Spinach and Artichoke Phyllo Log Recipe – 6 Points +

Posted: 07 Apr 2014 04:00 AM PDT

If you can’t get enough spinach and artichoke dip, you came to right place today! This Spinach and Artichoke Phyllo Log takes a unique twist by putting traditional spinach artichoke dip inside sheets of whole wheat phyllo dough to create an incredible log of mouthwatering flavors – no dipping required. The crispy phyllo makes a perfect vehicle for the creamy, cheesy spinach and artichoke mixture. And the best thing is that this Weight Watchers Recipe is so versatile! I originally made this as a lunch, and ate half a phyllo log with a salad and small cup of soup. But it would also work really well as an appetizer or side dish for breakfast or brunch, simply by slicing into smaller servings. And when a half of a log is only 6 Points + this is one dish that you can really enjoy without feeling an ounce of guilt.

Spinach and Artichoke Phyllo Log

Spinach and artichoke dip rolled into a log of crispy phyllo, makes for a seriously delicious dish! The creamy, cheesy flavors of the spinach mixture are all there, leaving nothing to be desired in the versatile Weight Watchers recipe.

Ingredients

• 9 sheets of whole wheat phyllo dough
• 1 lbs frozen spinach, thawed
• 4 oz reduced fat cream cheese, at room temp
• 1 15 oz can artichoke hearts, drained, rinsed and chopped
• 1/4 cup parmesan cheese, shredded
• 1/4 cup fat free sour cream
• 1/4 cup reduced fat mozzarella cheese, shredded
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and mist with cooking spray.
2. Squeeze as much water as possible rom the spinach. Combine spinach, cream cheese, artichoke hearts, mozzarella, parmesan, sour cream and salt and pepper in a medium sized bowl.
3. Lay out one sheet of phyllo dough, and using a pastry brush, gently brush a light layer of olive oil evenly on one side. Add 2 more sheets, lightly brushing each layer with some of the olive oil.
4. Spread 1/3 of the spinach mixture along one short side of the phyllo pile. Fold in the long sides, then roll up to create a log. Place seam side down on baking sheet.
5. Repeat process with remaining phyllo sheets and spinach mixture, creating 3 phyllo logs in total.
6. Lightly brush tops of phyllo logs with remaining olive oil. Place in oven, and bake until golden brown, about 20-25 min. Let cool for 5 minutes before serving. Cut using a serrated knife.

Preparation time: 15 minute(s)
Cooking time: 25 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Nouveau)

Calories: 237

Fat: 8.5g

Protein: 11g

Entire recipe makes 6 servings
Serving size is 1/2 of a log
Each serving = 6 Points +
PER SERVING: 237 calories; 8.5g fat; 29g carbohydrates; 11g protein; 4g fiber

The post Spinach and Artichoke Phyllo Log Recipe – 6 Points + appeared first on LaaLoosh.

New Routine: Ask Yourself: Is This Worth the PointsPlus Values?
Meeting Topic:  Is This Worth It?

Crispy Coconut Chicken Tenders

Strips of lean chicken breast get a tropical flavor in this delightful and flavorful Weight Watchers chicken recipe. A crispy, coconut breading that is light and delicious, gives the chicken a wonderfully sweet and savory taste.

Ingredients

• 1 lb skinless, boneless chicken breasts, cut into 8 strips
• 1/2 cup liquid egg whites
• 1/2 cup unsweetened shredded coconut
• 1/2 cup Panko bread crumbs
• 1 tbsp coconut oil
• Salt & pepper to taste

Instructions

1. After cutting chicken intro strips, pound a bit using a meat mallet to get a thinner fillet. Season chicken well with salt and pepper.
2. Place egg whites in a small, shallow bowl. And in another shallow bowl, combine shredded coconut and Panko.
3. One by one, dip each chicken strip into the egg whites, shake to remove excess and then dip into the coconut/Panko mixture,tossing to coat well. Repeat until all chicken strips are breaded.
4. Heat coconut oil in a large, nonstick skillet over medium high heat.
5. Place chicken into pan, and cook until golden brown and crispy on the outside, and no longer pink inside, about 4-5 minutes on each side. Serve with sweet chili sauce for dipping (optional).

