Kimberly’s Favorite WW Recipes

MAIN COURSES
Double Turkey Club Sandwich
POINTS: 8
Ingredients:
3 tsp diet thousand island salad dressing
3 slice(s) pumpernickel bread
2 slice(s) cooked crisp turkey bacon
2 slice(s) deli-sliced turkey
1/2 medium tomato(es), thinly sliced
1/4 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 Chicken

POINTS: 4
Ingredients:
1/3 cup(s) all-purpose flour
1/4 tsp table salt
3 oz buttermilk
1/2 cup(s) cornflake crumbs
1 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 Tacos
POINTS: 3.5
Ingredients:
1 Box of Flat Bottom Tacos (10 tacos in box)
1 pound of lean ground beef
1 pkg. Taco Seasoning (Mild)
¾ cup Shredded Lettuce
¾ cup Diced Tomatoes
¾ cup 2% Shredded Cheddar Cheese
1 (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 Salad

POINTS: 8
Ingredients:
4 spray(s) olive oil cooking spray
8 medium corn tortilla(s), cut into 4 wedges each
1/2 tsp table salt
4 cup(s) romaine lettuce, shredded

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1 pound(s) chicken breast, cooked, skinless, shredded

1 cup(s) tomato(es), diced
1/2 cup(s) shredded reduced-fat Mexican-style cheese
1/2 cup(s) fat-free sour cream
1/4 cup(s) salsa
1/2 tsp ground cumin, or Adobo seasoning
1/2 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 Bleu

POINTS: 7
Ingredients:
4 spray(s) cooking spray, or enough to coat chicken
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
3 oz Boar's Head Smoked Ham, or other brand, four 3/4 oz slices
3 oz low-fat Swiss cheese, four 3/4-oz slices
1/4 cup(s) all-purpose flour
1/4 cup(s) honey mustard
1/2 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 Sauce

POINTS: 4
Ingredients:
2 Tbsp honey mustard
2 Tbsp buttermilk
1/2 cup(s) dried bread crumbs
1 pound(s) uncooked boneless, skinless chicken breast, cut into 12 equal strips
6 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 Tetrazzini

POINTS: 5
Ingredients:
1 Tbsp reduced-calorie margarine
1/2 cup(s) scallion(s), chopped (about 5 scallions)
8 oz button mushrooms, sliced
3 Tbsp all-purpose flour

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1/4 tsp garlic powder

1/8 tsp black pepper
1 cup(s) fat-free chicken broth
1/2 cup(s) fat-free skim milk
1/2 pound(s) chicken breast, cooked, skinless, cubed
1/4 cup(s) canned pimento, drained and sliced (about a 2 oz jar)
2 Tbsp sherry cooking wine
3 1/2 Tbsp grated Parmesan cheese
8 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 Ziti

POINTS: 5
Ingredients:
12 oz uncooked ziti
2 tsp olive oil
2 medium garlic clove(s), minced
1/3 pound(s) raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 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 Parmigiana
POINTS: 5
Ingredients:
1 spray(s) olive oil cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, thinly pounded (four 4-oz pieces)
2 large egg white(s), lightly beaten
1/2 cup(s) dried bread crumbs
1 Tbsp Italian seasoning
1/2 tsp table salt, or to taste
1 tsp olive oil
1 1/2 cup(s) canned tomato sauce
1/2 cup(s) part-skim mozzarella cheese, shredded
1 Tbsp grated Parmesan cheese

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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 Bake

Points: 5
Ingredients:
1 pound lean ground beef
1 can dark red kidney beans, drained & rinsed
1 can (28 oz) tomato, chopped
1 can (4 oz) chopped green chilies (mild)
1 pkg. (1.25 oz) McCormick's 30% less sodium Taco Seasoning
1 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 half
of beef mixture evenly over tortillas. Cover with remaining tortillas and then remaining
beef mixture. Top with cheese. Cover; bake 25 minutes.
Makes 8 servings

Quick Tuna Casserole

POINTS: 4
Ingredients:
5 ounces noodles, egg, cooked
3 cups boiling water
1 can cream of mushroom soup (98 % fat free)
1/3 cup skim milk
1 can tuna in water, canned (6.5 ounce)
1 cup peas, canned
1 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 an
8" x 8" spray baking dish. Sprinkle with breadcrumbs. Spray top with "I Can't Believe its
Butter" if desired. Bake 30 minutes.
6 servings, 4 points each

