Notes:

SoPOINTS:  1

PER SERVING: 45 Calories, 1 g Protein, 1 g Total Fiber, 1 g Total Fat, 1 g Saturated Fat,
6 g Carbohydrate, 27 mg Sodium, 2 mg Cholesterol, 10 mg Calcium

Servings: 1 cookie

Ingredients:
1/2 cup plus 2 tbsp unsweetened cocoa powder
1 cup sifted confectioners sugar
1/2 cup light cream cheese at room temperature
1/2 tsp almond extract

Directions:
Reserve 2 tablespoons of the cocoa powder on a sheet of waxed paper. In a food
processor or in a medium bowl, with an electric mixer on high speed, blend
the remaining 1/2 cup cocoa powder, the confectioners sugar, cream cheese
and almond extract. Drop by rounded teaspoons onto the reserved cocoa
powder, making 24 truffles; roll into balls and refrigerate until firm, 1-2 hours.

Submitted by:
Linda

Notes:
Tender and Low calorie

POINTS:  4

SELECTIONS:  3 Proteins, 25 Optional Calories

PER SERVING:  176 Calories, 27 g Protein, 4 g Fat,
1 g Carbohydrate, 54 mg Sodium, 71 mg Cholesterol, 0 g Dietary Fiber

Servings: 3 ounces

Ingredients:
Ingredients

15 ounces top round or sirloin tip
4 fluid ounces (1/2 cup) dry red wine
1 garlic clove, finely chopped
Freshly ground black pepper to taste
1 sprig fresh rosemary, chopped, or 1 teaspoon dried leaves, crumbled
Salt to taste

Directions:
Place steak in a gallon-size sealable plastic bag. Add wine, garlic and pepper.
Lightly massage marinade into meat. Add rosemary sprig (if using dried, add with
other ingredients). Seal bag, squeezing out air; turn to coat steak. Refrigerate
overnight or up to 24 hours, turning bag occasionally. Remove meat from
refrigerator at least 30 minutes before broiling. Preheat broiler for at
least 20 minutes. Lift meat from marinade, and discard marinade.
Broil on rack 3" from heat approximately 4 minutes on each side, salting
cooked side and turning only once. Remove steak from broiler; allow it to
rest for 2-3 minutes. Slice thinly across the grain and serve immediately.

Submitted by:
Linda

Notes:

SELECTIONS: 1 1/2 Vegetables, 2 Proteins, 1 Bread

PER SERVING: 238 Calories, 8 g Total Fat, 3 g Saturated Fat,
41 mg Cholesterol, 106 mg Sodium, 23 g Total Carbohydrate,
2 g Dietary Fiber, 18 g Protein, 87 mg Calcium

Servings: 1 1/4 cups

Ingredients:
Ingredients

3 ounces elbow macaroni
8 ounces lean ground beef (10% or less fat)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 cup tomato sauce (no salt added)
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
1 1/2 ounces skim-milk mozzarella cheese, grated

Directions:
Preheat oven to 350o F. In large pot of boiling water, cook macaroni 8-10
minutes, until tender. Drain, discarding liquid; set aside. In large nonstick
skillet, cook beef, stirring to break up meat, 4-5 minutes, until no longer pink.
Remove from heat; set aside. Spray medium nonstick skillet with nonstick
cooking spray; heat. Add onion and bell pepper; cook over medium-high heat,
stirring frequently, 5 minutes, until vegetables are softened. Add tomato
sauce, parsley, basil, thyme, black pepper and reserved beef; cook, stirring
frequently, 3 minutes, until heated through. Remove from heat. Add cooked
macaroni to beef mixture; stir to combine. Transfer mixture to 1-quart baking
dish; sprinkle evenly with cheese. Bake 20 minutes, until bubbling
and slightly browned on top.

Submitted by:
Linda

Notes:
Cool refreshing salad

Servings: 4 SERVINGS

Ingredients:
4 slices turkey bacon
1/2 small iceberg lettuce head, chopped (about 3 cups)
1 bunch arugula, chopped (about 1 cup)
8 ounces skinless cooked chicken breast, sliced
3 large hard-cooked egg whites, chopped
1/2 medium (8 ounces) Hass avocado, peeled and chopped
4 plum tomatoes seed and chopped
1/2-cup plain fat-free yogurt
1/4-cup fat-free mayonnaise
1/2 cup chopped parsley
1/4 cup chopped chives
1 scallion, chopped
1-teaspoon white-wine vinegar
1/4-teaspoon salt
1/8 teaspoon freshly ground pepper

Directions:
1. Heat a medium nonstick skillet over medium heat. Add the bacon and cook until crisp. Drain on paper towels until cool enough to handle; coarsely chop.
2. Scatter the lettuce and arugula over a platter. Top with neat rows of chicken, egg whites, avocado, tomatoes, and bacon.
3. To prepare dressing, place the yogurt, mayonnaise, parley, chives, scallion, vinegar, salt, and pepper in blender; pulse until smooth.
4. Lightly drizzle half of the dressing over the salad and serve at once, passing the remaining dressing separately.

Per serving (1 1/2 cups with 1/4 cup dressing): POINTS value 5, 224 Cal, 8 g Fat, 2 g Sat Fat, 56 mg Chol, 580 mg Sod, 12 g Carb, 3 g Fib, 26 g Prot, 110 mg Calc.

Recipe from Weight Watchers Greatest Hits: 250 Classic Recipes from the Sixties to Today. © 2002 Weight Watchers International, Inc.

Submitted by:
Linda

Notes:
Healthy Lunch Recipes from Weight Watchers

Servings: 4 Servings

Ingredients:
12 ounces cooked jumbo lump crabmeat, picked over
1/4-cup fat-free mayonnaise
2 tablespoons sweet pickle relish
2 scallions, thinly sliced
1/2 teaspoon freshly ground pepper
4 hot dog buns

Directions:
1. In a large bowl, gently combine the crabmeat, mayonnaise, pickle relish, scallions, and pepper.
2. Split each bun and fill with the crab mixture.

Per serving (1 roll with generous 1/2 cup filling): POINTS value 5, 239 Cal, 5 g Fat, 1 g Sat Fat. 87 mg Chol, 935 mg Sod, 27 g Carb, 2 g Fib, 21 g Prot, 146 mg Calc.

Recipe from Weight Watchers Take 5: 150 five-ingredient recipes. © 2003 Weight Watchers International, Inc.

Submitted by:
Linda

Notes:
Good lunch meal MAKES 4 SERVINGS

Servings: 4 SERVINGS

Ingredients:
1-cup small shells
1/3 cup finely chopped red onion
3 tablespoons light mayonnaise
1-tablespoon fresh lemon juice
1/2-teaspoon salt
1/4 teaspoon freshly ground pepper
1 (6-once) can water-packed tuna, drained and flaked
1-tablespoon water (optional)

Directions:
1. Cook the shells according to package directions. Drain and rinse with cold water. Add the onions to the shells and rinse again.
2. Combine the mayonnaise, lemon juice, salt, and pepper in a large serving bowl; stir in tuna. Add the shells mixture and the water, if using, and toss.

Per serving (3/4cup): POINTS® value 4, 175 Cal, 5 g Fat, 1 g Sat Fat, 19 mg Chol, 516 mg Sod, 20 g Carb, 1 g Fib, 12 g Prot, 13 mg Calc.

Recipe from Weight Watchers Take 5: 150 five-ingredient recipes. © 2003 Weight Watchers International, Inc.

Submitted by:
Linda