Point Recipes YUM YUM

Weight Watcher's 5-Point Chicken Tetrazzini

8 ounces cooked chicken, chopped

3 cups cooked spaghetti

3 ounces Mexican-flavor Velveeta, in small dice

10-ounce can fat-free cream of mushroom soup

1/2 cup chopped onion

1/2 cup chopped bell pepper

Preheat oven to 350 degrees. Spray 9-by-13-inch pan with cooking spray.

Combine all ingredients and pour into baking dish. Bake for 30 to 35 minutes or until bubbly.

Serves 6

Nutritional analysis per serving: 244 calories, 6 grams fat, 27 grams carbohydrates, 18 grams protein, 47 milligrams cholesterol, 557 milligrams sodium, 23 percent of calories from fat.

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Southern-style Oven Fried Chicken

1/2 t. all-purpose flour
1/4 t. table salt
1/8 t. cayenne pepper
3 oz. buttermilk
3/4 C. corn flakes crumbs
1 pound boneless, skinless chicken breasts, four 4 oz pieces

Preheat oven to 365 F. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.

Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.

Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.

Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking).

Weight Watchers: 1 breast per serving - 4 POINTS per serving

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Weight Watchers Hawaiian Pork Chops

4 (1/2 inch) pork chops

1 ( 8 ounce) can pineapple slices

2 tablespoon brown sugar

1/2 teaspoon ground nutmeg

Drain and reserve juice from canned pineapple. Place pork chops on baking dish that is lightly sprayed with cooking spray.

Mix 2 tablespoons of the reserved pineapple juice with brown sugar and nutmeg. Spoon half of the mixture over the pork chops. Top with pineapple slices and spoon remaining mixture over the pineapple.

Cover and bake 30 minutes at 350° F. Uncover and bake 20 minutes longer, sauce over chops occasionally.

4 Servings

Weight Watchers Points: 7 points
Calories: 306 Protein: 38g Total Fat: 3.6g Carbohydrate: 13g Saturated Fat: 3.6g Cholesterol 94 Sodium: 79g Fiber .45g

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Luscious Lemon Pie

12 (2 1/2-inch) graham cracker squares

4 teaspoons cold reduced-calorie margarine

1 envelope (four 1/2-cup servings) sugar-free lemon-flavored gelatin mix

1/2 cup boiling water

1 envelope (four 1/2-cup servings) reduced-calorie instant vanilla pudding mix, divided

2 cups aspartame-sweetened lemon nonfat yogurt, divided 1 cup skim milk

1 cup plain nonfat yogurt

Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray. In food processor or blender, process crackers until finely crumbled. Add margarine; process until evenly moistened. Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.

In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.

In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt. Add gelatin mixture and stir until thoroughly combined. Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours. Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.

Serves 8. 2.25 WW POINTS

Source: "Simply the Best," by Weight Watchers.

Nutrition data, per serving: Calories 116 (12 percent from fat); fat 1.5 g (sat 1.2 g, mono 0.6 g, poly 0.5 g); protein 6 g; carbohydrates 19 g; fiber 0 g; cholesterol 1 mg; sodium 345 mg; 184 calcium mg.

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Angel Dew Salad

1 package JELL-O sugar-free orange gelatin -- (4-serving)

1 package JELL-O sugar-free lemon -- (4-serving) gelatin

1 1/4 cups boiling water

2 1/2 cups Diet Mountain Dew * (20 oz. bottle)

1 cup crushed pineapple - (1- 8-oz. can) undrained

1 cup mandarin oranges - (1- 11-oz. can) rinsed and drained

2 cups diced bananas - (2 medium)

1 package JELL-O sugar-free instant -- (4-serving) vanilla pudding mix

2/3 cup Carnation Nonfat Dry Milk Powder

1 package Philadelphia Fat-Free Cream -- (8-oz. ) Cheese

1 cup Cool Whip Free

1 teaspoon coconut extract

1/2 cup miniature marshmallows

2 tablespoons flaked coconut

In large bowl, combine dry orange and lemon gelatins. Add boiling water. Mix well to dissolve gelatin. Stir in 1 cup Diet Mountain Dew. Add undrained pineapple, mandarin oranges, and bananas Mix well to combine. Pour mixture into an 8-by8- inch dish. Refrigerate for at least 3 hours or until firm.

