Need help from all you WW fans!

[m4star]

A dear friend of mine has finally joined WW. The trouble is that he doesn't know how to cook "light". I told him all about you and that you are a GREAT resource for delicious, healthy recipes with the WW points already calculated. Can you please provide me with your "tried and true" favorites so I can share?

TIA-
Melinda

[boisewinesnob]

Melinda,
are you talking just CL recipes to pass on to him, or WW ones too?
For CL, off the top of my head, I know Bree's Lentil Soup is very low in points because of all the fiber and almost no fat. Let me know which recipes he wants, or if he wants to know about both.

Suzy

[Molli526]

Melinda-

A lot of CL recipes are good point value foods on WW. I would suggest you borrow his points finder (or sit down together), and with your CLs, figure out the point value of what recipes he is interested in.

I have tried some WW recipes. They are really hit or miss.

Good luck!

[greysangel]

I second what has been said and also recommend the Don Mauer books...also "point" friendly and sort of comfort type stuff for guys :D

JeAnne

[m4star]

boisewinesnob- I guess whatever recipes are tasty. I know the WW ones aren't all great. I just know that some people on this BB have already figured out the points for some of their favorite "light" recipes. I'm just trying to provide him with good recipes that aren't going to sabotage his wonderful efforts at loosing weight.

Melinda

[Peggy C.]

Eggplant Parmesan a la Moosewood Low Fat Favorites

Serves 8 (I always half the recipe, and still get 4 big servings)

2 large eggplants, cut crosswise into rounds (I don't peel....)
4 egg whites
1/4 t salt
2 c breadcrumbs
1/3 cup Parmesan
1 minced clove garlic (come on....more like 5)
2 t dried basil
3 1/2 c tomato sauce (Whatever you have on hand...I make sauce most weekends in the winter, so I use
that, but any low sugar, low fat sauce should be fine. Or in a pinch, puree a can of italian style tomatoes)
1 cup nonfat ricotta
2 cups grated part skim mozzerella (8 oz)

Preheat oven to 350
1. Beat eggwhites and salt lightly. In a separate bowl, mix breadcrumbs, parmesan, minced garlic and basil.
Maybe toss in some red pepper flakes if that is your bag.

2. Dip eggplant in eggwhite, then into breadcrumb mixture. Arrange in a single layer on a baking sheet (spray
with nonstick spray). Bake for about 20 minutes each side, until tender and golden. Leave oven on.

3. In your most fabulous Norther Italian ceramic baking dish (or alternatively, an 8x12 glass rectangle), ladle
about one cup of sauce. Top with half of the eggplant, all of the ricotta, a handful of mozzerella, another
cup of sauce, the remaining eggplant, remaining sauce, and remaining mozzerella.

4. Bake, uncovered, for 30 minutes or until bubbly and melty.

Mangia! Sometimes I make this on the weekend, up thru step 3, and bake it during the week. Add a little
time in the oven.

Per serving: 270 cals, 19.8 g proteins, 9.9 g fat, 28.3 g carbs, 4.9 g fiber.

This is absolutely delicious, maybe a little work for someone who doesn't cook much, but is will definitely convince someone who doesn't think light cooking can taste good that it can taste fabulous. 5pts per serving I should add that I copied this recipe from another thread, it was originally posted by Jen (jphilg).

CL Herbed Chicken Piccata is yummy and 3 pts

Chicken with Feta Cheese Sauce 6pts

roasted asparagus with balsamic browned butter 1pt

Most of these recipes should be available on the board.

[greysangel]

Melinda;

When the nutritional info is provided...it's super easy to calculate points with a points finder so most CL recipes will be a snap to figure out.

BBQ Chicken Potpie = 9pts per serving
Raspberry Balsamic Chicken - 5 pts per breast
Herbed Basmati Rice = 2pts for 1/2 cup
Darcy's Veggie chili = 5pts per serving

These are off the top of my head.

JeAnne

[JanetJ]

Off the top of my head:

Quick Chili con Carne - 5pts per cup
Chicken Yakisoba - 7 pts for 2 cups
Asian Turkey Burgers - 7 pts
Cajun Chicken Pasta - 10 pts for 1 1/2 cups (I think)
Feta Chicken w/ Vegetables - 5 pts
Turkey Enchiladas - 8 pts per enchilada

Hope that helps!

[boisewinesnob]

Sorry to take so long Melinda....when I saw your response to the Yellowstone thread it kicked my memory into gear :o . Here are a couple more that are very easy:


* Exported from MasterCook *

WW deviled chicken breasts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4 oz boneless skinless chicken breast halves
1/4 cup Italian bread crumbs
1 tablespoon olive oil
1/2 cup dry white wine
1/2 teaspoon dried savory or dried thyme -- crushed
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 4 oz jar mushrooms, whole -- drained
1 tablespoon honey mustard
1 tablespoon lemon juice

Dredge chicken in breadcrumbs. Heat oil in a large nonstick skillet over medium heat. Add chicken, and cook 3 minutes on each side or until browned. Add wine and next 4 ingredients; cover, reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken and mushrooms from skillet with a slotted spoon, and place on a serving platter. Stir mustard and lemon juice into wine mixture in skillet, and cook 1 minute. Spoon sauce over chicken.

Description:
"entree"
Source:
"WW magazine "Cream of the Crop""

- - - - - - - - - - - - - - - - - - -

Per serving: 214 Calories (kcal); 5g Total Fat; (25% calories from fat); 28g Protein; 7g Carbohydrate; 66mg Cholesterol; 459mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : WW Pts: 5
I always substitute fresh sliced mushrooms (about 8 oz), which won't change the points and I think tastes better!
I have made this for company numerous times and nobody can believe it's "light"....the sauce is wonderful. I usually just use half dijon mustard and half honey because I never have honey mustard.
It is also very fast....takes about 30 minutes from start to finish.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0




* Exported from MasterCook *

Seven Layer Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces pinto beans, canned -- rinsed and drained
4 drops hot sauce
1 tomato -- chopped
1 cup salsa
1 cup nonfat sour cream
3/4 cup nonfat cheddar cheese -- shredded
4 scallions -- thinly sliced
10 black olives -- sliced

In a blender or food processor, puree the beans, pepper sauce, and 2 T water. Transfer to a 12" serving platter; spread in thin layer on the platter.

Leaving a 1" border, top the bean mixture evenly with the tomato, bell pepper and salsa. Leaving a 1" border, top the tomato layer evenly with sour cream and cheese. Sprinkle with the scallions and olives.

Source:
"Weight Watchers "Simply the Best""

- - - - - - - - - - - - - - - - - - -

Per serving: 100 Calories (kcal); 1g Total Fat; (7% calories from fat); 9g Protein; 15g Carbohydrate; 5mg Cholesterol; 526mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : 1 WW point per serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

[Peggy C.]

This reminded me that the Frittata in the May issue is good and easy and is a generous serving and if I remember correctly it was 5 pts a serving which isn't bad.