Crispy Sesame Shrimp

Courtesy of Weight Watchers

3/4 c herb-seasoned stuffing mix, crushed
1 tsp sesame seeds
1/4 tsp paprika
1/8 tsp salt
1/8 tsp garlic powder
1 tsp pepper
1 large egg white
3/4 lb large shrimp, peeled and deveined
Cooking Spray

1. Preheat oven to 425
2. Combine first 6 ingredients in a pie plate or shallow dish. Place egg white in a different bowl.
3. Dip shrimp in egg white and dredge in stuffing mixture.
4. Place shirmp on a large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray.
5. Bake at 425 for 15 min.

Nutritional Info: 2 servings, 5 points-242 Calories, 30.5g protein, 4.1g fat, 18.6 carbs, 1.7g fiber, 194mg Cholesterol, 4.3mg Iron, 656mg Sodium, 104mg Calcium

Sesame Chicken with Noodles

Sesame Chicken with Noodles-Weight Watchers

1/2 pound(s) uncooked whole-wheat spaghetti, or whole-wheat udon
1/2 cup(s) scallion(s), green parts only, chopped
1/2 pound(s) cooked skinless, boneless chicken thigh(s), cut into thin strips
3 Tbsp rice vinegar
3 Tbsp low-sodium soy sauce
2 Tbsp hoisin sauce
1 Tbsp dark sesame oil
2 tsp chili sauce, with garlic
1 1/2 tsp honey
1 Tbsp cilantro, fresh, finely chopped
2 tsp sesame seeds

*Cook noodles according to package directions. Remove 1/4 cup of pasta cooking water; drain and rinse.
*In a large bowl, combine noodles, scallions and chicken; toss gently but well.
*In a cup, combine reserved cooking water, vinegar, soy sauce, hoisin sauce, oil, chili sauce and honey; stir well.
*Pour vinegar mixture over noodles; toss gently but well to coat noodles. Sprinkle with cilantro and sesame seeds; serve.
*Yields about 1 cup per serving.

Fettuccine with Creamy Spinach Sauce-WW

Fettuccine with Creamy Spinach Sauce-Weight Watchers

6 oz fettuccine
2 tbs olive oil
3 shallots, chopped
1 garlic clove
2 c cleaned spinach
1 c canned crushed tomatoes
salt & pepper to taste
1/2 c part-skim ricotta cheese, pureed

*Cook fettuccine, keep warm
*Heat oil and add shallots. Saute until softened and add garlic. Stir in the spinach, tomatoes and salt. Cook until spinach wilts.
*Add noodles, 1/4 of the remaining water and ricotta
*4 servings @ 5 points per serving

Cilantro Grilled Chicken-WW

Cilantro Grilled Chicken-Weight Watchers

2 tbs chopped fresh cilantro
2 tbs chopped onion
2 tbs chopped red bell pepper
2 tbs chopped tomato
1 tbs fresh lime juice
1 1/2 tsp olive oil
1 1/2 tsp soy sauce
ground red pepper
1 garlic clove, peeled
2 chicken breasts

*Mince first 9 ingredients in a blender
*Marinate chicken in mixture in a bag for at least 4 hours
*Grill for berst results

Fettuccine with Pesto-WW

Fettuccine with Pesto-Weight Watchers

1 1/2 c lightly packed fresh basil
2 tbs roasted pine nuts
2 tbs ck or vegetable broth
2 tsp extra virgin olive oil
1 garlic clove
1/4 tsp salt
1 pkg fettuccine
3 tbs Parmesan
Pepper to taste

*Puree basil, pine nuts, broth, oil, garlic & salt.
*Cook fettuccine. Drain but leave 2 tbs water. Toss with sauce
*Makes 4 servings @ 5 points per serving

Linguine with Herbed Butter-WW

Linguine with Herbed Butter-Weight Watchers

6 oz Linguine
2 tbs unsalted butter
2 tbs minced parsley
1 tbs minced basil
1 tbs thyme leaves
1 tbs minced oregano
1 garlic clove, bruised and peeled
1/4 tsp salt

