Maple Butternut Squash with Crispy Pancetta

Weight Watchers Recipe


3PointsPlus Value
Prep time:  15 min
Cook time:  40 min
Serves: 8
Sweet, salty, and savory – a perfect holiday side dish. Serve it with roast chicken, pork or lamb.
Ingredients
      9 cup(s) uncooked butternut squash, cubed  
2 Tbsp olive oil  
2 tsp fresh thyme, leaves  
1 1/2 tsp kosher salt  
1/8 tsp black pepper, freshly ground  
1 oz pancetta, finely chopped  
2 Tbsp maple syrup  
Instructions
Place 2 large rimmed nonstick baking sheets in oven. Preheat oven to 425ºF.

In a large bowl, combine squash, oil, thyme, salt and pepper; toss to combine.

Remove baking sheets from oven and carefully divide squash between sheets; spread into single layer. Roast squash, tossing about halfway through cooking, until tender inside but slightly browned and crisp on outside, about 40 minutes.

While squash is cooking, heat a medium nonstick pan over medium-high heat. Add pancetta and cook, stirring frequently, until golden brown, about 3 1/2 to 4 minutes; remove from skillet and set aside.

Transfer squash to a serving platter or bowl and sprinkle with pancetta and maple syrup; toss to coat and serve immediately. Yields about 3/4 cup per serving.
Notes
You'll need about a 4 pound whole squash for this recipe

Rais' the Roof PB&J Quesadilla
Entire recipe: 250 calories, 10.5g fat, 325mg sodium, 32.5g carbs, 11.5g fiber, 12g sugars, 8g protein -- PointsPlus® value 6*

OK, so there's no actual queso in this 'dilla, but you get the picture -- it's a gooey, hot, and crunchy tortilla-fest!

Ingredients:
One 6-inch high-fiber flour tortilla with 80 calories or less (like the kind by La Tortilla Factory or Mission)
1 tbsp. reduced-fat creamy peanut butter
2 tsp. low-sugar strawberry preserves
1 tbsp. raisins, chopped
1 1/2 tsp. chopped peanuts

Directions:
Lay tortilla flat, and spread with peanut butter. Top one half with preserves, avoiding the tortilla edges, and sprinkle with chopped raisins and peanuts. Fold the PB-only half over the other half, and press gently to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook quesadilla until hot and crispy, about 2 minutes per side. Slice into wedges and enjoy!

MAKES 1 SERVING

Peppermint Meringues
Skinnytaste.com
Servings: 30 • Size: 3 cookies • Old Points: 0 pts • Points+: 1
Calories: 21 • Fat: 0 g • Carb: 5 g • Fiber: 0 g • Protein: 0.5 g • Sugar: 5 g
Sodium: 6 mg
Ingredients:
• 3 large egg whites
• 3/4 cup sugar
• 1 drop peppermint concentrate or 1/2 tsp pure peppermint extract
• Red gel-paste food coloring
Directions:
Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a
small open-star tip (such as Wilton M1). Set aside.
Place egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of
simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3
minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed
until stiff peaks form. Mix in peppermint concentrate.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill
bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.
Refill bag as necessary, adding food coloring each time.
Bake cookies until crisp but not brown, about 1 hour 40 minutes. Shut the oven off and leave in
the oven for 30 minutes. Let cool completely on sheets on wire racks then place in a sealed
container.
Makes 90 - 100 small cookies.
Adapted from Martha Stewart

Make sure you are drinking enough water. Many times we will overeat because we are thirsty.

