Friday, September 27, 2013

Chicken Salad Sandwiches


  • 1 (9.75-ounce) can chunk breast of chicken, drained
  • 1/2 cup finely chopped celery
  • 1/4 cup shredded carrots
  • 1/4 cup dried cherries
  • 1/4 cup slivered almonds
  • 1/2 cup reduced-fat mayonnaise
  • Whole wheat bread, toasted


  1. Combine first 5 ingredients in a medium bowl. Add mayonnaise to chicken mixture, stirring gently until combined. Cover with plastic wrap, and chill chicken salad in the refrigerator at least 1 hour.
  2. Just before serving, toast the bread and make into sandwiches.

Thursday, September 26, 2013

Italian Sub Sandwiches


  • 3/4 cup Romaine lettuce, finely shredded
  • 3 Tablespoons plum tomatoes, diced
  • 1 Tablespoon Vidalia onion, diced
  • 3/4 teaspoon red wine vinegar
  • 1/2 teaspoon extra virgin olive oil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 3 ounces turkey salami, thinly sliced
  • 2 ounces reduced fat provolone cheese, thinly sliced
  • 2 reduced calorie hot dog buns, toasted


  1. In a small bowl, toss together lettuce, tomato, onion, vinegar, oil, oregano, pepper and salt until blended.
  2. To make each sandwich, layer half of the salami and half of the cheese in each bun; top with half of the lettuce mixture.

Makes 2 sandwiches. Each sandwich is 6 Weight Watchers Points Plus Value.

Tuesday, September 24, 2013

Slow Cooker Barbeque

This was my first time ever cooking BBQ. Thought this recipe was easy and tasted yummy. Enjoy!


  • 1 (3 pound) boneless chuck roast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 (18 ounce) bottle barbeque sauce


  1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on low for 6 to 8 hours.
  2. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Monday, September 23, 2013

Mini Brownie Cupcakes


  • 21 oz regular brownie dry mix
  • 1/2 cup water
  • 1/2 cup unsweetened applesauce
  • 2 large egg whites, lightly beaten
  • 1 tablespoon powdered sugar


  1. Preheat oven to 350 degrees. Line 36 mini muffin tin holes with mini cupcake wrappers.
  2. In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under or over mix. Pour brownie mixture into prepared muffin tins, about 1 tablespoon per hold.
  3. Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 to 15 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, dust with powdered sugar. Yields 1 cupcake per serving.

Makes 36 cupcakes. 2 Weight Watchers Points Plus Value per cupcake.

Saturday, September 21, 2013

Asparagus Bacon Strata


  • 2 tsp olive oil
  • 4 slices uncooked turkey bacon, diced   
  • 1/2 cup uncooked onion, diced   
  • 2 cups uncooked fresh asparagus, cut into 1-inch pieces   
  • 1 spray cooking spray   
  • 6 slices reduced-calorie whole wheat bread   
  • 4 large eggs   
  • 5 large egg whites   
  • 3/4 cups fat free skim milk   
  • 2 tsp Dijon mustard   
  • 1/2 tsp table salt   
  • 1/4 tsp black pepper, freshly ground   
  • 2 Tbsp grated Parmesan cheese, divided   
  • 1 cup low fat shredded cheddar cheese, about 4 oz   


  1. Heat oil in a large ovenproof skillet over medium heat. Add bacon and cook, stirring, until golden brown, about 4 minutes. Add onion and asparagus; sauté until vegetable are soft, about 3 to 5 minutes. Remove vegetables from pan and set aside.
  2. Preheat broiler.
  3. Off heat, coat same skillet with cooking spray. Arrange bread slices tightly in bottom of skillet. 
  4. In a large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper; pour over bread and allow milk mixture to soak in entirely (like when you make French toast). Sprinkle bread with 1 tablespoon of Parmesan cheese. 
  5. Place skillet over medium to medium-high heat. Cook, shaking pan frequently to promote even cooking, until almost cooked through to the top, about 4 or 5 minutes. 
  6. Place skillet under broiler to set eggs, about 2 minutes. Remove skillet from broiler; top with bacon-vegetable mixture, cheddar cheese and remaining tablespoon of Parmesan cheese. Place skillet under broiler again until cheese melts, about 1 to 2 minutes. Slice into 6 pieces and serve. 
Serves 6. 1 piece is 5 Weight Watchers Points Plus Value.

Wednesday, September 18, 2013

Best Brownies

Definitely not Weight Watchers friendly but these are wonderful for a special treat!


  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder


  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar


  1. Preheat oven to 350 degrees F. Grease and flour an 8 inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Thursday, September 12, 2013

Pumpkin Fluff

A great fall dessert! And only 4 Weight Watchers Points Plus per serving.


  • 1 can pumpkin (16 ounces)
  • 1 box (1 ounce) sugar-free instant vanilla pudding mix
  • 1 container (8 ounces) fat free Cool Whip, thawed
  • 1 teaspoon pumpkin spice


  1. Combine all ingredients in order.
  2. Chill for 2 hours.
  3. Serve with apples, graham crackers, or Nilla wafers. You could also spread it between two graham crackers and freeze it for a bit.

Sunday, September 8, 2013

Zucchini Pizza Bites

Is your garden overflowing with zucchini and you can't think of one new way to serve it? Try this one. So yummy and only 3 Weight Watchers Points Plus for 4 pieces.


  • 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
  • olive oil spray
  • salt and pepper
  • 2 tbsp quick marinara sauce
  • 1/4 cup shredded part skim mozzarella


  1. Cut zucchini about 1/4 inch thick. 
  2. Spray both sides lightly with oil and season with salt and pepper. 
  3. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two.