Weight Watcher's Garden Vegetable Soup

Weight Watcher's Garden Vegetable Soup

Makes 6 Servings

1/2 cup carrots, sliced

1/4 cup onions, diced

2 garlic cloves, minced

3 cups fat free chicken broth

1 cup green cabbage, diced

1 cup spinach, chopped

1 TBS tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1 cup zucchini, diced

I also like to add 1/2 cup bok choy, diced and 1/2 cup celery, diced.

Spray a large saucepan with nonstick cooking spray, heat.  Saute' the carrot, onion, garlic, and celery over low heat until softened, about 5 minutes.  Add broth, cabbage, spinach, bok choy, tomato paste, basil, oregano, and salt, bring to a boil.  Reduce heat, simmer, covered, about 15 minutes.  Stir in the zucchini, and cook 3-4 minutes more.  Serve hot.

1 Serving = 0 WW Points Plus / 2 Servings = 1 WW Points Plus

Here's some pointers on Bok Choy.  If you're like me then the first time I read about Bok Choy and all the vitamins it has - I wanted to use it but didn't know how.  So, to learn I always head over to Youtube.  I found these awesome videos.  I'm so glad there are people willing to share.  The first video shows you how to clean and prepare it and the second video shows you how to cut it.  It is soooooo easy!!!  To read about the nutritional benefits of Bok Choy head over to
http://www.nutrition-and-you.com.

Salmon Loaf

Salmon Loaf

1 can Salmon, drained
2 slices fresh bread crumbs (I used Nature's Own 40 Calorie Wheat Bread)
2 TBS butter, melted
2 eggs, well beaten
1 TBS green pepper, chopped
1 TBS onion, chopped
1 tsp parsley flakes
1/4 tsp garlic salt
1/4 tsp Worcestershire sauce

Preheat oven to 350.  Lightly spray a loaf pan with nonstick spray.  Combine all ingredients and mix well. Press mixture into prepared loaf pan. After baking it, let stand for 10 minutes.

Cool Whip Cookies

Cool Whip Cookies

Picture above show lemon, strawberry, and red velvet.

Ingredients:

1 (8 oz) container of Cool Whip (thawed)

2 eggs

1 box of cake mix (any flavor)

2/3 c powdered sugar

Directions:

Heat oven to 350 degrees. Lightly grease cookie sheets. Beat together the Cool Whip and eggs. Add cake mix and continue to mix.  The dough will be thick. Drop by teaspoonfuls into bowl of powdered sugar and roll to coat. Place cookies on prepared cookie sheets and bake for 8 minutes.

Egg Confetti Cups

Egg Confetti Cups

Ingredients:
3 slices thin ham (or deli lunchmeat)
2 whole eggs

Toppings:
chopped red pepper
chopped green pepper
chopped onion
chopped jalapenos
chopped tomatoes
chopped black olives

Directions:
Preheat oven to 375 degrees. In a grease muffin or cupcake tin, press one slice of ham into each space. Scramble eggs with salt & pepper and pour into the ham cups. Sprinkle topping of your choice on top of each egg cup. Bake at 375 degrees for 20 minutes. Remove from oven and  serve warm.

All 3 only 230 Calories!!!

Homemade Crockpot Salsa

Homemade Crockpot Salsa

Ingredients
10 Roma tomatoes, seeded and stems cut off
2 garlic cloves, chopped
1 small onion, cut into wedges
2 jalapeno peppers, sliced
1/4 c cilantro leaves
1/2 tsp salt

Directions
Put the garlic cloves inside the tomatoes.  Place tomatoes, onions, and jalapenos in a 3-qt crockpot.  Cover and cook for 3 hours or until vegetables are softened. Cool. Peel the skins off the tomatoes.  Drain.  Place all vegetables in a blender along with cilantro and salt.  Liquify and serve with chips.  I enjoy this recipe while it is still warm.  You may chill it as well.

Chicken Quesadillas with a Balsamic Vinegar Corn Salad

I made this a few years ago for my granny.  We both fell in love with this recipe.  I got the recipe from one of her old Weight Watcher Cookbooks (probably one of the first cookbooks they published - you know the ones that had a lot of weird recipes in them but this one was actually delicious!).

Chicken Quesadillas with a Balsamic Vinegar Corn Salad

Ingredients for Salad

1 c thawed frozen corn kernels
1/2 c green bell pepper, seeded & diced
1/2 c tomato, seeded & diced
2 tbs chopped fresh cilantro
2 tsp balsamic vinegar
1/4 tsp salt

Ingredients for Quesadillas

1 1/2 c shredded cooked chicken breast
1 c shredded lettuce
1/2 c thick & chunky salsa
6 (8") flour tortillas
1/2 c shredded sharp cheese

Directions:

In a medium size bowl, combine all the salad ingredients and set aside.  In another medium-size bowl, combine the shredded chicken, lettuce, and salsa. Divide among three of the tortillas. Sprinkle with cheese. Top with the remaining tortillas.  Spray a large nonstick skillet with nonstick cooking spray.  One at a time cook the quesadillas until lightly browned, approximately 3 minutes on each side; turning carefully with a spatula. Cut the quesadillas into quarters. Arrange 3 quarters on each of the 4 plates. Serve with the salad on the side.

Serves: 6        6 WW Points

Tilapia Fish Tacos

Tilapia Fish Tacos

Ingredients:

4 oz Tilapia fillet
Vegetable Oil Spray
2 tsp Taco Seasoning (you can use a pkg mix or look up my recipe for taco seasoning mix)
Cilantro
Half Lime, Sliced
2 Corn Tortillas
2 TBS Salsa
1 c Lettuce

Directions:

Spray aluminum foil. Place fillet o top.  Spray fillet, sprinkle taco seasoning and cilantro. Top with slice limes. Fold aluminum foil. Bake in 350 degree oven for 20-25 minutes.

Warm corn tortillas. Fill with fish and taco ingredients.

Serves: 1  Calories: 270 for both