Baked Spaghetti Carbonara

POINTS® Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 40 min
Level of Difficulty: Easy
This traditional Italian dish featuring fatty bacon, heavy cream and eggs is lightened up with turkey bacon, skim milk and egg substitute, and then baked to perfection.

Ingredients
8 oz uncooked whole-wheat spaghetti
4 slice(s) uncooked turkey bacon, diced
2 medium leek(s), chopped (white parts only)
3 medium garlic clove(s), minced
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper, freshly chopped
1 1/4 cup(s) fat-free skim milk
1 cup(s) fat-free egg substitute
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup(s) grated Parmesan cheese

Instructions
Preheat oven to 375ºF.

Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.

Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.

In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.

Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving.

Easy Macaroni and Cheese

POINTS® Value: 6

Servings: 6

Preparation Time: 5 min

Cooking Time: 10 min

Level of Difficulty: Easy

This quick, stovetop version of mac and cheese is destined to become a family favorite. It's creamy and satisfying — so easy to make.

Ingredients

12 oz uncooked pasta, elbow macaroni or other small shape (about 3 cups)

1/8 tsp table salt, for pasta cooking water

2 cup(s) fat-free skim milk

1/4 cup(s) all-purpose flour

3/4 tsp table salt

3/4 tsp onion powder

1 cup(s) low-fat shredded cheddar cheese, sharp-variety

1/8 tsp hot pepper sauce, or more to taste

Instructions

Cook pasta in lightly salted boiling water according to package directions; drain and return to pot.

Meanwhile, while pasta cooks, in a large saucepan, whisk together milk, flour, salt and onion powder until blended.* Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and hot sauce. Add sauce to pasta; toss to mix and coat. Yields about 1 cup per serving. Notes*Add red pepper flakes and freshly ground black pepper with the salt and onion powder, if desired.

Curried Chicken Salad with Baked Whole-Wheat Tortilla Chips

POINTS® Value: 7
Servings: 4
Preparation Time: 22 min
Cooking Time: 30 min
Level of Difficulty: Easy
Scoop up this curry, fruit and nut chicken salad with our homemade chips. Or use the well-flavored filling for wraps and sandwiches.

Ingredients
1 1/2 pound(s) uncooked boneless, skinless chicken breast
4 cup(s) water
2 Tbsp kosher salt
1/4 cup(s) plain fat-free yogurt
1/4 cup(s) reduced-calorie mayonnaise
1 Tbsp fresh lime juice
3 tsp curry powder
1 tsp ginger root, freshly grated
1/3 cup(s) parsley, fresh, chopped
3 Tbsp walnut halves, chopped
1/4 cup(s) golden raisins
3 medium whole wheat tortilla(s)
2 spray(s) cooking spray
1/4 tsp kosher salt, or to taste

Instructions
Put chicken, water and 2 tablespoons of salt in a medium saucepan; bring just to a boil and then reduce to a gentle simmer. Cook, covered, just until chicken is firm, about 15 minutes; remove pan from heat and set aside. When chicken is cool, pull it apart by hand into shredded, bite-size pieces (or shred chicken with 2 forks).

Meanwhile, whisk yogurt, mayonnaise, lime juice, curry, ginger and parsley together in a medium bowl. Add shredded chicken, walnuts and raisins; gently mix to coat. Refrigerate chicken salad until ready to serve.

Preheat oven to 350°F. Lightly coat both sides of tortillas with cooking spray. Layer tortillas on top of each other and cut the stack into eighths to make chips. Spread chips out in a single layer on a nonstick baking sheet; season to taste with salt. Bake until golden brown and crisp, rotating baking sheet once, about 12 to 15 minutes. Serve chips with chilled chicken salad. Yields about 1 cup of chicken salad and 6 tortilla chips per serving. NotesYou can swap turkey for the chicken if you prefer.

