Slow Cooker Veggie Noodle Soup /1 smart points

What’s better than a rich and flavory soup? This slow cooker veggie noodle soup is just perfect, with a variety of vegetables and lots of flavors, no one can say no to it. Check how it’s made and give it a try, you will love it!



Veggie Noodle Soup

You’ll Need

1 cup chopped carrots

1 cup chopped celery

1 cup chopped onion

2 tsp. chopped garlic

2 tsp. Italian seasoning

1/2 tsp. onion powder

1/4 tsp. dried thyme

1/4 tsp. each salt and black pepper

2 bay leaves

6 cups reduced-sodium chicken broth

14 oz. (about 2 medium) zucchini

4 cups roughly chopped spinach leaves

Optional seasonings: additional salt and black pepper

How To

In the slow cooker, put all of the ingredients except for the zucchini and spinach. Combine all.

Cook for 3 to 4 hours on high, or 7 to 8 hours on low.

Just before the soup is done cooking, cut the zucchini into spaghetti-like noodles with a spiral slicer, if you don’t, you can just peel zucchini into super-thin strips.

If you chose to cook the vegies on high lower the heat. Remove the bay leaves then add in the zucchini noodles and spinach. Cook for an additional 10 minutes covered.

Nutrition Facts

56 calories

0.5g total fat

0g sat fat

701mg sodium

10g carbs

2.5g fiber

4.5g sugars

3g protein

Simple, easy and flavory! This soup takes no time to prepare but it takes time to cook slowly. You family will definitely love this soup and you will be making it again!

BBQ Chicken Cups/ 1smart points

Yield: 15 servings

Serving size: 1 cup

Ingredients

1 package (15) baked mini phyllo dough shells


5 Tbsp reduced-fat, shredded cheddar cheese
¾ cup cooked chicken, shredded
2 Tbsp reduced-sugar BBQ sauce
½ cup black beans, rinsed + drained
3 Tbsp reduced-fat sour cream
fresh cilantro as garnish
Instructions

Preheat oven to 375 degrees. Lightly coat a baking sheet with nonstick cooking spray and set aside.
Mix 2 Tbsp BBQ sauce with shredded chicken — make sure chicken is well-coated with the sauce.
Add ½ cup of black beans to the BBQ chicken mixture.
Place phyllo dough shells on a baking sheet and add 1 tsp of shredded cheese in the bottom of each cup.
Divide your BBQ chicken and bean mixture evenly among the shells.
Bake for 20 minutes until heated through.
Top with ½ tsp of sour cream and fresh cilantro for garnish.

Nutrition Information

Per Serving: (1 cup)

Smartpoints: 1

Calories: 43

Fat: 2g

Sat. Fat: 1g

Carbohydrates: 4g

Fiber: 0g

Net Carbs: 4g

Protein: 3g

Sugars: 0g

Sodium: 106mg

BBQ Chicken Cups/ 1smart points

Yield: 15 servings

Serving size: 1 cup

Ingredients

1 package (15) baked mini phyllo dough shells


5 Tbsp reduced-fat, shredded cheddar cheese
¾ cup cooked chicken, shredded
2 Tbsp reduced-sugar BBQ sauce
½ cup black beans, rinsed + drained
3 Tbsp reduced-fat sour cream
fresh cilantro as garnish
Instructions

Preheat oven to 375 degrees. Lightly coat a baking sheet with nonstick cooking spray and set aside.
Mix 2 Tbsp BBQ sauce with shredded chicken — make sure chicken is well-coated with the sauce.
Add ½ cup of black beans to the BBQ chicken mixture.
Place phyllo dough shells on a baking sheet and add 1 tsp of shredded cheese in the bottom of each cup.
Divide your BBQ chicken and bean mixture evenly among the shells.
Bake for 20 minutes until heated through.
Top with ½ tsp of sour cream and fresh cilantro for garnish.

