Crispy Fish with Lemon Dill Sauce

Ingredients:
2 large egg white, lightly beaten
1 cup Panko crumbs
1/2 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. garlic powder
4 (6 ounce) skinless white fish fillets
1 tsp. black pepper
3/8 tsp. salt
Cooking spray
1/4 cup canola mayo
2 tbsp. finely chopped dill pickle
1 tsp. fresh lemon juice
1 tsp. fresh chopped dill
lemon wedges

Directions:

1. 1. Preheat broiler to high.
2. 2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture; place on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness.
3. 3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

Recipe by: www.cookinglight.com

Makes 4 servings -- Serving size: 1 fillet + 2 tbsp. sauce -- 5 WW points per serving 

French Beef Stew (Beef Daube Provencal)

Ingredients:
2 tsp. olive oil
12 garlic cloves, crushed
1 (2 pound) boneless chuck roast, cut into 2 inch cubes
1 1/4 tsp. salt, divided
1/2 tsp. fresh black pepper, divided
1 cup red wine
2 cups chopped carrots
1 1/2 cup chopped onions
1/2 cup beef broth
1 tbsp. tomato paste
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped thyme
1 (14.5 ounce can) diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Directions:

1. 1. Preheat oven to 300°.
2. 2. Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
3. 3. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
4. Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.

Recipe by: www.cookinglight.com

Makes 6 servings -- Serving size: 3/4 cup stew + 1/2 cup egg noodles  -- 8 WW points per serving 

Chicken, Kale, Quinoa Soup

Ingredients:
4 center cut bacon slices
1 1/2 cups chopped onion
3/4 cups chopped carrots
1 tsp. kosher salt, divided
6 garlic cloves, minced
Cooking spray
1 pound boneless, skinless chicken thighs, cut into 3/4 inch pieces
1/2 tsp. fresh black pepper, divided
6 cups chicken stock
2 bay leaves
2/3 cups uncooked quinoa
6 cups chopped kale
2 tsp. thyme leaves

Directions:

1. 1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside.
2. 2. Increase heat to medium-high. Add onion, carrot, and 1/4 teaspoon salt to drippings in pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Remove mixture from pan.
3. 3. Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 6 minutes or until chicken is browned and done. Stir in onion mixture, chicken stock, bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
4. 4. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. ­Repeat procedure twice. Drain well. Add quinoa to pan; cover and simmer 15 minutes. Add kale and thyme to pan; simmer, uncovered, 5 minutes or until kale is tender. Discard bay leaves. Ladle soup into bowls; sprinkle with bacon.

Recipe by: www.cookinglight.com

Makes 6 servings -- Serving size: 1 2/3 cup soup + 1 tsp. bacon -- 5 WW points per serving 

All American Chili

Ingredients:
6 ounces hot/spicy turkey Italian sausage
2 cup chopped onions
1 cup chopped red bell peppers
8 garlic cloves, minced
1 pound ground beef
1 jalapeno pepper, chopped
2 tbsp. chili powder
2 tbsp. brown sugar
1 tbsp. ground cumin
3 tbsp. tomato paste
1 tsp. dried oregano
1/2 tsp. fresh black pepper
1/4 tsp. salt
2 bay leaves
1 1/4 cup red wine
2 cans whole tomatoes, undrained and coarsely chopped
2 cans kidney beans, drained
1/2 cup shredded reduced fat cheddar cheese

Directions:

1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
4. Note: Like most chilis, this version tastes even better the next day.

Recipe by: www.cookinglight.com

Makes 8 servings -- Serving size: 1 1/4 cup + 1 tbsp. cheese -- 6 WW points per serving 

Sweet Potatoes

4 individual sized sweet potatoes or yams

1/4 cup Brummel Brown butter

1/3 cup roasted pecans

1/3 cup dried cranberries

1 large crisp apple, cored and diced

Cinnamon, as garnish

Preheat oven to 400.  Scrub the sweet potatoes until the skins are clean then dry them with a kitchen towel.  Pierce sweet potatoes all over using a fork or paring knife. Place each potato into a square of aluminum foil with a drizzle of grapeseed oil and sprinkle of salt.  Wrap tightly.  Roast potatoes until tender, 45-55 minutes.  Remove and allow to cool for at least 15 minutes.

Remove potatoes from foil and cut a large slit from end to end.  If they are still too hot wait for them to cool slightly so you can handle them.  Use a spoon to carefully scrape out the flesh of the potatoes.  Leave enough of a border that the skins will not completely fall apart, 1/2″ or so.  Use a fork to mash the potatoes together with the butter.  Add salt, pepper, and grated fresh nutmeg to taste.  Fresh orange zest would be good, too.

Evenly scoop the filling back into the potato shells.  At this point they can be stored for 24 hours.  Bring to room temperature then reheat in 350 oven until warm.  Top each potato with the pecans, dried cranberries, apples, and a sprinkle of cinnamon.

