetable juices; combine it with carrots and beets in your juicer and add a little fresh gingerroot for a healthy and delicious juice.
4. Bulk up baked goods. For a spicy twist, add 1/2 cup finely chopped kale and 1 minced jalapeño pepper to your favorite cornbread recipe.
5. Perk up your starches. Chopped very fine and sautéed or steamed, kale can be added to mashed potatoes (one bunch per dozen potatoes) for a boost in flavor, nutrition and color. Alternatively, toss some chopped kale into the pot when you're making rice (use 1/2 cup chopped kale per cup of rice and add at the beginning).
Wednesday, November 6, 2013
Sausage and Cabbage
Soup
6 servings at 5 pts each
Pear and Walnut Salad
6 servings at 3 pts each
Prep Cook Total
10m 20m 30m
14 oz smoked turkey sausage, diced into ½
inch cubes
2 cups shredded coleslaw mix with carrots
4 green onions, sliced
6 cups fat-free chicken broth
½ teaspoon onion powder
¼ teaspoon celery salt
¼ teaspoon pepper
⅛ teaspoon ground nutmeg
1 cup uncooked small macaroni
Hot sauce to taste
---------------------------------------------------------------
1 bag chopped salad mix
2 pears, peeled and sliced
¼ cup chopped walnuts
12 tablespoons Kraft®light raspberry vinaigrette
In a large sprayed stockpot, sauté sausage,
coleslaw and green onions on medium heat for
4 to 5 minutes or until vegetables are tender.
Add broth and seasonings; bring to boil. Stir in
macaroni; cook and stir often, 7 to 8 minutes or
until macaroni is tender. Add hot sauce to taste.
Serving: 1½ cups.
---------------------------------------------------------------
Toss all salad items together and divide into 6
Soup
6 servings at 5 pts each
Pear and Walnut Salad
6 servings at 3 pts each
Prep Cook Total
10m 20m 30m
14 oz smoked turkey sausage, diced into ½
inch cubes
2 cups shredded coleslaw mix with carrots
4 green onions, sliced
6 cups fat-free chicken broth
½ teaspoon onion powder
¼ teaspoon celery salt
¼ teaspoon pepper
⅛ teaspoon ground nutmeg
1 cup uncooked small macaroni
Hot sauce to taste
---------------------------------------------------------------
1 bag chopped salad mix
2 pears, peeled and sliced
¼ cup chopped walnuts
12 tablespoons Kraft®light raspberry vinaigrette
In a large sprayed stockpot, sauté sausage,
coleslaw and green onions on medium heat for
4 to 5 minutes or until vegetables are tender.
Add broth and seasonings; bring to boil. Stir in
macaroni; cook and stir often, 7 to 8 minutes or
until macaroni is tender. Add hot sauce to taste.
Serving: 1½ cups.
---------------------------------------------------------------
Toss all salad items together and divide into 6
Tuesday, November 5, 2013
The curious foodie
http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=223881
Click on the above link!
Click on the above link!
Monday, November 4, 2013
Slow Down
Eating at a more leisurely pace can help your weight-loss efforts.
Article By: Amanda Genge and Lisa Thomas COMMENTS (38)
Mindful EatingTopic Of the Week
The holiday season is hectic — there’s just no getting around it. To get through the day, many of us have become expert multi-taskers — juggling personal, family and work responsibilities. Unfortunately, this means that we're often performing double duty at mealtimes, too. We grab (and devour) breakfast while commuting to the office; squeeze in a quick lunch while working at our desks; and wolf down dinner while watching TV with the family. This pattern of speed eating can cause us to overeat. However, with a little planning and time practicing this month’s Routine: Put your fork down and sip water between bites, you'll learn that there are many good reasons to take a little longer to eat, especially with holidays around the corner.
Making food the focus
Think about your last couple of meals. Were you doing anything else while eating? Activities, like texting or checking in with social networks, for example, might have become such a regular part of your daily routine that you may not notice they’re actually imposing on your eating habits. But they are! Putting on the brakes and focusing only on your food can actually help you enjoy your meals more and eat less as a result. There's even research to back it up: One study found that people ate 10 percent fewer calories when they dialed down their pace than when they scarfed down their food.
In your meeting this week, your Leader and fellow members will share simple strategies you can use to slow down and eat more mindfully. We’ve also gathered ideas you can try right now. Pick one or two that seem doable and consider sharing your results with the group.
Tips to help you decelerate when dining
Pay attention to food choices. When we’re in a hurry, we might just grab whatever is convenient. Planning meals ahead of time eliminates some of this last-minute temptation. But even if you have to wing it, stopping first to ask yourself whether the options are truly what you want to eat (and worth the PointsPlus® values) will help guide good selections.
Eat frequently. Don't let more than four hours go by between meals, so you aren't famished when you sit down to eat.
Take a quiet moment. Before you dig in, stop to reflect on your mood. A little mini-meditation before a meal can help keep emotional eating in check.
Take it all in. Engage all your senses. How does the food look and smell? Anticipate that first taste and really savor each mouthful as you go.
Downsize your bites and bulk up your food. The meal shouldn’t be a race to the finish line. Take smaller bites, put your fork down in between, chew each one thoroughly (fiber-rich foods like apples, popcorn and broccoli take longer to chew) and take a sip of water before raising your fork again.
Avoid social sidetracks. Dining out with family and friends (especially during the holidays) is one of life’s pleasures. Distracting conversations however, can cause you to lose track of what and how much you’re eating so keep checking in with your plate (and your appetite). Also try to limit time you spend around food pushers.
