Kimberly’s Favorite WW Recipes

MAIN COURSESDouble Turkey Club SandwichPOINTS: 8 Ingredients:3 tsp diet thousand island salad dressing3 slice(s) pumpernickel bread2 slice(s) cooked crisp turkey bacon2 slice(s) deli-sliced turkey1/2 medium tomato(es), thinly sliced1/4 cup(s) romaine lettuce, or 4 leaves

Instructions:Spread dressing on each slice of bread.Break bacon to fit on 1 slice and arrange turkey on another. Tope each with tomatoes and lettuce leaves.Stack sandwich layers and top with third slice of bread. Cut in quarters on a diagonal and skewer with toothpicks.

Southern-Style Oven-Fried ChickenPOINTS: 4 Ingredients:1/3 cup(s) all-purpose flour1/4 tsp table salt3 oz buttermilk1/2 cup(s) cornflake crumbs1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces

Instructions:Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.Combine flour and salt together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 25 to 30 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.

Beef TacosPOINTS: 3.5Ingredients:1 Box of Flat Bottom Tacos (10 tacos in box)1 pound of lean ground beef1 pkg. Taco Seasoning (Mild)¾ cup Shredded Lettuce¾ cup Diced Tomatoes¾ cup 2% Shredded Cheddar Cheese1 (8oz) container of fat free sour cream

Instructions:Brown ground beef in a skillet on top of the stove. Drain fat. Add Taco Seasoning and ¾ cup of water. Bring to a boil then simmer for about 5 minutes.Bake Tacos in oven for 6 minutes at 325 degrees to make them crisp.Put 1 Tbsp of ground beef mixture in the bottom of each taco.Add lettuce, then diced tomatoes to each taco.Add 1 Tbsp. of shredded cheese.Top with one Tbsp. of fat free sour cream

Chicken Taco SaladPOINTS: 8 Ingredients:4 spray(s) olive oil cooking spray8 medium corn tortilla(s), cut into 4 wedges each1/2 tsp table salt4 cup(s) romaine lettuce, shredded

1

Kimberly’s Favorite WW Recipes

1 pound(s) chicken breast, cooked, skinless, shredded1 cup(s) tomato(es), diced1/2 cup(s) shredded reduced-fat Mexican-style cheese1/2 cup(s) fat-free sour cream1/4 cup(s) salsa1/2 tsp ground cumin, or Adobo seasoning1/2 tsp hot pepper sauce (Optional)

Instructions:Preheat oven to 400ºF. Coat a large baking sheet with cooking spray. Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.In a small bowl, whisk together sour cream, salsa, cumin and Optional pepper sauce. Drizzle about 3 tablespoons dressing over each salad.

Chicken Cordon BleuPOINTS: 7 Ingredients:4 spray(s) cooking spray, or enough to coat chicken1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces3 oz Boar's Head Smoked Ham, or other brand, four 3/4 oz slices3 oz low-fat Swiss cheese, four 3/4-oz slices1/4 cup(s) all-purpose flour1/4 cup(s) honey mustard1/2 cup(s) seasoned bread crumbs, Italian-style

Instructions:Preheat oven to 400°F. Coat a baking sheet with olive oil cooking spray.Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast.Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with toothpicks.Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat.Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.

Chicken Fingers with Barbecue SaucePOINTS: 4 Ingredients:2 Tbsp honey mustard2 Tbsp buttermilk1/2 cup(s) dried bread crumbs1 pound(s) uncooked boneless, skinless chicken breast, cut into 12 equal strips6 Tbsp barbecue sauce, hickory-flavored preferred

Instructions:Preheat oven to 450ºF. Place a large baking sheet in the oven to preheat.In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add chicken to mustard mixture; turn to coat. Transfer chicken to bread crumbs and turn to coat.Remove the hot baking sheet from oven and coat with cooking spray. Place chicken on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more.Serve chicken fingers with barbecue sauce on the side. Yields about 3 chicken fingers and 1 1/2 tablespoons of barbecue sauce per serving.

Easy Chicken TetrazziniPOINTS: 5 Ingredients:1 Tbsp reduced-calorie margarine1/2 cup(s) scallion(s), chopped (about 5 scallions)8 oz button mushrooms, sliced3 Tbsp all-purpose flour

2

Kimberly’s Favorite WW Recipes

1/4 tsp garlic powder1/8 tsp black pepper1 cup(s) fat-free chicken broth1/2 cup(s) fat-free skim milk1/2 pound(s) chicken breast, cooked, skinless, cubed1/4 cup(s) canned pimento, drained and sliced (about a 2 oz jar)2 Tbsp sherry cooking wine3 1/2 Tbsp grated Parmesan cheese8 oz uncooked spaghetti, broken into thirds and cooked

Instructions:Melt margarine in a large saucepan over medium-high heat. Add scallions and mushrooms; cook until tender, stirring, about 5 minutes. Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended. Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in cheese and add cooked spaghetti; toss gently. Yields about 1 cup per serving.Flavor Booster: Porcini mushrooms, prized in Italian cooking, will add a woodsy taste and meaty texture to this dish. Although fresh are rare, you’ll find dried porcini in gourmet and natural food supermarkets. Measure a half cup into a heat-proof bowl. Cover with boiling water and soak for 10 minutes. Drain and use in place of the button mushrooms.

Baked Beef ZitiPOINTS: 5 Ingredients:12 oz uncooked ziti2 tsp olive oil2 medium garlic clove(s), minced1/3 pound(s) raw lean ground beef1 tsp dried oregano1 tsp dried thyme1 tsp dried rosemary1/2 tsp table salt1/2 tsp black pepper28 oz canned crushed tomatoes1 cup(s) part-skim mozzarella cheese, shredded

Instructions:Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside.Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.