Recipe by: www.jessimonds.com

Motivation!

Sixty Healthy Snack Ideas

How To Pack Your Lunch

Cheese and Chicken Shells

Ingredients:

12 jumbo pasta shells
1 1/2 cups pasta sauce
2 large egg whites, gently beaten
1 1/2 cups 1% cottage cheese
4 oz. chicken, cooked and diced (about 2-3 chicken breasts)
1 cup frozen spinach (chopped) thawed (drain all excess water)

2 tsp garlic powder
1 tbsp oregano
1 tbsp chopped basil
3/4 c part-skim mozzarella cheese, shredded
1/3 c grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.
Cook shells in boiling water according to the directions on box.
Rinse with cold water and set aside for later use.

Lightly spray a 9×13 pan with cooking spray and spread 1/2 c of pasta sauce evenly over the bottom of the pan. Set aside.

For filling: Stir together egg whites, cottage cheese, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 c of mozzarella cheese and Parmesan cheese.

Fill each shell with mixture and place filled shells in the baking dish on top of the sauce. Spread remaining sauce on top. Sprinkle with remaining cheese and salt and pepper to taste. Bake for 30 minutes.

Makes 4 servings -- Serving Size: 3 shells --  WW: 6 points 

Baked Cream Cheese Spaghetti Casserole

Ingredients:

12 oz. box of Ronzoni Smart Taste Spaghetti
1 (28 ounce) jar Classico and Basil Pasta Sauce
1 pound lean ground beef
1 tsp. Italian seasoning
1 clove garlic, minced
8 ounce bar low-fat cream cheese
1/2 cup fresh Parmesan cheese

Directions:

Preheat oven to 350 degrees. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside. Cook spaghetti according to directions on package. Drain and place cooked spaghetti in a bowl. Add cream cheese, Italian seasoning and minced garlic. Stir until cream cheese is melted and spaghetti is thoroughly coated. Lightly grease a 9 x 13 pan with cooking spray. Spread a small amount of meat sauce on the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top. Bake for 30 minutes, until bubbly.

Makes 8 servings -- WW: 9 points

Recipe by: www.plainchicken.com

Cajun Chicken Pasta on the Lighter Side

Ingredients:
8 ounce of uncooked pasta
1 pound chicken breast strips
2 tsp. Cajun seasoning (or to taste)
1 tbsp. olive oil
1 medium red pepper, thinly sliced
1 medium yellow pepper, thinly sliced
8 oz. fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup red onions, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp. flour
3 tbsp. light cream cheese
fresh cracked pepper
2 scallions, sliced
salt, to taste
Cooking spray

Directions:

Prep all vegetables. In a small bowl, make a slurry by combining milk, flour and cream cheese. Mix well and set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. Prepare pasta in salted water according to package directions. Heat a large skillet over medium-high heat. Spray with cooking spray and add half of the chicken. Saute for 5-6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside. Add olive oil to skillet and reduce to medium heat; add bell peppers, broccoli florets, onions and garlic to skillet; saute for 3-4 minutes. Add mushrooms and tomatoes and saute for 3-4 minutes or until vegetables are tender. Season with salt, garlic powder and fresh cracked pepper to taste. Reduce heat to medium-low , add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot; then add pasta. Toss with scallions.

Recipe by: www.skinnytaste.com

Makes 5 servings. Serving Size: 1 1/2 cups -- WW: 6 points

Roasted Smashed New Potatoes

Ingredients:
12 whole New potatoes (or other small round potatoes)
3 tbsp. olive oil
kosher salt, to taste
black pepper, to taste
rosemary, to taste

Directions:
Bring a pot of salted water to a boil. Add potatoes and cook until they are fork-tender. Drain completely and allow them to dry out for a minute or two. Brush a baking sheet with olive oil and place tender potatoes on the baking sheet leaving plenty of room between each potato. With a potato masher, gently press down on each potato so that they are fairly flat but remain intact. Brush the top of each smashed potato with olive oil. Sprinkle with kosher salt, black pepper and rosemary. Bake in a 450 degree oven for 20-25 minuted or until golden brown.

Makes 6 servings.