Do a quick check-in. Don't forget to track your meal. Mobile, online or your 3-Month Tracker — use whichever tool works best for you. You might also try jotting down how you're feeling at the time (satisfied, hungry, anxious, preoccupied).
Reflect on what you would do differently next time. How could you better prepare? Check out your Spaces tool for more quick and simple tips.
Eating at a more leisurely pace can help your weight-loss efforts.
Article By: Amanda Genge and Lisa Thomas COMMENTS (38)
Mindful EatingTopic Of the Week
The holiday season is hectic — there’s just no getting around it. To get through the day, many of us have become expert multi-taskers — juggling personal, family and work responsibilities. Unfortunately, this means that we're often performing double duty at mealtimes, too. We grab (and devour) breakfast while commuting to the office; squeeze in a quick lunch while working at our desks; and wolf down dinner while watching TV with the family. This pattern of speed eating can cause us to overeat. However, with a little planning and time practicing this month’s Routine: Put your fork down and sip water between bites, you'll learn that there are many good reasons to take a little longer to eat, especially with holidays around the corner.
Making food the focus
Think about your last couple of meals. Were you doing anything else while eating? Activities, like texting or checking in with social networks, for example, might have become such a regular part of your daily routine that you may not notice they’re actually imposing on your eating habits. But they are! Putting on the brakes and focusing only on your food can actually help you enjoy your meals more and eat less as a result. There's even research to back it up: One study found that people ate 10 percent fewer calories when they dialed down their pace than when they scarfed down their food.
In your meeting this week, your Leader and fellow members will share simple strategies you can use to slow down and eat more mindfully. We’ve also gathered ideas you can try right now. Pick one or two that seem doable and consider sharing your results with the group.
Tips to help you decelerate when dining
Pay attention to food choices. When we’re in a hurry, we might just grab whatever is convenient. Planning meals ahead of time eliminates some of this last-minute temptation. But even if you have to wing it, stopping first to ask yourself whether the options are truly what you want to eat (and worth the PointsPlus® values) will help guide good selections.
Eat frequently. Don't let more than four hours go by between meals, so you aren't famished when you sit down to eat.
Take a quiet moment. Before you dig in, stop to reflect on your mood. A little mini-meditation before a meal can help keep emotional eating in check.
Take it all in. Engage all your senses. How does the food look and smell? Anticipate that first taste and really savor each mouthful as you go.
Downsize your bites and bulk up your food. The meal shouldn’t be a race to the finish line. Take smaller bites, put your fork down in between, chew each one thoroughly (fiber-rich foods like apples, popcorn and broccoli take longer to chew) and take a sip of water before raising your fork again.
Avoid social sidetracks. Dining out with family and friends (especially during the holidays) is one of life’s pleasures. Distracting conversations however, can cause you to lose track of what and how much you’re eating so keep checking in with your plate (and your appetite). Also try to limit time you spend around food pushers.
Do a quick check-in. Don't forget to track your meal. Mobile, online or your 3-Month Tracker — use whichever tool works best for you. You might also try jotting down how you're feeling at the time (satisfied, hungry, anxious, preoccupied).
Reflect on what you would do differently next time. How could you better prepare? Check out your Spaces tool for more quick and simple tips.
Sunday, November 3, 2013
Saturday, November 2, 2013
Friday, November 1, 2013
No-Noodle Vegetable Lasagna
Weight Watchers Recipe
5PointsPlus Value
Prep time: 20 min
Cook time: 60 min
Other time: 20 min
Serves: 12
Roasted vegetable strips replace noodles in this recipe. Add some heat by flavoring the ricotta with crushed red pepper flakes or minced garlic.
Recipe
Read All Reviews (889)
Ingredients
5 spray(s) cooking spray, divided
1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices
2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
1 large egg(s), beaten
3/4 pound(s) part-skim ricotta cheese
1/4 cup(s) basil, fresh, cut into thin strips
1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided
4 cup(s) store bought marinara sauce, divided
1/2 pound(s) shredded part-skim mozzarella cheese, divided
Instructions
To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; flip vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy). Remove vegetables from oven; reduce oven temperature to 350°F.
Meanwhile, while vegetables roast, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and Parmesan cheeses.
Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Notes
Use a mandoline to slice the vegetables, if possible. If you do not have a mandoline and you cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into 1/4-inch rounds instead.
Weight Watchers Recipe
5PointsPlus Value
Prep time: 20 min
Cook time: 60 min
Other time: 20 min
Serves: 12
Roasted vegetable strips replace noodles in this recipe. Add some heat by flavoring the ricotta with crushed red pepper flakes or minced garlic.
Recipe
Read All Reviews (889)
Ingredients
5 spray(s) cooking spray, divided
1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices
2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
1 large egg(s), beaten
3/4 pound(s) part-skim ricotta cheese
1/4 cup(s) basil, fresh, cut into thin strips
1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided
4 cup(s) store bought marinara sauce, divided
1/2 pound(s) shredded part-skim mozzarella cheese, divided
Instructions
To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; flip vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy). Remove vegetables from oven; reduce oven temperature to 350°F.
Meanwhile, while vegetables roast, in a medium bowl, combine egg, ricotta cheese, basil and 1/4 cup Parmesan cheese; set aside.
To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining mozzarella and Parmesan cheeses.
Bake until the bottom starts to bubble, about 35 to 40 minutes. Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.
Notes
Use a mandoline to slice the vegetables, if possible. If you do not have a mandoline and you cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into 1/4-inch rounds instead.
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