Power Potato Salad

From: Healthy Decadence with Devin Alexander

2 pounds red potatoes, cut into 3/4-inch chunks water
1 teaspoon plus 1/4 teaspoon salt, or more to taste, divided
3/4 cup fat free plain yogurt
2 teaspoons Dijon mustard
1 tablespoon plus 1 teaspoon extra virgin olive oil
2/3 cup finely chopped whole green onions
3 tablespoons finely chopped flat leaf parsley
1/2 tablespoon finely chopped fresh tarragon
Pepper, to taste

Place the potatoes in a large pot. Add enough cold water to exceed the top of the potatoes by 2 inches. Place the pot over high heat and add one teaspoon of the salt. Bring the water to a boil and cook them uncovered until they are just tender through, approximately 20-25 minutes.

Drain the potatoes in a colander and allow them to cool. Meanwhile, in a small bowl whisk together the yogurt and mustard. Slowly whisk in the olive oil. Add the onions, parsley, tarragon and the remaining 1/4 teaspoon salt and stir them until combined.

Transfer the potatoes to a large bowl and pour the dressing over them. Mix them well with a wooden spoon, breaking some of the potatoes, so that some of them are a bit mashed and the ingredients are well combined. Season to taste with additional salt and pepper. Refrigerate for at least one hour or up to 1 day. Makes 6 servings.

1 scant cup=3 points

Strawberry Angel Trifle

From: Healthy Decadence with Devin Alexander

16-ounce store-bought angel food cake
2 10-ounce packages frozen strawberries in syrup, defrosted
8 ounce tub fat free frozen whipped topping, defrosted

Tear the angel food cake into 1-2 inch pieces. Layer 2/3 of the cake pieces in the bottom of a 2-1/2 to 3 quart clear decorative bowl. Spoon 2/3 of the strawberries evenly over it. Spoon 2/3 of the whipped topping over that.

Stir them well until they are well combined and the syrup has soaked into the cake and none remains in the bottom of the bowl. Top that with a layer of the remaining cake, then all but a few strawberries and the remaining whipped topping. Place the remaining strawberries in the center. Serve immediately or chill. Can be made 1 day in advance. Makes 12 (1 cup) servings.

1 cup=3 points

Smothered Chicken

From: Another Weight Watcher member

6 4oz. boneless, skinless chicken breast
2/3 cup light sour cream
2/3 cup light mayonnaise
1 packet Ranch Dressing Mix (dry)
3 tbsp. 2% milk
4 cups sliced mushrooms
1/2 cup light Parmesan cheese (powdered not shredded)

Place chicken in a casserole dish and spread mushrooms on top, trying to keep mushrooms on the chicken.

Mix together sour cream, mayo, dressing and milk.

Place large dollops on each breast then spread it so that it covers the meat and mushrooms as much as you can. Sprinkle cheese evenly on top. Bake uncovered at 375 degrees approximately 45 minutes until top is brown and chicken is cooked.

Serving size - one 4 oz. chicken breast=6 points

Healthy Pineapple Upside Down Cake

1 box Yellow Cake Mix
16 oz. can crushed pineapple
8 pineapple slices
4 cherries (halved)
1/2 cup brown sugar

Preheat oven to 350 degrees.

Spread 1/2 cup brown sugar evenly in the bottom of the 9x13 inch pan. Place the pineapple slices on top of the brown sugar. Put 1/2 cherry into the center of each pinapple ring, top side down.



In a bowl, beat together crushed pineapple and cake mix. Pour into pan on top of pineapple rings. Bake according to the directions on the back of the box. Once it completely cools turn it out into a cake keeper until ready to eat.



WW Points=5.5 for 1/12 of cake

Healthy Yellow Cake...

1 box Yellow Cake Mix

10 oz. Diet 7-up/Sprite

2 egg whites

Mix together with beaters for 2 minutes. Pour into your greased pan and bake according to directions on the box.

WW Points=4 for 1/12 of cake

Velveeta Soup

2 cans of 99% fat free chicken broth
1 can Rotel tomatoes
1 chopped onion
16 oz. frozen cauliflower
16 oz. frozen broccoli
10 oz. 2% Velveeta




Put chicken broth, Rotel, onion and veggies in a big pot. Let boil for 15 minutes. Add in cut up velveeta pieces and stir until melted.

1.25 points per cup

Chocolate Chocolate Zucchini Cake

From: Healthy Decadence with Devin Alexander on Fit TV












Non-stick cooking spray
1/2 cup fat-free milk
1/2 teaspoon white vinegar
2 1/2 cups unbleached, all purpose flour
1/4 cup cocoa powder
1 teaspooon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 egg whites
1 3/4 cups sugar
1 cup fat free vanilla yogurt
1 teaspoon vanilla extract
2 cups grated zucchini
3/4 cup mini chocolate chips

Preheat the oven to 350 degrees.

Spray a 9x13x2 inch glass dish or cake pan with non-stick spray.

In a medium cup , stir together the milk and the vinegar.

Sift the flour, cocoa powder, baking soda, cinnamon, cloves and salt into a medium bowl.