Recipe by: www.thepioneerwoman.com

Farmer's Market Potato Salad

Ingredients:
1 cup fresh corn kernels (about 2 ears)
2 pounds fingerling OR red potatoes, cut into 1 inch pieces
2 1/2 tbsp. olive oil, divided
2 tbsp. chopped fresh rosemary OR fresh basil
2 tbsp. apple cider vinegar
2 tbsp. whole grain Dijon mustard
1/2 tsp. Tabasco sauce
3/4 tsp. salt
1/2 tsp. pepper
Cooking spray
3/4 cup vertically sliced red onions
3/4 cup diced zucchini
1 cup cherry tomatoes, halved

Directions:
Preheat to 425 degrees. Place corn and potatoes on a baking sheet. Drizzle vegetables with 1 tablespoon of oil; toss to coat.  Bake at 425 degrees for 30 minutes or until potatoes are tender. Place mixture into a large bowl. Combine herb and next five ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add the remaining 1 1/2 tablespoons of oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat. Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Makes 6 servings. Serving Size = 1 cup. WW: 4 points

Recipe by: www.cookinglight.com

Baked Season Fries with Skinny Garlic Aioli

Ingredients:
2 medium potatoes (russet or yukon gold), washed and dried
2 tsp. olive oil
1 tbsp. herbs de provence or use a combo of dried thyme, dried rosemary and dried marjoram
1/4 tsp. dried oregano
1 tsp. smoked paprika
1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground pepper
fresh lime zest

Skinny Garlic Aioli
2 tbsp. light mayo
2 tbsp. low fat greek yogurt
1 garlic clove, crushed

Directions:
Preheat oven to 400 degrees. Line pan with foil for easy clean up. Lightly spray with cooking spray.
Cut each potato lengthwise into 1/4 inch slices; cut each slice into 1/4 inch fries.
In a large bowl, combine cut potatoes and oil; toss well. Add all seasonings and lime zest. Toss to coat.
Place in a single layer on baking sheet. Bake uncovered for about 30 minutes or until tender crisp, turning once half way through. Remove from oven.
Combine the three ingredients for the aioli to serve with fries.

2 servings -- Serving Size: 1 potato w/2 tbsp. of aioli -- WW: 6 points (4 points for potato and 2 points for aioli)

Recipe by: www.skinnytaste.com

Spiraling Roasted Potatoes

Ingredients:
Cooking Spray
8-10 Yukon Gold Potatoes
8 tbsp. light butter, melted
1 tbsp. fresh rosemary
1 small onion, chopped
6 garlic cloves, chopped
1 tbsp. salt
1 tbsp. ground pepper

Directions:
Preheat oven to 375 degrees and spray the bottom of a 9 inch round baking dish with cooking spray.
Cut potatoes, with skin on, into thin, even slices. If you have a mandolin, you can use it as well.
Arrange potatoes as picture above shows and wedge onions, rosemary and garlic between every few slices and sprinkle some over the top.
Sprinkle the salt and pepper inside the wedges and over the top.
Pour the melted butter over the top.
Bake for 1 hour - 1 1/2 hours or until crisp on top and baked through.

Serving Size: 8-10 slices -- WW: 4 points per serving

Daily Water Chart

Portions! Portions! Portions!

Zucchini, Squash, Onion and Cheese Casserole

Ingredients:

2-3 T Olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
pinch of freshly grated nutmeg
2 cups shredded white cheddar cheese
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 +1/4 cup panko crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)

Directions:

Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes.
Add zucchini  and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.
Add fresh grated nutmeg, pinch of salt and pepper and stir in well.
Remove from heat and place contents of the pan into a large bowl to let cool slightly.
Preheat oven to 375.
Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.
Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed.
Sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.
Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.
Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.
Remove from the oven and let sit about 10 minutes before serving. 
Garnish with fresh chopped Italian parsley and enjoy!

Recipe by: http://www.careskitchen.com

Broccoli and Cheese Twice Baked Potatoes

Ingredients:
4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup buttermilk
1 tbsp. minced chives
1 cup shredded low-fat cheddar cheese

Directions:
Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F)

Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes.Drain and set aside in a large bowl.

Preheat the oven to 400°F. Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼" shell. Place the potato shells on a baking sheet. Mash the flesh with a potato masher or puree with a hand blender along with the cauliflower. Add the buttermilk and salt, mash until smooth. Fold in half of the shredded cheddar (and chives if desired). Spoon the potato/cauliflower mixture back into the shells. Top with the cooked broccoli (I just inserted them in) and remaining cheese on top. Bake for 5-10 minutes, or until heated through and the cheese is melted. (you can also microwave it for a few minutes if you prefer not to use the oven)

Servings: 8 -- Serving size: 1/2 loaded potato -- WW points: 3 

Recipe by: skinnytaste.com

Parmesan Baked Tomatoes

Ingredients:
2 medium tomatoes
1/3 cup freshly grated Parmesan
fresh oregano
salt and pepper, to taste
olive oil

Directions:
Preheat oven to 450 degrees. Cut tomatoes lengthwise into 1/3 inch slices. Place them onto a baking sheet. Top with Parmesan, oregano, and pepper. Drizzle with some olive oil and bake until tomatoes are tender and cheese is melted, for about 10-15 minutes.

Recipe by: www.mykitchenaffair.blogspot.com.br

Zucchini Cakes

Ingredients:
1 large zucchini, grated
1 large egg
1 cup panko bread crumbs
salt and pepper, to taste
1 tbsp. Adobo seasoning
1/2 cup Parmesan cheese, grated

Directions:
Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all of the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2 inch patties, and drop  onto the sizzling pan. Cook both sides for about 1 minute and 30 seconds, or until the outside is golden brown. Finish the cakes off in the oven. Stick  them on a baking pan  and broil them for 1-2 minutes. Serve hot.

