Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Weight Watchers Recipe


5PointsPlus Value

Prep time: 10 min
Cook time: 24 min
Other time: 0 min
Serves: 6
A fantastic fall breakfast. These pancakes are light and fluffy with the wonderful essence of pumpkin pie.
Recipe
Read All Reviews (309)
Ingredients
1 1/4 cup(s) all purpose flour  
1 1/2 tsp baking soda  
1 1/2 tsp pumpkin pie spice  
1/2 tsp ground cinnamon  
1/2 tsp table salt  
1 1/4 cup(s) buttermilk  
      1 cup(s) canned pumpkin, do not use pumpkin pie filling  
      2 large egg(s)  
3 Tbsp packed brown sugar, dark variety  
1 Tbsp unsalted butter, melted  
3 spray(s) cooking spray  
2 tsp powdered sugar  
Instructions
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, beat together buttermilk, pumpkin, eggs, sugar and melted butter. Add dry ingredients to wet ingredients; fold in just to combine.

Coat a nonstick griddle or pan with cooking spray; heat over medium-high heat. Spoon batter into pan in batches using 1/4-cup batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Remove pancakes to a tray in a warm oven; repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Sprinkle with powdered sugar just before serving. Yields 2 pancakes per serving.
Notes
You can thin the batter out with a little water if desired.

chocolate marshmellow bark

Chocolate Marshmallow Bark


Weight Watchers Recipe

4PointsPlus Value

Prep time: 5 min
Cook time: 5 min
Other time: 0 min
Serves: 12
A sweet, couldn't-be-easier-to-make treat for any occasion.
Recipe
Read All Reviews (635)
Ingredients
8 oz bittersweet chocolate, finest quality recommended  
2 tsp regular butter  
3 cup(s) mini marshmallows  
Instructions
Line a 9- X 9-inch pan with heavy-duty aluminum foil.

In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows.

Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve. Yields 1 piece per serving.
Notes
This basic recipe is very versatile: You can add your own favorite ingredients like nuts, dried fruit, crispy cereal, crisp crumbled cookies or even fresh fruit. If you use fresh fruit, however, the bark must be refrigerated and eaten the day it is made. Fresh strawberries, blueberries and pineapple are all excellent options (any additions to recipe could affect PointsPlus values).

Italian Meatballs

Italian Meatballs

Weight Watchers Recipe

Ratings (1078)
2PointsPlus Value

Prep time: 16 min
Cook time: 32 min
Other time: 0 min
Serves: 12
Serve these bite-size morsels as an appetizer or hors d'oeuvre, or combine with pasta or rice for a main course. They're also great stirred into soup.
Recipe
Read All Reviews (984)
Ingredients
1 1/2 tsp regular butter  
1 1/2 tsp olive oil  
      1 large uncooked onion(s), minced  
1 pound(s) uncooked lean ground beef  
      1 large egg(s), beaten  
1 Tbsp fresh parsley, finely minced (or 1/2 tsp Italian seasoning)  
3/4 tsp table salt  
1/4 tsp red pepper flakes  
1/4 cup(s) canned beef broth, or chicken broth  
1/4 cup(s) white wine  
Instructions
In a large skillet, melt butter and oil over medium heat. Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes. Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.

Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.

Chocolate-Fudge Cookie Bites


Weight Watchers Recipe


1PointsPlus Value

Prep time: 12 min
Cook time: 8 min
Other time: 10 min
Serves: 40
Just the right mouthful of chocolaty goodness. Freeze extras and defrost at room temperature.
Recipe
Read All Reviews (152)
Ingredients
4 spray(s) cooking spray  
3/4 cup(s) sugar  
1/3 cup(s) unsweetened cocoa powder  
4 Tbsp regular butter, softened  
      4 oz unsweetened applesauce  
1 tsp vanilla extract  
1 3/4 cup(s) all purpose flour  
1 tsp baking powder  
1/4 tsp table salt  
2 Tbsp powdered sugar  
Instructions
Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray or cover with parchment paper.

Place sugar, cocoa powder and butter in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend.