Nutrition Information

Per Serving: (1 cup)

Smartpoints: 1

Calories: 43

Fat: 2g

Sat. Fat: 1g

Carbohydrates: 4g

Fiber: 0g

Net Carbs: 4g

Protein: 3g

Sugars: 0g

Sodium: 106mg

Baked Sweet Potato Chips/1 smart points

Yield: 6 servings

Serving size: 18-20 chip

Ingredients

1 large sweet potato, peeled
1 Tbsp extra virgin olive oil
¼ tsp salt



Instructions

Preheat the oven to 225° F, and line 2 baking sheets with parchment paper or silicone baking mat.
Using a mandoline slicer, slice the sweet potato chips very thinly. On a slicer with three thickness settings, use the second.
Line the potatoes in a single layer on the baking sheets, and lightly brush the tops with oil.
Season evenly with the salt.
Bake for 1 to 1½ hours, until the chips are crispy, rotating halfway through. Allow the chips to rest for 5 minutes before eating.
Store leftovers in an airtight container.

Nutrition Information

Per Serving: (18-20 chips)

Calories: 71
Fat: 2g
Saturated Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Sugar 3g
Protein: 1g

SmartPoints: 1

Baked Sweet Potato Chips/1 smart points

Yield: 6 servings

Serving size: 18-20 chip

Ingredients

1 large sweet potato, peeled
1 Tbsp extra virgin olive oil
¼ tsp salt



Instructions

Preheat the oven to 225° F, and line 2 baking sheets with parchment paper or silicone baking mat.
Using a mandoline slicer, slice the sweet potato chips very thinly. On a slicer with three thickness settings, use the second.
Line the potatoes in a single layer on the baking sheets, and lightly brush the tops with oil.
Season evenly with the salt.
Bake for 1 to 1½ hours, until the chips are crispy, rotating halfway through. Allow the chips to rest for 5 minutes before eating.
Store leftovers in an airtight container.

Nutrition Information

Per Serving: (18-20 chips)

Calories: 71
Fat: 2g
Saturated Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Sugar 3g
Protein: 1g

SmartPoints: 1

BUFFALO CAULIFLOWER BITES/ 1 smart points

Ingredients
1 head cauliflower, broken into small florets
1/4 cup cider vinegar
2 tablespoons sweet paprika
1 tablespoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon fine sea salt
2 tablespoons hot sauce

Directions
Preheat the oven to 450°F or prepare a grill for medium heat cooking. Roast cauliflower on a parchment-paper-lined baking sheet or place it on a grill rack and cook, turning occasionally, until browned and tender, 10 to 15 minutes.



Meanwhile, whisk vinegar, sweet paprika, hot sauce, garlic powder, smoked paprika, cayenne, salt and 3 tablespoons water together in a large bowl. Taste the sauce; if you’d like it hotter, add a bit more cayenne. Toss the cauliflower in the sauce until well coated and transfer to a platter.
Nutritional Info
Per Serving:
40 calories (5 from fat)
130mg sodium
7g carbohydrates
3 g dietary fiber
2g sugar
3g protein
SmartPoints value : 1

BUFFALO CAULIFLOWER BITES/ 1 smart points

Ingredients
1 head cauliflower, broken into small florets
1/4 cup cider vinegar
2 tablespoons sweet paprika
1 tablespoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon fine sea salt
2 tablespoons hot sauce

Directions
Preheat the oven to 450°F or prepare a grill for medium heat cooking. Roast cauliflower on a parchment-paper-lined baking sheet or place it on a grill rack and cook, turning occasionally, until browned and tender, 10 to 15 minutes.



Meanwhile, whisk vinegar, sweet paprika, hot sauce, garlic powder, smoked paprika, cayenne, salt and 3 tablespoons water together in a large bowl. Taste the sauce; if you’d like it hotter, add a bit more cayenne. Toss the cauliflower in the sauce until well coated and transfer to a platter.
Nutritional Info
Per Serving:
40 calories (5 from fat)
130mg sodium
7g carbohydrates
3 g dietary fiber
2g sugar
3g protein
SmartPoints value : 1

Super Easy, Low Calorie Chicken Caesar Salad Stuffed Shells /1 smart points

Ingredients


12 jumbo pasta shells, I used Barilla jumbo shells

2 cups romaine lettuce, diced

½ cup tomatoes, diced

½ cup chicken, cooked and diced (remove skin)



2 tablespoon Parmesan cheese, shredded

2 tablespoon Girard’s Light Caesar dressing, Cardini’s Light Caesar dressing or your favorite

Directions
1. Cook shells. Drain, rinse in cold water and drain again. Blot dry with paper towels. Set aside.