Layered Mexican Chicken

POINTS: 6
Ingredients:
1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot

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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 Sauce

POINTS: 5
Ingredients:
2 tsp olive oil
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
3 medium garlic clove(s), minced, or more to taste
2 cup(s) broccoli, florets
1 1/2 cup(s) reduced-sodium chicken broth, divided
1 1/2 Tbsp cornstarch
2 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 Sauce

POINTS: 6
Ingredients:
1 spray(s) cooking spray
1/2 cup(s) seasoned bread crumbs, Italian-style
3/4 oz reduced fat parmesan cheese, finely grated (about 1/4 cup)
1 tsp garlic powder
3 medium egg white(s)
1 pound(s) uncooked boneless, skinless chicken breast, cut into 24 thin strips
1 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 Sauce

POINTS: 5
Ingredients:
2 tsp olive oil
1 large onion(s), chopped
1 medium carrot(s), finely chopped

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3 medium garlic clove(s), minced

1 pound(s) uncooked lean ground beef (with 7% fat)
28 oz canned crushed tomatoes, in tomato puree
1/4 tsp table salt
1/4 tsp red pepper flakes, crushed
1/4 tsp dried basil
3 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 Chicken
POINTS: 3
Ingredients:
1 spray(s) cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz halves
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1 tsp olive oil
2 tsp fresh lemon juice, or more to taste
2 tsp rosemary, fresh, chopped
2 tsp parsley, fresh, chopped
1/4 cup(s) canned chicken broth
1/2 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 Breast

POINTS: 3
Ingredients:
1 spray(s) cooking spray
1 cup(s) onion(s), red or yellow, sliced
1/2 cup(s) reduced-sodium chicken broth
2 pound(s) boneless, skinless turkey breast(s), a whole roast or breast tenderloin
1/2 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
1/2 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 Broccoli

POINTS: 5
Ingredients:
2 spray(s) cooking spray
12 oz uncooked pasta, gemelli or other twisted pasta (about 2 1/2 cups)

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1/8 tsp table salt, for pasta cooking water

10 oz broccoli, small florets (about 2 1/2 cups)
1 tsp butter
1/3 cup(s) fresh bread crumbs
3 Tbsp grated Parmesan cheese, divided
2 1/2 cup(s) fat-free skim milk
1/3 cup(s) all-purpose flour
1/2 cup(s) onion(s), diced
1 cup(s) low-fat shredded cheddar cheese, sharp-variety
1 tsp Dijon mustard
1 1/2 tsp table salt
1/2 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 Enchiladas

POINTS: 6
Ingredients:
1 spray(s) cooking spray
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1/2 cup(s) fat-free sour cream
1/4 cup(s) fat-free evaporated milk
1/4 cup(s) scallion(s), green part only, minced
1/4 tsp crushed red pepper flakes
3 cup(s) cooked chicken breast, chopped*
6 medium whole wheat tortilla(s), 7-inches each
1/4 cup(s) low-fat shredded cheddar cheese, sharp variety
6 medium olive(s), green, pitted, sliced
1/4 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 Casserole
POINTS: 4
Ingredients:
2 Tbsp poppy seeds
1 cup(s) fat-free sour cream
5 serving(s) Nabisco Ritz Reduced-fat crackers
6 item(s) cooked chicken fillet, cut up or shredded
2 (10.75 oz cans) cream of chicken soup (98% fat free)

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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 Spaghetti
POINTS: 5
Ingredients:
1 cup(s) celery
1 (10 3/4 oz) can cream of mushroom soup, 98% fat free
1 (10 3/4 oz) can tomato soup, 98% fat free
8 oz uncooked whole-wheat spaghetti
1/2 cup(s) fat-free chicken broth
1 cup(s) mushroom(s)
1 medium green pepper(s)
1 small onion(s)
4 - 4 oz cooked chicken breast fillets
1 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 Chicken
POINTS: 6
Ingredients:
1/2 cup(s) Dole Green Onions, sliced
1/4 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 Pizzas
POINTS: 1
Ingredients:

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1/4 tsp garlic powder

1/2 tsp McCormick Italian seasoning
2 Tbsp Kraft Reduced Fat Parmesan-style Grated Topping
1/2 cup(s) shredded part-skim mozzarella cheese
2 Tbsp pizza sauce
2 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 Stroganoff
Points: 4
Ingredients:
1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix

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

Parsley potatoes and chicken

POINTS: 5
Ingredients:
10 small uncooked red potato(es), unpeeled
2 Tbsp canola oil
1 medium onion(s), chopped
1 clove(s) garlic clove(s), crushed and chopped
3/4 cup(s) parsley, chopped fresh
1 pound(s) uncooked boneless, skinless chicken breast, cut into bite sized pieces
1 cup(s) fat-free chicken broth
1/2 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 Fish

POINTS: 3
Ingredients:
1/4 cup(s) Hellmann's Light mayonnaise
1/4 cup(s) Kraft Parm Plus! Seasoning Blend Garlic Herb Cheese
1 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

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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
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 Pizza
Points per slice: 4
Ingredients:
Dough
1 pkg yeast
1 c. warm water
1 T. sugar
2 T. oil
1 t. salt
1 t. Italian seasoning
1 t. garlic powder
3 c. flour
Topping
1/2 c. pizza sauce
1/4 c mushroom
1/4 c. onions
2 T. pimento
1/2 c. tiny shrimp
1/2 c. low fat cheddar
1/2 c. low fat mozzarella
Instructions:
1. Dissolve yeast in warm water. Stir in sugar, oil, salt and 1 c. flour. Add Italian
seasoning and garlic. Beat until smooth. Mix in enough flour to make dough easy to
handle. 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

Lasagna
POINTS: 6
Ingredients:
12 item(s) dry lasagna noodles
1/2 pound(s) uncooked ground turkey breast
1 tsp canola oil
1 small onion(s), chopped
2 clove(s) garlic clove(s), minced
1/2 medium green pepper(s), chopped
14 oz canned crushed tomatoes
5 1/2 oz canned tomato paste
1/2 pound(s) mushroom(s), sliced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp table salt
1/2 tsp black pepper
2 cup(s) 1% low-fat cottage cheese
2 item(s) egg white(s)
3 medium scallion(s), (3 green onions, minced)
2 cup(s) shredded fat-free mozzarella cheese
2 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 minutes
Add 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.

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Drain, rinse and set aside.

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 Divan

POINTS: 6
Ingredients:
6 oz uncooked whole-wheat spaghetti
1/4 cup(s) Land O Lakes Whipped Light Butter
2 cup(s) broccoli, chopped florets
1 cup(s) mushroom(s), sliced
1 1/2 cup(s) fat-free skim milk
2 Tbsp Gold Medal All-Purpose Flour
8 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) servings
1. 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)

SOUPS
Tortilla Soup
POINTS: 3
Ingredients:
1 small onion(s), chopped
1 item(s) bell pepper(s), remove seeds and chopped
1 can(s) canned condensed chicken broth
1 can(s) canned condensed cream of mushroom soup
1 can(s) canned condensed cream of chicken soup
24 item(s) baked low-fat tortilla chips
10 oz canned tomatoes with green chilies
8 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 Chili
POINTS: 5
Ingredients:
2 pound(s) 95% lean/5% fat raw ground beef
4 cup(s) Campbell's Tomato Juice, (1 quart)
29 oz canned tomato puree, (1 can)

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15 oz Bush's Red Beans, (1 can)

1 1/2 cup(s) onion(s), chopped
1/4 cup(s) green pepper(s), diced
1/4 cup(s) canned green chili peppers
1/2 cup(s) celery, diced
1 tsp McCormick Ground cumin
1 1/2 tsp garlic powder
1 tsp table salt
1/2 tsp black pepper
1/2 tsp ground oregano
1/2 tsp sugar
1/8 tsp cayenne pepper
Instructions:
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 Soup
POINTS: 4
Ingredients:
2 tsp olive oil
1/2 cup(s) onion(s), minced
16 oz frozen chopped broccoli
29 oz canned chicken broth
4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, cut into cubes, or similar product
1/2 cup(s) fat-free skim milk
1/2 tsp garlic powder
1/2 cup(s) water
1/4 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-Mac
POINTS: 5
Ingredients:
1 spray(s) cooking spray
2/3 pound(s) raw extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup(s) canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup(s) uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/2 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.