In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.

Shape batter into 40 marble-size balls with your hands; place 1-inch apart on prepared cookie sheets. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to a wire rack to cool completely; sprinkle with powdered sugar. Yields 1 cookie per serving.
Notes
The dough is a little sticky. If it's too difficult for you to work with, chill the dough in the refrigerator first.

Store cookies in a tightly covered container to maintain freshness.

Cranberry-Nut Rugalach

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Weight Watchers Recipe

2PointsPlus Value
Track
Prep time: 12 min
Cook time: 15 min
Other time: 0 min
Serves: 16
There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.
Recipe
Read All Reviews (38)
Ingredients
2 spray(s) cooking spray  
1/4 cup(s) dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)  
1/4 cup(s) walnut(s), finely chopped  
1 Tbsp sugar, granulated  
1 Tbsp all purpose flour  
8 oz reduced fat crescent roll dough  
1 Tbsp powdered sugar  
Instructions
Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.

Sprinkle flour on a dry surface; roll out dough into an 11-inch square. Separate dough along perforations into 8 triangles. Cut each triangle in half lengthwise, making 16 long triangles.

Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes.

Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving.
Notes
These cookies taste best served warm. To reheat, place cookies in a preheated 325°F oven for 5 minutes. Do not microwave – it will toughen the dough.

Chicken Stuffing Bake
6 servings at 7 each
Pecan Carrots
6 servings at 3 Points Plus each
Prep Cook Total
15m 30m 45m
1 box Stove Top® stuffing, chicken flavored
1½ lb boneless skinless chicken breast, cubed
10 oz can fat-free cream of chicken soup
⅓ cup fat-free sour cream
16 oz bag frozen mixed vegetables
---------------------------------------------------------------
2 lbs carrots, peeled and sliced
3 tablespoons light margarine
3 tablespoons orange marmalade
¼ cup chopped pecans
Preheat oven to 400 degrees. Prepare stuffing
as directed omitting margarine listed in package
directions. Combine chicken and remaining
ingredients; place in a sprayed 9 x 13 baking
dish and top with stuffing. Bake 30 minutes.
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Boil carrots in a large pan until tender. Drain;
stir in remaining ingredients; cook until heated.

Slow Cooker Fudge

Yield: Servings 30 | Serving Size = 1 piece of fudge | Calories: 114 g | Previous Points: 3 | Points Plus: 3 | Total Fat: 8 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 21 mg | Carbohydrates: 13 g | Sugars: 10 g Dietary Fiber: 1 g | Protein: 1 g

Ingredients

• 2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
• 1/4 cup coconut milk, (canned, not in a carton)
• 1/4 cup raw mild honey
• Dash of sea salt
• 1 teaspoon pure vanilla extract

Directions

Fudge is perfect for the slow cooker because it doesn't scorch or burn.

Add chocolate chips, coconut milk, honey and salt, stir to combine. Cover and cook on low 2 hours without stirring. It's important that lid remain on during this 2 hours.

After 2 hours, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool in uncovered slow cooker, until fudge has reached room temperature...approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.

Lightly spray a 1 quart casserole dish with non-stick cooking spray. Pour fudge into dish, cover and refrigerate 4 hours or until firm. Cut into 30 pieces. This fudge is very rich and meant to be eaten on occasion as a treat.

Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

I am making this today...

Zucchini Tots 
Skinnytaste.com
adapted from The Two Bite Club
Servings: 3  Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts
Calories: 108  • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)


Ingredients:

• 1 cup zucchini, grated
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup reduced fat sharp cheddar cheese, grated
• 1/4 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray

Directions:

Preheat oven to 400°.  Spray a mini muffin tin with cooking spray.

Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!

