Broiled Salmon with Rosemary

From Skinnytaste (6PP)

Ingredients

  • 24 oz or 4 pieces of salmon
  • olive oil spray
  • 2 tsp fresh lemon juice
  • 2 tsp fresh, chopped rosemary
  • 2 cloves garlic, minced
  • salt and fresh pepper to taste

Directions:

Combine lemon juice, rosemary, salt, pepper and garlic. Brush mixture onto fish.

Spray the rack of a broiler pan with olive oil spray and arrange the fish on it. Broil 4″ from the heat until fish flakes easily when tested with a fork, approx. 4-6 minutes per 1/2″ of thickness. If fish is more than 1″ thick, gently turn it halfway through broiling.

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Healthy Waldorf Salad

From FitSugar

Directions

  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup chopped, slightly toasted walnuts
  • 1/2 cup celery, thinly sliced
  • 1/2 cup red seedless grapes, sliced
  • 1 sweet apple, cored and chopped
  • 3 tablespoons plain nonfat yogurt
  • 1 tablespoon fresh lemon juice
  • Salt
  • Pepper
  • (Or cinnamon for a sweeter salad)

Directions

  1. In a medium sized bowl, whisk together the yogurt and the lemon juice, then add 1/2 teaspoon of salt and freshly ground pepper to taste (I used cinnamon).
  2. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Serves 2

WW Turkey Meatloaf Muffins

From Weightwatchers

Ingredients

  • 2lbs 99% fat-free ground turkey breast
  • 1 tsp table salt
  • 1/2 tsp black pepper
  • 2 tbsp regular butter
  • 2 tbsp olive oil
  • 3 cloves minced garlic
  • 1 large uncooked onion, finely chopped (about 1 1/2 cups)
  • 12 oz cremini mushrooms, diced (about 2 cups)
  • 1 tsp soy sauce
  • 2 tbsp sherry cooking wine
  • 1/2 cup fresh parsley, minced

Directions

  • Preheat oven to 350ºF and fill 12 muffin holes with liners. Coat a large bowl with cooking spray.
  • Place turkey in prepared bowl; season with salt and pepper, mix until incorporated and set aside.
  • Place butter and oil in a large frying pan and cook over medium heat until butter melts; add onion. Sauté onion over medium heat until wilted and translucent, about 5 to 8 minutes. Add garlic; cook for 1 to 2 minutes. Add mushrooms and sauté until mushrooms begin to give off moisture, about 3 to 5 minutes.
  • Add soy sauce and sherry; cook until mixture begins to resemble a paste, about 5 to 10 minutes. Toss in parsley and cook for 1 to 2 minutes more.
  • Add mushroom mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins until 2/3 to 3/4 full. Bake muffins until centre seems firm to the touch and turkey is completely cooked through, about 22 to 27 minutes. Yields 1 muffin per serving.

4 WW Points Plus

Buttery Garlic Spaghetti Squash

From Hungry Girl to the Max

Ingredients

1 spaghetti squash (about 4 1/2 lbs)
1/4 cup light whipped butter or light buttery spread
2 tbsp reduced-fat Parm-style grated topping
1 tsp garlic powder
1/4 tsp salt, or more to taste

Directions

Preheat oven to 400 degrees

Microwave squash for 3 to 4 minutes, until soft enough to cut. Halve lengthwise, scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut side down. Bake until tender, about 40 minutes.

Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to a large bowl and cover to keep warm.

Stir in remaining ingredients, until butter has melted.

Nutritional Information

Fat: 6.5g
Carbs: 20g
Fibre: 4g
Protein: 2.5g
Calories: 141
WW Points+: 4

Cheesy-Peasy Spaghetti Squash

From Hungry Girl

Ingredients

1 spaghetti squash (about 4.5lb)
1 stick light string cheese
1 1/2 cups frozen petite mixed vegetables
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
1 tbsp reduced-fat Parmesan-style grated topping

Directions

Preheat oven to 400 degrees.

Microwave whole squash for 3 to 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.

Meanwhile, break string cheese into thirds and place in a blender or food processor – blend at high speed until shredded (or pull into shreds and roughly chop).

Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to a large bowl and cover to keep warm.

Microwave frozen veggies in a microwave-safe bowl for 2 minutes. Stir well. Microwave for 1 minute, or until hot. Drain any excess water, and transfer veggies to the bowl with the squash strands. In a small microwave-safe dish, microwave cheese wedges for 20 seconds, or until hot. Add to the large bowl along with shredded string cheese and cheddar cheese. Stir until cheese have melted and are well mixed.

Serve sprinkled with Parm-style topping

Nutritional Information (4 servings)

Fat: 3.5g
Carbs: 25.5g
Fibre: 5g
Protein: 9g
Calories: 171
WW Points+: 4

Simply the Pesto Spaghetti

From Hungry Girl

Ingredients

1 cup fresh basil leaves
1/4 cup fat-free ricotta cheese
2 tbsp reduced-fat Parmesan-style grated topping
2 tbsp pine nuts
1 tsp olive oil
1 tsp chopped garlic
1/4 tsp each salt and black pepper, or more to taste
2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute

Directions

To make the sauce, place all ingredients except noodles in a small blender or food processor, and blend until a smooth paste forms.

Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir noodles until hot, about 2 minutes. Add sauce, stir to coat, and serve

Nutritional Information (makes 2 servings)

Fat: 10.75g
Carbs: 13g
Fibre: 4.75g
Protein: 8g
Calories: 177
WW Points+: 5

Fettucine Hungry Girlfredo

From Hungry Girl

Ingredients

1 bag House Foods Tofu Shirataki Fettucine Shaped Noodle Substitute
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 tsp reduced-fat Parmesan-style grated topping
1 tsp fat-free sour cream

Directions

Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.

Bring a skillet sprayed with nonstick spray to medium heat. Add all ingredients, breaking the cheese wedge into pieces. Cook and stir until cheese has melted, mixed with sour cream, and coated noodles, 2 to 3 minutes. Enjoy

Nutritional Information

Fat: 3.5g
Carbs: 9.5g
Fibre: 4g
Protein: 5g
Calories: 99
WW Points+: 2