2. In a medium bowl, add all ingredients, except cooked pasta shells and mix well.

3. Stuff each shell with 1 overflowing tablespoon.

4. This recipe can easily be doubled or tripled.

Makes 12 stuffed shells
Nutrition Facts
for 1 Skinny Caesar Salad Stuffed Shell
58 calories
1g fat
0.2g sat fat
10mg chol
4g protein
8g carbs
1g fiber
41mg sodium
1g sugar
SmartPoints value : 1

Super Easy, Low Calorie Chicken Caesar Salad Stuffed Shells /1 smart points

Ingredients


12 jumbo pasta shells, I used Barilla jumbo shells

2 cups romaine lettuce, diced

½ cup tomatoes, diced

½ cup chicken, cooked and diced (remove skin)



2 tablespoon Parmesan cheese, shredded

2 tablespoon Girard’s Light Caesar dressing, Cardini’s Light Caesar dressing or your favorite

Directions
1. Cook shells. Drain, rinse in cold water and drain again. Blot dry with paper towels. Set aside.

2. In a medium bowl, add all ingredients, except cooked pasta shells and mix well.

3. Stuff each shell with 1 overflowing tablespoon.

4. This recipe can easily be doubled or tripled.

Makes 12 stuffed shells
Nutrition Facts
for 1 Skinny Caesar Salad Stuffed Shell
58 calories
1g fat
0.2g sat fat
10mg chol
4g protein
8g carbs
1g fiber
41mg sodium
1g sugar
SmartPoints value : 1

Pizza Puffs/ 1 smart points

Ingredients:

1 (4-1/2 ounce) package reduced-fat refrigerator
buttermilk biscuits
1-1/2 tablespoon low-sodium tomato sauce
Scant 1/2 teaspoon Italian seasoning
1/2 tablespoon grated Parmesan cheese

Directions:

Preheat the oven to 450 degrees F. Spray a small baking sheet with nonstick spray coating. Set aside.



In a custard cup, mix together the tomato sauce and Italian seasoning. Set aside.

Open the biscuit carton and separate the biscuits. Place them on the baking sheet.

With a small spoon, spread the tomato sauce and seasoning mixture on the biscuits, dividing the mixture evenly. Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot. (1 Biscuit Per Serving)

1 Biscuit Equals: Calories: 54, Fat: 1 g, Cholesterol: 1 mg, Sodium: 191 mg, Carbs: 10 g, Fiber: 0 g, Protein: 2 g

Pointsplus: 2
Smartpoints: 1

*SmartPoints are calculated with Weight Watchers Calculator

Pizza Puffs/ 1 smart points

Ingredients:

1 (4-1/2 ounce) package reduced-fat refrigerator
buttermilk biscuits
1-1/2 tablespoon low-sodium tomato sauce
Scant 1/2 teaspoon Italian seasoning
1/2 tablespoon grated Parmesan cheese

Directions:

Preheat the oven to 450 degrees F. Spray a small baking sheet with nonstick spray coating. Set aside.



In a custard cup, mix together the tomato sauce and Italian seasoning. Set aside.

Open the biscuit carton and separate the biscuits. Place them on the baking sheet.

With a small spoon, spread the tomato sauce and seasoning mixture on the biscuits, dividing the mixture evenly. Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot. (1 Biscuit Per Serving)

1 Biscuit Equals: Calories: 54, Fat: 1 g, Cholesterol: 1 mg, Sodium: 191 mg, Carbs: 10 g, Fiber: 0 g, Protein: 2 g

Pointsplus: 2
Smartpoints: 1

*SmartPoints are calculated with Weight Watchers Calculator

Pizza Puffs/ 1 smart points

Ingredients:

1 (4-1/2 ounce) package reduced-fat refrigerator
buttermilk biscuits
1-1/2 tablespoon low-sodium tomato sauce
Scant 1/2 teaspoon Italian seasoning
1/2 tablespoon grated Parmesan cheese

Directions:

Preheat the oven to 450 degrees F. Spray a small baking sheet with nonstick spray coating. Set aside.