  
Heirloom Tomato and Basil Platter


Weight Watchers Recipe

Ratings (0) Rate it
2PointsPlus Value
Track
Prep time: 18 min
Cook time: 0 min
Other time: 0 min
Serves: 6
Nothing says summer more than juicy ripe tomatoes and fresh basil. Use a variety of colored tomatoes for the prettiest presentation.
Recipe
Read All Reviews (6)
Ingredients
2 Tbsp olive oil, extra virgin  
1 Tbsp red wine vinegar  
1 Tbsp water  
1/4 tsp minced garlic, finely minced  
1/2 tsp table salt  
1/4 tsp black pepper, freshly ground  
1/4 tsp dried oregano, crumbled  
      3 large fresh tomato(es), heirloom variety, sliced  
      1/2 small uncooked red onion(s), very thinly sliced  
1/2 cup(s) basil, leaves, fresh, torn  
Instructions
To make dressing, in a small bowl, whisk together oil, vinegar, water, garlic, salt, pepper and oregano.

Arrange sliced tomatoes, slightly overlapping, on a platter. Scatter onion and basil over top; drizzle with dressing. Yields half a sliced tomato, a few onion slices and about 2 teaspoons dressing per serving.
Notes
For a heartier salad, add some crumbled feta or ricotta salata, or sliced fresh mozzarella to the platter and serve on a bed of baby arugula (could impact recipe’s PointsPlus value).

Blueberry Caprese

Blueberry Caprese



Bluberry Caprese
Servings: 2 servings
Serving Size: 1/2 recipe
Nutritional Info: 123 calories, 9.8g of fat, 2.7g of carbohydrates, 5.3g1g of fiber, 7.7g of protein * 4 P+

Ingredients
1 cup blueberries
2 oz fresh mozzarella cheese, chopped
10 basil leaves, chopped
2 tsp. olive oil
2 tsp. balsamic vinegar or balsamic glaze
Salt and pepper to taste
Optional: Handful of greens
Instructions

Combine all the ingredients in a bowl and drizzle with olive oil, vinegar, salt, and pepper.

Roatsed Blueberry Oat Bars
Servings: 9
Serving Size: 1 bar
Nutritional Information: 254 calories, 8.6g of fat, 40.6g of carbohydrates, 3.4g of fiber, 4.8g of protein * 6 PointsPlus

Ingredients

• 16 oz. blueberries
• 1 tbsp. brown sugar
• Optional: 1-2 tbsp. balsamic vinegar
• 1.5 cups oats
• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 egg
• 1/3 cup butter, melted
• 1/3 cup nonfat Greek yogurt
• 2 tbsp. honey

Instructions

1. Preheat the oven to 425 degrees. Toss the blueberries with 1 tbsp. brown sugar and balsamic vinegar is using. Roast for 20 minutes in a glass pan. Set aside and let cool.
2. Turn the oven down to 350 degrees. Line a 9 X 9 baking dish with parchment paper.
3. In a bowl, mix together the oats, flours, brown sugar, salt, and baking soda. In another bowl, whisk together the egg, yogurt, melted butter, and honey.
4. Combine the wet and dry ingredients to form a dough.
5. Press 2/3 of the dough into the bottom of your baking dish.
6. Pour the roasted blueberries and any juice on top.
7. Top with the remaining dough. This can be a little difficult so if you need to just press small pieces of dough flat in your hands and lay on top, scattering them to cover most of the top. It’s fine if blueberries poke through in some spots.
8. Bake for 30 minutes and let cool for at least 30 minutes before cutting into squares.

Italian Casserole

Italian Casserole

6 servings at 11 points plus each

6 servings at 2 each

Prep Cook Total

10m 45m 55m

8 oz uncooked rotini pasta

. lb lean ground beef

14 oz can tomato sauce

14 oz can diced tomatoes, Italian style

8 oz reduced-fat cream cheese, at room

temperature

1 cup part skim ricotta

1 cup shredded part skim mozzarella cheese

---------------------------------------------------------------

Preheat over to 350 degrees. Cook pasta

according to directions. Place cooked pasta in

sprayed 9x13 baking dish. Brown beef in a

large skillet over medium heat for 8 to 10

minutes. Combine tomato sauce and diced

tomatoes. Combine cream cheese and ricotta.

Layer beef, cheese mixture, then tomato

mixture over pasta. Bake uncovered 30

minutes. Sprinkle mozzarella on top for last 5

minutes. Divide into 8 servings.

