PARTY FOODS

Margarita
Serves 1 (well, for me anyway)
POINTS value per serving 2

6 oz diet lemon-lime soda
1.5 oz Tequila
1/2 tsp lemonade water mix-in
1 oz lime juice

1. Mix together, pour over ice. Don’t forget to rub the glass rim with a lime and dip in salt!

Skinny Guacamole
19 POINTS for entire recipe, serving size up to you!

2 large avocados
8 ounces nonfat sour cream
1/4 cup green onion, chopped
2 jalapeno peppers, seeded and chopped
4 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon pepper
2 small Roma tomato, seeded and chopped
5 tablespoons chopped cilantro (optional)

1. In a food processor, combine one avocado with everything but the tomato and cilantro. Process until smooth.
2. In a bowl, mash remaining avocado with a fork. Stir in with pureed avocado and tomato.
3. Add an extra jalapeno and some hot sauce if you’d like a kick.

Crispy Chipotle Potato Skins
Makes 8 servings
POINTS® value per serving: 4

4 large potato(es), baking-variety, cooked, cooled and quartered lengthwise
1 1/2 tbsp olive oil
1 tsp chili powder, or chipotle chili powder
1/4 tsp hot pepper sauce
6 slice(s) cooked Canadian-style bacon, finely chopped
3/4 cup(s) shredded fat-free cheddar cheese
2 medium tomato(es), diced
3 medium scallion(s), finely chopped
3/4 cup(s) fat-free sour cream

1. Preheat oven to 425°F. Scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (Reserve remaining potato flesh for another use such as mashed potatoes.)
2. In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush insides of potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet; sprinkle with bacon and cheese.
3. Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions; serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.

© 2009 WeightWatchers.com. All rights reserved

Seven Layer Mexican Dip
Makes 12 servings
POINTS® value per serving: 2

1 cup(s) fat-free sour cream
2 tbsp reduced-sodium taco seasoning
9 oz fat-free bean dip, about 1 heaping cup
6 oz guacamole, about 3/4 cup
1/4 cup(s) low-fat shredded cheddar cheese
4 medium scallion(s), chopped
1 small tomato(es), chopped
6 medium olive(s), black, sliced

1. Combine sour cream and taco seasoning; mix well.

2. Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives.  Yields about 1/4 cup dip per serving.

© 2009 WeightWatchers.com. All rights reserved

Chunky Vegetable Dip
Makes 8 servings
POINTS® value per serving: 1

1 pound(s) fat-free cottage cheese
1 medium celery, stalk, diced
1 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1/4 cup(s) shallot(s), finely chopped
1/8 tsp hot pepper sauce, or to taste
1/8 tsp black pepper, or to taste

1. Combine all ingredients in a small bowl; mix well. Season to taste and serve. Yields about 1/3 cup per serving.

© 2009 WeightWatchers.com. All rights reserved

Pickle Wrap (ok, I thought this sounded *strange* but the members LOVED it!!)
POINTS® value per 1o slices : 1

whole dill pickles
light cream cheese, softened
dried beef (jar type)

Spread slices of beef with cream cheese.  Wrap around pickles, chill and slice into bite size pieces.  Serve with toothpicks.  Number of servings will depend on how many you make!

Chicken Salad Shells
Makes 6 servings
POINTS® value per serving: 1

6 uncooked jumbo macaroni shells
5 artichoke hearts
3 tbsp lowfat mayonnaise
2 tbsp nonfat Italian dressing
1/4 tsp onion powder
1 cup chicken breast, cooked, cubed or diced
1/4 cup red bell pepper, minced
2 tbsp olives, chopped
6 fresh basil leaves or 1/4 tsp dried basil

1. Cook shells according to directions, and cook artichoke hearts in same pot.  Remove shells and let cool, cook artichoke hearts until tender.

2. Drain and chop artichoke hearts.  In separate bowl, combine mayonnaise, dressing and onion powder.  Add artichokes, chicken, peppers and olives.