Makes 12 cakes.
Recipe by: piarecipes.com

Healthier Seasoned Fried Potatoes

Ingredients:
4 medium sized potatoes
chives (to taste)
basil (to taste)
oregano (to taste)
seasoning salt (to taste)

Directions:
In a 350 degree oven, bake the potatoes until soft. About 1 hour 15 minutes. Remove from oven and let the potatoes completely cool. Cut the potatoes into small pieces. Spray a frying pan with cooking spray and place potatoes into the pan over medium heat. This recipe doesn't call for exact portions on the spices, so just sprinkle the potatoes to your liking with the chives, basil oregano and seasoning salt. Feel free to use fresh or dried spices. Cook over medium heat, turning frequently until the outside of the potatoes  are crispy.

Recipe by: smokedngrilled.com

Oven Fried Chicken Drumsticks

Ingredients
1 cup low fat buttermilk or 1 cup low fat plain Greek yogurt
1 tbsp. Dijon mustard
2 garlic cloves, minced
8 chicken drumsticks, skin removed
1/2 cup all purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. pepper
Cooking spray

Directions:
In a large resealable plastic bag, combine buttermilk or Greek yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
Preheat oven to 425 degrees. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove chicken from the marinade and add, one piece at a time, to flour mixture.; close bag and shake to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake for 40-45 minutes.

Makes 4 servings - Serving size: 2 drumsticks  - WW: 6 points

Recipe by: www.tasteofhome.com

Smokey Spice Rubbed Grilled Salmon with Black Beans and Corn

Ingredients:
1 tsp. smoked paprika
1 1/2 tsp. brown sugar
1/2 tsp. chipotle chili powder
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 lime, juice of
4 salmon fillets
cooking spray
lime wedges for serving


For black beans and corn:
15.5 can black beans, rinsed and drained
2 cups corn kernels (frozen or fresh)
1/4 cup red onion, minced
3 tbsp. fresh cilantro, minced
1 tsp. olive oil
2 tbsp. fresh lime juice
kosher salt to taste

Directions:
Combine all of the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat, set aside and let rest for 5 minutes.
Meanwhile, in a large saute pan,  heat oil on medium heat. Add onions and saute for 2 minutes. Add beans, corn and salt and cook until heated through, about 6-8 minutes. Remove from heat and toss in cilantro and lime juice. Makes about 3 1/2 cups.

Heat a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until fish is opaque throughout. Serve with black beans, corn and lime wedge.

Makes 4 servings. Serving size: 1 fillet and 2/3 cup vegetables. WW: 8 points

Recipe by: skinnytaste.com

Grilled Garlic Dijon Herb Salmon

Ingredients:
4 garlic cloves
1 tsp. dried Herbs de Provence
1 tsp. red wine vinegar
1 tsp. olive oil
2 tbsp. Dijon mustard
Cooking Spray
4 salmon fillets
fresh ground pepper
4 lemon wedges for serving

Directions:
In a mini food processor/chopper, mash garlic, with the Herbs de Provence, vinegar, oil and Dijon mustard until it becomes a paste. Set aside. Season salmon with fresh pepper and Nature's Seasoning. Heat a grill pan over high heat until hot. Spray the pan lightly with cooking spray and reduce heat to medium low. Place salmon on hot grill pan and cook without moving for five minutes. Turn and cook for an additional four minutes spooning half of the garlic herb mustard mixture. Turn and cook an additional minute spooning the other half of the fish with the mixture. Turn once again and let the fish finish cooking, about 1 minute. Transfer fillets to platter and serve with lemon wedge.

Note: Total cooking time is about 9-11 minutes depending on the thickness of your fish.

Makes 4 servings. Serving size: 1 fillet with lemon wedge. WW: 5 points

Recipe by: skinnytaste.com

Broiled Tilapia with Garlic

Ingredients:
6 tilapia fillets
2 garlic cloves, crushed
3 tsp. extra virgin olive oil
1 tsp. oregano
1 tsp. parsley
fresh cracked pepper
1 lemon

Directions:
Wash fish and pat dry. Line broiler pan with tin foil. Place fish on tin foil and season with Nature's Seasoning, pepper, oregano, and parsley. Drizzle with olive oil and and top with crushed garlic. Set broiler to low and place fish 6 inches from the flame. Cook fish for about 7 minutes, be careful not to burn garlic. Serve with freshly squeezed lemon juice.

