2 great summer recipes, I am back to getting Fit and sharing my healthy recipes

Ok,

so it has been months since I or anyone else has shared a recipe they enjoy, especially a healthy one so I am back at it.  My goal is to continue to lose the weight and get healthy while we all continue to share our favorite healthy and some not so healthy recipes.

So here are the first 2:

Chinease Chicken Salad

2 versions to this recipe, here is the original.

1.2 cup fat free mayo
1 tbsp soy sauce (reduced sodium)
1 tsp fresh grated ginger
1 lb. cooked chicken, shredded about 3 cups
1/2 c. snow peas cut in half
1/2 cup shredded carrots
1/2 cup diced sweet red bell pepper
1/2 cup scallions, sliced
4 pieces of bibb lettuce

whisk together mayo, soy and ginger. 

mix remaining ingredients (minus lettuce) together, then mix in dressing, serve over lettuce

serves 4, 4 ww points

version 2 - I do not like Fat free mayo so I replaced that with fat free greek yogurt, it was great and same points

Here is the next recipe that I am in love with.  Joey helped.  The original called for 1/4 cup sugar and it was too sweet so I have played with it and an 1/8 cup is perfect.  add additional sugar if needed and strawberries are not sweet enough.

Homemade Strawberry Ice Cream - no ice cream maker needed

1 lb fresh strawberries (frozen) or 1 lb. frozen strawberries

1 c. fat free greek yogurt
1/8 c. sugar
1/2 tsp vanilla extract
strawberries for garnich

1.  in a food processor with the knife blade, puree 1 cup of berries til finely chopped. transfer to a metal bowl, preferably one that has been in the freezer chiiling for an hr or more.

2.  in the food processor, puree yogurt, sugar, vanilla, until smooth.  pour into metal bowl and mix well.  cover and freeze for 1 hour, until firm but not hard.

garnish with strawberries - 4 servings, 1 pt each.

Joey loved helping with the ice cream, what a great activity and then a treat to eat with your kids while teaching them to be healthy.

breakfast and dinner recipes loved by all for my StrollerFit Families and one can be a passover recipe

Spinach Tostados with Shrimp and Potatoes

Ingredients:


For the tostadas:
2 (10-ounce) packages frozen spinach, thawed
1 tablespoon finely diced red bell pepper
1 teaspoon finely diced serrano pepper
4 cloves garlic, minced
2 large eggs
1/3 cup panko bread crumbs
1/3 cup grated Parmesan
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon cayenne
3 tablespoons extra-virgin olive oil

For the Shrimp topping:
2 tablespoons sour cream
1/2 teaspoon lime zest
1 tablespoon finely diced shallot
3 Roma tomatoes, seeded and diced
2 russet potatoes, cooked in boiling salted water until just fork tender, then cut in 1/2-inch dice
2 tablespoons capers
1/2 pound shrimp, shelled, cleaned, cut into 1/2-inch pieces
1/4 cup low-sodium chicken stock
1 teaspoon freshly cracked black pepper
1 tablespoon chopped Italian parsley leaves
2 tablespoons grated feta cheese

Directions:
Preheat the oven to 250 degrees F.

Add the spinach to a colander, and press down to remove as much water as possible. Transfer the spinach to a double layer of paper towels and press and squeeze to remove any extra water. Chop the spinach and add it to a medium bowl with the remaining ingredients, except the extra-virgin olive oil. The mixture should be very well combined and moist, but not wet.

Line a baking sheet with parchment paper. Divide the mixture into 12 equal portions and form into flat patties, about 3 inches in diameter and 1/4-inch thick. Arrange the patties on the baking sheet and press down until very firm. This step can be done ahead, but be sure to refrigerate the patties.
In a large nonstick saute pan over medium-high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, gently turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in a warm oven.
Topping: In a small bowl combine the sour cream and lime zest and set aside, set aside.
In the same pan the spinach tostadas were cooked in, heat the remaining oil left in pan, over medium-high heat. When the oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp turn pink. Stir in the pepper and the parsley and remove from the heat.
Remove the spinach tostadas from the oven, and transfer to a serving platter. Equally portion the shrimp mixture on each tostada, sprinkle with feta, top with a small dollop of the sour cream mixture and serve immediately.

