Serves: 12 WW Points: 3 Ingredients: 12 ounces evaporated skim milk 1/3 cup cottage cheese, lowfat 1/4 cup grated parmesan cheese 2 eggs 3 egg whites 1/2 teaspoon salt 1/4 teaspoon black pepper 10 ounces frozen spinach — thawed and squeezed dry 1 pie crust Instructions: Preheat the oven to 425° F. In a medium… Continue reading
Category: Appetizers
Salmon and Cilantro Potato Salad
Serves: 10 WW Points: 3 Ingredients: 1 14 3/4-ounce can Alaska salmon — drained and flaked 1/4 cup fresh cilantro — chopped 1 teaspoon garlic — minced 1 1/2 cups nonfat mayonnaise 1/3 cup red onion — diced 1/3 cup celery — diced 2 1/2 pounds red potatoes — cooked and quartered with skin left… Continue reading
Oven Baked Onion Rings
Serves: 6 WW Points: 2 Ingredients: 1/4 cup all-purpose flour 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 large spanish onion — cut into 1/4″ slices 3 egg whites — lightly beaten 3/4 cup bread crumbs Instructions: Preheat the oven to 400° F; spray a nonstick baking sheet with nonstick cooking… Continue reading
No-Knead Herb Bread Sticks
Serves: 24 WW Points: 1 Ingredients: 3 cups whole wheat blend flour (3 to 3 1/2 cups) 1 package Fleischmann’s Rapid Rise Yeast 1 tablespoon instant minced onion 2 teaspoons dill weed or dill seed (2 to 3 teaspoons) 1 teaspoon salt 1 1/3 cups very warm water (125º to 130º) 3 tablespoons vegetable oil… Continue reading
Mexican Turkey Dip
Serves: 46 WW Points: 1 Ingredients: 1 pound ground turkey 1 package taco seasoning mix 1 cup salsa 1 cup sour cream, light 1 cup grated Cheddar cheese 1/2 cup chopped green onion 1/4 cup chopped black olives Instructions: In a large non-stick skillet, over medium-high heat, saute turkey 6-8 minutes or until meat is… Continue reading
Lobster Salad with Pimiento Mayonnaise
Serves: 4 WW Points: 3 Ingredients: 1/4 cup plain nonfat yogurt 2 tablespoons mayonnaise, fat free 2 tablespoons pimientos — rinsed and patted dry 1 clove garlic — minced 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 2 2/3 cups lobster meat — chopped 6 cups lettuce leaves — or mesclun mix 4 lemon wedges —… Continue reading
Herb and Garlic Grilled Vegetable Platter
Serves: 6 WW Points: 1 Ingredients: 2 zucchini — thick sliced OR 2 yellow squash — thick sliced 1 small onion — cut into wedges 12 mushroom caps or small Portabella mushroom — cut into wedges 1 Japanese eggplant — thick sliced Assorted chunks of bell peppers (red green and yellow) 1 cup Lawry’s Herb… Continue reading
Grilled Vegetables on Focaccia
Serves: 8 WW Points: 4 Ingredients: 3 tablespoons balsamic vinegar 2 tablespoons water 1 tablespoon olive oil 1 teaspoon dried oregano — crushed 2 large red pepper 2 medium zucchini — halved crosswise and sliced thinly lengthwise 1 medium eggplant — cut crosswise into 1/2-inch slices 1 12 inch focaccia 2 ounces goat cheese 2… Continue reading
Endive With Tomato Rosettes
Serves: 36 WW Points: 1 Ingredients: 6 medium Belgian endive heads 8 ounces cream cheese, light 3 tablespoons milk 2 ounces oil packed sun-dried tomatoes — chopped basil leaves or watercress sprig flower for garnish Instructions: Separate leaves from heads of Belgian endive (you should be able to get 6 pretty leaves from each endive).… Continue reading
Crispy Potato Skins
Serves: 2 WW Points: 1 Ingredients: 2 medium russet potatoes nonstick cooking spray 1 tablespoon fresh rosemary — minced 1/8 teaspoon black pepper — freshly ground Instructions: Preheat the oven to 375 F. Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour.… Continue reading