In a large mixing bowl, using an electric mixer fitted with beaters, mix the egg whites with the sugar on low speed until they are well combined. Beat in the yogurt, vanilla and milk mixture until they are just thoroughly blended.

Gradually add the sifted flour mixture, stirring it until it is blended. Then using a wooden spoon or spatula, mix in the zucchini until combined. Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the cake for 40-45 minutes or until a tester inserted in the center comes out dry (a few crumbs are okay). Remove the cake to a cooling rack. Allow it to cool for at least 30 minutes and cut it into 24 equal pieces. Serve immediately or store in an airtight plastic container in the refigerator for up to 2 days. Makes 24 servings.

3 points per serving

Roasted Pork Tenderloin

2 tsp. dried thyme

2 tsp. dried oregano

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1 tsp. freshly ground black pepper

2 tsp. olive oil

2 lb. lean pork tenderloin (they come in packages, sometimes it is 2 smaller tenderloins)

Preheat oven to 400 degrees. Coat shallow roasting pan with cooking spray. Combine ALL the spices together in a small bowl and set aside. Rub olive oil all over pork. Sprinkle spice mixture all over pork and transfer to prepared pan. Roast until center reaches 160 degrees, about 30 minutes. Let stand 10 minutes before slicing crosswise into thin slices.

3 oz.=3 WW Points

Cheesy-Good Cornbread Muffins

Recipe from Hungry Girl:

1 cup canned cream-style corn

2/3 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 cup fat-free egg substitute (like Egg Beaters)

1/2 cup fat-free sour cream

1/2 cup 2% shredded cheddar cheese

1/4 cup scallions

2 Tbsp. Splenda

1 1/2 tsp. baking powder

1/4 tsp. salt

Optional: 1/4 tsp. hot sauce

Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl. In a separate small bowl, mix together all other ingredients--then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15-20 minutes (until muffins are firm and light golden brown). Allow to cool and then enjoy!

Makes 12 servings. 2 WW Points per serving.

Cheesy Potato Chowder

Vegetable cooking spray

1/2 cup sliced green onions

1/2 cup chopped sweet red pepper

1 jalapeno pepper seeded and diced

3 Tbsp. cornstarch

4 cups water, divided

3 3/4 cups peeled and diced potato

2 tsp. chicken flavored bouillon granules

1/2 tsp. salt

1/8 tsp. pepper

1 1/2 cups frozen whole kernel corn

1 cup shredded reduced fat shredded cheddar cheese

Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add green onions, red pepper, jalapeno pepper and saute until tender.

Combine cornstarch and 1/4 cup water. Stir until smooth. Stir in remaining 3 3/4 cup water. Add cornstarch mixture to Dutch oven. Stir in potato and next 3 ingredients. Bring to a boil. Reduce heat and simmer uncovered 10 minutes stirring constantly. Add corn and cook 15 additional minutes stirring occasionally. Add cheese and stir until cheese melts.

Double check me and let me know but I believe this is 6 1 cups servings for 3 points per cup.

Shrimp Tacos

From Just Cook This with Sam the Cooking Guy (on Discovery Health channel):

1/2 cup light sour cream
1 chipotle pepper, minced fine (found in a small can with adobo sauce)
2 limes (one in small wedges for individual plates, one cut in half)
2 tsp. olive oil
1 pound peeled, uncooked shrimp (31/50's are perfect) cut into smallish pieces
1 tbsp. all purpose seasoning
10 corn tortillas
1/2 cup purple cabbage, shredded fine

In a small bowl, combine sour cream, chipotle and joice from 1/2 a lime, mix well and set aside.

Heat skillet really well and then add oil. Add shrimp and stir fry quickly--be prepared the shrimp will cook fast.

When almost cooked, sprinkle with the all purpose seasoning then squeeze juice from half a lime on top-give a final stir and you're done. Warm the tortillas in a non-stick pan over medium-high heat about 30 seconds a sde.

Serve by putting some of the chipotle cream on a tortilla, adding a little cabbage, some shrimp and a final fresh squeeze from a lime wedge.

Un-Fried French Fries

From Kraft Food & Family Magazine:

• 2 medium baking potatoes and/or sweet potatoes
• 1/4 cup Kraft House Italian Reduced Fat Dressing
• Fresh cracked black pepper
• Kosher salt

1. Preheat the oven to 375 degrees. Wash potatoes; pat dry with paper towels. Cut into 1/4 inch thick strips; transfer to large bowl. Add dressing, pepper and salt; toss well.

2. Arrange potatoes in single layer on 2 large baking sheets sprayed with cooking spray.

3. Cook 30 minutes. Turn potatoes. Cook an additional 30 minutes.

Pumpkin Swirl Cheesecake

From Kraft's Food & Family Magazine, Fall 2006:

25 Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter
4 bricks cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

Preheat over to 325 degrees (or 300 degrees if using a dark pan). Mix ginger snap crumbs, pecans and butter; press firmly on to bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Remove 1 1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for swirl effect.

Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Store in refrigerator.