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Skinny Peanut Butter-Yogurt Dip

Skinny Peanut Butter-Yogurt Dip

Serving size: 2 tablespoons | Calories: 40 | Previous Points: 1 | Points Plus: 1 | Total Fat: 3 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 6 mg | Carbohydrates: 2 gm | Dietary fiber: 0 gm | Sugars: 1 gm | Protein: 2 gm

Ingredients

• ½ cup Greek yogurt, fat free, plain
• ¼ cup natural peanut butter, crunchy recommended

Directions

Combine all the ingredients in a small bowl, refrigerate until ready to eat.

Serve with your favorite fruit or veggie...my favorite is organic apple wedges.

honey garlic chicken

Slow Cooker Sunday: Honey Garlic Chicken 5 points plus values per serving.

Sometimes there just isn’t time to go to the store. We need a recipe that we can throw together in a couple of minutes with things we already have in the house. This is that kind of recipe. Likely you already have everything you need to make it at home and it takes less than 5 minutes to get into the crockpot. Easy, peasy. Once it’s done there are endless serving possibilities – serve it over rice, stuff it into a sandwich, toss is on a salad, wrap it up in some lettuce, or add it to stir-fried vegetables. Since this recipe is so versatile, consider doubling up for leftovers during the week. It makes a terrific lunch or dinner.
Sunday Slow Cooker: Honey Garlic Chicken
Servings: 6 servings
Serving Size: about 2/3 cup
Nutritional Info: 153.4 calories, 3g of fat, 29.4g of carbohydrates, 6.2g of fiber, 14.3g of protein * 5 P+
Ingredients

• 1.5 lbs. boneless, skinless chicken breast, cut into chunks
• 3 garlic cloves, minced
• 3/4 tsp. dried basil
• 1/3 cup soy sauce
• 1/3 cup ketchup
• 1/4 cup honey
• Pinch red pepper flakes

Instructions

1. Whisk together the garlic, basil, soy sauce, ketchup, and honey.
2. Add the chicken to the crockpot.
3. Pour the sauce over and mix everything together.
4. Cook on low for 4 hours.
5. For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.

Thank you slender kitchen for this amazing recipe. 

Creamy Spinach Parmesan Dip

Weight Watchers Recipe

2

PointsPlus Value

Prep time: 10 min

Cook time: 5 min

Other time: 10 min

Serves: 8

Enjoy this garlicky dip with chips, vegetables or baked chicken wings. It’s also really tasty on burgers.

Ingredients 1 pound(s) fresh spinach, baby leaves    3/4 cup(s) reduced-fat sour cream    1/4 cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested    1 clove(s) (medium) garlic clove(s), finely chopped (or more to taste)    1/8 tsp ground nutmeg    1/8 tsp sea salt, or more to taste    Instructions Steam, boil or microwave spinach until wilted, about 3 to 5 minutes; drain well and cool. Combine all ingredients in a blender or food processor; puree until smooth. Spoon into a serving bowl or onto fresh vegetables and garnish with sea salt. Yields about 1/4 cup dip per serving. Notes We suggest using a high-quality Italian Parmesan cheese. It has the same PointsPlus values as jarred Parmesan cheese but much more flavor.

a healthy, zero point dip. Perfect with homemade chips, veggies, or spread on a sandwich. And for only 25 calories per serving, you can literally eat the entire recipe. Like a smoother texture, add in a touch of Greek yogurt or low-fat sour cream.
Artichoke Dip
Servings: 4 servings
Serving Size: 1/4 cup
Nutritional Info: 25.3 calories, .3g of fat, 5.2g of carbohydrates, 2.5g of fiber, 1.7g of protein * 0 P+

Ingredients

• 1 can artichoke hearts
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Pinch red pepper flakes
• 1/2 tsp. cumin
• 1 garlic clove
• Optional: 1 tsp. balsamic vinegar

Instructions

1. Drain the artichokes, saving up to 1/2 cup canning liquid on the side. If you use defrosted frozen artichokes, just have some water or vegetable broth on hand.
2. Add everything to a food processor and pulse until combined. If needed add canning liquid or water/broth to the food processor one tablespoon at a time to help with mixing. Be careful not to add too much liquid.