Makes 6 servings. Serving Size: 1 fillet. WW: 4 points

Recipe by: skinnytaste.com

Bangin Grilled Shrimp Skewers

Ingredients:
2 1/2 tbsp. light mayo
2 tbsp. scallions, chopped fine
1 1/2 tbsp. Thai Sweet Chili Sauce
1/2 tsp. Sriracha (to taste)
40 large raw shrimp, shelled and deveined
fresh cracked pepper
cooking spray

Directions:
Combine the mayo, scallions, sweet chili sauce, and Sriracha sauce in a small bowl. Set aside.
Soak wooden skewers in water for at least 20 minutes. Season shrimp with fresh cracked pepper and Nature's Seasoning.  Place five shrimp on eight skewers. Heat a lightly oiled grill pan to medium heat , when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6-8 minutes total cooking time or until shrimp is opaque and cooked through. Set shrimp aside on a platter and quickly brush sauce on the shrimp, serve immediately.

Serving Size: 2 skewers. Makes 4 servings. WW: 3 points

Recipe by: skinnytaste.com

Cilantro Lime Shrimp

Ingredients:
2 tsp. olive oil
2 lbs shrimp, shelled and devained
6 cloves garlic, crushed
1/3 cup chopped fresh cilantro
1 lime
salt and pepper

Directions:
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Saute another minute or two until shrimp is cooked. Be careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot.

Makes 4 servings. Serving size: 6 oz.  WW: 4 points

Recipe by: skinnytaste.com

Healthy is Happy!

Mediterranean Herb Crusted Tilapia

Ingredients:
1 tsp. dried minced garlic
1 tsp. dried marjoram leaves
3/4 tsp. ground mustard
2/4 tsp. dried basil leaves
3/4 tsp. dried oregano leaves
1/2 tsp. coarse ground black pepper
6 tilapia fillets
1/2 tsp. salt
1/3 cup butter, melted
1 1/2 cups chopped fresh spinach leaves
1 cup panko breadcrumbs
1/3 cup finely chopped red pepper
2 tbsp. shredded Parmesan cheese

Directions:
Place fish on foil lined shallow baking pan. Sprinkle with salt. Mix butter and all of the spices in medium bowl. Brush fish with 1 tbsp. of seasoned butter. Stir spinach, panko, bell pepper and Parmesan cheese into remaining seasoned butter. Divide the mixture evenly among fillets, pressing lightly so mixture adheres to top of fish. Bake in preheated 400 degree oven for 13 minutes or until fish flakes easily with a fork.

Makes 6 servings. WW: 6 points per serving

Recipe by: www.mccormick.com

Garlic Lime Chicken Fajitas

In honor of Cinco de Mayo!



Ingredients:
1 tsp. dried minced garlic
1 tsp. dried minced onions
3/4 tsp. ground cumin
3/4 tsp. dried oregano leaves
1/2 tsp. dried cilantro leaves
1/2 tsp. coarse ground pepper
1/4 cup lime juice
1/4 cup orange juice
2 tbsp. olive oil
1/2 tsp. salt
1 1/2 lbs. boneless skinless chicken breast, thinly cut into strips
1 medium red pepper, cut into thin strips
1 medium onion, thinly slices
8 flour tortillas

Directions:
Mix juices, oil, and all of the spices and salt in small bowl. Place chicken in large resealable plastic bag. Add marinade; turn to coat well. Marinade overnight. Cook and stir chicken in large heated skillet on medium-high heat for 3 minutes or until lightly browned. Remove from skillet. Add red pepper and onion; cook and stir for 5 minutes or until tender. Return chicken to skillet. Cook for an additional 2-3 minutes or until heated through. Spoon chicken mixture into warmed tortillas.

Makes 8 servings. WW: 6 points per serving

Recipe by: mccormick.com

Asian Sesame Salmon

Ingredients:
2 tsp. toasted sesame seed
1 tsp.  dry minced garlic
1 tsp.  dry minced onions
3/4 tsp. ground ginger
crushed red pepper, to taste
1/3 cup honey
1/3 cup thinly sliced green onions
2 tbsp. soy sauce
2 lbs. salmon fillets

Directions:
Place salmon in a 13 x 9 inch baking dish. Mix honey, green onions, soy sauce and all of the spices until well blended and pour over salmon. Marinade for up to 2 hours. Roast salmon in preheated 400 degrees oven for 10 minutes. Turn oven to broil and cook salmon for an additional 5 minutes.

Makes 8 servings. WW: 5 points per serving

Recipe by: www.mccormick.com  

Chip-Crusted Fish Fillets

Ingredients:

• 4 (6-ounce) cod fillets (or other firm white fish)
• 2 teaspoons canola mayonnaise
• 1/8 teaspoon salt
• 1 (2-ounce) package salt and vinegar kettle-style potato chips, crushed
• 1/2 cup light ranch dressing

1. 1. Preheat oven to 400°.
2. 2. Arrange fillets on a parchment-lined baking sheet. Brush 1/2 teaspoon mayonnaise over top of each fillet; sprinkle evenly with salt. Gently press about 2 tablespoons crushed chips evenly on top of each fillet. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing.