In a custard cup, mix together the tomato sauce and Italian seasoning. Set aside.

Open the biscuit carton and separate the biscuits. Place them on the baking sheet.

With a small spoon, spread the tomato sauce and seasoning mixture on the biscuits, dividing the mixture evenly. Bake in the center of the oven for 8 to 10 minutes or until golden. Serve hot. (1 Biscuit Per Serving)

1 Biscuit Equals: Calories: 54, Fat: 1 g, Cholesterol: 1 mg, Sodium: 191 mg, Carbs: 10 g, Fiber: 0 g, Protein: 2 g

Pointsplus: 2
Smartpoints: 1

*SmartPoints are calculated with Weight Watchers Calculator

Iced Green Tea and Pomegranate Juice/1 smart points

Ingredients
4 green tea bags, use your favorite (I like Lipton’s green tea)

1 (16 oz) bottle Pom Wonderful pomegranate juice or Pom/Blueberry juice, see shopping tip

8 packages of your favorite sugar substitute, I like Truvia (Stevia)



Ice cubes

! cup fresh or frozen berries for garnish, optional
Directions
1. In a pot, bring 6 cups of water to a boil. Turn off heat and dunk in tea bags. Dunk the tea bags several times and then let sit in pot. Steep tea for 10 minutes. Stir in pomegranate juice and your favorite sugar substitute, to taste.

2. Pour cooled tea into a pitcher. Store tea in refrigerator.

3. To serve: Add ice to a cup. Pour in 1 cup tea.

4. Garnish with 2 tablespoons frozen berries, if desired

Makes 8 cups (each serving 1 cup tea with ice)
Nutrition Facts
for 1 serving (1 cup iced tea plus ice)
36 calories
0g fat
0g protein
10g carbs
0g fiber
0g sugar
4mg sodium
SmartPoints value : 1

Iced Green Tea and Pomegranate Juice/1 smart points

Ingredients
4 green tea bags, use your favorite (I like Lipton’s green tea)

1 (16 oz) bottle Pom Wonderful pomegranate juice or Pom/Blueberry juice, see shopping tip

8 packages of your favorite sugar substitute, I like Truvia (Stevia)



Ice cubes

! cup fresh or frozen berries for garnish, optional
Directions
1. In a pot, bring 6 cups of water to a boil. Turn off heat and dunk in tea bags. Dunk the tea bags several times and then let sit in pot. Steep tea for 10 minutes. Stir in pomegranate juice and your favorite sugar substitute, to taste.

2. Pour cooled tea into a pitcher. Store tea in refrigerator.

3. To serve: Add ice to a cup. Pour in 1 cup tea.

4. Garnish with 2 tablespoons frozen berries, if desired

Makes 8 cups (each serving 1 cup tea with ice)
Nutrition Facts
for 1 serving (1 cup iced tea plus ice)
36 calories
0g fat
0g protein
10g carbs
0g fiber
0g sugar
4mg sodium
SmartPoints value : 1

Super Healthy, Garlic Sauteed Spinach/1 smart points

Ingredients
2 teaspoons olive oil

1 tablespoon garlic, minced (about 3 cloves)

1 (12 oz) bag baby spinach leaves

¼ teaspoon salt, or to taste

Fresh ground pepper to taste

Fresh lemon

directions

1. In a large, deep, nonstick pan or pot, heat olive oil. Add garlic and saute for 1 minute.

2. Add all spinach, salt, pepper and toss with garlic and oil. Cover pan and cook on low for about 1 minute. Uncover pan, turn the heat on high and cook spinach for another minute, or two, stirring with a wooden spoon until all the spinach is wilted.

3. Using a slotted spoon, lift the spinach into a serving dish or bowl and squeeze with a little fresh lemon all over the spinach.