Skinny Berry Parfait

Servings: 4 | Calories: 139 | Previous Points: 2 | Points Plus: 3 | Total Fat: 1 gm | Saturated Fats: 0 gm | Trans Fats: 0 gm | Cholesterol: 2 mg | Sodium: 32 mg | Carbohydrates: 26 gm | Dietary fiber: 5 gm | Sugars: 17 gm | Protein: 8 gm

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup almonds with skins, sliced
• 1/2 teaspoon cinnamon
• 3 tablespoons unrefined coconut oil
• 1/2 cup fresh raspberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh blackberries
• 2 cups raspberry yogurt (here's the recipe, just change out strawberry spread for raspberry)

Directions

Preheat oven to 350 degrees.

In a medium bowl, combine oats, almonds and cinnamon. Stir in melted coconut oil to combine with other ingredients. Line a cookie sheet with parchment, spread oats evenly and bake approximately 20 minutes or until golden. Stir after 10 minutes. Allow to cool completely.

You'll like have leftover granola. This granola is a wonderful snack or topping. Try adding rasins or other dried fruit without added sweeteners.

Alternate yogurt, granola and berries in 4 parfait glasses.

Choose other berries if you prefer.

Skinny Berry Parfait

Servings: 4 | Calories: 139 | Previous Points: 2 | Points Plus: 3 | Total Fat: 1 gm | Saturated Fats: 0 gm | Trans Fats: 0 gm | Cholesterol: 2 mg | Sodium: 32 mg | Carbohydrates: 26 gm | Dietary fiber: 5 gm | Sugars: 17 gm | Protein: 8 gm

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup almonds with skins, sliced
• 1/2 teaspoon cinnamon
• 3 tablespoons unrefined coconut oil
• 1/2 cup fresh raspberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh blackberries
• 2 cups raspberry yogurt (here's the recipe, just change out strawberry spread for raspberry)

Directions

Preheat oven to 350 degrees.

In a medium bowl, combine oats, almonds and cinnamon. Stir in melted coconut oil to combine with other ingredients. Line a cookie sheet with parchment, spread oats evenly and bake approximately 20 minutes or until golden. Stir after 10 minutes. Allow to cool completely.

You'll like have leftover granola. This granola is a wonderful snack or topping. Try adding rasins or other dried fruit without added sweeteners.

Alternate yogurt, granola and berries in 4 parfait glasses.

Choose other berries if you prefer.

http://skinnyms.com/skinny-berry-parfait/

Quinoa and Spinach Patties

Quinoa and Spinach Patties
Skinnytaste.com
Servings: 7 • Serving Size: 2 patties • Old Points: 5 pts • Points+: 6 pts
Calories: 236.2 • Fat: 7.4 g • Protein: 11.4 g • Carb: 30.5 g • Fiber: 3.2 g • Sugar: 1.9 g
Sodium: 429.5 • Cholesterol: 110.0 mg

Adapted from Heidi Swanson's Super Natural Every Day

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• 4 eggs, whisked
• 1/3 cup Parmesan cheese
• 3 large scallions, sliced thin
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1 cup steamed spinach, chopped (frozen is fine)
• 1 cup plain breadcrumbs (for GF, be sure to use GF breadcrumbs)
• 1 teaspoon olive oil

Directions:

Rinse the quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let it cool.

In a large bowl, combine the cooked quinoa, eggs, Parmesan, scallions, garlic, salt, steamed spinach, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny. Form patties 1/4 cup each.

Heat the oil in a large non-stick skillet over medium-low heat. In 2 or 3 batches, cook the patties covered for 8-10 minutes on each side, or until browned and golden.

Makes 14 patties.

Lunch or Breakfast! Water, 1 cup. 1/2 c whole grain quick oats, 1 tsp brown sugar, and 15(ish) semi-sweet chocolate chips! 5 PP and DELISH!