Best Quinoa Pilaf Ww 4 Pts 5 Pts For Ww Recipes

HG'S FIT AND CRABULOUS CRAB CAKES - WW 5 PTS

Hg's Fit and Crabulous Crab Cakes - Ww 5 Pts image

I absolutely love crab cakes. I'm excited to try this version from Hungry Girl. She notes that even though the list of ingredients is long, most are kitchen staples, and the recipes is SO worth it! Enjoy! Hg's calculations per Crab Cake: Cal: 210, Fat: 12g, Sod: 651mg, Carbs: 14g, Fiber 1g, Sugars: 1.5g, Protein: 11g

Provided by Messie Chef

Categories Crab

Time 25m

Yield 3 serving(s)

Number Of Ingredients 17

Ingredients

2 (6 ounce) cans lump crabmeat, drained
2 1/2 slices Weight Watchers white bread, lightly toasted
1 piece Laughing Cow light swiss cheese, room temperature
3 tablespoons Egg Beaters egg substitute
2 tablespoons onions, finely diced
2 tablespoons celery, finely diced
1 tablespoon fat-free mayonnaise
1/2 tablespoon best food's hellmann's Dijonnaise mustard
1/2 tablespoon parsley, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon lemon juice
1/2 teaspoon whipped light butter, like Brummel & Brown, melted
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 dash salt
1 dash pepper
butter flavored nonstick cooking spray

Steps:

Preheat oven to 450°F.
Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, transfer to medium bowl.
Add crabmeat, parsley, garlic, salt, and pepper to the bowl, gently mix until combined.
Add onion and celery, lightly mix again, and set aside.
Break cheese wedge into pieces and place into small bowl. Add egg beaters, mayo, dijonnaise, lemon juice, melted butter, worcestershire suace, and hot pepper sauce. Wisk until smooth and pour over crab mixture.
Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture. Add more salt and pepper to taste.
Prepare a medium-large baking dish by spraying with butter flavored non-stick spray.
Gently form 1/3 of the crab cake mixture into a ball, and place in baking dish. Flatten it into a cake about 1 inch thick.
Repeat step twice to have 3 cakes in baking dish.
Bake for 14 - 15 minutes, until the cakes are slightly firm and cooked through.
Remove carefully and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!

Nutrition Facts : Calories 138.2, Fat 2, SaturatedFat 0.5, Cholesterol 87.5, Sodium 535.7, Carbohydrate 3, Fiber 0.3, Sugar 0.8, Protein 25.5

TROPICAL QUINOA (WW)

Tropical Quinoa (Ww) image

This was delicious as a side with fish (tilapia with peanut-coconut sauce), but I think it will also be wonderful with chicken. Although my non-weight watchers family members enjoyed this too, if you are following the WW flex plan this is 3 points/serving but this is also a Core Food. Recipe source: WW Magazine (January 2008)

Provided by ellie_

Categories Papaya

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
1 cup quinoa, rinsed
2 teaspoons olive oil
3/4 teaspoon salt
1/8 teaspoon pepper
1 papaya, peeled, seeded and diced
1 red bell pepper, diced
2 scallions, sliced
2 tablespoons cilantro, chopped
1 tablespoon rice wine vinegar
1/2 teaspoon orange zest, grated

Steps:

In a saucepan bring the water and the next 4 ingredients (quinoa - pepper) to a boil. Reduce heat and simmer, covered for 20 minutes or until tender. Drain.
Fluff the quinoa with a fork and then transfer to a salad bowl.
Add the remaining ingredients (papaya - grated orange peel); toss.

4 PT. WEIGHT WATCHER QUICHE

4 Pt. Weight Watcher Quiche image

Make and share this 4 Pt. Weight Watcher Quiche recipe from Food.com.

Provided by Newly Mrs. Johnson

Categories Breakfast

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 unbaked 9-inch pie shell
1 1/2 cups low-fat cheddar cheese
4 tablespoons Oscar Mayer real bacon bits
2 tablespoons flour
1 cup skim milk
3 eggs, slightly beaten

Steps:

Preheat oven to 350*.
Toss cheese, bacon, and flour to coat.
Mix beaten eggs and milk and add to dry mixture, mix well.
Pour ingredients into pie shell.
Bake for 50 to 60 minute or until set.

Nutrition Facts : Calories 196.9, Fat 10.8, SaturatedFat 3.4, Cholesterol 74.8, Sodium 291.4, Carbohydrate 14, Fiber 0.9, Sugar 0.2, Protein 10.3

SPINACH SALAD WITH PEARS, ALMONDS AND CRANBERRIES WW 4 PTS

Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts image

A salad that serves well as a light meal. Received at a Weight Watchers meeting. 4 WW points per serving. The original recipe suggests using a red pear for color, but adds that you can substitute any ripe pear. Also, if you can't find roasted almonds, roast your own by spreading almonds on a baking sheet and roasting them in a 350 degree oven for 10 minutes. In summer months, you could easily swap ripe peaches or nectarines for the pears.

Provided by AndreaVT96

Categories Summer

Time 10m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons red wine vinegar
2 tablespoons water
2 tablespoons olive oil
2 teaspoons mustard, coarse, ground
2 teaspoons pancake syrup (maple-flavored suggested)
2 teaspoons shallots, minced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6 ounces fresh baby spinach leaves (about 8 cups)
1 large pear, ripe, cored and thinly sliced into 12 pieces
6 tablespoons chopped almonds, unsalted, dry-roasted
1/4 cup dried cranberries

Steps:

In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup dressing into a large bowl.
Add spinach and toss until coated.
Arrange 2 cups of dressed spinach on each of 4 salad plates.
Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
Drizzle each salad with about 1 tablespoons of remaining dressing and serve.

Nutrition Facts : Calories 187.4, Fat 13.6, SaturatedFat 1.5, Sodium 252.9, Carbohydrate 15.3, Fiber 4.4, Sugar 7.3, Protein 4.3