WW Lettuce Wraps!

I got this recipe from Pinterest! Which came from "Skinny Kitchen" It was so good!

WW points plus: 2!!

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients for Wraps:

1 pound ground chicken or ground turkey (I used Turkey)

8 scallions, white and green part chopped

1 (8oz) can water chestnuts, drained, rinsed and chopped fine

1 red bell pepper, chopped fine

¼ cup reduced-sodium soy sauce

2½ tablespoons hoisin sauce (I actually didnt use this, because I forgot about it...)

1 tablespoon ginger (from a jar) or fresh grated ginger

1 tablespoon water

2 teaspoons sesame oil

1 large head butter lettuce, wash, dried and leaves separated

Ingredients for Dipping Sauce:

¼ cup reduced-sodium soy sauce

2 tablespoons seasoned rice vinegar

1 tablespoon sugar

½ tablespoon ginger (from a jar) or fresh minced ginger

1 teaspoon sesame oil

½ teaspoon garlic (from a jar) or fresh minced garlic 

Instructions

1. In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces.  Pour into a colander, in the sink and drain fat.  Return chicken to pan.  When cool enough to handle, break up the chicken pieces until minced.

2. Add the scallions, water chestnuts, red pepper, soy sauce, hoisin sauce, ginger, water and sesame oil.  Cook for a few minutes until the scallions and red pepper are soft.  Keep warm.

3. In a small bowl, add all the dipping sauce ingredients and mix well.

4. To assemble each chicken wrap: Spoon about ⅓ cup of chicken (or Turkey) filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side.  This sauce is quite strong.  You’ll only need 1 teaspoon of sauce per wrap.  You can also set up the components on individual plates and serve family style.  Let everyone make their own wrap.

Makes about 16 lettuce wraps

Weight Watchers Chicken Pot Pie

I found this on Pinterest! Which took me to -->here<--

“4-6 points per serving”

Ingredients

• 1 cup Bisquick reduced-fat baking mix
• 1/2 cup skim milk (fat free)
• 1/4 cup egg substitute
• 2 cups frozen mixed vegetables
• 1 small yellow onion (diced, and sauteed)
• 2 cups cooked chicken breasts, chopped (I shredded it)
• 2 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of mushroom soup

Directions

1. Preheat oven to 400.
2. Spray 8×8 casserole dish with cooking spray. (I used an 8x11.5 dish..cause it was the first dish I saw)
3. Mix together veggies, chicken and soup. Pour into casserole dish.
4. In another bowl, mix Bisquick, milk, and egg. Pour over top of chicken mixture. ( I actually rolled this out, and layed it across the food. I rolled it out pretty thin, to cover the dish)
5. Bake for 30 minutes, or until crust is golden. (mine didnt take as long due to the dough being rolled thin)
6. 6 servings=4.5 points.
7. 4 servings=6.5 points.

This was so good, and so easy to make! I had to refrain from getting seconds! 

"Spicy" Sausage Pasta

I found this on pinterest, which directed me to: "EmilyBites.com", She got this recipe off another blog, who got it from a book...

 I put spicy in " " because its no way spicy. I was afraid it would be and my kids wouldn't eat it..but they ate seconds. I love spicy, so I was disappointed. It was super good though!

Ingredients:
1 t extra virgin olive oil
1 cup chopped onion
13 oz Smoked Turkey Sausage, sliced 
2 cloves garlic, minced
2 ¼ cups low sodium fat free chicken broth
10 oz can Ro-Tel tomatoes & green chiles
½ cup fat free half and half
½ t salt
½ t black pepper
10 oz uncooked wheat pasta
4 oz reduced fat Pepper jack cheese, shredded
2 medium green onions, diced

Directions:
1.    In a large skillet or sauté pan, add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook, until sausage is browned and onions are tender. Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.
2.    Add the broth, Ro-Tel, half and half, salt and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.
3.    Set your oven to broil. Remove the pan from the heat and mix in half of the shredded cheese. If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t, or you aren’t sure, transfer the pasta into a baking dish. I used a 9X13
4.    Sprinkle the remaining shredded cheese over the top of the pasta. Place the dish under the broiler for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!). I topped it with the green onions after serving, because I'm the only who likes them.

Yields 6 (1 ¼ cup) servings. WW P+:  9 per serving

WW Slow Cooker Lasagna

Ingredients:

• 1 pound lean ground beef (or I used lean ground turkey)
• 1 onions chopped
• 1 clove garlic (I LOVE garlic, I used a couple)
• 1 16oz can tomato sauce 
• 1 28oz can crushed tomato (I used 16 oz can of diced)
• 1 tsp salt
• 1 tsp oregano
• 1/2 tsp basil
• 1 cup ricotta cheese (low fat)
• 1 1/2 cups mozzarella cheese (shredded and low fat)
• no cook lasagna noodles (about 6)
• 1/2 Parmesan cheese (shredded)

Directions:

1. Saute onion, meat, and garlic in skillet until fully cooked. mixed diced tomato in, then set aside.
2. In a bowl mix ricotta cheese and 1 cup of mozzarella cheese, and Parmesan cheese
3. Spoon 1/3 meat mixture on the bottom of the slow cooker
4. Add some of the tomato sauce
5. Layer that with 3 uncooked lasagna noodle (break to fit)
6. Add 1/3 of ricotta cheese mixture to the layer
7. Repeat the steps again, until all ingredients are used (you should still have 1/2 cup of mozzarella set aside)
8. Cook on low for 4-6 hours.
9. Turn off heat, add that remaining 1/2 cup of mozzarella cheese to top, recover.. remove pot from crock pot and set aside until cheese melts and Lasagna firms (about 10 minutes)

Now Enjoy!!! it was so good! I never cooked lasagna in a slow cooker, and was not to sure about how it would turn out, but it was amazing!  I'm a full time working mom, so lasagna has never been a week night meal, it takes to long, but now it is!! 
This makes 6 pieces about 10 points per slice, If you use ground beef, which I did not.. so Im sure the point value is lower the way I made it.

WW White Chocolate Strawberry Scones

Found this one on Weight Watchers Recipes.Net, and I changed it a bit. That one called for Cranberries, I used Strawberries. It called for Sugar I used Splenda. I didnt make mine as big either. I used and egg wash to the top. I also doubled the amount. There's made 8. Mine made 40! 

 This will made 20:

Ingredients

1/2 cup fresh or frozen strawberries (or dried, which I used)

1/2  cup white chocolate chips (or pieces)

1 3/4 cups flour

1/4 cup sugar (I used splenda)

1 large egg, beaten

5 tablespoons chilled unsalted butter, cut into pieces

2 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons half-and-half (I used fate free-1/2 and 1/2)

1 Large egg for egg wash

Preparation

1. Preheat the oven to 400 degrees F.

2. In a bowl, blend together (by hand or using an electric mixer) the butter, flour, sugar, baking powder and salt.

3. Add the strawberries, white chocolate chips, beaten egg and the half and half, and stir until the dough holds together.

4. Turn out onto a lightly floured board and knead for 2 minutes.

5. Roll out, so its about a 1/2 inch thick. I used a cookie cutter (my valentines heart one) Cut out as many pieces, then re-roll the dough, and keep cutting out pieces, until you have used it all. I cute my heart shapes in half.

6. Spray a baking sheet with vegetable oil, then transfer the wedges to the sheet.

7. Get one egg and whip it in a bowl. Use a brush and "wash" the scone tops with it, the sprinkle with more splenda.

8. Bake the scones at 400 degrees F for about 14 minutes (or until golden brown).

Makes 20 at  2 points each!

They were so yummy!