Diabetic Cherries Jubilee PointsPlus+ = 3

Ingredients:

1 (1 oz) box vanilla fat-free, sugar-free instant
pudding mix

1-1/4 cups cold skim milk
1/2 tsp almond extract, divided
1 cup frozen light whipped topping, thawed
2 tbsp slivered almonds, toasted*, chopped and divided
1 (21 oz) can light cherry pie filling

Directions:

1. In a medium size bowl, beat together the pudding mix, milk and 1/4 tsp of the almond extract with a whisk for 2 minutes. Stir in the thawed whipped topping and 1 tbsp of the almonds.

2. Mix together the remaining extract and pie filling. Spoon in equal amounts into 8 dessert glasses alternately with pudding mixture. Top with the remaining almonds.
Yield: 8 Servings
Serving Size: About 1/2 Cup Each



Nutrition Information: WW Points+ = 3

Calories: 110, Total Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 180mg, Fiber 1g,
Carbohydrates 21g, Sugars 14g, Protein 2g, Vitamin A 8 %DV, Vitamin C 0 %DV,
Calcium 6 %DV, Iron 2 %DV

Carb Choices: 1-1/2

Diet Exchange
1-1/2 Carbohydrate + 1/2 Fat

NOTE*
TOASTING NUTS:
Spread nuts in a single layer on a baking sheet. Bake at 350° F. for 5 to 7 minutes or
until lightly toasted.

Leftovers Staorage:
Date leftovers so they can be used within 2 to 3 days. Discard perishable foods which have been stored in the refrigerator for more than 2 to 3 days.

Make Ahead:
This can be prepared ahead of time. Assemble as directed, but do not top with remaining nuts. Refrigerate until ready to serve, then top with remaining nuts.

Share This Recipe!

Baked Tuna Melts 6 Points+ Per Serving

Ingredients:

1 can tuna (6 ounce)
2 celery (medium stalks, chopped)
1/2 cup processed American cheese (low sodium, diced)
1/4 cup light mayonnaise
1 tablespoon instant minced onion
1/4 teaspoon salt
1/8 teaspoon pepper
12 whole wheat bread (slices)

Directions:

1. Wash hands and cooking area.

2. Preheat oven to 350°F.

3. Drain tuna and break the meat apart with a fork.

4. Wash and chop the celery and dice the cheese.

5. Mix tuna, celery, cheese, light mayonnaise, dried onion, salt, and pepper into a medium mixing bowl with a wooden spoon.

6. Spread tuna mixture on six of the pieces of whole wheat bread and place a single slice of bread on top of each (you will make a total of 6 sandwiches).

7. Put each sandwich on a square of aluminum foil, then wrap the foil around sandwiches, folding edges securely

8. Bake about 20 minutes or until hot in the middle. Cool slightly before serving.

Makes 6 Sandwiches


Nutritional Info Per Serving: 250 Calories; 9g Fat; 17g Protein; 26g Carbs; 4g Fiber; 25mg Cholesterol;
550mg Sodium

Banana Split Pie 4 Points+ Per Serving

Ingredients:

3 cups light vanilla ice cream
1 1/2 cups sliced strawberries
2 cups fat-free whipped topping, thawed from frozen
One 60-calorie sugar-free chocolate pudding snack
2 bananas, sliced
2 tablespoons light chocolate syrup
1 tablespoon crushed dry-roasted peanuts
8 maraschino cherries


Directions:

Set out all of your ingredients so your ice cream doesn't melt too much once you start assembling.

Once slightly softened, scoop ice cream into a large pie pan and spread into an even layer along the bottom. Evenly place strawberry slices flat over the ice cream, pressing down lightly so they adhere.

Put whipped topping in a bowl. Add pudding and mix thoroughly. Spread pudding/topping mixture into a smooth layer over the strawberries. Evenly place banana slices flat over this layer, and drizzle with chocolate syrup. Sprinkle with nuts and evenly place the cherries on top of the pie. Freeze for about 4 hours (or overnight), until completely firm.

