WEIGHT WATCHERS EASY HAM CASSEROLE

INGREDIENTS

1 1/2 cups milk
1 (10 3/4 oz) can condensed
cream of celery soup

2 cups diced cooked ham
1 cup dry elbow macaroni
1 (4 oz) can sliced mushrooms, drained
2 tbsp diced pimiento
1/2 cup chopped onions
1/2 cup shredded American cheese

DIRECTIONS

1. Preheat oven to 375 F.
In an ungreased 2 quart casserole, gradually stir milk into soup. Stir in ham, macaroni, mushrooms, pimiento and onion.

2. Bake covered about 40 minutes or until macaroni is tender. Sprinkle with cheese. Bake uncovered about 10 minutes more or until cheese is melted. Let stand 10 minutes before serving.

Yield: 4 Servings Serving Size= 1/4 of Recipe

Weight Watchers Points Plus = 9 per serving

Nutrition Information

Calories---------------------------------341
Fat--------------------------------------12 g
Cholesterol---------------------------61mg
Carbs------------------------------------33g
Sugar-------------------------------------7g
Fiber--------------------------------------2g
Protein----------------------------------26g
Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 8 Points Plus TURKEY CHILI

INGREDIENTS

1 tbsp vegetable oil
1 lb ground turkey
1 large onion, chopped
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp black pepper
1/4 tsp garlic powder
1 3/4 cups chicken broth
1 cup picante sauce
1 tbsp sugar
1 (15 oz) can black beans, rinsed and drained
1 (15 1/4 oz) can whole kernel corn, drained

DIRECTIONS

1. Heat the oil in a 4 quart saucepan over medium high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.

2. Stir into the sauce pan; broth, picante sauce, sugar, beans and corn and heat to a boil. Reduce heat to low. Cover and cook 30 minutes, stirring occasionally.

Yield: 6 servings Serving Size=1 1/4 cups

Weight Watchers Points Plus = 8 Per Serving

Nutrition Information

Calories---------------------------298
Fat--------------------------------11 g
Cholesterol--------------------58 mg
Carbs-----------------------------31 g
Fiber-------------------------------8 g
Protein---------------------------22 g

WEIGHT WATCHERS 10 Points Plus PIZZA PASTA PIE

INGREDIENTS

Vegetable cooking spray
1 tbsp vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushrooms
1 egg, beaten
1/4 cup milk
1/2 of a (16 oz) bag tri-color or plain rotini
pasta, cooked and drained

1 cup shredded part skim mozzarella cheese
1 1/2 cups Prego® Traditional Italian Sauce or
Tomato Basil & Garlic Italian Sauce

DIRECTIONS

1. Preheat oven to 350° F.
Spray a 12 inch pizza pan with the cooking spray.

2. Heat the oil in a 12 inch skillet over medium heat.
Add onion and mushrooms. Cook until tender and liquid is evaporated, stirring occasionally.
Remove skillet from heat.

3. Stir the egg, milk, pasta and 1/2 cup cheese in a medium bowl.

Spread the pasta mixture onto the pizza pan.

4. Place in oven and bake 20 minutes.

Spread the sauce over pasta crust. Top with onion mixture.
Sprinkle with remaining cheese.

5. Bake 15 minutes or until cheese is melted.
Let stand 5 minutes before slicing.

Yield: 4 (1 1/4 cup) Servings

Weight Watchers Points Plus+ =10 Per Serving

Nutrition Information

Calories--------------------403
Fat-------------------------13 g
Cholesterol--------------72 mg
Carbs----------------------53 g
Fiber------------------------5 g
Protein--------------------17 g

WEIGHT WATCHERS 4 Points Plus SHRIMP APPETIZER

INGREDIENTS

2 tbsp kiwi fruit, fine chopped
1 tbsp lime or lemon zest
1/4 cup lime or lemon juice
1/4 cup vegetable or olive oil
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp cracked black pepper
A few drops hot sauce
1 lb peeled, deveined and
cooked medium shrimp(about 24)

1 cup kiwi fruit and cut up
1 cup mango, peeled, pitted, and cut up
Lime or lemon wedges, optional

DIRECTIONS

1. For marinade:
In a small bowl, whisk together 2 tbsp kiwifruit, lime peel, lime juice, oil, garlic, salt, black pepper and hot sauce. Reserve 2 tbsp of the marinade;
cover and refrigerate.

2. Rinse shrimp; pat dry. Place shrimp in a plastic bag set in a shallow dish.
Pour the remaining marinade over shrimp in bag; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning the bag occasionally.