3. Line each shell with basil leaf (or sprinkle dried basil in each shell) & stuff with chicken mixture.

Baked Spinach, Artichoke & Yogurt Dip
Makes 8 servings
POINTS® value per serving: 1

1 (14 oz) can artichoke hearts, drained & chopped
1 (10 oz) pkg frozen chopped spinach, thawed & drained
1 (8 oz) container nonfat plain yogurt
4 oz shredded nonfat mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tbsp chopped red pepper

1. Preeat oven to 350 degrees

2. Combine all ingredients except red pepper, mix well.

3. Pour mixture into 1 qt casserole dish and bake for 20-25 minutes, until heated through.

4. Sprinkle with red peppers

© 2009 WeightWatchers.com. All rights reserved

Slow Cooker Buffalo Chicken Bites
Makes 12 servings
3 POINTS per serving

1 tsp unsalted butter
1 1/2 lbs skinless, boneless chicken thighs, cut into 1″ cubes
1/4 cup chili sauce
3 tbsp mild cayenne pepper sauce
1 tsp hot pepper sauce
1/2 tsp worcestershire sauce
3/4 cup fat free blue cheese dressing
3 carrots, cut into 2×1/4″ sticks
3 celery stalks, cut into 2×1/4″ sticks

1. Melt 1/2 tsp butter in large nonstick skillet over medium high heat.

2. Add half the chicken & cook, stirring occasionally until browned and cooked through.

3. Transfer chicken to 4 qt slow cooker.  Repeat with remaining 1/2 tsp butter and chicken.

4. Combine sauces in small bowl, pour over chicken and mix well.

5. Cover and cook 2-3 hours on high heat or 4-5 hours on low heat.

6. With slotted spoon, transfer chicken to bowl and pour remaining sauce into saucepan.  Bring to boil and boil until   reduced to about 1/3 cup (5-6 minutes).

7. Add sauce to chicken and mix well.

8. Pour dressing to small dish and serve with carrots and celery and use for dipping.  Serving size 1/3 cup chicken with 1 tbsp dressing.

© 2004 Weight Watchers Slow Good cookbook. All rights reserved

Mushroom Cap Pizza
Makes 1 serving
2 POINTS per serving

1 large Portabello mushroom cap
1/4 cup sliced bell peppers
2 tbsp marinara sauce
1 tbsp parmesan cheese, grated
1/4 cup sliced onion

1. Preheat oven to 350 degrees
2. Place mushroom cap upside down on cookie sheet, spread marinara sauce and top with remaining ingredients.
3. Bake until cheese melts and pizza is warmed through.

HOLIDAY RECIPES

Stuffing with Sage and Chives
Makes 8 servings
POINTS value per serving: 2

1 spray(s) cooking spray
12 slice(s) whole-wheat bread, or white bread, preferably day-old, cubed*
2 tsp olive oil
2 tsp light butter
1 cup(s) onion(s), diced
3 medium celery, stalks, 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

1. Preheat oven to 350ºF. Coat a 4-quart shallow baking dish with cooking spray.
2. 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.
3. 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.
4. 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, 15 minutes more. Yields about 1 cup per serving.

Green Bean Casserole
Makes 6 servings
POINTS value per serving: 3

1 cup French fried onions
1 can 98% fat-free cream of mushroom soup
3/4 cup skim milk
2 cans green beans, drained
Pepper to taste

Mix all ingredients with 1/2 the onions in a casserole dish.  Bake at 350 for approximately 30 minutes or until heated.  Top with the rest of the onions and bake for additional 5 minutes.

