Un-Fried Zucchini

If you have a lot of zucchini in your garden or if you just love zucchini, this is a fun, easy recipe!

Ingredients:
1 medium zucchini, cut into 1/4-inch slice
3 TBS seasoned dry bread crumbs
1/8 teaspoon ground black pepper
1/4 teaspoon garlic salt
1 TBS grated low-fat Parmesan cheese
1 egg white

Directions: 
Preheat the oven to 475 degrees F (245 degrees C). In one small bowl, stir together the bread crumbs, pepper, garlic salt and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.  Serve with warm marinara sauce.

The entire batch is 2 weight watcher points.  Add 1 point for a 1/4 cup of marinara sauce.

Rosemary Chicken and White Beans

This meal didn't photograph well, but it's so yummy I had to share.  I found the recipe and tried it on a whim, and I'm so glad I did.  I made a few adjustments because I didn't have all of the ingredients called for in the recipe.

Ingredients:
1 lb chicken pieces (I used boneless skinless breasts)
1 can white beans ( I used two cans because I wanted left overs)
1/2 tsp salt
1/2 tsp pepper
1 tsp rosemary
2 carrots sliced thin
1 stalk of celery sliced thin (I omitted this because I didn't have any)
1/3 cup light italian dressing (I used light sun-dried tomato dressing and added a little extra to cover the extra beans)

Directions:
Rinse and drain beans; add to crock pot.  Layer carrots and celery next.  Place chicken pieces on top of veggies.  In a small bowl combine dressing, salt, pepper and rosemary.  Pour mixture over chicken.  Cook on low for 6-8 hours.

Weight Watcher Points:  1/4 of the chicken and half a cup of beans is 7 points.

Portobello Sandwich with Provolone Cheese

Ingredients:
Portobello Mushroom Caps
Slices of Provolone Cheese
2 TBS of your favorite marinade or salad dressing (I used fat free honey dijon dressing)
Light hamburger buns

Directions:
Add marinade/dressing and mushrooms caps to a zip lock bag; shake to coat.  Refrigerate for 15-20 minutes. Add mushrooms to a non-stick skillet and cook for 4 minutes on each side (or until tender) over medium heat. Add half a slice of provolone cheese to each mushroom during the last mintue of cooking. Serve on a light bun and add your favorite toppings.

Weight Watcher Ponits: Portobello Mushrooms are zero points, so just add points for the dressing, bun and cheese.  My sandwich was only about 2 points! :-)

Crock Pot Mushrooms

This past weekend Matt and I went to the Renaissance Fair, and while the costumes where somewhat scary, the food was awesome! For lunch I had a bowl of mushrooms served in a beef broth. Mushrooms are a great zero point snack and so filling. Inspired by this meal, I came home and searched the internet for ways to prepare mushrooms in the crock pot, and this is what I came up with.

Ingredients:
2 containers of fresh mushrooms
3 TBS low fat margarine spread ( I used Brummel & Brown)
1 package dry ranch mix
water

Directions:
Thoroughly clean mushrooms and place in the bottom of crock pot.  Add margarine to a microwave-safe measuring cup, and microwave for 30 seconds or until melted.  Add water to the measuring cup until liquid reaches 1/2 cup. Add ranch mix to measuring cup and whisk until dissolved.  Pour over mushrooms and cook on low for 3-4 hours.

The entire pot of mushrooms is 4 points.

Taco Soup

Ingredients:

1lb 93% lean ground beef or turkey
1 can kidney beans
1 can chili beans
1 can diced tomatoes
1 can corn
1 package taco seasoning
1 packet dry ranch dip mix
1 1/2 cups water
Optional: 2% shredded cheddar, light sour cream, baked tostidos


Directions:

Brown ground beef on stove top.  Stir taco seasoning and ranch mix into meat.  Add all other ingredients.  Do not drain any of the cans first.  Just pout them in.  Bring to a boil.  Reduce heat and simmer for 20-30 minutes.  Top with 2% cheddar cheese.  Serve with light sour cream and baked Tostidos.

One cup of soup (with out cheese) is 4 weight watcher points.

Blender Salsa

Ingredients:
1 can (28 oz) whole tomatoes
2 cans Rotel tomatoes
Juice of one lime
1/3 cup of chopped white onion
2 cloves chopped garlic
1 tsp brown sugar
1 tsp salt
1/4 tsp cumin
1/2-1 cup of fresh cilantro (depending on your taste preference)

Directions:
Pour whole tomatoes (undrained) into the blender first.  Lightly drain Rotel tomatoes and add to the blender.  Add all remaining ingredients. Blend on low until salsa is your desired consistency.  Pour into a container and refrigerate for at least one hour before serving.

NOTE: I made this according to the directions, and my blender was VERY full! It became a little messy after I blended. You might want to try blending this in two smaller batches and then combining them after they are blended.

Weight watcher points: ZERO! :-)