3. To serve, drain shrimp discarding marinade. Toss reserved 2 tbsp marinade
with 1 cup kiwifruit and mango. Serve fruit with shrimp.
If desired, serve with lime wedges.

Yield: About 8 servings Serving size: (3 shrimp per person)

Weight Watchers Points Plus = (4) Per Serving

Nutritional Information

Calories 149
Total Fat (g)8
Saturated Fat (g)1
Monounsaturated Fat (g)5
Polyunsaturated Fat (g)1
Cholesterol (mg)111
Sodium (mg)229
Carbohydrate (g)8
Total Sugar (g)5
Fiber (g)1
Protein (g)12
Vitamin C (DV%)56
Calcium (DV%)4
Iron (DV%)11
Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 10 Points Plus SMOTHERED PORK CHOPS

INGREDIENTS

(6) 1/2 inch thick bone in pork chops
1 pkg SHAKE 'N BAKE Original Pork
Seasoned Coating Mix

2 large onions, sliced
1 tbsp cooking oil
1 (12 oz) jar pork gravy

DIRECTIONS

1. Preheat oven to 375º F.

2. Coat chops with coating mix as directed on package;
place in a13 x 9 inch baking pan.

3. Toss onions with oil; place over chops.

4. Bake 30 minutes. Top with gravy and cover.
Bake 15 minutes or until chops are done (160º F.)

Yield: 6 servings

Serving size = 1 Pork chop and about 2 oz gravy

Weight Watchers Points Plus+ =10 per serving

Nutrition Information

Calories------------------390
Cholesterol------------70mg
Carbs--------------------18 g
Fiber----------------------1 g
Fat-----------------------25 g
Protein------------------21 g

WEIGHT WATCHERS 5 Points Plus EGGS RANCHERO

INGREDIENTS

Cooking Spray
2 cups cholesterol free egg substitute
1 cup 2% cottage cheese
1 bell pepper, chopped
1/2 cup chopped onions
1/2 cup shredded 2% mild cheddar cheese

1/2 cup thick and chunky style salsa

DIRECTIONS

1. Beat egg substitute and cottage cheese with wire whisk
until well blended; set aside.

2. Cook vegetables in medium nonstick skillet sprayed with cooking
spray on medium high heat 2 to 4 minutes or until crisp tender, stirring occasionally.

3. Add egg mixture and cheddar cheese; cook on medium heat
8 to 10 minutes or until egg mixture is set, stirring frequently.
Serve topped with salsa.

Yield: 4 Servings Serving Size: 1/4 of Recipe

Weight Watchers Points Plus+ =5 Per Serving

Nutrition Information

Calories---------------------------220
Cholesterol---------------------20mg
Fiber-------------------------------1 g
Fat---------------------------------8 g
Carbs---------------------------- 10 g

Protein-------------------------- 25 g

EASY CHICKEN NACHOS

INGREDIENTS
1/2 cup chunky salsa
1 can condensed cheddar cheese soup
1 (12.5 oz) can white chunk chicken
breast in water, drained

1 (10 oz) bag tortilla chips

Chopped tomatoes
Sliced green onions
sliced, pitted ripe olives

DIRECTIONS

1. Heat salsa, soup and chicken in a 1 quart sauce pan
over medium heat until mixture is hot and bubbling, stirring often.

2. Spoon chicken mixture over the chips.
Top with the tomato, onion and olives.

Yield: About 6 Servings

Nutritional Information

Calories--------------------------331
Carbs----------------------------38 g
Cholesterol--------------------28mg
Fat-------------------------------14 g
Fiber------------------------------3 g
Protein--------------------------14 g

WEIGHT WATCHERS 6 Points Plus ITALIAN STUFFED PEPPERS

INGREDIENTS

1/2 cup uncooked quick brown rice
1 lb extra lean ground beef
3 cups Prego® Heart Smart
Traditional Italian Sauce

6 medium bell peppers
1 cup shredded fat free mozzarella cheese

DIRECTIONS

1. Cook the rice without salt or butter according to
package directions.

2. Cook beef in 10 inch skillet over medium high heat until well browned, stirring often to break up the meat. Pour off any fat.

3. Stir 2 cups of the sauce and all the rice into the skillet.

4. Cut each pepper in half lengthwise. Discard seeds and white membranes. Place the empty pepper shells in a 17 by 11 inch roasting pan.

5. Spoon the beef mixture into pepper shells. Pour the remaining sauce over the filled peppers. Cover the pan.

6. Bake at 400°F. 45 minutes or until peppers are tender.
Top with cheese. Let stand 5 minutes or until cheese is melted.