4. Serve hot.

Makes 4 servings
Nutrition Facts
for 1 serving
41 calories
3g fat
0.3g sat fat
0mg chol
2g protein
4g carbs
2g fiber
138mg sodium
0g sugar
SmartPoints value : 1

Super Healthy, Garlic Sauteed Spinach/1 smart points

Ingredients
2 teaspoons olive oil

1 tablespoon garlic, minced (about 3 cloves)

1 (12 oz) bag baby spinach leaves

¼ teaspoon salt, or to taste

Fresh ground pepper to taste

Fresh lemon

directions

1. In a large, deep, nonstick pan or pot, heat olive oil. Add garlic and saute for 1 minute.

2. Add all spinach, salt, pepper and toss with garlic and oil. Cover pan and cook on low for about 1 minute. Uncover pan, turn the heat on high and cook spinach for another minute, or two, stirring with a wooden spoon until all the spinach is wilted.

3. Using a slotted spoon, lift the spinach into a serving dish or bowl and squeeze with a little fresh lemon all over the spinach.

4. Serve hot.

Makes 4 servings
Nutrition Facts
for 1 serving
41 calories
3g fat
0.3g sat fat
0mg chol
2g protein
4g carbs
2g fiber
138mg sodium
0g sugar
SmartPoints value : 1

Skinny, Mini, Meringue Kisses/1 smart points

Ingredients
3 egg whites

1 teaspoon vanilla extract

½ teaspoon cream of tartar

⅛ teaspoon salt

¾ cup white sugar

75 M&M’s, I bought a large bag of Valentine’s Day red, pink and white M&M’s, see shopping tip



1 tablespoon pink or red sugar
Directions
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper or coat with cooking spray.

2. In an electric mixer or large bowl, beat egg whites until foamy. Add the vanilla, cream of tartar and salt. Beat on high until stiff peaks form. It should look like marshmallow cream. Add the sugar 1 tablespoon at a time and beat until glossy and smooth.

3. Drop the batter by a rounded teaspoon size onto the pan. It’s ok to place close together as they don’t spread much.

4. Press 1 M&M candy into each and sprinkle with a pinch of sugar. You should only use a small pinch for each.

5. Bake for 40 minutes. Turn off oven and do not open door. Allow to cool in the oven for at least 3 hours. No peaking! They can stay in the unopened oven overnight, if desired.

6. Store in an airtight container and these kisses will keep for several weeks.

Makes 75 kisses
Nutrition Facts
for 1 kiss including 1 M&M and a pinch of colored sugar
12.7 calories
0.2g fat
0.1g sat fat
0.1mg chol
0.2g protein
2.7g carbs
0g fiber
6.5g sodium
2.6g sugar
SmartPoints value : 1

Skinny, Mini, Meringue Kisses/1 smart points

Ingredients
3 egg whites

1 teaspoon vanilla extract

½ teaspoon cream of tartar

⅛ teaspoon salt

¾ cup white sugar

75 M&M’s, I bought a large bag of Valentine’s Day red, pink and white M&M’s, see shopping tip



1 tablespoon pink or red sugar
Directions
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper or coat with cooking spray.

2. In an electric mixer or large bowl, beat egg whites until foamy. Add the vanilla, cream of tartar and salt. Beat on high until stiff peaks form. It should look like marshmallow cream. Add the sugar 1 tablespoon at a time and beat until glossy and smooth.

3. Drop the batter by a rounded teaspoon size onto the pan. It’s ok to place close together as they don’t spread much.

4. Press 1 M&M candy into each and sprinkle with a pinch of sugar. You should only use a small pinch for each.

5. Bake for 40 minutes. Turn off oven and do not open door. Allow to cool in the oven for at least 3 hours. No peaking! They can stay in the unopened oven overnight, if desired.