Chicken ParmigianaPOINTS: 5 Ingredients:1 spray(s) olive oil cooking spray1 pound(s) uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)2 large egg white(s), lightly beaten1/2 cup(s) dried bread crumbs1 Tbsp Italian seasoning1/2 tsp table salt, or to taste1 tsp olive oil1 1/2 cup(s) canned tomato sauce1/2 cup(s) part-skim mozzarella cheese, shredded1 Tbsp grated Parmesan cheese

3

Kimberly’s Favorite WW Recipes

Instructions:Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until chicken is cooked through and cheese is bubbly, about 25 minutes.

Layered Tortilla BakePoints: 5Ingredients:1 pound lean ground beef1 can dark red kidney beans, drained & rinsed1 can (28 oz) tomato, chopped1 can (4 oz) chopped green chilies (mild)1 pkg. (1.25 oz) McCormick's 30% less sodium Taco Seasoning1 pkg. (10 oz) corn tortillas (12, 6-inch tortillas)1 Cup (4 oz) shredded low fat cheddar cheese

Instructions:Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet; drain well.Mix in beans, tomatoes, chilies and taco seasoning mix. Reduce heat; simmer 5 min.Spray 9 x 13 " baking dish with nonstick cooking spray.Cut tortillas in half place half of them in bottom of baking dish, overlapping. Spoon halfof beef mixture evenly over tortillas. Cover with remaining tortillas and then remainingbeef mixture. Top with cheese. Cover; bake 25 minutes.Makes 8 servings

Quick Tuna CasserolePOINTS: 4Ingredients:5 ounces noodles, egg, cooked3 cups boiling water1 can cream of mushroom soup (98 % fat free)1/3 cup skim milk1 can tuna in water, canned (6.5 ounce)1 cup peas, canned1 cup bread crumbs

Instructions:Preheat oven to 350. Cook noodles in boiling water for 2 minutes. Remove from heat,cover and let stand for 10 minutes. Meanwhile, in a medium bowl mix together soup,milk, tuna and peas. Rinse noodles and drain well. Add to the tuna mixture. Pour into an8" x 8" spray baking dish. Sprinkle with breadcrumbs. Spray top with "I Can't Believe itsButter" if desired. Bake 30 minutes.6 servings, 4 points each

Layered Mexican ChickenPOINTS: 6 Ingredients:1 spray(s) olive oil cooking spray2 pound(s) uncooked boneless, skinless chicken breast30 oz canned black beans, rinsed and drained3 cup(s) fat-free sour cream2 cup(s) shredded reduced-fat Mexican-style cheese, divided8 oz chopped green chilies, two 4-oz cans2 tsp ground cumin1/2 tsp black pepper12 medium corn tortilla(s), cut into 2-inch strips1 cup(s) salsa, mild, medium or hot

4

Kimberly’s Favorite WW Recipes

Instructions:Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Chicken with Broccoli and Garlic SaucePOINTS: 5 Ingredients:2 tsp olive oil1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste1/2 tsp table salt1/4 tsp black pepper3 medium garlic clove(s), minced, or more to taste2 cup(s) broccoli, florets1 1/2 cup(s) reduced-sodium chicken broth, divided1 1/2 Tbsp cornstarch2 cup(s) cooked brown rice, kept hot

Instructions:Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

Parmesan Chicken Tenders with Marinara Dipping SaucePOINTS: 6 Ingredients:1 spray(s) cooking spray1/2 cup(s) seasoned bread crumbs, Italian-style3/4 oz reduced fat parmesan cheese, finely grated (about 1/4 cup)1 tsp garlic powder3 medium egg white(s)1 pound(s) uncooked boneless, skinless chicken breast, cut into 24 thin strips1 cup(s) marinara sauce, heated

Instructions:Preheat oven to 400°F. Coat a 9 X 13-inch baking pan with cooking spray. Combine bread crumbs, cheese and garlic powder in a small, shallow bowl. Whip egg whites until foamy and place in another shallow bowl. Dip chicken first into egg whites and then into bread crumb mixture to coat thoroughly. (Note: You may use boneless, skinless chicken tenders instead of chicken breasts, if desired.)Place chicken tenders on prepared pan and bake until crispy, about 25 minutes. Serve chicken with warmed sauce. Yields about 6 chicken tenders and 1/4 cup of sauce per serving.

Spaghetti with Tomato-Meat SaucePOINTS: 5 Ingredients:2 tsp olive oil1 large onion(s), chopped1 medium carrot(s), finely chopped

5

Kimberly’s Favorite WW Recipes

3 medium garlic clove(s), minced1 pound(s) uncooked lean ground beef (with 7% fat)28 oz canned crushed tomatoes, in tomato puree1/4 tsp table salt1/4 tsp red pepper flakes, crushed1/4 tsp dried basil3 cup(s) cooked whole-wheat spaghetti, kept hot

Instructions:Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic. Cook, stirring frequently, until onion is translucent, about 6 minutes. Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes. Stir in tomatoes and tomato puree, salt, red pepper flakes and basil; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti. Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving.Baked ChickenPOINTS: 3 Ingredients:1 spray(s) cooking spray1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz halves1/2 tsp table salt1/4 tsp black pepper, freshly ground1 tsp olive oil2 tsp fresh lemon juice, or more to taste2 tsp rosemary, fresh, chopped2 tsp parsley, fresh, chopped1/4 cup(s) canned chicken broth1/2 medium lemon(s), quartered (for garnish)

Instructions:Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.Season both sides of chicken with salt and pepper. Transfer chicken to prepared pan and drizzle with oil; sprinkle with lemon juice, rosemary and parsley. Pour broth around chicken to coat bottom of pan.Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve. Yields 1 chicken breast half per serving.