Makes 4 servings. Serving Size: 1 fillet and 2 tbsp. ranch dressing. WW: 7 points per serving 

Pound Cake with Strawberry Glaze

Ingredients:

• Cake:
• 2 cups sugar
• 1/3 cup canola oil
• 6 tablespoons butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 9 ounces all-purpose flour (about 2 cups)
• 3.4 ounces whole-wheat pastry flour (about 3/4 cup)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup light sour cream
• 1/4 cup 2% reduced-fat milk
• Baking spray with flour
• Glaze:
• 2 cups chopped strawberries
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• Dash of salt

1. 1. Preheat oven to 350°.
2. 2. Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.
3. 3. Weigh or lightly spoon flours into dry measuring cups; level. Combine flours, powder, soda, and salt. Combine sour cream and milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.
4. 4. Spoon batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack.
5. 5. Combine strawberries and remaining ingredients in a saucepan; bring to a boil. Reduce heat; cook 3 minutes or until thick. Strain through a sieve over a bowl; discard solids. Drizzle glaze over cake.
6. Variation Double-Chocolate Swirl 1. Prepare base recipe through step 3, decreasing granulated sugar to 1 3/4 cups and omitting rind and juice. Combine 1 teaspoon canola oil and 1 ounce chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons unsweetened cocoa. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir. 2. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl. 3. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack. 4. Combine 2/3 cup powdered sugar, 2 tablespoons 2% reduced-fat milk, 1 tablespoon unsweetened cocoa, 1/4 teaspoon vanilla extract, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake.

Makes 16 servings. Serving size: 1 slice WW: 7 points per slice 

Recipe by: cookinglight.com

Grilled Chicken and Vegetable Quesadillas

Ingredients:

• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 small onion, cut into 1/2-inch-thick slices
• 1 small orange bell pepper, cut into 1/2-inch-thick wedges
• Cooking spray
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
• 4 (6-inch) flour tortillas
• 1/4 cup reduced-fat sour cream

1. 1. Preheat grill to medium-high heat.
2. 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
3. 3. Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
4. 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
5. 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

Makes 4 servings. Serving size: 2 quesadilla wedges and 1 tbsp. sour cream WW: 7 points per serving 

Recipe by: cookinglight.com

Beef and Mushroom Sloppy Joes

Ingredients: 

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 (8-ounce) package cremini mushrooms
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 3 garlic cloves, minced
• 6 oz. can no-salt-added tomato paste
• 1 teaspoon dried oregano
• red pepper flakes, to taste 
• 1 tablespoon light brown sugar 
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoon molasses
• 1 cup water 
• 1/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 4 (2-ounce) Kaiser rolls or hamburger buns, toasted

1. 1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
2. 2. While beef cooks, finely chop mushrooms. Add mushrooms, onion, red bell pepper and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 8 ingredients (through salt) to pan; cook on medium heat for 5-8 minutes. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.

Makes 4 servings. Serving Size: 1 sandwich  WW: 9 points per serving 

Original Recipe by: cookinglight.com
Adapted by: crazyweights.blogspot.com 

Chicken Marsala

Ingredients:
6 boneless skinless chicken breast halves (4 oz. each)
1 cup Italian salad dressing
2 tbsp. flour
2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. pepper
2 tbsp. olive oil, divided
1 tbsp. butter
1 cup low sodium chicken broth
1 cup apple juice
1 lb. sliced fresh mushrooms
1/2 cup minced fresh parsley

Directions:
Flatten chicken to 1/2 inch thickness. Place in a large Ziploc bag; add salad dressing. Seal bag and marinade overnight.  Drain and discard marinade. Combine flour, Italian seasoning, garlic powder, paprika, and pepper; sprinkle over both sides of chicken (you should have extra mixture...save for later). In a large skillet, cook chicken in 1 tbsp. oil and butter for 2 minutes per side. Transfer to a 13 x 9 baking dish. Combine chicken broth, apple juice and remaining flour mixture; add to skillet; stirring to loosen brown bits. Bring sauce to a boil; cook and stir for 2 minutes. Set sauce aside. In a separate skillet, cook mushrooms in 1 tbsp. olive oil. Add mushrooms and parsley to sauce; heat through. Pour sauce over chicken. Bake uncovered at 350 degrees for 20-25 minutes.

Makes 6 servings. WW: 5 points per serving
Recipe by: www.tasteofhome.com

Easy Mac & Cheese Veggie Chicken Casserole

Ingredients:
4 tbsp. butter/margarine, melted and divided
1 cup 2% milk
8 ounces of dry rotini pasta, cooked and drained
2 cups diced cooked chicken
4 cups of frozen vegetables, thawed
2 1/4 cup shredded low fat cheddar cheese
1/4 cup dry breadcrumbs
1 tbsp. grated Parmesan cheese

Directions:
Preheat oven to 400 degrees. Combine 3 tbsp. of butter/margarine, milk, rotini, chicken, vegetables, and cheddar cheese in an 8 inch baking dish.  Combine breadcrumbs, Parmesan cheese and the remaining butter/margarine in a small bowl; sprinkle over top of casserole. Bake until heated through and breadcrumbs are toasted, about 30 minutes.