Allow the pie to sit at room temperature for 5 minutes before slicing. Cut into 8 slices



 Makes 8 Equal Servings

Nutritional Info Per Serving:

Calories 172, Total Fat 3 g, Protein 3 g, Carbs 33 g, Sodium 74 mg,
Fiber 2 g

Share This Recipe!

Shrimp Scampi Plus+ 4 Per Serving

Ingredients:

4 teaspoons olive oil
1 1/4 pounds medium, shrimp,
peeled (tails left on) and deveined
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup plus 1 tablespoon minced parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lemon slices

Directions:

In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, 2 to 3 minutes.
Add garlic and cook, stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep hot.

In the skillet, combine broth, wine, lemon juice, 1/4 cup of the parsley, salt and pepper; bring to a boil. Boil uncovered until sauce is reduced by half; spoon over shrimp.

Serve garnished with lemon slices and sprinkled with the remaining tbsp of parsley.



Makes 4 Equal Servings

Nutritional Info Per Serving:
184 Calories, 6 g Fat, 404 mg sodium,
3 g Carbs, 0 g Fiber, 24 g Protein

Share This Recipe!

Parmesan Chicken Tenders Plus+ 7 Per Serving

Ingredients:

Canola or olive oil cooking spray
1/4 cup all-purpose flour
2 large eggs
1/2 cup finely shredded Parmesan cheese
1 cup coarse dry breadcrumbs,
preferably whole-wheat
1 pound chicken tenders
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
1 cup marinara sauce, heated

Directions:

Preheat oven to 450°F. Place a large wire rack on a baking sheet and coat with cooking spray.

Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. Toss tenders with Italian seasoning, garlic powder and salt in a medium bowl. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumb mixture. Place the tenders on the prepared rack. Generously coat the top of each tender with cooking spray.

Bake for 10 minutes. Turn each tender over and coat with cooking spray. Continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve the tenders with marinara sauce for dipping.


Makes 4 Servings


 Nutritional Info Per Serving:
Calories 293, Carbs 22 g, Fat 8 g, Fiber 3 g, Protein 31 g


Share This Recipe!

Skinny Mini Cinnamon Rolls POINTS PLUS 2

I have one word to describe these delectable little treat, de-licious! What a great treat, snack, breakfast or dessert. You’ll love how easy they are to make. The only hard part is limiting yourself to eating just a few!  The skinny for each, 90 calories, 1 gram of fat and 2 Weight Watchers POINTS PLUS.

Prep Time: 15 minutes
Bake Time: 12 minutes


Ingredients for Cinnamon Rolls:

1 package (13.8 ounces) Pillsbury refrigerated pizza dough, see shopping tip

1½ tablespoons reduced-fat butter or Smart Balance Light, melted

4 tablespoons sugar

2½ teaspoons cinnamon


Ingredients for Glaze:

⅓ cup plus 1 tablespoon powdered sugar

1½ to 2 teaspoons nonfat milk


Instructions:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with cooking spray.

2. Open the can of pizza dough and stretch out flat onto lined baking sheet. With a pastry brush, spread ½ of the butter (¾ tablespoon) all over dough. If you don’t have a brush, drizzle ¾ tablespoon all over dough and spread with a dull knife or back of spoon.

3. Combine sugar and cinnamon in a small bowl, until well blended.  Sprinkle 2 tablespoons of this mixture over the top of pizza dough, covering the butter.  Starting at the shorter side, roll up the pizza dough so that the sugar mixture side is now inside the rolled dough.  Spread remaining butter over the top and sides of the rolled dough. In addition, sprinkle with 1½  tablespoons cinnamon/sugar mixture all over the the top and sides of the dough.

4. With a sharp knife, cut the roll crosswise into 16 slices. To ensure even size slices, first cut the rolled dough in half. Next, cut each half in half. Cut each piece in half again. Finally, cut each half into half again. You should have 16 slices.

5. Place each piece on the baking sheet and leave room between each for spreading. You might need to re-roll each piece to tighten up the rolls and tuck in the end of each roll to it keep it together. Sprinkle the remaining cinnamon/sugar mixture over the top of each sliced cinnamon roll.