Roasted Turkey BreastPOINTS: 3 Ingredients:1 spray(s) cooking spray1 cup(s) onion(s), red or yellow, sliced1/2 cup(s) reduced-sodium chicken broth2 pound(s) boneless, skinless turkey breast(s), a whole roast or breast tenderloin1/2 tsp table salt, or to taste1/2 tsp black pepper, freshly ground, or to taste1/2 cup(s) hoisin sauce

Instructions:Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray. Arrange onion slices in bottom of prepared pan; pour in broth.Season turkey all over with salt and pepper; place turkey on top of onion slices in pan. Using the back of a spoon, spread hoisin sauce all over turkey.Bake until turkey is no longer pink in middle and an instant-read thermometer inserted in middle of turkey reads at least 165ºF, about 35 to 40 minutes. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch-thick slices. Serve turkey slices with roasted onions on top. Yields about 3 ounces of turkey per serving.

Baked Macaroni and Cheese with BroccoliPOINTS: 5 Ingredients:2 spray(s) cooking spray12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)

6

Kimberly’s Favorite WW Recipes

1/8 tsp table salt, for pasta cooking water10 oz broccoli, small florets (about 2 1/2 cups)1 tsp butter1/3 cup(s) fresh bread crumbs3 Tbsp grated Parmesan cheese, divided2 1/2 cup(s) fat-free skim milk1/3 cup(s) all-purpose flour1/2 cup(s) onion(s), diced1 cup(s) low-fat shredded cheddar cheese, sharp-variety1 tsp Dijon mustard1 1/2 tsp table salt1/2 tsp black pepper, freshly ground

Instructions:Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray. Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot. Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat. Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

Cheesy Chicken EnchiladasPOINTS: 6 Ingredients:1 spray(s) cooking spray8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product1/2 cup(s) fat-free sour cream1/4 cup(s) fat-free evaporated milk1/4 cup(s) scallion(s), green part only, minced1/4 tsp crushed red pepper flakes3 cup(s) cooked chicken breast, chopped*6 medium whole wheat tortilla(s), 7-inches each1/4 cup(s) low-fat shredded cheddar cheese, sharp variety6 medium olive(s), green, pitted, sliced1/4 cup(s) salsa

Instructions:Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray. In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.

Chicken CasserolePOINTS: 4 Ingredients:2 Tbsp poppy seeds1 cup(s) fat-free sour cream5 serving(s) Nabisco Ritz Reduced-fat crackers6 item(s) cooked chicken fillet, cut up or shredded2 (10.75 oz cans) cream of chicken soup (98% fat free)

7

Kimberly’s Favorite WW Recipes

Instructions:Place chicken in a greased square casserole dish. Mix sour cream and soup. Pour soup mixture over chicken. Sprinkle poppy seeds over the top. Spread 25 crushed crackers over the top of chicken mixture and spray with 0 calorie fat free butter spray. Bake at 350 degrees for 30 minutes. Add a bag of frozen broccoli for a little variation. Makes 4 (1 cup) servings.

Chicken SpaghettiPOINTS: 5 Ingredients:1 cup(s) celery1 (10 3/4 oz) can cream of mushroom soup, 98% fat free1 (10 3/4 oz) can tomato soup, 98% fat free8 oz uncooked whole-wheat spaghetti1/2 cup(s) fat-free chicken broth1 cup(s) mushroom(s)1 medium green pepper(s)1 small onion(s)4 - 4 oz cooked chicken breast fillets1 cup(s) Kraft 2% Milk Reduced Fat Natural Shredded Mozzarella Cheese

Instructions:Cook 8 oz. pack of whole wheat spaghetti noodles according to package directions. Set aside.In a large container mix celery, onion, green pepper, mushrooms, chicken broth, tomato soup, cream of mushroom soup, and chicken together.Add the mixture above to the noodles and stir all ingredients together. Pour this in a 9x13 Pyrex dish that's been sprayed with nonstick spray.Bake at 350 degrees F for about 20 minutes. Sprinkle shredded mozzarella cheese on top and then bake for 5 more minutes.Makes 8 (1cup) servings.

Teriyaki ChickenPOINTS: 6 Ingredients:1/2 cup(s) Dole Green Onions, sliced1/4 cup(s) soy sauce, (light)1 cup(s) Dole Canned Crushed Pineapple in Juice, (8 oz. can)6 breast(s) uncooked boneless, skinless chicken breast

Instructions:Combine onions, soy sauce, and pineapple in medium sized baking dish.Add chicken breasts, coating well in sauce. Cover and refrigerate until ready to bake (at least one hour). Preheat oven to 350 degrees F. Bake 40 minutes or until chicken is done. Spoon glaze over the top during cooking

Corn Dogs with a "twist"POINTS: 5 Ingredients:8 item(s) Oscar Mayer Light Pork, Turkey And Beef Wiener(s)11 1/2 oz Pillsbury Cornbread Twist(s), (1 refrigerated can)

Instructions:Separate cornbread dough into 8 sticks, pinching short ends together to seal. Roll or press each piece into a 14-inch rope. Insert wooden Popsicle sticks lengthwise into wieners, leaving 1 inch of each stick exposed. Wrap each cornbread rope in spiral fashion around each wiener, pressing ends of dough to seal. Place on cookie sheet sprayed with non-stick cooking spray.Bake at 350 degrees F for 20 minutes or until cornbread is golden brown.

