Banana Bread

Courtesy of Weight Watchers

1/2 c all-purpose flour
3 tbs sugar
1/4 tsp baking powder
1/4 tsp baking soda
Dash of salt
1/4 c 30% less fat sour cream
1/4 c mashed ripe banana
1 tsp vegetable oil
1/4 tsp vanilla extract
1 large egg white, lightly beaten
Cooking Spray

1. Preheat oven to 350
2. Combine first 5 ingredients in a medium bowl; make a well in center of mixture. Combine sour cream and next 4 ingredients; stir well. Add to flour mixture, stirring just until moist.
3. Spoon batter into a 6x3x2 inch loaf pan coated with cooking spray. Bake at 350 for 35 min or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool.

Nutritional Info: 6 servings, 2 points-97 Calories, 2.2g Protein, 2.1g Fat, 17.2g Carbs, .5g Fiber, 5mg Cholesterol, .6mg Iron, 113mg Sodium, 30mg Calium

Classic Beef Chili-WW

Classic Beef Chili-Weight Watchers

1 lb ground beef
2 garlic cloves
2 tbs chili powder
1 tsp ground cumin
1 can (28 oz) crushed tomatoes
1 can (15 oz) red kidney beans
1 sweet onion, diced
1/4 c canned diced chilies
2 tbs tomato paste

*Cook beef and garlic. Drain fat and add chili powder and cumin.
*Mix tomatoes, beans, onions, chiles, tomato paste in slow cooker. Stir in the meat. Cover and cook on low for 7-8 hours
*Makes 8 servings @ 2 points per serving

Split Pea Soup-WW

Split Pea Soup-Weight Watchers

4 cups water
3 carrots, peeled and thinly sliced
1 bag (16 oz) dried split peas
3 celery stalks
1 c low sodium chicken broth
3 slices canadian bacon
1 tsp salt.

*Put all ingredients in a slow cooker on high for 5 hours.
*8 servings @ 2 points per serving

Stuffing with Sage and Chives

Stuffing with Sage and Chives
http://www.weightwatchers.com/food/rcp/index.aspx?recipeID=137351
INSTRUCTIONS

1 spray(s) cooking spray
12 slice(s) whole-wheat bread, cubed*
2 tsp olive oil
2 tsp light butter
1 cup(s) onion(s), diced
3 medium stalk(s) celery, diced
2 tsp dried thyme
2 tsp dried sage
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 cup(s) canned chicken broth
2 Tbsp chives, fresh, chopped

Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.


Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.


Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.


Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, about 15 minutes more. Divide into 8 pieces and serve. Yields 1 piece per serving.

Baked Potato Skins

Baked Potato Skins
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=128231

	3 medium potato(es), baked, sliced in half and cooled
	1 spray(s) cooking spray
	20 oz chopped frozen spinach, thawed and squeezed dry
	4 oz light cream cheese, at room temperature
	1/4 tsp table salt
	1/4 tsp black pepper
	3 slice(s) cooked crisp turkey bacon, crumbled

Instructions

• Preheat oven to 400ºF. Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
  
  
• Place potato halves on a baking sheet and coat with cooking spray. Bake until lightly browned, about 15 minutes. While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.
  
  
• Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.
  
  
• Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. Yields 1 potato half per serving.