Makes 6 servings. WW: 7 points per serving
Recipe by: www.countrycrock.com

Shrimp Scampi

Ingredients:
4 tsp. olive oil
1 1/4 lbs. medium raw shrimp, peeled and deveined
6 tsp. minced garlic
1/2 cup low sodium chicken broth
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup parsley
1/4 tsp. salt
1/4 tsp. fresh black pepper

Directions:
Pour all ingredients in a large Ziploc bag and marinade in the refrigerator for 2 hours.  Preheat oven to 450 degrees.  Arrange shrimp in a shallow baking dish. Pour the marinade over the shrimp. Bake in preheated oven for 10-12 minutes.

Makes 4 servings.
Recipe by: www.smokedngrilled.com

Pasta with Fresh Tomato Sauce

Ingredients:
2 1/4 lbs. fresh plum tomatoes
1/4 cup fresh basil
1 tbsp. flat leaf parsley
1 tbsp. minced garlic
1/4 cup extra virgin olive oil
Salt and fresh black pepper
1 lb. spaghetti
Grated Parmesan cheese

Directions:
Finely chop tomatoes, basil, parsley, garlic and mix together with olive oil.  Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a large serving bowl with the sauce. Drizzle with olive oil and sprinkle with grated Parmesan cheese.

Makes 6 servings.
Recipe by: www.marthastewart.com

CYCLE 2

We're BACK! Cycle 2 of the "Get Right" Diet has begun!

Congratulations are in order for a few of our Crazy Weighters including myself!
During Cycle 1: Marilyn lost 10 pounds, Jack lost 17 pounds and I lost 20 pounds!
This is encouragement for us all! If you lost weight in Cycle 1...keep up the great work. If Cycle 1 wasn't a success, Cycle 2 is all about you!

Cycle 2 is another 12 weeks. It began Monday, April 8th and will end Monday July 1st.

Ways to Get Started: Cycle 2

• Set 3 more short term goals and write them down so you can see them every day
• Set a 12 week weight goal
• Create or continue a vision board http://christinekane.com/how-to-make-a-vision-board/
• Make healthy eating choices
• Be active for at least 30 minutes a day
• Drink at least 8 glasses of water a day
• Check the blog weekly for: Great recipes, Work out tips and Motivation
• www.crazyweights.blogspot.com

Good Luck to all of the Crazy Weighters! This is going to be another great 12 weeks!

Bake Your Eggs in the Oven

You can use a muffin pan, muffin top pan or whoopie pie pan for this recipe!

Set your oven to 350 degrees. Grease pan with non stick cooking spray. Crack your egg into the tin and break the yolk. Add a shake of salt and pepper. Bake for 8-12 minutes, depending on how you like your eggs cooked.

Chicken Divan in a New Light

2 (10 ounce) packages frozen broccoli florets
6 cups shredded cooked chicken breast
2 tsp. olive oil
1 (8 ounce) sliced mushrooms
2 garlic cloves, minced
1/2 tsp. dried thyme
1 (10 3/4 ounce) can condensed fat free low sodium cream of mushroom soup
1 cup low sodium chicken broth
1//2 cup light mayo
1/2 cup nonfat plain Greek yogurt
2/3 cup + 2 tbsp. fresh grated Parmesan
1 tsp. curry powder
Fresh black pepper, to taste
1 slice whole what bread
1 tbsp. butter, melted

Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray.
Microwave broccoli to thaw. Drain and put into the prepared baking dish. Top with the chicken.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes. Add the garlic and thyme during the last minute of cooking time. Add to the baking dish with the chicken and broccoli.
In a medium bowl, whisk together the soup, broth, mayo, yogurt, 2/3 cup of Parmesan cheese, curry powder, and pepper. Pour over the broccoli-chicken mixture and mix well with a spatula.
Grate the bread over the large holes of a box grater to make coarse soft crumbs. Combine the bread crumbs, melted butter, and remaining 2 tbsp. of Parmesan cheese in a small bowl until blended; sprinkle evenly over the top of the casserole. Bake uncovered, until the filling is bubbly around the edges and the topping is lightly browned, 30-40 minutes.