Mini PizzasPOINTS: 1 Ingredients:1/4 tsp garlic powder1/2 tsp McCormick Italian seasoning

8

Kimberly’s Favorite WW Recipes

2 Tbsp Kraft Reduced Fat Parmesan-style Grated Topping1/2 cup(s) shredded part-skim mozzarella cheese2 Tbsp pizza sauce2 item(s) Healthy Life Original Light English muffins

Instructions:Preheat broiler with the oven rack 5" - 6" from the element (or use a toaster oven).Mix the cheeses and Italian seasoning in a small bowl.Cut the English muffins in half and toast under the broiler, cut side up until golden.Spread with pizza sauce. Sprinkle with garlic powder and top with cheese mixture and ham. Broil until the cheese melts.Makes 4 servings (1 mini pizza)

Chicken StroganoffPoints: 4Ingredients:1 pound frozen boneless skinless chicken breasts1 can fat free cream of mushroom soup16 oz. carton fat free sour cream1 envelope dry onion soup mix

Instructions:Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix andpour over chicken. Cook on low for 7 hours.. (serve it over rice or noodles, but be sureto add those points)6 servings, 4 points each

Parsley potatoes and chickenPOINTS: 5 Ingredients:10 small uncooked red potato(es), unpeeled2 Tbsp canola oil1 medium onion(s), chopped1 clove(s) garlic clove(s), crushed and chopped3/4 cup(s) parsley, chopped fresh1 pound(s) uncooked boneless, skinless chicken breast, cut into bite sized pieces1 cup(s) fat-free chicken broth1/2 tsp black pepper

Instructions:Scrub potatoes; cut into 1 inch cubes. Rinse again. Stir together vegetable oil, onion, garlic, parsley and chicken pieces in Base of Oval Microwave Cooker (Tupperware) and cover. Microwave on High for 5 to 7 minutes or until onion is transparent. Stir in broth and pepper.Spread potato pieces evenly over bottom of Shallow colander; place on top of Base with chicken and broth mixture. Cover.Microwave on High for 5 to 9 minutes or until potatoes are fork tender, stirring occasionally. Stir potatoes into chicken mixture. Cover. Microwave on High for 2 to 4 minutes or until potatoes are fully cooked and coated with parsley mixture.Makes 6 servings.

Grilled Parmesan FishPOINTS: 3 Ingredients:1/4 cup(s) Hellmann's Light mayonnaise1/4 cup(s) Kraft Parm Plus! Seasoning Blend Garlic Herb Cheese1 pound(s) raw orange roughy, 4 fillets

Instructions:Rinse fish and remove skin. Mix mayo and cheese. Place fish in greased pan. Spread cheese mixture over fish, cover, and let set in the refrigerator overnight. If you are making it the day of, you do not have to mariate the fish, but it is much better if you do. When ready, take out of fridge and uncover. Place on a grill and cook until done or place in

9

Kimberly’s Favorite WW Recipes

a 340 degree oven for 20-25 minutes then broil for 5 minutes to brown. Serve with wild rice and steamed broccoli (add points for these two items)

Homemade PizzaPoints per slice: 4Ingredients:Dough1 pkg yeast1 c. warm water1 T. sugar2 T. oil1 t. salt1 t. Italian seasoning1 t. garlic powder3 c. flourTopping1/2 c. pizza sauce1/4 c mushroom1/4 c. onions2 T. pimento1/2 c. tiny shrimp1/2 c. low fat cheddar1/2 c. low fat mozzarellaInstructions:1. Dissolve yeast in warm water. Stir in sugar, oil, salt and 1 c. flour. Add Italianseasoning and garlic. Beat until smooth. Mix in enough flour to make dough easy tohandle. Knead about 5 minutes. Place in sprayed bowl and let rise until double (30 min).Form dough into pizza pan and bake 10 min @ 350 deg.2. Add topping. Bake until cheese is melted and crust is brown. If using fat free cheese,cover during second baking.Variations limited only by imagination.8 servings, 4 points each

LasagnaPOINTS: 6 Ingredients:12 item(s) dry lasagna noodles1/2 pound(s) uncooked ground turkey breast1 tsp canola oil1 small onion(s), chopped2 clove(s) garlic clove(s), minced1/2 medium green pepper(s), chopped14 oz canned crushed tomatoes5 1/2 oz canned tomato paste1/2 pound(s) mushroom(s), sliced1 tsp dried oregano1 tsp dried basil1/2 tsp table salt1/2 tsp black pepper2 cup(s) 1% low-fat cottage cheese2 item(s) egg white(s)3 medium scallion(s), (3 green onions, minced)2 cup(s) shredded fat-free mozzarella cheese2 Tbsp grated Parmesan cheese

Instructions:Brown meat in large heavy saucepan in 1 tsp of oil for 5 minutes (until no longer pink).Add the chopped onion and garlic and continue cooking for 2 minutesAdd the green pepper and cook one minute more.Stir in the tomatoes, tomato paste, mushrooms, and spices. Allow to simmer uncovered for 30 minutes more.Meanwhile, boil the noodles according to package directions to "al dente' (still firm but tender), do NOT overcook. Drain, rinse and set aside.

10

Kimberly’s Favorite WW Recipes

In a small mixing bowl, combine the cottage cheese, egg whites, and minced green onion.To assemble lasagna:Spread a little meat sauce in the bottom of a 9"x13" lasagna pan.Top with four noodles overlapping them slightly.Top with half of the cottage cheese mixture, then one-third of the tomato sauce. Sprinkle with 2/3 cup of mozzarella.Repeat layers and top with remaining 4 noodles, remaining sauce and parmesan cheese.Cover with foil and bake in 350 degree F oven for 40 minutes.Remove foil, sprinkle with remaining 2/3 cup mozzarella and bake, uncovered for 10 minutes.Remove from oven and let sit 5 to 10 minutes before serving.Makes 8 servings.