Cinnamon-Oat Whole Wheat Pancakes

Weight Watchers Recipe

Ratings (0)
7PointsPlus Value
Prep time:  10 min
Cook time:  24 min
Serves: 6
Oatmeal and whole wheat flour give these nutty pancakes a fiber boost. Enjoy them plain or topped with fresh fruit.
Ingredients
1 cup(s) uncooked old fashioned oats  
1 cup(s) whole wheat flour  
1 cup(s) all-purpose flour  
1 tsp baking soda  
1 tsp ground cinnamon  
1/2 tsp table salt  
2 cup(s) buttermilk  
      2 large egg(s)  
2 Tbsp packed brown sugar, dark variety  
1 Tbsp unsalted butter, melted  
1 tsp vanilla extract  
3 spray(s) cooking spray  
Instructions
In a medium bowl, whisk together oats, both flours, baking soda, cinnamon and salt. In a large bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add dry ingredients to wet ingredients; fold to just combine.

Coat a large nonstick griddle or pan with cooking spray; heat over medium to medium-high heat. Spoon batter into pan using 1/3-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Place pancakes on a baking tray in a warm oven (to keep hot); repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Yields 2 pancakes per serving.
Notes
These pancakes are dense. Thin the batter out with a little water, if desired.

Make these mini pancakes by using 2 tablespoons of batter at a time (will change portion size and PointsPlus value).

This weeks meeting topic = Your Holiday Action Plan

Turkey and Cheddar Wrap

Weight Watchers Recipe

Ratings (72)
6PointsPlus Value
Prep time:  10 min
Cook time:  0 min
Serves: 2
These wraps are a tasty way to use up leftover Thanksgiving turkey. They're also great with baby arugula or shredded romaine instead of watercress.
Ingredients
1 1/2 Tbsp reduced-calorie mayonnaise  
2 tsp mustard, coarse-grain  
2 item(s) (medium) whole wheat tortilla(s), warmed according to package directions  
      4 oz cooked turkey breast without skin, chopped  
1/4 tsp table salt  
1/8 tsp black pepper, freshly ground (or to taste)  
      1/2 cup(s) fresh tomato(es), diced  
      2 Tbsp uncooked red onion(s), diced  
      1 cup(s) fresh watercress  
3 Tbsp low-fat, shredded Cheddar cheese, sharp-variety  
Instructions
In a small cup, combine mayonnaise and mustard. Lay tortillas on a cutting board; spread with mustard mixture.

Place 2 ounces turkey in center of each tortilla; sprinkle with salt and pepper. Top each with half of tomatoes, onion, watercress and cheese.

Tuck in sides of tortilla and then roll it up tightly; cut in half on a diagonal. Yields 2 halves per serving.

Reason to BELIEVE #326: Because tomorrow is one of the biggest food holidays of the year and you can celebrate it!

Pumpkin Ice Cream in Homemade Ice Cream Bowls

Pumpkin Ice Cream in Homemade Ice Cream Bowls

Weight Watchers Recipe

Ratings (49)
6PointsPlus Value
Prep time:  10 min
Cook time:  8 min
Serves: 4
Tortillas are sprinkled with pumpkin pie spice, then baked. They turn into edible bowls for this delicious, elegant autumn dessert.
Ingredients
      1/2 cup(s) canned pumpkin, puree  
1 1/4 tsp pumpkin pie spice, divided  
2 cup(s) light vanilla ice cream, slightly softened  
2 tsp sugar  
4 medium flour tortilla(s)  
4 spray(s) cooking spray  
4 tsp chopped pecans, toasted  
Instructions
In a medium bowl, stir together pumpkin puree and 1 teaspoon pumpkin pie spice; add ice cream and stir until blended. Cover and freeze until firm, about 3 hours.

To make dessert cups, place oven rack in center of oven. Preheat oven to 400ºF.

In a small cup, mix sugar with remaining 1/4 teaspoon pumpkin pie spice.

Warm tortillas in microwave until pliable, about 10 to 20 seconds.

Lightly coat both sides of warmed tortillas with cooking spray. Sprinkle one side of each tortilla with sugar mixture. Place each tortilla, sugar side-up, in a hole of a muffin pan, to form a bowl shape. Bake until tortillas are crisp, light golden and are holding their shape, about 6 to 7 minutes. Remove tortillas from pan; cool on a wire rack.