Broccoli and Cheddar Quiche

POINTS® Value: 5

Servings: 8

Preparation Time: 20 min

Cooking Time: 45 min

Level of Difficulty: Easy

Who says real men don't eat quiche? It's really just an omelet in a pie crust. Make it for the whole family.

Ingredients

6 oz pie crust, 9-inch, refrigerated

2 tsp olive oil

1/2 cup(s) red onion(s), chopped

1 1/4 cup(s) part-skim ricotta cheese

1 cup(s) low-fat shredded cheddar cheese

1 large egg(s)

2 large egg white(s)

1 Tbsp Dijon mustard

1 tsp dried oregano

1/2 tsp table salt, or more to taste

1/4 tsp black pepper, freshly ground, or more to taste

10 oz frozen chopped broccoli, thawed and well-drained

1 Tbsp grated Parmesan cheese

Instructions

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.

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. NotesNot a broccoli fan?

Substitute spinach in its place.

Glazed Pear Muffins

POINTS® Value: 3
Servings: 12
Preparation Time: 18 min
Cooking Time: 35 min
Level of Difficulty: Easy
These pear muffins are topped with a delicious, slightly-spiced ginger glaze. They're great for breakfast, brunch or as a gift for your favorite hostess.

Ingredients
2 spray(s) cooking spray
2 large pear(s), ripe, Bosc, with skin
1/2 tsp ground cinnamon
1/3 cup(s) sugar, granulated
1 tsp fresh lemon juice
1/2 cup(s) sour cream
1 large egg(s), beaten
1 tsp vanilla extract
1/3 cup(s) fat-free skim milk
2 cup(s) all-purpose flour, unbleached
1/2 tsp table salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup(s) powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp water, warm, or more if necessary

Instructions
Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray (or muffin liners).
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.

In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
In a large bowl, sift together flour, salt, baking soda and baking powder.
Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)

Drop batter into prepared muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin pan; remove from pan to a wire rack to cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)

While muffins are cooling, make glaze: Mix together powdered sugar, ginger, 1/4 teaspoon vanilla and warm water in a small bowl (add another teaspoon of water if glaze is too thick).

Spread a thin layer of glaze over each muffin. Yields 1 muffin per serving.

Nut-Crusted Mahi-Mahi

POINTS® Value: 4

Servings: 4

Preparation Time: 8 min

Cooking Time: 12 min

Level of Difficulty: Easy

Sounds fancy but it’s super easy and works well with just about any thin fish fillet and any kind of nuts. Try striped bass with pecans or salmon with pistachios.*

Ingredients

2 spray(s) cooking spray

3 Tbsp dry-roasted salted macadamia nuts, chopped

1/4 cup(s) dried bread crumbs, panko (Japanese variety)

2 Tbsp parsley, or cilantro, fresh, minced

3/4 tsp table salt, divided

1 pound(s) mahi mahi fillet(s), without skin

1 large egg white(s), whipped to soft peaks

Instructions

Preheat oven to 450°F. Coat a baking pan with cooking spray; place pan in oven to heat.
Place nuts, panko, parsley (or cilantro) and 1/4 teaspoon salt in a mini chopper or blender; process until combined. Pour crumbs into a shallow bowl or plate; set aside.
Place fish on a plate; rub 1/2 teaspoon salt all over fish. Dip fish into egg white; turn to coat. Next, dip fish into nut mixture; turn to coat.
Remove pan from oven and place fish on pan. Roast until center of fish is no longer translucent, about 10 to 12 minutes. Serve immediately. Yields about 4 ounces fish per serving.

Notes

Garnish with salt and pepper if desired.
*Could affect POINTS values.

Stuffing with Sage and Chives

POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 45 min
Level of Difficulty: Easy
This stuffing is infused with the wonderful flavors of sage and chive. Whole wheat bread adds lots of healthy fiber.