Skillet Chicken DivanPOINTS: 6 Ingredients:6 oz uncooked whole-wheat spaghetti1/4 cup(s) Land O Lakes Whipped Light Butter2 cup(s) broccoli, chopped florets1 cup(s) mushroom(s), sliced1 1/2 cup(s) fat-free skim milk2 Tbsp Gold Medal All-Purpose Flour8 oz low-fat cheddar or colby cheese, (2 cups)9 oz cooked chicken fillet, (about 3 - 3oz size boneless, skinless chicken bre

Instructions:Makes 6 (1 cup) servings1. Cook spaghetti according to package directions. Drain. Keep warm.2. Cook chicken, then shred it or cut it up in cubes.3. Melt light butter in 12-inch skillet until sizzling; add broccoli and mushrooms. Cook over medium heat, stirring occasionally, until vegetables are tender (4 to 6 min.). Remove vegetables from skillet; keep warm.4. Combine milk and flour in small bowl; stir until smooth. Add to same skillet. Cook over medium-high heat, stirring constantly, until mixture comes to a full boil (2 to 3 min). Boil 1 minute. Reserve 1 cup cheese. Add remaining cheese to skillet; continue cooking, stirring constantly, until cheese is melted (2 to 4 min).5. Stir in hot cooked spaghetti, cooked vegetables and chicken pieces. Cook over medium-high heat until heated through (2 to 3 min). Gently stir reserved cheese into hot mixture. Continue cooking until cheese cubes just begin to melt. (1 to 2 min)

SOUPSTortilla SoupPOINTS: 3 Ingredients:1 small onion(s), chopped1 item(s) bell pepper(s), remove seeds and chopped1 can(s) canned condensed chicken broth1 can(s) canned condensed cream of mushroom soup1 can(s) canned condensed cream of chicken soup24 item(s) baked low-fat tortilla chips10 oz canned tomatoes with green chilies8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product

Instructions:Microwave onion and green pepper for 3 minutes or until tender. Combine the remaining ingredients in large pot and simmer 15 minutes. Serve immediately.Serves 10.

Wendy's ChiliPOINTS: 5 Ingredients:2 pound(s) 95% lean/5% fat raw ground beef4 cup(s) Campbell's Tomato Juice, (1 quart)29 oz canned tomato puree, (1 can)15 oz Bush's Red Beans, (1 can)

11

Kimberly’s Favorite WW Recipes

1 1/2 cup(s) onion(s), chopped1/4 cup(s) green pepper(s), diced1/4 cup(s) canned green chili peppers1/2 cup(s) celery, diced1 tsp McCormick Ground cumin1 1/2 tsp garlic powder1 tsp table salt1/2 tsp black pepper1/2 tsp ground oregano1/2 tsp sugar1/8 tsp cayenne pepperInstructions:In a frying pan, brown ground beef; drain.Put drained beef and remaining ingredients into a 6 qt. pot. Cover the pot; let it simmer for 1 - 1 1/2 hours, stirring every 15 minutes.Makes 8 (1 cup) servings

Broccoli-Cheese SoupPOINTS: 4 Ingredients:2 tsp olive oil1/2 cup(s) onion(s), minced16 oz frozen chopped broccoli29 oz canned chicken broth4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, cut into cubes, or similar product1/2 cup(s) fat-free skim milk1/2 tsp garlic powder1/2 cup(s) water1/4 cup(s) cornstarch

Instructions:Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.

Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.

Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot. Yields about 1 1/2 cups per serving.

Cheesy Chili-MacPOINTS: 5 Ingredients:1 spray(s) cooking spray2/3 pound(s) raw extra lean ground beef2 medium onion(s), chopped29 oz canned stewed tomatoes, Mexican-style (undrained)2 1/2 cup(s) canned tomato juice4 oz canned green chili peppers, diced, drained2 tsp chili powder1 1/2 cup(s) uncooked macaroni, elbow31 oz canned pinto beans, drained and rinsed1/2 cup(s) low-fat shredded cheddar cheese

Instructions:Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

12

Kimberly’s Favorite WW Recipes

White ChiliPoints: 2Ingredients:48 oz great northern beans (precooked)3 chicken breasts2 cup chicken broth2 cups salsa, thick and chunky1 cup mozzarella cheese, part skim, grated

Instructions:Cook chicken until tender in water and reserve 2 cups broth or use canned. Cut upchicken, add other ingredients, and simmer for 1 hour. Serving size 1 cup.

White Bean ChiliPoints: 4Ingredients:1Tbsp (or less) oil1 lb chicken, cut in 1" pieces1 medium onion, chopped2 cloves garlic, minced1 can (15 oz) diced tomatoes w/jalapenos3 cans (15 oz each) small white beans, undrained3 tbsp mesquite marinade sauce1/4 cup chopped parsley or cilantro

Instructions:Sauté garlic and onion in oil until soft. Add chicken and cook until no longer pink.Reduce heat to low. Add the rest of the ingredients and simmer for 10 minutes or so.Makes 6 servings, 4 points each

SIDES:Au Gratin PotatoesPOINTS: 3

Ingredients:1 spray(s) cooking spray1 Tbsp butter1 medium onion(s), thinly sliced2 Tbsp all-purpose flour2 cup(s) fat-free skim milk2 pound(s) Yukon Gold potato(es), thinly sliced1 cup(s) low-fat shredded cheddar cheese1 tsp table salt1/4 tsp black pepper

Instructions:Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Potato and Bacon PiePOINTS: 3 Ingredients:1 spray(s) cooking spray, or enough to coat pie dish4 large potato, red, white, peeled, and mashed or grated1/2 medium apple(s), peeled, cored and grated (use Granny Smith)

13

Kimberly’s Favorite WW Recipes

8 slice(s) cooked crisp turkey bacon, diced1/2 cup(s) fat-free evaporated milk3 Tbsp grated Parmesan cheese1/8 tsp ground nutmeg1/8 tsp table salt, or to taste1/8 tsp black pepper, or to taste

Instructions:Preheat oven to 350°F. Coat a 9-inch pie dish with cooking spray.Stir together all ingredients. Spread in pie dish and smooth the top.Bake until nicely browned on top, about 35 to 40 minutes. Cool for 5 minutes before cutting into 8 wedges.