6. Store in an airtight container and these kisses will keep for several weeks.

Makes 75 kisses
Nutrition Facts
for 1 kiss including 1 M&M and a pinch of colored sugar
12.7 calories
0.2g fat
0.1g sat fat
0.1mg chol
0.2g protein
2.7g carbs
0g fiber
6.5g sodium
2.6g sugar
SmartPoints value : 1

Skinny Holiday Sugar Cookies/1 smart points

Your kids love cookies but you don’t want to keep bying them stuff from the store everytime you go out? Bake your own homemade cookies! It’s very easy to make, it doesn’t take a lot of time to prepare, and the best part is that you can store them for weeks! Check these holiday sugar cookies and give them a try! They’re definitely a delight.



Holiday Sugar Cookies

You’ll Need

¼ cup canola oil
¼ cup reduced-fat butter
1 cup extra fine sugar, such as C&H Bakers Sugar or regular sugar, see shopping tip
1 cup sugar
2 egg whites
1 egg, I like Egg-Land’s Best eggs, see shopping tip
2 teaspoons vanilla
2¾ cups all-purpose flour
2 teaspoons cream of tarter, make sure it’s fresh
1¾ teaspoons baking soda
¼ teaspoon salt
⅓ cup white sugar or colored sugar of your choice such as blue and white for Hanukkah or red and green for Christmas

How To
In a large bowl, mix together the oil, butter and sugar using a had mixer or in an electric mixer if you have one. Whip until smooth for about 1 minute.
Add in the eggs and vanilla and mix until combined.
Add the flour, cream of tarter, baking soda and salt. Mix until well combined.
Refrigerate the batter for 1 hour.
Heat the oven to 350°F and line 2 baking pans with parchment paper.
Add 1/3 cup of sugar in a small bowl for rolling.
Make rounded 1-inch pieces of the batter and rall in sugar. Place the pieces in the baking pan.
Bake for 11 minutes then rotate pans and bake for an additionnal 12 minutes. If you don’t want your cookies to go crispy bake for 7 to 8 minutes and rotate and bake for 7 to 8 minutes more to have soft cookies.
Once the cookies are cooled, you can store them in an airtight container.

Nutrition Facts
for 1 mini cookie
37 calories
8g fat
1g protein
7g carbs
0g fiber
32mg sodium
5g sugar

Simple, easy and delicious! I personnaly love making cookies, especially when I can store them and eat them whenever I want! The best part about these cookies is that you can store them to several weeks, but only if you make crispy ones, because the soft ones will only last of days. That of course if they last that long without you eating them!

BANANA-OATMEAL SNACK COOKIES/1 smart points

Ingredients
2 ripe bananas, mashed
1/2 cup unsweetened applesauce
1 1/2 cup quick-cooking oats
1/2 cup finely ground walnuts
1/2 cup finely chopped dried apricots and/or dates
Directions
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.



Combine bananas, applesauce, oats, walnuts and apricots and/or dates in a large bowl until evenly blended. Scoop out 1 heaping tablespoon and roll into a ball. Place onto the prepared baking sheet and flatten slightly. Repeat with remaining mixture.

Bake about 30 minutes or until lightly golden. Cool on a wire rack. Store cookies in an airtight

container for up to one week. To freeze, layer cookies between waxed paper and store in an airtight container for up to one month.
Nutritional Info
Per Serving: Serving size: 1 cookie
35 calories (10 from fat)
1g total fat
6g carbohydrates
1 g dietary fiber
2g sugar
1g protein
SmartPoints value : 1

Skinny Peanut Butter Yogurt Dip/ 1 smart points

ngredients
½ cup Greek yogurt, fat free, plain
¼ cup natural peanut butter, crunchy recommended



Directions
Combine all the ingredients in a small bowl, refrigerate until ready to eat.

