Peanut Butter Balls

Peanut Butter Balls

1 3/4 C quick oats
1/4 C honey
1/4 C water
2/3 C Adams Natural Peanut Butter (creamy or chunky)
Blend oats in blender until oats become like flour.
Mix all ingredients together in a bowl and then roll into small balls.
These taste best refrigerated!

Recipe submitted by: Danyal Richey
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Cauliflower Tots

If you need a way to get your family to eat more vegetables, give these a try. These kid-friendly cauliflower tots are so good, they won't realize they are eating cauliflower. They are great as a side dish and are easy to make. 

Last year I fell in love with zucchini tots, and since adapted the recipe using cauliflower instead during the colder months when zucchini isn't in season. I also had issues with them sticking to my mini muffin pan, and found making them on a non-stick baking sheet the perfect solution. My older daughter loves these, but my toddler still prefers to eat her vegetables raw (go figure!). I plan in trying these with broccoli next, will let you know how they turn out! Cauliflower Tots
Skinnytaste.com
Servings: 4 • Size: 8 tots • Old Points: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 5 g • Protein: 10 g • Carb: 16 g • Fiber: 3 g • Sugar: 2 g 
Sodium: 397 mg (without salt) • Cholesterol: 47 mg

Ingredients:

• 2 cups cooked cauliflower florets, finely chopped *see note
• 1 large egg
• 1 large egg white
• 1/2 cup onion, minced
• 3 tbsp minced fresh parsley
• 1/2 cup reduced fat sharp cheddar cheese, grated
• 1/2 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray

Directions:

*to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Makes about 32 - 34 tots

Submitted by: Annie Lawson 

Baked Zucchini Sticks

I guarantee even picky eaters will love these! Serve them as an appetizer or as a side dish. They are healthy and low in points and guiltlessly delicious! My daughter loves, loves, loves these. It's her favorite way to eat zucchini and her only complaint is that I don't make enough.

Baked Zucchini Sticks 
Gina's Weight Watcher Recipes
Servings: 3 • Size: 1 zucchini (sauce extra) • Old Points: 1.5 pts • Points+: 3 pts
Calories: 121.9 • Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g

Ingredients: 

• 3 medium zucchini sliced into 3" x 1/2" sticks
• 1 large egg white
• 1/3 cup seasoned whole wheat bread crumbs
• 2 tbsp grated Pecorino Romano cheese
• cooking spray
• 1/4 tsp garlic powder
  
• salt
• fresh pepper

Directions

In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Quick Marinara Sauce
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g   

• 1 tsp olive oil
• 2 cloves garlic, smashed
• 28 oz cans crushed tomatoes (I like Tuttorosso)
• 1 small bay leaf
  
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste

Directions:

Preheat oven to 425°.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer about 20 minutes.

Submitted By: Annie Lawson 

Spaghetti Squash Sausage Lasagna Boats

If you're craving something decadent and delicious without overdoing the calories, you'll love these delicious spaghetti squash boats filled with everything you love about lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.

I even used whole milk mozzarella cheese because I wanted it to melt nice, I just used it in moderation. The whole thing is way under 300 calories and 8 points plus if you're on Weight Watchers, and it's filling! It's also gluten free – if you prefer to use part-skim mozzarella, the WW Points would be 7 pp.

Spaghetti squash when cooked has a lot of liquid, so I find it helpful to place it in a colander over paper towels to help get red of the excess moisture and it works perfectly.

You can prep this ahead of time, then put it on the oven just before you're ready to bake. If you happen to only find large spaghetti squash, you can place the mixture in a 9x9 baking dish instead of the shells. Enjoy!!

Spaghetti Squash Sausage Lasagna Boats
Skinnytaste.com
Servings: 6 • Size: 1 boat • Old Points: 7 pts • Points+: 8 pts
Calories: 246 • Fat: 13 g • Protein: 17 g • Carb: 17 g • Fiber: 2 g • Sugar: 7 g 
Sodium: 701 mg • Cholesterol: 71 mg

Ingredients:

• 3 small to medium spaghetti squash (about 5 cups cooked)
• salt and fresh pepper, to taste
• 1/3 cup part skim ricotta cheese
• 2 tbsp grated parmesan cheese
• 1 tbsp chopped parsley (or basil)
• 3/4 cup whole milk shredded mozzarella cheese

For the sauce:

• 1 tsp olive oil
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 14 oz Italian chicken sausage
• 14 oz (1/2 can) crushed tomatoes (I prefer Tuttorosso) 
• salt and fresh pepper, to taste
• 2 tbsp chopped basil

Directions:


Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. 
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.

In a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.


In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft. Add the sausage and cook, breaking up into smaller pieces until browned and cooked through. When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.


When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.

When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells. Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.

Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese.

Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.

Submitted by: Annie Lawson 

Spinach Lasagna Rolls

Perfectly portioned individual lasagnas. This is one of those family friendly recipes everyone in your home will love. A great way to get your kids to eat spinach too. I personally find one to be filling for me, served with a garden salad on the side. My husband can easily eat three.

Spinach Lasagna Rolls
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

Ingredients: 

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions: 

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Submitted by: Annie Lawson 

Chicken and White Bean Stuffed Peppers

These flavorful stuffed peppers are high in fiber and very filling. Serve this with a side salad for a complete meal. This is a great way to use up leftover chicken. If you don't have any leftover chicken breast, my favorite way to make shredded chicken is in the crock pot. It's easy and the chicken literally falls apart. You can freeze the broth for future recipes. Here's the recipe. Also try my turkey and rice stuffed peppers, they are delicious!

Chicken and White Bean Stuffed Peppers
Gina's Weight Watcher Recipes  
Servings: 5 • Serving Size: 2 halves • Old Points: 6 pts • Points+: 8 pts
Calories: 303.7 • Fat: 5.9 g • Protein: 29.9 g • Carb: 34.9 g • Fiber: 6.5 g

Ingredients:  

• 2 tsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/2 half red bell pepper
• 1/4 cup parsley (or cilantro)
• 5 bell peppers (red or green)
• 14 oz shredded cooked chicken breast
• 1/2 tsp cumin
• adobo (or salt) to taste
• 15.5 oz can white beans
• 1/2 cup reduced fat shredded cheddar 

Directions: 

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish.Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

Submitted by: Annie Lawson