Weight Watchers’ Memorial Day Recipes

http://www.nbc4i.com/cmh/lifestyles/home_garden/article/weight_watchers_memorial_day_recipes/16020/

By Donna Willis
Web Content Coordinator
Published: May 23, 2009

Weight Watchers Grilled Portobello Burgers

Makes 4 Servings @ 4 points each

INDREDIENTS
4 large Portobello mushroom caps (approx 1 lb)
4 T + 2 t fat free balsamic vinaigrette dressing
1/4 t salt
1/4 t ground pepper
4 multi grain hamburger rolls
1 Cup baby salad greens
1 medium tomato, cut into 4 slices
1 small sweet onion, cut into 4 slices
2 ounces goat cheese, softened

DIRECTIONS
Prepare the grill for a hot fire. Spray grill rack with non stick spray. Brush mushrooms with 2 Tablespoons of balsamic dressing, then sprinkle with salt & pepper. Grill, turning once, until softened, about 12 minutes.
Layer the bottom half of each roll with a portobello cap, 1/4 of the greens, one slice each of tomato and onion. Drizzle each burger with 2 teaspoons of the remaining balsamic dressing. Spread 1/4 of the goat cheese on the top half of each roll, place on top of the burgers. Serve immediately.
Per serving (1 burger): 220 Calories, 6 grams fat, 5 g fiber.

Mock Potato Salad

Makes 10 - 2/3 Cup servings @ 1 point each

INDREDIENTS
1 large head cauliflower, roughly chopped
6 hard boiled egg whites, chopped
1/2 envelope dry ranch dressing mix
1 1/2 Cups fat free mayonnaise
1/2 Cup fat free sour creme
1 Cup diced red onion
2 celery stalks diced
2 T chopped chives
3 T vinegar
2 T chopped dill
1/4 t salt

DIRECTIONS
Place cauliflower in a large microwaveable bowl and pour 1/2 cup water over it. Cover and microwave 5-8 minutes until cauliflower is soft.
While cauliflower is cooking, combine and stir together: ranch mix, mayonnaise, sour cream and salt. Set aside.
Once cauliflower is cool enough to handle, drain excess water from bowl. Separate out 2 cups of the cauliflower, roughly mash it then place in a blender. Puree or pulse until rough/smooth. Pour mayonnaise mixture into the blender and mix until blended and creamy.
Chop remaining cooked cauliflower into small 1/2 inch bite sized pieces. Place in a large bowl, add onion, celery, and vinegar. Toss well and let sit for 5 minutes.
Pour blender mixture over the vegetables and mix well. Add chopped egg whites, chives, dill. Gently stir to combine.
Chill for several hours before serving. Sprinkle with paprika and garnish with parsley!
Per 2/3 Cup Serving: 97 calories, 3g fiber, 1g fat

Fiber One Onion Rings

Makes 1 serving @ 2 points

INDREDIENTS
1 large onion
1/2 C Fiber One Cereal
1/4 C liquid egg substitute
optional : powder flavorings, like garlic powder, chili powder, onion powder, pepper etc…—get creative!

DIRECTIONS
Preheat oven to 375 degrees. Spray cookie baking sheet with non stick baking spray.
Cut the ends of the onion off and remove the outer layer. Cut onion into approximately 1/2” thick slices and separate into rings.
Using a blender, grind Cereal into bread crumb like consistency. Pour into dish. add any optional spice.
Fill small bowl with egg substitute. Coat each ring first in egg, then in cereal crumbs. Place on sprayed baking sheet.
Cook 20 - 15 minutes turning once after about 10 minutes. Make multiple times for a barbecue crowd!
Per serving: 153 calories, 16 g Fiber, 1 g fat

Pretty Pepper Salad

Makes 16, 3/4 Cup servings @ 1 point each

INDREDIENTS
3 each large—green, sweet red and yellow peppers sliced thinly
18 cherry tomatoes, halved
Dressing:
1/4 C finely chopped red onion
3 T cider vinegar
3 T canola oil
3 T honey
1 T Dijon mustard
1/4 t each—salt, garlic powder, celery seed, pepper
1/8 t crushed red pepper flakes—optional

DIRECTIONS
In a large bowl combine tomatoes and peppers. In a jar with tight fitting lid, combine dressing ingredients; shake well. Pour over vegetables and toss to coat. Serve chilled.
Per serving: 71 calories, 2 g fiber, 3 g fat.

Individual Blueberry Cobbler Cups

Makes 4 servings @ 4 points each

INDREDIENTS
3 Cups Blueberries
2 t minced peeled fresh ginger
2 t grated lemon zest
2 t lemon juice
1/2 t cinnamon
1/4 Cup + 1 t sugar
1 Cup reduced fat baking mix
6 T fat free milk

DIRECTIONS

Preheat oven to 400 degrees. Spray 4 (8 oz) custard cups with nonstick spray. Combine the blueberries, ginger, lemon zest, lemon juice, cinnamon, and 1/4 cup sugar in a medium bowl. Divide the blueberry mixture among the custard cups. Combine baking mix and milk in a medium bowl. Spoon the batter over the blueberry mixture and sprinkle with the remaining 1 teaspoon of sugar. Place the custard cups on a small baking sheet and bake until the topping is golden and the filling is bubbling. About 20 minutes. Serve warm or at room temperature.
Per serving: 237 calories, 4 g fiber, 3 g fat