Mashed Potatoes with GarlicPOINTS: 3 Ingredients:4 large potato(es), Idaho variety, peeled and cut into 2-inch chunks8 medium garlic clove(s), peeled1 cup(s) light sour cream1/2 cup(s) buttermilk1/4 cup(s) parsley, fresh, chopped3/4 tsp table salt, or to taste1/4 tsp black pepper, or to taste

Instructions:Place potatoes and garlic in a large saucepan; fill with enough water to cover them. Set pan over high heat; bring to a boil. Boil until potatoes are fork-tender, about 8 minutes; drain and return potatoes and garlic to pan. Add sour cream to pan; stir and then mash mixture until almost smooth (or desired consistency). Stir in buttermilk. Fold in parsley; season to taste with salt and pepper. Yields about 3/4 cup per serving.

Easy Corn CasserolePoints: 31/4 cup egg beaters® 99% egg substitute1/4 cup margarine, melted1 corn, whole kernel, canned (8.75 oz) drained1 corn, cream-style, (8.85 oz)1 pkg. corn muffin mix, (8.5 oz)1 carton sour cream, reduced fat, (8oz)Cooking spray

InstructionsPreheat oven to 350. Combine first 6 ingredients in a med. bowl, stir well. Pour into an8-inch square baking dish sprayed with cooking spray. Bake at 350 for 45 minutes oruntil set.8 servings, 3 points each

BREAKFAST:Bacon and Swiss QuichePOINTS: 3 Ingredients:2 sheet(s) phyllo dough, cut into three strips each3 large egg(s)1/4 cup(s) regular egg substitute1 cup(s) fat-free evaporated milk2 Tbsp all-purpose flour1/4 tsp table salt1/4 tsp black pepper1/4 tsp ground nutmeg1/2 cup(s) low-fat hard cheese, Swiss, grated4 oz cooked crisp turkey bacon, diced

Instructions:

14

Kimberly’s Favorite WW Recipes

Preheat oven to 350ºF. Coat a 9-inch pie plate with cooking spray.Lay phyllo dough in pie plate, one piece at a time, coating each layer with cooking spray — dough should cover bottom and sides of dish. Fold in any overhanging corners.Whisk together eggs, egg substitute, milk, flour, salt, pepper and nutmeg.Sprinkle cheese and bacon over phyllo dough. Pour in egg mixture and place quiche on a baking sheet. Bake until firm, about 30 to 35 minutes. Let cool at least 5 minutes before cutting into 8 wedges.

Overnight Scrambled Egg BakePOINTS: 7 Ingredients:16 oz fat-free egg substitute12 oz fat-free evaporated milk6 slice(s) white bread, or potato bread6 oz extra-lean ham, approximately 11% fat, cubed1 cup(s) low-fat shredded cheddar cheese

Instructions:Coat a 9 x 13-inch baking pan with cooking spray. Beat eggs well and add milk. Place bread on bottom of baking pan. Toss ham and cheese over bread. Pour egg mixture over top. Cover with foil and refrigerate overnight. Bake covered egg mixture at 350°F for 45 minutes. Remove foil and bake for an additional 15 minutes. Cut into 8 portions and serve.

Whole-Wheat Buttermilk BiscuitsPOINTS: 1Ingredients:2 cup(s) whole-grain wheat flour2 tsp baking powder3 tsp canola oil1 cup(s) buttermilk2 Tbsp buttermilk2 Tbsp whole-grain wheat flour, for rolling out dough

Instructions:Preheat oven to 425°F. In a large bowl, combine flour and baking powder; stir in oil. Add all of milk and stir to form a soft dough. Lightly flour your hand and knead dough in bowl 1 minute.Lightly flour a work surface and rolling pin. Roll out dough to 1/2-inch thick; cut into 20 squares. Transfer to a nonstick baking sheet. Bake until lightly browned, about 15 minutes. Serve hot.

Broccoli and Cheddar QuichePOINTS: 5 Ingredients:6 oz pie crust, 9-inch, refrigerated2 tsp olive oil1/2 cup(s) red onion(s), chopped1 1/4 cup(s) part-skim ricotta cheese1 cup(s) low-fat shredded cheddar cheese1 large egg(s)2 large egg white(s)1 Tbsp Dijon mustard1 tsp dried oregano1/2 tsp table salt, or more to taste1/4 tsp black pepper, freshly ground, or more to taste10 oz frozen chopped broccoli, thawed and well-drained1 Tbsp grated Parmesan cheeseInstructions:Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.

15

Kimberly’s Favorite WW Recipes

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

Multi-Grain Pancakes with Canadian Bacon and Maple SyrupPOINTS: 7 Ingredients:1 cup(s) whole wheat flour2 tsp whole wheat flour1/2 cup(s) rolled oats1/2 cup(s) uncooked cornmeal2 tsp baking powder1/2 tsp table salt3 large egg white(s)3 Tbsp canola oil2/3 cup(s) maple syrup, divided1 3/4 cup(s) fat-free skim milk6 oz Canadian-style bacon, thinly sliced

Instructions:In a large bowl, combine all of flour, oats, cornmeal, baking powder and salt; mix well and set aside.In another bowl, lightly beat egg whites until frothy but not stiff. Add oil, 1/4 cup of maple syrup and milk; mix thoroughly.Pour egg mixture into flour mixture; mix until just combined.Heat a large nonstick skillet over medium heat (or heat a griddle to about 350°F to 375°F). Drop batter by 2 tablespoons onto skillet (or griddle) and cook until bubbles on surface of pancakes start to pop; flip pancakes and finish cooking, about 3 to 4 minutes total. As you finish each batch of pancakes, set them aside in an oven-proof dish in a warm oven (200°F) until ready to serve. Repeat with remaining batter.Warm Canadian bacon slices in skillet (or on griddle). To serve, stack four pancakes on each of 6 plates, top each with 1 ounce of bacon and then drizzle each serving with about 1 tablespoon of syrup.

