Egg Salad Sandwich

Posted by: Carissa /  Category: Main Dishes

This egg salad cuts the fat content – not the flavor – by using spiced-up, fat-free mayonnaise and just two yolks of the four eggs.

7 PointsPlus values per serving | Prep: 10 min | Serves: 2

  • 4 large egg whites, hard-boiled and chopped
  • 2 large egg yolks, hard-boiled and chopped
  • 2-1/2 Tbsp fat-free mayonnaise
  • 1/8 tsp salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 1-1/2 Tbsp chopped parsley or dill
  • 1 tsp Dijon mustard
  • 1-1/2 Tbsp chopped red onion
  • 4 slices Pumpernickel bread
  • 4 pieces lettuce
  1. In a bowl, combine egg whites and yolks, mayonnaise, salt, pepper, parsley or dill, mustard, and onion.
  2. Divide salad between two slices of bread, top each with two lettuce leaves, and cover each with second slice of bread.  Yields 1 sandwich per serving.

Pasta with No-Cook Tomato Sauce

Posted by: Carissa /  Category: Main Dishes

This no-cook sauce is meant to show off the best tomatoes of the season.  It’s done in minutes and gorgeously fresh.

6 PointsPlus per serving | Prep: 10 min | Cook: 12 min | Serves: 6

  • 2 lbs cherry tomatoes, preferably a mixture of reds and yellows
  • 1/4 cup basil, packed leaves, chopped
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 2 tsp dried oregano
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 12 oz. uncooked whole-wheat spaghetti, cooked and drained according to package directions.
  1. Roughly chop the tomatoes; place in a large bowl.
  2. Stir in the basil, oil, vinegar, oregano, sugar, salt and pepper.
  3. Add the drained pasta and toss well. 
  4. Yields about 1-1/2 cups per serving

Pasta with Butternut Squash and Sage

Posted by: Carissa /  Category: Main Dishes

The slightly tart buttermilk in this creamy pasta sauce goes beautifully with the sweet butternut squash.  Fresh sage just seals the deal.

7 PointsPlus per serving | Prep: 10 min | Cook: 10 min | Serves: 4

  • 1 spray cooking spray
  • 20 oz. fresh butternut squash, peeled and cut into 3/4 inch chunks
  • 8 oz uncooked bow ties
  • 1/8 tsp table salt, for cooking pasta
  • 1 cup buttermilk
  • 1/2 tsp table salt
  • 1/2 tsp freshly ground black pepper, or to taste
  • 5 1/2 Tbsp grated Parmesan cheese, Parmigiano Reggiano recommended, divided (1/4 cup plus 4 tsp)
  • 3 Tbsp fresh, minced sage (see Note)

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Pork Chop Dinner with Apple-Cider Sauce

Posted by: Carissa /  Category: Main Dishes

A delicious one-pot meal perfect for a chilly fall or winter evening.  Also terrific with sage instead of dill.

7 PointsPlus values per serving | Prep: 17 min | Cook: 25 min | Serves: 4

  • 1 lb. uncooked baby-sized red potatoes
  • 3/4 lb. savoy cabbage, cut into 3 to 4-inch wide wedges
  • 2 tsp canola oil
  • 1 lb. lean boneless pork chops (four 4oz chops)
  • 2 1/2 Tbsp fresh, chopped dill, dividided (plus extra for garnish)
  • 3/4 tsp table salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 medium apple, Gala suggested, cored and cut into 12 wedges
  • 1-1/4 cups canned chicken broth
  • 1/2 cup apple cider
  • 2 Tbsp. all-purpose flour
  • 1/4 cup sliced scallions
  • 1 Tbsp Dijon mustard

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Black Bean and Spinach Quesadillas

Posted by: Carissa /  Category: Main Dishes

Delight your taste buds with these healthy quesadillas that are quick and easy to make.

7 PointsPlus per serving | Prep: 9 min | Cook: 13 min | Serves: 6

  • 2 cups refried black beans
  • 1/2 cup refrigerated fat-free fresh salsa
  • Olive oil-flavored cooking spray
  • 5 or 6 oz. package fresh baby spinach, coarsely chopped
  • 6 (8 1/2 inch) garden spinach and vegetable tortillas (calculated with Maria & Ricardo’s Tortilla Factory 8″ spinach tortillas)
  • 3/4 cup Weight Watchers Reduced Fat Shredded Mexican-Style Cheese
  • Additional refrigerated fresh salsa (optional)
  1. Combine black beans and 1/2 cup salsa; set aside.
  2. Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add spinach; sauté 1 minute or just until spinach wilts.  Remove pan from heat; set aside. 
  3. Spread 1/4 cup black bean mixture on half of each tortilla, leaving a 1/4-inch margin.  Top evenly with spinach and cheese.  Fold each tortilla in half.
  4. Wipe pan dry with a paper towel; heat pan over medium heat.  Coat pan with cooking spray.  Place 2 quesadillas in pan.  Cook 2 to 3 minutes on each side or until lightly browned and cheese melts.  Repeat with remaining quesadillas.  Cut into wedges.  Serve with additional salsa, if desired.  Yields 1 quesadilla per serving.

To find Weight Watchers products at your local retailer go to www.wwproductlocator.com

Rigatoni with Sausage and Kale

Posted by: Carissa /  Category: Main Dishes

Italian food is always a family favorite.  Use kale or broccoli rabe – whatever is available.

8 PointsPlus per serving | Prep: 10 min. | Cook: 16 min. |Serves: 4

  • 2 cups uncooked rigatoni
  • 1/8 tsp table salt, or to taste, for cooking pasta
  • 8 oz. raw turkey sausage, sweet Italian variety
  • 4 cups kale, roughly chopped into bite-sized pieces
  • 1 cup canned chicken broth, fat free
  • 1/4 tsp table satl
  • 1/4 tsp black pepper
  • 1/2 cup shredded Parmesan cheese (Parmigiano-Reggiano recommended)
  1. Cook rigatoni in salted water according to package directions.  Drain.
  2. Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes.  Add kale; cook, stirring frequengly, until limp, about 3 to 5 minutes.
  3. Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper.  Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes.  Stir in rigatoni; heat through.
  4. Sprinkle each portion with 2 tablespoons of cheese before serving.  Yields about 1-1/2 cups per serving.

Good Idea: Make this dish vegetarian by swapping cannelli beans for the sausage (could affect PointsPlus values).