Tag Archives: weight watchers recipes

Hungry Girl’s S’Mores Stuffed Bananas

14 Jun

I bought Hungry Girl’s 1-2-3 cookbook and was tempted by many recipes, but none so much as the “easy oven-baked s’mores-stuffed bananas.” 

Easy? Love it!

Baked? Yes!

S’Mores? YES YES!

Stuffed Bananas? Definitely!

So you split the banana horizontally and then stuff it FULL with crumbled graham crackers and chocolate.

The you top it with marshmallows and wrap it all up in tinfoil.

Then you unwrap a delicious gift.

Just the banana + stuffing is only THREE points!  The dollop of fat free whip added 1 point.  What a great treat!

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RECIPE
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Hungry Girl’s Easy Oven-Baked S’Mores-Stuffed Bananas

Ingredients:

  • 2 Tbl mini semi-sweet chocolate chips
  • 1 sheet (4 crackers) low-fat honey graham crackers, crushed
  • 4 small bananas, unpeeled, ripe yet slightly firm
  • 1/4 cup mini marshmallows
  • Optional: Fat free reddi-wip

Directions:

  1. Preheat oven to 400 degrees F
  2. Mix chocolate chips with graham cracker crumbs in small bowl. Set aside.
  3. Lay bananas on a flat surface and cut a 3/4-inch-deep slit lengthwise in each from top to bottom.  Cut two small slits width-wise at the top and bottom of each banana, to make opening the fruit easier
  4. One at a time, use a fork to pry open bananas slightly and fill each with 1/4 of the chocolate-crumb mixture.  Evenly distribute marshmallows among the bananas, pressing them into the openings
  5. Thoroughly wrap each banana in foil that has been lightly sprayed with nonstick cooking spray, ensuring there are no openings for filling to escape.  Place bananas on a baking sheet.
  6. Bake in the oven for 10 to 12 minutes, until bananas feel very soft when gently squeezed with an oven mitt
  7. Serve immediately with spoons for scooping the gooey mixture out of the peels or, if you prefer, transfer the mixture from each banana peel into a bowl.  Top with Reddi-wip, if you like, and enjoy!

Makes 4 servings

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Portobello Pizzas

11 Jun

I’m typically not a huge pizza fan, however, sometimes I just crave it.  I read about a “diet” version that uses portobellos instead of pizza crust and I was sold!

I prepped the ingredients: portobello mushrooms, tomatoes, fresh basil, pine nuts, and Saucy Solutions Bolognese sauce.

First you bake the mushrooms for 5 minutes.

Then you fill them with all the goodies and bake for 20 minutes.  (You can stick them in the broiler for a minute or two at the end to get them crispier on top if you prefer them the way I do)

We even topped them with some sliced roasted garlic.

This recipe is a total WINNER. And for just 5 points, it’s hard to beat (just 3 points if you use a fat free tomato sauce!).

I really enjoyed the bolognese.  It was hearty and full of flavor.  It was even better over pasta.  Nom Nom Nom.

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RECIPES
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Portobello Pizzas (Serves 2)

Ingredients:

  • 2 portobello mushrooms, cleaned with stems removed
  • Cooking spray
  • 1 tomato, sliced or 1 cup grape mushrooms, cut in half
  • 1 Tbs. basil, sliced
  • 1 Tbs. pine nuts
  • 1/3 cup bolognese
  • 3/4 cup Weight Watchers shredded mozzarella cheese

Directions:

  1. Preheat to 350 degrees F
  2. Spray baking dish/pan with cooking spray and place mushrooms in
  3. Bake for 10 minutes
  4. Fill each with half of the remaining ingredients (cheese on top)
  5. Bake for an additional 5 minutes (broil at end if desired)
  6. Serve warm

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Fish Face

2 Jun

Sometimes I plan meals entirely around what is on sale that week at Fresh Direct.  On this specific week, it was Branzino and Baby (Jerusalem) Artichokes.  Branzino is my favorite fish. It’s a type of seabass and I find it just has the perfect flavor each and every time.  Big fan. I’m also a big fan of artichokes… so why not try a miniaturized version?  I wanted to do a healthier version of the ones we had at Bond 45a few weeks prior. (Looking back at that post I realized I ordered the Branzino that night… Funny!)

So I found this recipe a bit wasteful since you pluck off most of the outer leaves, but perhaps I’m used to regular, full size artichokes (which I prefer simply steamed and dipped in butter) and those have outer leaves that are more edible?  Not sure… Anyway… you pull off most of the outer leaves until you get to the soft inner, yellowy leaves and then cut each mini archie in half.

We then tossed them in olive oil and drizzled them with balsamic vinegar.  Then you roast them up!

As for the Branzino, I was far too intimidated to do a full fish, so we got our split and deboned.  I still cannot deal with bones in fish… shudder.

We also had filets, so Mike and I had a little competition where I made the whole fish stuffed with veggies and cheese and roasted in parchment paper and he made it pan fried with a butter shallot sauce.

Mine looked cool.  And roasting in paper was novel.

And it tasted damn good.

But how could I compete?

We are talking about butter and shallots here!

(Though this was 11 points vs 5 for mine!)

The whole meal was great, but Mike’s fish reigned supreme…

(If anyone ever questions why I love this man… refer to above picture.)

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RECIPES
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Roasted Jerusalem Artichokes
***Just 2 points since the artichokes and balsamic don’t count!***

Ingredients:

  • Jerusalem Artichokes (with tips snipped off, cleaned of outside leaves, and split in half)
  • Olive Oil
  • Balsamic Vinegar
  • Salt to taste

Directions:

  • Preheat oven to 400 degrees Fahrenheit
  • Toss artichoke halves in enough olive oil just to coat
  • Sprinkle with salt
  • Drizzle with balsamic vinegar
  • Arrange on a silpat (or sprayed cookie sheet) so there is space between the halves
  • Roast for about 30-35 minutes or until tender

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Roasted Stuffed Branzino in Parchment Paper
(original recipe from Weight Watchers “Striped Bass En Papillote”)
***5 Points for a serving of half a fish***

Ingredients:

  • 1 whole branzino fish (deboned and split in half)
  • Veggies for roasting (we went with onions, zucchini, canned fire roasted tomatoes)
  • Cheese (we used Laughing Cow wedges)
  • Cooking spray (or olive oil)
  • Parchment paper (can replace with foil)

Directions:

  1. Preheat oven to 500 degrees F
  2. Spray parchment paper with spray (or coat with a bit of olive oil)
  3. Lay fish on parchment paper and put veggies inside fish
  4. Top with cheese
  5. Fold parchment over fish to make a packet (ours wouldn’t stay closed so we used toothpicks soaked in water, so they wouldn’t catch of fire… Thanks for that tip Lori!)
  6. Bake about 10 minutes or until puffed and slightly brown
  7. Cut open and serve immediately

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