Recipe Corner: Whole Wheat Beef Enchiladas

 

Whole Wheat Beef Enchiladas

Yield: 8 servings
One Enchilada is 5pts/6pp

 

Ingredients

• 1 lb lean ground turkey
• 1 can enchilada sauce
• 1 cup reduced fat Mexican cheese
• 1 chopped onion
• 1 small can of green chilies
• 8 whole wheat soft tortilla shells (I used Ortega whole wheat tortillas)

Instructions

1. Preheat oven to 375 degrees. Coat a 9 x 12 inch pan with cooking spray.
2.  Cook turkey and onion over medium high heat. Drain if needed.
3. Add green chilies and 1/2 can of enchilada sauce and 1/2 cup of Mexican cheese, stir and cook for 1-2 minutes
4. Spoon meat onto center of tortillas and roll. Place tortillas with the seam side facing down into pan.
5. Top with rest of sauce and rest of cheese.
6. Cook for 20 minutes and serve.

 

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Recipe Corner: Weight Watchers Crab Mac 'n' Cheese

Weight Watchers Crab Mac 'n' Cheese

Serves: 6
8pp/7pts

Ingredients:

1 tablespoon butter
2 tablespoons all-purpose flour
14.5oz canned diced fire roasted tomatoes
1 cup shredded reduced fat Cheddar cheese
1/2 cup fat free milk
1/2 cup grated Parmesan cheese
1/2 teaspoon mustard powder
1/4 teaspoon black pepper
4 cups cooked whole wheat elbow macaroni
3/4 pound crab meat cut into small chunks
2 tablespoons chopped fresh parsley

Directions:

Melt butter in large nonstick skillet over medium-high heat. Add flour and cook, stirring constantly, until roux is golden, about 1 minute.
Add tomatoes and cook, stirring constantly, until mixture bubbles and is slightly thickened, about 3 minutes.

Add cheddar, milk, Parmesan, mustard powder, and pepper to flour mixture; cook, stirring, until cheese is melted and sauce is smooth, about 2 minutes. Add cooked macaroni and crab meat, cook tossing, until heated through and mixed well. About 2 minutes. Serve sprinkled with parsley.

Per serving ( generous 1 cup)
320 cal/ 9g fat/ 34g carb/ 4g sugar/ 3g fiber

FYI
If you like, equal amount of chopped cooked shrimp or lobster can be substituted for the crab meat. 

Source: Weight Watchers One Pot Cookbook  Pg 61
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Recipe Corner: Staci's Crockpot Ginger Pork

Staci's Crockpot Ginger Pork

Ingredients:

1 (1lb) pork tenderloin, trimmed  
3 tablespoons light brown sugar
3 tablespoons reduced- sodium soy sauce
3 garlic cloves minced
1 tablespoon grated peeled fresh inger
1 tablespoon unseasoned rice vinegar
2 teaspoons Asian (dark) sesame oil
1/2 teaspoon salt
1 tablespoon chili powder
2 teaspoons cumin powder
2 teaspoons garlic powder
1 bag baby carrots

Directions:
Combine brown sugar, soy sauce, garlic, ginger, vinegar, and sesame oil together.  Separately mix together salt, chili powder, cumin powder, garlic powder and use as a dry rub; rub down the pork. (add more as desired)

Place baby carrots in the crockpot, then add rubbed down pork on top of carrots, then top with marinade. Cook on high for about 8 hours. Once pork can be shredded, shred pork and stir. Turn to low and cook additional hour. 

Staci's Crockpot Ginger Pork pictured with baby carrots, broccoli and Teriyaki rice

Per Serving (4oz of pork shreds)
174 cal/ 6g fat/ 7g carb/ 6g sugar/ 0g fiber/ 17g protein

Recipe Corner: Weight Watchers Fresh Corn and Blueberry Pancakes

Weight Watchers Fresh Corn and Blueberry Pancakes

Serves 6

6pts/9pp

Ingredients:

2 cups all-purpose flour

½ cup yellow cornmeal

2 tablespoons sugar

1 tablespoon + 1 teaspoon baking powder

¼ teaspoon salt

1 ¾ cups low fat (1%) milk

½ cup fat free egg substitute

1 tablespoon canola oil

¾ cup fresh or frozen blueberries

¾ cup fresh corn kernels (about two ears of corn) or frozen corn kernels

6 teaspoons pure maple syrup. Warmed.

    Directions: 

     Whisk together flour, cornmeal, sugar, baking powder and salt in medium bowl. Make a well in middle of flour mixture. Combine milk, egg substitute, and oil in well; with fork stir until mixed well thoroughly. With rubber spatula, stir flour mixture into milk mixture just until flour mixture is moistened (batter will be lumpy.) Gently stir in blueberries  and corn. 

      Spray nonstick griddle with nonstick spray and set over medium heat. Pour scant ¼ cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn pancakes over and cook until golden brown on second side, about 3 minutes longer. Repeat with remaining batter, making a total of 24 pancakes. Serve with warm maple syrup. 

WW Fresh Corn & Blueberry Pancakes with light syrup

Per Serving: (4 pancakes and 1 teaspoon of syrup)

324 Cal/ 4g Fat/ 482mg Sodium/ 62g Carb/ 13g Sugar/ 2g Fiber/ 10g Protein

Recipe Corner: Weight Watchers BBQ-Sauced Turkey and Slaw Salad

This was a super easy and yummy recipe! We really enjoyed it a lot! I got whole wheat hot dog buns and put a little of the slaw on the bun with the turkey and it was awesome! 

Weight Watchers BBQ-Sauced Turkey and Slaw Salad
Serves 4
5pts/6pp

Ingredients:
3 tablespoons lime juice
1 tablespoon Asian (dark) sesame oil
2 teaspoons honey
1/2 teaspoon salt
1 (14oz) bag coleslaw mix
1/2 red bell pepper, chopped
3 scallions, cut on diagonal into thin slices
1 jalapeno pepper, seeded and minced (I passed on this & added Cajun seasoning instead)
1lb piece cooked skinless turkey breast, shredded.
3 tablespoons warmed BBQ
1/4 cup lightly packed fresh cilantro leaves, torn (we don't like these so I didn't use them)


Directions:

1. To make dressing, whisk together lime juice, oil, honey, and salt in large bowl. Add coleslaw mix, bell pepper, scallions, and jalapeno; toss to coat.

2. Combine turkey and BBQ sauce in a ziplock bag, close, pressing all the air out. Shake bag to coat turkey. Divide slaw evenly among 4 plates and top evenly with turkey. Sprinkle with cilantro.

Per serving: 1 1/2 slaw and 1/2 turkey provides
248 cal, 5g fat, 483mg sod, 15g carb, 7g sugar, 3g fiber, 36g protein

Weight Watchers BBQ-Sauced Turkey and Slaw Side pictured here on a whole wheat bun, baked beans and fruit.

Source: Weight Watchers One Pot Cookbook
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