To serve, fill each cooled tortilla cup with 1/2 cup ice cream; sprinkle each with 1 teaspoon chopped pecans. Serve immediately. Yields 1 filled ice cream bowl per serving.
Notes
This recipe is a great make-ahead holiday dessert. Double or triple the recipe for larger gatherings and just assemble the ice cream in the bowls when it’s time for dessert.

This weeks meeting topic =The Great Plate (now lighter!)

Quinoa and Apple Breakfast Cereal

Weight Watchers Recipe

Ratings (869)
5PointsPlus Value
Prep time:  10 min
Cook time:  20 min
Serves: 6
A delicious protein-packed cereal that also makes a sweet side dish – great with raisins, crystallized ginger, sautéed pear, nuts and dried berries, too.*
Ingredients
      1 cup(s) uncooked quinoa  
2 spray(s) cooking spray  
1 Tbsp salted butter, divided  
      2 medium fresh apple(s), chopped or diced  
2 cup(s) water, cold  
1/2 tsp ground cinnamon  
3 Tbsp packed brown sugar  
      1/4 cup(s) fat-free skim milk  
Instructions
Soak quinoa in a bowl of water for 5 minutes.

Meanwhile, coat a large skillet with cooking spray; set over medium heat. When skillet is hot, melt 1/2 tablespoon butter until it just starts to sizzle. Add apples and cook, turning occasionally, until apples are soft and begin to caramelize, about 5 to 10 minutes depending on personal taste; set aside

Rinse and drain quinoa. Add quinoa and 2 cups of cold water to a medium saucepan and bring to a boil over medium-high heat; boil for 1 minute. Reduce heat to low, cover pan tightly and allow quinoa to simmer for 10 minutes. When quinoa is cooked (a little tail will appear on each grain), remove from heat and fluff with a fork. Add remaining 1/2 tablespoon butter, cinnamon, sugar and milk; stir to combine and fold in apples. Yields about 2/3 cup per serving.
Notes
*Could affect PointsPlus value.

This recipe reheats well in the microwave.

Naked Pear and Cranberry Pie Recipe

(serves 8)
4 large ripe green pears (Bartlett)
1 cup fresh cranberries
¼ cup sugar plus 2 teaspoons
3 tablespoons cornstarch
1 teaspoon cinnamon
2 tablespoons water
Preheat oven to 375. Slice two pears and layer in bottom of pie plate. Add ½ cup cranberries. Slice the last two pears and layer onto the cranberries. Add final ½ cup cranberries to the top.
Mix the ¼ cup sugar, cornstarch, and cinnamon in a small bowl with the water. Pour over the pie. Cover the pie with foil and bake for 40 minutes. Uncover, sprinkle with 2 teaspoons sugar, and bake for 10-20 minutes uncovered or until pears are tender.
Can be served warm or room temperature.
106 calories, 0.1 g fat, 0.0 g saturated fat, 27.9 g carbohydrates, 18 g sugar, 0.5 g protein, 4.0 g fiber, 2 mg sodium, 3 PointsPlus

Pumpkin Pie Makeover Recipe

(8 servings)
1 8 ounce package Neufchatel cheese
2 cups pureed pumpkin
1/4 cup sugar
2 eggs
1 1/2 teaspoons pumpkin spice
Preheat oven to 350 F. Bring Neufactel cheese to room temperature either by leaving it out of the fridge or unwrapping and putting in the microwave for 30 seconds. Using a mixer, blend Neufchatel cheese in a bowl to fluff. Add pumpkin, sugar, and spice and taste. Add more sugar until you get your desired sweetness. Mix in eggs and spoon into ramekins or loaf pan. Bake for 40 minutes or until center of pie is firm.
For one serving: 140 calories, 7.8 g fat, 12.9 g carbohydrates, 5.2 g protein, 1.6 g fiber, 134 mg sodium, 4 PointsPlus

"The chief cause of failure or unhappiness
is trading what we want most
for what we want at the moment."
Eleanor Roosevelt

This weeks meeting topic = Introducing Activelink!