This recipe was made by Guy Fieri on the food network, it is 3 pts a serving or 5.5 points for 2 servings if you are doing weight watchers.  the whole family loved this.  I also made a batch replacing the panko in the spinach tostados with matzoh meal for a passover recipe and it was a hit, so I am going to make that to go with the seder meal on tuesday and serve it as a side with the pot roast.

Oatmeal, Almond & Blueberry Pamcakes

Ingredients:
1 1/2 c whole wheat flour
1 1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
1/2 cup old fashioned oats
2 eggs
1 3/4 cup low fat buttermilk
1 tsp vanilla extract
3/4 cup fresh or frozen blueberries
3/4 cup chopped almonds
non stick spray

Directions:

Mix the first five ingredients together.  Mix eggs, buttermilk and vanilla in a seperate bowl.  pour liquid into dry ingredient and mix until all ingredients are well incorporated.  Mix in blueberries and almonds.  heat a pan and spray with non stick spray.  pour out about 1/3 cup for large pancakes  or 1/4 cup or less for silver dollar pancakes.  flip after about 2 minutes, when the batter begins to show signs of bubbling and side down is golden brown, do not rush.

3 large panckes are 4 points - makes 9 pancakes, 3 silver dollar pancakes is 2 points, makes 23 small silver dollar pancakes.

Serve with real maple syrup.  I froze the rest and put 3 in the toaster oven today to heat them for breakfast, they were just as good as the fresh ones.

Joey helped mix and crack the eggs and add the berries and almonds.  He loves helping in the kitchen.  We hope our StrollerFriends enjoy these recipes as much as we did

Emily's Spicy Chicken Taco Soup

This Healthy SOup was also from the Soup swap, sorry for the delay

Spicy Chicken Taco Soup

Ingredients:
1 can black beans
12 c frozen corn
1/2 c rice
1 can fire roasted tomatos
1 sm can diced tomatos
3 cups water
1 cup chicken broth
2 cooked chicken breast
cumin and cilantro to taste

directions:  place all ingredients in a pot and simmer for about 20 minutes, serve with shredded cheese and tortilla chips

makes 8 servings at 2 points a pieces without cheese and tortilla.

healthy soups and stews

We had a soup swap yesterday, here are the Recipes:

Jesy's low fat beef stew- makes 8 servings 5 points a piece

ingredients:
1 pound stew meat, cut into 1/2 inch cubes
1 mediuum onion, cut into 8ths
3 large carrots, cut into 1 inch pieces
1- 14.5 ounce can of diced tomatos, drained
1-10.5 ounce can beef broth
1-8 ounce can tomato sauce
1 tbsp worcesterschire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram
1/4 tsp black pepper
3 large potatos, cubed
1 cup frozen corn kernels

directions:
1.pre heat oven to 325 degrees

2.  mix all ingredients except potatos in an oven proof 4 qt dutch oven, cover and bake for 2 hrs, stirring once

3.  add potatos, cover and bake 1 hr 30 minutes or until beef and vegetabels are tender

Cari's broccoli and Cheese soup -makes 8 servings 2 points each
ingredients
1 bar of broccoli flourets
4 green giant broccoli and cheese trays (just for one)
1-16 ounce can of crushed tomatoes
24 ounces of fat fre chicken broth.

directions
place all in a large pot, bring to a boil then simmer fotr 15minutes, add spcies to you liking

Curried Butternut Squah Soup makes 6 servings 2 points
Ingredients:
3 pound(s) butternut squash, peeled, seeded and diced into 1-inch cubes
2 medium onion(s), peeled and quartered
29 oz canned chicken broth
1 1/2 tsp curry powder
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 medium scallion(s), thinly sliced, for garnish
Instructions

Preheat oven to 425ºF. Place squash and onion in a large baking dish. Pour in chicken broth and bake, uncovered, stirring occasionally, about 1 hour. (Don't worry if some of the pieces get a bit browned — this will add to the roasted flavor of the soup.)

