cauliflower pepperoni pizza casserole recipe – 5 points +

cauliflower pepperoni pizza casserole
Tasty and low carb, this pepperoni pizza casserole uses cauliflower puree as a base instead of pizza dough. A unique texture with a fantastic flavor that helps satisfy your craving for pepperoni pizza in a much healthier way.

Ingredients

1 medium head of cauliflower, chopped into florets
1 tbsp light butter
1 tbsp half and half
2 tsp garlic powder
1 cup reduced fat mozzarella cheese, shredded
1/2 cup pizza sauce
35 slices Hormel mini turkey pepperoni, or 2oz real pepperoni
Salt and pepper to taste


Instructions

Preheat oven to 375 degrees. Spray an 8 x 8 baking dish with non-fat cooking spray.
Using a vegetable steamer, or the microwave, steam cauliflower until tender. Transfer hot cauliflower to blender or food processor and add in butter, half and half, 1 tsp garlic powder, ¼ cup mozzarella cheese, 1/ 2 of the pepperoni slices, and salt & pepper. Puree until smooth.

Pour cauliflower puree into baking dish. Use a spatula to even out the surface. Top with the pizza sauce, and use a spoon or spatula to spread it evenly over the cauliflower, making sure not to mix it into the cauliflower. Top with mozzarella cheese, pepperoni and remaining tsp of garlic powder.
Bake for about 20 minutes.

Let cool for about 10 minutes. Cut into 4 equally sized pieces and serve.


Quick Notes

Please note that in the photo, you’ll see large slices of pepperoni. This is because by the time I was ready to take a photo, I had run out of the Hormel Turkey Pepperoni and had to use large, deli sliced pepperoni instead. You can do this as well, if you’d prefer not to use turkey pepperoni. Just use a total of 2oz real pepperoni in order to keep the Points + value at 5.

Preparation time: 25 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 4

Culinary tradition: USA (Nouveau)

Calories: 214

Fat: 7

Protein: 17

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Entire recipe makes 4 servings
Serving size is 1 pieces
Each serving = 5 Points +

PER SERVING: 214 calories; 7g fat; 17g carbohydrates; 17g protein; 7g fiber

Source: http://www.laaloosh.com

light chicken pot pie recipe – 4 points +

Low calorie comfort food at its finest, this reduced fat Chicken Pot Pie is hearty, creamy, and ever so satisfying. Perfect for a cold winter’s day!

Ingredients

1 small onion, finely chopped
8oz mushrooms, chopped
2 small stalks celery, chopped
2 cups mixed vegetables (frozen is fine)
8oz skinless, boneless chicken breasts, cooked and diced
2 tbsp whole wheat flour
1 tbsp light butter
1 cup fat free chicken broth
1/2 cup fat free evaporated milk
1 tsp salt
1/4 tsp black pepper
1 tsp dried thyme
1/2 tsp paprika
4 slices reduced fat crescent roll dough


Instructions

Preheat oven to 375 and spray a 10” pie plate with cooking spray (butter flavored is best).

In a medium sized pot, melt butter over medium high heat. Add in onions and celery and cook until tender, about 3 minutes. Add in mushrooms and cook for another 3 minutes. Stir in broth, chicken, vegetables, paprika, thyme and salt and pepper.

Cover and simmer on medium for about 12-15 minutes.

In a small bowl, whisk together the evaporated milk and flour. Pour into chicken and vegetable mixture and continue to cook on medium heat, stirring constantly until the sauce is thickened, about 3 minutes.

Pour mixture into prepared pie plate, and arrange crescent roll slices around the outside edge, leaving the pie open in the center.

Place into oven and bake until the crust is golden brown, and the center of the pot pie is bubbly, about 15 minutes.