Serve with your favorite fruit or veggie…my favorite is organic apple wedges.
Nutrition Facts
Serving size: 2 tablespoons
Calories: 40
Saturated Fats: 1 g
Trans Fats: 0 g
Cholesterol: 0 mg
Sodium: 6 mg
Carbohydrates: 2 g
Dietary fiber: 0 g
Sugars: 1 g
Protein: 2 g
SmartPoints value : 1

FRESH SALSA/1 smart points

Ingredients
2 cups chopped tomatoes (or a combination of tomatoes and fresh peaches, nectarines, mangoes or grapes)


1/3 cup chopped yellow or white onion
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 jalapeño or serrano peppers, stemmed, seeded and finely chopped
1/4 teaspoon fine sea salt

Directions
Put all ingredients into a bowl, toss well and serve chilled or at room temperature.
Nutritional Info
Per Serving: Serving size: about 1/2 cup
25 calories (0 from fat)
150mg sodium
6g carbohydrates
1 g dietary fiber
3g sugar
1g protein
SmartPoints value : 1

Low Carb, Gluten Free Zucchini Bruschetta 1 smart points

Ingredients
4 large zucchini

Olive oil spray

A little salt and pepper

Garlic powder



2 cups grape or cherry tomatoes, sliced in half or fours

2 tablespoons Balsamic vinegar

½ tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon garlic powder

Fresh ground pepper, to taste

8 teaspoons Parmesan cheese

Directions

1. To Prepare Zucchini Boats: Preheat oven to 400 degrees. Line a baking pan with foil.
Cut each zucchini in half. Using a small spoon or melon baller, scoop out middle section of the zucchini halves to form a boat, leaving a thin shell on each half. Cut each piece in half again. This will make 16 pieces.

2. Place on baking sheet. Spray with olive oil spray. Sprinkle each with a little salt, pepper and garlic powder. Bake for 15-20 minutes until soft.

3. To prepare the tomato topping: In a medium bowl, toss together all tomato topping ingredients except Parmesan cheese. Mix well. Refrigerate until ready to use. Stir well before stuffing the zucchini boats.

4. When zucchini is baked, stuff each with about 2 tablespoons of tomato topping. Some will take a bit more. Drizzle balsamic mixture over each. Be sure to use all of it. You can go back to each and drizzle a little more. Sprinkle the top of each piece of zucchini with ½ teaspoon grated Parmesan cheese. Place back in oven and bake for 5 minutes.

5. Just like bruschetta, you’ll need to serve these on a little plate. They do fall a part a bit while eating them. So pop the fallen pieces right in your mouth!

Makes 16 pieces
Nutrition Facts
for 1 zucchini bruschetta
23 calories
1g fat
0g sat fat
0mg chol
2 g protein
1g carbs
1g fiber
74mg sodium
1g sugar
SmartPoints value : 1

Skinny Garlic Green Beans – 1 Smartpoints

Beans are so delicious, no matter how you make them, they still keep that wonderful taste. This garlic and green beans side dish is just delicious ans so easy to make, it will take 10 minutes to make and you will definitely love it. Check it out.

Garlic Green Beans

You’ll Need

1 pound fresh green beans
2 cups water
1 tablespoon fresh garlic cloves, minced
1½ tablespoons reduced-fat butter or Smart Balance Light
¼ teaspoon salt
Fresh ground pepper, to taste



How To
Cover beans with water in a medium saucepan. Once it starts boiling, reduce the heat and simmer for about 8 to 10 minutes until tender crisp, remember to keep it covered.
Drain the beans and set aside.
Saute garlic and 1 tablespoon of butter in a nonstick pan over low heat just until light brown then add in the beans and toss to coat.
Place the beans in a serving dish and add 1/2 tablespoon of butter. Once the butter melts, Ad some salt and pepper.

Nutrition Facts

for 1 serving (about ¾ cup each)
48 calories
2g fat
1g sat fat
0mg chol
2g protein
7g carbs
3g fiber
184mg sodium
0g sugar

Simple and flavory! These garlic green beans are just perfect, they go well with any meal you want! Just give it a try, you will be happy by the result.

Slow Cooker Applesauce /0 Smartpoints

INGREDIENTS:
8 medium-large apples, peeled, cored and cut into wedges
1/4 cup water
Cinnamon, to taste
DIRECTIONS:
Place the peeled apple wedges into your slow cooker and add water. Cover and cook on low for 8 hours. Mash apples lightly with the back of a spook or a fork (apples will fall apart easily). Add cinnamon (I would start with ½ teaspoon and see if you want more), stir in and continue to cook on low for another 15 minutes. For chunkier applesauce, serve as is. For smooth applesauce, use an immersion blender or place applesauce in a food processor and pulse until desired consistency is reached. Can serve warm or cold. Makes about 3 cups.