*Cook linguine. Drain and put in a serving bowl
*Melt butter in skillet. Add spices and reduce heat and cook until the herbs wild. Discard garlic and pour over the linguine
*4 servings @ 5 points per serving

Crispy Sesame Shrimp-WW

Crispy Sesame Shrimp-Weight Watchers

3/4 c herb-seasoned stuffing mix
1 tsp sesame seeds
1/4 tsp paprika
1/8 tsp salt
1/8 tsp garlic
1/8 tsp pepper
1 large egg white
3/4 lbs Large Shrimp

*Preheat oven to 425
*Combine seasonings in a pan. Place egg white in another dish. Dip shrimp in egg white and dredge in stuffing mixture
*Place shrimp on a baking dish that's been lightly coated with baking spray
*Bake for 15 min or until golden

Coconut Shrimp

Coconut Shrimp
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=93701

	2 spray(s) cooking spray
	2 large egg white(s)
	3/4 cup(s) all-purpose flour
	6 oz beer, about 2/3 cup
	1 1/2 tsp baking powder
	1/4 tsp table salt
	2 cup(s) sweetened coconut flakes
	24 large shrimp, peeled and deveined (leave tails on)

Instructions

• Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.
  
  
• In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.
  
  
• Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).
  
  
• Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.
  
  
• Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.
  
  
• Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

Chicken Parmigiana

Chicken Parmigiana
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=68311

	1 spray(s) olive oil cooking spray
	1 pound(s) uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
	2 large egg white(s), lightly beaten
	1/2 cup(s) dried bread crumbs
	1 tbsp Italian seasoning
	1/2 tsp table salt, or to taste
	1 tsp olive oil
	1 1/2 cup(s) canned tomato sauce
	1/2 cup(s) part-skim mozzarella cheese, shredded
	1 tbsp grated Parmesan cheese

Instructions

• Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
  
  
• Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.
  
  
• Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.
  
  
• Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until chicken is cooked through and cheese is bubbly, about 25 minutes.

Broccoli and Cheddar Quich

Broccoli and Cheddar Quiche
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=110271

	6 oz pie crust, 9-inch, refrigerated
	2 tsp olive oil
	1/2 cup(s) red onion(s), chopped
	1 1/4 cup(s) part-skim ricotta cheese
	1 cup(s) low-fat shredded cheddar cheese
	1 large egg(s)
	2 large egg white(s)
	1 tbsp Dijon mustard
	1 tsp dried oregano
	1/2 tsp table salt, or more to taste
	1/4 tsp black pepper, freshly ground, or more to taste
	10 oz frozen chopped broccoli, thawed and well-drained
	1 tbsp grated Parmesan cheese

Instructions

• Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
  
  
• To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
  
  
• Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

Baked Macaroni and Cheese

Baked Macaroni and Cheese
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=67681

	12 oz uncooked macaroni, elbow-type
	1/2 cup(s) fat-free sour cream
	12 oz fat-free evaporated milk
	8 oz low-fat cheddar or colby cheese, shredded
	1 tbsp Dijon mustard
	1/4 tsp table salt
	1/4 tsp black pepper
	1/8 tsp ground nutmeg
	2 tbsp dried bread crumbs
	2 tbsp grated Parmesan cheese

Instructions

• Preheat oven to 350ºF.
  
  
• Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
  
  
• Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
  
  
• Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
  
  
• Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
  
  
• Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Baked Beef Ziti

Baked Beef Ziti
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=68091

	12 oz uncooked ziti
	2 tsp olive oil
	2 medium garlic clove(s), minced
	1/3 pound(s) raw lean ground beef
	1 tsp dried oregano
	1 tsp dried thyme
	1 tsp dried rosemary
	1/2 tsp table salt
	1/2 tsp black pepper
	28 oz canned crushed tomatoes
	1 cup(s) part-skim mozzarella cheese, shredded

Instructions

• Preheat oven to 350°F.
  
  
• Cook pasta according to package directions; drain and set aside.
  
  
• Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
  
  
• Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
  
  
• Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.