Remove from oven and let vegetables cool for about 15 minutes; puree in batches in a blender or food processor.
In a small skillet, toast curry powder over low heat until fragrant, about 2 minutes (be careful not to burn it); stir into pureed soup. Season to taste with salt and pepper; garnish with sour cream and scallions. Yields about 3/4 cup of soup

Tracy's mac and cheese soup (I modified and replaced the frozen veggies with 2 cups of each - fresh veggies, chopped)
Mac and Cheese Soup




Ingredients:
1 package (32 ounces) reduced-sodium chicken broth
6 ounces small pasta shells
1 bag (16 ounces) frozen broccoli, cauliflower, and carrot blend (replace with 2 cups each chopped fresh)
1-1/2 cups low-fat milk
2 tablespoons all-purpose flour
1-1/2 cups shredded cheddar cheese
Directiosn:
In a large saucepan, bring broth to a boil over high heat. Add vegetables if fresh, cook til soft then add pasta. Return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes. Cook until pasta and vegetables are tender, about 5 minutes more.

Combine milk and flour in a resealable container; shake well to combine. Stir in to pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.

Beef, mushroom and Onion Stuffed Potatoes

Ingredients:

8 cups low-sodium beef stock
3 large russet potatoes
Extra-virgin olive oil
2 pounds beef chuck, trimmed and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Water, as needed
1 1/2 cups frozen pearl onions
1 - 8oz package of sliced onions

Directions:

Preheat the oven to 400 degrees F.

Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.

Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.

Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the mushrooms and brown for 3-5 minutes, then add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.

Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.

This was a quick and easy alternative to beef stew

Jennifer's Apple Candy Dessert

This is from our summer picnic and one of the pot lucks.

Jennifer's Apple Candy Dessert
1 sm pkg of vanilla instant pudding
mix with 1/2 the amount of milk that the package calls for mix coolwhip in for a creamy consistancy.  add 1 chopped apple (any variety you want) and mix in 1 chopped snickers (if you have a pebnut allergy can do other candy like a twix)  and mix

This is one that the StrollerFit moms and kids will love.

Sweet Potato-Pecan Burgers with Caramelized Onions

Another great recipe for my StrollerFit Moms
Sweet Potato-Pecan Burgers with Caramelized Onions - From Cooking Light

Ingredients


Onions:
1 teaspoon canola oil
3 cups sliced onion
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt

Burgers:
2 1/2 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
2 1/2 cups chopped onion
3 garlic cloves
1 cup regular oats
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pecans, toasted
1 tablespoon canola oil, divided
6 Boston lettuce leaves
6 chili sauce

Preparation

1. To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.

2. To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
3. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; sauté 5 minutes or until tender.
4. Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
5. Wipe pan dry with a paper towel. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.

5 points for burger and i served on a 1 pt wholewheat sandwich thin.  it was a lareg burger, could have made them smaller for less points, enjoy

Jennifer L's Butternut Squash and Carrot Soup

Jennifer shared this with me, she got it from cooking light

Ingredients:
1 tbsp butter
3 1/2 cups cubed, peeled butternut squash
3/4 cup chopped carrots
1/2 cup vidalia onion chopped
2 1/2 cups fat free, less socium chicken broth
1/4 cup half and half (or light cream)
1/8 tsp salt

Directiosn:

1.  Prepare soup, melt butter in a large sauce pan  over medium heat.  add squash, carrot and onion, simmer for 12 minutes, add brtoht and bring to a boil.  Cover, reduce heat and simmer for 30 minutes.  remove from heat, stir in half and half and salt

2.  blend until smooth

3.  Enjoy.

Jennifer and I hope the Strollerfit families enjoy this soup on these cold days we are having.  makes 4 servings 3 points each

a few more recipes

Deluxe Black Bean Burger

Ingredients:
2 (15-ounce) cans black beans, drained and rinsed
1/2 red onion, diced
2 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon freshly chopped cilantro leaves
1 egg white, slightly beaten
3 tablespoons whole-wheat flour
1/2 tablespoon kosher salt
1 tablespoon cracked black pepper
2 tablespoons olive oil
Spinach
Sliced roasted red peppers, jarred
Sliced red onion
4 sandwich thins

Szechuan Tomato Dressing, recipe follows

Directions

In a large bowl, finely mash the black beans with a potato masher or your hands. Add the shallots, red pepper flakes, smoked paprika, Worcestershire, hot sauce, cilantro, egg white, flour, salt and pepper. Mix well with a wooden spoon. Form into 4 patties and arrange on a platter.
In a large saute pan over medium-high heat, add the oil. Sear patties for 3 to 4 minutes on each side until they have a nice crust. Remove the patties to a paper towel lined platter. Assemble the sandwiches with a patty, some spinach, roasted red peppers and red onion on the multi-grain rolls. Top with a good drizzle of Szechuan Tomato Dressing and serve.