In medium bowl, combine dry pudding mix and dry milk powder. Add remaining 1 1/3 cups Diet Mountain Dew. Mix well using a wire whisk. Evenly spread mixture over firm gelatin mixture. Refrigerate while preparing topping.

In medium bowl, stir cream cheese with spoon until soft. Add Cool Whip Free and coconut extract. Mix gently to combine. Fold in marshmallows. Spread topping mixture evenly over pudding layer. Sprinkle coconut evenly over top. Refrigerate for at least 30 minutes.

Cut into 8 servings. (3 pts. per serving)

Notes: To prevent bananas from turning brown, mix with 1 teaspoon lemon juice or sprinkle with fruit fresh. Or soak banana slices in Diet Sprite or Diet 7-Up
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Bacon and Cucumber Slaw

Dressing

1/2 cup Fat Free Sour Cream

1 tsp lemon juice

1/2 tsp prepared mustard

1 tsp prepared horseradish

1/2 cup English cucumber, chopped

1 cup chopped celery

1/4 cup minced green onion

salt & pepper to taste

Salad

4 cups pre-packaged shredded coleslaw mix

Add just before serving:

1-1/2 TBS Bac-Os

Combine all dressing ingredients in a medium salad bowl, and mix well. Stir in the 4 cups coleslaw mix. Cover and refrigerate overnight.

Just before serving, stir in the 1-1/2 TBS Bac-Os.

Makes 6 (1/2 cup) servings.

WW Points: 3 pt.

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Chicken Nut Puffs

1 1/2 cups skinless boneless chicken breast - finely chopped

1/2 cup chopped almonds - toasted

1 cup chicken broth

1/2 cup vegetable oil

2 teaspoons Worcestershire sauce

1 tablespoon dried parsley

1 teaspoon seasoned salt

1 teaspoon celery seed

1/8 teaspoon cayenne pepper

1 cup all-purpose flour

1 cup egg substitute

Preheat oven to 450° F. Combine the chicken and almonds; set aside. In large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.

Add eggs, one a time, beating well after each addition. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450¼ for 12-14 minutes or until brown. Serve warm.

To Make Ahead: Prepare as directed but do not bake. Freeze mounds on baking sheets
about 1 hour or till solid. Remove from foil and place in a freezer container. Freeze up to 1 month. To bake, place on baking sheet lined with greased foil. Bake in a 400¼ oven about 18 minutes or till golden brown.

Makes 72.

Per serving: 37 Calories (kcal); 3g Total Fat; (60% calories from fat); 2g Protein; 2g Carbohydrate; 3mg Cholesterol; 41mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

WW Points: 1 pt.

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Crockpot Breakfast

32 oz. frozen hash browns

1 lb. cooked ham cubed (lean)

1 onion diced

1 green pepper diced

1 1/2 C. shredded cheese (Regular Cheese)

12 eggs

1 C. skim milk

1 t. salt

1 t. black pepper

Spray crockpot well with cooking oil.

Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot.

Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers.

Beat eggs, milk salt and pepper pour over layers in the crockpot cover and turn on low.

Cook for 10-12 hours overnight.

12 Servings at 6 Points a Piece

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Truck Stop Biscuits and Gravy

1 (7.5-ounce) Pillsbury buttermilk biscuits
8 ounces ground beef

1 teaspoon Jo's Sausage Seasoning or
1/4 teaspoon black pepper and
1/4 teaspoon ground sage and
1/4 teaspoon garlic powder and
1/4 teaspoon poultry seasoning

2 1/2 cups skim milk
1/4 cup all-purpose flour
1 (8 oz.) pkg. fat-free cream cheese

Bake biscuits according to package directions. Meanwhile, in a large skillet sprayed with butter-flavored cooking spray, brown meat. Add spices.

In a covered jar, combine skim milk and flour. Shake well. Pour milk mixture into skillet with browned meat. Add cream cheese. Continue cooking, stirring often, until mixture thickens and cream cheese melts. Spoon gravy over biscuits.

Serves 5.

Serving size (2 biscuits and 3/4 cup gravy)
Per serving: 287 Cal, 8g Fat, 21g Pro, 32g Carb, 876 mg Sod, 2g Fib
Healthy Exchanges: 2 Protein, 1 3/4 Bread, 1/2 Skim Milk
Diabetic Exchanges: 2 Meat, 2 Starch, 1/2 Skim Milk
Weight Watcher Points: 6

Healthy Exchanges Cookbook by JoAnna M. Lund