Ham and Cheese BakePOINTS: 5 Ingredients:4 slice(s) Weight Watchers 100% Whole Wheat Bread1 Tbsp Country Crock Shedd's Spread Light margarine1 cup(s) low-fat shredded cheddar cheese1 1/2 cup(s) cooked lean ham, diced3/4 cup(s) fat-free egg substitute, equivalent to 3 eggs1 cup(s) fat-free skim milk1/2 tsp table salt1/2 tsp black pepper1/2 tsp Dijon mustard

Instructions:Preheat oven to 350 degrees F. Cut the crusts off 3 slices of bread and spread both sides with margarine.Cut them into 4 triangles each and stand them up around the edges of an 8"x8" square baking dish.Cut leftover crusts and remaining slice of bread into 1/2 inch cubes and spread them on the bottom of the baking dish.Mix the shredded cheese and ham together and sprinkle over the bread cubes.Beat the eggs, milk, mustard, salt, and pepper together; pour the mixture over the cheese and ham.Bake at 350 degrees F for 35 to 40 minutes, or until the eggs are set and the top is golden.Makes 4 servings.

PancakesPOINTS: 2 Ingredients:2 cup(s) Aunt Jemima Reduced Calorie Buttermilk Complete Mix1 1/2 cup(s) water

Instructions:Mix the batter following the directions on the package. Spray a griddle or a large skillet with a non stick cooking spray

16

Kimberly’s Favorite WW Recipes

and preheat to medium-hot.Cook until the edges begin to brown and bubbles appear on the surface, carefully flip and cook until golden. Makes 6 servings. (One serving is three pancakes made with 3 tbsp. of prepared batter).Serve with 2 tbsp low-calorie pancake syrup (add 1 point ).

Ham and Cheese Scrambled eggPOINTS: 4 Ingredients:1 item(s) egg1 slice(s) cooked lean ham1 slice(s) Smart Beat Fat-Free Sharp Cheddar Slices

Instructions:Scramble the egg in a pre-heated skillet.Add ham and cheese. Serve immediately.

SNACKS / DESSERTS:Milk ShakePOINTS: 2 Ingredients:1/2 cup(s) strawberries, or other soft chopped fruit1/2 cup(s) fat-free skim milk2 Tbsp low-fat frozen yogurt1 tsp wheat germ

Instructions:In a blender, puree the fruit, milk, yogurt and wheat germ until thick and creamy. Pour into a tall chilled glass. Serve at once.

Chocolate Amaretto Cheesecake PiePOINTS: 3 Ingredients:3 muffin(s) Weight Watchers Double Chocolate Muffin3 Tbsp water, cold1/8 oz unflavored gelatin, about 1 1/2 teaspoons6 oz Weight Watchers Amaretto Cheesecake Yogurt1 1/2 cup(s) lite whipped topping1 cup(s) strawberries, hulled and sliced

Instructions:To make the “pie crust,” slice each chocolate muffin into thirds. Line a 9-inch pie plate with muffin slices by pressing down gently and evenly until entire bottom of pie plate is completely covered with muffin slices.Put water in a small microwavable bowl. Sprinkle gelatin on top and let it sit until a sponge is formed, about 2 minutes. Heat in microwave on medium-high power until gelatin melts, about 20 seconds. Stir to ensure gelatin is completely dissolved. If not, continue to microwave 5 seconds at a time until dissolved.Add yogurt to a medium bowl. Stir in gelatin, then gently fold in whipped topping. Spoon mixture onto chocolate-muffin crust and spread evenly across crust to form pie topping. Arrange strawberries in a single layer across pie topping. Refrigerate uncovered for 1 hour before slicing and serving. Yields 1 slice per serving.

Baked ApplesPOINTS: 1 Ingredients:1/2 cup(s) Del Monte Crushed Pineapple In Its Own Juice, (unsweetened)1 Tbsp ground cinnamon4 half pecan halves, (4 pecan halves - chopped)4 small apple(s), (baking apples) sliced2 tsp sugar

Instructions:Spray baking dish with nonstick spray. Place sliced apples and crushed pineapples in dish. Sprinkle with cinnamon,

17

Kimberly’s Favorite WW Recipes

sugar, and nuts. Bake at 350 degrees F for 40 minutes or until done.Make 6 (1/2 cup) servings.

Frozen WatermelonPOINTS: 3 Ingredients:3 cup(s) Blue Bunny Lime Fat Free Sherbet2 cup(s) Blue Bunny Pineapple Fat Free Sherbet6 cup(s) Blue Bunny Raspberry Fat Free Sherbet, softened1/4 cup(s) milk chocolate chips

Instructions:Chill a 2qt. mixing bowl for 30 minutes. Press lime sherbet over bottom and sides of chilled bowl, about 1/2" to 1" thick. This will be the outer "rind". Return to the freezer for about 45 minutes until sherbet is very firm. Press pineapple sherbet over lime sherbet to complete the "rind" and freeze until very firm.In a separate bowl, blend softened raspberry sherbet with chocolate chips. Spoon into sherbet-lined bowl to form center of "watermelon" and freeze until very firm, at least 2 hours.To serve: invert bowl on chilled serving plate and wrap a warm, wet towel around bowl to loosen and release the sherbet. Remove bowl. Slice "watermelon" into wedges and serve immediately. (Refreeze left-overs)Makes 16 wedges: 1 serving is one wedge

Strawberry Mousse PiePOINTS: 3 Ingredients:1 package(s) Jell-O Sugar free gelatin strawberry1/2 cup(s) ice cube(s), cold water2 cup(s) Cool Whip Free Whipped Topping1/2 cup(s) plain fat-free yogurt1 item(s) Ready Crust 25% Less-Fat Graham Cracker Ready pie crust1 cup(s) strawberries, sliced2/3 cup(s) water, (boiling)

Instructions:Pour jello powder into a medium-sized mixing bowl. Stir in the boiling water. Stir for 2 minutes until all the jello is dissolved.Mix together the cold water and enough ice to make 1 cup. Stir into the jello until it is slightly thickened and the ice is melted.Stir in 1-1/2 cups Cool Whip Free and the yogurt, mix until smooth.Fold in 1/2 cup sliced strawberries.Refrigerate for 10 minutes or until mixture begins to set. Spoon into the graham wafer pie crust.Refrigerate for 4 hours or until firm. Garnish with the remaining 1/2 cup sliced fresh strawberries and 1/2 cup Cool Whip Free.Makes 8 servings.