Szechuan Tomato Dressing:

2 tbsp dry sherry
1 1/2 tsp minced peeled ginger
2 cloves garlic, minced
1/2 tsp crushed red pepper
1/2 cup low sodium chicken broth
2 tsp corn starch
1 1/2 tsp soy sauce
1 tbsp asian chili garlic sauce
1 tsp sugar

Directions:
mix ginger, garlic, red pepper, soy, garlic sauce, and sugar, heat in a pan, warm til near boiling, set aside

combine broth and corn starch in a small bowl, stirl til corn starch dissolves

stir cornstarch mix into soy mic, stir til thickened

1 tbsp is 1 point, the burger is 5 points, sandwich thin is 1 point and the spincah and veggies on top are zero points.

Chicken Scallopini (can do with turkey) with Vegetables
Ingredients:
2 tsp olive oil

2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) boneless, skinless turkey breast(s), four 4 oz pieces
1 small onion(s), red, diced
2 piece(s) corn on the cob, kernels removed  (or 1 cup frozen corn kernels, defrosted)
1 medium zucchini, diced
1/2 cup(s) fat-free chicken broth
1/8 oz fresh sage, chopped (use 1 tablespoon)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste


Instructions


Heat olive oil in a large nonstick skillet over high heat.

In a shallow dish, stir together flour, salt and pepper. Dredge turkey in mixture, patting off excess. Add turkey to skillet and sauté until golden. Remove and set aside.
Reduce heat to medium-low and add onion to pan. Sauté until softened and beginning to brown. If it becomes too dry, add a tablespoon of chicken broth.

Add corn and zucchini and cook, stirring occasionally, until tender. Stir in chicken broth and sage, and return turkey to the skillet until warmed.

Divide turkey cutlets onto 4 plates. Season vegetables to taste with salt and pepper and spoon over turkey. If desired, garnish with sage.

4 servings, 4 points a piece
 
I hope you enjoy these healthy recipes.  Jesy and I enjoyed the black bean burgers for lunch yesterday

Dinners, snacks and a few Vegeterian Options

So we get snowed in and what do I do, but cook new recipes.  Here they are, I hope you will enjoy them:

3 cheese vegetable lasagna

Ingredients:
1 box lasagna noodles
4 tablespoons butter, divided
2 teaspoons smoked paprika, divided
1 teaspoon crushed red pepper flakes
4 tablespoons panko bread crumbs
1/2 cup grated Parmesan, divided
1 tablespoon freshly chopped parsley leaves
2 to 3 tablespoons olive oil
1 cup broccoli florets
1 cup cauliflower
1 cup seeded and chopped zucchini
1 cup seeded and chopped squash
Kosher salt and freshly cracked black pepper
1 medium onion, diced
4 tablespoons all-purpose flour
1 tablespoon minced garlic
2 1/2 cups milk
1 cup vegetable stock
1 1/2 cups cottage cheese
1 1/2 cups shredded mozzarella cheese

Directions:
Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.

In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.

In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.

In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper.   Set aside

In another large sauce pan Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.

Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

serves 8 - 7 points a slice

Oatmeal Peanut Butter Energy Bars
Ingredients:
Cooking spray
1/2 cup honey
1/2 cup natural creamy peanut butter
2 tablespoons maple syrup
1 tablespoon canola oil
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups rolled oats
2 cups crisp brown rice cereal
1/4 cup toasted wheat germ
1/2 cup chopped roasted peanuts
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 teaspoon kosher salt

Directions:

Spray a 9 by 13-inch baking dish with cooking spray and set aside.

In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.

In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.

Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into 20 squares or bars. - 2 points a piece

Pumpkin Seed Dried Cherry trail Mix

Ingredients:
2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 tablespoons pure Grade B maple syrup
Coarse salt
1 cup dried cherries or cranberries

Directions:

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

makes 24 1/4 servings, 4 points a piece (i put them in individual bags, so I do not eat too much)

Southwest Spaghetti Squash
Ingredients:

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained (I used rotel)
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Directions:
Preheat oven to 350°F.

Cut squash in half lengthwise and Remove and discard seeds.  Place squash, cut side down, in greased baking pan.   Bake 45 minutes to 1 hour or until just tender.

Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.   Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.

Spray 1 1/2 quart casserole with nonstick cooking spray.   Spoon mixture into casserole.  Sprinkle with remaining 1/4 cup cheese.

Bake uncovered, 30 to 35 minutes or until heated through. Serve immediately.

recipe serves 4 -  4 points a piece, could eat as a meal, no meat necessary!

Whole Wheat Penne with turkey and asparagas

Ingredients

1 1/2 pounds turkey breast scaloppini cutlets
1/4 cup garlic-flavored olive oil, plus more as needed (put garlic and oil into a tightly sealed jar for a few days to get garlic flavored oil, I always keep it on hand)
1/4 cup white balsamic vinegar, plus more as needed
Coarse salt and freshly ground black pepper
8 ounces whole-wheat, whole-grain penne (not the whole box)
1 pound asparagus, cut into 1-inch pieces

Directions
Put the turkey cutlets in a glass bowl and add the garlic-flavored olive oil and vinegar and season with salt and pepper, to taste. Toss to coat, and let stand for 10 minutes.
Preheat a grill pan over medium-high heat. Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt.

Remove the turkey from the marinade, shaking off any excess liquid and transfer to a plate. Drizzle with oil to keep it from sticking and season well with salt and pepper. Grill the cutlets, turning once, until the turkey is cooked through, about 1 1/2 minutes per side. Transfer to a cutting board and chop into bite-sized pieces.
Boil the pasta according to the package instructions. Add the asparagus in the last 2 minutes of cooking water. Carefully remove about 1/2 cup of the cooking water and reserve. Drain the pasta in a colander, add some garlic oil to the bottom of the pot and return the pasta to the pot, off the heat. Add the turkey and any juices released to the cooked pasta and toss to combine.
Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired. Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened. Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.

makes 8 servings - 5 points a piece, 4 servings is 9 points
I hope my StrollerFiends will enjoy these recipes.  I have a few more to post, will try to post them tomorrow.

jesy's cookie recipe revised

so the cookies were huge and I am a visual eater so 3 points and only one cookie was a problem, I wanted 3 cookies and had them and they were 11 points, too much. the recipe made 36 cookies large cookies.
I went on weight watchers.com and revised some of the ingredients, incluing adding in crasins and changing the flour for some whole wheat flour. 36 cookies still 3 points, but if you make 72 small cookies they are a point a pices.
I thought 72 is too many to have in the house, then I remembered something my mom said a fellow weight watcher and life time memebr. line the pans with parchment, and scoop out all the cookies, all 72, bake one tray of 12 and freeve the other trays. once frozen, remove from oven and freeze dough balls, then can bake as needed and do not have to make 72 at once, nor do i have raw dough in fridge which I would eat.
tried it this am and it made 72 cookiees, bakled 12 froze the remained of the uncooked dough. My mom is so smart!
Here is the recipe:
Oatmeal Choc chip craisin cookies
ingredients
2 tbsp unsweetened cocoa
1/2 cup all purpose flour
1/4 cup whole wheat flour
1/4 tsp cinnamon, ground
1/4 tsp numeg, ground
1/2 tsp salt
1 tsp baking soda
3/4 cup unsalted butter at room temp
1/2 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 1/2 cups uncooked oatmeal
1 cup semi sweet choc chips
1 cup craisins
directions:
preheat oven to 350 degrees
combine cocoa, flour, baking soda, salt, cinnamon, nutmeg in a bowl and set aside
cream granulated sugar and butter, after 3 minutes add brown sugar, once combined, slowly add in eggs (one at a time), slowly beat in flour mixture, scape down the sides and fold in chocolate chips and craisins
measure out 72 cookies on parchment lined baking sheets, bake what you need and freeze the rest,
cookies bake for 10-12 minutes

1 point a piece. chewy and yummy