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 Kimberly’s Favorite WW Recipes

White Chili
Points: 2
Ingredients:
48 oz great northern beans (precooked)
3 chicken breasts
2 cup chicken broth
2 cups salsa, thick and chunky
1 cup mozzarella cheese, part skim, grated

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

White Bean Chili

Points: 4
Ingredients:
1Tbsp (or less) oil
1 lb chicken, cut in 1" pieces
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz) diced tomatoes w/jalapenos
3 cans (15 oz each) small white beans, undrained
3 tbsp mesquite marinade sauce
1/4 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 Potatoes
POINTS: 3

Ingredients:
1 spray(s) cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
2 pound(s) Yukon Gold potato(es), thinly sliced
1 cup(s) low-fat shredded cheddar cheese
1 tsp table salt
1/4 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 Pie

POINTS: 3
Ingredients:
1 spray(s) cooking spray, or enough to coat pie dish

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 Kimberly’s Favorite WW Recipes

4 large potato, red, white, peeled, and mashed or grated

1/2 medium apple(s), peeled, cored and grated (use Granny Smith)
8 slice(s) cooked crisp turkey bacon, diced
1/2 cup(s) fat-free evaporated milk
3 Tbsp grated Parmesan cheese
1/8 tsp ground nutmeg
1/8 tsp table salt, or to taste
1/8 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 Garlic

POINTS: 3
Ingredients:
4 large potato(es), Idaho variety, peeled and cut into 2-inch chunks
8 medium garlic clove(s), peeled
1 cup(s) light sour cream
1/2 cup(s) buttermilk
1/4 cup(s) parsley, fresh, chopped
3/4 tsp table salt, or to taste
1/4 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 Casserole

Points: 3
1/4 cup egg beaters® 99% egg substitute
1/4 cup margarine, melted
1 corn, whole kernel, canned (8.75 oz) drained
1 corn, cream-style, (8.85 oz)
1 pkg. corn muffin mix, (8.5 oz)
1 carton sour cream, reduced fat, (8oz)
Cooking spray

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

BREAKFAST:
Bacon and Swiss Quiche
POINTS: 3
Ingredients:
2 sheet(s) phyllo dough, cut into three strips each
3 large egg(s)
1/4 cup(s) regular egg substitute
1 cup(s) fat-free evaporated milk
2 Tbsp all-purpose flour
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 cup(s) low-fat hard cheese, Swiss, grated
4 oz cooked crisp turkey bacon, diced

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 Kimberly’s Favorite WW Recipes

Instructions:
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 Bake

POINTS: 7
Ingredients:
16 oz fat-free egg substitute
12 oz fat-free evaporated milk
6 slice(s) white bread, or potato bread
6 oz extra-lean ham, approximately 11% fat, cubed
1 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 Biscuits

POINTS: 1
Ingredients:
2 cup(s) whole-grain wheat flour
2 tsp baking powder
3 tsp canola oil
1 cup(s) buttermilk
2 Tbsp buttermilk
2 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 Quiche

POINTS: 5
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

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 Kimberly’s Favorite WW Recipes

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.

Multi-Grain Pancakes with Canadian Bacon and Maple Syrup

POINTS: 7
Ingredients:
1 cup(s) whole wheat flour
2 tsp whole wheat flour
1/2 cup(s) rolled oats
1/2 cup(s) uncooked cornmeal
2 tsp baking powder
1/2 tsp table salt
3 large egg white(s)
3 Tbsp canola oil
2/3 cup(s) maple syrup, divided
1 3/4 cup(s) fat-free skim milk
6 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 Bake

POINTS: 5
Ingredients:
4 slice(s) Weight Watchers 100% Whole Wheat Bread
1 Tbsp Country Crock Shedd's Spread Light margarine
1 cup(s) low-fat shredded cheddar cheese
1 1/2 cup(s) cooked lean ham, diced
3/4 cup(s) fat-free egg substitute, equivalent to 3 eggs
1 cup(s) fat-free skim milk
1/2 tsp table salt
1/2 tsp black pepper
1/2 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.