Let cool 10 minutes before serving.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Calories: 174

Fat: 4g

Protein: 13g
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Entire recipe makes 6 servings
Serving size is 1/6th of pie
Each serving = 4 Points +

PER SERVING: 174 calories; 4g fat; 19g carbohydrates; 13g protein; 3g fiber

Source: http://www.laaloosh.com

Skinny Chicken Cordon Bleu Bake

Serves 8
WW PP=5
Cal 220, Carbs 20.2, Fat 5.5, Fiber .75, Protein 20

Ingredients

2 cups cooked chicken, cut into chunks
2 cups diced ham
1 box Stuffing Mix
1 cup shredded swiss cheese (I used 2 percent milk swiss)
1/4 cup reduced fat shredded cheddar
1 cup non fat milk
1 can cream of chicken soup (I used fat free cream of mushroom)
1 tsp. salt
1 tsp. pepper

Pre-Heat oven to 350 degrees

Spray a casserole dish with non stick cooking spray

Prepare stuffing mix according to package directions. In a mixing bowl, combine soup and milk.

Arrange chopped chicken in bottom of baking dish. Sprinkle with salt and pepper. Top with ham and swiss cheese. Pour soup of the cheese and top with stuffing. Sprinkle cheddar over the top.

Cover with foil and cook for 35-40 minutes. During last 10 minutes of cooking time, remove foil and bake until cheese is melted. Enjoy!

Skinny Crock Pot Chicken Fajita Melts

Makes 4 Wraps
WW PointsPlus=9
Cal 340, Carbs 31, Fat 11, Fiber 13g, Protein 38.7

Ingredients

16 oz. boneless skinless chicken tenders
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 tbsp. lime juice
2 plum tomatoes, chopped
1 fajita seasoning packet
Sliced reduced fat pepper jack cheese
2 cups corn or tortilla chips
flour tortillas ( I used La Tortilla Factory High Fiber/Low Carbs Wraps)


Instructions

Arrange chicken in the bottom of crock pot. Top with sliced veggies. Sprinkle fajita seasoning evenly over chicken and veggies and add in the lime juice. Cover and cook on low for 4-5 hours. Break chicken up and spoon into tortillas. Cover with cheese and tortilla chips. Enjoy!

Crock Pot Beer Chicken Recipe – 3 Points +

Ingredients

2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
1 bottle or can of your favorite beer (I used Guinness)
1 tsp salt
1 tsp garlic powder
1 tbsp dried oregano
1/2 tsp black pepper


Instructions

Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
Feel free to change out the spices and herbs and use whatever you’d like.
Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein


Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Points +

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

source: www.laaloosh.com

WW Eggs and Hash Browns WW Plus+ = 5

Ingredients

1 (20 oz) package refrigerated shredded
2 eggs, beaten
1 tbsp snipped fresh chives
1/2 tsp salt
1 dozen eggs
2/3 cup milk
1/4 tsp salt
1/4 tsp black pepper
2 tbsp butter or margarine
1 1/2 cups shredded American cheese
Fresh chives, optional



Directions:

1. Preheat oven to 375 F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes,
the 2 beaten eggs, chives and 1/2 tsp salt. Shape mixture into 12 mounds (about 1/3 cup each) on a prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake 20 to 25 minutes or until lightly brown and set.

2. Meanwhile, beat together the dozen of eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater.
In a 12 inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around the edge.

3. With a spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath.
Continue cooking over medium heat 4 to 5 minutes or until egg mixture is cooked through but still glossy
and moist. Remove from heat.

4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs.
Return to oven; bake about 2 minutes or until cheese melts. Optional: (If desired, garnish with chives).

Yield: 12 Servings
Serving size: 1/3 cup of potato mixture and 1/3 cup egg mixture.

Weight Watchers PointsPlus+ = 5 Per Serving



Nutrition Information:
Calories: 205.3, Fat 12.4 g, Cholesterol 266.3 mg, Carbs 11 g, Fiber 6 g, Protein 12.2 g.