6. Bake in oven for about 12-13 minutes until completely baked. Remove from oven and let cool.

7. To make glaze: In a small bowl, mix together the powdered sugar and enough milk for a thick glaze consistency. Drizzle a little glaze over the cooled rolls.

8. These will keep wrapped on the counter top for a few days. When ready to serve, heat for about 10 seconds in the microwave. They also freeze great.



Makes 16 mini cinnamon rolls


Food Facts
The first cinnamon roll was baked in Sweden, where Oct. 4 is known as National Cinnamon Bun Day. Cinnamon rolls are known in Sweden as “kanelbulle.” This word literally means cinnamon bun.

Cinnamon rolls are a popular breakfast food in the United States. Philadelphia-style cinnamon rolls date back to the 18th century. These contains honey, sugar, cinnamon and raisins. They are often associated with Philadelphia and a coffee shop counter lined with sticky buns is still common in this city.


Shopping Tip
Pillsbury refrigerated pizza dough can be found in most supermarkets in the refrigerated case where other types of packaged dough are sold.


Weight Watchers (old points) 2
Weight Watchers POINTS PLUS 2

Share This Recipe!

Skinny Baked Chicken Fingers with Honey Mustard Sauce

These are sooo good and sooo easy to make! A little crispy on the outside and very tender on the inside. Plus, baked not fried! Theyʼre not only dipped in a yummy honey mustard, yogurt sauce before baking, some of it is saved for dipping. The skinny for 1 serving (3 chicken fingers) 270 calories, 1 gram of fat and 7 Weight Watchers POINTS PLUS. Serve with a salad and you’ll be all set for dinner.

Prep Time: 15 minutes

Baked Time: 15 minutes

Ingredients for Sauce:

½ cup plus 2 tablespoons nonfat plain Greek yogurt or nonfat plain yogurt

¼ cup honey

¼ cup spicy brown mustard or yellow mustard


Ingredients for Chicken Fingers:

1 pound chicken tenders or chicken breasts cut into strips to equal 12 pieces

3 cups cornflakes, crushed into crumbs or 3⁄4 cup Kelloggʼs cornflake crumbs

1 teaspoon smoked paprika, see shopping tip

1 teaspoon garlic powder

½ teaspoon sugar

½ teaspoon salt

Barbecue sauce for dipping, optional


Instructions

1. Preheat oven to 350 degrees. Line a baking pan with foil. Coat with cooking spray.

2. To make cornflake crumbs: Either process in blender, mini chop or food processor. Or, place in sealed plastic bag and crunch with hands into crumbs.

3. In a small bowl, mix together ½ cup yogurt, honey and mustard.  Remove ½ cup of sauce and refrigerate until ready to serve, for dipping.

4. To the remaining sauce, stir in 2 tablespoons of yogurt.

5. In another small bowl, add cornflake crumbs, paprika, garlic powder, sugar and salt.

6. To assemble: Dip chicken pieces into sauce. Next, dip each piece in cornflake crumbs. Place on baking sheet. Repeat for all 12 pieces of chicken.

7. Bake in oven for  7 minutes, turn chicken fingers over and bake for additional 6-8 minutes until cooked through and golden brown.



8. Serve with dipping sauce that has been stored in refrigerator. In addition, you can serve with a little barbecue sauce for dipping.

Entire recipe makes 12 chicken fingers and ½ cup dipping sauce (each serving, 3 chicken fingers and a little sauce)


Shopping Tip
s
Kelloggʼs cornflake crumbs are super easy to use for this recipe and can be found in the baking aisle of many supermarkets.

Smoked paprika can be found in the spice section of most supermarkets. It has wonderful sweet, smokey flavor. If you canʼt find it use regular paprika.


Substitution Tips
Instead of cornflake crumbs, you can use Panko bread crumbs, regular bread crumbs or crushed reduced fat potato chips.

Since I created this recipe, I’ve come up with a fabulous, homemade, low calorie honey mustard salad dressing that would also taste great with this recipe. If you like to check out this recipe, click here: Skinny Honey Mustard Dressing

 (23 calories a tablespoon)


Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 7

Share This Recipe!