Pancakes
POINTS: 2
Ingredients:
2 cup(s) Aunt Jemima Reduced Calorie Buttermilk Complete Mix
1 1/2 cup(s) water

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 Kimberly’s Favorite WW Recipes

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

POINTS: 4
Ingredients:
1 item(s) egg
1 slice(s) cooked lean ham
1 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 Shake
POINTS: 2
Ingredients:
1/2 cup(s) strawberries, or other soft chopped fruit
1/2 cup(s) fat-free skim milk
2 Tbsp low-fat frozen yogurt
1 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 Pie

POINTS: 3
Ingredients:
3 muffin(s) Weight Watchers Double Chocolate Muffin
3 Tbsp water, cold
1/8 oz unflavored gelatin, about 1 1/2 teaspoons
6 oz Weight Watchers Amaretto Cheesecake Yogurt
1 1/2 cup(s) lite whipped topping
1 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 Apples
POINTS: 1
Ingredients:
1/2 cup(s) Del Monte Crushed Pineapple In Its Own Juice, (unsweetened)
1 Tbsp ground cinnamon
4 half pecan halves, (4 pecan halves - chopped)
4 small apple(s), (baking apples) sliced
2 tsp sugar

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 Kimberly’s Favorite WW Recipes

Instructions:
Spray baking dish with nonstick spray. Place sliced apples and crushed pineapples in dish. Sprinkle with cinnamon,
sugar, and nuts. Bake at 350 degrees F for 40 minutes or until done.
Make 6 (1/2 cup) servings.

Frozen Watermelon
POINTS: 3
Ingredients:
3 cup(s) Blue Bunny Lime Fat Free Sherbet
2 cup(s) Blue Bunny Pineapple Fat Free Sherbet
6 cup(s) Blue Bunny Raspberry Fat Free Sherbet, softened
1/4 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 Pie

POINTS: 3
Ingredients:
1 package(s) Jell-O Sugar free gelatin strawberry
1/2 cup(s) ice cube(s), cold water
2 cup(s) Cool Whip Free Whipped Topping
1/2 cup(s) plain fat-free yogurt
1 item(s) Ready Crust 25% Less-Fat Graham Cracker Ready pie crust
1 cup(s) strawberries, sliced
2/3 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 Mousse

POINTS: 3
Ingredients:
1 1/2 cup(s) fat-free skim milk
2 cup(s) Cool Whip Free Whipped Topping
1 item(s) Ready Crust 25% Less-Fat Graham Cracker Ready pie crust
1 (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.

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 Kimberly’s Favorite WW Recipes

White Chocolate Strawberry Creme Parfait

POINTS: 2
Ingredients:
2 Pkgs. (4 serving size) Jell-o Sugar Free Fat Free Instant White Chocolate Pudding Mix
3 cup(s) fat-free skim milk
12 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 pops

POINTS: 1
Ingredients:
2 cup(s) fat-free skim milk
1 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 Snacks

POINTS: 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 Pudding

POINTS: 3
Ingredients:
3 cup(s) fat-free skim milk
12 oz Cool Whip Free Whipped Topping, (coolwhip free)
3 medium banana(s), sliced
1 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.

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 Kimberly’s Favorite WW Recipes

Strawberry Shortcake
POINTS: 2
Ingredients:
1 serving(s) 1/8 (1 slice) of a Wal-Mart Brand Sugar Free Angel Food Cake
2 Tbsp Cool Whip Free Whipped Topping
1 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 Pie

Points: 2
Ingredients:
4 tbsp. peanut butter
1 tbsp. honey
1 1/2 c. rice krispies
1 package chocolate sugar free pudding
2 c. skim milk
4 tbsp. Light cool whip

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

Low Fat Cake

Points: 2
Cake
Ingredients:
1 yellow cake mix
1 small can mandarin oranges with juice
3/4 c. applesauce
8 egg whites
Instructions:
Mix well. Spray and flour 9 x 13 pan. Bake 350 degrees for 30 minutes
Topping
Ingredients:
1 8 oz Cool-Whip fat free
1 20 oz crushed pineapple
1 small sugar free vanilla instant pudding
Instructions:
Mix pineapple juice with dry pudding, mix well and fold in Cool-Whip. Spread on cake
Makes 12 servings - 2 points each

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

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