Cauliflower Mashed Potatoes

Ingredients:

1 1/2 pounds cauliflower,
cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives


Instructions

In a large saucepan, combine cauliflower, garlic, and broth. If cauliflower is not completely covered by broth, add water to just cover. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.

Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.

Makes 4 (1 Cup Servings)


Per serving:
80 calories, 8 g protein, 12 g carbs, 1 g fat, 4 g fiber, 183 mg sodium

Better Than Sex Cake Points+ 4 Per Serving

Ingredients:

1 (12 ounce) can Diet Coke
1 (18 ounce) box devil's food cake mix
1 egg white
6 ounces fat free caramel topping
7 ounces fat-free condensed milk
1 english toffee-flavored candy bar, chopped
8 ounces fat-free whipped topping


Directions:

1. Preheat oven to 375.

2. Mix cake mix, egg white, and diet soda. Bake for 35 minutes in a greased 9x13 pan.

3. During the last few minutes of baking, put the caramel and condensed milk in a saucepan on low heat until smooth.

4. After baking, remove cake from oven and pour caramel over top. Sprinkle half the heath bar on top.

5. Cool completely. Cover with whipped topping and remaining heath bar bits.


Makes 24 Servings

Pecan Cake Bars Plus+ 4 Per Serving

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 cups packed light brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 cups chopped pecans
1 cup raisins, preferably golden
1 cup finely chopped pitted dates


Directions:

1. Preheat oven to 300°F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
2. Sift flour, baking powder and salt together in a medium bowl.
3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.


1 Per Serving

Nutritional Info Per Serving: 132 calories; 7 g fat; 18 mg cholesterol; 17 g carbs;
9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium

Weight watchers points for common foods

Name	Amount	Old Points	PointsPlus
Apple	1 small (4 oz.)	1	0
Banana	1 medium (6 oz.)	2	0
Mango	1 (8 oz.)	2	0
Orange	1 (4 oz.)	1	0
Pear	1 (5 oz.)	1	0
Peach	1 (6 oz.)	1	0
Watermelon	1 cup	1	0
Beef, regular, cooked	1 slice (2 oz.)	4	4
Chicken, cooked	1 slice (2 oz.)	2	3
Egg	1 (2 oz.)	2	2
Fish, Catfish, cooked	1 fillet (6 oz.)	6	7
Pork, cooked	1 slice (2 oz.)	5	6
Shrimp, cooked	1/2 cup (2 oz.)	1	1
Bread, regular	1 slice (1 oz.)	2	2
Butter	1 tea spoon	1	3
Caesar salad	3 cups	7	9
Cheeseburger	1 (McDonald Medium)	8	12
Chocolate	1 oz.	3	4
Cucumber	1 cup	0	0
Hamburger	1 (McDonald Medium)	6	9
Lettuce	1 cup	0	0
Pizza	1 slice (5 oz.)	6 - 10	8-14
Potato (uncooked)	1 cup (8 oz.)	3	4
Rice, cooked	1 cup	4	5
Sandwich	1	8 - 16	10-20
Tomato	1 cup	0	0
Apple Cider / Juice	1 cup	2	3
Beer, regular	1 can or bottle	3	5
Coca-Cola Classic	1 cup	3	5
Diet Coke	1 cup	0	0
Milk, low-fat (1%)	1 cup	2	3
Milk, low-fat (2%)	1 cup	3	4
Milk, whole	1 cup	4	5
Orange Juice	1 cup	3	4
Sprite	1 cup	3	5
Yogurt	1 cup	4	6

Weight Watchers Beef Vegetable Soup

Ingredients:

1 Tablespoon Vegetable Oil
9 Ounces Trimmed Boneless Chuck Roast, Cubed
2 Yellow Onions, Diced
4 Garlic Cloves, Minced
64 Ounces Beef Broth
6 Carrots, Sliced
3 Celery Ribs, Sliced
1 Pound Fresh Green Beans, Trimmed
1 Cup Lima Beans4
1 Cup Sweet Corn Kernels
1 Cup Fresh Okra, Sliced
1 Cup Diced Potatoes
28 Ounce Can Diced Tomatoes
6 Ounce Can Tomato Paste
1 Tablespoon Worcestershire Sauce
1 Tablespoon Dried Italian Seasoning
1 Tablespoon Dried Parsley
2 Bay Leaves
Salt And Pepper To Taste