"You can't eat it if you don't have it."

A. If you have junk food in the house, you can be good 98% of the time...but the 2% of the time that you are experiencing the "what-the-hell" syndrome- you can blow days of hard work.

B. If you don't have fruit, veggies, good protein, etc. in the house, you can't eat your healthy choices!

It works both ways- You can't eat it, if you don't have it.

Clean out your pantry- get your food packed up for our food drive this Thursday. Include some healthy choices for our neighbors in need.

After your pantry's been organized, head  to the grocery store and CHOOSE healthy choices for your home. It is so much easier to eat WWer style when the good food is right there waiting for you.

Many of you are taking that five minutes a day (or twice a day) to check
in with yourself and your goals. Terrific! The more mindful you are
about following the program, the more success.

It isn't too soon to make a mental plan for the upcoming eating occasions (otherwise known as holidays). You are going to be TEMPTED.
Forewarned is forearmed. Just SEEING the food can be difficult. Putting it on your plate, or bypassing that and just shoving it in the trap can blow an entire's week worth of hard work (or more).

​What do you want to do this season? CHOICES are: LOSE, MAINTAIN or GAIN.

I promise you- it is totally in your hands. Make a plan. Stay as far away from temptations as possible, but make a plan when you know you will encounter them. There are so many scenarios; I can't go into all of them here. TAKE your FIVE minutes- perhaps with pen and paper- and MAKE a PLAN. Only you can prevent weight gain....

THIS WEEK IN YOUR WEIGHT WATCHERS MEETING-

EVERYTHING YOU WANTED TO KNOW ABOUT POWER FOODS & THE SIMPLY FILLING OPTION.

specials.... come get them while you can

This weeks meeting topic = Test your power food iq

this recipe looks good.

Click on the link below to see a really good looking recipe. 




http://www.skinnytaste.com/2012/11/mushroom-kale-lasagna-rolls.html#more

Warm Spinach Salad with Bacon, Chicken and Blue Cheese

Weight Watchers Recipe

Ratings (143)
5PointsPlus Value
Prep time:  20 min
Cook time:  15 min
Serves: 6
A warm entrée-size salad that’s packed with tasty ingredients. It boasts a delicious, homemade bacon-vinaigrette that’s made right in the pan.
Ingredients
2 Tbsp apple cider vinegar  
1 tsp Dijon mustard  
3/4 tsp table salt  
1/4 tsp black pepper  
      5 oz fresh spinach, baby variety  
      2 cup(s) uncooked radicchio, coarsely chopped  
6 slice(s) uncooked reduced-fat bacon, cut crosswise into 1/4-inch pieces  
      8 oz cremini mushroom(s), sliced (about 3 1/2 cups)  
      1 large uncooked red onion(s), thinly sliced  
      1 pound(s) cooked skinless, boneless chicken breast(s), chopped into bite-size pieces  
      1 large Granny Smith apple(s), thinly sliced  
1/4 cup(s) blue cheese, crumbled  
Instructions
In a small bowl, combine vinegar, mustard, salt and pepper; set aside.

Toss spinach and radicchio in a large serving bowl; set aside.

Heat a large nonstick skillet over low heat; add bacon and cook, stirring frequently, until crispy and browned, about 7 to 8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate; let drain.

Set same skillet over high heat; add mushrooms and onion and cook, stirring often, until onions begin to brown, about 6 to 7 minutes. Add vinegar mixture and chicken to skillet; cook, stirring, to heat chicken, about 1 minute. Spoon over spinach mixture and toss to wilt lightly; garnish with bacon, apple and blue cheese. Serve warm. Yields about 1 1/2 cups per serving.