WEIGHT WATCHERS SMARTPOINTS:

0 per serving (SP calculated using the recipe builder on weightwatchers.com)

3 per serving* (P+ calculated using the recipe builder on weightwatchers.com)

*Weight Watchers PointsPlus counts unsweetened applesauce as 0 points+ in the WW tracker, so I am personally counting this as 0 WW pointsplus. For consistency I listed the pointsplus above using the Weight Watchers recipe builder, but in this instance I am going to go by their applesauce listing – do whatever you feel comfortable with!

NUTRITION INFORMATION:
83 calories, 22 g carbs, 17 g sugars, 0 g fat, 0 g saturated fat, 1 g protein, 2 g fiber (from myfitnesspal.com).

Snacks with 0 Weight Watchers Smart Points

0 Weight Watcher Smart Points snacks… Fruits and veges!
Load up on as many of these as you can!



Bananas
Apples
Strawberries
Blueberries
Raspberries
Grapes
Tomatoes
Watermelon
Oranges

Cucumber
Broccolli
Pineapple
Cantaloupe
Sweet red peppers
Pears
Mango
Peaches
Zucchini
etc.
source:http://97recipes.com/

Fresh Tomato Ketchup Recipe/ 0 smart pointes

5 pounds fresh tomatoes, quartered
1 small onion, diced
1 clove garlic, minced
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 tablespoon honey
2 teaspoons salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon ground pepper

Put tomatoes in a blender and
puree them until smooth. Add tomatoes, onion, garlic, vinegar, mustard, molasses, honey, salt, cayenne, cloves, and ground pepper to a 6-quart slow cooker and cook for 12 hours on low.



Adjust seasonings and balance the top of the slow cooker above the pot with chopsticks or wooden spoons. Reduce sauce on high until you have achieved your desired thickness, 3-6 hours. Try to stir it about once an hour. Store in jars or old ketchup bottles.

One tablespoon is 9 calories, 0 g fat, 0.0 g saturated fat, 2.0 g carbohydrates, 1.4 g sugar, 0.3 g protein, 0 g fiber, 78 mg sodium, 0 SmartPts
source:http://snack-girl.com/snack/fresh-tomato-ketchup-recipe/

Low Sugar Blueberry Jam Recipe/0 smart pointes

Makes 12 ounces
1 pint fresh blueberries
¼ cup water
2 teaspoons Low or No-Sugar Needed Pectin



Wash blueberries and mash them with a potato masher in a medium saucepan. Add water and pectin and bring to a boil stirring constantly. Taste to correct the flavors (add a little sugar if you think it needs it one teaspoon at a time). Boil for one minute, stirring constantly.

Ladle hot jam into jars and store in the refrigerator. This jam will last for up to 3 weeks.

Alternatively, you can ladle into hot jars, leaving ¼-inch of head space. Remove air bubbles, Add two-piece caps and process for 10 minutes in boiling water. Store on the shelf for up to one year.

For one tablespoon = 10 calories, 0.1 g fat, 0.0 g saturated fat, 2.4 g carbohydrates, 1.7 g sugar, 0.1 g protein, 0 g fiber, 79 mg sodium, 0 SmartPts

Rainbow Fruit Skewers/0 smart point

Makes 10
1 pound strawberries, washed and hulled
¼ cantaloupe, cut into 1-inch pieces
¼ pineapple, cut into 1-inch pieces
1 pint blueberries, washed
½ pound green grapes, washed
5 ounces plain yogurt
1 teaspoon honey

Thread fruit onto wooden skewers in a rainbow color pattern. If your skewers are long, cut them in half and cut off the sharp end after you finish piercing the fruit. Mix the yogurt and honey together and place in a small bowl. Enjoy!



For one skewer = 41 calories, 0.4 g fat, 0.0 g saturated fat, 8.5 g carbohydrates, 6.0g sugar, 1.4 g protein, 1.8 g fiber, 11 mg sodium, 0 SmartPts