Quick Chocolate MoussePOINTS: 3 Ingredients:1 1/2 cup(s) fat-free skim milk2 cup(s) Cool Whip Free Whipped Topping1 item(s) Ready Crust 25% Less-Fat Graham Cracker Ready pie crust1 (4-serving) pkg. Sugar Free- Fat Free Instant Chocolate Jello-O pudding mix

Instructions:Add pudding mix to skim milk - stir with a whisk for 2 minutes.Fold in cool-whip topping.Pour into reduced fat ready graham cracker crust.You can serve immediately. Store left-overs in refrigerator.

White Chocolate Strawberry Creme ParfaitPOINTS: 2Ingredients:

18

Kimberly’s Favorite WW Recipes

2 Pkgs. (4 serving size) Jell-o Sugar Free Fat Free Instant White Chocolate Pudding Mix3 cup(s) fat-free skim milk12 oz Cool Whip Free Whipped Topping, (1 tub of coolwhip free)16 item(s) Murray Crème sandwich vanilla, chopped (Murray Brand Sugar free)1 1/4 cup(s) strawberries, sliced

Instructions:Pour Milk into medium bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in tub of Cool Whip Free.Pour half of the mixture into a 13X9 inch pan. Sprinkle half of the chopped sandwich cremes on top of the pudding mixture.Layer half of the sliced strawberries on top of the cookie crumbs.Repeat layers.Refrigerate for at least one hour.Makes 16 servings: 1/2 cup each)

Jell-o homemade pudding popsPOINTS: 1 Ingredients:2 cup(s) fat-free skim milk1 serving(s) 1 (4 serving size) pkg. Fat Free Sugar Free Jell-o Chocolate Flavor Instant Pudding mix

Instructions:Pour cold milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Spoon into 6 (5 oz.) paper cups. Insert wooden pop stick into each for a handle.Freeze 5 hours or until firm. To remove pop from cup, place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. (Do not twist or pull pop stick.) Store leftover pops in freezer.

Cookies and Creme SnacksPOINTS: 2 Ingredients:12 oz Cool Whip Free Whipped Topping, (1 tub - Coolwhip Free)12 item(s) Murray Sugar free sandwich crème chocolate, crushed into crumbs

Instructions:Stir cookie crumbs into whipped topping.Spoon 1/2 cup into 13 snack cups.Refrigerate till ready to serve.Makes 13 -1/2 cup servings.

Fluffy Banana PuddingPOINTS: 3 Ingredients:3 cup(s) fat-free skim milk12 oz Cool Whip Free Whipped Topping, (coolwhip free)3 medium banana(s), sliced1 serving(s) Jell-0 Sugar Free Fat Free Instant Banana Cream Pudding Mix (6 serving size), (1 pkg of mix)48 item(s) Murray Sugar free vanilla wafer

Instructions:Pour milk into large bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Gently stir in whipped topping. Place 2 cookies and 3 or 4 banana slices in each of 12 dessert cups. Top each with 1/2 cup of pudding mixture; repeat the layers.Makes 12 servings.

Strawberry ShortcakePOINTS: 2 Ingredients:1 serving(s) 1/8 (1 slice) of a Wal-Mart Brand Sugar Free Angel Food Cake

19

Kimberly’s Favorite WW Recipes

2 Tbsp Cool Whip Free Whipped Topping1 cup(s) strawberries, sweetened overnight with Splenda

Instructions:Put1 slice (1/8 of sugar free angel food cake) in a bowl.Pour 1 cup of Splenda sweetened strawberries over top of cake.Top strawberries with 2 Tbsp of Cool whip Free.

Chocolate Peanut Butter PiePoints: 2Ingredients:4 tbsp. peanut butter1 tbsp. honey1 1/2 c. rice krispies1 package chocolate sugar free pudding2 c. skim milk4 tbsp. Light cool whip

Instructions:In a small bowl, combine peanut butter and honey. Microwave on high 20 seconds. Stirin cereal. Press into 9' pie plate. ChillPrepare pudding with skim milk (following package directions. Pour over piecrust. Chill.Garnish with whipped topping.8 servings, 2 points each

Low Fat CakePoints: 2CakeIngredients:1 yellow cake mix1 small can mandarin oranges with juice3/4 c. applesauce8 egg whitesInstructions:Mix well. Spray and flour 9 x 13 pan. Bake 350 degrees for 30 minutesToppingIngredients:1 8 oz Cool-Whip fat free1 20 oz crushed pineapple1 small sugar free vanilla instant puddingInstructions:Mix pineapple juice with dry pudding, mix well and fold in Cool-Whip. Spread on cakeMakes 12 servings - 2 points each

Helpful HintsDetermining Portions in a RecipeTo determine portion size of your recipe if it doesn't indicate it, put your final product inan oblong or square baking dish, then when you take it out of the oven you can cut itinto equal size servings. If the recipe says it makes 8 servings, cut it into 8 piecesbefore serving, if it says 6 servings cut it into 6 servings and so on. This is a very quickand easy way to manage portion sizes.Also, if a recipe is for a soup then most all recipe portions is for 1 cup.

20