Ingredients
1 spray(s) cooking spray
12 slice(s) whole-wheat bread, cubed*
2 tsp olive oil
2 tsp light butter
1 cup(s) onion(s), diced
3 medium stalk(s) celery, diced
2 tsp dried thyme
2 tsp dried sage
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 cup(s) canned chicken broth
2 Tbsp chives, fresh, chopped

Instructions
Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
Arrange bread cubes on a large ungreased baking sheet in a single layer (use 2 baking sheets if there’s not enough room). Bake until lightly toasted, about 8 to 10 minutes. Remove bread from oven and set aside; leave oven set to 350ºF.

Meanwhile, in a large skillet over medium-high heat, heat oil and butter together for 1 to 2 minutes. Add onion and celery; sauté until soft, about 3 minutes. Add thyme, sage, salt and pepper; stir to coat. Cook until herbs are fragrant, about 1 minute.

Transfer onion mixture to a large mixing bowl. Add bread, broth and chives; toss to combine. Spoon mixture into prepared baking dish and cover with foil; bake 20 minutes. Uncover and bake until top is golden brown, about 15 minutes more. Divide into 8 pieces and serve. Yields 1 piece per serving. Notes*Leave the bread bag open and somewhat uncovered for 1 to 2 days (at room temperature) before making the recipe.

Feel free to substitute your favorite bread, such as whole grain, sourdough or a light variety (could affect POINTS values).

For added flavor, you can also add about 1 cup of diced Granny Smith or McIntosh apples to the stuffing (could affect POINTS values).

You can make this stuffing in advance and bake it just before serving. The stuffing will last up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator before baking as directed.

Roasted Carrots and Parsnips

POINTS® Value: 2

Servings: 8

Preparation Time: 15 min

Cooking Time: 40 min

Level of Difficulty: Easy

Works with Simply Filling A perfect pairing of flavors that makes a super side dish. You can also boil the cooked vegetables in broth and then puree the ingredients for fantastic soup.

Ingredients

1 spray(s) cooking spray

8 medium carrot(s), julienned

6 cup(s) parsnip(s), julienned

1 Tbsp thyme, fresh, minced (or to taste)

1 tsp sea salt

1/2 tsp black pepper, freshly ground (or to taste)

1 Tbsp olive oil

Instructions

Preheat oven to 400°F. Coat a shallow nonstick roasting pan or baking sheet with cooking spray.
Place vegetables on prepared pan; sprinkle with thyme, salt and pepper. Drizzle with oil; toss to coat. Roast for 20 minutes; flip vegetables and roast until vegetables start to caramelize, about 10 to 20 minutes more. Yields about 2/3 cup per serving.

3 Day of Dead Partying

So... I celebrated Halloween and the two Days of the Dead. It was fun, but now it's time to get my butt back in gear. I can't do the Fat Smash Diet only Weight Watchers points because I'm a little tight on money... but they Weight Watcher's point counting is highly affective. Once I have some money then I'll go back to the Fat Smash Diet foods...

I can't wait for tomorrow my body is dying to be back on some sort of regiment... is it possible I got use to eating healthy?

1 Point Brownies

1-2 Points per serving
3/4 C. Unbleached flour
1/4 C.+ 2 Tbs. Cocoa powder
1 C. Sugar
1/4 Tsp. Salt (optional)
1/3 C. Unsweetened applesauce
3 Egg Whites
1 Tsp. Vanilla
1/4 C. Walnuts (optional, if used, brownies are 2 points)

Combine the flour, cocoa, sugar and salt. Mix Well. Stir in applesauce, egg whites, and vanilla. Fold in nuts if desired.
Coat an 8" square pan with cooking spray. Spread batter evenly in the pan and bake at 350º for 20-25 minutes, or just until the edges are firm and the center is almost set.
Makes: 16 2" brownies using an 8x8 pan
Cal. 80, Fat 0 (.04 if using nuts), Protein 1.6g, Chol. 0mg, Sodium 25mg, Fiber .8g, Calcium 4mg, Potassium 32mg, Iron .5 mg

Borrowed from WW Recipes (http://www.angelfire.com/journal/wwrecipes)