Recipe by: diabetesinanewlight.com

Skinny Baked BBQ Pork Chops

4 pork chops, seasoned with Nature's seasoning
3 tsp. olive oil
1 medium onion, diced
1 garlic clove, diced
1/3 cup 100% apple juice
1/2 cup bbq sauce

Preheat oven to 400 degrees.
Heat 2 tsp. oil in large oven proof skillet. Add the pork chops to the pan.
Cook for 1-2 minutes on each side. Transfer to a plate.
Add the remaining 1 tsp. oil to the pan. Add the onions and garlic and cook, stirring for about 3-4 minutes.
Add the apple juice and cook until most of the liquid has evaporated (about 1 minute.)
Stir in the bbq sauce.
Return the chops to the pan, turning several times to coat with the sauce.
Place the oven proof skillet in the oven and bake for 10 minutes.

Original recipe by: skinnymom.com

Skinny Un-Fried Chicken

3/4 cup Bisquick mix
1/2 cup Parmesan cheese
1 tsp. paprika
1/2 tsp. garlic powder
1 pound boneless skinless chicken tenderloins, season with Nature's seasoning
2 eggs, beaten
3 tbsp. light butter, melted

Preheat oven to 450 degrees.
Mix Bisquick, Parmesan, paprika, and garlic powder.
Line a cookie sheet with foil and spray lightly with cooking spray.
Dip seasoned chicken in eggs, then Bisquick.
Place chicken on cookie sheet.
Repeat, by redipping the coated chicken into eggs then Bisquick mixture and returning to cooking sheet.
Drizzle butter over chicken.
Bake for 8 minutes and flip chicken.
Return to oven and bake for another 8 minutes or until the chicken is no longer pink in the center.

Recipe by: skinnymom.com

Oven Fried Tilapia Fillets

4 tilapia fillets, seasoned with Nature's Seasoning
1 egg, slightly beaten
30 garlic and herb flavored croutons, crushed
1/4 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped

Preheat oven to 400 degrees.
Mix together crushed croutons, Parmesan cheese, salt, pepper, garlic powder and fresh parsley. Set aside.
Dip seasoned fillets in the egg and into the croutons. Press the croutons into the fillets. Place fillets in baking dish that has been sprayed with non-stick cooking spray. Spray the tops of the fillets with non-stick cooking spray.

Bake for 8 minutes. Run the fish under the broiler for a couple more minutes to crisp up the tops.

Think of it this way

Almost there!

Hey Crazy Weighters!

So there are 3 1/2 weeks left to our 12 week "get right" cycle.  How are you progressing toward your goals?

Are you active for 30 minutes a day? Are you cooking meals at home? Are you packing your lunch? Are you drinking 6-8 glasses of water a day?
Those were a few simple questions to ask yourself to make sure that you stay on track to your 12 week goals.

Remember that the last day of this cycle is Saturday, March 30th.
We will start another 12 week cycle on Monday, April 8th.

Chili

Ingredients:
3/4 tsp. olive oil
1/2 lb. lean ground beef
1/2 cup chopped onion
1/2 cup red bell pepper
1 cup water
1 (15 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, drained and rinsed
1/2 tbsp. garlic, minced
1 tbsp. chili powder
1/4 tsp. paprika
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
salt and pepper, to taste

In large pot, brown ground beef, onions and pepper in olive oil. Add water, crushed tomatoes, and garlic. Mix well.  Add seasonings. Bring to a boil. Reduce heat. Cover and simmer for 45 minutes.

Makes 4 servings.

Recipe by: points-plus-recipes.blogspot.ca

Reasons to be fit #0092

Low Calorie Sloppy Joes

Ingredients:

1lb extra lean ground beef (96%lean/4%fat)

6 low calorie bread rolls, toasted (I used Trader Joe’s Ciabatta Rolls)

1 28oz can diced tomatoes

1 small onion, diced

1 small red bell pepper, finely chopped

3 cloves garlic, minced

1 tbsp steak seasoning blend

1 tbsp Worcestershire sauce

1 tbsp red wine vinegar

1/4 cup ketchup

2 tbsp tomato paste

1/2 tsp black pepper

Directions:

Spray a large, nonstick skillet with non-fat cooking spray and set over medium high heat. Add in onions and garlic and sauté until just becoming tender, about 3 minutes.

Add in the ground beef, steak seasoning and pepper, and cook, while breaking apart, until meat is cooked through browned.

Add in bell peppers, vinegar and Worcestershire sauce and reduce heat to medium. Cook for another 5 minutes.

Stir in diced tomatoes, ketchup and tomato paste. Cook for another 5-8 minutes.

Using a large spoon, pile sloppy joe meat onto bun bottoms and cover with bun tops

Serves: 6 -- Serving Size: 1 Sloppy Joe sandwich -- WW points: 5 points 

Grilled Balsamic Flank Steak

Ingredients:
1/4 cup Balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 garlic clove, minced
1 lb. flank steak
salt and pepper

Directions:
Combine first four ingredients in a large ziplock bag. Add steak, turn to coat; marinate for 30 minutes at room temperature. Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.

Recipe by: pointlessmeals.blogspot.ca 

Serves: 4