Yield: 6 servings Serving Size= (2 )Pepper Halves Per Person

Weight Watchers Points Plus+ = 6 Per Serving

Nutritional Information

Calories------------------------251
Fat-------------------------------6 g
Carbs---------------------------26 g
Fiber-----------------------------6 g
Protein-------------------------24 g

EIGHT LAYER GROUND BEEF CASSEROLE

INGREDIENTS

3 cups dried medium noodles
2 (8 oz) cans tomato sauce
1 tsp dried basil, crushed
1/2 tsp sugar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 (8 oz) carton sour cream
1 (8 oz) bar cream cheese, softened
1/2 cup milk
1/3 cup chopped onion
1 (10 oz) box frozen chopped spinach,
cooked and well drained

1 cup shredded Cheddar cheese

DIRECTIONS

1. Grease a 2 quart casserole or 2 quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt and pepper into skillet. Bring to a boil; reduce heat. Simmer, uncovered for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion.
In prepared casserole or baking dish, layer half the noodles (about 2 cups), half the meat mixture
(about 1 1/2 cups), half of the cream cheese mixture (about 1 cup) and all the spinach. Top with remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

4. Cover casserole or baking dish with lightly greased foil. Bake in 350 F. oven about 45 minutes or until heated through. Uncover and spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Yield: 8 servings

Nutrition Information
Calories472
Total Fat (g)30
Saturated Fat (g)17
Cholesterol (mg)127
Sodium (mg)683
Carbohydrate (g)25
Fiber (g)3
Protein (g)27
Percent Daily Values are based on a 2,000 calorie diet.

EASY GREEK CHICKEN CASSEROLE

INGREDIENTS

Nonstick cooking spray
4 cups chopped cooked chicken or turkey
3 medium zucchini, halved lengthwise
and cut into 1/2 inch pieces

1 (10 3/4 oz) can condensed cream
of chicken soup

1/2 cup chopped red onion
1/2 cup chicken broth
1 1/2 tsp Greek seasoning
2 garlic cloves, minced
2 (6 inch) pita bread rounds, cut into
bite size wedges

3 medium Roma tomatoes, chopped
1 cup crumbled Feta cheese
1/2 cup pitted Kalamata olives, sliced

DIRECTIONS

1. Preheat oven to 350 F. In a large bowl combine chicken, zucchini, soup, onion, broth, 1 tsp of the Greek seasoning and the garlic. Transfer mixture to an ungreased 3 quart rectangular baking dish.

2. Coat pita wedges with cooking spray; sprinkle with the remaining 1/2 tsp Greek seasoning. Sprinkle pita wedges, tomatoes, cheese and olives on top of chicken mixture. Bake uncovered about 20 minutes or until heated through.

3. Divide casserole into 4 equal sized servings.

Yield: 4 Servings Serving size= 1/4 of recipe.

Nutrition Information

Calories584
Total Fat (g)26
Saturated Fat (g)10
Monounsaturated Fat (g)6
Polyunsaturated Fat (g)3
Cholesterol (mg)165
Sodium (mg)1602
Carbohydrate (g)34
Total Sugar (g)6
Fiber (g)4
Protein (g)52
Vitamin C (DV%)40
Calcium (DV%)26
Iron (DV%)16
Percent Daily Values are based on a 2,000 calorie diet.

WEIGHT WATCHERS 6 Points Plus CHICKEN HOT WINGS

INGREDIENTS

12 chicken wings or 24 drumettes
1 (16 oz) jar Picante sauce
1/3 cup orange marmalade
2 tsp Dijon mustard
1 tbsp toasted sesame seed

DIRECTIONS

1. Preheat oven to 425°F.
Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.

2. Heat 1 1/2 cups of the Picante sauce, the marmalade and mustard in a 2 quart saucepan over medium heat to a boil. Reduce the heat to medium low.
Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.

3. Place chicken into a large bowl.
Add the remaining picante sauce and toss to coat.
Place chicken onto the baking sheet.

4. Bake for 40 minutes or until chicken is cooked through, turning chicken over once, halfway through the bake time. Baste chicken with the picante mustard mixture during the last 10 minutes of bake time. Sprinkle with sesame seed if desired.

Serving size:=1 wing or 2 drumettes per person.

Nutrition Information

Calories ------------------231
Fat------------------------13g
Cholesterol-------------57mg
Carbs----------------------8 g
Fiber----------------------1 g
Protein------------------18 g

WEIGHT WATCHERS 6 Points Plus per serving