Instruction :

In a large heavy soup pot, heat the oil to medium-high. Stir in the beef, onions and garlic and sauté until the beef is brown. Add the beef broth and bring to a boil. Lower heat and simmer for 1 hour. Stir in the remaining ingredients and bring back to a boil. Cover, lower heat and simmer for 1-2 hours until desired doneness. Remove the bay leaves before serving.

Makes Eight 4 Weight Watchers Points Plus Servings

2-INGREDIENT WEIGHT WATCHERS PINEAPPLE ANGEL FOOD CAKE

Delicious desserts don't get much lighter or simpler than this easy 2-ingredient Weight Watchers Pineapple Angel Food Cake.

Author: Martha | Simple Nourished Living
Recipe type: Cake/Dessert
Serves: 12

INGREDIENTS

1 box (1-step) angel food cake mix (I use Betty Crocker)
1 large can (about 20 ounces) crushed pineapple, undrained




INSTRUCTIONS

Heat oven to 350 degrees.

In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (The mixture will get really foamy.) Pour the batter into either a tube pan, 9x13 pan, or cupcake pan with liners. 

(DO NOT GREASE THE PAN.)
Bake at 350 degrees for time specified on the box for size pan. When the sides pull away from pan and toothpick inserted in the center comes out clean, the cake is done. (About 30-40 minutes for a 9x13-inch pan.)
Remove from the oven and place on a wire rack to cool.

COOK'S NOTES


Nutritional Estimates per Serving (1/12th): 148 calories, 0 g fat, 35 g carbs, 0 g fiber, 3 g protein and *4 WWPP

Article Source: http://simple-nourished-living.com

Chile Con Queso Plus+ 2 Per Serving

Ingredients:

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale, or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoons cornstarch
1 3/4 cups shredded sharp cheddar
1 10-ounce can diced tomatoes with green chiles
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper, to taste (optional)
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro

Directions:

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm with favorite chips, garnished with scallions and cilantro.

Makes 4 Cups (1/4 Cup Per Serving) chips not included with points total

Nutritional Info Per Serving: Calories 85, Carbs 5 g, Fat 5 g, Fiber 0 g, Protein 4 g

Raisin Bran Muffins PointsPlus 4

Ingredients

2 spray(s) cooking spray
1 cup(s) whole wheat flour
2/3 cup(s) uncooked wheat bran
1/4 tsp sea salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 cup(s) regular butter, softened
2/3 cup(s) unpacked light brown sugar, or turbindo sugar
1 large egg(s)
1 cup(s) low-fat buttermilk
1 cup(s) raisins, chopped




Instructions

Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray.

In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.

Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.

Fill each prepared muffin hole about 2/3’s full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes. Serve warm or cooled. Yields 1 muffin per serving.




Notes

*Could affect PointsPlus values.

To prevent raisins from sticking to the knife when you chop them, coat the blade with cooking spray first.

Creamy Chicken Penne Plus+ 7 Per Serving

Ingredients:

8 ounces uncooked multigrain penne pasta
1 1/2 cups fresh or frozen small broccoli florets
1 cup fat free half-and-half
4 ounces Neufchâtel cheese, cubed
1 teaspoon oregano leaves
1 teaspoon rosemary leaves, finely crushed
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 1/2 cups chopped cooked chicken breast
2 tablespoons grated Parmesan or Asiago cheese

Directions:

1. Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.

2. Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.

3. Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.

Makes 6 Servings

Nutritional Info Per Serving: Calories 283, Carbs 32 g, Fat 7 g, Fiber 3 g, Protein 23 g.