©”Homegrown” Recipe – POINTS value verified with Weight Watchers eTools

Candied Sweet Potatoes
Makes 4 servings
POINTS value per serving: 3

2 large sweet potato(es), about 2 lbs, peeled, halved lengthwise and cut crosswise into 2-inch thick pieces
1/4 cup(s) orange juice
2 tbsp packed light brown sugar
2 tbsp maple syrup
1 tbsp reduced-calorie margarine, melted
1/2 tsp table salt

1. Preheat oven to 375ºF.
2. Place sweet potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes and arrange them in a single layer in bottom of a shallow baking dish.
3. Whisk together juice, sugar, syrup, margarine and salt; pour mixture over sweet potatoes.
4. Bake for 30 minutes, then stir to coat potatoes with liquid and bake for 15 minutes more, until sauce is thick and bubbly. Stir once again before serving. Yields about 1 cup per serving.

© 2008 Weight Watchers International, Inc.  All rights reserved.

Pumpkin Pie Smoothie
Makes 1 serving
POINTS per serving: 2

Blend: Weight Watchers Vanilla Smoothie Mix with 3 tsps canned pumpkin, ½ tsp pumpkin pie spice, 1 cup water and 1 cup ice

Crustless Pumpkin Pie
Makes 8 servings
POINTS per serving: 1

15 oz canned pumpkin
12 oz fat-free evaporated milk
3 egg whites
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla extract
2/3 cup no-calorie sweetener
non-stick cooking spray

Combine all ingredients in large bowl and beat on medium speed until smooth.  Pour into 9″ pie pan sprayed with the non-stick spray.  Bake at 400° for 15 minutes and then 325° for 45 minutes or until a knife inserted in center comes out clean.

©”Homegrown” Recipe – POINTS value verified with Weight Watchers eTools

Pumpkin Pie with Graham Cracker Crust
Makes 8 servings
POINTS per serving: 3

3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tbsp packed light brown sugar
2 tbsp unsalted butter, melted
2 large egg white(s)
1 large egg(s)
1/2 cup(s) dark brown sugar
1/4 tsp table salt
2 tsp pumpkin pie spice, or less to taste
1 cup(s) canned pumpkin
1/2 cup(s) fat-free evaporated milk
4 tbsp lite whipped topping

1. Position rack in middle of oven. Preheat oven to 350ºF.
2. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.
3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields 1 slice per serving.

© 2008 Weight Watchers International, Inc. © 2008 WeightWatchers.com, Inc. All rights reserved.

Pumpkin Fluff
Makes 4 servings
POINTS value per serving: 1

1 (15-ounce) can pumpkin
1 tsp pumpkin pie spice
1 box vanilla or butterscotch sugar-free pudding
8 oz fat-free whipped topping

1. Mix the first 3 ingredients in large bowl with mixer on low speed.
2. Fold in the whipped topping.
*Can sprinkle with crushed graham crackers or put fluff in graham cracker pie crust or individual tart shells – adjust POINTS as needed.

©”Homegrown” Recipe – POINTS value verified with Weight Watchers eTools

Chocolate Peppermint Layer Cake
Makes 16 servings
POINTS per serving: 4

1 package dark chocolate fudge cake mix
1 1/4 C Water
1/2 C fat free mayonnaise
3/4 C fat free egg substitute
3/4 t peppermint extract
12 oz fat free whipped topping
Crushed peppermint candies for garnish
Non stick cooking spray

1. Preheat oven to 350° and spray 2 – 9 inch round cake pans with cooking spray.
2. Mix cake mix, water, mayonnaise, egg substitute and peppermint extract in large bowl for 1 minute on low, then 2 minutes on medium/high until the mixture is ‘fluffy.’  Pour mixture into 2 pans evenly.  Bake for 30 minutes and allow to cool for at least 30 minutes.
3. With a large serrated knife, slice each cake into halves horizontally to make 4 layers.
4. Place 1 layer of the cake, cut side up, on serving plate and spread about 2 oz of the whipped topping on cake with a 1/2 inch border.  Top with cake and repeat this step 3 times, ending with a layer of whipped topping.  Spread remaining whipped topping on sides of cake.
5. Garnish top of cake and sides with crushed peppermint candies.

**Alternative option:  Make 2 separate cakes with 2 layers and still have 16 servings (8 slices per cake)

© 2008 Weight Watchers International, Inc. All rights reserved.