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (General)

Calories: 245

Fat: 10g

Protein: 30g

Entire recipe makes 4 servings
Serving size is 2 chicken tenders
Each serving = 6 Points +

PER SERVING:245 calories; 10g fat; 6g carbohydrates; 30g protein; 1g fiber

Spring into Action Challenge: Week One

Summer is around the corner — are you ready? After our four-week challenge, you will be!

Article By: Elizabeth Josefsberg 

With less than two months until Memorial Day, the season of short sleeves and bathing suits is fast approaching. This year we challenge you to take a step outside your comfort zone and set some serious goals. Four weeks may sound like a short period of time, but with focus, you can make a dramatic difference in how you look and how you feel.
The Spring into Action Challenge focuses on weight loss and rejuvenation. Each week, we’ll urge you to set four goals that can lead to successful weight loss: Eating right, moving more, changing behavior and finding support. Take this opportunity to push yourself. Set goals that seem justbeyond where you think you’re able to reach. You’ll be amazed at what you’re capable of!
Week one: No excuses
Eat smarter: The key here is planning. Planning helps you make great choices, learn about your hunger signals and control cravings. This week, use the tools available to you to create a shopping list or to plan your meals for the entire week. Don’t give in to the temptation to stray; instead, remain within your PointsPlus^® Target while enjoying the food you eat. In looking at the week ahead, factor in dining out and any planned indulgences.
Recipe of the week: Roasted Asparagus with Shaved Parmesan
Time-saving idea: make a double or triple batch. Chop leftover asparagus into bite-size pieces and use in an omelet, toss into a salad or mix into your favorite whole grain or pasta dish throughout the week.
Move more:People who have kept weight off over time have a regular schedule of activity in their lives. If you want lasting weight loss, you’re going to have to find a way to make fitness a part of your life, no excuses.
This week we challenge you to walk for 30 minutes, five days this week. Break it up throughout the day if you need to: 10 minutes in the morning, 10 minutes at lunch and 10 after dinner.
Build helpful habits: This week we challenge you to browse our message boards and talk to other Weight Watchers Community users. Find a healthy tip or strategy that will help you stay on Plan. Try incorporating this healthy move into your life each day this week.
Find support: Reach out to a close friend or family member who can become an ally in your weight-loss journey. Choose someone you trust to listen to you about your struggles and challenges and let them know you may need to lean on them every once in a while. Ask them to be a part of this process, hold you accountable and be there for you when you need them.
As a treat for committing to the Community challenge, choose one indulgent non-food reward that you’ve been wishing for (a beauty treatment? a day at the beach?) and write it down. Imagine enjoying this reward whenever you need a little push to complete each week’s tasks. Happy Spring!

Zucchini Noodles with Creamy Lemon Chive Sauce – 2 Points + Zucchini Noodles with Creamy Lemon Chive Sauce Fresh, light and delicious, these low calorie zucchini noodles are tossed with a bright, creamy lemon chive sauce and make a wonderful addition to just about any meal. Perfect for an Easter Brunch side dish recipe! Ingredients 1 lb zucchini, washed and trimmed 1 tbsp fresh lemon juice 1 tbsp olive oil 1 small garlic clove, minced 1/4 cup plain, nonfat Greek yogurt 1/4 cup reduced fat sour cream 2 tbsp chives, finely chopped Salt and pepper to taste Instructions In a small bowl, combine all ingredients except the zucchini. Mix well. Cover and set aside. Using a mandolin slicer or Veggetti, slice zucchini into long thin, noodle-like strips. Place in a medium sized bowl and toss with sauce until zucchini noodles are evenly coated. Serve immediately. Preparation time: 10 minute(s) Cooking time: Diet type: Vegetarian Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, Gluten free Number of servings (yield): 4 Culinary tradition: USA (Nouveau) Calories: 85 Fat: 5.5g Protein: 4g Entire recipe makes 4 servings Serving size is about 3/4 cup Each serving = 2 Points + PER SERVING: 85 calories; 5.5g fat; 5.5g carbohydrates; 4g protein; 1g fiber